Functional, antioxidant and film-forming properties of tuna-skin gelatin with a brown algae extract

Characteristics and functional properties of gelatin from skin of Atlantic Bluefin tuna (Thunnus thynnus) were investigated. The gelatin was extracted by an acid-swelling process in the presence of different concentrations of commercial pepsin, followed by subsequent heating. The extraction yield was higher when increasing concentrations of pepsin were used during the swelling process. Emulsion activity index, foam formation ability and foam stability of gelatin increased with the increase of gelatin concentration. Antioxidant properties (ferric-reducing ability and DPPH-radical-scavenging capacity) of gelatin-based edible films containing aqueous or methanolic extracts of brown algae (Cystoseira barbata) were also assessed. For comparative purposes, tuna-skin gelatin edible film with BHA was studied. Antioxidant properties of the films were increased significantly when natural extracts were added. Extracts of brown algae could be useful additives to obtain edible films from tuna-skin gelatin with interesting functional and antioxidant properties.     

Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles

Gelatin is used as an ingredient in both food and non-food industries as a gelling agent, stabilizer, thickener, emulsifier, and film former. Porcine skins, bovine hides, and cattle bones are the most common sources of gelatin. However, mammalian gelatins are rejected by some consumers due to social, cultural, religious, or health-related concerns. In the present study, gelatin was obtained from camel skin as an alternative source using a combination of processing steps. Central composite design combined with response surface methodology was used to achieve high gelatin yields under different extraction conditions: temperatures of 40, 60, and 80 °C; pH values of 1, 4, and 7; and extraction times of 0.5, 2.0, and 3.5 min. Maximum gelatin yield from camel skin (29.1%) was achieved at 71.87 °C and pH 5.26 after 2.58 min. The extracted gelatin samples were characterized for amino acid profile, foaming capacity, film formation, foam stability, and gel strength (Bloom value). Gelatin nanoparticles were produced, and their morphology and zeta potential were determined. Bloom value of the camel skin gelatin was 340 g. Amino acid analysis revealed that the extracted gelatin showed high glycine and proline contents. Analysis of camel skin gelatin nanoparticle and functional properties revealed high suitability for food and non-food applications, with potential use in the growing global halal food market.     

Physical and chemical properties of gelatin from the skin of cultured Amur sturgeon (Acipenser schrenckii)

To expand the usefulness of cultured Amur sturgeon, Acipenser schrenckii, its skin was used to explore the production of gelatin. After acetic acid pre‐treatment (0.05 m for 3 h), gelatin was extracted at temperatures of 50 or 70°C for 1 or 6 h. Gelatin yield ranged from 9.42 to 12.47% (wet weight basis) (P < 0.05). With increasing extraction time and temperature, the content of imino acids (proline + hydroxyproline), gel strength and L*‐value (lightness) decreased, while the a*‐value (redness) and b*‐value (yellowness) of gelatin gel increased (P < 0.05). Electrophoretic analysis revealed that α‐chains and β‐chains were predominant components in all extracted gelatins. Higher molecular weight proteins (γ‐chain) were also observed. Gelling and melting temperatures of gelatin were 13.6–14.6°C and 20.3–22.6°C, respectively. Circular dichroism (CD) spectra and Fourier transform infrared (FTIR) spectroscopy revealed the triple helix loss in gelatin (A₁₂₃₅ (AIII)/A₁₄₅₁ < 1). Extraction conditions caused secondary structure changes in the gelatin. More likely due to the differences in the culture water temperature, gelatin exhibited gelling and melting temperatures intermediate between those of cold‐ and warm‐water fish gelatins. The obtained gelatin can be used in food products or in the production of bioactive compounds.     

