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Usman M, Sahar A, Aadil RM, Shahid M. Extraction and physicochemical characterization of native and broiler chicken feet gelatin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38958028 DOI: 10.1002/jsfa.13720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 06/11/2024] [Accepted: 06/11/2024] [Indexed: 07/04/2024]
Abstract
BACKGROUND Poultry processing generates a large amount of industrial waste, which is rich in collagen content. This waste can be utilized for the extraction of valuable components such as gelatin, which can be used as an alternative to mammalian gelatin (porcine and bovine). RESULTS Gelatins were analyzed for their yield, proximate analysis, pH, color, viscosity, bloom strength, and texture profile analysis. The yield of broiler chicken feet gelatin (BCFG) was slightly higher (7.93%) as compared to native chicken feet gelatin (NCFG) (7.06%). The protein content was 85.92% and 82.53% for BCFG and NCFG. Both gelatin had moisture content in the standard range (< 15) as given by Gelatin Manufacturers of Europe (GME). Both gelatins showed higher bloom strength (326 g for NCFG and 203 g for BCFG) at 6.67% gelatin concentration, classified as high bloom. Fourier-transform infrared (FTIR) analysis showed amide I, amide A, amide B at 1636 cm-1, 3302 cm-1, 2945 cm-1 for NCFG and 1738 cm-1, 3292 cm-1, 2920 cm-1 for BCFG. At 6.67% gelatin concentration, hardness and cohesiveness values were also higher than commercial gelatin previously studied. The pH values for NCFG were 5.43 and BCFG was 5.31. Both NCFG and BCFG viscosities (4.43 and 3.85 cP) were in the optimum range of commercial gelatins (2-7 cP). CONCLUSION Hence, the present study concluded that both NCFG and BCFG have a huge potential to replace commercial mammalian gelatins (porcine and bovine) in the food industries. However further studies should be done to optimize the extraction process. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Muhammad Usman
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Amna Sahar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Shahid
- Department of Biochemistry, University of Agriculture, Faisalabad, Pakistan
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Li Y, Ma Z, Yan Q, Cao D, Yuan R, Wang J, Lu S. Effect of low-frequency ultrasound-assisted acid extraction on gel properties and structural characterization of sheep's hoof gelatin. Int J Biol Macromol 2024; 271:132701. [PMID: 38810856 DOI: 10.1016/j.ijbiomac.2024.132701] [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: 11/25/2023] [Revised: 02/14/2024] [Accepted: 05/26/2024] [Indexed: 05/31/2024]
Abstract
In this study, we investigated the effects of various low-frequency ultrasound-assisted extraction processes, including ultrasound-assisted acid-soaked water bath extraction (UAW), ultrasound-assisted water bath extraction after acid soaking (AUW), acid-soaked water bath extraction followed by ultrasonics (AWU), and acid-soaked water bath extraction without ultrasound (CON), on the structural properties, thermal stability, gel properties, and microstructure of sheep's hoof gelatin. The results revealed that the primary components of sheep's hoof gelatin consisted of α1-chain, α2-chain (100-135 kDa), and β-chain. In addition, it was observed that among the three sonication groups, sheep's hoof gelatin extracted in the AUW group exhibited the highest yield (27.16 ± 0.41 %), the best gel strength (378.55 ± 7.34 g), and higher viscosity at the same shear rate. The gelling temperature (25.38 ± 0.45 °C) and melting temperature (32.28 ± 0.52 °C) of sheep's hoof gelatin in the AUW group were significantly higher than those in the other groups (p > 0.05). Moreover, our experiments revealed that the sequence of low-frequency ultrasonic pretreatment processes was a crucial factor influencing the gel properties and structural characteristics of sheep's hoof gelatin. Specifically, the acid treatment followed by the ultrasound-assisted approach in the AUW group yielded high-quality and high-yield sheep's hoof gelatin.
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Affiliation(s)
- Yuhan Li
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China
| | - Zehao Ma
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China
| | - Qi Yan
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China
| | - Doudou Cao
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China
| | - Ruyan Yuan
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China
| | - Jingyun Wang
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China; Xinjiang Sailimu Modern Agriculture Co, Shuanghe, Xinjiang Autonomus Region, China.
| | - Shiling Lu
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China
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Su K, Sun W, Li Z, Huang T, Lou Q, Zhan S. Complex Modification Orders Alleviate the Gelling Weakening Behavior of High Microbial Transglutaminase (MTGase)-Catalyzed Fish Gelatin: Gelling and Structural Analysis. Foods 2023; 12:3027. [PMID: 37628026 PMCID: PMC10453174 DOI: 10.3390/foods12163027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/04/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023] Open
Abstract
In this paper, the effects of different modification orders of microbial transglutaminase (MTGase) and contents of pectin (0.1-0.5%, w/v) on the gelling and structural properties of fish gelatin (FG) and the modification mechanism were studied. The results showed that the addition of pectin could overcome the phenomenon of high-MTGase-induced lower gelling strength of gelatin gels. At a low pectin content, the modification sequences had non-significant influence on the gelling properties of modified FG, but at a higher pectin content (0.5%, w/v), P0.5%-FG-TG had higher gel strength (751.99 ± 10.9 g) and hardness (14.91 ± 0.33 N) values than those of TG-FG-P0.5% (687.67 ± 20.98 g, 12.18 ± 0.45 N). Rheology analysis showed that the addition of pectin normally improved the gelation points and melting points of FG. The structural results showed that the fluorescence intensity of FG was decreased with the increase in pectin concentration. Fourier transform infrared spectroscopy analysis indicated that the MTGase and pectin complex modifications could influence the secondary structure of FG, but the influenced mechanisms were different. FG was firstly modified by MTGase, and then pectin (P-FG-TG) had the higher gelling and stability properties.
