Gelatin alternatives for the food industry: recent developments, challenges and prospects

Structural Modification of Fish Gelatin by the Addition of Gellan, κ-Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin

Pork gelatin is not suitable for halal and kosher application; however, fish gelatin (FG) can be modified for use as a pork gelatin (PG) mimetic. Herein, low-acyl gellan (GE), κ-carrageenan (KC), and salts (CaCl₂ or KCl) were combined with a 180 Bloom tilapia FG. A formulation comprising 5.925% (w/v) FG + 0.025% (w/v) GE + 3mM CaCl₂ best matched the physicochemical properties of PG. The modification increased the FG gel strength from 115 ± 2 to 149 ± 2 g (matching the 148 ± 2 of PG), while the T_m increased from 27.9 ± 1.0 to 32.4 ± 0.8 °C (matching the 33.1 ± 0.3 °C of PG). Nanoaggregates (diameter between 150 and 300 nm) could be an important structural factor affecting the physicochemical properties, as both PG and GE-modified FG showed a similar frequency distribution in this size group (57.4 ± 1.6% (PG) compared with 56.3 ± 2.2% (modified FG)). To further explore the differences between KC and GE in modifying of FG's structure, the FG-KC and FG-GE gels were compared. The zeta potential and Fourier transform infrared (FTIR) spectroscopy results for the FG-KC gel supported an associative interaction with complex formation, as indicated from the large aggregates and amorphous phase under atomic force microscopy (AFM). Contrastingly, a segregative FG-GE interaction took place in presence of CaCl₂ . These structures and interaction differences between FG-GE and FG-KC influenced the macro-properties of FG, possibly explaining the differences in the modification of the melting temperature of FG. A diagram representing the interaction-structure-physicochemical properties was proposed to explain the differences between the FG-GE and FG-KC gels.

PRACTICAL APPLICATION

Certain people cannot consume any pork product or derivatives for religious reasons, thus it is essential to find a pork gelatin (PG) substitute for food product development. The commonly used polysaccharides, gellan and carrageenan, together with salt, can be added to fish gelatin (FG) to match the textural properties of PG, representing a promising substitute for PG. The difference in the mechanism of gellan and carrageenan to improve properties of FG has been revealed from nanostructure level. The use of food grade ingredients and simple mixing process are favorable in the food industry.

Modified gelatine structures as packaging material for frozen agricultural products

Gelatine gels modified by hydrated paper pulp (PP), ground extruded starch (ES) and hydrogel balls (HGB) were formed so that after the crosslinking process, the plates of suitable thickness could be obtained. Then the material was freeze-dried and the obtained porous gelatine structures as well as styrofoam (XPS) as the reference material were tested for thermal conductivity and bending. The temperature fields were examined during the thawing process of products placed inside the test packagings with modified gelatine structures and polystyrene as well as temperature field profile on outer surface of these packs. The studied materials resemble styrofoam in terms of thermal insulation and exhibited medium thermal conductivity ranging between 0.047 and 0.081 [W·(mK)-1]. The bending strength of the materials under investigation proved higher than that of styrofoam and this fact supports their applicability as an alternative for frozen agricultural products packages.

A rapid and simple UPLC-MS/MS method using collagen marker peptides for identification of porcine gelatin

Gelatin, which is mainly derived from bovine and porcine sources, has been used in many foods and pharmaceutical products. To ensure the compliance of food products with halal regulations, reliable analytical methods are very much required. In this study, one unique marker peptide for porcine gelatins was selected to develop an UPLC-MS/MS multiple reaction monitoring method. The capability of this method to identify porcine materials was demonstrated by analyzing in-house-made gelatins containing different amounts of porcine gelatins and commercial gelatin products. The adulteration of porcine gelatin could be sensitively detected at a low level of 0.04%. When combined with HPLC and mass spectrometry, this method is an accurate and sensitive quantitative method to identify porcine gelatins. Thus, the strategy can be used to verify halal authenticity of gelatin.

Gelatin, which is mainly derived from bovine and porcine sources, has been used in many foods and pharmaceutical products.

