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Jimenez-Champi D, Romero-Orejon FL, Muñoz AM, Ramos-Escudero F. The Revalorization of Fishery By-Products: Types, Bioactive Compounds, and Food Applications. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:6624083. [PMID: 39105167 PMCID: PMC11300074 DOI: 10.1155/2024/6624083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 04/17/2024] [Accepted: 07/08/2024] [Indexed: 08/07/2024]
Abstract
Recently, fish consumption has been increasing; subsequently, the number of by-products has also increased. However, generated residues are frequently discarded, and an appropriate management is necessary to properly use all fish by-products. Fishery by-products are well known for their content of bioactive compounds, such as unsaturated fatty acids, amino acids, minerals, peptides, enzymes, gelatin, collagen, and chitin. Several studies have reported that fishery by-products could provide significant properties, including antioxidant, antihypertensive, antimicrobial, anti-inflammatory, and antiobesity. Consequently, fish discards are of considerable interest to different industrial sectors, including food, nutraceuticals, medical, and pharmacology. In the food industry, the interest in using fishery by-products is focused on hydrolysates as food additives, collagen and gelatin as protein sources, chitin and chitosan to form edible films to protect food during storage, and oils as a source of Omega-3 and useful as antioxidants. Although different studies reported good results with the use of these by-products, identifying new applications in the food sector, as well as industrial applications, remains necessary.
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Affiliation(s)
- Diana Jimenez-Champi
- NutritionHealthFunctional Foods and Nutraceuticals Research UnitUniversidad San Ignacio de Loyola (UNUSAN-USIL), Lima, Peru
| | - Frank L. Romero-Orejon
- NutritionHealthFunctional Foods and Nutraceuticals Research UnitUniversidad San Ignacio de Loyola (UNUSAN-USIL), Lima, Peru
| | - Ana María Muñoz
- NutritionHealthFunctional Foods and Nutraceuticals Research UnitUniversidad San Ignacio de Loyola (UNUSAN-USIL), Lima, Peru
- Food Science and Nutrition InstituteUniversidad San Ignacio de Loyola (ICAN-USIL), Lima, Peru
| | - Fernando Ramos-Escudero
- NutritionHealthFunctional Foods and Nutraceuticals Research UnitUniversidad San Ignacio de Loyola (UNUSAN-USIL), Lima, Peru
- Health Sciences FacultyUniversidad San Ignacio de Loyola, Lima, Peru
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2
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Sisa A, Martínez-Álvarez O, Gómez-Estaca J, Mosquera M. Valorization of Yellowfin Tuna Tails: From Proteolytic Enzyme Production to Gelatin and Antioxidant Hydrolysate Extraction. Foods 2024; 13:2034. [PMID: 38998540 PMCID: PMC11241796 DOI: 10.3390/foods13132034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2024] [Revised: 06/17/2024] [Accepted: 06/20/2024] [Indexed: 07/14/2024] Open
Abstract
This study investigates the valorization potential of yellowfin tuna (Thunnus albacares) tails to produce high-value commercial products. Firstly, the tuna tails were placed in a perforated stainless-steel cylinder, and hydraulic pressure was applied to separate the skin from the muscle in the tails. The extracted muscle was then utilized as a nitrogen source for the growth of the proteolytic enzyme producer Bacillus subtilis, while the skins were employed for gelatin extraction. The proteases from B. subtilis were partially purified and used to produce antioxidant peptides from the obtained gelatin. The gelatin formed a gel upon cooling, with gelling and melting temperatures of 16 °C and 22 °C, respectively, and a Bloom strength of approximately 160. Response Surface Methodology (RSM) was employed to determine the optimal hydrolysis conditions to achieve the highest antioxidant activity (35.96% measured as DPPH radical scavenging activity), which were 50 °C and 6.5 IU of enzyme. The findings emphasize the importance of an integrated approach to maximize the value of tuna by-products, promoting sustainability within the framework of a circular bioeconomy. Overall, these results contribute to the efficient utilization of tuna by-products, waste reduction, and enhanced economic viability of the tuna industry.
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Affiliation(s)
- Alisson Sisa
- Department of Food Science and Biotechnology (DECAB), Escuela Politécnica Nacional, Quito P.O. Box 17-01-2759, Ecuador
| | - Oscar Martínez-Álvarez
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 6th José Antonio Novais St., 28040 Madrid, Spain
| | - Joaquín Gómez-Estaca
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 6th José Antonio Novais St., 28040 Madrid, Spain
| | - Mauricio Mosquera
- Department of Food Science and Biotechnology (DECAB), Escuela Politécnica Nacional, Quito P.O. Box 17-01-2759, Ecuador
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3
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Lan X, Luo M, Li M, Mu L, Li G, Chen G, He Z, Xiao J. Swim bladder-derived biomaterials: structures, compositions, properties, modifications, and biomedical applications. J Nanobiotechnology 2024; 22:186. [PMID: 38632585 PMCID: PMC11022367 DOI: 10.1186/s12951-024-02449-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Accepted: 04/01/2024] [Indexed: 04/19/2024] Open
Abstract
Animal-derived biomaterials have been extensively employed in clinical practice owing to their compositional and structural similarities with those of human tissues and organs, exhibiting good mechanical properties and biocompatibility, and extensive sources. However, there is an associated risk of infection with pathogenic microorganisms after the implantation of tissues from pigs, cattle, and other mammals in humans. Therefore, researchers have begun to explore the development of non-mammalian regenerative biomaterials. Among these is the swim bladder, a fish-derived biomaterial that is rapidly used in various fields of biomedicine because of its high collagen, elastin, and polysaccharide content. However, relevant reviews on the biomedical applications of swim bladders as effective biomaterials are lacking. Therefore, based on our previous research and in-depth understanding of this field, this review describes the structures and compositions, properties, and modifications of the swim bladder, with their direct (including soft tissue repair, dural repair, cardiovascular repair, and edible and pharmaceutical fish maw) and indirect applications (including extracted collagen peptides with smaller molecular weights, and collagen or gelatin with higher molecular weights used for hydrogels, and biological adhesives or glues) in the field of biomedicine in recent years. This review provides insights into the use of swim bladders as source of biomaterial; hence, it can aid biomedicine scholars by providing directions for advancements in this field.
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Affiliation(s)
- Xiaorong Lan
- Luzhou Key Laboratory of Oral & Maxillofacial Reconstruction and Regeneration, The Affiliated Stomatological Hospital, Southwest Medical University, Luzhou, 646000, China
- Metabolic Vascular Diseases Key Laboratory of Sichuan Province, Southwest Medical University, Luzhou, 646000, China
- Basic Medicine Research Innovation Center for Cardiometabolic Diseases, Ministry of Education, Southwest Medical University, Luzhou, 646000, China
- Institute of Stomatology, Southwest Medical University, Luzhou, 646000, China
| | - Mingdong Luo
- Luzhou Key Laboratory of Oral & Maxillofacial Reconstruction and Regeneration, The Affiliated Stomatological Hospital, Southwest Medical University, Luzhou, 646000, China
- Institute of Stomatology, Southwest Medical University, Luzhou, 646000, China
| | - Meiling Li
- Southwest Hospital of Army Military Medical University, Chongqing, 400038, China
| | - Linpeng Mu
- Institute for Advanced Study, Research Center of Composites & Surface and Interface Engineering, Chengdu University, Chengdu, 610106, China
| | - Guangwen Li
- Luzhou Key Laboratory of Oral & Maxillofacial Reconstruction and Regeneration, The Affiliated Stomatological Hospital, Southwest Medical University, Luzhou, 646000, China
- Institute of Stomatology, Southwest Medical University, Luzhou, 646000, China
| | - Gong Chen
- Department of Cardiology, The Affiliated Hospital, Southwest Medical University, Luzhou, 646000, China.
| | - Zhoukun He
- Institute for Advanced Study, Research Center of Composites & Surface and Interface Engineering, Chengdu University, Chengdu, 610106, China.
| | - Jingang Xiao
- Luzhou Key Laboratory of Oral & Maxillofacial Reconstruction and Regeneration, The Affiliated Stomatological Hospital, Southwest Medical University, Luzhou, 646000, China.
- Institute of Stomatology, Southwest Medical University, Luzhou, 646000, China.
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4
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Aili R, Nakata H, Miyasaka M, Kuroda S, Tamura Y, Yokoi T, Kawashita M, Shimada Y, Kasugai S, Marukawa E. Evaluation of a hydroxyapatite-crosslinked fish gelatin membranes. J Dent Sci 2024; 19:900-908. [PMID: 38618111 PMCID: PMC11010609 DOI: 10.1016/j.jds.2023.07.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 07/11/2023] [Indexed: 04/16/2024] Open
Abstract
Background/purpose Porcine collagen is widely used in regenerative therapies to generate membranes for bone augmentation. However, porcine or bovine gelatin or collagen is often not appropriate for patients with creed and religious beliefs or for allergic reasons. In this study, we evaluated the potential of fish gelatin to generate membranes. Materials and methods Fish gelatin and hydroxyapatite (HAp) were used at three different ratios (2:0, 2:1, 2:1.5, and 2:2) to prepare gelatin-hydroxyapatite (G-HAp) membranes via freeze-drying and heat-crosslinking. The surface morphology and cell attachment of G-HAp membranes were observed using scanning electron microscopy and confocal laser microscopy. G-HAp membrane was placed at the bottom of a well plate, and MC3T3-E1 cells were seeded on it. Cell viability and cytotoxicity were tested after 1 and 3 days of culture. Alkaline phosphatase (ALP) and alizarin red staining was performed at 10 and 21 days, respectively. Results Viability of cells on G-HAp membrane with the gelatin:HAp ratio of 2:1.5 was significantly higher than that on membranes with other gelatin:HAp ratios. ALP and alizarin red staining showed that ALP-positive areas and calcium deposition were the highest on G-HAp membrane with the gelatin:HAp ratio of 2:1. These membranes showed negligible cytotoxicity. Conclusion Fish-derived G-HAp membranes have the potential to promote osteogenic differentiation of MC3T3-E1 cells with negligible cytotoxicity.
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Affiliation(s)
- Reziwanguli Aili
- Department of Oral Implantology and Regenerative Dental Medicine, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
- Department of Regenerative and Reconstructive Dental Medicine, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
| | - Hidemi Nakata
- Department of Oral Implantology and Regenerative Dental Medicine, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
- Department of Regenerative and Reconstructive Dental Medicine, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
| | - Munemitsu Miyasaka
- Department of Oral Implantology and Regenerative Dental Medicine, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
- Department of Regenerative and Reconstructive Dental Medicine, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
| | - Shinji Kuroda
- Department of Oral Implantology and Regenerative Dental Medicine, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
- Department of Regenerative and Reconstructive Dental Medicine, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
- Improvement of Gnatho-oral Function, Department of Stomatognathic, Faculty of Dental Medicine, Hokkaido University, Hokkaido, Japan
| | - Yukihiko Tamura
- Department of Cariology and Operative Dentistry, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
| | - Taishi Yokoi
- Institute of Biomaterials and Bioengineering, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
| | - Masakazu Kawashita
- Institute of Biomaterials and Bioengineering, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
| | - Yasushi Shimada
- Department of Cariology and Operative Dentistry, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
| | - Shohei Kasugai
- Department of Oral Implantology and Regenerative Dental Medicine, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
- Dental Clinic, Southern TOHOKU General Hospital, Fukushima, Japan
| | - Eriko Marukawa
- Department of Regenerative and Reconstructive Dental Medicine, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
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Zhu M, Xiao J, Lv Y, Li X, Zhou Y, Liu M, Wang C. Preparation, Characterization, and Evaluation of Enzyme Co-Modified Fish Gelatin-Based Antibacterial Derivatives. Polymers (Basel) 2024; 16:895. [PMID: 38611154 PMCID: PMC11013131 DOI: 10.3390/polym16070895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2024] [Revised: 03/12/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024] Open
Abstract
Fish gelatin (FG)-based wound dressings exhibit superior water absorption capacity, thermal stability, and gelation properties, which enhance the performance of these dressings. In this study, our objective was to investigate the conditions underlying the enzymatic hydrolysis of FG and subsequent cross-linking to prepare high-performance gels. A two-step enzymatic method of protease-catalyzed hydrolysis followed by glutamine transglutaminase (TGase)-catalyzed cross-linking was used to prepare novel high-performance fish gelatin derivatives with more stable dispersion characteristics than those of natural gelatin derivatives. Compared with conventional TGase cross-linked derivatives, the novel derivatives were characterized by an average pore size of 150 μm and increased water solubility (423.06% to 915.55%), water retention (by 3.6-fold to 43.89%), thermal stability (from 313 °C to 323 °C), and water vapor transmission rate, which reached 486.72 g·m-2·24 h-1. In addition, loading glucose oxidase onto the fish gelatin derivatives increased their antibacterial efficacy to >99% against Escherichia coli and Staphylococcus aureus.
