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Jridi M, Abdelhedi O, Salem A, Zouari N, Nasri M. Food applications of bioactive biomaterials based on gelatin and chitosan. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 110:399-438. [PMID: 38906591 DOI: 10.1016/bs.afnr.2024.03.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/23/2024]
Abstract
Food packaging must guarantee the products' quality during the different operations including packing and maintenance throughout transportation and storage until to consumption. Thus, it should satisfy, both, food freshness and quality preservation and consumers health safety. Natural bio-sourced polymers have been explored as safe edible materials for several packaging applications, being interestingly carrier of bioactive substances, once added to improve films' properties. Gelatin and chitosan are among the most studied biomaterials for the preparation of edible packaging films due to their excellent characteristics including biodegradability, compatibility and film-forming property. These polymers could be used alone or in combination with other polymers to produce composite films with the desired physicochemical and mechanical properties. When incorporated with bioactive substances (natural extracts, polyphenolic compounds, essential oils), chitosan/gelatin-based films acquired various biological properties, including antioxidant and antimicrobial activities. The emerging bioactive composite films with excellent physical attributes represent excellent packaging alternative to preserve different types of foodstuffs (fruits, meat, fish, dairy products, …) and have shown great achievements. This chapter provides the main techniques used to prepare gelatin- and chitosan- based films, showing some examples of bioactive compounds incorporated into the films' matrix. Also, it illustrates the outstanding advantages given by these biomaterials for food preservation, when used as coating and wrapping agents.
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Affiliation(s)
- Mourad Jridi
- Laboratory of Functional Physiology and Valorization of Bio-resources (LR23ES08), Higher Institute of Biotechnology of Beja (ISBB), University of Jendouba, Beja, Tunisia.
| | - Ola Abdelhedi
- Laboratory of Functional Physiology and Valorization of Bio-resources (LR23ES08), Higher Institute of Biotechnology of Beja (ISBB), University of Jendouba, Beja, Tunisia
| | - Ali Salem
- Laboratory of Functional Physiology and Valorization of Bio-resources (LR23ES08), Higher Institute of Biotechnology of Beja (ISBB), University of Jendouba, Beja, Tunisia
| | - Nacim Zouari
- Higher Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
| | - Moncef Nasri
- Laboratory of Enzyme Engineering and Microbiology, University of Sfax, National Engineering School of Sfax, Sfax, Tunisia
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2
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Sasidharan A, Tronstad ER, Rustad T. Utilization of Lumpfish ( Cyclopterus lumpus) Skin as a Source for Gelatine Extraction Using Acid Hydrolysis. Mar Drugs 2024; 22:169. [PMID: 38667786 PMCID: PMC11051442 DOI: 10.3390/md22040169] [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: 03/14/2024] [Revised: 04/08/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
Lumpfish (Cyclopterus lumpus) is an underutilized marine resource that is currently only being exploited for roe. Lumpfish skin was pre-treated with alkali (0.1M NaOH) and acid (0.1M HCl) at a skin to chemical ratio of 1:10 for 24 h at 5 °C to remove non-collagenous proteins and minerals. The pre-treated skin was washed, and gelatine was extracted with 0.1M of acetic acid at three different ratios (1:5, 1:10, and 1:15), time (12,18, and 24 h), and temperature combinations (12, 28, and 24 °C). The highest total extraction yield (>40%) was obtained with combinations of extraction ratios of 1:15 and 1:10 with a longer time (24 h) and higher temperature (18-24 °C). The highest gelatine content was obtained with an extraction period of 24 h and ratio of 1:10 (>80%). SDS-PAGE analysis confirmed the presence of type-I collagen. A rheological evaluation indicated melting and gelling temperatures, gel strength, and viscosity properties comparable to existing cold-water gelatine sources.
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Affiliation(s)
- Abhilash Sasidharan
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway; (A.S.); (E.R.T.)
- Department of Fish Processing Technology, KUFOS, Kochi 682506, India
| | - Elise Rabben Tronstad
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway; (A.S.); (E.R.T.)
| | - Turid Rustad
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway; (A.S.); (E.R.T.)
