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Ying Q, Zhan S, Yu H, Li J, Jia R, Wei H, Roura E, Tan X, Qiao Z, Huang T. Gelatin based preservation technologies on the quality of food: a comprehensive review. Crit Rev Food Sci Nutr 2024:1-18. [PMID: 38850027 DOI: 10.1080/10408398.2024.2361298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/09/2024]
Abstract
Gelatin has played a great potential in food preservation because of its low price and superior film forming characteristics. This review provides a comprehensive overview of the latest research progress and application of gelatin preservation technologies (film, coating, antifreeze peptide, etc.), discussing their preservation mechanisms and efficiency through the viewpoints of quality and shelf life of animal and aquatic products as well as fruits and vegetables. It showed that bioactive and intelligent gelatin-based films exhibit antibacterial, antioxidant, water resistance and pH responsive properties, making them excellent for food preservation. In addition, pH responsive properties of films also intuitively reflect the freshness of food by color. Similarly, gelatin and its hydrolysate can be widely used in antifreeze peptides to reduce the mass loss of food during freezing and extend the shelf life of frozen food. However, extensive works are still required to extend their commercial application values.
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Affiliation(s)
- Qingfang Ying
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Shengnan Zhan
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Haixia Yu
- Ocean Research Centre of Zhoushan, Zhejiang University, Zhoushan, China
| | - Jihua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Ru Jia
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Huamao Wei
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Eugeni Roura
- Centre for Animal Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
| | - Xinle Tan
- Centre for Animal Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
- Juxiangyuan Health Food (Zhongshan) Co., Ltd, Zhongshan, China
| | - Zhaohui Qiao
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Tao Huang
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
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Chaari M, Elhadef K, Akermi S, Tounsi L, Ben Hlima H, Ennouri M, Abdelkafi S, Agriopoulou S, Ali DS, Mellouli L, Smaoui S. Development of a novel colorimetric pH-indicator film based on CMC/flaxseed gum/betacyanin from beetroot peels: A powerful tool to monitor the beef meat freshness. SUSTAINABLE CHEMISTRY AND PHARMACY 2024; 39:101543. [DOI: 10.1016/j.scp.2024.101543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2024]
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Liu M, Shen R, Wang L, Yang X, Zhang L, Ma X, He L, Li A, Kong X, Shi H. Preparation, Optimization, and Characterization of Bovine Bone Gelatin/Sodium Carboxymethyl Cellulose Nanoemulsion Containing Thymol. Foods 2024; 13:1506. [PMID: 38790806 PMCID: PMC11120539 DOI: 10.3390/foods13101506] [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: 04/11/2024] [Revised: 05/04/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
The aim of this study is to produce a biodegradable food packaging material that reduces environmental pollution and protects food safety. The effects of total solids content, substrate ratio, polyphenol content, and magnetic stirring time on bovine bone gelatin/sodium carboxymethylcellulose nanoemulsion (BBG/SCMC-NE) were investigated using particle size, PDI, turbidity, rheological properties, and zeta potential as evaluation indexes. The micro, structural, antioxidant, encapsulation, and release properties were characterized after deriving its optimal preparation process. The results showed that the nanoemulsion was optimally prepared with a total solids content of 2%, a substrate ratio of 9:1, a polyphenol content of 0.2%, and a magnetic stirring time of 60 min. SEM showed that the nanoemulsion showed a dense and uniform reticulated structure. FTIR and XRD results showed that covalent cross-linking of proteins and polysaccharides altered the structure of gelatin molecular chains to a more compact form but did not change its semi-crystalline structure. DSC showed that the 9:1 BBG/SCMC-NE had a higher thermal denaturation temperature and greater thermal stability, and its DPPH scavenging rate could reach 79.25% and encapsulation rate up to 90.88%, with excellent slow-release performance. The results of the study provide basic guidance for the preparation of stable active food packaging with excellent properties.
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Affiliation(s)
- Mengying Liu
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China; (M.L.); (R.S.); (L.W.); (X.Y.); (X.M.); (L.H.); (A.L.)
| | - Ruheng Shen
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China; (M.L.); (R.S.); (L.W.); (X.Y.); (X.M.); (L.H.); (A.L.)
| | - Liyuan Wang
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China; (M.L.); (R.S.); (L.W.); (X.Y.); (X.M.); (L.H.); (A.L.)
| | - Xue Yang
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China; (M.L.); (R.S.); (L.W.); (X.Y.); (X.M.); (L.H.); (A.L.)
