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Kurek M, Ščetar M, Nuskol M, Janči T, Tanksoić M, Klepac D, Čakić Semenčić M, Galić K. Assessment of Chitosan/Gelatin Blend Enriched with Natural Antioxidants for Antioxidant Packaging of Fish Oil. Antioxidants (Basel) 2024; 13:707. [PMID: 38929146 PMCID: PMC11200781 DOI: 10.3390/antiox13060707] [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: 05/13/2024] [Revised: 06/03/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
In this research, bio-based films were developed using polyelectrolyte complexes derived from chitosan and gelatin for packaging fish oil. To further enhance the antioxidant functionality, the films were enriched with gallic acid and orange essential oils, either individually or in combination. Initially, the films were characterized for their physico-chemical, optical, surface, and barrier properties. Subsequently, the phenolic compounds and antioxidant capacity of the films were assessed. Finally, the films were tested as antioxidant cover lids for packaging fish oil, which was then stored at ambient temperature for 30 days, with periodical monitoring of oil oxidation parameters. This study revealed that the inclusion of gallic acid-induced possible crosslinking effects, as evidenced by changes in moisture content, solubility, and liquid absorption. Additionally, shifts in the FTIR spectral bands suggested the binding of gallic acid and/or phenols in orange essential oils to CSGEL polymer chains, with noticeable alterations in film coloration. Notably, films containing gallic acid exhibited enhanced UV barrier properties crucial for preserving UV-degradable food compounds. Moreover, formulations with gallic acid demonstrated decreased water vapor permeability, while samples containing orange essential oils had lower CO2 permeability levels. Importantly, formulations containing both gallic acid and essential oils showed a synergistic effect and a significant antioxidant capacity, with remarkable DPPH inhibition rates of up to 88%. During the 30-day storage period, fish oil experienced progressive oxidation, as indicated by an increase in the K232 value in control samples. However, films incorporating gallic acid or orange essential oils as active antioxidants, even used as indirect food contact, effectively delayed the oxidation, highlighting their protective benefits. This study underscores the potential of sustainable bio-based films as natural antioxidant packaging for edible fish oil or fresh fish, offering a promising tool for enhancing food preservation while reducing its waste.
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Affiliation(s)
- Mia Kurek
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
| | - Mario Ščetar
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
| | - Marko Nuskol
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
| | - Tibor Janči
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
| | - Marija Tanksoić
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
| | - Damir Klepac
- Centre for Micro- and Nanosciences and Technologies, Faculty of Medicine, University of Rijeka, HR-51000 Rijeka, Croatia;
| | - Mojca Čakić Semenčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
| | - Kata Galić
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
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Ho TC, Roy VC, Chamika WAS, Ali MS, Haque AR, Park JS, Lee HJ, Chun BS. Subcritical water-assisted fish gelatin hydrolysis for astaxanthin-loaded fish oil emulsion stability. Int J Biol Macromol 2024; 267:131242. [PMID: 38554910 DOI: 10.1016/j.ijbiomac.2024.131242] [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: 09/26/2023] [Revised: 03/09/2024] [Accepted: 03/27/2024] [Indexed: 04/02/2024]
Abstract
Though gelatin emulsifying properties have been intensively studied, how low-molecular-weight (LMW) fish gelatin affects astaxanthin (AST)-loaded fish oil emulsion stability remains elusive. In this study, subcritical water hydrolysis (SWH)-modified LMW fish gelatin (SWHG) was produced from 110 °C to 180 °C and used to enhance the AST steadiness in oil/water emulsions in the presence of an emulsifier, lecithin. In the prepared emulsions, the surface charge increased while droplet size decreased with the decrease in gelatin MW due to the reduced thickness of the adsorbed gelatin membrane. LMW gelatin and lecithin could form a firm-absorbed layer on the droplet surface by electrostatic interaction between amide groups of gelatin molecules and phosphate groups of lecithin, thus stabilizing the emulsions. SWHG improved the creaming stability of the emulsions and hindered the oxygen- and light-induced AST degradation for 11 months compared to high MW gelatin. Whereas, the control emulsion showed noticeable phase separation after two weeks of storage. These findings prove the advantage of the SWH approach and propose the use of SWHG in oil-in-water emulsions for AST stabilization.
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Affiliation(s)
- Truc Cong Ho
- PL MICROMED Co., Ltd., 1F, 15-5, Yangju 3-gil, Yangsan-si, Gyeongsangnam-do 50620, Republic of Korea; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea
| | - Vikash Chandra Roy
- Institute of Food Science, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea; Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | | | - Md Sadek Ali
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea
| | - Ahmed Redwan Haque
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea
| | - Jin-Seok Park
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea
| | - Hee-Jeong Lee
- Department of Food and Nutrition, Kyungsung University, 309 Suyeong-ro, Nam-gu, Busan 48434, Republic of Korea
| | - Byung-Soo Chun
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea.
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3
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Lan X, Luo M, Li M, Mu L, Li G, Chen G, He Z, Xiao J. Swim bladder-derived biomaterials: structures, compositions, properties, modifications, and biomedical applications. J Nanobiotechnology 2024; 22:186. [PMID: 38632585 PMCID: PMC11022367 DOI: 10.1186/s12951-024-02449-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Accepted: 04/01/2024] [Indexed: 04/19/2024] Open
Abstract
Animal-derived biomaterials have been extensively employed in clinical practice owing to their compositional and structural similarities with those of human tissues and organs, exhibiting good mechanical properties and biocompatibility, and extensive sources. However, there is an associated risk of infection with pathogenic microorganisms after the implantation of tissues from pigs, cattle, and other mammals in humans. Therefore, researchers have begun to explore the development of non-mammalian regenerative biomaterials. Among these is the swim bladder, a fish-derived biomaterial that is rapidly used in various fields of biomedicine because of its high collagen, elastin, and polysaccharide content. However, relevant reviews on the biomedical applications of swim bladders as effective biomaterials are lacking. Therefore, based on our previous research and in-depth understanding of this field, this review describes the structures and compositions, properties, and modifications of the swim bladder, with their direct (including soft tissue repair, dural repair, cardiovascular repair, and edible and pharmaceutical fish maw) and indirect applications (including extracted collagen peptides with smaller molecular weights, and collagen or gelatin with higher molecular weights used for hydrogels, and biological adhesives or glues) in the field of biomedicine in recent years. This review provides insights into the use of swim bladders as source of biomaterial; hence, it can aid biomedicine scholars by providing directions for advancements in this field.
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Affiliation(s)
- Xiaorong Lan
- Luzhou Key Laboratory of Oral & Maxillofacial Reconstruction and Regeneration, The Affiliated Stomatological Hospital, Southwest Medical University, Luzhou, 646000, China
- Metabolic Vascular Diseases Key Laboratory of Sichuan Province, Southwest Medical University, Luzhou, 646000, China
- Basic Medicine Research Innovation Center for Cardiometabolic Diseases, Ministry of Education, Southwest Medical University, Luzhou, 646000, China
- Institute of Stomatology, Southwest Medical University, Luzhou, 646000, China
| | - Mingdong Luo
- Luzhou Key Laboratory of Oral & Maxillofacial Reconstruction and Regeneration, The Affiliated Stomatological Hospital, Southwest Medical University, Luzhou, 646000, China
- Institute of Stomatology, Southwest Medical University, Luzhou, 646000, China
| | - Meiling Li
- Southwest Hospital of Army Military Medical University, Chongqing, 400038, China
| | - Linpeng Mu
- Institute for Advanced Study, Research Center of Composites & Surface and Interface Engineering, Chengdu University, Chengdu, 610106, China
| | - Guangwen Li
- Luzhou Key Laboratory of Oral & Maxillofacial Reconstruction and Regeneration, The Affiliated Stomatological Hospital, Southwest Medical University, Luzhou, 646000, China
- Institute of Stomatology, Southwest Medical University, Luzhou, 646000, China
| | - Gong Chen
- Department of Cardiology, The Affiliated Hospital, Southwest Medical University, Luzhou, 646000, China.
| | - Zhoukun He
- Institute for Advanced Study, Research Center of Composites & Surface and Interface Engineering, Chengdu University, Chengdu, 610106, China.
| | - Jingang Xiao
- Luzhou Key Laboratory of Oral & Maxillofacial Reconstruction and Regeneration, The Affiliated Stomatological Hospital, Southwest Medical University, Luzhou, 646000, China.
- Institute of Stomatology, Southwest Medical University, Luzhou, 646000, China.
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He L, Han L, Yu Q, Wang X, Li Y, Han G. High pressure-assisted enzymatic hydrolysis promotes the release of a bi-functional peptide from cowhide gelatin with dipeptidyl peptidase IV (DPP-IV) inhibitory and antioxidant activities. Food Chem 2024; 435:137546. [PMID: 37748255 DOI: 10.1016/j.foodchem.2023.137546] [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: 03/07/2023] [Revised: 09/17/2023] [Accepted: 09/19/2023] [Indexed: 09/27/2023]
Abstract
The process of generating functional peptides from cowhide gelatin is challenged by inefficient enzymatic hydrolysis. In this study, the researchers attempted to enhance the hydrolysis and potential functional properties of the peptides by subjecting the cowhide gelatin to high-pressure treatment (200, 300, and 400 MPa) for 20 min, followed by enzymatic hydrolysis. The highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2' azinobis(3 ethylbenzothiazoline 6 sulfonic acid) (ABTS) radical scavenging activity, and DPP-IV inhibitory activity of the hydrolysate were obtained at 200 MPa, accompanied with an increase in the content of hydrophobic, acidic, and basic amino acids (P < 0.05). Correspondingly, the high-pressure pretreatment (200 MPa) reduced the thermal stability, particle size, and morphological integrity of cowhide gelatin, with a corresponding increase in the exposure of hydrophobic regions. Altogether, these results indicated that appropriate high-pressure-assisted enzymatic hydrolysis reinforced the release of bi-functional peptides by modifying the structure of cowhide gelatin.