Characteristics and Gel Properties of Gelatin from Skin of Asian Bullfrog (<Emphasis Type="Italic">Rana tigerina</Emphasis>)

Characteristics and gel properties of gelatin from frog skin as influenced by extraction temperatures (45–75 °C) were investigated. Yield of gelatin increased as the extraction temperature increased (P < 0.05). All gelatins contained α- and β-chains as the predominant components and showed a high imino acid content (215 residues/1000 residues). Fourier transform infrared (FTIR) spectra indicated that all gelatin samples had major peaks in amide regions. Gelatin extracted at 55 °C exhibited the highest gel strength (P < 0.05), which was similar to that of commercial bovine gelatin (P > 0.05). Gelling and melting temperatures of frog skin gelatin were 23.47–24.87 and 33.22–34.66 °C, respectively. Gels became more yellowish with increasing extraction temperatures (P < 0.05). All gelatin gels were sponge or coral-like in structure but varied in patterns as visualized by scanning electron microscopy (SEM). Gelatin from frog skin could be used as a replacement for land animal counterpart.     

Properties and Characteristics of Multi-Layered Films from Tilapia Skin Gelatin and Poly(Lactic Acid)

Multi-layered films based on tilapia skin gelatin and poly(lactic acid) (PLA) were characterized, in comparison with the control gelatin and PLA films. Three different layers of multi-layered films (PLA/Gelatin/PLA) were visualized by scanning electron microscopic (SEM) analysis. The synergetic effect of lamination was evidenced by the increased mechanical properties (P < 0.05). Multi-layered films had higher water vapor barrier property and water resistance, compared to control gelatin film (P < 0.05). Gelatin films showed increased lightness (L*) with coincidental decrease in total color difference (?E*) in the presence of PLA layers (P < 0.05). Transparency and solubility of films decreased with increasing ratio of PLA (P < 0.05). In addition, multi-layered films showed the enhanced hydrophobicity and thermal stability as evidenced by increased water contact angle and degradation temperature, respectively. Thus, PLA/Gelatin/PLA multi-layered film with improved water vapour barrier property could serve as bio-degradable packaging material for wider applications.     

From the Chef’s Mind to the Dish: How Scientific Approaches Facilitate the Creative Process

This work describes a practical way to optimize the high level of the chef creativity to produce rational approaches to food design. It is particularly focused on the preparation of two dishes: bubbly juice and false skin. For the first dish, three samples were prepared with egg white protein (EWP) and xanthan gum at pH 4.6 and pH 7.0. At pH 4.6 (isoelectric point), there were substantial differences of the interfacial dilational modulus of EWP when xanthan gum was added. At 1 mg/ml xanthan, the system showed a very strong interface (high viscoelasticity) compared to the other samples. Measuring half drainage time revealed which samples were the most stable. The properties discussed were related to stability. For the false skin dish, edible films were made by gelatin extracted from cod skins (A solution) and a mixture of cod skin gelatin and commercial gelatin (AG solution). The results showed that tensile strength (TS) of gelatin films increases almost by 25%, elongation at break (EAB) by 14%, and the Young modulus (E) by almost 100% when increasing protein concentration. To confirm water plasticizer effect, the results were compared to a gelatin film made with 30% glycerol (plasticizer). Water content affects to a great extent the mechanical properties of the films. Finally, images of the dishes are presented in order to have a full view of the purpose and the results obtained. This research has been supported by the Department of Agriculture and Fisheries from the Basque Government. This work was presented at the conference Delivery of Functionality in Complex Food Systems, Amherst, USA, October, 2007.     

Properties of blend film based on cuttlefish (Sepia pharaonis) skin gelatin and mungbean protein isolate

Blend films based on cuttlefish (Sepia pharaonis) ventral skin gelatin (CG) and mungbean protein isolate (MPI) at different blend ratios (CG/MPI = 10:0, 8:2, 6:4, 4:6, 2:8 and 0:10, w/w) prepared at pH 11 using 50% glycerol (based on total protein) as plasticizer were characterized. CG films incorporated with MPI at increasing amounts had the decreases in tensile strength (TS) (p < 0.05). The increases in elongation at break (EAB) were observed when CG/MPI ratios of 6:4 or 4:6 were used (p < 0.05). Decreased water vapor permeability (WVP) was obtained for films having the increasing proportion of MPI (p < 0.05). CG/MPI blend films with higher MPI proportion had lower film solubility and L*-values (lightness) but higher b*-values (yellowness) and ΔE*-values (total color difference) (p < 0.05). Electrophoretic study revealed that disulfide bond was present in MPI and CG/MPI blend films. However, hydrogen bonds between CG and MPI in the film matrix were dominant, as elucidated from FTIR spectroscopic analysis. Moreover, thermal stability of CG/MPI blend film was improved as compared to that of films from respective single proteins. Differential scanning calorimetry result suggested solid-state morphology of CG/MPI (6:4) blend film that consisted of amorphous phase of partially miscible CG/MPI mixture and the coexisting two different order phases of individual CG and MPI domains. Thus, the incorporation of MPI into gelatin film could improve the properties of resulting blend film, which were governed by CG/MPI ratio.     

