Gel Strength Values Research Articles

Enhancing Nutritional Value of Rhubarb (Rheum rhaponticum L.) Products: The Role of Fruit and Vegetable Pomace

In this study, the quality and health-promoting components in rhubarb products sweetened with isomaltulose and enriched with fruit (apple, chokeberry, black currant) and vegetable (beetroot, carrot) pomace were assessed. All products with added pomace had higher levels of ash (27–65%) and macro- and microelements (5–436% and 5–333%) compared to the sample without pomace. The addition of pomace also increased the total antioxidant activity. The addition of pomace increased the value of gel strength (Fe) by 22–73% compared to the control; the highest value was found in the product enriched with chokeberry pomace (1.71 N). Red (a* > 0) and yellow (b* > 0) dominated all products, and values of the L* parameter ranged from 7.81 to 37.54. The brightest were the products with added carrot, apple, and beet pomace, while the darkest were those containing chokeberry and blackcurrant pomace. The values of the texture parameters decreased after storage, but to a lesser extent in the products with pomace; however, the products with pomace maintained greater antioxidant activity and retained beneficial components better than those without. A slight darkening of the products and a decrease in the proportion of red (a*) and yellow (b*) color was also observed.

Can poultry gelatin substitute bovine gelatin? : a systematic review and meta-analysis

Gelatin is one of the popular ingredients and additives in food industries. They have been applied in various roles, including stabilizers, thickeners, and emulsifiers. Bovine (cattle or cow) is one of the most widely used a source of gelatin. Unfortunately, they are still limited in particular considerations. For example, bovine gelatin is unacceptable in some Hindu communities. And the risks of Bovine Spongiform Encephalopathy (BSE) contamination, spreading, and outbreak related to bovine as a source. To challenge these limitations, poultry is another promising source. Current studies have found a similarity between poultry or chicken-based gelatin and bovine gelatin. However, investigation on the comparability of their gel strength is still rare. It is generally accepted that gel strength is the most essential characteristic of gelatin. This systematic review examined the gel strength between poultry gelatin and bovine gelatin. There were 795 papers screened, 29 full-text papers assessed, and 10 papers reviewed. The meta-analysis shows that chicken feet (CFG) and head (CHG) gelatin possessed a higher gel strength value than bovine gelatin. In contrast, the gel strength of chicken skin gelatin (CSG) and bovine gelatin did not differ significantly. The meta-analysis demonstrates that the gel strength of duck feet (DFG) and skin (DSG) gelatin is comparable with bovine gelatin. Thus, this study exposed the feasibility of CSG, DFG, and DSG, which can be the substitute for bovine gelatin.

Tilapia head gelatins to stabilize fish oil emulsions and the effect of extraction methods

The preparation and use of gelatins from fish by-products have attracted much attention in the field of food science. Herein, four types of tilapia head gelatins were extracted and characterized: hot water-pretreated gelatin (HWG), acetic acid-pretreated gelatin (AAG), sodium hydroxide-pretreated gelatin (SHG), and pepsin enzyme-pretreated gelatin (PEG). The gel strength values followed the order: PEG (74 ± 1 Bloom) > AAG (66 ± 1) > HWG (59 ± 1) > SHG (34 ± 1). The foaming properties, fish oil emulsion viscosity, emulsion activity, and emulsion stabilization ability followed this order: PEG > HWG ≥ AAG > SHG. The effect mechanisms of extraction methods and gelatin concentrations on the emulsion stability involved the interfacial tension, emulsion viscosity, and fat-binding capacity. This work provided important knowledge for analyzing the relations between the structure and function of gelatin. It also provided a high-value application method of fish wastes.

Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages.

