Effect of Fructose and Ascorbic Acid on the Performance of Cross-Linked Fish Gelatin Films

Guerrero, Pedro; Zugasti, Iraitz; Etxabide, Alaitz; Bao, Huynh Nguyen Duy; Trang, Trung; Peñalba, M.; Caba, Koro de la

doi:10.3390/polym12030570

Cited by 12 publications

(5 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The ash content was low (Table 4) (0.40-0.65%) and the dry matter content was high, with a moisture content in the range of 8.77-10.44%. Guerrero et al [30] observed that fish gelatine in general contained moisture and ash contents of 8.37 ± 0.35% and 1.06 ± 0.11%, respectively, supporting the observations made in this study. According to the standards recommended for food-grade gelatine by the Gelatine Manufacturers of Europe [31], moisture and ash contents should be limited to ≤15% and ≤2%, respectively.…”

Section: Dry Matter and Ash Contentsupporting

confidence: 92%

Utilization of Lumpfish (Cyclopterus lumpus) Skin as a Source for Gelatine Extraction Using Acid Hydrolysis

Sasidharan,

Tronstad,

Rustad

2024

Marine Drugs

View full text Add to dashboard Cite

Lumpfish (Cyclopterus lumpus) is an underutilized marine resource that is currently only being exploited for roe. Lumpfish skin was pre-treated with alkali (0.1M NaOH) and acid (0.1M HCl) at a skin to chemical ratio of 1:10 for 24 h at 5 °C to remove non-collagenous proteins and minerals. The pre-treated skin was washed, and gelatine was extracted with 0.1M of acetic acid at three different ratios (1:5, 1:10, and 1:15), time (12,18, and 24 h), and temperature combinations (12, 28, and 24 °C). The highest total extraction yield (>40%) was obtained with combinations of extraction ratios of 1:15 and 1:10 with a longer time (24 h) and higher temperature (18–24 °C). The highest gelatine content was obtained with an extraction period of 24 h and ratio of 1:10 (>80%). SDS-PAGE analysis confirmed the presence of type-I collagen. A rheological evaluation indicated melting and gelling temperatures, gel strength, and viscosity properties comparable to existing cold-water gelatine sources.

show abstract

Section: Dry Matter and Ash Contentsupporting

confidence: 92%

Utilization of Lumpfish (Cyclopterus lumpus) Skin as a Source for Gelatine Extraction Using Acid Hydrolysis

Sasidharan,

Tronstad,

Rustad

2024

Marine Drugs

View full text Add to dashboard Cite

show abstract

“…Protease influences the extraction rate by efficient hydrolysis of the covalent bonds, as well as by disrupting the crosslinks between the molecules of fish collagen (Kouhdasht et al., 2018). Other methods, including nonenzymatic reactions and the addition of ascorbic acid and fructose, resulted in a yield of 13.2 ± 2.3% (Guerrero et al., 2020).…”

Section: Techno‐functional Gap Analysis and Future Directionsmentioning

confidence: 99%

Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review

Yang

Wang

Huang

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Mammalian gelatin is extensively utilized in the food industry because of its physicochemical properties. However, its usage is restricted and essentially prohibited for religious people. Fish gelatin is a promising alternative with no religious and social restrictions. The desirable properties of fish gelatin can be significantly improved by various methods, such as the addition of active compounds, enzymes, and natural crosslinking agents (e.g., plant phenolics and genipin), and nonthermal physical treatments (e.g., ionizing radiation and high pressure). The aim of this study was to explore whether the properties of fish gelatin (gel strength, melting or gelling temperature, odor, viscosity, sensory properties, film‐forming ability, etc.) could be improved to make it comparable to mammalian gelatin. The structure and properties of gelatins obtained from mammalian and fish sources are summarized. Moreover, the modification methods used to ameliorate the properties of fish gelatin, including rheological (gelling temperature from 13–19°C to 23–25°C), physicochemical (gel strengths from ∼200 to 250 g), and thermal properties (melting points from ∼25 to 30°C), are comprehensively discussed. The relevant literature reviewed and the technological advancements in the industry can propel the development of fish gelatin as a potential alternative to mammalian gelatin, thereby expanding its competitive market share with increasing utility.

show abstract

“…Fructose is obtained by using microbial enzymes to hydrolyze the starch extracted from different cereals and transform it into glucose, which, through an isomerization process, is converted to fructose, specifically d -fructose [ 20 ]. Fructose, and generally sugars, can undergo a chemical crosslinking by the so-called non-enzymatic glycation or Maillard reaction [ 21 , 22 ]. Maillard reaction is a chemical and non-enzymatic reaction that is produced in three main steps [ 23 ].…”

Section: Introductionmentioning

confidence: 99%

Rheological and Microstructural Evaluation of Collagen-Based Scaffolds Crosslinked with Fructose

et al. 2021

View full text Add to dashboard Cite

In recent years, tissue engineering research has led to the development of this field by designing scaffolds with better properties that can fulfill its purpose of better and faster tissue regeneration, consequently improving people’s quality of life. Scaffolds are matrices, predominantly composed of polymeric materials, whose main function is to offer support for cell adhesion and subsequent growth, leading to the regeneration of the damaged tissue. The widely used biopolymer in tissue engineering is collagen, which is the most abundant protein in animals. Its use is due to its structure, biocompatibility, ease of modification, and processability. In this work, collagen-based scaffolds were developed with different concentrations and processing techniques, by obtaining hydrogels and aerogels that were characterized with an emphasis on their morphology and mechanical properties. Moreover, fructose was added in some cases as a chemical crosslinking agent to study its influence on the scaffolds’ properties. The obtained results revealed that the scaffolds with higher collagen concentrations were more rigid and deformable. Comparing both systems, the aerogels were more rigid, although the hydrogels were more deformable and had higher pore size homogeneity. Fructose addition produced a slight increase in the critical strain, together with an increase in the elastic modulus.

show abstract

Effect of Fructose and Ascorbic Acid on the Performance of Cross-Linked Fish Gelatin Films

Cited by 12 publications

References 30 publications

Utilization of Lumpfish (Cyclopterus lumpus) Skin as a Source for Gelatine Extraction Using Acid Hydrolysis

Utilization of Lumpfish (Cyclopterus lumpus) Skin as a Source for Gelatine Extraction Using Acid Hydrolysis

Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review

Rheological and Microstructural Evaluation of Collagen-Based Scaffolds Crosslinked with Fructose

Contact Info

Product

Resources

About