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3
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Derbew Gedif H, Tkaczewska J, Jamróz E, Zając M, Kasprzak M, Pająk P, Grzebieniarz W, Nowak N. Developing Technology for the Production of Innovative Coatings with Antioxidant Properties for Packaging Fish Products. Foods 2022; 12:foods12010026. [PMID: 36613241 PMCID: PMC9818252 DOI: 10.3390/foods12010026] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 12/15/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022] Open
Abstract
In this study, we investigated the effects of furcellaran−gelatine (FUR/GEL) coatings incorporated with herb extracts on the quality retention of carp fish during refrigeration. Nutmeg, rosemary, thyme, milfoil, marjoram, parsley, turmeric, basil and ginger were subjected to water and ethanol extraction methods (10% concentration of herbs). The water extractions of the rosemary and thyme (5%) were used for the further development of coatings due to their high 2,2-Diphenyl-1-picrylhydrazyl (DPPH: 85.49 and 83.28%) and Ferric Reducing Antioxidant Power Assay values (FRAP: 0.46 and 0.56 mM/L) (p < 0.05), respectively. A new, ready-to-cook product with the coatings (carp fillets) was evaluated regarding quality in terms of colour parameters, texture profile, water activity, Thiobarbituric Acid Reactive Substances (TBARSs) and sensory analyses during 12 days of storage at 4 °C. The results show that the colour of the carp fillets treated with the rosemary and thyme extracts became slightly darker and had a propensity towards redness and yellowness. In contrast to the control group, the carp fillets stored in the coatings with the rosemary extract effectively slowed the lipid oxidation processes. Therefore, the innovative coatings produced from carp processing waste may have high potential as components in convenience food products and could extend the shelf-life of carp fillets during refrigerated storage. However, further research is needed to assess the microbiological stability of the obtained food products.
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Affiliation(s)
- Hana Derbew Gedif
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
- Department of Food Engineering, Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar 26, Ethiopia
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
- Correspondence:
| | - Ewelina Jamróz
- Department of Chemistry, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
| | - Marzena Zając
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
| | - Mirosław Kasprzak
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
| | - Paulina Pająk
- Department of Food Analysis and Quality Assessment, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 30-149 Kraków, Poland
| | - Wiktoria Grzebieniarz
- Department of Chemistry, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
| | - Nikola Nowak
- Department of Chemistry, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
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Rathod NB, Bangar SP, Šimat V, Ozogul F. Chitosan and gelatine biopolymer‐based active/biodegradable packaging for the preservation of fish and fishery products. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16038] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nikheel Bhojraj Rathod
- Post Graduate Institute of Post‐Harvest Management Roha, Raigad, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth Maharashtra State India
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences Clemson University 29634 Clemson USA
| | - Vida Šimat
- University of Split Department of Marine Studies, R. Boškovića 37, HR‐21000 Split Croatia
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries Cukurova University 01330 Adana Turkey
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Sabzipour-Hafshejani F, Mirzapour-Kouhdasht A, Khodaei D, Taghizadeh MS, Garcia-Vaquero M. Impact of Whey Protein Edible Coating Containing Fish Gelatin Hydrolysates on Physicochemical, Microbial, and Sensory Properties of Chicken Breast Fillets. Polymers (Basel) 2022; 14:polym14163371. [PMID: 36015628 PMCID: PMC9414817 DOI: 10.3390/polym14163371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 08/11/2022] [Accepted: 08/16/2022] [Indexed: 11/25/2022] Open
Abstract
This study aims to research the impact of coatings containing whey protein (WP), fish gelatin hydrolysates (FGH), and both compounds together (WP + FGH) on the shelf-life of chicken breast fillets over the course of 16 days of cold storage (4 °C, 4-day intervals), as assessed by their physicochemical, microbiological, and sensory properties. Overall, cooking loss, pH value, total volatile base nitrogen, free fatty acids, peroxide value, and thiobarbituric acid reactive substances increased with storage time in all samples. WP + FGH coated samples had significantly lower variation in all these parameters over the time of storage compared to other coated samples (WP and FGH), while these parameters increased greatly in control (uncoated) samples. WP + FGH coating also resulted in reduced bacterial counts of total mesophilic, aerobic psychrotrophic, and lactic acid bacteria compared to other coated and uncoated samples. The sensory evaluation revealed no differences in the panelists’ overall acceptance at day 0 of storage between samples. The samples were considered “non-acceptable” by day 8 of storage; however, WP + FGH coated samples maintained an overall higher acceptability score for the sensory attributes evaluated by the panelists. Overall, this study shows the potential of WP + FGH coatings for prolonging the shelf-life of chicken breast fillets.