The study was performed to determine the effect of faba bean protein isolate (FBPI) alone or in combination with microbial transglutaminase (MTG) on the rheological properties of pork myofibrillar protein gel (MPG), and physiochemical and textural properties of reduced-salt, low-fat pork model sausages (LFMSs). The cooking yields of MPGs with MTG or FBPI alone decreased and increased, respectively. However, the combination of FBPI and MTG was similar to the control (CTL) without FBPI or MTG. Gel strength values of MPG added with both FBPI and MTG were higher than treatments with FBPI or MTG alone. The hydrophobicity values of CTL were lower than those of MPG with FBPI alone, whereas the addition of MTG decreased the hydrophobicity of MPGs. The incorporation of FBPI alone or in combination with MTG decreased sulfhydryl groups (p<0.05). Shear stress values of MPGs with MTG tended to be higher than those of non-MTG treatments at all shear rates, and the addition of FBPI into MPGs increased shear stress values. Reduced-salt (1.0%) LFMSs with FBPI alone or combined with MTG had both lower cooking loss and expressible moisture values than those of CTL and similar values to the reference sample (REF, 1.5% salt). Textural properties of reduced-salt LFMSs with FBPI or MTG were similar to those of REF. These results demonstrated that the combination of FBPI and MTG could improve the water binding capacity and textural properties of pork MPGs and LFMSs and might be suitable for application in the development of healthier meat products.

Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues.

Large amounts of collagen-rich by-products are generated in poultry processing. In particular, gelatin from the by-products of turkey processing is limited. Gelatin extraction from turkey and chicken MDRs (mechanically deboning residue) was the purpose of this study. Both materials were modified at the highest swelling pH for chemical denaturation of collagen and hot water extraction of gelatin was performed at the optimum temperature-time, which was determined to be pH 1.0 and 80°C-6 h, respectively. In these conditions, yields of 9.90% turkey gelatin (TG) and 13.85% chicken gelatin (CG) were produced. They demonstrated similar viscosity, gel strength, and lightness values of 72-73 g, 2.5-2.7 mPas, and 31, respectively. These results are close to those of bovine gelatin (BG). TG with 239.78 g Bloom exhibited higher strength than CG (225.27 g) and BG (220.00 g). The melting and gelation temperatures of CG and BG were 21 and 30°C, respectively, while those of TG were 19 and 28°C. Imino acids (proline + hydroxyproline) of TG (22.82%) were higher than those of CG (20.73%). Fourier transform infrared spectroscopy (FTIR) analysis revealed secondary structure and functional groups of CG and TG similar to those of BG. CG displayed a higher thermal transition temperature than BG, while TG exhibited the highest temperature sensitivity, according to the differential scanning calorimetry (DSC) analysis. In conclusion, TG showed higher potential for effective utilization with higher bloom and imino acids. Overall, turkey and chicken MDRs are a promising and potential alternative source to produce gelatin with comparable properties to bovine gelatin for intended food applications as well as for pharmaceutical and cosmetic fields.

Effects of low-frequency magnetic field on solubility, structural and functional properties of soy 11S globulin.

Soy 11S globulin has high thermal stability, limiting its application in the production of low-temperature gel foods. In this study, the low-frequency magnetic field (LF-MF, 5 mT) treatment (time, 30, 60, 90, and 120 min) was used to improve the solubility, conformation, physicochemical properties, surface characteristics, and gel properties of soy 11S globulin. Compared with the native soy 11S globulin, the sulfhydryl content, emulsifying capacity, gel strength, water-holding capacity, and absolute zeta potential values significantly increased (P < 0.05) after LF-MF treatment. The LF-MF treatment induced the unfolding of the protein structure and the fracture of disulfide bonds. The variations in solubility, foaming properties, viscosity, surface hydrophobicity, and rheological properties were closely related to the conformational changes of soy 11S globulin, with the optimum LF-MF modification time being 90 min. LF-MF treatment is an effective method to improve various functional properties of native soy 11S globulin, and this study provides a reference for the development of plant-based proteins in the food industry. © 2024 Society of Chemical Industry.

Physical Characteristics of Fishbone Gelatin (Gel Strength, Viscosity, and pH): Review

Gelatin is a polypeptide molecule derived from collagen, the main protein that forms the skin and bones in animals. Gelatin serves various functions in the food industry, acting as a stabilizer, whipping agent, gel-former, and binder agent. Research on utilizing fish bones for gelatin production has been widely conducted. Gel strength, viscosity, and pH are some of the physical characteristic parameters of fish bone gelatin. Gelatin's ability to transition between the gel and sol phases, or its reversible nature, is reflected in its gel strength. Viscosity of gelatin reflects the molecule's ability to flow in solutions, whether they are simple organic liquids or dilute suspensions, playing a crucial role in maintaining emulsion stability. The acidity level (pH) in fish bone gelatin is influenced by the pH of the hydrolysis or extraction solution, while the source of gelatin, acidity level, extraction method, temperature, and duration also impact the gel strength and viscosity values. Therefore, there is a need for a study on the physical characteristics such as gel strength, viscosity, and pH of fish bone gelatin.

