1
|
Fu X, Hu G, Abker AM, Oh DH, Ma M, Fu X. A Novel Food Bore Protein Hydrogel with Silver Ions for Promoting Burn Wound Healing. Macromol Biosci 2024; 24:e2300520. [PMID: 38412873 DOI: 10.1002/mabi.202300520] [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: 11/14/2023] [Revised: 01/31/2024] [Indexed: 02/29/2024]
Abstract
Hydrogels have emerged as a promising option for treating local scald wounds due to their unique physical and chemical properties. This study aims to evaluate the efficacy of ovalbumin/gelatin composite hydrogels in repairing deep II-degree scald wounds using a mouse dorsal skin model. Trauma tissues collected at various time points are analyzed for total protein content, hydroxyproline content, histological features, and expression of relevant markers. The results reveal that the hydrogel accelerates the healing process of scalded wounds, which is 17.27% higher than the control group. The hydrogel treatment also effectively prevents wound enlargement and redness of the edges caused by infection during the initial stage of scalding. The total protein and hydroxyproline content of the treated wounds are significantly elevated. Additionally, the hydrogel up-regulates the expression of VEGF (a crucial angiogenic factor) and down-regulates CD68 (a macrophage marker). In summary, this study provides valuable insights into the potential of multifunctional protein-based hydrogels in wound healing.
Collapse
Affiliation(s)
- Xiaowen Fu
- National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, P. R. China
| | - Gan Hu
- National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, P. R. China
| | - Adil M Abker
- National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, P. R. China
- Institute for Agro-Industries, Industrial Research and Consultancy Centre (IRCC), Khartoum, 400076, Sudan
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, 200701, South Korea
| | - Meihu Ma
- National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, P. R. China
| | - Xing Fu
- National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, P. R. China
| |
Collapse
|
2
|
Demircan H, Oral RA, Toker OS, Palabiyik I. Investigation of the Effects of Phenolic Extracts Obtained from Agro-Industrial Food Wastes on Gelatin Modification. ACS OMEGA 2024; 9:20263-20276. [PMID: 38737019 PMCID: PMC11080024 DOI: 10.1021/acsomega.4c00690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/21/2024] [Revised: 04/03/2024] [Accepted: 04/10/2024] [Indexed: 05/14/2024]
Abstract
In this study, modified bovine gelatin was produced using the alkaline technique with four different oxidized agro-industrial food waste (pomegranate peel (PP), grape pomace and seed (GP), black tea (BT), and green tea (GT)) phenolic extracts (AFWEs) at three different concentrations (1, 3, and 5% based on dry gelatin). The effect of waste type and concentration on the textural, rheological, emulsifying, foaming, swelling, and color properties of gelatin, as well as its total phenolic content and antioxidant activity, was investigated. Significant improvement in gel strength, thermal stability, and gelation rate of gelatin was achieved by modification with oxidized agro-industrial waste extracts. Compared to the control sample, 46.24% higher bloom strength in the GT5 sample, 5.29 and 6.01 °C higher gelling and melting temperatures in the PP5 sample, respectively, and 85.70% lower tmodel value in the GT3 sample were observed. Additionally, the total phenolic content, antioxidant activity, foam, and emulsion properties of the modified gels increased significantly. This study revealed that gelatins with improved technological and functional properties can be produced by using oxidized phenolic extracts obtained from agricultural industrial food wastes as cross-linking agents in the modification of gelatin.
Collapse
Affiliation(s)
- Huseyin Demircan
- Faculty
of Engineering and Natural Science, Department of Food Engineering, Bursa Technical University, 16310 Bursa, Turkey
- Faculty
of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, 34210 Istanbul, Turkey
| | - Rasim A. Oral
- Faculty
of Engineering and Natural Science, Department of Food Engineering, Bursa Technical University, 16310 Bursa, Turkey
| | - Omer S. Toker
- Faculty
of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, 34210 Istanbul, Turkey
| | - Ibrahim Palabiyik
- Faculty
of Agriculture, Department of Food Engineering, Tekirdağ Namık Kemal University, 59030 Tekirdağ, Turkey
| |
Collapse
|
3
|
Erge A, Güler BZ, Eren Ö. Optimization and characterization of biodegradable films from chicken gelatin crosslinked with oxidized phenolic compounds. Food Chem 2024; 438:137923. [PMID: 37980872 DOI: 10.1016/j.foodchem.2023.137923] [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: 07/27/2023] [Revised: 10/20/2023] [Accepted: 10/31/2023] [Indexed: 11/21/2023]
Abstract
Chicken gelatin derived from poultry by-product was combined with caffeic acid (CA), rutin (RUT) and glycerol (GLY) to obtain biodegradable films. Optimum cross-linking conditions were investigated using Response Surface Methodology (RSM). The results showed that cross-linking led to lower L* value and higher b*, and the higher opacity values in the films. Water solubility (WS) decreased up to 50% after the incorporation of 1.25% CA compared to the commercial gelatin (cattle and pig based) films. Crosslinking improved the thermal stability and the tensile strength (TS) of films. Optimized cross-linking combination was determined as 0.96-1.56% CA, 0-1.25% RUT, and 29.5-30.5% GLY. Overall, this study demonstrated that crosslinking by CA and RUT can be used to improve the physical and barrier properties of gelatin films having excellent potential for the development of biodegradable films for packaging uses. These films may also result in an improvement and added value in poultry by-products.
