Application of biopolymers for improving the glass transition temperature of hairtail fish meat

Yu, Haipeng; Yang, Shiyou; Yuan, Chunhong; Qinglan, HU; Li, Yuan; Chen, Shiguo; Hu, Yaqin

doi:10.1002/jsfa.8611

Cited by 7 publications

(4 citation statements)

References 31 publications

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“…Trehalose had also been reported to maintain the polyphenolic content and antioxidant properties of food products ( 11 ). It has a high water retention capability, preventing water content loss in the products of food, pharmaceutical, and cosmetic industries ( 12 ). In the pharmaceutical industry, trehalose is used for the cryopreservation of sperm and blood stem cells, without affecting cell viability ( 13 , 14 ).…”

Section: Introductionmentioning

confidence: 99%

A Novel Trehalose Synthase for the Production of Trehalose and Trehalulose

Agarwal

Singh

2021

Microbiol Spectr

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Section: Introductionmentioning

confidence: 99%

A Novel Trehalose Synthase for the Production of Trehalose and Trehalulose

Agarwal

Singh

2021

Microbiol Spectr

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“…The authors of the study did not observe peaks at these temperatures and suspected a protective effect of the natural mixture of various carbohydrates and proteins present in apple purée on the thermal stability of edible films. The Tg temperature of food materials ranges from −135 °C for water to about 200 °C for some anhydrous biopolymers [ 44 , 45 ]. MDSC analysis found glass transition temperature (Tg) values that were very low ( Figure 3 B), ranging from about −34.6 to about −46.5 °C, suggesting that these materials are not in a glassy state at room temperature (~25 °C), the temperature used in the second drying step, in the conditioning, as well as in all characterizations ( Table 2 , Figure 3 B).…”

Section: Resultsmentioning

confidence: 99%

Physical and Chemical Properties of Vegetable Films Based on Pumpkin Purée and Biopolymers of Plant and Animal Origin

et al. 2023

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Highly methylated apple pectin (HMAP) and pork gelatin (PGEL) have been proposed as gelling agents for pumpkin purée-based films. Therefore, this research aimed to develop and evaluate the physiochemical properties of composite vegetable films. Granulometric analysis of film-forming solutions showed a bimodal particle size distribution, with two peaks near 25 µm and close to 100 µm in the volume distribution. The diameter D4.3, which is very sensitive to the presence of large particles, was only about 80 µm. Taking into account the possibility of creating a polymer matrix from pumpkin purée, its chemical characteristic was determined. The content of water-soluble pectin was about 0.2 g/100 g fresh mass, starch at the level of 5.5 g/100 g fresh mass, and protein at the level of about 1.4 g/100 g fresh mass. Glucose, fructose, and sucrose, the content of which ranged from about 1 to 1.4 g/100 g fresh mass, were responsible for the plasticizing effect of the purée. All of the tested composite films, based on selected hydrocolloids with the addition of pumpkin purée, were characterized by good mechanical strength, and the obtained parameters ranged from about 7 to over 10 MPa. Differential scanning calorimetry (DSC) analysis determined that the gelatin melting point ranged from over 57 to about 67 °C, depending on the hydrocolloid concentration. The modulated differential scanning calorimetry (MDSC) analysis results exhibited remarkably low glass transition temperature (Tg) values, ranging from −34.6 to −46.5 °C. These materials are not in a glassy state at room temperature (~25 °C). It was shown that the character of the pure components affected the phenomenon of water diffusion in the tested films, depending on the humidity of the surrounding environment. Gelatin-based films were more sensitive to water vapor than pectin ones, resulting in higher water uptake over time. The nature of the changes in water content as a function of its activity indicates that composite gelatin films, with the addition of pumpkin purée, are characterized by a greater ability to adsorb moisture from the surrounding environment compared to pectin films. In addition, it was observed that the nature of the changes in water vapor adsorption in the case of protein films is different in the first hours of adsorption than in the case of pectin films, and changes significantly after 10 h of the film staying in an environment with relative humidity RH = 75.3%. The obtained results showed that pumpkin purée is a valuable plant material, which can form continuous films with the addition of gelling agents; however, practical application as edible sheets or wraps for food products needs to be preceded with additional research on its stability and interactions between films and food ingredients.

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“…Commonly,

T_{normalm}^{'}

and

T_{normalg}^{'}

vary slightly with the water content (

W_{normalw}

) or solid content (

W_{normals}

) but they vary markedly with the type and molecular weight (MW) of the food components. To increase or manipulate the values of

T_{normalm}^{'}

and

T_{normalg}^{'}

, high MW polymers such as maltodextrins, polydextrose, and gum arabic have been added to some aquatic products 20,21 . Due to its high solubility and low viscosity at high concentrations, and its low cost, maltodextrin is one of the most widely used polymers.…”

Section: Introductionmentioning

confidence: 99%

“…To increase or manipulate the values of T 0 m and T 0 g , high MW polymers such as maltodextrins, polydextrose, and gum arabic have been added to some aquatic products. 20,21 Due to its high solubility and low viscosity at high concentrations, and its low cost, maltodextrin is one of the most widely used polymers. In general, T 0 m and T 0 g increase with W MD and decrease with the dextrose equivalent (DE) of maltodextrin, so a W MD higher than 0.40 and a low DE are suggested.…”

Section: Introductionmentioning

confidence: 99%

Using maltodextrin and state diagrams to improve thermal transitions in tilapia fillet (Oreochromis spp.)

Coronado‐Vázquez,

Grajales‐Lagunes,

Rosales‐Mendoza

et al. 2023

J Sci Food Agric

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BackgroundTilapia (Oreochromis spp.) in the form of frozen fillets is one of the fishes with the highest commercial production levels worldwide. However, protein denaturation, membrane rupture, and lipid oxidation are commonly observed in fillets when stored at standard commercial freezing temperatures for long periods. This study proposes, for the first time, the use of maltodextrin and state diagrams to define processing strategies and suitable storage temperatures for fresh and dehydrated tilapia fillets. Differential scanning calorimetry (DSC) was used to study the effect of maltodextrin weight fractions () of 0, 0.4, and 0.8 on the thermal transitions of tilapia fillets as a function of solid mass fractions ().ResultsThe glass transition temperature curve () and characteristic parameters of maximal freeze concentration (, , ) of tilapia increased significantly with the addition of maltodextrin. Using developed state diagrams, freezing and storage temperatures of −22 °C, −15 °C, and −10 °C (P < 0.05) for long‐term preservation were defined for tilapia fillets produced with of 0, 0.4, and 0.8.ConclusionMaltodextrin is an excellent alternative as a cryoprotectant and drying aid to increase the thermal parameters of tilapia fillets by achieving frozen storage temperatures above the standard commercial freezing temperature of −18 °C. © 2023 Society of Chemical Industry.

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Application of biopolymers for improving the glass transition temperature of hairtail fish meat

Cited by 7 publications

References 31 publications

A Novel Trehalose Synthase for the Production of Trehalose and Trehalulose

A Novel Trehalose Synthase for the Production of Trehalose and Trehalulose

Physical and Chemical Properties of Vegetable Films Based on Pumpkin Purée and Biopolymers of Plant and Animal Origin

Using maltodextrin and state diagrams to improve thermal transitions in tilapia fillet (Oreochromis spp.)

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