Fish Gelatin

Background: Utilizing environmentally harmful waste materials remains a challenge. Porcine and bovine gelatins pose health risks, including swine flu (H1N1) and bovine spongiform encephalopathy (BSE) and disagree with Halal and Kosher dietary laws. Camel skins as byproducts offer a viable alternative. This study extracts and characterizes gelatin from camel skin. Methods: Gelatin was extracted from camel skin using hot water (60  C, 6 h). Physicochemical properties (proximate composition, pH, clarity), amino acids (HPLC), gel strength, foaming capacity and FTIR functional groups were analyzed. Result: Gelatin yield was 5.4±2.11%. Low turbidity (0.25±0.11 at 620 nm). Protein content: 95.31±1.94%, rich in glycine/proline (~28%). Gel strength (175.55±7.12 g), foaming expansion (164±5.65%) and FTIR confirmed Amide peaks (3444, 1628, 1559 cm-1).

Limbah kulit kerang hijau memiliki potensi sebagai sumber alternatif gelatin halal, namun efisiensi produksi dan karakteristik fisik-kimia gelatin yang dihasilkan belum banyak diteliti. Penelitian ini bertujuan untuk mengkaji proses produksi, karakteristik, dan kualitas gelatin yang dihasilkan dari kulit kerang hijau menggunakan metode ekstraksi dengan asam asetat 0,75 M selama 3, 4, dan 5 hari. Penelitian ini menganalisis rendemen, kadar air, kadar abu, kekuatan gel, serta karakteristik fisik gelatin. Hasil penelitian menunjukkan bahwa durasi ekstraksi 4 hari menghasilkan rendemen optimal sebesar 1,57%, dengan kadar air dan kadar abu yang rendah serta kekuatan gel 340 gForce. Semua parameter memenuhi standar SNI, menunjukkan gelatin ini cocok untuk aplikasi industri makanan, kosmetik, dan farmasi. Temuan ini mengindikasikan bahwa kulit kerang hijau dapat dimanfaatkan secara berkelanjutan untuk menghasilkan gelatin halal berkualitas. Implikasi penelitian ini membuka peluang untuk diversifikasi sumber gelatin halal sekaligus mendukung pengelolaan limbah yang ramah lingkungan. Penelitian selanjutnya diharapkan dapat mengoptimalkan proses produksi, memperluas aplikasi produk, serta mengevaluasi dampak lingkungan dari pemanfaatan limbah ini.

This paper examines the effect of a microbial transglutaminase (TGase) on the gelling and viscoelastic properties of a gelatin from megrim (Lepidorhombus boscii) skins. Although TGase extended the setting time of fish gelatin, it was found that melting temperature, gel strength and viscosity in solution at 60 °C were considerably increased by the covalent cross‐linking action of the enzyme, as observed by SDS‐PAGE and SEM. Increasing concentrations of TGase increased the elasticity and cohesiveness of gelatin gels but reduced gel strength and hardness. Partial inactivation of the enzyme was achieved thermally without negatively affecting the properties of the gelatin; whether or not gelatin is thermoreversible depends essentially on the degree of enzyme inactivation.© 2001 Society of Chemical Industry

Extraction of lipids from Pangasius pangasius employed a unique simple route such as the solvent extraction method which is better useful for extract lipids from fish, cost effective and comparatively easier than others process where ethanol is a diluent and chloroform acts as a solvent. The prime objective of this manuscript is to determine the chemical composition and antioxidant activity of lipids from Pangasius pangasius. The chemical composition determination by Gas Chromatography Mass Spectrometry (GC-MS). The most abundant lipid components were Dodecanoic acid 1,2,3 Propanetriyl ester 86.67% found in GC-MS which have strong bactericidal properties. It is utilized as an algal and plant metabolite and possesses antimicrobial qualities. For determination of the antioxidant activity, the Ultraviolet-Visible Spectrometer (UV) was introduced. The degree of hydrolysis, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity the antioxidant activity can be estimated. The control value of the UV is 1.297 a. u. and the absorption value by sample minimum value is 1.168 a. u. and the maximum value is 1.208 a. u. The inhibition rate maximum of 0.0995% and a minimum of 0.0686% by the human body. The absorption of UV light by the sample is near the control value which indicates lipids contain a little percentage of antioxidant activity. The sample contains a small percentage of 0.33 of L (+) ascorbic acid 2,6 di-hexa-decanoate which is an antioxidant agent that reduces free radicals in the human body. This outcome highlighted its possibility as an origin of bioactive chemicals and expanded our knowledge of its nutritive and therapeutic properties.

This study explores the potential of hydrothermal extraction as an innovative valorisation method for the simultaneous production of gelatin and fish oil from fish byproducts. It offers an environmentally friendly alternative to conventional solvent-based techniques by minimising the use of chemical solvents and water. We researched various major commercial freshwater fish species: striped catfish, catfish, and tilapia, and achieved a gelatin product that reflects commercial standards in chemical structure, gel strength, and pH level. The striped catfish gelatin showed the highest gel strength and viscosity (66.01 AE 0.83 g bloom and 15.3 AE 0.1 cP), but was produced at a lower yield than the catfish gelatin. On the other hand, striped catfish produced the highest yield of fish oil (13.56 AE 0.21%) and has the highest omega 3 content (3.72 AE 0.02%) than other fish oil. This innovative study demonstrates the potential of hydrothermal extraction as a sustainable method for producing gelatin and fish oil, offering eco-friendly and nutritional benefits across a range of applications.

Most films used to preserve foodstuffs are made from synthetic plastic materials. However, for environmental reasons, attention has recently turned to biodegradable films. Gelatin has been extensively studied for its film forming capacity and applicability as an outer covering to protect food against drying, light, and oxygen. Moreover, it is one of the first materials proposed as a carrier of bioactive components. Gelatins from alternatives to mammalian species are gaining prominence, especially gelatins from marine fish species. Because of their good film-forming abilities, fish gelatins may be a good alternative to synthetic plastics for making films to preserve foodstuffs. The mechanical and barrier properties of these films depend largely on the physical and chemical characteristics of the gelatin, especially the amino acid composition, which is highly species specific, and the molecular weight distribution, which depends mainly on processing conditions. Different film formulations can be developed to extend the films' physical and chemical properties and to add new functional attributes. This paper reviews the most recent scientific literature dealing with films based on gelatins from different fish species and considers various strategies intended to improve the physical properties of such films by combining fish gelatins with such other biopolymers as soy protein isolate, oils and fatty acids, and certain polysaccharides. The use of plasticizers and cross-linking agents is also discussed. Specific attributes, such as antimicrobial and antioxidant activities, may be also conferred by blending the gelatin with chitosan, lysozyme, essential oils, plant extracts, or vitamin C to produce an active packaging biomaterial.

