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BACKGROUND: The present study aimed to determine how various amounts (0.00, 0.58, 1.52 and 4.50 g 100 g−1) of wine lees (WL), which contains numerous essential components, impact the emulsifying properties of fish gelatin (FG) at a low concentration (0.5 g 100 g−1) in the high‐fat phase (65 g 100 g−1). This study conducted rheology, physicochemical technical and characterization analyses on the emulsions to provide sustainable and innovative approaches for spreadable oils. RESULTS: The addition of WL to FG emulsions improved oxidative stability, emulsion stability and bioactive compounds. The zeta potential (−101 ± 5.62 mV) of 0.58 g 100 g−1 WL‐containing emulsion (PE1) was found to be high, whereas particle size (347.6 ± 5.25 nm) and polydispersity index (0.50) were statistically low. It was also found that the addition of WL improved the intermolecular interactions, crystallinity and microstructural properties of the emulsions. All these results were supported by simulating the molecular configuration between FG and WL. The compounds gallic acid, caffeic acid, myricetin, quercetin and resveratrol showed a strong affinity to FG, with free binding energies of −5.50, −5.88, −6.53, −6.68 and −6.66 kcal mol−1, respectively. CONCLUSION: As a result, WL‐supported FG has the potential to be used as an alternative to egg proteins to develop sustainable low‐cost spreadable emulsions. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Maillard reaction is a non-enzymatic browning reaction and its products (MRPs) have been proven to possess antioxidant properties. This research aimed to produce a fish gelatin-based packaging incorporated with MRPs to retard lipid oxidation in chicken skin oil (CSO) during storage at ambient temperature (28°C-30°C). MRPs produced from fish gelatin and fructose (1:1, 90°C, pH 11) showed the highest antioxidant properties compared to those prepared under other conditions. Different glycerol/MRPs ratios (30:0, 25:5, 20:10, 15:15, 10:20, 5:25, 0:30) were incorporated into the film and resulting films were characterized. Glycerol/MRPs at 10:20 ratio was chosen to add into the film prior to bag preparation via heat sealing method. CSO packed in the bag was monitored for lipid hydrolysis and oxidation during 15 days of storage (30°C ± 0.5°C, RH 52% ± 5%). After 15 days, quality deterioration was lower in CSO packed in the prepared gelatin bag as evidenced by lower FFA, TBARS, and volatile compounds in comparison with CSO packed in LDPE bag. Fish gelatin film added with MRPs possessed an excellent water vapor barrier property (WV-BP). This finding indicated that MRPs could be used to substitute glycerol and simultaneously could serve as antioxidants for the developed active bag. The novel packaging can be a potential alternative packaging for retarding lipid oxidation of lipid or fatty foods. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Smooth-hound fillets were coated with skin gelatin extracted from the skin of the same fish. The gelatin coating solution was enriched with garden cress seed extract (GCSE) at 0.67 mg/g of gelatin. Analysis of the phenolic profile revealed that quinic acid (844 µg/g extract) was the major compound, likely to participate along with other phenolics in enhancing the preservative capacity of GCSE-gelatin coating. Interestingly, psychrophilic/mesophilic bacteria, MDA equivalent, TVB-N and FAA contents in the coated samples were significantly reduced compared to the control, proving the potential of the GCSE-enriched gelatin coating on extending fish fillet shelf-life. [ABSTRACT FROM AUTHOR]

Fish gelatin (FG)-based wound dressings exhibit superior water absorption capacity, thermal stability, and gelation properties, which enhance the performance of these dressings. In this study, our objective was to investigate the conditions underlying the enzymatic hydrolysis of FG and subsequent cross-linking to prepare high-performance gels. A two-step enzymatic method of protease-catalyzed hydrolysis followed by glutamine transglutaminase (TGase)-catalyzed cross-linking was used to prepare novel high-performance fish gelatin derivatives with more stable dispersion characteristics than those of natural gelatin derivatives. Compared with conventional TGase cross-linked derivatives, the novel derivatives were characterized by an average pore size of 150 μm and increased water solubility (423.06% to 915.55%), water retention (by 3.6-fold to 43.89%), thermal stability (from 313 °C to 323 °C), and water vapor transmission rate, which reached 486.72 g·m−2·24 h−1. In addition, loading glucose oxidase onto the fish gelatin derivatives increased their antibacterial efficacy to >99% against Escherichia coli and Staphylococcus aureus. [ABSTRACT FROM AUTHOR]

Summary: A cold‐water extract prepared from olive tree leaves (Olea europaea L.) was utilised to enhance the mechanical strength and melting temperature of fish gelatin (FG) gel. At concentrations of 5.0% (w/v), olive leaf extract (OLEx) enhanced the breaking stress and strain of FG gel by 11.6‐ and 1.9‐fold, respectively. The melting temperature of FG gel was positively correlated with OLEx levels with FG gel not melting even at temperatures exceeding 80 °C, with the addition of 0.5% (w/v) OLEx. Chemical analysis of FG protein indicated that OLEx induced graft polymerisation of the FG polypeptide chains by reacting with the primary amino groups of FG. Oleacein, the major phenolic compound, purified from OLEx, acted as a cross‐linker, enhancing the breaking strength of the gel, suggesting its predominant role in the gel‐enhancing activity of OLEx. Thus, OLEx demonstrates significant potential as a natural modifier for enhancing FG gel properties. [ABSTRACT FROM AUTHOR]

The purpose of this project is to extract and evaluate the waste of aquatic processing for the production of edible gelatin. First the required amount (150 kg) of waste were collected from fish processing centers and transferred to the laboratory. In the next step, it is washed with tap water, soda solution in a ratio of 1 to 10 for 2 hours, then were removed the solution and prepared to be placed in acetic acid solution in a ratio of 1 to 10 for three hours. After washing, the residue were thoroughly washed with tap water, in a ratio of 1 to 10 combined with distilled water in a steel container and placed inside the oven at a temperature of 60 degrees celsius. After 8 hours, the container was removed and the residue separated from it using a filter and cotton. The gelatin solutions were reduced to half volume using heat and concentrated, then the concentrated solution was poured into steel trays and placed in a dryer at a temperature of 50 degrees celsius. At the end, the dried gelatin flakes were transferred to the mill and powdered. In the final stage, they were sent to the standard laboratory for analyses. The obtained results indicated that the gelatins of sturgeon skin, head of sturgeon, and head of gidder fish have a more suitable physico-chemical, sensory and standard quality than other wastes and have the ability to be produced on a larger scale. [ABSTRACT FROM AUTHOR]