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Affiliation(s)
- Mingyao Zhu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (M.Z.); (Y.L.); (X.L.); (Y.Z.)
| | - Jing Xiao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (M.Z.); (Y.L.); (X.L.); (Y.Z.)
- Shandong Loncote Enzymes Co., Ltd., Linyi 276000, China; (M.L.); (C.W.)
| | - Yaru Lv
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (M.Z.); (Y.L.); (X.L.); (Y.Z.)
| | - Xin Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (M.Z.); (Y.L.); (X.L.); (Y.Z.)
| | - Yangyi Zhou
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (M.Z.); (Y.L.); (X.L.); (Y.Z.)
| | - Miaomiao Liu
- Shandong Loncote Enzymes Co., Ltd., Linyi 276000, China; (M.L.); (C.W.)
| | - Chunxiao Wang
- Shandong Loncote Enzymes Co., Ltd., Linyi 276000, China; (M.L.); (C.W.)
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6
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Liu R, Qiao C, Liu Q, Yao J, Xu J. Water state, thermal transition behavior and structure of hydrated gelatin films. SOFT MATTER 2024; 20:1603-1610. [PMID: 38273795 DOI: 10.1039/d3sm01462b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2024]
Abstract
The state of water, thermal transition behaviors, molecular interactions, crystalline structure, and mechanical performance of hydrated gelatin films were studied by differential scanning calorimetry (DSC), infrared spectroscopy (FTIR), X-ray diffraction, and universal testing instruments. The DSC results showed that with increase of the water content, two types of water, including unfreezable bound water and freezable water, appeared in turn. Below a critical water content of 30%, the glass transition temperature (Tg) of the hydrated gelatin films decreased notably with an increase in water content, which leveled off at water content higher than this threshold. This observation suggests that only the unfreezable water exhibits a plasticizing effect. In addition, the melting temperature (Tm) of hydrated gelatin films decreased continuously with an increase in water content, whereas the melting enthalpy showed a non-monotonic dependence on hydration level. Structural analysis showed that at medium hydration levels up to 13.4% water content, the unfreezable water facilitated the formation of additional triple helices, confirmed by DSC results. Spectral data revealed that the -OH groups of unfreezable water molecules interacted with the -NH groups of the protein via hydrogen bonds. Moreover, the mechanical properties of the hydrated gelatin films were sensitive to their hydration level, and the tensile strength was dominated by the helix content of the protein films. These results show the feasibility of using hydration to regulate the microstructure and properties of biopolymers.
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Affiliation(s)
- Runpeng Liu
- School of Materials Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, P. R. China.
| | - Congde Qiao
- School of Materials Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, P. R. China.
| | - Qinze Liu
- School of Materials Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, P. R. China.
| | - Jinshui Yao
- School of Materials Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, P. R. China.
| | - Jing Xu
- School of Chemistry and Chemical Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, P. R. China
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7
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Alonso-González M, Castro-Criado D, Felix M, Romero A. Evaluation of rice bran varieties and heat treatment for the development of protein/starch-based bioplastics via injection molding. Int J Biol Macromol 2023; 253:127503. [PMID: 37863137 DOI: 10.1016/j.ijbiomac.2023.127503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 09/11/2023] [Accepted: 10/10/2023] [Indexed: 10/22/2023]
Abstract
Improper management of disposable plastics and resource depletion pose significant environmental challenges, prompting interest in alternatives like bioplastics. These novel materials can be produced from by-products of the agro-food industry, offering solutions and valorizing waste. Rice bran, a substantial by-product of rice processing, is abundant and cost-effective, rich in proteins and starch. These components can be transformed into industrial-grade bioplastics through proper processing. This study evaluates the impact of rice bran varieties and thermal treatment during processing on bioplastic development for injection molding. After defatting and sieving, rice bran was mixed with glycerol and subjected to injection molding at 150 °C. Results indicate that parboiled systems, especially from japonica rice bran, showed high viscoelastic moduli and tensile strength. These systems exhibited a denser structure, resulting in lower water absorption. This research sheds light on the connection between rice bran variety, heat treatment, and the final properties of derived bioplastics. This research contributes significantly to understand the relationship between the variety of rice bran and the impact of heat treatment on the ultimate properties of the derived bioplastics.
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Affiliation(s)
- María Alonso-González
- Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, 41012 Sevilla, Spain; Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, 41011 Sevilla, Spain.
| | - Daniel Castro-Criado
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, 41011 Sevilla, Spain
| | - Manuel Felix
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, 41011 Sevilla, Spain
| | - Alberto Romero
- Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, 41012 Sevilla, Spain
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8
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Taborda M, Catalan KN, Orellana N, Bezjak D, Enrione J, Acevedo CA, Corrales TP. Micropatterned Nanofiber Scaffolds of Salmon Gelatin, Chitosan, and Poly(vinyl alcohol) for Muscle Tissue Engineering. ACS OMEGA 2023; 8:47883-47896. [PMID: 38144088 PMCID: PMC10733945 DOI: 10.1021/acsomega.3c06436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 11/16/2023] [Accepted: 11/17/2023] [Indexed: 12/26/2023]
Abstract
The development of scaffolds that mimic the aligned fibrous texture of the extracellular matrix has become an important requirement in muscle tissue engineering. Electrospinning is a widely used technique to fabricate biomimetic scaffolds. Therefore, a biopolymer blend composed of salmon gelatin (SG), chitosan (Ch), and poly(vinyl alcohol) (PVA) was developed by electrospinning onto a micropatterned (MP) collector, resulting in a biomimetic scaffold for seeding muscle cells. Rheology and surface tension studies were performed to determine the optimum solution concentration and viscosity for electrospinning. The scaffold microstructure was analyzed using SEM to determine the nanofiber's diameter and orientation. Blends of SG/Ch/PVA exhibited better electrospinnability and handling properties than pure PVA. The resulting scaffolds consist of a porous surface (∼46%), composed of a random fiber distribution, for a flat collector and scaffolds with regions of aligned nanofibers for the MP collector. The nanofiber diameters are 141 ± 2 and 151 ± 2 nm for the flat and MP collector, respectively. In vitro studies showed that myoblasts cultured on scaffold SG/Ch/PVA presented a high rate of cell growth. Furthermore, the aligned nanofibers on the SG/Ch/PVA scaffold provide a suitable platform for myoblast alignment.
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Affiliation(s)
- María
I. Taborda
- Centro
de Biotecnología, Universidad Técnica
Federico Santa María, Avenida España 1680, Valparaíso 2340000, Chile
- Programa
de doctorado en Biotecnología, Pontificia
Universidad Católica de Valparaíso−Universidad
Técnica Federico Santa María, Avenida España 1680, Valparaíso 2340000, Chile
| | - Karina N. Catalan
- Departamento
de Física, Universidad Técnica
Federico Santa María, Av. España 1680, Valparaíso 2340000, Chile
| | - Nicole Orellana
- Centro
de Biotecnología, Universidad Técnica
Federico Santa María, Avenida España 1680, Valparaíso 2340000, Chile
| | - Dragica Bezjak
- Centro
de Biotecnología, Universidad Técnica
Federico Santa María, Avenida España 1680, Valparaíso 2340000, Chile
- Programa
de doctorado en Biotecnología, Pontificia
Universidad Católica de Valparaíso−Universidad
Técnica Federico Santa María, Avenida España 1680, Valparaíso 2340000, Chile
| | - Javier Enrione
- Escuela
de Nutrición y Dietética, Facultad de Medicina, Universidad de los Andes, Monseñor Álvaro del Portillo 12455, Las Condes, Santiago 7550000, Chile
| | - Cristian A. Acevedo
- Centro
de Biotecnología, Universidad Técnica
Federico Santa María, Avenida España 1680, Valparaíso 2340000, Chile
- Departamento
de Física, Universidad Técnica
Federico Santa María, Av. España 1680, Valparaíso 2340000, Chile
- Centro
Científico Tecnológico de Valparaíso (CCTVAL), Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso 2340000, Chile
| | - Tomas P. Corrales
- Centro
de Biotecnología, Universidad Técnica
Federico Santa María, Avenida España 1680, Valparaíso 2340000, Chile
- Departamento
de Física, Universidad Técnica
Federico Santa María, Av. España 1680, Valparaíso 2340000, Chile
- Millenium
Nucleus in NanoBioPhysics (NNBP), Valparaíso 2340000, Chile
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9
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Velumani K, Arasu A, Issac PK, Kishore Kumar MS, Guru A, Arockiaraj J. Advancements of fish-derived peptides for mucormycosis: a novel strategy to treat diabetic compilation. Mol Biol Rep 2023; 50:10485-10507. [PMID: 37917415 DOI: 10.1007/s11033-023-08882-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Accepted: 10/03/2023] [Indexed: 11/04/2023]
Abstract
Mucormycosis, an extremely fatal fungal infection, is a major hurdle in the treatment of diabetes consequences. The increasing prevalence and restricted treatment choices urge the investigation of novel therapeutic techniques. Because of their effective antimicrobial characteristics and varied modes of action, fish-derived peptides have lately emerged as viable options in the fight against mucormycosis. This review examines the potential further application of fish-derived peptides in diagnosing and managing mucormycosis in relation to diabetic complications. First, we examine the pathophysiology of mucormycosis and the difficulties in treating it in diabetics. We emphasize the critical need for alternative therapeutic methods for tackling the limitations of currently available antifungal medicines. The possibility of fish-derived peptides as an innovative approach to combat mucormycosis is then investigated. These peptides, derived from several fish species, provide wide antimicrobial properties against a variety of diseases. They also have distinct modes of action, such as rupture of cell membranes, suppression of development, and modification of the host immunological response. Furthermore, we investigate the problems and prospects connected with the clinical application of fish-derived peptides. Ultimately, future advances in fish-derived peptides, offer interesting avenues for the management of mucormycosis in the context of diabetic comorbidities. More research and clinical trials are needed to properly investigate these peptide's therapeutic potential and pave the way for their adoption into future antifungal therapies.
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Affiliation(s)
- Kadhirmathiyan Velumani
- Institute of Biotechnology, Department of Medical Biotechnology and Integrative Physiology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Thandalam, Chennai, Tamil Nadu, 602 105, India
| | - Abirami Arasu
- Department of Microbiology, SRM Arts and Science College, Kattankulathur, Chennai, Tamil Nadu, 603 203, India
| | - Praveen Kumar Issac
- Institute of Biotechnology, Department of Medical Biotechnology and Integrative Physiology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Thandalam, Chennai, Tamil Nadu, 602 105, India.
| | - Meenakshi Sundaram Kishore Kumar
- Biomedical Research Unit and Laboratory Animal Centre (BRULAC), Department of Anatomy, Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, 600 077, India
| | - Ajay Guru
- Department of Cariology, Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, India.
| | - Jesu Arockiaraj
- Toxicology and Pharmacology Laboratory, Department of Biotechnology, Faculty of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur, Chengalpattu District, Tamil Nadu, 603203, India.
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10
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Ghafouri Azar M, Wiesnerova L, Dvorakova J, Chocholata P, Moztarzadeh O, Dejmek J, Babuska V. Optimizing PCL/PLGA Scaffold Biocompatibility Using Gelatin from Bovine, Porcine, and Fish Origin. Gels 2023; 9:900. [PMID: 37998990 PMCID: PMC10670940 DOI: 10.3390/gels9110900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2023] [Revised: 11/07/2023] [Accepted: 11/11/2023] [Indexed: 11/25/2023] Open
Abstract
This research introduces a novel approach by incorporating various types of gelatins, including bovine, porcine, and fish skin, into polycaprolactone and poly (lactic-co-glycolic acid) using a solvent casting method. The films are evaluated for morphology, mechanical properties, thermal stability, biodegradability, hemocompatibility, cell adhesion, proliferation, and cytotoxicity. The results show that the incorporation of gelatins into the films alters their mechanical properties, with a decrease in tensile strength but an increase in elongation at break. This indicates that the films become more flexible with the addition of gelatin. Gelatin incorporation has a limited effect on the thermal stability of the films. The composites with the gelatin show higher biodegradability with the highest weight loss in the case of fish gelatin. The films exhibit high hemocompatibility with minimal hemolysis observed. The gelatin has a dynamic effect on cell behavior and promotes long-term cell proliferation. In addition, all composite films reveal exceptionally low levels of cytotoxicity. The combination of the evaluated parameters shows the appropriate level of biocompatibility for gelatin-based samples. These findings provide valuable insights for future studies involving gelatin incorporation in tissue engineering applications.
