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Banasaz S, Ferraro V. Keratin from Animal By-Products: Structure, Characterization, Extraction and Application-A Review. Polymers (Basel) 2024; 16:1999. [PMID: 39065316 PMCID: PMC11280741 DOI: 10.3390/polym16141999] [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: 05/13/2024] [Revised: 06/10/2024] [Accepted: 06/21/2024] [Indexed: 07/28/2024] Open
Abstract
Keratin is a structural fibrous protein and the core constituent of animal by-products from livestock such as wool, feathers, hooves, horns, and pig bristles. This natural polymer is also the main component of human hair and is present at an important percentage in human and animal skin. Significant amounts of keratin-rich animal tissues are discarded worldwide each year, ca. 12 M tons, and the share used for keratin extraction and added-value applications is still very low. An important stream of new potential raw materials, represented by animal by-products and human hair, is thus being lost, while a large-scale valorization could contribute to a circular bioeconomy and to the reduction in the environmental fingerprint of those tissues. Fortunately, scientific research has made much important progress in the last 10-15 years in the better understanding of the complex keratin architecture and its variability among different animal tissues, in the development of tailored extraction processes, and in the screening of new potential applications. Hence, this review aims at a discussion of the recent findings in the characterization of keratin and keratin-rich animal by-product structures, as well as in keratin recovery by conventional and emerging techniques and advances in valorization in several fields.
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Roudbari M, Barzegar M, Sahari MA, Gavlighi HA. Formulation of functional gummy candies containing natural antioxidants and stevia. Heliyon 2024; 10:e31581. [PMID: 38841479 PMCID: PMC11152653 DOI: 10.1016/j.heliyon.2024.e31581] [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: 11/30/2023] [Revised: 05/11/2024] [Accepted: 05/16/2024] [Indexed: 06/07/2024] Open
Abstract
The research aimed to enhance the nutritional value of gummy candies by incorporating pistachio green hull extract (PGHE), stevia, and starch into the formulations. The gummy candies formulations were optimized using PGHE (1-5 %), stevia (0.013-0.040 %) and gelatin-to-starch ratio (9:1, 2:8, and 3:7) by response surface methodology (RSM), central composite design (CCD), with six center points. The physicochemical and textural properties of the gummy candies were assessed. Three optimal formulations were determined, which were preferred by the majority of panelists. One of them was selected for testing total phenolic content (680.31 ± 0.6 mg GAE/100g gummy candy), antioxidant activity (IC50 = 277 μg/mL), FTIR analysis, morphology examination, and storage stability. This study resulted in the development of gummy candies that not only offer a reduced-sugar product (50 %; equal to 12 % of sucrose) with high antioxidant activity but also eliminate the need for artificial flavors and synthetic colorants in the formulation.
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Affiliation(s)
- Mozhgan Roudbari
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box, 4155-336, Tehran, Iran
| | - Mohsen Barzegar
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box, 4155-336, Tehran, Iran
| | - Mohammad Ali Sahari
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box, 4155-336, Tehran, Iran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box, 4155-336, Tehran, Iran
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3
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Wang F, Bi J, Lyu M, Lyu J. Insight into the effect of osmosis agents on macro- and micro- texture, water distribution, and thermal stability of instant controlled pressure drop drying peach chips. Food Chem 2024; 440:138236. [PMID: 38142552 DOI: 10.1016/j.foodchem.2023.138236] [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: 05/07/2023] [Revised: 11/30/2023] [Accepted: 12/18/2023] [Indexed: 12/26/2023]
Abstract
To investigate the influence of sugar structure on the quality of peach chips produced using osmotic dehydration (OD) in combination with instant controlled pressure drop (DIC) drying, erythritol, glucose, maltose, and trehalose were selected as osmotic agents. The properties of the osmotic solutions, as well as the macro- and micro-texture, water distribution, and thermal stability of peach chips were investigated. Results showed that OD pretreatments inhibited the formation of large cavity structures. The highest hardness (101.34 N) and the lowest hydrophobicity (0°) were obtained in erythritol-OD samples. Trehalose-OD samples with the most homogeneous pore structure exhibited the highest crispness (1.05 mm) and the highest glass transition temperature (52.06 °C). Various absorption peaks of peach chips pretreated with different OD methods, characterized by Raman spectroscopy, suggested changes in composition and functional groups due to the diffusion of sugars into the cells of peach tissues, which also contributed to the higher Tg.
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Affiliation(s)
- Fengzhao Wang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinfeng Bi
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Mingyue Lyu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jian Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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4
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Yan ZP, Zhou FY, Liang J, Kuang HX, Xia YG. Distinction and quantification of Panax polysaccharide extracts via attenuated total reflectance-Fourier transform infrared spectroscopy with first-order derivative processing. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 313:124124. [PMID: 38460230 DOI: 10.1016/j.saa.2024.124124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2023] [Revised: 02/16/2024] [Accepted: 03/04/2024] [Indexed: 03/11/2024]
Abstract
Derivative spectroscopy is used to separate the small absorption peaks superimposed on the main absorption band, which is widely adopted in modern spectral analysis to increase both the valid spectral information and the identification accuracy. In this study, a method based on attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) with first-order derivative (FD) processing combined with chemometrics is proposed for rapid qualitative and quantitative analysis of Panax ginseng polysaccharides (PGP), Panax notoginseng polysaccharides (PNP), and Panax quinquefolius polysaccharides (PQP). First, ATR-FTIR with FD processing was used to establish the discriminant model combined with principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA) and linear discriminant analysis (LDA). After that, two-dimensional ATR-FTIR based on single-characteristic temperature as external interference (2D-sATR-FTIR) was established using ATR-FTIR with FD processing. Then, ATR-FTIR with FD processing was combined with PLS to establish and optimize the quantitative regression model. Finally, the established discriminant model and 2D-sATR-FTIR successfully distinguished PGP, PNP and PQP, and the optimal PLS regression model had a good prediction ability for the Panax polysaccharide extracts content. This strategy provides an efficient, economical and nondestructive method for the distinction and quantification of PGP, PNP and PQP in a short detection time.