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Affiliation(s)
- Kaiyuan Su
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (K.S.); (W.S.); (Z.L.); (Q.L.)
| | - Wanyi Sun
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (K.S.); (W.S.); (Z.L.); (Q.L.)
| | - Zhang Li
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (K.S.); (W.S.); (Z.L.); (Q.L.)
| | - Tao Huang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (K.S.); (W.S.); (Z.L.); (Q.L.)
| | - Qiaoming Lou
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (K.S.); (W.S.); (Z.L.); (Q.L.)
| | - Shengnan Zhan
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315211, China
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Azizah F, Nursakti H, Ningrum A. Development of Edible Composite Film from Fish Gelatin-Pectin Incorporated with Lemongrass Essential Oil and Its Application in Chicken Meat. Polymers (Basel) 2023; 15:polym15092075. [PMID: 37177220 PMCID: PMC10180965 DOI: 10.3390/polym15092075] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 12/30/2022] [Accepted: 02/11/2023] [Indexed: 05/15/2023] Open
Abstract
One of the greatest challenges encountered by the food industry is the loss of quality of food products during storage, especially perishable foods such as chicken breast, which eventually adds to the waste. Edible films are known as a potential alternative to maintain food quality and also improve shelf life by delaying the microbial spoilage and providing moisture and gas barrier properties. Developments in edible films from biopolymer composites such as fish gelatin, pectin and essential oils have great potential and promising results in enhancing the shelf life of food products. This study was conducted to determine the effect of adding pectin and lemongrass essential oil on the properties of gelatin film and its application to preserve the quality of chicken breast. In this study, the fish skin gelatin and pectin were used with various compositions (100:0; 75:25; 50:50%), with and without the addition of lemongrass essential oil to develop edible films by a casting method. The results showed that the fish gelatin-pectin with the addition of essential oils caused a significant influence on several physicochemical properties such as the thickness, transmittance, transparency, water content, tensile strength, elongation at break and also antioxidant activity (p < 0.05). The antibacterial activity evaluation showed that edible film from a biocomposite of gelatin-pectin (75:25 and 50:50) with the addition of essential oil had an inhibitory effect on Salmonella. The biocomposite of the edible film made from gelatin-pectin and the addition of lemongrass essential oil have the potential to be developed as a food packaging material, especially for perishable food. Based on the result of the application of edible film to chicken breast, it also could maintain the quality of chicken breast during storage.
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Affiliation(s)
- Farrah Azizah
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Flora Street no. 1, Bulaksumur, Yogyakarta 55281, Indonesia
| | - Herwinda Nursakti
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Flora Street no. 1, Bulaksumur, Yogyakarta 55281, Indonesia
| | - Andriati Ningrum
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Flora Street no. 1, Bulaksumur, Yogyakarta 55281, Indonesia
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Ozcan Y, Kurt A, Ozmen D, Toker OS. Gelatin production from turkey (Meleagris gallopavo) skin as a new source: from waste to a sustainable food gelling agent. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37052577 DOI: 10.1002/jsfa.12630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 04/06/2023] [Accepted: 04/13/2023] [Indexed: 05/06/2023]
Abstract
BACKGROUND Turkey skin, a byproduct of poultry processing, contains a significant amount of collagen that might be used to make non-mammal gelatin. However, gelatin production from turkey skin has not yet been investigated. The present study aimed to determine the optimum gelatin extraction conditions from turkey employing the central composite design and response surface methodologies. The independent factors such as temperature (50, 60, and 70 °C) and time (5, 7, and 9 h) were optimized for three response variables: yield, gel strength, and foam expansion (FE). RESULTS With R2 values of 0.8576 for yield, 0.8386 for gel strength, and 0.9283 for foam expansion, linear, quadratic, and respective models were used. The yield, gel strength, and FE actual values were found to be 15.36%, 396.61 g, and 40%, respectively. The optimum extraction conditions were found to be 62.90 °C for 6.84 h. The foam stability, L, and b values were significantly impacted by temperature and extraction time (P < 0.05). CONCLUSION The gel strength value of the gelatin extracted under optimal conditions was higher than that of commercial bovine. The findings of the present study showed that turkey skin is a suitable raw material for the manufacturing of gelatin. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yilmaz Ozcan
- Department of Food Engineering, Faculty of Engineering, Kirklareli University, Kirklareli, Turkey
| | - Abdullah Kurt
- Department of Food Engineering, Aksehir Faculty of Engineering and Architecture, Selcuk University, Konya, Turkey
| | - Duygu Ozmen
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
| | - Omer Said Toker
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
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Ramli RA, Mohamad Razali UH, Izzreen Mohd Noor NQ. Optimization of extraction conditions of gelatin from buffalo (Bubalus bubalis) skins using response surface methodology. Heliyon 2023; 9:e14367. [PMID: 36967921 PMCID: PMC10036889 DOI: 10.1016/j.heliyon.2023.e14367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 02/24/2023] [Accepted: 03/02/2023] [Indexed: 03/09/2023] Open
Abstract
The present study was to determine optimum conditions for gelatin extraction from the skin of buffalo (Bubalus bubalis) using response surface methodology. A central composite design (CCD) was performed to evaluate the effects of NaOH concentration ( X 1 ), pre-treatment time ( X 2 ), extraction temperature ( X 3 ), and extraction time ( X 4 ) on the yield (Y 1), gel strength (Y 2), and hydroxyproline content (Y 3) of the extracted gelatin. The optimal combination of the independent variables for a good gelatin yield with high gel strength and hydroxyproline content was found at X 1 (0.77 M), X 2 (5.08 h), X 3 (62.93 °C) and X 4 (11.62 h). The experimental values for Y 1 (16.91%), Y 2 (236.5 g), and Y 3 (41.4 g/100 g) were in good agreement with the predicted values of 17.87% yield, 237.80 g gel strength and 41.90 g/100 g of hydroxyproline content. Extraction temperature and extraction time were observed to be the most important factors that influenced the yield, gel strength, and hydroxyproline content, meanwhile pre-treatment time showed negative correlations with the yield and hydroxyproline content of the extracted gelatin. This study demonstrated that manipulation of specific parameters could improve extraction efficiency without compromising the quality of buffalo gelatin, thereby promoting it as an alternative source for gelatin production.