Development and optimization of oleogel made with soy protein isolate and xanthan gum using emulsion template approach and its comparison with solid fats

This study aims to develop oleogel as a potential substitute for solid fats in the diet. A novel combination of unmodified Soy Protein Isolate (SPI) and Xanthan Gum (XG) have been utilized to gelate sunflower oil, using an emulsion template approach. The experimental trials employing Response Surface Methodology are conducted to optimize various parameters that affect the oil binding capacity, textural and rheological properties of the oleogel. The concentration of soy protein varies in the range of 5–15 %, the ratio of soy protein to xanthan gum ranges from 1:2 to 1:4, and the ionic strength varies from 0.2 to 1 M. The goal is to formulate oleogel that closely resembles solid fats. Responses namely the oil binding capacity and gel strength value of oleogel were observed best fitted to a linear model whereas, the hardness of oleogel found following a quadratic model. The SPI-XG combination was found effective in entraping more than 95 % of the oil. The best formulation of SPI: XG, 1:4; SPI concentration, 15 % and ionic strength of 1.0 M with 95.5 % of oil retention and hardness and gel strength value comparable to commercial solid fats.

Characterisation of desolvation-produced high-molecular-weight gelatin fractions and their use for nanoparticles synthesis

Gelatins from Tuna (TU) and haddock (HA) skins with well-preserved chains exhibited yields of ∼80-73% and increased aggregation after desolvation to obtain high molecular weight-rich gelatins (TUH and HAH). The results of the oscillatory tests in the linear viscoelastic range at 3 °C indicated that, the gel strength values of tuna gelatin were higher than those of haddock gelatin. The TUH gelatin exhibited similar strength and time stability (frequency dependence) comparing to the corresponding parent gelatin (TU). However, the HAH gelatin showed a less time stability and a lower gel strength, with no gelling and melting transitions. Nanoparticles (NPs) newly prepared by subsequent desolvation step in acetone had very similar average size, PDI and ζ-potential to NPs that were crosslinked with glutaraldehyde. The NPs maintained a similar ζ-potential during storage, while the average size increased progressively after 15 days, particularly in the haddock gelatin NPs. This makes it possible to obtain gelatine NPs with a single desolvation stage, without cross-linking agent, without removal of low molecular weight fractions previously, with potential food and non-food applications from food waste.

Mechanistic insights into the enhanced texture of potato noodles by incorporation of small granule starches

Potato noodles are a popular food due to their unique texture and taste, but native potato starch often fails to meet consumer demands for precise textural outcomes. The effect of blending small granule (waxy amaranth, non-waxy oat and quinoa) starch with potato starch on the properties of noodles was investigated to enhance quality of noodles. Morphological results demonstrated that small granule starch filled gaps between potato starch granules, some of which gelatinized incompletely. Meanwhile, XRD and FTIR analysis indicated that more ordered structures and hydrogen bonding among starch granules increased with addition of small granule starch. The addition of oat or quinoa starch increased gel elasticity, decreased viscosity of the pastes, and increased the tensile strength of noodles, while addition of 30 % and 45 % waxy amaranth starch did not increase G′ value of gel or tensile strength of noodles. These results indicated that amylose molecules played an important role during retrogradation, and may intertwine and interact with each other to enhance the network structure of starch gel in potato starch blended with oat or quinoa starch. This study provides a natural way to modify potato starch for desirable textural properties of noodle product.

