Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe (Pollachius virens) Skin
| Autor: | Mastaneh Jahromi, Jens Jørgen Sloth, Federico Casanova, Karin Loft Eybye, Rodolphe Marie, Heidi Olander Petersen, Mar Vall-llosera, Mohammad Amin Mohammadifar, Greta Jakobsen, Hanne Lilian Stampe-Villadsen, Pauline Henriet, Flemming Jessen |
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| Přispěvatelé: | Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark Denmark, Technical University of Denmark [Lyngby] (DTU), Department of Health Technology, Technical University of Denmark, Research Group for Nano-Bio Science, National Food Institute, Technical University of Denmark, Technological Institute, Danish Fish Protein |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Health (social science)
food.ingredient 030309 nutrition & dietetics Plant Science lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Gelatin Article physical stability gelatin 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology food Pollachius virens [SDV.IDA]Life Sciences [q-bio]/Food engineering lcsh:TP1-1185 Sodium dodecyl sulfate saithe (Pollachius virens) skin 0303 health sciences Chromatography biology Extraction (chemistry) 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 3. Good health Electrophoresis chemistry Emulsion O/W emulsion Particle size Dispersion (chemistry) [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science |
| Zdroj: | Foods Volume 9 Issue 11 Foods, MDPI, 2020, 9 (11), pp.1718. ⟨10.3390/foods9111718⟩ Henriet, P, Jessen, F, Vall-Llosera, M, Marie, R, Jahromi, M, Mohammadifar, M A, Stampe-Villadsen, H L, Olander Petersen, H, Sloth, J J, Loft Eybye, K, Jakobsen, G & Casanova, F 2020, ' Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe (Pollachius virens) Skin ', Foods, vol. 9, no. 11, 1718 . https://doi.org/10.3390/foods9111718 Foods, Vol 9, Iss 1718, p 1718 (2020) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods9111718 |
| Popis: | 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 &gamma and &beta 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&minus 1 with three different regimes for all the systems. |
| Databáze: | OpenAIRE |
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