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Affiliation(s)
- Forouzan Sabzipour-Hafshejani
- Department of Natural Resources and Environmental Engineering, School of Agriculture, Shiraz University, Shiraz 71441-65186, Iran
| | - Armin Mirzapour-Kouhdasht
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, D04 V1W8 Dublin, Ireland
| | - Diako Khodaei
- Department of Sport, Exercise and Nutrition, Atlantic Technological University, ATU Galway, H91 T8NW Galway, Ireland
| | | | - Marco Garcia-Vaquero
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, D04 V1W8 Dublin, Ireland
- Correspondence: ; Tel.: +353-(01)-7162-513
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Thermal-assisted stirring as a new method for manufacturing o/w emulsions stabilized by gelatin-arginine complexes. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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7
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Mezhoudi M, Salem A, Abdelhedi O, Fakhfakh N, Mabrouk M, Khorchani T, Debeaufort F, Jridi M, Zouari N. Development of active edible coatings based on fish gelatin enriched with
Moringa oleifera
extract: Application in fish (
Mustelus mustelus
) fillet preservation. Food Sci Nutr 2022; 10:3979-3992. [PMID: 36348780 PMCID: PMC9632210 DOI: 10.1002/fsn3.2993] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 06/16/2022] [Accepted: 06/25/2022] [Indexed: 11/25/2022] Open
Abstract
An edible coating was developed using gelatin extracted from the skin of gray triggerfish (Balistes capriscus) and applied to the fillet of the smooth‐hound shark (Mustelus mustelus). Moringa oleifera leaf extract was added to gelatin coating solution to improve its preservative properties. The phenolic profiles and antioxidant and antibacterial activities of M. oleifera extracts were determined. Phenolic acids constituted the largest group representing more than 77% of the total compounds identified in the ethanol/water (MOE/W) extract, among which the quinic acid was found to be the major one (31.48 mg/g extract). The MOE/W extract presented the highest DPPH• scavenging activity (IC50 = 0.53 ± 0.02 mg/ml) and reducing (Fe3+) power (EC0.5 = 0.57 ± 0.02 mg/ml), as well as interesting inhibition zones (20–35 mm) for the most tested strains. Coating by 3% of gelatin solution significantly reduced most deterioration indices during chilled storage, such as malondialdehyde (MDA), total volatile basic nitrogen (TVB‐N), weight loss, pH, and mesophilic, psychrophilic, lactic, and H2S‐producing bacterial counts. Interestingly, coating with gelatin solution containing MOE/W extract at 20 μg/ml was more effective than gelatin applied alone. Compared with the uncoated sample, gelatin‐MOE/W coating reduced the weight loss and MDA content by 26% and 70% after 6 days of storage, respectively. Texture analysis showed that the strength of uncoated fillet increased by 46%, while the strength of fillet coated with gelatin‐MOE/W only increased by 12% after 6 days of storage. Fish fillet coated with gelatin‐MOE/W had the highest sensory scores in terms of odor, color, and overall acceptability throughout the study period.