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Affiliation(s)
- Long He
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
| | - Xinyue Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Ying Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
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5
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Prokopová A, Mokrejš P, Gál R, Pavlačková J, Hurajová A. Characterization of Poultry Gelatins Prepared by a Biotechnological Method for Targeted Changes at the Molecular Level. Int J Mol Sci 2024; 25:916. [PMID: 38255989 PMCID: PMC10815914 DOI: 10.3390/ijms25020916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2023] [Revised: 01/03/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024] Open
Abstract
Chicken collagen is a promising raw material source for the production gelatins and hydrolysates. These can be prepared biotechnologically using proteolytic enzymes. By choosing the appropriate process conditions, such changes can be achieved at the molecular level of collagen, making it possible to prepare gelatins with targeted properties for advanced cosmetic, pharmaceutical, medical, or food applications. The present research aims to investigate model samples of chicken gelatins, focusing on: (i) antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azinobis-3-etylbenzotiazolin-6-sulfonic acid (ABTS); (ii) the distribution of molecular weights via gel permeation chromatography with refractometric detection (GPC-RID); (iii) functional groups and the configuration of polypeptide chains related to molecular-level properties using Fourier transform infrared spectroscopy (FTIR); (iv) the microbiological populations on sabouraud dextrose agar (SDA), plate count agar (PCA), tryptic soy agar (TSA), and violet red bile lactose (VRBL) using the matrix-assisted laser desorption ionization (MALDI) method. Antioxidant activity towards ABTS radicals was more than 80%; activity towards DPPH radicals was more than 69%. The molecular weights of all gelatin samples showed typical α-, β-, and γ-chains. FTIR analysis confirmed that chicken gelatins all contain typical vibrational regions for collagen cleavage products, Amides A and B, and Amides I, II, and III, at characteristic wavenumbers. A microbiological analysis of the prepared samples showed no undesirable bacteria that would limit advanced applications of the prepared products. Chicken gelatins represent a promising alternative to products made from standard collagen tissues of terrestrial animals.
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Affiliation(s)
- Aneta Prokopová
- Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic;
| | - Pavel Mokrejš
- Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic;
| | - Robert Gál
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic;
| | - Jana Pavlačková
- Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic;
| | - Anna Hurajová
- Centre of Polymer Systems, University Institute, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic;
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Ahmad MI, Li Y, Pan J, Liu F, Dai H, Fu Y, Huang T, Farooq S, Zhang H. Collagen and gelatin: Structure, properties, and applications in food industry. Int J Biol Macromol 2024; 254:128037. [PMID: 37963506 DOI: 10.1016/j.ijbiomac.2023.128037] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 11/01/2023] [Accepted: 11/09/2023] [Indexed: 11/16/2023]
Abstract
Food-producing animals have the highest concentration of collagen in their extracellular matrix. Collagen and gelatin are widely used in food industry due to their specific structural, physicochemical, and biochemical properties, which enable them to improve health and nutritional value as well as to increase the stability, consistency, and elasticity of food products. This paper reviews the structural and functional properties including inherent self-assembly, gel forming, water-retaining, emulsifying, foaming, and thickening properties of collagen and gelatin. Then the colloid structures formed by collagen such as emulsions, films or coatings, and fibers are summarized. Finally, the potential applications of collagen and gelatin in muscle foods, dairy products, confectionary and dessert, and beverage products are also reviewed. The objective of this review is to provide the current market value, progress as well as applications of collagen and its derivatives in food industry.
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Affiliation(s)
- Muhammad Ijaz Ahmad
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Jinfeng Pan
- National Engineering Research Centre for Seafood, Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Centre for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Fei Liu
- State Key Laboratory of Food Science and Technology, Science Center for Future Foods, Jiangnan University, School of Food Science and Technology, International Joint Laboratory on Food Safety, Wuxi 214122, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, China
| | - Shahzad Farooq
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
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Li Y, Yang J, Sun L, Liu B, Li H, Peng L. Crosslinked fish scale gelatin/alginate dialdehyde functional films incorporated with carbon dots derived from pomelo peel waste for active food packaging. Int J Biol Macromol 2023; 253:127290. [PMID: 37820915 DOI: 10.1016/j.ijbiomac.2023.127290] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 09/26/2023] [Accepted: 10/05/2023] [Indexed: 10/13/2023]
Abstract
A multifunctional and environmentally friendly composite film was developed by incorporating pomelo peel-derived carbon dots (PCDs) into a fish scale gelatin (FSG)/alginate dialdehyde (ADA) biopolymer matrix. ADA was used to reinforce the physicomechanical properties of the FSG film via Schiff base crosslinking. PCDs with strong antioxidant and antimicrobial activities were synthesized via a hydrothermal method. The effect of various PCDs content on the surface morphological, physicochemical, and functional characteristics of the composite films was investigated. The results showed that the introduction of PCDs into the FSG/ADA matrix effectively reinforced the mechanical performance, enhanced the water vapor and water resistance, increased UV-light blocking, conferred fluorescence properties, and improved the thermal properties of the composite films. Under 3 wt% PCDs content, the FSG/ADA/PCDs-3 % composite film not only presented significant antioxidant capacity with a radical scavenging rate of 91.71 % for DPPH and approximately 100 % for ABTS, but also exhibited excellent antimicrobial ability against bacteria and fungi. Results of a preservation experiment showed that the prepared FSG/ADA/PCDs-3 % film preserved the physiological qualities of strawberries post-harvest and extended their shelf-life to 7 days at room temperature. Overall, the fabricated FSG/ADA/PCDs composite films are promising for use in eco-friendly active food packaging.
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Affiliation(s)
- Yongshi Li
- Faculty of Food Science and Technology, Kunming University of Science and Technology, Kunming 650500, China
| | - Junxian Yang
- Faculty of Chemical Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Linping Sun
- Faculty of Food Science and Technology, Kunming University of Science and Technology, Kunming 650500, China
| | - Bingzhen Liu
- Faculty of Food Science and Technology, Kunming University of Science and Technology, Kunming 650500, China
| | - Hui Li
- Faculty of Food Science and Technology, Kunming University of Science and Technology, Kunming 650500, China.
| | - Lincai Peng
- Faculty of Chemical Engineering, Kunming University of Science and Technology, Kunming 650500, China.
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Zuev YF, Derkach SR, Bogdanova LR, Voron’ko NG, Kuchina YA, Gubaidullin AT, Lunev IV, Gnezdilov OI, Sedov IA, Larionov RA, Latypova L, Zueva OS. Underused Marine Resources: Sudden Properties of Cod Skin Gelatin Gel. Gels 2023; 9:990. [PMID: 38131976 PMCID: PMC10742947 DOI: 10.3390/gels9120990] [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: 11/12/2023] [Revised: 12/08/2023] [Accepted: 12/12/2023] [Indexed: 12/23/2023] Open
Abstract
The main object of this work was to characterize the structure and properties of laboratory-made fish gelatin from cod skin in comparison with known commercial gelatins of fish and mammalian origin. This is one way we can contribute to the World Food Program and characterize foodstuff resources from alternative natural sources. Our research was based on the combination of an expanded set of complementary physical-chemical methods to study the similarities and distinctions of hydrogels from traditional and novel gelatin sources from underused marine resources. In this work, we have compared the morphology, supramolecular structure and colloid properties of two commercial (mammalian and fish) gelatins with gelatin we extracted from cold-water cod skin in laboratory conditions. The obtained results are novel, showing that our laboratory-produced fish gelatin is much closer to the mammalian one in terms of such parameters as thermal stability and strength of structural network under temperature alterations. Especially interesting are our experimental observations comparing both fish gelatins: it was shown that the laboratory-extracted cod gelatin is essentially more thermally stable compared to its commercial analogue, being even closer in its rheological properties to the mammalian one.
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Affiliation(s)
- Yuriy F. Zuev
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia (A.T.G.); (I.V.L.); (I.A.S.)
| | - Svetlana R. Derkach
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, 183010 Murmansk, Russia; (S.R.D.); (N.G.V.); (Y.A.K.)
| | - Liliya R. Bogdanova
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia (A.T.G.); (I.V.L.); (I.A.S.)
| | - Nikolai G. Voron’ko
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, 183010 Murmansk, Russia; (S.R.D.); (N.G.V.); (Y.A.K.)
| | - Yulia A. Kuchina
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, 183010 Murmansk, Russia; (S.R.D.); (N.G.V.); (Y.A.K.)
| | - Aidar T. Gubaidullin
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia (A.T.G.); (I.V.L.); (I.A.S.)
- Arbuzov Institute of Organic and Physical Chemistry, FRC Kazan Scientific Center of RAS, 8 Arbuzov Street, 420088 Kazan, Russia
| | - Ivan V. Lunev
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia (A.T.G.); (I.V.L.); (I.A.S.)
- Institute of Physics, Kazan Federal University, Kremlyovskaya St.18, 420008 Kazan, Russia; (O.I.G.); (R.A.L.)
| | - Oleg I. Gnezdilov
- Institute of Physics, Kazan Federal University, Kremlyovskaya St.18, 420008 Kazan, Russia; (O.I.G.); (R.A.L.)
| | - Igor A. Sedov
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia (A.T.G.); (I.V.L.); (I.A.S.)