Moisture adsorption and desorption isotherms of gelatin extracted from whitefish skin powder (FSGP) at different temperatures across a wide range of water activity were determined along with their thermodynamic properties. Nine mathematical models were utilized for fitting the experimental data and simulating the adsorption and desorption behavior. The thermodynamic properties were determined and fitted to the experimental data. The results showed that Peleg and GAB models were the best fit for FSGP. The energies involved in the adsorption and desorption process of FSGP indicated a stronger dependence on equilibrium moisture content (Xe). When Xe decreased, there was a consistent trend of increasing thermodynamic properties. Both the moisture adsorption and desorption behaviors of FSGP were, therefore, non-spontaneous processes. Linear correlations between the changes in enthalpy and entropy for adsorption and desorption were observed, indicating the presence of enthalpy–entropy compensation for FSGP. For preserving FSGP quality, it should be stored with Xw ≤ 8 (gw/gdm, d.b.) at temperatures below 53 °C and an RH of 50% to avoid it becoming rubbery. These findings are crucial for providing insight into the optimal drying and storage conditions. [ABSTRACT FROM AUTHOR]

Summary: This work investigated gelling properties and structural characteristics of fish gelatin (FG) modified by four different molecular weights of γ‐polyglutamic acid (γ‐PGA) with 700, 1000, 2000 and 3000 kDa, respectively. Gelation‐melting transition temperature and gel strength increased with the increase of molecular weight in γ‐PGA. Especially, γ‐PGA in 3000 kDa made gel strength, gelation and melting temperatures reaching to 628.08 g (P < 0.05), 22.30 °C and 30.17 °C (P < 0.05), respectively. Non‐covalent interactions existed in FG and γ‐PGA. Such as, new hydrogen bonds were generated between them. Moreover, γ‐PGA with increased molecular weight enhanced three‐stranded helical structure and microscopic meshwork of FG. Finally, a schematic model was described to illustrate the interaction between FG and γ‐PGA in different molecular weights. On the whole, γ‐PGA with high molecular weight significantly improved gelling properties of FG, and could be a potential modifier of FG in the future. [ABSTRACT FROM AUTHOR]

Three-layer eco-packaging films from fish skin gelatin, poly (lactic acid) (PLA) and poly (butylene adipate-co-terephthalate) (PBAT) were developed at different dry weight ratios and referred to as 'P5/G90/B5, P10/G80/B10, P15/G70/B15, P20/G60/B20 and P25/G50/B25' and analyzed for their properties with their corresponding control films (G100, P100 and B100). Thickness of three-layer films reduced with increased ratio of PLA and PBAT (p < 0.05). Elasticity of three-layer films was improved by the addition of PBAT layer. In general, control gelatin film showed the highest water vapor permeability (6.161 × 10− 11 g.m.m− 2.s− 1.Pa− 1) (p < 0.05). Lightness value (L*) of three-layer films increased when compared with PLA and gelatin film. Highest transparency value of 20.41 was found for control PBAT film (p < 0.05). Solubility of three-layer films in water reduced with the inclusion of bioplastics. The functional groups and secondary structure of developed films were observed by ATR-FTIR spectra. TGA and DSC analyses confirmed the improved thermal properties of resulted three-layer film. Thus, the addition of bioplastics enhanced the properties of films and developed three-layer eco-packaging materials might gradually replace the synthetic plastic packaging in near future. [ABSTRACT FROM AUTHOR]

The significant concerns associated with the widespread use of petroleum-based plastic materials have prompted substantial research on and development of active food packaging materials. Even though fish gelatin-based films are appealing as active food packaging materials, they present practical production challenges. Therefore, this study aimed to develop an edible film using Ficus carica L. leaf extract (FLE), as it is affordable, accessible, and has superoxide anion radical scavenging action. This edible film was produced by adding FLE to mackerel skin gelatin at varied concentrations (2.5–10% w/w). The results showed that adding FLE to gelatin films significantly affected the tensile strength (TS), elongation at break (EAB), transmittance and transparency, solubility, water vapor permeability (WVP), antioxidant activity, and antibacterial activity. Among all the samples, the most promising result was obtained for the edible film with FLE 10%, resulting in TS, EAB, solubility, WVP, antioxidant activity, and antibacterial activity against S. aureus and E. coli results of 2.74 MPa, 372.82%, 36.20%, 3.96 × 10−11 g/msPa, 45.49%, 27.27 mm, and 25.10 mm, respectively. The study's overall findings showed that fish gelatin-based films incorporated with FLE are promising eco-friendly, biodegradable, and sustainable active packaging materials. [ABSTRACT FROM AUTHOR]

Chondroitin sulfate (ChS), chitosan (Chi), and fish gelatin (FG), which are byproducts of a fish-treatment small enterprise, were incorporated with glycerol (Gly) to obtain dense hydrogel membranes with reduced brittleness, candidates for dressing in wound healing applications. The mechanical properties of all samples were studied via Dynamic Mechanical Analysis (DMA) and tensile tests while their internal structure was characterized using Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy (ATR-FTIR) and X-ray Diffraction (XRD) instruments. Their surface morphology was analyzed by ThermoGravimetric Analysis (TGA) method, while their water permeability was estimated via Water Vapor Transmission Rate (WVTR) measurements. Wettability and degradation rate measurements were also carried out. Characterization results indicated that secondary interactions between the natural polymers and the plasticizer create the hydrogel membranes. The samples were amorphous due to the high concentration of plasticizer and the amorphous nature of the natural polymers. The integration of ChS led to decreased decomposition temperature in comparison with the glycerol-free sample, and all the materials had dense structures. Finally, the in vitro endothelial cell attachment studies indicate that the hydrogel membranes successfully support the attachment and survival of primary on the hydrogel membranes and could be appropriate for external application in wound healing applications as dressings. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Confectionery products are widely appreciated and consumed across all age groups. Improving the nutritional composition of these products holds significant importance. Winery waste and pomegranate peel extracts, recognized for their high concentration of phenolic compounds, were used to improve fish gelatin's gel strength and rheological properties. As a novel approach, these modified gelatins were also investigated for potential applications in soft candy. Physicochemical, rheological, textural, sensory properties and melting points of the winery waste and pomegranate peel extracts -added jelly samples were compared with gels with the addition of fish gelatin and commercial bovine gelatin. The addition of winery waste and pomegranate peel extracts improved the functional and rheological properties of fish gelatin. Jelly prepared with 20% winery waste extract-containing gelatin had the highest elastic modulus (Gʹ), while the lowest Gʹ was found in the fish gelatin-added samples. The melting temperatures (Tm) of the jellies were in the range of 45.80–52.76 °C, and the glass transition temperature (Tg) was in the range of -40.75 and − 36.23 °C. As a result, the thermal, rheological, and sensory properties of the winery waste extract -added jelly sample were developed according to the fish gelatin-added sample. [ABSTRACT FROM AUTHOR]