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Affiliation(s)
- Zhi-Ping Yan
- Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education, 24 Heping Road, Harbin 150040, PR China
| | - Fang-Yu Zhou
- Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education, 24 Heping Road, Harbin 150040, PR China
| | - Jun Liang
- Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education, 24 Heping Road, Harbin 150040, PR China
| | - Hai-Xue Kuang
- Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education, 24 Heping Road, Harbin 150040, PR China
| | - Yong-Gang Xia
- Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education, 24 Heping Road, Harbin 150040, PR China.
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5
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Hassan M, Hussain D, Kanwal T, Xiao HM, Ghulam Musharraf S. Methods for detection and quantification of gelatin from different sources. Food Chem 2024; 438:137970. [PMID: 37988934 DOI: 10.1016/j.foodchem.2023.137970] [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: 05/23/2023] [Revised: 11/05/2023] [Accepted: 11/09/2023] [Indexed: 11/23/2023]
Abstract
Gelatin is a water-soluble protein obtained from the collagen of various animal origins (porcine, bovine, fish, donkey, horse, and deer hide) and has diverse applications in the food, pharmaceutical, and cosmetics industries. Porcine and bovine gelatins are extensively used in food and non-food products; however, their acceptance is limited due to religious prohibitions, whereas fish gelatin is accepted in all religions. In Southeast Asia, especially in China, gelatin obtained from donkey and deer skins is used in medicines. However, both sources suffer from adulteration (mixing different sources of gelatin) due to their limited availability and high cost. Unclear labeling and limited information about actual gelatin sources in gelatin-containing products cause serious concern among societies for halal and fraud authentication of gelatin sources. Therefore, authenticating gelatin sources in gelatin-based products is challenging due to close similarities between the composition differences and degradation of DNA and protein biomarkers in processed gelatin. Thus, different methods have been proposed to identify and quantify different gelatin sources in pharmaceutical and food products. To the best of our knowledge, this systematic and comprehensive review highlights different authentication techniques and their limitations in gelatin detection and quantification in various commercial products. This review also describes halal authentication and adulteration prevention strategies of various gelatin sources, mainly focussing on research gaps, challenges, and future directions in this research area.
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Affiliation(s)
- Mahjabeen Hassan
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan
| | - Dilshad Hussain
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan.
| | - Tehreem Kanwal
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan
| | - Hua-Ming Xiao
- Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Syed Ghulam Musharraf
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan.
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6
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Yuan S, Chen Q, Guo M, Xu Y, Wang W, Li Z. Fabrication of Bioresorbable Barrier Membranes from Gelatin/Poly(4-Hydroxybutyrate) (P4HB). Macromol Biosci 2024:e2400036. [PMID: 38621113 DOI: 10.1002/mabi.202400036] [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: 01/29/2024] [Revised: 04/01/2024] [Indexed: 04/17/2024]
Abstract
Dental implant surgery is a procedure that replaces damaged or missing teeth with an artificial implant. During this procedure, guided bone regeneration (GBR) membranes are commonly used to inhibit the migration of epithelium and GBR at the surgical sites. Due to its biodegradability, good biocompatibility, and unique biological properties, gelatin (GT) is considered a suitable candidate for guiding periodontal tissue regeneration. However, GT-based membranes come with limitations, such as poor mechanical strength and mismatched degradation rates. To confront this challenge, a series of GT/poly(4-hydroxybutyrate) (P4HB) composite membranes are fabricated through electrospinning technology. The morphology, composition, wetting properties, mechanical properties, biocompatibility, and in vivo biodegradability of the as-prepared composite membranes are carefully characterized. The results demonstrate that all the membranes present excellent biocompatibility. Moreover, the in vivo degradation rate of the membranes can be manipulated by changing the ratio of GT and P4HB. The results indicate that the optimized GT/P4HB membranes with a high P4HB content (75%) may be suitable for periodontal tissue engineering because of their good mechanical properties and biodegradation rate compatible with tissue growth.
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Affiliation(s)
- Shuaishuai Yuan
- Key Lab of Biobased Polymer Materials of Shandong Provincial Education Department, College of Polymer Science and Engineering, Qingdao University of Science and Technology, Qingdao, 266042, P. R. China
| | - Qi Chen
- Key Lab of Biobased Polymer Materials of Shandong Provincial Education Department, College of Polymer Science and Engineering, Qingdao University of Science and Technology, Qingdao, 266042, P. R. China
| | - Manman Guo
- Key Lab of Biobased Polymer Materials of Shandong Provincial Education Department, College of Polymer Science and Engineering, Qingdao University of Science and Technology, Qingdao, 266042, P. R. China
| | - Yongzhi Xu
- Department of Stomatology, Qingdao Stomatological Hospital Affiliated to Qingdao University, Qingdao, 266003, China
| | - Wanchun Wang
- Department of Stomatology, Qingdao Stomatological Hospital Affiliated to Qingdao University, Qingdao, 266003, China
| | - Zhibo Li
- Key Lab of Biobased Polymer Materials of Shandong Provincial Education Department, College of Polymer Science and Engineering, Qingdao University of Science and Technology, Qingdao, 266042, P. R. China
- College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao, 266042, P. R. China
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7
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Prokopová A, Mokrejš P, Gál R, Pavlačková J, Hurajová A. Characterization of Poultry Gelatins Prepared by a Biotechnological Method for Targeted Changes at the Molecular Level. Int J Mol Sci 2024; 25:916. [PMID: 38255989 PMCID: PMC10815914 DOI: 10.3390/ijms25020916] [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: 11/26/2023] [Revised: 01/03/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024] Open
Abstract
Chicken collagen is a promising raw material source for the production gelatins and hydrolysates. These can be prepared biotechnologically using proteolytic enzymes. By choosing the appropriate process conditions, such changes can be achieved at the molecular level of collagen, making it possible to prepare gelatins with targeted properties for advanced cosmetic, pharmaceutical, medical, or food applications. The present research aims to investigate model samples of chicken gelatins, focusing on: (i) antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azinobis-3-etylbenzotiazolin-6-sulfonic acid (ABTS); (ii) the distribution of molecular weights via gel permeation chromatography with refractometric detection (GPC-RID); (iii) functional groups and the configuration of polypeptide chains related to molecular-level properties using Fourier transform infrared spectroscopy (FTIR); (iv) the microbiological populations on sabouraud dextrose agar (SDA), plate count agar (PCA), tryptic soy agar (TSA), and violet red bile lactose (VRBL) using the matrix-assisted laser desorption ionization (MALDI) method. Antioxidant activity towards ABTS radicals was more than 80%; activity towards DPPH radicals was more than 69%. The molecular weights of all gelatin samples showed typical α-, β-, and γ-chains. FTIR analysis confirmed that chicken gelatins all contain typical vibrational regions for collagen cleavage products, Amides A and B, and Amides I, II, and III, at characteristic wavenumbers. A microbiological analysis of the prepared samples showed no undesirable bacteria that would limit advanced applications of the prepared products. Chicken gelatins represent a promising alternative to products made from standard collagen tissues of terrestrial animals.
