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Keywords = saithe (Pollachius virens) skin

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17 pages, 3146 KiB  
Article
Gelatin from Saithe (Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions
by Betül Yesiltas, Chloé Robert, Heidi Olander Petersen, Flemming Jessen, Fatemeh Ajalloueian, Mohammad Amin Mohammadifar, Charlotte Jacobsen, Jens J. Sloth, Greta Jakobsen and Federico Casanova
Mar. Drugs 2022, 20(12), 739; https://doi.org/10.3390/md20120739 - 25 Nov 2022
Cited by 2 | Viewed by 1878
Abstract
This study performed the extraction of gelatin from saithe (Pollachius virens) skin and compared it to commercial marine gelatin. As a first stage, we investigated the physicochemical and biochemical properties of the gelatin. SDS-PAGE analysis revealed the presence of α-chains, β-chains, [...] Read more.
This study performed the extraction of gelatin from saithe (Pollachius virens) skin and compared it to commercial marine gelatin. As a first stage, we investigated the physicochemical and biochemical properties of the gelatin. SDS-PAGE analysis revealed the presence of α-chains, β-chains, and other high-molecular-weight aggregates. DSC thermograms showed typical gelatin behavior, while the FTIR spectra were mainly situated in the amide band region (amide A, amide B, amide I, amide II, and amide III). In the second stage, we produced O/W emulsions and analyzed their physical and oxidative stability over 9 days. Oil droplets stabilized with the gelatins obtained from saithe fish skin had a size of ~500 nm and a ζ-potential ~+25 mV, which is comparable to oil droplets stabilized with commercial gelatin products. Moreover, the oxidative stability of the emulsions stabilized with gelatin from saithe fish skin showed promising results in terms of preventing the formation of some volatile compounds towards the end of the storage period compared to when using the commercial gelatins. This study indicates the potential application of fish skin gelatin in the fields of food and cosmetics, as well as suggesting that further investigations of their techno-functional properties. Full article
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16 pages, 4616 KiB  
Article
Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe (Pollachius virens) Skin
by 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 and Federico Casanova
Foods 2020, 9(11), 1718; https://doi.org/10.3390/foods9111718 - 23 Nov 2020
Cited by 6 | Viewed by 3704
Abstract
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 [...] Read more.
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. Full article
(This article belongs to the Special Issue Nanotechnology and Biophysics with Applications in Food Science)
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