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Su R, Zhang R, Wang Y, Li Z, Zhang L, Ma S, Li X, Ma F, Fu H. Simulated skin model for in vitro evaluation of insertion performance of microneedles: design, development, and application verification. Comput Methods Biomech Biomed Engin 2024:1-10. [PMID: 38946229 DOI: 10.1080/10255842.2024.2372621] [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: 03/17/2024] [Accepted: 06/21/2024] [Indexed: 07/02/2024]
Abstract
Microneedles, as a new efficient and safe transdermal drug delivery technology, has a wide range of applications in drug delivery, vaccination, medical cosmetology, and diagnostics. The degree of microneedles penetration into the skin determines the reliability of the delivery dose, but its evaluation is not yet well-established, which is one of the major constraints in the commercialization of microneedles. In this paper, a novel visual simulated skin model was developed with reference to the physical properties of real skin. The simulated skin model was well-designed and its prescription was optimized to make the thickness, hardness, elasticity, and other parameters close to those of real skin. It not only meets the need to assess the degree of insertion of microneedles but also provides a visual observation of the insertion state of microneedles.
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Affiliation(s)
- Rui Su
- Laboratory of Biologics and Biomaterials, College of Pharmacy, Zhejiang University of Technology, Deqing, China
| | - Ruipeng Zhang
- Institute for Emergency and Disaster Medicine, Sichuan Provincial People's Hospital, University of Electronic Science and Technology of China, Chengdu, China
| | - Yuan Wang
- WiDi Microdelivery Medical Technology (Hangzhou) Co., Ltd., Hangzhou, China
| | - Zhipeng Li
- Laboratory of Biologics and Biomaterials, College of Pharmacy, Zhejiang University of Technology, Deqing, China
| | - Li Zhang
- Laboratory of Biologics and Biomaterials, College of Pharmacy, Zhejiang University of Technology, Deqing, China
| | - Shichao Ma
- Laboratory of Biologics and Biomaterials, College of Pharmacy, Zhejiang University of Technology, Deqing, China
| | - Xuemei Li
- Laboratory of Biologics and Biomaterials, College of Pharmacy, Zhejiang University of Technology, Deqing, China
| | - Fengsen Ma
- Laboratory of Biologics and Biomaterials, College of Pharmacy, Zhejiang University of Technology, Deqing, China
- WiDi Microdelivery Medical Technology (Hangzhou) Co., Ltd., Hangzhou, China
- Micro-nano Scale Biomedical Engineering Laboratory, Institute for Frontiers and Interdisciplinary Sciences, Zhejiang University of Technology, Hangzhou, China
- Zhejiang Provincial Key Laboratory of Quantum Precision Measurement, Hangzhou, China
| | - Hongyang Fu
- Department of Dermatology, The First Affiliated Hospital of Zhejiang Chinese Medical University (Zhejiang Provincial Hospital of Chinese Medicine), Hangzhou, China
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2
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Wu CL, Liao JS, Wang JM, Qi JR. Gelation behavior and mechanism of low methoxyl pectin in the presence of erythritol and sucrose: The role of co-solutes. Int J Biol Macromol 2024; 271:132261. [PMID: 38744367 DOI: 10.1016/j.ijbiomac.2024.132261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 04/08/2024] [Accepted: 05/08/2024] [Indexed: 05/16/2024]
Abstract
Co-solutes such as sucrose and sugar alcohol play a significant part in low methoxyl pectin (LMP) gelation. To explore their gelation mechanism, we investigated the gelation behavior of LMP in the presence of erythritol and sucrose with Ca2+. Results revealed that the introduction of erythritol and sucrose improved the hardness of the gels, fixed more free water, accelerated the rate of gel structuring, and enhanced the gel strength. FT-IR confirmed the reinforced hydrogen bonding and hydrophobic forces between the pectin chains after introducing co-solutes. And it could be observed clearly by SEM that the cross-linking density of gel network enhanced with co-solutes. Furthermore, gel disruption experiments suggested the presence of ionic interaction, hydrogen bonding, and hydrophobic forces in LMP gels. Finally, we concluded that the egg-box regions cross-linked only by LMP and Ca2+ were too weak to form a stable gel network structure. Adding co-solutes could increase the amount of cross-linking between pectin chains and enlarge the cross-linking zones, which favored the formation of a dense gel network by more hydrogen bonding and hydrophobic forces. Sucrose gels had superior physicochemical properties and microstructure than erythritol gels due to sucrose's excellent hydration capacity and chemical structure characteristics.
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Affiliation(s)
- Chun-Lin Wu
- National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Jin-Song Liao
- School of Life Sciences, South China Normal University, Guangzhou 510640, PR China; Lemon (Guangzhou City) Biotechnology Co. Ltd., Guangzhou 510640, PR China
| | - Jin-Mei Wang
- National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Jun-Ru Qi
- National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China.
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3
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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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4
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Xu J, Zhang J, Wu P, Wang F, Tu Z, Wang H, Guo D. Effects of Maillard reaction of different monosaccharide-modified on some functional properties of fish gelatin. Food Res Int 2024; 182:114176. [PMID: 38519189 DOI: 10.1016/j.foodres.2024.114176] [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: 12/28/2023] [Revised: 02/26/2024] [Accepted: 02/28/2024] [Indexed: 03/24/2024]
Abstract
In this work, the effects of Maillard reaction of different monosaccharide-modified fish gelatin were studied. The changes of gel properties, rheology and structure of fish gelatin before and after modification were compared and analyzed, and oil-in-woter emulsions were prepared. The results showed that the five-carbon monosaccharide had stronger modification ability than the six-carbon monosaccharide, which was mainly due to the different steric hindrance of the amino acids in the nuclear layer and the outer layer to the glycosylation reaction. With the progress of the Maillard reaction, the color of fish gelatin gradually became darker. The attachment of sugar chains inhibited the gelation process of fish gelatin, decreased the gelation rate, changed the secondary structure, increased the content of β-turn or α-helix, increased the degree of fluorescence quenching, and enhanced the emulsifying properties and emulsion stability. This study provides useful information for the preparation of different types of monosaccharide-modified proteins and emulsions.
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Affiliation(s)
- Jinghong Xu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jing Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Peihan Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Feifei Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Hui Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
| | - Debin Guo
- Jiangxi Huangshanghuang Group Food Co., Ltd, Nanchang, Jiangxi 330001, China
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5
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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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6
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Kim YJ, Kim J, Kim TK, Cha JY, Shin DM, Jung S, Choi YS. Effects of konjac glucomannan as a freeze-denaturation inhibitor or binder on the physiochemical properties of heat-induced gel of freeze-dried duck blood. J Food Sci 2024; 89:450-459. [PMID: 38051012 DOI: 10.1111/1750-3841.16838] [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: 07/28/2023] [Revised: 10/05/2023] [Accepted: 10/27/2023] [Indexed: 12/07/2023]
Abstract
During freeze-drying, the degradation or eutectic melting of duck blood proteins can reduce the quality of duck blood gels. However, the interaction between proteins and polysaccharides during drying can improve protein-based gel quality. Therefore, here, we investigated the physicochemical properties of heat-induced gels of freeze-dried duck blood (FDB) and FDB with different proportions of the polysaccharide konjac glucomannan (KG), which serves as a freeze-denaturation inhibitor agent (FDA) or binder (BG). The pH and water-holding capacity (WHC) of FDB + KG gels were higher than those of FDB gel without KG (control). Especially, the WHC increased from 11.00% for control to 55.65% for FDB gel with 1% KG as a BG. Consequently, cooking loss and texture parameters of FDB + KG gels decreased. The hardness of control was 2.14 kg, which significantly reduced to 0.12-0.87 kg with KG addition. The highest carbonyl content was observed in control gel, and the thiobarbituric acid reactive substance content was reduced by the addition of 1% KG as an FDA (T1) or 0.8% KG as an FDA with 0.2% KG as a BG (T2) (p < 0.05). These changes might be induced by the alteration of tertiary structure and thermodynamic stability of gels. In conclusion, 1% KG can be used as an FDA to improve the quality and physicochemical properties of heat-induced gels of FDB. Optimized FDB gels with KG can be used as an innovative food ingredient to fortify nutrition and develop special dietary purposes.
