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
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
Nidia Casas-Forero, Luis Moreno-Osorio, Patricio Orellana-Palma, Guillermo Petzold
Summary: Adding 20 g/100 g of cryoconcentrate blueberry juice (CBJ) can enhance the gel structure, showing the highest gelling and melting temperatures, as well as significantly increasing initial gel strength, hardness, gumminess, and chewiness. Furthermore, CBJ contains rich bioactive components, maintaining the quality of the gelatin gel.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
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
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
Engineering, Chemical
Mohammed A. Bareen, Sukirti Joshi, Jatindra K. Sahu, Sangeeta Prakash, Bhesh Bhandari
Summary: This study investigates the 3D printability of heat acid coagulated milk (HACM) semi-solids for manufacturing dairy sweetmeats. The findings showed that an increase in MT concentration above 2% decreased yield stress and recovery index, while an increase in WPI concentration above 2% significantly enhanced recovery index, complex modulus, and gel strength. The best dimensional stability and shape retention were observed in the formulation with WPI:MT = 4:2, with firmness and adhesiveness values of 8 N and 2 N, respectively.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Polymer Science
Fatemeh Sheikh, Maryam Hasani, Hossein Kiani, Mohammad Javad Asadollahzadeh, Farzaneh Sabbagh
Summary: In this study, gelatin-based composite gels modified with sesame seed protein and oleosomes were examined for their viscoelastic and textural properties. The addition of oleosomes resulted in an increase in the storage modulus, loss modulus, and complex viscosity of the gels. The composite gels with a higher percentage of oleosomes showed solid behavior and exhibited potential applications in various food products.
Article
Food Science & Technology
Tianqi Cui, Yuxue Sun, Yue Wu, Jiarong Wang, Yangyue Ding, Jianjun Cheng, Mingruo Guo
Summary: Novel gelatin/dialdehyde starch (GDS) hydrogels were prepared using dialdehyde starch as a crosslinking agent. The hydrogels showed excellent mechanical properties, fatigue resistance, toughness, and self-recoverability. They behaved as elastic gels in rheological tests and had good stability and microstructure.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
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
Yongxin Guan, Jianlin He, Junde Chen, Yushuang Li, Xingkun Zhang, Yan Zheng, Linyan Jia
Summary: This study developed aquatic collagen production from silver carp skin as a possible alternative to terrestrial sources. The isolated collagen showed superior thermal stability and rheological properties, and was functionally superior to collagens from terrestrial sources. It also provided a suitable environment for cell growth in vitro.
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
Multidisciplinary Sciences
Bruna Silva de Farias, Francisca Zuchoski Rizzi, Eduardo Silveira Ribeiro, Patricia Silva Diaz, Tito Roberto Sant'Anna Cadaval Junior, Guilherme Luiz Dotto, Mohammad Rizwan Khan, Salim Manoharadas, Luiz Antonio de Almeida Pinto, Glaydson Simoes dos Reis
Summary: This study explores the fabrication of nanofibers using different types of gelatins, highlighting their potential to produce nanofibers with distinct physicochemical properties.
SCIENTIFIC REPORTS
(2023)
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
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
Engineering, Environmental
M. C. Cortez-Trejo, J. D. Figueroa-Cardenas, S. Mendoza
Summary: This study investigated the effect of an amaranth protein concentrate (APC) and xanthan gum (XG) in different ratios on the characteristics of electrostatic hydrogels. The results showed that hydrogels prepared with a 1:1 ratio had a more dense and homogeneous gel network, with better elastic and chewiness properties compared to hydrogels prepared with other ratios. These findings suggest that APC:XG hydrogels at a 1:1 ratio have potential applications in the food industry.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2023)
Article
Plant Sciences
Aron Barbosa Oliveira, Guilherme Medeiros Antar, Marcelo Trovo
Summary: This study identifies and resolves nomenclatural issues in the Menthinae group, proposing new types and re-evaluating synonyms. It contributes to the taxonomic and nomenclatural knowledge of the group, providing a solid foundation for future research on its taxonomy, biogeography, and evolution.
