Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves (Ugni molinae Turcz)

Gómez‐Guillén, M.C.; Ihl, Mónica; Bifani, V.; Silva, A.; Montero, P.

doi:10.1016/j.foodhyd.2006.08.006

Cited by 255 publications

(152 citation statements)

References 37 publications

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“…Entretanto, não se pode sugerir inicialmente, que não houve interações entre as macromoléculas nesses sistemas, pois os comportamentos observados podem ter sido conseqüência da fraca concentração dessas soluções. Gómez-Guillén et al (2007), trabalhando com soluções formadoras de filmes com 2% de gelatina de peixe, contendo extratos vegetais, determinaram temperaturas de transição sol-gel da ordem de 13 °C, comparáveis com os valores determinados neste trabalho. Entretanto, Cheow et al (2007), que trabalharam com solução de gelatina bovina …”

Section: Reologia Dinâmica Das Soluções Formadoras De Filmesunclassified

Influência do grau de hidrólise do poli(vinil álcool) nas propriedades físicas de filmes à base de blendas de gelatina e poli(vinil álcool) plastificados com glicerol

Moraes¹,

Silva²,

Carvalho³

et al. 2008

Ciênc. Tecnol. Aliment.

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IntroduçãoFilmes comestíveis são materiais finos e flexíveis elaborados com macromoléculas biológicas capazes de formar uma matriz contínua, e contendo apenas aditivos de grau alimentício. Vários tipos de filmes comestíveis têm sido desenvolvidos em escala de laboratório, utilizando-se polissacarídeos (NISPEROS-CARRIEDO, 1994) e proteínas (TORRES, 1994), como biopolímeros. Dentre as proteínas, a gelatina ainda desperta interesse por ser uma matéria-prima abundante, produzida praticamente em todo o mundo, de custo relativamente baixo e por ter excelentes propriedades funcionais e filmogênicas. Por causa disso, ela tem sido amplamente usada em trabalhos sobre filmes comestíveis preparados por via úmida, isto é, por "casting" (SOBRAL, 1999;SOBRAL et al., 2001;GROSSO, 2004;BERTAN et al., 2005;THOMAZINE;SOBRAL, 2005;VANIN et al., 2005).De um modo geral, os filmes à base de gelatina apresentam boa resistência mecânica, porém reduzida barreira ao vapor de água. Por outro lado, devido às características hidrofílicas da gelatina, esses filmes apresentam elevada susceptibilidade às condições ambientais o que dificulta sua aplicação como embalagem. Na tentativa de melhorar estas características, diversas alternativas têm sido estudadas, tais como: modificação química e enzimática da gelatina (CARVALHO; GROSSO, 2004); utilização de blendas de plastificantes (THOMAZINE et al., 2005); avaliação do efeito de diferentes plastificantes AbstractThe aim of this work was to study the effect of the Degree of Hydrolysis (DH) of poly(vinyl alcohol) (PVA) on the properties of films based on blends of pigskin gelatin and PVA with two DH. The films were made with solutions with 2 g macromolecules/100 g solution, containing 23.1 g PVA.100 g -1 macromolecules and 25 g glycerol/100 g macromolecules. The mechanical and thermal properties, color, opacity, moisture and solubility of the films were studied, as well as Fourier Transform Infrared (FTIR) spectra. The solutions were analyzed by dynamic rheometry. The films containing PVA with lower DH were more hygroscopic and more soluble. However, the type of PVA did not affect color, but affected the opacity and the gloss of the films. The PVA of higher DH produced films which were more resistant to puncture and stress, and the PVA of lower DH produced films which were more deformable upon stress, although less deformable upon puncture. The DH of PVA did not affect the first scan glass transition temperature of the films, but did affect this property in the second scan. The results from the FTIR analysis were in conformity with the results of the thermal analysis. The viscoelastic properties of the solutions determined by rheometry were not affected by the DH of PVA, possibly because the solutions studied were diluted.

