Utilisation of hazelnut-derived oleosomes in liquid margarine formulation: An investigation into stability and functional enhancement
Küçük Resim Yok
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Akademiai Kiado Zrt
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study investigates the potential of utilising oleosomes extracted from hazelnuts in the formulation of liquid margarines. Aqueous extraction methods were employed to isolate oleosomes from hazelnuts, revealing approximately 83.07% fat and 2.48% protein content in hazelnut oleosomes. The stability of oleosomes at various pH levels (3-10) was examined, showing stability at pH 7 but instability at extreme pH values. Evaluation at pH 7 indicated small particle size (D3,2 approximate to 3.58 mu m) and a zeta-potential of approximately -33.8 mV for isolated oleosomes. Subsequently, double emulsions were formulated by substituting traditional oil with varying oleosome concentrations (0-30%) in liquid margarine. Rheological and oxidative analyses of these margarines demonstrated decreased elastic and viscous moduli, hardness, and spreadability, alongside enhanced oxidative stability with increasing oleosome concentration. These findings suggest hazelnut-derived oleosomes offer significant stability advantages over conventional liquid margarine, presenting a promising avenue for functionally enhanced food products in the food industry.
Açıklama
Anahtar Kelimeler
oleosome, liquid margarine, rheology, oxidation
Kaynak
Acta Alimentaria
WoS Q Değeri
N/A
Scopus Q Değeri
Q3
Cilt
53
Sayı
1