Article
Biochemistry & Molecular Biology
Eduardo M. Costa, Ana Sofia Oliveira, Sara Silva, Alessandra B. Ribeiro, Carla F. Pereira, Carlos Ferreira, Francisca Casanova, Joana O. Pereira, Ricardo Freixo, Manuela E. Pintado, Ana Paula Carvalho, Oscar L. Ramos
Summary: Spent yeast waste streams are a rich secondary source of bioactive compounds, such as phenolic compounds and peptides, which have potential applications in skin-related products. This study investigated peptide fractions extracted from fermentation engineered spent yeast waste and their effects on skin metabolites. The results showed that the peptide fractions were not cytotoxic and had a positive effect on the production of various skin metabolites. The overall best performance was observed at a concentration of 100 mu g/mL. These findings suggest that the peptide fractions have potential for future use in skin care formulations.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Margarida Faustino, Daniela Machado, Dina Rodrigues, Jose Carlos Andrade, Ana Cristina Freitas, Ana Maria Gomes
Summary: This study developed a cheese spread incorporating red seaweed Osmundea pinnatifida extract and characterized its nutritional, pH, and microbiological parameters, as well as its prebiotic, antidiabetic, antihypertensive, and antioxidant activities. The results showed that this cheese spread had stable pH, no microbial contamination, and exhibited all tested bioactivities at both 0 and 21 days. Therefore, it can be considered as an innovative food with the potential to improve the health and well-being of populations.
Article
Biotechnology & Applied Microbiology
Ana L. Alves, Ana C. Carvalho, Ines Machado, Gabriela S. Diogo, Emanuel M. Fernandes, Vania I. B. Castro, Ricardo A. Pires, Jose A. Vazquez, Ricardo I. Perez-Martin, Miguel Alaminos, Rui L. Reis, Tiago H. Silva
Summary: This study evaluated the potential of Gelatin Methacryloyl (GelMA) hydrogels produced from marine-derived gelatin for corneal stromal applications. The hydrogels exhibited excellent optical and swelling properties, easy handling, structural stability, and adequate degradation rates. The addition of ascorbic acid enhanced the biological performance of the cells and induced collagen production.
BIOENGINEERING-BASEL
(2023)
Review
Biotechnology & Applied Microbiology
Paulo Nova, Ana Maria Gomes, Ana R. Costa-Pinto
Summary: Marine algae, particularly red algae, brown algae, and green algae, show potential for anti-cancer activity due to their ability to adapt their chemical composition based on environmental conditions. This review highlights the anti-cancer effects of these algae on various types of cancers, such as pancreatic, lung, breast, cervical, colorectal, liver, gastric, leukemia, and melanoma. The future perspectives and limitations in this field are also discussed.
CRITICAL REVIEWS IN BIOTECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Ana Sofia Oliveira, Carlos M. H. Ferreira, Joana Odila Pereira, Margarida Faustino, Joana Durao, Ana Margarida Pereira, Manuela E. Pintado, Ana P. Carvalho
Summary: This study focused on evaluating the potential of peptide-rich waste streams from β-glucan and mannan production from spent yeast as iron-peptide complexes for iron supplementation. The waste streams were treated with ultrafiltration and their ability to complex iron was assessed. The results showed that Gpep > 1 kDa fraction had the best capacity for iron complexation at pH 6.0 and a time of 30 min. The iron-peptide complex was characterized using various techniques. The results suggest that Gpep and Mpep waste streams have potential as iron supplementation in the form of iron-peptide complexes.