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Affiliation(s)
- Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, South Korea
| | - Jake Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, South Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
| | - Dong-Min Shin
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
- Department of Food Science and Technology, Keimyung University, Daegu, South Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, South Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
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7
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Azhar B, Gunawan S, Febriana Setyadi ER, Majidah L, Taufany F, Atmaja L, Aparamarta HW. Purification and separation of glucomannan from porang tuber flour ( Amorphophallus muelleri) using microwave assisted extraction as an innovative gelatine substituent. Heliyon 2023; 9:e21972. [PMID: 38034783 PMCID: PMC10682115 DOI: 10.1016/j.heliyon.2023.e21972] [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: 04/07/2023] [Revised: 10/24/2023] [Accepted: 11/01/2023] [Indexed: 12/02/2023] Open
Abstract
Gelatine is frequently used as a food ingredient. However, Indonesia imports almost all of its gelatine, totaling 3990152 tons annually. Gelatine could be replaced with glucomannan compound which was found in porang tubers. However, it also contains calcium oxalate, which is harmful for the human body. In this study, calcium oxalate was first eliminated by the purification process using 10 % NaCl (w/w). Moreover, the microwave-assisted extraction method was used to extract the glucomannan compound by applying 300 W of microwave power with different extraction times (5, 10, 15, and 20 min) and different ethanol concentrations (60, 70, 80, and 96 %). Statistical analysis was used to optimize and identify significant parameters influencing the glucomannan concentration. The best conditions for glucomannan extraction were an extraction time of 10 min and an ethanol concentration of 80 % (v/v), resulting in a glucomannan yield of ≥96 %. Machine learning was successfully applied for data modelling using a Long Short-Term Memory block with an average R-square of 0.9772 (97.72 % accuracy) and an average MSE of 4.7719. Furthermore, physical and chemical characteristics of the extracted porang flour were accorded with SNI gelatine standards 06-3735 in 1995, which consisted of glucomannan (96.359 ± 1.164 %), calcium oxalate (0.009 ± 0.001 %), water (2.290 ± 0.986 %), ash (0.018 ± 0.002 %), fat (0.0235 ± 0.120 %), heavy metals (not identified), and pH (6.455 ± 0.191). Finally, the extracted glucomannan can be used as a potential regional substitute for gelatine production.
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Affiliation(s)
- Badril Azhar
- Department of Chemical Engineering, Institut Teknologi Sepuluh Nopember (ITS), Surabaya, 60111, Indonesia
| | - Setiyo Gunawan
- Department of Chemical Engineering, Institut Teknologi Sepuluh Nopember (ITS), Surabaya, 60111, Indonesia
| | | | - Lailiyah Majidah
- Department of Chemical Engineering, Institut Teknologi Sepuluh Nopember (ITS), Surabaya, 60111, Indonesia
| | - Fadlilatul Taufany
- Department of Chemical Engineering, Institut Teknologi Sepuluh Nopember (ITS), Surabaya, 60111, Indonesia
| | - Lukman Atmaja
- Department of Chemistry, Institut Teknologi Sepuluh Nopember (ITS), Surabaya, 60111, Indonesia
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8
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Varela MS, Palacio MA, Navarro AS, Yamul DK. Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition. J Texture Stud 2023; 54:646-658. [PMID: 37218085 DOI: 10.1111/jtxs.12774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 04/13/2023] [Accepted: 04/24/2023] [Indexed: 05/24/2023]
Abstract
Gels combined with honey might generate new possibilities of textures in food development. This work explores the structural and functional properties of gelatin (5 g/100 g), pectin (1 g/100 g), and carrageenan (1 g/100 g) gels with different content of honey (0-50 g/100 g). Honey decreased the transparency of gels and made them more yellow-greenish; all of them were firm and uniform, especially at the highest honey content. The water holding capacity increased (63.30-97.90 g/100 g) and moisture content, water activity (0.987-0.884) and syneresis (36.03-1.30 g/100 g) decreased with the addition of honey. This ingredient modified mainly the textural parameters of gelatin (Hardness: 0.82-1.35 N) and carrageenan gels (Hardness: 2.46-2.81 N), whereas only the adhesiveness and the liquid like-behavior were increased in the pectin gels. Honey increased the solid behavior of gelatin gels (G': 54.64-173.37 Pa) but did not modify the rheological parameters of the carrageenan ones. Honey also had a smoothing effect on the microstructure of gels as observed in the scanning electron microscopy micrographs. This effect was also confirmed by the results of the gray level co-occurrence matrix and fractal model's analysis (fractal dimension: 1.797-1.527; lacunarity: 1.687-0.322). The principal component and cluster analysis classified samples by the hydrocolloid used, except the gelatin gel with the highest content of honey, which was differentiated as a separate group. Honey modified the texture, rheology, and microstructure of gels indicating that it is possible to generate new products to be used in other food matrices as texturizers.
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Affiliation(s)
- María S Varela
- Cátedra de Apicultura y Calidad y Tecnología de Miel. Unidad Integrada Balcarce, Facultad de Ciencias Agrarias, UNMdP - Estación Experimental Agropecuaria. INTA, Balcarce, Argentina
| | - María A Palacio
- Cátedra de Apicultura y Calidad y Tecnología de Miel. Unidad Integrada Balcarce, Facultad de Ciencias Agrarias, UNMdP - Estación Experimental Agropecuaria. INTA, Balcarce, Argentina
| | - Alba S Navarro
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP - CCT La Plata - CONICET, La Plata, Argentina
- Departamento de Ingeniería de la Producción, Facultad de Ingeniería, Universidad Nacional de La Plata (UNLP), Buenos Aires, Argentina
| | - Diego K Yamul
- Facultad de Ciencias Veterinarias, PROANVET, Universidad Nacional del Centro de la Provincia de Buenos Aires, Buenos Aires, Argentina
- CONICET, Buenos Aires, Argentina
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9
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Du Q, Bi J, Yi J, Zhao Y, Feng S, Ma Y. The role of fructose at a range of concentration on the texture and microstructure of freeze-dried pectin-cellulose matrix cryogel. J Texture Stud 2023; 54:763-774. [PMID: 37222133 DOI: 10.1111/jtxs.12777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 04/12/2023] [Accepted: 04/28/2023] [Indexed: 05/25/2023]
Abstract
Freeze-dried (FD) fruit and vegetable materials with a large amount of sugar are unstable. With the aim to understand the structure formation of FD products, the effects of fructose content on the texture and microstructure of FD matrix were investigated by using pectin-cellulose cryogel model. Cryogels containing fructose of 0-40% were produced using freeze-drying at three different primary drying temperatures of -40, -20, and 20°C. The resultant cryogels were characterized by texture profile analyzer, scanning electron microscope, and μCT. Results indicated that at drying temperature of -40°C, increasing fructose concentration promoted the hardness of the cryogels, and cryogels of 16% fructose obtained maximum hardness. Excessive fructose (≥20%) weakened the described hardness, while exhibiting stronger springiness and resilience. The microstructure showed that dense pores and increased wall thickness due to fructose aggregation were critical factors responsible for increased hardness. The porous structure as well as relatively large pore size were necessary for crispness, in addition, rigid pore wall with certain strength were also required. At the drying temperature of 20°C, large hetero-cavities dominated the microstructure of cryogels with 30% and 40% fructose, caused by melting inside during FD process. In this situation, lower Tm (-15.48 and -20.37°C) were responsible for cryogels' melting In conclusion, if possible, regulating fructose content and state may enable the precision texture design of FD fruit and vegetable foods.
