Characteristic tryptic peptides and gelling properties of porcine skin gelatin affected by thermal action

Thermal action in extraction process had effects on characteristic tryptic peptides identification and gelling properties of porcine gelatin. SDS-PAGE, HPLC-LTQ/Orbitrap high-resolution mass spectrometry, texture analyser and rheometer were used to evaluate collagen depolymerisation degree, characteristic tryptic peptides and gelling properties of gelatins prepared in various thermal actions. Results showed that with increasing temperature and time, depolymerisation degree enlarged, while gel strength, gelling and melting temperature decreased. Mass spectra showed that 47 and 49 common characteristic tryptic peptides were identified in gelatins extracted at 50 °C and 100 °C with various times, respectively. Moreover, 34 common characteristic tryptic peptides were identified in all gelatin samples. Further comparison between this work and our previous investigations yielded 20 common characteristic tryptic peptides, which stably exist in various thermal actions. These common characteristic tryptic peptides may be very helpful for the accurate authentication of porcine gelatin.     

Bovidae-based gelatin: Extractions method,physicochemical and functional properties,applications, and future trends

Gelatin is one of the most important multifunctional biopolymers and is widely used as an essential ingredient in food, pharmaceutical, and cosmetics. Porcine gelatin is regarded as the leading source of gelatin globally then followed by bovine gelatin. Porcine sources are favored over other sources since they are less expensive. However, porcine gelatin is religiously prohibited to be consumed by Muslims and the Jewish community. It is predicted that the global demand for gelatin will increase significantly in the future. Therefore, a sustainable source of gelatin with efficient production and free of disease transmission must be developed. The highest quality of Bovidae-based gelatin (BG) was acquired through alkaline pretreatment, which displayed excellent physicochemical and rheological properties. The utilization of mammalian- and plant-based enzyme significantly increased the gelatin yield. The emulsifying and foaming properties of BG also showed good stability when incorporated into food and pharmaceutical products. Manipulation of extraction conditions has enabled the development of custom-made gelatin with desired properties. This review highlighted the various modifications of extraction and processing methods to improve the physicochemical and functional properties of Bovidae-based gelatin. An in-depth analysis of the crucial stage of collagen breakdown is also discussed, which involved acid, alkaline, and enzyme pretreatment, respectively. In addition, the unique characteristics and primary qualities of BG including protein content, amphoteric property, gel strength, emulsifying and viscosity properties, and foaming ability were presented. Finally, the applications and prospects of BG as the preferred gelatin source globally were outlined.     

Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review

Mammalian gelatin is extensively utilized in the food industry because of its physicochemical properties. However, its usage is restricted and essentially prohibited for religious people. Fish gelatin is a promising alternative with no religious and social restrictions. The desirable properties of fish gelatin can be significantly improved by various methods, such as the addition of active compounds, enzymes, and natural crosslinking agents (e.g., plant phenolics and genipin), and nonthermal physical treatments (e.g., ionizing radiation and high pressure). The aim of this study was to explore whether the properties of fish gelatin (gel strength, melting or gelling temperature, odor, viscosity, sensory properties, film-forming ability, etc.) could be improved to make it comparable to mammalian gelatin. The structure and properties of gelatins obtained from mammalian and fish sources are summarized. Moreover, the modification methods used to ameliorate the properties of fish gelatin, including rheological (gelling temperature from 13–19°C to 23–25°C), physicochemical (gel strengths from ∼200 to 250 g), and thermal properties (melting points from ∼25 to 30°C), are comprehensively discussed. The relevant literature reviewed and the technological advancements in the industry can propel the development of fish gelatin as a potential alternative to mammalian gelatin, thereby expanding its competitive market share with increasing utility.     

Thin natural gelatin/chitosan nanofibrous scaffolds for retinal pigment epithelium cells

Damage of the retinal pigmented epithelial cells causes various diseases such as age-related macular degeneration in retinal tissue. Nowadays, scientists are attempting to replace lost retinal cells with healthy and efficient cells that provide better conditions for recovering and preventing blindness. In this study, gelatin/chitosan nanofibrous scaffolds with mean diameters of 180?nm were fabricated for subretinal space through electrospinning. Thickness and morphology of the gelatin–chitosan scaffolds were analyzed by scanning electron microscopy (SEM). The results showed that the high rate of degradation, i.e., 90% damage was obtained after 1 month. The cell viability of gelatin/chitosan nanofibers were measured by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay. The SEM results of cultured RPE on gelatin/chitosan scaffolds showed the appropriate adhesion of cells on the substrate. The results of the identity of RPE cells cultured on the scaffolds indicated that a large number of cells strongly expressed RPE65 and cytokeratin 8/18.     

