Gelatin from Saithe (<i>Pollachius virens)</i> Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions
Betül Yesiltas,
Chloé Robert,
Heidi Olander Petersen,
Flemming Jessen,
Fatemeh Ajalloueian,
Mohammad Amin Mohammadifar,
Charlotte Jacobsen,
Jens J. Sloth,
Greta Jakobsen,
Federico Casanova
Affiliations
Betül Yesiltas
Research Group for Bioactives—Analysis and Application, National Food Institute, Technical University of Denmark, Kemitorvet, 2800 Kongens Lyngby, Denmark
Chloé Robert
Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark
Heidi Olander Petersen
Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark
Flemming Jessen
Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark
Fatemeh Ajalloueian
Center for Intelligent Drug Delivery and Sensing Using Microcontainers and Nanomechanics (IDUN), Department of Health Technology, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
Mohammad Amin Mohammadifar
Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark
Charlotte Jacobsen
Research Group for Bioactives—Analysis and Application, National Food Institute, Technical University of Denmark, Kemitorvet, 2800 Kongens Lyngby, Denmark
Jens J. Sloth
Research Group for Analytical Food Chemistry, Technical University of Denmark, Kemitorvet, 2800 Kongens Lyngby, Denmark
Greta Jakobsen
Danish Fish Protein, Adelvej 11, Hoejmark, 6940 Lem, Denmark
Federico Casanova
Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark
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.
