Addition of gelatin and maltodextrin increased the scalability of tuna oil Pickering emulsion stabilized by the ovalbumin-gum Arabic polyelectrolyte complex in spray drying

Yao-Yao Fu

doi:10.1016/j.jfoodeng.2026.113164

Addition of gelatin and maltodextrin increased the scalability of tuna oil Pickering emulsion stabilized by the ovalbumin-gum Arabic polyelectrolyte complex in spray drying

2026-05-07

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AI

Y

Yao-Yao Fu

X

Xin-Kun Yin

G

Guo-Qing Huang

J

Jun‐Xia Xiao *

DOI：10.1016/j.jfoodeng.2026.113164

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• A moderate gelatin Bloom value favors the spray drying of the Pickering emulsion. • Maltodextrin addition decreases the surface oil content of microcapsules to 2.89%. • Maltodextrin addition increases the total solid concentration of emulsion to 45%. • Tuna oil microcapsules have faded fishy off-flavor and enhanced stability. • The formulation is scalable for tuna oil microcapsule production by spray drying.

Keywords:

gelatin

maltodextrin

tuna oil

Pickering emulsion

spray drying

Addition of gelatin and maltodextrin increased the scalability of tuna oil Pickering emulsion stabilized by the ovalbumin-gum Arabic polyelectrolyte complex in spray drying

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