![]() Plus, there's a high risk of cross-contamination with other fish species in environments such as fish markets and supermarkets. Unfortunately, if you're allergic to one type of fish, you have an increased risk of reacting to others. 3,5 Although many food allergies develop in childhood, roughly 40 percent of those allergic to fish experience their first reactions as adults. 3,4 In the United States, fish is one of the top eight food allergens, and fish allergy particularly impacts adults in Scandinavian countries. 1,3ĭespite its nutritional importance and many uses, fish is one of the most common causes of food allergy, and according to a review of recent research, fish allergy was self reported by 2.2 percent of the European population. 1 Incorporated in raw, powdered, and oil forms, fish is also included in processed foods, and fish-based gelatin and collagen products can be used in nonfood items such as pharmaceutical gel capsules and vaccines. Fish muscle can be eaten cooked, fried, pickled, and raw, but heating and processing doesn t seem to affect allergy potency. 2 Fish is consumed in a variety of ways, and fish eggs, caviar, skin, gelatin, and blood may all elicit allergic reactions. 1,2 In many developing countries, fish is the main or only source of animal protein, and due to the current focus on health and nutrition, there's also an increased demand for fish in developed and middle-income nations. All rights reserved.Comprising more than 30,000 species, fish is a source of proteins, healthy fats, omega-3 fatty acids, iodine, vitamin D, and calcium. ![]() It would also be beneficial to the basic understanding of protein/surfactant interfacial adsorption in emulsion formation.Ĭompetitive adsorption Emulsion Fish oil Gelatin Stability Surfactant Synergetic adsorption.Ĭopyright © 2019 Elsevier Ltd. These fish oil-loaded gelatin/surfactant-stabilized emulsions have the potential to reduce the disadvantages of fish oils and to provide multiple prospective applications in beverages, hard foods, and alkaline foods. The adsorption behaviors affected emulsion stability (creaming, liquid-gel transformation, and droplet coalescence behaviors) and size distribution of emulsion droplets. The results demonstrated that gelatin and four types of surfactants were synergetically (Span 80 and soybean lecithin) or competitively (Tween 80 and SDS) adsorbed on the oil/water interfaces in the emulsions. In order to analyze the interaction mechanism of gelatin with low-molecular-weight surfactants, we mainly explored the preparation and storage of fish oil-loaded gelatin/surfactant-stabilized emulsions in this work. Electronic address: simultaneous application of proteins and surfactants for emulsion preparation and stabilization is a research hotspot in the field of emulsions, and their interfacial adsorption mechanisms remain unclear. 3 Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.Electronic address: 1 Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China. ![]()
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