The Experts below are selected from a list of 2448 Experts worldwide ranked by ideXlab platform
A A Karim - One of the best experts on this subject based on the ideXlab platform.
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Fish Gelatin properties challenges and prospects as an alternative to mammalian Gelatins
Food Hydrocolloids, 2009Co-Authors: A A Karim, Rajeev BhatAbstract:Food and pharmaceutical industries all over the world are witnessing an increasing demand for collagen and Gelatin. Mammalian Gelatins (porcine and bovine), being the most popular and widely used, are subject to major constraints and skepticism among consumers due to socio-cultural and health-related concerns. Fish Gelatin (especially from warm-water Fish) reportedly possesses similar characteristics to porcine Gelatin and may thus be considered as an alternative to mammalian Gelatin for use in food products. Production and utilization of Fish Gelatin not only satisfies the needs of consumers, but also serves as a means to utilize some of the byproducts of the Fishing industry. This review focuses on the unique features, advantages, constraints, and challenges involved in the production and utilization of Fish Gelatin in order to provide a comprehensive look and deeper insight on this important food ingredient, as well as prospects for its future commercial exploitation and directions for future studies.
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ultraviolet irradiation improves gel strength of Fish Gelatin
Food Chemistry, 2009Co-Authors: Rajeev Bhat, A A KarimAbstract:Abstract Preliminary studies were undertaken to investigate the impact of ultraviolet (UV) irradiation on the gel strength, viscosity, and thermal properties of a commercially procured Fish Gelatin sample. Fish Gelatin samples (dry granules) were exposed to UV irradiation for 30 and 60 min. Irradiated samples exhibited significant improvement in the gel strength, marked reduction in viscosity, with significant changes in the melting enthalpy. Results indicated the prospects of employing UV radiation as an alternative method over conventional means for improving some of the quality attributes of Fish Gelatin.
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Ultraviolet irradiation improves gel strength of Fish Gelatin
Food Chemistry, 2009Co-Authors: Rajeev Bhat, A A KarimAbstract:Preliminary studies were undertaken to investigate the impact of ultraviolet (UV) irradiation on the gel strength, viscosity, and thermal properties of a commercially procured Fish Gelatin sample. Fish Gelatin samples (dry granules) were exposed to UV irradiation for 30 and 60 min. Irradiated samples exhibited significant improvement in the gel strength, marked reduction in viscosity, with significant changes in the melting enthalpy. Results indicated the prospects of employing UV radiation as an alternative method over conventional means for improving some of the quality attributes of Fish Gelatin. © 2008 Elsevier Ltd. All rights reserved.
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Fish Gelatin: properties, challenges, and prospects as an alternative to mammalian Gelatins
Food Hydrocolloids, 2009Co-Authors: A A Karim, Rajeev BhatAbstract:Food and pharmaceutical industries all over the world are witnessing an increasing demand for collagen and Gelatin. Mammalian Gelatins (porcine and bovine), being the most popular and widely used, are subject to major constraints and skepticism among consumers due to socio-cultural and health-related concerns. Fish Gelatin (especially from warm-water Fish) reportedly possesses similar characteristics to porcine Gelatin and may thus be considered as an alternative to mammalian Gelatin for use in food products. Production and utilization of Fish Gelatin not only satisfies the needs of consumers, but also serves as a means to utilize some of the byproducts of the Fishing industry. This review focuses on the unique features, advantages, constraints, and challenges involved in the production and utilization of Fish Gelatin in order to provide a comprehensive look and deeper insight on this important food ingredient, as well as prospects for its future commercial exploitation and directions for future studies. © 2008 Elsevier Ltd. All rights reserved.
Hyun Jin Park - One of the best experts on this subject based on the ideXlab platform.
