Kemampuan Gelatin Kulit Ikan Menggantikan Gelatin Mamalia Berdasarkan Sifat Fisika-Kimianya untuk Industri Pangan

2016 ◽  
Vol 8 (16) ◽  
pp. 156-167
Author(s):  
Sugihartono Sugihartono
Keyword(s):  
Chemical Properties ◽  
Food Product ◽  
Gel Strength ◽  
Fish Gelatin ◽  
Fish Skin ◽  
Religious Groups ◽  
Physico Chemical ◽  
Alternative Sources ◽  
Bovine Hide

The major source  of gelatin in the world is derived from pigskin, bovine hide and also  pigs and cattle bone, of which 29,4% from bovine hides, 46% from pigskin, 23,1% from bones, and 1,5 % from others. Fish gelatin is one of the  alternative sources of food gelatine, which can be accepted for various religious groups such as muslims, jews and hindus. The yield of gelatin from fish skin are varies, depending on the species and its processing method, able to match and even exceed the yield of mammalian gelatin. Physico-chemical properties of fish gelatin varies among species. Protein content of fish gelatin is lower than mammalian gelatin. The number of amino acids of fish gelatin and mammalian gelatin were similar, but defferent composition  especially for glisine, proline and arginine. Fish gelatin melting point is lower than mammalian gelatin, some types of which has a gel strength and viscosity  are able to match and even exceed the mammalian gelatine. Specifically of fish gelatine could replace the role of the mammalian gelatin as food gelatine, after considering suitability innate characteristic of fish gelatin for food product,ABSTRAKSumber Utama gelatin dunia berasal dari kulit dan tulang sapi serta babi; dimana  dari kulit sapi (29,4%), kulit babi (46%), tulang (23,1%), dan sisanya dari bahan lain (1,5%). Gelatin dari kulit ikan merupakan salah satu sumber alternatif gelatin pangan, yang dapat diterima oleh berbagai kelompok religi, seperti muslim, jews dan hindu. Rendemen gelatin kulit ikan bervariasi, tergantung spesies dan cara pengolahannya,  mampu menyamai dan bahkan melebihi rendemen gelatin mamalia. Sifat fisik-kimia gelatin ikan bervariasi diantara species ikan. Kandungan  proteinnya lebih rendah dibanding protein gelatin mamalia.  Jenis asam amino penyusun gelatin ikan mirip dengan gelatin mamalia, namun komposisinya berbeda terutama kandungan glisine, proline dan arginin. Titik leleh gelatin ikan lebih rendah, beberapa jenis diantaranya memiliki kekuatan gel dan viskositas yang mampu menyamai dan bahkan melebihi gelatin mamalia.  Secara spesifik gelatin ikan mampu menggantikan peran  gelatin mamalia  sebagai gelatin pangan setelah mempertimbangkan karakteristik innate dari gelatin ikan dengan kesesuaian produk pangan. Kata kunci : gelatin, ikan, mamalia, pangan

scholarly journals Optimization of Gelatin Extraction and Physico-chemical Properties of Fish Skin and Bone Gelatin: Its Application to Panna Cotta Formulas

2017 ◽  
Vol 5 (3) ◽  
pp. 263-273 ◽  
Author(s):  
Sirikhwan Tinratat ◽  
Monnipha Sila-asna
Keyword(s):  
Nile Tilapia ◽  
Chemical Properties ◽  
Value Added ◽  
Sea Bass ◽  
Fish Gelatin ◽  
Fish Skin ◽  
Food Ingredient ◽  
Alternative Source ◽  
Physico Chemical ◽  
Hedonic Scale

The utilization of fish processing waste for value-added by-products has attracted considerable attention. The present study aims to evaluate the gelatin extracted from fish skin and bone for application to Panna cotta products. The optimum conditions of gelatin extraction from Sea Bass, Nile tilapia and Red tilapia skin and bone were at 80 and 90 °C for 2.5 h, respectively. Nile tilapia skin and bone gelatins represent the most hydroxyproline content of 45.38 ±1.32 and 23.28±1.12 g, respectively (p0.05). Nile tilapia skin gelatin has the strength gel of 860.50 g which higher than Nile tilapia bone. The foaming ability normally increases at pH 3 to 6 and has emulsifier ability. Sodium chloride (NaCl) and activated carbon have effecting to remove the color and odor of extracted gelatin. Nile tilapia bone gelatin is the most suitable as an ingredient for Panna Cotta recipe. Panna Cotta milk mix berries has the maximum satisfaction levels in the female and male group of 4 to 5 (like very much to like extremely) for their flavor and texture by surveying satisfaction of customer in 5 points hedonic scale (30 persons). The average costs of production are between 0.56-0.71 US$/cup (200 g). Therefore, it can be concluded that fish gelatin can apply the ingredient in Panna Cotta Recipe or cook with another kind of foods. The extracted fish gelatin has desirable chemical and physical properties. It is suitable as a food ingredient which aspects as an alternative source of mammalian gelatin.

scholarly journals Occurrence of drug target residues within decantation tank sediments: a good clue to assess their historical excretion?

