Fish Gelatin Research Articles

Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality.

Fish skin gelatin, as a waste product of sea bream, was used to obtain fish gelatin hydrolysate (FGH) with the treatment of alcalase (alc) and savinase (sav). The functional properties of FGHs and their usage possibilities in frozen dough bread making were investigated. FGH treated with alc showed a higher emulsifying stability index (189 min), while FGH treated with sav showed greater foaming capacity (27.8%) and fat-binding capacity (1.84 mL/g). Bread doughs were produced using two FGHs (alc and sav) and their combination (FGH-alc + FGH-sav). Using FGH treated with these enzymes individually was more effective than their combination in terms of polyacrylamide gel electrophoresis (SDS-PAGE) results and bread quality (specific volume and hardness). The addition of FGH into bread dough showed no significant effect on bread dough viscoelasticity (tan δ), while the increment level of tan δ value for control dough was higher than the dough containing FGH after frozen storage (-30 °C for 30 days). The highest freezable water content (FW%) was found in control dough (33.9%) (p < 0.05). The highest specific volume was obtained for control fresh bread and bread with FGH-alc, while the lowest volume was obtained for fresh bread containing FGH-sav (p < 0.05). After frozen storage of the doughs, the bread with FGH-alc showed the highest specific volume. FGH addition caused a significant reduction in the L* (lightness) value of fresh bread samples when compared to control bread (p < 0.05). This study suggested that usage of FGH-alc in bread making decreased the deterioration effect of frozen storage in terms of the specific volume and hardness of bread.

Glycosylation with different saccharides on the gelling, rheological and structural properties of fish gelatin

In this study, the influence of glycosylation with κ-Carrageenan (κC), high methoxyl pectin (HMP), d-Galactose (Gal) on the gelling, rheological properties and mechanisms of fish gelatin (FG) were comparatively investigated. Results showed that κC was easiest to glycosylated with FG in comparison to HMP and Gal, also had the most significant improvement on the gelling properties and viscosity of FG. HMP was most difficult to glycosylated FG, but still had an excellent enhancement on viscosity. The results of intrinsic fluorescence, FTIR, X-Ray and SEM indicated that proper glycosylation changed the conformation structure and improved the contents of hydrogen bonds and α-helix, stabilizing the gels network. LC-MS/MS results showed that the main glycosylation sites were lysine and arginine amino groups, which was regarded as N-terminal glycosylation. In conclusion, proper N- glycosylation could significantly improve the gelling and rheological properties of FG. This study may provide a new guideline for modification FG to expand its application.

Antioxidant water-resistant fish gelatin nanofibers: A comparative analysis of fructose and citric acid crosslinking and investigation of chlorogenic acid release kinetics

The use of bio-based and biodegradable electrospun mats encapsulating antioxidants is a promising strategy for creating innovative multi-layered food packaging materials, since the nanometric size of the fibers forming the mat maximizes the availability of the active compound. However, the development of water-resistant active electrospun mats using only non-toxic natural components remains a challenge. In this paper, water-resistant fish gelatin (FG) nanofibers incorporating chlorogenic acid (CGA), a natural antioxidant, were developed using either citric acid (CA) or fructose (F) as crosslinking agents. The CA-crosslinked fibers had a mean diameter of (200 ± 50) nm and a solubility in cold water of (28 ± 2)%, while F-crosslinked fibers were obtained with a mean diameter of (300 ± 50) nm and a solubility of (5 ± 3)%. CGA was quickly released when the mats were immersed in several food simulants, achieving equilibrium in less than 30 min for both materials. ABTS scavenging activity did not show significant differences (p > 0.05) regardless of the crosslinker, but DPPH activity was significantly higher (p < 0.05) in those samples crosslinked with CA. Physico-chemical properties of the developed materials were studied by FTIR, DSC, and TGA tests. Results demonstrate the release kinetics and antioxidant activity of electrospinning-fabricated water-resistant FG nanofibers.

