TY - JOUR
T1 - Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe (Pollachius virens) Skin
AU - Henriet, Pauline
AU - Jessen, Flemming
AU - Vall-Llosera, Mar
AU - Marie, Rodolphe
AU - Jahromi, Mastaneh
AU - Mohammadifar, Mohammad Amin
AU - Stampe-Villadsen, Hanne Lilian
AU - Olander Petersen, Heidi
AU - Sloth, Jens Jørgen
AU - Loft Eybye, Karin
AU - Jakobsen, Greta
AU - Casanova, Federico
PY - 2020
Y1 - 2020
N2 - 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.
AB - 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.
U2 - 10.3390/foods9111718
DO - 10.3390/foods9111718
M3 - Journal article
C2 - 33238407
SN - 2304-8158
VL - 9
JO - Foods
JF - Foods
IS - 11
M1 - 1718
ER -