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

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 degrees 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. (c) 2021 Elsevier B.V. All rights reserved.

Automated summary

This study aimed to prepare emulsion gels based on European eel skin gelatin (ESG), which exhibited interesting antioxidant and functional properties. The ESG was able to stabilize European eel oil (EO) emulsions effectively, showing a rigid and cohesive gel network with effective entrapment of EO.