Evaluating the effects of two drying methods on the properties of collagenous proteins: A comparative study

Abstract

The objective of this research was to assess the impact of distinct drying techniques, specifically freeze drying (FD) and spray drying (SD), on the physicochemical, functional and biological properties of collagenous protein isolate derived from bluefin tuna (CPI). The freeze-dried sample (CPI-FD) displayed superior emulsification contributing to its higher solubility. In contrast, the spray-dried sample (CPI-SD) exhibited the highest foaming capacity and stability, attributed to the smaller particle size generated by the SD process. CPI-FD demonstrated greater gelation capacity, characterized by a lower gelation concentration (LGC), indicating gels prepared with CPI-FD had higher elastic and viscous moduli compared to those from CPI-SD. In summary, diversely dried CPIs showcased intriguing functional, physical, and biological properties, thereby underlining their potential utility in a range of applications, particularly within the food industry as a nutritional ingredient.