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Bastos BM, Silva PPD, Rocha SFD, Bertolo J, Arias JLDO, Michelon M, Pinto LADA. Preparation of films based on reticulated fish gelatin containing garlic essential oil. Food Res Int 2024; 188:114496. [PMID: 38823843 DOI: 10.1016/j.foodres.2024.114496] [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: 12/30/2023] [Revised: 05/07/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
Agro-industrial co-products, such as fish gelatin, stand out for their capacity in forming biopolymeric films, being biocompatible and non-toxic; however, its hydrophilicity poses a challenge. Essential oils, rich in bioactives, attract research interest aiming to enhance the protective barrier of films and enable their application in packaging. This study produced films based on cross-linked Nile tilapia skin gelatin, incorporating garlic essential oil. Gelatin obtained through partial collagen hydrolysis from the fish skin and cross-linked with gallic acid had hydroxyproline content of 10.02 g 100 g-1 and gel strength of 287 g, which were consistent with other studies. Oil extraction used supercritical CO2 as a solvent and ethanol as a cosolvent, following a factorial experimental design, evaluating the extraction temperature (40 °C and 70 °C) and cosolvent ratio (1:1 and 1:3), with three central points. Extraction was successful, with higher yields on a dry basis at 70 °C (88.35 %), using a 1:1 cosolvent ratio. Films incorporated with oil exhibited lower water vapor permeability (WVP) than those with only cross-linked gelatin (1.59 (g m-1 s-1 Pa-1) 1011). The film with the most suitable tensile strength (19.07 MPa), elongation (120.91 %), and WVP (1.09 (g m-1 s-1 Pa-1) 1011) properties contained garlic oil extracted at the central point (55 °C and 1:2). Thermal analysis indicated increased melting temperatures in films with added oil, suggesting low thermal degradation. These results suggest that garlic oil addition can improve the properties of fish gelatin-based films, making them promising for biodegradable packaging.
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Affiliation(s)
- Bruna Moura Bastos
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Itália Avenue, km 08, Carreiros, Rio Grande, RS, 96203-900, Brazil.
| | - Patrick Peres da Silva
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Itália Avenue, km 08, Carreiros, Rio Grande, RS, 96203-900, Brazil.
| | - Silvia Faria da Rocha
- Federal Institute of Paraná - IFPR, Dr. Tito Street, 801, Jardim Panorama, Jacarezinho, PR, 86400-000, Brazil.
| | - Jordano Bertolo
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Itália Avenue, km 08, Carreiros, Rio Grande, RS, 96203-900, Brazil.
| | - Jean Lucas de Oliveira Arias
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Itália Avenue, km 08, Carreiros, Rio Grande, RS, 96203-900, Brazil.
| | - Mariano Michelon
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Itália Avenue, km 08, Carreiros, Rio Grande, RS, 96203-900, Brazil.
| | - Luiz Antonio de Almeida Pinto
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Itália Avenue, km 08, Carreiros, Rio Grande, RS, 96203-900, Brazil.
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2
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Gaikwad S, Kim MJ. Fish By-Product Collagen Extraction Using Different Methods and Their Application. Mar Drugs 2024; 22:60. [PMID: 38393031 PMCID: PMC10890078 DOI: 10.3390/md22020060] [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: 12/11/2023] [Revised: 01/07/2024] [Accepted: 01/22/2024] [Indexed: 02/25/2024] Open
Abstract
The processing of fishery resources results in the production of a growing quantity of byproducts, including heads, skins, viscera, intestines, frames, and fillet cutoffs. These byproducts are either wasted or utilized for the production of low-value items and fish oil. Typically, fish processing industries use only 25%, while the remaining 75% is considered as waste by-products. This review presents a comprehensive review on the extraction of collagen from fish byproducts, highlighting numerous techniques including acid-soluble collagen (ASC), enzyme-soluble collagen (ESC), ultrasound extraction, deep eutectic solvent (DES) extraction, and supercritical fluid extraction (SFE). A detailed explanation of various extraction parameters such as time, temperature, solid to liquid (S/L) ratio, and solvent/pepsin concentration is provided, which needs to be considered to optimize the collagen yield. Moreover, this review extends its focus to a detailed investigation of fish collagen applications in the biomedical sector, food sector, and in cosmetics. The comprehensive review explaining the extraction methods, extraction parameters, and the diverse applications of fish collagen provides a basis for the complete understanding of the potential of fish-derived collagen. The review concludes with a discussion of the current research and a perspective on the future development in this research field.
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Affiliation(s)
- Sunita Gaikwad
- Interdisciplinary Program in Senior Human Ecology, Changwon National University, Changwon 51140, Republic of Korea;
| | - Mi Jeong Kim
- Interdisciplinary Program in Senior Human Ecology, Changwon National University, Changwon 51140, Republic of Korea;
- Department of Food and Nutrition, Changwon National University, Changwon 51140, Republic of Korea
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3
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Wang H, Tu Z, Wang H. Preparation of high content collagen peptides and study of their biological activities. Food Res Int 2023; 174:113561. [PMID: 37986438 DOI: 10.1016/j.foodres.2023.113561] [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: 07/28/2023] [Revised: 10/02/2023] [Accepted: 10/03/2023] [Indexed: 11/22/2023]
Abstract
Collagen peptides play an important role in the increasing use of collagen peptides as dietary supplements in food and beverages and as bioactive ingredients in cosmetics, healthcare, and pharmaceuticals. Collagenase enzymatically cleaves gelatin to produce collagen polypeptides. However, the enzymatic activity of collagenase is very low (25900 U) and does not allow for adequate enzymatic digestion. Therefore, proteases are used to assist in enzymatic digestion. Porcine gelatin, bovine gelatin, and fish protein gum were enzymatically digested, and the content of collagen peptides in the enzymatically digested lyophilized powder was identified by high-performance liquid chromatography and mass spectrometry, and then the content of the desired collagen peptides was increased by isolation and purification, and the result of the determination was that the content of collagen peptides was the highest after enzymatic digestion and isolation and purification with the use of porcine gelatin as the raw material, and the content of the collagen peptides was about 45.47%. β-nicotinamide mononucleotide (NMN) was mixed with the prepared samples to determine its antioxidant properties and ability to promote the growth of human dermal fibroblasts. The results showed that the antioxidant capacity was enhanced with the increase of collagen polypeptide content, and NMN could promote the scavenging of DPPH• and •OH free radicals by collagen polypeptides. The ability to promote the growth of human dermal fibroblasts was enhanced with the increase of collagen polypeptide content. This paper aimed to prepare a high content of collagen polypeptides from three raw materials, porcine gelatin, bovine gelatin, and fish protein gum, and further to determine the biological activities.