- Institute of Physics, Kazan Federal University, Kremlyovskaya St.18, 420008 Kazan, Russia; (O.I.G.); (R.A.L.)
| | - Radik A. Larionov
- Institute of Physics, Kazan Federal University, Kremlyovskaya St.18, 420008 Kazan, Russia; (O.I.G.); (R.A.L.)
| | - Larisa Latypova
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Da-Zhi Street, Harbin 150001, China;
| | - Olga S. Zueva
- Institute of Electric Power Engineering and Electronics, Kazan State Power Engineering University, 51 Krasnoselskaya Street, 420066 Kazan, Russia;
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Yin T, Park JW. Comprehensive review: by-products from surimi production and better utilization. Food Sci Biotechnol 2023; 32:1957-1980. [PMID: 37860730 PMCID: PMC10581993 DOI: 10.1007/s10068-023-01360-8] [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: 02/02/2023] [Revised: 05/15/2023] [Accepted: 05/29/2023] [Indexed: 10/21/2023] Open
Abstract
Over 1 million MT of surimi is produced globally, which theoretically would generate approximate 2 million MT of solid by-products and more than 1 million MT of wash water. Utilization of the by-products has increasingly become interested based on their nutritional, economical, and environmental issues. Surimi by-products represent an important source of valuable compounds such as functional protein, collagen, gelatin, fish oil, peptides, minerals, and enzymes. Better utilization of the by-products would make the surimi industry sustainable and profitable. This review paper characterizes sources and composition of the solid by-products and wash water generated from the surimi production as well as factors related to extraction and processing techniques. In addition, the potential food applications are explored including specialty foods and snacks, flavor ingredients, bioactive ingredients, and functional ingredients. Moreover, an outlook summarizing the challenges and prospects on the utilization of surimi by-products is provided.
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Affiliation(s)
- Tao Yin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei People’s Republic of China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070 People’s Republic of China
| | - Jae W. Park
- Oregon State University Seafood Research and Education Center, 2001 Marine Drive #253, Astoria, OR 97103 USA
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Vieira H, Lestre GM, Solstad RG, Cabral AE, Botelho A, Helbig C, Coppola D, de Pascale D, Robbens J, Raes K, Lian K, Tsirtsidou K, Leal MC, Scheers N, Calado R, Corticeiro S, Rasche S, Altintzoglou T, Zou Y, Lillebø AI. Current and Expected Trends for the Marine Chitin/Chitosan and Collagen Value Chains. Mar Drugs 2023; 21:605. [PMID: 38132926 PMCID: PMC10744996 DOI: 10.3390/md21120605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 11/11/2023] [Accepted: 11/16/2023] [Indexed: 12/23/2023] Open
Abstract
Chitin/chitosan and collagen are two of the most important bioactive compounds, with applications in the pharmaceutical, veterinary, nutraceutical, cosmetic, biomaterials, and other industries. When extracted from non-edible parts of fish and shellfish, by-catches, and invasive species, their use contributes to a more sustainable and circular economy. The present article reviews the scientific knowledge and publication trends along the marine chitin/chitosan and collagen value chains and assesses how researchers, industry players, and end-users can bridge the gap between scientific understanding and industrial applications. Overall, research on chitin/chitosan remains focused on the compound itself rather than its market applications. Still, chitin/chitosan use is expected to increase in food and biomedical applications, while that of collagen is expected to increase in biomedical, cosmetic, pharmaceutical, and nutritional applications. Sustainable practices, such as the reuse of waste materials, contribute to strengthen both value chains; the identified weaknesses include the lack of studies considering market trends, social sustainability, and profitability, as well as insufficient examination of intellectual property rights. Government regulations, market demand, consumer preferences, technological advancements, environmental challenges, and legal frameworks play significant roles in shaping both value chains. Addressing these factors is crucial for seizing opportunities, fostering sustainability, complying with regulations, and maintaining competitiveness in these constantly evolving value chains.
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Affiliation(s)
- Helena Vieira
- CESAM—Centre for Environmental and Marine Studies, Department of Environment and Planning, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (H.V.); (G.M.L.); (S.C.)
| | - Gonçalo Moura Lestre
- CESAM—Centre for Environmental and Marine Studies, Department of Environment and Planning, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (H.V.); (G.M.L.); (S.C.)
| | - Runar Gjerp Solstad
- Nofima Norwegian Institute of Food Fisheries and Aquaculture Research, Muninbakken 9-13, 9019 Tromsø, Norway; (R.G.S.); (K.L.); (T.A.)
| | - Ana Elisa Cabral
- ECOMARE, CESAM—Centre for Environmental and Marine Studies, Department of Biology, Santiago University Campus, University of Aveiro, 3810-193 Aveiro, Portugal; (A.E.C.); (M.C.L.); (R.C.)
| | - Anabela Botelho
- GOVCOPP—Research Unit on Governance, Competitiveness and Public Policies, DEGEIT, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal;
| | - Carlos Helbig
- Fraunhofer Institute for Molecular Biology and Applied Ecology IME, Forckenbeckstrasse 6, 52074 Aachen, Germany; (C.H.); (S.R.)
| | - Daniela Coppola
- Department of Ecosustainable Marine Biotechnology, Stazione Zoologica Anton Dohrn, Via Ammiraglio Ferdinando Acton 55, 80133 Napoli, Italy; (D.C.); (D.d.P.)
| | - Donatella de Pascale
- Department of Ecosustainable Marine Biotechnology, Stazione Zoologica Anton Dohrn, Via Ammiraglio Ferdinando Acton 55, 80133 Napoli, Italy; (D.C.); (D.d.P.)
| | - Johan Robbens
- Flanders Research Institute for Agriculture, Fisheries and Food, ILVO, Aquatic Environment and Quality, Jacobsenstraat 1, 8400 Ostend, Belgium; (J.R.); (K.T.)
| | - Katleen Raes
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium; (K.R.); (Y.Z.)
| | - Kjersti Lian
- Nofima Norwegian Institute of Food Fisheries and Aquaculture Research, Muninbakken 9-13, 9019 Tromsø, Norway; (R.G.S.); (K.L.); (T.A.)
| | - Kyriaki Tsirtsidou
- Flanders Research Institute for Agriculture, Fisheries and Food, ILVO, Aquatic Environment and Quality, Jacobsenstraat 1, 8400 Ostend, Belgium; (J.R.); (K.T.)
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium; (K.R.); (Y.Z.)
| | - Miguel C. Leal
- ECOMARE, CESAM—Centre for Environmental and Marine Studies, Department of Biology, Santiago University Campus, University of Aveiro, 3810-193 Aveiro, Portugal; (A.E.C.); (M.C.L.); (R.C.)
| | - Nathalie Scheers
- Department of Life Sciences, Chalmers University of Technology, 412 96 Göteborg, Sweden;
| | - Ricardo Calado
- ECOMARE, CESAM—Centre for Environmental and Marine Studies, Department of Biology, Santiago University Campus, University of Aveiro, 3810-193 Aveiro, Portugal; (A.E.C.); (M.C.L.); (R.C.)
| | - Sofia Corticeiro
- CESAM—Centre for Environmental and Marine Studies, Department of Environment and Planning, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (H.V.); (G.M.L.); (S.C.)
| | - Stefan Rasche
- Fraunhofer Institute for Molecular Biology and Applied Ecology IME, Forckenbeckstrasse 6, 52074 Aachen, Germany; (C.H.); (S.R.)
| | - Themistoklis Altintzoglou
- Nofima Norwegian Institute of Food Fisheries and Aquaculture Research, Muninbakken 9-13, 9019 Tromsø, Norway; (R.G.S.); (K.L.); (T.A.)
| | - Yang Zou
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium; (K.R.); (Y.Z.)
| | - Ana I. Lillebø
- ECOMARE, CESAM—Centre for Environmental and Marine Studies, Department of Biology, Santiago University Campus, University of Aveiro, 3810-193 Aveiro, Portugal; (A.E.C.); (M.C.L.); (R.C.)
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11
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Cruz RMS, Albertos I, Romero J, Agriopoulou S, Varzakas T. Innovations in Food Packaging for a Sustainable and Circular Economy. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 108:135-177. [PMID: 38460998 DOI: 10.1016/bs.afnr.2023.10.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/11/2024]
Abstract
Packaging is fundamental to maintaining the quality of food, but its contribution with a negative footprint to the environment must be completely changed worldwide to reduce pollution and climate change. Innovative and sustainable packaging and new strategies of reutilization are necessary to reduce plastic waste accumulation, maintain food quality and safety, and reduce food losses and waste. The purpose of this chapter is to present innovations in food packaging for a sustainable and circular economy. First, to present the eco-design packaging approach as well as new strategies for recycled or recyclable materials in food packaging. Second, to show current trends in new packaging materials developed from the use of agro-industrial wastes as well as new methods of production, including 3D/4D printing, electrostatic spinning, and the use of nanomaterials.
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Affiliation(s)
- Rui M S Cruz
- Department of Food Engineering, Institute of Engineering, Universidade do Algarve, Campus da Penha, Faro, Portugal; MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Faculty of Sciences and Technology, Campus de Gambelas, Universidade do Algarve, Faro, Portugal.
| | - Irene Albertos
- Nursing Department, Nursing Faculty, University of Valladolid, Valladolid, Spain
| | - Janira Romero
- Faculty of Sciences and Art, Universidad Católica de Ávila (UCAV), Calle Canteros s/n, Ávila, Spain
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of Peloponnese, Tripoli, Greece
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of Peloponnese, Tripoli, Greece
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12
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Lagopati N, Pippa N, Gatou MA, Papadopoulou-Fermeli N, Gorgoulis VG, Gazouli M, Pavlatou EA. Marine-Originated Materials and Their Potential Use in Biomedicine. APPLIED SCIENCES 2023; 13:9172. [DOI: 10.3390/app13169172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/11/2023]
Abstract
Aquatic habitats cover almost 70% of the Earth, containing several species contributing to marine biodiversity. Marine and aquatic organisms are rich in chemical compounds that can be widely used in biomedicine (dentistry, pharmacy, cosmetology, etc.) as alternative raw biomaterials or in food supplements. Their structural characteristics make them promising candidates for tissue engineering approaches in regenerative medicine. Thus, seaweeds, marine sponges, arthropods, cnidaria, mollusks, and the biomaterials provided by them, such as alginate, vitamins, laminarin, collagen, chitin, chitosan, gelatin, hydroxyapatite, biosilica, etc., are going to be discussed focusing on the biomedical applications of these marine-originated biomaterials. The ultimate goal is to highlight the sustainability of the use of these biomaterials instead of conventional ones, mainly due to the antimicrobial, anti-inflammatory, anti-aging and anticancer effect.
