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Xu J, Zhang J, Wu P, Wang F, Tu Z, Wang H, Guo D. Effects of Maillard reaction of different monosaccharide-modified on some functional properties of fish gelatin. Food Res Int 2024; 182:114176. [PMID: 38519189 DOI: 10.1016/j.foodres.2024.114176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 02/26/2024] [Accepted: 02/28/2024] [Indexed: 03/24/2024]
Abstract
In this work, the effects of Maillard reaction of different monosaccharide-modified fish gelatin were studied. The changes of gel properties, rheology and structure of fish gelatin before and after modification were compared and analyzed, and oil-in-woter emulsions were prepared. The results showed that the five-carbon monosaccharide had stronger modification ability than the six-carbon monosaccharide, which was mainly due to the different steric hindrance of the amino acids in the nuclear layer and the outer layer to the glycosylation reaction. With the progress of the Maillard reaction, the color of fish gelatin gradually became darker. The attachment of sugar chains inhibited the gelation process of fish gelatin, decreased the gelation rate, changed the secondary structure, increased the content of β-turn or α-helix, increased the degree of fluorescence quenching, and enhanced the emulsifying properties and emulsion stability. This study provides useful information for the preparation of different types of monosaccharide-modified proteins and emulsions.
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Affiliation(s)
- Jinghong Xu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jing Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Peihan Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Feifei Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Hui Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
| | - Debin Guo
- Jiangxi Huangshanghuang Group Food Co., Ltd, Nanchang, Jiangxi 330001, China
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2
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Varela MS, Palacio MA, Navarro AS, Yamul DK. Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition. J Texture Stud 2023; 54:646-658. [PMID: 37218085 DOI: 10.1111/jtxs.12774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 04/13/2023] [Accepted: 04/24/2023] [Indexed: 05/24/2023]
Abstract
Gels combined with honey might generate new possibilities of textures in food development. This work explores the structural and functional properties of gelatin (5 g/100 g), pectin (1 g/100 g), and carrageenan (1 g/100 g) gels with different content of honey (0-50 g/100 g). Honey decreased the transparency of gels and made them more yellow-greenish; all of them were firm and uniform, especially at the highest honey content. The water holding capacity increased (63.30-97.90 g/100 g) and moisture content, water activity (0.987-0.884) and syneresis (36.03-1.30 g/100 g) decreased with the addition of honey. This ingredient modified mainly the textural parameters of gelatin (Hardness: 0.82-1.35 N) and carrageenan gels (Hardness: 2.46-2.81 N), whereas only the adhesiveness and the liquid like-behavior were increased in the pectin gels. Honey increased the solid behavior of gelatin gels (G': 54.64-173.37 Pa) but did not modify the rheological parameters of the carrageenan ones. Honey also had a smoothing effect on the microstructure of gels as observed in the scanning electron microscopy micrographs. This effect was also confirmed by the results of the gray level co-occurrence matrix and fractal model's analysis (fractal dimension: 1.797-1.527; lacunarity: 1.687-0.322). The principal component and cluster analysis classified samples by the hydrocolloid used, except the gelatin gel with the highest content of honey, which was differentiated as a separate group. Honey modified the texture, rheology, and microstructure of gels indicating that it is possible to generate new products to be used in other food matrices as texturizers.
