Collagen and chitosan was dissolved acetic acid in a concentration of 4 g/L（w/v）, respec-（tively）. The mixtures of collagen and chitosan with the mass ratios of 1∶3, 1∶1, 3∶1（collagen∶chitosan） were cast int...Collagen and chitosan was dissolved acetic acid in a concentration of 4 g/L（w/v）, respec-（tively）. The mixtures of collagen and chitosan with the mass ratios of 1∶3, 1∶1, 3∶1（collagen∶chitosan） were cast into blend films and examined by AFM. The results suggest that an interpenetrating polymeric network was formed in collagen and chitosan blend films, which differed from the tight network of collagen fiber(100400 nm) in pure collagen film,or the linear pure chitosan film in structure. With the increase of （chitosan） content the （collagen） fiber bunches loosened and the holes were filled by chitosan particles.展开更多
This study developed an active and intelligent collagen-based packaging film with high strength for visually monitoring the freshness of fish.The results of scanning electron microscopy and atomic force microscopy sho...This study developed an active and intelligent collagen-based packaging film with high strength for visually monitoring the freshness of fish.The results of scanning electron microscopy and atomic force microscopy showed that the film based on cross-linked collagen/delphinidin catalyzed by laccase exhibited a denser layer structure and a rougher surface.The dry and wet tensile strengths of the laccase-catalyzed collagen/delphinidin film(Col/Dp-LA film)increased by 41.74 MPa and 13.13 MPa in comparison with that of the pure collagen film,respectively.Moreover,the Col/Dp-LA film presented good antioxidant and barrier properties demonstrated by the results of free radical scavenging rate,light transmission rate,and water vapor permeability.The intelligent collagen-based film was obtained by incorporating Vaccinium oxycoccus pigment into the Col/Dp-LA film,which could change color under different pH values.When applied to the preservation offish fillets,the film could release Dp to minimize oxidative rancidity and prolong the shelf life of the fish for 2 days.Meanwhile,the film showed visual color changes from purplish-red to greyish-blue after the fish spoilage.These results indicated that the collagen film treated with delphinidin,laccase,and Vaccinium oxycoccus pigment has potential application value in the field of active and intelligent food packaging.展开更多
The growing interest in valorizing industrial by-products has led researchers to focus on exploring different sources and optimizing collagen extraction conditions over the past decade.While bovine hide,cattle bones,p...The growing interest in valorizing industrial by-products has led researchers to focus on exploring different sources and optimizing collagen extraction conditions over the past decade.While bovine hide,cattle bones,pork,and pig skins remain the most abundant collagen sources,there is a growing trend in the industrial utilization of collagen from non-mammalian species.This review explores alternative marine collagen sourcesand summarizes emerging trends in collagen recovery from marine sources,with a particular focus on environmentally friendly methods.Additionally,this review covers the colloidal structure-forming properties of marine collagens,including foam,film,gel,and emulsion formation.It also highlights the potential and important applications of marine collagen in various food products.Based on the currently reported marine sources,collagens extracted from fish,jellyfish,and sea cucumbers were found to have the highest yield and mostly comprised type-l collagen,while crustaceans and mollusks yielded lower percentages of collagen.Traditional extraction techniques isolate collagen based on acetic acid and pepsin treatment,but they come with drawbacks such as being time-consuming,causing sample destruction,and using solvents.Conversely,marine collagen extracted using conventional methods assisted with ultrasonication resulted in higher yields and strengthened the triple-stranded helical structures.Recently,an increasing number of new applications have been found in the food industry for marine collagens,such as biodegradable film-forming materials,colloid stabilizers,foaming agents,and micro-encapsulating agents.Furthermore,collagen is a modern foodstuff and is extensively used in the beverage,dairy,and meat industries to increase the stability,consistency,and elasticity of products.展开更多
文摘Collagen and chitosan was dissolved acetic acid in a concentration of 4 g/L（w/v）, respec-（tively）. The mixtures of collagen and chitosan with the mass ratios of 1∶3, 1∶1, 3∶1（collagen∶chitosan） were cast into blend films and examined by AFM. The results suggest that an interpenetrating polymeric network was formed in collagen and chitosan blend films, which differed from the tight network of collagen fiber(100400 nm) in pure collagen film,or the linear pure chitosan film in structure. With the increase of （chitosan） content the （collagen） fiber bunches loosened and the holes were filled by chitosan particles.
基金supported by the National Natural Science Foundation of China(No.22078206).
文摘This study developed an active and intelligent collagen-based packaging film with high strength for visually monitoring the freshness of fish.The results of scanning electron microscopy and atomic force microscopy showed that the film based on cross-linked collagen/delphinidin catalyzed by laccase exhibited a denser layer structure and a rougher surface.The dry and wet tensile strengths of the laccase-catalyzed collagen/delphinidin film(Col/Dp-LA film)increased by 41.74 MPa and 13.13 MPa in comparison with that of the pure collagen film,respectively.Moreover,the Col/Dp-LA film presented good antioxidant and barrier properties demonstrated by the results of free radical scavenging rate,light transmission rate,and water vapor permeability.The intelligent collagen-based film was obtained by incorporating Vaccinium oxycoccus pigment into the Col/Dp-LA film,which could change color under different pH values.When applied to the preservation offish fillets,the film could release Dp to minimize oxidative rancidity and prolong the shelf life of the fish for 2 days.Meanwhile,the film showed visual color changes from purplish-red to greyish-blue after the fish spoilage.These results indicated that the collagen film treated with delphinidin,laccase,and Vaccinium oxycoccus pigment has potential application value in the field of active and intelligent food packaging.
基金funded by the"Pioneer"and"Leading Goose"R&D Program of Zhejiang Province(2023C02044).
文摘The growing interest in valorizing industrial by-products has led researchers to focus on exploring different sources and optimizing collagen extraction conditions over the past decade.While bovine hide,cattle bones,pork,and pig skins remain the most abundant collagen sources,there is a growing trend in the industrial utilization of collagen from non-mammalian species.This review explores alternative marine collagen sourcesand summarizes emerging trends in collagen recovery from marine sources,with a particular focus on environmentally friendly methods.Additionally,this review covers the colloidal structure-forming properties of marine collagens,including foam,film,gel,and emulsion formation.It also highlights the potential and important applications of marine collagen in various food products.Based on the currently reported marine sources,collagens extracted from fish,jellyfish,and sea cucumbers were found to have the highest yield and mostly comprised type-l collagen,while crustaceans and mollusks yielded lower percentages of collagen.Traditional extraction techniques isolate collagen based on acetic acid and pepsin treatment,but they come with drawbacks such as being time-consuming,causing sample destruction,and using solvents.Conversely,marine collagen extracted using conventional methods assisted with ultrasonication resulted in higher yields and strengthened the triple-stranded helical structures.Recently,an increasing number of new applications have been found in the food industry for marine collagens,such as biodegradable film-forming materials,colloid stabilizers,foaming agents,and micro-encapsulating agents.Furthermore,collagen is a modern foodstuff and is extensively used in the beverage,dairy,and meat industries to increase the stability,consistency,and elasticity of products.
