Development of emulsion gelatin gels for food application: Physicochemical, rheological, structural and thermal characterization.

Int J Biol Macromol

Laboratory of Enzyme Engineering and Microbiology, University of Sfax, National Engineering School of Sfax, B.P. 1173-3038 Sfax, Tunisia; Higher Institute of Biotechnology of Monastir, University of Monastir, Monastir, Tunisia. Electronic address:

Published: July 2021

The current work aimed to prepare emulsion gels based on European eel skin gelatin (ESG). The results revealed that the ESG exhibited interesting antioxidant and functional properties in a dose-dependent manner. The ESG has a gel strength of 354.86 g and high gelling and melting temperatures of about 33 and 43 °C, respectively. Hence, based on its interesting gelling ability, the ESG-based gel was employed to stabilize European eel oil (EO) emulsions. In this context, two emulsions were prepared by homogenization or homogenization followed by sonication at EO:ESG weight ratios of 1:2 and 1:4. The physicochemical, textural, structural and thermal properties of emulsion gelatin-based gels (EGGs) were evaluated. The EGGs had a rigid and a cohesive gel network, according to the textural and microstructural analysis. Structural and thermogravimetric analyses showed the effective entrapment of EO in the ESG gel network.

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http://dx.doi.org/10.1016/j.ijbiomac.2021.03.141DOI Listing

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