With the increasing interest in biopolymer nanofibers for diverse applications, the characterization of these materials in the physiological environment has become of equal interest and importance. This study performs first‐time simulated body fluid (SBF) degradation and tensile mechanical analyses of blended fish gelatin (FGEL) and polycaprolactone (PCL) nanofibrous meshes prepared by a high‐throughput free‐surface alternating field electrospinning. The thermally crosslinked FGEL/PCL nanofibrous materials with 84–96% porosity and up to 60 wt% PCL fraction demonstrate mass retention up to 88.4% after 14 days in SBF. The trends in the PCL crystallinity and FGEL secondary structure modification during the SBF degradation are analyzed by Fourier transform infrared spectroscopy. Tensile tests of such porous, 0.1–2.2 mm thick FGEL/PCL nanofibrous meshes in SBF reveal the ultimate tensile strength, Young's modulus, and elongation at break within the ranges of 60–105 kPa, 0.3–1.6 MPa, and 20–70%, respectively, depending on the FGEL/PCL mass ratio. The results demonstrate that FGEL/PCL nanofibrous materials prepared from poorly miscible FGEL and PCL can be suitable for selected biomedical applications such as scaffolds for skin, cranial cruciate ligament, articular cartilage, or vascular tissue repair. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Research & Innovation in Food Science & Technology is the property of Research Institute of Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

BACKGROUND: Fish gelatin (FG) has multifunctional properties similar to mammalian gelatin (MG), and it has been recognized as the optimal alternative to MG. While its poor surface‐active and gelling properties significantly limit its application values, glycosylation has been successfully used to increase surface‐active properties of FG, but the influence of ultrasonic‐associated glycosylation (UAG) on the gelling and structural characteristics of FG is still rarely reported. This article explores UAG (100–200 W, 0.5–1 h) with κ‐carrageenan (κC) on the functional properties (emulsifying, gelling and rheological properties) and structural characteristics of FG. RESULTS: The longer time and higher power of ultrasonics accelerated the glycosylation reaction with an increase in glycosylation degree and browning index values. Compared with original FG, FG–κC mixture and bovine gelatin, UAG‐modified FG possessed higher emulsification activity index, emulsion stability index, gel strength, hardness and melting temperature values. Among them, gelatin modified by appropriate ultrasonic conditions (200 W, 0.5 h) had the highest emulsifying and gelling properties. Rheological results showed that UAG contributed to the gelation process of gelatin with advanced gelation time and endowed it with high viscosity. Structural analysis indicated that UAG promoted κC to link with FG by the formation of covalent and hydrogen bonds, restricting more bound and immobilized water in the gels, exhibiting higher gelling properties. CONCLUSION: This work showed that UAG with κC is a promising method to produce high gelling and emulsifying properties of FG that could replace MG. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effects of galacto-oligogalactose (GOS) glycosylation on the structural and functional properties of fish gelatin (FG). Results showed that with the increase of glycosylation time, grafting degree and browning increased, and new protein bands with increased molecular weight were observed by SDS-PAGE. Structural analysis showed that glycosylation reduced intrinsic fluorescence intensity and increased surface hydrophobicity of FG. FTIR analysis showed α-helix content decreased while random coil content increased in glycosylated FG. Emulsion activity index and emulsion stability index along with foam activity and foam stability were significantly elevated in GOS-4 and GOS-8, but FG glycosylated longer than 12 h exhibited less pronounced improvement. Glycosylated FG showed lower gel strength than control. The results indicate that moderate glycosylation could be applied to improve interfacial properties of FG. [ABSTRACT FROM AUTHOR]

