Article
Polymer Science
Svetlana R. Derkach, Daria S. Kolotova, Nikolay G. Voron'ko, Ekaterina D. Obluchinskaya, Alexander Ya. Malkin
Summary: Polyelectrolyte complexes of sodium alginate and gelatin obtained from cold-blooded fish were studied for their potential application as structure-forming agents in food hydrogels. The mass ratio of sodium alginate to gelatin played a crucial role in the sol-gel transition and rheological behavior of the complexes. The observed rheological behavior characterized the gels formed by fish gelatin modified with sodium alginate as typical viscoelastic soft matter, with certain stress thresholds indicating the gel strength limit.
Article
Food Science & Technology
Mengdi Yin, Dongying Yang, Shaojuan Lai, Hongshun Yang
Summary: Fish gelatin modified with xanthan gum is a promising alternative to mammalian gelatin in low-fat yogurt production, showing improved rheological properties. The addition of xanthan gum has a significant impact on the storage modulus in the gel system.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Gulce Bedis Kaynarca, Tuncay Gumus, Deniz Damla Altan Kamer
Summary: In this study, fish skin gelatin was evaluated as an alternative to mammalian gelatin, with attempts to improve its rheological properties by adding grape pomace, pomegranate peel, and green tea extracts. The addition of 20% grape pomace resulted in fish gelatin with optimal rheological properties, making it a potential alternative to mammalian gelatin in the confectionery industry.
Article
Nutrition & Dietetics
Sheng Huang, Hui Wang, Shu Wang, Xiaomei Sha, Ning Chen, Yueming Hu, Zongcai Tu
Summary: This study investigated the effects of pectin on the stability, rheology, interface, and interaction properties of fish gelatin emulsion. Pectin improved the storage stability and salinity tolerance of the emulsion at pH < 6, but led to increased viscosity and complex flocculation at pH >= 6. Pectin improved the stability of fish gelatin emulsions through electrostatic repulsion, hydrophobic interactions, and steric hindrance.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Huizhu Zhao, Xinzi Kang, Xianglong Zhou, Lu Tong, Wenwen Yu, Jinjie Zhang, Wenge Yang, Qiaoming Lou, Tao Huang
Summary: The study found that glycosylation and non-glycosylation modifications alter the properties and structure of fish gelatin, reducing mechanical strength of gels but enhancing emulsifying properties and prolonging gel formation time. The modifications also change the secondary structure of gelatin.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Polymer Science
Luca Nuvoli, Paola Conte, Costantino Fadda, Jose Antonio Reglero Ruiz, Jose M. Garcia, Salvatore Baldino, Alberto Mannu
Summary: By mixing fish gelatin, Tara gum, and glycerol in different ratios and subjecting Tara gum to ball milling treatment, films with different morphologies can be obtained. The amount of glycerol and the type of Tara gum used strongly influence the morphology and density of the films, which in turn determine the thermal and mechanical behaviors. Improvements in thermal stability and mechanical properties can be achieved by using milled Tara gum or increasing glycerol content, up to 20 wt%. Exceeding this percentage of glycerol is detrimental to film quality and reduces thermal and mechanical performances.
Article
Chemistry, Applied
Chengcheng Wang, Kaiyuan Su, Wanyi Sun, Tao Huang, Qiaoming Lou, Shengnan Zhan
Summary: In this study, κ-carrageenan (κC) and transglutaminase (TG) were used to modify fish gelatin (FG). Three types of modified gelatin groups FG-κC, FG-TG, and FG-κC-TG were prepared. Results showed that κC and κC-TG complex modification greatly enhanced the gel strength and textural properties of FG gels, while pure TG modification weakened the gelling properties. The pure 0.1% κC modified FG had the highest gel strength and hardness. Rheological behavior indicated that the complex modified FG samples had the highest viscosity, gelling points, melting points, and G'∞.