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China; (M.L.); (R.S.); (L.W.); (X.Y.); (X.M.); (L.H.); (A.L.)
| | - Xiaotong Ma
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China; (M.L.); (R.S.); (L.W.); (X.Y.); (X.M.); (L.H.); (A.L.)
| | - Long He
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China; (M.L.); (R.S.); (L.W.); (X.Y.); (X.M.); (L.H.); (A.L.)
| | - Aixia Li
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China; (M.L.); (R.S.); (L.W.); (X.Y.); (X.M.); (L.H.); (A.L.)
| | - Xiangying Kong
- Qinghai Haibei Animal Husbandry and Veterinary Science Research Institute, Haibei 810200, China;
| | - Hongmei Shi
- Gansu Gannan Animal Husbandry and Veterinary Workstation, Hezuo 746300, China;
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Ciurzyńska A, Janowicz M, Karwacka M, Nowacka M, Galus S. Development and Characteristics of Protein Edible Film Derived from Pork Gelatin and Beef Broth. Polymers (Basel) 2024; 16:1009. [PMID: 38611267 PMCID: PMC11013980 DOI: 10.3390/polym16071009] [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: 03/12/2024] [Revised: 03/30/2024] [Accepted: 04/01/2024] [Indexed: 04/14/2024] Open
Abstract
The aim of this work was to develop edible films derived from gelatin and beef broth and to analyze the physical properties of the output products. The presented research is important from the point of view of searching for food packaging solutions that may replace traditionally used plastic packaging. This study's conceptual framework is in line with the trend of sustainable development and zero waste. This study was conducted to develop a recipe for edible films derived from beef gelatin with gelatin concentrations at 4%, 8%, and 12% enriched with additions of beef broth in amounts of 25, 50, 75, and 100%. Selected physical properties of the output edible films were examined in terms of thickness, swelling in water, opacity, water content, water solubility, structure, and mechanical properties. The conducted research made it plausible to conclude that the addition of broth has a positive effect on the extensibility of the edible films and the other physical properties under consideration, especially on decreasing the film thickness, which was found to vary between 50.2 and 191.6 µm. When gelatin and broth were added at low concentrations, the tensile strength of the films increased, and subsequently decreased; however, an opposite effect was observed for elongation at break. The increased broth concentration caused the film opacity to increase from 0.39 to 4.54 A/mm and from 0.18 to 1.04 A/mm with gelatin concentrations of 4% and 12%, respectively. The water solubility of the gelatin films decreased as a result of the broth addition. However, it was noticed that increasing the content of broth caused the water solubility to increase in the tested films. The mere presence of broth in the gelatin films changed the microstructure of the films and also made them thinner.
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Affiliation(s)
- Agnieszka Ciurzyńska
- Department of Food Engineering and Process Management, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (M.K.); (S.G.)
| | | | | | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (M.K.); (S.G.)
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Ali I, Ahmad M, Ridha S, Iferobia CC, Lashari N. Enhancing drilling mud performance through CMITS-modified formulations: rheological insights and performance optimization. RSC Adv 2023; 13:32904-32917. [PMID: 38025871 PMCID: PMC10630931 DOI: 10.1039/d3ra06008j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Accepted: 10/27/2023] [Indexed: 12/01/2023] Open
Abstract
In the context of deep well drilling, the addition of functionalized additives into mud systems becomes imperative due to the adverse impact of elevated borehole temperatures and salts on conventional additives, causing them to compromise their intrinsic functionalities. Numerous biomaterials have undergone modifications and have been evaluated in drilling muds. However, the addition of dually modified tapioca starch in bentonite-free mud systems remains a notable gap within the existing literature. This study aims to examine the performance of dually modified carboxymethyl irradiated tapioca starch (CMITS) under high temperature and salt-containing conditions employing central composite design approach; the study evaluates the modified starch's impact on mud rheology, thermal stability, and salt resistance. The findings indicated that higher DS (0.66) and CMITS concentrations (8 ppb) improved plastic viscosity (PV), yield point (YP) and gel strength (GS), while increased salt and temperature decreased it, demonstrating the complex interplay of these factors on mud rheology. The developed empirical models suggested that DS 0.66 starch addition enhanced rheology, especially at elevated temperatures, demonstrating improved borehole cleaning potential, supported by quadratic model performance indicators in line with American Petroleum Institute (API) ranges. The optimized samples showed a non-Newtonian behavior, and Power-law model fitting yields promising results for improved cuttings transportation with starch additives.
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Affiliation(s)
- Imtiaz Ali
- Department of Petroleum Engineering, Universiti Teknologi PETRONAS Seri Iskandar 32610 Perak Malaysia
- Department of Petroleum and Gas Engineering, BUITEMS Pakistan
| | - Maqsood Ahmad
- Department of Geosciences, Universiti Teknologi PETRONAS Seri Iskandar 32610 Perak Malaysia
| | - Syahrir Ridha
- Institute of Hydrocarbon Recovery, Universiti Teknologi PETRONAS Seri Iskandar 32610 Perak Malaysia
| | - Cajetan Chimezie Iferobia
- Department of Petroleum Engineering, Universiti Teknologi PETRONAS Seri Iskandar 32610 Perak Malaysia
| | - Najeebullah Lashari
- Department of Petroleum and Gas Engineering, Dawood University of Engineering & Technology M. A. Jinnah Road Karachi 74800 Pakistan
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