Gelatin Samples Research Articles

Enhancing Nutritional Value in Gelatin-Based Confectionery Products Through the Incorporation of Cryoconcentrated Blueberry Juice

Abstract Objectives The objective was to analyze the effect of the cryoconcentrated blueberry juice (CBJ) as sugar and artificial colors substitute as well as a source of bioactive compounds in the development of gelatin-based confectionery products, in order to improve the nutritional value of these products. Methods Blueberry juice was concentrated by centrifugal block freeze concentration until the juice reached 45°Brix. Two groups of gelatin-based confectionery products were prepared: gelatin and aerated gelatin. This study assesses the addition of CBJ (ranging between 10 and 30%) with different percentages of gelatin (2–10%) by analyzing its effect on mechanical and optical properties, bioactive compounds content (total polyphenol, flavonoid, and anthocyanin) and antioxidant activity (DPPH, FRAP, and ORAC). Results Color is an important attribute of food that influences consumer preference. All samples show slightly reddish color due mainly to the contribution of the color of anthocyanins, responsible for the blueberry pigmentation (optical parameter: L* 3.2, a* 21, and b* 5.5). The texture results of the interactions between the food matrix components. Regarding texture, the incorporation of the CBJ led gelatin and aerated gelatin samples with high hardness and gumminess, without significant changes in springiness. The incorporation of fruit juice rich in bioactive compounds can improve the nutritional value of the confectionery products. CBJ had the following phenolic content: total polyphenols of 2400 mg GAE/L, total anthocyanin of 280 mg C3G/L, and total flavonoids of 750 mg CEQ/L. As expected, the bioactive compound content and antioxidant activity increased significantly (P < 0.05) with the increase of CBJ incorporated within confectionery products. Conclusions Our findings suggest that the enrichment of gelatin-based food matrices with CBJ proved to be useful in the production of confectionery products with higher nutritional characteristics without added artificial sweeteners and colors. Therefore, we propose the potential use of cryoconcentrated fruit juice as a functional ingredient to the development of food with improving nutritional value. Funding Sources University of Bío-Bío (Chile).

МОДИФИЦИРОВАНИЕ КОЛЛАГЕНА И ЖЕЛАТИНА ПОД ДЕЙСТВИЕМ МИКРОВОЛНОВОГО ПОЛЯ

The microwave field influence on the physicochemical properties of collagen and gelatin was studied. It is shown that when microwave field acts on the studied protein samples, a change in the molecules structure formation occurs. It was experimentally established that microwave exposure leads to the structural modification of collagen and gelatin molecules. This modification is accompanied by a change in the physicochemical properties of the studied biopolymers. It is shown that microwave field exposure leads to a decrease in the viscosity of collagen and gelatin solutions. A decrease in viscosity indicates that there’s a structural or transient processes occurring in protein molecules.The kinetics of swelling with time for collagen and gelatin samples was studied. It is shown that the use of a microwave field leads to a decrease in the rate constant of swelling. The swelling degree of the studied samples decreases on average by 60%. It is shown that isoelectric points of the proteins are shifted (pI from 5 to 6 for collagen and up to 5.5 for gelatin).

Extraction, characterization and molecular structure of bovine skin gelatin extracted with plant enzymes bromelain and zingibain.

Bovine skin was incubated with plant enzymes bromelain (B) and zingibain (Z) at the level of 0, 5, 10, 15, 20 and 25 unit/g of skin and gelatin was extracted at 60°C for 6h. Control gelatin was extracted without enzymatic pretreatment. The yield and gel strength were 17.90% and 283.35g for the control samples and 22.26% and 160.88g for B20 samples. The zingibain extracted gelatin (GEZ) samples failed to form gel. Viscosities of GEZ gelatins were significantly (P < 0.05) lower than the gelatins extracted using bromelain (GEB). β and α chains were absolutely degraded in all GEB and GEZ samples. Only smear bands were observed in GEZ gelatins whereas GEB samples revealed presence of low molecular weight polypeptides. Loss of molecular order was noticed in Z5 as elaborated by Fourier transform infrared (FTIR) spectroscopy. Larger particle size, denser and inter-connected irregular network was observed in B20 under scanning electron microscopy. Based on the results obtained, bromelain, particularly at level 20, could be used to obtain a better quality gelatin with higher yield compared to zingibain.

Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles.

Gelatin is used as an ingredient in both food and non-food industries as a gelling agent, stabilizer, thickener, emulsifier, and film former. Porcine skins, bovine hides, and cattle bones are the most common sources of gelatin. However, mammalian gelatins are rejected by some consumers due to social, cultural, religious, or health-related concerns. In the present study, gelatin was obtained from camel skin as an alternative source using a combination of processing steps. Central composite design combined with response surface methodology was used to achieve high gelatin yields under different extraction conditions: temperatures of 40, 60, and 80 °C; pH values of 1, 4, and 7; and extraction times of 0.5, 2.0, and 3.5 min. Maximum gelatin yield from camel skin (29.1%) was achieved at 71.87 °C and pH 5.26 after 2.58 min. The extracted gelatin samples were characterized for amino acid profile, foaming capacity, film formation, foam stability, and gel strength (Bloom value). Gelatin nanoparticles were produced, and their morphology and zeta potential were determined. Bloom value of the camel skin gelatin was 340 g. Amino acid analysis revealed that the extracted gelatin showed high glycine and proline contents. Analysis of camel skin gelatin nanoparticle and functional properties revealed high suitability for food and non-food applications, with potential use in the growing global halal food market.

A Face-Shear Mode Piezoelectric Array Sensor for Elasticity and Force Measurement.

We present the development of a 6 × 6 piezoelectric array sensor for measuring elasticity and force. The proposed sensor employs an impedance measurement technique, sensing the acoustic load impedance of a target by measuring the electrical impedance shift of face-shear mode PMN–PT (lead magnesium niobate–lead titanate) single crystal elements. Among various modes of PMN–PT single crystals, the face-shear mode was selected due to its especially high sensitivity to acoustic loads. To verify the elasticity sensing performance, gelatin samples with different elastic moduli were prepared and tested. For the force measurement test, different magnitudes of force were loaded to the sensing layer whose acoustic impedance was varied with applied forces. From the experimental results, the fabricated sensor showed an elastic stiffness sensitivity of 23.52 Ohm/MPa with a resolution of 4.25 kPa and contact force sensitivity of 19.27 Ohm/N with a resolution of 5.19 mN. In addition, the mapping experiment of elasticity and force using the sensor array was successfully demonstrated.

Size-dependent inertial cavitation of soft materials

High-rate loading induced cavitation of soft materials, including brain and muscle, has increasingly been studied due to its importance in a variety of biomedical applications, such as potential impact-related traumatic brain injury and high-intensity focused ultrasound therapy. The size of cavitation nuclei or defects is crucial to the onset of cavitation. However, it remains challenging to introduce gaseous defects with controllable size into soft materials and to understand the underlying mechanism of impact-bubble interaction in soft materials. Here, we set up a drop-tower system to perform impact loading tests on gelatin samples with controllable monodispersed microbubbles, allowing us to mimic the general cavitation behavior of human tissues. The microbubbles are inserted into the soft matrix as cavitation nuclei by taking advantage of microfluidic flow focusing. A high-speed camera paired with a signal acquisition system is utilized to determine the critical pressure at which cavitation initiates for different defect sizes. Meanwhile, we propose a theoretical model based on surface tension to predict the time-dependent spherically symmetric cavitation of a pre-existing gas bubble in elastomers under high-speed loading. Our experiments and theoretical modeling demonstrate the strong effect of gas-filled defects on cavitation and indicate the necessity and significance of controlling defect size in mimicking targeted organs using soft gels. Our work provides a promising route to predict cavitation-induced injury in tissues with variable materials stiffness and initial defect size.

