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Advances in Food and Nutrition Research 2010Gelatin is a multifunctional ingredient used in foods, pharmaceuticals, cosmetics, and photographic films as a gelling agent, stabilizer, thickener, emulsifier, and film... (Review)
Review
Gelatin is a multifunctional ingredient used in foods, pharmaceuticals, cosmetics, and photographic films as a gelling agent, stabilizer, thickener, emulsifier, and film former. As a thermoreversible hydrocolloid with a narrower gap between its melting and gelling temperatures, both of which are below human body temperature, gelatin provides unique advantages over carbohydrate-based gelling agents. Gelatin is mostly produced from pig skin, and cattle hides and bones. Some alternative raw materials have recently gained attention from both researchers and the industry not just because they overcome religious concerns shared by Jews and Muslims but also because they provide, in some cases, technological advantages over mammalian gelatins. Fish skins from a number of fish species are among the other sources that have been comprehensively studied as sources for gelatin production. Fish skins have a significant potential for the production of high-quality gelatin with different melting and gelling temperatures over a much wider range than mammalian gelatins, yet still have a sufficiently high gel strength and viscosity. Gelatin quality is industrially determined by gel strength, viscosity, melting or gelling temperatures, the water content, and microbiological safety. For gelatin manufacturers, yield from a particular raw material is also important. Recent experimental studies have shown that these quality parameters vary greatly depending on the biochemical characteristics of the raw materials, the manufacturing processes applied, and the experimental settings used for quality control tests. In this review, the gelatin quality achieved from different fish species is reviewed along with the experimental procedures used to determine gelatin quality. In addition, the chemical structure of collagen and gelatin, the collagen-gelatin conversion, the gelation process, and the gelatin market are discussed.
Topics: Animals; Collagen; Fish Proteins; Food Additives; Food-Processing Industry; Gelatin; Gels; Phase Transition; Waste Products
PubMed: 20691955
DOI: 10.1016/S1043-4526(10)60005-8 -
Comprehensive Reviews in Food Science... Mar 2022Mammalian gelatin is extensively utilized in the food industry because of its physicochemical properties. However, its usage is restricted and essentially prohibited for... (Review)
Review
Mammalian gelatin is extensively utilized in the food industry because of its physicochemical properties. However, its usage is restricted and essentially prohibited for religious people. Fish gelatin is a promising alternative with no religious and social restrictions. The desirable properties of fish gelatin can be significantly improved by various methods, such as the addition of active compounds, enzymes, and natural crosslinking agents (e.g., plant phenolics and genipin), and nonthermal physical treatments (e.g., ionizing radiation and high pressure). The aim of this study was to explore whether the properties of fish gelatin (gel strength, melting or gelling temperature, odor, viscosity, sensory properties, film-forming ability, etc.) could be improved to make it comparable to mammalian gelatin. The structure and properties of gelatins obtained from mammalian and fish sources are summarized. Moreover, the modification methods used to ameliorate the properties of fish gelatin, including rheological (gelling temperature from 13-19°C to 23-25°C), physicochemical (gel strengths from ∼200 to 250 g), and thermal properties (melting points from ∼25 to 30°C), are comprehensively discussed. The relevant literature reviewed and the technological advancements in the industry can propel the development of fish gelatin as a potential alternative to mammalian gelatin, thereby expanding its competitive market share with increasing utility.
Topics: Animals; Colloids; Fishes; Gelatin; Gels; Mammals; Rheology; Viscosity
PubMed: 35181993
DOI: 10.1111/1541-4337.12920 -
Marine Drugs Mar 2021There are several reviews that separately cover different aspects of fish gelatin including its preparation, characteristics, modifications, and applications. Its... (Review)
Review
There are several reviews that separately cover different aspects of fish gelatin including its preparation, characteristics, modifications, and applications. Its packaging application in food industry is extensively covered but other applications are not covered or covered alongside with those of collagen. This review is comprehensive, specific to fish gelatin/hydrolysate and cites recent research. It covers cosmetic applications, intrinsic activities, and biomedical applications in wound dressing and wound healing, gene therapy, tissue engineering, implants, and bone substitutes. It also covers its pharmaceutical applications including manufacturing of capsules, coating of microparticles/oils, coating of tablets, stabilization of emulsions and drug delivery (microspheres, nanospheres, scaffolds, microneedles, and hydrogels). The main outcomes are that fish gelatin is immunologically safe, protects from the possibility of transmission of bovine spongiform encephalopathy and foot and mouth diseases, has an economic and environmental benefits, and may be suitable for those that practice religious-based food restrictions, i.e., people of Muslim, Jewish and Hindu faiths. It has unique rheological properties, making it more suitable for certain applications than mammalian gelatins. It can be easily modified to enhance its mechanical properties. However, extensive research is still needed to characterize gelatin hydrolysates, elucidate the Structure Activity Relationship (SAR), and formulate them into dosage forms. Additionally, expansion into cosmetic applications and drug delivery is needed.
