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Yuan L, Liu C, Li B, Wang S, Zhang H, Sun J, Mao X. A green extraction method for agar with improved thermal stability and water holding capacity. Int J Biol Macromol 2024; 278:134663. [PMID: 39134202 DOI: 10.1016/j.ijbiomac.2024.134663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 06/23/2024] [Accepted: 08/09/2024] [Indexed: 08/24/2024]
Abstract
The conventional agar extraction method has drawbacks such as high energy consumption, low yield, poor quality, and possible residual harmful factors, which greatly limit its application in high-end fields such as biomedicine and high-end materials. This work explored a new freezing-thawing-high-temperature coupling technique for agar extraction. It increased the yield and the strength of agar by 10.6 % and 13.7 %, respectively, as compared to direct high-temperature extraction of agar (HA). The greater molecular weight and lower sulfate content of agar obtained from freeze-thaw cycles combined with high temperature extraction (FA) may be attributed to the desulfurization effect caused by freeze-thaw cycles and the preservation of the molecular chain structure. The reduction in sulfate content decreases the steric hindrance resistance of the polysaccharide chains, enhances their interactions, and promotes the regularity and density of the agar structure, while also improving its water retention and thermal stability. In conclusion, this research can offer a theoretical basis and guidance for the eco-friendly extraction of agar with improved agar characteristics and expended its applications.
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Affiliation(s)
- Long Yuan
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, PR China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China
| | - Chunhui Liu
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, PR China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China
| | - Bolun Li
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, PR China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China
| | - Sai Wang
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, PR China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China
| | - Haiyang Zhang
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, PR China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China
| | - Jianan Sun
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, PR China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China.
| | - Xiangzhao Mao
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, PR China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, PR China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China.
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Cansu Ü. Utilization of Infrared Drying as Alternative to Spray- and Freeze-Drying for Low Energy Consumption in the Production of Powdered Gelatin. Gels 2024; 10:522. [PMID: 39195051 DOI: 10.3390/gels10080522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2024] [Revised: 07/30/2024] [Accepted: 08/06/2024] [Indexed: 08/29/2024] Open
Abstract
This study evaluated possible utilization of infrared drying (ID) as an alternative to spray- (SD) and freeze-drying (FD) for fish skin-derived gelatins. Physical, functional, thermal, and spectroscopic analyses were conducted for characterization of the resulting gelatin powders. Energy consumption for the applied drying methods were 3.41, 8.46 and 25.33 kWh/kg for ID, SD and FD respectively, indicating that ID had the lowest energy consumption among the studied methods. Gel strength, on the other hand, was lower (398.4 g) in infrared-dried gelatin (ID-FG) compared to that (454.9 g) of freeze-dried gelatin (FD-FG) and that (472.7 g) of spray-dried gelatin (SD-FG). TGA curves indicated that ID-FG showed more resilience to thermal degradation. SDS-PAGE and UV-Vis spectra indicated that slight degradation was observed in the β-configuration of ID-FG. ID-FG and SD-FG gelatins had the highest water holding capacity (WHC), protein solubility and transparency values compared to that of FD-FG. Morphological structures of the samples were quite different as shown by SEM visuals. Ultimately, the findings showed that infrared drying may be a promising alternative for gelatin processing, maintaining product quality and supporting sustainable practices in food and other industries.
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Affiliation(s)
- Ümran Cansu
- Organized Industrial Zone Vocational School, Harran University, 63200 Şanlıurfa, Turkey
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Zhan Z, Feng Y, Zhao J, Qiao M, Jin Q. Valorization of Seafood Waste for Food Packaging Development. Foods 2024; 13:2122. [PMID: 38998628 PMCID: PMC11241680 DOI: 10.3390/foods13132122] [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: 05/23/2024] [Revised: 06/28/2024] [Accepted: 06/30/2024] [Indexed: 07/14/2024] Open
Abstract
Packaging plays a crucial role in protecting food by providing excellent mechanical properties as well as effectively blocking water vapor, oxygen, oil, and other contaminants. The low degradation of widely used petroleum-based plastics leads to environmental pollution and poses health risks. This has drawn interest in renewable biopolymers as sustainable alternatives. The seafood industry generates significant waste that is rich in bioactive substances like chitin, chitosan, gelatins, and alginate, which can replace synthetic polymers in food packaging. Although biopolymers offer biodegradability, biocompatibility, and non-toxicity, their films often lack mechanical and barrier properties compared with synthetic polymer films. This comprehensive review discusses the chemical structure, characteristics, and extraction methods of biopolymers derived from seafood waste and their usage in the packaging area as reinforcement or base materials to guide researchers toward successful plastics replacement and commercialization. Our review highlights recent advancements in improving the thermal durability, mechanical strength, and barrier properties of seafood waste-derived packaging, explores the mechanisms behind these improvements, and briefly mentions the antimicrobial activities and mechanisms gained from these biopolymers. In addition, the remaining challenges and future directions for using seafood waste-derived biopolymers for packaging are discussed. This review aims to guide ongoing efforts to develop seafood waste-derived biopolymer films that can ultimately replace traditional plastic packaging.
