Texture and Microstructure of Gelatin/Corn Starch-Based Gummy Confections

Marfil, Paulo Henrique Mariano; Anhê, Ana Carolina Borella Marfil; Telis, Vânia Regina Nicoletti

doi:10.1007/s11483-012-9262-3

Cited by 95 publications

(72 citation statements)

References 24 publications

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“…Among these, gelatin has increased global demand as it is an important functionally active biopolymer [2]. Gelatin is a naturally occurring macromolecular and biodegradable protein that is produced by the controlled partial hydrolysis of collagen synthesized from skins, white connective tissues and bones of animals which is composed of amino acid residues at different proportions and combinations [3]. Because of the favorable properties, such as high water solubility, non-toxicity, thermoreversible sol-gel transition, high mechanical strength and elasticity in a dry state, moisturizing cause by binding a plenty of water, gelatin are widely used as raw material in photography, pharmaceutical and cosmetic industries, it is used as water-soluble capsules, coating materials for oral drugs, stabilizer of photosensitive reagents in photographic films, adsorbent for diluted chemicals and adhesive agents [4,5].…”

Section: Introductionmentioning

confidence: 99%

Extraction and Characterization of Gelatin: A Functional Biopolymer

Das

Suguna

Prasad

et al. 2017

Int J Pharm Pharm Sci

120

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Objective: Gelatin is widely used biopolymer in various industries due to its excellent biocompatibility, biodegradability properties. In the present study, gelatin was extracted from fish wastes, as an alternative source.Methods: This biopolymer was extracted from the scales of freshwater fish, Labeo rohita. After extraction, the proximate analysis and physicochemical analysis of the fish scale gelatin were carried out. This functional polymer was also characterized using different analytical methods, such as UV-vis spectroscopy, scanning electron microscopy (SEM), and X-ray diffraction (XRD) for the evaluation of crystalline and surface morphology, and fourier transform infrared spectroscopy (FTIR) for structural determination. Results:The scales of L. rohita yield 24% (dry weight basis) of gelatin, indicating this fish species as potential source of gelatin. The proximate analysis determined was low moisture content (4.2%), ash (1.4%) and high protein (90%) content. The result of the study confirms the effectiveness of extraction method used. Conclusion:The fish scales of L. rohita are found to be a sustainable and renewable source of gelatin with desirable functionalities and it is the best alternative for mammalian gelatin in food and other industries.

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Section: Introductionmentioning

confidence: 99%

Extraction and Characterization of Gelatin: A Functional Biopolymer

Das

Suguna

Prasad

et al. 2017

Int J Pharm Pharm Sci

120

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“…This means that gelatin does not form a microstructure that physically excludes E. coli cells as happens with acid-modified corn starch in gelatin gels (12). The presence of the microcolonies also proves that cell multiplication is not restricted by the presence of the gelatin.…”

mentioning

confidence: 98%

Behavior of Escherichia coli in a Heterogeneous Gelatin-Dextran Mixture

Boons

Mertens

Derlinden

et al. 2013

Appl Environ Microbiol

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It is generally accepted that food structure has an influence on bacterial growth (1). In the past decades, a myriad of research has been conducted on growth of bacteria in solid-food (model) systems (2-7). These studies used only one gelling agent, resulting in a homogeneous microstructure. In reality, food products are most often heterogeneous, as different phases (e.g., fat, water, proteins, etc.) are present. In addition, most studies are macroscopic, focusing on the overall population, whereas bacterial growth occurs at the level of the individual bacteria. In this study, the effect of a heterogeneous microstructure on the growth of Escherichia coli JM-109 DE3 was investigated by means of a nondestructive technique, i.e., confocal laser scanning microscopy (CLSM). This work is a first step in the process of unraveling the mechanism of bacterial growth in heterogeneous microstructures, i.e., microstructures consisting of different phases (8).For the study, a loop of an E. coli JM-109 DE3 pRSETb-Venus stock culture, kindly provided by the Department of Chemistry, KU Leuven, was transferred to an Erlenmeyer flask containing 20 ml of lysogeny broth medium enriched with 20 l of ampicillin and placed for 7 h at 37°C to obtain the preculture. Media were prepared by mixing 0.185 g brain heart infusion (BHI) (Oxoid, United Kingdom) and 0.146 g NaCl (AnalaR Normapur; VWR, Belgium) with different ratios of gelatin (from bovine skin, type B; Sigma, USA) and dextran (from Leuconostoc spp.; Sigma, Denmark) (M r , ϳ500,000) in glass tubes with a screw cap (see Table 1 for the composition of the different mixtures). After addition of 5 ml of distilled water, samples were placed in a water bath (GR 150 S12; Grant, United Kingdom) at 70°C for 12 min. In the next step, 10 l of 0.01% rhodamine B (R953; Aldrich, Germany) and 5 l of ampicillin were added and the mixture was filter sterilized by pushing it through a 0.2-m-pore-size filter (Filtropur S 0.2; Sarstedt, Germany) with the aid of a syringe (10-ml Norm-Ject; Henke Sass Wolf, Germany). Samples were inoculated with 10 l of preculture. Well chambers (Nunc Lab-Tek [USA] chambered borosilicate coverglass system) were filled with 300 l of inoculated medium and allowed to solidify at room temperature. After approximately 40 h, images were taken with a commercial laser scanning microscope (FV 1000; Olympus). The fluorescent probe rhodamine B and Venus fluorescent protein were used to visualize, respectively, the gelatin phase (see, e.g., reference 9) and the bacterial cells. The associated excitation wavelengths were 561 and 488 nm, respectively, and emission maxima were at 625 and 528 nm. The emission ranges recorded were 570 to 670 nm and 505 to 555 nm. A 60ϫ oil immersion objective was used with a numerical aperture of 1.35. Digital image files were acquired in .tif format at a resolution of 512 by 512 pixels. This results in an image resolution of 0.414 m per pixel. Experiments are performed twice, whereas multiple images were taken from each mixture. The images in Fig. 1 a...

