Enzymatic modification of Fish Gelatin and Beet Pectin using Horseradish peroxidase

Asiamah, Ebenezer; Aboagye, Dominic; Zaky, Ahmed A.; Asakiya, Charles; Blessie, Ethel Juliet Serwa

doi:10.1016/j.fhfh.2022.100080

Cited by 3 publications

(2 citation statements)

References 39 publications

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“…FTIR showed no extra stretching vibration peaks, and no obvious wavelength shift phenomenon after the addition of PPP, which might be because no chemical action occurred between the PPP and CS molecules, and it was likely that certain physical action occurred. In addition, this phenomenon may be related to the electrostatic interactions between the NH 4 group of CS and the negatively charged COOH side-chain group in gelatine to form polyelectrolyte complexes under acidic conditions (Asiamah et al, 2022). In summary, a comprehensive analysis of the FTIR spectra showed that most of the characteristic bonds of the control and PPP-CS groups were similar, and the main functional groups were not transformed.…”

Section: Discussionmentioning

confidence: 92%

“…The FTIR spectra of the PPP-CS composite membrane solutions at different concentrations are shown in Figure 3A. The results showed that there was a strong and wide absorption peak at 3441 cm -1 for different concentrations of the composite membrane solution, which was formed by the superposition of the characteristic peak of the O-H stretching vibration in PPP and the characteristic peak of the amide band in gelatine (Asiamah et al, 2022). The peaks at 2910 and 2880 cm -1 are attributed to the symmetric and asymmetric stretching vibrations of -CH (Kadam et al, 2019).…”

Section: Ftir and Xrd Analysismentioning

confidence: 99%

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Preservative effect of chitosan-gelatine composite incorporated with pomegranate peel polyphenol on fresh meat

Zhang,

Zhu,

et al. 2024

IFRJ

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The present work aimed to prepare a pomegranate peel polyphenol (PPP)-chitosan (CS) composite membrane solution to preserve fresh beef. Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), viscometer, colorimeter, and pH meter were used to determine the physicochemical properties of the PPP-CS composite membrane solution, and evaluate its antioxidant properties. Additionally, the effect of the PPP-CS composite membrane solution on fresh beef preservation was investigated. Results showed that the in vitro antioxidant activity, viscosity, a* value, and b* value of the composite membrane solution increased significantly. In contrast, the pH and L* values decreased significantly after adding PPP (p < 0.05). FTIR analysis showed that the interaction between PPP and CS might have been physical. XRD analysis showed that the composite membrane solution had an amorphous structure after the addition of PPP. The pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactants (TBARS), hardness, and colour of the 0.2, 0.4, 0.6, and 0.8% composite membrane solutions were better than those of the control group when stored at 4°C for 12 d. The 0.6% PPP-CS treatment group had the best preservation effect, and the shelf life of beef was extended by 2 - 3 d. Therefore, the PPP-CS membrane solution could be a promising method for preserving fresh beef.

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Section: Discussionmentioning

confidence: 92%

Section: Ftir and Xrd Analysismentioning

confidence: 99%

Preservative effect of chitosan-gelatine composite incorporated with pomegranate peel polyphenol on fresh meat

Zhang,

Zhu,

et al. 2024

IFRJ

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Mechanism of adsorption for design of role-specific polymeric surfactants

Kırtıl

2023

Chem. Pap.

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Influence of gelatin type on physicochemical properties of electrospun nanofibers

de Farias,

Rizzi,

Ribeiro

et al. 2023

Sci Rep

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This study explores the fabrication of nanofibers using different types of gelatins, including bovine, porcine, and fish gelatins. The gelatins exhibited distinct molecular weights and apparent viscosity values, leading to different entanglement behavior and nanofiber production. The electrospinning technique produced nanofibers with diameters from 47 to 274 nm. The electrospinning process induced conformational changes, reducing the overall crystallinity of the gelatin samples. However, porcine gelatin nanofibers exhibited enhanced molecular ordering. These findings highlight the potential of different gelatin types to produce nanofibers with distinct physicochemical properties. Overall, this study sheds light on the relationship between gelatin properties, electrospinning process conditions, and the resulting nanofiber characteristics, providing insights for tailored applications in various fields.

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Enzymatic modification of Fish Gelatin and Beet Pectin using Horseradish peroxidase

Cited by 3 publications

References 39 publications

Preservative effect of chitosan-gelatine composite incorporated with pomegranate peel polyphenol on fresh meat

Preservative effect of chitosan-gelatine composite incorporated with pomegranate peel polyphenol on fresh meat

Mechanism of adsorption for design of role-specific polymeric surfactants

Influence of gelatin type on physicochemical properties of electrospun nanofibers

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