Triboelectric potential tuned oxide artificial tactile sensory platform with ultra-low power consumption

Sophistiated cognitive platform calls for multifunctional intelligent sensory devices with ultra-low power consumption. Triboelectric nanogenerator (TENG) provides an energy-efficient strategy to gate neuromorphic transistor with multiple sensing applications. To this end, a self-powered artificial tactile sensory neuron is proposed. Fish gelatin (GEL) and carboxylated-chitosan (CCs) are cross-linked to gate indium tin oxide (ITO) neuromorphic transistor. Thanks to the extremely strong protonic/electronic interfacial coupling at GEL-CCs based hydrogel/channel interface, good electrical performances are obtained at low voltage of only ∼0.8 V. The device demonstrates fundamental synaptic behaviors. Moreover, it exhibits ultra-low energy consumption of only ∼31.1 aJ for a single synaptic response with a good sensitivity of ∼4.65 dB. TENG is fabricated using polydimethylsiloxane elastomer and polytetrafluoroethylene, demonstrating good sensitivity of ∼8.0 V/kPa and good stabilities under pressure of 400 Pa. Thus, a tactile sensory platform is built with co-substrate configuration, integrating TENG and ITO neuromorphic transistor. Image edge detection is conceptually demonstrated by adopting Sobel algorithm. Furthermore, a wearable arterial pulse monitor is proposed based on the haptic sensory platform. The present work provides a candidate solution for realizing environment-friendly, energy-saving neuromorphic system and tactile perception system, demonstrating potentials in portable intelligent platform, prosthetics and human-machine interface.

Underused Marine Resources: Sudden Properties of Cod Skin Gelatin Gel.

The main object of this work was to characterize the structure and properties of laboratory-made fish gelatin from cod skin in comparison with known commercial gelatins of fish and mammalian origin. This is one way we can contribute to the World Food Program and characterize foodstuff resources from alternative natural sources. Our research was based on the combination of an expanded set of complementary physical-chemical methods to study the similarities and distinctions of hydrogels from traditional and novel gelatin sources from underused marine resources. In this work, we have compared the morphology, supramolecular structure and colloid properties of two commercial (mammalian and fish) gelatins with gelatin we extracted from cold-water cod skin in laboratory conditions. The obtained results are novel, showing that our laboratory-produced fish gelatin is much closer to the mammalian one in terms of such parameters as thermal stability and strength of structural network under temperature alterations. Especially interesting are our experimental observations comparing both fish gelatins: it was shown that the laboratory-extracted cod gelatin is essentially more thermally stable compared to its commercial analogue, being even closer in its rheological properties to the mammalian one.

Optimization of an edible film formulation by incorporating carrageenan and red wine lees into fish gelatin film matrix

The study aimed to use response surface methodology (RSM) to create and understand a novel edible film made from fish gelatin (FG). This film includes wine lees (WL) and carrageenan (CAR). The concentrations of WL (0, 1, 2, and 3 %) and CAR (0, 1, and 3 %) were considered independent variables. The process variable combinations for the optimal response functions were 1.926 % WL and 3 % CAR, forming soft and rigid films with low tensile strength (TS) and high elongation at break (EAB%). Based on the evaluation of each response, FG film had the highest TS value, FG/CAR(3 %) film had the maximum EAB, and FG/WL (3 %)/CAR (3 %) film had the lowest vapor permeability (WVP) and the highest opacity (OP). The incorporation of WL considerably improved the functional properties of these films, enabling strong antioxidant activity and high phenolic content. Characterization of the films with analytical techniques: Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and X-ray diffraction (XRD) analysis demonstrated a considerable interaction between WL and FG, indicating a high level of compatibility between the two substances. Our data suggest that the formulation of edible films can be adjusted to fit the specific requirements of the design.

