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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.
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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
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Kaynarca GB. Characterization and molecular docking of sustainable wine lees and gelatin-based emulsions: innovative fat substitution. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38702916 DOI: 10.1002/jsfa.13563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2024] [Revised: 03/30/2024] [Accepted: 04/23/2024] [Indexed: 05/06/2024]
Abstract
BACKGROUND The present study aimed to determine how various amounts (0.00, 0.58, 1.52 and 4.50 g 100 g-1) of wine lees (WL), which contains numerous essential components, impact the emulsifying properties of fish gelatin (FG) at a low concentration (0.5 g 100 g-1) in the high-fat phase (65 g 100 g-1). This study conducted rheology, physicochemical technical and characterization analyses on the emulsions to provide sustainable and innovative approaches for spreadable oils. RESULTS The addition of WL to FG emulsions improved oxidative stability, emulsion stability and bioactive compounds. The zeta potential (-101 ± 5.62 mV) of 0.58 g 100 g-1 WL-containing emulsion (PE1) was found to be high, whereas particle size (347.6 ± 5.25 nm) and polydispersity index (0.50) were statistically low. It was also found that the addition of WL improved the intermolecular interactions, crystallinity and microstructural properties of the emulsions. All these results were supported by simulating the molecular configuration between FG and WL. The compounds gallic acid, caffeic acid, myricetin, quercetin and resveratrol showed a strong affinity to FG, with free binding energies of -5.50, -5.88, -6.53, -6.68 and -6.66 kcal mol-1, respectively. CONCLUSION As a result, WL-supported FG has the potential to be used as an alternative to egg proteins to develop sustainable low-cost spreadable emulsions. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Gülce Bedis Kaynarca
- Department of Food Engineering, Faculty of Engineering, Kirklareli University, Kirklareli, Turkey
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Gümüş T, Altan Kamer DD, Kaynarca GB. Investigating the potential of wine lees as a natural colorant and functional ingredient in jelly production. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1357-1366. [PMID: 37776325 DOI: 10.1002/jsfa.13014] [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: 03/28/2023] [Revised: 09/25/2023] [Accepted: 09/30/2023] [Indexed: 10/02/2023]
Abstract
BACKGROUND The purpose of this study was to evaluate the potential of incorporating wine lees (WL), an inexpensive and widely available high-value winery waste product, into gelatin-based jellies to improve their technological and functional properties. We also aimed to evaluate the suitability of WL as a jelly colorant by comparing it with a commercial colorant. RESULTS Wine lees were characterized for their anthocyanin, phenolic, antioxidant, and mineral content. Subsequently, physicochemical, functional, textural, rheological, and thermal analyses were conducted on soft candies containing 21, 14, and 7 g kg-1 WL (labeled as WL30, WL20, and WL10, respectively). The total phenolic, anthocyanin, antioxidant, and cupric-reducing antioxidant capacity (CUPRAC) values of WL30 were determined as 57.80 ± 6.12 mg gallic acid equivalent per kilogram (GAE kg-1 ), 17.58 ± 0.36 mg malvidin-3-glucoside equivalent kg-1 , 0.04 ± 0.01 μg mL-1 , and 45.55 ± 1.00 mmol L-1 Trolox equivalent (TE), respectively. The control sample had the best rheological characteristics, including K', G', and n*, as well as the greatest hardness value, followed by WL30. However, during the storage period, WL30 exhibited superior color stability and retained higher levels of phenolic and anthocyanin components in comparison with the control sample. CONCLUSION Wine lees have the potential to be utilized as a natural colorant and alternative flavoring agent in jelly production. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Tuncay Gümüş
- Department of Food Engineering, Faculty of Agriculture, Tekirdağ Namik Kemal University, Tekirdağ, Turkey
| | - Deniz Damla Altan Kamer
- Department of Food Engineering, Faculty of Agriculture, Tekirdağ Namik Kemal University, Tekirdağ, Turkey
| | - Gülce Bedis Kaynarca
- Department of Food Engineering, Faculty of Engineering, Kirklareli University, Kirklareli, Turkey
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de Farias BS, Rizzi FZ, Ribeiro ES, Diaz PS, Sant'Anna Cadaval Junior TR, Dotto GL, Khan MR, Manoharadas S, de Almeida Pinto LA, Dos Reis GS. Influence of gelatin type on physicochemical properties of electrospun nanofibers. Sci Rep 2023; 13:15195. [PMID: 37710008 PMCID: PMC10502060 DOI: 10.1038/s41598-023-42472-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Accepted: 09/11/2023] [Indexed: 09/16/2023] Open
Abstract
This study explores the fabrication of nanofibers using different types of gelatins, including bovine, porcine, and fish gelatins. The gelatins exhibited distinct molecular weights and apparent viscosity values, leading to different entanglement behavior and nanofiber production. The electrospinning technique produced nanofibers with diameters from 47 to 274 nm. The electrospinning process induced conformational changes, reducing the overall crystallinity of the gelatin samples. However, porcine gelatin nanofibers exhibited enhanced molecular ordering. These findings highlight the potential of different gelatin types to produce nanofibers with distinct physicochemical properties. Overall, this study sheds light on the relationship between gelatin properties, electrospinning process conditions, and the resulting nanofiber characteristics, providing insights for tailored applications in various fields.