Surface activity and molecular characteristics of cuttlefish skin gelatin modified by oxidized linoleic acid

Surface activity and molecular changes of cuttlefish skin gelatin modified with oxidized linoleic acid (OLA) prepared at 60, 70 and 80 °C at different times were investigated. Modification of gelatin with OLA could improve surface activity of resulting gelatin as evidenced by the decreased surface tension and the increased foaming and emulsifying properties. Interaction between OLA and gelatin led to the generation of carbonyl groups, loss of free amino content and the increase in particle size of resulting gelatin. Emulsion stabilized by modified gelatin had the smaller mean particle diameter with higher stability, compared with that stabilized by gelatin without modification.     

The pH-dependence of photochemical intermediates of O and P in bacteriorhodopsin by continuous light

The pH-dependence of the O and P intermediates in the photocycle of bacteriorhodopsin (bR) on the intensity and duration of the exciting flash was investigated for bR glycerol suspensions and bR gelatin films. Green and red laser flashes (532 and 670 nm) were utilized to generate a photoequilibrium state of bR and O at ambient temperature, and UV-vis spectroscopy was used to determine the photoconversion for the bR suspensions and films. The maximal concentration of the O intermediate was observed to be pH-dependent and the dependency was most pronounced at a slightly alkaline pH values. The photochemical conversion from the O to P intermediate was investigated for both bR suspensions and films. The P intermediate was only found in bR gelatin film. These results indicate that bR gelatin film may be an attractive candidate for the information storage based on P intermediate. It is possible, with red light, to create photoproducts which are thermally stable at ambient temperature and that can be photochemically erased.     

Blue-Shifted SPR of Au Nanoparticles with Ordering of Carbon by Dense Ionization and Thermal Treatment

Thin films of carbon-containing Au nanoparticles (NPs), prepared by the co-sputtering using a neutral Ar atom beam, were irradiated by 120 MeV Ag ions and also annealed, separately, at increasing temperatures in inert atmosphere. The surface plasmon resonance (SPR) band of the nanocomposite film was observed to be blue shifted (～50 nm) in both cases, with increasing fluence and temperature. The structural changes of Au NPs embedded in amorphous carbon matrix were investigated using X-ray diffraction and transmission electron microscopy. A growth of Au NPs was observed with increasing fluence and also with increasing temperature. A percolation of Au NPs was observed at 500 °C. A growth of Au NPs with ion irradiation is explained in the framework of a thermal spike model. Raman spectroscopy revealed the ordering of a-C thin films with increasing fluence and temperature, which is ascribed to a change of refractive index and the blue shift of the SPR band.     

Effect of Longan Seed Extract and BHT on Physical and Chemical Properties of Gelatin Based Film

Gelatin films developed from fish skin incorporated with longan seeds extract (LS) or butylated hydroxytoluene (BHT) at different concentrations were prepared and characterized. The film thickness was in the range of 35 to 37 μm, and the transparency was 3.24 to 3.36 for the films with and without the addition of LS or BHT (p?<?0.05). Significant increases in redness (a*) and yellowness (b*) values were observed when the concentration of LS increased (p?<?0.05). Water vapour permeability (WVP) slightly decreased when the concentration of LS increased, while no significant change was observed between the control and the BHT films (p?>?0.05). Tensile strength (TS) and elongation at break (EAB) were in the range of 48 to 53 MPa and 16 to 19 %, respectively. The highest (65.7 J/g) and lowest (38.7 J/g) transition enthalpy was found in the control and LS 500 ppm films, respectively. Slight differences in protein pattern were observed under SDS-PAGE between treatments of the film. These differences were also observed in the FTIR spectrum. Films incorporated with LS or BHT showed the preventive effect on lipid oxidation of soybean oil during 30 days of storage. At the level of 500 ppm, LS provided the highest efficacy for lipid oxidation retardation as evidenced by lower peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) values (p?>?0.05). The addition of LS or BHT had an impact on the film properties derived from fish skin gelatin, especially when high levels were added.     