Identification and analysis of characteristic tryptic peptides from porcine gelatin extracted with multi-stage batch processing

The extraction process significantly affects the characteristics and identification of gelatins. Here, three porcine gelatins were extracted using multi-stage batch processing by three extraction stages with temperatures of 50, 70, and 90 °C, respectively. Liquid chromatography-high-resolution mass spectrometry was used to investigate differences in the characteristic tryptic peptides derived from three porcine gelatins. Identification by accurate mass and tandem mass spectrometry yielded 97, 88, and 58 characteristic tryptic peptides from porcine gelatin extracted in the first, second, and third stages, respectively. Among these, 46 characteristic tryptic peptides were detected in all porcine gelatin samples. A comparison was then made of gelatins extracted by one-stage processing and those from multi-stage batch processing. Two methods included different extraction times and condition sets, as well as produced various gelatins. These analyses yielded 35 characteristic tryptic peptides, including 8 unmodified peptides from all porcine gelatins recovered from the two extraction methods. Moreover, 27 characteristic peptides showed various modifications with hydroxylation of proline residues. The resultant marker peptides can be highly useful in the accurate identification of porcine gelatins in industrial settings.

Effect of phosphate glass reinforcement on the mechanical and biological properties of freeze-dried gelatin composite scaffolds for bone tissue engineering applications

Development of three-dimensional scaffolds is an important step in tissue engineering to repair, rebuild and regenerate damaged tissues. In this study, three dimensional porous gelatin (G) and phosphate glass (PG, 1 and 2 wt%) reinforced gelatin composite (GPG1 and GPG2) scaffolds were developed by freeze drying technique and their suitability as tissue engineering scaffolds was evaluated. FESEM images revealed the formation of an interconnected porous network with porosity above 70% and pore size around 100−500 μm. The developed scaffolds showed swelling, biodegradation and apatite formation on the surface of the scaffolds. Four fold enhancement in compressive modulus was observed with the introduction of PG content in the gelatin matrix which increased further with increase in PG content. Cytotoxicity and cell attachment of the scaffolds were evaluated with MG-63 cells, which revealed non-toxic nature of the scaffold leading to attachment of cells. Cell proliferation of MG-63 on the scaffolds was examined by DNA quantification assay, which showed increased proliferation with PG content and further increase with increase in PG content. In order to evaluate the drug delivery performance of the PG reinforced gelatin composite, ciprofloxacin loaded gelatin and composite (GPG1 and GPG2) samples were prepared and release study was carried out. Prolonged and sustained release behaviour was observed for the PG reinforced gelatin scaffolds which were due to the strong interaction between the PG-ciprofloxacin-gelatin and Fickian diffusion mechanism was observed for GPG2 scaffold. The present study showed that the PG reinforced gelatin scaffold is a potential candidate for bone tissue engineering applications and also serve as drug delivery system.

Detection of fake biotissue by polarimetric method using Mueller matrices

In this paper we consider a new method for improving the security of fingerprint identification systems. It is based on calculating polarimetric parameters using the Mueller matrix. This method was tested on gelatin samples that mimic real tissue with fingerprints. We showed that proposed method can increase the reliability of fingerprint sensors. In conclusion, recommendations on the modification of the laboratory setup and on the improving of the polarimetric technology are given.

Edible Gelatin Diagnosis Using Laser-Induced Breakdown Spectroscopy and Partial Least Square Assisted Support Vector Machine.

Edible gelatin has been widely used as a food additive in the food industry, and illegal adulteration with industrial gelatin will cause serious harm to human health. The present work used laser-induced breakdown spectroscopy (LIBS) coupled with the partial least square–support vector machine (PLS-SVM) method for the fast and accurate estimation of edible gelatin adulteration. Gelatin samples with 11 different adulteration ratios were prepared by mixing pure edible gelatin with industrial gelatin, and the LIBS spectra were recorded to analyze their elemental composition differences. The PLS, SVM, and PLS-SVM models were separately built for the prediction of gelatin adulteration ratios, and the hybrid PLS-SVM model yielded a better performance than only the PLS and SVM models. Besides, four different variable selection methods, including competitive adaptive reweighted sampling (CARS), Monte Carlo uninformative variable elimination (MC-UVE), random frog (RF), and principal component analysis (PCA), were adopted to combine with the SVM model for comparative study; the results further demonstrated that the PLS-SVM model was superior to the other SVM models. This study reveals that the hybrid PLS-SVM model, with the advantages of low computational time and high prediction accuracy, can be employed as a preferred method for the accurate estimation of edible gelatin adulteration.