Collapse
Affiliation(s)
- Aydın Erge
- Bolu Abant İzzet Baysal University, Faculty of Agriculture, Poultry Science Department, Gölköy Campus, Bolu, Turkey.
| | - Büşra Zeynep Güler
- Bolu Abant İzzet Baysal University, Faculty of Agriculture, Poultry Science Department, Gölköy Campus, Bolu, Turkey.
| | - Ömer Eren
- Bolu Abant İzzet Baysal University, Faculty of Engineering, Food Engineering Department, Gölköy Campus, Bolu, Turkey.
| |
Collapse
|
4
|
Li H, Mustapha WAW, Liu J, Zhang X. Self-assembled nanoparticles of acid-induced fish ( Cyprinus carpio L.) scale gelatin: Structure, physicochemical properties, and application for loading curcumin. Food Chem X 2024; 21:101230. [PMID: 38426076 PMCID: PMC10901859 DOI: 10.1016/j.fochx.2024.101230] [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: 08/05/2023] [Revised: 02/13/2024] [Accepted: 02/14/2024] [Indexed: 03/02/2024] Open
Abstract
This work expands the functionality of fish scale gelatin (FSG) as a carrier of hydrophobic bioactive substances. The hydrophobicity of FSG was enhanced to promote its interaction with hydrophobic curcumin and to increase its bioavailability. This results in a remarkable increase in the curcumin loading capacity of acid-hydrolyzed FSG (HFSG) from 1.08 ± 0.08 μg/mg (0 h) to 9.15 ± 0.21 μg/mg (3 h). The amino acid composition indicated that acid hydrolysis effectively increased the ratio of hydrophobic amino acids of FSG. Acid hydrolysis facilitated the transformation of the α-helical conformation into a β-sheet structure. Hydrophobic interactions between HFSG and curcumin were strengthened by moderate acid hydrolysis. A sustained-release profile emerged for the curcumin-loaded HFSG during simulated gastrointestinal digestion, thereby improving the bioaccessibility and bioavailability of curcumin. These findings contribute to the application of acid hydrolysis in modifying FSG for enhanced hydrophobicity and curcumin loading capacity in the food industry.
Collapse
Affiliation(s)
- Haoxin Li
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia
| | - Wan Aida Wan Mustapha
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia
| | - Jia Liu
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China
- School of Liquor & Food Engineering, Guizhou University, Guiyang 550025, China
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| | - Xiaoping Zhang
- Guizhou Fishery Research Institute, Guizhou Academy of Agricultural Science, Guiyang 550025, China
| |
Collapse
|
5
|
Wanjun X, Qingqing Y, Yaqi Z, Yu F, Qiaoyu C, Ruichang G, Yulong B. Insight into the mechanism of the decrease in mechanical strength and water-holding capacity of gels made from oxidized gelatin. Int J Biol Macromol 2024; 258:128842. [PMID: 38104692 DOI: 10.1016/j.ijbiomac.2023.128842] [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: 10/19/2023] [Accepted: 12/14/2023] [Indexed: 12/19/2023]
Abstract
The purpose of this study was to investigate the effect of oxidation on the physicochemical properties of gelatin and gelatin gels. Porcine skin gelatin was oxidized with different concentrations of H2O2 (0-30 mM). Upon oxidation of gelatin, a significant modification of amino acid residues including glycine, proline, hydroxyproline, and hydroxylysine occurred. Zeta-potential, ordered secondary structure and the fraction of triple-helix decreased, while particle size and surface hydrophobicity increased. Gels made from oxidized gelatin showed a looser network structure indicated by scanning electron microscope, and the gels had a weakened mechanical strength and water-holding as compared to non-oxidized gelatin gels. Based on these results, a mechanism of how oxidation affects the gelatin gel properties was proposed: Oxidation-induced increase of hydrophobicity and decrease of net charges promoted aggregation between gelatin molecules, thereby limiting the formation of triple-helix, which subsequently leads to a loose network structure and eventually a weakened gel strength and water-holding capacity.