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Dash R, Biswal J, Yadav M, Sharma T, Mohapatra S, Prusty SK. Novel atorvastatin-curcumin conjugate nanogel, a selective COX2 inhibitor with enhanced biopharmaceutical profile: Design, synthesis, in silco, in vitro, and in vivo investigation. J Drug Deliv Sci Technol 2023. [DOI: 10.1016/j.jddst.2023.104211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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8
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Lueyot A, Wonganu B, Rungsardthong V, Vatanyoopaisarn S, Hutangura P, Wongsa-Ngasri P, Roytrakul S, Charoenlappanit S, Wu T, Thumthanaruk B. Improved jellyfish gelatin quality through ultrasound-assisted salt removal and an extraction process. PLoS One 2022; 17:e0276080. [PMID: 36322524 PMCID: PMC9629545 DOI: 10.1371/journal.pone.0276080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Accepted: 09/27/2022] [Indexed: 01/24/2023] Open
Abstract
The use of by-products of salted jellyfish for gelatin production offers valuable gelatin products rather than animal feed. Several washes or washing machines have reported removing salt in salted jellyfish. However, the green ultrasound technique has never been reported for the desalination of salted jellyfish. The objectives were to determine how effectively the raw material's salt removal was done by combining the traditional wash and then subjected to the ultrasonic waves in a sonication bath for 20-100 min. For gelatin production, the ultrasonicated jellyfish by-products were pretreated with sodium hydroxide and hydrochloric acid, washed, and extracted with hot water for 4, 6, and 8 h. Results showed that the increased duration of ultrasound time increased the desalination rate. The highest desalination rate of 100% was achieved using 100 min ultrasonic time operated at a fixed frequency (40 kHz) and power (220 W). The jellyfish gelatin extracted for 4, 6, and 8 h showed gel strengths in 121-447, 120-278, and 91-248 g. The 80 min ultrasonicated sample and hot water extraction for 8 h (JFG80-8) showed the highest gel yield of 32.69%, with a gel strength of 114.92 g. Still, the 40 min ultrasonicated sample with 4 h of extraction delivered the highest gel strength of 447.01 g (JFG40-4) and the lower yield of 10.60%. The melting and gelling temperatures of jellyfish gelatin from ultrasonicated samples ranged from 15-25°C and 5-12°C, which are lower than bovine gelatin (BG) and fish gelatin (FG). Monitored by FITR, the synergistic effect of extended sonication time (from 20-100 min) with 4 h extraction time at 80 °C caused amide I, II, and III changes. Based on the proteomic results, the peptide similarity of JFG40-4, having the highest gel strength, was 17, 23, or 20 peptides compared to either BG, FG, or JFG100-8 having the lowest gel strength. The 14 peptides were similarly found in all JFG40-4, BG, and FG samples. In conclusion, for the first time in this report, the improved jellyfish gel can be achieved when combined with traditional wash and 40 min ultrasonication of desalted jellyfish and extraction time of 4 h at 80 °C.
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Affiliation(s)
- Artima Lueyot
- Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
| | - Benjamaporn Wonganu
- Food and Agro-Industry Research Center, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
| | - Vilai Rungsardthong
- Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
- Department of Biotechnology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
| | - Savitri Vatanyoopaisarn
- Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
- Department of Biotechnology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
| | - Pokkwan Hutangura
- Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
| | - Pisit Wongsa-Ngasri
- Fishery Technological Development Division, Department of Fisheries, Ministry of Agriculture and Cooperatives, Bangkok, Thailand
| | - Sittiruk Roytrakul
- Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathumthani, Thailand
| | - Sawanya Charoenlappanit
- Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathumthani, Thailand
| | - Tao Wu
- Department of Food Science, The University of Tennessee, Knoxville, Tennessee, United States of America
| | - Benjawan Thumthanaruk
- Department of Agro-Industrial, Food, and Environmental Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
- Department of Biotechnology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
- * E-mail:
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Yang J, Rendino L, Cassar S, Buck W, Sawicki J, Talaty N, Wagner D. Optimization of Zebrafish Larvae Sectioning for Mass Spectrometry Imaging. Pharmaceuticals (Basel) 2022; 15:ph15101230. [PMID: 36297342 PMCID: PMC9608760 DOI: 10.3390/ph15101230] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/27/2022] [Accepted: 10/05/2022] [Indexed: 11/07/2022] Open
Abstract
The utility of zebrafish is becoming more frequent due to lower costs and high similarities to humans. Zebrafish larvae are attractive subjects for drug screening and drug metabolism research. However, obtaining good quality zebrafish larvae sections for batch samples at designated planes, angles, and locations for comparison purposes is a challenging task. We report here the optimization of fresh frozen zebrafish larvae sectioning for mass spectrometry imaging. We utilized the gelatin solutions that were created at two different temperatures (50 and 85 °C) as embedding media. Gelatin-50 (gelatin created under 50 °C, solid gel under room temperature) was used to make a larvae-shaped mold and gelatin-85 (gelatin created under 85 °C, liquid under room temperature) was used to embed the larvae. H&E staining of sections shows well-preserved morphology and minimal histological interference. More importantly, the position of the larvae was well controlled resulting in more consistent sectioning of the larvae.