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Affiliation(s)
- Qianqian Du
- 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, China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Jinfeng Bi
- 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, China
| | - Jianyong Yi
- 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, China
| | - Yuanyuan Zhao
- 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, China
| | - Shuhan Feng
- 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, China
| | - Youchuan Ma
- 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, China
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10
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Shmool TA, Martin LK, Jirkas A, Matthews RP, Constantinou AP, Vadukul DM, Georgiou TK, Aprile FA, Hallett JP. Unveiling the Rational Development of Stimuli-Responsive Silk Fibroin-Based Ionogel Formulations. CHEMISTRY OF MATERIALS : A PUBLICATION OF THE AMERICAN CHEMICAL SOCIETY 2023; 35:5798-5808. [PMID: 37576585 PMCID: PMC10413859 DOI: 10.1021/acs.chemmater.3c00303] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 06/20/2023] [Indexed: 08/15/2023]
Abstract
We present an approach for the rational development of stimuli-responsive ionogels which can be formulated for precise control of multiple unique ionogel features and fill niche pharmaceutical applications. Ionogels are captivating materials, exhibiting self-healing characteristics, tunable mechanical and structural properties, high thermal stability, and electroconductivity. However, the majority of ionogels developed require complex chemistry, exhibit high viscosity, poor biocompatibility, and low biodegradability. In our work, we overcome these limitations. We employ a facile production process and strategically integrate silk fibroin, the biocompatible ionic liquids (ILs) choline acetate ([Cho][OAc]), choline dihydrogen phosphate ([Cho][DHP]), and choline chloride ([Cho][Cl]), traditional pharmaceutical excipients, and the model antiepileptic drug phenobarbital. In the absence of ILs, we failed to observe gel formation; yet in the presence of ILs, thermoresponsive ionogels formed. Systems were assessed via visual tests, transmission electron microscopy, confocal reflection microscopy, dynamic light scattering, zeta potential and rheology measurements. We formed diverse ionogels of strengths ranging between 18 and 642 Pa. Under 25 °C storage, formulations containing polyvinylpyrrolidone (PVP) showed an ionogel formation period ranging over 14 days, increasing in the order of [Cho][DHP], [Cho][OAc], and [Cho][Cl]. Formulations lacking PVP showed an ionogel formation period ranging over 32 days, increasing in the order of [Cho][OAc], [Cho][DHP] and [Cho][Cl]. By heating from 25 to 60 °C, immediately following preparation, thermoresponsive ionogels formed below 41 °C in the absence of PVP. Based on our experimental results and density functional theory calculations, we attribute ionogel formation to macromolecular crowding and confinement effects, further enhanced upon PVP inclusion. Holistically, applying our rational development strategy enables the production of ionogels of tunable physicochemical and rheological properties, enhanced drug solubility, and structural and energetic stability. We believe our rational development approach will advance the design of biomaterials and smart platforms for diverse drug delivery applications.
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Affiliation(s)
- Talia A. Shmool
- Department
of Chemical Engineering, Imperial College
London, South Kensington Campus, London SW7 2AZ, U.K.
| | - Laura K. Martin
- Department
of Engineering Science, University of Oxford, Parks Road, Oxford OX1 3PJ, U.K.
| | - Andreas Jirkas
- Department
of Chemical Engineering, Imperial College
London, South Kensington Campus, London SW7 2AZ, U.K.
| | - Richard P. Matthews
- Department
of Chemical Engineering, Imperial College
London, South Kensington Campus, London SW7 2AZ, U.K.
- Department
of Bioscience, School of Health, Sports and Bioscience, University of East London, Stratford, London E15 4LZ, U.K.
| | - Anna P. Constantinou
- Department
of Materials, Imperial College London, South Kensington Campus, London SW7 2AZ, U.K.
| | - Devkee M. Vadukul
- Department
of Chemistry, Molecular Sciences Research Hub, Imperial College London, London W12 0BZ, U.K.
| | - Theoni K. Georgiou
- Department
of Materials, Imperial College London, South Kensington Campus, London SW7 2AZ, U.K.
| | - Francesco A. Aprile
- Department
of Chemistry, Molecular Sciences Research Hub, Imperial College London, London W12 0BZ, U.K.
- Institute
of Chemical Biology, Molecular Sciences Research Hub, Imperial College London, London W12 0BZ, U.K.
| | - Jason P. Hallett
- Department
of Chemical Engineering, Imperial College
London, South Kensington Campus, London SW7 2AZ, U.K.
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Venezia V, Verrillo M, Avallone PR, Silvestri B, Cangemi S, Pasquino R, Grizzuti N, Spaccini R, Luciani G. Waste to Wealth Approach: Improved Antimicrobial Properties in Bioactive Hydrogels through Humic Substance-Gelatin Chemical Conjugation. Biomacromolecules 2023. [PMID: 37167573 DOI: 10.1021/acs.biomac.3c00143] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
Exploring opportunities for biowaste valorization, herein, humic substances (HS) were combined with gelatin, a hydrophilic biocompatible and bioavailable polymer, to obtain 3D hydrogels. Hybrid gels (Gel HS) were prepared at different HS contents, exploiting physical or chemical cross-linking, through 1-ethyl-(3-3-dimethylaminopropyl)carbodiimide (EDC) chemistry, between HS and gelatin. Physicochemical features were assessed through rheological measurements, X-ray diffraction, attenuated total reflectance (ATR) spectroscopy, nuclear magnetic resonance (NMR) spectroscopy, and scanning electron microscopy (SEM). ATR and NMR spectroscopies suggested the formation of an amide bond between HS and Gel via EDC chemistry. In addition, antioxidant and antimicrobial features toward both Gram(-) and Gram(+) strains were evaluated. HS confers great antioxidant and widespread antibiotic performance to the whole gel. Furthermore, the chemical cross-linking affects the viscoelastic behavior, crystalline structures, water uptake, and functional performance and produces a marked improvement of biocide action.
