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Yang H, Wang H, Huang M, Cao G, Tao F, Zhou G, Shen Q, Yang H. Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review. Compr Rev Food Sci Food Saf 2022; 21:942-963. [PMID: 35181993 DOI: 10.1111/1541-4337.12920] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 12/22/2021] [Accepted: 01/06/2022] [Indexed: 01/14/2023]
Abstract
Mammalian gelatin is extensively utilized in the food industry because of its physicochemical properties. However, its usage is restricted and essentially prohibited for religious people. Fish gelatin is a promising alternative with no religious and social restrictions. The desirable properties of fish gelatin can be significantly improved by various methods, such as the addition of active compounds, enzymes, and natural crosslinking agents (e.g., plant phenolics and genipin), and nonthermal physical treatments (e.g., ionizing radiation and high pressure). The aim of this study was to explore whether the properties of fish gelatin (gel strength, melting or gelling temperature, odor, viscosity, sensory properties, film-forming ability, etc.) could be improved to make it comparable to mammalian gelatin. The structure and properties of gelatins obtained from mammalian and fish sources are summarized. Moreover, the modification methods used to ameliorate the properties of fish gelatin, including rheological (gelling temperature from 13-19°C to 23-25°C), physicochemical (gel strengths from ∼200 to 250 g), and thermal properties (melting points from ∼25 to 30°C), are comprehensively discussed. The relevant literature reviewed and the technological advancements in the industry can propel the development of fish gelatin as a potential alternative to mammalian gelatin, thereby expanding its competitive market share with increasing utility.
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Affiliation(s)
- Huijuan Yang
- College of Standardization, China Jiliang University, Hangzhou, China
| | - Haifeng Wang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China
| | - Min Huang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China.,Department of Food Science and Technology, National University of Singapore, Singapore
| | - Guangtian Cao
- College of Standardization, China Jiliang University, Hangzhou, China
| | - Fei Tao
- College of Standardization, China Jiliang University, Hangzhou, China
| | - Guanghong Zhou
- China Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Animal Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Qing Shen
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China
| | - Hongshun Yang
- Department of Food Science and Technology, National University of Singapore, Singapore
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Alsalman FB, Ramaswamy HS. Changes in carbohydrate quality of high-pressure treated aqueous aquafaba. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106417] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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3
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Evaluation of physicochemical, microbiological, texture and microstructure characteristics of set-style yoghurt supplemented with quince seed mucilage powder as a novel natural stabiliser. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104938] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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4
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Shen Q, Wang H, Zhang C, Qin X, Jia W, Xu X, Richel A, Zheng Q. Liquefaction of porcine hoof shell to prepare peptone substitute by instant catapult steam explosion. J Biosci Bioeng 2019; 129:467-475. [PMID: 31653546 DOI: 10.1016/j.jbiosc.2019.09.019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 09/25/2019] [Accepted: 09/29/2019] [Indexed: 10/25/2022]
Abstract
Instant catapult steam explosion (ICSE) was proposed as a method to liquefy porcine hoof shell (PHS) and prepare a peptone substitute for fermentation culture, achieving environmentally friendly animal by-product recycling. The liquefaction of PHS was conducted at various pressures (0.5-2.3 MPa) for 5-30 min. As evidenced by the scanning electron microscopy analysis, ICSE caused randomly cracks changing the morphological structure of the solid fraction, and ultimately led to protein migration from the solid to liquid phase. Moreover, the chromatographic analysis revealed that the main constituents of the liquid fraction were short peptides (<2 kDa, 84.72%) and amino acids (1.68 mg/mL) at the pressure of 2.3 MPa for 30 min. Subsequently, liquid fractions were prepared as a PHS peptone substitute for fermentation culture. Results suggested the PHS peptone substitute as the main nitrogen source in media was more suitable for the growth of fungus. Therefore, ICSE provides a possibility of large-scale environmentally sustainable management of animal by-products through liquefaction.
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Affiliation(s)
- Qingshan Shen
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; University of Liege-Gembloux Agro-Bio Tech, Laboratory of Biomass and Green Technologies, Passage des déportés 2, B-5030 Gembloux, Belgium
| | - Hang Wang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Xiaojie Qin
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Wei Jia
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xiong Xu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Aurore Richel
- University of Liege-Gembloux Agro-Bio Tech, Laboratory of Biomass and Green Technologies, Passage des déportés 2, B-5030 Gembloux, Belgium
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Zhang F, Fan Q, Li H, Chen H, Zheng J. Preparation of konjac glucomannan/casein blending gels optimized by response surface methodology and assessment of the effects of high-pressure processing on their gel properties and structure. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4160-4167. [PMID: 29417998 DOI: 10.1002/jsfa.8937] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2017] [Revised: 01/29/2018] [Accepted: 01/30/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND In order to improve the compatibility of polysaccharide-protein mixtures and enhance their performance, a response surface methodology was used to optimize the preparation conditions of konjac glucomannan/casein blend gel. Moreover, the effects of high-pressure processing (HPP) on the gel properties and structure were also investigated. RESULTS The optimal preparation parameters were a temperature of 60 °C, a total concentration 40 g kg-1 , and a dietary alkali concentration 5 g kg-1 . Under these conditions, the experimental value of hardness was 38.7 g, which was close to the predicted value. HPP increased gel hardness by 161-223% and led to a more compact structure at 200-600 MPa/10 min, while a hardness increase of ∼120% and damaged structure were observed at 600 MPa/30 min. Fourier transform infrared spectroscopy showed that noncovalent interactions are likely the most important factor in the modification of gel hardness; indeed, hydrogen bonding interactions in the gels are enhanced when subjected to HPP, but are weakened at 600 MPa/30 min. COUCLUSION Protein-polysaccharide complexes with excellent properties could be obtained through this method, with broad application prospects in the food industry. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Fusheng Zhang