Collapse
Affiliation(s)
- Xu Wanjun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yu Qingqing
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Zhang Yaqi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Fu Yu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Cheng Qiaoyu
- Jingjiang College, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Gao Ruichang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
| | - Bao Yulong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
| |
Collapse
|
6
|
Structural manipulation of the gelatin/genipin network to inform the molecular transport of caffeine. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
|
7
|
Curcumin-Loaded Self-Assembly Constructed by Octenylsuccinate Fish ( Cyprinus carpio L.) Scale Gelatin: Preparation and Characterization. Foods 2022; 11:foods11182911. [PMID: 36141040 PMCID: PMC9498313 DOI: 10.3390/foods11182911] [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: 07/21/2022] [Revised: 09/13/2022] [Accepted: 09/16/2022] [Indexed: 11/16/2022] Open
Abstract
Curcumin loaded octenylsuccinate fish scale gelatin (OFSG) was prepared in this study, to explore the potential of FSG for delivering hydrophobic nutrients. The effects of molecule weight (Mw, 22,677-369 g/mol) and degree of substitution (DS, 0-0.116) on the curcumin loading efficiency (CLE, μg/mL) of OFSG (6.98-26.85 mg/mL) were evaluated. The expose of interior hydrophobic groups in FSG and increased intermolecular hydrophobic area contributed to the loading of curcumin in two phases, respectively. The interaction between OFSG and curcumin showed a decreased absorption in FTIR and an increased crystallinity in XRD. The loading of curcumin into OFSG caused a significant decrease of the particle size (from 350-12,070 to 139-214 nm), PDI (from 0.584-0.659 to 0.248-0.347) and ζ-potential (-12.2 or -11.4 to -21.0 or -20.3). OFSG showed a significantly higher stability and lower release of curcumin than FSG at the end of the simulated gastrointestinal digestion. Thus, OFSG showed great potential in the construction of a carrier for hydrophobic nutrients.
Collapse
|
8
|
Yuan Y, Cai W, Chen Y, Chong Y, Dong X, Wei J, Liu F, Shi Y. Effects of modified starch and homogeneous process on quality and volatile compounds of squid ink sauces. J Food Saf 2021. [DOI: 10.1111/jfs.12959] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yan‐wei Yuan
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou China
| | - Wen‐qiang Cai
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- National Engineering Research Center of Seafood Dalian China
| | - Yue‐wen Chen
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou China
| | - Yun‐qing Chong
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou China
| | - Xiu‐ping Dong
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- National Engineering Research Center of Seafood Dalian China
| | - Jian‐ling Wei
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou China
| | - Fei‐jian Liu
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou China
| | - Yu‐gang Shi
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou China
| |
Collapse
|
9
|
Chen H, Wu D, Ma W, Wu C, Liu J, Du M. Strong fish gelatin hydrogels double crosslinked by transglutaminase and carrageenan. Food Chem 2021; 376:131873. [PMID: 34971897 DOI: 10.1016/j.foodchem.2021.131873] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 12/10/2021] [Accepted: 12/13/2021] [Indexed: 11/26/2022]
Abstract
Gelatin hydrogels are usually soft and thermally unstable. Here, strong fish gelatin hydrogels were successfully prepared by double crosslinking gelatin with transglutaminase (TGase) and κ-carrageenan, and the mechanical properties and thermal stability of the double crosslinked gelatin hydrogels were significantly improved. Results showed that the gel strength, compression fracture stress and storage modulus of the double crosslinked gelatin hydrogels all reached the largest value when the concentration of TGase was 20 U/g gelatin. The double crosslinked gelatin hydrogels were also thermally stable due to the existence of the covalent crosslinks. The effect of TGase concentration on the physical properties and microstructure of the double crosslinked hydrogels were analyzed, and the differences between double crosslinked gelatin hydrogels and gelatin hydrogels single crosslinked by TGase or carrageenan were also systematically compared. This article is of great significance for expanding the application of natural polymer-based hydrogels.