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Affiliation(s)
- Virginia Venezia
- DICMaPI, Department of Chemical, Materials and Industrial Production Engineering, University of Naples Federico II, Naples 80125, Italy
- DiSt, Department of Structures for Engineering and Architecture, University of Naples Federico II, Naples 80125, Italy
| | - Mariavittoria Verrillo
- Department of Agricultural Science, University of Naples Federico II, Portici 80125, Italy
| | - Pietro Renato Avallone
- DICMaPI, Department of Chemical, Materials and Industrial Production Engineering, University of Naples Federico II, Naples 80125, Italy
| | - Brigida Silvestri
- Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, Naples 80125, Italy
| | - Silvana Cangemi
- Department of Agricultural Science, University of Naples Federico II, Portici 80125, Italy
| | - Rossana Pasquino
- DICMaPI, Department of Chemical, Materials and Industrial Production Engineering, University of Naples Federico II, Naples 80125, Italy
| | - Nino Grizzuti
- DICMaPI, Department of Chemical, Materials and Industrial Production Engineering, University of Naples Federico II, Naples 80125, Italy
| | - Riccardo Spaccini
- Department of Agricultural Science, University of Naples Federico II, Portici 80125, Italy
| | - Giuseppina Luciani
- DICMaPI, Department of Chemical, Materials and Industrial Production Engineering, University of Naples Federico II, Naples 80125, Italy
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12
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Molina-Montero C, Matas A, Igual M, Martínez-Monzó J, García-Segovia P. Impact of Apricot Pulp Concentration on Cylindrical Gel 3D Printing. Gels 2023; 9:gels9030253. [PMID: 36975702 PMCID: PMC10048485 DOI: 10.3390/gels9030253] [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: 03/01/2023] [Revised: 03/15/2023] [Accepted: 03/21/2023] [Indexed: 03/29/2023] Open
Abstract
The process of 3D food printing is a rapidly growing field that involves the use of specialized 3D printers to produce food items with complex shapes and textures. This technology allows the creation of customized, nutritionally balanced meals on demand. The objective of this study was to evaluate the effect of apricot pulp content on printability. Additionally, the degradation of bioactive compounds of gels before and after printing was evaluated to analyze the effect of the process. For this proposal, physicochemical properties, extrudability, rheology, image analysis, Texture Profile Analysis (TPA), and bioactive compounds content were evaluated. The rheological parameters lead to higher mechanical strength and, thus, a decrease in elastic behavior before and after 3D printing as the pulp content increases. An increase in strength was observed when the pulp content increased; thus, sample gels with 70% apricot pulp were more rigid and presented better buildability (were more stable in their dimensions). On the other hand, a significant (p < 0.05) degradation of total carotenoid content after printing was observed in all samples. From the results obtained, it can be said that the gel with 70% apricot pulp food ink was the best sample in terms of printability and stability.
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Affiliation(s)
- Carmen Molina-Montero
- I-Food Group, IIAD, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Adrián Matas
- I-Food Group, IIAD, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Marta Igual
- I-Food Group, IIAD, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Javier Martínez-Monzó
- I-Food Group, IIAD, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Nutmeg Essential Oil, Red Clover, and Liquorice Extracts Microencapsulation Method Selection for the Release of Active Compounds from Gel Tablets of Different Bases. Pharmaceutics 2023; 15:pharmaceutics15030949. [PMID: 36986810 PMCID: PMC10057076 DOI: 10.3390/pharmaceutics15030949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/09/2023] [Accepted: 03/13/2023] [Indexed: 03/17/2023] Open
Abstract
The current study presents the most suitable method for encapsulating nutmeg essential oil with liquorice and red clover. Two widely used methods, spray-drying and freeze-drying, were employed to find the most suitable for essential oil volatile compounds’ protection. Results showed that freeze-dried capsules (LM) had a higher yield (85.34%) compared to the exact formulation of spray-dried microcapsules (SDM)—45.12%. All the antioxidant and total phenolic compounds’ results obtained with the LM sample were significantly higher compared with SDM. LM microcapsules were incorporated in two different bases with no additional sugar (gelatin and pectin) for targeted release. Pectin tablets had firmer and harder texture properties, while gelatin tablets had a more elastic texture. There was a significant impact on texture changes caused by microcapsules. Microencapsulated essential oil with extracts can be used alone or in a gel base (pectin or gelatin, depending on user preferences). It could be an effective product to protect the active volatile compounds and regulate the release of active compounds and give a pleasant taste.
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14
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The impact of sugar alcohols and sucrose on the physical properties, long-term storage stability, and processability of fish gelatin gels. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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15
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Liu Y, Yu W, Yu X, Tong Q, Li S, Prakash S, Dong X. Hot melt extrusion with low-temperature deposition-coupling control improves the 3D printing accuracy of gelatin/fish pulp recombinant products. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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16
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Zhang Q, Jiang L, Sui X. Incorporating chitin nanocrystal yields stronger soy protein gel: Insights into linear and nonlinear rheological behaviors by oscillatory shear tests. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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17
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Zalazar AL, Lara VM, Gliemmo MF, Campos CA. Effect of humectants and Zygosaccharomyces bailii inoculation on the physical stability of oil-in-water emulsions modeling salad dressings. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6727-6736. [PMID: 35622938 DOI: 10.1002/jsfa.12040] [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: 01/03/2022] [Revised: 04/15/2022] [Accepted: 05/27/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Salad dressing formulations include a pH within 3.2-4.1, salt and other solutes to depress water activity. The interaction between hydrocolloids and other components such as humectants determines their physical and microbiological stability. To our knowledge, the effect of commonly used solutes on physical stability and rheological characteristics of oil-in-water emulsions stabilized by xanthan gum has not been reported, and neither has the effect of a spoilage yeast on physical stability been evaluated. RESULTS The effect of different humectants (sodium chloride, glucose and xylitol) and Zygosaccharomyces bailii inoculation on the stability of oil-in-water emulsions containing different levels of xanthan gum to emulate different types of salad dressings was investigated by means of droplet size, zeta potential, rheological measurements and confocal laser scanning microscopy (CLSM). Generally, the addition of humectants strengthened the weak or strong emulsion structure, especially xylitol. Glucose or xylitol acted as stabilizers since they decreased Sauter and De Broucker diameter. On the contrary, NaCl destabilized the emulsions since it increased droplet size and exhibited the lowest absolute values of zeta potential. Inoculation with Z. bailii destabilized some emulsions since it increased Sauter and De Broucker diameter. Emulsion droplet size, polydispersity, and xanthan gum and yeast location were confirmed by CLSM imaging. CONCLUSION This study highlights the key role of humectants and xanthan gum level on physical characteristics and stability of oil-in-water emulsions. Addition of xylitol leads to an enhancement in emulsion rheology and physical stability, suggesting that it is a potential low-calorie multifunctional additive for salad dressings. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Aldana L Zalazar
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET - Universidad de Buenos Aires, Buenos Aires, Argentina
| | - Virgina M Lara
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET - Universidad de Buenos Aires, Buenos Aires, Argentina
| | - María F Gliemmo
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET - Universidad de Buenos Aires, Buenos Aires, Argentina
| | - Carmen A Campos
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET - Universidad de Buenos Aires, Buenos Aires, Argentina
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Lara VM, Mendonça CM, Silva FV, Marguet ER, Vallejo M, Converti A, Varani AM, Gliemmo MF, Campos CA, Oliveira RP. Characterization of Lactiplantibacillus plantarum Tw226 strain and its use for the production of a new membrane-bound biosurfactant. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.119889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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19
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Göztok SP, Palabiyik I, Bölük E, Gunes R, Toker OS, Konar N. Determination and numerical modeling of sugar release from model food gels. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Rheological properties of fish (Sparus aurata) skin gelatin modified by agricultural wastes extracts. Food Chem 2022; 393:133348. [PMID: 35661603 DOI: 10.1016/j.foodchem.2022.133348] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 05/24/2022] [Accepted: 05/28/2022] [Indexed: 11/20/2022]
Abstract
In this study, fish skin gelatin (FG) obtained from sea bream (Sparus aurata) was evaluated as an alternative to mammalian gelatin. Improvement in rheological properties of FG was attempted with addition of grape pomace (GP), pomegranate peel (PP), and green tea (GT) extracts, all of which are agricultural wastes rich in phenolic components. These additives were added at ratios of 20%, 13.3%, 10%, and 6.7% to determine the best formulation. Melting and gelling temperatures, kgel, gel strength, and tmodel values of samples were measured. 20% GP added fish gelatin (OG) had optimum rheological properties. Melting temperatures of BG, OG, and FG were 31.64 ± 0.28, 33.80 ± 0.54, 25.78 ± 0.24 °C, respectively. The addition of GP caused a 14% increase in Tg by increasing the intermolecular interactions of FG. GP is important in that it provides functional properties and structural improvement of FG, making it an alternative to BG and facilitating its use in confectionery industry.
