Journal article
Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe (Pollachius virens) Skin
L'Institut Agro1
Danish Fish Protein2
Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark3
National Food Institute, Technical University of Denmark4
Nanofluidics and Bioimaging, Nano and Bio-physical Systems, Department of Health Technology, Technical University of Denmark5
Nano and Bio-physical Systems, Department of Health Technology, Technical University of Denmark6
Department of Health Technology, Technical University of Denmark7
Research Group for Analytical Food Chemistry, National Food Institute, Technical University of Denmark8
Research group for Nano-Bio Science, National Food Institute, Technical University of Denmark9
Harcourt Butler Technological Institute10
...and 0 moreThe 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.
| Language: | English |
|---|---|
| Publisher: | MDPI |
| Year: | 2020 |
| Pages: | 1718 |
| ISSN: | 23048158 |
| Types: | Journal article |
| DOI: | 10.3390/foods9111718 |
| ORCIDs: | Jessen, Flemming , Marie, Rodolphe , Mohammadifar, Mohammad Amin , Sloth, Jens Jørgen , Casanova, Federico and 0000-0003-3438-3065 |
