Effects of phenolic compounds on gelation behavior of gelatin gels

Wu, Jin; Chiu, Shih-Chien; Pearce, E. L. I. M.; Kwei, T. K.

doi:10.1002/1099-0518(20010101)39:1<224::aid-pola250>3.0.co;2-x

Cited by 24 publications

(16 citation statements)

References 21 publications

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“…The results showed a red shift in amide I band to the lower wavenumber indicating the hydrogen bonding of the CO in gelatin to the silanol hydrogen [38]. These interactions could be used to induce physical cross-linkage [39, 40]. The formation of the continuous aminosilica phases within GEMOSIL nanocomposites relies on the cross-linkage of the enTMOS.…”

Section: Discussionmentioning

confidence: 99%

Direct scaffolding of biomimetic hydroxyapatite-gelatin nanocomposites using aminosilane cross-linker for bone regeneration

Chiu

Ferreira

Luo

et al. 2012

J Mater Sci: Mater Med

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Hydroxyapatite-gelatin modified siloxane (GEMOSIL) nanocomposite was developed by coating, kneading and hardening processes to provide formable scaffolding for alloplastic graft applications. The present study aims to characterize scaffolding formability and mechanical properties of GEMOSIL, and to test the in vitro and in vivo biocompatibility of GEMOSIL. Buffer Solution initiated formable paste followed by the sol-gel reaction led to a final hardened composite. Results showed the adequate coating of aminosilane, 11–19 wt%, affected the cohesiveness of the powders and the final compressive strength (69 MPa) of the composite. TGA and TEM results showed the effective aminosilane coating that preserves hydroxyapatite-gelatin nanocrystals from damage. Both GEMOSIL with and without titania increased the mineralization of preosteoblasts in vitro. Only did titania additives revealed good in vivo bone formation in rat calvarium defects. The scaffolding formability, due to cohesive bonding among GEMOSIL particles, could be further refined to fulfill the complicated scaffold processes.

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Section: Discussionmentioning

confidence: 99%

Direct scaffolding of biomimetic hydroxyapatite-gelatin nanocomposites using aminosilane cross-linker for bone regeneration

Chiu

Ferreira

Luo

et al. 2012

J Mater Sci: Mater Med

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“…To analyze the mechanism of this interaction, light scattering and neutron scattering techniques were applied and the importance of the hydrophobic interaction was pointed out 3–5. Wu et al6 pointed out the importance of hydrogen bonding from the effects of phenolic compounds on gelation behavior of gelatin gels. Electrostatic interaction, however, seems not playing an active role because the coexistence of NaCl did not affect the degree of helicity of gelatin measured by light scattering 5…”

Section: Introductionmentioning

confidence: 99%

Effect of water potential on sol–gel transition and intermolecular interaction of gelatin near the transition temperature

et al. 2003

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The sol-gel transition of gelatin, measured by thermal analysis and viscosity measurement, was analyzed in terms of the change in hydration state of polymer molecules. A new thermodynamic model was proposed in which the effect of water potential is explicitly taken into account for the evaluation of the free energy change in the sol-gel transition process. Because of the large number of water molecules involved and the small free energy change in the transition process, the contribution of water activity, a(W), was proved to be not negligible in the sol-gel transition process in solutions containing such low-molecular cosolutes as sugars, glycerol, urea, and formamide. The gel-stabilization effect of sugars and glycerol was linear with a(W), which seemed consistent with the contribution of water potential in the proposed model. The different stabilization effect among sugars and glycerol was explained by the difference in solvent ordering, which affects hydrophobic interaction among protein molecules. The gel-destabilization effect of urea and formamide could be explained only by the direct binding of them to protein molecules through hydrogen bonding. On the contrary, the polymer-polymer interaction, measured by the viscosity analysis, in polyethyleneglycol and dextran solutions was not sensitive to the change in a(W), suggesting that no substantial change in hydration state with a(W) occurred in these polymer solutions.

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“…Gelatine is responsible for gel elasticity, starch increases gel strength, while inulin is a thickening agent that provides a creamy consistency. The addition of phenolic antioxidants may potentially interfere with the gelling properties of gelatine, although higher doses than those used in the present study would be required [48]. As seen, the addition of PEE had no clear effects on any texture attribute in both, S-candies, a firmer product with less water, as F-candies, a softer product with more water.…”

Section: Discussionmentioning

confidence: 64%

Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans

Cedeño-Pinos

Marcucci

Bañón

2021

Foods

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Enrichment with phenolic compounds is proposed as a strategy to obtain more stable and healthier candy products. A green propolis ethanolic dry extract (PEE) from Braccharis dracunculifolia (Brazilian Alecrim-do Campo) was assessed as an antioxidant in jelly candies. Three levels (0, 0.01, and 0.02% w/w) of PEE were tested in jelly candies alternatively made with two carbohydrate bases (sugars or fructans) and three fruity dyes and flavours (menthe, orange, or strawberry). Propolis polyphenol content (identified by HPLC-MS and quantified by HPLC-DAD/UV-Vis), antioxidant capacity (total phenolics and radical scavenging activity), physical properties (moisture, pH, CIELab colour, and texture profile analysis), and flavour were studied in candies. PEE was rich in polyphenols (>8.7%), including several prenylated p-coumaric, caffeoylquinic and diterpenic acids, and flavonoids, with Artepillin-C (3.4%) as the main bioactive compound. The incorporation of PEE into the hot liquor at 80 °C for 5 min before moulding allowed a good retention of propolis polyphenols in the final product (recovery percentages of up to 97.4% for Artepillin-C). Jelly candies made with sugars or dietetic fructans have poor antioxidant properties, which depend on the dyes and flavours used. Using PEE (at 0.02%) strongly improved the antioxidant capacity (relative increases of up to 465%) of candies without altering the pH, colour, or texture, although off-flavour may appear. Propolis, due to its good antioxidant properties, has potential for use as a functional ingredient in jelly candies.

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Effects of phenolic compounds on gelation behavior of gelatin gels

Cited by 24 publications

References 21 publications

Direct scaffolding of biomimetic hydroxyapatite-gelatin nanocomposites using aminosilane cross-linker for bone regeneration

Direct scaffolding of biomimetic hydroxyapatite-gelatin nanocomposites using aminosilane cross-linker for bone regeneration

Effect of water potential on sol–gel transition and intermolecular interaction of gelatin near the transition temperature

Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans

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