Characterization of gelatin obtained from unicorn leatherjacket (Aluterus monoceros) and reef cod (Epinephelus diacanthus) skins

The properties of gelatin oven dried at three different temperatures from unicorn leatherjacket (L50, L60 and L70) and reef cod skin (R50, R60 and R70) were investigated. The gelatin yield was higher in unicorn leatherjacket skin (12.2%) than reef cod skin (9.8%). Unicorn leatherjacket skin gelatin had a higher protein content of 88.0–88.61%, lower moisture (9.51–9.91%), fat (0.18–0.29%) and ash (0.60–0.71%) compared to reef cod skin gelatin which had 87–87.73% protein, 10.29–11.03% moisture, 0.23–0.31% fat and 0.69–0.73% ash. SDS-PAGE revealed all the gelatin samples had α and β chains. Gelatin samples had a good proportion of imino acid, hydrophobic and essential amino acid. Fourier transform infrared (FTIR) spectra showed the presence of amide regions in all the samples. Differential scanning calorimetry (DSC) showed a higher melting temperature in unicorn leatherjacket skin gelatin (115.54–120.80 °C) than reef cod skin (106.25–118.92 °C). Foaming capacity and stability and emulsion stability were higher in unicorn leatherjacket skin gelatin. Emulsion activity index, fat binding and water holding capacities were higher in reef cod skin gelatin. Different oven drying temperatures has not affect the yield and quality of gelatin. This study could pave the way to utilize oven drying for the extraction of gelatin from fish skin.

Physico-chemical Effects of Gelatin Addition in Carboxymethylcellulose and Calcium Phosphate Cement-based Nanocomposites

Nanocomposites comprising of biopolymers and calcium phosphate cements (CaP) are promising due to their biocompatibility, non-toxicity, biodegradability and suitable mechanical properties for biomedical applications. In here, a new composite material was synthesized with carboxymethylcellulose (CMC) and gelatin (GEL) as the liquid phase and CaP based powder as the solid phase. In this study, the effect of addition of different wt% of GEL including 0, 5, 10, 20 in the liquid phase was investigated on the physical properties of the nanocomposites. Physico-chemical characteristics of materials were determined by using Fourier transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM) and mechanical tests. Swelling analysis was performed after 1, 8, 16, 24 and 48 hours and degradation of samples was studied after 7 and 14 days. FTIR results showed that there was physical interaction between CMC and GEL with H bonding which was evident from the peak at 3288cm-1. Disruption in GEL structure was observed from the band at 1600-1400 cm-1 Disruption of GEL structure may increase the interaction between CMC and GEL molecules. After mixing of solid and liquid phases, negative charged COO- groups on CMC and Ca2+ molecules from CaP start to interact with each other. This produces attraction sites for PO43- molecules. This lead to accumulation of hydroxyapatite-like structures. A homogenous and porous microstructure was observed by using SEM in all samples. Mechanical tests showed that GEL improved the strength of the samples up to 20 wt% of GEL. The addition of 20 wt% of GEL decreased the mechanical properties. The compressive strength values were found up to approximately 6 MPa. Swelling results revealed that increasing in GEL concentration cause decrease in swelling until the 16th hour, after that 10wt% GEL samples had the lowest swelling which was approximately 28%. Finally, degradation studies indicated that the highest degradation rate was for 10% GEL incorporated samples. Addition of further GEL also reduced the degradation rate. Overall, the addition of GEL improved physical properties of the samples for potential biomedical applications.

Highly efficient emitter based on gelatin films with a modified structure

A method for the physicochemical modification of the structure of gelatinous films is proposed. For this purpose, molecular-recognition-based self-assembly was used: the formation of (bio)polymolecular complexes between gelatin and chitosan owing to the interactions of the main amino acid residues in gelatin and acidic amino groups in the structure of chitosan (cooperative polyelectrolyte interaction). The use of a gelatin–chitosan matrix made it possible to significantly increase the luminescence yield of the dyes introduced into the biopolymer. This was due to the more efficient filling of the corresponding binding gelatin sites with dye molecules and, consequently, minimization of the concentration quenching of fluorescence. In the film samples of gelatin–chitosan matrix–dye, effective superluminescence of sulforhodamine B was achieved.