This study aims to assess the effect of heating temperatures on structure, physicochemical and antioxidant properties of fish gelatin films crosslinked by the temperature and/or with glucose by the Maillard reaction.Glucose was incorporated at a 0.5 glucose/lysine molar ratio into the fish gelatin film forming solutions. The products of the Maillard reaction were generated by heating the films during 24 h in a temperature range of 90-130 °C. An enhancement of some films properties was obtained after the induction of the Maillard reaction. Indeed, the water solubility and wettability were reduced. On the contrary, a rise of color intensity, UV-barrier property, radical scavenging activities and iron reducing effects was observed. These enhancements occurred also without glucose addition thanks to the heating treatment, but to a lesser extend. In addition, an increase of thermal stability due to structural changes was revealed by means of XRD, TGA and DSC analyses. As evidenced by the different experiments used for the determination of the antioxidant activity (DPPH and ABTS free radicals scavenging activity, reducing power and β-carotene bleaching inhibition) the antioxidant activity of films containing glucose displayed an optimum after being treated at 90 °C. On the contrary, it decreased or kept constant at higher temperatures, probably due to the degradation or further stages of Maillard reactions. Moreover, the thermal treatment alone (T ≥ 100 °C) can be a useful tool for enhancing the antioxidant activity of gelatin films. Finally, the Maillard reaction has a good potential to induce and generate bioactive compounds in gelatin films for food protection.

Gelatin is widely used in food and non-food industries. One of its utilizations in the food industry is as a biopolymer packaging materials to extend product shelf life. The quantity and quality of gelatin used is influenced by the production process, especially the curing period. This study aimed to determine the effect of curing time and concentration of curing agent on the quantity and quality of gelatin produced from goat skin by acid process. Material used in this experiment was goat skin of Ettawah cross male, 1.5 to 3 years old. The experiment was carried out in a 2x3 factorial arrangement according to completely randomized design with three replications for each treatment combination. The first factor was curing time, i.e. 2 and 4 days and the second factor was the concentration of curing agent, i.e. 3, 6 and 9%. The gelatin was produced by the treatment with acetic acid (CH3COOH 0.5 M, v/v) as the curing agent. The results showed that application of CH3COOH 0.5 M with conce...

BACKGROUNDHydrolysates from collagen of jumbo squid (Dosidicus gigas) tunics have shown excellent angiotensin I‐converting enzyme (ACE)‐inhibitory activity. However, peptides directly included in food systems may suffer a decrease in activity, which could be minimized by loading them into nanoliposomes.RESULTSA fraction of peptides with molecular weights <1 kDa obtained from hydrolyzed squid tunics, with reasonably high ACE‐inhibitory activity (half‐maximal inhibitory concentration IC50 = 0.096 g L−1), was encapsulated in phosphatidylcholine nanoliposomes. The peptide concentration affected the encapsulation efficiency and the stability of the resulting liposomes, which remained with a high zeta potential value (−54.3 mV) for at least 1 week at the most suitable peptide concentration. The optimal peptide concentration was established as 1.75 g L−1. Liposomes obtained with this peptide concentration showed an encapsulation efficiency of 53%, a zeta potential of −59 mV, an average ...

Fish gelatin (FG) is more suitable for consumption by religious people than mammalian gelatin. One common modification method of FG is mixing FG with polysaccharides. However, the mechanism is not clear. We found that FG gel containing 0.1 g/100 mL gellan, 20 mmol/L CaCl 2 and 6.67 g/100 mL FG (180 Bloom) matched gel strength, hardness, cohesiveness, chewiness as well as gelling temperature (T g) and melting temperature (T m) of commercial beef gelatin (BG) (240 Bloom). The modified FG was also observed by the result of helix/coil ratio and spherical aggregates. The modification decreased the diameter of FG's aggregates from 472 to 249 nm, which matched with BG (272 nm, P < 0.05). Coexistence of segregative gellan-gellan fibrous aggregates and associated FG-gellan amorphous structure were also identified at the modified FG by atomic force microscope (AFM). The helix/coil ratio and diameter of spherical aggregates were inversely correlated, the mechanism behind was the strength of gelatin association. The involvement of hydrogen bond and presence of FG-gellan complex have been validated by urea addition and Fourier transform infrared (FTIR) spectroscopy. A schematic model was proposed. As modified FG successfully matched the of texture properties of BG, it is promising to replace BG with FG.

The objective of the present study was to investigate the physical stability of an oil-in-water (O/W) emulsion stabilized with gelatin from saithe (Pollachius virens) skin obtained with three different extraction protocols compared to two commercial fish skin gelatins. We first investigated the gelatin powder composition, and then produced the O/W emulsions at pH 3 by mechanical dispersion followed by an ultrasonication process. Sodium dodecyl sulfate (SDS) profiles for commercial samples indicated that extensive and unspecific hydrolysis of collagen occurred during the production process, whereas gelatin extracted from saithe fish skin showed typical electrophoresis patterns of type I collagen, with the presence of γ- and β-chains. Emulsions obtained with commercial samples presented high physical stability over 7 days, with particle size of ~200 nm. However, emulsions obtained with saithe fish skin presented particle size between 300 and 450 nm. Slight differences were observed in...

Gulamah fish is a bycatch that is commonly found in the waters of the City of Tarakan. Gulamah fish in Tarakan City is processed into salted fish which produces offal waste and swimming bubbles. Swimming bubbles are known to have high collagen content. The purpose of this study was to obtain information about the length relationship between fish weight and swim bladder as well as the collagen characteristics of the gulamah swim bladder. The research was conducted in 2 stages, namely the length-weight analysis stage with swimming bubbles, and the second stage, namely the extraction and characterization of collagen from the swimming bladder of gulamah fish. The relationship between fish length and weight is a positive allometric, while the relationship between fish length and fish weight and swimming bladder of fish is a negative allometry. The physical chemical parameters of collagen obtained water content values of 29.28% - 29.30%, protein 2.86% - 2.88%, fat 9.53% - 9.55% and viscos...