BACKGROUND: Mycosporine‐like amino acids (MAAs) are known as the strongest solar guardians in nature. RESULTS: In the present study, the extraction of MAAs from dried Pyropia haitanensis was achieved. Fish gelatin and oxidized starch composite films embedded with MAAs (0–0.3% w/w) were fabricated. The maximum absorption wavelength of the composite film appeared at 334 nm, which was consistent with MAA solution. Furthermore, the UV absorption intensity of the composite film was highly dependent on the concentration of MAAs. The composite film exhibited excellent stability during the 7‐day storage period. The physicochemical features of composite film were demonstrated by the measurement of water content, water vapor transmission rate, oil transmission, and visual characteristics. Furthermore, in the actual anti‐UV effect investigation, the increase in peroxide value and the acid value of grease under the films coverage was delayed. In the meantime, the decrease in ascorbic acid content in dates was postponed, and survivability of Escherichia coli was increased. CONCLUSION: Our results suggest that fish gelatin‐oxidized starch‐mycosporine‐like amino acids film (FOM film) with biodegradable and anti‐ultraviolet properties has a high potential for usage in food packaging materials. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Apple polyphenols (APs) with multiple biological effects have attracted extensive attention due to their broad opportunities for application. However, the use of APs is hampered by their instability in the face of environmental changes. Designing efficient carriers to improve the bioavailability of APs is the key to solving these problems. In this study, gelatin‐chitooligosaccharide nanoparticles produced by the Maillard reaction (GCM) were fabricated to encapsulate AP, and the structure, antioxidant activity, and stability of the GMM‐AP nanoparticle system were evaluated. RESULTS: The results of endogenous fluorescence spectrum, Fourier‐transform infrared (FTIR) spectroscopy, X‐ray diffraction, and simultaneous thermal analysis confirmed structural changes and interactions between GCM and AP. Combination with GCM did not adversely affect the antioxidant properties of AP, and the GCM‐AP nanoparticles possessed superior temperature and storage stability. In comparison with fish gelatin‐apple polyphenol nanoparticles, the GCM‐AP nanoparticles were more stable at a wider pH range, and were more resistant to the electrostatic shielding effect of NaCl. After simulating gastric digestion, the particle size and polydispersity index (PDI) of GCM‐AP nanoparticles were almost unchanged. CONCLUSION: The findings suggest that GCM nanoparticles loaded with AP could be used as good carriers with good antioxidant activity and stability. This study therefore provides a theoretical foundation for the development and industrial application of food functional factors. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The phase behavior of aqueous mixtures of fish gelatin (FG) and sodium alginate (SA) and complex coacervation phenomena depending on pH, ionic strength, and cation type (Na+, Ca2+) were studied by turbidimetric acid titration, UV spectrophotometry, dynamic light scattering, transmission electron microscopy and scanning electron microscopy for different mass ratios of sodium alginate and gelatin (Z = 0.01–1.00). The boundary pH values determining the formation and dissociation of SA-FG complexes were measured, and we found that the formation of soluble SA-FG complexes occurs in the transition from neutral (pHc) to acidic (pHφ1) conditions. Insoluble complexes formed below pHφ1 separate into distinct phases, and the phenomenon of complex coacervation is thus observed. Formation of the highest number of insoluble SA-FG complexes, based on the value of the absorption maximum, is observed at рHopt and results from strong electrostatic interactions. Then, visible aggregation occurs, and dissociation of the complexes is observed when the next boundary, pHφ2, is reached. As Z increases in the range of SA-FG mass ratios from 0.01 to 1.00, the boundary values of рНc, рHφ1, рHopt, and рHφ2 become more acidic, shifting from 7.0 to 4.6, from 6.8 to 4.3, from 6.6 to 2.8, and from 6.0 to 2.7, respectively. An increase in ionic strength leads to suppression of the electrostatic interaction between the FG and SA molecules, and no complex coacervation is observed at NaCl and CaCl2 concentrations of 50 to 200 mM. [ABSTRACT FROM AUTHOR]

This study aimed to prepare gelatin–fucoidan microspheres with enhanced doxorubicin binding efficiency and controllable biodegradation using fish gelatin combined with low molecular weight (LMW) gelatin and fucoidan at fixed ratios. The MW of gelatin was modified by subcritical water (SW), which is known as a safe solvent, at 120 °C, 140 °C, and 160 °C. In addition, gelatin–fucoidan microspheres were prepared using a solvent exchange technique. Our findings revealed that particle size decreased, the surface was rougher, the swelling ratio increased, and particle shape was irregular in microspheres composed of SW-modified gelatin. Doxorubicin binding efficiency was improved by fucoidan and SW-modified gelatin at 120 °C but not at 140 °C and 160 °C. Interestingly, an increase in in vitro enzymatic degradation was observed in the microspheres consisting of SW-modified fish gelatin, although the cross-linking degree between them was not significantly different. This is because LMW gelatin could form more cross-linked bonds, which might be weaker than the intramolecular bonds of gelatin molecules. Gelatin–fucoidan microspheres consisting of SW-modified fish gelatin with controlled biodegradation rates could be a candidate for a short-term transient embolization agent. In addition, SW would be a promising method to modify the MW of gelatin for medical applications. [ABSTRACT FROM AUTHOR]

In this study, the effect of gamma irradiation (10 kGy) on proteins extracted from animal hide, scales, and wool was evidenced by calorimetric (μDSC) and spectroscopic (IR, circular dichroism, and EPR) methods. Keratin was obtained from sheep wool, collagen and bovine gelatin from bovine hide, and fish gelatin from fish scales. The μDSC experiments evidenced that gamma irradiation influences the thermal stability of these proteins differently. The thermal stability of keratin decreases, while a resistance to thermal denaturation was noticed for collagen and gelatins after gamma irradiation. The analysis of the IR spectra demonstrated that gamma irradiation determines changes in the vibrational modes of the amide groups that are associated with protein denaturation, most meaningfully in the case of keratin. As evidenced by circular dichroism for all proteins considered, exposure to gamma radiation produces changes in the secondary structure that are more significant than those produced by UV irradiation. Riboflavin has different effects on the secondary structure of the investigated proteins, a stabilizing effect for keratin and fish gelatin and a destabilizing effect for bovine gelatin, observed in both irradiated and non-irradiated samples. The EPR spectroscopy evidences the presence, in the gamma-irradiated samples, of free radicals centered on oxygen, and the increase in their EPR signals over time due to the presence of riboflavin. [ABSTRACT FROM AUTHOR]

Ice cream is a frozen dairy product that includes healthy and nutritious aspects. To improve the value of the health benefits, it is necessary to develop functional ice cream products. One such addition is horn plantain bananas, which have the benefit of having a high dietary fibre and pectin content. In order to make ice cream, gelatin must be used as a stabilizer. The increase of non-halal gelatin has led to improvements in the production of halal gelatin derived from fish. This study was performed to evaluate the effect of adding fish gelatin to the characteristics of plantain banana (Musa paradisiaca fa. Corniculata)-based ice cream. This study used a pre-experimental design with a fully randomized design and one component, the addition of varying quantities of fish gelatin (A1: 0 %, A2: 0.25 %, and A3: 0.5 %) with three replicates. The characteristics (taste, fragrance, texture, and colour), melting time, and overrun were evaluated. The Duncan Multiple Range Test as post-hoc test was used to continue ANOVA-based data analysis. The results demonstrated that the inclusion of fish gelatin at various levels did not significantly alter the degree of preference for colour, fragrance, flavour, or overrun. Texture and melting time were different (p <0.05). According to this study, the ice cream that the panellists preferred had an average overrun value of 52.67 ± 9.87, a melting time of 26.0 ± 0.1 minutes, and was made using the A3 formulation with 0.5 % fish gelatin. [ABSTRACT FROM AUTHOR]