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Affiliation(s)
- Maram Mezhoudi
- University of Sfax, National Engineering School of Sfax Research Laboratory of Enzyme Engineering and Microbiology Sfax Tunisia
- Higher Institute of Applied Biology of Medenine University of Gabes Medenine Tunisia
| | - Ali Salem
- University of Sfax, National Engineering School of Sfax Research Laboratory of Enzyme Engineering and Microbiology Sfax Tunisia
- Higher Institute of Applied Biology of Medenine University of Gabes Medenine Tunisia
| | - Ola Abdelhedi
- University of Sfax, National Engineering School of Sfax Research Laboratory of Enzyme Engineering and Microbiology Sfax Tunisia
| | - Nahed Fakhfakh
- University of Sfax, National Engineering School of Sfax Research Laboratory of Enzyme Engineering and Microbiology Sfax Tunisia
- Higher Institute of Applied Biology of Medenine University of Gabes Medenine Tunisia
| | - Mahmoud Mabrouk
- Arid Regions Institute of Medenine Central Laboratory Medenine Tunisia
| | - Touhami Khorchani
- Arid Regions Institute of Medenine Research Laboratory of Livestock and Wild Life Medenine Tunisia
| | - Frederic Debeaufort
- Univ. Bourgogne Franche‐Comté/AgrosupDijon, UMR PAM A02.102 Physical‐Chemistry of Food and Wine Lab Dijon France
- Institut Universitaire de Technologie de Dijon, BioEngineering Department Dijon Cedex France
| | - Mourad Jridi
- University of Sfax, National Engineering School of Sfax Research Laboratory of Enzyme Engineering and Microbiology Sfax Tunisia
- University of Jendouba Higher Institute of Biotechnology of Beja Beja Tunisia
| | - Nacim Zouari
- University of Sfax, National Engineering School of Sfax Research Laboratory of Enzyme Engineering and Microbiology Sfax Tunisia
- Higher Institute of Applied Biology of Medenine University of Gabes Medenine Tunisia
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Attempt to Extend the Shelf-Life of Fish Products by Means of Innovative Double-Layer Active Biodegradable Films. Polymers (Basel) 2022; 14:polym14091717. [PMID: 35566883 PMCID: PMC9104978 DOI: 10.3390/polym14091717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 04/20/2022] [Accepted: 04/21/2022] [Indexed: 12/05/2022] Open
Abstract
In this study, we aimed to produce, innovative and, at the same time, environmentally-friendly, biopolymer double-layer films with fish processing waste and active lingonberry extract as additives. These double-layered films were based on furcellaran (FUR) (1st layer) and carboxymethyl cellulose (CMC) with a gelatin hydrolysate (HGEL) (2nd layer). The aim of the study was to assess their impact on the durability of perishable salmon fillets during storage, and to evaluate their degree of biodegradation. The fillets were analyzed for changes in microbiological quality (total microbial count, yeast and molds, and psychrotrophic bacteria), biogenic amine content (HPLC), and lipid oxidation (peroxidase and acid values, TBARS). The degree of biodegradation includes analysis of film and compost chemical composition solubility, respiratory activity, and ecotoxicity testing. The obtained results allow to suggest that active films are not only bacteriostatic, but even bactericidal when they used to coat fish fillets. Concerning the group of samples covered with the double-layer films, a 19.42% lower total bacteria count was noted compared to the control samples. Furthermore, it can be observed that the applied double-layer films have a potentially strong inhibitory effect on the accumulation of biogenic amines in fish, which is correlated with its antimicrobial effect (the total biogenic amine content for control samples totaled 263.51 mg/kg, while for the double-layer samples, their value equaled: 164.90 mg/kg). The achieved results indicate a high biodegradation potential, however, a too low pH of the film results in limiting seed germination and growth. Despite that, of these, double-layer films are a technology that has applicative potential.
