Effects of sucrose, glucose and fructose on the large deformation behaviors of fish skin gelatin gels

Li, Xiangjun; Liu, Xiang; Lai, Keqiang; Fan, Yi; Liu, Yongle; Huang, Yiqun

doi:10.1016/j.foodhyd.2019.105537

Cited by 18 publications

(20 citation statements)

References 26 publications

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“…The poor texture quality of carob based molasses as discussed in the following part was associated with the sugar crystallization which restricted the gel network development. However, the increase in gelatin ratio of carob candies approached its color parameters to the grape and mulberry candy indicating the necessity of higher gelatin ratio usage in the presence of high sucrose amount which was also suggested for the stabilization of the gel network structure (Altan Kamer et al., 2019; Li et al., 2020).…”

Section: Resultsmentioning

confidence: 97%

“…Moreover, the relatively larger molecular structure of sucrose than glucose and fructose has a restrictive effect on the gel structural development of candy (Burey et al., 2009). The strength weakening effect of a sugar on gelatin gels was associated with the increased distance between cross-linking points of the polypeptide segments which restricted the amount of the junction zones of the sugar added protein network (Li et al., 2020). The different textural characteristics of carob samples were also depicted by their lower adhesiveness and springiness values than candies prepared by grape and mulberry molasses.…”

Section: Resultsmentioning

confidence: 99%

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Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios

Kurt

Bursa

Toker

2021

Food sci. technol. int.

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Nowadays, attention has been dedicated towards the development of foodstuffs whose constituents are from natural sources. In this study, grape, mulberry, and carob molasses containing natural sugars were evaluated in order to replace the use of sugar syrup and artificial additives in the production of gummy candy which was prepared by varied gelatin ratios. The molasses which have similar °Brix values (78–79) presented different types and amounts of sugar components. High invert sugar with low sucrose was observed in grape and mulberry but high sucrose with low fructose and glucose appeared in carob molasses. Unlike grape and mulberry, carob based jellies had a whitish appearance possibly as a result of the crystallization due to its high sucrose/invert sugar ratio. For all parameters of TPA, carob candy with 5 g/100 g gelatin and grape candy with 10 g/100g gelatin had the lowest and highest values, respectively. Gelatin concentration dependency trend of hardness, gumminess, chewiness and resilience was determined as grape > mulberry > carob. No significant effect ( p > 0.05) on gelling temperatures (21–29 °C) but significant effect (p < 0.05) on melting points (33–39 °C) of molasses types were observed for candies. The properties of grape based candy having higher thermal stability and lower temperature sensitivity were attributed to its higher total sugar contents than other samples. The sensorial acceptability score for molasses gummy candies obtained more than 3.0 on a 5-point hedonic scale. These results illustrate the potential for the use of molasses in a healthier confectionery product development instead of commonly used sugars.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios

Kurt

Bursa

Toker

2021

Food sci. technol. int.

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“…Due to its excellent physical and chemical properties, gelatin is among the most widely applied food gums to provide a viscous and silky mouthfeel and act as a stabilizer in liquid or semi-liquid foods, to solidify some liquid-base foods (such as set-yogurt), to provide chewy yet melted-in-mouth sensory properties in solid foods (such as gums), to be used as key ingredient for making edible-films or coating materials, and so on [ 2 , 3 , 4 , 5 ]. Due to some religious restrictions and health concerns on the commonly used porcine- and bovine-based gelatin, fish-based gelatin has become a suitable option, and its application has been steadily increasing in recent years [ 2 , 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

“…Acidulants, such as lactic acid (LA), citric acid (CA), and malic acid (MA), are widely employed in various types of food mainly to improve sensory properties and extend shelf lives of the products [ 6 , 18 , 19 , 20 ]. The effects of acids added or changes of pH on the physical and chemical properties of gelatin dispersions have also been noticed [ 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Acidulants on the Rheological Properties of Gelatin Extracted from the Skin of Tilapia (Oreochromis mossambicus)