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Affiliation(s)
- Mina Ghafouri Azar
- Department of Medical Chemistry and Biochemistry, Faculty of Medicine in Pilsen, Charles University, alej Svobody 76, 323 00 Pilsen, Czech Republic; (M.G.A.); (L.W.); (J.D.); (P.C.)
| | - Lucie Wiesnerova
- Department of Medical Chemistry and Biochemistry, Faculty of Medicine in Pilsen, Charles University, alej Svobody 76, 323 00 Pilsen, Czech Republic; (M.G.A.); (L.W.); (J.D.); (P.C.)
| | - Jana Dvorakova
- Department of Medical Chemistry and Biochemistry, Faculty of Medicine in Pilsen, Charles University, alej Svobody 76, 323 00 Pilsen, Czech Republic; (M.G.A.); (L.W.); (J.D.); (P.C.)
| | - Petra Chocholata
- Department of Medical Chemistry and Biochemistry, Faculty of Medicine in Pilsen, Charles University, alej Svobody 76, 323 00 Pilsen, Czech Republic; (M.G.A.); (L.W.); (J.D.); (P.C.)
| | - Omid Moztarzadeh
- Department of Stomatology, University Hospital Pilsen, Faculty of Medicine in Pilsen, Charles University, alej Svobody 80, 304 60 Pilsen, Czech Republic;
| | - Jiri Dejmek
- Department of Biophysics, Faculty of Medicine in Pilsen, Charles University, alej Svobody 76, 323 00 Pilsen, Czech Republic;
| | - Vaclav Babuska
- Department of Medical Chemistry and Biochemistry, Faculty of Medicine in Pilsen, Charles University, alej Svobody 76, 323 00 Pilsen, Czech Republic; (M.G.A.); (L.W.); (J.D.); (P.C.)
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11
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Wu S, Sun W, Yang Y, Jia R, Zhan S, Ou C, Huang T. Phosphorylated Fish Gelatin and the Quality of Jelly Gels: Gelling and Microbiomics Analysis. Foods 2023; 12:3682. [PMID: 37835334 PMCID: PMC10572387 DOI: 10.3390/foods12193682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 09/30/2023] [Accepted: 10/03/2023] [Indexed: 10/15/2023] Open
Abstract
Phosphorylated fish gelatin (PFG) exhibited preferable physical and chemical properties than fish gelatin (FG) in our previous study. To investigate the application values of PFG, the effects of different ratios (2:1, 1:1 and 1:2) of FG(PFG)/κ carrageenan (κC) on the quality of jelly gels (JGs) were investigated. The sensory quality of PFG:κC (1:2)/FG:κC (1:2) was found to be superior based on sensory evaluations, which was also verified with the results for texture, rheology, etc. Moreover, the structural changes in JGs were related to the introduction of phosphoric acid groups into the molecular chain of gelatin and the protein-polysaccharide interactions. According to the storage results, PFG jelly had better storage quality, higher hardness and chewiness values than those of FG jelly. High-throughput sequencing of JG microbial analysis showed that the addition of PFG changed the amount of microorganisms, microbial species abundance and the microbial composition of JGs, which were also closely related to the storage quality of JGs. In conclusion, the applications of PFG have promising potential to improve the quality of confectionery.
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Affiliation(s)
- Shiyu Wu
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
| | - Wanyi Sun
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
| | - Yihui Yang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
| | - Ru Jia
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315832, China
| | - Shengnan Zhan
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
| | - Changrong Ou
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315832, China
| | - Tao Huang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315832, China
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12
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Grasso F, Méndez-Paz D, Vázquez Sobrado R, Orlandi V, Turrini F, De Negri Atanasio G, Grasselli E, Tiso M, Boggia R. Feasibility of Enzymatic Protein Extraction from a Dehydrated Fish Biomass Obtained from Unsorted Canned Yellowfin Tuna Side Streams: Part I. Gels 2023; 9:760. [PMID: 37754441 PMCID: PMC10531079 DOI: 10.3390/gels9090760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 09/07/2023] [Accepted: 09/12/2023] [Indexed: 09/28/2023] Open
Abstract
This study presents for the first time a scalable process for the extraction of valuable proteins starting from samples of unsorted mixed tuna scraps which were previously dehydrated by an industrial patented process. The aims of this work were both to avoid the onerous sorting step of tuna leftovers, which generally consists of isolating skin and bones for collagen/gelatin extraction, and to improve the logistic of managing highly perishable biomass thanks to the reduction in its volume and to its microbiological stabilization. In view of a zero-waste economy, all the protein fractions (namely, non-collagenous proteins NCs and ALKs, gelatin, and hydrolyzed gelatin peptides, HGPs) isolated in the proposed single cascade flowchart were stabilized and preliminarily characterized. The extraction flowchart proposed allows one to obtain the following most promising compounds: 1.7 g of gelatin, 3.2 g of HGPs, and 14.6 g of NCs per 100 g of dehydrated starting material. A focus on oven-dried gelatin was reported in terms of proximate analysis, amino acid composition, color parameters, FT-IR spectrum, pH, and viscoelastic properties (5 mPa·s of viscosity and 14.3 °C of gelling temperature). All the obtained extracts are intended to be exploited in food supplements, feed, fertilizers/plant bio-stimulants, packaging, and the cosmetic industry.
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Affiliation(s)
- Federica Grasso
- Department of Pharmacy, University of Genova, Viale Cembrano 4, 16148 Genova, Italy; (F.G.); (V.O.); (R.B.)
| | - Diego Méndez-Paz
- ANFACO-CECOPESCA, Department of Circular Economy, Colexio Universitario, 36310 Vigo, Spain; (D.M.-P.); (R.V.S.)
| | - Rebeca Vázquez Sobrado
- ANFACO-CECOPESCA, Department of Circular Economy, Colexio Universitario, 36310 Vigo, Spain; (D.M.-P.); (R.V.S.)
| | - Valentina Orlandi
- Department of Pharmacy, University of Genova, Viale Cembrano 4, 16148 Genova, Italy; (F.G.); (V.O.); (R.B.)
| | - Federica Turrini
- Department of Pharmacy, University of Genova, Viale Cembrano 4, 16148 Genova, Italy; (F.G.); (V.O.); (R.B.)
- National Center for the Development of New Technologies in Agriculture (Agritech), 80121 Napoli, Italy;
| | - Giulia De Negri Atanasio
- Department of Earth, Environmental and Life Sciences, University of Genova, Corso Europa 26, 16132 Genova, Italy;
| | - Elena Grasselli
- National Center for the Development of New Technologies in Agriculture (Agritech), 80121 Napoli, Italy;
- Department of Earth, Environmental and Life Sciences, University of Genova, Corso Europa 26, 16132 Genova, Italy;
| | - Micaela Tiso
- MICAMO LAB, Via XX Settembre 33/10, 16121 Genova, Italy;
| | - Raffaella Boggia
- Department of Pharmacy, University of Genova, Viale Cembrano 4, 16148 Genova, Italy; (F.G.); (V.O.); (R.B.)
- National Biodiversity Future Center (NBFC), 90133 Palermo, Italy
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13
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Roy VC, Islam MR, Sadia S, Yeasmin M, Park JS, Lee HJ, Chun BS. Trash to Treasure: An Up-to-Date Understanding of the Valorization of Seafood By-Products, Targeting the Major Bioactive Compounds. Mar Drugs 2023; 21:485. [PMID: 37755098 PMCID: PMC10532690 DOI: 10.3390/md21090485] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 09/04/2023] [Accepted: 09/05/2023] [Indexed: 09/28/2023] Open
Abstract
Fishery production is exponentially growing, and its by-products negatively impact industries' economic and environmental status. The large amount of bioactive micro- and macromolecules in fishery by-products, including lipids, proteins, peptides, amino acids, vitamins, carotenoids, enzymes, collagen, gelatin, chitin, chitosan, and fucoidan, need to be utilized through effective strategies and proper management. Due to the bioactive and healthy compounds in fishery discards, these components can be used as functional food ingredients. Fishery discards have inorganic or organic value to add to or implement in various sectors (such as the agriculture, medical, and pharmaceutical industries). However, the best use of these postharvest raw materials for human welfare remains unelucidated in the scientific community. This review article describes the most useful techniques and methods, such as obtaining proteins and peptides, fatty acids, enzymes, minerals, and carotenoids, as well as collagen, gelatin, and polysaccharides such as chitin-chitosan and fucoidan, to ensure the best use of fishery discards. Marine-derived bioactive compounds have biological activities, such as antioxidant, anticancer, antidiabetic, anti-inflammatory, and antimicrobial activities. These high-value compounds are used in various industrial sectors, such as the food and cosmetic industries, owing to their unique functional and characteristic structures. This study aimed to determine the gap between misused fishery discards and their effects on the environment and create awareness for the complete valorization of fishery discards, targeting a sustainable world.
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Affiliation(s)
- Vikash Chandra Roy
- Institute of Food Science, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea
- Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Md. Rakibul Islam
- Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Sultana Sadia
- Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Momota Yeasmin
- Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Jin-Seok Park
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea;
| | - Hee-Jeong Lee
- Department of Food Science and Nutrition, Kyungsung University, Busan 48434, Republic of Korea;
| | - Byung-Soo Chun
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea;
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14
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Castro-Criado D, Rivera-Flores O, Abdullah JAA, Castro-Osorto E, Alonso-González M, Ramos-Casco L, Perez-Puyana VM, Sánchez-Barahona M, Sánchez-Cid P, Jiménez-Rosado M, Romero A. Valorization of Honduran Agro-Food Waste to Produce Bioplastics. Polymers (Basel) 2023; 15:2625. [PMID: 37376271 DOI: 10.3390/polym15122625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 05/29/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
The development of biodegradable plastics and eco-friendly biomaterials derived from renewable resources is crucial for reducing environmental damage. Agro-industrial waste and rejected food can be polymerized into bioplastics, offering a sustainable solution. Bioplastics find use in various industries, including for food, cosmetics, and the biomedical sector. This research investigated the fabrication and characterization of bioplastics using three types of Honduran agro-wastes: taro, yucca, and banana. The agro-wastes were stabilized and characterized (physicochemically and thermically). Taro flour presented the highest protein content (around 4.7%) and banana flour showed the highest moisture content (around 2%). Furthermore, bioplastics were produced and characterized (mechanically and functionally). Banana bioplastics had the best mechanical properties, with a Young's modulus around 300 MPa, while taro bioplastics had the highest water-uptake capacity (200%). In general, the results showed the potential of these Honduran agro-wastes for producing bioplastics with different characteristics that could add value to these wastes, promoting the circular economy.
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Affiliation(s)
- Daniel Castro-Criado
- Departamento de Ingeniería Química, Universidad de Sevilla, 41012 Sevilla, Spain
| | - Octavio Rivera-Flores
- Unidad de Gestión de Investigación Científica, Ingeniería Agroindustrial, Universidad Nacional Autónoma de Honduras Tecnológico Danlí, Danlí 13201, Honduras
| | | | - Elia Castro-Osorto
- Unidad de Gestión de Investigación Científica, Ingeniería Agroindustrial, Universidad Nacional Autónoma de Honduras Tecnológico Danlí, Danlí 13201, Honduras
| | | | - Lucy Ramos-Casco
- Unidad de Gestión de Investigación Científica, Ingeniería Agroindustrial, Universidad Nacional Autónoma de Honduras Tecnológico Danlí, Danlí 13201, Honduras
| | | | - Marlon Sánchez-Barahona
- Unidad de Gestión de Investigación Científica, Ingeniería Agroindustrial, Universidad Nacional Autónoma de Honduras Tecnológico Danlí, Danlí 13201, Honduras
| | - Pablo Sánchez-Cid
- Departamento de Ingeniería Química, Universidad de Sevilla, 41012 Sevilla, Spain
| | | | - Alberto Romero
- Departamento de Ingeniería Química, Universidad de Sevilla, 41012 Sevilla, Spain
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15
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Milano F, Masi A, Madaghiele M, Sannino A, Salvatore L, Gallo N. Current Trends in Gelatin-Based Drug Delivery Systems. Pharmaceutics 2023; 15:pharmaceutics15051499. [PMID: 37242741 DOI: 10.3390/pharmaceutics15051499] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 05/11/2023] [Accepted: 05/13/2023] [Indexed: 05/28/2023] Open
Abstract
Gelatin is a highly versatile natural polymer, which is widely used in healthcare-related sectors due to its advantageous properties, such as biocompatibility, biodegradability, low-cost, and the availability of exposed chemical groups. In the biomedical field, gelatin is used also as a biomaterial for the development of drug delivery systems (DDSs) due to its applicability to several synthesis techniques. In this review, after a brief overview of its chemical and physical properties, the focus is placed on the commonly used techniques for the development of gelatin-based micro- or nano-sized DDSs. We highlight the potential of gelatin as a carrier of many types of bioactive compounds and its ability to tune and control select drugs' release kinetics. The desolvation, nanoprecipitation, coacervation, emulsion, electrospray, and spray drying techniques are described from a methodological and mechanistic point of view, with a careful analysis of the effects of the main variable parameters on the DDSs' properties. Lastly, the outcomes of preclinical and clinical studies involving gelatin-based DDSs are thoroughly discussed.
