State diagram of salmon (<i>Salmo salar</i>) gelatin films

Díaz, Paulo; López, Daniel; Matiacevich, Silvia; Osorio, Fernando; Enrione, Javier

doi:10.1002/jsfa.4451

Cited by 49 publications

(44 citation statements)

References 52 publications

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“…T g can explain the chemical and physical behavior of food systems [13,14]. This physical parameter is dependent on water content, since the alteration from rubbery to glassy state occurs when food presents lower water contents [9].…”

Section: Introductionmentioning

confidence: 99%

“…Concerning to stability, it was known that in general the glassy state present higher stability than materials in rubbery state [15], since the amount and mobility of water molecule is limited. Diaz et al [14] determined the thermal transitions associated to the carbohydrate content in the fruit (T g ) and water present (water crystallization and ice melting) in blueberries.…”

Section: Introductionmentioning

confidence: 99%

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Water sorption isotherm and glass transition temperature of freeze-dried Syzygium cumini fruit (jambolan)

Santana

Neto

Santos

et al. 2014

J Therm Anal Calorim

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The sorption isotherms analysis and glass transition temperature should provide important information about the role of water in food. Sorption/desorption isotherms of freeze-dried jambolan (FDJ) were determined at 15, 25 and 35°C temperatures. The determination of glass transition temperature is also performed in order to establish packaging and storage conditions. The hygroscopic behavior of jambolan pulp after freeze-dried process was studied through sorption isotherms and models fit to experimental data. The freeze-dried material was highly hygroscopic and Peleg's model showed the highest coefficient of determination and lower values of average deviation and relative average error estimated, therefore the best fit sorption isotherms. The lowest value of monolayer was 7.64 gH 2 OÁ100g db -1 to 25°C. At temperature higher than 17°C (T g ), the material become more amorphous and the site of interaction with water molecules becomes available. As conclusion, the material must be storage at temperatures below T g and low relative humidity.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Water sorption isotherm and glass transition temperature of freeze-dried Syzygium cumini fruit (jambolan)

Santana

Neto

Santos

et al. 2014

J Therm Anal Calorim

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“…Commercial type B Bovine Gelatin (BG) was provided by Rousselot (Bloom 220). The isoelectric point (IEP) was at pH ~5.0 for both gelatins, calculated using the method described by Karim and Bhat (2009) and this value was in according to reported by Diaz et al (2011).…”

Section: Methodsmentioning

confidence: 99%

Influence of Glassy or Rubbery State on the Antimicrobial Activity of Chitosan-gelatin Films

Cofré¹,

Azócar²,

Enrione³

et al. 2012

JFR

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The aim was to study if the antimicrobial activity of chitosan incorporated into edible films based on gelatin could be affected by the molecular mobility (glassy or rubbery state) of the matrix. Films were obtained from film-forming suspensions (FFS) of bovine and salmon gelatins (7% w/w) and chitosan (0; 0.25; 0.5; 1% w/w) equilibrated at 33% y 85% of relative humidities. Antimicrobial properties against Escherichia coli, Listeria monocytogenes and Salmonella thyphimurium were determined. The results showed that both FFS and films had antimicrobial effects related to chitosan concentration. This besides depended on their glass and rubber film state, being in the initially glassy state for salmon 66% higher than bovine in comparison to the rubbery state (8%). This was mainly due to the highest moisture uptake (1.82±0.02% water absorbed/min) for glassy state. Therefore, the molecular mobility of the matrix film affected the antimicrobial activity of chitosan in chitosan-gelatin films.

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“…Fish gelatin fi lms has been produced from fresh water fi sh like trout (Kim and Min 2012 ) and carp (Ninan et al 2010 ) as well as from representatives of marine species like salmon (Díaz et al 2011 ) and Allaska Pollack (Shiku et al 2004 ). Studies on the production and characterization of fi lms using fi sh gelatins are quite recent, and all fi sh gelatins have been observed to exhibit good fi lm-forming properties; yielding transparent, nearly colourless, water soluble, and highly extensible fi lms (Avena- Carvalho et al 2008 ;Gomez-Guillen et al 2007 ;Jongjareonrak et al 2006Jongjareonrak et al , 2008Zhang et al 2007 ;Pranoto et al 2007 ;Rattaya et al 2009 ).…”

Section: Fish Gelatin-based Filmsmentioning

confidence: 99%

Marine Gelatins

Ehrlich

2014

Biological Materials of Marine Origin

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There are various reasons for considering the marine gelatin as an alternative to the terrestrian mammals' gelatin (bovine and pigs). Among them is the risk of transmission of infections illnesses, like spongiform encephalopathy, in bovine gelatin. From a social-cultural approach, some cultures reject animal gelatine due to their religious beliefs. One advantage of marine gelatin is that it has no risk associated with Bovine Spongiform Encephalopathy. In addition, it is considered as Kosher and Halal. This chapter is dedicated to methods of gelatin isolation from marine fi sh skins, scales, cartilage and bones. A variety of practical applications for fi sh gelatins in the form of gels, fi lms and composite materials is discussed.

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State diagram of salmon (Salmo salar) gelatin films

Abstract: Maximal freeze concentration parameters were similar between the two gelatins, though differences in biochemical properties were evident. The results show that there are likely different ways of interaction of SG and BG with water.

Cited by 49 publications

References 52 publications

Water sorption isotherm and glass transition temperature of freeze-dried Syzygium cumini fruit (jambolan)

Water sorption isotherm and glass transition temperature of freeze-dried Syzygium cumini fruit (jambolan)

Influence of Glassy or Rubbery State on the Antimicrobial Activity of Chitosan-gelatin Films

Marine Gelatins

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