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Park SY, Kim HY. Effect of wet- and dry-salting with various salt concentrations on pork skin for extraction of gelatin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107772] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Sha XM, Jiang WL, Hu ZZ, Zhang LJ, Xie ZH, Lu L, Yuan T, Tu ZC. Traceability and identification of fish gelatin from seven cyprinid fishes by high performance liquid chromatography and high-resolution mass spectrometry. Food Chem 2022; 400:133961. [DOI: 10.1016/j.foodchem.2022.133961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 08/10/2022] [Accepted: 08/14/2022] [Indexed: 11/29/2022]
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Cen S, Zhang L, Liu L, Lou Q, Wang C, Huang T. Phosphorylation modification on functional and structural properties of fish gelatin: The effects of phosphate contents. Food Chem 2022; 380:132209. [PMID: 35093657 DOI: 10.1016/j.foodchem.2022.132209] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Revised: 12/29/2021] [Accepted: 01/18/2022] [Indexed: 11/04/2022]
Abstract
The gel, rheological and structural properties of fish gelatin (FG) were investigated through phosphorylation with different ratios of sodium pyrophosphate (TSPP) (FG:TSPP = 40:0, 40:1, 40:2, 40:4, and 40:6). It showed that phosphorylation modification significantly increased gel strength, textural properties, emulsification, and emulsification stability of FG. The surface hydrophobicity and intrinsic fluorescence of phosphorylated FG were also significantly increased. Rheological results revealed that the apparent viscosity, melt/gel points, and gel strength of FG were increased by phosphorylation with TSPP, but shortened the gelation time. Low field nuclear magnetic resonance (LF-NMR) showed that phosphorylation reduced mobility of water in FG. FTIR results indicated that phosphorylation increased the β-sheet/β-turn contents but reduced the random coil contents. This study might provide a new guideline for the exploration of TSPP phosphorylation increased the functional properties of FG.
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Affiliation(s)
- Shijie Cen
- Department of Food Science and Engineering, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang 315800, China
| | - Lingyue Zhang
- Department of Food Science and Engineering, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang 315800, China; School of Life Sciences and Materials Chemistry, College of Science and Technology Ningbo University, Ningbo, Zhejiang 315800, China
| | - Liwei Liu
- Li Dak Sum Marine Biopharmaceutical Research Center, Department of Marine Pharmacy, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315832, China.
| | - Qiaoming Lou
- Department of Food Science and Engineering, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang 315800, China
| | - Chengcheng Wang
- Department of Food Science and Engineering, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang 315800, China
| | - Tao Huang
- Department of Food Science and Engineering, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang 315800, China.
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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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14
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Samatra MY, Noor NQIM, Razali UHM, Bakar J, Shaarani SM. Bovidae-based gelatin: Extractions method, physicochemical and functional properties, applications, and future trends. Compr Rev Food Sci Food Saf 2022; 21:3153-3176. [PMID: 35638329 DOI: 10.1111/1541-4337.12967] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 03/28/2022] [Accepted: 04/04/2022] [Indexed: 11/29/2022]
Abstract
Gelatin is one of the most important multifunctional biopolymers and is widely used as an essential ingredient in food, pharmaceutical, and cosmetics. Porcine gelatin is regarded as the leading source of gelatin globally then followed by bovine gelatin. Porcine sources are favored over other sources since they are less expensive. However, porcine gelatin is religiously prohibited to be consumed by Muslims and the Jewish community. It is predicted that the global demand for gelatin will increase significantly in the future. Therefore, a sustainable source of gelatin with efficient production and free of disease transmission must be developed. The highest quality of Bovidae-based gelatin (BG) was acquired through alkaline pretreatment, which displayed excellent physicochemical and rheological properties. The utilization of mammalian- and plant-based enzyme significantly increased the gelatin yield. The emulsifying and foaming properties of BG also showed good stability when incorporated into food and pharmaceutical products. Manipulation of extraction conditions has enabled the development of custom-made gelatin with desired properties. This review highlighted the various modifications of extraction and processing methods to improve the physicochemical and functional properties of Bovidae-based gelatin. An in-depth analysis of the crucial stage of collagen breakdown is also discussed, which involved acid, alkaline, and enzyme pretreatment, respectively. In addition, the unique characteristics and primary qualities of BG including protein content, amphoteric property, gel strength, emulsifying and viscosity properties, and foaming ability were presented. Finally, the applications and prospects of BG as the preferred gelatin source globally were outlined.