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Affiliation(s)
- Francesca Milano
- Department of Engineering for Innovation, University of Salento, Via Monteroni, 73100 Lecce, Italy
| | - Annalia Masi
- Department of Engineering for Innovation, University of Salento, Via Monteroni, 73100 Lecce, Italy
| | - Marta Madaghiele
- Department of Engineering for Innovation, University of Salento, Via Monteroni, 73100 Lecce, Italy
| | - Alessandro Sannino
- Department of Engineering for Innovation, University of Salento, Via Monteroni, 73100 Lecce, Italy
| | - Luca Salvatore
- Department of Engineering for Innovation, University of Salento, Via Monteroni, 73100 Lecce, Italy
- Typeone Biomaterials Srl, Via Europa 113, 73021 Calimera, Italy
| | - Nunzia Gallo
- Department of Engineering for Innovation, University of Salento, Via Monteroni, 73100 Lecce, Italy
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16
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Padilla C, Quero F, Pępczyńska M, Díaz-Calderon P, Acevedo JP, Byres N, Blaker JJ, MacNaughtan W, Williams HEL, Enrione J. Understanding the Molecular Conformation and Viscoelasticity of Low Sol-Gel Transition Temperature Gelatin Methacryloyl Suspensions. Int J Mol Sci 2023; 24:ijms24087489. [PMID: 37108653 PMCID: PMC10139010 DOI: 10.3390/ijms24087489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 04/06/2023] [Accepted: 04/12/2023] [Indexed: 04/29/2023] Open
Abstract
For biomedical applications, gelatin is usually modified with methacryloyl groups to obtain gelatin methacryloyl (GelMA), which can be crosslinked by a radical reaction induced by low wavelength light to form mechanically stable hydrogels. The potential of GelMA hydrogels for tissue engineering has been well established, however, one of the main disadvantages of mammalian-origin gelatins is that their sol-gel transitions are close to room temperature, resulting in significant variations in viscosity that can be a problem for biofabrication applications. For these applications, cold-water fish-derived gelatins, such as salmon gelatin, are a good alternative due to their lower viscosity, viscoelastic and mechanical properties, as well as lower sol-gel transition temperatures, when compared with mammalian gelatins. However, information regarding GelMA (with special focus on salmon GelMA as a model for cold-water species) molecular conformation and the effect of pH prior to crosslinking, which is key for fabrication purposes since it will determine final hydrogel's structure, remains scarce. The aim of this work is to characterize salmon gelatin (SGel) and salmon methacryloyl gelatin (SGelMA) molecular configuration at two different acidic pHs (3.6 and 4.8) and to compare them to commercial porcine gelatin (PGel) and methacryloyl porcine gelatin (PGelMA), usually used for biomedical applications. Specifically, we evaluated gelatin and GelMA samples' molecular weight, isoelectric point (IEP), their molecular configuration by circular dichroism (CD), and determined their rheological and thermophysical properties. Results showed that functionalization affected gelatin molecular weight and IEP. Additionally, functionalization and pH affected gelatin molecular structure and rheological and thermal properties. Interestingly, the SGel and SGelMA molecular structure was more sensitive to pH changes, showing differences in gelation temperatures and triple helix formation than PGelMA. This work suggests that SGelMA presents high tunability as a biomaterial for biofabrication, highlighting the importance of a proper GelMA molecular configuration characterization prior to hydrogel fabrication.
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Affiliation(s)
- Cristina Padilla
- Programa de Doctorado en Biomedicina, Facultad de Medicina, Universidad de los Andes, Santiago 7620086, Chile
- Centro de Investigación e Innovación Biomédica (CIIB), Universidad de los Andes, Santiago 7620086, Chile
- Biopolymer Research and Engineering Laboratory (BIOPREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de Los Andes, Santiago 7620086, Chile
- IMPACT, Center of Interventional Medicine for Precision and Advanced Cellular Therapy, Universidad de los Andes, Santiago 7620086, Chile
| | - Franck Quero
- Laboratorio de Nanocelulosa y Biomateriales, Departamento de Ingeniería Química, Biotecnología y Materiales, Facultad de Ciencias Físicas y Matemáticas, Universidad de Chile, Santiago 8370456, Chile
| | - Marzena Pępczyńska
- Centro de Investigación e Innovación Biomédica (CIIB), Universidad de los Andes, Santiago 7620086, Chile
- Biopolymer Research and Engineering Laboratory (BIOPREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de Los Andes, Santiago 7620086, Chile
| | - Paulo Díaz-Calderon
- Centro de Investigación e Innovación Biomédica (CIIB), Universidad de los Andes, Santiago 7620086, Chile
- Biopolymer Research and Engineering Laboratory (BIOPREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de Los Andes, Santiago 7620086, Chile
| | - Juan Pablo Acevedo
- Centro de Investigación e Innovación Biomédica (CIIB), Universidad de los Andes, Santiago 7620086, Chile
- IMPACT, Center of Interventional Medicine for Precision and Advanced Cellular Therapy, Universidad de los Andes, Santiago 7620086, Chile
| | - Nicholas Byres
- Department of Materials and Henry Royce Institute, The University of Manchester, Manchester M13 9PL, UK
| | - Jonny J Blaker
- Department of Materials and Henry Royce Institute, The University of Manchester, Manchester M13 9PL, UK
- Department of Biomaterials, Institute of Clinical Dentistry, University of Oslo, 0317 Oslo, Norway
| | - William MacNaughtan
- Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough LE12 5RD, UK
| | - Huw E L Williams
- Centre for Biomedical Sciences, University Park, University of Nottingham, Nottingham NR7 2RD, UK
| | - Javier Enrione
- Centro de Investigación e Innovación Biomédica (CIIB), Universidad de los Andes, Santiago 7620086, Chile
- Biopolymer Research and Engineering Laboratory (BIOPREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de Los Andes, Santiago 7620086, Chile
- IMPACT, Center of Interventional Medicine for Precision and Advanced Cellular Therapy, Universidad de los Andes, Santiago 7620086, Chile
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17
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Božović A, Tomašević K, Benbettaieb N, Debeaufort F. Influence of Surface Corona Discharge Process on Functional and Antioxidant Properties of Bio-Active Coating Applied onto PLA Films. Antioxidants (Basel) 2023; 12:antiox12040859. [PMID: 37107233 PMCID: PMC10135253 DOI: 10.3390/antiox12040859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/28/2023] [Accepted: 03/30/2023] [Indexed: 04/05/2023] Open
Abstract
PLA (polylactic acid) is one of the three major biopolymers available on the market for food packaging, which is both bio-based and biodegradable. However, its performance as a barrier to gases remains too weak to be used for most types of food, particularly oxygen-sensitive foods. A surface treatment, such as coating, is a potential route for improving the barrier properties and/or providing bioactive properties such as antioxidants. Gelatin-based coating is a biodegradable and food-contact-friendly solution for improving PLA properties. The initial adhesion of gelatin to the film is successful, both over time and during production, however, the coating often delaminates. Corona processing (cold air plasma) is a new tool that requires low energy and no solvents or chemicals. It has been recently applied to the food industry to modify surface properties and has the potential to significantly improve gelatin crosslinking. The effect of this process on the functional properties of the coating, and the integrity of the incorporated active compounds were investigated. Two coatings have been studied, a control fish gelatin-glycerol, and an active one containing gallic acid (GA) as a natural antioxidant. Three powers of the corona process were applied on wet coatings. In the test conditions, there were no improvements in the gelatin crosslinking, but the corona did not cause any structural changes. However, when the corona and gallic acid were combined, the oxygen permeability was significantly reduced, while free radical scavenging, reduction, and chelating properties remained unaffected or slightly improved.
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Affiliation(s)
- Ana Božović
- Joint Unit Food Processing and Microbiology, Food and Wine Physico-Chemistry Lab, Université de Bourgogne, L’Institut Agro Dijon, 1 Esplanade Erasme, 21000 Dijon, France
- MP2, Université Bourgogne Franche Comté, 32 Av. de L’Observatoire, 25000 Besançon, France
| | - Katarina Tomašević
- Joint Unit Food Processing and Microbiology, Food and Wine Physico-Chemistry Lab, Université de Bourgogne, L’Institut Agro Dijon, 1 Esplanade Erasme, 21000 Dijon, France
- MP2, Université Bourgogne Franche Comté, 32 Av. de L’Observatoire, 25000 Besançon, France
| | - Nasreddine Benbettaieb
- Joint Unit Food Processing and Microbiology, Food and Wine Physico-Chemistry Lab, Université de Bourgogne, L’Institut Agro Dijon, 1 Esplanade Erasme, 21000 Dijon, France
- Institute of Technology, Université de Bourgogne, 7 Blvd Docteur Petitjean, BP 17867, 21078 Dijon, France
| | - Frédéric Debeaufort
- Joint Unit Food Processing and Microbiology, Food and Wine Physico-Chemistry Lab, Université de Bourgogne, L’Institut Agro Dijon, 1 Esplanade Erasme, 21000 Dijon, France
- Institute of Technology, Université de Bourgogne, 7 Blvd Docteur Petitjean, BP 17867, 21078 Dijon, France
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18
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Rocha-Pimienta J, Navajas-Preciado B, Barraso-Gil C, Martillanes S, Delgado-Adámez J. Optimization of the Extraction of Chitosan and Fish Gelatin from Fishery Waste and Their Antimicrobial Potential as Active Biopolymers. Gels 2023; 9:gels9030254. [PMID: 36975703 PMCID: PMC10048293 DOI: 10.3390/gels9030254] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 03/06/2023] [Accepted: 03/13/2023] [Indexed: 03/29/2023] Open
Abstract
Fishery residues are abundant raw materials that also provide numerous metabolites with high added value. Their classic valorization includes energy recovery, composting, animal feed, and direct deposits in landfills or oceans along with the environmental impacts that this entails. However, through extraction processes, they can be transformed into new compounds with high added value, offering a more sustainable solution. The aim of this study was to optimize the extraction process of chitosan and fish gelatin from fishery waste and their revalorization as active biopolymers. We successfully optimized the chitosan extraction process, achieving a yield of 20.45% and a deacetylation degree of 69.25%. For the fish gelatin extraction process, yields of 11.82% for the skin and 2.31% for the bone residues were achieved. In addition, it was demonstrated that simple purification steps using activated carbon improve the gelatin's quality significantly. Finally, biopolymers based on fish gelatin and chitosan showed excellent bactericidal capabilities against Escherichia coli and Listeria innocua. For this reason, these active biopolymers can stop or decrease bacterial growth in their potential food packaging applications. In view of the low technological transfer and the lack of information about the revalorization of fishery waste, this work offers extraction conditions with good yields that can be easily implemented in the existing industrial fabric, reducing costs and supporting the economic development of the fish processing sector and the creation of value from its waste.
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Affiliation(s)
- Javier Rocha-Pimienta
- Scientific and Technological Research Center of Extremadura (CICYTEX), Technological Agri-Food Institute of Extremadura (INTAEX), Avda. Adolfo Suárez s/n, 06071 Badajoz, Spain
| | - Bruno Navajas-Preciado
- Scientific and Technological Research Center of Extremadura (CICYTEX), Technological Agri-Food Institute of Extremadura (INTAEX), Avda. Adolfo Suárez s/n, 06071 Badajoz, Spain
| | - Carmen Barraso-Gil
- Scientific and Technological Research Center of Extremadura (CICYTEX), Technological Agri-Food Institute of Extremadura (INTAEX), Avda. Adolfo Suárez s/n, 06071 Badajoz, Spain
| | - Sara Martillanes
- Scientific and Technological Research Center of Extremadura (CICYTEX), Technological Agri-Food Institute of Extremadura (INTAEX), Avda. Adolfo Suárez s/n, 06071 Badajoz, Spain
| | - Jonathan Delgado-Adámez
- Scientific and Technological Research Center of Extremadura (CICYTEX), Technological Agri-Food Institute of Extremadura (INTAEX), Avda. Adolfo Suárez s/n, 06071 Badajoz, Spain
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19
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Ramli RA, Mohamad Razali UH, Izzreen Mohd Noor NQ. Optimization of extraction conditions of gelatin from buffalo (Bubalus bubalis) skins using response surface methodology. Heliyon 2023; 9:e14367. [PMID: 36967921 PMCID: PMC10036889 DOI: 10.1016/j.heliyon.2023.e14367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 02/24/2023] [Accepted: 03/02/2023] [Indexed: 03/09/2023] Open
Abstract
The present study was to determine optimum conditions for gelatin extraction from the skin of buffalo (Bubalus bubalis) using response surface methodology. A central composite design (CCD) was performed to evaluate the effects of NaOH concentration ( X 1 ), pre-treatment time ( X 2 ), extraction temperature ( X 3 ), and extraction time ( X 4 ) on the yield (Y 1), gel strength (Y 2), and hydroxyproline content (Y 3) of the extracted gelatin. The optimal combination of the independent variables for a good gelatin yield with high gel strength and hydroxyproline content was found at X 1 (0.77 M), X 2 (5.08 h), X 3 (62.93 °C) and X 4 (11.62 h). The experimental values for Y 1 (16.91%), Y 2 (236.5 g), and Y 3 (41.4 g/100 g) were in good agreement with the predicted values of 17.87% yield, 237.80 g gel strength and 41.90 g/100 g of hydroxyproline content. Extraction temperature and extraction time were observed to be the most important factors that influenced the yield, gel strength, and hydroxyproline content, meanwhile pre-treatment time showed negative correlations with the yield and hydroxyproline content of the extracted gelatin. This study demonstrated that manipulation of specific parameters could improve extraction efficiency without compromising the quality of buffalo gelatin, thereby promoting it as an alternative source for gelatin production.