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Affiliation(s)
- Houchuntai Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China
| | - Hui Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
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4
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Machado I, Marques CF, Martins E, Alves AL, Reis RL, Silva TH. Marine Gelatin-Methacryloyl-Based Hydrogels as Cell Templates for Cartilage Tissue Engineering. Polymers (Basel) 2023; 15:polym15071674. [PMID: 37050288 PMCID: PMC10096504 DOI: 10.3390/polym15071674] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Revised: 03/24/2023] [Accepted: 03/25/2023] [Indexed: 03/30/2023] Open
Abstract
Marine-origin gelatin has been increasingly used as a safe alternative to bovine and porcine ones due to their structural similarity, avoiding the health-related problems and sociocultural concerns associated with using mammalian-origin materials. Another benefit of marine-origin gelatin is that it can be produced from fish processing-products enabling high production at low cost. Recent studies have demonstrated the excellent capacity of gelatin-methacryloyl (GelMA)-based hydrogels in a wide range of biomedical applications due to their suitable biological properties and tunable physical characteristics, such as tissue engineering applications, including the engineering of cartilage. In this study, fish gelatin was obtained from Greenland halibut skins by an acidic extraction method and further functionalized by methacrylation using methacrylic anhydride, developing a photosensitive gelatin-methacryloyl (GelMA) with a degree of functionalization of 58%. The produced marine GelMA allowed the fabrication of photo-crosslinked hydrogels by incorporating a photoinitiator and UV light exposure. To improve the biological performance, GelMA was combined with two glycosaminoglycans (GAGs): hyaluronic acid (HA) and chondroitin sulfate (CS). GAGs methacrylation reaction was necessary, rendering methacrylated HA (HAMA) and methacrylated CS (CSMA). Three different concentrations of GelMA were combined with CSMA and HAMA at different ratios to produce biomechanically stable hydrogels with tunable physicochemical features. The 20% (w/v) GelMA-based hydrogels produced in this work were tested as a matrix for chondrocyte culture for cartilage tissue engineering with formulations containing both HAMA and CSMA showing improved cell viability. The obtained results suggest these hybrid hydrogels be used as promising biomaterials for cartilage tissue engineering applications.
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Affiliation(s)
- Inês Machado
- 3B’s Research Group, I3B’s—Research Institute on Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, AvePark, Parque de Ciência e Tecnologia, Zona Industrial da Gandra, Barco, 4805-017 Guimarães, Portugal
- ICVS/3B’s—PT Government Associate Laboratory, 4806-909 Braga/Guimarães, Portugal
| | - Catarina F. Marques
- 3B’s Research Group, I3B’s—Research Institute on Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, AvePark, Parque de Ciência e Tecnologia, Zona Industrial da Gandra, Barco, 4805-017 Guimarães, Portugal
- ICVS/3B’s—PT Government Associate Laboratory, 4806-909 Braga/Guimarães, Portugal
- Correspondence:
| | - Eva Martins
- 3B’s Research Group, I3B’s—Research Institute on Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, AvePark, Parque de Ciência e Tecnologia, Zona Industrial da Gandra, Barco, 4805-017 Guimarães, Portugal
- ICVS/3B’s—PT Government Associate Laboratory, 4806-909 Braga/Guimarães, Portugal
| | - Ana L. Alves
- 3B’s Research Group, I3B’s—Research Institute on Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, AvePark, Parque de Ciência e Tecnologia, Zona Industrial da Gandra, Barco, 4805-017 Guimarães, Portugal
- ICVS/3B’s—PT Government Associate Laboratory, 4806-909 Braga/Guimarães, Portugal
| | - Rui L. Reis
- 3B’s Research Group, I3B’s—Research Institute on Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, AvePark, Parque de Ciência e Tecnologia, Zona Industrial da Gandra, Barco, 4805-017 Guimarães, Portugal
- ICVS/3B’s—PT Government Associate Laboratory, 4806-909 Braga/Guimarães, Portugal
| | - Tiago H. Silva
- 3B’s Research Group, I3B’s—Research Institute on Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, AvePark, Parque de Ciência e Tecnologia, Zona Industrial da Gandra, Barco, 4805-017 Guimarães, Portugal
- ICVS/3B’s—PT Government Associate Laboratory, 4806-909 Braga/Guimarães, Portugal
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5
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Aghajanzadeh S, Fayaz G, Soleimanian Y, Ziaiifar AM, Turgeon SL, Khalloufi S. Hornification: Lessons learned from the wood industry for attenuating this phenomenon in plant-based dietary fibers from food wastes. Compr Rev Food Sci Food Saf 2023; 22:4-45. [PMID: 36199175 DOI: 10.1111/1541-4337.13047] [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: 04/20/2022] [Revised: 08/03/2022] [Accepted: 08/31/2022] [Indexed: 02/07/2023]
Abstract
A significant amount of waste is annually generated worldwide by the supply chain of the food industry. Considering the population growth, the environmental concerns, and the economic opportunities, waste recovery is a promising solution to produce valuable and innovative ingredients for food and nonfood industries. Indeed, plant-based wastes are rich in dietary fibers (DF), which have relevant technical functionalities such as water/oil holding capacity, swelling capacity, viscosity, texture, and physiological properties such as antioxidant activity, cholesterol, and glucose adsorption capacities. Different drying technologies could be applied to extend the shelf life of fresh DF. However, inappropriate drying technologies or process conditions could adversely affect the functionalities of DF via the hornification phenomenon. Hornification is related to the formation of irreversible hydrogen bindings, van der Waals interactions, and covalent lactone bridges between cellulose fibrils during drying. This review aims to capitalize on the knowledge developed in the wood industry to tackle the hornification phenomenon occurring in the food industry. The mechanisms and the parameters affecting hornification as well as the mitigation strategies used in the wood industry that could be successfully applied to foods are summarized. The application of conventional drying technologies such as air or spray-drying increased the occurrence of hornification. In contrast, solvent exchange, supercritical drying, freeze-drying, and spray-freeze-drying approaches were considered effective strategies to limit the consequences of this phenomenon. In addition, incorporating capping agents before drying attenuated the hornification. The knowledge summarized in this review can be used as a basis for process design in the valorization of plant-based wastes and the production of functional DF that present relevant features for the food and packaging industries.
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Affiliation(s)
- Sara Aghajanzadeh
- Soils Science and Agri-Food Engineering Department, Laval University, Québec, Canada.,Institute of Nutrition and functional foods, Laval University, Québec, Canada
| | - Goly Fayaz
- Soils Science and Agri-Food Engineering Department, Laval University, Québec, Canada.,Institute of Nutrition and functional foods, Laval University, Québec, Canada
| | - Yasamin Soleimanian
- Soils Science and Agri-Food Engineering Department, Laval University, Québec, Canada.,Institute of Nutrition and functional foods, Laval University, Québec, Canada
| | - Aman Mohammad Ziaiifar
- Food Process Engineering Department, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Sylvie L Turgeon
- Institute of Nutrition and functional foods, Laval University, Québec, Canada.,Food Science Department, Laval University, Québec, Canada
| | - Seddik Khalloufi
- Soils Science and Agri-Food Engineering Department, Laval University, Québec, Canada.,Institute of Nutrition and functional foods, Laval University, Québec, Canada
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6
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Azelee NIW, Noor NM, Rasid ZIA, Suhaimi SH, Salamun N, Jasman SM, Manas NHA, Hasham@Hisam R. Marine waste for nutraceutical and cosmeceutical production. VALORIZATION OF WASTES FOR SUSTAINABLE DEVELOPMENT 2023:241-272. [DOI: 10.1016/b978-0-323-95417-4.00010-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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7
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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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8
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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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9
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Effect of acidic and alkaline pretreatment on functional, structural and thermal properties of gelatin from waste fish scales. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04600-9] [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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10
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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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11
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Preparation, properties, and applications of gelatin-based hydrogels (GHs) in the environmental, technological, and biomedical sectors. Int J Biol Macromol 2022; 218:601-633. [PMID: 35902015 DOI: 10.1016/j.ijbiomac.2022.07.168] [Citation(s) in RCA: 49] [Impact Index Per Article: 24.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 07/16/2022] [Accepted: 07/20/2022] [Indexed: 12/23/2022]
Abstract
Gelatin's versatile functionalization offers prospects of facile and effective crosslinking as well as combining with other materials (e.g., metal nanoparticles, carbonaceous, minerals, and polymeric materials exhibiting desired functional properties) to form hybrid materials of improved thermo-mechanical, physio-chemical and biological characteristics. Gelatin-based hydrogels (GHs) and (nano)composite hydrogels possess unique functional features that make them appropriate for a wide range of environmental, technical, and biomedical applications. The properties of GHs could be balanced by optimizing the hydrogel design. The current review explores the various crosslinking techniques of GHs, their properties, composite types, and ultimately their end-use applications. GH's ability to absorb a large volume of water within the gel network via hydrogen bonding is frequently used for water retention (e.g., agricultural additives), and absorbency towards targeted chemicals from the environment (e.g., as wound dressings for absorbing exudates and in water treatment for absorbing pollutants). GH's controllable porosity makes its way to be used to restrict access to chemicals entrapped within the gel phase (e.g., cell encapsulation), regulate the release of encapsulated cargoes within the GH (e.g., drug delivery, agrochemicals release). GH's soft mechanics closely resembling biological tissues, make its use in tissue engineering to deliver suitable mechanical signals to neighboring cells. This review discussed the GHs as potential materials for the creation of biosensors, drug delivery systems, antimicrobials, modified electrodes, water adsorbents, fertilizers and packaging systems, among many others. The future research outlooks are also highlighted.
