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Xu J, Tu Z, Wang H, Hu Y, Wen P, Huang X, Wang S. Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS. Food Chem 2024; 433:137299. [PMID: 37660600 DOI: 10.1016/j.foodchem.2023.137299] [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: 06/29/2023] [Revised: 08/23/2023] [Accepted: 08/24/2023] [Indexed: 09/05/2023]
Abstract
Three different methods were used to identify and analyze the flavor of fish gelatin with different ultrafine grinding time (0, 2, 4 and 8 h). The results of electronic nose showed that overall flavor of the samples changed. HS-SPME-GC-MS identified 65 volatile compounds, including 18 aldehydes, 7 ketones, 7 alkanes, 11 alcohols, 8 esters, 7 phenols, and 7 acids. HS-GC-IMS identified 46 volatile compounds, including 21 aldehydes, 5 ketones, 5 alcohols, 6 esters, 7 acids, 1 ether, and 1 amine. The particle size analysis results indicate that the size distribution decreases from 918.97-1167.16 and 1388.81-1780.40 nm to 157.63-177.37 and 285.90-344.55 nm with the increased of grinding time. The SEM analysis results indicate that the change in flavor characteristics of FG is due to the different storage and release abilities of volatile compounds in FG with different particle sizes.
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Affiliation(s)
- Jinghong Xu
- 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.
| | - Yueming Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Pingwei Wen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Xiaoliang Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Shu Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
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Zuev YF, Derkach SR, Bogdanova LR, Voron’ko NG, Kuchina YA, Gubaidullin AT, Lunev IV, Gnezdilov OI, Sedov IA, Larionov RA, Latypova L, Zueva OS. Underused Marine Resources: Sudden Properties of Cod Skin Gelatin Gel. Gels 2023; 9:990. [PMID: 38131976 PMCID: PMC10742947 DOI: 10.3390/gels9120990] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Revised: 12/08/2023] [Accepted: 12/12/2023] [Indexed: 12/23/2023] Open
Abstract
The main object of this work was to characterize the structure and properties of laboratory-made fish gelatin from cod skin in comparison with known commercial gelatins of fish and mammalian origin. This is one way we can contribute to the World Food Program and characterize foodstuff resources from alternative natural sources. Our research was based on the combination of an expanded set of complementary physical-chemical methods to study the similarities and distinctions of hydrogels from traditional and novel gelatin sources from underused marine resources. In this work, we have compared the morphology, supramolecular structure and colloid properties of two commercial (mammalian and fish) gelatins with gelatin we extracted from cold-water cod skin in laboratory conditions. The obtained results are novel, showing that our laboratory-produced fish gelatin is much closer to the mammalian one in terms of such parameters as thermal stability and strength of structural network under temperature alterations. Especially interesting are our experimental observations comparing both fish gelatins: it was shown that the laboratory-extracted cod gelatin is essentially more thermally stable compared to its commercial analogue, being even closer in its rheological properties to the mammalian one.
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Affiliation(s)
- Yuriy F. Zuev
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia (A.T.G.); (I.V.L.); (I.A.S.)
| | - Svetlana R. Derkach
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, 183010 Murmansk, Russia; (S.R.D.); (N.G.V.); (Y.A.K.)
| | - Liliya R. Bogdanova
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia (A.T.G.); (I.V.L.); (I.A.S.)
| | - Nikolai G. Voron’ko
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, 183010 Murmansk, Russia; (S.R.D.); (N.G.V.); (Y.A.K.)
| | - Yulia A. Kuchina
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, 183010 Murmansk, Russia; (S.R.D.); (N.G.V.); (Y.A.K.)
| | - Aidar T. Gubaidullin
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia (A.T.G.); (I.V.L.); (I.A.S.)
- Arbuzov Institute of Organic and Physical Chemistry, FRC Kazan Scientific Center of RAS, 8 Arbuzov Street, 420088 Kazan, Russia
| | - Ivan V. Lunev
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia (A.T.G.); (I.V.L.); (I.A.S.)