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Affiliation(s)
- Nefeli Lagopati
- Laboratory of Biology, Department of Basic Medical Sciences, Medical School, National and Kapodistrian University of Athens, 11527 Athens, Greece
- Biomedical Research Foundation, Academy of Athens, 11527 Athens, Greece
| | - Natassa Pippa
- Section of Pharmaceutical Technology, Department of Pharmacy, School of Health Sciences, National and Kapodistrian University of Athens, 15771 Athens, Greece
| | - Maria-Anna Gatou
- Laboratory of General Chemistry, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15772 Athens, Greece
| | - Nefeli Papadopoulou-Fermeli
- Laboratory of General Chemistry, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15772 Athens, Greece
| | - Vassilis G. Gorgoulis
- Biomedical Research Foundation, Academy of Athens, 11527 Athens, Greece
- Molecular Carcinogenesis Group, Department of Histology and Embryology, Medical School, National Kapodistrian University of Athens (NKUA), 11527 Athens, Greece
- Clinical Molecular Pathology, Medical School, University of Dundee, Dundee DD1 9SY, UK
- Molecular and Clinical Cancer Sciences, Manchester Cancer Research Centre, Manchester Academic Health Sciences Centre, University of Manchester, Manchester M20 4GJ, UK
- Center for New Biotechnologies and Precision Medicine, Medical School, National and Kapodistrian University of Athens, 11527 Athens, Greece
- Faculty of Health and Medical Sciences, University of Surrey, Surrey GU2 7YH, UK
| | - Maria Gazouli
- Laboratory of Biology, Department of Basic Medical Sciences, Medical School, National and Kapodistrian University of Athens, 11527 Athens, Greece
- School of Science and Technology, Hellenic Open University, 26335 Patra, Greece
| | - Evangelia A. Pavlatou
- Laboratory of General Chemistry, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15772 Athens, Greece
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13
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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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14
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Zhao Y, Wang X, Qi R, Yuan H. Recent Advances of Natural-Polymer-Based Hydrogels for Wound Antibacterial Therapeutics. Polymers (Basel) 2023; 15:3305. [PMID: 37571202 PMCID: PMC10422483 DOI: 10.3390/polym15153305] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 07/26/2023] [Accepted: 08/03/2023] [Indexed: 08/13/2023] Open
Abstract
Hydrogels have a three-dimensional network structure and high-water content, are similar in structure to the extracellular matrix, and are often used as wound dressings. Natural polymers have excellent biocompatibility and biodegradability and are commonly utilized to prepare hydrogels. Natural-polymer-based hydrogels can have excellent antibacterial and bioactive properties by loading antibacterial agents or being combined with therapeutics such as phototherapy, which has great advantages in the field of treatment of microbial infections. In the published reviews of hydrogels used in the treatment of infectious wounds, the common classification criteria of hydrogels include function, source of antibacterial properties, type of antibacterial agent, etc. However, there are few reviews on the classification of hydrogels based on raw materials, and the description of natural-polymer-based hydrogels is not comprehensive and detailed. In this paper, based on the principle of material classification, the characteristics of seven types of natural polymers that can be used to prepare hydrogels are discussed, respectively, and the application of natural-polymer-based hydrogels in the treatment of infectious wounds is described in detail. Finally, the research status, limitations, and prospects of natural-polymer-based hydrogels are briefly discussed.
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Affiliation(s)
- Yue Zhao
- Department of Chemistry, College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
| | - Xiaoyu Wang
- School of Materials Science and Engineering, University of Science and Technology Beijing, Beijing 100083, China
| | - Ruilian Qi
- Department of Chemistry, College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
| | - Huanxiang Yuan
- Department of Chemistry, College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
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15
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Wang C, Su K, Sun W, Huang T, Lou Q, Zhan S. Comparative investigations of various modification methods on the gelling, rheological properties and mechanism of fish gelatin. Food Chem 2023; 426:136632. [PMID: 37336099 DOI: 10.1016/j.foodchem.2023.136632] [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: 03/03/2023] [Revised: 06/12/2023] [Accepted: 06/12/2023] [Indexed: 06/21/2023]
Abstract
In this study, κ-carrageenan(κC) and Transglutaminase (TG) were used to modify fish gelatin (FG). Three types of modified gelatin groups FG-κC, FG-TG and FG-κC-TG were prepared. The results showed that the gel strength and textural properties of FG gels were greatly enhanced by κC modification and κC-TG complex modification, whilst pure TG modification weakened the gelling properties. And the pure 0.1 % κC modified FG had the highest gel strength and hardness, respectively. Rheological behavior showed that the complex modified FG samples had the highest viscosity, gelling points, melting points and G'∞. Fourier infrared spectra and LF-NMR analysis showed that κC and κC-TG modification respectively improved the contents of hydrogen and isopeptide that decreased the water mobility but stabilized the helical structure of gelatin gels. Fluorescence intensity showed that three types of modification decreased fluorescence intensity. While, the formation of aggregates and denser gel networks decreased in vitro digestibility of FG.
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Affiliation(s)
- Chengcheng Wang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Kaiyuan Su
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Wanyi Sun
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Tao Huang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China.
| | - Qiaoming Lou
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Shengnan Zhan
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China.
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16
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Perța-Crișan S, Ursachi CȘ, Chereji BD, Tolan I, Munteanu FD. Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability. Gels 2023; 9:gels9050386. [PMID: 37232978 DOI: 10.3390/gels9050386] [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: 04/08/2023] [Revised: 04/27/2023] [Accepted: 05/04/2023] [Indexed: 05/27/2023] Open
Abstract
Currently, a large number of scientific articles can be found in the research literature in the field focusing on the use of oleogels for food formulation to improve their nutritional properties. The present review focuses on the most representative food-grade oleogels, highlighting current trends in terms of the most suitable methods of analysis and characterization, as well as trends in their application as substitutes for saturated and trans fats in foods. For this purpose, the physicochemical properties, structure, and composition of some oleogelators are primarily discussed, along with the adequacy of oleogel incorporation for use in edible products. Analysis and characterization of oleogels by different methods are important in the formulation of innovative foods, and therefore, this review discusses the most recent published results regarding their microstructure, rheological and textural properties, and oxidative stability. Last but not least, issues related to the sensory properties of oleogel-based foods are discussed, highlighting also the consumer acceptability of some of them.
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Affiliation(s)
- Simona Perța-Crișan
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Claudiu-Ștefan Ursachi
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Bianca-Denisa Chereji
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Iolanda Tolan
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Florentina-Daniela Munteanu
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
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17
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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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18
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Kang X, Guo W, Ding K, Zhan S, Lou Q, Huang T. Microwave processing technology influences the functional and structural properties of fish gelatin. J Texture Stud 2023; 54:127-135. [PMID: 36176227 DOI: 10.1111/jtxs.12727] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 09/08/2022] [Accepted: 09/23/2022] [Indexed: 11/29/2022]
Abstract
The objective of this study was to evaluate the effects of microwave processing technology (MPT, 240-800 W, 1 and 4 min) on the functional and structural properties of fish gelatin (FG). It showed that MPT could increase gel strength and texture properties of FG, especially for 240 W. MPT greatly increased emulsifying activity index (EAI) of FG, but decreased its emulsion stability index (ESI). Rheology results showed that MPT increased viscosity of FG, but decreased gelation times. Intrinsic fluorescence and Fourier transform infrared (FTIR) spectroscopy results indicated that MPT could unfold gelatin, contributing to the formation of H-bonds. Scanning electron microscopy (SEM) analysis revealed that low power and short time of MPT-treated gelatin gels had much more dense and less voids. This work provided guidance for the applications of MPT to improve the functional properties of FG, and the results show that MPT-treated FG can replace mammalian gelatin and meet the religious requirement.
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Affiliation(s)
- Xinzi Kang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Wenwen Guo
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Keying Ding
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Shengnan Zhan
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Qiaoming Lou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China.,Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang, China
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19
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Characterization and Analysis of Chitosan-Gelatin Composite-Based Biomaterial Effectivity as Local Hemostatic Agent: A Systematic Review. Polymers (Basel) 2023; 15:polym15030575. [PMID: 36771876 PMCID: PMC9920696 DOI: 10.3390/polym15030575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/24/2022] [Accepted: 01/17/2023] [Indexed: 01/25/2023] Open
Abstract
Chitosan and gelatin were the most widely used natural materials in pharmaceutical and medical fields, especially as local hemostatic agents, independently or as a composite material with the addition of other active substances. Chitosan and gelatin have excellent properties in biocompatibility, biodegradability, non-toxicity and water absorption capacity. The objective of this review was to analyze the characteristics of chitosan-gelatin (CG) composite-based biomaterial and its effectivity as a local hemostatic agent. We used PRISMA guidelines and the PICO framework to compile this review. The findings demonstrated that the CG composite-based biomaterial had excellent physical, chemical, mechanical properties and local hemostatic agent activity by adding other active substances such as oxidized fibers (OF), silica nanoparticles (SiNPs), calcium (Ca) and biphasic calcium phosphate (BCP) or by setting the CG composite proportion ratio.