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Abdelhedi O, Salem A, Nasri R, Nasri M, Jridi M. Food applications of bioactive marine gelatin films. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2021.12.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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10
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Bio/multi-functional peptides derived from fish gelatin hydrolysates: Technological and functional properties. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102152] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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11
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Taktak W, Nasri R, López-Rubio A, Chentir I, Gómez-Mascaraque LG, Boughriba S, Nasri M, Karra-Chaâbouni M. Design and characterization of novel ecofriendly European fish eel gelatin-based electrospun microfibers applied for fish oil encapsulation. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.03.031] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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12
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Ivaniuta A, Menchynska A, Nesterenko N, Holembovska N, Yemtcev V, Marchyshyna Y, Kryzhova Y, Ochkolyas E, Pylypchuk О, Israelian V. The use of secondary fish raw materials from silver carp in the technology of structuring agents. POTRAVINARSTVO 2021. [DOI: 10.5219/1626] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The expediency and prospects of using secondary fish raw materials from silver carp in the structuring agents technology have been substantiated. The combination of secondary fish raw materials and seaweed with different mechanisms of gelation has a targeted effect on the organoleptic, structural-mechanical, and physicochemical properties of food products. Accordingly, the expediency of adding the Black Sea alga cystoseira (2%) to optimize the mineral composition of the structuring agents and increase their jelly-making properties was established. Using experimental studies and multicriteria optimization, the optimal ratio of secondary fish raw materials – 40%; water – 60% and rational heat treatment – 150 min, at a temperature of 85 – 100 °C has been determined. An analysis and comparison of various preservation methods have confirmed the expediency of using the freeze-drying method of drying fish broths for the production of structuring agents, which allows to preserve of the original properties of the product, biologically active substances, reduce the mass of the dried product and increase the shelf life of the structuring agents. The optimal storage conditions have been determined – the ready-made structuring agents were packed in three-layer paper kraft bags and stored in a cool dry place at a temperature of 22 ±2 °C and relative humidity of no more than 70% for 12 months. It was found that the physical and chemical indicators of the structuring agents depend on the features of the structure, amino acid composition of fish collagen. The presence of the overwhelming number of high-molecular-weight molecules in the composition of the structuring agents and the preservation of the native structure determine high indicators of dynamic viscosity, dissolution time, and strength. As a result of the research, it was revealed that the high protein content largely depends on the amount of collagen in the secondary fish raw material, which has a positive effect on the gelling properties of the product being created.
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Wang L, Li P, Ren Y, Bai F, Wang J, Zhang Y, Jin W, El-Seedi H, Gao R. A novel extraction approach and unique physicochemical properties of gelatin from the swim bladder of sturgeon. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2912-2919. [PMID: 33155672 DOI: 10.1002/jsfa.10923] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 10/19/2020] [Accepted: 11/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Gelatin is traditionally produced from mammals and widely applied in the food industry. The production is tedious, time-consuming and environment-unfriendly, while the application is restricted because of zoonosis risk and religious sentiment. RESULTS Gelatin was extracted by hot water from sturgeon swim bladder after defatting with alcohol and hexane. The yield reached to 94.15% under the optimized conditions of 50 °C, 30 min and 10 mL g-1 . Its amino acid and subunit profiles were similar to type I collagen. Compared to commercial porcine, bovine and piscine gelatins, it exhibited higher whiteness (3.38), emulsion activity (171.76 m2 g-1 ), gel strength (853.23 g), water-holding capacity (92.37%) and viscoelasticity (0.03). But the transmittance (40.56% at 450 nm and 59.07% at 620 nm), emulsion stability (30.09 min), foam expansion (203.00) and stability (26.92), gelling (16.88 °C) and melting temperature (21.80 °C) were lower. While the pH (6.87) and viscosity (28.60 mPa s) were moderate. Moreover, it made better hydrogels and nanofibers. CONCLUSION Gelatin was extracted from sturgeon swim bladder using a clean and efficient approach, and exhibited unique properties and great potential for the food industry. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Lin Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Peiyu Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yuhan Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Fan Bai
- Quzhou Xunlong Aquatic Products Sci-tech Development Co., Ltd., Quzhou, China
| | - Jinlin Wang
- Quzhou Xunlong Aquatic Products Sci-tech Development Co., Ltd., Quzhou, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing, China
| | - Wengang Jin
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
| | - Hesham El-Seedi
- Pharmacognosy Group, Department of Medicinal Chemistry, Uppsala University, Biomedical Center, Uppsala, Sweden
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
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14
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Tkaczewska J, Kulawik P, Jamróz E, Guzik P, Zając M, Szymkowiak A, Turek K. One- and double-layered furcellaran/carp skin gelatin hydrolysate film system with antioxidant peptide as an innovative packaging for perishable foods products. Food Chem 2021; 351:129347. [PMID: 33647702 DOI: 10.1016/j.foodchem.2021.129347] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 01/08/2021] [Accepted: 02/08/2021] [Indexed: 12/18/2022]
Abstract
In this study, two active packaging types were produced: single-layer biopolymer films with a polysaccharide - furcellaran and carp skin gelatin hydrolysate; two-layer films with identical composition, but synthetic peptide Alanina-Tyrosine addition. The procedure objective was multiplying antioxidant effects of the hydrolysate complexed with furcellaran. Films were used on Atlantic mackerel (storage 4 °C, 15 days); samples were analysed for changes in microbiological quality, TVB-N, biogenic amine content, fatty acid composition, TBARS. Consumer analysis was performed characterising mackerel carcass perception depending on implemented active coatings. The developed innovative single- and double-layer coatings effectively slow down lipid oxidation processes, especially at the initial period of Atlantic mackerel storage in refrigerated conditions. The coatings effectively inhibited microorganism growth, extending shelf-life by 2 days, single-layer coatings showing greater efficiency. According to consumers, coating application did not adversely affect product attractiveness parameters. The developed innovative coatings show great applicative potential as a new active packaging for perishable foods.
