https://digital.csic.es/bitstream/10261/63157/4/Gomez-Guillen-collagenreview_CSIC.pdf

Functional and bioactive properties of collagen and gelatin from alternative sources: A review

Colour is an important quality attribute in the food and bioprocess industries, and it influences consumer’s choice and preferences. Food colour is governed by the chemical, biochemical, microbial and physical changes which occur during growth, maturation, postharvest handling and processing. Colour measurement of food products has been used as an indirect measure of other quality attributes such as flavour and contents of pigments because it is simpler, faster and correlates well with other physicochemical properties. This review discusses the techniques and procedures for the measurement and analysis of colour in food and other biomaterial materials. It focuses on the instrumental (objective) and visual (subjective) measurements for quantifying colour attributes and highlights the range of primary and derived objective colour indices used to characterise the maturity and quality of a wide range of food products and beverages. Different approaches applied to model food colour are described, including reaction mechanisms, response surface methodology and others based on probabilistic and non-isothermal kinetics. Colour is one of the most widely measured product quality attributes in postharvest handling and in the food processing research and industry. Apart from differences in instrumentation, colour measurements are often reported based on different colour indices even for the same product, making it difficult to compare results in the literature. There is a need for standardisation to improve the traceability and transferability of measurements. The correlation between colour and other sensory quality attributes is well established, but future prospects exist in the application of objective non-destructive colour measurement in predictive modelling of the nutritional quality of fresh and processed food products.

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Application of ozone for enhancing the microbiological safety and quality of foods: a review.

Edible films and coatings are thin layers of edible materials applied on food products that play an important role on their conservation, distribution and marketing. Some of their functions are to protect the product from mechanical damage, physical, chemical and microbiological activities. Their use in food applications and especially highly perishable products such as horticultural ones, is based on some particular properties such as cost, availability, functional attributes, mechanical properties (flexibility, tension), optical properties (brightness and opacity), the barrier effect against gases flow, structural resistance to water and microorganisms and sensory acceptability. In this piece of work, the lastest advances on their composition (polymers to be used in the structural matrix), including nanoparticles addition, and properties have been reviewed, as well as the trends in the research about their different applications, including oil consumption reduction in deep-fat fried products, their use in combination with bioactive compounds that bring foodstuff additional functions and shelf life extension of highly perishable products.

Edible films and coatings: Structures, active functions and trends in their use

Biological activities of chitosan and chitooligosaccharides

Low molecular weight chitosan prepared with the aid of cellulase, lysozyme and chitinase: Characterisation and antibacterial activity

In situ modification of bacterial cellulose network structure by adding interfering substances during fermentation.

A beneficial decoloration effect resulted for horse mackerel mince washed with ozonized water within 10–20 min, but a longer washing time was required to improve the color properties when cold water or alkaline solution was used. Increase in pH as well as improvements in gel-forming ability occurred for mince washed with alkaline solution. The maximal gel strength of surimi was found when washed for 90 min. A marked decrease in pH and an undesirable gel strength of mince, as well as oxidation of the fish oil occurred during ozone treatment. Since the salt-soluble protein concentration increased for all minces washed with the three methods, improvement in gel-forming ability of washed mince was attributed to the increase in pH rather than to oil removal.

Hui-Huang Chen

Papers

Low molecular weight chitosan prepared with the aid of cellulase, lysozyme and chitinase: Characterisation and antibacterial activity

In situ modification of bacterial cellulose network structure by adding interfering substances during fermentation.

Color and Gel‐forming Properties of Horse Mackerel (Trachurus japonicus) as Related to Washing Conditions

Physical properties of bacterial cellulose composites for wound dressings

Isolation and characterization of acid and pepsin-solubilized collagens from the skin of balloon fish (Diodon holocanthus)