Gelatin from specific freshwater and saltwater fish extracted using six different methods: Component interactions, structural characteristics, and functional properties

Dry-salting, wet-salting, trypsin, pepsin, acid, and heat methods were used to extract the gelatin from a few saltwater (snakehead) and freshwater (shark) fish skins, and their structural and functional properties and components were then investigated. The results show that enzyme techniques produce fish skin gelatin with a robust triple-helix organization and a sponge-like mesh structure, exhibiting good water absorption(10.67%), fat binding(10.63%), and emulsification properties(89.37 m2/g). The gelatin fiber length and height of shark gelatin extracted by wet salt method were the highest with 617.77 ± 44.04 nm and 17.30 ± 1.45 nm, respectively. Shark skin gelatin produced via heat methods and blackfish skin produced via trypsin exhibits impressive thermal stability, its Tm value was 77.5 °C and 75.7 °C respectively. heatly extracted snakehead and shark gelatin has a high gel strength with 3.06 ± 0.04 N and 3.14 ± 0.04 N. A more in-depth component analysis demonstrates that blackfish skin and shark skin gelatins contain 14 and 9 different forms of collagen proteins, respectively, according to a more thorough component study. Different varieties of gelatin also have other extracellular matrix elements. Notably, trypsin-derived gelatin from shark and blackfish skin has been shown to include biglycan and member 3 (NESH)-binding protein b. The co-assembly of type II improved the gel strength and thermal stability of the gelatin and type XI collagen. Biglycan and decorin can promote the growth of dense network structures. These findings will significantly contribute to the customized applications of fish gelatin and the mechanistic clarification of synthetic biology.

Microfluidic printed 3D bioactive scaffolds for postoperative treatment of gastric cancer

Tumor recurrence and tissue regeneration are two major challenges in the postoperative treatment of cancer. Current research hotspots are focusing on developing novel scaffold materials that can simultaneously suppress tumor recurrence and promote tissue repair. Here, we propose a microfluidic 3D-printed methacrylate fish gelatin (F-GelMA@BBR) scaffold loaded with berberine (BBR) for the postoperative treatment of gastric cancer. The F-GelMA@BBR scaffold displayed a significant killing effect on gastric cancer MKN-45 cells in vitro and demonstrated excellent anti-recurrence efficiency in gastric cancer postoperative models. In vitro experiments have shown that F-GelMA@BBR exhibits significant cytotoxicity on gastric cancer cells while maintaining the cell viability of normal cells. The results of in vivo experiments show that F-GelMA@BBR can significantly suppress the tumor volume to 49.7 % of the control group. In addition, the scaffold has an ordered porous structure and good biocompatibility, which could support the attachment and proliferation of normal cells to promote tissue repair at the tumor resection site. These features indicated that such scaffold material is a promising candidate for postoperative tumor treatment in the practical application.

Development in gelatin-matrix composite films: The incorporation of vitamin C adducts enhances the optical behaviors of gelatin films†

The chemical cross-linking method continues to be widely recognized as the most efficient and popular strategy for modifying gelatin. However, the exploration of enhancing the optical and electrical characteristics of gelatins through the use of organic molecules is still in its early stages. In this investigation, two stable dopants of ascorbic acid adducts were synthesized via the smooth and facile procedure, and their identities were validated through Fourier transform-infrared (FT-IR) and nuclear magnetic resonance spectroscopy techniques, including FT-1H NMR, and FT-13C NMR. The novel gelatin-matrix composite films were fabricated by blending vitamin C adducts with various gelatins including pork gelatin (PG), fish gelatin (FG), bovine gelatin (BG), and chicken gelatin (CG) using the casting method. The chemical and homogenous interactions between dopants and gelatin matrixes were verified through several spectroscopic techniques. The XRD spectra of the composite films show a significant elevation in their amorphous structures when compared to the pure gelatin host. The FT-IR spectra of both the gelatin matrix and their composites demonstrate strong chemical interactions among the functional groups within the gelatin composite films. The UV–vis spectra provided the primary optical information for the synthesized hybrid film. Remarkably, the index of refraction (n) and dielectric loss (ɛi) magnitudes are raised, while the average optical band gap energy (Eg) decreased from 4.9 (pure gelatin) to 3.4 eV. By applying Tauc's model, we successfully recognized the direct electronic transition occurring between the valence band (VB) and the conduction band (CB). The results of our research highlights that minor changes in the adduct composition significantly impact optical and textural properties in polymer composites, offering a plethora of potential technological opportunities. These applications include materials packaging, blocking of harmful light, and encapsulation purposes.