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Affiliation(s)
- María S Varela
- Cátedra de Apicultura y Calidad y Tecnología de Miel. Unidad Integrada Balcarce, Facultad de Ciencias Agrarias, UNMdP - Estación Experimental Agropecuaria. INTA, Balcarce, Argentina
| | - María A Palacio
- Cátedra de Apicultura y Calidad y Tecnología de Miel. Unidad Integrada Balcarce, Facultad de Ciencias Agrarias, UNMdP - Estación Experimental Agropecuaria. INTA, Balcarce, Argentina
| | - Alba S Navarro
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP - CCT La Plata - CONICET, La Plata, Argentina
- Departamento de Ingeniería de la Producción, Facultad de Ingeniería, Universidad Nacional de La Plata (UNLP), Buenos Aires, Argentina
| | - Diego K Yamul
- Facultad de Ciencias Veterinarias, PROANVET, Universidad Nacional del Centro de la Provincia de Buenos Aires, Buenos Aires, Argentina
- CONICET, Buenos Aires, Argentina
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Li X, Liu X, Lai K, Fan Y, Liu Y, Wang Y, Huang Y. Effects of acetic, malic, and citric acids on the large deformation behaviors of fish gelatin gels. J Texture Stud 2023; 54:755-762. [PMID: 37165551 DOI: 10.1111/jtxs.12767] [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: 10/09/2022] [Revised: 03/24/2023] [Accepted: 04/21/2023] [Indexed: 05/12/2023]
Abstract
This research was aimed to quantify the effects of acetic acid, malic acid, and citric acid (0, 0.5, 1.0, and 2.0 g/100 g H2 O) on the stress-strain responses of fish gelatin (FG) gels (2, 4, and 6.67 g/100 g H2 O) under uniaxial compression up to 68% of deformation. The first-order Ogden model fitted quite well for the compression responses of FG gels (R2 = 0.9909-0.9997). Protons from the acids played a key role on weakening the FG gel structures (gel rigidity, μ, decreased 11%-27%), as the μ values and pH values of FG gels were linearly correlated (R2 = 0.8240-0.9748), regardless of the acid type. The addition of an acid also resulted in a significant increase (p < .002) in the strain hardening capacity (α) of gels with 2 g FG/100 g H2 O. Both μ and α values of FG gels with higher gelatin concentrations were less affected by an acid partly due to their stronger buffering effects. The μ and α values of FG gels as affected by acids could not be fully explained based upon the pH changes, implying that the effects of acetate, malate, and citrate ions on the gel structure could not be ignored.
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Affiliation(s)
- Xiangjun Li
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Xiang Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Keqiang Lai
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yuxia Fan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Department of Food Science and Technology, School of Agricultural and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Yongle Liu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Yifen Wang
- Department of Biosystems Engineering, Auburn University, Auburn, Alabama, USA
| | - Yiqun Huang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
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Effects of Acidulants on the Rheological Properties of Gelatin Extracted from the Skin of Tilapia ( Oreochromis mossambicus). Foods 2022; 11:foods11182812. [PMID: 36140939 PMCID: PMC9497695 DOI: 10.3390/foods11182812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 09/06/2022] [Accepted: 09/07/2022] [Indexed: 11/22/2022] Open
Abstract
This study aimed to evaluate the effects of lactic acid (LA), citric acid (CA), and malic acid (MA) varying in concentration (0.5−2.0% w/w) on the rheological properties of fish gelatin (1.5−6.67% w/w) obtained from the skin of tilapia (Oreochromis mossambicus). The addition of LA, CA, or MA in gelatin dispersions significantly (p < 0.05) weakened their gel strengths, leading to a 14.3−62.2 reduction in gel strength. The gel strength, elastic (G′), and viscous (G″) moduli, as well as the gelling (TG) and melting (TM) temperatures of gelatin dispersions decreased with an increased level of acid added, implying the weakening effects of these acids on junction zones of the gelatin network in aqueous media. The addition of LA had less effect on these rheological properties of gelatin dispersions as compared to that of MA and CA, which were consistent with their effects on the pH of gelatin dispersions. Moreover, the reductions of TG and TM for gelatin dispersions with a higher gelatin concentration (e.g., 6.67% gelatin with 0.5% LA, TG dropped 0.4 °C) due to the addition of LA, CA, or MA were less pronounced compared to those with a lower gelatin content (e.g., 2% gelatin with 0.5% LA, TG dropped 7.1 °C), likely attributing to the stronger buffering effect of the high gelatin dispersion and less percentage reduction in the junction zones in the dispersion due to the addition of an acid. Incorporation of the effects of acids on the linear relationships (R2 = 0.9959−0.9999) between the square of gelatin concentrations and G′ or G″ could make it possible to develop a model to predict G′, G″, phase transition temperatures of gelatin dispersions containing different amounts of gelatin and acid (within the tested range) in the future.
