Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe (Pollachius virens) Skin.

Autor: Henriet P; Agrocampus Ouest, UMR 1253, F-35042 Rennes, France.; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark., Jessen F; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark., Vall-Llosera M; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark., Marie R; Department of Health Technology, Technical University of Denmark, Ørsted Plads, 2800 Kongens Lyngby, Denmark., Jahromi M; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark., Mohammadifar MA; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark., Stampe-Villadsen HL; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark., Olander Petersen H; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark., Sloth JJ; Research Group for Nano-Bio Science, National Food Institute, Technical University of Denmark, Kemitorvet, 2800 Kongens Lyngby, Denmark., Loft Eybye K; Technological Institute, Kongsvang Alle 29, DK-8000 Aarhus C, Denmark., Jakobsen G; Danish Fish Protein, Adelvej 11, Hoejmark, DK-6940 Lem St, Denmark., Casanova F; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.
Jazyk: angličtina
Zdroj: Foods (Basel, Switzerland) [Foods] 2020 Nov 23; Vol. 9 (11). Date of Electronic Publication: 2020 Nov 23.
DOI: 10.3390/foods9111718
Abstrakt: The objective of the present study was to investigate the physical stability of an oil-in-water (O/W) emulsion stabilized with gelatin from saithe ( Pollachius virens ) skin obtained with three different extraction protocols compared to two commercial fish skin gelatins. We first investigated the gelatin powder composition, and then produced the O/W emulsions at pH 3 by mechanical dispersion followed by an ultrasonication process. Sodium dodecyl sulfate (SDS) profiles for commercial samples indicated that extensive and unspecific hydrolysis of collagen occurred during the production process, whereas gelatin extracted from saithe fish skin showed typical electrophoresis patterns of type I collagen, with the presence of γ- and β-chains. Emulsions obtained with commercial samples presented high physical stability over 7 days, with particle size of ~200 nm. However, emulsions obtained with saithe fish skin presented particle size between 300 and 450 nm. Slight differences were observed in viscosity, with values between ~1 and ~4 mPa·s. Interfacial tension measurements presented values between 13 and 17 mN·m -1 with three different regimes for all the systems.
Databáze: MEDLINE
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