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20
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Zhang Z, Changqing F, Zhang W, Lei W, Wang D, Zhou X. Novel grasshopper protein/soy protein isolate/ pullulan ternary blend with hesperidin derivative for antimicrobial edible film. ARAB J CHEM 2023. [DOI: 10.1016/j.arabjc.2023.104563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
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21
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Montero M, Acosta ÓG, Bonilla AI. Membrane fractionation of gelatins extracted from skin of yellowfin tuna ( Thunnus albacares): effect on molecular sizes and gelling properties of fractions. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2107707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Manuel Montero
- National Center of Food Science and Technology, University Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San Jose, Costa Rica
| | - Óscar G. Acosta
- National Center of Food Science and Technology, University Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San Jose, Costa Rica
| | - Ana I. Bonilla
- National Center of Food Science and Technology, University Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San Jose, Costa Rica
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22
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Gelatin Meshes Enriched with Graphene Oxide and Magnetic Nanoparticles Support and Enhance the Proliferation and Neuronal Differentiation of Human Adipose-Derived Stem Cells. Int J Mol Sci 2022; 24:ijms24010555. [PMID: 36613995 PMCID: PMC9820391 DOI: 10.3390/ijms24010555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 12/25/2022] [Accepted: 12/26/2022] [Indexed: 12/31/2022] Open
Abstract
The field of tissue engineering is constantly evolving due to the fabrication of novel platforms that promise to stimulate tissue regeneration in the scenario of accidents. Here, we describe the fabrication of fibrous nanostructured substrates based on fish gelatin (FG) and enriched with graphene oxide (GO) and magnetic nanoparticles (MNPs) and demonstrate its biological properties in terms of cell viability and proliferation, cell adhesion, and differentiation. For this purpose, electrospun fibers were fabricated using aqueous precursors containing either only GO and only MNP nanospecies, or both of them within a fish gelatin solution. The obtained materials were investigated in terms of morphology, aqueous media affinity, tensile elasticity, and structural characteristics. The biological evaluation was assessed against adipose-derived stem cells by MTT, LDH, Live/Dead assay, cytoskeleton investigation, and neuronal trans-differentiation. The results indicate an overall good interaction and show that these materials offer a biofriendly environment. A higher concentration of both nanospecies types induced some toxic effects, thus 0.5% GO, MNPs, and GO/MNPs turned out to be the most suitable option for biological testing. Moreover, a successful neuronal differentiation has been shown on these materials, where cells presented a typical neuronal phenotype. This study demonstrates the potential of this scaffold to be further used in tissue engineering applications.
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23
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Labus K, Maniak H. Colourimetric Plate Assays Based on Functionalized Gelatine Hydrogel Useful for Various Screening Purposes in Enzymology. Int J Mol Sci 2022; 24:ijms24010033. [PMID: 36613477 PMCID: PMC9819853 DOI: 10.3390/ijms24010033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/18/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
Hydrogels are intensively investigated biomaterials due to their useful physicochemical and biological properties in bioengineering. In particular, naturally occurring hydrogels are being deployed as carriers for bio-compounds. We used two approaches to develop a plate colourimetric test by immobilising (1) ABTS or (2) laccase from Trametes versicolor in the gelatine-based hydrogel. The first system (1) was applied to detect laccase in aqueous samples. We investigated the detection level of the enzyme between 0.05 and 100 µg/mL and pH ranging between 3 and 9; the stability of ABTS in the solution and the immobilised form, as well as the retention functional property of the hydrogel in 4 °C for 30 days. The test can detect laccase within 20 min in the concentration range of 2.5−100 µg/mL; is effective at pH 3−6; preserves high stability and functionality under storage and can be also successfully applied for testing samples from a microbial culture. The second system with the immobilised laccase (2) was tested in terms of substrate specificity (ABTS, syringaldazine, guaiacol) and inhibitor (NaN3) screening. ABTS appeared the most proper substrate for laccase with detection sensitivity CABTS > 0.5 mg/mL. The NaN3 tested in the range of 0.5−100 µg/mL showed a distinct inhibition effect in 20 min for 0.5 µg/mL and total inhibition for ≥75 µg/mL.
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24
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Salindeho N, Mokolensang JF, Manu L, Taslim NA, Nurkolis F, Gunawan WB, Yusuf M, Mayulu N, Tsopmo A. Fish scale rich in functional compounds and peptides: A potential nutraceutical to overcome undernutrition. Front Nutr 2022; 9:1072370. [PMID: 36570154 PMCID: PMC9780470 DOI: 10.3389/fnut.2022.1072370] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Accepted: 11/21/2022] [Indexed: 12/13/2022] Open
Affiliation(s)
- Netty Salindeho
- Fishery Products Technology Study Program, Faculty of Fisheries and Marine Sciences, Sam Ratulangi University, Manado, Indonesia,*Correspondence: Netty Salindeho
| | - Jeffrie F. Mokolensang
- Aquaculture Study Program, Faculty of Fisheries and Marine Sciences, Sam Ratulangi University, Manado, Indonesia
| | - Lusia Manu
- Faculty of Fisheries and Marine Sciences, Sam Ratulangi University, Manado, Indonesia
| | | | - Fahrul Nurkolis
- Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga), Yogyakarta, Indonesia
| | - William Ben Gunawan
- Nutrition Science Department, Faculty of Medicine, Diponegoro University, Semarang, Indonesia
| | - Muhammad Yusuf
- Medical Programme, Faculty of Medicine, Universitas Brawijaya, Malang, Indonesia
| | - Nelly Mayulu
- Faculty of Medicine, Sam Ratulangi University, Manado, Indonesia
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25
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He J, Zhang J, Xu Y, Ma Y, Guo X. The Structural and Functional Differences between Three Species of Fish Scale Gelatin and Pigskin Gelatin. Foods 2022; 11:foods11243960. [PMID: 36553702 PMCID: PMC9777772 DOI: 10.3390/foods11243960] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/29/2022] [Accepted: 12/01/2022] [Indexed: 12/13/2022] Open
Abstract
In this paper, gelatin was extracted from the scales of Coregonus peled, Carp and Bighead carp by the acid method, and the structure and functional properties of the obtained scale gelatin and food-grade pigskin gelatin (FG) were compared. The results showed that all gelatins exhibited relatively high protein (86.81-93.61%), and low lipid (0.13-0.39%) and ash (0.37-1.99%) contents. FG had the highest gel strength, probably because of its high proline content (11.96%) and high average molecular weight distribution. Low β-antiparallel was beneficial to the stability of emulsion, which led FG to have the best emulsifying property. The high content of hydrophobic amino acids may be one of the reasons for the superior foaming property of Bighead carp scales gelatin (BCG). The gel strength of Carp scales gelatin (CG) and BCG, the ESI of Coregonus peled scales gelatin (CPG) and the foaming property of BCG indicate that fish gelatin has the potential to be used in food industry as a substitute for pig skin gelatin.
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26
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Gelatins and antioxidant peptides from Skipjack tuna (Katsuwonus pelamis) skins: Purification, characterization, and cytoprotection on ultraviolet-A injured human skin fibroblasts. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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27
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Wang Y, jia H, Hao R, Mráz J, Pu Y, Li S, Dong X, Pan J. Gelling and emulsifying properties of tiger puffer (Takifugu rubripes) skin gelatin as manipulated by pH. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.120886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Valencia-Llano CH, Castro JI, Saavedra M, Zapata PA, Navia-Porras DP, Flórez-López E, Caicedo C, Calambas HL, Grande-Tovar CD. Histological Evaluation of Cassava Starch/Chicken Gelatin Membranes. Polymers (Basel) 2022; 14:polym14183849. [PMID: 36145994 PMCID: PMC9506157 DOI: 10.3390/polym14183849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 09/06/2022] [Accepted: 09/09/2022] [Indexed: 11/17/2022] Open
Abstract
The use of biopolymers for tissue engineering has recently gained attention due to the need for safer and highly compatible materials. Starch is one of the most used biopolymers for membrane preparation. However, incorporating other polymers into starch membranes introduces improvements, such as better thermal and mechanical resistance and increased water affinity, as we reported in our previous work. There are few reports in the literature on the biocompatibility of starch/chicken gelatin composites. We assessed the in vivo biocompatibility of the five composites (T1–T5) cassava starch/gelatin membranes with subdermal implantations in biomodels at 30, 60, and 90 days. The FT-IR spectroscopy analysis demonstrated the main functional groups for starch and chicken gelatin. At the same time, the thermal study exhibited an increase in thermal resistance for T3 and T4, with a remaining mass (~15 wt.%) at 800 °C. The microstructure analysis for the T2–T4 demonstrated evident roughness changes with porosity presence due to starch and gelatin mixture. The decrease in the starch content in the composites also decreased the gelatinization heats for T3 and T4 (195.67, 196.40 J/g, respectively). Finally, the implantation results demonstrated that the formulations exhibited differences in the degradation and resorption capacities according to the starch content, which is easily degraded by amylases. However, the histological results showed that the samples demonstrated almost complete reabsorption without a severe immune response, indicating a high in vivo biocompatibility. These results show that the cassava starch/chicken gelatin composites are promising membrane materials for tissue engineering applications.
