Effects of cryoconcentrate blueberry juice incorporation on gelatin gel: A rheological, textural and bioactive properties study

Casas-Forero, Nidia; Moreno‐Osorio, Luis; Orellana‐Palma, Patricio; Petzold, Guillermo

doi:10.1016/j.lwt.2020.110674

Cited by 18 publications

(20 citation statements)

References 53 publications

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“…Similar results were obtained by introducing sugar molecules into gelatin solutions. 22 On this basis, it can be inferred that in gelatin–HA samples, HAs preferentially interact with water molecules and “sequester” them, preventing their coordination with gelatin chains. It is known that water plays a key role in stabilizing the triple helix structure and the arising gel network, because it is able to act as a bridging agent between gelatin chains through H-bond interactions.…”

Section: Resultsmentioning

confidence: 99%

“… 3 , 4 Thus, there is a growing interest to find more sustainable and safe cross-linking choices based on natural moieties. 22 Among these, polyphenols are known to interact with proteins, through physical and chemical conjugation, providing higher thermal stability as well as antioxidant features. 23 For such reasons, polyphenols have been explored as additives for gelatin, yet with contrasting results.…”

Section: Introductionmentioning

confidence: 99%

“…In some systems, gelatin benefits from their addition, exhibiting improved mechanical properties as well as higher thermal stability. 22 , 24 In other cases, however, polyphenol addition results in lower tensile strength of gelatin films. 24 …”

Section: Introductionmentioning

confidence: 99%

“…Despite the great efficacy of the commonly used aldehyde cross-linkers (formaldehyde and glutaraldehyde), their toxicity poses health and safety issues and strongly limits their application, particularly in the biomedical field and food industry. , Thus, there is a growing interest to find more sustainable and safe cross-linking choices based on natural moieties . Among these, polyphenols are known to interact with proteins, through physical and chemical conjugation, providing higher thermal stability as well as antioxidant features .…”

Section: Introductionmentioning

confidence: 99%

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Adding Humic Acids to Gelatin Hydrogels: A Way to Tune Gelation

et al. 2021

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Exploring the chance to convert biowaste into a valuable resource, this study tests the potential role of humic acids (HA), a class of multifunctional compounds obtained by oxidative decomposition of biomass, as physical agents to improve gelatin’s mechanical and thermal properties. To this purpose, gelatin–HA aqueous samples were prepared at increasing HA content. HA/gelatin concentrations changed in the range 2.67–26.67 (wt/wt)%. Multiple techniques were employed to assess the influence of HA content on the gel properties and to unveil the underlying mechanisms. HAs increased gel strength up to a concentration of 13.33 (wt/wt)% and led to a weaker gel at higher concentrations. FT-IR and DSC results proved that HAs can establish noncovalent interactions through H-bonding with gelatin. Coagulation phenomena occur because of HA–gelatin interactions, and at concentrations greater than 13.33 (wt/wt)%, HAs established preferential bonds with water molecules, preventing them from coordinating with gelatin chains. These features were accompanied by a change in the secondary structure of gelatin, which lost the triple helix structure and exhibited an increase in the random coil conformation. Besides, higher HA weight content caused swelling phenomena due to HA water absorption, contributing to a weaker gel. The current findings may be useful to enable a better control of gelatin structures modified with composted biowaste, extending their exploitation for a large set of technological applications.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Adding Humic Acids to Gelatin Hydrogels: A Way to Tune Gelation

et al. 2021

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“…was detected, with AA values from 96.9 to 157.0 and from 167.3 to 353.1, for DPPH, from 110.6 to 250.1 and from 229.0 to 407.0, for ABTS, from 156.5 to 338.0 and from 287.0 to 590.1, for FRAP, and from 45.6 to 108.5 and from 99.8 to 221.3, for ORAC, from the C1 to C3, for murta juice, and for arrayan juice, which is equivalent to an increase over 2.1, 2.5, 2.7, and 2.8 times, in comparison to the AA values from the fresh juices, respectively. In this way, Orellana-Palma et al [ 27 ], Samsuri et al [ 60 ], and Casas-Forero et al [ 61 ] also observed higher AA values post-FC than the original sample, demonstrating the positive effects of the FC on TPCC, and in turn, these components allow concentrating and preserving the antioxidant activity from the fresh juice [ 21 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (Ugni molinae) and Arrayan (Luma apiculata)

Guerra‐Valle

Lillo-Pérez

Petzold

et al. 2021

Foods

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This work studied the effects of centrifugal block freeze crystallization (CBFC) on physicochemical parameters, total phenolic compound content (TPCC), antioxidant activity (AA), and process parameters applied to fresh murta and arrayan juices. In the last cycle, for fresh murta and arrayan juices, the total soluble solids (TSS) showed values close to 48 and 54 Brix, and TPCC exhibited values of approximately 20 and 66 mg gallic acid equivalents/100 grams dry matter (d.m.) for total polyphenol content, 13 and 25 mg cyanidin-3-glucoside equivalents/100 grams d.m. for total anthocyanin content, and 9 and 17 mg quercetin equivalents/100 grams d.m. for total flavonoid content, respectively. Moreover, the TPCC retention indicated values over 78% for murta juice, and 82% for arrayan juice. Similarly, the AA presented an increase over 2.1 times in relation to the correspondent initial AA value. Thus, the process parameters values were between 69% and 85% for efficiency, 70% and 88% for percentage of concentrate, and 0.72% and 0.88 (kg solutes/kg initial solutes) for solute yield. Therefore, this work provides insight about CBFC on valuable properties in fresh Patagonian berries juices, for future applications in health and industrial scale.

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