Wang Kaixuan, Zhan Shengnan, Yang Jianyuan, Lou Qiaoming, Huang Tao
College of Food Science and Engineering, Ningbo University, Ningbo, China.
Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo, China.
J Texture Stud. 2025 Mar;56(2):e70016. doi: 10.1111/jtxs.70016.
In this study, environmental stability, rheological properties, and structural characterization of co-stabilized emulsions using fish gelatin (FG) and tea saponin (TS) were investigated. The results demonstrated that the addition of TS significantly enhanced the emulsifying properties of FG, and the FG-TS emulsion had the smallest particle size. TS and FG co-stabilized emulsions provided resistance to salt and high temperatures. Optical microscopy and CLSM showed that the addition of TS made FG more effectively adsorb at the oil-water interface, leading to the formation of more uniform oil droplet sizes. Additionally, the addition of TS increased the viscosity of FG emulsions, which reduced emulsion flocculation. Results of intrinsic fluorescence, FTIR, and surface hydrophobicity revealed that the addition of TS altered the secondary structure of FG, enhancing surface hydrophobicity and improving emulsification. In conclusion, the moderate addition of TS significantly enhanced the emulsification and rheological properties of FG, suggesting new potential applications for FG in various industries.