Release kinetic modeling of Satureja Khuzestanica Jamzad essential oil from fish gelatin/succinic anhydride starch nanocomposite films: The effects of temperature and nanocellulose concentration

Fish gelatin (FG) and octenyl succinic anhydride starch (OSAS) composite films loaded with 1, 2, 3 and 4 wt% bacterial nanocellulose (BNC) and Satureja Khuzestanica Jamzad essential oil (SKEO) were achieved successfully and their physicochemical and release properties were investigated. The results revealed that incorporation of BNC improved the tensile strength which was associated with FE-SEM, FTIR and XRD. Moreover, this study focused on the release modeling of SKEO in 4, 25 and 37 °C from nanocomposite films using different release kinetic and Arrhenius models. Also, analysis of variance-simultaneous component analysis (ASCA) and exploratory data visualization by principal component analysis (PCA) were carried out to investigate the effects of two controlled factors. Consequently, the Peleg model showed the best fitting of experimental data. The activation energies decreased by increasing the BNC concentration. This research demonstrated the nanocomposite film containing SKEO would be a suitable candidate for active food packaging.

A new edible coating of fish gelatin incorporated into açaí oil to increase the post-harvest shelf life of tomatoes

Açaí oil (Euterpe oleracea) is a new active ingredient, originating from the Amazon Forest, which offers numerous benefits as an antioxidant and antimicrobial agent. Here, we report how açaí oil can be used as an active ingredient in gelatin coatings to increase the shelf life of tomatoes. The optimized viscosity and gel strength conditions were 5.40 % gelatin, 17.25 % açaí oil and 18 % plasticizer. FTIR, XRD and zeta potential analysis reveals that repulsive forces dominate the interactions between açaí oil and gelatin. The optimized coating (GAO) reduced mass loss by 8 % and achieved greater firmness (25 N), proving its effectiveness in maintaining tomato quality during storage. For the first time, it was found that the addition of açaí oil to fish gelatin improves the percentage of acidity and firmness of the tomato, delaying ripening, making it a promising alternative as packaging for climacteric fruits.

Optimizing PCL/PLGA Scaffold Biocompatibility Using Gelatin from Bovine, Porcine, and Fish Origin.

This research introduces a novel approach by incorporating various types of gelatins, including bovine, porcine, and fish skin, into polycaprolactone and poly (lactic-co-glycolic acid) using a solvent casting method. The films are evaluated for morphology, mechanical properties, thermal stability, biodegradability, hemocompatibility, cell adhesion, proliferation, and cytotoxicity. The results show that the incorporation of gelatins into the films alters their mechanical properties, with a decrease in tensile strength but an increase in elongation at break. This indicates that the films become more flexible with the addition of gelatin. Gelatin incorporation has a limited effect on the thermal stability of the films. The composites with the gelatin show higher biodegradability with the highest weight loss in the case of fish gelatin. The films exhibit high hemocompatibility with minimal hemolysis observed. The gelatin has a dynamic effect on cell behavior and promotes long-term cell proliferation. In addition, all composite films reveal exceptionally low levels of cytotoxicity. The combination of the evaluated parameters shows the appropriate level of biocompatibility for gelatin-based samples. These findings provide valuable insights for future studies involving gelatin incorporation in tissue engineering applications.

Comprehensive characterisation of tilapia fish gelatine under varied extraction conditions for the advancement of hard capsule production

SummaryHard capsules are a frequently used oral medication delivery form. This study aims to evaluate the potential of tilapia fish gelatine as a suitable material for hard capsules, by analysing various gelatine properties under different extraction temperatures (50, 60, 70, and 80 °C) and extraction periods (6 and 12 h). The results showed a range of values for the gelatine yield (22–33% (w/w)), gel strength (141–360 g), molecular weight distribution (140–300 kDa), and amino acid composition (185–220/1000 residues). FG70‐12 (296) and FG60‐6 (266) were found to have gel strength between 200 and 300 g thus suitable to be used as hard capsule material. Interestingly, the strongest gelatine having 360 g gel strength obtained from FG50‐6 (fish gelatine extracted at 50 °C for 6 h) became the essential ingredient for preparing hard capsules because two times dipping was enough to obtain the standard weight and thickness. A slight loss of moisture was identified during drying and rapid dissolution (4–8 min) detected from fish gelatine capsule at pH 6.8 or below. Therefore, hard capsules for pharmaceutical applications could be developed from fish gelatine as an alternative gelatine with similar properties as commercial hard capsules and satisfying the pharmacopoeia standard.