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“…Adequate amounts of RS, WPI, and water were weighed (Shimadzu, AY220, Japan) and mixed with a magnetic stirrer for 10 min. Next, the sample was placed in a thermostatic bath at 90 °C for 30 min, under constant manual stirring for 9 min to avoid the formation of lumps (Marfil;Anhê;Telis, 2012). The RS concentrations were 15.0%, 17.5%, and 20% (w/w), whereas those of the WPI were 0.0%, 3.0%, and 6.0% (w/w).…”

Section: Preparation Of the Gelsmentioning

confidence: 99%

Textural behavior of gels formed by rice starch and whey protein isolate: Concentration and crosshead velocities

2017

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Fabricated food gels involving the use of hydrocolloids are gaining polpularity as confectionery/convenience foods. Starch is commonly combined with a hydrocolloid (protein our polyssacharides), particularly in the food industry, since native starches generally do not have ideal properties for the preparation of food products. Therefore the texture studies of starch-protein mixtures could provide a new approach in producing starch-based food products, being thus acritical attribute that needs to be carefully adjusted to the consumer liking. This work investigated the texture and rheological properties of mixed gels of different concentrations of rice starch (15%, 17.5%, and 20%) and whey protein isolate (0%, 3%, and 6%) with different crosshead velocities (0.05, 5.0, and 10.0 mm/s) using a Box-Behnken experimental design. The samples were submitted to uniaxial compression tests with 80% deformation in order to determinate the following rheological parameters: Young's modulus, fracture stress, fracture deformation, recoverable energy, and apparent biaxial elongational viscosity. Gels with a higher rice starch concentration that were submitted to higher test velocities were more rigid and resistant, while the whey protein isolate concentration had little influence on these properties. The gels showed a higher recoverable energy when the crosshead velocity was higher, and the apparent biaxial elongational viscosity was also influenced by this factor. Therefore, mixed gels exhibit different properties depending on the rice starch concentration and crosshead velocity.Index terms: Young's modulus; fracture; stress; rheology. RESUMOGéis fabricados que envolvem o uso de hidrocolóides estão ganhando polpularidade como alimentos de confeitaria/conveniência. O amido é geralmente combinado com um hidrocolóide (proteínas ou polissacarideos), particularmente na indústria de alimentos, uma vez que os amidos nativos geralmente não têm propriedades ideais para a preparação de produtos alimentares. Por conseguinte, os estudos de textura de misturas de amido-proteína podem proporcionar uma nova abordagem na produção de produtos alimentares à base de amido, sendo assim um atributo acrítico que precisa ser cuidadosamente ajustado ao gosto do consumidor. Este trabalho investigou as propriedades reológicas de textura de géis mistos de diferentes concentrações de amido de arroz (15%, 17,5% e 20%) e isolado proteico de soro (0%, 3% e 6%) com diferentes velocidades de teste (0,05, 5,0 e 10,0 mm/s) utilizando um delineamento experimental por Box-Behnken. As amostras foram submetidas a testes de compressão uniaxial com deformação de 80% para determinar os seguintes parâmetros reológicos: módulo de Young, tensão de fratura, deformação da fratura, energia recuperável e aparente viscosidade elongacional biaxial. Géis com maior concentração de amido de arroz e que foram submetidos a velocidades de teste mais altas mostraram-se mais rígidos e resistentes, enquanto que a concentração de isoldado proteico de soro teve pouca influência nes...

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Texture and Microstructure of Gelatin/Corn Starch-Based Gummy Confections

Cited by 95 publications

References 24 publications

Extraction and Characterization of Gelatin: A Functional Biopolymer

Extraction and Characterization of Gelatin: A Functional Biopolymer

Behavior of Escherichia coli in a Heterogeneous Gelatin-Dextran Mixture

Textural behavior of gels formed by rice starch and whey protein isolate: Concentration and crosshead velocities

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