Effect of interaction between sorbitol and gelatin on gelatin properties and its mechanism under different citric acid concentrations

Dai, Hongjie; Li, Xiaohua; Du, Jie; Ma, Liang; Yu, Yong; Zhou, Hongyuan; Guo, Ting; Zhang, Yuhao

doi:10.1016/j.foodhyd.2019.105557

Cited by 70 publications

(27 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The melting-down rate of G3SOR at 30℃ was significantly lower than that of G3SUC (p<0.05). This may be due to the effect of SOR in combination with citric acid, which protects the triple-helix-like structure of gelatin (Dai et al, 2020). In contrast, the melting-down rate of gelatin-based jellies increased considerably at 40℃ (Fig.…”

Section: Melting-down Ratementioning

confidence: 98%

“…When the temperature was 40℃, the increase in gelatin concentration significantly reduced the melting-down rate; however, there was no difference in melting-down rates of jellies containing different sugar substitutes (p<0.05). When the temperature is higher than the melting point of gelatin, sugar substitutes may not affect the melting-down rate of jellies (Dai et al, 2020). The melting-down rate decreased as the concentration of carrageenan increased (Fig.…”

Section: Melting-down Ratementioning

confidence: 99%

See 1 more Smart Citation

Effects of gelling agents and sugar substitutes on the quality characteristics of carrot jelly

Olawuyi¹,

Park²,

Lee³

2021

Korean J. Food Preserv.

View full text Add to dashboard Cite

In this study, the quality characteristics of carrot jellies prepared using different gelling agents (gelatin and carrageenan) and sugar substitutes (sucrose, sorbitol, and xylitol) were evaluated. The effects of gelling agents and sugar substitutes on the pH, °Brix, color, syneresis, melting-down rate, textural properties, and sensory acceptance of the jellies were determined. Textural analysis indicated that gelatin-based jellies containing sugar substitutes sorbitol and xylitol showed higher hardness than that of gelatin-based jelly containing sucrose. Among all samples, jellies containing 1.5% (w/v) carrageenan showed higher hardness, cohesiveness, and chewiness than those of other jellies, regardless of the sugar substitute. The pH and °Brix of carrageenan-based jellies were lower than those of gelatin-based jellies. The instrumental color values of jellies containing gelatin decreased with an increase in gelatin concentration. Gelatin-based jellies (3 and 5 %) containing sucrose and gelatin-based jelly (5%) containing xylitol showed lower syneresis than that in other jellies. Jelly containing 5% gelatin content had a lower melting-down rate compared with that containing 3% gelatin content. Moreover, carrageenan-based jellies showed a lower melting-down rate than that of gelatin-based jellies Carrot jellies containing 3% gelatin and xylitol showed a high score for sensory acceptance. Based on the results, the utilization of 3% gelatin and xylitol as a sugar substitute is suitable for producing carrot jellies showing high sensory preference and stability.

show abstract

Section: Melting-down Ratementioning

confidence: 98%

Section: Melting-down Ratementioning

confidence: 99%

Effects of gelling agents and sugar substitutes on the quality characteristics of carrot jelly

Olawuyi¹,

Park²,

Lee³

2021

Korean J. Food Preserv.

View full text Add to dashboard Cite

show abstract

“…Therefore, different CBJ and gelatin gel proportions were mixed (with a final TSSC value of 19 • Brix), as shown in Table 1. The gelatin gel solution was prepared by the method described by Dai et al [35], with modifications. Gelatin powder was hydrated in distilled water (3 g/100 mL) for 10 min, the solution was maintained with constant agitation using a magnetic stirrer at 60 • C for 5 min and then, later, the temperature was decreased to 40 • C; immediately after, the CBJ was added to the gel solution, and it was mixed for 5 min to achieve the complete incorporation of CBJ in the gel solution.…”

Section: Cbj Incorporation Into Aerated Gelatin Gelsmentioning

confidence: 99%

Comparative Study of the Structural Properties, Color, Bioactive Compounds Content and Antioxidant Capacity of Aerated Gelatin Gels Enriched with Cryoconcentrated Blueberry Juice during Storage

