A plant-based cheese alternative (PCA) developed by oleogelation with apricot kernel oil and incorporation of the kernel press cake: An alternative approach to produce PCA containing lower saturated fatty acid

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dc.contributor.authorFidan, Serife
dc.contributor.authorTekin, Ali
dc.contributor.authorSahingil, Didem
dc.contributor.authorKarabulut, Ihsan
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2026-04-04T13:35:04Z
dc.date.available2026-04-04T13:35:04Z
dc.date.issued2025
dc.departmentİnönü Üniversitesi
dc.description.abstractIncreasing interest in plant-based foods has spurred research into new sources and ways to enhance the nutritional value of plant-based cheese alternatives (PCA). This study investigated the use of a commonly discarded by-product (cold press cake) from apricot kernel oil extraction as a protein source. An oleogel with apricot kernel oil was prepared by blending candelilla wax (CDW, 75 %) and carnauba wax (CRW, 25 %) to provide an alternative to coconut oil (CO), which is commonly used in PCAs due to its high saturated fat content. Two different PCA formulations were developed using this oleogel (Og) and CO, and their composition, texture, rheology, biochemical, physicochemical, and sensory properties were evaluated after the first, 30th, and 60th day. Both PCAs had similar pH, protein, fat, and moisture contents; however, the use of Og significantly decreased the saturated fat content in the PCAs from 94.58 % to 6.57 % and significantly changed the fatty acid composition. Both PCAs were promising in mimicking the melting behavior of animal-based cheese, with about a 36 % expansion of diameter. In addition, the results of the rheological analysis showed that both PCAs became more viscous with increasing temperature. Forty-two volatile compounds were identified in the PCAs, including those commonly detected in animal-based cheeses. Peptide profiles, amino acid content and protein patterns consistently showed no difference in proteolytic activity between the samples. In addition, SEM and FT-IR results showed no differences between the PCAs, and SEM examination revealed similar deformation during storage. It was concluded that apricot kernel oil oleogel and cake can be effectively used as fat and protein sources, respectively, for the production of PCAs. In addition, the use of apricot kernel oil oleogel resulted in PCAs with high unsaturated and low saturated fatty acid content.
dc.description.sponsorshipTUBITAK (The Scientific and Technological Research Council of Turkiye; Ankara, Turkiye) [222O598]; Inonue UEniversitesi (Malatya, Turkiye) Scientific Research Project Unit [FYL-2022-3152]
dc.description.sponsorshipThis study was funded by TUBITAK (The Scientific and Technological Research Council of Turkiye; Ankara, Turkiye) with project ID 222O598 and Inonue UEniversitesi (Malatya, Turkiye) Scientific Research Project Unit with project ID FYL-2022-3152) .
dc.identifier.doi10.1016/j.ifset.2025.103968
dc.identifier.issn1466-8564
dc.identifier.issn1878-5522
dc.identifier.orcid0000-0001-5258-1714
dc.identifier.scopus2-s2.0-85219146902
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ifset.2025.103968
dc.identifier.urihttps://hdl.handle.net/11616/109595
dc.identifier.volume102
dc.identifier.wosWOS:001441062100001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInnovative Food Science & Emerging Technologies
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250329
dc.subjectPlant-based cheese
dc.subjectOleogel
dc.subjectFat substitutes
dc.subjectMeltability
dc.subjectApricot kernel oil
dc.subjectApricot kernel press cake
dc.titleA plant-based cheese alternative (PCA) developed by oleogelation with apricot kernel oil and incorporation of the kernel press cake: An alternative approach to produce PCA containing lower saturated fatty acid
dc.typeArticle

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