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Affiliation(s)
- Muhammad Yazid Samatra
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah, Malaysia
| | | | - Umi Hartina Mohamad Razali
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah, Malaysia
| | - Jamilah Bakar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor Darul Ehsan, Malaysia
| | - Sharifudin Md Shaarani
- Food Biotechnology Programme, Faculty of Science and Technology, Universiti Sains Islam Malaysia, Nilai, Negeri Sembilan, Malaysia
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15
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Development of carboxymethyl cellulose/gelatin hybrid hydrogels via radiation-induced cross-linking as novel anti-adhesion barriers. Polym Degrad Stab 2022. [DOI: 10.1016/j.polymdegradstab.2022.109856] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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16
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Sha X, Zhang L, Chen W, Wang G, Li J, Hu Z, Tu Z. Characteristic tryptic peptides and gelling properties of porcine skin gelatin affected by thermal action. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiao‐Mei Sha
- National R&D Center for Freshwater Fish Processing Engineering Research Center of Freshwater Fish High‐value Utilization of Jiangxi Province College of Life Science Jiangxi Normal University Nanchang Jiangxi 330022 China
| | - Li‐Jun Zhang
- National R&D Center for Freshwater Fish Processing Engineering Research Center of Freshwater Fish High‐value Utilization of Jiangxi Province College of Life Science Jiangxi Normal University Nanchang Jiangxi 330022 China
| | - Wen‐Mei Chen
- National R&D Center for Freshwater Fish Processing Engineering Research Center of Freshwater Fish High‐value Utilization of Jiangxi Province College of Life Science Jiangxi Normal University Nanchang Jiangxi 330022 China
| | - Guang‐Yao Wang
- National R&D Center for Freshwater Fish Processing Engineering Research Center of Freshwater Fish High‐value Utilization of Jiangxi Province College of Life Science Jiangxi Normal University Nanchang Jiangxi 330022 China
| | - Jin‐Lin Li
- National R&D Center for Freshwater Fish Processing Engineering Research Center of Freshwater Fish High‐value Utilization of Jiangxi Province College of Life Science Jiangxi Normal University Nanchang Jiangxi 330022 China
| | - Zi‐Zi Hu
- National R&D Center for Freshwater Fish Processing Engineering Research Center of Freshwater Fish High‐value Utilization of Jiangxi Province College of Life Science Jiangxi Normal University Nanchang Jiangxi 330022 China
| | - Zong‐Cai Tu
- National R&D Center for Freshwater Fish Processing Engineering Research Center of Freshwater Fish High‐value Utilization of Jiangxi Province College of Life Science Jiangxi Normal University Nanchang Jiangxi 330022 China
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
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17
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Chen Y, Gao P, Huang L, Tan X, Zhou N, Yang T, Qiu H, Dai X, Michael S, Tu Q, Huang N, Guo Z, Zhou J, Yang Z, Wu H. A tough nitric oxide-eluting hydrogel coating suppresses neointimal hyperplasia on vascular stent. Nat Commun 2021; 12:7079. [PMID: 34873173 PMCID: PMC8648853 DOI: 10.1038/s41467-021-27368-4] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Accepted: 11/12/2021] [Indexed: 11/28/2022] Open
Abstract
Vascular stent is viewed as one of the greatest advancements in interventional cardiology. However, current approved stents suffer from in-stent restenosis associated with neointimal hyperplasia or stent thrombosis. Herein, we develop a nitric oxide-eluting (NOE) hydrogel coating for vascular stents inspired by the biological functions of nitric oxide for cardiovascular system. Our NOE hydrogel is mechanically tough and could selectively facilitate the adhesion of endothelial cells. Besides, it is non-thrombotic and capable of inhibiting smooth muscle cells. Transcriptome analysis unravels the NOE hydrogel could modulate the inflammatory response and induce the relaxation of smooth muscle cells. In vivo study further demonstrates vascular stents coated with it promote rapid restoration of native endothelium, and persistently suppress inflammation and neointimal hyperplasia in both leporine and swine models. We expect such NOE hydrogel will open an avenue to the surface engineering of vascular implants for better clinical outcomes. Neointimal hyperplasia and stent thrombosis remain issues with vascular stents. Here, the authors report on the development of a nitric oxide releasing hydrogel which allows for endothelialisation of the stent surface and prevents smooth muscle cell growth reducing hyperplasia and thrombosis in in vivo models.
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Affiliation(s)
- Yin Chen
- School of Biomedical Engineering, Sun Yat-sen University, Shenzhen, 518107, China.,Department of Chemistry, The Hong Kong University of Science and Technology, Hong Kong, China
| | - Peng Gao
- Key Laboratory of Advanced Technologies of Materials, Ministry of Education, School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu, 610031, China
| | - Lu Huang
- School of Biomedical Engineering, Sun Yat-sen University, Shenzhen, 518107, China
| | - Xing Tan
- Key Laboratory of Advanced Technologies of Materials, Ministry of Education, School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu, 610031, China
| | - Ningling Zhou
- Key Laboratory of Advanced Technologies of Materials, Ministry of Education, School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu, 610031, China
| | - Tong Yang
- Key Laboratory of Advanced Technologies of Materials, Ministry of Education, School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu, 610031, China
| | - Hua Qiu
- Key Laboratory of Advanced Technologies of Materials, Ministry of Education, School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu, 610031, China
| | - Xin Dai
- Department of Chemistry, The Hong Kong University of Science and Technology, Hong Kong, China
| | - Sean Michael
- Department of Chemistry, The Hong Kong University of Science and Technology, Hong Kong, China
| | - Qiufen Tu
- Key Laboratory of Advanced Technologies of Materials, Ministry of Education, School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu, 610031, China
| | - Nan Huang
- Key Laboratory of Advanced Technologies of Materials, Ministry of Education, School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu, 610031, China
| | - Zhihong Guo
- Department of Chemistry, The Hong Kong University of Science and Technology, Hong Kong, China
| | - Jianhua Zhou
- School of Biomedical Engineering, Sun Yat-sen University, Shenzhen, 518107, China. .,Division of Engineering in Medicine, Brigham and Women's Hospital, Harvard Medical School, Cambridge, MA, 02139, USA.
| | - Zhilu Yang
- Key Laboratory of Advanced Technologies of Materials, Ministry of Education, School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu, 610031, China.
| | - Hongkai Wu
- Department of Chemistry, The Hong Kong University of Science and Technology, Hong Kong, China.