Jelly candy is one form of diversification of products aloe vera and seaweed. This study aims to get the right ratio between aloe vera and seaweed to produce jelly candies with good quality. Parameters observed in this study moisture content, ash content, pH, reducing sugar content, crude fiber content and organoleptic testing the level of preference panelist on candy jelly with aloe vera and the ratio of seaweed. The study was conducted using a completely randomized design with 3 (three) replications consisting of 5 (five) treatments are: LR1 (aloe vera 90% : 10% seaweed), LR2 (aloe vera 80% : 20% seaweed), LR3 (aloe vera 70% : 30% seaweed), LR4 (aloe vera 60% : 40% seaweed), and LR5 (aloe vera 50% : 50% seaweed). The result of analysis showed that the ratio of aloe vera and seaweed significantly effect on moisture content, ash content, reducing sugar content, and crude fiber content and not signoficantly effect on pH and the overall ratio of aloe vera and seaweed preferred by the panelists. The ratio of aloe vera and seaweed in the treatment LR4 (aloe vera 60% : 40% seaweed) is best treated with a moisture content of 16.44%, ash content 0.38%, pH 3.36, reducing sugar content 22.62%, crude fiber content of 1.44% and preferred by the panelists in organoleptic testing. Keyword: aloe vera, seaweed, jelly candy PENDAHULUAN Lidah buaya merupakan salah satu komoditas pertanian yang memiliki peluang besar untuk dikembangkan dalam usaha agribisnis di Indonesia. Tanaman ini biasanya hanya dimanfaatkan sebagai obat penyubur rambut, penyembuh luka, dan perawatan kulit. Peningkatan ilmu pengetahuan dan teknologi mengakibatkan pemanfaatan lidah buaya semakin meningkat dan berkembang . Adanya diversifikasi produk dari lidah buaya sangat diharapkan agar dapat memberikan nilai tambah bagi lidah buaya sehingga masyarakat dapat lebih tertarik untuk mengkonsumsinya dan lebih bermanfaat dalam penggunaannya. Salah satu contoh produk diversifikasi lidah buaya yaitu permen jelly. Permen jelly merupakan sejenis permen yang terbuat dari air atau sari buah, gula, dan bahan pembentuk gel yang berpenampakan jernih, transparan, serta mempunyai tekstur dengan kekenyalan tertentu.

Physico-Chemical Characterization of Sipou Gelatin (Siphonosoma australe-australe) from Southeast SulawesiABSTRACT          Nowadays people&#39;s concern about healthy and halal sources of gelatin is being discussed. Gelatin source development is currently underway, especially gelatin from fisheries products. The aim of this study was to determine the physical and chemical characteristics of gelatin from sipou from Southeast Sulawesi. Gelatin extraction used acid and base treatment, each treatment was three times replication. The analysis carried out by measuring the yield value, viscosity, water content, protein content, ash content, and fat content. The results of physical test of sipou gelatin showed that soaking with acid and base solution gave a yield value of 8.15 ± 0.014% - 9.10 ± 0.028% and a viscosity value of 2.47 ± 0.013 cP - 3.48 ± 0.042 cP. The chemical test of sipou gelatin showed that the value of water content, protein, ash, and fat are 8.40 ± 0.003 - 9.57 ± 0.271%, ...

Production of gelatin from the aquatic source is gradually replacing the mammalian sources because of some socio-cultural and religious issues. The Pangasius pangasius catfish is a native species and very popular in Bangladesh due to their availability and cheap price. The perspective of this study was to extract the gelatin from the skin and bones of this catfish and compare them with commercial gelatin. Gelatin was extracted by applying the acid-base extraction process and the resultant gelatins were evaluated based on some physical properties. The gelatin yield was found significantly higher from the skin sample (10.85±0.93%) than the bone (5.23±0.39%) of Pangasius. The extracted skin gelatin had higher moisture and fat content than the bone and Commercial gelatin, while the ash content was significantly higher in bone gelatin. Protein content was noted in skin gelatin (81.34±3.45%), bone gelatin (73.44±2.58%), Where commercial gelatin (92.38±3.89%). Skin gelatin exerted significantly higher (p<0.05) viscosity (4.62±0.3 mPa.s) than the extracted bone gelatin (3.11±.24 mPa.s) and lower than the commercial gelatin (5.76±0.34 mPa.s). The melting and setting temperature of this catfish skin and bone gelatin were very near to each other and significantly lower than the commercial gelatin. Skin gelatin had exerted higher water holding capacity (2.36±0.11 ml/g), fat binding capacity (3.23±0.05 ml/g), foaming capacity ratio (1.88±0.07), and foam stability (1.51±0.04). Both the skin and bone gelatins were acidic. In this comparative study, it was noticed that the skin gelatin had better physical properties than the bone gelatin of native Pangasius catfish. Pangasius skin may be recognized as a potential aquatic source of edible gelatin with good yield and desirable physical properties comparing with commercial gelatin.

Fish consumption has increased in recent years. However, fish meat is highly perishable, which demonstrates the need for technologies to preserve its quality. Edible films might provide an alternative to extend the shelf life of fish. The goal of this study was to evaluate the efficiency of edible fish gelatin films added with carvacrol (blended: FG‐0.6CRV and grafted: FG/CRV‐g‐FG) on the quality retention of commercially available prefried breaded hake medallions (BHMs). Samples of BHM were wrapped into films, heat sealed, and stored at −4 ± 1 °C for 49 days. Free carvacrol gelatin films and the unwrapped medallions were used as controls. After predetermined periods of time, samples were analysed in terms of microbiological and physicochemical properties. Overall the storage period, the total volatile basic nitrogen value (TVBN) and the total psychrotrophic bacteria counts (TPC) were significantly lesser in BHM wrapped in FG‐0.6CRV than in the other samples. The total oxidation ind...

The temporal stability of the physicochemical, antibacterial and antioxidant properties of fish gelatin (FG) films plasticized by glycerol (20 % w/w) and supplemented with carvacrol (CRV) obtained by casting and stored at 65 % RH and 25 ºC, was investigated over 15 days. The level of CRV incorporated into FG film was determined from minimum inhibitory concentration (MIC) values against E. coli and S. aureus. The incorporation of 0.6 % w/v CRV reduced the moisture content (MC), and water vapor permeability (WVP) while kept invariable the tensile and light barrier properties, compared to the control. Additionally, CRV increased the in vitro antibacterial and antioxidant effectiveness of films. Upon storage, the sustained loss of moisture and glycerol provoked the drop of MC and WVP values of both films. Control film became stiffer and less stretchable while the active film remained mechanically time-stable. Such difference was ascribed to the increased contribution of triple helical structures in the control, as revealed by ATR-FTIR and XRD. Antibacterial effectiveness (based on disc diffusion assay) decayed from 3.1 ± 0.1 and 2.7 ± 0.3 cm for E. coli and S. aureus, respectively, to undetectable levels for both pathogens. Antioxidant power in terms of radical scavenging activity (RSA) declined to about 1.96 % of the initial value, in line with the decline of CRV level up to 13 % of its initial concentration. Overall this study proves the significance of assessing the stability of the properties of edible films before proposing any technical application.