Descriptive sensory analysis of heat-resistant milk chocolates.

Sensory attributes of six heat‐resistant chocolates were compared with the standard chocolate using a trained sensory panel who were trained using the Sensory Spectrum method. The panel evaluated the chocolates using three tactile and ten oral attributes at 24, 29, and 38°C. The panel demonstrated consistent rating of the various samples. ANOVA showed that all of the 13 sensory attributes (Firmness to touch, Stickiness to fingers, Snap, Abrasiveness, Hardness with incisors, Fracturability, Cohesiveness of mass, Time to melt, Firmness with tongue, Adhesiveness to teeth, Number of particles, Oily mouthcoating, and Chocolate messiness) were significantly different across the samples. A higher degree of heat resistance was identified by the panelists for the low‐fat gelatin and polyol samples at 38°C. Principal component analysis revealed two principal components; the first pricipal component described the variability due to temperature, and the second principal component described the variability brought about by the various technologies.

Ultrasonic mixing chamber as an effective tool for the biofabrication of fully graded scaffolds for interface tissue engineering.

One of the main challenges of the interface-tissue engineering is the regeneration of diseased or damaged interfacial native tissues that are heterogeneous both in composition and in structure. In order to achieve this objective, innovative fabrication techniques have to be investigated. This work describes the design, fabrication, and validation of a novel mixing system to be integrated into a double-extruder bioprinter, based on an ultrasonic probe included into a mixing chamber. To validate the quality and the influence of mixing time, different nanohydroxyapatite-gelatin samples were printed. Mechanical characterization, micro-computed tomography, and thermogravimetric analysis were carried out. Samples obtained from three-dimensional bioprinting using the mixing chamber were compared to samples obtained by deposition of the same final solution obtained by manually operated ultrasound probe, showing no statistical differences. Results obtained from samples characterization allow to consider the proposed mixing system as a promising tool for the fabrication of graduated structures which are increasingly being used in interface-tissue engineering.

Purple pigment from Peltogyne mexicana heartwood as a potential colorant for food.

Peltogyne mexicana heartwood might be a novel purple pigment source. The results of the present study demonstrate that the purple pigment is an important source of phenolic compounds (698.22 ± 2.99mg GAE/g) and flavonoids (48.01 ± 0.51mg EPE/g). UV-Vis spectrum and color parameters (L* a* b*) showed that purple pigment has different shades of purple-red (H° value 19.32 ± 0.02 in methanol and 22.85 ± 0.01 in ethanol) depending on the solvent and the pH. Also, the purple pigment did not exhibit acute oral toxicity at a single dose (2000mg/kg body weight). No mutagenicity was observed in the Ames test with three Salmonella typhimurium strains. The purple pigment exhibited considerable coloring properties with a wider range of citric acid-dependent color hues in gelatin (H° from 280.3 to 319.9 and from 68.0 to 88.1), and higher color intensity than commercial anthocyanin. Minor variations in the hue were found in yogurt, for purple pigment with H° values from 317.5 to 315.0, and commercial anthocyanin from 82.6 to 88.7 and 276.9 to 295.5. However, purple pigment required lower concentrations to achieve superior effects. For gelatin and yogurt samples, similar variations in the color parameters L*, a*, b*, and pigment degradation were observed for purple pigment and commercial anthocyanin in the stability assay.

The Effect of Concentration Acetic Acid in Extraction of Gelatin from Nila Fish (Oreochromis niloticus) to The Physical Characteristics

Gelatin is a natural material from animal which obtained from hydrolysis process of collagen. Generally, gelatin is extracted through an acidic process This research to observe of concentration acetic acid in extraction of gelatin from nila fish (Oreochromis niloticus) skin to the physical characteristics. The treatment of concentration acetic acid (0,10; 0,15; 0,20 and 0,25 M ) for soaking time (1, 2, 3, 4 and 5 hours ) in demineralization process before extraction. The observation of physical characteristics is viscosity, ash content, pH and color. Viscosity of gelatin from 1 and 5 hour of soaking time at the same concentration treatment were significantly different. Ash content shows a significantly different from 5 hours of soaking time treatment compared others treatment, while pH was no significantly different. Analyze for color of gelatin based on L*, a*, b* space were describe the lightness. The value “L” and “b” color of gelatin sample from acetic acid concentration treatment were significantly different while from soaking time treatment for 1 - 4 hours were no significantly different. The value “a” from all of gelatin sample were significantly different.

