Influence of spray-drying, freeze-drying and vacuum-drying on physicochemical and functional properties of gelatin from Labeo rohita swim bladder

Kanwate, Balaji Wamanrao; Ballari, Rajashekhar V.; Kudre, Tanaji G.

doi:10.1016/j.ijbiomac.2018.10.015

Cited by 47 publications

(20 citation statements)

References 26 publications

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“…The lower amplitude of amide I band in MVD samples could be associated with a higher degree of protein secondary structure degradation in MVD samples. Similarly to our findings, Kanwate et al also observed a lower amplitude of amide I band in vacuum dried gelatin compared with spray dried and freeze dried gelatins. In addition to amide I, II and III bands, characteristic bands are observed at 3310–3270 and 3100–3030 cm −1 representing amide A and B bands related to free NH stretching vibration and asymmetric CH stretching vibration respectively.…”

Section: Resultsmentioning

confidence: 99%

Effects of microwave vacuum drying and conventional drying methods on the physicochemical and microstructural properties of squid shreds

et al. 2019

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BACKGROUND Microwave vacuum drying is an innovative technology for drying fruits and vegetables. However, this technology has not been well explored for drying seafood. In the present study, the effects of microwave vacuum drying (MVD), hot air drying (HAD) and sun drying (SD) on the proximate composition, texture, rehydration, color and microstructure of squid shreds were investigated. RESULTS Proximate components of the samples dried by different methods were not significantly different, but the drying time was markedly lower for the MVD technique. The rehydration rate and water absorption index followed the order MVD > HAD > SD. The extent of browning as indicated by the b* value was significantly lower in MVD samples (14.38) compared with HAD (19.47) and SD (21.94) samples. MVD resulted in the lowest values for hardness, springiness and chewiness of both dried and rehydrated squid shreds, while SD recorded the highest values for the same. Scanning electron microscopy (SEM) images of the muscle fiber indicated muscle shrinkage and more toughness in SD samples, whereas Fourier transform infrared (FTIR) spectra revealed a small extent of protein degradation in MVD samples. CONCLUSION The study revealed that higher‐quality dried squid shreds can be prepared by microwave vacuum drying in a shorter time compared with the traditional methods of sun drying and hot air drying. Hence microwave vacuum drying can be used as an energy‐efficient and time‐saving technology to make dried seafood of superior quality. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Effects of microwave vacuum drying and conventional drying methods on the physicochemical and microstructural properties of squid shreds

et al. 2019

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“…The results show the yield of FEG was the lowest, because Yak skin cannot be enzymatic hydrolysis completed within 24 hr (Xu et al., 2017b), it had higher losses during preparation. The yield for heating extraction was higher than enzyme extraction, and the spray drying losses were higher than other two methods more likely due to wall sticking (spray dryer) of gelatin powder which could not recover from dryers (Kanwate et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

“…The bands of FEG, HCG, FDG, and SDG were seen at wavenumbers 1,543, 1,531, 1,537, and 1,513.7 cm −1 , respectively. The amide III band represents the combination of the peaks between C–N stretching and N–H deformation from amide linkages with small contributions from the CO in‐plane bending and the CC stretching vibration (Kanwate et al., 2019), they were also connected with the triple helix (Friess & Lee, 1996). HCG and SDG that used higher temperature in drying methods showed lower amplitude, which may be the result of a greater change of the helix structure.…”

Section: Resultsmentioning

confidence: 99%

“…Because of this, the market's need for gelatin has experienced a noticeable increase. In general, commercial gelatin is made from land mammal resources, like bovine bones, cattle hide, and pig skin (Gilsenan & Ross‐Murphy, 2000; Kanwate, Ballari, & Kudre, 2019). Due to prion diseases, foot‐and‐mouth disease, bovine spongiform encephalopathy (BSE), and religious and sociocultural restriction, alternative resources to produce gelatin, especially which is unpolluted, safer, and satisfies the needs of different groups, have gained attention (like aquatic sources) (Gilsenan & Ross‐Murphy, 2000; Zhou & Regenstein, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Effect of preparation method on physicochemical, scavenging, and proliferative properties of gelatin from Yak skin

Yang

Chen

et al. 2020

J. Food Process. Preserv.

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“…[8,9] The swim bladder is an internal organ of most bony fish which controls their buoyancy. [10] Previous research has shown that the peptides prepared by enzymolysis of swim bladder possessed high antioxidant activities. [11] In order to investigate the antioxidant effects of enzymatic peptides isolated from swim bladders of Atlantic cod (Gadus morhua), their free radical scavenging abilities were assessed in vitro.…”

Section: Introductionmentioning

confidence: 99%

In vitro antioxidant and anti-aging properties of swim bladder peptides from Atlantic cod (Gadus morhua)

et al. 2020

International Journal of Food Properties

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Two bioactive peptide fractions (SWP-I and SWP-II) of swim bladder peptides from Atlantic cod (Gadus morhua) were obtained through enzymatic hydrolysis and isolated by gel filtration chromatography. The properties of two fractions were characterized by FT-IR, UV scanning spectroscopy, amino acid composition analysis and molecular weight determination. The results showed that the content of aromatic amino acids in SWP-II was higher than that in SWP-I, and the molecular of SWP-I and SWP-II were 4976 Da and 1960 Da, respectively. The radical scavenging activities showed that SWP-I and SWP-II were effective scavengers of DPPH•, HO•, and O 2-•, and demonstrated high Fe 2+-chelating activity. The scavenging capacities of SWP-II were stronger than those of SWP-I at the same concentration. Cytoprotective experiment suggested that SWP-I and SWP-II possessed ROSscavenging activity. Pretreatment with these two peptides increased viability rates, suppressed SA-β-gal activities and inhibited apoptosis rates in hydrogen peroxide (H 2 O 2)-induced premature senescent 2BS cells. In conclusion, the enzymatic peptides from swim bladders of Atlantic cod (Gadus morhua) possessed antioxidant activities and could effectively protect premature cell senescence induced by H 2 O 2 .

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Influence of spray-drying, freeze-drying and vacuum-drying on physicochemical and functional properties of gelatin from Labeo rohita swim bladder

Cited by 47 publications

References 26 publications

Effects of microwave vacuum drying and conventional drying methods on the physicochemical and microstructural properties of squid shreds

Effects of microwave vacuum drying and conventional drying methods on the physicochemical and microstructural properties of squid shreds

Effect of preparation method on physicochemical, scavenging, and proliferative properties of gelatin from Yak skin

In vitro antioxidant and anti-aging properties of swim bladder peptides from Atlantic cod (Gadus morhua)

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