Red beet extract usage in gelatin/gellan based gummy candy formulation introducing Salix aegyptiaca distillate as a flavouring agent

Kia, Ehsan Moghaddas; Ghaderzadeh, Sho'le; Langroodi, Ali Mojaddar; Ghasempour, Zahra; Ehsani, Ali

doi:10.1007/s13197-020-04368-8

Cited by 45 publications

(26 citation statements)

References 33 publications

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“…Given that all the samples were prepared with different percents of extracts that contain different solid components (dry mass), this results in ticker films after evaporation of the solvent. Similar trends were presented for gelatin film containing different apple-peel nanoparticles [48].…”

Section: Film Thicknesssupporting

confidence: 81%

“…Figure 1 shows the radical scavenging activity measured by the DPPH methodology in films with different shell and walnut concentrations and also compared to the commercial antioxidant in films. The control, gelatin film without any added extract, has scarce radical scavenging properties due to particular amino acids such as glycine and proline [37].…”

Section: Rsa Of the Films By Dpph (22-diphenyl-1-picrylhydrazyl)mentioning

confidence: 99%

“…Polymers 2020, 12, x; doi: www.mdpi.com/journal/polymers films. The control, gelatin film without any added extract, has scarce radical scavenging properties due to particular amino acids such as glycine and proline [37]. Data indicated that DPPH • radical-scavenging activity of films increases in a dose-dependent way, incrementing the final content from 3% to 9%, leading to a significant improvement in the radical scavenging activity, which was boosted from about 5 to 30%.…”

Section: Rsa Of the Films By Dpph (22-diphenyl-1-picrylhydrazyl)mentioning

confidence: 99%

“…The effect on thermal properties depends on the internal structure. Maybe, PW and PWS contain higher stability, which requires more energy to break the structure, resulting in a higher thermal stability [48].…”

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

“…In addition, Riaz et al also obtained similar results, which show that the samples with the lowest apple peel ethanolic extract have a good dispersion in the film, whereas in the other samples, agglomerates of nanoparticles were described. In fact, a low extract concentration resulted in a more homogeneous particle size distribution [48]. Teodoro et al studied the fabrication of cassava starch films containing acetylated starch nanoparticles as reinforcement [59].…”

Section: Scanning Electron Microscopy (Sem)mentioning

confidence: 99%

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Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract (Carya illinoiensis)

2020

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Phenolic compounds that come from natural products are a good option for minimizing lipid oxidation. It should be noted that these are not only introduced directly into the food, but also incorporated into edible biofilms. In contact with food, they extend its useful life by avoiding contact with other surface and preventing deterioration air, one of the main objectives. In particular, gelatin is a biopolymer that has a great potential due to its abundance, low cost and good film-forming capacity. The aim of this study has been to design and analyse gelatin films that incorporate bioactive compounds that come from the walnut and a by-product, the walnut shell. The results showed that mechanical and water vapor barrier properties of the developed films varied depending on the concentration of the walnut, shell and synthetic antioxidant. With increasing walnut concentration (15%) the permeability to water vapor (0.414 g·mm/m2·day·Pascal, g·mm/m2·day·Pa) was significantly lower than the control (5.0368 g·mm/m2·day·Pa). Furthermore, in the new films the elongation at the break and Young’s modulus decrease by six times with respect to the control. Films with pure gelatin cannot act as an antioxidant shield to prevent food oxidation, but adding pecan walnut (15% concentration) presents 30% inhibition of the DPPH stable radical. Furthermore, in the DSC, the addition of walnut (15 and 9% concentrations), showed the formation of big crystals; which could improve the thermal stability of gelatin films. The use of new gelatin films has shown good protection against the oxidation of beef patties, increasing the useful lifetime up to nine days, compared to the control (3–4 days), which opens up a big field to the commercialization of meat products with lower quantities of synthetic products.

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Section: Film Thicknesssupporting

confidence: 81%

Section: Rsa Of the Films By Dpph (22-diphenyl-1-picrylhydrazyl)mentioning

confidence: 99%

Section: Rsa Of the Films By Dpph (22-diphenyl-1-picrylhydrazyl)mentioning

confidence: 99%

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

Section: Scanning Electron Microscopy (Sem)mentioning

confidence: 99%

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Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract (Carya illinoiensis)

2020

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Edible gums—An extensive review on its diverse applications in various food sectors

Kadirvel,

Narayana

2023

Food Bioengineering

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In recent years, the extraction, processing, and application of edible gums, in the food and healthcare sector has skyrocketed and extensively explored. Edible gums are derived from multiple sources such as plants/trees, animals, microorganisms, and seaweed. Edible gums are typically employed to perform certain functions including modification of rheology, gel formation, stability, encapsulation, and fat replacement. The unique interaction of edible gums with food molecules enables the achievement of desired characteristics of specific food products belonging to various sectors. This review delivers a comprehensive understanding of the classification and characterization of edible gums and their applications in the food industry. Despite several advantages offered by edible gums, there exist certain challenges that are encountered during commercialization by manufacturers and proposed strategies to overcome the hurdles, regulatory aspects, and safety of edible gums upon consumption have been highlighted in this review.

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Effects of gellan gum and inulin on mixed‐gel properties and molecular structure of gelatin

Wang

Zhang

Zhou

et al. 2021

Food Science & Nutrition

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Gellan gum (GG) is often added to gelatin (GL) to improve the gel property. GG‐based or inulin (IL)‐based hydrogels were developed. Rigid and brittle gels or smooth and delicate gels were prepared with GG and IL, respectively. This study aimed to explore the properties and interaction mechanisms of the mixed‐gel system containing GL, GG, and IL, in which different ratios of GG‐IL (0.4%) (10:0, 8:2, 6:4, 5:5, 4:6, 2:8, and 0:10) were added to GL (6%). Texture profiles, rheological properties, water mobility, intermolecular forces, circular dichroism (CD) spectra, and microstructures were analyzed. The results showed that addition of GG‐IL could improve the hardness, chewiness, and cohesiveness of mixed‐gel, besides maintaining appropriate springiness. Water mobility of the mixed‐gel decreased while viscoelasticity increased upon the addition GG. At GG:IL = 2:8, the melting temperature of mixed‐gel was far higher than that of GL gel itself. The GL‐GG‐IL gel showed decrease in nonspecific bonding and increase in hydrogen bonding compared with the GL gel. CD spectra indicated the promotion of GL unfolding by GG, hence suggesting the binding of GG to GL; binding ability was better at GG:IL >5:5. Cryo‐SEM provided evidence for the formation of cross‐linked network within GL‐GG‐IL. Overall, we concluded that addition of GG‐IL to GL system would be most suitable for improving the properties of mixed‐gel. This finding may be potentially applicable in the further development of gel food products, such as meat jellies and gummy jellies.

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Red beet extract usage in gelatin/gellan based gummy candy formulation introducing Salix aegyptiaca distillate as a flavouring agent

Cited by 45 publications

References 33 publications

Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract (Carya illinoiensis)

Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract (Carya illinoiensis)

Edible gums—An extensive review on its diverse applications in various food sectors

Effects of gellan gum and inulin on mixed‐gel properties and molecular structure of gelatin

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