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<p>This study examined the combined effects of dual microencapsulation of coenzyme Q10 (CoQ10) and microbial transglutaminase (MTGase), combined with advanced washing techniques, on the quality of surimi gels derived from sardine processing whole gutted sardines. Surimi was prepared using three methods: conventional washing (C), ultrasound-assisted washing (U), and high-shear homogenization (HSH, H). Encapsulated bioactives were incorporated at two concentrations (100 and 300&#xa0;ppm), and gels were evaluated during 30&#xa0;days of refrigerated storage (4&#xa0;°C). Physicochemical composition, color stability, rheological performance, thermal transitions, and microstructure were systematically assessed. Statistical analysis revealed that the H-B treatment (HSH with 300&#xa0;ppm encapsulated bioactives) achieved the highest improvements. On day 30, H-B retained the greatest protein content (18.95 ± 0.23%) and showed significantly lower free water (ΔW1: 52.9 ± 0.9%) with higher strongly bound water (ΔW3: 22.7 ± 0.8%). Colorimetric analysis indicated higher L* values (78.9) and reduced total color difference (ΔE: 10.3) compared to controls. Rheological measurements demonstrated substantial increases in storage modulus (G′: 24,760&#xa0;Pa vs. 20,410&#xa0;Pa in control) and loss modulus (G″: 16,480&#xa0;Pa vs. 13,570&#xa0;Pa), reflecting enhanced paste viscoelasticity and potential for improved gel network formation. FTIR spectra confirmed successful encapsulation and strong molecular interactions. Overall, integrating microencapsulation with innovative washing technologies markedly enhanced the rheological, microstructural, colorimetric, and thermal properties of surimi gels during refrigerated storage. These findings highlight a sustainable, value-added approach for converting underutilized marine by-products into functional food products.</p>

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Dual microencapsulation of CoQ10 and transglutaminase enhances functional and structural properties of sardine surimi gels

  • 期刊论文

  • 发表日期：

    2026年5月18日

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  • Seyed Vahid Mesbahi,
  • Sedigheh Yazdanpanah,
  • Mohammad Hosein Marhamatizadeh,
  • Ali Reza Golchin Manshadi

摘要

This study examined the combined effects of dual microencapsulation of coenzyme Q10 (CoQ10) and microbial transglutaminase (MTGase), combined with advanced washing techniques, on the quality of surimi gels derived from sardine processing whole gutted sardines. Surimi was prepared using three methods: conventional washing (C), ultrasound-assisted washing (U), and high-shear homogenization (HSH, H). Encapsulated bioactives were incorporated at two concentrations (100 and 300 ppm), and gels were evaluated during 30 days of refrigerated storage (4 °C). Physicochemical composition, color stability, rheological performance, thermal transitions, and microstructure were systematically assessed. Statistical analysis revealed that the H-B treatment (HSH with 300 ppm encapsulated bioactives) achieved the highest improvements. On day 30, H-B retained the greatest protein content (18.95 ± 0.23%) and showed significantly lower free water (ΔW1: 52.9 ± 0.9%) with higher strongly bound water (ΔW3: 22.7 ± 0.8%). Colorimetric analysis indicated higher L* values (78.9) and reduced total color difference (ΔE: 10.3) compared to controls. Rheological measurements demonstrated substantial increases in storage modulus (G′: 24,760 Pa vs. 20,410 Pa in control) and loss modulus (G″: 16,480 Pa vs. 13,570 Pa), reflecting enhanced paste viscoelasticity and potential for improved gel network formation. FTIR spectra confirmed successful encapsulation and strong molecular interactions. Overall, integrating microencapsulation with innovative washing technologies markedly enhanced the rheological, microstructural, colorimetric, and thermal properties of surimi gels during refrigerated storage. These findings highlight a sustainable, value-added approach for converting underutilized marine by-products into functional food products.