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Affiliation(s)
- Aneta Prokopová
- Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic;
| | - Pavel Mokrejš
- Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic;
| | - Robert Gál
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic;
| | - Jana Pavlačková
- Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic;
| | - Anna Hurajová
- Centre of Polymer Systems, University Institute, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic;
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Filip D, Macocinschi D, Nica SL, Asandulesa M, Condurache B, Stoleru E, Rata DM, Bargan A, Zaltariov MF. Hybrid green bionanocomposites based on chitosan/starch/gelatin and metallic nanoparticles for biological applications. Int J Biol Macromol 2023; 253:127571. [PMID: 37875185 DOI: 10.1016/j.ijbiomac.2023.127571] [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: 07/09/2023] [Revised: 10/12/2023] [Accepted: 10/19/2023] [Indexed: 10/26/2023]
Abstract
Multicomponent composites based on natural biopolymers: chitosan, starch and gelatin in two different ratios (0.5:1:1 and 1:1:1) were in situ crosslinked by intermolecular interactions and used as matrices for zinc oxide and magnetite fillers. The bionanocomposite films have been evaluated by spectral and microscopy methods: Fourier-Transform Infrared spectrometry (FT-IR), Scanning Electron Microscopy (SEM) and Atomic Force Microscopy (AFM) confirming the electrostatic and hydrogen bonding interactions between the components of the polymeric matrices and the inorganic fillers and the crosslinking process. AFM and SEM images showed a compact, non-porous and homogenous morphology of the hybrid films, proving a good miscibility of the blends. At lower concentrations of embedded filler, the composites were less hardened and more ductile due to the interaction with the polymeric matrix. Increased amounts of inorganic NPs led to the reduced mechanical properties of the prepared materials and increased thermal stability. The bionanocomposites revealed a similar behavior of the dielectric constant with frequency and increased values at higher temperatures. The wettability of the films' surface and the values of the water sorption capacity revealed a slight hydrophilicity of the bionanocomposites as compared with the initial matrices. The biocompatibility, evaluated by means of the surface free energy components and the interfacial tension with blood, and the hemolysis analysis demonstrated that the bionanocomposites possess a low risk of thrombosis, being promising materials for in vivo biomedical applications.
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Affiliation(s)
- Daniela Filip
- Laboratory of Physical Chemistry of Polymers, "Petru Poni" Institute of Macromolecular Chemistry, Aleea Gr. Ghica Voda 41 A, Iasi 700487, Romania
| | - Doina Macocinschi
- Laboratory of Physical Chemistry of Polymers, "Petru Poni" Institute of Macromolecular Chemistry, Aleea Gr. Ghica Voda 41 A, Iasi 700487, Romania
| | - Simona Luminita Nica
- Laboratory of Physical Chemistry of Polymers, "Petru Poni" Institute of Macromolecular Chemistry, Aleea Gr. Ghica Voda 41 A, Iasi 700487, Romania
| | - Mihai Asandulesa
- Laboratory of Electroactive Polymers and Plasmochemistry, "Petru Poni" Institute of Macromolecular Chemistry, Aleea Gr. Ghica Voda 41 A, Iasi 700487, Romania
| | - Bogdan Condurache
- Department of Inorganic Polymers, "Petru Poni" Institute of Macromolecular Chemistry, Aleea Gr. Ghica Voda 41 A, Iasi 700487, Romania
| | - Elena Stoleru
- Laboratory of Physical Chemistry of Polymers, "Petru Poni" Institute of Macromolecular Chemistry, Aleea Gr. Ghica Voda 41 A, Iasi 700487, Romania
| | - Delia Mihaela Rata
- Faculty of Medical Dentistry, Apollonia University of Iasi, Pacurari Street, No. 11, 700511, Iasi, Romania
| | - Alexandra Bargan
- Department of Inorganic Polymers, "Petru Poni" Institute of Macromolecular Chemistry, Aleea Gr. Ghica Voda 41 A, Iasi 700487, Romania
| | - Mirela-Fernanda Zaltariov
- Department of Inorganic Polymers, "Petru Poni" Institute of Macromolecular Chemistry, Aleea Gr. Ghica Voda 41 A, Iasi 700487, Romania.
