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Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin

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Abstract

This study aimed to investigate the physical stability and interfacial properties of oil-in-water (O/W) emulsions stabilized with fish skin gelatin (FG) and pea protein (PP) at pH 3. Physico-chemical properties, elemental composition and SDS-PAGE of the proteins were determined in the first part of this work. Emulsions were prepared at different ratio FG: PP (100: 0–75: 25–50: 50–25: 75–0: 100) by mechanical stirring followed by ultrasound treatment. Higher physical stability was observed in the presence of FG (ratio 100: 0), where the O/W were stable ~50 h. An average hydrodynamic diameter < 1 μm was found for all the emulsions except for the ratio 75: 25, where it was 2.8 μm. The presence of the protein on the O/W interface was explored by confocal laser scanning microscopy whereas the thermal properties of the protein ratios were analyzed by differential scanning calorimetry. The lower denaturation temperature was observed for ratio 50: 50, which was founded at ~89 °C, whereas the denaturation temperatures for the others O/W emulsions were in the range of 99 and 108 °C. A predominant viscous behavior was observed for all the ratios while a slight decrease of the surface tension was observed in the presence of PP. The equal mixing of FG with PP showed an increase in the emulsifying properties of PP forming a more stable emulsion with lower particle size.

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Acknowledgments

The authors acknowledge Lipromar GmbH to provide the fish oil. The authors acknowledge the support provided by the Green Development and Demonstration Program (GUDP) and Ministry of Environment and Food of Denmark (J.Nr. 34009-17-1299).

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Authors and Affiliations

  1. Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kongens Lyngby, Denmark

    Mar Vall-llosera, Flemming Jessen, Pauline Henriet, Mastaneh Jahromi, Mohammad Amin Mohammadifar, Heidi Olander Petersen, Bo Munk Jørgensen & Federico Casanova

  2. Agrocampus Ouest, UMR 1253, F-35042, Rennes, France

    Pauline Henriet

  3. Department of Health Technology, Technical University of Denmark, Ørsted Plads, 2800, Kongens Lyngby, Denmark

    Rodolphe Marie

  4. Research Group for Nano-Bio Science, National Food Institute, Technical University of Denmark, Kemitorvet, 2800, Kongens Lyngby, Denmark

    Jens J. Sloth

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  1. Mar Vall-llosera
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Contributions

Mar Vall-llosera: Term, Conceptualization, validation, formal analysis, investigation, resources, writing, writing review, visualisation. Flemming Jessen: Resources, writing review. Pauline Henriet: Conceptualization, resources, writing review. Rodolphe Marie: Resources, writing review. Mastaneh Jahromi: Resources, writing review. Jens J. Sloth: Resources, writing review. Mohammad Amin Mohammadifar: Resources, writing review. Heidi Olander Petersen: Resources, writing review. Bo Munk Jørgensen: Formal analysis, resources. Federico Casanova: Term, conceptualization, resources, writing, writing review, supervision.

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Correspondence to Federico Casanova.

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Vall-llosera, M., Jessen, F., Henriet, P. et al. Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin. Food Biophysics 16, 139–151 (2021). https://doi.org/10.1007/s11483-020-09655-7

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