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18
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Feng X, Dai H, Ma L, Fu Y, Yu Y, Zhu H, Wang H, Sun Y, Tan H, Zhang Y. Effect of microwave extraction temperature on the chemical structure and oil-water interface properties of fish skin gelatin. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102835] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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19
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Matulessy DN, Erwanto Y, Nurliyani N, Suryanto E, Abidin MZ, Hakim TR. Characterization and functional properties of gelatin from goat bone through alcalase and neutrase enzymatic extraction. Vet World 2021; 14:2397-2409. [PMID: 34840460 PMCID: PMC8613798 DOI: 10.14202/vetworld.2021.2397-2409] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Accepted: 08/06/2021] [Indexed: 11/16/2022] Open
Abstract
Background and Aim: Gelatin is a dissolved protein that results from partial extraction of collagen, commonly from pig and bovine skin. There was no study on gelatin production from Kacang goat bones through enzymatic extraction. This study aimed to evaluate the chemical, physical, and functional properties of gelatin from bones of Kacang goat using alcalase and neutrase enzymes. Materials and Methods: Male Kacang goat bones aged 6-12 months and two commercial enzymes (alcalase and neutrase) were used for this study. Descriptive analysis and completely randomized design (one-way analysis of variance) were used to analyze the chemical, physical, and functional properties of gelatin. Kacang goat bone was extracted with four concentrations of alcalase and neutrase enzymes, namely, 0 U/g (AG-0 and NG-0), 0.02 U/g (AG-1 and NG-1), 0.04 U/g (AG-2 and NG-2), and 0.06 U/g (AG-3 and NG-3) with five replications. Results: The highest yield of gelatin extraction with alcalase obtained on AG-3 was 9.78%, and that with neutrase on NG-3 was 6.35%. The moisture content of alcalase gelatin was 9.39-9.94%, and that of neutrase gelatin was 9.15-9.24%. The ash and fat content of gelatin with alcalase was lower than that without enzyme treatment with higher protein content. The lowest fat content was noted in AG-1 (0.50%), with protein that was not different for all enzyme concentrations (69.65-70.21%). Gelatin with neutrase had lower ash content than that without neutrase (1.61-1.90%), with the highest protein content in NG-3 (70.89%). The pH of gelatin with alcalase and neutrase was 6.19-6.92 lower than that without enzymes. Melting points, gel strength, and water holding capacity (WHC) of gelatin with the highest alcalase levels on AG-1 and AG-2 ranged from 28.33 to 28.47°C, 67.41 to 68.14 g bloom, and 324.00 to 334.67%, respectively, with viscosity that did not differ, while the highest foam expansion (FE) and foam stability (FS) were noted in AG-1, which were 71.67% and 52.67%, respectively. The highest oil holding capacity (OHC) was found in AG-2 (283%). FS and OHC of gelatins with the highest neutrase levels in NG-2 were 30.00% and 265.33%, respectively, while gel strength, viscosity, FE, and WHC of gelatins with the highest neutrase levels did not differ with those without enzymes at all enzyme concentrations. B chain was degraded in all gelatins, and high-intensity a-chains in gelatin with alcalase and peptide fraction were formed in gelatin with neutrase. Extraction with enzymes showed loss of the triple helix as demonstrated by Fourier transform infrared spectroscopy. Conclusion: Based on the obtained results, the Kacang goat bone was the potential raw source for gelatin production. Enzymatic extraction can increase the quality of gelatin, especially the alcalase (0.02-0.04 U/g bone) method. This can be used to achieve the preferable quality of gelatin with a higher yield.
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Affiliation(s)
- Dellen Naomi Matulessy
- Department of Animal Products Technology, Faculty of Animal Sciences, Universitas Gadjah Mada, Jl. Fauna No. 3, Bulaksumur, Yogyakarta 55281, Indonesia
| | - Yuny Erwanto
- Department of Animal Products Technology, Faculty of Animal Sciences, Universitas Gadjah Mada, Jl. Fauna No. 3, Bulaksumur, Yogyakarta 55281, Indonesia
| | - Nurliyani Nurliyani
- Department of Animal Products Technology, Faculty of Animal Sciences, Universitas Gadjah Mada, Jl. Fauna No. 3, Bulaksumur, Yogyakarta 55281, Indonesia
| | - Edi Suryanto
- Department of Animal Products Technology, Faculty of Animal Sciences, Universitas Gadjah Mada, Jl. Fauna No. 3, Bulaksumur, Yogyakarta 55281, Indonesia
| | - Mohammad Zainal Abidin
- Department of Animal Products Technology, Faculty of Animal Sciences, Universitas Gadjah Mada, Jl. Fauna No. 3, Bulaksumur, Yogyakarta 55281, Indonesia
| | - Thoyib Rohman Hakim
- Department of Animal Products Technology, Faculty of Animal Sciences, Universitas Gadjah Mada, Jl. Fauna No. 3, Bulaksumur, Yogyakarta 55281, Indonesia
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20
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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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21
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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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22
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Cen S, Yu W, Yang W, Lou Q, Huang T. Reversibility of the gel, rheological, and structural properties of alcohol pretreated fish gelatin: Effect of alcohol types. J Texture Stud 2021; 53:266-276. [PMID: 34426973 DOI: 10.1111/jtxs.12626] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/06/2021] [Accepted: 08/06/2021] [Indexed: 11/26/2022]
Abstract
The reversibility of gel property of alcohol (methanol, ethanol)-pretreated fish gelatin (FG) were investigated through removing alcohol solutions by freeze drying. Results showed that the gel strength and the hardness of FG could be retained (1%, 40%) or even improved (1% methanol) using low or high concentration alcohol solutions, while decreased in medium concentration alcohol solutions. Compared with untreated FG, rheology results showed that, all alcohol solutions pretreated FG had lower apparent viscosity, while higher alcohol solutions pretreated ones decreased the gel and melt points and shorten the gelation time. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis showed that methanol pretreated FG had the higher α contents than those of ethanol pretreated. Circular dichroism spectra results indicated that β-sheet could be decreased after removing ethanol solutions, whereas the β-sheet increased after removing the methanol solutions. Moreover, low field nuclear magnetic resonance relaxation test showed that pretreated FG had lower transverse relaxation times of internal water (T21 and T22 ) compared to that of the untreated FG. Overall, FG still retains higher gel properties after removing the low or high alcohol concentrations.