2021 ◽  
Vol 31 (1) ◽  
Author(s):  
Thomas Thiebault ◽  
Laëtitia Fougère ◽  
Anaëlle Simonneau ◽  
Emilie Destandau ◽  
Claude Le Milbeau ◽  
...  
Keyword(s):  
Drug Target ◽  
Chemical Properties ◽  
Deposition Process ◽  
Drug Consumption ◽  
Organic Layers ◽  
Sewer Systems ◽  
Physico Chemical ◽  
Deep Underground ◽  
Deposition Processes

AbstractThis study investigated the potential of sediments accumulated in sewer systems to record human activities through the occurrence of drug target residues (DTR). The installation studied is 17 m deep underground decantation tank that traps the coarse fractions of a unitary sewer system (northern part of Orléans, France), collecting both stormwater and wastewater. The sediments deposited in this tank could constitute a nonesuch opportunity to study the historical evolution of illicit and licit drug consumption in the catchment, however, the deposition processes and the record of DTRs remain largely unknown at present. Five cores were acquired from 2015 to 2017. One hundred fifty-two sediment samples were extracted using a mixture of ultra-pure water:methanol (1:1) prior to analysis of the extracts by high-pressure liquid chromatography coupled to tandem mass spectrometry. Several classical sedimentological analyses such as total organic carbon, facies description and granulometry were also performed on these samples, in order to understand the most important factors (e.g., physico-chemical properties of the DTRs, solid type, assumed load in wastewater) impacting their deposition.The key role of the speciation of DTRs was highlighted by the higher contents in neutral and anionic DTRs in organic layers, whereas only cationic DTRs were found in mineral layers. The considerable modifications in the sediments’ properties, generated by distinct origins (i.e., stormwater or wastewater), are therefore the most important drivers that must be taken into account when back-calculating the historical patterns of drug consumption from their DTR concentrations in decantation tank sediments. Further research remains necessary to fully understand the deposition process, but this study provides new clues explaining these temporal evolutions.

scholarly journals Impact of Quantum Dot Surface on Complex Formation with Chlorin e6 and Photodynamic Therapy

Nanomaterials ◽  
2018 ◽  
Vol 9 (1) ◽  
pp. 9 ◽  
Author(s):  
Artiom Skripka ◽  
Dominyka Dapkute ◽  
Jurga Valanciunaite ◽  
Vitalijus Karabanovas ◽  
Ricardas Rotomskis
Keyword(s):  
Photodynamic Therapy ◽  
Cancer Therapy ◽  
Complex Formation ◽  
Chemical Properties ◽  
Disease Diagnosis ◽  
Chlorin E6 ◽  
Deep Tissue ◽  
Physico Chemical

Nanomaterials have permeated various fields of scientific research, including that of biomedicine, as alternatives for disease diagnosis and therapy. Among different structures, quantum dots (QDs) have distinctive physico-chemical properties sought after in cancer research and eradication. Within the context of cancer therapy, QDs serve the role of transporters and energy donors to photodynamic therapy (PDT) drugs, extending the applicability and efficiency of classic PDT. In contrast to conventional PDT agents, QDs’ surface can be designed to promote cellular targeting and internalization, while their spectral properties enable better light harvesting and deep-tissue use. Here, we investigate the possibility of complex formation between different amphiphilic coating bearing QDs and photosensitizer chlorin e6 (Ce6). We show that complex formation dynamics are dependent on the type of coating—phospholipids or amphiphilic polymers—as well as on the surface charge of QDs. Förster’s resonant energy transfer occurred in every complex studied, confirming the possibility of indirect Ce6 excitation. Nonetheless, in vitro PDT activity was restricted only to negative charge bearing QD-Ce6 complexes, correlating with better accumulation in cancer cells. Overall, these findings help to better design such and similar complexes, as gained insights can be straightforwardly translated to other types of nanostructures—expanding the palette of possible therapeutic agents for cancer therapy.

Food Matrix Engineering: The Use of the Water-Structure-Functionality Ensemble in Dried Food Product Development

2003 ◽  
Vol 9 (3) ◽  
pp. 151-156 ◽  
Author(s):  
P. Fito ◽  
A. Chiralt
Keyword(s):  
Product Development ◽  
Mass Transport ◽  
Food Systems ◽  
Chemical Properties ◽  
Water Structure ◽  
Food Product ◽  
Transport Pathway ◽  
Heat And Mass Transport ◽  
Physico Chemical ◽  
Food Product Development

The structured food systems (i.e. cellular tissues) are dissipative structures whose functionality mainly concerns their properties (physico-chemical properties, chemical and biochemical reactions), external interactions with surroundings (interactions with micro-organisms, heat and mass transport pathway) and especially, their interactions with consumers (nutritional value, quality, taste and flavour, texture, appearance: size, shape, colour). Dehydration or rehydration processes concern heat and mass transport phenomena (water, solutes) coupled with micro and macrostructure changes both producing important effects on food functionality. Control of these changes is the major concern in food product development. This control must be applied not only to the changes in physico-chemical properties but also to those related with consumers' issues. Food matrixengineering is a branch of food engineering which aims to apply the knowledge of the food matrixcomposition, structure and properties to promote and control adequate changes which can improve some sensorial and/or functional properties in the food. These changes, which are caused by some basic operations, are related to the phenomena of heat and mass transfer, vaporization-condensation, internal gas or liquid release, structure deformation-relaxation and phase transitions in matrixcomponents, and are usually coupled throughout the operation's progress. The final product may be a new product with improved composition and sensorial properties and/or more stability. All these concepts are discussed in this paper using several examples related to the application of combined food dehydration techniques.

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