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Zhang S, Deng X, Guo X, Zhang J. Sustained release of chlorogenic acid by co-encapsulation of sodium alginate binding to the Northern pike (Esox Lucius) liver ferritin. Food Chem 2023; 429:136924. [PMID: 37490819 DOI: 10.1016/j.foodchem.2023.136924] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 07/02/2023] [Accepted: 07/16/2023] [Indexed: 07/27/2023]
Abstract
Ferritin has a unique hollow spherical structure, which makes it a promising nanocarrier for food functional substances. In this study, a new ferritin was successfully extracted from the liver of Northern pike, purified, and identified. We used the reversible self-assembly characteristics of ferritin to fabricate chlorogenic acid (CA)-loaded apoferritin (Apo) complex (Apo-CA) and sodium alginate (SA)-apoferritin (Apo) co-encapsulate system. Apo-CA was encapsulated into the SA system to form SA-Apo-CA. The fabricated composites were analyzed using particle size, UV-Vis absorption spectroscopy, fluorescence spectroscopy, flourier transform infrared spectroscopy and transmission electron microscope. Physicochemical property of analysis confirmed th successful preparation of Apo-CA/SA-Apo-CA and improved thermal and UV radiation stability. The effect of sustained-release of CA were tested in vitro of simulated gastrointestinal tract digestion. SA-Apo-CA exhibited greater release ability than unencapsulated CA and Apo-CA. This study provides a new strategy for designing a multilayer delivery system with improved stability and sustained-release property.
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Affiliation(s)
- Siying Zhang
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi, Xinjiang 832003, China
| | - Xiaorong Deng
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi, Xinjiang 832003, China
| | - Xin Guo
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi, Xinjiang 832003, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi, Xinjiang 832003, China.
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10
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Dalabasmaz S, Melayim ME, Konar N. Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels. J Texture Stud 2023. [PMID: 37718251 DOI: 10.1111/jtxs.12800] [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: 07/03/2023] [Revised: 08/18/2023] [Accepted: 08/30/2023] [Indexed: 09/19/2023]
Abstract
In this study, the effects of gelatin concentrations (GC) (5.0-10.0 g/100 g), mixing rate (MR) (100-1100 rpm), and gelatin addition temperature (GAT) (55, 60, and 65°C) were investigated on the main textural and various physicochemical properties of model gels (n = 72) prepared using sucrose and glucose syrup (40-42 DE). Considering the p-value of the F-statistic calculated by analysis of variance and the 5% significance level, the production parameters and their interactions had a significant effect on the quality parameters. The influence of the production parameters GC, MR, and GAT, and the interaction of these parameters, GC * MR, GC * GAT, MR * GAT, and GC * MR * GAT of the model gels on the quality characteristic were expressed by converting the Type III SS values into percent values. When all quality characteristics were considered together, MR was the most influential with a score of 58%. PCAmix, a combination of factorial analysis with PCA, was used to visualize the correlations between the production parameters and the quality characteristics of the modeled gels. A great influence was observed between MR and moisture content, color properties, and texture parameters, except springiness. A moderate effect of GC and a minor effect of GAT could be characterized. With the 2D-map of observations, the model gels could be clearly divided into two groups according to the MRs. In accordance with the observations diagram of PCAmix, the similarity dendrogram of AHC also formed two clusters, one cluster for the samples with MR 100 and 200 rpm and one cluster for the samples with MR 500 and 1100 rpm.
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Affiliation(s)
- Sevim Dalabasmaz
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen
| | - Mehmet Erhan Melayim
- Faculty of Engineering, Department of Food Engineering, Siirt University, Siirt, Turkey
| | - Nevzat Konar
- Faculty of Agriculture, Department of Dairy Technology, Ankara University, Ankara, Turkey
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11
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Lan DY, He PJ, Qi YP, Wu TW, Xian HY, Wang RH, Lü F, Zhang H. Optimizing the Quality of Machine Learning for Identifying the Share of Biogenic and Fossil Carbon in Solid Waste. Anal Chem 2023; 95:4412-4420. [PMID: 36820858 DOI: 10.1021/acs.analchem.2c04940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
Abstract
Insights into carbon sources (biogenic and fossil carbon) and contents in solid waste are vital for estimating the carbon emissions from incineration plants. However, the traditional methods are time-, labor-, and cost-intensive. Herein, high-quality data sets were established after analyzing the carbon contents and infrared spectra of substantial samples using elemental analysis and attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR), respectively. Then, five classification and eight regression machine learning (ML) models were evaluated to recognize the proportion of biogenic and fossil carbon in solid waste. Using the optimized data preprocessing approach, the random forest (RF) classifier with hyperparameter tuning ranked first in classifying the carbon group with a test accuracy of 0.969, and the carbon contents were successfully predicted by the RF regressor with R2 = 0.926 considering performance-interpretability-computation time competition. The above proposed algorithms were further validated with real environmental samples, which exhibited robust performance with an accuracy of 0.898 for carbon group classification and an R2 value of 0.851 for carbon content prediction. The reliable results indicate that ATR-FTIR coupled with ML algorithms is feasible for rapidly identifying both carbon groups and content, facilitating the calculation and assessment of carbon emissions from solid waste incineration.