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Nurdiani R, Ma’rifah RD, Busyro IK, Jaziri AA, Prihanto AA, Firdaus M, Talib RA, Huda N. Physical and functional properties of fish gelatin-based film incorporated with mangrove extracts. PeerJ 2022; 10:e13062. [PMID: 35411257 PMCID: PMC8994492 DOI: 10.7717/peerj.13062] [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: 09/17/2021] [Accepted: 02/14/2022] [Indexed: 01/11/2023] Open
Abstract
Background The fishery processing industry produces a remarkable number of by-products daily. Fish skin accounts for one of the significant wastes produced. Fish skin, however, can be subjected to extraction to yield gelatine and used as the primary raw material for edible film production. To increase the functionality of edible films, bioactive compounds can be incorporated into packaging. Mangroves produce potential bioactive compounds that are suitable as additional agents for active packaging. This study aimed to create a fish gelatine-based edible film enriched with mangrove extracts and to observe its mechanical and biological properties. Methods Two mangrove species (Bruguiera gymnorhiza and Sonneratia alba) with four extract concentrations (control, 0.05%, 0.15%, 0.25%, and 0.35%) were used to enrich edible films. The elongation, water vapour transmission, thickness, tensile strength, moisture content, antioxidant and antibacterial properties of the resulting packaging were analysed. Results The results showed that the mangrove species and extract concentration significantly affected (p < 0.05) the physical properties of the treated films such as elongation (16.89-19.38%), water vapour transmission (13.31-13.59 g/m2), and active packaging-antioxidant activities (12.36%-60.98%). The thickness, tensile strength, and water content were not significantly affected. Potent antioxidant activity and relatively weak antimicrobial activity of this active gelatine packaging were observed.
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Affiliation(s)
- Rahmi Nurdiani
- Department of Fish Product Technology, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, East Java, Indonesia,Bioseafood Research Group, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, East Java, Indonesia
| | - Rica D.A. Ma’rifah
- Bioseafood Research Group, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, East Java, Indonesia
| | - Ihda K. Busyro
- Bioseafood Research Group, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, East Java, Indonesia
| | - Abdul A. Jaziri
- Department of Fish Product Technology, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, East Java, Indonesia,Bioseafood Research Group, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, East Java, Indonesia,Halal Thoyib Research Centre, Universitas Brawijaya, Malang, East Java, Indonesia
| | - Asep A. Prihanto
- Department of Fish Product Technology, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, East Java, Indonesia,Bioseafood Research Group, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, East Java, Indonesia,Halal Thoyib Research Centre, Universitas Brawijaya, Malang, East Java, Indonesia
| | - Muhamad Firdaus
- Department of Fish Product Technology, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, East Java, Indonesia,Bioseafood Research Group, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, East Java, Indonesia
| | - Rosnita A. Talib
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Kuala Lumpur, Malaysia
| | - Nurul Huda
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
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13
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Yang H, Wang H, Huang M, Cao G, Tao F, Zhou G, Shen Q, Yang H. Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review. Compr Rev Food Sci Food Saf 2022; 21:942-963. [PMID: 35181993 DOI: 10.1111/1541-4337.12920] [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: 04/26/2021] [Revised: 12/22/2021] [Accepted: 01/06/2022] [Indexed: 01/14/2023]
Abstract
Mammalian gelatin is extensively utilized in the food industry because of its physicochemical properties. However, its usage is restricted and essentially prohibited for religious people. Fish gelatin is a promising alternative with no religious and social restrictions. The desirable properties of fish gelatin can be significantly improved by various methods, such as the addition of active compounds, enzymes, and natural crosslinking agents (e.g., plant phenolics and genipin), and nonthermal physical treatments (e.g., ionizing radiation and high pressure). The aim of this study was to explore whether the properties of fish gelatin (gel strength, melting or gelling temperature, odor, viscosity, sensory properties, film-forming ability, etc.) could be improved to make it comparable to mammalian gelatin. The structure and properties of gelatins obtained from mammalian and fish sources are summarized. Moreover, the modification methods used to ameliorate the properties of fish gelatin, including rheological (gelling temperature from 13-19°C to 23-25°C), physicochemical (gel strengths from ∼200 to 250 g), and thermal properties (melting points from ∼25 to 30°C), are comprehensively discussed. The relevant literature reviewed and the technological advancements in the industry can propel the development of fish gelatin as a potential alternative to mammalian gelatin, thereby expanding its competitive market share with increasing utility.
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Affiliation(s)
- Huijuan Yang
- College of Standardization, China Jiliang University, Hangzhou, China
| | - Haifeng Wang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China
| | - Min Huang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China.,Department of Food Science and Technology, National University of Singapore, Singapore
| | - Guangtian Cao
- College of Standardization, China Jiliang University, Hangzhou, China
| | - Fei Tao
- College of Standardization, China Jiliang University, Hangzhou, China
| | - Guanghong Zhou
- China Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Animal Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Qing Shen
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China
| | - Hongshun Yang
- Department of Food Science and Technology, National University of Singapore, Singapore
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14
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Turning Waste into A Resource: Isolation and Characterization of High-Quality Collagen and Oils from Atlantic Bluefin Tuna Discards. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031542] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
At the behest of the Green Deal, circular economy concepts are currently being widely promoted, not least within the aquaculture sector. The current study aims to demonstrate the technical feasibility of extracting collagen and fish oils from waste Atlantic bluefin tuna biomass originating from the Maltese aquaculture industry. For collagen, a three-stage methodology, consisting of pre-treatment, extraction, and retrieval, was applied to biomass originating from bone, skin, muscle, and internal organs (offal) in order to extract both acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC). The chemical identity of the extracted collagen was confirmed through the conduction of hydroxyproline and SDS-PAGE tests as well as through FTIR, whilst the extracted collagen was also tested for its microbiological and heavy metal profiles. The collagen yield was found to be highest for skin tissue and for PSC-based protocols and is comparable to the yield cited in the literature for other tuna species. Oils were extracted through low temperature, high temperature, and enzymatic means. The fatty acid profile of the extracted oils was assessed using GC-FID; this indicated high proportions of EPA and DHA. Yield indicated that the enzymatic extraction of oil is most effective. High heat and the presence of iron-containing muscle starting material promote oxidation and rancidity. Further effort into the optimization of both collagen and lipid extraction protocols must be invested, with a special focus on the production of high-value fractions that are much closer to the quality required for human use/consumption.