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Zhang L, Liu Z, Tang J, Wang R, Liu W, Liu H, Zhao Q, Niu L, Zhang C. Gellan gum improves the gel properties and thermal stability of tilapia (
Oreochromis spp
) skin gelatin sterilized by 121°C. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17131] [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)
- Lili Zhang
- School of Food Engineering Ludong University Yantai PR China
| | - Zhi Liu
- School of Food Engineering Ludong University Yantai PR China
| | - Jiali Tang
- School of Food Engineering Ludong University Yantai PR China
| | - Ruoyu Wang
- School of Food Engineering Ludong University Yantai PR China
| | - Wenxuan Liu
- School of Food Engineering Ludong University Yantai PR China
| | - Haimei Liu
- School of Food Engineering Ludong University Yantai PR China
| | - Qin Zhao
- School of Food Engineering Ludong University Yantai PR China
| | - Lihong Niu
- School of Food Engineering Ludong University Yantai PR China
| | - Caili Zhang
- School of Food Engineering Ludong University Yantai PR China
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Effects of Cryoconcentrated Blueberry Juice as Functional Ingredient for Preparation of Commercial Confectionary Hydrogels. Gels 2022; 8:gels8040217. [PMID: 35448116 PMCID: PMC9028766 DOI: 10.3390/gels8040217] [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: 03/12/2022] [Revised: 03/22/2022] [Accepted: 03/30/2022] [Indexed: 12/13/2022] Open
Abstract
Hydrogels can absorb and/or retain components in the interstitial spaces due to the 3D cross-linked polymer network, and thus, these matrices can be used in different engineering applications. This study focuses on the physicochemical and textural properties, as well as bioactive compounds and their antioxidant activity stability of commercial hydrogels fortified with cryoconcentrated blueberry juice (CBJ) stored for 35 days. CBJ was added to commercial hydrogels (gelatin gel (GG), aerated gelatin gel (AGG), gummy (GM), and aerated gummy (AGM)). The samples showed a total polyphenol, anthocyanin, and flavonoid content ranging from 230 to 250 mg GAE/100 g, 3.5 to 3.9 mg C3G/100 g, and 120 to 136 mg CEQ/100 g, respectively, and GG and GM showed the lowest bioactive component degradation rate, while AGM presented the highest degradation. GG and GM samples could be stored for up to 21 days without significant changes, while the results indicated ≈15 days for the AGG and AGM samples. Thereby, CBJ offers enormous possibilities to be used as a functional ingredient due to the high nutritional values, and it allows enriching different hydrogel samples, and in turn, the structures of hydrogels protected components during in vitro digestion, enhancing the bioaccessibility after the digestion process.
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Venezia V, Avallone PR, Vitiello G, Silvestri B, Grizzuti N, Pasquino R, Luciani G. Adding Humic Acids to Gelatin Hydrogels: A Way to Tune Gelation. Biomacromolecules 2021; 23:443-453. [PMID: 34936338 PMCID: PMC8753605 DOI: 10.1021/acs.biomac.1c01398] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Exploring the chance to convert biowaste into a valuable resource, this study tests the potential role of humic acids (HA), a class of multifunctional compounds obtained by oxidative decomposition of biomass, as physical agents to improve gelatin's mechanical and thermal properties. To this purpose, gelatin-HA aqueous samples were prepared at increasing HA content. HA/gelatin concentrations changed in the range 2.67-26.67 (wt/wt)%. Multiple techniques were employed to assess the influence of HA content on the gel properties and to unveil the underlying mechanisms. HAs increased gel strength up to a concentration of 13.33 (wt/wt)% and led to a weaker gel at higher concentrations. FT-IR and DSC results proved that HAs can establish noncovalent interactions through H-bonding with gelatin. Coagulation phenomena occur because of HA-gelatin interactions, and at concentrations greater than 13.33 (wt/wt)%, HAs established preferential bonds with water molecules, preventing them from coordinating with gelatin chains. These features were accompanied by a change in the secondary structure of gelatin, which lost the triple helix structure and exhibited an increase in the random coil conformation. Besides, higher HA weight content caused swelling phenomena due to HA water absorption, contributing to a weaker gel. The current findings may be useful to enable a better control of gelatin structures modified with composted biowaste, extending their exploitation for a large set of technological applications.