Development and Characterization of Multifunctional Gelatin-Lysozyme Films Via the Oligomeric Proanthocyanidins (OPCs) Crosslinking Approach

Herein, we report firstly the development of sustained antimicrobial and antioxidant gelatin-lysozyme films crosslinked by the oligomeric proanthocyanidins (OPCs), a duel-functional agent. Lysozyme release kinetic studies were performed at neutral and acidic pH, and they could be described as a biphasic process. OPCs crosslinking retarded lysozyme release at pH 7.0, in a dose dependent manner, and the inhibition zone tests confirmed that the sustained release of lysozyme was realized upon weak crosslinking with OPCs. OPCs crosslinking enhanced thermal stability of the gelatin films, and gave them the ability to barrier ultraviolet light. OPCs loadings endowed the films excellent antioxidant activities, the DPPH radical scavenging activity of the films increased linearly to 93.97% upon increasing OPCs loadings from 0 to 2.0%. Concomitantly, the reducing powder of the films increased linearly from 6.08 ± 0.09 to 45.53 ± 2.74 μmol Asc Acid/g film. Additionally, the antioxidant properties of gelatin films against lipid oxidation in edible oils were evaluated. Lipid hydroperoxides of algal oils in the gelatin bags were approximately a quarter of that in low-density polyethylene (LDPE)-based bags, and the malondialdehyde (MDA) values of algal oils were lower than that in LDPE-based bags by 1–2 orders of magnitude. Regrettably, the incorporation of OPCs did not enhance the antioxidant capability of gelatin films against lipid oxidation in wrapped edible oils, possibly due to the limited release toward algal oils in term of its oil-soluble attribute. This study opens a promising pathway for producing sustained antimicrobial and antioxidant gelatin films using a bi-functional agent.     

Physical properties of nisin-incorporated gelatin and corn zein films and antimicrobial activity against Listeria monocytogenes

Edible films of gelatin and corn zein were prepared by incorporating nisin to the film-forming solutions. Corn zein film with nisin of 12,000 IU/ml had an increase of 11.6 MPa in tensile strength compared with the control, whereas gelatin film had a slight increase with the increase of nisin concentration added. Water vapor permeability for both corn zein and gelatin films decreased with the increase of nisin concentration, thus providing a better barrier against water. Antimicrobial activity against Listeria monocytogenes increased with the increase of nisin concentration, resulting in 1.4 log cycle reduction for corn zein film and 0.6 log cycle reduction for gelatin film at 12,000 IU/ml. These results suggest that incorporation of nisin into corn zein and gelatin films improve the physical properties of the films as well as antimicrobial activity against pathogenic bacteria during storage, resulting in extension of the shelf life of food products by providing with antimicrobial edible packaging films.     

Studies of chitosan: II. Preparation and characterization of chitosan/poly(vinyl alcohol)/gelatin ternary blend films

Chitosan/poly(vinyl alcohol)/gelatin (CS/PVA/GA) ternary blend films were prepared by solution blending method in this study. The thermal properties of the CS/PVA/GA ternary blend films were examined by differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA). The melting point of the CS/PVA/GA ternary blend film was increased when the amount of GA in the blend film was increased based upon the DSC thermal analysis. Results of X-ray diffraction (XRD) analyses indicated that the intensity of diffraction peak at 19 degrees of PVA became lower and broader with increasing the amount of GA in the CS/PVA/GA ternary blend film. Although CS, PVA, and GA are hydrophilic biodegradable polymers, the results of water contact angle measurements are still as high as 83 degrees, 68 degrees, and 66 degrees, respectively. A minimum water contact angle (56 degrees) was observed when the ternary blend film contains 50 wt.% GA (i.e. GA5). This behavior is primarily due to the reorientation of polar functional groups toward to the top surface of CS/PVA/GA ternary blend films.     