Physicochemical characteristics and organoleptic catfish sausage (Clarias sp.) with the addition of gelatin as binding agent

This study aims to determine the effect of adding gelatin as a binding agent on the physicochemical and organoleptic characteristics of catfish sausage (Clarias sp.). This study used a completely randomized design (CRD) consisting of 5 treatments with commercial fish sausage and a gelatin concentration of 0.25%, 0.5%, 1%, and 1.5% with 4 replications. The method used in this research includes proximate analysis, texture analysis, and organoleptic testing. The results of this study indicated that the addition of gelatin had a significant effect (P <0.05) on the value of gel strength, product texture and consumer acceptance of catfish sausage (Clarias sp.), As well as the resulting moisture and protein content. The best gelatin concentration was produced by the addition of gelatin of 1.5%. Gelatin with a concentration of 1.5% produces the best gel strength with the characteristics of a compact and not too hard gel, has a water content of 68.82% and has a protein content of 16.95%.

Evaluation of Oleogels Stabilized by Particles of Birch Outer Bark Extract through a Novel Approach.

Structuring liquid oils into oleogels using natural and abundant biomass components as gelling agents is of great significance in fields such as foods, pharmaceuticals, and cosmetics. In this work, a more energy-efficient and technologically simpler approach for directly preparing birch outer bark extract particles containing oleogel was used. This method involves introducing birch outer bark extract particles into the oil phase directly from the extract solution, combining both the evaporation of solution and gel formation. As a result, stable oleogels of various vegetable oils (sunflower, almond, olive, and hemp seed) were obtained with birch outer bark extract particle contents of 4-10%. Infrared spectroscopy and particle size analysis confirmed that when increasing the content of extract particles in the oil, increasing self-assembly of extract particles via hydrogen bonding occurs, leading to the formation of a more structured network. This is consistent with gel strength values from rheological tests of oleogels, which also increased with particle concentration. The obtained oleogels showed important properties such as good tolerance to time-dependent deformation, shear thinning, and thermoreversibility.

Low Fatization of High-Fat Surimi-Based Products: Optimization of the Application of Protein Matrix Fat Substitution Methods.

The low fatization of high-fat foods is a significant trend that will impact the future developments of food products. Consumers have regarded health attributes as a critical indicator for purchasing food. In this study, enzyme-modified soy protein isolate, sea fish collagen, and ovalbumin were used to prepare the composite fat substitute for the protein matrix. This matrix was applied to the traditional surimi-based product Nemipterus virgatus fish sausage to replace the exogenous fat, and a new type of low-fat fish sausage was developed. This change is expected to reduce the exogenous fat in the traditional fish sausage without reducing the flavor and sensory quality of the original product. The results showed that taking the sensory evaluation and gel strength value of the product as indicators, the optimal ratio of compound fat substitute (enzyme-modified soy protein isolate:sea fish collagen:ovalbumin) was 2:1:3 when using the orthogonal test method for the first time. In the next step, with compound fat substitutes, exogenous fats and transglutaminase as the main factors, single factor and response surface method were used to explore the best formula of new low-fat Nemipterus virgatus fish sausage. The results showed that the best gel strength and sensory evaluation scores were obtained when the compound fat substitute, TGase, and exogenous fat were 0.59 g, 0.245 g, and 8.03 g, respectively. The optimal formulation of the low-fat Nemipterus virgatus fish sausage was obtained as follows: surimi, 67.52%; complex fat substitute, 0.66%; TGase, 0.28%; fat, 9.04%; starch, 6.75%; sugar, 3.94%; salt, 2.25%; monosodium glutamate, 0.23%; I&G, 0.34%; and water, 9%. Compared with the traditional fish sausage, the content of exogenous fat in the new, low-fat Nemipterus virgatus fish sausage was reduced by 54.8%. Meanwhile, the sensory score of fish sausage was increased by 21.79%, maintaining its good flavor and sensory quality. This study provides an important reference value for developing new low-fat surimi-based products.

Development of Oral In Situ Gelling Liquid Formulations of Garcinia Extract for Treating Obesity.

