Flaxseed oleosomes: Responsiveness to physicochemical stresses, tribological shear and storage

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dc.contributor.authorKara, Hasan H.
dc.contributor.authorAraiza-Calahorra, Andrea
dc.contributor.authorRigby, Neil M.
dc.contributor.authorSarkar, Anwesha
dc.date.accessioned2024-02-23T14:02:56Z
dc.date.available2024-02-23T14:02:56Z
dc.date.issued2024
dc.departmentNEÜen_US
dc.description.abstractThis study aimed to extract oleosomes (OLs) from flaxseeds and assess their response to environmental conditions during storage (pH and ionic strengths), shear and tribological stresses. Our hypothesis was that a shear-induced instability will enable OLs to exhibit favourable lubrication performance. During storage, OLs exhibited resistance to droplet aggregation for up to 6 weeks owing to the proteins (3.5-152.8 kDa molecular weights) stabilizing the OL droplets. However, presence of divalent (Ca2+) ions induced destabilization with marked increase in droplet size (p < 0.05). OLs demonstrated shear thinning behaviour, displaying an order of magnitude higher viscosity than flaxseed oil (FSO) at low shear rates (<10 s(-1)). Strikingly, OLs mirrored the frictional profile of FSO regardless of entrainment speeds, due to droplet coalescence, validating the hypothesis. Such kinetic stability with shear-induced coalescing feature of OLs hold strong potential for future plant-based food development, particularly in achieving desired mouthfeel characteristics.en_US
dc.description.sponsorshipEuropean Research Council (BRC) under the European Union [737999]; scientific and Technological Research Council of Tuerkiye (TUBITAK)en_US
dc.description.sponsorshipFunding from the European Research Council (BRC) under the European Union's Horizon 2020 research and innovation programme (grant agreement n degrees 737999) is acknowledged. Author Dr. Hasan H Kara acknowledges funding from The scientific and Technological Research Council of Tuerkiye (TUBITAK) under 2219-International Fostdoctoral Research Fellowship Program for his visiting research at the University of Leeds, UKen_US
dc.identifier.doi10.1016/j.foodchem.2023.137160
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid37604004en_US
dc.identifier.scopus2-s2.0-85168413259en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2023.137160
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11912
dc.identifier.volume431en_US
dc.identifier.wosWOS:001070492000001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectOil Bodiesen_US
dc.subjectMicrostructureen_US
dc.subjectFrictionen_US
dc.subjectElectrophoresisen_US
dc.subjectViscosityen_US
dc.subjectTribologyen_US
dc.titleFlaxseed oleosomes: Responsiveness to physicochemical stresses, tribological shear and storageen_US
dc.typeArticleen_US

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