Improvement on properties of collagen casing films by aging treatment after oil coating

Development of a novel cryostructured composite coating of xanthan-bovine collagen-oregano essential oil spraying applied for the preservation of commercial biscuits marketed in Mexico

Cryostructured gels, better known as cryogels, are a very important emerging class of biomaterials that have diverse applications in food preservation. This work shows a novel alternative to prepare a cryostructured composite coating made from a blend of xanthan, bovine collagen, and oregano essential oil. The composite coating was suitably applied onto the surface of preservative-free biscuits which were stored for 15 days at 25 ± 2°C and 52% ± 1% relative humidity. The evaluation focused mainly on the changes in the physicochemical, textural, and microbiological characteristics of the biscuits. It was found that the coated samples significantly (p < 0.05) decreased moisture absorption, water activity, and fungal growth. However, the composite coating minimally impacted the quality of biscuits in terms of color, texture profile, and surface microstructure. Overall, the cryostructured composite coating constitutes an advance in technological strategies aimed at the preservation of baked products. This will allow, in the future, the development of novel coatings on bakery products to generate new trends in the conservation of their properties and extension of shelf life. This could be achieved through the implementation of new technologies in the food industry, with the aim of making them more environmentally friendly and contributing to the generation of less plastic waste. PRACTICAL APPLICATION: The study and application of cryogels, as innovative systems in the food industry, allow to expand and diversify the materials that can function as coatings to maintain some quality characteristics, in this case in bakery products, so it is important to analyze their effects and consider them to improve conservation processes.

Heterologous expression, fermentation strategies and molecular modification of collagen for versatile applications

Collagen is a kind of high macromolecular protein with unique tissue distribution and distinctive functions in the body. At present, most collagen products are extracted from the tissues and organs of mammals or marine fish. However, this method exhibits several disadvantages, including low efficiency and serious waste generation, which makes it difficult to meet the current market demand. With the rapid development of synthetic biology and the deepening of high-density fermentation technology, the collagen preparation by biosynthesis strategy emerges as the times require. Co-expression with the proline hydroxylase gene can solve the problem of non-hydroxylated collagen, but the yield may be affected. Therefore, improving the expression through molecular modification and dynamic regulation of synthesis is an entry point for future research. Due to the defects in certain properties of the natural collagen, modification of properties would be benefit for meeting the requirements of practical application. In this paper, in-depth investigations on recombinant expression, fermentation, and modification studies of collagen are conducted. Also, it summarizes the research progress of collagen in food, medicine, and beauty industry in recent years. Furthermore, the future development trend and application prospect of collagen are discussed, which would provide guidance for its preparation and application.

Animal by-products collagen and derived peptide, as important components of innovative sustainable food systems-a comprehensive review

In 2020, the world's food crisis and health industry ushered into a real outbreak. On one side, there were natural disasters such as the novel coronavirus (2019-nCoV), desert locusts, floods, and droughts exacerbating the world food crisis, while on the other side, the social development and changes in lifestyles prompted the health industry to gradually shift from a traditional medical model to a new pattern of prevention, treatment, and nourishment. Therefore, this article reviews animal by-products collagen and derived peptide, as important components of innovative sustainable food systems. The review also considered the preparation, identification, and characterization of animal by-product collagen and collagen peptides as well as their impacts on the food system (including food processing, packaging, preservation, and functional foods). Finally, the application and research progress of animal by-product collagen and peptide in the food system along with the future development trend were discussed. This knowledge would be of great significance for a comprehensive understanding of animal by-product collagen and collagen peptides and would encourage the use of collagen in food processing, preservation, and functional foods.