Gelatin is one type of protein obtained from partial hydrolysis of natural collagen. Utilization of gelatin has been widely applied to food, especially in foods related to elastic texture, for example marshmallow. The purpose of this research was to determine the quality of various types of gelatin based on gel strength, elsticity, water content, hedonic and to know the best marshmallow. The experimental design was complete randomized design. The treatment was different fish skin gelatin, namely patin, payus, and cobia with concentration of 7.39%. The parameters consisted of gelatin tests (yield, gel strength, viscosity) and marshmallow tests (gel strength, elasticity, water content and hedonic). Parametric data were analyzed with Analysis of Varience test and continued with Honestly Significant Difference test. The results showed that the use of different skin had significantly different (P&lt;0.05) on yield, gel strength and viscosity, with the result of patin (13.24%, 280.56 bloo...

Influence of the chitosan concentration in the low concentrated acidic hydrogels formed by (bio) polyelectrolyte chitosan-gelatin complexes (at constant gelatin concentration of 1%) was studied by shearing in the steady flow and linear oscillations. These complexes, including native gelatin, demonstrate clearly expressed viscoelastic properties. Viscoelastic properties correlated well with the non-Newtonian behaviour of hydrogels (according to the Cox-Merz rule). Increasing the chitosan concentration (from 0.1 to 0.6%) results in exponential growth of the apparent viscosity, yield stress, and storage modulus. However, a further increase in chitosan concentration to 0.8% leads to a reduction in these rheological parameters due to the electrostatic repulsion of similarly charged polyelectrolyte complexes under the high concentration of these complexes. The macro-rheological properties of chitosan-gelatin gels are mainly determined by the colloidal structure of sol-precursors in solutions. The yield stress dependence on the radius of the dispersed particles is of square type. Electron photomicrographs showed that the introduction of even small quantities of chitosan leads to radical changes in the supramolecular structure of the gelatin gel.

Gelatin was obtained from cobia (Rachycentron canadum) skins, which is an important commercial species for marine fish aquaculture, and it was compared with gelatin from croaker (Micropogonias furnieri) skins, using the same extraction methodology (alkaline/acid pre-treatments). Cobia skins gelatin showed values of protein yield, gelatin yield, gel strength, melting point, gelling point and viscosity higher than the values found from croaker skins gelatin. The values of turbidity and Hue angle for cobia and croaker gelatins were 403 and 74 NTU, and 84.8 and 87.3 , respectively. Spectra in the infrared region had the major absorption band in the amide region for both gelatins, but it showed some differences in the spectra. The proline and hydroxyproline contents from cobia skins gelatin (205 residues/ 1000 residues) was higher than from croaker skins gelatin (188 residues/1000 residues). SDS-PAGE of both gelatins showed a similar molecular weight distribution to that of standard collagen type I. Therefore, cobia skins could be used as a potential marine source of gelatin obtainment for application in diversified industrial fields.

This study aims to know the potential of collagen mask of nile tilapia scale and Dayakness onion. It was an experimental study with 3 treatments of different ethanol concentrations (50%, 70%, 90%). Data are presented. Data collection covered phytochemical tests, water content, ash, and pH. Results showed that the collagen mask of nile tilapia scale and Dayakness onion positively contained alkaloid, saponin, tannin, and flavonoid. These compounds reflect that collagen of Dayakness onion and nile tilapia scale is potential to use as face mask that could overcome face problem, such as acne. The collagen mask has pH of 6, consistent with that of SNI for facial beauty product. The nile tilapia scale and Dayakness onion have good potential for mask. The ethanol used for solvent yielding the highest collagen was recorded in 90% ethanol.

High pressure, at 250 and 400 MPa, for 10 or 20 min, was applied at either of two stages: during pre-treatment in acid at 10 8C to facilitate destabilisation of acid labile crosslinks, or during extraction in water at 45 8C to accelerate collagen hydrolysis. The resulting gelatins were evaluated in terms of yield of extraction, molecular weight distribution by SDS-PAGE, and viscoelastic properties of gelatin newly dissolved and after overnight cold maturation. Pressure level and time of treatment induced noticeable changes in molecular weight distribution and consequently affected viscoelastic properties. The use of high pressure to extract gelatin from fish skins is a useful alternative to the conventional procedure. Its utility lies basically in that the longest phase of the treatment can be drastically shortened, thus making it possible to produce a gelatin of high gelling quality in only a few minutes.

Abstrak Kolagen merupakan protein jaringan ikat yang tersusun oleh asam amino glisina, prolina, alanina dan hidroksiprolina, yang terdapat pada jaringan kulit, tulang, sisik, dan gelembung renang ikan. Gelembung renang ikan sebagai hasil samping industri perikanan potensial dikonversi menjadi kolagen halal. Penelitian ini bertujuan mengevaluasi efektivitas proses praekstraksi kombinasi NaOH dan ultrasonikasi serta penggunaan enzim papain pada proses ekstraksi terhadap karakteristik fisikokimia kolagen gelembung renang ikan tuna. Metode penelitian ini adalah praekstraksi kombinasi NaOH dan ultrasonikasi 150 menit serta perendaman selama 2, 4, 6, 8, 10, 12, 14, 16, 18, 20, 22, dan 24 jam, ekstraksi menggunakan enzim papain dengan konsentrasi 0, 3.500, dan 5.000 U/g dan waktu ekstraksi selama 36 dan 48 jam. Hasil penelitian menunjukkan bahwa proses praekstraksi menggunakan ultrasonikasi 150 menit dengan perendaman selama 22 jam merupakan waktu terbaik dalam mengeliminasi protein non kolagen, dan ekstraksi menggunakan enzim papain konsentrasi 5.000 U/g dan perendaman 36 jam merupakan perlakuan terpilih terhadap derajat pengembangan kolagen. Rendemen kolagen yang diperoleh sebesar 7,01±0,4%, asam amino yang mendominasi ialah glisina, arginina dan prolina, kolagen gelembung renang ikan tuna memiliki pita protein rantai α 1 sebesar 117 kDa, rantai α 2 sebesar 107 kDa dan rantai β sebesar 244 kDa serta nilai zeta potensial sebesar 0,496 mV.