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effects of transglutaminase induced cross linking on properties of Fish Gelatin nanoclay composite film
Food Chemistry, 2009Co-Authors: Duncan O. Darby, Robert M. Kimmel, Hyun Jin Park, William S. WhitesideAbstract:Abstract A nanoclay composite film was produced using warm water Fish Gelatin as a base material and its physical, mechanical, and molecular weight change properties were observed after treatment with microbial transglutaminase. The viscosity of the MTGase-treated Gelatin solution (2% w/w) increased from 86.25 ± 1.77 (0 min) to 243 ± 12.37 cp (80 min). SDS–PAGE results indicated that the molecular weight of Fish Gelatin solutions increased after treatment with microbial transglutaminase. Tensile strength decreased from 61.60 ± 1.77 (0 min) to 56.42 ± 2.40 MPa (30 min), while E % increased from 13.94 ± 5.09 (0 min) to 15.78 ± 5.97% (30 min) at 2% (w/w) MTGase concentration. The oxygen permeability and water vapour permeability did not change as a function of treatment time at 2% (w/w) MTGase concentration. The incorporation of nanoclay inhibited the increase of oxygen permeability. Film colour values ( L , a , and b ) did not change, but haze values increased from 5.24 ± 0.40 (0 min) to 6.44 ± 0.94 (50 min). XRD and TEM results suggested that the nanoclay was exfoliated in Fish Gelatin film.
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characterizations of Fish Gelatin films added with gellan and κ carrageenan
Lwt - Food Science and Technology, 2007Co-Authors: Yudi Pranoto, Hyun Jin ParkAbstract:Abstract Fish Gelatin is known to be inferior to mammalian Gelatins. Gellan and κ -carrageenan were added to improve properties of the Fish Gelatin films. Initially, polysaccharides were added to make Fish Gelatin gels, and tested for the melting point. Mechanical, barrier, color and microstructure properties, as well as Fourier transform infrared (FTIR) and thermal analysis (DSC) of the modified Fish Gelatin films were evaluated. The addition of gellan and κ -carrageenan increased the melting point of Fish Gelatin gels, gellan being more effective. Polysaccharides modified Fish Gelatin films by increasing tensile strength and barrier against water vapor, but made films slightly darker. Scanning electron microscopy (SEM) microstructure analysis revealed that gellan eliminated cracks present in the film matrix resulting in a more uniform structure. FTIR and DSC analyses showed that both polysaccharides effectively interacted with Fish Gelatin, and moreover, gellan being more effective. Overall, addition of gellan up to 2 g/100 g of Gelatin performed better in enhancing Fish Gelatin films properties.
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Characterizations of Fish Gelatin films added with gellan and κ-carrageenan
LWT - Food Science and Technology, 2007Co-Authors: Yudi Pranoto, Chong Min Lee, Hyun Jin ParkAbstract:Fish Gelatin is known to be inferior to mammalian Gelatins. Gellan and κ-carrageenan were added to improve properties of the Fish Gelatin films. Initially, polysaccharides were added to make Fish Gelatin gels, and tested for the melting point. Mechanical, barrier, color and microstructure properties, as well as Fourier transform infrared (FTIR) and thermal analysis (DSC) of the modified Fish Gelatin films were evaluated. The addition of gellan and κ-carrageenan increased the melting point of Fish Gelatin gels, gellan being more effective. Polysaccharides modified Fish Gelatin films by increasing tensile strength and barrier against water vapor, but made films slightly darker. Scanning electron microscopy (SEM) microstructure analysis revealed that gellan eliminated cracks present in the film matrix resulting in a more uniform structure. FTIR and DSC analyses showed that both polysaccharides effectively interacted with Fish Gelatin, and moreover, gellan being more effective. Overall, addition of gellan up to 2 g/100 g of Gelatin performed better in enhancing Fish Gelatin films properties. © 2006 Swiss Society of Food Science and Technology.
Rajeev Bhat - One of the best experts on this subject based on the ideXlab platform.