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Affiliation(s)
- Carlos Humberto Valencia-Llano
- Research Group in Biomateriales Dentales, School of Odontología, Faculty of Health, Campus San Fernando, Universidad del Valle, Calle 4B # 36-00, Cali 76001, Colombia
| | - Jorge Iván Castro
- Research Group SIMERQO, Department of Chemistry, Faculty of Natural and Exact Sciences, Campus Melendez, Universidad del Valle, Calle 13 No. 100-00, Santiago de Cali 76001, Colombia
| | - Marcela Saavedra
- Research Group of Polímeros, Department of Chemistry, Faculty de Chemistry and Biology, Universidad de Santiago de Chile, USACH, Santiago 9170020, Chile
| | - Paula A. Zapata
- Research Group of Polímeros, Department of Chemistry, Faculty de Chemistry and Biology, Universidad de Santiago de Chile, USACH, Santiago 9170020, Chile
| | - Diana Paola Navia-Porras
- Research Group Biotecnología, Faculty of Engineering, Universidad de San Buenaventura Cali, Carrera 122 # 6-65, Santiago de Cali 76001, Colombia
| | - Edwin Flórez-López
- Research Group in Química y Biotecnología QUIBIO, Universidad Santiago de Cali, Calle 5 No 62-00, Cali 760035, Colombia
| | - Carolina Caicedo
- Research Group GIGAE3D, Faculty of Engineering, Unidad Central del Valle del Cauca (UCEVA), Carrera 17ª 48-144, Tuluá 763022, Colombia
| | - Heidy Lorena Calambas
- Research Group in Desarrollo de Materiales y Productos, Centro Nacional de Asistencia Técnica a la Industria (ASTIN), SENA, Cali 760003, Colombia
| | - Carlos David Grande-Tovar
- Research Group of Fotoquímica y Fotobiología, Universidad del Atlántico, Carrera 30 Número 8-49, Puerto Colombia 081008, Colombia
- Correspondence: ; Tel.: +57-5-3599-484
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29
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Effect of extraction methods on the properties of tilapia scale gelatins. Int J Biol Macromol 2022; 221:1150-1160. [PMID: 36113590 DOI: 10.1016/j.ijbiomac.2022.09.094] [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: 07/02/2022] [Revised: 09/09/2022] [Accepted: 09/10/2022] [Indexed: 11/24/2022]
Abstract
Three types of tilapia scale gelatins (hot water-pretreated gelatin, HWG; acetic acid-pretreated gelatin, AAG; and pepsin enzyme-pretreated gelatin, PEG) were extracted and their gel strength, foaming properties, and emulsifying properties were analyzed. They had different gel strength values: AAG (370 ± 10 g Bloom) > HWG (320 ± 10 g Bloom) > PEG (280 ± 10 g Bloom). The creaming index values of tilapia scale gelatin-stabilized fish oil-loaded emulsions were dependent on gelatin type (HWG ≈ AAG > PEG) at low gelatin concentration (2 mg/mL), whereas they were similar and low (8-10 %) at high gelatin concentration (10 mg/mL). Extraction methods had no consistently significant effects on the gelatin foaming properties. In summary, tilapia scale gelatins had better gel strength and foaming properties and similar or even better emulsifying properties than mammalian gelatins. Therefore, tilapia scales could be a potential source of gelatins to replace mammalian gelatins.
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30
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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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31
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Nanoemulsified clove essential oils-based edible coating controls Pseudomonas spp.-causing spoilage of tilapia (Oreochromis niloticus) fillets: Working mechanism and bacteria metabolic responses. Food Res Int 2022; 159:111594. [DOI: 10.1016/j.foodres.2022.111594] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 06/16/2022] [Accepted: 06/27/2022] [Indexed: 11/21/2022]
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32
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Venugopal V, Sasidharan A. Functional proteins through green refining of seafood side streams. Front Nutr 2022; 9:974447. [PMID: 36091241 PMCID: PMC9454818 DOI: 10.3389/fnut.2022.974447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Accepted: 07/29/2022] [Indexed: 01/09/2023] Open
Abstract
Scarcity of nutritive protein is a major global problem, the severity of which is bound to increase with the rising population. The situation demands finding additional sources of proteins that can be both safe as well as acceptable to the consumer. Food waste, particularly from seafood is a plausible feedstock of proteins in this respect. Fishing operations result in appreciable amounts of bycatch having poor food value. In addition, commercial processing results in 50 to 60% of seafood as discards, which consist of shell, head, fileting frames, bones, viscera, fin, skin, roe, and others. Furthermore, voluminous amounts of protein-rich effluents are released during commercial seafood processing. While meat from the bycatch can be raw material for proteinous edible products, proteins from the process discards and effluents can be recovered through biorefining employing upcoming, environmental-friendly, low-cost green processes. Microbial or enzyme treatments release proteins bound to the seafood matrices. Physico-chemical processes such as ultrasound, pulse electric field, high hydrostatic pressure, green solvent extractions and others are available to recover proteins from the by-products. Cultivation of photosynthetic microalgae in nutrient media consisting of seafood side streams generates algal cell mass, a rich source of functional proteins. A zero-waste marine bio-refinery approach can help almost total recovery of proteins and other ingredients from the seafood side streams. The recovered proteins can have high nutritive value and valuable applications as nutraceuticals and food additives.
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33
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Cao X, Zhang Z, Sun L, Luo Z, Zhao Y. Multifunctional fish gelatin hydrogel inverse opal films for wound healing. J Nanobiotechnology 2022; 20:355. [PMID: 35918727 PMCID: PMC9344764 DOI: 10.1186/s12951-022-01564-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Accepted: 07/17/2022] [Indexed: 11/22/2022] Open
Abstract
Background Wound healing has become a worldwide healthcare issue. Attempts in the area focus on developing patches with the capabilities of avoiding wound infection, promoting tissue remolding, and reporting treatment status that are of great value for wound treatment. Results In this paper, we present a novel inverse opal film (IOF) patch based on a photo-crosslinking fish gelatin hydrogel with the desired features for wound healing and dynamic monitoring. The film with vibrant structure colors was constructed by using the mixture of fish gelatin methacryloyl, chitosan, and polyacrylic acid (PAA) to replicate colloidal crystal templates. As the structures of these natural biomolecules are well-retained during the fabrication, the resultant IOF was with brilliant biocompatibility, low immunogenicity, antibacterial property, as well as with the functions of promoting tissue growth and wound healing. In addition, the IOF presented interconnected nanopores and high specific surface areas for vascular endothelial growth factor loading, which could further improve its angiogenesis capability. More attractively, as the pH-responsive PAA was incorporated, the IOF patch could report the wound healing status through its real-time structural colors or reflectance spectra. Conclusions These features implied the practical value of the multifunctional fish gelatin hydrogel IOFs in clinical wound management. Graphical Abstract ![]()
Supplementary Information The online version contains supplementary material available at 10.1186/s12951-022-01564-w.
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Affiliation(s)
- Xinyue Cao
- Department of Rheumatology and Immunology, Nanjing Drum Tower Hospital, School of Biological Science and Medical Engineering, Southeast University, Nanjing, 210096, China
| | - Zhuohao Zhang
- Department of Rheumatology and Immunology, Nanjing Drum Tower Hospital, School of Biological Science and Medical Engineering, Southeast University, Nanjing, 210096, China
| | - Lingyu Sun
- Department of Rheumatology and Immunology, Nanjing Drum Tower Hospital, School of Biological Science and Medical Engineering, Southeast University, Nanjing, 210096, China
| | - Zhiqiang Luo
- Department of Rheumatology and Immunology, Nanjing Drum Tower Hospital, School of Biological Science and Medical Engineering, Southeast University, Nanjing, 210096, China
| | - Yuanjin Zhao
- Department of Rheumatology and Immunology, Nanjing Drum Tower Hospital, School of Biological Science and Medical Engineering, Southeast University, Nanjing, 210096, China. .,Oujiang Laboratory (Zhejiang Lab for Regenerative Medicine, Vision and Brain Health), Wenzhou Institute, University of Chinese Academy of Sciences, Wenzhou, 325001, Zhejiang, China.
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34
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Buscaglia M, Guérard F, Roquefort P, Aubry T, Fauchon M, Toueix Y, Stiger-Pouvreau V, Hellio C, Le Blay G. Mechanically Enhanced Salmo salar Gelatin by Enzymatic Cross-linking: Premise of a Bioinspired Material for Food Packaging, Cosmetics, and Biomedical Applications. MARINE BIOTECHNOLOGY (NEW YORK, N.Y.) 2022; 24:801-819. [PMID: 35915285 DOI: 10.1007/s10126-022-10150-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Accepted: 07/20/2022] [Indexed: 06/15/2023]
Abstract
Marine animal by-products of the food industry are a great source of valuable biomolecules. Skins and bones are rich in collagen, a protein with various applications in food, cosmetic, healthcare, and medical industries in its native form or partially hydrolyzed (gelatin). Salmon gelatin is a candidate of interest due to its high biomass production available through salmon consumption, its biodegradability, and its high biocompatibility. However, its low mechanical and thermal properties can be an obstacle for various applications requiring cohesive material. Thus, gelatin modification by cross-linking is necessary. Enzymatic cross-linking by microbial transglutaminase (MTG) is preferred to chemical cross-linking to avoid the formation of potentially cytotoxic residues. In this work, the potential of salmon skin gelatin was investigated, in a comparative study with porcine gelatin, and an enzymatic versus chemical cross-linking analysis. For this purpose, the two cross-linking methods were applied to produce three-dimensional, porous, and mechanically reinforced hydrogels and sponges with different MTG ratios (2%, 5%, and 10% w/w gelatin). Their biochemical, rheological, and structural properties were characterized, as well as the stability of the material, including the degree of syneresis and the water-binding capacity. The results showed that gelatin enzymatically cross-linked produced material with high cross-linking densities over 70% of free amines. The MTG addition seemed to play a crucial role, as shown by the increase in mechanical and thermal resistances with the production of a cohesive material stable above 40 °C for at least 7 days and comparable to porcine and chemically cross-linked gelatins. Two prototypes were obtained with similar thermal resistances but different microstructures and viscoelastic properties, due to different formation dynamics of the covalent network. Considering these results, the enzymatically cross-linked salmon gelatin is a relevant candidate as a biopolymer for the production of matrix for a wide range of biotechnological applications such as food packaging, cosmetic patch, wound healing dressing, or tissue substitute.