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20
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Characterization and Analysis of Chitosan-Gelatin Composite-Based Biomaterial Effectivity as Local Hemostatic Agent: A Systematic Review. Polymers (Basel) 2023; 15:polym15030575. [PMID: 36771876 PMCID: PMC9920696 DOI: 10.3390/polym15030575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/24/2022] [Accepted: 01/17/2023] [Indexed: 01/25/2023] Open
Abstract
Chitosan and gelatin were the most widely used natural materials in pharmaceutical and medical fields, especially as local hemostatic agents, independently or as a composite material with the addition of other active substances. Chitosan and gelatin have excellent properties in biocompatibility, biodegradability, non-toxicity and water absorption capacity. The objective of this review was to analyze the characteristics of chitosan-gelatin (CG) composite-based biomaterial and its effectivity as a local hemostatic agent. We used PRISMA guidelines and the PICO framework to compile this review. The findings demonstrated that the CG composite-based biomaterial had excellent physical, chemical, mechanical properties and local hemostatic agent activity by adding other active substances such as oxidized fibers (OF), silica nanoparticles (SiNPs), calcium (Ca) and biphasic calcium phosphate (BCP) or by setting the CG composite proportion ratio.
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21
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Ham YK, Noh SW, Lee JH, Yang NE, Choi YS, Kim HW. Optimization of Gelatin Extracting Condition from Korean Native Black Goat Skin and Quality Comparison with Commercial Gelatin. Food Sci Anim Resour 2023; 43:61-72. [PMID: 36789191 PMCID: PMC9890359 DOI: 10.5851/kosfa.2022.e58] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/20/2022] [Accepted: 09/27/2022] [Indexed: 11/06/2022] Open
Abstract
The practical use of Korean native black goat skin as a source of gelatin extraction is limited. The objective of this study was to optimize the extraction temperature and time of gelatin from Korean native black goat skin, and to compare the quality characteristics of goat skin gelatin and other commercial gelatin products. Response surface methodology was applied to optimize the extraction temperature and time of gelatin obtained from native Korean black goat skin. The effects of temperature (50°C-70°C) and time (2-4 h) on extraction yield and gel strength were investigated using a face-centered central composite design with 13 experiments. Gelatin extraction from Korean native black goat skin was prepared through the serial processes of alkali pre-treatment, bleaching, neutralization, hot-water extraction, and freeze-drying. Using the optimization plot of Minitab software, the optimized conditions for extracting temperature and time of goat skin gelatin were 59.49°C and 3.03 h, and the optimized values of extraction yield and gel strength were 12.52% and 263.37 g, respectively. Based on a quality comparison of goat skin gelatin with commercial gelatin, the pH value of gelatin extracted from Korean native black goat skin was 5.57. The color of gelatin extracted from Korean native black goat skin was darker than that of commercial gelatin (p<0.05). Higher emulsifying properties and gel strength of goat skin gelatin were observed when compared to those of commercial gelatin (p<0.05). Therefore, the results of this study indicate that Korean native black goat skin may be a valuable source for gelatin extraction.
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Affiliation(s)
- Youn-Kyung Ham
- Department of Animal Science, Sangji
University, Wonju 26339, Korea
| | - Sin-Woo Noh
- Department of Animal Science &
Biotechnology, Gyeongsang National University, Jinju 52725,
Korea
| | - Jae-Hyeok Lee
- Department of Animal Science &
Biotechnology, Gyeongsang National University, Jinju 52725,
Korea
| | - Na-Eun Yang
- Department of GreenBio Science, Gyeongsang
National University, Jinju 52725, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Hyun-Wook Kim
- Department of Animal Science &
Biotechnology, Gyeongsang National University, Jinju 52725,
Korea,Department of GreenBio Science, Gyeongsang
National University, Jinju 52725, Korea,Corresponding author: Hyun-Wook
Kim, Department of Animal Science & Biotechnology, Gyeongsang National
University, Jinju 52725, Korea, Tel: +82-55-751-3261, Fax:
+82-55-751-3267, E-mail:
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22
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Waraczewski R, Muszyński S, Sołowiej BG. An Analysis of the Plant- and Animal-Based Hydrocolloids as Byproducts of the Food Industry. Molecules 2022; 27:8686. [PMID: 36557824 PMCID: PMC9782133 DOI: 10.3390/molecules27248686] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Revised: 12/01/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022] Open
Abstract
Hydrocolloids are naturally occurring polysaccharides or proteins, which are used to gelatinize, modify texture, and thicken food products, and are also utilized in edible films and drug capsule production. Moreover, several hydrocolloids are known to have a positive impact on human health, including prebiotics rich in bioactive compounds. In this paper, plant-derived hydrocolloids from arrowroot (Maranta arundinacea), kuzu (Pueraria montana var lobata), Sassafras tree (Sassafras albidum) leaves, sugarcane, acorn, and animal-derived gelatin have been reviewed. Hydrocolloid processing, utilization, physicochemical activities, composition, and health benefits have been described. The food industry generates waste such as plant parts, fibers, residue, scales, bones, fins, feathers, or skin, which are often discarded back into the environment, polluting it or into landfills, where they provide no use and generate transport and storage costs. Food industry waste frequently contains useful compounds, which can yield additional income if acquired, thus decreasing the environmental pollution. Despite conventional manufacturing, the aforementioned hydrocolloids can be recycled as byproducts, which not only minimizes waste, lowers transportation and storage expenses, and boosts revenue, but also enables the production of novel, functional, and healthy food additives for the food industry worldwide.
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Affiliation(s)
- Robert Waraczewski
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Siemowit Muszyński
- Department of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Bartosz G. Sołowiej
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
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23
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He J, Zhang J, Xu Y, Ma Y, Guo X. The Structural and Functional Differences between Three Species of Fish Scale Gelatin and Pigskin Gelatin. Foods 2022; 11:foods11243960. [PMID: 36553702 PMCID: PMC9777772 DOI: 10.3390/foods11243960] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/29/2022] [Accepted: 12/01/2022] [Indexed: 12/13/2022] Open
Abstract
In this paper, gelatin was extracted from the scales of Coregonus peled, Carp and Bighead carp by the acid method, and the structure and functional properties of the obtained scale gelatin and food-grade pigskin gelatin (FG) were compared. The results showed that all gelatins exhibited relatively high protein (86.81-93.61%), and low lipid (0.13-0.39%) and ash (0.37-1.99%) contents. FG had the highest gel strength, probably because of its high proline content (11.96%) and high average molecular weight distribution. Low β-antiparallel was beneficial to the stability of emulsion, which led FG to have the best emulsifying property. The high content of hydrophobic amino acids may be one of the reasons for the superior foaming property of Bighead carp scales gelatin (BCG). The gel strength of Carp scales gelatin (CG) and BCG, the ESI of Coregonus peled scales gelatin (CPG) and the foaming property of BCG indicate that fish gelatin has the potential to be used in food industry as a substitute for pig skin gelatin.
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24
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A comprehensive review on gelatin: Understanding impact of the sources, extraction methods, and modifications on potential packaging applications. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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25
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Abdullah JAA, Jiménez-Rosado M, Guerrero A, Romero A. Biopolymer-Based Films Reinforced with Green Synthesized Zinc Oxide Nanoparticles. Polymers (Basel) 2022; 14:polym14235202. [PMID: 36501597 PMCID: PMC9738154 DOI: 10.3390/polym14235202] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 11/23/2022] [Accepted: 11/25/2022] [Indexed: 12/04/2022] Open
Abstract
Nowadays, biopolymer-based films are being developed as an alternative to conventional plastic-based films, mainly because they are non-toxic, flexible, inexpensive, and widely available. However, they are restricted in their applications due to several deficiencies in their properties. Accordingly, the reinforcement of these materials with nanoparticles/nanofillers could overcome some of their shortcomings, especially those processed by green methods. Green synthesized zinc oxide nanoparticles (ZnO-NPs) are highly suggested to overcome these deficiencies. Therefore, the main aim of this work was to develop different biopolymer-based films from cellulose acetate (CA), chitosan (CH), and gelatin (GE) reinforced with ZnO-NPs prepared by casting, and to assess their different properties. The results show the improvements produced by the incorporation of ZnO-NPs (1% w/w) into the CA, CH, and GE systems. Thus, the water contact angles (WCAs) increased by about 12, 13, and 14%, while the water vapor permeability (WVP) decreased by about 14, 6, and 29%, the water solubility (WS) decreased by about 23, 6, and 5%, and the transparency (T) increased by about 19, 31, and 20% in the CA, CH, and GE systems, respectively. Furthermore, the mechanical properties were enhanced by increasing the ultimate tensile strength (UTS) (by about 39, 13, and 26%, respectively) and Young's modulus (E) (by about 70, 34, and 63%, respectively), thereby decreasing the elongation at the break (εmax) (by about 56, 23, and 49%, respectively) and the toughness (by about 50, 4, and 30%, respectively). Lastly, the antioxidant properties were enhanced by 34, 49, and 39%, respectively.
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Affiliation(s)
- Johar Amin Ahmed Abdullah
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, 41011 Sevilla, Spain
- Correspondence: (J.A.A.A.); (A.R.); Tel.: +34-954-557-179 (J.A.A.A. & A.R.)
| | - Mercedes Jiménez-Rosado
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, 41011 Sevilla, Spain
| | - Antonio Guerrero
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, 41011 Sevilla, Spain
| | - Alberto Romero
- Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, 41012 Sevilla, Spain
- Correspondence: (J.A.A.A.); (A.R.); Tel.: +34-954-557-179 (J.A.A.A. & A.R.)
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26
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Gelatin from Saithe ( Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions. Mar Drugs 2022; 20:md20120739. [PMID: 36547886 PMCID: PMC9785016 DOI: 10.3390/md20120739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 11/17/2022] [Accepted: 11/18/2022] [Indexed: 11/29/2022] Open
Abstract
This study performed the extraction of gelatin from saithe (Pollachius virens) skin and compared it to commercial marine gelatin. As a first stage, we investigated the physicochemical and biochemical properties of the gelatin. SDS-PAGE analysis revealed the presence of α-chains, β-chains, and other high-molecular-weight aggregates. DSC thermograms showed typical gelatin behavior, while the FTIR spectra were mainly situated in the amide band region (amide A, amide B, amide I, amide II, and amide III). In the second stage, we produced O/W emulsions and analyzed their physical and oxidative stability over 9 days. Oil droplets stabilized with the gelatins obtained from saithe fish skin had a size of ~500 nm and a ζ-potential ~+25 mV, which is comparable to oil droplets stabilized with commercial gelatin products. Moreover, the oxidative stability of the emulsions stabilized with gelatin from saithe fish skin showed promising results in terms of preventing the formation of some volatile compounds towards the end of the storage period compared to when using the commercial gelatins. This study indicates the potential application of fish skin gelatin in the fields of food and cosmetics, as well as suggesting that further investigations of their techno-functional properties.