Microstructural imaging and characterization of the mechanical, chemical, thermal, and swelling properties of starch-chitosan blend films

Chitosan has wide range of applications as a biomaterial, but barriers still exist to its broader use due to its physical and chemical limitations. The present study evaluated the properties of the polymeric blend films obtained from chitosan and potato starch by the casting/solvent evaporation method. The swelling properties of the different films studied as a function of pH showed that the sorption ability of the blend films increased with the increasing content of starch. Fourier transform infrared (FTIR) analyses confirmed that interactions were present between the hydroxyl groups of starch and the amino groups of chitosan in the blend films while the x-ray diffraction (XRD) studies revealed the films to exhibit an amorphous character. Thermogravimetric analyses showed that in the blend films, the thermal stability increased with the increasing starch content and the stability of starch and chitosan powders reduced when they were converted to film. The differential scanning calorimetry (DSC) studies revealed an endotherm corresponding to water evaporation around 100 degrees C in all the films and an exotherm, corresponding to the decomposition in the chitosan and blend films. Scanning electron microscopy (SEM) observations indicated that the blend films were less homogenous and atomic force microscopy (AFM) studies revealed the chitosan films to be smooth and homogenous, while the starch films revealed characteristic granular pattern. The blend films exhibited an intermediate character with a slight microphase separation. The starch-chitosan blend films exhibited a higher flexibility and incorporation of potato starch into chitosan films improved the percentage elongation.     

Temperature-induced transitions in the structure and interfacial rheology of human meibum

Meibomian lipids are the primary component of the lipid layer of the tear film. Composed primarily of a mixture of lipids, meibum exhibits a range of melt temperatures. Compositional changes that occur with disease may alter the temperature at which meibum melts. Here we explore how the mechanical properties and structure of meibum from healthy subjects depend on temperature. Interfacial films of meibum were highly viscoelastic at 17°C, but as the films were heated to 30°C the surface moduli decreased by more than two orders of magnitude. Brewster angle microscopy revealed the presence of micron-scale inhomogeneities in meibum films at higher temperatures. Crystalline structure was probed by small angle x-ray scattering of bulk meibum, which showed evidence of a majority crystalline structure in all samples with lamellar spacing of 49 Å that melted at 34°C. A minority structure was observed in some samples with d-spacing at 110 Å that persisted up to 40°C. The melting of crystalline phases accompanied by a reduction in interfacial viscosity and elasticity has implications in meibum behavior in the tear film. If the melt temperature of meibum was altered significantly from disease-induced compositional changes, the resultant change in viscosity could alter secretion of lipids from meibomian glands, or tear-film stabilization properties of the lipid layer.     

The lysis effect of bull spermatozoa on gelatin substrate film methodical investigations.

Proteolytic activity in the acrosomes of ejaculated bull spermatozoa was demonstrated using an autoradiographic film as a gelatin substrate. Incubation of the spermgelatin adducts at +37 degrees C and 94% humidity, which was kept constant by ventilating an incubator with water-saturated compressed air, yielded reproducible results. Gelatin depolymerisation started adjacent to the posterior segment of the acrosome within 30 to 60 s after application of individual spermatozoa to the substrate membrane and, finally, increased to a white circular digestion area enveloping the entire sperm head. The observed gelatinolysis seems to be mainly caused by acrosin, the trypsin-like acrosomal proteinase. This conclusion is supported by the positive correlation (r = +0.83, P is less than or equal to 0.01) found between the mean values of the lysis areas of individual spermatozoa on gelatin films and the acrosin activity of the sperm population measured with Bz-Arg-OEt as substrate after acidic extraction of the spermatozoa. In addition, prior saturation of the substrate layers with acrosin inhibitor (SSPI-I, II) from boar seminal plasma prevented the lysis reaction. Extraction of acrosin from the spermatozoa before application to the gelatin membranes resulted in a complete loss of any proteolytic activity. If spermatozoa were stored for 4 to 6 days at +4 degrees C or -20 degrees C in Tris buffer and afterwards applied to the substrate layer, lysis areas of individual spermatozoa differed markedly. Spermatozoa from undiluted ejaculated frozen at -20 degrees C showed no proteolytic effect on gelatin films. In general, there was a high correlation (r = +0.83, P is less than or equal 0.01) between the number of "living cells" characterized by live-dead staining and the percentage of spermatozoa active on the substrate membranes.     