Evaluation of Catalytic Effects of Chymotrypsin and Cu2+ for Development of UV-Spectroscopic Method for Gelatin-Source Differentiation

The consumers interest in gelatin authentication is high due to allergic reactions and adoption of Halal and Kosher eating cultures. This research investigated browning development due to enzymatic hydrolysis and presence of Cu²⁺ during Maillard reaction of fish, porcine, and bovine gelatin. The rate of browning index samples showed two phases—rapid and slow—for all the gelatin samples and changes in browning index (ΔB_index) were increased (>100%) in presence of Cu²⁺. ΔB_index of enzymatic hydrolysates were different among the gelatin species. Fish gelatin hydrolyzate displayed > 400% increase in browning in the first six hours compared to gelatin hydrolyzates from porcine (200%) and bovine (140%). The variation in ΔB_index of chymotrypsin digested gelatin in presence of Cu²⁺ could be valuable for the development of an efficient UV-spectroscopic method for gelatin differentiation.

Valorization of By-Products from Commercial Fish Species: Extraction and Chemical Properties of Skin Gelatins

Fish skins constitute an important fraction of the enormous amount of wastes produced by the fish processing industry, part of which may be valorized through the extraction of gelatins. This research exploited the extraction and characterization of gelatins from the skin of three seawater fish species, namely yellowfin tuna (Thunnus albacares), blue shark (Prionace glauca), and greenland halibut (Reinhardtius hippoglossoides). Characterization included chemical composition, rheology, structure, texture, and molecular weight, whereas extraction studies intended to reduce costly steps during extraction process (reagents concentration, water consumption, and time of processing), while maintaining extraction efficiency. Chemical and physical characterization of the obtained gelatins revealed that the species from which the gelatin was extracted, as well as the heat treatment used, were key parameters in order to obtain a final product with specific properties. Therefore, the extraction conditions selected during gelatin production will drive its utilization into markets with well-defined specifications, where the necessity of unique products is being claimed. Such achievements are of utmost importance to the food industry, by paving the way to the introduction in the market of gelatins with distinct rheological and textural properties, which enables them to enlarge their range of applications.

Use of hydrocolloids as cryoprotectant for frozen foods

Freezing is one of the widely used preservation methods to preserve the quality of food products but it also results in deteriorative changes in textural properties of food which in turn affects its marketability. Different foodstuffs undergo different types of changes in texture, taste and overall acceptability upon freezing and subsequent frozen storage. Freezing and thawing of pre-cut or whole fruits and vegetables causes many deleterious effects including texture and drip losses. The major problem in stability of ice-cream is re-crystallization phenomena which happens due to temperature fluctuations during storage and finally impairs the quality of ice-cream. Frozen storage for longer periods causes rubbery texture in meat and fish products. To overcome these problems, hydrocolloids which are polysaccharides of high molecular weight, are used in numerous food applications involving gelling, thickening, stabilizing, emulsifying etc. They could improve the rheological and textural characteristics of food systems by changing the viscosity. They play a major role in retaining texture of fruits and vegetables after freezing. They provide thermodynamic stability to ice cream to control the process of re-crystallization. Hydrocolloids find application in frozen surimi, minced fish, and meat products due to their water-binding ability. They are also added to frozen bakery products to improve shelf-stability by retaining sufficient moisture and retarding staling. Various hydrocolloids impart different cryoprotective effects to food products depending upon their solubility, water-holding capacity, rheological properties, and synergistic effect with other ingredients during freezing and frozen storage.

Gelatin controversies in food, pharmaceuticals, and personal care products: Authentication methods, current status, and future challenges

Gelatin is a highly purified animal protein of pig, cow, and fish origins and is extensively used in food, pharmaceuticals, and personal care products. However, the acceptability of gelatin products greatly depends on the animal sources of the gelatin. Porcine and bovine gelatins have attractive features but limited acceptance because of religious prohibitions and potential zoonotic threats, whereas fish gelatin is welcomed in all religions and cultures. Thus, source authentication is a must for gelatin products but it is greatly challenging due to the breakdown of both protein and DNA biomarkers in processed gelatins. Therefore, several methods have been proposed for gelatin identification, but a comprehensive and systematic document that includes all of the techniques does not exist. This up-to-date review addresses this research gap and presents, in an accessible format, the major gelatin source authentication techniques, which are primarily nucleic acid and protein based. Instead of presenting these methods in paragraph form which needs much attention in reading, the major methods are schematically depicted, and their comparative features are tabulated. Future technologies are forecasted, and challenges are outlined. Overall, this review paper has the merit to serve as a reference guide for the production and application of gelatin in academia and industry and will act as a platform for the development of improved methods for gelatin authentication.