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Affiliation(s)
- Dong-Ying Lan
- Institute of Waste Treatment & Reclamation, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, China
| | - Pin-Jing He
- Institute of Waste Treatment & Reclamation, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, China.,Shanghai Institute of Pollution Control and Ecological Security, Shanghai 200092, China
| | - Ya-Ping Qi
- Institute of Waste Treatment & Reclamation, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, China
| | - Ting-Wei Wu
- Institute of Waste Treatment & Reclamation, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, China
| | - Hao-Yang Xian
- Institute of Waste Treatment & Reclamation, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, China
| | - Rui-Heng Wang
- Institute of Waste Treatment & Reclamation, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, China
| | - Fan Lü
- Institute of Waste Treatment & Reclamation, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, China.,Shanghai Institute of Pollution Control and Ecological Security, Shanghai 200092, China
| | - Hua Zhang
- Institute of Waste Treatment & Reclamation, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, China.,Shanghai Institute of Pollution Control and Ecological Security, Shanghai 200092, China
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12
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Ashrafi A, Babapour H, Johari S, Alimohammadi F, Teymori F, Nafchi AM, Shahrai NN, Huda N, Abedinia A. Application of Poultry Gelatin to Enhance the Physicochemical, Mechanical, and Rheological Properties of Fish Gelatin as Alternative Mammalian Gelatin Films for Food Packaging. Foods 2023; 12:foods12030670. [PMID: 36766198 PMCID: PMC9914759 DOI: 10.3390/foods12030670] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 12/19/2022] [Accepted: 12/23/2022] [Indexed: 02/05/2023] Open
Abstract
This study aimed to describe the properties of cold water fish gelatin (FG) blended with poultry gelatin (PG) for a production of a sachet containing olive oil. To find a desirable film, the different ratio of FG-PG-based films were characterized in terms of mechanical properties. As the proportion of PG in PG-FG-based increased, the tensile strength and Young's modulus were increased, and the elongation at break and heat seal strength of the films were decreased. The 50-50 film had favorable characteristics to use as a sachet. The amount of acid index and peroxide of the oil stored in the sachets after 14 days showed that there is a significant difference (p < 0.05) between the films. The barrier properties of the films including the water vapor permeability and oxygen permeability of films were increased from 1.21 to 4.95 × 10-11 g m-1 Pa-1 s-1 and 48 to 97 cm3 mµ/m2 d kPa, respectively. Dark, red, yellow, and opaque films were realized with increasing PG. Fourier transform infrared (FTIR) spectra approved a wide peak of approximately 2500 cm-1. The rheological analysis indicated that, by adding PG, viscosity, elastic modulus (G') and loss modulus (G'') were increased significantly (p < 0.05) about 9.5, 9.32 and 18 times, respectively. Therefore, an easy modification of FG with PG will make it suitable for oil sachet packaging applications for the food industry.
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Affiliation(s)
- Azam Ashrafi
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran 14778-93855, Iran
| | - Hamid Babapour
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan 36716-39998, Iran
| | - Simindokht Johari
- Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr 89985-49617, Iran
| | - Faezeh Alimohammadi
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan 36716-39998, Iran
| | - Farangis Teymori
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan 36716-39998, Iran
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia
| | - Nurul Nuraliya Shahrai
- Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, Sandakan 90509, Sabah, Malaysia
| | - Nurul Huda
- Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, Sandakan 90509, Sabah, Malaysia
- Correspondence: (N.H.); (A.A.); Tel.: +60-124843144 (N.H.); +90-5058337342 (A.A.); Fax: +60-124843144 (N.H.)
| | - Ahmadreza Abedinia
- Department of Food Engineering, Inonu University, Malatya 44280, Turkey
- Correspondence: (N.H.); (A.A.); Tel.: +60-124843144 (N.H.); +90-5058337342 (A.A.); Fax: +60-124843144 (N.H.)
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13
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Forooghi E, Vali Zade S, Sahebi H, Abdollahi H, Sadeghi N, Jannat B. Authentication and Discrimination of Tissue Origin of Bovine Gelatin using Combined Supervised Pattern Recognition Strategies. Microchem J 2023. [DOI: 10.1016/j.microc.2023.108417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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14
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Bat algorithm for variable selection in multivariate classification modeling using linear discriminant analysis. Microchem J 2023. [DOI: 10.1016/j.microc.2022.108382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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15
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Determination of porcine derived components in gelatin and gelatin-containing foods by high performance liquid chromatography-tandem mass spectrometry. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.107978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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16
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Wang H, Ouyang Z, Cheng Y, Zhu J, Yang Y, Ma L, Zhang Y. Structure maintainability of safflomin/betanin incorporated gelatin-chitooligosaccharide complexes based high internal phase emulsions and its combinational 3D printing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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17
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Piezoelectric MoS2 Nanoflowers (NF's) for Targeted Cancer Therapy by Gelatin-based Shear Thinning Hydrogels. In vitro and In vivo trials. REACT FUNCT POLYM 2022. [DOI: 10.1016/j.reactfunctpolym.2022.105435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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18
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A functional spreadable canola and milk proteins oleogels as a healthy system for candy gummies. Sci Rep 2022; 12:12619. [PMID: 35871205 PMCID: PMC9308800 DOI: 10.1038/s41598-022-16809-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Accepted: 07/15/2022] [Indexed: 11/21/2022] Open
Abstract
Recently, interest and demand for healthy and useful food products have become a global requirement. Thus, the production of functional foods with high polyunsaturated fatty acids and antioxidants is very challenging. In this study, four functional spreadable oleogels based on canola oil and milk proteins were developed. These spreadable oleogels were used as an innovative model for the preparation of candy gummies. The chemical composition, oxidative stability, and effects of storage conditions were studied. The results showed that the fat content in spreadable oleogels and gummies ranged from 35 to 47 and 2.40–4.15%, respectively. The protein content in spreadable doum and carrot was 7.41%, while it was 6.15% in the spreadable plain and ranged from 10.25 to 12.78% in gummies. The hardness of spreadable oleogels and gummies ranged from 0.3 to 0.9 and 6.22–16.30 N, respectively. Spreadable carrot and spreadable doum had peroxide values greater than 8 meqO2/kg after storage, whereas spreadable plain and spreadable canola oleogel had better oxidative stability. The antioxidant activity of spreadable oleogels and gummies ranged from 66.98–46.83% to 51.44–40.37%, respectively. In addition, transmission electron microscopy and polarized light microscopy micrographs showed the presence of a coherent entangled network between oleogels and nutritional polymers. The oil binding capacity of spreadable carrot oleogel had a maximum value of 97.89%, while formed gummies were higher than 99%. This study showed a promising way to make functional spreadable oleogels as a model for food products that are good for health and nutrition.