Kulit buah naga merupakan lilmbah organik yang memiliki kandungan vitamin C, pektin, dan antosianin yang tinggi dan dapat digunakan sebagai bahan baku pembuatan permen jelly karena pektin adalah salah satu bahan pembentuk jel dan antosianin adalah bahan pewarna alami yang dapat menjadikan permen jelly sari tempe semakin menarik. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sari kulit buah naga terhadap total padatan terlarut, kekenyalan, dan sifat sensori pada permen jelly sari tempe. Pembuatan permen jelly sari tempe diawali dengan membuat sari tempe dan sari kulit buah naga(10, 20, 30, dan 40%), selanjutnya dipanaskan dan ditambah dengan gula dan gelatin kemudian dipanaskan lagi hingga larut, terakhir dicetak dan didinginkan, kemudian dilakukan pengujian fisik (total padatan terlarut dan kekenyalan), dan sifat sensoris (aroma, rasa, warna, dan tekstur). Hasil menunjukkan penambahan konsentrasi sari kulit buah naga pada permen jelly sari tempe berpengaruh sangat nyata terhadap total padatan terlarut, kekenyalan, warna, dan tekstur namun tidak berbeda nyata terhadap aroma dan rasa. Perlakuan terbaik terdapat pada penambahan sari kulit buah 40%.

Influence of various acids (acetic acid, phosphoric acid, and propionic acid) at different concentrations (0.05, 0.1, and 0.2 M) on the extraction yield, physicochemical and functional properties of gelatin from Labeo rohita swim bladder were investigated. Highest gelatin yield (44.22%, dry weight basis) was obtained in a sample prepared by without acid pretreatment (GWA) of swim bladder as compared to acid pretreatment counterparts. Amongst the acid pretreatments, propionic acid (GPrA) showed the highest gelatin yield, followed by acetic acid (GAA) and phosphoric acid (GPA) at all concentrations used, respectively. Moreover, with increased concentrations of all acids, the decrease in gelatin yield was observed for all the acids. GWA showed higher protein and hydroxyproline content than that of acid counterparts (P \ 0.05). Amino acid analysis of gelatins showed glycine as the major amino acid in all gelatins followed by proline, glutamic acid and alanine, respectively. GWA showed a (a 1 and a 2) and b-chains as the predominant components with low molecular weight peptides. However, GPrA, GAA, and GPA had a 1 and a 2 dominant constituents. FTIR spectra of gelatins revealed that the loss of the triple-helix was found in GPA, GAA, and GPrA, compared to GWA. Among gelatin samples, GWA showed the highest solubility at all pH tested followed by GPrA, GPA, and GAA respectively. Furthermore, GWA exhibited higher emulsifying, foaming and gelling properties as compared to GPrA, GPA, and GAA, respectively. Therefore, the acid pretreatment of swim bladder had a negative impact on the extraction yield, physicochemical and functional properties of gelatin from rohu swim bladder.

Complex coacervates are self-assembly structures with many potential functional properties. Coacervates are mainly fabricated from proteins and polysaccharides and therefore they can be designed to function over a wide range of conditions in food products by withstanding adverse environmental stresses during manufacturing and storage and even upon passage through the human digestive track. They can be utilised to encapsulate bioactive compounds in order to protect these sensitive ingredients from chemical and physical degradation in a food product during storage and manufacturing as well as during the gastrointestinal tract transition, and thereby improve their biological (physiological) efficacy. Recent advances and achievements are discussed, including the basic principles of structural transitions of interacting biopolymers and formation of coacervates along with their potential use in food products as well as ways to improve their functional performance in conjunction with other physicochemical processes for structuring macromolecular assemblies.

View the article online for updates and enhancements. Related content Volatile components of raw Patin Catfish (Pangasius hypophthalmus) and Nile Tilapia (Oreochromis niloticus) Rusky I Pratama, I Rostini and E Lviawaty-Content from this work may be used under the terms of the Creative Commons Attribution 3.0 licence. Any further distribution of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.

The present work evidently reports that ultrasonic depolymerization strongly enhanced complex coacervation between Persian gum (PG) and whey protein isolate (WPI). PG was sonicated at 60°C, operating frequency of 20 kHz and nominal power output of 800 W for various times followed by mixing with WPI. Acid-induced interaction between the two biopolymers was studied by turbidity, light scattering, zeta potential and viscosity measurements over a wide pH range. Sonication of intact PG (IPG) for 10 min considerably reduced the molecular weight from 4.12 × 10 6 to 0.76 × 10 6 g/mol. Besides, ultrasonic fragmentation of water insoluble fraction of PG drove protein containing chains into the soluble phase. Sonicated PG (SPG) was shown to be more flexible with higher number of carboxyl groups available for electrostatic interaction with WPI, such that the complete neutralization did not occur even at protein to polysaccharide ratio of 50: 1. Additionally, scattered light intensity and viscosity measurements revealed two maxima in the pH ranges of 4.4-4.85 and 3.27-4.0, being highly intense for the gum sonicated for 10 min and longer. Considering the pH-behavior of WPI components, the former peak was related to interpolymer complex formation between β-lactoglobulin and long chain fraction of SPG, while the latter was attributed to intrapolymer association of α-lactalbumin with the short chain oligosaccharides arising from ultrasonic degradation of PG.

The present work evidently reports that ultrasonic depolymerization strongly enhanced complex coacervation between Persian gum (PG) and whey protein isolate (WPI). PG was sonicated at 60°C, operating frequency of 20 kHz and nominal power output of 800 W for various times followed by mixing with WPI. Acid-induced interaction between the two biopolymers was studied by turbidity, light scattering, zeta potential and viscosity measurements over a wide pH range. Sonication of intact PG (IPG) for 10 min considerably reduced the molecular weight from 4.12 × 10 6 to 0.76 × 10 6 g/mol. Besides, ultrasonic fragmentation of water insoluble fraction of PG drove protein containing chains into the soluble phase. Sonicated PG (SPG) was shown to be more flexible with higher number of carboxyl groups available for electrostatic interaction with WPI, such that the complete neutralization did not occur even at protein to polysaccharide ratio of 50: 1. Additionally, scattered light intensity and viscosity measurements revealed two maxima in the pH ranges of 4.4-4.85 and 3.27-4.0, being highly intense for the gum sonicated for 10 min and longer. Considering the pH-behavior of WPI components, the former peak was related to interpolymer complex formation between β-lactoglobulin and long chain fraction of SPG, while the latter was attributed to intrapolymer association of α-lactalbumin with the short chain oligosaccharides arising from ultrasonic degradation of PG.