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27
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Abdullah JAA, Jiménez-Rosado M, Benítez JJ, Guerrero A, Romero A. Biopolymer-Based Films Reinforced with Fe xO y-Nanoparticles. Polymers (Basel) 2022; 14:polym14214487. [PMID: 36365481 PMCID: PMC9654949 DOI: 10.3390/polym14214487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 10/17/2022] [Accepted: 10/20/2022] [Indexed: 12/04/2022] Open
Abstract
Nowadays, natural polymer-based films are considered potentially environmentally friendly alternatives to conventional plastic films, due to many advantageous properties, including their easy processability, high flexibility, non-toxicity, low cost, high availability, and environmental safety. However, they are limited in their application by a number of shortcomings, including their high water solubility and vapor permeability as well as their poor opacity and low mechanical resistance. Thus, nanoparticles, such as green FexOy-NPs, can be used to overcome the drawbacks associated with these materials. Therefore, the aim of this study was to develop three different polymer-based films (gelatin-based, cellulose acetate-based and chitosan-based films) containing green synthesized FexOy-NPs (1.0% w/w of the initial polymer weight) as an additive to improve film properties. This was accomplished by preparing the different films using the casting method and examining their physicochemical, mechanical, microstructural, and functional characteristics. The results show that the incorporation of FexOy-NPs into the different films significantly enhanced their physicochemical, mechanical, and morphological properties as well as their antioxidant characteristics. Consequently, it was possible to produce suitable natural polymer-based films with potential applications across a wide range of industries, including functional packaging for food, antioxidants, and antimicrobial additives for pharmaceutical and biomedical materials as well as pesticides for agriculture.
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Affiliation(s)
- Johar Amin Ahmed Abdullah
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, 41011 Sevilla, Spain
- Correspondence: (J.A.A.A.); (A.R.); Tel.: +34-954557179
| | - Mercedes Jiménez-Rosado
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, 41011 Sevilla, Spain
| | - José J. Benítez
- Instituto de Ciencia de Materiales de Sevilla, Centro Mixto CSIC-Universidad de Sevilla, Calle Américo Vespucio 49, Isla de la Cartuja, 41092 Sevilla, Spain
| | - Antonio Guerrero
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, 41011 Sevilla, Spain
| | - Alberto Romero
- Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, 41012 Sevilla, Spain
- Correspondence: (J.A.A.A.); (A.R.); Tel.: +34-954557179
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28
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Nur Hanani Z, Reich F, Tolksdorf T, Siemen H, Bandick N. Monitoring the effect of active packaging films with silver-kaolinite using different packaging systems on the quality of beef meat. Heliyon 2022; 8:e11019. [PMID: 36267384 PMCID: PMC9576896 DOI: 10.1016/j.heliyon.2022.e11019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 03/24/2022] [Accepted: 10/05/2022] [Indexed: 11/05/2022] Open
Abstract
Active packaging films based on gelatin with silver-kaolinite (Ag-Kln) were developed and their effects on the quality and microbial growth of beef meat stored in different packaging systems (cling film, vacuum and modified atmosphere packaging) at 4 °C for 13 days were evaluated. The analysis revealed that Ag-Kln packaging films had no adverse effects on the pH and colour of the beef samples irrespective of the packaging system used. Beef meat in packaging with active films lost more weight (P < 0.05) than without active films for meat in the vacuum and modified systems on day 13. In general, these gelatin films with Ag-Kln showed the potential as antibacterial films and could enhance the shelf life of food products, however, further studies are required to establish the release rate of silver from packaging films, as well as test the efficiency of these materials under different storage conditions. In conclusion, this study revealed that gelatin film with silver-kaolinite is a promising antibacterial agent and preservation material for food shelf life extension.
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Affiliation(s)
- Z.A. Nur Hanani
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia,Corresponding author.
| | - F. Reich
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - T. Tolksdorf
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - H. Siemen
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - N. Bandick
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
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29
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Roy S, Priyadarshi R, Rhim JW. Gelatin/agar-based multifunctional film integrated with copper-doped zinc oxide nanoparticles and clove essential oil Pickering emulsion for enhancing the shelf life of pork meat. Food Res Int 2022; 160:111690. [DOI: 10.1016/j.foodres.2022.111690] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 06/22/2022] [Accepted: 07/12/2022] [Indexed: 12/12/2022]
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30
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Yuan K, Yang X, Li D, Wang G, Wang S, Guo Y, Yang X. Incorporation of Nicandra physalodes (Linn.) Gaertn. pectin as a way to improve the textural properties of fish gelatin gels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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31
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Effects of Acidulants on the Rheological Properties of Gelatin Extracted from the Skin of Tilapia ( Oreochromis mossambicus). Foods 2022; 11:foods11182812. [PMID: 36140939 PMCID: PMC9497695 DOI: 10.3390/foods11182812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 09/06/2022] [Accepted: 09/07/2022] [Indexed: 11/22/2022] Open
Abstract
This study aimed to evaluate the effects of lactic acid (LA), citric acid (CA), and malic acid (MA) varying in concentration (0.5−2.0% w/w) on the rheological properties of fish gelatin (1.5−6.67% w/w) obtained from the skin of tilapia (Oreochromis mossambicus). The addition of LA, CA, or MA in gelatin dispersions significantly (p < 0.05) weakened their gel strengths, leading to a 14.3−62.2 reduction in gel strength. The gel strength, elastic (G′), and viscous (G″) moduli, as well as the gelling (TG) and melting (TM) temperatures of gelatin dispersions decreased with an increased level of acid added, implying the weakening effects of these acids on junction zones of the gelatin network in aqueous media. The addition of LA had less effect on these rheological properties of gelatin dispersions as compared to that of MA and CA, which were consistent with their effects on the pH of gelatin dispersions. Moreover, the reductions of TG and TM for gelatin dispersions with a higher gelatin concentration (e.g., 6.67% gelatin with 0.5% LA, TG dropped 0.4 °C) due to the addition of LA, CA, or MA were less pronounced compared to those with a lower gelatin content (e.g., 2% gelatin with 0.5% LA, TG dropped 7.1 °C), likely attributing to the stronger buffering effect of the high gelatin dispersion and less percentage reduction in the junction zones in the dispersion due to the addition of an acid. Incorporation of the effects of acids on the linear relationships (R2 = 0.9959−0.9999) between the square of gelatin concentrations and G′ or G″ could make it possible to develop a model to predict G′, G″, phase transition temperatures of gelatin dispersions containing different amounts of gelatin and acid (within the tested range) in the future.
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32
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Bioactive Compounds and Therapeutics from Fish: Revisiting Their Suitability in Functional Foods to Enhance Human Wellbeing. BIOMED RESEARCH INTERNATIONAL 2022; 2022:3661866. [PMID: 36033572 PMCID: PMC9410824 DOI: 10.1155/2022/3661866] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Accepted: 06/10/2022] [Indexed: 12/14/2022]
Abstract
Global public awareness about fish-based diet and its health/nutritional benefits is on the rise. Fish nutritional profile projects promising bioactive and other compounds with innumerable health benefits for human wellbeing. As various reported researches involving fish/marine-derived molecules reveal promising attributes, and as the position of fish-based nutrients as nutraceuticals continue to strengthen, health challenges still confront communities worldwide, from cardiovascular disease, diabetes, and obesity to hypertension. Thus, further understanding of fish-based nutrient impact as functional foods remains crucial given the diverse prevailing compositional/nutraceutical merits. In this review, therefore, we provide important information regarding bioactive compounds and therapeutics obtained from fish, specific to the context of their suitability in functional foods to enhance human health. This contribution is hereby constructed as follows: (a) fish nutraceutical/therapeutic components, (b) constituents of fish-based nutrients and their suitability in functional foods, (c) fish antioxidant/bioactive compounds to help alleviate health conditions, (d) common human ailments alleviated by fish-based nutrients, and (e) role of fish in mental health and immune system. As increased fish consumption should be encouraged, the potential of the quality proteins, omega-3 fatty acids, and other compounds inherent in fish should steadily be harnessed.
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33
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Mezhoudi M, Salem A, Abdelhedi O, Fakhfakh N, Mabrouk M, Khorchani T, Debeaufort F, Jridi M, Zouari N. Development of active edible coatings based on fish gelatin enriched with
Moringa oleifera
extract: Application in fish (
Mustelus mustelus
) fillet preservation. Food Sci Nutr 2022; 10:3979-3992. [PMID: 36348780 PMCID: PMC9632210 DOI: 10.1002/fsn3.2993] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 06/16/2022] [Accepted: 06/25/2022] [Indexed: 11/25/2022] Open
Abstract
An edible coating was developed using gelatin extracted from the skin of gray triggerfish (Balistes capriscus) and applied to the fillet of the smooth‐hound shark (Mustelus mustelus). Moringa oleifera leaf extract was added to gelatin coating solution to improve its preservative properties. The phenolic profiles and antioxidant and antibacterial activities of M. oleifera extracts were determined. Phenolic acids constituted the largest group representing more than 77% of the total compounds identified in the ethanol/water (MOE/W) extract, among which the quinic acid was found to be the major one (31.48 mg/g extract). The MOE/W extract presented the highest DPPH• scavenging activity (IC50 = 0.53 ± 0.02 mg/ml) and reducing (Fe3+) power (EC0.5 = 0.57 ± 0.02 mg/ml), as well as interesting inhibition zones (20–35 mm) for the most tested strains. Coating by 3% of gelatin solution significantly reduced most deterioration indices during chilled storage, such as malondialdehyde (MDA), total volatile basic nitrogen (TVB‐N), weight loss, pH, and mesophilic, psychrophilic, lactic, and H2S‐producing bacterial counts. Interestingly, coating with gelatin solution containing MOE/W extract at 20 μg/ml was more effective than gelatin applied alone. Compared with the uncoated sample, gelatin‐MOE/W coating reduced the weight loss and MDA content by 26% and 70% after 6 days of storage, respectively. Texture analysis showed that the strength of uncoated fillet increased by 46%, while the strength of fillet coated with gelatin‐MOE/W only increased by 12% after 6 days of storage. Fish fillet coated with gelatin‐MOE/W had the highest sensory scores in terms of odor, color, and overall acceptability throughout the study period.
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Affiliation(s)
- Maram Mezhoudi
- University of Sfax, National Engineering School of Sfax Research Laboratory of Enzyme Engineering and Microbiology Sfax Tunisia
- Higher Institute of Applied Biology of Medenine University of Gabes Medenine Tunisia
| | - Ali Salem
- University of Sfax, National Engineering School of Sfax Research Laboratory of Enzyme Engineering and Microbiology Sfax Tunisia
- Higher Institute of Applied Biology of Medenine University of Gabes Medenine Tunisia
| | - Ola Abdelhedi
- University of Sfax, National Engineering School of Sfax Research Laboratory of Enzyme Engineering and Microbiology Sfax Tunisia
| | - Nahed Fakhfakh
- University of Sfax, National Engineering School of Sfax Research Laboratory of Enzyme Engineering and Microbiology Sfax Tunisia
- Higher Institute of Applied Biology of Medenine University of Gabes Medenine Tunisia
| | - Mahmoud Mabrouk
- Arid Regions Institute of Medenine Central Laboratory Medenine Tunisia
| | - Touhami Khorchani
- Arid Regions Institute of Medenine Research Laboratory of Livestock and Wild Life Medenine Tunisia
| | - Frederic Debeaufort
- Univ. Bourgogne Franche‐Comté/AgrosupDijon, UMR PAM A02.102 Physical‐Chemistry of Food and Wine Lab Dijon France
- Institut Universitaire de Technologie de Dijon, BioEngineering Department Dijon Cedex France
| | - Mourad Jridi
- University of Sfax, National Engineering School of Sfax Research Laboratory of Enzyme Engineering and Microbiology Sfax Tunisia
- University of Jendouba Higher Institute of Biotechnology of Beja Beja Tunisia
| | - Nacim Zouari
- University of Sfax, National Engineering School of Sfax Research Laboratory of Enzyme Engineering and Microbiology Sfax Tunisia
- Higher Institute of Applied Biology of Medenine University of Gabes Medenine Tunisia
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34
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Zheng F, Yang X, Li J, Tian Z, Xiao B, Yi S, Duan L. Coordination with zirconium: A facile approach to improve the mechanical properties and thermostability of gelatin hydrogel. Int J Biol Macromol 2022; 205:595-603. [PMID: 35217081 DOI: 10.1016/j.ijbiomac.2022.02.124] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 02/09/2022] [Accepted: 02/19/2022] [Indexed: 12/12/2022]
Abstract
The poor mechanical property and thermostability restricted applications of gelatin hydrogel. Herein, a facile and inexpensive approach of immerging cooling induced gelatin hydrogels into Zr(SO4)2 dilute solution was applied to overcome these shortages. After this treatment, the micropores in hydrogel decreased to tens of microns while the water content slightly decreased. XPS results revealed that the coordination bonds formed between amino or carboxyl groups of gelatins and Zr4+. After immerging in 0.06 M Zr4+ solution, mechanical tests showed that the elastic modulus, compressive modulus and compressive strength of hydrogel were about 400, 1192 and 476 kPa, respectively, which were approximate 100, 11 and 5 times larger than those of pure gelatin. The DSC data indicated that the thermoreversible temperature of triple helix structure in gelatin was improved from about 30 °C to 55 °C. More importantly, the rheological temperature sweep test revealed that hydrogels with 0.06 M Zr4+ treatment can maintain the hydrogel state without melting even at 80 °C. CCK-8 tests and Calcein-AM/PI double-stain experiments demonstrated Zr4+ coordination was non-cytotoxic. These promising data indicated this nontoxic method was efficient and had potential to fabricate gelatin related materials for further application.
