Effects of phenolic compounds on gelation behavior of gelatin gels

Abstract

The effects of phenolic additives on the gelation behavior of gelatin gels were investigated using thermomechanical analysis (TMA) for study of gel‐melting temperature, dynamic mechanical analysis (DMA) for study of gel‐storage modulus and gel‐aging stability, viscometry for study of gelation time, and texture analyzer for study of gel strength and gel melting. Thermodynamically, the addition of 1,3‐benzenediol, 1,4‐benzenediol or 1,3,5‐benzenetriol favored the gelation process of gelatin solutions (increases in Tm and aging stability) due to the introduction of extra physical crosslinks among gelatin chains through hydrogen bonding, while the addition of 1,2‐benzenediol had a negative effect (decreases in Tm and aging stability) possibly due to intra‐hydrogen bonding of the additive molecule itself. All the phenolic compounds had little effect on gel moduli. Kinetically, the introduction of 1,2‐benzenediol or 1,4‐benzenediol slowed the gelation process, while introduction of catechin, a polyphenol, accelerated the first stage of the gelation process. © 2000 John Wiley & Sons, Inc. J Polym Sci A: Polym Chem 39: 224–231, 2001

Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans

“…Gelatine is responsible for gel elasticity, starch increases gel strength, while inulin is a thickening agent that provides a creamy consistency. The addition of phenolic antioxidants may potentially interfere with the gelling properties of gelatine, although higher doses than those used in the present study would be required [48]. As seen, the addition of PEE had no clear effects on any texture attribute in both, S-candies, a firmer product with less water, as F-candies, a softer product with more water.…”

Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans

“…Gelatine is responsible for gel elasticity, starch increases gel strength, while inulin is a thickening agent that provides a creamy consistency. The addition of phenolic antioxidants may potentially interfere with the gelling properties of gelatine, although higher doses than those used in the present study would be required [48]. As seen, the addition of PEE had no clear effects on any texture attribute in both, S-candies, a firmer product with less water, as F-candies, a softer product with more water.…”

Effects of polyphenol and gelatin types on the physicochemical properties and emulsion stabilization of polyphenol-crosslinked gelatin conjugates

“…The polyphenol-crosslinked mammalian gelatins gels showed lower values than the untreated mammalian gelatin gels, Therefore, the polyphenol crosslinking decreased the gel strength values of gelatins. It resulted from that the polyphenol crosslinking might negatively affect the gelatin gelation process both thermodynamically and kinetically ( Wu, Chiu, Pearce & Kwei, 2001 ).

Fig.

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Natural Biomaterial-Based Edible and pH-Sensitive Films Combined with Electrochemical Writing for Intelligent Food Packaging

“…During the gelation formation of gelatin, junction zones were formed by small segments of two or three polypeptide chains reverting to the collagen triple helix-like structure . It has been reported that the addition of phenolic compounds promoted the formation of hydrogen bonds among the three helices . For the gellan gum, the formation of gels was closely affected by the pH of the solution.…”

Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans

“…Gelatine is responsible for gel elasticity, starch increases gel strength, while inulin is a thickening agent that provides a creamy consistency. The addition of phenolic antioxidants may potentially interfere with the gelling properties of gelatine, although higher doses than those used in the present study would be required [48]. As seen, the addition of PEE had no clear effects on any texture attribute in both, S-candies, a firmer product with less water, as F-candies, a softer product with more water.…”

Effects of polyphenol and gelatin types on the physicochemical properties and emulsion stabilization of polyphenol-crosslinked gelatin conjugates

“…The polyphenol-crosslinked mammalian gelatins gels showed lower values than the untreated mammalian gelatin gels, Therefore, the polyphenol crosslinking decreased the gel strength values of gelatins. It resulted from that the polyphenol crosslinking might negatively affect the gelatin gelation process both thermodynamically and kinetically ( Wu, Chiu, Pearce & Kwei, 2001 ).

Fig.

…”

Natural Biomaterial-Based Edible and pH-Sensitive Films Combined with Electrochemical Writing for Intelligent Food Packaging

“…During the gelation formation of gelatin, junction zones were formed by small segments of two or three polypeptide chains reverting to the collagen triple helix-like structure . It has been reported that the addition of phenolic compounds promoted the formation of hydrogen bonds among the three helices . For the gellan gum, the formation of gels was closely affected by the pH of the solution.…”

Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans

“…Gelatine is responsible for gel elasticity, starch increases gel strength, while inulin is a thickening agent that provides a creamy consistency. The addition of phenolic antioxidants may potentially interfere with the gelling properties of gelatine, although higher doses than those used in the present study would be required [48]. As seen, the addition of PEE had no clear effects on any texture attribute in both, S-candies, a firmer product with less water, as F-candies, a softer product with more water.…”

Effects of polyphenol and gelatin types on the physicochemical properties and emulsion stabilization of polyphenol-crosslinked gelatin conjugates

“…The polyphenol-crosslinked mammalian gelatins gels showed lower values than the untreated mammalian gelatin gels, Therefore, the polyphenol crosslinking decreased the gel strength values of gelatins. It resulted from that the polyphenol crosslinking might negatively affect the gelatin gelation process both thermodynamically and kinetically ( Wu, Chiu, Pearce & Kwei, 2001 ).

Fig.

…”

Natural Biomaterial-Based Edible and pH-Sensitive Films Combined with Electrochemical Writing for Intelligent Food Packaging

“…During the gelation formation of gelatin, junction zones were formed by small segments of two or three polypeptide chains reverting to the collagen triple helix-like structure . It has been reported that the addition of phenolic compounds promoted the formation of hydrogen bonds among the three helices . For the gellan gum, the formation of gels was closely affected by the pH of the solution.…”