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Affiliation(s)
- Bruna Silva de Farias
- School of Chemistry and Food, Federal University of Rio Grande (FURG), km 8 Itália Avenue, Rio Grande, RS, 96203-900, Brazil
| | - Francisca Zuchoski Rizzi
- School of Chemistry and Food, Federal University of Rio Grande (FURG), km 8 Itália Avenue, Rio Grande, RS, 96203-900, Brazil
| | - Eduardo Silveira Ribeiro
- Biotechnology Unit, Technology Development Center, Federal University of Pelotas (UFPEL), Eliseu Maciel, Capão do Leão, 96010-610, Brazil
| | - Patrícia Silva Diaz
- Biotechnology Unit, Technology Development Center, Federal University of Pelotas (UFPEL), Eliseu Maciel, Capão do Leão, 96010-610, Brazil
| | | | - Guilherme Luiz Dotto
- Research Group on Adsorptive and Catalytic Process Engineering (ENGEPAC), Federal University of Santa Maria, Av. Roraima, 1000-7, Santa Maria, RS, 97105-900, Brazil
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Salim Manoharadas
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Luiz Antonio de Almeida Pinto
- School of Chemistry and Food, Federal University of Rio Grande (FURG), km 8 Itália Avenue, Rio Grande, RS, 96203-900, Brazil
| | - Glaydson Simões Dos Reis
- Department of Forest Biomaterials and Technology, Biomass Technology Centre, Swedish University of Agricultural Sciences, SE-901 83, Umeå, Sweden.
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Wang Y, Wu C, Jia H, Mráz J, Zhao R, Li S, Dong X, Pan J. Modified Structural and Functional Properties of Fish Gelatin by Glycosylation with Galacto-Oligosaccharides. Foods 2023; 12:2828. [PMID: 37569097 PMCID: PMC10417800 DOI: 10.3390/foods12152828] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/16/2023] [Accepted: 07/21/2023] [Indexed: 08/13/2023] Open
Abstract
This study aimed to investigate the effects of galacto-oligogalactose (GOS) glycosylation on the structural and functional properties of fish gelatin (FG). Results showed that with the increase of glycosylation time, grafting degree and browning increased, and new protein bands with increased molecular weight were observed by SDS-PAGE. Structural analysis showed that glycosylation reduced intrinsic fluorescence intensity and increased surface hydrophobicity of FG. FTIR analysis showed α-helix content decreased while random coil content increased in glycosylated FG. Emulsion activity index and emulsion stability index along with foam activity and foam stability were significantly elevated in GOS-4 and GOS-8, but FG glycosylated longer than 12 h exhibited less pronounced improvement. Glycosylated FG showed lower gel strength than control. The results indicate that moderate glycosylation could be applied to improve interfacial properties of FG.
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Affiliation(s)
- Yong Wang
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.W.); (C.W.); (R.Z.); (S.L.); (X.D.)
| | - Caiyun Wu
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.W.); (C.W.); (R.Z.); (S.L.); (X.D.)
| | - Hui Jia
- Institute of Aquaculture and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Faculty of Fisheries and Protection of Waters, University of South Bohemia in České Budějovice, 370 05 České Budějovice, Czech Republic; (H.J.); (J.M.)
| | - Jan Mráz
- Institute of Aquaculture and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Faculty of Fisheries and Protection of Waters, University of South Bohemia in České Budějovice, 370 05 České Budějovice, Czech Republic; (H.J.); (J.M.)
| | - Ran Zhao
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.W.); (C.W.); (R.Z.); (S.L.); (X.D.)
| | - Shengjie Li
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.W.); (C.W.); (R.Z.); (S.L.); (X.D.)
| | - Xiuping Dong
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.W.); (C.W.); (R.Z.); (S.L.); (X.D.)
| | - Jinfeng Pan
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.W.); (C.W.); (R.Z.); (S.L.); (X.D.)
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Feng J, Tian H, Chen X, Cai X, Shi X, Wang S. Interaction between fish gelatin and tremella polysaccharides from aqueous solutions to complex coacervates: Structure and rheological properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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