Effects of cross-linking in nanostructure and physicochemical properties of fish gelatins for bio-applications

Etxabide, Alaitz; Urdanpilleta, Marta; Caba, Koro de la

doi:10.1016/j.reactfunctpolym.2015.07.006

Cited by 41 publications

(26 citation statements)

References 37 publications

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“…Once the solution was gelled, the plate was kept in a freezer at -20 ¼C for 48 h and then, freeze-dried for 48 h (Alpha 1-2 LDplus, CHRIST, Germany). Finally, nonheated (NH) scaffolds were taken out from the wells and 1 day later some of them were heat-treated (HT) at 105 ¼C for 24 h in an oven (Carbolite 3000, Carbolite Gero, UK) in order to promote the Maillard cross-linking reaction [32][33][34]. As verified in a previous work [27], these conditions do not affect the thermal stability of gelatin and THC.…”

Section: Scaffold Preparationmentioning

confidence: 72%

Lactose-crosslinked fish gelatin-based porous scaffolds embedded with tetrahydrocurcumin for cartilage regeneration

Etxabide

Ribeiro

Ferreira

et al. 2018

International Journal of Biological Macromolecules

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Tetrahydrocurcumin (THC) is one of the major colourless metabolites of curcumin and shows even greater pharmacological and physiological benefits. The aim of this work was the manufacturing of porous scaffolds as a carrier of THC under physiological conditions. Fish-derived gelatin scaffolds were prepared by freeze-drying by two solutions concentrations (2.5% and 4% w/v), cross-linked via addition of lactose and heat-treated at 105 °C. This cross-linking reaction resulted in more water resistant scaffolds with a water uptake capacity higher than 800%. Along with the cross-linking reaction, the gelatin concentration affected the scaffold morphology, as observed by scanning electron microscopy images, by obtaining a reduced porosity but larger pores sizes when the initial gelatin concentration was increased. These morphological changes led to a scaffold's strength enhancement from 0.92 ± 0.22 MPa to 2.04 ± 0.18 MPa when gelatin concentration was increased. THC release slowed down when gelatin concentration increased from 2.5 to 4% w/v, showing a controlled profile within 96 h. Preliminary in vitro test with chondrocytes on scaffolds with 4% w/v gelatin offered higher metabolic activities and cell survival up to 14 days of incubation. Finally the addition of THC did not influence significantly the cytocompatibility and potential antibacterial properties were demonstrated successfully against Staphylococcus aureus.

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Section: Scaffold Preparationmentioning

confidence: 72%

Lactose-crosslinked fish gelatin-based porous scaffolds embedded with tetrahydrocurcumin for cartilage regeneration

Etxabide

Ribeiro

Ferreira

et al. 2018

International Journal of Biological Macromolecules

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“…It is generally agreed that the rate of non-enzymatic reactions increases at temperatures over 55 • C and, therefore, most of the studies dealing with these reactions are carried at temperatures higher than 55 • C, with a significant enhancement of the cross-linking extension as heating temperature increases [10,29,30]. Taking this into account, a preliminary characterization was carried out by UV-vis spectroscopy (data not shown) in order to establish an appropriate heating temperature to promote the cross-linking reaction.…”

Section: Assessment Of Cross-linking Extensionmentioning

confidence: 99%

Effect of Fructose and Ascorbic Acid on the Performance of Cross-Linked Fish Gelatin Films

et al. 2020

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Gelatin was extracted from fish scales in this work, in an attempt to valorise abundant and available fishery by-products as an approach towards a more circular economy. With this strategy in mind, fish scale gelatin was used to prepare active films. In this regard, the development of advanced materials from gelatin involves its modification to enhance functional properties, particularly barrier properties, to achieve the requirements for specific value-added purposes, such as food or pharmaceutical/biomedical applications. The improvement of those functional properties can be achieved by means of chemical cross-linking processes. In this context, non-enzymatic reactions were carried out with the addition of fructose and ascorbic acid into gelatin film forming formulations, and cross-linking was induced by a heat-treatment. These cross-linking reactions resulted in higher barrier features, especially for those films prepared with ascorbic acid.

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“…Lately, a few trends in research works from the edible packaging field have been observed which focus on multicomponent or composite materials to combine advantages of each component as well as to minimize their disadvantages, active materials incorporated with antimicrobial agents, especially essential oils, cross‐linking and nanoreinforcement to produce bionanocomposites . Another promising trend, which perfectly enters into the vision of sustainable development, is the use of fruits and vegetables to form edible packaging materials …”

Section: Edible Packaging Materialsmentioning

confidence: 99%

“…11,12 Fruit and vegetable packaging materials can also serve as food additives carriers, eg, aromas, colourants, flavours, spices, nutrients, and antimicrobial and anti-browning agents, improving global food quality, sensory perceptions, and convenience. 13 Lately, a few trends in research works from the edible packaging field have been observed which focus on multicomponent or composite materials to combine advantages of each component as well as to minimize their disadvantages, 14,15 active materials incorporated with antimicrobial agents, especially essential oils, 16,17 cross-linking 18,19 and nanoreinforcement to produce bionanocomposites. 20,21 Another promising trend, which perfectly enters into the vision of sustainable development, is the use of fruits and vegetables to form edible packaging materials.…”

Section: Edible Packaging Materialsmentioning

confidence: 99%

An overview of fruit and vegetable edible packaging materials

et al. 2019

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Various edible fruit and vegetable materials, including purees, residues, extracts, and juices, have been investigated in terms of their matrix‐forming properties to produce edible packaging materials to be applied to food products influencing their overall quality and improving the efficiency of synthetic packaging, thus leading to the reduction in amount of synthetic polymers used for each application. The potential of fruit and vegetables to be used as components of edible packaging materials is discussed. Such application of fruits and vegetables is possible thanks to the presence of matrix‐forming polysaccharides and proteins in their composition while the presence of bioactive compounds such as vitamins and polyphenols may confer, eg, antioxidant and antimicrobial properties of active packaging materials. The development of edible fruit and vegetable packaging materials is a promising way of combining the barrier and mechanical properties of biopolymers with the nutritional and sensory properties. The application of fruit and vegetables as a component of edible packaging materials enables the utilization of raw materials with low commercial value. Edible packaging materials are a new method of their utilizing. There is also the possibility of just decreasing the amount of synthetic packaging waste by application of fruit and vegetable packaging materials simply as a passive or active layer partially replacing the non‐renewable materials.

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Effects of cross-linking in nanostructure and physicochemical properties of fish gelatins for bio-applications

Cited by 41 publications

References 37 publications

Lactose-crosslinked fish gelatin-based porous scaffolds embedded with tetrahydrocurcumin for cartilage regeneration

Lactose-crosslinked fish gelatin-based porous scaffolds embedded with tetrahydrocurcumin for cartilage regeneration

Effect of Fructose and Ascorbic Acid on the Performance of Cross-Linked Fish Gelatin Films

An overview of fruit and vegetable edible packaging materials

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