Material properties of plasticized hardwood xylans for potential application as oxygen barrier films

Free films based on glucuronoxylan isolated from aspen wood were prepared by casting from aqueous solutions and drying in a controlled environment. Addition of xylitol or sorbitol facilitated film formation and thus examination of the material properties of these films. The mechanical properties of the films were evaluated using tensile testing and dynamic mechanical analysis in a controlled ambient relative humidity. The strain at break increased, and the stress at break and Young's modulus of the films decreased with increasing amounts of xylitol and sorbitol due to plasticization. At high amount of plasticizer, it was found that films with xylitol gave lower extensibility. Wide-angle X-ray scattering analysis showed that xylitol crystallized in a distinct phase, which we believe contributes to the more brittle behavior of these films. The effect of the plasticizers on the glass transition temperature was determined using dynamic mechanical analysis and differential scanning calorimetry. An increased amount of plasticizer shifted the glass transition to lower temperatures. The effect of moisture on the properties of plasticized films was investigated using water vapor sorption isotherms and by humidity scans in dynamic mechanical analysis. Sorption isotherms showed a transition from type II to type III when adding plasticizer. The films showed low oxygen permeability and thus have a potential application in food packaging.     

Swelling behavior and morphological evolution of mixed gelatin/silk fibroin hydrogels

Mixed protein-based hydrogels have been prepared by blending gelatin (G) with amorphous Bombyx mori silk fibroin (SF) and promoting beta-crystallization of SF via subsequent exposure to methanol or methanol/water solutions. The introduction of beta crystals in SF serves to stabilize the hydrogel network and extend the solidlike behavior of these thermally responsive materials to elevated temperatures beyond the helix-->coil (h-->c) transition of G. In this work, we investigate the swelling and protein release kinetics of G/SF hydrogels varying in composition at temperatures below and above the G h-->c transition. At 20 degrees C, G and G-rich mixed hydrogels display evidence of moderate swelling with negligible mass loss in aqueous solution, resulting in porous polymer matrixes upon solvent removal according to electron microscopy. When the solution temperature is increased beyond the G h-->c transition to body temperature (37 degrees C), these gels exhibit much higher swelling with considerable mass loss due to dissolution and release of G. The extent to which these properties respond to temperature decreases systematically with increasing SF content. The unique temperature- and composition-dependent properties of G/SF hydrogels dictate the efficacy of these novel materials as stimuli-responsive delivery vehicles.     

Investigation of the Drug Release and Surface Morphological Properties of Film-Coated Pellets, and Physical, Thermal and Mechanical Properties of Free Films as a Function of Various Curing Conditions

The purpose of the present investigation was to elucidate the influence of curing on different physical properties of Eudragit NE and RS coating systems. Increased curing times resulted in decreased drug release rates from Eudragit NE-coated beads. However, an increase in drug release rates was noticed at longer curing times and higher temperatures for the Eudragit RS coating system. The surface morphological changes of the film-coated beads revealed that there were no visible macroscopic changes as a result of curing. The absence of any ibuprofen melting peak in the DSC thermograms of cured NE and RS coated beads confirmed that there was no surface crystallization of ibuprofen. These results indicated that the increase in drug release rates from RS coated pellets, when subjected to long curing times, resulted from loss of plasticizer. Free films of Eudragit NE exhibited an increase in tensile strength with increased curing times, whereas Eudragit RS free films showed a decrease in tensile strength beyond 4 h of curing at 70 and 90 degrees C. The film thicknesses and weights of free films of Eudragit RS prepared with triethyl citrate plasticizer were found to change more dramatically with curing than did free films of Eudragit RS prepared with ibuprofen as the plasticizer. An increase in pore volume was also observed with increased curing times for Eudragit RS free films. Such changes with curing were shown to be due to the loss of plasticizer molecules, leading to the formation of molecular-scale voids and channels.