Complex coacervation of low methoxy pectin with three types of gelatins for the encapsulation of fish oil.
Food Chem
; 460(Pt 1): 140567, 2024 Dec 01.
Article
em En
| MEDLINE
| ID: mdl-39059327
ABSTRACT
Herein, the complex coacervation of low methoxy pectin (LMP) with three types of gelatins was explored to encapsulate fish oil. The fish oil@gelatin-LMP complex coacervates with good precipitation separation could be obtained at low gelatin concentrations (Fish gelatin, FG 10-80 mg/mL; porcine skin gelatin, PSG 10-40 mg/mL; bovine skin gelatin, BSG 10-80 mg/mL), high gelatin fish oil mass ratios (41-11), appropriate gelatin LMP mass ratios (31-121 for FG and PSG, 61 for BSG), and appropriate pH (FG 4.90-5.50; PSG 4.80-5.40; BSG 4.10-4.50). FG induced similar loading ability, lower encapsulation ability, and comparable peroxide values to the mammalian gelatins. FG induced higher or similar free fatty acid released percentages to mammalian gelatins in the in vitro gastrointestinal model at low gelatin concentrations (10-40 mg/mL). These results provided useful information to understand the protein-polysaccharide complex coacervation to encapsulate oil-based bioactive substances.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Óleos de Peixe
/
Pectinas
/
Gelatina
Limite:
Animals
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2024
Tipo de documento:
Article
País de publicação:
Reino Unido