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19
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Amalia L, Yuliana ND, Sugita P, Arofah D, Syafitri UD, Windarsih A, Rohman A, Dachriyanus, Abu Bakar NK, Kusnandar F. Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures. Heliyon 2022; 8:e10882. [PMID: 36247117 PMCID: PMC9558031 DOI: 10.1016/j.heliyon.2022.e10882] [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: 05/05/2022] [Revised: 08/07/2022] [Accepted: 09/28/2022] [Indexed: 10/26/2022] Open
Abstract
The purpose of this research was to characterize the volatile compounds, texture, and color profile of meatballs made from beef, rat, wild boar, and their combinations. Volatile compounds were analyzed using SPME/GC-MS and multivariate data analysis (PCA, PLS-DA). Additionally, several textural features such as hardness, gumminess, chewiness, cohesiveness, and colour (L, a∗, b∗, C, and h) were also analyzed. The findings revealed that texture and color characteristics can only be used to differentiate meatballs based on their raw meat materials when meat adulterants are used in high concentrations (≥50%). PLS-DA analysis of volatile data revealed distinct groupings among various types of meatballs, including meatballs adulterated with rat or wild boar meat at the lowest percentage used in this study (20%). By using VIP and correlation coefficient, the strongest markers in beef, rat, and wild boar meatballs were identified as (Z)-2-amino-5-methyl-benzoic acid, 2-heptenal, and cyclobutanol, respectively. Nonanal was consistently found as a significant marker in the meatballs made from a mixture of beef-rat and beef-wild boar at different ratios. This study demonstrated that the volatile profile of meat is more reliable than physicochemical profiles for developing an analytical tool for quickly identifying undesired meat in meat-derived products.
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Affiliation(s)
- Lia Amalia
- Department of Food Science and Technology, IPB University, Bogor 16680, Indonesia,Djuanda University, Faculty of Halal Food Science, Department of Food Technology and Nutrition, Bogor 16720, Indonesia,The Assessment Institute for Foods, Drugs and Cosmetics. Indonesian Council of Ulama, Bogor 16161, Indonesia
| | - Nancy Dewi Yuliana
- Department of Food Science and Technology, IPB University, Bogor 16680, Indonesia,Halal Science Center, IPB University, Bogor 16129, Indonesia,Corresponding author.
| | - Purwantiningsih Sugita
- Department of Chemistry, IPB University, Bogor 16680, Indonesia,Halal Science Center, IPB University, Bogor 16129, Indonesia,The Assessment Institute for Foods, Drugs and Cosmetics. Indonesian Council of Ulama, Bogor 16161, Indonesia
| | - Desi Arofah
- Indonesian Center for Rice Research, Sukamandi, Subang 41256, Indonesia
| | | | - Anjar Windarsih
- Department of Chemistry, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia,Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta 55861, Indonesia
| | - Abdul Rohman
- Center of Excellence, Institute for Halal Industry and Systems, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia,Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
| | - Dachriyanus
- Faculty of Pharmacy, Andalas University, Padang 25175, Indonesia
| | - Nor Kartini Abu Bakar
- Department of Chemistry, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia
| | - Feri Kusnandar
- Department of Food Science and Technology, IPB University, Bogor 16680, Indonesia,Halal Science Center, IPB University, Bogor 16129, Indonesia
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20
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Chen H, Han X, Fu Y, Dai H, Wang H, Ma L, Zhang Y. Compartmentalized chitooligosaccharide/ferritin particles for controlled co-encapsulation of curcumin and rutin. Carbohydr Polym 2022; 290:119484. [DOI: 10.1016/j.carbpol.2022.119484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 04/08/2022] [Accepted: 04/11/2022] [Indexed: 12/20/2022]
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21
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Wang H, Hu L, Du J, Peng L, Ma L, Zhang Y. Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107050] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Etxabide A, Kilmartin PA, Maté JI, Prabakar S, Brimble M, Naffa R. Analysis of Advanced Glycation End products in ribose-, glucose- and lactose-crosslinked gelatin to correlate the physical changes induced by Maillard reaction in films. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106736] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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23
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Discrimination and characterization of Panax polysaccharides by 2D COS-IR spectroscopy with chemometrics. Int J Biol Macromol 2021; 183:193-202. [PMID: 33905800 DOI: 10.1016/j.ijbiomac.2021.04.124] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 04/19/2021] [Accepted: 04/19/2021] [Indexed: 12/27/2022]
Abstract
In this study, a novel two-dimensional correlation infrared spectroscopy (2DCOS-IR) is presented to rapidly characterize and discriminate polysaccharides in Panax ginseng (PGP), P. notoginseng (PNP), and P. quinquefolius (PQP) using attenuated total reflection Fourier transform infrared spectroscopy-based on single-characteristic temperature as the external disturbance (2D-sATR-FTIR). Compared with two existing 2DCOS-IR methods based on gradient heating pathways using KBr pellet (100 min; 2D-KBr-FTIR) and attenuated total reflection (30 min; 2D-gATR-FTIR), the new procedure took an average of just 2 min to finish a sample measurement, which resolved previously tedious and time-consuming dilemmas. It offered advantages in the quality evaluation of natural polysaccharides and featured nondestructive, high-throughput, and high-efficiency characteristics. An intuitive analysis of the 2D-sATR-FTIR demonstrated that PNP was first identified because it had fewer auto-peaks. Posteriorly, PGP and PQP were distinguished according to the ratio of the auto-peaks 6 and 9, with the former greater than 1 and the latter less than 1. Furthermore, characteristic auto-peaks 1, 5, and 6 were unambiguously determined as Quality-markers using PCA and PLS-DA for visualized identifications. LDA was successfully used to establish a predictive model of the PGP, PNP, and PQP based on the positions and intensity of these three characteristic auto-peaks.
