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Gelatin from Saithe (Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions
This study performed the extraction of gelatin from saithe (Pollachius virens) skin and compared it to commercial marine gelatin. As a first stage, we investigated the physicochemical and biochemical properties of the gelatin. SDS-PAGE analysis revealed the presence of α-chains, β-chains, and other...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9785016/ https://www.ncbi.nlm.nih.gov/pubmed/36547886 http://dx.doi.org/10.3390/md20120739 |
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author | Yesiltas, Betül Robert, Chloé Petersen, Heidi Olander Jessen, Flemming Ajalloueian, Fatemeh Mohammadifar, Mohammad Amin Jacobsen, Charlotte Sloth, Jens J. Jakobsen, Greta Casanova, Federico |
author_facet | Yesiltas, Betül Robert, Chloé Petersen, Heidi Olander Jessen, Flemming Ajalloueian, Fatemeh Mohammadifar, Mohammad Amin Jacobsen, Charlotte Sloth, Jens J. Jakobsen, Greta Casanova, Federico |
author_sort | Yesiltas, Betül |
collection | PubMed |
description | This study performed the extraction of gelatin from saithe (Pollachius virens) skin and compared it to commercial marine gelatin. As a first stage, we investigated the physicochemical and biochemical properties of the gelatin. SDS-PAGE analysis revealed the presence of α-chains, β-chains, and other high-molecular-weight aggregates. DSC thermograms showed typical gelatin behavior, while the FTIR spectra were mainly situated in the amide band region (amide A, amide B, amide I, amide II, and amide III). In the second stage, we produced O/W emulsions and analyzed their physical and oxidative stability over 9 days. Oil droplets stabilized with the gelatins obtained from saithe fish skin had a size of ~500 nm and a ζ-potential ~+25 mV, which is comparable to oil droplets stabilized with commercial gelatin products. Moreover, the oxidative stability of the emulsions stabilized with gelatin from saithe fish skin showed promising results in terms of preventing the formation of some volatile compounds towards the end of the storage period compared to when using the commercial gelatins. This study indicates the potential application of fish skin gelatin in the fields of food and cosmetics, as well as suggesting that further investigations of their techno-functional properties. |
format | Online Article Text |
id | pubmed-9785016 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-97850162022-12-24 Gelatin from Saithe (Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions Yesiltas, Betül Robert, Chloé Petersen, Heidi Olander Jessen, Flemming Ajalloueian, Fatemeh Mohammadifar, Mohammad Amin Jacobsen, Charlotte Sloth, Jens J. Jakobsen, Greta Casanova, Federico Mar Drugs Article This study performed the extraction of gelatin from saithe (Pollachius virens) skin and compared it to commercial marine gelatin. As a first stage, we investigated the physicochemical and biochemical properties of the gelatin. SDS-PAGE analysis revealed the presence of α-chains, β-chains, and other high-molecular-weight aggregates. DSC thermograms showed typical gelatin behavior, while the FTIR spectra were mainly situated in the amide band region (amide A, amide B, amide I, amide II, and amide III). In the second stage, we produced O/W emulsions and analyzed their physical and oxidative stability over 9 days. Oil droplets stabilized with the gelatins obtained from saithe fish skin had a size of ~500 nm and a ζ-potential ~+25 mV, which is comparable to oil droplets stabilized with commercial gelatin products. Moreover, the oxidative stability of the emulsions stabilized with gelatin from saithe fish skin showed promising results in terms of preventing the formation of some volatile compounds towards the end of the storage period compared to when using the commercial gelatins. This study indicates the potential application of fish skin gelatin in the fields of food and cosmetics, as well as suggesting that further investigations of their techno-functional properties. MDPI 2022-11-25 /pmc/articles/PMC9785016/ /pubmed/36547886 http://dx.doi.org/10.3390/md20120739 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Yesiltas, Betül Robert, Chloé Petersen, Heidi Olander Jessen, Flemming Ajalloueian, Fatemeh Mohammadifar, Mohammad Amin Jacobsen, Charlotte Sloth, Jens J. Jakobsen, Greta Casanova, Federico Gelatin from Saithe (Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions |
title | Gelatin from Saithe (Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions |
title_full | Gelatin from Saithe (Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions |
title_fullStr | Gelatin from Saithe (Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions |
title_full_unstemmed | Gelatin from Saithe (Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions |
title_short | Gelatin from Saithe (Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions |
title_sort | gelatin from saithe (pollachius virens) skin: biochemical characterization and oxidative stability in o/w emulsions |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9785016/ https://www.ncbi.nlm.nih.gov/pubmed/36547886 http://dx.doi.org/10.3390/md20120739 |
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