Curcumin-encapsulated fish gelatin-based microparticles from microfluidic electrospray for postoperative gastric cancer treatment

Gastric cancer is the fifth most frequently diagnosed malignant neoplasm and the third leading cause of cancer-related mortality. Nevertheless, the therapeutic efficacy of conventional surgical and chemotherapeutic interventions in clinical practice is often unsatisfactory. Curcumin (Cur) has shown promise as a therapeutic agent in prior studies. However, its progress in this context has been impeded by challenges including low solubility, instability in aqueous environments, and rapid metabolism. In this study, we develop methacrylate fish gelatin (FGMA) hydrogel microparticles (FGMPs@Cur) encapsulating Cur via microfluidic electrospray technology for postoperative comprehensive treatment of gastric cancer. Comprehensive characterizations and analyses were conducted to assess the cytotoxicity against gastric cancer cells and potential tissue reparative effects of FGMPs@Cur. In vitro experiments revealed that FGMPs@Cur exhibited a remarkable cytotoxic effect on nearly 80 % of gastric cancer cells while maintaining at least 95 % viability of normal cells in cell compatibility tests. In vivo results demonstrated that FGMPs@Cur significantly reduced tumor volume to 47 % of the control group, and notable tissue regeneration was observed at the surgical site. These properties indicated that such a hydrogel microparticle system is a promising candidate for postoperative gastric cancer treatment in practical application.

AIMPLAS announces the EcoeFISHent project, argues for PVC recycling and considers the future of PVC legislation

On October 10, 2023, AIMPLAS announced its EcoeFISHent project in which it is developing food and cosmetic packaging products from ocean by-products such as fish gelatine and fishing nets within the EcoeFISHent project

Development of electrospun fish gelatin film containing lauroyl arginate ethyl and its application in large yellow croaker (Pseudosciaena crocea) preservation

Development of electrospun fish gelatin film containing lauroyl arginate ethyl and its application in large yellow croaker (Pseudosciaena crocea) preservation

Improving gelling properties of fish gelatin by γ‐polyglutamic acid with four different molecular weights

SummaryThis work investigated gelling properties and structural characteristics of fish gelatin (FG) modified by four different molecular weights of γ‐polyglutamic acid (γ‐PGA) with 700, 1000, 2000 and 3000 kDa, respectively. Gelation‐melting transition temperature and gel strength increased with the increase of molecular weight in γ‐PGA. Especially, γ‐PGA in 3000 kDa made gel strength, gelation and melting temperatures reaching to 628.08 g (P &lt; 0.05), 22.30 °C and 30.17 °C (P &lt; 0.05), respectively. Non‐covalent interactions existed in FG and γ‐PGA. Such as, new hydrogen bonds were generated between them. Moreover, γ‐PGA with increased molecular weight enhanced three‐stranded helical structure and microscopic meshwork of FG. Finally, a schematic model was described to illustrate the interaction between FG and γ‐PGA in different molecular weights. On the whole, γ‐PGA with high molecular weight significantly improved gelling properties of FG, and could be a potential modifier of FG in the future.

