Changes in Structures and Properties of Collagen Fibers during Collagen Casing Film Manufacturing

Engineering High-Performance Multifunctional Scaffolds from the Acellular Dermal Matrix for Abdominal Wall Defects Repair via a Dopamine Progressive Permeation-Cross-Linking Strategy

Emergency repair of complicated full-thickness abdominal wall defects remains one of the most common and challenging surgical emergencies globally. Here, an integrated polydopamine permeating-cross-linking strategy was innovatively proposed to convert porcine acellular dermal matrix (pADM) into versatile, degradation-resistant biopatches (PDA-pADM) for efficiently repairing full-thickness abdominal wall defects. The strategy significantly addresses the challenge that natural-property improvement and biocompatibility of biomaterials are difficult to balance. Molecularly, dopamine (DA) molecules could fully permeate into the collagen fibers of the acellular dermal matrix and then automatically trigger the interfacial in situ polymerization of dopamine monomers among collagen fibers to achieve the efficient cross-linking of pADM. Surprisingly, the enzymatic durability of the biopatch shows significant improvements, extending the original duration from 3 to 20 d. Comprehensive in vivo experiments have shown that PDA-pADM can effectively promote angiogenesis and inhibit inflammatory response, so as to achieve regeneration and repair of abdominal wall damage.

Effect of Ca2+ on the structure of collagen fibers in sea cucumber (Apostichopus japonicus) under low-temperature tenderization condition

Collagen fibers (CFs) are essential in maintaining the structural integrity of sea cucumber body wall tissues. Addition of Ca2+ to meat products improves tenderness and modulates the levels of chemical interactions in CFs. In this study, we investigated the effects of Ca2+ (ranging from 0 to 40 mM) on the structural organization and thermal stability of CFs. The dissolution of protein and polysaccharide of sea cucumber collagen fiber was less under low concentration of Ca2+ (2.5 mM-10 mM), and the dissolution amount corresponding to high concentration of Ca2+ (20 mM, 40 mM) increased. FTIR, XRD, DSC, TGA and SEM analyses revealed that low concentrations of Ca2+ (2.5 and 5 mM) increased the intermolecular binding of CFs, enhanced stability of triple helix structure, maintained the structural integrity of CFs, and inhibited the degradation of CFs. This study provides insights into enhancing the quality of sea cucumber through low-temperature tenderization.

Development and characterization of tilapia skin collagen-inulin oleogel as the potential fat substitute in beef patty formulations

The effects of inulin addition, olive oil content, and ultrasonic treatment on the rheological, texture, and structural properties of collagen-based oleogels were investigated in this study. Furthermore, the fat substitution ability of the oleogel in low-fat beef patties was evaluated. Initially, a uniform and dense network cross-linked structure was found when the ratio of collagen to inulin complex was 1:5. The oleogel sample exhibited good stability and oil binding ability with an additional amount of 50 % olive oil. Ultrasonic treatment improved the stability of the oleogel structure in all samples. Additionally, the addition of inulin reduced cooking loss in beef patties. Beef patties prepared at a 50 % fat substitution level showed physical properties that were the least different from those of pure adipose tissue (control group), which could significantly reduce the content of saturated fatty acids and improve the storage stability of beef patties. This study provided guidance for the application of collagen-inulin oleogel in food processing.

Comprehensive review on collagen extraction from food by-products and waste as a value-added material

The consumption of animal products has witnessed a significant increase over the years, leading to a growing need for industries to adopt strict waste control measures to mitigate environmental impacts. The disposal of animal waste in landfill can result in diverse and potentially hazardous decomposition by-products. Animal by-products, derived from meat, poultry, seafood and fish industries, offer a substantial raw material source for collagen and gelatin production due to their high protein content. Collagen, being a major protein component of animal tissues, represents an abundant resource that finds application in various chemical and material industries. The demand for collagen-based products continues to grow, yet the availability of primary material remains limited and insufficient to meet projected needs. Consequently, repurposing waste materials that contain collagen provides an opportunity to meet this need while at the same time minimizing the amount of waste that is dumped. This review examines the potential to extract value from the collagen content present in animal-derived waste and by-products. It provides a systematic evaluation of different species groups and discusses various approaches for processing and fabricating repurposed collagen. This review specifically focuses on collagen-based research, encompassing an examination of its physical and chemical properties, as well as the potential for chemical modifications. We have detailed how the research and knowledge built on collagen structure and function will drive the new initiatives that will lead to the development of new products and opportunities in the future. Additionally, it highlights emerging approaches for extracting high-quality protein from waste and discusses efforts to fabricate collagen-based materials leading to the development of new and original products within the chemical, biomedical and physical science-based industries.