Topics: Animals; Cosmetics; Drug Delivery Systems; Fish Proteins; Gelatin; Humans; Protein Hydrolysates; Rheology; Structure-Activity Relationship
PubMed: 33800149
DOI: 10.3390/md19030145 -
Food Chemistry Apr 2024Gelatin is a water-soluble protein obtained from the collagen of various animal origins (porcine, bovine, fish, donkey, horse, and deer hide) and has diverse... (Review)
Review
Gelatin is a water-soluble protein obtained from the collagen of various animal origins (porcine, bovine, fish, donkey, horse, and deer hide) and has diverse applications in the food, pharmaceutical, and cosmetics industries. Porcine and bovine gelatins are extensively used in food and non-food products; however, their acceptance is limited due to religious prohibitions, whereas fish gelatin is accepted in all religions. In Southeast Asia, especially in China, gelatin obtained from donkey and deer skins is used in medicines. However, both sources suffer from adulteration (mixing different sources of gelatin) due to their limited availability and high cost. Unclear labeling and limited information about actual gelatin sources in gelatin-containing products cause serious concern among societies for halal and fraud authentication of gelatin sources. Therefore, authenticating gelatin sources in gelatin-based products is challenging due to close similarities between the composition differences and degradation of DNA and protein biomarkers in processed gelatin. Thus, different methods have been proposed to identify and quantify different gelatin sources in pharmaceutical and food products. To the best of our knowledge, this systematic and comprehensive review highlights different authentication techniques and their limitations in gelatin detection and quantification in various commercial products. This review also describes halal authentication and adulteration prevention strategies of various gelatin sources, mainly focussing on research gaps, challenges, and future directions in this research area.
Topics: Animals; Cattle; Deer; Equidae; Fishes; Food; Gelatin; Horses; Swine
PubMed: 37988934
DOI: 10.1016/j.foodchem.2023.137970 -
Perfusion Jul 2017This systematic review and meta-analysis was conducted to evaluate the safety of gelatin versus hydroxyethyl starches (HES) and crystalloids when used for... (Comparative Study)
Comparative Study Meta-Analysis Review
This systematic review and meta-analysis was conducted to evaluate the safety of gelatin versus hydroxyethyl starches (HES) and crystalloids when used for cardiopulmonary bypass (CPB)-priming in cardiac surgery. MEDLINE (Pubmed), Embase and CENTRAL were searched. We included only randomized, controlled trials comparing CPB-priming with gelatin with either crystalloids or HES-solutions of the newest generation. The primary endpoint was the blood loss during the first 24 hours. Secondary outcomes included perioperative transfusion requirements, postoperative kidney function, postoperative ventilation times and length of stay on the intensive care unit. Sixteen studies were identified, of which only ten met the inclusion criteria, representing a total of 824 adult patients: 4 studies compared gelatin with crystalloid, and 6 studies gelatin with HES priming. Only 2 of the studies comparing HES and gelatin reported postoperative blood loss after 24 hours. No significant difference in postoperative blood loss was found when results of both studies were pooled (SMD -0.12; 95% CI: -0.49, 0.25; P=0.52). Likewise, the pooled results of 3 studies comparing gelatin and crystalloids as a priming solution could not demonstrate significant differences in postoperative bleeding after 24 hours (SMD -0.07; 95% CI: -0.40, 0.26; P=0.68). No differences regarding any of the secondary outcomes could be identified. This systematic review suggests gelatins to have a safety profile which is non-inferior to modern-generation tetrastarches or crystalloids. However, the grade of evidence is rated low owing to the poor methodological quality of the included studies, due to inconsistent outcome reporting and lack of uniform endpoint definitions.
Topics: Blood Loss, Surgical; Cardiopulmonary Bypass; Crystalloid Solutions; Gelatin; Humans; Hydroxyethyl Starch Derivatives; Isotonic Solutions
PubMed: 28043204
DOI: 10.1177/0267659116685418 -
Marine Drugs Nov 2022This study performed the extraction of gelatin from saithe () skin and compared it to commercial marine gelatin. As a first stage, we investigated the physicochemical...