Characterization of gelatin films functionalized with silver nanoparticles or polysorbate 20 as UV–vis light controllers

Given its versatility as a biopolymer, fish gelatin has numerous industrial applications and there is significant interest in modifying its properties to broaden its potential uses. The primary aim of our study is to investigate the individual effects of two additive agents on rheological, thermomechanical, and physicochemical properties of fish gelatin films. The selected additive agents were: 1) silver nanoparticles [0.61, 0.91 and 1.22 nmolAgNP•m−2] and 2) polysorbate 20. Rheological and physicochemical characterizations of the fish gelatin filmogenic solutions were performed. Rheological results showed that both the addition of silver nanoparticles and polysorbate 20 generate similar results such as non-Newtonian behavior at 40 °C and a cutting speed of 1–100 1/s; as well as liquid film-forming solutions in the angular frequency range between 1 and 600 rad/s. However, substantial differences were found in the effects generated on the thermomechanical properties, physicochemical properties, and UV-Vis barrier effect. The increase in content of silver nanoparticles to 1.22 nmolAgNP•m−2 generated a higher increase in glass transition temperature and modulus of elasticity compared to the polysorbate treatment. In contrast, the incorporation of polysorbate leads to higher opacity than the incorporation of silver nanoparticles; thus a better barrier effect against visible and UV light in the range from 300 to 1000 nm. In conclusion, the results obtained indicate that the incorporation of silver nanoparticles or polysorbate manages to modify the functionality of fish gelatin films, expanding their potential applications as packaging materials.

Optimization of single-step gelatin extraction from pink perch (Nemipterus japonicus) skin and bone obtained from surimi industry using a green solvent.

Surimi industry produces a large quantity of byproducts that are currently being utilized to produce low-value commodities. This study aims to extract gelatin from pink perch skin and bone obtained from the surimi industry using a green single-step extraction method. In addition to using a green solvent, that is, acetic acid, the new method combines the multiple steps of pre-treatment and hydrolysis into one single-step extraction process. Response surface methodology was used to optimize extraction parameters (pH, temperature, and time) to maximize yield and l-hydroxyproline (l-hyp) content. The optimum condition for gelatin extraction was obtained at pH 3, 75°C, and 30min. At optimum conditions, gelatin yield and l-hyp content were observed to be 16.07% and 41.26mgg-1 , respectively. The gelatin obtained at optimized condition was further compared with commercial bovine gelatin (BG) in terms of chemical composition and textural, functional, and rheological properties. The results suggested that the optimized pink perch gelatin had higher protein content (92.06%), better gel strength (251.08g), higher imino acid (18.01%), and improved textural and functional properties than the commercially available BG. The optimized single-step gelatin extraction method from pink perch skin and bones is a promising, rapid, and efficient method for the production of good-quality gelatin, which can be further used for the development of high-value products such as food formulations. PRACTICAL APPLICATION: Fish gelatin is widely used in food product development. Most of the existing methods of the development of high-value product such as gelatin, use multi-step process and harsh mineral acid, therefore, are time-consuming and harmful to the environment. This study provides a green single-step gelatin extraction method that provides an efficient, rapid, and convenient method of gelatin extraction and a sustainable solution for fish industry byproduct utilization. The data obtained with this laboratory-scale study provides a strong basis for scale-up studies.

Hydrogel Membranes from Chitosan-Fish Gelatin-Glycerol for Biomedical Applications: Chondroitin Sulfate Incorporation Effect in Membrane Properties.

Chondroitin sulfate (ChS), chitosan (Chi), and fish gelatin (FG), which are byproducts of a fish-treatment small enterprise, were incorporated with glycerol (Gly) to obtain dense hydrogel membranes with reduced brittleness, candidates for dressing in wound healing applications. The mechanical properties of all samples were studied via Dynamic Mechanical Analysis (DMA) and tensile tests while their internal structure was characterized using Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy (ATR-FTIR) and X-ray Diffraction (XRD) instruments. Their surface morphology was analyzed by ThermoGravimetric Analysis (TGA) method, while their water permeability was estimated via Water Vapor Transmission Rate (WVTR) measurements. Wettability and degradation rate measurements were also carried out. Characterization results indicated that secondary interactions between the natural polymers and the plasticizer create the hydrogel membranes. The samples were amorphous due to the high concentration of plasticizer and the amorphous nature of the natural polymers. The integration of ChS led to decreased decomposition temperature in comparison with the glycerol-free sample, and all the materials had dense structures. Finally, the in vitro endothelial cell attachment studies indicate that the hydrogel membranes successfully support the attachment and survival of primary on the hydrogel membranes and could be appropriate for external application in wound healing applications as dressings.