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21
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Transglutaminase modified type A gelatin gel: the influence of intra-molecular and inter-molecular cross-linking on structure-properties. Food Chem 2022; 395:133578. [DOI: 10.1016/j.foodchem.2022.133578] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 06/20/2022] [Accepted: 06/24/2022] [Indexed: 11/18/2022]
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22
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Kim SM, Woo JH, Kim HW, Park HJ. Formulation and evaluation of thermoreversible sugar-paste for hot-melt 3D printing. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.110944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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23
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Le H, Wang X, Wei Y, Zhao Y, Zhang J, Zhang L. Making Polyol Gummies by 3D Printing: Effect of Polyols on 3D Printing Characteristics. Foods 2022; 11:foods11060874. [PMID: 35327296 PMCID: PMC8950482 DOI: 10.3390/foods11060874] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 03/14/2022] [Accepted: 03/15/2022] [Indexed: 02/06/2023] Open
Abstract
With growth of confectionery industry, there is a great demand for candy shape, and 3D printing technology is way to achieve it. The printing properties of gummy, which is formed of gelatin and low acyl gellan as gel, maltol, erythritol, sorbitol, and xylitol as sweeteners, were tested in this study. Gummies’ rheological properties, 3D printing properties, and textural qualities were measured using a rheometer, FTIR, and SEM in this study. The strength of the hydrogen bonds will be affected by the addition of polyol, after which the excluded volume effect of polyol and viscosity will become the most important aspect. Polyols increased the gelation temperature (Tgelation), improved the gel network, and improved hydrogen bonding in the gel, according to the findings. Yield stress, shear recovery performance, and gel strength were initially increased, then decreased, when polyol concentration was increased. It had a 40.59 °C gelation temperature, an 82.99% recovery rate, noticeable shear thinning features, high self-supporting performance, and textural qualities when ink with 35 g maltitol and 30 g erythritol gave the best printing performance. This research serves as a foundation for the development of individualized, bespoke 3D printed gummies in the future.
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Affiliation(s)
- Hao Le
- Food College, Shihezi University, Shihezi 832003, China; (H.L.); (X.W.); (Y.W.); (Y.Z.)
| | - Xiaorui Wang
- Food College, Shihezi University, Shihezi 832003, China; (H.L.); (X.W.); (Y.W.); (Y.Z.)
| | - Yabo Wei
- Food College, Shihezi University, Shihezi 832003, China; (H.L.); (X.W.); (Y.W.); (Y.Z.)
| | - Yunfeng Zhao
- Food College, Shihezi University, Shihezi 832003, China; (H.L.); (X.W.); (Y.W.); (Y.Z.)
| | - Jian Zhang
- Food College, Shihezi University, Shihezi 832003, China; (H.L.); (X.W.); (Y.W.); (Y.Z.)
- Correspondence: (J.Z.); (L.Z.); Tel.: +86-189-9773-1657 (J.Z.); +86-138-1219-2381 (L.Z.)
| | - Lianfu Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Correspondence: (J.Z.); (L.Z.); Tel.: +86-189-9773-1657 (J.Z.); +86-138-1219-2381 (L.Z.)
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Alves AL, Fraguas FJ, Carvalho AC, Valcárcel J, Pérez-Martín RI, Reis RL, Vázquez JA, Silva TH. Characterization of codfish gelatin: A comparative study of fresh and salted skins and different extraction methods. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107238] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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25
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Confectionery gels: Gelling behavior and gel properties of gelatin in concentrated sugar solutions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107132] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Effect of hydroxychloroquine sulfate on the gelation behavior, water mobility and structure of gelatin. Colloids Surf A Physicochem Eng Asp 2022; 633:127849. [PMID: 34744314 PMCID: PMC8565095 DOI: 10.1016/j.colsurfa.2021.127849] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 10/28/2021] [Accepted: 10/30/2021] [Indexed: 12/03/2022]
Abstract
Hydroxychloroquine sulfate (HCQ) is a well-established antimalarial drug that has received considerable attention during the COVID-19 associated pneumonia epidemic. Gelatin is a multifunctional biomacromolecule with pharmaceutical applications and can be used to deliver HCQ. The effect of HCQ on the gelation behaviors, water mobility, and structure of gelatin was investigated to understand the interaction between the drug and its delivery carrier. The gel strength, hardness, gelling (Tg) and melting (Tm) temperatures, gelation rate (kgel), and water mobility of gelatin decreased with increasing amounts of HCQ. The addition of HCQ led to hydrogen bonding that interfered with triple helix formation in gelatin. Fourier transform infrared spectroscopy (FTIR) and X-ray diffractometer (XRD) analysis further confirmed that the interaction between HCQ and gelatin is primarily through hydrogen bonding. Atomic force microscopy (AFM) revealed that higher content of HCQ resulted in more and larger aggregates in gelatin. These results provide not only an important understanding of gelatin for drug delivery design but also a basis for the studying interactions between a drug and its delivery carrier.