Micronutrient deficiency has profound effects on physical and mental development eroding the quality of human resources. Micronutrient deficiency can lead to potentially harmful infections. Hence a study was done to combine the food groups to reduce the micronutrient deficiency. Purpose of the study was to formulate the nutri-dense burfi and assess the physico-chemical components of formulated nutri-dense burfi. Ingredients were procured from the local market. They were cleaned, peeled and washed. Weights were recorded, grated/ sliced, blanched and kept for dehydration. The dehydrated ingredients were ground, packed and sealed. Burfis were prepared using standard procedures. Results revealed that, the length of the burfi products ranged from 4cm to 5cm whereas the width measurement maintained at 3.5cm and thickness ranged from 0.5cm to 1cm.The chemical components of protein, fat, carbohydrate, beta-carotene in the incorporated products were higher as compared to the control products.

Micronutrient deficiency has profound effects on physical and mental development eroding the quality of human resources. Micronutrient deficiency can lead to potentially harmful infections. Hence a study was done to combine the food groups to reduce the micronutrient deficiency. Purpose of the study was to formulate the nutri-dense burfi and assess the physico-chemical components of formulated nutri-dense burfi. Ingredients were procured from the local market. They were cleaned, peeled and washed. Weights were recorded, grated/ sliced, blanched and kept for dehydration. The dehydrated ingredients were ground, packed and sealed. Burfis were prepared using standard procedures. Results revealed that, the length of the burfi products ranged from 4cm to 5cm whereas the width measurement maintained at 3.5cm and thickness ranged from 0.5cm to 1cm.The chemical components of protein, fat, carbohydrate, beta-carotene in the incorporated products were higher as compared to the control products.

Buah campolay kaya akan niasin, karoten (provitamin A) dan mengandung asam askorbat. Buah campolay mempunyai aktivitas antioksidan. Buah campolay kaya akan kalori, zat tepung, vitamin, mineral dan serat. Fruit leather merupakan salah satu olahan pangan yang berasal dari buah-buahan dengan cara mengurangi kadar air. Rendahnya kandungan pektin dalam buah campolay pada tekstur fruit leather yang terbentuk kurang plastis. Penambahan zat penstabil dalam pengolahan fruit leather agar terbentuk tekstur yang plastis dan penambahan gula sebagai aplikasi pengawetan produk dan pembentuk tekstur. Tujuan dari penelitian ini adalah untuk mendapatkan konsentrasi bahan penstabil dan konsentrasi gula yang tepat pada karakteristik fruit leather campolay. Serta meningkatkan daya guna buah campolay menjadi bentuk olahan pangan yang awet dan meningkatkan usaha keanekaragaman produk makanan menjadi suatu produk yang dapat diterima oleh masyarakat. Metode penelitian yang dilakukan terdiri penelitian penda...

Lipase, from crude extract of fish viscera including liver, is highly contaminated with other hydrolytic enzymes such as proteases that would cause severe degradation of native collagen during defatting. Asian seabass liver lipase was therefore subjected to fractionation with the aqueous two-phase system (ATPS) to remove proteases from lipase. ATPS was carried out using various salts and polyethylene glycol (PEG) having various molecular weights at different concentrations. The concentration of 20% ammonium sulfate (w/v) and 50% PEG-6000 (w/w) could reduce protease by 85%. Lipase-rich fraction showed a specific activity of 68 U/mg protein, purification fold of 9, selectivity of 167, and yield of 48%. When pulse electric field (PEF) was treated Asian seabass fish skin was defatted, and the acid-soluble collagen was extracted and characterized. The ATPS fractionated lipase could remove more than 92% of lipid contents. Polyunsaturated and monounsaturated fatty acids were mainly elimina...

Proteinepolysaccharide coacervates formation was evaluated under influence of pH (3.0, 4.0, 6.5, 8.5 and 10.0), temperature (10, 20, 30, 40 and 50 C) and polysaccharide mass (0.025, 0.033 and 0.050 g). It was possible to observe that solutions with lower turbidity values were found in pH band 3.0 to 4.0. Statistical analysis of turbidity data have shown that for all polymers pH was meaningful in coacervate formation, although for some, besides pH, temperature and polymer concentration could also influence significantly (p < 0,05) in coacervate formation. Encapsulates morphology made by coacervation was directly linked to the kind of polymer used and its interactional degree. Dehydrated coacervates have presented heterogeneous morphology, different from their original structures.

The influence of gelatin from bovine skin on the rheological properties of hydrogels in an extract from the alginate-containing algae Fucus vesiculosus was studied. The shear rate and dynamic mechanical analyses were used to determine the rheological properties. FT-IR spectroscopy showed that the main structural component of the Fucus extract was sodium alginate. The changes of the rheological properties of the extract with the introduction of gelatin are explained using the framework of the alginate-gelatin complexation model. The Fucus extract showed a weakly expressed non-Newtonian behaviour since the flow index in the Ostwald-De Waele equation is 0.91-0.94. The introduction of gelatin (1.0 wt.%) into the extract at 24 °C led to the formation of a hydrogel, whereas the extract itself cannot form a gel with these conditions. Further increasing the concentration of gelatin led to an exponential increase in the yield stress, plastic viscosity and apparent viscosity of the hydrogels. The introduction of gelatin into the Fucus extract at 4 °C led to a non-additive increase in the elastic modulus (G'), and a decrease in the tan δ of the hydrogels, i.e., strengthening of the elastic properties and weakening of viscous properties in these systems. The changes in the rheological parameters of a Fucus extract after the introduction of gelatin can be explained by an increase in the concentration of triple helices in the macromolecular chains of the gelatin, which are the elastic elements in the 3D mixed gel network.

General features of rheological properties and structural peculiarities of polyelectrolyte polysaccharide-gelatin complexes were discussed in this paper. Experimental results were obtained for typical complexes, such as κ-carrageenan-gelatin, chitosan-gelatin and sodium alginate-gelatin complexes. A rheological method allows us to examine the physical state of a complex in aqueous phase and the kinetics of the sol-gel transition and temperature dependences of properties as a result of structural changes. The storage modulus below the gelation temperature is constant, which is a reflection of the solid-like state of a material. The gels of these complexes are usually viscoplastic media. The quantitative values of the rheological parameters depend on the ratio of the components in the complexes. The formation of the structure as a result of strong interactions of the components in the complexes was confirmed by UV and FTIR data and SEM analysis. Interaction with polysaccharides causes a change in the secondary structure of gelatin, i.e., the content of triple helices in an α-chain increases. The joint analysis of the structural and rheological characteristics suggests that the formation of additional junctions in the complex gel network results in increases in elasticity and hardening compared with those of the native gelatin.

The interaction between macromolecular chains of gelatin and anionic polysaccharide sodium alginate during the formation of polyelectrolyte complexes was examined using UV and FTIR spectroscopy. It has been shown that in an aqueous phase, where the pH is slightly higher than the pI of gelatin, complexes are formed through hydrogen bonds as well as electrostatic interactions between two biopolymers. The complex formation is accompanied by a change in the secondary structure of gelatin. At a low weight (w/w) ratio of polysaccharide to gelatin (up to 0.2) a decrease in the share of collagen-like helices and an increase in the share of the random coil conformation of gelatin chains were reported. SEM was used to identify a fundamental distinction between the morphologies of the gelatin hydrogel and the mixed alginate-gelatin hydrogel with a low mass ratio of biopolymers. Spherical formations were found in the structure of the latter that were interpreted as aggregations of complexes.

The aim of the study was to determine the effect of slaughtering age on the gelatin quality of goat leg bones with 5% v/v acetic acid (CH3COOH) pretreatment. The study was conducted using a completely randomized design (CRD) with a significance level of 5%. Data showing a significant effect were further analyzed using the Duncan test. The treatments consisted of three different goat ages, i.e., one year (T1), two years (T2), and three years (T3) old. Each treatment was repeated three times. The results showed that the younger the age of the goat (1 year), the higher the yield value, protein content, water content, yellowish color level (b), and viscosity. In contrast, the values of fat content, ash content, brightness (L), and redness (a) on the color showed varying results. In conclusion, the gelatin of the leg bone of a 1-year-old goat with 5% acetic acid pretreatment (CH3COOH) concentration has better quality than that of the 2 and 3 years old.

Bambara groundnut is a protein-rich legume of African origin. This study investigated the influence of fractionation pH on degree of complexation of bambara protein isolate (BPI) with gum arabic (GA). BPI extracted at pH 2, pH 7, pH 9 and by the traditional salt solubilisation method were complexed with GA. BPI-GA complexes appeared as spherical particles (average size: 100-200 nm) that were aggregated. Optimal pHs of biopolymer interactions decreased (pH opt : 4.8 to 2.9) as protein extraction pH became more acidic. pH 2 fraction had the lowest coacervates yield (41%). ζ-potential profiles of protein fractions displayed similar pH dependent patterns, but with different pHs of net neutrality. The pH 2 fraction showed a high molecular weight protein (100 kDa), which was absent in other fractions. It also contained the highest content of basic amino acids. Protein extraction pH could be manipulated to produce better acid-stable structures on complexation with polysaccharides.

Fish wastes such as fish bones and scales have a potential to be used as a gelatin source. It can be used as an alternative material to replace pork or bovine which ordinarily conflicted with religion issue. Gelatin from fish has different characteristics compared with mammalian source. It has several advantageous properties such as high amount of hydrophobic amino acids, less proline and hydroxy proline, lower gelling ability, and melting point. In this study, gelatin was produced from fish waste especially snapper scales using the bromelain enzyme at the pre-treatment stage to improve its characteristic. The snapper scales soaking in hot water at 80⁰C for about 30 minutes to remove the fat which attached the scales. A pre-treatment has been conducted using bromelain enzyme solution at various concentrations of 1%, 2%, 3%, 4% and 5% for 6 hours to remove non-collagenous proteins and loosen the bonds of the fish scales. The next step is demineralization using a 15% concentration of citric acid solution for 3 days. The ossein formed in the demineralization stage was then hydrolyzed at 50⁰C and 70⁰C for 9 hours with stirring at 300 rpm. The best gelatin yield was obtained from the pretreatment of bromelain enzyme solution with a concentration of 3% at a hydrolysis temperature of 70⁰C with a yield of 9.13%, pH value of 3.86, water content of 8%, ash content of 0.80%. FTIR spectra shows the presence of functional groups correspond to gelatin formation, such as carbon, hydrogen, hydroxyl group (O-H), carbonyl group (C=O), amine group (N-H) and alkene group (C=C). The heavy metal content test showed that the gelatin contained no heavy metal content of lead (Pb), mercury (Hg), cadmium (Cd) and arsenic (As).

Penelitian ini bertujuan mempelajari sifat-sifat fisikokimia cangkang kapsul yang dibuat dari gelatin tulang ikan. Metode penelitian yang digunakan adalah eksperimen dengan rancangan acak lengkap yang terdiri dari tiga (3) perlakuan sumber gelatin sebagai bahan baku pembuatan cangkang kapsul yaitu a) gelatin dari tulang ikan tuna, b) gelatin dari tulang ikan nila, dan c) gelatin dari tulang ikan Tuna-Nila. Perlakuan di ulang sebanyak empat (4) kali. Pengamatan terhadap cangkang kapsul dilakukan terhadap bobot , kadar air, kadar abu, pH, ketahanan dalam air, ketahanan dalam larutan asam, dan sifat kelenturan. Data yang diperoleh di analisis dengan uji F, jika hasilnya signifikan maka analisis dilanjutkan dengan uji Jarak Berganda Duncan, masing-masing dengan tingkat kepercayaan 95%. Data sifat kelenturan cangkang kapsul dianalis secara diskriptif. Hasil penelitian menunjukkan bahwa cangkang kapsul yang terbuat dari gelatin tulang ikan nila memiliki sifat fisikokimia yang paling baik dibandingkan dengan yang terbuat dari gelatin tulang ikan tuna maupun campuran tulang tuna-nila. Sifat fisiko kimia cangkang kapsul yang terbuat dari gelatin tulang ikan nila yaitu bobot cangkang 74,66 mg/100 buah cangkjang kapsul, kadar air 13,44 %, kadar abu 2,09%, pH 5,83, ketahanan dalam air 31 menit , kelarutan dalam larutan asam 6 menit 20 detik, dan sifat kelenturannya mudah pecah. Kata Kunci : Cangkang kapsul, gelatin, kararkteristik, dan tulang ikan ABSTRACT This research aims to study the physicochemical properties of the hard capsule shell was made of fish bone gelatin. The method used is an experiment with a completely randomized design consisting of three (3) treatments as a source of raw material for making gelatin capsule shells, namely a) gelatin from tuna bone, b) bone gelatin from tilapia, and c) gelatin from fish bones tuna-Nila. The treatment repeated as many as four (4) times. Observation of the hard capsule shell made to the weight, moisture content, ash content, pH, water resistance, durability in acid solution, and flexibility. The data obtained were analyzed by F test, if the results are significant, it analyzes followed by Duncan's Multiple Range test, each with a 95% confidence level. The flexibility properties of hard capsule shell analyzed by descriptive. The results showed that the hard capsule shell made from the bones of tilapia gelatin has the best physicochemical properties than those made from bone gelatin tuna and mix tuna-tilapia bone. The physico-chemical properties of the hard capsule shell is made of tilapia fish bone gelatin that weighs 74.66 mg/100 hard capsule shell, moisture 13.44%, ash content 2.09%, pH 5.83, resistance in the water 31 minutes, solubility in acid solution 6 minutes 20 seconds, and the fragile nature of flexibility.