FOOD AND BIOPRODUCTS PROCESSING
(2023)
Article
Biochemistry & Molecular Biology
Ana P. Capeto, Joao Azevedo-Silva, Sergio Sousa, Manuela Pintado, Ana S. Guimaraes, Ana L. S. Oliveira
Summary: In the last decade, bio-based polyesters have gained increasing attention for their potential in various biomedical applications. A flexible polyester was produced from microbial oil residue obtained from genetically modified yeast. The polyester exhibited excellent mechanical properties, biodegradability, and biocompatibility, making it a promising candidate for controlled release of active substances in wound dressing applications.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Review
Chemistry, Medicinal
Sergio Cruz Sousa, Ana Cristina Freitas, Ana Maria Gomes, Ana P. Carvalho
Summary: This article summarizes the technologies explored in the past five years to extract or increase extraction yields of fatty acids from Nannochloropsis microalgae. Different types of lipids and/or fatty acids are obtained depending on the extraction efficacy of the various technologies. Furthermore, the extraction efficiency may vary depending on the species of Nannochloropsis, thus a case-by-case assessment is necessary to determine the most suitable technology or customize one for recovering specific fatty acids or classes, including PUFA such as eicosapentaenoic acid.
Article
Food Science & Technology
Manuela Machado, Sergio C. Sousa, Luis M. Rodriguez-Alcala, Manuela Pintado, Ana Maria Gomes
Summary: This study aimed to investigate if a probiotic rich cheese fortified with bioactive coconut and avocado oils could modulate obesity related metabolism in vitro. The results showed that after simulated digestion, the oils did not affect the viability of probiotics and 50-70% of relevant bioactive fatty acids reached the intestines. The digested oils also stimulated the production of adipokines (43-53%), reduced hepatocyte lipid accumulation (>20%), increased adipolysis (>50%), and had an anti-inflammatory effect on macrophages.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Food Science & Technology
Rita Vedor, Daniela Machado, Joana Cristina Barbosa, Diana Almeida, Ana Maria Gomes
Summary: This study evaluated the viability of probiotics in chocolates with different cocoa percentages and found that dark chocolates with higher cocoa content could be a promising carrier for specific probiotic strains.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Microbiology
Margarida Faustino, Sara Silva, Eduardo M. Costa, Ana Margarida Pereira, Joana Odila Pereira, Ana Sofia Oliveira, Carlos M. H. Ferreira, Carla F. Pereira, Joana Durao, Manuela E. Pintado, Ana P. Carvalho
Summary: Urinary tract infections (UTIs) caused by uropathogenic Escherichia coli remain a common public health problem. Long-acting prophylactic antibiotics are commonly used in the treatment of chronic UTIs, but they contribute to the development of antibiotic-resistant strains. D-mannose and mannose oligosaccharides (MOS) have the potential to serve as alternatives to antibiotic prophylaxis due to their ability to inhibit bacterial adhesion and infection. However, research on the effect of MOS in UTIs is limited. Preliminary results suggest that MOS extracts have the potential to be used in UTIs management by competitively inhibiting bacterial adhesion through mannose action.
Article
Polymer Science
Daniela Machado, Mariana Fonseca, Rita Vedor, Sergio Sousa, Joana Cristina Barbosa, Ana Maria Gomes
Summary: This study evaluated the viability and stability of Akkermansia muciniphila during encapsulation using a calcium-alginate hydrogelated matrix. The results revealed that encapsulated A. muciniphila exhibited high stability and improved viability compared to free cells, both during refrigerated aerobic storage and under simulated gastrointestinal conditions. These findings suggest that encapsulation using a calcium-alginate hydrogelated matrix is a promising strategy for safeguarding the viability of A. muciniphila in adverse environments.
Article
Chemistry, Applied
Ana Luiza Fontes, Bruna Neves, Tiago Conde, Daniela Couto, Ligia Leao Pimentel, Luis Miguel Rodriguez-Alcala, M. Rosario Domingues, Ana Maria Gomes
Summary: This study investigated potential fatty acid byproducts during microbial enrichment of CLA/CLNA and found that no additional side-fatty acid metabolites were released except for stearic acid in the presence of linoleic acid.