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Venezia V, Avallone PR, Vitiello G, Silvestri B, Grizzuti N, Pasquino R, Luciani G. Adding Humic Acids to Gelatin Hydrogels: A Way to Tune Gelation. Biomacromolecules 2021; 23:443-453. [PMID: 34936338 PMCID: PMC8753605 DOI: 10.1021/acs.biomac.1c01398] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Exploring the chance to convert biowaste into a valuable resource, this study tests the potential role of humic acids (HA), a class of multifunctional compounds obtained by oxidative decomposition of biomass, as physical agents to improve gelatin's mechanical and thermal properties. To this purpose, gelatin-HA aqueous samples were prepared at increasing HA content. HA/gelatin concentrations changed in the range 2.67-26.67 (wt/wt)%. Multiple techniques were employed to assess the influence of HA content on the gel properties and to unveil the underlying mechanisms. HAs increased gel strength up to a concentration of 13.33 (wt/wt)% and led to a weaker gel at higher concentrations. FT-IR and DSC results proved that HAs can establish noncovalent interactions through H-bonding with gelatin. Coagulation phenomena occur because of HA-gelatin interactions, and at concentrations greater than 13.33 (wt/wt)%, HAs established preferential bonds with water molecules, preventing them from coordinating with gelatin chains. These features were accompanied by a change in the secondary structure of gelatin, which lost the triple helix structure and exhibited an increase in the random coil conformation. Besides, higher HA weight content caused swelling phenomena due to HA water absorption, contributing to a weaker gel. The current findings may be useful to enable a better control of gelatin structures modified with composted biowaste, extending their exploitation for a large set of technological applications.
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Affiliation(s)
- Virginia Venezia
- DICMaPI, Università degli Studi di Napoli Federico II, P.le Tecchio 80, 80125 Napoli, Italy
| | - Pietro Renato Avallone
- DICMaPI, Università degli Studi di Napoli Federico II, P.le Tecchio 80, 80125 Napoli, Italy
| | - Giuseppe Vitiello
- DICMaPI, Università degli Studi di Napoli Federico II, P.le Tecchio 80, 80125 Napoli, Italy
| | - Brigida Silvestri
- DICMaPI, Università degli Studi di Napoli Federico II, P.le Tecchio 80, 80125 Napoli, Italy
| | - Nino Grizzuti
- DICMaPI, Università degli Studi di Napoli Federico II, P.le Tecchio 80, 80125 Napoli, Italy
| | - Rossana Pasquino
- DICMaPI, Università degli Studi di Napoli Federico II, P.le Tecchio 80, 80125 Napoli, Italy
| | - Giuseppina Luciani
- DICMaPI, Università degli Studi di Napoli Federico II, P.le Tecchio 80, 80125 Napoli, Italy
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Hu Z, Sha X, Huang T, Yuan C, Chen W, Li X, Tu Z. Gelling properties and structure modification of tilapia skin gelatin by the addition of γ‐polyglutamic acid at different pH levels. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15198] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zi‐Zi Hu
- National R&D Center for Freshwater Fish Processing Jiangxi Normal University Nanchang 330022 China
- Engineering Research Center for Freshwater Fish High‐value Utilization of Jiangxi Jiangxi Normal University Nanchang 330022 China
| | - Xiao‐Mei Sha
- National R&D Center for Freshwater Fish Processing Jiangxi Normal University Nanchang 330022 China
- Engineering Research Center for Freshwater Fish High‐value Utilization of Jiangxi Jiangxi Normal University Nanchang 330022 China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo Zhejiang 315800 China
| | - Chun‐Hong Yuan
- Department of Food Production and Environmental Management Faculty of Agriculture Iwate University Morioka Iwate 020‐8550 Japan
| | - Wen‐Mei Chen
- National R&D Center for Freshwater Fish Processing Jiangxi Normal University Nanchang 330022 China
- Engineering Research Center for Freshwater Fish High‐value Utilization of Jiangxi Jiangxi Normal University Nanchang 330022 China
| | - Xiao‐Xiao Li
- National R&D Center for Freshwater Fish Processing Jiangxi Normal University Nanchang 330022 China
- Engineering Research Center for Freshwater Fish High‐value Utilization of Jiangxi Jiangxi Normal University Nanchang 330022 China
| | - Zong‐Cai Tu
- National R&D Center for Freshwater Fish Processing Jiangxi Normal University Nanchang 330022 China
- Engineering Research Center for Freshwater Fish High‐value Utilization of Jiangxi Jiangxi Normal University Nanchang 330022 China
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
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29
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Valcarcel J, Fraguas J, Hermida-Merino C, Hermida-Merino D, Piñeiro MM, Vázquez JA. Production and Physicochemical Characterization of Gelatin and Collagen Hydrolysates from Turbot Skin Waste Generated by Aquaculture Activities. Mar Drugs 2021; 19:491. [PMID: 34564153 PMCID: PMC8465087 DOI: 10.3390/md19090491] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 08/25/2021] [Accepted: 08/27/2021] [Indexed: 11/25/2022] Open
Abstract
Rising trends in fish filleting are increasing the amount of processing by-products, such as skins of turbot, a flatfish of high commercial value. In line with circular economy principles, we propose the valorization of turbot skins through a two-step process: initial gelatin extraction described for the first time in turbot, followed by hydrolysis of the remaining solids to produce collagen hydrolysates. We assayed several methods for gelatin extraction, finding differences in gelatin properties depending on chemical treatment and temperature. Of all methods, the application of NaOH, sulfuric, and citric acids at 22 °C results in the highest gel strength (177 g), storage and loss moduli, and gel stability. We found no relation between mechanical properties and content of pyrrolidine amino acids, but the best performing gelatin displays higher structural integrity, with less than 30% of the material below 100 kDa. Collagen hydrolysis was more efficient with papain than alcalase, leading to a greater reduction in Mw of the hydrolysates, which contain a higher proportion of essential amino acids than gelatin and show high in vitro anti-hypertensive activity. These results highlight the suitability of turbot skin by-products as a source of gelatin and the potential of collagen hydrolysates as a functional food and feed ingredient.
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Affiliation(s)
- Jesus Valcarcel
- Group of Recycling and Valorization of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), Eduardo Cabello 6, 36208 Vigo, Spain; (J.F.); (J.A.V.)
| | - Javier Fraguas
- Group of Recycling and Valorization of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), Eduardo Cabello 6, 36208 Vigo, Spain; (J.F.); (J.A.V.)
| | - Carolina Hermida-Merino
- Centro de Investigaciones Biomédicas (CINBIO), Departamento de Física Aplicada, Facultad de Ciencias, Universidade de Vigo, 36310 Vigo, Spain; (C.H.-M.); (M.M.P.)
| | - Daniel Hermida-Merino
- Netherlands Organization for Scientific Research (NWO), DUBBLE@ESRF, BP220, F38043 Grenoble, France;
| | - Manuel M. Piñeiro
- Centro de Investigaciones Biomédicas (CINBIO), Departamento de Física Aplicada, Facultad de Ciencias, Universidade de Vigo, 36310 Vigo, Spain; (C.H.-M.); (M.M.P.)
| | - José Antonio Vázquez
- Group of Recycling and Valorization of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), Eduardo Cabello 6, 36208 Vigo, Spain; (J.F.); (J.A.V.)