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Affiliation(s)
- Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland.
| | - Piotr Kulawik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
| | - Ewelina Jamróz
- Department of Chemistry, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland.
| | - Paulina Guzik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland.
| | - Marzena Zając
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
| | - Andrzej Szymkowiak
- Department of Commerce and Marketing, Institute of Marketing, Poznań University of Economics and Business, ul. Niepodległosci 10, 61-875 Poznań, Poland.
| | - Katarzyna Turek
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
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15
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Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.022] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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16
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Salem A, Fakhfakh N, Jridi M, Abdelhedi O, Nasri M, Debeaufort F, Zouari N. Microstructure and characteristic properties of dogfish skin gelatin gels prepared by freeze/spray-drying methods. Int J Biol Macromol 2020; 162:1-10. [DOI: 10.1016/j.ijbiomac.2020.06.033] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 05/19/2020] [Accepted: 06/02/2020] [Indexed: 02/02/2023]
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Enrione J, Char C, Pepczynska M, Padilla C, González-Muñoz A, Olguín Y, Quinzio C, Iturriaga L, Díaz-Calderón P. Rheological and Structural Study of Salmon Gelatin with Controlled Molecular Weight. Polymers (Basel) 2020; 12:E1587. [PMID: 32709001 PMCID: PMC7407307 DOI: 10.3390/polym12071587] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 07/12/2020] [Accepted: 07/13/2020] [Indexed: 11/21/2022] Open
Abstract
This study explores the molecular structuring of salmon gelatin (SG) with controlled molecular weight produced from salmon skin, and its relationship with its thermal and rheological properties. SG was produced under different pH conditions to produce samples with well-defined high (SGH), medium (SGM), and low (SGL) molecular weight. These samples were characterized in terms of their molecular weight (MW, capillary viscometry), molecular weight distribution (electrophoresis), amino acid profile, and Raman spectroscopy. These results were correlated with thermal (gelation energy) and rheological properties. SGH presented the higher MW (173 kDa) whereas SGL showed shorter gelatin polymer chains (MW < 65 kDa). Raman spectra and gelation energy suggest that amount of helical structures in gelatin is dependent on the molecular weight, which was well reflected by the higher viscosity and G' values for SGH. Interestingly, for all the molecular weight and molecular configuration tested, SG behaved as a strong gel (tan δ < 1), despite its low viscosity and low gelation temperature (3-10 °C). Hence, the molecular structuring of SG reflected directly on the thermal and viscosity properties, but not in terms of the viscoelastic strength of gelatin produced. These results give new insights about the relationship among structural features and macromolecular properties (thermal and rheological), which is relevant to design a low viscosity biomaterial with tailored properties for specific applications.
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Affiliation(s)
- Javier Enrione
- Biopolymer Research & Engineering Laboratory (BIOPREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de Los Andes, Santiago 7620001, Chile; (J.E.); (M.P.); (C.P.); (A.G.-M.)