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Affiliation(s)
- Manon Buscaglia
- Univ Brest, CNRS, IRD, Ifremer, LEMAR, F-29280, Plouzané, France
| | - Fabienne Guérard
- Univ Brest, CNRS, IRD, Ifremer, LEMAR, F-29280, Plouzané, France
| | - Philippe Roquefort
- UMR CNRS 6027, IRDL, Université de Bretagne Occidentale, 29200, Brest, France
| | - Thierry Aubry
- UMR CNRS 6027, IRDL, Université de Bretagne Occidentale, 29200, Brest, France
| | - Marilyne Fauchon
- Univ Brest, CNRS, IRD, Ifremer, LEMAR, F-29280, Plouzané, France
| | - Yannick Toueix
- Univ Brest, CNRS, IRD, Ifremer, LEMAR, F-29280, Plouzané, France
| | | | - Claire Hellio
- Univ Brest, CNRS, IRD, Ifremer, LEMAR, F-29280, Plouzané, France
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35
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Sreelakshmi KR, Raj R, Remya S, Minimol VA, Mohan CO, Ninan G. Nutritional Crispy from Fish Scales for Human Diet. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2103760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- K. R. Sreelakshmi
- Fish Processing Division, ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
| | - Rehana Raj
- Fish Processing Division, ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
| | - S. Remya
- Fish Processing Division, ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
| | - V. A. Minimol
- Fish Processing Division, ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
| | - C. O. Mohan
- Fish Processing Division, ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
| | - George Ninan
- Fish Processing Division, ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
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36
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Intermolecular Interactions in the Formation of Polysaccharide-Gelatin Complexes: A Spectroscopic Study. Polymers (Basel) 2022; 14:polym14142777. [PMID: 35890554 PMCID: PMC9323904 DOI: 10.3390/polym14142777] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 07/04/2022] [Accepted: 07/05/2022] [Indexed: 02/04/2023] Open
Abstract
Gelatin, due to its gelling and stabilizing properties, is one of the widely used biopolymers in biotechnology, medicine, pharmaceuticals, and the food industry. One way to modify the characteristics of gelatin is molecular modification by forming non-covalent polyelectrolyte complexes with polysaccharides based on the self-organization of supramolecular structures. This review summarizes recent advances in the study of various types and the role of intermolecular interactions in the formation of polysaccharide-gelatin complexes, and conformational changes in gelatin, with the main focus on data obtained by spectroscopic methods: UV, FT-IR, and 1H NMR spectroscopy. In the discussion, the main focus is on the complexing polysaccharides of marine origin-sodium alginate, κ-carrageenan, and chitosan. The prospects for creating polysaccharide-gelatin complexes with desired physicochemical properties are outlined.
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37
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Xu J, Yang L, Nie Y, Yang M, Wu W, Wang Z, Wang X, Zhong J. Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113543] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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38
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Iliou K, Kikionis S, Ioannou E, Roussis V. Marine Biopolymers as Bioactive Functional Ingredients of Electrospun Nanofibrous Scaffolds for Biomedical Applications. Mar Drugs 2022; 20:md20050314. [PMID: 35621965 PMCID: PMC9143254 DOI: 10.3390/md20050314] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 04/30/2022] [Accepted: 05/01/2022] [Indexed: 02/01/2023] Open
Abstract
Marine biopolymers, abundantly present in seaweeds and marine animals, feature diverse structures and functionalities, and possess a wide range of beneficial biological activities. Characterized by high biocompatibility and biodegradability, as well as unique physicochemical properties, marine biopolymers are attracting a constantly increasing interest for the development of advanced systems for applications in the biomedical field. The development of electrospinning offers an innovative technological platform for the production of nonwoven nanofibrous scaffolds with increased surface area, high encapsulation efficacy, intrinsic interconnectivity, and structural analogy to the natural extracellular matrix. Marine biopolymer-based electrospun nanofibrous scaffolds with multifunctional characteristics and tunable mechanical properties now attract significant attention for biomedical applications, such as tissue engineering, drug delivery, and wound healing. The present review, covering the literature up to the end of 2021, highlights the advancements in the development of marine biopolymer-based electrospun nanofibers for their utilization as cell proliferation scaffolds, bioadhesives, release modifiers, and wound dressings.
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39
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Aquaponics-Derived Tilapia Skin Collagen for Biomaterials Development. Polymers (Basel) 2022; 14:polym14091865. [PMID: 35567034 PMCID: PMC9103308 DOI: 10.3390/polym14091865] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 04/28/2022] [Accepted: 04/29/2022] [Indexed: 11/16/2022] Open
Abstract
Collagen is one of the most widely used biomaterials in health-related sectors. The industrial production of collagen mostly relies on its extraction from mammals, but several issues limited its use. In the last two decades, marine organisms attracted interest as safe, abundant, and alternative source for collagen extraction. In particular, the possibility to valorize the huge quantity of fish industry waste and byproducts as collagen source reinforced perception of fish collagen as eco-friendlier and particularly attractive in terms of profitability and cost-effectiveness. Especially fish byproducts from eco-sustainable aquaponics production allow for fish biomass with additional added value and controlled properties over time. Among fish species, Oreochromis niloticus is one of the most widely bred fish in large-scale aquaculture and aquaponics systems. In this work, type I collagen was extracted from aquaponics-raised Tilapia skin and characterized from a chemical, physical, mechanical, and biological point of view in comparison with a commercially available analog. Performed analysis confirmed that the proprietary process optimized for type I collagen extraction allowed to isolate pure native collagen and to preserve its native conformational structure. Preliminary cellular studies performed with mouse fibroblasts indicated its optimal biocompatibility. All data confirmed the eligibility of the extracted Tilapia-derived native type I collagen as a biomaterial for healthcare applications.
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Tang C, Zhou K, Zhu Y, Zhang W, Xie Y, Wang Z, Zhou H, Yang T, Zhang Q, Xu B. Collagen and its derivatives: From structure and properties to their applications in food industry. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107748] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Choobkar N, Daraei Garmakhany A, Aghajani AR, Ataee M. Response surface optimization of pudding formulation containing fish gelatin and clove ( Syzygium aromaticum) and cinnamon ( Cinnamomum verum) powder: Effect on color, physicochemical, and sensory attributes of the final pudding product. Food Sci Nutr 2022; 10:1257-1274. [PMID: 35432963 PMCID: PMC9007300 DOI: 10.1002/fsn3.2761] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 12/12/2021] [Accepted: 01/02/2022] [Indexed: 12/15/2022] Open
Abstract
In this study, the response surface methodology (RSM) was used to optimize the pudding formulation ingredients including the fish/bovine gelatin ratio and cinnamon and clove powder and determine the color and physicochemical and sensory attributes’ change in final pudding product. Experiments were carried out based on a central composite design (CCD). The results showed that by increasing the ratio of fish gelatin to bovine gelatin (FG/BG) up to 3%, the moisture content increased slightly and then decreased significantly. Increasing the cinnamon powder to 0.5% reduced the moisture content. Increasing the FG/BG in the formulation of pudding samples reduced the protein content. The effects of cinnamon and clove powder on the protein content were increasing and decreasing, respectively. By increasing the FG/BG ratio, the samples syneresis showed a significant decrease, while the effects of cinnamon and clove powder on the syneresis were nonsignificant. As the level of cinnamon and clove powder increased, the L* value decreased. Cinnamon and clove powder had a linear effect, and the interaction of gelatins and clove powder had a significant effect on changes in redness. The effects of cinnamon and clove powder on b* value were significant. In terms of sensory evaluation, increasing the cinnamon powder concentration increased the appearance scores, while in the case of fish gelatin, this trend was downward. The linear effect of cinnamon powder on taste was significant, while other variables had no significant effect on the taste of the samples. The sample texture was significantly affected by fish gelatin and clove powder. Increasing FG/BG from 0% to 2.5% increased the texture score, but after this range, a decrease in the texture score was observed. The overall acceptance of samples was more affected by spice powder compared to gelatin. By increasing the cinnamon powder and FG/BG, the overall acceptance increased and decreased, respectively. In conclusion, the optimal FG/BG and cinnamon and clove powder were introduced 1.479%, 0.288%, and 0.619% respectively.
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Affiliation(s)
- Nasrin Choobkar
- Department of Fisheries Faculty of Agriculture Kermanshah Branch Islamic Azad University Kermanshah Iran
| | - Amir Daraei Garmakhany
- Department of Food Science and Technology Toyserkan Faculty of Engineering and Natural Resources Bu-Ali Sina University Hamedan Iran
| | - Abdolraza R Aghajani
- Department of Food Science and Technology Faculty of Industrial and Mechanical Engineering Qazvin Branch Islamic Azad University Qazvin Iran
| | - Maryam Ataee
- Department of Food Science and Technology, Science and Research Tehran branch Islamic Azad University Tehran Iran
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Yang L, Yang M, Xu J, Nie Y, Wu W, Zhang T, Wang X, Zhong J. Structural and emulsion stabilization comparison of four gelatins from two freshwater and two marine fish skins. Food Chem 2022; 371:131129. [PMID: 34560337 DOI: 10.1016/j.foodchem.2021.131129] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 09/02/2021] [Accepted: 09/13/2021] [Indexed: 11/04/2022]
Abstract
This study analyzed the structural and emulsion stabilization properties of two freshwater and two marine fish skin gelatins: Chinese longsnout catfish skin gelatin (CLCSG), silver carp skin gelatin (SCSG), salmon skin gelatin (SSG), and Alaska pollack skin gelatin (APSG). Their gel strengths (Bloom values) were: 361 ± 1 (SCSG) > 253 ± 4 (CLCSG) > 69 ± 1 (SSG) > 36 ± 2 (APSG). Higher molecular weights and α/β subunit contents of gelatins might induce higher gel strengths. Both creaming and droplet stability were completely the same to the contents of imino acids, β-sheet percentages, and β-turn percentages, whereas they were completely the opposite to random coil percentages. The emulsion stabilization mechanisms involved an "fish skin source - protein chemical composition - protein secondary structure - protein functional properties - emulsion stability" route. This study provided useful knowledges for gelatin science and for the comprehensive utilization of aquatic by-products in gelatin industry.
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Affiliation(s)
- Lili Yang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Mengyang Yang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jiamin Xu
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yinghua Nie
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Wenjuan Wu
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Ting Zhang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xichang Wang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China
| | - Jian Zhong
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China.
