Erinc, H.Tastanoglu, F. B.2024-11-072024-11-0720240139-30061588-2535https://doi.org/10.1556/066.2023.00277https://hdl.handle.net/11480/14168This 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.eninfo:eu-repo/semantics/openAccessoleosomeliquid margarinerheologyoxidationArticle53112713810.1556/066.2023.002772-s2.0-85187319616Q3WOS:001223447300015N/A