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Ahmadzadeh-Hashemi S, Varidi M, Nooshkam M. Hydro- and aerogels from quince seed gum and gelatin solutions. Food Chem X 2023; 19:100813. [PMID: 37780320 PMCID: PMC10534173 DOI: 10.1016/j.fochx.2023.100813] [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: 03/04/2023] [Revised: 07/15/2023] [Accepted: 07/24/2023] [Indexed: 10/03/2023] Open
Abstract
The composite hydro/aerogels were designed using gelatin and quince seed gum (QSG) at total polymer concentration (TPC) of 1, 1.5 and 2% and gelatin/QSG ratio of 1:0, 1:0.5 and 1:1. The gel syneresis decreased significantly with increase in TPC and QSG. Although, hydrogels with 2% TPC had remarkably higher gel strength and elasticity than 1% TPC ones, the addition of high levels of QSG to the gelatin (i.e., gelatin/QSG 1:1) led to a decrease in its gel strength (∼0.97-fold) and elasticity (∼3,463-fold). The temperature-sweep test showed higher melting points in gelatin/QSG hydrogels (>60 °C) compared to the gelatin ones (∼58 °C). Additionally, QSG addition to the gelatin led to more porous networks with higher gel strength, thermal stability, and crystallinity, as observed by scanning electron microscopy, differential scanning calorimetry, and X-ray diffractometer. Therefore, QSG could be used as a natural hydrocolloid to modify gelatin functionality.
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Affiliation(s)
- Saba Ahmadzadeh-Hashemi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Majid Nooshkam
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
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Lopes PMP, Moldovan D, Fechete R, Prodan D, Pop CR, Rotar AM, Popescu V. Swelling and Antimicrobial Activity Characterization of a GO-Reinforced Gelatin-Whey Hydrogel. Gels 2022; 9:gels9010018. [PMID: 36661786 PMCID: PMC9857670 DOI: 10.3390/gels9010018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/21/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Whey-based hydrogel samples with increasing concentrations of graphene oxide (GO) were studied, against a control sample (M), for swelling behavior in light of nuclear magnetic resonance (NMR) and mathematical models of the diffusion process and for antibacterial activity. Graphene oxide (GO) is an optimal filler for whey-based hydrogels, giving them improved mechanical and swelling properties at low concentrations. Crosslinking induces a certain stiffness of the hydrogels, which is why only the first part of the swelling process (<60%) follows the first-order model, while during the whole time interval, the swelling process follows the second-order diffusion model. The NMR relaxometry results are consistent with the swelling behavior of GO-reinforced whey−gelatin composite hydrogels, showing that higher GO concentrations induce a higher degree of cross-linking and, therefore, lower swelling capacity. Only hydrogel samples with higher GO concentrations demonstrated antibacterial activity.
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Affiliation(s)
- Pompilia Mioara Purcea Lopes
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania
- Correspondence: (P.M.P.L.); (V.P.)
| | - Dumitriţa Moldovan
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania
| | - Radu Fechete
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania
| | - Doina Prodan
- Composite Materials Department, Chemistry Research Institute “Raluca Ripan”, “Babes-Bolyai” University, 30 Fantanele Str., 400294 Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 64 Calea Floresti Str., 400509 Cluj-Napoca, Romania
| | - Ancuța M. Rotar
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 64 Calea Floresti Str., 400509 Cluj-Napoca, Romania
| | - Violeta Popescu
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania
- Correspondence: (P.M.P.L.); (V.P.)
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Comparison on properties between normal and A2 bovine milk fermented using commercial bacteria mixed with/without two probiotics from human milk. Int J Biol Macromol 2022; 216:105-113. [DOI: 10.1016/j.ijbiomac.2022.06.200] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 06/20/2022] [Accepted: 06/30/2022] [Indexed: 11/21/2022]
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4
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Bashash M, Varidi M, Varshosaz J. Ultrasound-triggered transglutaminase-catalyzed egg white-bovine gelatin composite hydrogel: Physicochemical and rheological studies. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102936] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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5
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Batool Z, Hu G, Xinyue H, Wu Y, Fu X, Cai Z, Huang X, Ma M. A comprehensive review on functional properties of preserved eggs as an excellent food ingredient with anti-inflammatory and anti-cancer aspects. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101347] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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6
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Liu C, Li W, Lin B, Yi S, Ye B, Mi H, Li J, Wang J, Li X. Comprehensive analysis of ozone water rinsing on the water-holding capacity of grass carp surimi gel. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111919] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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7
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Popescu V, Molea A, Moldovan M, Lopes PM, Mazilu Moldovan A, Popescu GL. The Influence of Enzymatic Hydrolysis of Whey Proteins on the Properties of Gelatin-Whey Composite Hydrogels. MATERIALS 2021; 14:ma14133507. [PMID: 34201757 PMCID: PMC8269533 DOI: 10.3390/ma14133507] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 06/11/2021] [Accepted: 06/16/2021] [Indexed: 02/06/2023]
Abstract
Amino-acids, peptides, and protein hydrolysates, together with their coordinating compounds, have various applications as fertilizers, nutritional supplements, additives, fillers, or active principles to produce hydrogels with therapeutic properties. Hydrogel-based patches can be adapted for drug, protein, or peptide delivery, and tissue healing and regeneration. These materials have the advantage of copying the contour of the wound surface, ensuring oxygenation, hydration, and at the same time protecting the surface from bacterial invasion. The aim of this paper is to describe the production of a new type of hydrogel based on whey protein isolates (WPI), whey protein hydrolysates (WPH), and gelatin. The hydrogels were obtained by utilizing a microwave-assisted method using gelatin, glycerol, WPI or WPH, copper sulfate, and water. WPH was obtained by enzymatic hydrolysis of whey protein isolates in the presence of bromelain. The hydrogel films obtained have been characterized by FT-IR and UV-VIS spectroscopy. The swelling degree and swelling kinetics have also been determined.