PLA (polylactic acid) is one of the three major biopolymers available on the market for food packaging, which is both bio-based and biodegradable. However, its performance as a barrier to gases remains too weak to be used for most types of food, particularly oxygen-sensitive foods. A surface treatment, such as coating, is a potential route for improving the barrier properties and/or providing bioactive properties such as antioxidants. Gelatin-based coating is a biodegradable and food-contact-friendly solution for improving PLA properties. The initial adhesion of gelatin to the film is successful, both over time and during production, however, the coating often delaminates. Corona processing (cold air plasma) is a new tool that requires low energy and no solvents or chemicals. It has been recently applied to the food industry to modify surface properties and has the potential to significantly improve gelatin crosslinking. The effect of this process on the functional properties of the coating, and the integrity of the incorporated active compounds were investigated. Two coatings have been studied, a control fish gelatin-glycerol, and an active one containing gallic acid (GA) as a natural antioxidant. Three powers of the corona process were applied on wet coatings. In the test conditions, there were no improvements in the gelatin crosslinking, but the corona did not cause any structural changes. However, when the corona and gallic acid were combined, the oxygen permeability was significantly reduced, while free radical scavenging, reduction, and chelating properties remained unaffected or slightly improved. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

In this study, the yield of gelatin extraction from fish waste was optimized using response surface method. The highest yield was obtained with 0.8% citric acid concentration at 72.95°C for 58 minutes. Then, fish gelatin was modified using ultraviolet radiation to overcome fish gelatin defects including unsuitable rheological properties and low thermo-stability. UV irradiation can create crosslinks via alkyl or phenyl groups of the proteins. The modified sample also showed the highest melting point due to the creation of cross-links and improved emulsification and foaming properties of fish gelatin through structural modification and increased surface hydrophobicity of gelatin. [ABSTRACT FROM AUTHOR]

This study aims to prepare fish gelatin nanofibers extracted from fish waste by using electrospinning method and its encapsulation with fucoxanthin extracted from macroalgae Sargassum angustifolium. Four concentrations of gelatin and two concentrations of fucoxanthin were used under different voltage for preparing the nanofibers. The optimal conditions for producing the nanofibers were considered as 30%, 10 cm, 12 kV, and 5% for fish gelatin concentration, distance, voltage, and fucoxanthin, respectively. The average thickness of nanofibers was estimated 198 ± 0.073 nm. The FTIR results confirmed the presence of functional groups between fucoxanthin and gelatin. The loading efficiency of fucoxanthin in nanofibers and the free radical scavenging of DPPH were calculated 91% and 62%, respectively. Further, these nanofibers showed the antibacterial properties against bacteria. Based on the results, the fish gelatin nanofibers containing fucoxanthin can be proposed as a suitable coating for using in the food packaging industry. [ABSTRACT FROM AUTHOR]

Genipin crosslinked composite blends of fish gelatin/kappa-carrageenan (fG/κC) with different concentrations of graphene oxide (GO) for osteochondral substitutes were prepared by a simple solution-blending method. The resulting structures were examined by micro-computer tomography, swelling studies, enzymatic degradations, compressions tests, MTT, LDH, and LIVE/DEAD assays. The derived findings revealed that genipin crosslinked fG/κC blends reinforced with GO have a homogenous morphology with ideal pore dimensions of 200–500 µm for bones alternative. GO additivation with a concentration above 1.25% increased the blends' fluid absorption. The full degradation of the blends occurs in 10 days and the gel fraction stability increases with GO concentration. The blend compression modules decrease at first until fG/κC GO3, which has the least elastic behavior, then by raising the GO concentration the blends start to regain elasticity. The MC3T3-E1 cell viability reveals less viable cells with the increase of GO concentration. The LDH together with the LIVE/DEAD assays reports a high concentration of live and healthy cells in all types of composite blends and very few dead cells at the higher GO content. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effects of microwave processing technology (MPT, 240–800 W, 1 and 4 min) on the functional and structural properties of fish gelatin (FG). It showed that MPT could increase gel strength and texture properties of FG, especially for 240 W. MPT greatly increased emulsifying activity index (EAI) of FG, but decreased its emulsion stability index (ESI). Rheology results showed that MPT increased viscosity of FG, but decreased gelation times. Intrinsic fluorescence and Fourier transform infrared (FTIR) spectroscopy results indicated that MPT could unfold gelatin, contributing to the formation of H‐bonds. Scanning electron microscopy (SEM) analysis revealed that low power and short time of MPT‐treated gelatin gels had much more dense and less voids. This work provided guidance for the applications of MPT to improve the functional properties of FG, and the results show that MPT‐treated FG can replace mammalian gelatin and meet the religious requirement. [ABSTRACT FROM AUTHOR]

The effects of ultrasound-assisted glycosylation (UG) with glucose (GLU) on the emulsifying properties, foaming properties, gelling properties, and structural properties of fish gelatin (FG) were investigated. It was shown that UG with high power and a long duration facilitated the Maillard reaction through the reduction of the free amino acid contents. UG significantly improved the emulsifying ability index and foaming capacity of FG whilst decreasing the gel strength. Rheological analysis showed that UG modification prolonged the gelling time by hindering the triple-helix formation and decreasing the apparent viscosity of the gelatin solution. Structural analysis showed that UG treatment changed the secondary structure of the gelatin molecule by the formation of Millard reaction products (MRPs). Moreover, the UG treatment generally decreased the bound water contents of the gelatin gels with an increase in free water. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The field of tissue engineering is constantly evolving due to the fabrication of novel platforms that promise to stimulate tissue regeneration in the scenario of accidents. Here, we describe the fabrication of fibrous nanostructured substrates based on fish gelatin (FG) and enriched with graphene oxide (GO) and magnetic nanoparticles (MNPs) and demonstrate its biological properties in terms of cell viability and proliferation, cell adhesion, and differentiation. For this purpose, electrospun fibers were fabricated using aqueous precursors containing either only GO and only MNP nanospecies, or both of them within a fish gelatin solution. The obtained materials were investigated in terms of morphology, aqueous media affinity, tensile elasticity, and structural characteristics. The biological evaluation was assessed against adipose-derived stem cells by MTT, LDH, Live/Dead assay, cytoskeleton investigation, and neuronal trans-differentiation. The results indicate an overall good interaction and show that these materials offer a biofriendly environment. A higher concentration of both nanospecies types induced some toxic effects, thus 0.5% GO, MNPs, and GO/MNPs turned out to be the most suitable option for biological testing. Moreover, a successful neuronal differentiation has been shown on these materials, where cells presented a typical neuronal phenotype. This study demonstrates the potential of this scaffold to be further used in tissue engineering applications. [ABSTRACT FROM AUTHOR]