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15
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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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16
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Extraction and Characterization of Gelatin from Skin By-Products of Seabream, Seabass and Rainbow Trout Reared in Aquaculture. Int J Mol Sci 2021; 22:ijms222212104. [PMID: 34829985 PMCID: PMC8620335 DOI: 10.3390/ijms222212104] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/04/2021] [Accepted: 11/07/2021] [Indexed: 11/17/2022] Open
Abstract
The expansion of fish filleting, driven by the increasing demand for convenience food, concomitantly generates a rising amount of skinning by-products. Current trends point to a growing share of aquaculture in fish production, so we have chosen three established aquaculture species to study the properties of gelatin extracted from their skin: rainbow trout, commonly filleted; and seabass and seabream, marketed whole until very recently. In the first case, trout skin yields only 1.6% gelatin accompanied by the lowest gel strength (96 g bloom), while yield for the other two species exceeds 6%, and gel strength reaches 181 and 229 g bloom for seabass and seabream, respectively. These results are in line with the proportion of total imino acids analyzed in the gelatin samples. Molecular weight profiling shows similarities among gelatins, but seabass and seabream gelatins appear more structured, with higher proportion of β-chains and high molecular weight aggregates, which may influence the rheological properties observed. These results present skin by-products of seabream, and to a minor extent seabass, as suitable raw materials to produce gelatin through valorization processes.
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17
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Valoppi F, Agustin M, Abik F, Morais de Carvalho D, Sithole J, Bhattarai M, Varis JJ, Arzami ANAB, Pulkkinen E, Mikkonen KS. Insight on Current Advances in Food Science and Technology for Feeding the World Population. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.626227] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
While the world population is steadily increasing, the capacity of Earth to renew its resources is continuously declining. Consequently, the bioresources required for food production are diminishing and new approaches are needed to feed the current and future global population. In the last decades, scientists have developed novel strategies to reduce food loss and waste, improve food production, and find new ingredients, design and build new food structures, and introduce digitalization in the food system. In this work, we provide a general overview on circular economy, alternative technologies for food production such as cellular agriculture, and new sources of ingredients like microalgae, insects, and wood-derived fibers. We present a summary of the whole process of food design using creative problem-solving that fosters food innovation, and digitalization in the food sector such as artificial intelligence, augmented and virtual reality, and blockchain technology. Finally, we briefly discuss the effect of COVID-19 on the food system. This review has been written for a broad audience, covering a wide spectrum and giving insights on the most recent advances in the food science and technology area, presenting examples from both academic and industrial sides, in terms of concepts, technologies, and tools which will possibly help the world to achieve food security in the next 30 years.
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18
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Hidayati D, Alfarisy MU, Khairunissa K, Kurniawan F, Prasetyo EN, Luqman A, Sa’adah NN, Soegianto A. Gelatin Extraction Optimization from Skin of Sub Adult and Adult Pangasius Hypophthalmus. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2021. [DOI: 10.12944/crnfsj.9.2.17] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Fish skin is the potential gelatin source since the increase of the demand for the halal food due to the religious consideration. The yield of gelatin obtained from connective tissue of animal skin greatly affected by the extraction process and age of the animals that used as raw material. Research about the potential of the Pangasius hypophthalmus (striped catfish) skin as halal gelatin source have been developing. However, there was no information about the correlation between the length of striped catfish that representing age with the gelatin content. Here we optimize the gelatin extraction method from striped catfish skin with different length body size (sub adult and adult size) using statistical analysis of Placket Burman Design. We performed preliminary study to determine the variables used in the main study. We used 9 variables in the extraction process and analyzed the p-value of each variable. According to this analysis, three variables with the lowest p-values were selected: temperature (p=0.000); soaking time in alkali solution (p=0.055) and soaking time in acid solution (p=0.244). Range value of selected variables were determined according to the related previous studies. Results from our study showed that the maximum yield of sub adult and adult were obtained when we used 70 °C as temperature of extraction, i.e. 37.42% and 30.31%, respectively. In general, sub adult striped catfish have higher yield than the adult one at the temperature of 40 and 70 °C. However, the gelatin yielded from extraction process temperature of ≥70 °C exhibited dark pigmentation, while the gelatin that obtained with temperature treatment of ≤ 55°C showed less pigmentation. The gelatin yielded from sub adult striped catfish showed more pigmentation than the adult one. We suggested for process of extraction both size of striped catfish should be at 55°C, since it showed higher yield extraction with less pigmentation.
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Affiliation(s)
- Dewi Hidayati
- 1Department of Biology, Institut Teknologi Sepuluh Nopember (ITS), Surabaya, Indonesia
| | - Moh. Ulya Alfarisy
- 1Department of Biology, Institut Teknologi Sepuluh Nopember (ITS), Surabaya, Indonesia
| | | | - Fredy Kurniawan
- 2Department of Chemistry, Institut Teknologi Sepuluh Nopember (ITS), Surabaya, Indonesia
| | | | - Arif Luqman
- 1Department of Biology, Institut Teknologi Sepuluh Nopember (ITS), Surabaya, Indonesia
| | - Noor Nailis Sa’adah
- 1Department of Biology, Institut Teknologi Sepuluh Nopember (ITS), Surabaya, Indonesia
| | - Agoes Soegianto
- 3Departement of Biology, Airlangga University, Surabaya, Indonesia
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19
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Vázquez JA, Hermida-Merino C, Hermida-Merino D, Piñeiro MM, Johansen J, Sotelo CG, Pérez-Martín RI, Valcarcel J. Characterization of Gelatin and Hydrolysates from Valorization of Farmed Salmon Skin By-Products. Polymers (Basel) 2021; 13:polym13162828. [PMID: 34451367 PMCID: PMC8398820 DOI: 10.3390/polym13162828] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/17/2021] [Accepted: 08/17/2021] [Indexed: 12/31/2022] Open
Abstract
Salmon processing commonly involves the skinning of fish, generating by-products that need to be handled. Such skin residues may represent valuable raw materials from a valorization perspective, mainly due to their collagen content. With this approach, we propose in the present work the extraction of gelatin from farmed salmon and further valorization of the remaining residue through hydrolysis. Use of different chemical treatments prior to thermal extraction of gelatin results in a consistent yield of around 5%, but considerable differences in rheological properties. As expected from a cold-water species, salmon gelatin produces rather weak gels, ranging from 0 to 98 g Bloom. Nevertheless, the best performing gelatins show considerable structural integrity, assessed by gel permeation chromatography with light scattering detection for the first time on salmon gelatin. Finally, proteolysis of skin residues with Alcalase for 4 h maximizes digestibility and antihypertensive activity of the resulting hydrolysates, accompanied by the sharpest reduction in molecular weight and higher content of essential amino acids. These results indicate the possibility of tuning salmon gelatin properties through changes in chemical treatment conditions, and completing the valorization cycle through production of bioactive and nutritious hydrolysates.