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24
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Evaluation of Mineral Profile and Dietary Reference Intake from Collagen by ICP-Based Techniques. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02015-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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25
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Yayla MEA, Ekinci Doğan C. Development of a new and sensitive method for the detection of pork adulteration in gelatin and other highly processed food products. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:881-891. [PMID: 33818304 DOI: 10.1080/19440049.2021.1902574] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Porcine adulteration has become a major concern amongst communities including Muslims and Jews. Reliable detection of the presence of porcine DNA in gelatin and highly processed food samples is essential for Halal and kosher food control. In this study, a forensic approach involving DNA isolation and real-time polymerase chain reaction (PCR) was performed to detect the presence of porcine DNA in commercial gelatin and processed foods containing porcine by-products. The method was compared with commercially sensitive porcine DNA detection kits (Biotecon and R-Biopharm) which are commonly used in food control laboratories for Halal and kosher authentication. The results indicated that a newly developed method called TübiGel was at least 10 times more sensitive for porcine DNA detection. The TübiGel method was found to have a detection limit of 0.01% porcine gelatin, whilst the Biotecon method had 0.1% and R-Biopharm method detected >5% porcine gelatin. The forensic DNA isolation approach of the TübiGel method was found to be a critical step. In addition, real-time PCR of TübiGel method was also found to detect porcine DNA better than real-time PCR of commercial kits.
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26
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Yan B, Davachi SM, Ravanfar R, Dadmohammadi Y, Deisenroth TW, Pho TV, Odorisio PA, Darji RH, Abbaspourrad A. Improvement of vitamin C stability in vitamin gummies by encapsulation in casein gel. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106414] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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27
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Cebi N, Arici M, Sagdic O. The famous Turkish rose essential oil: Characterization and authenticity monitoring by FTIR, Raman and GC-MS techniques combined with chemometrics. Food Chem 2021; 354:129495. [PMID: 33743448 DOI: 10.1016/j.foodchem.2021.129495] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 02/05/2021] [Accepted: 02/25/2021] [Indexed: 12/27/2022]
Abstract
There is a necessity for rapid, robust, easy, accurate and cost-effective methodologies for the quality control of essential oils from medicinal and aromatic plants. Rosa damascena essential oil is a high-value natural product with its unique quality properties and economic importance. This research evaluated the capability of Fourier transform infrared spectroscopy (FTIR), Raman spectroscopy and gas chromatography-mass spectrometry (GC-MS) techniques combined with chemometrics for determination of the authenticity of R. damascena essential oil. Hierarchical cluster analysis (HCA) and principal component analysis (PCA) were successfully employed with 100% accuracy for discrimination of authentic R. damascena essential oil samples from fraudulent commercial samples. Consistent results were obtained by FTIR, Raman and GC-MS techniques. Two of twenty commercial samples were determined as authentic R. damascena essential oil samples using the three analytical techniques. Findings showed that FTIR and Raman spectroscopy combined with chemometrics could be used as reliable, robust, rapid, accurate and low-cost analytical techniques for quality evaluation of R. damascena essential oil.
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Affiliation(s)
- Nur Cebi
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, 34210 Istanbul, Turkey.
| | - Muhammet Arici
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, 34210 Istanbul, Turkey
| | - Osman Sagdic
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, 34210 Istanbul, Turkey
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28
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29
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Siahbalaei R, Kavoosi G, Shakeri R. In vitro antioxidant and antidiabetic activity of essential oils encapsulated in gelatin-pectin particles against sugar, lipid and protein oxidation and amylase and glucosidase activity. Food Sci Nutr 2020; 8:6457-6466. [PMID: 33312531 PMCID: PMC7723207 DOI: 10.1002/fsn3.1935] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 09/16/2020] [Accepted: 09/19/2020] [Indexed: 12/24/2022] Open
Abstract
The in vitro antioxidant and antidiabetic activities of Oliveria decumbens, Thymus kotschyanus, Trachyspermum ammi, and Zataria multiflora essential oils incorporated into gelatin-pectin composite were investigated. The gas chromatography-mass spectrometry characterization revealed that thymol (1.2%-86.4%), carvacrol (3.2%-52.4%), gamma-terpinene (0.0%-12.7%), para-cymene (3.2%-5.2%), geraniol (0.0%-14.5%), and spathulenol (0.0%-13.6%) are the major constituents of the essential oils. Gelatin-pectin composite incorporated with the essential oils exhibited acidic pH (2.40-3.04), low conductivity (265-278 µS/cm), low surface tension (19.0-23.5 mN/m), low Newtonian viscosity (23.7-28.5 mPa.s), negative zeta-potential (14.2-16.9 mV), and nanoscale particle size (313-336 nm). These rheological properties result in the production of globular gelatin-pectin nanoparticles with a size range of 500-700 nm. The FTIR spectra of gelatin-pectin and gelatin-pectin-essential oils to some extent were similar, suggesting the noncovalent interactions between them. Gelatin-pectin composite incorporated with the essential oils displayed antiglucose oxidation (130-150 µg/ml) antilipid peroxidation (120-130 µg/ml), antiprotein oxidation (150-168 µg/ml), and antiprotein glycation (145-170 µg/ml) as well as antiamylase (216-230 µg/ml), and antiglucosidase (212-238 µg/ml) activity. The essential oils strongly improved the antioxidant capacity of the gelatin-pectin composite so strongly which can be recommended as a natural compound for oxidative stress management.
