Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe <i>(Pollachius virens)</i> Skin
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 (<i>Pollachius virens</i>) skin obtained with three different extraction protocols compared to two commercial fish skin gelatins. We first in...
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MDPI AG
2020-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/11/1718 |
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| author | Pauline Henriet Flemming Jessen Mar Vall-llosera Rodolphe Marie Mastaneh Jahromi Mohammad Amin Mohammadifar Hanne Lilian Stampe-Villadsen Heidi Olander Petersen Jens J. Sloth Karin Loft Eybye Greta Jakobsen Federico Casanova |
| author_facet | Pauline Henriet Flemming Jessen Mar Vall-llosera Rodolphe Marie Mastaneh Jahromi Mohammad Amin Mohammadifar Hanne Lilian Stampe-Villadsen Heidi Olander Petersen Jens J. Sloth Karin Loft Eybye Greta Jakobsen Federico Casanova |
| author_sort | Pauline Henriet |
| collection | DOAJ |
| description | 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 (<i>Pollachius virens</i>) 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<sup>−1</sup> with three different regimes for all the systems. |
| first_indexed | 2024-03-10T14:39:18Z |
| format | Article |
| id | doaj.art-b939265d315f408eae22a706f90e7dad |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T14:39:18Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b939265d315f408eae22a706f90e7dad2023-11-20T21:56:55ZengMDPI AGFoods2304-81582020-11-01911171810.3390/foods9111718Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe <i>(Pollachius virens)</i> SkinPauline Henriet0Flemming Jessen1Mar Vall-llosera2Rodolphe Marie3Mastaneh Jahromi4Mohammad Amin Mohammadifar5Hanne Lilian Stampe-Villadsen6Heidi Olander Petersen7Jens J. Sloth8Karin Loft Eybye9Greta Jakobsen10Federico Casanova11Agrocampus Ouest, UMR 1253, F-35042 Rennes, FranceResearch Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, DenmarkResearch Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, DenmarkDepartment of Health Technology, Technical University of Denmark, Ørsted Plads, 2800 Kongens Lyngby, DenmarkResearch Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, DenmarkResearch Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, DenmarkResearch Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, DenmarkResearch Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, DenmarkResearch Group for Nano-Bio Science, National Food Institute, Technical University of Denmark, Kemitorvet, 2800 Kongens Lyngby, DenmarkTechnological Institute, Kongsvang Alle 29, DK-8000 Aarhus C, DenmarkDanish Fish Protein, Adelvej 11, Hoejmark, DK-6940 Lem St, DenmarkResearch Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, DenmarkThe objective of the present study was to investigate the physical stability of an oil-in-water (O/W) emulsion stabilized with gelatin from saithe (<i>Pollachius virens</i>) 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<sup>−1</sup> with three different regimes for all the systems.https://www.mdpi.com/2304-8158/9/11/1718saithe (<i>Pollachius virens</i>) skingelatinO/W emulsionphysical stability |
| spellingShingle | Pauline Henriet Flemming Jessen Mar Vall-llosera Rodolphe Marie Mastaneh Jahromi Mohammad Amin Mohammadifar Hanne Lilian Stampe-Villadsen Heidi Olander Petersen Jens J. Sloth Karin Loft Eybye Greta Jakobsen Federico Casanova Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe <i>(Pollachius virens)</i> Skin Foods saithe (<i>Pollachius virens</i>) skin gelatin O/W emulsion physical stability |
| title | Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe <i>(Pollachius virens)</i> Skin |
| title_full | Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe <i>(Pollachius virens)</i> Skin |
| title_fullStr | Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe <i>(Pollachius virens)</i> Skin |
| title_full_unstemmed | Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe <i>(Pollachius virens)</i> Skin |
| title_short | Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe <i>(Pollachius virens)</i> Skin |
| title_sort | physical stability of oil in water emulsion stabilized by gelatin from saithe i pollachius virens i skin |
| topic | saithe (<i>Pollachius virens</i>) skin gelatin O/W emulsion physical stability |
| url | https://www.mdpi.com/2304-8158/9/11/1718 |
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