Multimodal characterization of the collagen hydrogel structure and properties in response to physiologically relevant pH fluctuations

pH fluctuations within the extracellular matrix (ECM) and its principal constituent collagen, particularly in solid tumors and chronic wounds, may influence its structure and function. Whereas previous research examined the impact of pH on collagen fibrillogenesis, this study focuses on determining how pH fluctuations affect collagen hydrogels that mimic the physiological ECM. Utilizing a type I collagen hydrogel, we examined the influence of pH fluctuations on its structure, properties, and function while keeping the collagen hydrated. We show that collagen's secondary structure remains unaltered during pathologically relevant microenvironmental pH changes. By employing cryo scanning electron microscopy and artificial intelligence-assisted image analysis, we show that at physiological pH, collagen hydrogel presents densely packed, aligned, and elongated fibrils, which upon a decrease to pH 6.5, are transformed into shorter, sparser, and disoriented fibrils. The collagen possesses a higher storage modulus yet a lower permeability at pH 7 and 7.8 compared with pH 6.5 and 7.4. Exposing acidified collagen to a basic buffer reinstates its native structure and viscoelastic properties. Our study offers an innovative approach to analyze and characterize perturbations in hydrated collagen-based systems with potential implications for better understanding and combating disease progression. STATEMENT OF SIGNIFICANCE: As the main component of the extracellular matrix, collagen undergoes conformational changes associated with pH changes during disease. We analyze the impact of pH on pre-formed collagen fibers mimicking healthy tissues subjected to disease, and do not focus on the more studied fibrillogenesis process. Using cryogenic SEM, which allowed imaging close to the native state, we show that even minor fluctuations in the pH affect the collagen thickness, length, fiber alignment, and rheological properties. Following exposure to acidic pH, the collagen had short fibers, lacked orientation, and had low mechanical strength. This acidic collagen restored its original properties after returning to a neutral pH. These findings can help determine how pH changes can be modulated to restore healthy collagen properties.

Collagen and gelatin: Structure, properties, and applications in food industry

Food-producing animals have the highest concentration of collagen in their extracellular matrix. Collagen and gelatin are widely used in food industry due to their specific structural, physicochemical, and biochemical properties, which enable them to improve health and nutritional value as well as to increase the stability, consistency, and elasticity of food products. This paper reviews the structural and functional properties including inherent self-assembly, gel forming, water-retaining, emulsifying, foaming, and thickening properties of collagen and gelatin. Then the colloid structures formed by collagen such as emulsions, films or coatings, and fibers are summarized. Finally, the potential applications of collagen and gelatin in muscle foods, dairy products, confectionary and dessert, and beverage products are also reviewed. The objective of this review is to provide the current market value, progress as well as applications of collagen and its derivatives in food industry.

Active and Intelligent Packaging: A Review of the Possible Application of Cyclodextrins in Food Storage and Safety Indicators

Natural cyclodextrins (CDs) can be formed by 6, 7, or 8 glucose molecules (α-, β-, and γ-, respectively) linked in a ring, creating a cone shape. Its interior has an affinity for hydrophobic molecules, while the exterior is hydrophilic and can interact with water molecules. This feature has been used to develop active packaging applied to food, interacting with the product or its environment to improve one or more aspects of its quality or safety. It also provides monitoring information when food is optimal for consumption, as intelligent packaging is essential for the consumer and the merchant. Therefore, this review will focus on discerning which packaging is most appropriate for each situation, solubility and toxicological considerations, characterization techniques, effect on the guest properties, and other aspects related to forming the inclusion complex with bioactive molecules applied to packaging.

Thermal Characterisation and Isoconversional Kinetic Analysis of Osmotically Dried Pork Meat Proteins Longissimus dorsi

The kinetic properties and thermal characteristics of fresh pork meat proteins (Longissimus dorsi), as well as osmotically dehydrated meat proteins, were investigated using differential scanning calorimetry. Two isoconversional kinetical methods, namely the differential Friedman and integral Ortega methods, were employed to analyze the data. The obtained kinetic triplet, activation energy, pre-exponential factor, and extent of conversion, has been discussed. The resulting activation energy for proteins of fresh meat ranges between 751 kJ·mol-1 for myosin, 152 kJ·mol-1 for collagen and sarcoplasmic proteins, and 331 kJ·mol-1 for actin at a conversion degree of 0.1 to 0.9. For osmotically dried pork meat proteins, the values range from 307 kJ·mol-1 for myosin 272 kJ·mol-1 for collagen and sarcoplasmic proteins, and 334.83 kJ·mol-1 for actin at a conversion degree from 0.1 to 0.9. The proteins of the dry meat obtained by osmotic dehydration in molasses could be described as partly unfolded as they retain the characteristic protein denaturation transition. Concerning the decrease in enthalpies of proteins denaturation, thermodynamic destabilization of dried meat proteins occurred. On the contrary, dried meat proteins were thermally stabilized with respect to increase in the temperatures of denaturation. Knowledge of the nature of meat protein denaturation of each kind of meat product is one of the necessary tools for developing the technology of meat product processing and to achieve desired quality and nutritional value. The kinetic analysis of meat protein denaturation is appropriate because protein denaturation gives rise to changes in meat texture during processing and directly affects the quality of product.