Determination of the effects of different drying techniques on hazelnut oleosomes

In this study, oleosomes obtained from raw hazelnuts were primarily characterized in terms of their fat and protein contents, as well as creaming stability (pH 2-11). The analyses revealed that the fat content of the oleosomes obtained from hazelnuts was 87.45±0.36% and the protein content was 1.65±0.06%. It was determined that the oleosomes were resistant to aggregation/creaming at pH 7 but were unstable at higher and lower pH values. In the second phase of the study, the oleosomes were mixed with maltodextrin and then dried using two different methods (spray drying and freeze drying). The digestibility analysis of the dried oleosomes showed that the dried samples had better digestibility than the control samples, while the oxidative stability analyses indicated that the freeze-dried oleosomes exhibited similar oxidative stability results to the control samples, and the spray-dried samples were significantly oxidized due to the effect of heat.