Collapse
Affiliation(s)
- Hongrui Chen
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Di Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Wuchao Ma
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Chao Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Jia Liu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China; Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, PR China
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China.
| |
Collapse
|
10
|
Xin Y, Chai M, Chen F, Hou Y, Lai S, Yang H. Comparative study on the gel properties and nanostructures of gelatins from chicken, porcine, and tilapia skin. J Food Sci 2021; 86:1936-1945. [PMID: 33864256 DOI: 10.1111/1750-3841.15700] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2020] [Revised: 02/26/2021] [Accepted: 02/28/2021] [Indexed: 12/26/2022]
Abstract
To clarify the feasibility of replacing commercial gelatin with chicken skin gelatin, we investigated the gel properties and nanostructures of chicken skin gelatin (CG), commercial porcine skin gelatin (PG), and tilapia skin gelatin (FG). Compared with PG and FG, CG exhibited the better gel strength, hardness, chewiness, melting point, gelling temperature, and thermostability. The different physicochemical properties of CG might be caused by its higher imino acid content (25.43 residues/100 total residues), which make it more liable to form intramolecular H-bonds (lower amplitude of amide A wave number). In addition, atomic force microscopy (AFM) result was shown that CG contained larger spherical aggregates (483 nm) than PG and FG (334 and 224 nm, respectively), and the lack of chain and ring-like structure promoted the formation of a dense rigid gel. These results revealed that the intramolecular H-bond and the aggregation behavior are the fundamental explanations for the different gel properties of gelatins from three sources. PRACTICAL APPLICATION: This research provides guidance for the application of chicken skin gelatin as a replacer for commercial gelatin. And the results provide a theoretical basis for the modification of chicken skin gelatin.
Collapse
Affiliation(s)
- Ying Xin
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan, 450001, PR China
| | - Mengyang Chai
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan, 450001, PR China
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan, 450001, PR China
| | - Yucheng Hou
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan, 450001, PR China
| | - Shaojuan Lai
- College of Basic Medicine, Guizhou University of Traditional Chinese Medicine, Guiyang, Guizhou, 550025, PR China
| | - Hongshun Yang
- Department of Food Science & Technology, National University of Singapore, Singapore, 117542, Singapore.,National University of Singapore (Suzhou) Research Institute, Suzhou, Jiangsu, 215123, PR China
| |
Collapse
|
11
|
Affiliation(s)
- Zhi Yang
- School of Food and Advanced Technology, Massey University, Auckland, New Zealand
| | - Sahraoui Chaieb
- Lawrence Berkeley National Laboratory, Berkeley, California, USA
| | | |
Collapse
|
12
|
Erge A, Eren Ö. Chicken gelatin modification by caffeic acid: A response surface methodology investigation. Food Chem 2021; 351:129269. [PMID: 33640772 DOI: 10.1016/j.foodchem.2021.129269] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 12/14/2020] [Accepted: 01/30/2021] [Indexed: 11/26/2022]
Abstract
Chemical modifications of gelatin from mechanically separated chicken meat (MSM) residue were practiced using caffeic acid as a cross-linker. The effects of oxidation period (OP), cross-linking temperature (CT), and caffeic acid (CA) concentration were investigated. Experiments were performed using Response Surface Methodology (RSM). The effects of 16 different cross-linking modifications on the physicochemical properties of chicken gelatin gels were investigated. Maximum gel strength was determined at 12.5 min OP, 50 °C CT and 2.5% CA concentration and this was 63% higher than the control (uncross-linked chicken gelatin). Temperature has an increasing effect on the degree of cross-linking value up to a certain degree. The highest degree of cross-linking was observed at between 50° and 55 °C. The color characteristics of gels were affected by cross-linking having more brown color. Overall this study demonstrated that caffeic acid has a potential to be an efficient natural cross-linking factor increasing the mechanical properties of chicken gelatin thermo-irreversibly.
Collapse
Affiliation(s)
- Aydın Erge
- Bolu Abant İzzet Baysal University, Faculty of Agriculture and Natural Sciences, Poultry Science Department, Gölköy Campus, Bolu, Turkey.
| | - Ömer Eren
- Bolu Abant İzzet Baysal University, Faculty of Engineering, Food Engineering Department, Gölköy Campus, Bolu, Turkey.
