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Research Article

Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability

Mengzhen Dinga, Ting Zhanga, Huan Zhangb, Ningping Taoa, Xichang Wanga, Jian Zhonga( )
National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
Iowa State University, Ames Laboratory, Ames, IA 50011, USA

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Fish oils are important substances in the field of food and drug delivery. Due to their unstable double bonds, fishy taste, and poor water solubility, it is pivotal to investigate novel dosage forms for fish oils, such as encapsulated droplets. In this work, we primarily prepared gelatin-stabilized fish oil-loaded traditional emulsions and investigated their emulsion forms, droplets, and storage stability under different preparation and storage conditions. Our results showed that higher gelatin solution pH, higher storage temperature in the range of 4–37 ℃, and increased storage time induced the emulsion form switch from a liquid form to a redispersible gel form of the fish oil emulsion. The droplets had core-shell microstructures and a trimodal size distribution, which decreases linearly with increasing gelatin solution pH and homogenizing time, but decreases exponentially with increasing homogenizing speed. In addition, storage temperature showed a notably different effect on traditional emulsion storage. This work provides a fundamental knowledge for the formation, microstructure, and properties of gelatin-based traditional emulsions. It also provides a promising new application for fish oil-loaded emulsions in food beverages, soft candy, and other food products.

Keywords

pHFish oilEmulsion formGelatinHomogenizing conditions

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Food Science and Human Wellness
Volume 9 Issue 4,
December 2020
Pages 320-327
DOI: 10.1016/j.fshw.2020.04.007
Cite this article:
Ding M, Zhang T, Zhang H, et al. Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability. Food Science and Human Wellness, 2020, 9(4): 320-327. https://doi.org/10.1016/j.fshw.2020.04.007

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Received: 06 January 2020
Revised: 26 February 2020
Accepted: 10 April 2020
Published: 24 April 2020
© 2020 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.
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