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Article
Chemistry, Applied
Xue Bai et al.
Summary: This study investigated the impact of freeze-thaw cycles on the digestive and protein structural properties of chicken breasts during in vitro digestion. The results showed that with an increase in freeze-thaw cycles, the hardness, chewiness, and shear force of chicken breasts increased, while digestibility decreased and particle size increased. The study also confirmed that freeze-thaw cycles led to the disruption of protein structure and induced protein aggregation.
Article
Chemistry, Applied
Zhipeng Zou et al.
Summary: In this study, chitosan films were improved by incorporating nanofillers to enhance their mechanical properties, barriers, and antibacterial properties. The addition of lignin nanoparticles improved UV blocking property, while the inclusion of acylated soy protein isolate nanogel enhanced the sustained antibacterial property. The optimal composite film showed increased tensile strength and decreased oxygen barrier property compared to pure chitosan film, exhibiting higher antibacterial activity. However, the incorporation of nanofillers slightly reduced light transmission and increased surface roughness of the films.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Maheshati Nuerjiang et al.
Summary: This study compared the effects of guava leaf polyphenol (GLP) and tea polyphenol (TP) on the aggregation and structural changes of myofibrillar proteins (MPs) from chicken meatballs, frozen for 6 months. The results showed that GLP had high antioxidation ability and significantly inhibited MP aggregation, with superior particle size, solubility, turbidity, and sulfhydryl content compared to TP. Overall, GLP has the potential to inhibit protein aggregation and enhance structural stability during frozen storage.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Wanli Zhang et al.
Summary: Due to environmental pollution and health concerns caused by plastic packaging films, research on degradable food packaging films (DFPFs) based on biopolymers and nano-additives has become popular. Studies have shown that DFPFs containing silica (SiO2) are potential alternatives to plastic packaging materials.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
F. Ortega et al.
Summary: This study focuses on the development and characterization of starch-based nanocomposite films containing AgNPs obtained by different green synthesis techniques. The films with AgNPs synthesized in situ showed lower cytotoxicity and extended the shelf life of cheese. The use of AgNPs synthesized with lemon juice improved the barrier properties of the films.
Article
Food Science & Technology
Yi Liu et al.
Summary: Effective preservative strategies using biodegradable active films have gained attention for extending the shelf-life of fish products during chilled storage. This study aimed to develop fish gelatin/chitosan-based films loaded with nanoemulsified alpha-tocopherol and thyme essential oil, and evaluate their effectiveness in inhibiting fish quality deterioration. The nanoemulsions showed good compatibility with the film matrix, resulting in compact and smooth surface morphology. The active films altered the chemical structure and inhibited the production of undesirable metabolites, such as organic acids and putrescine, during fish storage. Combination of nanoemulsified alpha-tocopherol and thyme essential oil extended the fish shelf-life to 15 days.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Food Science & Technology
Shuo Shi et al.
Summary: The pH, ammonia, and H2S sensitivity of sodium alginate/black soybean seed coat anthocyanin (SA/BSSCA) films and their response mechanism were analyzed. The results showed that the addition of black soybean seed coat anthocyanin improved the stability and sensitivity of the films, as well as the microstructure. Therefore, these films have important application potential in food preservation and other fields.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Engineering, Biomedical
Pascal Bertsch et al.
Summary: This study investigates the stress relaxation of colloidal hydrogels assembled from gelatin nanoparticles and compares them to physical gelatin hydrogels. Colloidal hydrogels exhibit a strain-dependent fluidization at strains relevant for cell activity, offering the possibility to modulate viscoelasticity and obtain fast stress relaxation rates. These beneficial features make colloidal hydrogels promising alternatives to conventional monolithic hydrogels for tissue engineering and regenerative medicine.
ACTA BIOMATERIALIA
(2022)
Review
Food Science & Technology
Huijuan Yang et al.
Summary: This article discusses the properties and applications of mammalian gelatin and fish gelatin, and extensively explores methods to improve the properties of fish gelatin. The study concludes that fish gelatin can be significantly enhanced by adding active compounds, enzymes, natural crosslinking agents, and nonthermal physical treatments.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Review
Materials Science, Biomaterials
Di Qin et al.
Summary: Collagen is an important component in bone tissue, contributing to bone formation and remodeling. Pure collagen implants have limitations in bone or cartilage regeneration, thus different forms of collagen-based composites can be prepared by incorporating other substances to address this issue.
BIOMATERIALS SCIENCE
(2022)
Article
Chemistry, Applied
Wenxia Dong et al.
Summary: In this study, gallic acid was successfully grafted onto silica nanoparticles to create two modified nanoparticles, which were then incorporated into chitosan to produce antioxidant active packaging composite films. The composite films exhibited improved mechanical properties, water vapor barrier property, UV light barrier ability, and antioxidant activity compared to chitosan films. The inclusion of the modified silica nanoparticles, especially 1-SiO2-GA NPs, showed potential for novel antioxidant food packaging applications.
