Functional, antioxidant and film-forming properties of tuna-skin gelatin with a brown algae extract

Haddar, Anissa; Sellimi, Sabrine; Ghannouchi, Raouia; Martínez-Álvarez, Óscar; Nasri, Monçef; Bougatef, Ali

doi:10.1016/j.ijbiomac.2012.06.016

Cited by 57 publications

(33 citation statements)

References 53 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Table 2 shows the results of proximate composition and physical properties of extracted FG. A low value for protein content (42.26 ± 0.57 g 100 g −1 ) ( Table 2) was obtained when compared to results obtained by Haddar et al (2012) and Rahman et al (2008) (about 97 g 100 g −1 and 78 g 100 g −1 , respectively). This was due to the loss of extracted collagen through leaching processes during washing steps, incomplete collagen hydrolysis or protein denaturation during gelatin extraction (Rahman et al, 2008).…”

Section: Gelatin and Coating Solutions Characterizationmentioning

confidence: 63%

“…In this work, after acid treatment, samples were neutralized to pH closer to 7 (pH = 6.69 ± 0.01; Table 2). Similar pH values were also used by Haddar et al (2012), for tuna skin gelatin extraction studies. The maximum ash content is often specified, yet not indispensable, except to indicate the calcium content, which is important information for some applications.…”

Section: Gelatin and Coating Solutions Characterizationmentioning

confidence: 99%

“…The gelatin was extracted according to the method of Haddar et al (2012) and Shyni et al (2014) with slightly modifications and the procedure is shown in Figure 1. In order to determine the optimal conditions for gelatin extraction different pre-alkali treatment conditions, acid treatment conditions and extraction conditions were studied (Table 1).…”

Section: Fish Gelatin Extractionmentioning

confidence: 99%

“…Gel strength was determined according to the procedure described by Haddar et al (2012). Gelatin solution (6.67 g 100 mL −1 ) was cooling down to 7°C for 16 -18 h (maturation time).…”

Section: Determination Of Gel Strengthmentioning

confidence: 99%

“…Nevertheless, Rahman et al (2008) and Cho, Gu, and Kim (2005) reported higher yield values for yellowfin tuna gelatin extraction (57.8 % and 89.7 %, respectively). Thus, to increase the process yield, pepsin was added during the acid treatment according to Haddar et al (2012) and Karim and Bhat (2009). Both these groups of authors found that the addition of pepsin during the acid pre-treatment results in a higher gelatin extraction yield.…”

Section: Fish Gelatin Extractionmentioning

confidence: 99%

See 4 more Smart Citations

Effect of tuna skin gelatin-based coating enriched with seaweed extracts on the quality of tuna fillets during storage at 4 °C

2017

IJFS

View full text Add to dashboard Cite

Nowadays, consumers demand high quality food products with an extended shelf-life without chemical additives. Edible coatings (EC) containing natural compounds are a promising preservation technology for raw seafood without compromising fresh-like appeal and nutritional content. The aim of this work was to evaluate the effect of Thunnus obesus skin gelatin-based EC containing Codium spp. or Fucus vesiculosus extracts on raw tuna preservation. Three gelatin-based EC (gelatin (5 %) + glycerol (25 %); gelatin (5 %) + Codium spp. (1 %) + glycerol (25 %); gelatin (5 %) + Fucus vesiculosus (1 %) + glycerol (25 %)) were applied directly on the surface of tuna fillets. Functional properties of gelatin and gelatin-based EC containing seaweed extracts were also studied. The gelatin was extracted by an acid-swelling process in the presence/absence of pepsin, followed by subsequent heating/refrigeration, after a pre-treatment with NaOH. The type of acid, temperature and concentration of NaOH greatly influence the process yield. The higher extraction yield was achieved using acetic acid in the presence of pepsin by subsequent refrigeration, especially when skins were previously treated with NaOH (0.2 M). Tuna quality was assessed over 12 days of storage at 4 ± 1°C in terms of chemical and microbial indices. Results showed that tuna skin gelatin-based EC avoids tuna deterioration. Microbial growth, assessed by total viable counts, and total volatile basic nitrogen were maintained below the maximum limits recommended, contrarily to the control. Additionally, the use of EC increased the stability of red colour during storage.

show abstract

Section: Gelatin and Coating Solutions Characterizationmentioning

confidence: 63%

Section: Gelatin and Coating Solutions Characterizationmentioning

confidence: 99%

Section: Fish Gelatin Extractionmentioning

confidence: 99%

“…Gel strength was determined according to the procedure described by Haddar et al (2012). Gelatin solution (6.67 g 100 mL −1 ) was cooling down to 7°C for 16 -18 h (maturation time).…”

