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Fish gelatin modifications: A comprehensive review
Trends in Food Science & Technology, 2019Abstract Background Gelatin, one of the most popular biopolymers, is widely used in food, pharmaceutical and cosmetic industries. Mammalian gelatin accounts for the vast majority of commercial gelatin, but due to the socio-cultural and health-related concerns, it has been subjected to constraint and skepticism for many years.
Tao Huang +6 more
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Physical and rheological properties of fish gelatin compared to mammalian gelatin
Food Hydrocolloids, 2004Abstract 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.
Ingvild J. Haug +2 more
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Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins
Food Hydrocolloids, 2009Food 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.
A.A. Karim, Rajeev Bhat
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Preparation of fish gelatin and fish gelatin/poly(l-lactide) nanofibers by electrospinning
International Journal of Biological Macromolecules, 2010Ultrafine fibers were successfully fabricated from Channel catfish skin-extracted gelatin via electrospinning (ES). Important ES parameters, such as concentration of aqueous acid and fish gelatin solutions, and electric field intensity were examined to investigate the effects on the morphology of the gelatin nanofibers.
Kejing, An +4 more
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2010
Gelatin is a multifunctional ingredient used in foods, pharmaceuticals, cosmetics, and photographic films as a gelling agent, stabilizer, thickener, emulsifier, and film former. As a thermoreversible hydrocolloid with a narrower gap between its melting and gelling temperatures, both of which are below human body temperature, gelatin provides unique ...
Boran, Gökhan, Regenstein, Joe M.
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Gelatin is a multifunctional ingredient used in foods, pharmaceuticals, cosmetics, and photographic films as a gelling agent, stabilizer, thickener, emulsifier, and film former. As a thermoreversible hydrocolloid with a narrower gap between its melting and gelling temperatures, both of which are below human body temperature, gelatin provides unique ...
Boran, Gökhan, Regenstein, Joe M.
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The Potential of NDPs-Loaded Fish Gelatin Fibers as Reinforcing Agent for Fish Gelatin Hydrogels
Key Engineering Materials, 2016In this work we report the potential of nanostructured fibers consisting of nanodiamond particles (NDPs) and fish gelatin (FG) to modulate the mechanical properties of fish gelatin hydrogels, in the aim of developing bioinspired ECM analogues. NDPS-loaded FG fibers were obtained by electrospinning.
Sergiu, Cecoltan +6 more
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Extraction and electrospinning of gelatin from fish skin
International Journal of Biological Macromolecules, 2008Ultra-fine gelatin fibers were successfully fabricated by electrospinning from the solutions of Nile tilapia (Oreochromis niloticus) skin-extracted gelatin in either acetic acid or formic acid aqueous solutions. The extracted gelatin contained 7.3% moisture, 89.4% protein, 0.3% lipid, and 0.4% ash contents (on the basis of wet weight), while the bloom ...
Panida, Songchotikunpan +2 more
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Rheological Properties of Fish Gelatins
Journal of Food Science, 2002ABSTRACT: The rheological properties of fish gelatins (cod, megrim, tuna, and tilapia) and conventional gelatin (bovine and porcine) were compared. The different fish gelatins had from low to high viscosity values. They also had from low to high gel strength values.
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Physicochemical and Sensory Characteristics of Fish Gelatin
Journal of Food Science, 2000ABSTRACT: The physicochemical differences between pork and fish gelatin and the effect of melting point on the sensory characteristics of a gelatin‐water gel were investigated. Gelatin gel strength (measured as Bloom) and melting point of gelatin gels were measured, and quantitative descriptive analysis sensory tests were performed ...
S.‐S. Choi, J.M. Regenstein
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In vitro evaluation of crosslinked electrospun fish gelatin scaffolds
Materials Science and Engineering: C, 2013Gelatin from cold water fish skin was electrospun, crosslinked and investigated as a substrate for the adhesion and proliferation of cells. Gelatin was first dissolved in either water or concentrated acetic acid and both solutions were successfully electrospun.
S R, Gomes +4 more
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