Utilisation of hazelnut-derived oleosomes in liquid margarine formulation: An investigation into stability and functional enhancement

Basit Öğe Kaydı
dc.authoridErinc, Hakan/0000-0001-8858-4570
dc.contributor.authorErinc, H.
dc.contributor.authorTastanoglu, F. B.
dc.date.accessioned2024-11-07T13:24:34Z
dc.date.available2024-11-07T13:24:34Z
dc.date.issued2024
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThis 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.
dc.description.sponsorshipUnit of the Scientific Research Projects of Nigde OEmer Halisdemir University; [2022/16-LUETEP]
dc.description.sponsorshipThis work was supported by the Unit of the Scientific Research Projects of Nigde OEmer Halisdemir University (Project No: TGT, 2022/16-LUETEP) .
dc.identifier.doi10.1556/066.2023.00277
dc.identifier.endpage138
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85187319616
dc.identifier.scopusqualityQ3
dc.identifier.startpage127
dc.identifier.urihttps://doi.org/10.1556/066.2023.00277
dc.identifier.urihttps://hdl.handle.net/11480/14168
dc.identifier.volume53
dc.identifier.wosWOS:001223447300015
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAkademiai Kiado Zrt
dc.relation.ispartofActa Alimentaria
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectoleosome
dc.subjectliquid margarine
dc.subjectrheology
dc.subjectoxidation
dc.titleUtilisation of hazelnut-derived oleosomes in liquid margarine formulation: An investigation into stability and functional enhancement
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu