Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability
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...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2020-12-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453020301361 |
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| author | Mengzhen Ding Ting Zhang Huan Zhang Ningping Tao Xichang Wang Jian Zhong |
| author_facet | Mengzhen Ding Ting Zhang Huan Zhang Ningping Tao Xichang Wang Jian Zhong |
| author_sort | Mengzhen Ding |
| collection | DOAJ |
| description | 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 °C, 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. |
| format | Article |
| id | doaj-art-76fd1b53056540aea3cde29f1a4e12d4 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2020-12-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-76fd1b53056540aea3cde29f1a4e12d42025-02-03T04:07:04ZengTsinghua University PressFood Science and Human Wellness2213-45302020-12-0194320327Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stabilityMengzhen Ding0Ting Zhang1Huan Zhang2Ningping Tao3Xichang Wang4Jian Zhong5National 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, ChinaNational 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, ChinaIowa State University, Ames Laboratory, Ames, IA 50011, USANational 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, ChinaNational 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, ChinaNational 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; Corresponding author.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 °C, 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.http://www.sciencedirect.com/science/article/pii/S2213453020301361Emulsion formFish oilGelatinHomogenizing conditionspH |
| spellingShingle | Mengzhen Ding Ting Zhang Huan Zhang Ningping Tao Xichang Wang Jian Zhong Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability Food Science and Human Wellness Emulsion form Fish oil Gelatin Homogenizing conditions pH |
| title | Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability |
| title_full | Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability |
| title_fullStr | Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability |
| title_full_unstemmed | Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability |
| title_short | Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability |
| title_sort | gelatin stabilized traditional emulsions emulsion forms droplets and storage stability |
| topic | Emulsion form Fish oil Gelatin Homogenizing conditions pH |
| url | http://www.sciencedirect.com/science/article/pii/S2213453020301361 |
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