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Affiliation(s)
- José Antonio Vázquez
- Group of Recycling and Valorization of Waste Materials (REVAL), Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello 6, CP36208 Vigo, Pontevedra, Spain;
- Correspondence:
| | - Carolina Hermida-Merino
- CINBIO, Departamento de Física Aplicada, Facultad de Ciencias, Universidade de Vigo, CP36310 Vigo, Pontevedra, Spain; (C.H.-M.); (M.M.P.)
| | - Daniel Hermida-Merino
- Netherlands Organization for Scientific Research (NWO), DUBBLE@ESRF, CS 40220, F38043 Grenoble, France;
| | - Manuel M. Piñeiro
- CINBIO, Departamento de Física Aplicada, Facultad de Ciencias, Universidade de Vigo, CP36310 Vigo, Pontevedra, Spain; (C.H.-M.); (M.M.P.)
| | - Johan Johansen
- Norwegian Institute of Bioeconomy (NIBIO), Torggården, Kudalsveien 6, NO-8027 Bodø, Norway;
| | - Carmen G. Sotelo
- Group of Food Biochemistry, Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello 6, CP36208 Vigo, Pontevedra, Spain; (C.G.S.); (R.I.P.-M.)
| | - Ricardo I. Pérez-Martín
- Group of Food Biochemistry, Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello 6, CP36208 Vigo, Pontevedra, Spain; (C.G.S.); (R.I.P.-M.)
| | - Jesus Valcarcel
- Group of Recycling and Valorization of Waste Materials (REVAL), Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello 6, CP36208 Vigo, Pontevedra, Spain;
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20
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Magtaan JK, Fitzpatrick B, Murphy R. Elucidating the Biological Activity of Fish-Derived Collagen and Gelatine Hydrolysates using Animal Cell Culture - A Review. Curr Pharm Des 2021; 27:1365-1381. [PMID: 33302859 DOI: 10.2174/1381612826666201210112119] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Accepted: 10/01/2020] [Indexed: 11/22/2022]
Abstract
A large percentage of a fish's weight is generally discarded during fish processing. Reducing the waste products of marine origin is a subject of great interest within the scientific community. Pelagic byproducts, such as the structural protein collagen, which can be generated during the processing of fish, have been proposed as an alternative to terrestrial, mammalian sources due to advantages including high availability and low risk of zoonotic disease transmission. Gelatine has multiple possible applications, ranging from nutraceutical applications to cosmetics and has the advantage of being generally regarded as safe. In this multidisciplinary review, the chemistry of gelatine and its parent protein collagen, the chemical reactions to generate their hydrolysates, and studies on their biological activities using animal cell culture are discussed.
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Affiliation(s)
- Jordan Kevin Magtaan
- School of Health & Human Performance, Dublin City University, Glasnevin, Dublin 9, Ireland
| | | | - Ronan Murphy
- School of Health & Human Performance, Dublin City University, Glasnevin, Dublin 9, Ireland
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21
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Lisitsyn A, Semenova A, Nasonova V, Polishchuk E, Revutskaya N, Kozyrev I, Kotenkova E. Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation. Polymers (Basel) 2021; 13:1592. [PMID: 34063360 PMCID: PMC8156411 DOI: 10.3390/polym13101592] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/12/2021] [Accepted: 05/13/2021] [Indexed: 12/13/2022] Open
Abstract
Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials. The possibilities of the application of main animal proteins and natural polysaccharides are considered in the review, including the sources, structure, and limitations of usage. The main ways for overcoming the limitations caused by the physico-chemical properties of biopolymers are also discussed, including composites approaches, plasticizers, and the addition of crosslinking agents. Approaches for the production of biopolymer-based films and coatings are classified according to wet and dried processes and considered depending on biopolymer types. The methods for mechanical, physico-chemical, hydration, and uniformity estimation of edible films are reviewed.
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Affiliation(s)
- Andrey Lisitsyn
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Anastasia Semenova
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Viktoria Nasonova
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Ekaterina Polishchuk
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia;
| | - Natalia Revutskaya
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Ivan Kozyrev
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Elena Kotenkova
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia;
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22
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Dodero A, Schlatter G, Hébraud A, Vicini S, Castellano M. Polymer-free cyclodextrin and natural polymer-cyclodextrin electrospun nanofibers: A comprehensive review on current applications and future perspectives. Carbohydr Polym 2021; 264:118042. [PMID: 33910745 DOI: 10.1016/j.carbpol.2021.118042] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 03/31/2021] [Accepted: 04/03/2021] [Indexed: 02/07/2023]
Abstract
The present review discusses the use of cyclodextrins and their derivatives to prepare electrospun nanofibers with specific features. Cyclodextrins, owing to their unique capability to form inclusion complexes with hydrophobic and volatile molecules, can indeed facilitate the encapsulation of bioactive compounds in electrospun nanofibers allowing fast-dissolving products for food, biomedical, and pharmaceutical purposes, filtering materials for wastewater and air purification, as well as a variety of other technological applications. Additionally, cyclodextrins can improve the processability of naturally occurring biopolymers helping the fabrication of "green" materials with a strong industrial relevance. Hence, this review provides a comprehensive state-of-the-art of different cyclodextrins-based nanofibers including those made of pure cyclodextrins, of polycyclodextrins, and those made of natural biopolymer functionalized with cyclodextrins. To this end, the advantages and disadvantages of such approaches and their possible applications are investigated along with the current limitations in the exploitation of electrospinning at the industrial level.
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Affiliation(s)
- Andrea Dodero
- Department of Chemistry and Industrial Chemistry, University of Genoa, Via Dodecaneso 31, Genoa, 16146, Italy
| | - Guy Schlatter
- Institute of Chemistry and Processes for Energy, Environment and Health (ICPEES), CNRS UMR 7515, ECPM - University of Strasbourg, 25 Rue Becquerel, Strasbourg, 67087, France.
| | - Anne Hébraud
- Institute of Chemistry and Processes for Energy, Environment and Health (ICPEES), CNRS UMR 7515, ECPM - University of Strasbourg, 25 Rue Becquerel, Strasbourg, 67087, France
| | - Silvia Vicini
- Department of Chemistry and Industrial Chemistry, University of Genoa, Via Dodecaneso 31, Genoa, 16146, Italy
| | - Maila Castellano
- Department of Chemistry and Industrial Chemistry, University of Genoa, Via Dodecaneso 31, Genoa, 16146, Italy.
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23
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Nitsuwat S, Zhang P, Ng K, Fang Z. Fish gelatin as an alternative to mammalian gelatin for food industry: A meta-analysis. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110899] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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24
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Cosmetic, Biomedical and Pharmaceutical Applications of Fish Gelatin/Hydrolysates. Mar Drugs 2021; 19:md19030145. [PMID: 33800149 PMCID: PMC8000627 DOI: 10.3390/md19030145] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 02/27/2021] [Accepted: 03/01/2021] [Indexed: 12/12/2022] Open
Abstract
There are several reviews that separately cover different aspects of fish gelatin including its preparation, characteristics, modifications, and applications. Its packaging application in food industry is extensively covered but other applications are not covered or covered alongside with those of collagen. This review is comprehensive, specific to fish gelatin/hydrolysate and cites recent research. It covers cosmetic applications, intrinsic activities, and biomedical applications in wound dressing and wound healing, gene therapy, tissue engineering, implants, and bone substitutes. It also covers its pharmaceutical applications including manufacturing of capsules, coating of microparticles/oils, coating of tablets, stabilization of emulsions and drug delivery (microspheres, nanospheres, scaffolds, microneedles, and hydrogels). The main outcomes are that fish gelatin is immunologically safe, protects from the possibility of transmission of bovine spongiform encephalopathy and foot and mouth diseases, has an economic and environmental benefits, and may be suitable for those that practice religious-based food restrictions, i.e., people of Muslim, Jewish and Hindu faiths. It has unique rheological properties, making it more suitable for certain applications than mammalian gelatins. It can be easily modified to enhance its mechanical properties. However, extensive research is still needed to characterize gelatin hydrolysates, elucidate the Structure Activity Relationship (SAR), and formulate them into dosage forms. Additionally, expansion into cosmetic applications and drug delivery is needed.