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Fish Gelatin properties challenges and prospects as an alternative to mammalian Gelatins
Food Hydrocolloids, 2009Co-Authors: A A Karim, Rajeev BhatAbstract:Food and pharmaceutical industries all over the world are witnessing an increasing demand for collagen and Gelatin. Mammalian Gelatins (porcine and bovine), being the most popular and widely used, are subject to major constraints and skepticism among consumers due to socio-cultural and health-related concerns. Fish Gelatin (especially from warm-water Fish) reportedly possesses similar characteristics to porcine Gelatin and may thus be considered as an alternative to mammalian Gelatin for use in food products. Production and utilization of Fish Gelatin not only satisfies the needs of consumers, but also serves as a means to utilize some of the byproducts of the Fishing industry. This review focuses on the unique features, advantages, constraints, and challenges involved in the production and utilization of Fish Gelatin in order to provide a comprehensive look and deeper insight on this important food ingredient, as well as prospects for its future commercial exploitation and directions for future studies.
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ultraviolet irradiation improves gel strength of Fish Gelatin
Food Chemistry, 2009Co-Authors: Rajeev Bhat, A A KarimAbstract:Abstract Preliminary studies were undertaken to investigate the impact of ultraviolet (UV) irradiation on the gel strength, viscosity, and thermal properties of a commercially procured Fish Gelatin sample. Fish Gelatin samples (dry granules) were exposed to UV irradiation for 30 and 60 min. Irradiated samples exhibited significant improvement in the gel strength, marked reduction in viscosity, with significant changes in the melting enthalpy. Results indicated the prospects of employing UV radiation as an alternative method over conventional means for improving some of the quality attributes of Fish Gelatin.
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Ultraviolet irradiation improves gel strength of Fish Gelatin
Food Chemistry, 2009Co-Authors: Rajeev Bhat, A A KarimAbstract:Preliminary studies were undertaken to investigate the impact of ultraviolet (UV) irradiation on the gel strength, viscosity, and thermal properties of a commercially procured Fish Gelatin sample. Fish Gelatin samples (dry granules) were exposed to UV irradiation for 30 and 60 min. Irradiated samples exhibited significant improvement in the gel strength, marked reduction in viscosity, with significant changes in the melting enthalpy. Results indicated the prospects of employing UV radiation as an alternative method over conventional means for improving some of the quality attributes of Fish Gelatin. © 2008 Elsevier Ltd. All rights reserved.
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Fish Gelatin: properties, challenges, and prospects as an alternative to mammalian Gelatins
Food Hydrocolloids, 2009Co-Authors: A A Karim, Rajeev BhatAbstract:Food and pharmaceutical industries all over the world are witnessing an increasing demand for collagen and Gelatin. Mammalian Gelatins (porcine and bovine), being the most popular and widely used, are subject to major constraints and skepticism among consumers due to socio-cultural and health-related concerns. Fish Gelatin (especially from warm-water Fish) reportedly possesses similar characteristics to porcine Gelatin and may thus be considered as an alternative to mammalian Gelatin for use in food products. Production and utilization of Fish Gelatin not only satisfies the needs of consumers, but also serves as a means to utilize some of the byproducts of the Fishing industry. This review focuses on the unique features, advantages, constraints, and challenges involved in the production and utilization of Fish Gelatin in order to provide a comprehensive look and deeper insight on this important food ingredient, as well as prospects for its future commercial exploitation and directions for future studies. © 2008 Elsevier Ltd. All rights reserved.
Farhid Farahmand Ghavi - One of the best experts on this subject based on the ideXlab platform.