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Affiliation(s)
- Fan Zheng
- State Key Laboratory of Silkworm Genome Biology, College of Sericulture, Textile and Biomass Sciences, Southwest University, Chongqing 400715, PR China
| | - Xiao Yang
- State Key Laboratory of Silkworm Genome Biology, College of Sericulture, Textile and Biomass Sciences, Southwest University, Chongqing 400715, PR China
| | - Jiao Li
- Stomatological Hospital of Chongqing Medical University, Chongqing 401147, PR China
| | - Zhenhua Tian
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, PR China
| | - Bo Xiao
- State Key Laboratory of Silkworm Genome Biology, College of Sericulture, Textile and Biomass Sciences, Southwest University, Chongqing 400715, PR China
| | - Shixiong Yi
- State Key Laboratory of Silkworm Genome Biology, College of Sericulture, Textile and Biomass Sciences, Southwest University, Chongqing 400715, PR China
| | - Lian Duan
- State Key Laboratory of Silkworm Genome Biology, College of Sericulture, Textile and Biomass Sciences, Southwest University, Chongqing 400715, PR China.
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35
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Physical and Mechanical Characteristics of Gelatin-Based Films as a Potential Food Packaging Material: A Review. MEMBRANES 2022; 12:membranes12050442. [PMID: 35629768 PMCID: PMC9148007 DOI: 10.3390/membranes12050442] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 02/01/2022] [Accepted: 02/03/2022] [Indexed: 02/06/2023]
Abstract
This review discusses the potential application of gelatin-based film as biodegradable food packaging material from various types of gelatin sources. The exploitation of gelatin as one of the biopolymer packaging in the food industry has rising interest among researchers as the world becomes more concerned about environmental problems caused by petroleum-based packaging and increasing consumer demands on food safety. Single gelatin-based film properties have been characterized in comparison with active and intelligent gelatin-based composite films. The physical properties of gelatin-based film such as thickness, color, and biodegradability were much influenced by total solid contents in each film. While, for mechanical and light barrier properties, poultry-based gelatin films have shown better properties compared to mammalian and marine gelatin films. This paper detailed the information on gelatin-based film characterization in comparison with active and intelligent gelatin-based composite films. The physical properties of gelatin-based film such as color, UV-Vis absorption spectra, water vapor permeability, thermal, and moisture properties are discussed along with their mechanical properties, including tensile strength and elongation at break.
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36
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Kumar G, Kumar N, Prabhakar PK, Kishore A. Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach. Crit Rev Food Sci Nutr 2022; 63:8275-8291. [PMID: 35380483 DOI: 10.1080/10408398.2022.2053061] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Drying is one of the oldest and most widely used methods for food preservation. It reduces the availability of moisture and inhibits microbial and enzymatic spoilage in food products. Foam mat drying is a mild drying technique used for semiliquid and liquid foodstuff. It is useful for heat-sensitive and sticky liquid food products. In this process, liquid food is converted into foam using surfactant additives, which can be a foaming agent or foam stabilizer. These additives are surface-active compounds of vegetative and animal origins. The foamed material is then convectively dried using hot air. The foam mat drying is an efficient and economical technique. With the emergence of different hybrid techniques such as foam mat freeze drying, foamed spray drying, foamed vacuum drying, and microwave assisted foam mat drying, the powders' physical, chemical, and functional properties have enhanced many folds. These strategies have shown very promising results in terms of cost and time efficiency in almost all the cases barring a few exceptions. This review article attempts to comprehensively summarize the mechanisms dictating the foam mat drying process, novel technological tools for modeling, mathematical and computational modeling, effects of various foaming additives, and various hybrid techniques employed to foam mat drying.
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Affiliation(s)
- Gaurav Kumar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
| | - Nitin Kumar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
| | - Pramod K Prabhakar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
| | - Anand Kishore
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
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37
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Choobkar N, Daraei Garmakhany A, Aghajani AR, Ataee M. Response surface optimization of pudding formulation containing fish gelatin and clove ( Syzygium aromaticum) and cinnamon ( Cinnamomum verum) powder: Effect on color, physicochemical, and sensory attributes of the final pudding product. Food Sci Nutr 2022; 10:1257-1274. [PMID: 35432963 PMCID: PMC9007300 DOI: 10.1002/fsn3.2761] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 12/12/2021] [Accepted: 01/02/2022] [Indexed: 12/15/2022] Open
Abstract
In this study, the response surface methodology (RSM) was used to optimize the pudding formulation ingredients including the fish/bovine gelatin ratio and cinnamon and clove powder and determine the color and physicochemical and sensory attributes’ change in final pudding product. Experiments were carried out based on a central composite design (CCD). The results showed that by increasing the ratio of fish gelatin to bovine gelatin (FG/BG) up to 3%, the moisture content increased slightly and then decreased significantly. Increasing the cinnamon powder to 0.5% reduced the moisture content. Increasing the FG/BG in the formulation of pudding samples reduced the protein content. The effects of cinnamon and clove powder on the protein content were increasing and decreasing, respectively. By increasing the FG/BG ratio, the samples syneresis showed a significant decrease, while the effects of cinnamon and clove powder on the syneresis were nonsignificant. As the level of cinnamon and clove powder increased, the L* value decreased. Cinnamon and clove powder had a linear effect, and the interaction of gelatins and clove powder had a significant effect on changes in redness. The effects of cinnamon and clove powder on b* value were significant. In terms of sensory evaluation, increasing the cinnamon powder concentration increased the appearance scores, while in the case of fish gelatin, this trend was downward. The linear effect of cinnamon powder on taste was significant, while other variables had no significant effect on the taste of the samples. The sample texture was significantly affected by fish gelatin and clove powder. Increasing FG/BG from 0% to 2.5% increased the texture score, but after this range, a decrease in the texture score was observed. The overall acceptance of samples was more affected by spice powder compared to gelatin. By increasing the cinnamon powder and FG/BG, the overall acceptance increased and decreased, respectively. In conclusion, the optimal FG/BG and cinnamon and clove powder were introduced 1.479%, 0.288%, and 0.619% respectively.
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Affiliation(s)
- Nasrin Choobkar
- Department of Fisheries Faculty of Agriculture Kermanshah Branch Islamic Azad University Kermanshah Iran
| | - Amir Daraei Garmakhany
- Department of Food Science and Technology Toyserkan Faculty of Engineering and Natural Resources Bu-Ali Sina University Hamedan Iran
| | - Abdolraza R Aghajani
- Department of Food Science and Technology Faculty of Industrial and Mechanical Engineering Qazvin Branch Islamic Azad University Qazvin Iran
| | - Maryam Ataee
- Department of Food Science and Technology, Science and Research Tehran branch Islamic Azad University Tehran Iran
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38
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Abdullah JAA, Jiménez-Rosado M, Guerrero A, Romero A. Gelatin-Based Biofilms with FexOy-NPs Incorporated for Antioxidant and Antimicrobial Applications. MATERIALS 2022; 15:ma15051966. [PMID: 35269200 PMCID: PMC8912019 DOI: 10.3390/ma15051966] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 03/01/2022] [Accepted: 03/03/2022] [Indexed: 12/23/2022]
Abstract
Currently, gelatin-based films are regarded as promising alternatives to non-environmentally friendly plastic films for food packaging. Nevertheless, although they have great biodegradability, their weak mechanical properties and high solubility limit their applications. In this way, the use of nanoparticles, such as FexOy-NPs, could improve the properties of gelatin-based biofilms. Thus, the main objective of this work was to include different concentrations of FexOy-NPs (0.25 and 1.0%) manufactured by green synthesis (GS) and chemical synthesis (CS) into gelatin-based biofilms in order to improve their properties. The results show that FexOy-NPs can be distributed throughout the biofilm, although with a greater concentration on the upper surface. In addition, the incorporation of FexOy-NPs into the biofilms improves their physicochemical, mechanical, morphological, and biological properties. Thus, it is possible to achieve suitable gelatin-based biofilms, which can be used in several applications, such as functional packaging in the food industry, antioxidant and antimicrobial additives in biomedical and pharmaceutical biomaterials, and in agricultural pesticides.
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Affiliation(s)
- Johar Amin Ahmed Abdullah
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, 41011 Sevilla, Spain; (M.J.-R.); (A.G.)
- Correspondence: ; Tel.: +34-95-455-7179
| | - Mercedes Jiménez-Rosado
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, 41011 Sevilla, Spain; (M.J.-R.); (A.G.)
| | - Antonio Guerrero
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, 41011 Sevilla, Spain; (M.J.-R.); (A.G.)
| | - Alberto Romero
- Departamento de Ingeniería Química, Facultad de Física, Universidad de Sevilla, 41012 Sevilla, Spain;
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39
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David Troncoso F, Alberto Sánchez D, Luján Ferreira M. Production of Plant Proteases and New Biotechnological Applications: An Updated Review. ChemistryOpen 2022; 11:e202200017. [PMID: 35286022 PMCID: PMC8919702 DOI: 10.1002/open.202200017] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 02/21/2022] [Indexed: 12/14/2022] Open
Abstract
An updated review of emerging plant proteases with potential biotechnological application is presented. Plant proteases show comparable or even greater performance than animal or microbial proteases for by-product valorization through hydrolysis for, for example, cheese whey, bird feathers, collagen, keratinous materials, gelatin, fish protein, and soy protein. Active biopeptides can be obtained as high added value products, which have shown numerous beneficial effects on human health. Plant proteases can also be used for wastewater treatment. The production of new plant proteases is encouraged for the following advantages: low cost of isolation using simple procedures, remarkable stability over a wide range of operating conditions (temperature, pH, salinity, and organic solvents), substantial affinity to a broad variety of substrates, and possibility of immobilization. Vegetable proteases have enormous application potential for the valorization of industrial waste and its conversion into products with high added value through low-cost processes.
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Affiliation(s)
- Franco David Troncoso
- Departamento de Ingeniería QuímicaUniversidad Nacional del Sur (UNS)Bahía Blanca8000Argentina
- Planta Piloto de Ingeniería QuímicaPLAPIQUI (UNS-CONICET)Bahía Blanca8000Argentina
| | - Daniel Alberto Sánchez
- Departamento de Ingeniería QuímicaUniversidad Nacional del Sur (UNS)Bahía Blanca8000Argentina
- Planta Piloto de Ingeniería QuímicaPLAPIQUI (UNS-CONICET)Bahía Blanca8000Argentina
| | - María Luján Ferreira
- Departamento de QuímicaUniversidad Nacional del Sur (UNS)Bahía Blanca8000Argentina
- Planta Piloto de Ingeniería QuímicaPLAPIQUI (UNS-CONICET)Bahía Blanca8000Argentina
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40
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Soliman AM, Teoh SL, Das S. Fish Gelatin: Current Nutritional, Medicinal, Tissue Repair Applications and Carrier of Drug Delivery. Curr Pharm Des 2022; 28:1019-1030. [PMID: 35088658 DOI: 10.2174/1381612828666220128103725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Accepted: 12/27/2021] [Indexed: 11/22/2022]
Abstract
Gelatin is obtained via partial denaturation of collagen and is extensively used in various industries. The majority of gelatin utilized globally is derived from a mammalian source. Several health and religious concerns associated with porcine/bovine gelatin were reported. Therefore, gelatin from a marine source is widely being investigated for its efficiency and utilization in a variety of applications as a potential substitute for porcine/bovine gelatin. Although fish gelatin is less durable and possesses lower melting and gelling temperatures compared to mammal-derived gelatin, various modifications are being reported to promote its rheological and functional properties to be efficiently employed. The present review describes in detail the current innovative applications of fish gelatin involving the food industry, drug delivery and possible therapeutic applications. Gelatin bioactive molecules may be utilized as carriers for drug delivery. Due to its versatility, gelatin can be used in different carrier systems, such as microparticles, nanoparticles, fibers and hydrogels. The present review also provides a perspective on the other potential pharmaceutical applications of fish gelatin, such as tissue regeneration, antioxidant supplementation, antihypertensive and anticancer treatments.