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25
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Derkach SR, Kolotova DS, Voron’ko NG, Obluchinskaya ED, Malkin AY. Rheological Properties of Fish Gelatin Modified with Sodium Alginate. Polymers (Basel) 2021; 13:743. [PMID: 33673621 PMCID: PMC7957763 DOI: 10.3390/polym13050743] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 02/23/2021] [Accepted: 02/24/2021] [Indexed: 11/18/2022] Open
Abstract
Polyelectrolyte complexes of sodium alginate and gelatin obtained from cold-blooded fish were studied for potential application as structure-forming agents in food hydrogels. The mass ratio of sodium alginate to gelatin plays a decisive role in the sol-gel transition and rheological behavior of the complexes. Differences in the sol-gel transition temperature were observed upon heating and cooling, as is typical for such materials. We investigated the characteristics of this transition by measuring the isothermal changes in the elastic modulus over time at a constant frequency and the transition temperature at a range of frequencies. The kinetic nature of this transition depends on the composition of the complexes. A characteristic alginate-gelatin mass ratio is the ratio at which maximum transition temperature as well as elastic modulus and viscosity (rheological parameters) values are obtained; the characteristic mass ratio for these complexes was found to be 0.06. Calculation of the ionic group ratios in the biopolymers that form complexes and comparison of these data with the turbidimetric titration results clarified the origin of these maxima. Measuring the viscoelastic properties and the creep-elastic recoil of the samples allowed us to characterize these materials as viscoelastic media with a viscosity in the order of 103-104 Pa·s and an elastic modulus in the order of 102-103 Pa. These values drastically decrease at a certain stress threshold, which can be treated as the gel strength limit. Therefore, the observed rheological behavior of gels formed by fish gelatin modified with sodium alginate characterizes them as typical viscoelastic soft matter.
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Affiliation(s)
- Svetlana R. Derkach
- Department of Chemistry, Murmansk State Technical University, 183010 Murmansk, Russia; (S.R.D.); (N.G.V.)
| | - Daria S. Kolotova
- Department of Chemistry, Murmansk State Technical University, 183010 Murmansk, Russia; (S.R.D.); (N.G.V.)
| | - Nikolay G. Voron’ko
- Department of Chemistry, Murmansk State Technical University, 183010 Murmansk, Russia; (S.R.D.); (N.G.V.)
| | | | - Alexander Ya. Malkin
- A.V. Topchiev Institute of Petrochemical Synthesis, Russian Academy of Sciences, 119991 Moscow, Russia;
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26
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Guan Y. Liquid Foaming Properties. Food Hydrocoll 2021. [DOI: 10.1007/978-981-16-0320-4_6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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27
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Zamorano-Apodaca JC, García-Sifuentes CO, Carvajal-Millán E, Vallejo-Galland B, Scheuren-Acevedo SM, Lugo-Sánchez ME. Biological and functional properties of peptide fractions obtained from collagen hydrolysate derived from mixed by-products of different fish species. Food Chem 2020; 331:127350. [DOI: 10.1016/j.foodchem.2020.127350] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 06/09/2020] [Accepted: 06/13/2020] [Indexed: 02/06/2023]
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28
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Khan S, Rehman A, Shah H, Aadil RM, Ali A, Shehzad Q, Ashraf W, Yang F, Karim A, Khaliq A, Xia W. Fish Protein and Its Derivatives: The Novel Applications, Bioactivities, and Their Functional Significance in Food Products. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1828452] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Sohail Khan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Haroon Shah
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Fangshan, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Ahmad Ali
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Qayyum Shehzad
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Waqas Ashraf
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Aiman Karim
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Adnan Khaliq
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahem Yar Khan, Pakistan
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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29
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Montero M, Acosta ÓG. Tuna skin gelatin production: optimization of extraction steps and process scale-up. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1801849] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Manuel Montero
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
| | - Óscar G. Acosta
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
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Nguyen TT, Heimann K, Zhang W. Protein Recovery from Underutilised Marine Bioresources for Product Development with Nutraceutical and Pharmaceutical Bioactivities. Mar Drugs 2020; 18:E391. [PMID: 32727001 PMCID: PMC7460389 DOI: 10.3390/md18080391] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 07/24/2020] [Accepted: 07/24/2020] [Indexed: 01/07/2023] Open
Abstract
The global demand for dietary proteins and protein-derived products are projected to dramatically increase which cannot be met using traditional protein sources. Seafood processing by-products (SPBs) and microalgae are promising resources that can fill the demand gap for proteins and protein derivatives. Globally, 32 million tonnes of SPBs are estimated to be produced annually which represents an inexpensive resource for protein recovery while technical advantages in microalgal biomass production would yield secure protein supplies with minimal competition for arable land and freshwater resources. Moreover, these biomaterials are a rich source of proteins with high nutritional quality while protein hydrolysates and biopeptides derived from these marine proteins possess several useful bioactivities for commercial applications in multiple industries. Efficient utilisation of these marine biomaterials for protein recovery would not only supplement global demand and save natural bioresources but would also successfully address the financial and environmental burdens of biowaste, paving the way for greener production and a circular economy. This comprehensive review analyses the potential of using SPBs and microalgae for protein recovery and production critically assessing the feasibility of current and emerging technologies used for the process development. Nutritional quality, functionalities, and bioactivities of the extracted proteins and derived products together with their potential applications for commercial product development are also systematically summarised and discussed.
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Affiliation(s)
| | - Kirsten Heimann
- Centre for Marine Bioproducts Development, College of Medicine and Public Health, Flinders University, Health Science Building, Sturt Road, Bedford Park, Adelaide, SA 5042, Australia;
| | - Wei Zhang
- Centre for Marine Bioproducts Development, College of Medicine and Public Health, Flinders University, Health Science Building, Sturt Road, Bedford Park, Adelaide, SA 5042, Australia;
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31
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Boughriba S, Souissi N, Jridi M, Li S, Nasri M. Thermal, mechanical and microstructural characterization and antioxidant potential of Rhinobatos cemiculus gelatin films supplemented by titanium dioxide doped silver nanoparticles. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105695] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Shori AB, Ming KS, Baba AS. The effects of Lycium barbarum water extract and fish collagen on milk proteolysis and in vitro angiotensin I-converting enzyme inhibitory activity of yogurt. Biotechnol Appl Biochem 2020; 68:221-229. [PMID: 32249982 DOI: 10.1002/bab.1914] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2019] [Accepted: 03/25/2020] [Indexed: 12/19/2022]
Abstract
Plain and Lycium barbarum yogurt were made in the presence and absence of fish collagen. Yogurt samples were analyzed for acidification, milk protein proteolysis, angiotensin I-converting enzyme (ACE) inhibitory activity, and sensory evaluation during refrigerated storage for up to 21 days. The o-phthaldialdehyde peptides amount of L. barbarum yogurt both in the presence and absence of fish collagen were significantly increased during 14 days of storage. SDS-PAGE showed improvement in whey proteins degradation of L. barbarum yogurt with/without fish collagen after 3 weeks of storage. L. barbarum yogurt in absence of fish collagen was acting as a great ACE inhibitor reached up to 85% on day 7 of storage. The incorporation of L. barbarum and/or fish collagen affected to a small extent the overall sensory characteristics of yogurt. Yogurt supplemented with L. barbarum and/or fish collagen may lead to the improvement in the production and formulation of yogurt differing in their anti-ACE activity.