This study performed the extraction of gelatin from saithe () skin and compared it to commercial marine gelatin. As a first stage, we investigated the physicochemical and biochemical properties of the gelatin. SDS-PAGE analysis revealed the presence of α-chains, β-chains, and other high-molecular-weight aggregates. DSC thermograms showed typical gelatin behavior, while the FTIR spectra were mainly situated in the amide band region (amide A, amide B, amide I, amide II, and amide III). In the second stage, we produced O/W emulsions and analyzed their physical and oxidative stability over 9 days. Oil droplets stabilized with the gelatins obtained from saithe fish skin had a size of ~500 nm and a ζ-potential ~+25 mV, which is comparable to oil droplets stabilized with commercial gelatin products. Moreover, the oxidative stability of the emulsions stabilized with gelatin from saithe fish skin showed promising results in terms of preventing the formation of some volatile compounds towards the end of the storage period compared to when using the commercial gelatins. This study indicates the potential application of fish skin gelatin in the fields of food and cosmetics, as well as suggesting that further investigations of their techno-functional properties.
Topics: Animals; Gelatin; Emulsions; Gadiformes; Seafood; Oxidative Stress; Water
PubMed: 36547886
DOI: 10.3390/md20120739 -
Critical Reviews in Food Science and... Sep 2001Many works have appeared in various scientifically reputable journals and publications worldwide that seem to have made potential or satisfactory contribution to our... (Review)
Review
Many works have appeared in various scientifically reputable journals and publications worldwide that seem to have made potential or satisfactory contribution to our knowledge on the functions and utilization of gelatin--an important source of animal protein. Irrespective of these worldwide publications, room still exists for more work to be done to fully understand the utilization, chemical, biological, physical and functional properties of gelatin. Chemical and enzymatic modifications as well as biological studies should be undertaken with accuracy to be able to extend the utilization of gelatin in food and pharmaceuticals.
Topics: Chemistry, Pharmaceutical; Drug Industry; Food Technology; Gelatin; Humans
PubMed: 11592686
DOI: 10.1080/20014091091904 -
Macromolecular Bioscience Nov 2021Wound dressings under the form of films constituted of modified alginate (methacrylated alginate - AlgMA) versus a gelatine derivative containing norbornene...
Wound dressings under the form of films constituted of modified alginate (methacrylated alginate - AlgMA) versus a gelatine derivative containing norbornene functionalities (GelNB) are developed and evaluated for their moisturizing effects, followed by further in vivo testing to assay their wound healing potential. The gel fraction results shows that AlgMA and GelNB films displayed a high crosslinking efficiency while the swelling assay reveals a stronger water uptake capacity for AlgMA films compared to GelNB and to commercial dressing AquacelAg, used as positive control. Referring to the in vivo wound healing effect, the GelNB films not only exhibit proper healing properties, yet is higher to the AquacelAg, while the AlgMA films exhibit similar wound healing effect as the positive control. On a microscopic level, the healing phases (from inflammation to proliferation and contraction) are present for both materials, yet at a faster rate for the GelNB films, which is in line with the macroscopic findings. These results provide data which support that GelNB films outperform AlgMA films, but both can be used for wound healing applications.
Topics: Alginates; Animals; Bandages; Gelatin; Hydrogels; Male; Rats; Rats, Wistar; Wound Healing
PubMed: 34491617
DOI: 10.1002/mabi.202100230 -
Journal of the Royal Army Medical Corps Dec 2006To date, the specific role of gelatins in trauma resuscitation remains under-investigated. Their adverse affects are well described and relate principally to the... (Review)
Review
To date, the specific role of gelatins in trauma resuscitation remains under-investigated. Their adverse affects are well described and relate principally to the provocation of allergic responses whilst their influence upon haemostasis is relatively benign in comparison to the other colloids. However, their benefits are only sparsely documented and the evidence to choose one gelatin over another virtually non-existent. As knowledge of the microcirculatory dysfunction inherent in the shocked state increases, the role of the gelatins in trauma resuscitation is being increasing sidelined by other colloids--notably the starches. Their role beyond a basic resuscitation tool is now uncertain.
Topics: Colloids; Gelatin; Hemostasis; Humans; Resuscitation; Shock, Traumatic; Wounds and Injuries
PubMed: 17508637
DOI: 10.1136/jramc-152-04-01 -
Journal of Food Science Jan 2012Usage of gelatin in food products has been widely debated for several years, which is about the source of gelatin that has been used, religion, and health. As an impact,... (Review)
Review
Usage of gelatin in food products has been widely debated for several years, which is about the source of gelatin that has been used, religion, and health. As an impact, various analytical methods have been introduced and developed to differentiate gelatin whether it is made from porcine or bovine sources. The analytical methods comprise a diverse range of equipment and techniques including spectroscopy, chemical precipitation, chromatography, and immunochemical. Each technique can differentiate gelatins for certain extent with advantages and limitations. This review is focused on overview of the analytical methods available for differentiation of bovine and porcine gelatin and gelatin in food products so that new method development can be established.
Topics: Animals; Cattle; Dietary Proteins; Food Technology; Gelatin; Sus scrofa
PubMed: 22260124
DOI: 10.1111/j.1750-3841.2011.02514.x