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ORIGINAL RESEARCH article

Front. Phys.
Sec. Interdisciplinary Physics
Volume 13 - 2025 | doi: 10.3389/fphy.2025.1494052
This article is part of the Research Topic Innovative NMR/MRI Techniques in the Field of Food View all articles

Oleosomes in Almonds and Hazelnuts: Structural Investigations by NMR

Provisionally accepted
Lena Trapp Lena Trapp 1Hilke Schacht Hilke Schacht 2Hermann Nirschl Hermann Nirschl 1Gisela Guthausen Gisela Guthausen 1,3*
  • 1 Institute for Mechanical Process Engineering and Mechanics, Faculty of Chemical and Process Engineering, Karlsruhe Institute of Technology (KIT), Karlsruhe, Baden-Württemberg, Germany
  • 2 Fraunhofer Institute for Process Engineering and Packaging (IVV), Freising, Bavaria, Germany
  • 3 Engler Bunte Institute, Faculty of Chemical and Process Engineering, Karlsruhe Institute of Technology (KIT), Karlsruhe, Baden-Württemberg, Germany

The final, formatted version of the article will be published soon.

    Oleosomes are lipid-containing organelles in which oils and fats are stored in plant tissue such as almond or hazelnut. A comprehensive and detailed understanding and measurement of their size and distribution is needed to capture the physical properties of almond or hazelnut containing foods and improve their quality. During processing, almonds and hazelnuts are blanched or roasted and crushed leading to structural changes in their tissues. Mush contains quasi-free oil in addition. Pulsed field gradient nuclear magnetic resonance is applied to determine the size distribution of the oleosomes and to monitor the structural changes along the process chain. A model established for droplet size determination in emulsions was applied and extended for the present case.

    Keywords: Oleosome, PFG-NMR, Restricted diffusion, size distribution, processing

    Received: 10 Sep 2024; Accepted: 07 Jan 2025.

    Copyright: © 2025 Trapp, Schacht, Nirschl and Guthausen. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Gisela Guthausen, Institute for Mechanical Process Engineering and Mechanics, Faculty of Chemical and Process Engineering, Karlsruhe Institute of Technology (KIT), Karlsruhe, 76131, Baden-Württemberg, Germany

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