Foods,
Journal Year:
2024,
Volume and Issue:
13(23), P. 3847 - 3847
Published: Nov. 28, 2024
Emulsions
are
widely
utilized
in
food
systems
but
often
face
stability
challenges
due
to
environmental
stresses,
such
as
pH,
ionic
strength,
and
temperature
fluctuations.
Fish
skin
gelatin
(FSG),
a
promising
natural
emulsifier,
suffers
from
limited
functional
properties,
restricting
its
broader
application.
This
study
explored
the
enhancement
of
emulsion
Litsea
cubeba
essential
oil
through
glycosylation
fish
(FSG)
with
dextran
via
dry
Maillard
reaction.
Among
dextrans
varying
molecular
weights
(10
kDa,
100
200
500
kDa),
kDa
exhibited
best
emulsification
performance,
achieving
remarkable
160.49%
increase
index.
The
degree
grafting
(DG)
increased
weight,
peaking
at
34.77%
for
dextran,
followed
by
23.70%
variant.
particle
size
FSG–Dex
conjugate
was
reduced
639.1
nm,
compared
1009–1146
nm
unmodified
FSG,
while
hydrophobicity
improved
100.56%.
zeta
potential
values
approached
30
mV,
indicating
enhanced
stability.
Furthermore,
significantly
antioxidant
activity,
evidenced
radical
scavenging
capacity
both
DPPH
ABTS
assays.
These
findings
underscore
glycosylated
FSG
emulsifier
applications.
