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Complex coacervation of dealkaline lignin with three different skin gelatins to encapsulate fish oil
Xin Chen1, Guangyi Kan1, Jingqi Zhang1
1National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Department of Clinical Nutrition, College of Health Science and Technology, Shanghai Jiao Tong University School of Medicine, Shanghai 200135, China; Medical Food Laboratory, Shanghai Institute for Pediatric Research, Shanghai 200092, China; Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China.
Abstract:
The gelatin-anionic polysaccharide complex coacervation system represents a promising platform for developing oil powders. Herein, the complex coacervation of dealkaline lignin (DAL) with three types of skin gelatins (Bovine skin gelatin, BSG; porcine skin gelatin, PSG; cold water fish skin gelatin, CFSG) was explored for fish oil encapsulation. At optimal pH conditions, the particle sizes of the fish oil@gelatin-DAL complex coacervates were comparable (100-μm scale) across all three gelatin types. The resulting oil powders exhibited production yields of 58.7%-75.1%, loading capacities of 35.5%-44.5%, encapsulation efficiencies of 5.08%-8.66%, maximum peroxide values of 130.0-212.3 mmol/kg oil under 63 °C, and accumulative free fatty acid released percentages (49.3%-85.8%) in the in vitro digestion process. The differences were associated with the molecular interaction of gelatins with fish oil/DAL. All results suggested that DAL is a promising material to prepare oil powders in functional foods if low encapsulation efficiency is solved.
