Confectionery gels: Effects of low calorie sweeteners on the rheological properties and microstructure of fish gelatin

Cai, Luyun; Feng, Jianhui; Regenstein, Joe M.; Lv, Yanna; Lǐ, Jiànróng

doi:10.1016/j.foodhyd.2016.12.031

Cited by 60 publications

(46 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The effect of stevioside on the dynamic rheological properties of cod bone gelatin were similar to xylitol, with both improving the stability of the gelatin system. Stevioside and xylitol have the same number of hydroxyl groups that are available to form hydrogen bonds with the cod bone gelatin carboxyls (Cai et al, 2017 ), which would stabilize the molecular structure of fish gelatin and increase the system's viscous resistance and elastic properties.…”

Section: Resultsmentioning

confidence: 99%

Viscoelastic and Functional Properties of Cod-Bone Gelatin in the Presence of Xylitol and Stevioside

Nian

Wang

et al. 2018

Front. Chem.

Self Cite

View full text Add to dashboard Cite

The physical, rheological, structural and functional properties of cod bone gelatin (CBG) with various concentrations (0, 2, 4, 6, 10, and 15%) of low-calorie sweeteners [xylitol (X) and stevioside (S)] to form gels were investigated. The gel strength of CBGX increased with increased xylitol due presumably to hydrogen bonds between xylitol and gelatin, but with CBGS the highest gel strength occurred when S concentration was 4%. Viscosity of CBGS samples were higher than CBGX due to S's high molecular mass. The viscoelasticity (G′ and G′′), foaming capacity and fat binding capacity of CBGX were higher while foam stability was lower. The emulsion activity and emulsion stability of CBGX were a little lower than CBGS at the same concentration. The structure of X is linear making it easier to form a dense three-dimensional network structure, while the complex cyclic structure of S had more difficulty forming a network structure with cod bone gelatin. Therefore, X may be a better choice for sweetening gelatin gels.

show abstract

Section: Resultsmentioning

confidence: 99%

Viscoelastic and Functional Properties of Cod-Bone Gelatin in the Presence of Xylitol and Stevioside

Nian

Wang

et al. 2018

Front. Chem.

Self Cite

View full text Add to dashboard Cite

show abstract

“…Gelatine is widely used in the pharmaceutical and food industries for the manufacture of a large number of products, mainly capsules, tablet coatings, and microcapsules [ 3 ]. Some examples of food applications are desserts [ 4 , 5 ], edible films [ 6 , 7 , 8 , 9 ], confectionery [ 10 , 11 ], clarifying agents [ 12 ], emulsifiers [ 13 ], and stabilizers [ 14 ]. To enhance the antioxidant and antimicrobial properties and extend the shelf-life of edible biopolymer-based films, natural antioxidants and antimicrobial agents are used as alternatives to synthetic preservatives (antimicrobials such as benzoates and sulfur dioxide delay the growth of bacteria, yeast and molds; antioxidants, such as butylated hydroxy toluene (BHT), butylated hydroxy anisole (BHA), and propyl gallate, control the breakdown of fats and oils; antienzymatic preservatives, such as erythorbic acids, block enzymatic processes) [ 15 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

Application of Nanoemulsions (W/O) of Extract of Opuntia oligacantha C.F. Först and Orange Oil in Gelatine Films

