Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions

Kchaou, Hédi; Benbettaïeb, Nasreddine; Jridi, Mourad; Abdelhedi, Ola; Karbowiak, Thomas; Brachais, Claire‐Hélène; Leonard, Marie-Laure; Debeaufort, Frédéric; Nasri, Monçef

doi:10.1016/j.foodhyd.2018.05.011

Cited by 118 publications

(74 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A good correlation existed between the AST content and red color of dried shrimps as reported by Niamnuy et al 13 After the shrimp was heat processed, browning occurred as a result of a higher rate of the Maillard reaction. 37 Kchaou et al 38 also reported the effect of Maillard reaction on browning of fish. Furthermore, Cyprian et al 39 reported a relationship between the depth of sardine yellowness and the accumulation of lipid oxidation products such as hydroperoxides and aldehydes such as malondialdehydes, some of which could react with amines, amino acids and proteins to result in browning in many fatty foods during processing.…”

Section: Discussionmentioning

confidence: 97%

See 1 more Smart Citation

Impact of different drying processes on the lipid deterioration and color characteristics of Penaeus vannamei

Zhou

Yin

et al. 2020

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND Fresh shrimp (Penaeus vannamei) deteriorates easily and the drying process is an important processing method for prolonging the shelf life of shrimp. The traditional drying method is hot‐air‐drying (HD), which can cause some problems such as nutrient loss, discoloration and lipid oxidation. In recent years, freeze‐drying (FD) has been popular for removing moisture from food at lower temperatures, maintaining the structure of raw materials, and improving storage stability of products. In the present study, the effects of HD and FD on lipid and color of P. vannamei and the mechanisms involved were investigated. RESULTS FD caused less lipid oxidation compared to HD; consequently, FD‐processed shrimps had lower levels of primary and secondary oxidation products, as well as acid value, and higher contents of triacylglycerol, phosphatidylcholine, phosphatidylethanolamine, eicosapentaenoic acid and docosahexaenoic acid compared to HD‐processed samples. Lipase and lipoxygenase played a role in the oxidation and hydrolysis of lipids during drying process. FD‐processed shrimps had lower yellowness value and chromatic aberrations but a higher whiteness value compared to HD‐processed samples. Correlation analysis showed that lipid oxidation, astaxanthin degradation and the Maillard reaction contributed to the changes of color. Principal component analysis indicated that FD caused less deterioration in quality compared to HD. CONCLUSION In the present study, FD is recommended for preserving shrimp color and lipid nutrition in terms of lipid oxidation control. © 2020 Society of Chemical Industry

show abstract

Section: Discussionmentioning

confidence: 97%

“…After the shrimp was heat processed, browning occurred as a result of a higher rate of the Maillard reaction . Kchaou et al . also reported the effect of Maillard reaction on browning of fish.…”

Section: Discussionmentioning

confidence: 98%

Impact of different drying processes on the lipid deterioration and color characteristics of Penaeus vannamei

Zhou

Yin

et al. 2020

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…Indeed, cellulose nanofibers [11], nano-SiO 2 particles [12], montmorillonite [13], coconut husk [14], or chitosan nanoparticles [15] have been proposed as reinforcing agents in FG matrices. Another interesting approach was recently proposed by using Maillard reactions induced by heating FG films with glucose resulting in the increase in tensile strength, elongation at break and glass transition temperatures [16].…”

Section: Introductionmentioning

confidence: 99%

Gelatin-Based Antimicrobial Films Incorporating Pomegranate (Punica granatum L.) Seed Juice by-Product

et al. 2019

View full text Add to dashboard Cite

Pomegranate (Punica granatum L.) seed juice by-product (PSP) was added as reinforcing and antimicrobial agent to fish gelatin (FG) films as a promising eco-friendly active material for food packaging applications. A complete linkage analysis of polysaccharides in PSP showed xylan and cellulose as main components. This residue showed also high total phenolic content and antioxidant activity. Three formulations were processed by adding PSP to FG (0, 10, 30 wt. %) by the casting technique, showing films with 10 wt. % of PSP the best performance. The addition of PSP decreased elongation at break and increased stiffness in the FG films, particularly for 30 wt. % loading. A good compatibility between FG and PSP was observed by SEM. No significant (p < 0.05) differences were obtained for barrier properties to oxygen and water vapour permeability compared to the control with the incorporation of PSP, whereas water resistance considerably increased and transparency values decreased (p < 0.05). High thermal stability of films and inhibition against S. aureus were observed. The addition of PSP at 10 wt. % into FG was shown as a potential strategy to maintain the integrity of the material and protect food against lipid oxidation, reducing huge amounts of pomegranate and fish wastes.