| |
Collapse
|
13
|
Zhang T, Xu J, Zhang Y, Wang X, Lorenzo JM, Zhong J. Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.005] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
14
|
Czerner M, Prudente M, Martucci JF, Rueda F, Fasce LA. Mechanical behavior of cold‐water fish gelatin gels crosslinked with 1,4‐butanediol diglycidyl ether. J Appl Polym Sci 2020. [DOI: 10.1002/app.48985] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Marina Czerner
- Grupo de Investigación Preservación y Calidad de AlimentosInstituto de Ciencia y Tecnología de Alimentos y Ambiente (INCITAA), Facultad de Ingeniería, UNMDP Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Mar del Plata Argentina
- Departamento de Ingeniería Química y en AlimentosFacultad de Ingeniería, UNMDP Mar del Plata Argentina
| | - Mariano Prudente
- Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA). CONICET‐UNMDP Mar del Plata Argentina
| | - Josefa Fabiana Martucci
- Departamento de Ingeniería Química y en AlimentosFacultad de Ingeniería, UNMDP Mar del Plata Argentina
- Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA). CONICET‐UNMDP Mar del Plata Argentina
| | - Federico Rueda
- Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA). CONICET‐UNMDP Mar del Plata Argentina
| | - Laura Alejandra Fasce
- Departamento de Ingeniería Química y en AlimentosFacultad de Ingeniería, UNMDP Mar del Plata Argentina
- Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA). CONICET‐UNMDP Mar del Plata Argentina
| |
Collapse
|
15
|
Huang T, Tu ZC, Shangguan X, Sha X, Wang H, Zhang L, Bansal N. Fish gelatin modifications: A comprehensive review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.048] [Citation(s) in RCA: 115] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
16
|
Whitehead FA, Paramita VD, Teimouri S, Young S, Kasapis S. Controlled release of ascorbic acid from genipin-crosslinked gelatin matrices under moving boundary conditions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.026] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
17
|
Yu D, Regenstein JM, Xia W. Bio-based edible coatings for the preservation of fishery products: A Review. Crit Rev Food Sci Nutr 2018; 59:2481-2493. [DOI: 10.1080/10408398.2018.1457623] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Department of Food Science, Cornell University, Ithaca, NY, USA
| | | | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| |
Collapse
|
18
|
Physical, rheological and antioxidant properties of gelatin gel as affected by the incorporation of β-glucan. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.018] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
19
|
Huang T, Tu ZC, Shangguan X, Wang H, Sha X, Bansal N. Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin. Food Chem 2017; 246:428-436. [PMID: 29291869 DOI: 10.1016/j.foodchem.2017.12.023] [Citation(s) in RCA: 82] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 12/05/2017] [Accepted: 12/07/2017] [Indexed: 10/18/2022]
Abstract
Rheological, microstructural and emulsifying properties of fish gelatin phosphorylated using sodium trimetaphosphate (STMP) were studied. Phosphorylation was carried out at 50 °C for 0, 0.5, 1 or 2 h. Rheological behaviors indicated that phosphorylation decreased gelation rate constant (kgel) and apparent viscosity of gelatin solutions. Phosphorylation time was inversely proportional to tan δ; gelling and melting points of fish gelatin gels; however gel properties could be improved by short time of phosphorylation. Scanning electron microscopy and atomic force microscopy revealed that longer time of phosphorylation resulted in looser gel network with more aggregation. Longer phosphorylation time could stabilize fish gelatin emulsions, and endowed emulsions with smaller particle size and lower coefficient viscosity, but higher ζ-potential values. These results suggested that phosphorylation could be applied to obtain fish gelatin with varying functional properties suitable for numerous industrial applications.
Collapse
Affiliation(s)
- Tao Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
| | - Xinchen Shangguan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; Food and Drug Administration of Jiangxi Province, Nanchang, Jiangxi 330029, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Xiaomei Sha
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, QLD 4072, Australia.
| |
Collapse
|
20
|
|
21
|
Lin L, Regenstein JM, Lv S, Lu J, Jiang S. An overview of gelatin derived from aquatic animals: Properties and modification. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.012] [Citation(s) in RCA: 83] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
22
|
Incorporating tyramine with transglutaminase weakens gelatin gels – A rheological investigation. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.031] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
23
|
Huang T, Tu ZC, Wang H, Liu W, Zhang L, Zhang Y, ShangGuan XC. Comparison of rheological behaviors and nanostructure of bighead carp scales gelatin modified by different modification methods. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1256-1265. [PMID: 28416876 PMCID: PMC5380614 DOI: 10.1007/s13197-017-2511-1] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/12/2017] [Accepted: 01/25/2017] [Indexed: 10/20/2022]
Abstract
In this study, microbial transglutaminase (MTGase) and pectin were compared to modify bighead carp (Hypophthalmichthys nobilis) scale gelatin. The functional properties of modified fish scales gelatin (FSG) were largely improved, including melting temperature and rheological behavior. While, modification methods decreased the triple-helix content and destroyed the single left-hand helix chain of modified FSG as investigated by X-ray diffraction. MTGase could induce the denser and finer gels network, but had none significant effect on nanostructural properties of fish gelatin. Pectin inserted itself into the fish gelatin gels network and caused aggregations, forming crystalline peaks and various nanostructures. In particular, compared with pectin modified FSG, MTGase produced FSG with lower storage modulus and apparent viscosity, but higher gel points and melting points.
