Microstructure and physical–chemical properties of chicken collagen

Oechsle, Anja Maria; Akgün, Dila; Krause, F.; Maier, Christiane; Gibis, Monika; Kohlus, Reinhard; Weiß, Jochen

doi:10.1016/j.foostr.2016.02.001

Cited by 36 publications

(27 citation statements)

References 28 publications

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“…Oechsle et al . () have reported that the electrophoretic profile of chicken bone collagen shows two α chains (α 1 , 133 kDa; α 2 , 129 kDa). The small difference between their results and ours might be attributed to the use of different extraction methods.…”

Section: Resultsmentioning

confidence: 99%

Application of an antimicrobial packaging material from chicken bone gelatine and cinnamon bark oil to mozzarella cheese

Kim

Beak

Yang

et al. 2017

Int J of Food Sci Tech

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Summary Chicken bones are mostly discarded even though they contain a considerable amount of proteins, which would allow them to be applicable as a protein film source. In this study, chicken bone gelatine (CBG) films were prepared and characterised after the addition of cinnamon bark oil (CBO) to confer antimicrobial activity. The incorporation of 1% CBO increased the tensile strength of the CBG film from 18.2 to 23.9 MPa, whereas elongation at break was decreased from 15.6% to 5.91% and water solubility from 88.9% to 62.2%. Antimicrobial activity of the CBG films against foodborne pathogens as well as their antioxidant activity increased with the increase in CBO concentration. When CBG film containing 1% CBO was used for wrapping mozzarella cheese inoculated with Listeria monocytogenes, the population of the bacterium decreased after 20 days in storage, indicating that CBG films can be applied for improving the microbiological safety of mozzarella cheese.

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Section: Resultsmentioning

confidence: 99%

Application of an antimicrobial packaging material from chicken bone gelatine and cinnamon bark oil to mozzarella cheese

Kim

Beak

Yang

et al. 2017

Int J of Food Sci Tech

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“…Extraction can be generally described as “the isolation of analytes from a sample while removing interfering sample components, and obtaining analytes in a suitable form for the analysis” . Conventional sample preparation methods in food analysis are liquid–liquid extraction, solid–liquid extraction, and supercritical fluid extraction (SFE), the last being a method that is frequently hyphenated with GC . Recently, these methods have been further developed and optimized, especially in the direction of fast analysis, minimalizing sample amount and analysis time, as well as toward automation.…”

Section: Sample Preparation In Metabolomicsmentioning

confidence: 99%

“…Correspondingly, in all areas of proteomics and peptidomics, sample preparation and sample handling are seen as one of the key steps, but also as one of the main problem areas, whether the next analytical step is applied, most frequently affinity‐ or MS‐based . During the last 20 years, many papers with guidelines for sample preparation for proteomic analyses were published , and some general guidelines for laboratory use can be found in the literature .…”

Section: Sample Preparation In Proteomicsmentioning

confidence: 99%

“…It has to be taken into consideration that the changes introduced into the sample at this phase cannot be corrected in the following steps . The division of labor between those who control sampling and sample preparation and those who work in the following steps such as methods based on affinity, MS, and NMR spectrometry , or other newly introduced methods in food analysis such as confocal scanning microscopy or calorimetry , can result in serious data quality issues, due to the lack of accountability and management of the data generated and lack of standardization . Sampling, sample handling, and preparation should be thoroughly discussed between the specialists for food analysis and other team members.…”

Section: Introductionmentioning

confidence: 99%

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Sample preparation in foodomic analyses

2018

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Representative sampling and adequate sample preparation are key factors for successful performance of further steps in foodomic analyses, as well as for correct data interpretation. Incorrect sampling and improper sample preparation can be sources of severe bias in foodomic analyses. It is well known that both wrong sampling and sample treatment cannot be corrected anymore. These, in the past frequently neglected facts, are now taken into consideration, and the progress in sampling and sample preparation in foodomics is reviewed here. We report the use of highly sophisticated instruments for both high-performance and high-throughput analyses, as well as miniaturization and the use of laboratory robotics in metabolomics, proteomics, peptidomics, and genomics.

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“…There are several methods for visualizing changes in food during processing such as X-ray diff raction (109), a combination of high-resolution imaging techniques like confocal scanning microscopy with specifi c staining of food components, and a combination of several physicochemical methods (110)(111)(112) that are followed by computer simulation techniques (113). These strategies are still either time consuming, or they yield only very specifi c information, so as a consequence, the use of these methods is still limited.…”

Section: Other Techniquesmentioning

confidence: 99%

Foodomics and Food Safety: Where We Are

Andjelković

Gajdošik

Gašo-Sokač

et al. 2017

Food Technol. Biotechnol.

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SummaryThe power of foodomics as a discipline that is now broadly used for quality assurance of food products and adulteration identifi cation, as well as for determining the safety of food, is presented. Concerning sample preparation and application, maintenance of highly sophisticated instruments for both high-performance and high-throughput techniques, and analysis and data interpretation, special att ention has to be paid to the development of skilled analysts. The obtained data shall be integrated under a strong bioinformatics environment. Modern mass spectrometry is an extremely powerful analytical tool since it can provide direct qualitative and quantitative information about a molecule of interest from only a minute amount of sample. Quality of this information is infl uenced by the sample preparation procedure, the type of mass spectrometer used and the analyst's skills. Technical advances are bringing new instruments of increased sensitivity, resolution and speed to the market. Other methods presented here give additional information and can be used as complementary tools to mass spectrometry or for validation of obtained results. Genomics and transcriptomics, as well as affi nity-based methods, still have a broad use in food analysis. Serious drawbacks of some of them, especially the affi nity-based methods, are the cross-reactivity between similar molecules and the infl uence of complex food matrices. However, these techniques can be used for pre-screening in order to reduce the large number of samples. Great progress has been made in the application of bioinformatics in foodomics. These developments enabled processing of large amounts of generated data for both identifi cation and quantifi cation, and for corresponding modeling.

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Microstructure and physical–chemical properties of chicken collagen

Cited by 36 publications

References 28 publications

Application of an antimicrobial packaging material from chicken bone gelatine and cinnamon bark oil to mozzarella cheese

Application of an antimicrobial packaging material from chicken bone gelatine and cinnamon bark oil to mozzarella cheese

Sample preparation in foodomic analyses

Foodomics and Food Safety: Where We Are

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