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Affiliation(s)
- Roghayeh Siahbalaei
- Institute of Biotechnology, School of AgricultureShiraz UniversityShirazIslamic Republic of Iran
| | - Gholamreza Kavoosi
- Institute of Biotechnology, School of AgricultureShiraz UniversityShirazIslamic Republic of Iran
| | - Raheleh Shakeri
- Department of Biological Sciences and BiotechnologyFaculty of SciencesUniversity of KurdistanSanandajIran
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30
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Rohman A, Windarsih A. The Application of Molecular Spectroscopy in Combination with Chemometrics for Halal Authentication Analysis: A Review. Int J Mol Sci 2020; 21:E5155. [PMID: 32708254 PMCID: PMC7403989 DOI: 10.3390/ijms21145155] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 04/25/2020] [Accepted: 04/29/2020] [Indexed: 12/18/2022] Open
Abstract
Halal is an Arabic term used to describe any components allowed to be used in any products by Muslim communities. Halal food and halal pharmaceuticals are any food and pharmaceuticals which are safe and allowed to be consumed according to Islamic law (Shariah). Currently, in line with halal awareness, some Muslim countries such as Indonesia, Malaysia, and Middle East regions have developed some standards and regulations on halal products and halal certification. Among non-halal components, the presence of pig derivatives (lard, pork, and porcine gelatin) along with other non-halal meats (rat meat, wild boar meat, and dog meat) is typically found in food and pharmaceutical products. This review updates the recent application of molecular spectroscopy, including ultraviolet-visible, infrared, Raman, and nuclear magnetic resonance (NMR) spectroscopies, in combination with chemometrics of multivariate analysis, for analysis of non-halal components in food and pharmaceutical products. The combination of molecular spectroscopic-based techniques and chemometrics offers fast and reliable methods for screening the presence of non-halal components of pig derivatives and non-halal meats in food and pharmaceutical products.
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Affiliation(s)
- Abdul Rohman
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
- Institute of Halal Industry and Systems (IHIS), Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
| | - Anjar Windarsih
- Research Division for Natural Product Technology (BPTBA), Indonesian Institute of Sciences (LIPI), Yogyakarta 55861, Indonesia
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31
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Setijadi CH, Felix JN, Ellis HC, Alumbro JSS, Bello G, Dumancas GG. Development of a Facile and Convenient Method for Sugar Determination in Low Moisture Confectioneries and Honeys Using Fourier Transform Infrared Attenuated Total Reflectance Spectroscopy and Chemometrics. ANAL LETT 2020. [DOI: 10.1080/00032719.2020.1712605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Catherine H. Setijadi
- Department of Mathematics and Physical Sciences, Louisiana State University - Alexandria, Alexandria, LA, USA
| | - Jonathan N. Felix
- Department of Mathematics and Physical Sciences, Louisiana State University - Alexandria, Alexandria, LA, USA
| | - Helena C. Ellis
- Department of Mathematics and Physical Sciences, Louisiana State University - Alexandria, Alexandria, LA, USA
| | | | - Ghalib Bello
- MRC London Institute of Medical Sciences, London, United Kingdom
| | - Gerard G. Dumancas
- Department of Mathematics and Physical Sciences, Louisiana State University - Alexandria, Alexandria, LA, USA
- Department of Chemistry, University of the Philippines Visayas, Iloilo, Philippines
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32
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Review on analytical methods for analysis of porcine gelatine in food and pharmaceutical products for halal authentication. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.008] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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33
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Sha XM, Hu ZZ, Xu H, Zhang LZ, Tu ZC. Identification and analysis of characteristic tryptic peptides from porcine gelatin extracted with multi-stage batch processing. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105540] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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34
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Ishaq A, Rahman UU, Sahar A, Perveen R, Deering AJ, Khalil AA, Aadil RM, Hafeez MA, Khaliq A, Siddique U. Potentiality of analytical approaches to determine gelatin authenticity in food systems: A review. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108968] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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35
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Wang YY, Li JQ, Liu HG, Wang YZ. Attenuated Total Reflection-Fourier Transform Infrared Spectroscopy (ATR-FTIR) Combined with Chemometrics Methods for the Classification of Lingzhi Species. Molecules 2019; 24:molecules24122210. [PMID: 31200472 PMCID: PMC6631843 DOI: 10.3390/molecules24122210] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2019] [Revised: 06/06/2019] [Accepted: 06/11/2019] [Indexed: 12/03/2022] Open
Abstract
Due to the existence of Lingzhi adulteration, there is a growing demand for species classification of medicinal mushrooms by various techniques. The objective of this study was to explore a rapid and reliable way to distinguish between different Lingzhi species and compare the influence of data pretreatment methods on the recognition results. To this end, 120 fresh fruiting bodies of Lingzhi were collected, and all of them were analyzed by attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR). Random forest (RF), support vector machine (SVM) and partial least squares discriminant analysis (PLS-DA) classification models were established for raw and pretreated second derivative (SD) spectral matrices to authenticate different Lingzhi species. The results of multivariate statistical analysis indicated that the SD preprocessing method displayed a higher classification ability, which may be attributed to the analysis of powder samples that requires removal of overlapping peaks and baseline shifts. Compared with RF, the results of the SVM and PLS-DA methods were more satisfying, and their accuracies for the test set were both 100%. Among SVM and PLS-DA, the training set and test set accuracy of PLS-DA were both 100%. In conclusion, ATR-FTIR spectroscopy data pretreated by SD combined with PLS-DA is a simple, rapid, non-destructive and relatively inexpensive method to discriminate between mushroom species and provide a good reference to quality assessment.
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Affiliation(s)
- Yuan-Yuan Wang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China.
| | - Jie-Qing Li
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China.
| | - Hong-Gao Liu
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China.
| | - Yuan-Zhong Wang
- College of Chinese Medicine, Yunnan University of Chinese Medicine, Kunming 650500, China.
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