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Affiliation(s)
- Violeta Popescu
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania; (V.P.); (P.M.L.); (A.M.M.)
| | - Andreia Molea
- Automotive Engineering and Transports Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania;
| | - Marioara Moldovan
- Institute of Chemistry Raluca Ripan, Babes-Bolyai University, 30 Fantanele Str., 400294 Cluj-Napoca, Romania;
| | - Pompilia Mioara Lopes
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania; (V.P.); (P.M.L.); (A.M.M.)
| | - Amalia Mazilu Moldovan
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania; (V.P.); (P.M.L.); (A.M.M.)
| | - George Liviu Popescu
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania; (V.P.); (P.M.L.); (A.M.M.)
- Automotive Engineering and Transports Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania;
- Correspondence: ; Tel.: +40-743174196
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Kazemi-Taskooh Z, Varidi M. Designation and characterization of cold-set whey protein-gellan gum hydrogel for iron entrapment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106205] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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9
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Wu C, Wang T, Ren C, Ma W, Wu D, Xu X, Wang LS, Du M. Advancement of food-derived mixed protein systems: Interactions, aggregations, and functional properties. Compr Rev Food Sci Food Saf 2020; 20:627-651. [PMID: 33325130 DOI: 10.1111/1541-4337.12682] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 10/31/2020] [Accepted: 11/12/2020] [Indexed: 11/30/2022]
Abstract
Recently, interests in binary protein systems have been developed considerably ascribed to the sustainability, environment-friendly, rich in nutrition, low cost, and tunable mechanical properties of these systems. However, the molecular coalition is challenged by the complex mechanisms of interaction, aggregation, gelation, and emulsifying of the mixed system in which another protein is introduced. To overcome these fundamental difficulties and better modulate the structural and functional properties of binary systems, efforts have been steered to gain basic information regarding the underlying dynamics, theories, and physicochemical characteristics of mixed systems. Therefore, the present review provides an overview of the current studies on the behaviors of proteins in such systems and highlights shortcomings and future challenges when applied in scientific fields.
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Affiliation(s)
- Chao Wu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Tao Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Chao Ren
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Wuchao Ma
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Di Wu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xianbing Xu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Li-Shu Wang
- Division of Hematology and Oncology, Department of Medicine, Medical College of Wisconsin, Milwaukee, Wisconsin
| | - Ming Du
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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10
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Fuhrmann PL, Aguayo-Mendoza M, Jansen B, Stieger M, Scholten E. Characterisation of friction behaviour of intact soft solid foods and food boli. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105441] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Luo Y, Liu X, Pang Z. Tribo-rheological properties of acid milk gels with different types of gelatin: Effect of concentration. J Dairy Sci 2019; 102:7849-7862. [DOI: 10.3168/jds.2019-16305] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Accepted: 05/10/2019] [Indexed: 11/19/2022]
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12
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Nicolai T. Gelation of food protein-protein mixtures. Adv Colloid Interface Sci 2019; 270:147-164. [PMID: 31229885 DOI: 10.1016/j.cis.2019.06.006] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2019] [Revised: 06/09/2019] [Accepted: 06/09/2019] [Indexed: 01/04/2023]
Abstract
Gelation of proteins is one of the principal means to give desirable texture to food products. Gelation of individual proteins in aqueous solution has been investigated intensively in the past, but in most food products the system contains mixtures of different types of proteins. Therefore one needs to consider interaction between different proteins both before and during gelation. Most food proteins can be classified as globular proteins, but casein and gelatin are also important food proteins. In this review the focus is on gelation induced by heating or cooling, which is the most commonly used method. After briefly discussing general features of protein aggregation and gelation, the literature on gelation of mixtures of different types of globular proteins is reviewed as well as that of mixtures of globular proteins with gelatin or with casein. The effect on the gel stiffness and the microstructure of the gelled mixtures will be discussed in terms of different scenarios that can be envisaged: independent aggregation and gelation, co-aggregation and phase separation.
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Affiliation(s)
- Taco Nicolai
- IMMM UMR-CNRS 6283, Le Mans Université, 72085, Le Mans Cedex 9, France.
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Ainis WN, Ersch C, Farinet C, Yang Q, Glover ZJ, Ipsen R. Rheological and water holding alterations in mixed gels prepared from whey proteins and rapeseed proteins. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.023] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Babaei J, Mohammadian M, Madadlou A. Gelatin as texture modifier and porogen in egg white hydrogel. Food Chem 2019; 270:189-195. [DOI: 10.1016/j.foodchem.2018.07.109] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Revised: 06/29/2018] [Accepted: 07/17/2018] [Indexed: 01/04/2023]
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15
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16
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Lambrecht MA, Deleu LJ, Rombouts I, Delcour JA. Heat-induced network formation between proteins of different sources in model systems, wheat-based noodles and pound cakes. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.032] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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17
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Ainis WN, Ersch C, Ipsen R. Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.016] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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19
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Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.03.024] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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