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Preparation and functional properties of Fish Gelatin–chitosan blend edible films
Food Chemistry, 2013Co-Authors: Seyed Fakhreddin Hosseini, Mojgan Zandi, Masoud Rezaei, Farhid Farahmand GhaviAbstract:Abstract With the goal of improving the physico-chemical performance of Fish Gelatin-based films, composite films were prepared with increasing concentrations of chitosan (Ch) (100G:0Ch, 80G:20Ch, 70G:30Ch, 60G:40Ch and 0G:100Ch, Gelatin:Ch), and some of their main physical and functional properties were characterised. The results indicated that the addition of Ch caused significant increase ( p p p
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preparation and functional properties of Fish Gelatin chitosan blend edible films
Food Chemistry, 2013Co-Authors: Seyed Fakhreddin Hosseini, Mojgan Zandi, Masoud Rezaei, Farhid Farahmand GhaviAbstract:Abstract With the goal of improving the physico-chemical performance of Fish Gelatin-based films, composite films were prepared with increasing concentrations of chitosan (Ch) (100G:0Ch, 80G:20Ch, 70G:30Ch, 60G:40Ch and 0G:100Ch, Gelatin:Ch), and some of their main physical and functional properties were characterised. The results indicated that the addition of Ch caused significant increase ( p p p
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Preparation and functional properties of Fish Gelatin-chitosan blend edible films
Food Chemistry, 2013Co-Authors: Seyed Fakhreddin Hosseini, Masoud Rezaei, Mojgan Zandi, Farhid Farahmand GhaviAbstract:With the goal of improving the physico-chemical performance of Fish Gelatin-based films, composite films were prepared with increasing concentrations of chitosan (Ch) (100G:0Ch, 80G:20Ch, 70G:30Ch, 60G:40Ch and 0G:100Ch, Gelatin:Ch), and some of their main physical and functional properties were characterised. The results indicated that the addition of Ch caused significant increase (p < 0.05) in the tensile strength (TS) and elastic modulus, leading to stronger films as compared with Gelatin film, but significantly (p < 0.05) decreased the elongation at break. Ch drastically reduced the water vapour permeability (WVP) and solubility of Gelatin films, as this decline for the blend film with a 60:40 ratio has been of about 50% (p < 0.05). The light barrier measurements present low values of transparency at 600 nm of the Gelatin-chitosan films, indicating that films are very transparent while they have excellent barrier properties against UV light. The structural properties investigated by FTIR and DSC showed a clear interaction between Fish Gelatin and Ch, forming a new material with enhanced mechanical properties. © 2012 Elsevier Ltd. All rights reserved.
Olav Smidsrød - One of the best experts on this subject based on the ideXlab platform.
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physical behaviour of Fish Gelatin κ carrageenan mixtures
Carbohydrate Polymers, 2004Co-Authors: Ingvild J. Haug, Kurt Ingar Draget, Olav SmidsrødAbstract:Abstract Fish Gelatin is a possible alternative to, but not directly exchangeable with, mammalian Gelatin due to low gel strength and low gelling and melting temperature. A possible approach to overcome these differences could be to mix Fish Gelatin and marine polysaccharides leading to systems with improved gel strength, gelling and melting temperature. Mixtures of Fish Gelatin and κ-carrageenan resulted in solutions and gels with varying degree of turbidity, depending on the concentration of polymers, pH, ionic strength and the nature of the added salt. The turbidity is most probably a result of phase separation in the system and was followed by measuring the optical density. Complexes of Fish Gelatin and κ-carrageenan at 60 °C were probably stabilised by electrostatic interactions, and the solutions were highly turbid. At room temperature and at 4 °C the turbidity of the mixed systems was much lower, and could be due to altered gel morphology. The system is believed to segregate when carrageenan adapts the ordered conformation and forms a gel network. Compression measurements revealed a considerable increase in Young's modulus when mixed solutions were allowed to gel at 4 °C compared to gelling at room temperature.
