Complex coacervation of dealkaline lignin with three different skin gelatins to encapsulate fish oil.
- 2026-03-21
- Food chemistry 513
- Xin Chen
- Guangyi Kan
- Jingqi Zhang
- Xinyue Li
- Ting Zhang
- Xichang Wang
- Jian Zhong
- PubMed: 41916222
- DOI: 10.1016/j.foodchem.2026.148969
Study Design
- Methods
- Complex coacervation of dealkaline lignin (DAL) with three types of skin gelatins (BSG, PSG, CFSG) for fish oil encapsulation
- Funding
- Unclear
The gelatin-anionic polysaccharide complex coacervation system represents a promising platform for developing oil powders. Herein, the complex coacervation of dealkaline lignin (DAL) with three types of skin gelatins (Bovine skin gelatin, BSG; porcine skin gelatin, PSG; cold water fish skin gelatin, CFSG) was explored for fish oil encapsulation. At optimal pH conditions, the particle sizes of the fish oil@gelatin-DAL complex coacervates were comparable (100-μm scale) across all three gelatin types. The resulting oil powders exhibited production yields of 58.7%-75.1%, loading capacities of 35.5%-44.5%, encapsulation efficiencies of 5.08%-8.66%, maximum peroxide values of 130.0-212.3 mmol/kg oil under 63 °C, and accumulative free fatty acid released percentages (49.3%-85.8%) in the in vitro digestion process. The differences were associated with the molecular interaction of gelatins with fish oil/DAL. All results suggested that DAL is a promising material to prepare oil powders in functional foods if low encapsulation efficiency is solved.