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Affiliation(s)
- Amal Bakr Shori
- King Abdulaziz University, Faculty of Science, Department of Biological Sciences, Jeddah, Saudi Arabia
| | - Kong Siew Ming
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
| | - Ahmad Salihin Baba
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
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Jung S, Oh HK, Kim MS, Lee KY, Park H, Kook MS. Effect of Gellan Gum/Tuna Skin Film in Guided Bone Regeneration in Artificial Bone Defect in Rabbit Calvaria. MATERIALS (BASEL, SWITZERLAND) 2020; 13:E1318. [PMID: 32183273 PMCID: PMC7142440 DOI: 10.3390/ma13061318] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 03/05/2020] [Accepted: 03/10/2020] [Indexed: 11/17/2022]
Abstract
It is necessary to prevent the invasion of soft tissue into bone defects for successful outcomes in guided bone regeneration (GBR). For this reason, many materials are used as protective barriers to bone defects. In this study, a gellan gum/tuna skin gelatin (GEL/TSG) film was prepared, and its effectiveness in bone regeneration was evaluated. The film exhibited average cell viability in vitro. Experimental bone defects were prepared in rabbit calvaria, and a bone graft procedure with beta-tricalcium phosphate was done. The film was used as a membrane of GBR and compared with results using a commercial collagen membrane. Grafted material did not show dispersion outside of bone defects and the film did not collapse into the bone defect. New bone formation was comparable to that using the collagen membrane. These results suggest that the GEL/TSG film could be used as a membrane for GBR.
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Affiliation(s)
- Seunggon Jung
- Department of Oral and Maxillofacial Surgery, School of Dentistry, Chonnam National University, Gwangju 61186, Korea; (S.J.); (H.-K.O.); (H.P.)
| | - Hee-Kyun Oh
- Department of Oral and Maxillofacial Surgery, School of Dentistry, Chonnam National University, Gwangju 61186, Korea; (S.J.); (H.-K.O.); (H.P.)
| | - Myung-Sun Kim
- Department of Orthopaedics, School of Medicine, Chonnam National University, Gwangju 61469, Korea;
| | - Ki-Young Lee
- School of Chemical Engineering and Biocosmos Co., Chonnam National University, Gwangju 61186, Korea;
| | - Hongju Park
- Department of Oral and Maxillofacial Surgery, School of Dentistry, Chonnam National University, Gwangju 61186, Korea; (S.J.); (H.-K.O.); (H.P.)
| | - Min-Suk Kook
- Department of Oral and Maxillofacial Surgery, School of Dentistry, Chonnam National University, Gwangju 61186, Korea; (S.J.); (H.-K.O.); (H.P.)
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34
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Vandghanooni S, Eskandani M. Natural polypeptides-based electrically conductive biomaterials for tissue engineering. Int J Biol Macromol 2020; 147:706-733. [PMID: 31923500 DOI: 10.1016/j.ijbiomac.2019.12.249] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Revised: 12/28/2019] [Accepted: 12/28/2019] [Indexed: 12/11/2022]
Abstract
Fabrication of an appropriate scaffold is the key fundamental step required for a successful tissue engineering (TE). The artificial scaffold as extracellular matrix in TE has noticeable role in the fate of cells in terms of their attachment, proliferation, differentiation, orientation and movement. In addition, chemical and electrical stimulations affect various behaviors of cells such as polarity and functionality. Therefore, the fabrication approach and materials used for the preparation of scaffold should be more considered. Various synthetic and natural polymers have been used extensively for the preparation of scaffolds. The electrically conductive polymers (ECPs), moreover, have been used in combination with other polymers to apply electric fields (EF) during TE. In this context, composites of natural polypeptides and ECPs can be taken into account as context for the preparation of suitable scaffolds with superior biological and physicochemical features. In this review, we overviewed the simultaneous usage of natural polypeptides and ECPs for the fabrication of scaffolds in TE.
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Affiliation(s)
- Somayeh Vandghanooni
- Research Center for Pharmaceutical Nanotechnology, Biomedicine institute, Tabriz University of Medical Sciences, Tabriz, Iran; Hematology and Oncology Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Morteza Eskandani
- Research Center for Pharmaceutical Nanotechnology, Biomedicine institute, Tabriz University of Medical Sciences, Tabriz, Iran.
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35
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Cao W, Shi L, Weng W. Histological Distribution and Characterization of Collagen in European eel (Anguilla anguilla) Muscle. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1695694] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Wenqi Cao
- College of Food and Biological Engineering, Jimei University, Xiamen, China
| | - Linfan Shi
- College of Food and Biological Engineering, Jimei University, Xiamen, China
| | - Wuyin Weng
- College of Food and Biological Engineering, Jimei University, Xiamen, China
- Xiamen Key Laboratory of Marine Functional Food, Xiamen, China
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36
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Pępczyńska M, Díaz-Calderón P, Quero F, Matiacevich S, Char C, Enrione J. Interaction and fragility study in salmon gelatin-oligosaccharide composite films at low moisture conditions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105207] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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37
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Alolod GAL, Nuñal SN, Nillos MGG, Peralta JP. Bioactivity and Functionality of Gelatin Hydrolysates from the Skin of Oneknife Unicornfish (Naso thynnoides). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1682094] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Garner Algo L. Alolod
- College of Fisheries and Environmental Studies, University of Antique-Tario Lim Memorial Campus, Tibiao, Philippines
- Institute of Fish Processing Technology, College of Fisheris and Ocean Sciences, University of the Philippines Visayas, Iloilo, Philippines
| | - Sharon N. Nuñal
- Institute of Fish Processing Technology, College of Fisheris and Ocean Sciences, University of the Philippines Visayas, Iloilo, Philippines
| | - Mae Grace G. Nillos
- Institute of Aquaculture, College of Fisheries and Ocean Sciences, University of the Philippines Visayas, Iloilo, Philippines
| | - Jose P. Peralta
- Institute of Fish Processing Technology, College of Fisheris and Ocean Sciences, University of the Philippines Visayas, Iloilo, Philippines
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38
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Gelation of Textile Dye Solution Treated with Fish Scales. Gels 2019; 5:gels5030037. [PMID: 31323748 PMCID: PMC6787734 DOI: 10.3390/gels5030037] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Revised: 07/09/2019] [Accepted: 07/16/2019] [Indexed: 11/17/2022] Open
Abstract
In the present article, the commercial value of fish scales (FS), one of the most discarded fish wastes, has been identified by discovering their gelation capability. Fish scales of different physical forms were applied for the removal of dyes (acid red 1 (AR1), acid blue 45 (AB45), and acid yellow 127 (AY127)) from textile dye solution by absorption process. An astounding phenomenon, gelation of the treated solution, was noticed when it was aged for a certain period. The absorption of dye by FS was confirmed and quantified by FT-IR and UV-visible spectroscopy analyses, respectively. Process optimization revealed that pristine FS showed better gelation efficacy compared to pulverized FS. The gelation process was successful only when the dye solution contained acid and salt. As most of the textile effluents contain acids and salts in the discarded dye solution, this gelation process implies an obvious indication of the saving process and chemical cost in textile waste treatment. The jellified wastewater was characterized by exploring the rheological properties. Based on these analyses, potential application areas have been discussed.
