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

Mengyang Yang ^1,2, Jiawei Peng ^1,2, Cuiping Shi ¹

¹Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai, 200092, China.
²National 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.
³Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai, 200092, China. jzhong@shsmu.edu.cn.
⁴National 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. jzhong@shsmu.edu.cn.
⁵Department of Clinical Nutrition, College of Health Science and Technology, Shanghai Jiao Tong University School of Medicine, Shanghai, 200135, China. jzhong@shsmu.edu.cn.
⁶Marine Biomedical Science and Technology Innovation Platform of Lingang Special Area, Shanghai, 201306, China. jzhong@shsmu.edu.cn.

⁰Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai, 200092, China.

Npj Science of Food +

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February 2, 2024

View abstract on PubMed

Summary

Different gelatin types impact fish oil powder properties, with cold-water fish skin gelatin being unsuitable for coacervation. Gelatin concentration and type significantly affect physicochemical properties and oxidation levels in fish oil powders.

Area Of Science

Food Science and Technology
Biomaterials Engineering
Nutritional Chemistry

Background

Fish oil is rich in omega-3 fatty acids but prone to oxidation.
Encapsulation is crucial for stabilizing fish oil and improving its delivery.
Understanding gelatin's role in encapsulation is key for developing effective fish oil powders.

Purpose Of The Study

To investigate the impact of various gelatin types and concentrations on fish oil powder preparation and properties.
To evaluate the suitability of different gelatins for complex coacervation in fish oil encapsulation.
To assess the physicochemical characteristics and in vitro digestion of encapsulated fish oil.

Main Methods

Fish oil encapsulation using gelatin-sodium hexametaphosphate complex coacervation.
Starch sodium octenyl succinate (SSOS)-aided freeze-drying.
Analysis of microscale morphologies and physicochemical properties (e.g., peroxide value).
In vitro gastrointestinal digestion simulation.

Main Results

Cold-water fish skin gelatin (CFG) was unsuitable for complex coacervate formation.
Gelatin type and concentration significantly influenced physicochemical properties, particularly peroxide values.
Porcine skin gelatin (PSG) exhibited the lowest peroxide values, followed by bovine skin gelatin (BSG) and fish gelatin (FG).
SSOS enhanced coacervate stability and promoted in vitro oil digestion.

Conclusions

Gelatin type is a critical factor in the successful coacervation and quality of fish oil powders.
The choice of gelatin significantly impacts the oxidative stability of encapsulated fish oil.
SSOS plays a vital role in improving the stability and digestive properties of fish oil powders.