Collapse
Affiliation(s)
- Tao Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, 330022 Jiangxi China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China
| | - Lu Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, 330022 Jiangxi China
| | - Yan Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China
| | - Xin-Chen ShangGuan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China
- Jiangxi Agricultural University, Nanchang, 330045 Jiangxi China
- Food and Drug Administration of Jiangxi Province, Nanchang, 330029 Jiangxi China
| |
Collapse
|
24
|
Huang T, Tu ZC, Wang H, Shangguan X, Zhang L, Niu P, Sha XM. Promotion of foam properties of egg white protein by subcritical water pre-treatment and fish scales gelatin. Colloids Surf A Physicochem Eng Asp 2017. [DOI: 10.1016/j.colsurfa.2016.10.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
25
|
Gonçalves J, Santos J, Rios E, Crispim M, Dotto G, Pinto L. Development of chitosan based hybrid hydrogels for dyes removal from aqueous binary system. J Mol Liq 2017. [DOI: 10.1016/j.molliq.2016.11.067] [Citation(s) in RCA: 79] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
26
|
Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1798-7] [Citation(s) in RCA: 148] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
27
|
Thumthanaruk B, Rodsuwan U, Chancharern P, Kerdchoechuen O, Laohakunjit N, Chism GW. Physico-Chemical Properties of Extruded Copolymer Film. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12808] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Benjawan Thumthanaruk
- Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science; King Mongkut's University of Technology North Bangkok; Wongsawang Bangsue, Bangkok 10800 Thailand
| | - Ubonphan Rodsuwan
- Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science; King Mongkut's University of Technology North Bangkok; Wongsawang Bangsue, Bangkok 10800 Thailand
| | - Pornjitra Chancharern
- Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science; King Mongkut's University of Technology North Bangkok; Wongsawang Bangsue, Bangkok 10800 Thailand
| | - Orapin Kerdchoechuen
- School of Bioresources and Technology; King Mongkut's University of Technology; Thonburi, Bangkhuntein Bangkok 10150 Thailand
| | - Nutta Laohakunjit
- School of Bioresources and Technology; King Mongkut's University of Technology; Thonburi, Bangkhuntein Bangkok 10150 Thailand
| | - Grady W. Chism
- Department of Biology; Indiana University Purdue University Indianapolis; Indiana
| |
Collapse
|
28
|
Yang Z, Hemar Y, Hilliou L, Gilbert EP, McGillivray DJ, Williams MAK, Chaieb S. Nonlinear Behavior of Gelatin Networks Reveals a Hierarchical Structure. Biomacromolecules 2015; 17:590-600. [DOI: 10.1021/acs.biomac.5b01538] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Zhi Yang
- School
of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Yacine Hemar
- School
of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
- Institute
of Fundamental Sciences, Massey University, Palmerston North 4442, New Zealand
- The Riddet Institute, Palmerston North 4442, New Zealand
| | - Loic Hilliou
- Institute
for Polymers and Composites/I3N, University of Minho, Campus de Azurém, 4800-058 Guimarães, Portugal
| | - Elliot P. Gilbert
- Bragg
Institute, Australian Nuclear Science and Technology Organisation, Locked Bag 2001, Kirrawee DC, NSW 2232, Australia
| | - Duncan J. McGillivray
- School
of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
- Institute
of Fundamental Sciences, Massey University, Palmerston North 4442, New Zealand
- The MacDiarmid Institute, Palmerston
North 4442, New Zealand
| | - Martin A. K. Williams
- Institute
of Fundamental Sciences, Massey University, Palmerston North 4442, New Zealand
- The Riddet Institute, Palmerston North 4442, New Zealand
- The MacDiarmid Institute, Palmerston
North 4442, New Zealand
| | - Sahraoui Chaieb
- Division
of Physical Sciences and Engineering, King Abdullah University of Sciences and Technology (KAUST), Thuwal 23955-6900, Kingdom of Saudi Arabia
| |
Collapse
|
29
|
|