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physical and rheological properties of Fish Gelatin compared to mammalian Gelatin
Food Hydrocolloids, 2004Co-Authors: Ingvild J. Haug, Kurt Ingar Draget, Olav SmidsrødAbstract:Abstract This study comprises characterisation of Fish Gelatin (FG) from cold water Fish species, including rheological and optical rotation measurements. SEC-MALLS analysis revealed that Fish Gelatin is heterogeneous in molecular compositions and that it mainly contains α- and β-chains. Fish Gelatin gave gels with a considerably lower storage modulus, G ′, gelling (4–5 °C) and melting temperature (12–13 °C) compared to mammalian Gelatin gels. This is probably due the lower content of proline and hydroxyproline in Fish Gelatin. Recording the storage modulus for 10 (w/w)% FG at various ionic strengths showed that G ′ increased at low ionic strengths, while decreasing at medium to high salt concentrations. This suggests that electrostatic interactions are important in the stabilisation of the Gelatin gel network. This suggestion was further supported by a partly reversible lowering of the gel modulus by the neutralisation of the carboxyl and amino groups at low and high pH, respectively. Optical rotation experiments clearly showed the importance of the amount of Pro and Hyp present in the Gelatin. The degree of chain segment ordering at the gelling temperature in Fish Gelatin (at 5 °C) and mammalian Gelatin (20 °C) was almost identical. This clearly showed the importance of the content of imino acids for the formation of some ordered structures and stabilisation of the Gelatin gel network.
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Physical and rheological properties of Fish Gelatin compared to mammalian Gelatin
Food Hydrocolloids, 2004Co-Authors: Ingvild J. Haug, Kurt Ingar Draget, Olav SmidsrødAbstract:This study comprises characterisation of Fish Gelatin (FG) from cold water Fish species, including rheological and optical rotation measurements. SEC-MALLS analysis revealed that Fish Gelatin is heterogeneous in molecular compositions and that it mainly contains α- and β-chains. Fish Gelatin gave gels with a considerably lower storage modulus, G′, gelling (4-5°C) and melting temperature (12-13°C) compared to mammalian Gelatin gels. This is probably due the lower content of proline and hydroxyproline in Fish Gelatin. Recording the storage modulus for 10(w/w)% FG at various ionic strengths showed that G′ increased at low ionic strengths, while decreasing at medium to high salt concentrations. This suggests that electrostatic interactions are important in the stabilisation of the Gelatin gel network. This suggestion was further supported by a partly reversible lowering of the gel modulus by the neutralisation of the carboxyl and amino groups at low and high pH, respectively. Optical rotation experiments clearly showed the importance of the amount of Pro and Hyp present in the Gelatin. The degree of chain segment ordering at the gelling temperature in Fish Gelatin (at 5°C) and mammalian Gelatin (20°C) was almost identical. This clearly showed the importance of the content of imino acids for the formation of some ordered structures and stabilisation of the Gelatin gel network. © 2003 Elsevier Ltd. All rights reserved.
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Physical behaviour of Fish Gelatin-κ-carrageenan mixtures
Carbohydrate Polymers, 2004Co-Authors: Ingvild J. Haug, Kurt Ingar Draget, Olav SmidsrødAbstract:Fish Gelatin is a possible alternative to, but not directly exchangeable with, mammalian Gelatin due to low gel strength and low gelling and melting temperature. A possible approach to overcome these differences could be to mix Fish Gelatin and marine polysaccharides leading to systems with improved gel strength, gelling and melting temperature. Mixtures of Fish Gelatin and κ-carrageenan resulted in solutions and gels with varying degree of turbidity, depending on the concentration of polymers, pH, ionic strength and the nature of the added salt. The turbidity is most probably a result of phase separation in the system and was followed by measuring the optical density. Complexes of Fish Gelatin and κ-carrageenan at 60 °C were probably stabilised by electrostatic interactions, and the solutions were highly turbid. At room temperature and at 4 °C the turbidity of the mixed systems was much lower, and could be due to altered gel morphology. The system is believed to segregate when carrageenan adapts the ordered conformation and forms a gel network. Compression measurements revealed a considerable increase in Young's modulus when mixed solutions were allowed to gel at 4 °C compared to gelling at room temperature. © 2004 Elsevier Ltd. All rights reserved.