Article
Chemistry, Applied
Pingping Tang et al.
Summary: Laccase-oxidized phenolic acids can covalently cross-link with collagen films, improving their physicochemical properties as well as antioxidant and antibacterial capacities, making them suitable for active edible food packaging.
Article
Chemistry, Applied
Ting Zhang et al.
Summary: Collagen films cross-linked with glutaraldehyde at different pH values demonstrated varying physicochemical properties, with optimal cross-linking degree achieved under neutral and alkaline conditions. pH influenced the reaction position and degree, resulting in improved mechanical properties and thermal stability in the cross-linked films compared to non-cross-linked films. Control of reaction pH can be utilized to modulate the collagen films' properties for specific applications.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Yuxin Ma et al.
Summary: Two spray processes were designed to improve the mechanical properties of collagen fiber films in wet conditions, significantly enhancing wet mechanical properties. P1 mainly enhanced elasticity and stiffness, while P2 mainly enhanced toughness. The formation of Ca-alginate complexes improved water resistance of the samples.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Kaixuan Zhao et al.
Summary: Collagen films were reinforced with celluloses of different geometries, resulting in improved mechanical properties. Cellulose nanofibers effectively bore stress through intercrystalline fracture, while interfibrillar slippage and pull-off of cellulosic fines increased toughness. Microcrystalline cellulose and cellulose nanocrystals weakened the films' mechanical behavior. The effects of cellulose geometries on various properties of films were also investigated.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Review
Chemistry, Physical
Shirsha Bose et al.
Summary: This study provides a review of the mechanical properties of collagen, focusing on different hierarchical levels and long-term performance. The study also examines the influence of hydration on collagen mechanics and discusses the discrepancies between collagenous tissues (composed primarily of 20-30% collagen fibers) and pure collagen.
Article
Pharmacology & Pharmacy
Juntong Guo et al.
Summary: In this study, we prepared a centella total glucoside-ciprofloxacin dual-loaded coaxial nanofiber membrane using coaxial electrostatic spinning technique. The membrane demonstrated excellent antimicrobial activity and promoted fibroblast proliferation in vitro. Rat experiments showed that the membrane significantly accelerated scald healing and promoted neovascularization and endothelial cell proliferation.
INTERNATIONAL JOURNAL OF PHARMACEUTICS
(2022)
Article
Chemistry, Applied
Stephanie Gunn et al.
Summary: Natural sausage casings from different species are structurally similar, with the main difference being the thickness, which determines their different properties.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Debao Wang et al.
Summary: A smart visual indicator film was developed by introducing black wolfberry anthocyanins to a solid matrix, enhancing hydrogen-bond interactions among the polymers and improving material stability and elongation.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Engineering, Biomedical
Dhananjay Suresh et al.
Summary: The size of nanocarriers is crucial for their biological properties, and smaller gelatin nanoparticles (GNPs) have great potential in cancer therapy. In this study, a new method was developed to produce ultra-small GNPs of size 10 nm with high reproducibility. These GNPs were capable of encapsulating 2 nm size gold nanoparticles and forming core-satellite nanocomposites with larger size gelatin nanoparticles. The study also demonstrated that smaller size GNPs had better tumor penetrability. These ultra-small GNPs show promise in multi-staged payload delivery, diagnostics, and cancer therapy.
BIOACTIVE MATERIALS
(2022)
Article
Chemistry, Applied
Siyuan Liu et al.
Summary: In this study, the size regulation of carnauba wax nanoparticle was used to adjust the multi-scale structure of starch-based film, which significantly improved its barrier properties. CW70 with 73.8 nm nanoparticle exhibited the lowest water vapor permeability and oxygen permeability, with water vapor permeability negatively correlated with the ratio of amorphous region and oxygen permeability negatively correlated with the size of the micro-ordered region.
CARBOHYDRATE POLYMERS
(2022)
Article
Chemistry, Applied
Yong Yu et al.
Summary: The quality characteristics of fish products play a crucial role in consumer acceptance and preference. This study investigated the relationship among quality characteristics, protein structural changes, and water migration in mandarin fish with different freshness during heating. The results revealed that low freshness fish muscle exhibited unfolding and loosening of protein structures during heating, resulting in decreased water holding capacity and changes in textural properties.
Article
Chemistry, Applied
Cheng Tang et al.