Novel in situ gelling liquid formulations incorporating garcinia extract were developed to achieve prolonged delivery of hydroxycitric acid (HCA), an active compound displaying anti-obesity function, following oral administration. The optimized formulation was composed of sodium alginate (1.5% w/v), hydroxypropyl methylcellulose (HPMC K100) (0.25% w/v), calcium carbonate (1% w/v) and garcinia extract (2% w/v). The formulation displayed rapid gelation in less than a minute on exposure to 0.1 N hydrochloric acid (pH 1.2) and remained afloat for more than 24 h. The formulations were capable of gradually releasing more than 80% of HCA load over 8 h, depending on the composition. The resulting gels exhibited high values of gel strength by texture analysis, suggesting they would offer resistance to breakdown under the action of stomach content movement. The optimized formulation loaded garcinia extract significantly reduced lipid accumulation in 3T3-L1 adipocyte cells and displayed moderate anti-inflammatory activity by inhibiting the production of nitric oxide (NO) in LPS-stimulated RAW 264.7 macrophage cells. These findings demonstrate that oral in situ gelling liquid formulations based on sodium alginate and HPMC K100 offer much potential for sustained delivery of HCA and other anti-obesity compounds.

Complex Modification Orders Alleviate the Gelling Weakening Behavior of High Microbial Transglutaminase (MTGase)-Catalyzed Fish Gelatin: Gelling and Structural Analysis.

In this paper, the effects of different modification orders of microbial transglutaminase (MTGase) and contents of pectin (0.1-0.5%, w/v) on the gelling and structural properties of fish gelatin (FG) and the modification mechanism were studied. The results showed that the addition of pectin could overcome the phenomenon of high-MTGase-induced lower gelling strength of gelatin gels. At a low pectin content, the modification sequences had non-significant influence on the gelling properties of modified FG, but at a higher pectin content (0.5%, w/v), P0.5%-FG-TG had higher gel strength (751.99 ± 10.9 g) and hardness (14.91 ± 0.33 N) values than those of TG-FG-P0.5% (687.67 ± 20.98 g, 12.18 ± 0.45 N). Rheology analysis showed that the addition of pectin normally improved the gelation points and melting points of FG. The structural results showed that the fluorescence intensity of FG was decreased with the increase in pectin concentration. Fourier transform infrared spectroscopy analysis indicated that the MTGase and pectin complex modifications could influence the secondary structure of FG, but the influenced mechanisms were different. FG was firstly modified by MTGase, and then pectin (P-FG-TG) had the higher gelling and stability properties.

Growth and quality performances of seaweed (Kappaphycus alvarezii) with different combinations of temperature and light parameters

This study aimed to analyze the optimal combination of temperature and light for the growth and quality of Kappaphycus alvarezii seaweed. This study used a factorial completely randomized design (CRD factorial) consisting of 2 factors (temperature and light) with three replications, which included a combination of temperature 28, 31, and 34 °C with light 50 and 100 photons (µmol m−2 s−1). The test object used was a seaweed seed weighing 50 g. The results showed that the S28C100 treatment gave the highest absolute weight growth value (P<0.05). The highest specific growth rate (SGR) was found in the S28C100 and S31C100 treatments, not significantly different between the two, respectively 3.77±0.058% and 3.03±0.12%. Treatment S31C50 followed by S31C100 gave the highest value for the carrageenan yield, but there was no significant difference between the two, respectively 15.505±0.71% and 13.965±0.26%. The combination of temperature and light in this study resulted in gel strength values of 922.150±234.26 to 1048.555±266.46 g.cm−2 but not significantly different between each treatment.

Gelatin production from Turkey (Meleagris gallopavo) skin as a new source: From waste to a sustainable food gelling agent.

Turkey skin, a byproduct of poultry processing, contains a significant amount of collagen that might be used to make non-mammal gelatin. However, gelatin production from turkey skin has not yet been investigated. The purpose of this research is to figure out the optimum gelatin extraction conditions from turkey employing the central composite design (CCD) and response surface methodologies (RSM). The independent factors such as temperature (50, 60, and 70 °C) and time (5, 7, and 9 h) were optimized for three response variables, namely yield, gel strength, and foam expansion (FE). With R2 values of 0.8576 for yield, 0.8386 for gel strength, and 0.9283 for foam expansion, linear, quadratic, and respective models were used. The yield, gel strength, and FE actual values were found to be 15.36%, 396.61 g, and 40%, respectively. The optimum extraction conditions were found to be 62.90 °C for 6.84 h. The foam stability, L, and b values were significantly impacted by temperature and extraction time (p < 0.05). The gel strength value of the gelatin extracted under optimal conditions was higher than that of commercial bovine. The findings of this investigation showed that turkey skin is a suitable raw material for the manufacturing of gelatin. This article is protected by copyright. All rights reserved.