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Affiliation(s)
- Amro M Soliman
- Department of Biological Sciences-Physiology, Cell and Developmental Biology, University of Alberta, Edmonton, AB T6G 2R3, Canada
| | - Seong Lin Teoh
- Department of Anatomy, Faculty of Medicine, Universiti Kebangsaan Malaysia Medical Centre, Kuala Lumpur, Malaysia
| | - Srijit Das
- Department of Human & Clinical Anatomy, College of Medicine & Health Sciences, Sultan Qaboos University, Muscat, Sultanate of Oman
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41
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Luo Q, Hossen MA, Zeng Y, Dai J, Li S, Qin W, Liu Y. Gelatin-based composite films and their application in food packaging: A review. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110762] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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42
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Usman M, Sahar A, Inam‐Ur‐Raheem M, Rahman UU, Sameen A, Aadil RM. Gelatin extraction from fish waste and potential applications in food sector. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15286] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Muhammad Usman
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Amna Sahar
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
- Department of Food Engineering University of Agriculture Faisalabad 38000 Pakistan
| | - Muhammad Inam‐Ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Ubaid ur Rahman
- School of Food and Agricultural Sciences University of Management and Technology Lahore Pakistan
| | - Aysha Sameen
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
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43
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Kumawat TK, Kumawat V, Sharma S, Sharma V, Pandit A, Kandwani N, Biyani M. Sustainable Green Methods for the Extraction of Biopolymers. Biopolymers 2022. [DOI: 10.1007/978-3-030-98392-5_5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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44
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Extraction and Characterization of Gelatin from Skin By-Products of Seabream, Seabass and Rainbow Trout Reared in Aquaculture. Int J Mol Sci 2021; 22:ijms222212104. [PMID: 34829985 PMCID: PMC8620335 DOI: 10.3390/ijms222212104] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/04/2021] [Accepted: 11/07/2021] [Indexed: 11/17/2022] Open
Abstract
The expansion of fish filleting, driven by the increasing demand for convenience food, concomitantly generates a rising amount of skinning by-products. Current trends point to a growing share of aquaculture in fish production, so we have chosen three established aquaculture species to study the properties of gelatin extracted from their skin: rainbow trout, commonly filleted; and seabass and seabream, marketed whole until very recently. In the first case, trout skin yields only 1.6% gelatin accompanied by the lowest gel strength (96 g bloom), while yield for the other two species exceeds 6%, and gel strength reaches 181 and 229 g bloom for seabass and seabream, respectively. These results are in line with the proportion of total imino acids analyzed in the gelatin samples. Molecular weight profiling shows similarities among gelatins, but seabass and seabream gelatins appear more structured, with higher proportion of β-chains and high molecular weight aggregates, which may influence the rheological properties observed. These results present skin by-products of seabream, and to a minor extent seabass, as suitable raw materials to produce gelatin through valorization processes.
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45
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Otoni CG, Azeredo HMC, Mattos BD, Beaumont M, Correa DS, Rojas OJ. The Food-Materials Nexus: Next Generation Bioplastics and Advanced Materials from Agri-Food Residues. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2021; 33:e2102520. [PMID: 34510571 DOI: 10.1002/adma.202102520] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 06/14/2021] [Indexed: 06/13/2023]
Abstract
The most recent strategies available for upcycling agri-food losses and waste (FLW) into functional bioplastics and advanced materials are reviewed and the valorization of food residuals are put in perspective, adding to the water-food-energy nexus. Low value or underutilized biomass, biocolloids, water-soluble biopolymers, polymerizable monomers, and nutrients are introduced as feasible building blocks for biotechnological conversion into bioplastics. The latter are demonstrated for their incorporation in multifunctional packaging, biomedical devices, sensors, actuators, and energy conversion and storage devices, contributing to the valorization efforts within the future circular bioeconomy. Strategies are introduced to effectively synthesize, deconstruct and reassemble or engineer FLW-derived monomeric, polymeric, and colloidal building blocks. Multifunctional bioplastics are introduced considering the structural, chemical, physical as well as the accessibility of FLW precursors. Processing techniques are analyzed within the fields of polymer chemistry and physics. The prospects of FLW streams and biomass surplus, considering their availability, interactions with water and thermal stability, are critically discussed in a near-future scenario that is expected to lead to next-generation bioplastics and advanced materials.
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Affiliation(s)
- Caio G Otoni
- Department of Materials Engineering (DEMa), Federal University of São Carlos (UFSCar), Rod. Washington Luiz, km 235, São Carlos, SP, 13565-905, Brazil
| | - Henriette M C Azeredo
- Embrapa Agroindústria Tropical, Rua Dra. Sara Mesquita 2270, Fortaleza, CE, 60511-110, Brazil
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentação, Rua XV de Novembro 1452, São Carlos, SP, 13560-970, Brazil
| | - Bruno D Mattos
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, P.O. Box 16300, Aalto, Espoo, FIN-00076, Finland
| | - Marco Beaumont
- Department of Chemistry, University of Natural Resources and Life Sciences, Vienna (BOKU), Konrad-Lorenz-Str. 24, Tulln, A-3430, Austria
| | - Daniel S Correa
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentação, Rua XV de Novembro 1452, São Carlos, SP, 13560-970, Brazil
| | - Orlando J Rojas
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, P.O. Box 16300, Aalto, Espoo, FIN-00076, Finland
- Bioproducts Institute, Departments of Chemical & Biological Engineering, Chemistry and Wood Science, The University of British Columbia, 2360 East Mall, Vancouver, BC, V6T 1Z3, Canada
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Valcarcel J, Fraguas J, Hermida-Merino C, Hermida-Merino D, Piñeiro MM, Vázquez JA. Production and Physicochemical Characterization of Gelatin and Collagen Hydrolysates from Turbot Skin Waste Generated by Aquaculture Activities. Mar Drugs 2021; 19:491. [PMID: 34564153 PMCID: PMC8465087 DOI: 10.3390/md19090491] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 08/25/2021] [Accepted: 08/27/2021] [Indexed: 11/25/2022] Open
Abstract
Rising trends in fish filleting are increasing the amount of processing by-products, such as skins of turbot, a flatfish of high commercial value. In line with circular economy principles, we propose the valorization of turbot skins through a two-step process: initial gelatin extraction described for the first time in turbot, followed by hydrolysis of the remaining solids to produce collagen hydrolysates. We assayed several methods for gelatin extraction, finding differences in gelatin properties depending on chemical treatment and temperature. Of all methods, the application of NaOH, sulfuric, and citric acids at 22 °C results in the highest gel strength (177 g), storage and loss moduli, and gel stability. We found no relation between mechanical properties and content of pyrrolidine amino acids, but the best performing gelatin displays higher structural integrity, with less than 30% of the material below 100 kDa. Collagen hydrolysis was more efficient with papain than alcalase, leading to a greater reduction in Mw of the hydrolysates, which contain a higher proportion of essential amino acids than gelatin and show high in vitro anti-hypertensive activity. These results highlight the suitability of turbot skin by-products as a source of gelatin and the potential of collagen hydrolysates as a functional food and feed ingredient.
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Affiliation(s)
- Jesus Valcarcel
- Group of Recycling and Valorization of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), Eduardo Cabello 6, 36208 Vigo, Spain; (J.F.); (J.A.V.)
| | - Javier Fraguas
- Group of Recycling and Valorization of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), Eduardo Cabello 6, 36208 Vigo, Spain; (J.F.); (J.A.V.)
| | - Carolina Hermida-Merino
- Centro de Investigaciones Biomédicas (CINBIO), Departamento de Física Aplicada, Facultad de Ciencias, Universidade de Vigo, 36310 Vigo, Spain; (C.H.-M.); (M.M.P.)
| | - Daniel Hermida-Merino
- Netherlands Organization for Scientific Research (NWO), DUBBLE@ESRF, BP220, F38043 Grenoble, France;
| | - Manuel M. Piñeiro
- Centro de Investigaciones Biomédicas (CINBIO), Departamento de Física Aplicada, Facultad de Ciencias, Universidade de Vigo, 36310 Vigo, Spain; (C.H.-M.); (M.M.P.)
| | - José Antonio Vázquez
- Group of Recycling and Valorization of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), Eduardo Cabello 6, 36208 Vigo, Spain; (J.F.); (J.A.V.)
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Vázquez JA, Hermida-Merino C, Hermida-Merino D, Piñeiro MM, Johansen J, Sotelo CG, Pérez-Martín RI, Valcarcel J. Characterization of Gelatin and Hydrolysates from Valorization of Farmed Salmon Skin By-Products. Polymers (Basel) 2021; 13:polym13162828. [PMID: 34451367 PMCID: PMC8398820 DOI: 10.3390/polym13162828] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/17/2021] [Accepted: 08/17/2021] [Indexed: 12/31/2022] Open
Abstract
Salmon processing commonly involves the skinning of fish, generating by-products that need to be handled. Such skin residues may represent valuable raw materials from a valorization perspective, mainly due to their collagen content. With this approach, we propose in the present work the extraction of gelatin from farmed salmon and further valorization of the remaining residue through hydrolysis. Use of different chemical treatments prior to thermal extraction of gelatin results in a consistent yield of around 5%, but considerable differences in rheological properties. As expected from a cold-water species, salmon gelatin produces rather weak gels, ranging from 0 to 98 g Bloom. Nevertheless, the best performing gelatins show considerable structural integrity, assessed by gel permeation chromatography with light scattering detection for the first time on salmon gelatin. Finally, proteolysis of skin residues with Alcalase for 4 h maximizes digestibility and antihypertensive activity of the resulting hydrolysates, accompanied by the sharpest reduction in molecular weight and higher content of essential amino acids. These results indicate the possibility of tuning salmon gelatin properties through changes in chemical treatment conditions, and completing the valorization cycle through production of bioactive and nutritious hydrolysates.
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Affiliation(s)
- José Antonio Vázquez
- Group of Recycling and Valorization of Waste Materials (REVAL), Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello 6, CP36208 Vigo, Pontevedra, Spain;
- Correspondence:
| | - Carolina Hermida-Merino
- CINBIO, Departamento de Física Aplicada, Facultad de Ciencias, Universidade de Vigo, CP36310 Vigo, Pontevedra, Spain; (C.H.-M.); (M.M.P.)
| | - Daniel Hermida-Merino
- Netherlands Organization for Scientific Research (NWO), DUBBLE@ESRF, CS 40220, F38043 Grenoble, France;
| | - Manuel M. Piñeiro
- CINBIO, Departamento de Física Aplicada, Facultad de Ciencias, Universidade de Vigo, CP36310 Vigo, Pontevedra, Spain; (C.H.-M.); (M.M.P.)
| | - Johan Johansen
- Norwegian Institute of Bioeconomy (NIBIO), Torggården, Kudalsveien 6, NO-8027 Bodø, Norway;
| | - Carmen G. Sotelo
- Group of Food Biochemistry, Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello 6, CP36208 Vigo, Pontevedra, Spain; (C.G.S.); (R.I.P.-M.)
| | - Ricardo I. Pérez-Martín
- Group of Food Biochemistry, Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello 6, CP36208 Vigo, Pontevedra, Spain; (C.G.S.); (R.I.P.-M.)
| | - Jesus Valcarcel
- Group of Recycling and Valorization of Waste Materials (REVAL), Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello 6, CP36208 Vigo, Pontevedra, Spain;
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Lionetto F, Esposito Corcione C. Recent Applications of Biopolymers Derived from Fish Industry Waste in Food Packaging. Polymers (Basel) 2021; 13:2337. [PMID: 34301094 PMCID: PMC8309529 DOI: 10.3390/polym13142337] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 07/13/2021] [Accepted: 07/14/2021] [Indexed: 02/07/2023] Open
Abstract
Fish waste is attracting growing interest as a new raw material for biopolymer production in different application fields, mainly in food packaging, with significant economic and environmental advantages. This review paper summarizes the recent advances in the valorization of fish waste for the preparation of biopolymers for food packaging applications. The issues related to fishery industry waste and fish by-catch and the potential for re-using these by-products in a circular economy approach have been presented in detail. Then, all the biopolymer typologies derived from fish waste with potential applications in food packaging, such as muscle proteins, collagen, gelatin, chitin/chitosan, have been described. For each of them, the recent applications in food packaging, in the last five years, have been overviewed with an emphasis on smart packaging applications. Despite the huge industrial potential of fish industry by-products, most of the reviewed applications are still at lab-scale. Therefore, the technological challenges for a reliable exploitation and recovery of several potentially valuable molecules and the strategies to improve the barrier, mechanical and thermal performance of each kind of biopolymer have been analyzed.
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Affiliation(s)
- Francesca Lionetto
- Department of Engineering for Innovation, University of Salento, Via Arnesano, 73100 Lecce, Italy;
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Senarathna PDS, Marapana RAUJ. Comparative Analysis of the Effect of Ultrasound-Assisted and Conventional Water Bath Extraction Methods on the Physicochemical Characteristics of Tilapia Scales Gelatin. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1950252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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50
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Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil as edible coating for the cold storage of fresh salmon fillet. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107994] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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