Food Science and Technology

Effects of gelatin type and concentration on the preparation and properties of freeze-dried fish oil powders

M. Yang, J. Peng, et al.

This study explores the impact of different gelatin types and concentrations on fish oil powder preparation, revealing that the choice of gelatin significantly affects physicochemical properties and encapsulation efficiency. Conducted by Mengyang Yang, Jiawei Peng, Cuiping Shi, Ye Zi, Yulu Zheng, Xichang Wang, and Jian Zhong, it provides valuable insights for developing innovative fish oil encapsulation methods.

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Index

Abstract

This work investigated the effects of gelatin type (porcine skin gelatin, PSG; bovine skin gelatin, BSG; fish gelatin, FG; or cold-water fish skin gelatin, CFG) and concentration on fish oil powder preparation using gelatin-sodium hexametaphosphate complex coacervation with starch sodium octenyl succinate (SSOS)-aided freeze-drying. CFG, due to its properties, couldn't form the necessary complex coacervates. Gelatin type significantly impacted physicochemical properties, with PSG showing the lowest peroxide values. The powders dissolved quickly in the gastric phase, and SSOS enhanced coacervate stability and oil digestion. This study provides fundamental information for developing fish oil solid encapsulation preparations.

Publisher

npj Science of Food

Published On

Feb 03, 2024

Authors

Mengyang Yang, Jiawei Peng, Cuiping Shi, Ye Zi, Yulu Zheng, Xichang Wang, Jian Zhong

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