姜黄素对鸡皮明胶膜的性能及结构的影响

以新鲜鸡皮提取的明胶为成膜基材,添加具有抗氧化和抗菌作用的姜黄素,采用流延法制备不同浓度的姜黄素-鸡皮明胶膜,旨在研发出一种新型鸡皮明胶复合膜。本文研究了浓度为0.5%、1%、2%和3%的姜黄素对鸡皮明胶膜理化性质的影响,并用红外光谱和热稳定性表征了复合膜的相容性。最终表明:随着姜黄素浓度的增加,鸡皮明胶膜外观颜色逐渐变为黄色,阻隔性能呈现先下降后上升的趋势,抗拉强度与之相反,断裂伸长率和水溶性逐渐降低,抗氧化和抑菌性显著增强(p0.05);红外光谱中酰胺I带右移,发现姜黄素与鸡皮明胶之间有氢键作用,使鸡皮明胶膜从α-螺旋转变为稳定的三螺旋结构,热稳定分析表明了姜黄素的添加提高了鸡皮明胶膜的热稳定性;当姜黄素浓度为2%时复合膜的综合性能最佳。因此,姜黄素-鸡皮明胶复合膜的开发在食品包装和保鲜方面有潜在的应用价值。     

A state-of-the-art review on the elaboration of fish gelatin as bioactive packaging: Special emphasis on nanotechnology-based approaches

BackgroundThe last decade has noticed the expansion of green materials, which aims to reduce the human impact on the environment. Green polymers are clearly tendency subdivision of this stream and numerous bio-sourced plastics have been developed. Recent research has further focused on the development of new bio-based materials such as edible/biodegradable films for food products.Scope and approachFish gelatin (FG), a protein with recreatable reserve, biodegradability, and processability, has a remarkable potential in bio-packaging. However, there have been noticeable issues concerning the use of FG as packing material, including its low mechanical strength, poor moisture stability, and poor water barrier properties. This paper aims to review the state-of-the-art in development of FG-based films and highlights how they play a crucial role in modifying the properties of such films. Various types of nanofillers that have been included into FG to fabricate bio-nanocomposite films, such as nanoclays (montmorillonite, sepiolite), polysaccharide nanofillers (nanowhiskers/nanofibers), metal ions (silver, copper) and metal oxides nanoparticles (ZnO, TiO₂) are reviewed.Key findings and conclusionsCross-linking is a promising technique to improve the performance and applicability of FG-based biomaterials, particularly respecting their water sensitivity, which hinders many of their potential uses as food contact materials. Bio-nanocomposite technology may help to make high-performance materials with extra bio-functional properties, and it is anticipated to be a dynamic research in the future. In general, more research is required to ameliorate application processes of FG films, especially physical aspects, to be suitable for bio-packaging application.     

Effect of the presence of ethyl lauroyl arginate on the technological properties of edible fish gelatin films

Physical, chemical and antimicrobial properties of fish gelatin films with different concentrations of ethyl lauroyl arginate (LAE) were studied. Optical properties of film-forming solution did not vary with increased LAE content. However, pH and surface tension increased. The incorporation of LAE into the formulation increased moisture and solubility of the films. In addition, the presence of LAE affected mechanical properties, making films stronger and more flexible; it had no effect on water vapour permeability. Finally, films with LAE significantly increased antimicrobial properties against Listeria innocua, Shewanella putrefaciens and Pseudomonas fluorescens, but not against Aeromonas hydrophila. These antimicrobial films could be used as an alternative technology for extending shelf-life of fresh fish products.     

不同羟基结构的黄酮对鱼鳞明胶可食性膜的改性作用

通过分别添加木犀草素、槲皮素、杨梅素优化鱼鳞明胶可食膜,对比复合膜的机械性能和光学属性,探究不同羟基(—OH)数的黄酮与明胶分子的内部相互作用对鱼鳞明胶膜性能的优化作用。差示扫描量热仪和傅里叶变换红外光谱测定结果表明:植物黄酮在鱼鳞明胶膜中可能会形成明胶分子之间的空间阻隔作用;同时黄酮分子的—OH能与明胶分子形成氢键和偶极作用力,且作用力随着黄酮分子的—OH数目的增加而加强。黄酮分子的疏水环和—OH与明胶分子的作用力,导致鱼鳞明胶分子二级结构中的β-转角逐渐转化为β-折叠、无规则卷曲和α-螺旋;—OH数目的增加加强了明胶与黄酮的氢键、电荷间的偶极作用力,降低明胶分子链的移动性,致使黄酮膜内部结构更加致密,提升了明胶膜的拉伸延展性;黄酮的添加会增进明胶膜的紫外光吸收,但黄酮分子中—OH数目对膜的透光度无影响。本研究结果可为采用天然黄酮类物质优化明胶可食性包装膜提供理论指导。     

Development of silver nanoparticles‐loaded calcium alginate beads embedded in gelatin scaffolds for use as wound dressings

Silver nanoparticles (AgNPs)‐loaded calcium alginate beads embedded in gelatin scaffolds were developed to sustain and maintain the release of silver (Ag⁺) ions over an extended time period. The UV irradiation technique was used to reduce Ag⁺ ions in alginate solution to AgNPs. The average sizes of AgNPs ranged between ca 20 and ca 22 nm. The AgNPs‐loaded calcium alginate beads were prepared by electrospraying of a sodium alginate solution containing AgNPs into calcium chloride (CaCl₂) solution. The AgNPs‐loaded calcium alginate beads were then embedded into gelatin scaffolds. The release characteristics of Ag⁺ ions from both the AgNPs‐loaded calcium alginate beads and the AgNPs‐loaded calcium alginate beads embedded in gelatin scaffolds were determined in either deionized water or phosphate buffer solution at 37 °C for 7 days. Moreover, the AgNPs‐loaded calcium alginate beads embedded in gelatin scaffolds were tested for their antibacterial activity and cytotoxicity. © 2014 Society of Chemical Industry