Stability studies of collagen-based microspheres with Calendula officinalis flower extract

Controlled drug delivery technology represents the more rapidly advancing area in recent years. Gelatin and collagen-gelatin microspheres were produced by emulsion technique using distilled water and paraffin oil containing 1% Span 85. Then microspheres were cross-linked by ethyl-3(3-dimethylaminopropyl) carbodiimide (EDC) and N-hydroxysuccinimide (NHS) mixture. Microspheres have been also cross-linked using dehydrothermaltreatment (DHT) to compare chemical cross-linking with physical cross-linking. Collected microspheres were loaded with Calendula officinalis flower extract, as drug model. Morphological analysis revealed homogeneous microspheres characterized by an average diameter 21 μm and 26 μm for gelatin and collagen-gelatin microspheres, respectively. The largest amount of Calendula officinalis flower extract was entrapped in DHT cross-linked microspheres. Active substance contained in collagen-gelatin microspheres was released much faster than that released from gelatin microspheres. Finally, after incubation of microspheres in acetate buffer, their sizes were 9.77- and 5.76-fold smaller reduced in the case of gelatin and collagen-gelatin samples, respectively.

An optimized TaqMan real-time PCR method for authentication of ASINI CORII COLLA (donkey-hide gelatin)

In this study, probe/primers of high specificity and sensitivity were selected to analyze donkey-hide gelatin for donkey DNA and to look for horse, ox, and pig DNA as possible adulterants. The mitochondrial CO I genes in donkey, horse, and ox were selected as target sequences for design and synthesis of three pairs of specific probes and primers. In addition, eight pairs of probe/primers were obtained via literature search. Out of these eleven groups of probe/primers, those with the highest specificity and sensitivity were selected, which was fulfilled by the screening firstly with animal hide samples then the hide-glue samples. Other parameters that might affect detection specificity and efficiency—such as the amount of sampling and final concentration of primers—were also optimized. Replication tests were also conducted. The results showed that the selected probe/primers could accurately detect donkey DNA and horse, ox, and pig DNA in gelatin samples with good reproducibility. Analysis of four samples of on-market gelatin using this assay showed that two of the four samples indeed contained only donkey DNA, whereas the other two samples contained both donkey and horse DNA, indicating adulteration of these samples with horse hide. These results indicate that the TaqMan probe real-time PCR method can be used for identifying the purity of donkey DNA in gelatin samples, and can provide technical support for identifying adulterations in the gelatin market.

Functional Characteristics of Ultraviolet-Irradiated Tilapia Fish Skin Gelatin.

Studies were undertaken to investigate the effects of ultraviolet (UV) irradiation on the gel strength, color, thermal properties, protein molecular masses, and functional groups of commercially available fish gelatin samples. Commercially available tilapia skin gelatin powder was used as the raw material to investigate the functional properties of fish skin gelatin powder treated with UV irradiation for different durations (0–6 h). The functional properties of fish gelatin and the optimum irradiation treatment conditions were determined through gel strength testing, color characterization, differential scanning calorimetry, sodium dodecyl sulfate polyacrylamide gel electrophoresis, Fourier transform infrared (FTIR) spectroscopy, and Raman spectroscopy. UV irradiation treatment increased gel strength and thermal stability, and significantly degraded the macromolecules. FTIR and Raman spectroscopy data indicated that UV irradiation treatment did not significantly change the molecular structure of fish gelatin powder, but these methods could discriminate the molecular structure of gelatin from various sources. Irradiation for 2 h yielded the highest gel strength and melting peak temperature, and the lowest chromatic aberration.