- Institute of Physics, Kazan Federal University, Kremlyovskaya St.18, 420008 Kazan, Russia; (O.I.G.); (R.A.L.)
| | - Oleg I. Gnezdilov
- Institute of Physics, Kazan Federal University, Kremlyovskaya St.18, 420008 Kazan, Russia; (O.I.G.); (R.A.L.)
| | - Igor A. Sedov
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia (A.T.G.); (I.V.L.); (I.A.S.)
- Institute of Physics, Kazan Federal University, Kremlyovskaya St.18, 420008 Kazan, Russia; (O.I.G.); (R.A.L.)
| | - Radik A. Larionov
- Institute of Physics, Kazan Federal University, Kremlyovskaya St.18, 420008 Kazan, Russia; (O.I.G.); (R.A.L.)
| | - Larisa Latypova
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Da-Zhi Street, Harbin 150001, China;
| | - Olga S. Zueva
- Institute of Electric Power Engineering and Electronics, Kazan State Power Engineering University, 51 Krasnoselskaya Street, 420066 Kazan, Russia;
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Lima Nascimento LG, Odelli D, Fernandes de Carvalho A, Martins E, Delaplace G, Peres de Sá Peixoto Júnior P, Nogueira Silva NF, Casanova F. Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits? Foods 2023; 12:2385. [PMID: 37372596 DOI: 10.3390/foods12122385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/26/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
In the context of a diet transition from animal protein to plant protein, both for sustainable and healthy scopes, innovative plant-based foods are being developing. A combination with milk proteins has been proposed as a strategy to overcome the scarce functional and sensorial properties of plant proteins. Based on this mixture were designed several colloidal systems such as suspensions, gels, emulsions, and foams which can be found in many food products. This review aims to give profound scientific insights on the challenges and opportunities of developing such binary systems which could soon open a new market category in the food industry. The recent trends in the formulation of each colloidal system, as well as their limits and advantages are here considered. Lastly, new approaches to improve the coexistence of both milk and plant proteins and how they affect the sensorial profile of food products are discussed.
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Affiliation(s)
- Luis Gustavo Lima Nascimento
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil
- Laboratoire de Processus aux Interfaces et Hygiène des Matériaux, INRAE, 59009 Lille, France
| | - Davide Odelli
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil
| | | | - Evandro Martins
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil
| | - Guillaume Delaplace
- Laboratoire de Processus aux Interfaces et Hygiène des Matériaux, INRAE, 59009 Lille, France
| | | | | | - Federico Casanova
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark
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The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization. Foods 2022; 11:foods11244092. [PMID: 36553835 PMCID: PMC9778178 DOI: 10.3390/foods11244092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
Achieving sustainability in the agro-food sector can only be possible with the valorization of food industry waste and side streams, products with an extremely high intrinsic value but often discarded because they are unfit for further processing that meets consumer expectations [...].
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Effect of Corn Starch Granules on Stabilizing the Foam Structure of Ultrasonically Modified Whey Isolate Protein. Foods 2022; 11:foods11223572. [PMID: 36429164 PMCID: PMC9688945 DOI: 10.3390/foods11223572] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/02/2022] [Accepted: 11/02/2022] [Indexed: 11/11/2022] Open
Abstract
In this study, the mechanism of ultrasound combined with corn starch granules (CSG) treatment improved the foam properties of whey protein isolates (WPI) and was systematically investigated. The results showed that ultrasound combined with corn starch granules treatment increased foam capacity and stability by 15.38% and 41.40%, respectively. Compared with the control group, corn starch granules enhanced the surface charge (52.38%) and system turbidity (51.43%), which certainly provided the necessary conditions for the improvement of foam stabilization stability. In addition, corn starch granules as microgel particles increased the mechanical properties of the interfacial protein film, thus delaying the instability of foam. This research would provide new insights into the design of new protein-based foam foods in the future food industry.
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