Ultrasonic-assisted glycosylation with κ-carrageenan on the functional and structural properties of fish gelatin.

Fish gelatin (FG) has multifunctional properties similar to mammalian gelatin (MG), and it has been recognized as the optimal alternative to MG. While its poor surface-active and gelling properties significantly limit its application values, glycosylation has been successfully used to increase surface-active properties of FG, but the influence of ultrasonic-associated glycosylation (UAG) on the gelling and structural characteristics of FG is still rarely reported. This article explores UAG (100-200 W, 0.5-1 h) with κ-carrageenan (κC) on the functional properties (emulsifying, gelling and rheological properties) and structural characteristics of FG. The longer time and higher power of ultrasonics accelerated the glycosylation reaction with an increase in glycosylation degree and browning index values. Compared with original FG, FG-κC mixture and bovine gelatin, UAG-modified FG possessed higher emulsification activity index, emulsion stability index, gel strength, hardness and melting temperature values. Among them, gelatin modified by appropriate ultrasonic conditions (200 W, 0.5 h) had the highest emulsifying and gelling properties. Rheological results showed that UAG contributed to the gelation process of gelatin with advanced gelation time and endowed it with high viscosity. Structural analysis indicated that UAG promoted κC to link with FG by the formation of covalent and hydrogen bonds, restricting more bound and immobilized water in the gels, exhibiting higher gelling properties. This work showed that UAG with κC is a promising method to produce high gelling and emulsifying properties of FG that could replace MG. © 2023 Society of Chemical Industry.

Effect of CSN3 Gene Polymorphism on the Formation of Milk Gels Induced by Physical, Chemical, and Biotechnological Factors.

During the last decade, research into genetic markers in the casein gene cluster has been actively introduced in cattle breeding programs. A special interest has been paid to the polymorphism of the CSN3 gene, responsible for the expression of the k-casein, playing a key role in protein coagulation, interaction with whey proteins, stabilization, and aggregation of casein micelles. This paper aimed to determine the effect of CSN3 genetic polymorphism on acid; rennet; acid-rennet; heat- and acid-induced as well as heat- and calcium-induced coagulation in skimmed milk; and protein-standardized milk systems (UF, NF, RO, VE). The influence of polymorphic variants of the CSN3 gene on the coagulation ability of milk proteins was assessed by the particle size of casein micelles, protein retention factor in the clot, and coagulation ability (duration of induction period, mass coagulation period, dynamic viscosity in gel point). The correlation between CSN3 gene polymorphism and protein coagulation was revealed. Milk systems obtained from CSN3 BB milk were found to have the shortest duration of coagulation, formation of better gel strength values, and increased yield compared to CSN3 AA. This study will improve the efficiency of milk processing and optimize the technology of dairy product production.

Structural, physicochemical and digestive properties of rice starch modified by preheating and pullulanase treatments

The structural, physicochemical and digestive properties of rice starch modified by the combination of different temperature (60, 70, 80, 90 and 100 °C) preheating and pullulanase (PUL60, PUL70, PUL80, PUL90 and PUL100) treatments were investigated. The PUL60 treatment mainly modified the surface layer of starch granules, which increased the amylose content and damaged some ordered structures, resulting in slight decreases of gel strength and estimated glycemic index (eGI). With the increase of preheating temperature, PUL could act on more enzymatic sites to release a large amount of linear chains, reduce the ordered degree, and transform the A-type crystalline structure into B-type. The low molecule interaction strength between linear chains weakened the gel network structure, and some stable crystal structures formed by longer chains resisted the enzyme digestion. The gel strength and eGI value of PUL70 starch decreased significantly, and the properties of PUL80–100 starches tended to be stable, showing a further significant decrease of gel strength and a slight reduction of eGI value. Therefore, the preheating treatments at 60, 70 and 80 °C were suitable for the PUL modification of rice starch to obtain strong, medium and weak gel strength respectively, and the digestibility decreased with increasing preheating temperature.