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

Pauline Henriet, Flemming Jessen, Mar Vall-Llosera, Rodolphe Marie, Mastaneh Jahromi, Mohammad Amin Mohammadifar, Hanne Lilian Stampe-Villadsen, Heidi Olander Petersen, Jens Jørgen Sloth, Karin Loft Eybye, Greta Jakobsen, Federico Casanova*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

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.

Original languageEnglish
Article number1718
JournalFoods
Volume9
Issue number11
Number of pages16
ISSN2304-8158
DOIs
Publication statusPublished - 2020

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