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Tong L, Kang X, Fang Q, Yang W, Cen S, Lou Q, Huang T. Rheological properties and interactions of fish gelatin-κ-carrageenan polyelectrolyte hydrogels: The effects of salt. J Texture Stud 2021; 53:122-132. [PMID: 34427935 DOI: 10.1111/jtxs.12624] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2021] [Revised: 07/10/2021] [Accepted: 07/10/2021] [Indexed: 11/27/2022]
Abstract
This study mainly explored the effects of low-concentration salts (0.1, 0.5 mM NaCl and Na2 SO4 ) on the gel, rheological and structural properties of fish gelatin (FG)-κ-carrageenan (κC) polyelectrolyte hydrogels. The results showed that κC could increase the gel strength, hardness, and chewiness of the FG-κC polyelectrolyte hydrogels, while the addition of salts had a negative effect. The rheological behaviors showed that the addition of salts reduced the apparent viscosity, gel, and melting points of the FG-κC polyelectrolyte hydrogels. Compared with NaCl, Na2 SO4 -treated FG-κC had lower gel strength, hardness, viscosity, gelation, and melting points, while the addition of salts increased the fluorescence intensity by unfolding FG molecules. The secondary structure analysis results showed that the addition of NaCl and Na2 SO4 decreased α-helix and β-sheet contents of FG-κC by destroying the hydrogen bond of FG-κC.
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Affiliation(s)
- Lu Tong
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Xinzi Kang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Qi Fang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Shijie Cen
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Qiaoming Lou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
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31
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Tao H, Wang B, Wen H, Cui B, Zhang Z, Kong X, Wang Y. Improvement of the textural characteristics of curdlan gel by the formation of hydrogen bonds with erythritol. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106648] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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32
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Al-Hassan AA, Abdel-Salam AM, Al Nasiri F, Mousa HM, Mohammadi Nafchi A. Extraction and characterization of gelatin developed from camel bones. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01029-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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33
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Kokol V, Pottathara YB, Mihelčič M, Perše LS. Rheological properties of gelatine hydrogels affected by flow- and horizontally-induced cooling rates during 3D cryo-printing. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.126356] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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34
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Zhang Q, Zhou Y, Yue W, Qin W, Dong H, Vasanthan T. Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.026] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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35
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Effects of cryoconcentrate blueberry juice incorporation on gelatin gel: A rheological, textural and bioactive properties study. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110674] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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36
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Xu Q, Qi B, Han L, Wang D, Zhang S, Jiang L, Xie F, Li Y. Study on the gel properties, interactions, and pH stability of pea protein isolate emulsion gels as influenced by inulin. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110421] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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37
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Microbial transglutaminase (MTGase) modified fish gelatin-γ-polyglutamic acid (γ-PGA): Rheological behavior, gelling properties, and structure. Food Chem 2021; 348:129093. [PMID: 33503534 DOI: 10.1016/j.foodchem.2021.129093] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 12/30/2020] [Accepted: 01/10/2021] [Indexed: 01/02/2023]
Abstract
Fish gelatin (FG) has been extensively studied as a potential substitute for mammal gelatin. However, FG often requires different modification methods to change its physical and chemical properties due to its low gelling properties. Here, γ-polyglutamic acid (γ-PGA) and microbial transglutaminase (MTGase) were combined to modify FG to improve its gelling properties. The γ-PGA at 0.04% (w/v) and MTGase of different concentrations (0.02-0.08%, w/v) were used to modify FG, and the effects of complex modification on the gelling properties and structure of FG were studied. When the MTGase content was 0.08% (w/v), FG had the best gelling properties. In addition, the complex modification of MTGase and γ-PGA hindered the formation of the triple helix during the FG gel process. This reduced the gel rate, but significantly increased its viscosity. A schematic model was also proposed to illustrate the complex modifications of FG by MTGase and γ-PGA.
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38
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Abedinia A, Mohammadi Nafchi A, Sharifi M, Ghalambor P, Oladzadabbasabadi N, Ariffin F, Huda N. Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.001] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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39
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Ai M, Jiang A. Phosphorylation modification affects the gelation behavior of alkali-induced duck egg white gels. Food Chem 2020; 340:128185. [PMID: 33010647 DOI: 10.1016/j.foodchem.2020.128185] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 09/10/2020] [Accepted: 09/22/2020] [Indexed: 11/30/2022]
Abstract
In this study, sodium tripolyphosphate (STP) and tetrasodium pyrophosphate (TSPP) were utilized to modify duck egg white protein (EWP). The phosphorylated EWP was prepared as egg white gel (EWG) by adding sodium hydroxide. The phosphorus content of EWP reached 2.18 mg/g and 2.07 mg/g with the addition of STP and TSPP, respectively, after 2 h phosphorylation. The average particle size, absolute zeta potential value, and surface hydrophobicity of EWP increased significantly during phosphorylation. FTIR results indicate that phosphorylation reduced the random structure and α-helical content while increasing the content of β-sheets and β-turn. The mechanical and rheological properties of EWG decreased obviously after phosphorylation. A three-dimensional porous network microstructure was formed, and the gel with added TSPP had larger pores. Adding STP and TSPP to EWG weakened its salt and solvent sensitivity. The findings provide a direction for the exploration of gel properties after protein modification.
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Affiliation(s)
- Minmin Ai
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou, 510642, China
| | - Aimin Jiang
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou, 510642, China.
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40
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Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105654] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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41
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Evolution of the functional groups/structures of biochar and heteroatoms during the pyrolysis of seaweed. ALGAL RES 2020. [DOI: 10.1016/j.algal.2020.101900] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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42
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Li X, Liu X, Lai K, Fan Y, Liu Y, Huang Y. Effects of sucrose, glucose and fructose on the large deformation behaviors of fish skin gelatin gels. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105537] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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43
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Cross-Linking of Fibrex Gel by Fungal Laccase: Gel Rheological and Structural Characteristics. Processes (Basel) 2019. [DOI: 10.3390/pr8010016] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Sugar beet fibre (fibrex) is an abundant side-stream from the sugar refining industry. A self-produced laccase from Funalia trogii (LccFtr) (0.05 U/µg FA) successfully cross-linked fibrex to an edible gel. Dynamic oscillation measurements of the 10% fibrex gels showed a storage modulus of 5.52 kPa and loss factors ≤ 0.36 in the range from 20 to 80 Hz. Comparing storage stability of sweetened 10% fibrex gels with sweetened commercial 6% gelatin gels (10% and 30% d-sucrose) indicated a constant storage modulus and loss factors ≤ 0.7 during four weeks of storage in fibrex gels. Loss factors of sweetened gelatin gels were ≤0.2, and their storage modulus decreased from 9 to 7 kPa after adding d-sucrose and remained steady for four weeks of storage. Fibrex gel characteristics, including high water holding capacity, swelling ratio in saliva, and heat resistance are attributed to a covalently cross-linked network. Vanillin, as a mediator, and citrus pectin did not enhance covalent cross-links and elastic properties of the fibrex gels. Thus, laccase as an oxidative agent provided gels with a solid and stable texture. Fibrex gels may find uses in pharmaceutical and other industrial applications, which require a heat-resistant gel that forms easily at room temperature. They also represent an ethical alternative for manufacturing vegan, halal, and kosher food.
