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| Effects of different gelatins on the physiochemical properties of tuna oil O/W emulsion and subsequent microcapsule via complex coacervation technique |
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| DOI： |
| KeyWord:gelatin complex coacervation technique O/W emulsion microcapsule stability |
| FundProject:国家自然科学基金（32172252）；广东海洋大学大学生创新创业训练计划项目（CXXL2024024）;广东省普通高校重点领域专项（2022ZDZX2028） |
| Author Name | Affiliation | | MAO Qingya1, XUAN Junyong1, HUANG Qiaoyin1, ZHANG Yang1, LIU Siyi1, XIA Qiuyu1,2,3, LIU Shucheng1,2,3 | 1.Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, Guangdong, China； 2.Collaborative Innovation Center for Key Technologies of Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning,China；3.Southern Marine Science and Engineering Guangdong
Laboratory (Zhanjiang), Zhanjiang 524025, Guangdong, China |
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| Abstract: |
| Aiming to provide reference for different gelatins in the stable delivery of omega-3 oils and their related product development and application, tuna oil was used as the oil phase, and pig skin gelatin (PSG), fish skin gelatin (CFG) and enzymatically hydrolyzed pig skin gelatin (BTG) were used to prepare tuna oil O/W emulsions, respectively, and then the microcapsules were prepared by the complex coacervation technique. Based on the analysis of physicochemical properties of the three kinds of gelatin, the effects of different gelatins on the physicochemical properties of tuna oil O/W emulsions and their complex coacervation microcapsules were investigated. The results showed that among the three gelatins, PSG had higher hydrophobic amino acid content and surface hydrophobicity, and higher gel strength. Among the three O/W emulsions, the absolute value of the ratio of positive and negative absorption peaks of the circular dichroism spectrum and the particle size of the PSG emulsion were smaller and more uniformly distributed, and the PSG emulsion had optimal emulsification property, higher apparent viscosity and viscoelasticity, and was more stable. There was no significant difference between the CFG and BTG emulsions in terms of apparent viscosity, emulsification property, and surface hydrophobicity. The CFG emulsion had a more dispersed droplet aggregation during complex coacervation due to lower gel strength.The three gelatin complex coalesced tuna oil microcapsules were all approximately elliptical in shape, and all of them had a better degree of dispersion, higher payload, higher embedding rate, lower surface oil content, and better oxidative stability, among which, the microcapsule prepared from PSG was optimal.Compared to BTG, microcapsules prepared from PSG and CFG had better thermal stability. In conclusion, all three gelatins can be candidates for lipid-stabilized delivery walls, and the corresponding gelatins can be selected according to the different requirements and uses of microcapsules in practical applications. |
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