Phosphorylated fish gelatin (PFG) exhibited preferable physical and chemical properties than fish gelatin (FG) in our previous study. To investigate the application values of PFG, the effects of different ratios (2:1, 1:1 and 1:2) of FG(PFG)/κ carrageenan (κC) on the quality of jelly gels (JGs) were investigated. The sensory quality of PFG:κC (1:2)/FG:κC (1:2) was found to be superior based on sensory evaluations, which was also verified with the results for texture, rheology, etc. Moreover, the structural changes in JGs were related to the introduction of phosphoric acid groups into the molecular chain of gelatin and the protein-polysaccharide interactions. According to the storage results, PFG jelly had better storage quality, higher hardness and chewiness values than those of FG jelly. High-throughput sequencing of JG microbial analysis showed that the addition of PFG changed the amount of microorganisms, microbial species abundance and the microbial composition of JGs, which were also closely related to the storage quality of JGs. In conclusion, the applications of PFG have promising potential to improve the quality of confectionery.
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http://dx.doi.org/10.3390/foods12193682 | DOI Listing |
Food Chem
December 2024
College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China. Electronic address:
The traditional gelatin extraction methods (acid-base) may hinder to their green applications due to mass energy consumption and pollution. Herein, we constructed a clean and sustainable gelatin extraction method, investigated the molecular mechanism of microwave treatment (0-360 min) and freeze-thaw on the gelatin extraction from the perspective of the crosslinking degree and hydrogen bonds. Microwave (0-60 min) can improve the hydrolysis degree (DH) and expose more enzyme cleavage sites of collagen by destroying the intramolecular and intermolecular covalent crosslinking.
View Article and Find Full Text PDFMar Drugs
November 2024
Faculty of Natural Resource Sciences, University of Akureyri, 600 Akureyri, Iceland.
Female lumpfish () are a primary target of commercial fishery for their roe, a substitute for caviar. The remaining carcasses are underutilized rest raw material. The pre-treatment and acid extraction conditions of collagen from lumpfish skins were optimized.
View Article and Find Full Text PDFJ Sci Food Agric
December 2024
College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.
Background: It is important to study the physicochemical properties of tilapia (Oreochromis mossambicus) skin gelatin and the changes in dipeptidyl peptidase IV (DPP-IV) inhibition activity during gastrointestinal digestion in order to understand and exploit the potential of tilapia as a source of DPP-IV inhibitory peptides.
Results: The DPP-IV inhibition of fish-skin gelatin increased from 9.92 ± 0.
Gelatin is one of the most widely used food ingredients, with wide applications in the food industry as stabilizing, gelling, and foaming agents. Fish skin is the basic source of gelatin, which contains a high amount of protein. The results show that the proximate compositions (protein, fat, ash, moisture, fiber, carbohydrate, and total energy) of the optimized ice cream product with ingredient compositions of (30% milk, 40% avocado pulp, 10% sugar, 15% gelatin, and 5% cream) show values of 3.
View Article and Find Full Text PDFBiopolymers
January 2025
Faculty of Pharmacy, Universiti Teknologi MARA, Selangor Branch, Puncak Alam Campus, Puncak Alam, Selangor, Malaysia.
This study aims to evaluate the impact of formulation parameters on tannic acid-crosslinked gelatine (GelTA) films, intended as a mucoadhesive matrix for extended buccal drug delivery. GelTA films were prepared using the solvent evaporation technique and screened based on their mucoadhesive and dissolution characteristics. The formulation variables included the source of gelatine (bovine and fish), tannic acid concentration, pH of the film-forming solutions, and the type and concentration of plasticisers.
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