Article
Food Science & Technology
Yong Wang, Caiyun Wu, Hui Jia, Jan Mraz, Ran Zhao, Shengjie Li, Xiuping Dong, Jinfeng Pan
Summary: This study investigated the impact of galacto-oligogalactose (GOS) glycosylation on the structure and functionality of fish gelatin (FG). The results showed that increasing glycosylation time led to increased grafting degree and browning, as well as the appearance of new protein bands with higher molecular weight. Structural analysis revealed that glycosylation reduced the intrinsic fluorescence intensity and increased the surface hydrophobicity of FG. The emulsion and foam properties of FG were significantly improved by GOS-4 and GOS-8, but longer glycosylation times had less pronounced effects. Glycosylated FG exhibited lower gel strength compared to the control. These findings suggest that moderate glycosylation can enhance the interfacial properties of FG.
Article
Chemistry, Applied
Jiawen Feng, Han Tian, Xu Chen, Xixi Cai, Xiaodan Shi, Shaoyun Wang
Summary: This article investigates the interactions between fish gelatin and Tremella polysaccharides using turbidity titration. The results show that the turbidity is influenced by pH, polymer ratio, total polymer concentration, and ionic strength. The complex coacervates formed at a mass ratio of 1:1 and pH 4.0 exhibit a porous network structure and have the strongest viscosity at pH 3.5.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Shijie Cen, Wenwen Yu, Wenge Yang, Qiaoming Lou, Tao Huang
Summary: The study found that the gel strength and hardness of alcohol-pre-treated fish gelatin could be maintained or even improved under low or high concentration alcohol solutions, but decreased under medium concentration. Additionally, alcohol pre-treated fish gelatin showed different properties in rheology, electrophoresis, circular dichroism, and NMR experiments.
JOURNAL OF TEXTURE STUDIES
(2022)
Article
Food Science & Technology
Qijia Zhou, Zhiping Zhang, Yiqun Huang, Lihong Niu, Junjian Miao, Keqiang Lai
Summary: This study evaluated the effects of lactic acid, citric acid, and malic acid on the rheological properties of fish gelatin obtained from tilapia skin. The addition of these acids weakened the gel strength and rheological properties, with higher concentrations having a more significant effect. Lactic acid had a lesser effect compared to citric acid and malic acid, which was consistent with their effects on pH.
Article
Chemistry, Applied
Zi-Zi Hu, Xiao-Mei Sha, Tao Huang, Lu Zhang, Guang-Yao Wang, Zong-Cai Tu
Summary: By combining gamma-PGA and MTGase for modification of FG, its gelling properties can be improved, viscosity increased, and formation of the triple helix hindered, resulting in a slower gelation rate.
Article
Food Science & Technology
Chen Cheng, Zongcai Tu, Hui Wang
Summary: The aim of this study was to investigate the phase behavior and structural properties of fish gelatin complex coacervation with carboxylated chitosan. Zeta potential indicated that electrostatic interaction drove the complex coalescence of fish gelatin and carboxylated chitosan. The study found that the addition of carboxylated chitosan changed the tertiary conformation of fish gelatin and resulted in a shift in its structure.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Polymer Science
Wenwen Guo, Keying Ding, Kaiyuan Su, Wanyi Sun, Shengnan Zhan, Qiaoming Lou, Tao Huang
Summary: The effects of ultrasound-assisted glycosylation (UG) with glucose (GLU) on the emulsifying, foaming, gelling, and structural properties of fish gelatin (FG) were investigated. UG facilitated the Maillard reaction by reducing the free amino acid contents. UG improved the emulsifying ability and foaming capacity of FG, while decreasing the gel strength. Rheological analysis showed that UG modification prolonged the gelling time and decreased the apparent viscosity of the gelatin solution. Structural analysis revealed changes in the secondary structure of the gelatin molecule due to the formation of Maillard reaction products (MRPs) through UG treatment. Moreover, UG treatment led to a decrease in bound water contents and an increase in free water in the gelatin gels.
Article
Agriculture, Multidisciplinary
Keying Ding, Hulin Geng, Wenwen Guo, Wanyi Sun, Shengnan Zhan, Qiaoming Lou, Tao Huang
Summary: This article investigates the influence of ultrasonic-associated glycosylation on the gelling and structural characteristics of fish gelatin. The results show that ultrasonication enhances the emulsifying and gelling properties of fish gelatin, making it a promising alternative to mammalian gelatin.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.