- Centro de Investigación e Innovación Biomédica, Facultad de Medicina, Universidad de los Andes, Santiago 7620001, Chile
| | - Cielo Char
- Departamento de Ciencias de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380494, Chile;
| | - Marzena Pepczynska
- Biopolymer Research & Engineering Laboratory (BIOPREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de Los Andes, Santiago 7620001, Chile; (J.E.); (M.P.); (C.P.); (A.G.-M.)
- Centro de Investigación e Innovación Biomédica, Facultad de Medicina, Universidad de los Andes, Santiago 7620001, Chile
| | - Cristina Padilla
- Biopolymer Research & Engineering Laboratory (BIOPREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de Los Andes, Santiago 7620001, Chile; (J.E.); (M.P.); (C.P.); (A.G.-M.)
- Centro de Investigación e Innovación Biomédica, Facultad de Medicina, Universidad de los Andes, Santiago 7620001, Chile
| | - Adrian González-Muñoz
- Biopolymer Research & Engineering Laboratory (BIOPREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de Los Andes, Santiago 7620001, Chile; (J.E.); (M.P.); (C.P.); (A.G.-M.)
- Centro de Investigación e Innovación Biomédica, Facultad de Medicina, Universidad de los Andes, Santiago 7620001, Chile
| | - Yusser Olguín
- Centro Científico Tecnoloógico de Valparaíso (CCTVal), Universidad Técnica Federico Santa María, Valparaíso 2390123, Chile;
- Centro de Biotecnología (CB-DAL), Universidad Técnica Federico Santa María, Valparaíso 2390123, Chile
| | - Claudia Quinzio
- Centro de Investigación en Biofísica Aplicada y Alimentos (CIBAAL), CONICET-Universidad Nacional de Santiago del Estero, Santiago del Estero 4200, Argentina; (C.Q.); (L.I.)
| | - Laura Iturriaga
- Centro de Investigación en Biofísica Aplicada y Alimentos (CIBAAL), CONICET-Universidad Nacional de Santiago del Estero, Santiago del Estero 4200, Argentina; (C.Q.); (L.I.)
| | - Paulo Díaz-Calderón
- Biopolymer Research & Engineering Laboratory (BIOPREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de Los Andes, Santiago 7620001, Chile; (J.E.); (M.P.); (C.P.); (A.G.-M.)
- Centro de Investigación e Innovación Biomédica, Facultad de Medicina, Universidad de los Andes, Santiago 7620001, Chile
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Boughriba S, Souissi N, Jridi M, Li S, Nasri M. Thermal, mechanical and microstructural characterization and antioxidant potential of Rhinobatos cemiculus gelatin films supplemented by titanium dioxide doped silver nanoparticles. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105695] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Ranasinghe RASN, Wijesekara WLI, Perera PRD, Senanayake SA, Pathmalal MM, Marapana RAUJ. Functional and Bioactive Properties of Gelatin Extracted from Aquatic Bioresources – A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1747486] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- R. A. S. N. Ranasinghe
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - W. L. I. Wijesekara
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - P. R. D. Perera
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - S. A. Senanayake
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - M. M. Pathmalal
- Department of Zoology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - R. A. U. J. Marapana
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
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20
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Zhu Y, Li C, Cui H, Lin L. Plasma enhanced-nutmeg essential oil solid liposome treatment on the gelling and storage properties of pork meat batters. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109696] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Mirzapour‐Kouhdasht A, Moosavi‐Nasab M. Shelf-life extension of whole shrimp using an active coating containing fish skin gelatin hydrolysates produced by a natural protease. Food Sci Nutr 2020; 8:214-223. [PMID: 31993147 PMCID: PMC6977469 DOI: 10.1002/fsn3.1293] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2019] [Revised: 10/08/2019] [Accepted: 10/17/2019] [Indexed: 12/31/2022] Open
Abstract
This study was focused on shelf-life extension of whole shrimp (Penaeus merguiensis) using an active coating containing gelatin hydrolysates. Gelatin extracted from Scomberomorus commerson skin was hydrolyzed using actinidin extracted from kiwifruit. Some important physicochemical characteristics of fish skin gelatin including viscosity, gelling and melting points, and temperatures were examined. The whole shrimp was coated with four coating agents including fish skin gelatin (FG), commercial gelatin (CG), fish skin gelatin containing 1 mg/ml fish gelatin hydrolysates (FG + GH), and commercial bovine gelatin containing 1 mg/ml fish gelatin hydrolysates (CG + GH). Chemical, microbial, and sensorial properties of samples were monitored for 12 days at 4°C with 3-day intervals (0-12 days). The pH value of samples coated with FG + GH and CG + GH showed the lowest changes during 12 days of storage (1.68 ± 0.00 and 1.70 ± 0.09, respectively). The free fatty acid content (FFA), total volatile base nitrogen (TVB-N), lipid oxidation, and carbonyl content of samples coated with FG + GH and CG + GH were significantly lower than that of control, CG, and FG samples. The results of this study showed that the gelatin hydrolysates could be used as a preservative costing agent for whole shrimp.