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Affiliation(s)
- Shijie Cen
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Wenwen Yu
- Department of Food Science & Engineering, Jinan University, Guangzhou City, China
| | - Wenge Yang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Qiaoming Lou
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Tao Huang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
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23
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He L, Gao Y, Han L, Yu Q, Zang R. Enhanced gelling performance of oxhide gelatin prepared from cowhide scrap by high pressure-assisted extraction. J Food Sci 2021; 86:2525-2538. [PMID: 34056721 DOI: 10.1111/1750-3841.15769] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 03/30/2021] [Accepted: 04/10/2021] [Indexed: 02/04/2023]
Abstract
In this study, the feasibility of preparing oxhide gelatin from cowhide scrap by high pressure assisted-liquid extraction was verified. Different processing conditions, including high pressure time (15 to 25 min), pressure (250 to 350 MPa), and liquid-to-solid ratio (1:3 to 1:5), were optimized through response surface methodology. Under the optimum manufacturing conditions, when the high-pressure processing (HPP) time was 22 min, the pressure was 289 MPa, and the liquid-to-solid ratio was 1:4, the highest extraction yield (36%) and gel strength (224 g) were achieved. Based on DSC, XRD, FTIR, SEM, gelling and melting temperatures, HPP led to the structural modification of the gelatinized collagen, which enhanced the rearrangement of the gel structure during the gelation process and made it have better gelling properties. In addition, compared with the commercial sample, they do not differ significantly in the relaxation time and peak area of prepared oxhide gelatin. These findings provide new insights into the practicability of HPP during the preparation of oxhide gelatin, which can noticeably reduce the processing time and be applied to industrial production. PRACTICAL APPLICATION: Compared with traditional processing, a high pressure-assisted extraction process can noticeably reduce the processing time while producing cowhide gelation with similar physicochemical and functional properties. Meanwhile, high pressure processing (HPP) led to the structural destruction of the cowhide and gelatinized collagen, which enhanced the rearrangement of the gelatin structure during the gelation process and made it have better gelling properties. Importantly, high pressure-assisted extraction can facilitate the use of a low-cost raw material and improve the preparation efficiency of oxhide gelatin, which shows great potential in large-scale and efficient industrial production and the quality control of oxhide gelatin.
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Affiliation(s)
- Long He
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Yongfang Gao
- Laboratory of Agricultural & Food Biomechanics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi, China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Rongyu Zang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
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24
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Liu Q, Zhang M, Bhandari B, Yang C. Modification of pork‐skin jelly by enzymatic cross‐linking: melting resistance and quality improvement. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14859] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Qiong Liu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu214122China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu214122China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi Jiangsu214122China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences University of Queensland St Lucia QLD4072Australia
| | - Chaohui Yang
- Yechun Food Production and Distribution Co., Ltd. Yangzhou Jiangsu225000China
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25
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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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26
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Microstructural, rheological, gel-forming and interfacial properties of camel skin gelatin. FOOD STRUCTURE 2020. [DOI: 10.1016/j.foostr.2020.100156] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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27
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Moosavi‐Nasab M, Yazdani‐Dehnavi M, Mirzapour‐Kouhdasht A. The effects of enzymatically aided acid-swelling process on gelatin extracted from fish by-products. Food Sci Nutr 2020; 8:5017-5025. [PMID: 32994962 PMCID: PMC7500751 DOI: 10.1002/fsn3.1799] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 07/06/2020] [Accepted: 07/08/2020] [Indexed: 11/06/2022] Open
Abstract
The objective of this study was to investigate the effects of the enzymatic aided acid-swelling process on gelatin obtained from fish by-products. For this purpose, gelatin was extracted by an acidic swelling procedure in the presence of protease extracted from Rainbow trout pyloric caeca. The yield of gelatin extraction and the most important physicochemical characteristics of the fish gelatin samples were investigated and compared with those of commercial bovine gelatin (CBG). The yields of gelatin from Epinephelus coioides skin (ESG) either with or without crude protease from pyloric caeca (15 units/g alkaline treated) were 14.98% and 50.89%, respectively. The yields of gelatin from Cyprinus carpio scales (CSG) with crude protease from pyloric caeca (15 units/g) were 49.97%. The gel strength of the CSG (259.66 g) was significantly higher than that of CBG (228.30 g) and ESG (187.75 g). Similarly, the gelling and melting points, foaming capacity and stability, and the SDS-PAGE pattern of gelatins were compared. The electrophoretic pattern confirmed the results of gel strength which was due to the narrower alpha and beta bands in fish skin and commercial bovine gelatins than that of fish scales gelatin. The results of this research showed that the production of high-quality gelatin can be achieved by the enzymatically aided acid-swelling procedure from fish scales and skin.