Red chili is a climacteric fruit that still undergoes respiration after harvest. During storage, it is susceptible to mechanical, physical, and physiological damage and decay incidence, therefore a method is needed to protect it so that the quality losses can be minimized. One way this can be achieved is by applying edible coatings that can be made from hydrocolloids, lipids, or composites of both, in addition to antimicrobial agents that can also be added to inhibit microbial growth. In this study, we detail the application of an edible coating made of gelatin composite from tilapia fish skin, which has a transparent color and good barrier properties against O2, CO2, and lipids. To increase its physicochemical and functional qualities, it must be modified by adding composite elements such as pectin as well as hydrophobic ingredients such as garlic essential oil. This study was conducted to determine the effect of a gelatin–pectin composite edible coating (75:25, 50:50, 25:75), which was incorporated with garlic essential oil (2% and 3%) on the physicochemical properties of red chili at room temperature (±29 °C), RH ± 69%) for 14 days. The best treatment was the 50–50% pectin–gelatin composite, which was incorporated with garlic essential oil with a concentration of 2 and 3%. This treatment provided a protective effect against changes in several physicochemical properties: inhibiting weight loss of 36.36 and 37.03%, softening of texture by 0.547 and 0.539 kg/84 mm2, maintaining acidity of 0.0087 and 0.0081%, maintaining vitamin C content of 2.237 and 2.349 mg/gr, anti-oxidant activity (IC50) 546.587 and 524.907; it also provided a protective effect on chili colors changing to red, and retains better total dissolved solid values. [ABSTRACT FROM AUTHOR]

Different pretreatment methods were applied on Rhinobatos cemiculus skin, and their effect on the physicochemical properties of the extracted gelatin was investigated. Prior to extracting gelatin, the skin was pretreated using three methods: bleaching (RCG-BT), ultrasound (RCG-UST) and microwave (RCG-MT). The properties of the resulting gelatins were compared to those of the untreated-skin gelatin (RCG-WT). The pretreatment of R. cemiculus skin was found to differently affect the isoelectric point (pHi), color, structure, thermal stability as well as foam/emulsion-forming capacities of the derived gelatins. In fact, the SDS-PAGE profile revealed the presence of the three gelatin characteristic chains (β and α1/α2) as predominant components in all gelatins with a slight decrease in bands intensity for gelatin exposed to microwave radiation. Based on FTIR analysis, gelatin characteristic bands were found in all gelatins with a slight shift for RCG-MT proving its structural re-arrangements confirmed by X-ray diffraction. Furthermore, among the applied pretreatments on RCG, ultrasound and bleaching were found to be the best techniques giving the most thermally stable gelatins. Additionally, functional properties related to gelatin derived from ultrasound pretreated skin were found to exhibit the highest foam expansion and emulsion activity. [ABSTRACT FROM AUTHOR]

Bioactive peptides showing Angiotensin-I-Converting Enzyme inhibitory (ACEi) activity can control blood pressure. They can be produced from various protein sources, including fish gelatin. This article provides a systematic review and metaanalysis on gelatin extraction, conditions of enzymatic hydrolysis, characteristics of ACEi peptides, and effect of hydrolysis procedure on ACEi peptides. Fish gelatin preparation uses various solutions such as acids, bases and distilled water. Enzymatic hydrolysis is carried out with an E/S ratio of 0.2 7% and temperature of 28.9 oC (using bromelain) and 60.6 oC (using Alcalase). Level of pH in hydrolysis also varied greatly, from 2 (using Pepsin) to 10 (using Purafect enzyme). The molecular weight of fish gelatin ACEi peptides ranged from 186-829 Da and the sequence of peptides was dominated by hydrophobic and aliphatic amino acids. Based on a meta-analysis, hydrolysis using enzyme combination resulted in more satisfying product than a single enzyme, represented with a combined effect size value of 0.593. [ABSTRACT FROM AUTHOR]

Bacterial nanocellulose (BNC) has received great attention for application as an artificial blood vessel material. However, many results showed that pristine BNC could not perfectly meet all the demands of blood vessels, especially for rapid endothelialization. In order to improve the properties of small-caliber vessels, different concentrations of fish gelatin (Gel) were deposited into the 3D network tubes and their properties were explored. The BNC/Gel composite tubes were treated with glutaraldehyde to crosslink BNC and fish gelatin. Compared with pristine BNC tubes, the BNC/Gel tubes had a certain improvement in mechanical properties. In vitro cell culture demonstrated that the human endothelial cells (HUVECs) and human smooth muscle cells (HSMCs) planted on the internal walls of BNC/Gel tubes showed better adhesion, higher proliferation and differentiation potential, and a better anticoagulation property, as compared to the cells cultured on pristine BNC tubes. Whole-blood coagulation experiments showed that the BNC/Gel tube had better properties than the BNC tube, and the hemolysis rate of all samples was less than 1.0%, satisfying the international standards for medical materials. An increase in the content of fish gelatin also increased the mechanical properties and the biocompatibility of small-caliber vessels. Considering the properties of BNC/Gel tubes, 1.0 wt/v% was selected as the most appropriate concentration of fish gelatin for a composite. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effects of tannic acid (TA) and caffeic acid (CA) as cross-linking agents on the physicochemical and mechanical properties of cold-water fish gelatin films. TA and CA (1%, 3%, and 5% of dried gelatin) were incorporated into the fish gelatin film solutions, and film samples were prepared using the solvent casting method. The gelatin film without phenolic acids was considered as the control sample. The results demonstrated that establishing cross-linking bonds between gelatin polymer and phenolic acids improved the film stability, and water solubility decreased from ~ 100 to ~ 40%. The lowest amount of oxygen permeability and the highest darkness were observed in the films containing the highest levels of phenolic acids. The incorporation of TA and CA into gelatin films also increased mechanical strength from ~ 28 to ~ 50 MPa. In conclusion, these results indicated that fish gelatin films cross-linked by two natural cross-linking agents (CA and TA) might be used as edible films and biomaterials, and TA is a more effective phenolic compound than CA. [ABSTRACT FROM AUTHOR]