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Affiliation(s)
- Armin Mirzapour‐Kouhdasht
- Seafood Processing Research GroupSchool of AgricultureShiraz UniversityShirazIran
- Department of Food Science and TechnologySchool of AgricultureShiraz UniversityShirazIran
| | - Marzieh Moosavi‐Nasab
- Seafood Processing Research GroupSchool of AgricultureShiraz UniversityShirazIran
- Department of Food Science and TechnologySchool of AgricultureShiraz UniversityShirazIran
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22
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Characterization and Testing of a Novel Sprayable Crosslinked Edible Coating Based on Salmon Gelatin. COATINGS 2019. [DOI: 10.3390/coatings9100595] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The aim of this study was to develop and characterize a sprayable edible coating using salmon gelatin (SG) and its stabilization by photopolymerization using riboflavin (Rf). Suspensions of SG with Rf at pH values of 5.0 and 8.5 were exposed for 2 min to visible light (VL) and ultraviolet (UV) light and further characterized to determine structural changes of the different gelatin formulations. Rheology analysis showed that at pH 5, the loss modulus (G’’) was higher that the storage modulus (G’) for crosslinked samples (VL and UV light). However, at pH 8.5 G’ values increased over G’’, showing a strong crosslinking effect. Interestingly both moduli did not intersect at any point and their maximum values did not change upon cooling with respect to the gelatin suspension without light exposure, demonstrating that triple helix formation was not affected by the reaction. In fact, neither the gelation temperature nor the enthalpy values were significantly affected. Viscosity measurements confirmed the hydrogel formation using VL, showing higher viscosity values after exposure at increasing temperatures. Transmittance (T%) measurements showed an increase in T% in the suspensions after VL exposure, with only a 10% decrease compared to SG without riboflavin. For validation, the coating was sprayed in fresh salmon fillets, showing a 37% delay in spoilage and reduced weight loss. Therefore, photopolymerization of low viscosity gelatins would allow to manage viscoelasticity of the biomaterial stabilizing it as coating and preventing the deterioration of salmon fillets.
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Zhang L, Qiu J, Cao X, Zeng X, Tang X, Sun Y, Lin L. Drying methods, carrier materials, and length of storage affect the quality of xylooligosaccharides. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.043] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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24
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Preservative Effects of Gelatin Active Coating Enriched with Eugenol Emulsion on Chinese Seabass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage. COATINGS 2019. [DOI: 10.3390/coatings9080489] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
This research was to evaluate the effects of gelatin (G) active coating containing eugenol/β-cyclodextrin (βCD) emulsions combined with superchilling (−0.9 °C) on physicochemical, microbiological, and organoleptic properties of Chinese seabass samples during 30 days of storage. Results showed that seabass samples dipped in G-βCD coatings containing 0.15% or 0.3% eugenol combined with superchilling could significantly lower the total volatile basic nitrogen, K value, total viable count, H2S-producing bacteria, Pseudomonas spp. and Psychrophilic counts, and free fatty acids. Further, G-βCD coatings containing eugenol with superchilling (−0.9 °C) were more effective in retarding the water migration by low field NMR and MRI results, maintaining quality of seabass during storage according to organoleptic evaluation results.
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