Work

Complex gelatin−emulsion film matrices incorporating salmon oil Pickering emulsions: structure, functionality and viscoelastic behaviour after short-term hydration in artificial saliva

Year: 2026

Type: article

Abstract: Edible composite films enriched with omega-3 fatty acids constitute a promising approach for the development of functional foods with high nutritional value. In this study, fish gelatin films containing salmon oil Pickering emulsions stabilised by marine protein–quercetin nanoparticles were developed and characterised. The nanoparticles produced physically stable, shear-thinning Pickering emulsions with salmon oil contents ranging from 10 to 40% (v/v), which were subsequently incorporated into the gelatin matrix. Film thickness, opacity and colour intensity increased with oil-to-gelatin ratio, whereas water solubility decreased from 50% to 10%. Tensile strength was reduced (76–93%) in emulsion-containing films, with elongation at break remaining relatively high at intermediate oil contents. FTIR and DSC analyses revealed that the emulsions altered the molecular organisation of the gelatin network, weakening hydrogen-bond interactions and reducing the stability of triple-helix junction zones. Antioxidant analyses showed enhanced ferric reducing capacity in emulsion-containing films, although ABTS radical scavenging activity decreased with increasing oil-to-gelatin ratio. The viscoelastic properties of films after short-term hydration in artificial saliva were evaluated at 37 °C to provide a preliminary indication of their possible behaviour under conditions intended to approximate the initial stages of oral processing. Emulsion-containing films exhibited higher viscoelastic moduli than the control film, indicating reduced plasticisation after hydration and suggesting enhanced mastication behaviour during consumption. The results demonstrate the potential of salmon-oil-loaded Pickering emulsions for the development of ingestible gelatin film matrices combining functional performance, marine by-product valorisation and omega-3 enrichment.

Source: Applied Food Research

DOI: 10.1016/j.afres.2026.102757

Authors: M. Carmen Gómez-Guillén, Ailén Alemán, Inés García-Álvarez, M. Pilar Montero

Institution: Instituto de Ciencia y Tecnología de Alimentos y Nutrición

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $2,050

Funders: Consejo Superior de Investigaciones Científicas, European Regional Development Fund, Agencia Estatal de Investigación