The ricotta cheese undergoes early microbiological spoilage and high moisture loss that leads to brittle texture. The development of edible films based on active biomaterials plays an important role in the cheese industry. Thus, gelatin was extracted from the grey triggerfish (Balistes capriscus) co-product. The gelatin films were prepared and enriched with 5, 10 and 20 µg/ml of different solvent extracts from Moringa oleifera leaves. As compared to the control film, the lightness (L*) and redness (a*) of the enriched films decreased slightly, while their yellowness (b*) increased as the level of enrichment increased. No significant difference (p > 0.05) was measured in the thickness, tensile strength and elongation at break of the enriched films. As compared to the control geltin-based film, the film enriched with 20 µg/ml of ethanolic extract (F-MOE) showed 35% reduction in water vapor permeability, and then was chosen to wrapp cheese. Interestingly, after 6 days of storage, the F-MOE-wrapped ricotta cheese showed a significant reduction (p ≤ 0.05) in weight loss, approximately 34% compared to the unwrapped cheese. Furthermore, the F-MOE-wrapped cheese showed the lowest changes in pH, color and texture parameters, as well as the lowest levels of lipid peroxidation (0.90 ± 0.03 mg MDA/kg cheese), and yeasts and molds (2.78 ± 0.14 log CFU/g cheese), which could be explained by the phenolics incorporated into the film. The film made from grey triggerfish gelatin and enriched with M. oleifera ethanolic extract could be used to reduce microbiological spoilage and preserved the physical quality of ricotta cheese, which were economically important parameters. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effects of lactic acid (LA), citric acid (CA), and malic acid (MA) varying in concentration (0.5–2.0% w/w) on the rheological properties of fish gelatin (1.5–6.67% w/w) obtained from the skin of tilapia (Oreochromis mossambicus). The addition of LA, CA, or MA in gelatin dispersions significantly (p < 0.05) weakened their gel strengths, leading to a 14.3–62.2 reduction in gel strength. The gel strength, elastic (G′), and viscous (G″) moduli, as well as the gelling (TG) and melting (TM) temperatures of gelatin dispersions decreased with an increased level of acid added, implying the weakening effects of these acids on junction zones of the gelatin network in aqueous media. The addition of LA had less effect on these rheological properties of gelatin dispersions as compared to that of MA and CA, which were consistent with their effects on the pH of gelatin dispersions. Moreover, the reductions of TG and TM for gelatin dispersions with a higher gelatin concentration (e.g., 6.67% gelatin with 0.5% LA, TG dropped 0.4 °C) due to the addition of LA, CA, or MA were less pronounced compared to those with a lower gelatin content (e.g., 2% gelatin with 0.5% LA, TG dropped 7.1 °C), likely attributing to the stronger buffering effect of the high gelatin dispersion and less percentage reduction in the junction zones in the dispersion due to the addition of an acid. Incorporation of the effects of acids on the linear relationships (R2 = 0.9959–0.9999) between the square of gelatin concentrations and G′ or G″ could make it possible to develop a model to predict G′, G″, phase transition temperatures of gelatin dispersions containing different amounts of gelatin and acid (within the tested range) in the future. [ABSTRACT FROM AUTHOR]

Background: Wound healing has become a worldwide healthcare issue. Attempts in the area focus on developing patches with the capabilities of avoiding wound infection, promoting tissue remolding, and reporting treatment status that are of great value for wound treatment. Results: In this paper, we present a novel inverse opal film (IOF) patch based on a photo-crosslinking fish gelatin hydrogel with the desired features for wound healing and dynamic monitoring. The film with vibrant structure colors was constructed by using the mixture of fish gelatin methacryloyl, chitosan, and polyacrylic acid (PAA) to replicate colloidal crystal templates. As the structures of these natural biomolecules are well-retained during the fabrication, the resultant IOF was with brilliant biocompatibility, low immunogenicity, antibacterial property, as well as with the functions of promoting tissue growth and wound healing. In addition, the IOF presented interconnected nanopores and high specific surface areas for vascular endothelial growth factor loading, which could further improve its angiogenesis capability. More attractively, as the pH-responsive PAA was incorporated, the IOF patch could report the wound healing status through its real-time structural colors or reflectance spectra. Conclusions: These features implied the practical value of the multifunctional fish gelatin hydrogel IOFs in clinical wound management. [ABSTRACT FROM AUTHOR]

Mycosporine-like amino acids (MAAs) are ultraviolet-absorbing compounds and have antioxidant functions. In this paper, MAAs were added into fish gelatin/sodium alginate films as an anti-ultraviolet additive. The effects of 0–5% MAAs (w/w, MAAs/fish gelatin) on the physical properties, antioxidant properties, antibacterial properties and anti-ultraviolet properties of fish gelatin/sodium alginate films were investigated. The results suggest that the content of the MAAs influenced the mechanical properties. The water content, swelling and water vapor permeability of the films were not altered with the addition of MAAs. In addition, the composite films showed effective antioxidant activity and antimicrobial activity. The incorporation of MAAs significantly improved the DPPH radical scavenging activity of the films from 35.77% to 46.61%. Moreover, the block ultraviolet rays' ability was also greatly improved when the film mixed with the MAAs and when the value of the light transmission was 0.6% at 350 nm. Compared with the pure composite film, the growth of E. coli covered by the composite film with 3.75% and 5% MAAs exhibited the best survival rate. These results reveal that MAAs are a good film-forming substrate, and MAAs have good potential to prepare anti-ultraviolet active films and antioxidant active films for applications. Overall, this project provides a theoretical basis for the study of active composite films with anti-ultraviolet activities, and it provides new ideas for the application of MAAs. [ABSTRACT FROM AUTHOR]