Section: Determination Of Gel Strengthmentioning

confidence: 99%

Section: Fish Gelatin Extractionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of tuna skin gelatin-based coating enriched with seaweed extracts on the quality of tuna fillets during storage at 4 °C

2017

IJFS

View full text Add to dashboard Cite

show abstract

The effects of enzymatically aided acid‐swelling process on gelatin extracted from fish by‐products

Moosavi‐Nasab

Yazdani-Dehnavi

Mirzapour‐Kouhdasht

2020

Food Science & Nutrition

View full text Add to dashboard Cite

The objective of this study was to investigate the effects of the enzymatic aided acid‐swelling process on gelatin obtained from fish by‐products. For this purpose, gelatin was extracted by an acidic swelling procedure in the presence of protease extracted from Rainbow trout pyloric caeca. The yield of gelatin extraction and the most important physicochemical characteristics of the fish gelatin samples were investigated and compared with those of commercial bovine gelatin (CBG). The yields of gelatin from Epinephelus coioides skin (ESG) either with or without crude protease from pyloric caeca (15 units/g alkaline treated) were 14.98% and 50.89%, respectively. The yields of gelatin from Cyprinus carpio scales (CSG) with crude protease from pyloric caeca (15 units/g) were 49.97%. The gel strength of the CSG (259.66 g) was significantly higher than that of CBG (228.30 g) and ESG (187.75 g). Similarly, the gelling and melting points, foaming capacity and stability, and the SDS‐PAGE pattern of gelatins were compared. The electrophoretic pattern confirmed the results of gel strength which was due to the narrower alpha and beta bands in fish skin and commercial bovine gelatins than that of fish scales gelatin. The results of this research showed that the production of high‐quality gelatin can be achieved by the enzymatically aided acid‐swelling procedure from fish scales and skin.

show abstract

Ameliorative effect of polyphenols from Padina boergesenii against ferric nitrilotriacetate induced renal oxidative damage: With inhibition of oxidative hemolysis and in vitro free radicals

Karthikeyan

V.C.Renju

Sethupathy

et al. 2014

Environmental Toxicology

View full text Add to dashboard Cite

The aim of this study was to evaluate the antioxidant activities of diethyl ether (DEE) and methanol (M) extracts from brown alga Padina boergesenii using in vitro and in vivo antioxidant assay, which may help to relate the antioxidant properties with the possible outline of its ameliorative effect. M extract showed higher radical scavenging activity through ferric reducing antioxidant power 139.11 µmol tannic acid equivalent/g; DPPH 71.32 ± 0.56%; deoxyribose radical 88.31 ± 0.47%, and total antioxidant activity 0.47 ± 0.02 mg ascorbic acid equivalents/g. Oxidative red blood cell (RBC) hemolysis inhibition rate was significantly higher in M extract (150 mg/kg body weight) in reference to total phenolic content (r = 0.935). Rats administered with DEE and M extracts (150 mg/kg body weight) for seven days before the administration of ferric nitrilotriacetate (9 mg of Fe/mg/kg bodyweight). Rats pretreated with extracts significantly changed the level of renal microsomal lipid peroxidation, glutathione, and antioxidant enzymes in post-mitochondrial supernatant (P < 0.05). Ameliorative effect of extracts against renal oxidative damage was evident in rat kidney through changes in necrotic and epithelial cells. HPTLC technique has identified the presence of rutin with reference to retardation factor (Rf ) in both the extracts. These findings support the source of polyphenols (rutin) from P. boergesenii had potent antioxidant activity; further work on isolation of bioactive compounds can be channeled to develop as a natural antioxidant.

show abstract

Functional, antioxidant and film-forming properties of tuna-skin gelatin with a brown algae extract

Cited by 57 publications

References 53 publications

Effect of tuna skin gelatin-based coating enriched with seaweed extracts on the quality of tuna fillets during storage at 4 °C

Effect of tuna skin gelatin-based coating enriched with seaweed extracts on the quality of tuna fillets during storage at 4 °C

The effects of enzymatically aided acid‐swelling process on gelatin extracted from fish by‐products

Ameliorative effect of polyphenols from Padina boergesenii against ferric nitrilotriacetate induced renal oxidative damage: With inhibition of oxidative hemolysis and in vitro free radicals

Contact Info

Product

Resources

About