Marine-derived collagen biomaterials from echinoderm connective tissues

The use of marine collagens is a hot topic in the field of tissue engineering. Echinoderms possess unique connective tissues (Mutable Collagenous Tissues, MCTs) which can represent an innovative source of collagen to develop collagen barrier-membranes for Guided Tissue Regeneration (GTR). In the present work we used MCTs from different echinoderm models (sea urchin, starfish and sea cucumber) to produce echinoderm-derived collagen membranes (EDCMs). Commercial membranes for GTR or soluble/reassembled (fibrillar) bovine collagen substrates were used as controls. The three EDCMs were similar among each other in terms of structure and mechanical performances and were much thinner and mechanically more resistant than the commercial membranes. Number of fibroblasts seeded on sea-urchin membranes were comparable to the bovine collagen substrates. Cell morphology on all EDCMs was similar to that of structurally comparable (reassembled) bovine collagen substrates. Overall, echinoderms, and sea urchins particularly, are alternative collagen sources to produce efficient GTR membranes. Sea urchins display a further advantage in terms of eco-sustainability by recycling tissues from food wastes.

Peptide identification in a salmon gelatin hydrolysate with antihypertensive, dipeptidyl peptidase IV inhibitory and antioxidant activities

Salmon gelatin (Salmo salar, SG) enzymatic hydrolysates were generated using Alcalase 2.4L, Alcalase 2.4L in combination with Flavourzyme 500L, Corolase PP, Promod 144MG and Brewer's Clarex. The hydrolysate generated with Corolase PP for 1h (SG-C1) had the highest angiotensin converting enzyme (ACE, IC₅₀=0.13±0.05mgmL^-1) and dipeptidyl peptidase IV (DPP-IV, IC₅₀=0.08±0.01mgmL^-1) inhibitory activities, and oxygen radical absorbance capacity (ORAC, 540.94±9.57μmolTEg^-1d.w.). The in vitro bioactivities of SG-C1 were retained following simulated gastrointestinal digestion. Administration of SG and SG-C1 (50mgkg^-1 body weight) to spontaneously hypertensive rats (SHR) lowered heart rate along with systolic, diastolic and mean arterial blood pressure. The SG-C1 hydrolysate was fractionated using semi-preparative RP-HPLC and the fraction with highest overall in vitro bioactivity (fraction 25) was analysed by UPLC-MS/MS. Four peptide sequences (Gly-Gly-Pro-Ala-Gly-Pro-Ala-Val, Gly-Pro-Val-Ala, Pro-Pro and Gly-Phe) and two free amino acids (Arg and Tyr) were identified in this fraction. These peptides and free amino acids had potent ACE and DPP-IV inhibitory, and ORAC activities. The results show that SG hydrolysates have potential as multifunctional food ingredients particularly for the management of hypertension.

Fabrication of an ultrafine fish gelatin nanofibrous web from an aqueous solution by electrospinning

Electrospinning of aqueous gelatin solution obtained from bovine or porcine sources has been difficult to achieve without additional facilities, such as a temperature control oven or heating cover. Gelatin from cold-water fish has low contents of proline (Pro) and hydroxyproline (Hyp) compared with mammalian-derived gelatin. For this reason, the fish-derived gelatin maintains a sol state without showing gelation behavior at room temperature. In the present study, we prepared an ultrafine fish gelatin nanofibrous web by electrospinning from aqueous solutions without any additive polymers or temperature control facilities. The concentration and viscosity of fish gelatin are the most important factor in determining the electrospinnability and fiber diameter. Electrospinning of aqueous fish gelatin has the highest nanofiber productivity compared to other organic solvent systems. Using glutaraldehyde vapor (GTA), the water stability was improved and substantial enhancement was achieved in the mechanical properties. Finally, the cytotoxicity of a fish gelatin nanofibrous scaffold was evaluated based on a cell proliferation study by culturing human dermal fibroblasts (HDFs) compared with a fish gelatin film and nanofibrous mat from mammalian gelatin. The result shows better initial cell attachment and proliferation compared with the fish gelatin film and no significant difference compared with mammalian-derived gelatin nanofibrous mat. We expect that electrospinning of aqueous fish gelatin could be an effective alternative mammalian gelatin source.

