Characterization of ribose-induced crosslinking extension in gelatin films

Stevenson, Mallory; Long, Jingjunjiao; Seyfoddin, Ali; Guerrero, Pedro; Caba, Koro de la; Etxabide, Alaitz

doi:10.1016/j.foodhyd.2019.105324

Cited by 51 publications

(21 citation statements)

References 26 publications

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“…This increase in MR-treated films insolubility in water, depending on the type and dose of added saccharide, could be the result of higher covalent crosslinking extent, particularly in the presence of aldopentoses. More precisely, this higher WS of the resulting films due to higher glycation rate (the extent of crosslinking between amino groups of Cs and the carbonyl groups of the tested saccharide) could be ascribed to the formation of melanoidins (heterogeneous brown polymers of high molecular weight), non-soluble MR compounds (Stevenson et al, 2020).…”

Section: Study Of Water Solubilitymentioning

confidence: 97%

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Conception of novel blue crab chitosan films crosslinked with different saccharides via the Maillard reaction with improved functional and biological properties

Hamdi

Nasri

Azaza

et al. 2020

Carbohydrate Polymers

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This work aimed to modify blue crab chitosan-based films through the Maillard reaction (MR) as a novel alternative to improve their functional and biological properties. To this end, different saccharides (glucose (aldohexose), fructose (ketohexose), xylose (aldopentose) and arabinose (aldopentose)), at different weight ratios 0.5, 1.0 and 2.0% (g/100 g polymer), were studied, and films were heated at 90 °C for 24 h. Based on color changes and browning index measurements, the extent of MR was the highest with aldopentoses, whereas hexoses and particularly ketohexoses, exhibited a relative crosslinking rate. These findings were further reflected with an improvement in treated films mechanical properties and thermal degradation temperatures, and advantageously, barrier properties against UV light and water. In addition, the MR-modified Cs-based films antioxidant activity was interestingly enhanced with mainly aldopentoses. Consequently, MR crosslinked chitosan-based films are promising alternative for active and functional packaging able of food oxidation hindering, especially using aldopentoses.

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Section: Study Of Water Solubilitymentioning

confidence: 97%

“…Thereafter, melanoidins, colored and insoluble polymeric compounds, are formed, allowing the noticeable drop of the Cs-MR-crosslinked films WS and the increase of their BI (Stevenson et al, 2020).…”

mentioning

confidence: 99%

Conception of novel blue crab chitosan films crosslinked with different saccharides via the Maillard reaction with improved functional and biological properties

Hamdi

Nasri

Azaza

et al. 2020

Carbohydrate Polymers

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show abstract

“…[8][9][10] There are many literature studies about the preparation of polysaccharides-based linkers but only a few reports are available on the preparation of monosaccharides and oligosaccharides based crosslinking agents. 11,12 Mallory Stevenson et.al. have used ribose crosslinking agent in gelatin films, 13 Farnaz Mazaheri Karvandian et. al. reported glucose cross-linker in bone scaffolds, 14 and David M. Hudson et.…”

Section: Introduction *mentioning

confidence: 99%

Synthesis and characterization of a novel sugar based cross-linker

Anamica¹,

Pande²

2020

Rev.Roum.Chim.

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There are very few literature reports on the synthesis of monosaccharide based cross-linkers. A novel monosaccharide sugar-based cross-linker was synthesized by using D-mannitol, and allyl chloride in basic medium at low temperature (40°C) under inert atmospheric conditions. We have used a new synthetic scheme which does not involve the use of autoclave at high temperature and pressure for carrying out allylation with allyl chloride. The synthesized product has been characterized by, Fourier-transform infrared (FT-IR) spectra and 1 H Nuclear magnetic resonance (1 HNMR) spectra. The formation of allyl mannitol was also confirmed with the help of elemental analysis of C, H and O. Cross linked polymer gel samples were prepared by polymerizing acrylic acid monomer alongwith the synthesized cross-linker at different concentrations. Aqueous gels have been prepared from the cross-linked polymers and their swelling capacity has been studied. It has been found that these gels act as superabsorbent materials. The optimum ratio of cross-linker and acrylic acid monomer for the preparation of gel having highest swelling capacity (~ 28000% of water) was found to be 0.03 g crosslinker with 12.0 g. monomer.

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“…The development of new small-molecule crosslinker in the food field progresses slowly, largely because of the high requirements of safety and efficacy for food crosslinkers. Mono- and oligosaccharides are small enough to diffuse into protein hydrogel and have been found capable to crosslink proteins through Maillard reaction [ 7 ]. This complex sequence involves multiple reversible dehydration reactions as intermediate steps [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Oxidized Oligosaccharides Stabilize Rehydrated Sea Cucumbers against High-Temperature Impact

Liu¹,

Xu²,

Xia³

et al. 2020

IJMS

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Small-molecule crosslinkers could diffuse into and stabilize protein hydrogels without damaging their appearance, but they are absent from the food industry due to the high safety and efficacy requirements for foods. Oxidized oligosaccharides are non-toxic small polyaldehydes previously found capable of crosslinking proteins by premixing. In this study, we managed to diffuse various oxidized oligosaccharides into the protein wall of rehydrated sea cucumbers, and the texture profile analysis, total soluble material assay and SEM (scanning electron microscope) images all suggested the treated sea cucumbers acquired significantly enhanced stability against high-temperature-promoted deterioration. The stabilization was positively correlated with the aldehyde content of oxidized oligosaccharides but negatively correlated with molecular size. The mechanism of stabilization was found to include both covalent and hydrogen bond crosslinking. These results have demonstrated that oxidized oligosaccharides could enter food protein hydrogel by free diffusion and stabilize the 3D network effectively and thereby has great potential in food-related industry.

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Characterization of ribose-induced crosslinking extension in gelatin films

Cited by 51 publications

References 26 publications

Conception of novel blue crab chitosan films crosslinked with different saccharides via the Maillard reaction with improved functional and biological properties

Conception of novel blue crab chitosan films crosslinked with different saccharides via the Maillard reaction with improved functional and biological properties

Synthesis and characterization of a novel sugar based cross-linker

Oxidized Oligosaccharides Stabilize Rehydrated Sea Cucumbers against High-Temperature Impact

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