Dynamic rheological and structural characterization of fish gelatin – Gum arabic coacervate gels cross-linked by tannic acid

Anvari, Mohammad; Chung, Donghwa

doi:10.1016/j.foodhyd.2016.04.028

Cited by 130 publications

(90 citation statements)

References 27 publications

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“…Figure shows typical frequency spectra for gel systems. All G ′ and G ″ increased with increasing oscillatory frequency, suggesting that a high oscillatory shear may weaken the original gel structure and turn it into a looser structure . Figure could also be used to evaluate gel strength with Eqns and .…”

Section: Resultsmentioning

confidence: 99%

“…Increasing attention has been given to protein–polysaccharide gels in recent decades in terms of fundamental science and a number of applied sciences . This trend reflects the key role of hydrocolloids in structure formation in foods because of their biocompatibility, biodegrability, hydrophilicity and non‐toxicity …”

Section: Introductionmentioning

confidence: 99%

“…1 This trend reflects the key role of hydrocolloids in structure formation in foods because of their biocompatibility, biodegrability, hydrophilicity and non-toxicity. 3,4 The main problem of protein-polysaccharide complex coacervates is their high instability under different conditions, such as charge density, mixing ratios of the polymers and solution conditions (pH, ionic strength, temperature and pressure of the medium etc.). 2 Consequently, cross-linking is necessary to improve the stability of these coacervates.…”

Section: Introductionmentioning

confidence: 99%

“…2 Consequently, cross-linking is necessary to improve the stability of these coacervates. 4 Chemical cross-linking agents are applied to stabilize and modify the microstructure and functional properties of complex coacervates for specific utilizations, such as the delayed release or promoting of bioactive components. 3,4 However, these chemical cross-linking agents, such as formaldehyde and glutaraldehyde, are considered cell and systemic toxicants.…”

Section: Introductionmentioning

confidence: 99%

“…4 Chemical cross-linking agents are applied to stabilize and modify the microstructure and functional properties of complex coacervates for specific utilizations, such as the delayed release or promoting of bioactive components. 3,4 However, these chemical cross-linking agents, such as formaldehyde and glutaraldehyde, are considered cell and systemic toxicants. 5 The strength of polysaccharide-protein complex coacervates can also be improved by genipin, 3,5 tannic acid, 4 laccase and tyrosinase.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Gelation kinetics and characterization of enzymatically enhanced fish scale gelatin–pectin coacervate

Huang

Shangguan

et al. 2017

J Sci Food Agric

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Gelation kinetics and characterization of enzymatically enhanced fish scale gelatin–pectin coacervate

Huang

Shangguan

et al. 2017

J Sci Food Agric

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Hydrogen bond‐driven assembly of coral‐like soy protein isolate–tannic acid microcomplex for encapsulation of limonene

Kang

et al. 2022

J Sci Food Agric

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BACKGROUND The encapsulation of flavor and aroma compounds has great potential in foods, while effective preparation in the food industry is still a great challenge. Inspired by leather tanning, tannic acid (TA) was used for deep crosslinking through hydrogen bond‐driven assembly on soy protein isolate for encapsulating limonene with a high loading ratio. RESULTS The added TA changed the protein structure and formed a limonene‐loaded microcomplex. The morphology of these microcomplexes changed from smooth to rough, followed by the formation of smooth nanoparticle aggregates, by changing the amount of TA. The encapsulation efficiency and loading ratio were increased from 0.78% and 4.30% to 59.32% and 45.78% after increasing TA from 1.875 to 60 mg mL−1. The result of confocal laser scanning microscopy indicated that limonene is evenly distributed in microcomplexes. Additionally, the results of thermal stability demonstrated protection of limonene by soy protein–tannic acid microcomplex. CONCLUSION It is suggested that the added TA improved the encapsulation efficiency and loading ratio. Limonene is loaded in the complex in two ways. The present research provides a new and easy path for the preparation of the non‐thermal soy protein aroma carrier. © 2022 Society of Chemical Industry.

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Complex coacervation and freeze drying using whey protein concentrate, soy protein isolate and arabic gum to improve the oxidative stability of chia oil

et al. 2023

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BACKGROUND Chia oil (CO) is popular for being the richest vegetable source of α‐linolenic acid (60–66%). However, this content of polyunsaturated fatty acids (PUFA) limits the incorporation of bulk CO in food products due to its high probability of oxidation. This justifies the study of alternative wall materials for microencapsulation. No reports regarding the use of dairy protein/vegetable protein/polysaccharide blends as wall material for the microencapsulation of CO have been published. Therefore, this work analyzed the behavior of a whey protein concentrate (WPC)/soy protein isolate (SPI)/arabic gum (AG) blend as wall material. The complex coacervation (CC) process was studied: pH, 4.0; total solid content, 30% w/v; WPC/SPI/AG ratio, 8:1:1 w/w/w; stirring speed, 600 rpm; time, 30 min; room temperature. RESULTS The oxidative stability index (OSI) of CO (3.25 ± 0.16 h) was significantly increased after microencapsulation (around four times higher). Furthermore, the well‐known matrix‐forming ability of AG and WPC helped increase the OSI of microencapsulated oils. Meanwhile, SPI contributed to the increase of the encapsulation efficiency due to its high viscosity. Enhanced properties were observed with CC: encapsulation efficiency (up to 79.88%), OSIs (from 11.25 to 12.52 h) and thermal stability of microcapsules given by the denaturation peak temperatures of WPC (from 77.12 to 86.00 °C). No significant differences were observed in the fatty acid composition of bulk and microencapsulated oils. CONCLUSION Microcapsules developed from complex coacervates based on the ternary blend represent promising omega‐3‐rich carriers for being incorporated into functional foods.

show abstract

Dynamic rheological and structural characterization of fish gelatin – Gum arabic coacervate gels cross-linked by tannic acid

Cited by 130 publications

References 27 publications

Gelation kinetics and characterization of enzymatically enhanced fish scale gelatin–pectin coacervate

Gelation kinetics and characterization of enzymatically enhanced fish scale gelatin–pectin coacervate

Hydrogen bond‐driven assembly of coral‐like soy protein isolate–tannic acid microcomplex for encapsulation of limonene

Complex coacervation and freeze drying using whey protein concentrate, soy protein isolate and arabic gum to improve the oxidative stability of chia oil

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