Swelling-induced structural changes and microparticle uptake of gelatin gels probed by NMR and CLSM

Gelatin gels are increasingly involved in many industrial applications due to several advantages including cost efficiency and biocompatibility. Generally, their production requires the use of aqueous solvents, which cause significant swelling, due to the ability of solvent molecules to penetrate through the gel microstructure and increase its volume. Since swelling mechanisms and their effect on the gel structure are not fully understood, further investigations are required. In this work, we combine macroscopic measurements of the swelling ratio (SR) with Nuclear Magnetic Resonance (NMR) and Confocal Laser Scanning Microscopy (CLSM) to investigate changes in the gelatin structure as a function of both polymer concentration and swelling time. SR values increase as a function of time until a maximum is reached and then show a slight drop for all the gelatin concentrations after 24 h swelling time, probably due to a network relaxation process. NMR allows determination of mass transport and molecular dynamics of water inside the gelatin pores, while CLSM is used to visualize the penetration of tracers (polystyrene microbeads) with a diameter much larger than the gel pores. Structural parameters, such as average pore size and tortuosity, are estimated. In particular, the pore size decreases for higher polymer concentration and increases during swelling, until reaching a maximum, and then dropping at longer times. The penetration of tracers provides evidence of the heterogeneity of the gel structure and shows that single microcarriers can be loaded in gelatin gels upon swelling.

Extraction and characterization of gelatin from the feet of Pekin duck (Anas platyrhynchos domestica) as affected by acid, alkaline, and enzyme pretreatment

The effects of different pretreatments on yield and composition of extraction, physicochemical, and rheological properties of duck feet gelatin (DFG) were investigated. Gelatins were extracted from the whole feet of Pekin duck with an average yield of 4.09%, 3.65%, and 5.75% for acidic (Ac-DFG), alkaline (Al-DFG), and enzymatic (En-DFG) pretreatment on a wet weight basis, respectively. Proteins at 81.38%, 79.41%, 82.55%, and 87.38% were the major composition for Ac-DFG, Al-DFG, En-DFG, and bovine, respectively. Amino acid analysis showed glycine as the predominant amino acid in Ac-DFG, followed by hydroxyproline, proline, and alanine for Ac-DFG, Al-DFG, and En-DFG, respectively. Rheological analysis indicated that the maximum elastic modulus (9972.25Pa) and loss modulus (4956.28Pa) for Ac-DFG gelatin were significantly higher than those of other gelatins. Extracted gelatins contained α₁ and α₂ chains as the predominant components, and enzymatic gelatin had low molecular weight peptides. Fourier transform infrared spectroscopy showed that the peak of the gelatins was mainly positioned in the amide band region (amides I, II, and III). A considerable loss of molecular-order triple helical structure was also observed after pepsin treatment. In summary, duck feet gelatin has potential to replace as mammalian gelatin in food and pharmaceutical industry.

Designing biopolymer microgels to encapsulate, protect and deliver bioactive components: Physicochemical aspects

Biopolymer microgels have considerable potential for their ability to encapsulate, protect, and release bioactive components. Biopolymer microgels are small particles (typically 100nm to 1000μm) whose interior consists of a three-dimensional network of cross-linked biopolymer molecules that traps a considerable amount of solvent. This type of particle is also sometimes referred to as a nanogel, hydrogel bead, biopolymer particles, or microsphere. Biopolymer microgels are typically prepared using a two-step process involving particle formation and particle gelation. This article reviews the major constituents and fabrication methods that can be used to prepare microgels, highlighting their advantages and disadvantages. It then provides an overview of the most important characteristics of microgel particles (such as size, shape, structure, composition, and electrical properties), and describes how these parameters can be manipulated to control the physicochemical properties and functional attributes of microgel suspensions (such as appearance, stability, rheology, and release profiles). Finally, recent examples of the utilization of biopolymer microgels to encapsulate, protect, or release bioactive agents, such as pharmaceuticals, nutraceuticals, enzymes, flavors, and probiotics is given.

Specific PCR assays to determine bovine, porcine, fish and plant origin of gelatin capsules of dietary supplements

Gelatin, a purified protein derived mostly from pig skin and bovine tissue, is used widely in both food and pharmaceutical industries. Here, to determine the species of origin of capsule gelatin, we developed a sensitive and reliable test using the polymerase chain reaction (PCR) method, which included 1) species-specific or universal primer sets, designed to detect short 16S ribosomal RNA (rRNA) gene sequences from cow, pig, and fish (tilapia) as well as genes encoding the large subunit of plant ribulose-1,5-bisphosphate carboxylase oxygenase and 2) species-specific PCR coupled with whole-genome amplification. This method was used to verify manufacturing label claims of 28 gelatin capsule samples sold as dietary supplements. The results from 27 samples were consistent with gelatin-related information on the manufacturer label, while one sample that mentioned tilapia gelatin was found to contain only bovine DNA. This rapid method can therefore be used to verify the authenticity of gelatin capsules.