show abstract

“…Then, the tube was inverted and placed on a piece of filter paper. The complete set of equipment was stored at room temperature in desiccators containing saturated solution of KBr (60% RH) for 24 h [16]. Oil permeability was calculated by the following equation:…”

Section: Permeability To Oilmentioning

confidence: 99%

Development and Properties of Fish Gelatin/Oxidized Starch Double Network Film Catalyzed by Thermal Treatment and Schiff’ Base Reaction

et al. 2019

View full text Add to dashboard Cite

In order to improve the properties of fish gelatin (FG), oxidized starch (OS) was adopted to form hetero-covalent linkage with it based on thermal treatment and the Schiff' base reaction. The effects of different ratios of FG/OS (ranging from 10:1 to 2:1) on the properties of films were investigated. OS improved the mechanical and barrier properties of films significantly, while the moisture content decreased as OS concentration increased. The optimum concentration was obtained at the loading amount of 1.5% (w/v) OS. FT-IR spectra revealed the covalent cross-linking between FG and OS induced by Schiff' base reaction. Moreover, composite films had superior preservation effect on blueberry, according to the results of weight loss, total soluble solids, titratable acidity, and total anthocyanin content. Therefore, this study suggested that FG-OS double network films (FODF) has great potential in the packaging industry. that are maintained by physical effects, including electrostatic action, Van der Waals force, hydrogen bonding, etc. The combing process would be influenced by many parameters such as salts, temperature, and pH values. Compared to that, covalent bond has more permanent and firmer structure [7].Protein-polysaccharide conjugates could be obtained in different ways, such as Maillard reaction, enzymatic catalysis, etc. [8]. As a kind of non-enzymatic browning reactions, Maillard reaction can produce brown substances, [3], which would affect the aesthetics of the package. Enzymes such as laccase and peroxidase have been supplied to covalently cross-link proteins and hydrocolloids for a long time, but the cost should be enhanced to some extent [8].In the current research, fish gelatin (FG) and oxidized starch (OS) were supplied as the film forming substrates. Starch is a popular food material with good film forming properties, especially in consideration of cost, environment, and safety. [9]. However, previous studies have shown that the mixing of gelatin and starch results in the phase separation, which would affect the rheological, processing, and mechanical properties of the mixture [10]. Research showed that the compatibility of starch and gelatin can be improved by the oxidative modification of the starch to increase the content of the carboxyl and carbonyl groups in the starch. The cross-linking between OS and gelatin can improve the microstructure. [11].OS-FG interpenetrating and cross-linking network were successively fabricated by thermal treatment and Schiff' base reaction. The aldehyde groups in oxidized starch could crosslink with amino groups of gelatin by imine group (-C = N-) linkages and form hetero-covalent linkages polymers [12]. Figure S1 in Supplementary Materials illustrated the mechanism of Schiff' base reaction between gelation and oxidized starch. Thus, an improved understanding of the kinetics of the individually steps will lead to better possibilities for film formation with superior mechanical, barrier, and fresh-keeping performance.

show abstract

Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions

Cited by 118 publications

References 47 publications

Impact of different drying processes on the lipid deterioration and color characteristics of Penaeus vannamei

Impact of different drying processes on the lipid deterioration and color characteristics of Penaeus vannamei

Gelatin-Based Antimicrobial Films Incorporating Pomegranate (Punica granatum L.) Seed Juice by-Product

Development and Properties of Fish Gelatin/Oxidized Starch Double Network Film Catalyzed by Thermal Treatment and Schiff’ Base Reaction

Contact Info

Product

Resources

About