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Affiliation(s)
- Marzieh Moosavi‐Nasab
- Department of Food Science and TechnologySchool of AgricultureShiraz UniversityShirazIran
- Seafood Processing Research GroupSchool of AgricultureShiraz UniversityShirazIran
| | | | - Armin Mirzapour‐Kouhdasht
- Department of Food Science and TechnologySchool of AgricultureShiraz UniversityShirazIran
- Seafood Processing Research GroupSchool of AgricultureShiraz UniversityShirazIran
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28
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Importance of gelatin, nanoparticles and their interactions in the formulation of biodegradable composite films: a review. Polym Bull (Berl) 2020. [DOI: 10.1007/s00289-020-03283-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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29
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Lavrador P, Gaspar VM, Mano JF. Mechanochemical Patternable ECM-Mimetic Hydrogels for Programmed Cell Orientation. Adv Healthc Mater 2020; 9:e1901860. [PMID: 32323469 DOI: 10.1002/adhm.201901860] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 03/16/2020] [Indexed: 01/10/2023]
Abstract
Native human tissues are supported by a viscoelastic extracellular matrix (ECM) that can adapt its intricate network to dynamic mechanical stimuli. To recapitulate the unique ECM biofunctionality, hydrogel design is shifting from typical covalent crosslinks toward covalently adaptable networks. To pursue such properties, herein hybrid polysaccharide-polypeptide networks are designed based on dynamic covalent assembly inspired by natural ECM crosslinking processes. This is achieved through the synthesis of an amine-reactive oxidized-laminarin biopolymer that can readily crosslink with gelatin (oxLAM-Gelatin) and simultaneously allow cell encapsulation. Interestingly, the rational design of oxLAM-Gelatin hydrogels with varying aldehyde-to-amine ratios enables a refined control over crosslinking kinetics, viscoelastic properties, and degradability profile. The mechanochemical features of these hydrogels post-crosslinking offer an alternative route for imprinting any intended nano- or microtopography in ECM-mimetic matrices bearing inherent cell-adhesive motifs. Different patterns are easily paved in oxLAM-Gelatin under physiological conditions and complex topographical configurations are retained along time. Human adipose-derived mesenchymal stem cells contacting mechanically sculpted oxLAM-Gelatin hydrogels sense the underlying surface nanotopography and align parallel to the anisotropic nanoridge/nanogroove intercalating array. These findings demonstrate that covalently adaptable features in ECM-mimetic networks can be leveraged to combine surface topography and cell-adhesive motifs as they appear in natural matrices.
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Affiliation(s)
- Pedro Lavrador
- Department of ChemistryCICECO – Aveiro Institute of MaterialsUniversity of AveiroCampus Universitário de Santiago Aveiro 3810‐193 Portugal
| | - Vítor M. Gaspar
- Department of ChemistryCICECO – Aveiro Institute of MaterialsUniversity of AveiroCampus Universitário de Santiago Aveiro 3810‐193 Portugal
| | - João F. Mano
- Department of ChemistryCICECO – Aveiro Institute of MaterialsUniversity of AveiroCampus Universitário de Santiago Aveiro 3810‐193 Portugal
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30
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Sha XM, Hu ZZ, Xu H, Zhang LZ, Tu ZC. Identification and analysis of characteristic tryptic peptides from porcine gelatin extracted with multi-stage batch processing. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105540] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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31
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Sha XM, Wang GY, Li X, Zhang LZ, Tu ZC. Identification and quantification of gelatin by a high-resolution mass spectrometry-based label-free method. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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32
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Huang T, Zhao H, Fang Y, Lu J, Yang W, Qiao Z, Lou Q, Xu D, Zhang J. Comparison of gelling properties and flow behaviors of microbial transglutaminase (
MTGase
) and pectin modified fish gelatin. J Texture Stud 2019; 50:400-409. [DOI: 10.1111/jtxs.12405] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 04/07/2019] [Accepted: 04/26/2019] [Indexed: 11/28/2022]
Affiliation(s)
- Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University Ningbo Zhejiang China
| | - Huizhu Zhao
- College of Food and Pharmaceutical Sciences, Ningbo University Ningbo Zhejiang China
| | - Yaoyan Fang
- College of Food and Pharmaceutical Sciences, Ningbo University Ningbo Zhejiang China
| | - Jinpei Lu
- College of Food and Pharmaceutical Sciences, Ningbo University Ningbo Zhejiang China
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Ningbo University Ningbo Zhejiang China
| | - Zhaohui Qiao
- College of Food and Pharmaceutical Sciences, Ningbo University Ningbo Zhejiang China
| | - Qiaoming Lou
- College of Food and Pharmaceutical Sciences, Ningbo University Ningbo Zhejiang China
| | - Dalun Xu
- College of Food and Pharmaceutical Sciences, Ningbo University Ningbo Zhejiang China
| | - Jinjie Zhang
- College of Food and Pharmaceutical Sciences, Ningbo University Ningbo Zhejiang China
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