Zhou

Zhang

Huang

et al. 2022

Foods

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This study aimed to evaluate the effects of lactic acid (LA), citric acid (CA), and malic acid (MA) varying in concentration (0.5–2.0% w/w) on the rheological properties of fish gelatin (1.5–6.67% w/w) obtained from the skin of tilapia (Oreochromis Mossambicus). The addition of LA, CA, or MA in gelatin dispersions significantly (p < 0.05) weakened their gel strengths, leading to a 14.3–62.2 reduction in gel strength. The gel strength, elastic (G′), and viscous (G″) moduli, as well as the gelling (TG) and melting (TM) temperatures of gelatin dispersions decreased with an increased level of acid added, implying the weakening effects of these acids on junction zones of the gelatin network in aqueous media. The addition of LA had less effect on these rheological properties of gelatin dispersions as compared to that of MA and CA, which were consistent with their effects on the pH of gelatin dispersions. Moreover, the reductions of TG and TM for gelatin dispersions with a higher gelatin concentration (e.g., 6.67% gelatin with 0.5% LA, TG dropped 0.4 °C) due to the addition of LA, CA, or MA were less pronounced compared to those with a lower gelatin content (e.g. 2% gelatin with 0.5% LA, TG dropped 7.1 °C), likely attributing to the stronger buffering effect of the high gelatin dispersion and less percentage reduction in the junction zones in the dispersion due to the addition of an acid. Incorporation of the effects of acids on the linear relationships (R2 = 0.9959–0.9999) between the square of gelatin concentrations and G′ or G″ could make it possible to develop a model to predict G′, G″, phase transition temperatures of gelatin dispersions containing different amounts of gelatin and acid (within the tested range) in the future.

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“…This leads to a deterioration in the gelling ability of fish gelatin, a decrease in the gelation and melting temperatures [ 21 , 24 ], a decrease in the gel strength [ 24 , 25 ], and increased consumption of gelatin as a food component for hydrogel formation [ 7 , 26 ]. Many studies have been devoted to finding ways to eliminate these serious disadvantages by treating fish gelatin with various physical and chemical cross-linkers: irradiation in various frequency ranges [ 7 , 27 , 28 , 29 ], high pressure [ 28 , 30 ], enzymatic modification [ 7 , 31 ], additions of mono- and disaccharides [ 7 , 32 ] and ferulic and caffeic acids [ 33 , 34 ]. However, the most effective and common way to improve gelling ability and rheological characteristics are the modification of fish gelatin with natural polysaccharides, for example, κ-carrageenan [ 6 , 35 , 36 ], sodium alginate [ 37 , 38 , 39 ], chitosan [ 29 , 40 ], gellan [ 6 , 36 ], gum arabic [ 41 , 42 ], and pectin [ 20 , 43 ].…”

Section: Introductionmentioning

confidence: 99%

Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies

et al. 2020

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This review considers the main properties of fish gelatin that determine its use in food technologies. A comparative analysis of the amino acid composition of gelatin from cold-water and warm-water fish species, in comparison with gelatin from mammals, which is traditionally used in the food industry, is presented. Fish gelatin is characterized by a reduced content of proline and hydroxyproline which are responsible for the formation of collagen-like triple helices. For this reason, fish gelatin gels are less durable and have lower gelation and melting temperatures than mammalian gelatin. These properties impose significant restrictions on the use of fish gelatin in the technology of gelled food as an alternative to porcine and bovine gelatin. This problem can be solved by modifying the functional characteristics of fish gelatin by adding natural ionic polysaccharides, which, under certain conditions, are capable of forming polyelectrolyte complexes with gelatin, creating additional nodes in the spatial network of the gel.

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Effects of sucrose, glucose and fructose on the large deformation behaviors of fish skin gelatin gels

Cited by 18 publications

References 26 publications

Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios

Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios

Effects of Acidulants on the Rheological Properties of Gelatin Extracted from the Skin of Tilapia (Oreochromis mossambicus)

Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies

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