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39
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Faustino M, Veiga M, Sousa P, Costa EM, Silva S, Pintado M. Agro-Food Byproducts as a New Source of Natural Food Additives. Molecules 2019; 24:E1056. [PMID: 30889812 PMCID: PMC6471601 DOI: 10.3390/molecules24061056] [Citation(s) in RCA: 129] [Impact Index Per Article: 25.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Revised: 03/11/2019] [Accepted: 03/12/2019] [Indexed: 02/07/2023] Open
Abstract
Nowadays, the agro-food industry generates high amounts of byproducts that may possess added value compounds with high functionality and/or bioactivity. Additionally, consumers' demand for healthier foodstuffs has increased over the last years, and thus the food industry has strived to answer this challenge. Byproducts are generally secondary products derived from primary agro-food production processes and represent an interesting and cheaper source of potentially functional ingredients, such as peptides, carotenoids, and phenolic compounds, thus promoting a circular economy concept. The existing body of work has shown that byproducts and their extracts may be successfully incorporated into foodstuffs, for instance, phenolic compounds from eggplant can be potentially used as a mulfitunctional food additive with antimicrobial, antioxidant, and food colorant properties. As such, the aim of this review is to provide insights into byproducts and their potential as new sources of foodstuffs additives.
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Affiliation(s)
- Margarida Faustino
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
| | - Mariana Veiga
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
| | - Pedro Sousa
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
| | - Eduardo M Costa
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
| | - Sara Silva
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
| | - Manuela Pintado
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
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Abstract
In recent years, demand for consumption of marine foods, and especially fish, has substantially increased worldwide. The majority of collagen available is sourced from mammalian-derived products. Although fish derived gelatine is a viable alternative to mammalian sourced gelatine, there are certain limitations related to the use of fish gelatine that include odour, colour, functional properties, and consistency in its amino acid composition. Chemicals used for pre-treatment, as well as extraction conditions such as temperature and time, can influence the length of polypeptide chains that result and the functional properties of the gelatine. Compared to traditional sources, gelatines derived from fish show significant differences in chemical and physical properties, and great care should be paid to optimization of the production process in order to obtain a product with the best properties for intended applications. The focus of this review is to explore the feasibility of producing gelatine sourced from marine processing by-products using different pre-treatment and extraction strategies with the aim of improving the techno-functional properties of the final product and improving the clean-label status of gelatines. The bioactivities of gelatine hydrolysates are also discussed.
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41
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Weng W, Wang Y. Partial characterization and primary structure of collagen subunits from golden pompano skins. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.03.030] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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42
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Esteves E, Lourenço H, Rosa I, Aníbal J. Physicochemical and Microbiological Changes in Dried Small-Spotted Catshark (Scyliorhynus canicula): Contributing to the Developing an Alternative Shark-Based Salted-Dried Seafood Product. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1417339] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Eduardo Esteves
- Departamento de Engenharia Alimentar, Instituto Superior de Engenharia, Universidade do Algarve, Faro, Portugal
- CCMAR—Centro de Ciências do Mar, Universidade do Algarve, Faro, Portugal
| | - Hugo Lourenço
- Departamento de Engenharia Alimentar, Instituto Superior de Engenharia, Universidade do Algarve, Faro, Portugal
| | - Igor Rosa
- Departamento de Engenharia Alimentar, Instituto Superior de Engenharia, Universidade do Algarve, Faro, Portugal
| | - Jaime Aníbal
- Departamento de Engenharia Alimentar, Instituto Superior de Engenharia, Universidade do Algarve, Faro, Portugal
- CIMA – Centro de Investigação Marinha e Ambiental, Universidade do Algarve, Faro, Portugal
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43
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Valorization of By-Products from Commercial Fish Species: Extraction and Chemical Properties of Skin Gelatins. Molecules 2017; 22:molecules22091545. [PMID: 28906448 PMCID: PMC6151748 DOI: 10.3390/molecules22091545] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2017] [Revised: 09/09/2017] [Accepted: 09/11/2017] [Indexed: 11/17/2022] Open
Abstract
Fish skins constitute an important fraction of the enormous amount of wastes produced by the fish processing industry, part of which may be valorized through the extraction of gelatins. This research exploited the extraction and characterization of gelatins from the skin of three seawater fish species, namely yellowfin tuna (Thunnus albacares), blue shark (Prionace glauca), and greenland halibut (Reinhardtius hippoglossoides). Characterization included chemical composition, rheology, structure, texture, and molecular weight, whereas extraction studies intended to reduce costly steps during extraction process (reagents concentration, water consumption, and time of processing), while maintaining extraction efficiency. Chemical and physical characterization of the obtained gelatins revealed that the species from which the gelatin was extracted, as well as the heat treatment used, were key parameters in order to obtain a final product with specific properties. Therefore, the extraction conditions selected during gelatin production will drive its utilization into markets with well-defined specifications, where the necessity of unique products is being claimed. Such achievements are of utmost importance to the food industry, by paving the way to the introduction in the market of gelatins with distinct rheological and textural properties, which enables them to enlarge their range of applications.
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44
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Cai L, Leng L, Li J, Chen X, Regenstein JM, Li X, Lv Y. The Effects of Grass Carp Skin Gelatin and Whey Protein Interactions on Rheological and Textural Properties and Nanostructure. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1302030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Luyun Cai
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Food Safety Key Lab of Liaoning Province, Jinzhou, China
| | - Liping Leng
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Food Safety Key Lab of Liaoning Province, Jinzhou, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Food Safety Key Lab of Liaoning Province, Jinzhou, China
| | - Xiaoqiang Chen
- College of Food and Pharmaceutical Engineering, Hubei University of Technology, Wuhan, China
| | | | - Xiuxia Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Food Safety Key Lab of Liaoning Province, Jinzhou, China
| | - Yanfang Lv
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Food Safety Key Lab of Liaoning Province, Jinzhou, China
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Bandeira SF, Silva RS, Moura JM, Pinto LA. Characterization and Film-Forming Properties of Gelatins from Whitemouth Croaker (Micropogonias furnieri) Skin and Bones. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2016.1210268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Sidney F. Bandeira
- Unit Operations Laboratory, School of Chemistry and Food, Federal University of Rio Grande – FURG, Rio Grande, RS, Brazil
| | - Roberto S.G. Silva
- Unit Operations Laboratory, School of Chemistry and Food, Federal University of Rio Grande – FURG, Rio Grande, RS, Brazil
| | - Jaqueline M. Moura
- Unit Operations Laboratory, School of Chemistry and Food, Federal University of Rio Grande – FURG, Rio Grande, RS, Brazil
| | - Luiz A.A. Pinto
- Unit Operations Laboratory, School of Chemistry and Food, Federal University of Rio Grande – FURG, Rio Grande, RS, Brazil
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