Effect of ultrasonic pretreatment on kinetics of gelatin hydrolysis by collagenase and its mechanism

Gelatin is a mixture of soluble proteins prepared by partial hydrolysis of native collagen. Gelatin can be enzymatically hydrolyzed to produce bioactive hydrolysates. However, the preparation of gelatin peptide with expected activity is usually a time-consuming process. The production efficiency of gelatin hydrolysates needs to be improved. In present work, effect of ultrasonic pretreatment on kinetic parameters of gelatin hydrolysis by collagenase was investigated based on an established kinetic model. With ultrasonic pretreatment, reaction rate constant and enzyme inactivation constant were increased by 27.5% and 27.8%, respectively. Meanwhile, hydrolysis activation energy and enzyme inactivation energy were reduced by 36.3% and 43.0%, respectively. In order to explore its possible mechanism, influence of sonication on structural properties of gelatin was determined using atomic force microscopy, particle size analyzer, fluorescence spectroscopy, protein solubility test and Fourier transform infrared spectroscopy. Moreover, hydrogen peroxide was used as a positive control for potential sonochemical effect. It was found that reduction of gelatin particle size was mainly caused by physical effect of ultrasound. Increased solubility and variation in β-sheet and random coil elements of gelatin were due to sonochemical effect. Both physical and chemical effects of sonication contributed to the change in α-helix and β-turn structures. The current results suggest that ultrasound can be potentially applied to stimulate the production efficiency of gelatin peptides, mainly due to its effects on modification of protein structures.

Formation of carrageenan-CaCO3 bioactive membranes

The high biocompatibility and resorbability of polymeric membranes have encouraged their use to manufacture medical devices. Here, we report on the preparation of membranes consisting of carrageenan, a naturally occurring sulfated polysaccharide that forms helical structures in the presence of calcium ions. We incorporated CaCO3 particles into the membranes to enhance their bioactivity and mechanical properties. Infrared spectroscopy and X-ray diffraction data confirmed CaCO3 incorporation into the polymeric matrix. We tested the bioactivity of the samples by immersing them in a solution that mimics the ionic composition and pH of the human body fluid. The hybrid membranes generated hydroxyapatite, as attested by X-ray diffraction data. Scanning electron and atomic force microscopies aided investigation of membrane topography before and after CaCO3 deposition. The wettability and surface free energy, evaluated by contact angle measures, increased in the presence of CaCO3 particles. These parameters are important for membrane implantation in the body. Moreover, membrane stiffness was up to 110% higher in the presence of the inorganic particles, as revealed by Young's modulus.

An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins

The objective of this research was to develop a rapid spectroscopic technique as an alternative method for the differentiation and authentication of gelatin sources in food products by using attenuated total reflectance Fourier transform infrared (ATR-FTIR) spectra combined with chemometrics. Clear discrimination and classification of all the studied gelatin sources (bovine, porcine, and fish) were achieved by hierarchical cluster and principle component analysis (PCA). Amide-I (1700-1600 cm(-1)) and Amide-II (1565-1520 cm(-1)) spectral bands were used in a chemometric method. Moreover, ATR-FTIR spectral data successfully discriminated pure bovine gelatin from mixture of bovine and porcine gelatins, which is very important for the food industry. The method that we adopted could be beneficial for rapid, simple and economic determination of both gelatin presence and its origin from food products such as yogurt, ice cream, milk dessert or other gelatin containing products such as pharmaceuticals and cosmetics.

Oscillatory and steady shear rheology of gellan/dextran blends

Oscillatory and steady shear rheology of gellan (G) and dextran (D) solution individually, and in blends (G/D ratio 1:1, 1:2, and 1:3 w/v) with a total hydrocolloid concentration of 3 % (w/v) were studied at 25 °C. Individually, 1.5 % dextran and 1.5 % gellan in solution exhibited Newtonian and non-Newtonian behavior, respectively. A blend of equal proportion of dextran and gellan (G/D = 1:1) exhibits a distinct gel point (G' = G″), and further addition of dextran in the blend (G/D = 1:2 and 1:3) resulted predominating liquid-like (G″ > G') behavior. A plot of G' vs G″ distinctly showed the gradual transition of the blend. Shear stress (τ)-shear rate ([Formula: see text]) data fitted well the Herschel-Bulkley model. The G/D blend exhibited shear thinning behavior with flow behavior index less than unity. The Cox-Merz rule did not fit well for the complex shear viscosity (η*) and apparent viscosity (η) of the blend.