- College of Food Science, Southwest University, Chongqing, China
- College of Food Science, Jiangnan University, Wuxi, China
| | - Qiao Fan
- College of Food Science, Southwest University, Chongqing, China
| | - Hongyun Li
- College of Food Science, Southwest University, Chongqing, China
| | - Hourong Chen
- College of Food Science, Southwest University, Chongqing, China
| | - Jiong Zheng
- College of Food Science, Southwest University, Chongqing, China
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Effects of storage and yogurt matrix on the stability of tocotrienols encapsulated in chitosan-alginate microcapsules. Food Chem 2017; 241:79-85. [PMID: 28958562 DOI: 10.1016/j.foodchem.2017.08.075] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2017] [Revised: 08/06/2017] [Accepted: 08/22/2017] [Indexed: 11/23/2022]
Abstract
Tocotrienol microcapsules (TM) were formed by firstly preparing Pickering emulsion containing tocotrienols, which was then gelled into microcapsules using alginate and chitosan. In this study, we examined the stability of TM during storage and when applied into a model food system, i.e. yogurt. During storage at 40°C, TM displayed remarkably lower tocotrienols loss (50.8%) as compared to non-encapsulated tocotrienols in bulk oil (87.5%). When the tocotrienols were incorporated into yogurt, the TM and bulk oil forms showed a loss of 23.5% and 81.0%, respectively. Generally, the tocotrienols were stable in the TM form and showed highest stability when these TM were added into yogurt. δ-Tocotrienol was the most stable isomer in both forms during storage and when incorporated into yogurt. The addition of TM into yogurt caused minimal changes in the yogurt's color and texture but slightly altered the yogurt's viscosity.
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Yue JY, Wang JZ, Zhang CH, Jia W, Li X, Sun Z. Effects of Hot-Pressure Extraction Time on Composition and Gelatin Properties of Chicken Bone Extracts. J Food Sci 2017; 82:1066-1075. [DOI: 10.1111/1750-3841.13687] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2016] [Revised: 12/23/2016] [Accepted: 02/07/2017] [Indexed: 11/30/2022]
Affiliation(s)
- Jian-ying Yue
- Inst. of Food Science and Technology; Chinese Academy of Agricultural Sciences; Beijing 100193 China
| | - Jin-zhi Wang
- Inst. of Food Science and Technology; Chinese Academy of Agricultural Sciences; Beijing 100193 China
| | - Chun-hui Zhang
- Inst. of Food Science and Technology; Chinese Academy of Agricultural Sciences; Beijing 100193 China
| | - Wei Jia
- Inst. of Food Science and Technology; Chinese Academy of Agricultural Sciences; Beijing 100193 China
| | - Xia Li
- Inst. of Food Science and Technology; Chinese Academy of Agricultural Sciences; Beijing 100193 China
| | - Zhen Sun
- Inst. of Food Science and Technology; Chinese Academy of Agricultural Sciences; Beijing 100193 China
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Huang T, Tu ZC, Xinchen-Shangguan, Wang H, Zhang L, Sha XM. Rheological and structural properties of fish scales gelatin: Effects of conventional and ultrasound-assisted extraction. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1295388] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Tao Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Zong-cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, China
| | - Xinchen-Shangguan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
- Food and Drug Administration of Jiangxi Province, Nanchang, Jiangxi, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Lu Zhang
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, China
| | - Xiao-mei Sha
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, China
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Characterization, antioxidative and bifidogenic effects of polysaccharides from Pleurotus eryngii after heat treatments. Food Chem 2016; 197:240-9. [DOI: 10.1016/j.foodchem.2015.10.113] [Citation(s) in RCA: 71] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2015] [Revised: 08/26/2015] [Accepted: 10/24/2015] [Indexed: 11/21/2022]
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Molinaro S, Cruz-Romero M, Sensidoni A, Morris M, Lagazio C, Kerry JP. Combination of high-pressure treatment, mild heating and holding time effects as a means of improving the barrier properties of gelatin-based packaging films using response surface modeling. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.05.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Li S, Shah NP. Effects of Pleurotus eryngii polysaccharides on bacterial growth, texture properties, proteolytic capacity, and angiotensin-I-converting enzyme–inhibitory activities of fermented milk. J Dairy Sci 2015; 98:2949-61. [DOI: 10.3168/jds.2014-9116] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2014] [Accepted: 01/23/2015] [Indexed: 11/19/2022]
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Sow LC, Yang H. Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.10.021] [Citation(s) in RCA: 126] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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14
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Abstract
High hydrostatic pressure (HHP), a non-thermal technology, which typically uses water as a pressure transfer medium, is characterized by a minimal impact on food characteristics (sensory, nutritional, and functional). Today, this technology, present in many food companies, can effectively inactivate bacterial cells and many enzymes. All this makes HHP very attractive, with very good acceptance by consumers, who value the organoleptic characteristics of products processed by this non-thermal food preservation technology because they associate these products with fresh-like. On the other hand, this technology reduces the need for non-natural synthetic additives of low consumer acceptance.
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Devi AF, Buckow R, Hemar Y, Kasapis S. Modification of the structural and rheological properties of whey protein/gelatin mixtures through high pressure processing. Food Chem 2014; 156:243-9. [DOI: 10.1016/j.foodchem.2014.01.097] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2013] [Revised: 01/16/2014] [Accepted: 01/29/2014] [Indexed: 11/30/2022]
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