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Affiliation(s)
- Virginia Venezia
- DICMaPI, Università degli Studi di Napoli Federico II, P.le Tecchio 80, 80125 Napoli, Italy
| | - Pietro Renato Avallone
- DICMaPI, Università degli Studi di Napoli Federico II, P.le Tecchio 80, 80125 Napoli, Italy
| | - Giuseppe Vitiello
- DICMaPI, Università degli Studi di Napoli Federico II, P.le Tecchio 80, 80125 Napoli, Italy
| | - Brigida Silvestri
- DICMaPI, Università degli Studi di Napoli Federico II, P.le Tecchio 80, 80125 Napoli, Italy
| | - Nino Grizzuti
- DICMaPI, Università degli Studi di Napoli Federico II, P.le Tecchio 80, 80125 Napoli, Italy
| | - Rossana Pasquino
- DICMaPI, Università degli Studi di Napoli Federico II, P.le Tecchio 80, 80125 Napoli, Italy
| | - Giuseppina Luciani
- DICMaPI, Università degli Studi di Napoli Federico II, P.le Tecchio 80, 80125 Napoli, Italy
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Chen K, Huang Y, Li X, Wu Y, Liu Y, Wang F. Textural properties of firm tofu as affected by calcium coagulants. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01031-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Li Y, Tang C, He Q. Effect of orange (Citrus sinensis L.) peel essential oil on characteristics of blend films based on chitosan and fish skin gelatin. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100927] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Affiliation(s)
- Zhi Yang
- School of Food and Advanced Technology, Massey University, Auckland, New Zealand
| | - Sahraoui Chaieb
- Lawrence Berkeley National Laboratory, Berkeley, California, USA
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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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12
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Kurt A, Bursa K, Toker OS. Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios. FOOD SCI TECHNOL INT 2021; 28:118-127. [PMID: 33565331 DOI: 10.1177/1082013221993566] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Nowadays, attention has been dedicated towards the development of foodstuffs whose constituents are from natural sources. In this study, grape, mulberry, and carob molasses containing natural sugars were evaluated in order to replace the use of sugar syrup and artificial additives in the production of gummy candy which was prepared by varied gelatin ratios. The molasses which have similar °Brix values (78-79) presented different types and amounts of sugar components. High invert sugar with low sucrose was observed in grape and mulberry but high sucrose with low fructose and glucose appeared in carob molasses. Unlike grape and mulberry, carob based jellies had a whitish appearance possibly as a result of the crystallization due to its high sucrose/invert sugar ratio. For all parameters of TPA, carob candy with 5 g/100 g gelatin and grape candy with 10 g/100g gelatin had the lowest and highest values, respectively. Gelatin concentration dependency trend of hardness, gumminess, chewiness and resilience was determined as grape > mulberry > carob. No significant effect (p > 0.05) on gelling temperatures (21-29 °C) but significant effect (p < 0.05) on melting points (33-39 °C) of molasses types were observed for candies. The properties of grape based candy having higher thermal stability and lower temperature sensitivity were attributed to its higher total sugar contents than other samples. The sensorial acceptability score for molasses gummy candies obtained more than 3.0 on a 5-point hedonic scale. These results illustrate the potential for the use of molasses in a healthier confectionery product development instead of commonly used sugars.
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Affiliation(s)
- Abdullah Kurt
- Department of Food Engineering, Aksehir Faculty of Engineering and Architecture, Selcuk University, Konya, Turkey
| | - Kubra Bursa
- Department of Food Engineering, Faculty Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
| | - Omer Said Toker
- Department of Food Engineering, Faculty Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
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Derkach SR, Voron’ko NG, Kuchina YA, Kolotova DS. Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies. Polymers (Basel) 2020; 12:E3051. [PMID: 33352683 PMCID: PMC7766531 DOI: 10.3390/polym12123051] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 12/14/2020] [Accepted: 12/17/2020] [Indexed: 12/28/2022] Open
Abstract
This review considers the main properties of fish gelatin that determine its use in food technologies. A comparative analysis of the amino acid composition of gelatin from cold-water and warm-water fish species, in comparison with gelatin from mammals, which is traditionally used in the food industry, is presented. Fish gelatin is characterized by a reduced content of proline and hydroxyproline which are responsible for the formation of collagen-like triple helices. For this reason, fish gelatin gels are less durable and have lower gelation and melting temperatures than mammalian gelatin. These properties impose significant restrictions on the use of fish gelatin in the technology of gelled food as an alternative to porcine and bovine gelatin. This problem can be solved by modifying the functional characteristics of fish gelatin by adding natural ionic polysaccharides, which, under certain conditions, are capable of forming polyelectrolyte complexes with gelatin, creating additional nodes in the spatial network of the gel.
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Affiliation(s)
| | - Nikolay G. Voron’ko
- Department of Chemistry, Murmansk State Technical University, 183010 Murmansk, Russia; (S.R.D.); (Y.A.K.); (D.S.K.)
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