Storage and Simulated Digestion Stability of Fish Scale Gelatin Hydrolysate for Prepared Beverages
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Abstract:
Fish scale gelatin hydrolysate (FSGH) with enhanced surface hydrophobicity was obtained by acid-base hydrolysis of fish scale gelatin (FSG), which is expected to be applied in the processing of formulated drinks. Curcumin was loaded with acid-hydrolyzed fish scale gelatin hydrolysate (AcFSGH) and alkali-hydrolyzed fish scale gelatin hydrolysate (AlFSGH), respectively, and it was found that the curcumin content in the AcFSGH solution reached the highest (22.24 μg/mL) under these conditions: stirring rate, 600 r/min; temperature, 40 ℃; gelatin hydrolysate concentration, 4 mg/mL; the curcumin content in the AlFSGH solution reached the maximum level (14.07 μg/mL) at a stirring rate of 400 r/min, 30 ℃, and a gelatin hydrolysate concentration of 2 mg/mL. The drink was processed with CL-FSGH and its stability under thermal processing and storage conditions was investigated. It was found that the curcumin degradation rate of curcumin-loaded AcFSGH (CL-AcFSGH) drink was the lowest after heating at 70, 80 and 90 ℃ for 50 min. The curcumin retention rate was the highest on the 36th day of storage (retention rates were 72.73% at 25 ℃ and 81.35% at 4 ℃, respectively). Furthermore, the protein and curcumin retention during in vitro simulated digestion followed this order: AcFSGH>AlFSGH>FSG. In summary, FSGH exhibited a relatively strong protective effect on hydrophobic nutrients during processing, storage, and gastrointestinal digestion processes. This study not only provides a certain reference value for the development of FSG carriers and the research and development of future beverages.