Penelitian ini bertujuan untuk melihat pengaruh suhu dan waktu ekstraksi ikan toman sehingga akan menghasilkan kualitas serbuk albumin yang baik secara fisik dan kimia. Metode yang digunakan dalam proses ekstraksi ikan toman adalah menggunakan sistem pengukusan. Rancangan penelitian yang digunakan adalah acak lengkap faktorial dengan 2 faktor yaitu suhu 70ºC (A1), 80ºC (A2) dan 90ºC (A3) dan waktu pemanasan 25 menit (B1), 30 menit (B2) dan 35 menit (B3). Hasil penelitian menunjukkan kualitas crude ikan toman dengan perlakuan A1B1 (suhu 70ºC dengan waktu 25 menit) merupakan perlakuan terbaik. Hal ini ditunjukkan dari nilai kadar albumin yang tinggi yaitu sekitar 0.0098 g/dl. Hal inilah yang membuktikan kandungan albumin ikan toman mempunyai kelebihan yang sama dengan ikan gabus. Selanjutnya, perlakuan terbaik yang dihasilkan dijadikan serbuk albumin. Hasil analisa kandungan protein sekitar 53,17%; kadar lemak 8,45%; kadar air 8,04%; kadar abu 8,36%; kadar karbohidrat 21,98%; kadar Zn 0,33 mg/L. Uji hedonic serbuk albumin yaitu kenampakan sekitar 7,0 (suka); warna sekitar 5,8 (agak suka); dan bau sekitar 4,6 (biasa). Hasil analisa fisik dan kimiawi serbuk albumin ikan toman yang terbaik memiliki kandungan protein tinggi dan kadar lemak yang tinggi. Hasil pengujian hedonic serbuk albumin yaitu kenampakan yang dihasilkan masih dalam bentuk granula sedikit kasar, warna kecoklatan dan masih tercium aroma amis ikan.

The motive of research is to find out how to make a jelly drink from catfish. While the purpose of this researchis to determine the effect of jelly powder concentration on the characteristics of catfish jelly drink. The benefits of this research is to provide a reference processing functional beverage made from animal foods, provide product information diversification catfish jelly drinks,manufacturing process of catfish jelly drink and accurate concentrate jelly powder also panelists preferred to make a catfish jelly drink.The research was conducted in two stages; preliminary research and primary research. Preliminary research was involve the removal of the fishy smell, raw materials analysis and determining the ratio of meat catfish and the water that used in the primary research. The method was used in this research is a randomized block design (RBD) with 12 × 1 factorial with two replications. Variable concentrations of jelly powder were used to make a catfish jelly drink is f1 ...

Caramel soft candy is one of noncrysytalline candy, with soft and chewy texture. Sorbitol as known low calories sweetener agent with 2/3 Calorie content of sucrose. Salatrim is a one of fat replacer with lipid base was classified as triglyceride. The advantages of the salatrim usage is 5 Calories/gram compared with 9 Calories/gram on ordinary lipid together give physical characteristic with conventional lipid. This objective of this is to find out about the effect of the changing glucose syrup with sorbitol syrup and butter with salatrim toward chemical physics and organoleptic of caramel soft candy to know the usage of both to produce most favorable caramel soft candy. This study were doing with making caramel soft candy with replacement variation of glucose syrup with sorbitol syrup (20%:80%; 10%:90%; and 0%:100%) and replacement variation of butter with salatrim (10%:90 and 0%:100%). The study design are using Factorial Group Randomly Design and Factorial Complete Randomly Design...

Chemical burden has been increased on agricultural land throughout the world due industrialization Objective: To observe the proximal characteristics of a very famous fresh water fish commonly called as rohu(Labeorohita) with acute and chronic exposure of pesticide,Chlorpyrifos (CPF).Method:To check acute exposure, concentrations of CPF used include, 0, 0.005, 0.006, 0.007, 0.008, 0.009, 0.01, 0.02, 0.03, 0.04 and 0.05 mg/L for 96 hrs in glass aquaria. For Labeorohita, 96 hrs LC50 value of CPF was found 0.01 mg/L. To study chronic exposure on Labeorohita, 1/3rd, 1/5th, 1/7th and 1/9th of LC50 for 30 days concentrations were used. At the end of the experiment, samples were collected for proximal analysis. The parameters included moisture, ash, lipids and protein Results:The exposure of CPF reduced the protein content. Moreover, there was reduction in ash and moisture contents. Conclusions: It is therefore concluded that CPF adversely affects the major organs of the fish Labeorohita

BACKGROUND: hydrolysates from collagen of the jumbo squid Dosidicus gigas tunics have shown excellent angiotensin I converting enzyme (ACE) inhibitory activity, however, peptides directly included in food systems may suffer a decrease in activity, which could be minimized by loading them into nanoliposomes. RESULTS: a fraction of peptides with molecular weights <1 kDa, obtained from hydrolyzed squid tunics, with reasonably high ACE-inhibitory activity (half maximal inhibitory concentration IC 50 = 0.096 g•L-1), was encapsulated in phosphatidylcholine nanoliposomes. The peptide concentration affected the encapsulation efficiency and the stability of the resulting liposomes, which remained with a high zeta potential value (-54.3 mV) at least for one week at the most convenient peptide concentration. The optimal peptide concentration was established at 1.75 g•L-1. Liposomes obtained with this peptide concentration showed an encapsulation efficiency of 53 %, a zeta potential of-59 mV, an average diameter of 70.3 nm, and proved to be stable in a pH range between 3 and 7 at 4 ᵒC. CONCLUSION: liposomes containing ACE-inhibitory peptides were incorporated in fish gelatin without detriment to the rheological properties and thermal stability of the resulting cold-induced gel. The ACE-inhibitory activity of the peptide fraction, which was not affected by the encapsulation process, conferred the bioactive potential to the nanoliposome-containing gelatin gel.