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44
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Hu ZZ, Sha XM, Ye YH, Xiao WR, Tu ZC. Effects of γ-polyglutamic acid on the gelling properties and non-covalent interactions of fish gelatin. J Texture Stud 2019; 51:511-520. [PMID: 31714599 DOI: 10.1111/jtxs.12495] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 10/19/2019] [Accepted: 11/01/2019] [Indexed: 01/03/2023]
Abstract
The effects of γ-polyglutamic aid (γ-PGA) on the gelling properties and non-covalent interactions of fish gelatin were investigated. The gel strength and melting temperature of fish gelatin gradually increased, with increasing γ-PGA concentration, although there was no significant change when the γ-PGA concentration was greater than 0.04%. As the concentration of γ-PGA increased, the electrostatic interaction of fish gelatin increased and the hydrophobic interaction between gelatin molecules decreased. The fish gelatin system was comprised of γ-PGA concentrations of 0.04 and 0.06% showing a strong hydrogen bond. When the γ-PGA concentration increased from 0 to 0.04%, more phenolic hydroxyl groups in the tyrosine residue tended to form hydrogen bonds with the protein. However, an additional increase in γ-PGA concentration to 0.1% led to enhanced hydrogen bonding with water molecules. The results of this study showed that hydrogen bonds played an important role in improving the gelling properties of gelatin by γ-PGA.
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Affiliation(s)
- Zi-Zi Hu
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, China
| | - Xiao-Mei Sha
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, China
| | - Yun-Hua Ye
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, China
| | - Wan-Rong Xiao
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, China
| | - Zong-Cai Tu
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, China.,State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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45
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Li J, Yang Y, Su Y, Gu L, Chang C, Yang Y. Phase separation in ternary composite cold-set gel of egg yolk/κ-carrageenan/xanthan: Study on rheological and proton mobility properties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108497] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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46
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Pępczyńska M, Díaz-Calderón P, Quero F, Matiacevich S, Char C, Enrione J. Interaction and fragility study in salmon gelatin-oligosaccharide composite films at low moisture conditions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105207] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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47
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Ge S, Ji N, Cui S, Xie W, Li M, Li Y, Xiong L, Sun Q. Coordination of Covalent Cross-Linked Gelatin Hydrogels via Oxidized Tannic Acid and Ferric Ions with Strong Mechanical Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:11489-11497. [PMID: 31560530 DOI: 10.1021/acs.jafc.9b03947] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The design of gelatin-based hydrogels with high mechanical strength, high gelation temperature, and a rapid self-healing property still presents a challenge to researchers. In the present study, single cross-linked gelatin-oxidized tannic acid (SC-GT/OTA) hydrogels were fabricated through covalent cross-linking between gelatin and tannic acid (TA) oxidized by using sodium periodate (NaIO4). Double cross-linked gelatin-OTA-FeCl3·6H2O (DC-GT/OTA/FeIII) hydrogels were also created using metal coordination bonds formed between the catechol groups present in OTA and FeIII in ferric chloride. As a result, the maximum gelling temperature of the SC-GT/OTA hydrogel (37 °C) was considerably higher than that of the pure gelatin hydrogel (15.4 °C). Moreover, the maximum values of compressive stress of SC-GT/OTA hydrogels increased significantly by almost seven times the original value as the molar ratio of NaIO4 to TA increased from 3:1 to 5:1. When the molar ratio of NaIO4 to TA was maintained at the constant of 4:1, the storage modulus values of DC-GT/OTA/FeIII hydrogels with the FeIII-to-TA molar ratio of 1.5:1 were three to 4 orders of magnitude higher than those of SC-GT/OTA hydrogels in the whole angular frequency range. The double cross-linked gelatin hydrogels developed in this research can be used widely in agriculture and material science fields.
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Affiliation(s)
- Shengju Ge
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
- Department of Food , Yantai Nanshan University , Yantai , Shandong Province 265700 , China
| | - Na Ji
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
| | - Shaoning Cui
- Department of Food , Yantai Nanshan University , Yantai , Shandong Province 265700 , China
| | - Wei Xie
- Department of Food , Yantai Nanshan University , Yantai , Shandong Province 265700 , China
| | - Man Li
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
| | - Yang Li
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
| | - Liu Xiong
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
| | - Qingjie Sun
- College of Food Science and Engineering , Qingdao Agricultural University , Qingdao , Shandong Province 266109 , China
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48
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Nguyen HTL, Katopo L, Pang E, Mantri N, Kasapis S. Structural variation in gelatin networks from low to high-solid systems effected by honey addition. Food Res Int 2019; 121:319-325. [PMID: 31108754 DOI: 10.1016/j.foodres.2019.03.048] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 03/18/2019] [Accepted: 03/21/2019] [Indexed: 12/20/2022]
Abstract
Honey is a biologically active material functioning antibacterial, anti-inflammation and immune responses that enhance wellbeing. This research aims to record and rationalise the structural properties of honey as part of a convenient delivery system in the presence of gelatin that provides the structuring matrix. In doing so, we employ dynamic oscillation in-shear, micro and modulated DSC, WAXD, FTIR and ESEM. A wide range of solids was employed from 10% (w/w) gelatin to mixtures with up to 75% (w/w) honey. Increasing addition of co-solute created thermally stable gelatin networks, which at high levels of total solids undergo a glass transition. This allows deconvolution of the total heat flow into the reversing and non-reversing thermograms. In addition, mechanical spectra can be treated by the combined free volume/reaction rate theory to predict the molecular dynamics of the gelatin-honey system. Molecular interactions between the two components and the relative contribution of honey to the crystalline or amorphous part of the binary preparation are elucidated guiding future applications for orally and topically treated ailments.
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Affiliation(s)
- Huong Thi Lan Nguyen
- School of Science, RMIT University, Bundoora Campus, Melbourne, Vic 3083, Australia
| | - Lita Katopo
- School of Science, RMIT University, Bundoora Campus, Melbourne, Vic 3083, Australia
| | - Eddie Pang
- School of Science, RMIT University, Bundoora Campus, Melbourne, Vic 3083, Australia
| | - Nitin Mantri
- School of Science, RMIT University, Bundoora Campus, Melbourne, Vic 3083, Australia
| | - Stefan Kasapis
- School of Science, RMIT University, Bundoora Campus, Melbourne, Vic 3083, Australia.
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49
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Addition of Salt Ions before Spraying Improves Heat- and Cold-Induced Gel Properties of Soy Protein Isolate (SPI). APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9061076] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Spray drying is used in the food industry to convert liquids into dry powders. The effect of the addition of salt ions before spray drying to improve the heat- and cold-induced gel properties of soy protein isolate (SPI) was investigated. Certain concentrations of Na+ (0.005–0.01 M), Mg2+ (0.005 M), and Ca2+ (0.005 M) significantly increased the hardness, springiness, cohesiveness, chewiness, gumminess, resilience, and water holding capacity of the heat- and cold-induced gels. This effect arises predominantly due to the functional groups buried in the protein matrix that are partially exposed to improve the interactions between the protein molecules. The main interactions that promoted gel formation and maintained the three-dimensional structure of the heat- and cold-induced gels were hydrophobic and disulfide interactions. Analysis using scanning electron microscopy showed that the heat- and cold-induced gels were uniform, had smooth surfaces, and had smaller pores with added Na+ (0.01 M), Mg2+ (0.005 M), and Ca2+ (0.005 M). The results indicate that we might broaden the applications of SPI by simulating the industrial gel manufacturing process for products such as fish balls and chiba tofu. Overall, adding salt ions before spray drying could offer great potential for the development of SPI with enhanced functionality suitable for comminuted meat products.
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50
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Altan Kamer DD, Palabiyik I, Işık NO, Akyuz F, Demirci AS, Gumus T. Effect of confectionery solutes on the rheological properties of fish (Oncorhynchus mykiss) gelatin. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.046] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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