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

http://ssu.ac.ir/cms/fileadmin/user_upload/Mtahghighat/tfood/ARTICLES/koliat/Natural_products_as_antimicrobial_agents.pdf

Natural products as antimicrobial agents

Fruits and vegetables are the most utilized commodities among all horticultural crops. They are consumed raw, minimally processed, as well as processed, due to their nutrients and health-promoting compounds. With the growing population and changing diet habits, the production and processing of horticultural crops, especially fruits and vegetables, have increased very significantly to fulfill the increasing demands. Significant losses and waste in the fresh and processing industries are becoming a serious nutritional, economical, and environmental problem. For example, the United Nations Food and Agriculture Organization (FAO) has estimated that losses and waste in fruits and vegetables are the highest among all types of foods, and may reach up to 60%. The processing operations of fruits and vegetables produce significant wastes of by-products, which constitute about 25% to 30% of a whole commodity group. The waste is composed mainly of seed, skin, rind, and pomace, containing good sources of potentially valuable bioactive compounds, such as carotenoids, polyphenols, dietary fibers, vitamins, enzymes, and oils, among others. These phytochemicals can be utilized in different industries including the food industry, for the development of functional or enriched foods, the health industry for medicines and pharmaceuticals, and the textile industry, among others. The use of waste for the production of various crucial bioactive components is an important step toward sustainable development. This review describes the types and nature of the waste that originates from fruits and vegetables, the bioactive components in the waste, their extraction techniques, and the potential utilization of the obtained bioactive compounds.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12330

Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization.

Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review.

In a time where the public is more aware and interested with what they eat, natural additives have been gaining interest both from the food industries and the consumers. Some studies show that consumers prefer food prepared with natural additives rather than chemical ones, due to health reasons. Although quite promising, natural additives still face some drawbacks and limitations as well as conflicting information. In this manuscript, the most important natural additives are overviewed, as well as their use, benefits and risks. The future of these molecules along with new types of additives is also summarized.

/pdf/natural-food-additives-quo-vadis-2srr702w1o.pdf

Natural food additives: Quo vadis?

Comparative study of rice bran protein concentrate and egg albumin on gluten-free bread properties

Properties of fish myofibrillar protein film incorporated with catechin-Kradon extract

Summary

Gelatin was extracted from the skin of farmed giant catfish (GC) and tilapia (TP) at a yield of 19.50% and 23.34% (wet wt). It was high in protein (84–88%) but low in fat (0.09–1.24%) and ash content (0.15–0.17%). The GC exhibited lower emulsifying activity (24–35%), but greater foam ability (98–110%), water holding capacity (477–844%) and fat binding capacity (2541–3314%) than commercial beef skin gelatin (BF) (P < 0.05). GC and TP showed comparable functional properties to BF. SDS-PAGE patterns of TP gelatin showed high band intensity for the α- and β-components, while the lowest band intensity of the major component was found in the BF. From the study, it can be concluded that the farmed freshwater fish skin GC and TP is a prospective source for producing a significant gelatin yield with desirable functionalities. Because of these, fish skin gelatin could be more effectively and widely used in food industries as a good food ingredient.

Preparation and functional characterisation of fish skin gelatin and comparison with commercial gelatin

This study was aimed to investigate the re-extraction process for gelatin recovery from the skin of farmed giant catfish. The first extraction was done by incubating the acid-treated fish skin at 45 °C for 12 h. The remnant was re-extracted at temperatures of 60–90 °C for 1–12 h. The gelatin yield of the first extraction was 10.14%, while the re-extraction at high temperature provided higher recovery (19.5%). Low band intensity of α1 and α2 chains of gelatin was observed when it was re-extracted at high temperature for a longer time. The absorption bands of amide I and II from both extracted gelatins were similar. Low-transition temperature with high transition enthalpy of gelatin extracted at 90 °C was observed. The obtained results suggested that the re-extraction process could be applied as a supplemental step for other sources to obtain high recovery with the desired properties.

Re-extraction, Recovery, and Characteristics of Skin Gelatin from Farmed Giant Catfish

The effect of protein concentrations on the properties of fish myofibrillar protein film (FMP) were investigated and compared with commercial wrap film (polyvinyl chloride; PVC). FMP (2 %, w/v) showed the highest mechanical properties [tensile strength: 4.38 MPa and elongation at break: 133.05 %], and water vapor permeability [2.81 × 10−10 g m−1 s−1 Pa−1]. FMP contained high molecular weight cross-links, resulting in complex film network, as indicated by lower film solubility (19–22 %) and protein solubility (0.6–1.3 %). FMP showed excellent barrier properties to UV light at the wavelength of 200–280 nm. FMP had the thickness [0.007–0.032 mm], color attributes and transparency similar to PVC film [thickness: 0.010 mm]. Therefore, protein concentration majority influenced the properties of develop FMP. The protein content of 1 % (w/v) had potential to be developed the biodegradable film with comparable properties to the commercial wrap film.

/pdf/effect-of-protein-concentrations-on-the-properties-of-fish-2oqajbcfe1.pdf

Saroat Rawdkuen

Papers

Comparative study of rice bran protein concentrate and egg albumin on gluten-free bread properties

Properties of fish myofibrillar protein film incorporated with catechin-Kradon extract

Preparation and functional characterisation of fish skin gelatin and comparison with commercial gelatin

Re-extraction, Recovery, and Characteristics of Skin Gelatin from Farmed Giant Catfish

Effect of protein concentrations on the properties of fish myofibrillar protein based film compared with PVC film