Summary: This article provides an overview of the applications of collagen and its derivatives in the food industry. The structure of collagen, its biosynthetic process, and the production methods of gelatin and collagen peptides are discussed. The self-assembly property of collagen, mechanical and functional properties of collagen and gelatin gels, as well as the bioactive properties of collagen peptides, are reviewed. The limitations and challenges of applying collagen and its derivatives in the food industry are discussed, along with possible research directions to address these challenges.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Ruichang Gao et al.
Summary: In this study, colorimetric indicator films were prepared using the electrospinning method by incorporating blueberry anthocyanins, gelatin, and Fe(2+) into a zein matrix. The addition of gelatin and Fe2+ improved the visual discrimination ability of the indicator films in milk with different freshness degrees and in solutions with pH 3-7. The indicator film showed a high correlation between its color parameters and the pH/acidity of the milk during storage, making it a successful tool for monitoring milk freshness.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Article
Engineering, Biomedical
Jennifer L. Puetzer et al.
Summary: The study successfully demonstrated the development of hierarchical collagen fibers in musculoskeletal tissues using restrained cell-seeded high density collagen gels. The fibers produced were similar to native tissues and showed significant improvement in tensile properties over time. This system holds promise for better understanding cellular regulation of fiber formation and stimulating tissue regeneration after injury.
Article
Environmental Sciences
Bugra Ocak
Summary: The study extracted collagen hydrolysate (CH) from leather industry waste and used it to prepare biodegradable films with chitosan nanoparticles (CNPs) of varying concentrations, showing improved mechanical and water barrier properties. The incorporation of CNPs into CH-based films provides a promising alternative to non-biodegradable plastics.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Article
Chemistry, Applied
Jing Xiao et al.
Summary: The study showed that adding gelatin significantly increased the toughness of collagen films, with the highest performance seen in films containing 10 wt% type A gelatin. However, crosslinking with TGase compromised the benefits of type A gelatin, while type B gelatin showed slight improvement. Hydrogen bonds were found to form between collagen and gelatin according to the results of the Fourier transformation infrared analysis.
Review
Engineering, Biomedical
Zhengwei Li et al.
Summary: This article thoroughly summarizes the state of the art of mineralized collagen scaffolds (MCSs) as tissue-engineered scaffolds for bone repair, including fabrication methods, critical factors for osteogenesis regulation, and opportunities and challenges for the future. The review discusses current fabrication methods for MCSs to improve their biomimetic physical structures, as well as the physical, biological, and chemical cues as critical factors for regulating the osteogenic feature of MCSs. Opportunities and challenges associated with MCSs as bone tissue-engineered scaffolds are also discussed to point out future directions for building the next generation of MCSs with satisfactorily mimetic structures and appropriate biological characters for bone regeneration.
BIOACTIVE MATERIALS
(2021)
Article
Chemistry, Applied
Yunfei Wan et al.
Summary: This study investigated the ultrastructure and mechanical characteristics of collagen fibers in tendons, revealing that collagen fibers extracted from acetic acid are more unstable compared to homogenized collagen fibers. Acetic acid was found to disassemble salt bonds and Schiff-base in collagen, resulting in looser collagen fibers while maintaining the integrity of the triple helix structure.
Article
Chemistry, Applied
Jingmin Wu et al.
CARBOHYDRATE POLYMERS
(2020)
Article
Chemistry, Applied
Yunhao Ma et al.
Article
Biochemistry & Molecular Biology
Hyo Won Kwak et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2020)
Review
Food Science & Technology
Asad Nawaz et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2020)
Article
Chemistry, Applied
Chi Chen et al.
Review
Biochemistry & Molecular Biology
Zahra Bazrafshan et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2019)
Article
Chemistry, Applied
Wanli Zhang et al.
Article
Chemistry, Multidisciplinary
Orestis G. Andriotis et al.
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Chemistry, Multidisciplinary
Huan Tan et al.
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Chemistry, Multidisciplinary
Jiabo Shi et al.
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Agriculture, Multidisciplinary
Huan Tan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2017)
Article
Biochemistry & Molecular Biology
Lanlan Tang et al.
PROCESS BIOCHEMISTRY
(2015)
Article
Chemistry, Physical
Dongbo Wang et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2014)
Article
Biochemistry & Molecular Biology
Saeed Ahmad Khan et al.
MACROMOLECULAR BIOSCIENCE
(2013)
Article
Nanoscience & Nanotechnology
Karen H. L. Kwan et al.
NANOMEDICINE-NANOTECHNOLOGY BIOLOGY AND MEDICINE
(2011)
Article
Agriculture, Multidisciplinary
Stefano Farris et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2010)
Article
Chemistry, Multidisciplinary
MD Bhavsar et al.
JOURNAL OF CONTROLLED RELEASE
(2006)
Article
Materials Science, Multidisciplinary
I Chasiotis et al.
JOURNAL OF THE MECHANICS AND PHYSICS OF SOLIDS
(2003)