Espino-Manzano¹,

León-López

Aguirre‐Álvarez

et al. 2020

Molecules

View full text Add to dashboard Cite

Over the past decade, consumers have demanded natural, completely biodegradable active packaging serving as food containers. Bioactive plant compounds can be added to biopolymer-based films to improve their functionality, as they not only act as barriers against oxidation, microbiological, and physical damage, they also offer functionality to the food they contain. A water-in-oil (W/O) nanoemulsion was produced by applying ultrasound to xoconostle extract and orange oil, and was incorporated into gelatine films in different proportions 1:0 (control), 1:0.10, 1:0.25, 1:0.50, 1:0.75, and 1:1 (gelatine:nanoemulsion). The nanoemulsions had an average size of 118.80 ± 5.50 nm with a Z-potential of −69.9 ± 9.93 mV. The presence of bioactive compounds such as phenols, flavonoids, and betalains in the films was evaluated. The 1:1 treatment showed the highest presence of bioactive compounds, 41.31 ± 3.71 mg of gallic acid equivalent per 100 g (GAE)/100g for phenols, 28.03 ± 3.25 mg of quercetin equivalent per 100 g (EQ)/100g flavonoids and 0.014 mg/g betalains. Radical inhibition reached 72.13% for 2,20-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), and 82.23% for 1,1-diphenyl-2-picrylhydrazyl (DPPH). The color of the films was influenced by the incorporation of nanoemulsions, showing that it was significantly different (p < 0.05) to the control. Mechanical properties, such as tensile strength, Young’s modulus, and percentage elongation, were affected by the incorporation of nanoemulsified bioactive compounds into gelatine films. The obtained films presented changes in strength and flexibility. These characteristics could be favorable as packaging material.

show abstract

“…Oreochromis niloticus Zhang et al (2016) Ictalurus punctatus Zhang et al (2016) Liza aurata Bkhairia et al (2016) Anguilla anguilla Sila et al (2017) Hemiramphus far Abdelhedi et al 2017Ctenopharyngodon idellus Cai et al (2017) Hypophthalmichthys nobilis Huang et al (2017) Oncorhynchus mykiss Cheunget al Oreochromis mossambicus Tan et al (2020) Fonte: Dados da pesquisa (2020).…”

Section: Nome Científico Autormentioning

confidence: 99%

Colágeno, Gelatina E Suas Aplicações Na Indústria Alimentícia: Uma Visão Geral Focando Na Matéria-Prima Da Piscicultura

SILVA¹,

Costa²,

Lino³

et al. 2020

Ciência, Tecnologia E Inovação: Do Campo À Mesa

View full text Add to dashboard Cite

Resumo A piscicultura tem sido um dos setores mais desenvolvidos da aquicultura, todavia, a alta demanda de produção de peixes tem gerado grande quantidade de resíduos (pele, ossos, escamas), os quais agregam valor comercial e pode ser reaproveitado para extração de biomoléculas, entre elas, o colágeno, proteína bastante abundante em mamíferos e que a partir da sua hidrólise parcial é possível obter outro biopolímero, a gelatina. Esta revisão de literatura objetivou investigar o reaproveitamento de resíduos de peixe para produção de gelatina e suas aplicações na indústria de alimentos. Para tanto, foram acessadas diferentes plataformas utilizando palavras-chaves em inglês e português, priorizando publicações de 2016 a 2020. A pele de peixe tem sido utilizada para a produção de gelatina, a qual apresenta estrutura sólida, gelificante e intumescente, características de interesse dos segmentos farmacêuticos, cosméticos e nutracêuticas, entre outros. Além disso, possui grande vantagem comparada a de mamíferos, que podem oferecer riscos à saúde pela transmissão de doenças, além das restrições religiosas quanto a sua utilização. Conclui-se que os subprodutos de peixe têm se mostrado bastante proveitosos na produção de gelatina, assim como, sua aplicação na indústria de alimentos por ser uma fonte segura e não transmitir doenças.

show abstract

Confectionery gels: Effects of low calorie sweeteners on the rheological properties and microstructure of fish gelatin

Cited by 60 publications

References 30 publications

Viscoelastic and Functional Properties of Cod-Bone Gelatin in the Presence of Xylitol and Stevioside

Viscoelastic and Functional Properties of Cod-Bone Gelatin in the Presence of Xylitol and Stevioside

Application of Nanoemulsions (W/O) of Extract of Opuntia oligacantha C.F. Först and Orange Oil in Gelatine Films

Colágeno, Gelatina E Suas Aplicações Na Indústria Alimentícia: Uma Visão Geral Focando Na Matéria-Prima Da Piscicultura

Contact Info

Product

Resources

About