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Affiliation(s)
- Zhijing Zhan
- School of Food and Agriculture, University of Maine, Orono, ME 04469, USA
| | - Yiming Feng
- Virginia Seafood AREC, Virginia Polytechnic Institute and State University, Hampton, VA 23662, USA
- Department of Biological Systems Engineering, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Jikai Zhao
- School of Earth, Environmental, and Marine Sciences, The University of Texas Rio Grande Valley, Edinburg, TX 78542, USA
| | - Mingyu Qiao
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA
- Center for Clean Energy Engineering (C2E2), University of Connecticut, Storrs, CT 05269, USA
- Institute of Materials Science (IMS), University of Connecticut, Storrs, CT 06269, USA
| | - Qing Jin
- School of Food and Agriculture, University of Maine, Orono, ME 04469, USA
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He L, Cao Y, Wang X, Wang Y, Han L, Yu Q, Zhang L. Synergistic modification of collagen structure using ionic liquid and ultrasound to promote the production of DPP-IV inhibitory peptides. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4603-4613. [PMID: 36860123 DOI: 10.1002/jsfa.12536] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 02/25/2023] [Accepted: 03/01/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND Dual modification of collagen was performed using ionic liquid (IL) and ultrasound (US) to modulate the activity of collagen hydrolyzed peptides and reveal the production mechanism of cowhide-derived dipeptidyl peptidase (DPP-IV) inhibitory peptides. RESULTS The results revealed that dual modification (IL + US) significantly improved the hydrolytic degree of collagen (P < 0.05). Meanwhile, IL and US tended to promote the break of hydrogen bonds, but inhibit the crosslinking between collagens. The double modification reduced the thermal stability and accelerated the exposure of tyrosine and phenylalanine of collagen, and improved the proportion of small molecular (< 1 kDa) peptides in collagen hydrolysates. Interestingly, the hydrophobic amino acid residues and DPP-IV inhibitory activity of collagen peptides with small molecular weight (< 1 kDa) was increased further under the combination of IL and US. CONCLUSION Enhanced hypoglycemic activity of collagen peptides can be attained through the dual modification of IL and US. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Long He
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Yingying Cao
- College of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, China
| | - Xinyue Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Yanru Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 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
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
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Cansu Ü. Comparative evaluation of different separation and concentration procedures on some quality and functional properties of fish gelatin. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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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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Effect of freezing temperature on molecular structure and functional properties of gelatin extracted by microwave-freezing-thawing coupling method. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111894] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Xu W, Zheng S, Sun H, Ning Y, Jia Y, Luo D, Li Y, Shah BR. Rheological behavior and microstructure of Pickering emulsions based on different concentrations of gliadin/sodium caseinate nanoparticles. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03827-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Feng X, Dai H, Ma L, Fu Y, Yu Y, Zhou H, Guo T, Zhu H, Wang H, Zhang Y. Properties of Pickering emulsion stabilized by food-grade gelatin nanoparticles: influence of the nanoparticles concentration. Colloids Surf B Biointerfaces 2020; 196:111294. [DOI: 10.1016/j.colsurfb.2020.111294] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 07/27/2020] [Accepted: 07/27/2020] [Indexed: 01/25/2023]
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Investigation of Heating and Freezing Pretreatments on Mechanical, Chemical and Spectral Properties of Bulk Sunflower Seeds and Oil. Processes (Basel) 2020. [DOI: 10.3390/pr8040411] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The present study examined the effects of heating and freezing pretreatments on the mechanical, chemical, and spectral characteristics of sunflower seeds and oil under a linear compression process involving a universal compression-testing machine and a pressing vessel of diameter 60 mm with a plunger. The heating temperatures ranged from 40 to 80 °C and freezing temperatures from −2 to −36 °C at constant heating time of 30 min. The pretreated samples of initial height of 80 mm (22.6 × 10−5 m3) were compressed under a preset load of 100 kN and a speed of 5 mm/min. The results showed that oil expression efficiency significantly increased (p < 0.05) with increased heating temperatures but decreased with freezing temperatures. The lowest energy per volume oil of 22.55 ± 0.919 kJ/L was recorded at 80 °C compared to 26.40 ± 0.307 kJ/L noticed at −2 °C and control (25 °C) of 33.93 ± 3.866 kJ/L. The linear regression equations expressing oil expression efficiency, energy per volume oil, peroxide value, and free fatty acid, dependent on heating and freezing temperatures, were described with coefficients of determination between 0.373 and 0.908. Increased heating temperatures increased the UV absorption rate of the oil samples at a wavelength of 350 nm. The study is part of the continuing research on linear compression modeling of all processing factors, whereby the results are intended to be applied to the non-linear process dealing with a mechanical screw press to improve the oil extraction process.
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