2020

View full text Add to dashboard Cite

Cryoconcentrated blueberry juice (CBJ) was incorporated into aerated gelatin gel and the effects on the mechanical properties, phenolic compounds and antioxidant activity (AA) were evaluated at day 1 and day 28 under refrigerated storage. At day 1, 8 g of gelatin gel and 40 g of CBJ (called M5) exhibited a soft texture and heterogeneous and non-spherical small bubbles, with values close to 10.5, 8.0 and 7.1 N, for hardness, gumminess and chewiness, respectively. M5 presented an increase of approximately 1.7, 1.9 and 1.9, and 1.2, 1.8, 2.1 and 1.3 times in comparison to the other samples, for total polyphenol, anthocyanin and flavonoid contents, and individual phenolic compounds, 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays, respectively. At day 28, the samples showed a weakening of the 3D network, with high degradation of phenolic compounds and AA due to the oxidation, polymerization and syneresis. Therefore, CBJ might be an interesting functional ingredient to add to (aerated and non-aerated) gelatin gel without affecting its properties, and thus different food products with high nutritional values and without added artificial sweeteners could be developed. Additionally, the gelatin gel/CBJ combinations might be suitable for additive manufacturing as a coating of food matrices.

show abstract

“…Combined with XRD, the changes in the triple helix structure of gelatin can be explored. According to previous reports, gelatin has two different diffraction peaks near 2θ = 7° and 20°, representing the triple helix structure and single left‐handed helix chain of gelatin (Dai et al., 2020). As shown in Figure 5, there are two diffraction peaks in the X‐ray spectrum, the first is sharp and the second is wide, which conforms to the characteristic diffraction peak of collagen.…”

Section: Resultsmentioning

confidence: 92%

Enhanced gelling performance of oxhide gelatin prepared from cowhide scrap by high pressure‐assisted extraction

Gao

Han

et al. 2021

Journal of Food Science

View full text Add to dashboard Cite

In this study, the feasibility of preparing oxhide gelatin from cowhide scrap by high pressure assisted‐liquid extraction was verified. Different processing conditions, including high pressure time (15 to 25 min), pressure (250 to 350 MPa), and liquid‐to‐solid ratio (1:3 to 1:5), were optimized through response surface methodology. Under the optimum manufacturing conditions, when the high‐pressure processing (HPP) time was 22 min, the pressure was 289 MPa, and the liquid‐to‐solid ratio was 1:4, the highest extraction yield (36%) and gel strength (224 g) were achieved. Based on DSC, XRD, FTIR, SEM, gelling and melting temperatures, HPP led to the structural modification of the gelatinized collagen, which enhanced the rearrangement of the gel structure during the gelation process and made it have better gelling properties. In addition, compared with the commercial sample, they do not differ significantly in the relaxation time and peak area of prepared oxhide gelatin. These findings provide new insights into the practicability of HPP during the preparation of oxhide gelatin, which can noticeably reduce the processing time and be applied to industrial production. Practical Application Compared with traditional processing, a high pressure‐assisted extraction process can noticeably reduce the processing time while producing cowhide gelation with similar physicochemical and functional properties. Meanwhile, high pressure processing (HPP) led to the structural destruction of the cowhide and gelatinized collagen, which enhanced the rearrangement of the gelatin structure during the gelation process and made it have better gelling properties. Importantly, high pressure‐assisted extraction can facilitate the use of a low‐cost raw material and improve the preparation efficiency of oxhide gelatin, which shows great potential in large‐scale and efficient industrial production and the quality control of oxhide gelatin.

show abstract

Effect of interaction between sorbitol and gelatin on gelatin properties and its mechanism under different citric acid concentrations

Cited by 70 publications

References 45 publications

Effects of gelling agents and sugar substitutes on the quality characteristics of carrot jelly

Effects of gelling agents and sugar substitutes on the quality characteristics of carrot jelly

Comparative Study of the Structural Properties, Color, Bioactive Compounds Content and Antioxidant Capacity of Aerated Gelatin Gels Enriched with Cryoconcentrated Blueberry Juice during Storage

Enhanced gelling performance of oxhide gelatin prepared from cowhide scrap by high pressure‐assisted extraction

Contact Info

Product

Resources

About