Analysis of Advanced Glycation End products in ribose-, glucose- and lactose-crosslinked gelatin to correlate the physical changes induced by Maillard reaction in films

Incorporation of Lactococcus lactis and Chia Mucilage for Improving the Physical and Biological Properties of Gelatin-Based Coating: Application for Strawberry Preservation

In this work, a gelatin/chia mucilage (GN/CM) composite coating material doped with Lactococcus lactis (LS) was developed for strawberry preservation applications. The results of the scanning electron microscope and Fourier transform infrared spectroscopy stated that the enhanced molecular interaction between the CM and GN matrix strengthened the density and compactness of the GN film. Antifungal results indicated that the addition of LS significantly (p < 0.05) improved the ability of the GN coating to inhibit the growth of Botrytis cinerea (inhibition percentage = 62.0 ± 4.6%). Adding CM significantly (p < 0.05) decreased the water vapour permeability and oxygen permeability of the GN coating by 32.7 ± 4.0% and 15.76 ± 1.89%, respectively. In addition, the incorporated CM also significantly (p < 0.05) improved the LS viability and elongation at break of the film by 13.11 ± 2.05% and 42.58 ± 1.21%, respectively. The GN/CM/LS composite coating material also exhibited an excellent washability. The results of this study indicated that the developed GN/CM/LS coating could be used as a novel active material for strawberry preservation.

A High-Performance Food Package Material Prepared by the Synergistic Crosslinking of Gelatin with Polyphenol-Titanium Complexes

This study aims to enhance gelatin film performance in the food industry by incorporating polyphenol-titanium complexes (PTCs) as crosslinkers. PTCs introduce multiple linkages with gelatin, including coordination and hydrogen bonds, resulting in synergistic crosslinking effects. This leads to an increased hydrodynamic volume, particle size, and thermal stability of the gelatin films. Compared to films crosslinked solely by polyphenols or titanium, PTC-crosslinked gelatin films exhibit significant improvements. They show enhanced mechanical properties with a tensile strength that is 1.7 to 2.6 times higher than neat gelatin films. Moreover, these films effectively shield UV light (from 82% to 99%), providing better protection for light-sensitive food ingredients and preserving lutein content (from 74.2% to 78.1%) under light exposure. The incorporation of PTCs also improves film hydrophobicity, as indicated by water contact angles ranging from 115.3° to 131.9° and a water solubility ranging from 31.5% to 33.6%. Additionally, PTC-enhanced films demonstrate a superior antioxidant ability, with a prolonged polyphenol release (up to 18 days in immersed water) and a higher free radical scavenging ability (from 22% to 25.2%). Overall, the improved characteristics of gelatin films enabled by PTCs enhance their performance, making them suitable for various food packaging applications.

The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs

This study aimed to determine the effects of fat type (sheep tail fat (STF) and beef fat (BF)), fat levels (10, 20, or 30%), and cooking time (0, 2, 4, and 6 min, dry heat cooking at 180 °C) on the carboxymethyl lysine (CML) content in meatballs. pH, thiobarbituric acid reactive substance (TBARS), and volatile compound analyses were also performed on the samples. The use of STF and the fat level had no significant effect on the pH value. The highest TBARS value was observed with the combination of a 30% fat level and STF. CML was not affected by the fat level. The highest CML content was determined in meatballs with STF at a cooking time of 6 min. In the samples cooked for 2 min, no significant difference was observed between STF and BF in terms of the CML content. STF generally increased the abundance of aldehydes. Aldehydes were also affected by the fat level and cooking time. A PCA provided a good distinction between groups containing STF and BF regardless of the fat level or cooking time. Pentanal, octanal, 2,4-decadienal, hexanal, and heptanal were positively correlated with CML.

Preparation and Characterization of Crosslinked Electrospun Gelatin Fabrics via Maillard Reactions

In this study, nonwoven gelatin (Gel) fabrics crosslinked using N-acetyl-D-glucosamine (GlcNAc) were characterized and compared with those crosslinked using methylglyoxal (MG) and by thermal dehydration. We prepared Gel with 25% concentration along with Gel/GlcNAc and Gel/MG with a GlcNAc-to-Gel ratio of 5% and MG-to-Gel ratio of 0.6%. A high voltage of 23 kV, solution temperature of 45 °C, and distance of 10 cm between the tip and the collector were applied during electrospinning. The electrospun Gel fabrics were crosslinked by heat treatment at 140 and 150 °C for 1 d. The electrospun Gel/GlcNAc fabrics were treated at 100 and 150 °C for 2 d, while the Gel/MG fabrics were heat-treated for 1 d. The Gel/MG fabrics exhibited higher tensile strength and lower elongation than the Gel/GlcNAc fabrics. Overall, Gel/MG crosslinked at 150 °C for 1 d showed a significant enhancement in tensile strength, high hydrolytic degradation, and excellent biocompatibility, with cell viability percentages of 105 and 130% at 1 and 3 d, respectively. Therefore, MG is a promising Gel crosslinker.

Characteristics and antioxidant properties of Harpadon nehereus protein hydrolysate-xylose conjugates obtained from the Maillard reaction by ultrasound-assisted wet heating in a natural deep eutectic solvents system

BACKGROUND

Harpadon nehereus is a high-protein marine fish. A valuable way to add value to H. nehereus is to convert it into protein hydrolysate. The Maillard reaction is an effective way to improve the functional properties of peptides and proteins, which are affected by many factors such as reactant concentration, water activity, pH, temperature, and heating time. However, the traditional Maillard reaction method is inefficient. The purpose of this study was therefore to explore the effect of the ultrasound-assisted wet heating method on the Maillard reaction of H. nehereus protein hydrolysate (HNPH) in a new-type green solvent - a natural hypereutectic solvent (NADES).

RESULTS

Harpadon nehereus protein hydrolysate-xylose (Xy) conjugates were prepared via a Maillard reaction in a NADES system using an ultrasound-assisted wet heating method. The effects of different treatment conditions on the Maillard reaction were studied. The optimized glycation degree (DG) of HNPH-Xy conjugates was obtained with a water content of 10%, a reaction temperature of 80 °C, a reaction time of 35 min, and an ultrasonic power level of 300 W. Compared with HNPH, the structure of HNPH-Xy conjugates were significantly changed. Moreover, the functional properties and antioxidant activity of HNPH-Xy were all superior to the HNPH.

CONCLUSIONS

An ultrasound-assisted wet-heating Maillard reaction between HNPH and Xy in the NADES system could be a promising way to improve the functional properties of HNPH. © 2023 Society of Chemical Industry.

Non-Toxic Crosslinking of Electrospun Gelatin Nanofibers for Tissue Engineering and Biomedicine-A Review

Electrospinning can be used to prepare nanofiber mats from diverse polymers, polymer blends, or polymers doped with other materials. Amongst this broad range of usable materials, biopolymers play an important role in biotechnological, biomedical, and other applications. However, several of them are water-soluble, necessitating a crosslinking step after electrospinning. While crosslinking with glutaraldehyde or other toxic chemicals is regularly reported in the literature, here, we concentrate on methods applying non-toxic or low-toxic chemicals, and enzymatic as well as physical methods. Making gelatin nanofibers non-water soluble by electrospinning them from a blend with non-water soluble polymers is another method described here. These possibilities are described together with the resulting physical properties, such as swelling behavior, mechanical strength, nanofiber morphology, or cell growth and proliferation on the crosslinked nanofiber mats. For most of these non-toxic crosslinking methods, the degree of crosslinking was found to be lower than for crosslinking with glutaraldehyde and other common toxic chemicals.