In this study, gelatin was extracted from the by-product of Scomberoides commersonnianus, and after evaluating its characteristics, a biodegradable film was prepared from the gelatin. The results showed that the yield of extracting gelatin, pH and hardness were 12%, 5, and 100 grams, respectively. The gelation time and temperature were 18°C in 175 seconds. Evaluation of the mechanical properties of the edible film based on fish gelatin showed that the tensile strength and elongation at the break point were 3.6 MPa and 27.2%, respectively. The physical properties of thickness, humidity, solubility, and water vapor permeability were reported as 0.08 mm, 5.2%, 21.3%, and 5.8 g mm/h mm²kpa × 10-6, respectively. SEM images showed a smooth structure without pores. Moreover, gelatin film did not show antibacterial properties against E. coli, Staphylococcus aureus, Bacillus subtilis, and Bacillus cereus. However, based on the results of the fish gelatin film can be introduced as a suitable candidate for the preparation of composite films with other biopolymers, and the addition of antibacterial compounds can improve their antibacterial property. [ABSTRACT FROM AUTHOR]

Single-use plastics are a major source of pollution and biodegradable polymers could be the best substitute, as they possess similar barrier and functional properties. Aiming at improving barrier properties and providing antioxidant bioactivity, PLA (PolyLactic Acid) films were coated with a crosslinked suspension of plasticized gelatin incorporating phenolic compounds. The coating process induced weak modifications of PLA properties due to plasticization by moisture and glycerol from the coating suspension. Indeed, a double glass transition was displayed. The water vapor barrier properties of the PLA-coated films were not significantly affected. Phenolic compounds induced a crosslinking of the gelatin network, slightly decreasing the moisture sensitivity and surface hydrophilicity. Therefore, the mechanical properties of PLA were maintained after coating and their barrier properties were highly improved, with up to a 600-fold reduction of the oxygen transfer rate. These results make possible new applications for oxidation-sensitive foods, and even for semi-moist foods. [ABSTRACT FROM AUTHOR]

Active packaging using eco-friendly and nontoxic materials is a great choice for protecting the environment while extending the shelf life of food products. The current research investigated the antibacterial, antioxidant, and mechanical characteristics of fish gelatin films incorporated with two different eco-friendly agents (essential oil extracted from Oliveria decumbens Vent, and lysozyme) for active packaging. Fish gelatin film without additives was used as the control film. SEM analysis revealed that adding enzyme or herb extract causes significant changes in the films structure depending on the type and amount of the additives. FTIR analysis indicated some changes in the density of characteristic bands of the gelatinous films when the essential oil and/or lysozyme were added. The solubility, water vapor permeability, and tensile strength of gelatin films containing either essential oil or enzyme significantly (P < 0.05) decreased compared to the control film. Adding essential oil extracted from Oliveria decumbens Vent significantly improved the antibacterial and antioxidant activity of the gelatin film compared to the lysozyme. Gelatin films containing only 3% herb extract showed radical scavenging activity of about 71.18%, while the films containing less than 6% lysozyme did not indicate any significant antioxidant properties. Besides, only films incorporated with the herb extract exhibited antimicrobial activity against both Gram-positive and Gram-negative bacteria. This study revealed that the antioxidant and antibacterial activity of the herb extract are more significant compared to lysozyme. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Gelatin, which is widely used in the food industry, is a protein derived from partial denaturation of collagen. The primary sources of industrial gelatin are porcine skin or bovine hide, but their utilization is restricted due to disease outbreaks and on religious grounds. Therefore, gelatin derived from aquatic organisms is attracting widespread interest and can be a good source for harvesting of such proteins. Also, numerous studies have demonstrated bioactive (mainly antioxidant and antihypertensive) properties of enzymatic hydrolysates of aquatic gelatins. This review summarizes sources, significance, functional and bioactive properties of aquatic gelatins as revealed by recent studies. [ABSTRACT FROM AUTHOR]

The reversibility of gel property of alcohol (methanol, ethanol)‐pretreated fish gelatin (FG) were investigated through removing alcohol solutions by freeze drying. Results showed that the gel strength and the hardness of FG could be retained (1%, 40%) or even improved (1% methanol) using low or high concentration alcohol solutions, while decreased in medium concentration alcohol solutions. Compared with untreated FG, rheology results showed that, all alcohol solutions pretreated FG had lower apparent viscosity, while higher alcohol solutions pretreated ones decreased the gel and melt points and shorten the gelation time. Sodium dodecyl‐sulfate polyacrylamide gel electrophoresis showed that methanol pretreated FG had the higher α contents than those of ethanol pretreated. Circular dichroism spectra results indicated that β‐sheet could be decreased after removing ethanol solutions, whereas the β‐sheet increased after removing the methanol solutions. Moreover, low field nuclear magnetic resonance relaxation test showed that pretreated FG had lower transverse relaxation times of internal water (T21 and T22) compared to that of the untreated FG. Overall, FG still retains higher gel properties after removing the low or high alcohol concentrations. [ABSTRACT FROM AUTHOR]

In this study, the response surface methodology (RSM) was used to optimize the pudding formulation ingredients including the fish/bovine gelatin ratio and cinnamon and clove powder and determine the color and physicochemical and sensory attributes' change in final pudding product. Experiments were carried out based on a central composite design (CCD). The results showed that by increasing the ratio of fish gelatin to bovine gelatin (FG/BG) up to 3%, the moisture content increased slightly and then decreased significantly. Increasing the cinnamon powder to 0.5% reduced the moisture content. Increasing the FG/BG in the formulation of pudding samples reduced the protein content. The effects of cinnamon and clove powder on the protein content were increasing and decreasing, respectively. By increasing the FG/BG ratio, the samples syneresis showed a significant decrease, while the effects of cinnamon and clove powder on the syneresis were nonsignificant. As the level of cinnamon and clove powder increased, the L* value decreased. Cinnamon and clove powder had a linear effect, and the interaction of gelatins and clove powder had a significant effect on changes in redness. The effects of cinnamon and clove powder on b* value were significant. In terms of sensory evaluation, increasing the cinnamon powder concentration increased the appearance scores, while in the case of fish gelatin, this trend was downward. The linear effect of cinnamon powder on taste was significant, while other variables had no significant effect on the taste of the samples. The sample texture was significantly affected by fish gelatin and clove powder. Increasing FG/BG from 0% to 2.5% increased the texture score, but after this range, a decrease in the texture score was observed. The overall acceptance of samples was more affected by spice powder compared to gelatin. By increasing the cinnamon powder and FG/BG, the overall acceptance increased and decreased, respectively. In conclusion, the optimal FG/BG and cinnamon and clove powder were introduced 1.479%, 0.288%, and 0.619% respectively. [ABSTRACT FROM AUTHOR]