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Conde-Díaz A, Rodríguez-Ramos R, Socas-Rodríguez B, Salazar-Carballo PÁ, Rodríguez-Delgado MÁ. Application of polyaniline-based magnetic-dispersive-solid-phase microextraction combined with liquid chromatography tandem mass spectrometry for the evaluation of plastic migrants in food matrices. J Chromatogr A 2022; 1670:462988. [DOI: 10.1016/j.chroma.2022.462988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 03/09/2022] [Accepted: 03/19/2022] [Indexed: 10/18/2022]
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Soliman AM, Teoh SL, Das S. Fish Gelatin: Current Nutritional, Medicinal, Tissue Repair Applications and Carrier of Drug Delivery. Curr Pharm Des 2022; 28:1019-1030. [PMID: 35088658 DOI: 10.2174/1381612828666220128103725] [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: 06/17/2021] [Accepted: 12/27/2021] [Indexed: 11/22/2022]
Abstract
Gelatin is obtained via partial denaturation of collagen and is extensively used in various industries. The majority of gelatin utilized globally is derived from a mammalian source. Several health and religious concerns associated with porcine/bovine gelatin were reported. Therefore, gelatin from a marine source is widely being investigated for its efficiency and utilization in a variety of applications as a potential substitute for porcine/bovine gelatin. Although fish gelatin is less durable and possesses lower melting and gelling temperatures compared to mammal-derived gelatin, various modifications are being reported to promote its rheological and functional properties to be efficiently employed. The present review describes in detail the current innovative applications of fish gelatin involving the food industry, drug delivery and possible therapeutic applications. Gelatin bioactive molecules may be utilized as carriers for drug delivery. Due to its versatility, gelatin can be used in different carrier systems, such as microparticles, nanoparticles, fibers and hydrogels. The present review also provides a perspective on the other potential pharmaceutical applications of fish gelatin, such as tissue regeneration, antioxidant supplementation, antihypertensive and anticancer treatments.
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Affiliation(s)
- Amro M Soliman
- Department of Biological Sciences-Physiology, Cell and Developmental Biology, University of Alberta, Edmonton, AB T6G 2R3, Canada
| | - Seong Lin Teoh
- Department of Anatomy, Faculty of Medicine, Universiti Kebangsaan Malaysia Medical Centre, Kuala Lumpur, Malaysia
| | - Srijit Das
- Department of Human & Clinical Anatomy, College of Medicine & Health Sciences, Sultan Qaboos University, Muscat, Sultanate of Oman
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Boughriba S, Nasri R, Li S, Nasri M, Souissi N. Effect of pretreatment-assisted extraction on the physicochemical and structural properties of Rhinobatos cemiculus skin gelatin. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-021-04038-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Lu Y, Luo Q, Chu Y, Tao N, Deng S, Wang L, Li L. Application of Gelatin in Food Packaging: A Review. Polymers (Basel) 2022; 14:polym14030436. [PMID: 35160426 PMCID: PMC8838392 DOI: 10.3390/polym14030436] [Citation(s) in RCA: 38] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 01/01/2022] [Accepted: 01/09/2022] [Indexed: 01/27/2023] Open
Abstract
Owing to the increasing environmental concerns and requirements for high-quality foods, edible films and coatings (based on proteins, polysaccharides, natural phenolic active substances, etc.) are being developed as effective alternatives to traditional plastic packaging. Gelatin is extracted from collagen. It is an ideal material for food packaging due to its versatile advantages such as low price, polymerization, biodegradability, good antibacterial and antioxidant properties, etc. However, gelatin film exists poor waterproof and mechanical properties, which limit its developments and applications in food packaging. Previous studies show that pure gelatin can be modified by adding active ingredients and incorporating them with bio-polymers to improve its mechanical properties, aiming to achieve the desirable effect of preservation. This review mainly shows the preparation and molding ways of gelatin-based edible films and the applications of gelatin modified with other biopolymers. Furthermore, this review provides the latest advances in gelatin-based biodegradable packaging and food applications that exhibit outstanding advantages in food preservation.
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Affiliation(s)
- Yanan Lu
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Y.L.); (Q.L.); (Y.C.); (N.T.)
| | - Qijun Luo
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Y.L.); (Q.L.); (Y.C.); (N.T.)
| | - Yuchan Chu
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Y.L.); (Q.L.); (Y.C.); (N.T.)
| | - Ningping Tao
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Y.L.); (Q.L.); (Y.C.); (N.T.)
| | - Shanggui Deng
- Engineering Research Center of Food Thermal Processing Technology, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China;
| | - Li Wang
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Y.L.); (Q.L.); (Y.C.); (N.T.)
- Correspondence: (L.W.); (L.L.); Tel.: +86-13062789659 (L.W.); +86-21-61900372 (L.L.)
| | - Li Li
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Y.L.); (Q.L.); (Y.C.); (N.T.)
- Correspondence: (L.W.); (L.L.); Tel.: +86-13062789659 (L.W.); +86-21-61900372 (L.L.)
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Shi XD, Huang JJ, Wu JL, Cai XX, Tian YQ, Rao PF, Huang JL, Wang SY. Fabrication, interaction mechanism, functional properties, and applications of fish gelatin-polysaccharide composites: a review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107106] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Lin S, Cai X, Chen H, Xu Y, Wu J, Wang S. Development of fish gelatin-chitooligosaccharide conjugates through the Maillard reaction for the encapsulation of curcumin. Curr Res Food Sci 2022; 5:1625-1639. [PMID: 36164327 PMCID: PMC9507993 DOI: 10.1016/j.crfs.2022.09.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/30/2022] [Accepted: 09/16/2022] [Indexed: 11/30/2022] Open
Abstract
The poor water solubility, bioavailability and stability of bioactive compounds have become the bottleneck restricting their wide application, thus developing a functional carrier to realize the efficient encapsulation and activity improvement of active hydrophobic substances has become a research hotspot. In this work, a functional glycosylated fish gelatin (called FG-COS conjugates) carrier based on fish gelatin (FG) and chitooligosaccharide (COS) via Maillard reaction was developed. The functional carrier exhibited good antioxidant activity and high encapsulation of curcumin (Cur). Enhanced antioxidant effect of Cur loaded in FG-COS conjugates (called FG–COS–Cur nanoparticles) was achieved, showing remarkable UV protection on Cur and enhanced intracellular antioxidant activity of FG–COS–Cur nanoparticles. Remarkably, FG–COS–Cur nanoparticles increased the cell viability of H2O2-induced oxidative damage Caco-2 cells, drastically reduced the levels of reactive oxygen species (ROS) and lactate dehydrogenase (LDH), and significantly increased intracellular antioxidant enzyme activities, which all exhibited a dose-response relationship. These findings suggested that the FG-COS conjugates with intrinsic antioxidant activity could effectively encapsulate Cur and improved bioavailability for hydrophobic active molecules in functional food field. Functional carrier (FG-COS conjugates) based on glycosylation FG with COS was developed. FG-COS conjugates exhibited good antioxidant activity and excellent loading capacity of Cur. FG-COS conjugates showed remarkable UV protection on Cur. FG–COS–Cur nanoparticles displayed a positive effect on the antioxidant of Cur. FG–COS–Cur nanoparticles significantly attenuated oxidative stress damage in Caco-2 cell.
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Affiliation(s)
| | | | | | | | - Jiulin Wu
- Corresponding author. College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China.
| | - Shaoyun Wang
- Corresponding author. College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China.
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Usman M, Sahar A, Inam‐Ur‐Raheem M, Rahman UU, Sameen A, Aadil RM. Gelatin extraction from fish waste and potential applications in food sector. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15286] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Muhammad Usman
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Amna Sahar
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
- Department of Food Engineering University of Agriculture Faisalabad 38000 Pakistan
| | - Muhammad Inam‐Ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Ubaid ur Rahman
- School of Food and Agricultural Sciences University of Management and Technology Lahore Pakistan
| | - Aysha Sameen
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
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Bai MY, Wang TT. Gallic Acid-Containing Gelatin-Based Nonwoven Mat with Synergistic Photodegradation and Photoindication Function for Reducing Nicotine. Polymers (Basel) 2021; 13:polym13234245. [PMID: 34883750 PMCID: PMC8659907 DOI: 10.3390/polym13234245] [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: 11/22/2021] [Revised: 12/01/2021] [Accepted: 12/01/2021] [Indexed: 11/30/2022] Open
Abstract
Cigarette smoking is a popular habit that has negative health consequences for populations. In this study, we developed a gallic acid-containing, gelatin-based nonwoven mat with photodegradation and photoindication functions. This could react with sidestream cigarette smoke and simultaneously inhibit the activity of the microbe growth in the air. The results of a fluorescence emission spectrum evidenced this photoindication function. Neither the nicotine nor gallic acid showed a redshift emission spectrum. However, the emission spectrum of the nonwoven mat exhibited the redshift and increased in intensity after absorbing the sidestream cigarette smoke. In this spectral evidence, the natural polymer played a key role in the photoindication function’s display because it could dissolve the nicotine of the sidestream cigarette smoke and cause it to react with the gelatin structure. The high performance liquid chromatography–mass spectroscopy results indicated that the gallic acid and ultraviolet (UV) light enhanced the absorption of nicotine and nicotine-like derivatives, which were dissolved by the Tween 80 of nonwoven mat. The liquid paraffin and Tween 80 could oxidize, dehydrogenate, and demethylate the nicotine that was absorbed by the gelatin nonwoven mat. In conclusion, the nonwoven mat developed in this study provided the functions to filter the nicotine of sidestream smoke and activate the photoindication property by absorbing 365-nm UV light.
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Affiliation(s)
- Meng-Yi Bai
- Graduate Institute of Biomedical Engineering and Biomedical Engineering Program, Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, TR-917, AAEON Building, No.43, Keelung Rd., Sec.4, Da’an Dist., Taipei City 10607, Taiwan;
- Adjunct Appointment to the National Defense Medical Center, Taipei City 11490, Taiwan
- Correspondence:
| | - Ting-Teng Wang
- Graduate Institute of Biomedical Engineering and Biomedical Engineering Program, Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, TR-917, AAEON Building, No.43, Keelung Rd., Sec.4, Da’an Dist., Taipei City 10607, Taiwan;
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