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Section: Reologia Dinâmica Das Soluções Formadoras De Filmesunclassified

Influência do grau de hidrólise do poli(vinil álcool) nas propriedades físicas de filmes à base de blendas de gelatina e poli(vinil álcool) plastificados com glicerol

Moraes¹,

Silva²,

Carvalho³

et al. 2008

Ciênc. Tecnol. Aliment.

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“…Type A, with isoionic point of 7 to 9, is derived using exclusively acid pretreatment. Type B, with isoionic point of 4 to 5, is the result of an alkaline pretreatment [7].…”

Section: Introductionmentioning

confidence: 99%

Extraction and Characterization of Gelatin: A Functional Biopolymer

Das

Suguna

Prasad

et al. 2017

Int J Pharm Pharm Sci

126

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Objective: Gelatin is widely used biopolymer in various industries due to its excellent biocompatibility, biodegradability properties. In the present study, gelatin was extracted from fish wastes, as an alternative source.Methods: This biopolymer was extracted from the scales of freshwater fish, Labeo rohita. After extraction, the proximate analysis and physicochemical analysis of the fish scale gelatin were carried out. This functional polymer was also characterized using different analytical methods, such as UV-vis spectroscopy, scanning electron microscopy (SEM), and X-ray diffraction (XRD) for the evaluation of crystalline and surface morphology, and fourier transform infrared spectroscopy (FTIR) for structural determination. Results:The scales of L. rohita yield 24% (dry weight basis) of gelatin, indicating this fish species as potential source of gelatin. The proximate analysis determined was low moisture content (4.2%), ash (1.4%) and high protein (90%) content. The result of the study confirms the effectiveness of extraction method used. Conclusion:The fish scales of L. rohita are found to be a sustainable and renewable source of gelatin with desirable functionalities and it is the best alternative for mammalian gelatin in food and other industries.

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“…In spite of being considered superior to fish gelatins [4], in terms of functional properties, mammalian gelatins may give rise to some dietary concerns. For some cultural, religious and ethnic reasons pig gelatin is prohibited for use [5]. The increasing demand for halal and kosher foods makes fish gelatin suitable as an alternative to mammalian gelatins.…”

Section: Introductionmentioning

confidence: 99%

Valorization of fish by-products: rheological, textural and microstructural properties of mackerel skin gelatins

Khiari

Rico

Martín-Diana

et al. 2015

J Mater Cycles Waste Manag

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The fish processing industry generates significant amounts of waste which is usually discarded. The present study investigated the recovery of gelatins from Atlantic mackerel (Scomber scombrus) skins after pre-treatment with different environmentally-friendly organic acids (acetic, citric, lactic, tartaric or malic acid).The chemical composition, the rheological and the textural properties as well as the microstructural characteristics of the extracted gelatins were analysed and compared to commercial bovine hide gelatin. Although the organic acid used in the pretreatment step did not affect the extraction yield and the chemical composition of the prepared gelatins, differences were observed in terms of rheology and texture. The highest gel strength (p < 0.05) was observed with gelatins extracted after pretreatment with acetic, citric and malic acids (71 -80 g). From an industrial point of view, gelatin can be extracted using any of these organic acids with similar yield.However, in order to obtain better rheological and textural properties the use of acetic, citric or malic acid in the pre-treatment step is recommended.

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Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves (Ugni molinae Turcz)

Cited by 255 publications

References 37 publications

Influência do grau de hidrólise do poli(vinil álcool) nas propriedades físicas de filmes à base de blendas de gelatina e poli(vinil álcool) plastificados com glicerol

Influência do grau de hidrólise do poli(vinil álcool) nas propriedades físicas de filmes à base de blendas de gelatina e poli(vinil álcool) plastificados com glicerol

Extraction and Characterization of Gelatin: A Functional Biopolymer

Valorization of fish by-products: rheological, textural and microstructural properties of mackerel skin gelatins

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