The effects of caffeic acid and tannic acid on physicochemical, morphological and hydrogel properties of cold-water fish gelatin

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PARSAEI E.; MOHAMMADI NAFCHI A.; NOURI L.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:111 Page(s): 267-277

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Title

The effects of caffeic acid and tannic acid on physicochemical, morphological and hydrogel properties of cold-water fish gelatin

Author(s)

PARSAEI E. | MOHAMMADI NAFCHI A. | NOURI L. | Issue Writer Certificate

Keywords

HydrogelQ1

Cold-water fish gelatinQ1

Degree of crosslinkingQ1

Tannic acidQ2

Caffeic acidQ1

Abstract

Gelatin is mainly produced by collagen denaturation. Gelatin obtained from coldwater fish has low sol-gel transition temperatures. Chemical and physical treatments can be used to modify the gelatin network by establishing crosslinks between the gelatin chains to improve the gel's properties. In this study, crosslinking in Cold-water fish gelatin-based Hydrogels was established by Tannic acid (TA) and Caffeic acid (CA), each at concentrations of 1, 3 and 5%. The effect of CA and TA concentrations on the physicochemical properties of gelatin Hydrogels was investigated. The strength of the gel and the Degree of crosslinking were increased with increasing the concentration of Tannic acid from 1 to 3%, which increased the strength of the gel from 325. 00 to 343. 62 N/mm2 and the Degree of crosslinking from 82. 01 to 84. 99%. At higher Tannic acid levels, a decrease in gel strength and Degree of crosslinking was observed 301. 90 N/mm2 and 75. 48%, respectively. However, Hydrogels' properties increased steadily with increasing levels of Caffeic acid (p <0. 05). The swelling rate also decreased due to the combination of different levels of Tannic acid and Caffeic acid. The maximum swelling rate for the control was 1732. 30%, and the minimum swelling rate for 3% Tannic acid was 594. 79%. The crosslinked gelatins by Tannic acid significantly improved the denaturation temperature, and their thermal stability was higher than that of Caffeic acid. This temperature was 89° C in untreated Hydrogels, increased to 94 ° C, and 98 ° C in Caffeic acid and Tannic acid-treated Hydrogels. Scanning electron microscopy images of the Hydrogel samples showed that Hydrogels' structure based on Cold-water fish gelatin was spongy. The addition of crosslinking agents only slightly reduced the gelatin's pore size and had no significant effect.

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APA: Copy

PARSAEI, E., MOHAMMADI NAFCHI, A., & NOURI, L.. (2021). The effects of caffeic acid and tannic acid on physicochemical, morphological and hydrogel properties of cold-water fish gelatin. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(111 ), 267-277. SID. https://sid.ir/paper/370223/en

Vancouver: Copy

PARSAEI E., MOHAMMADI NAFCHI A., NOURI L.. The effects of caffeic acid and tannic acid on physicochemical, morphological and hydrogel properties of cold-water fish gelatin. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(111 ):267-277. Available from: https://sid.ir/paper/370223/en

IEEE: Copy

E. PARSAEI, A. MOHAMMADI NAFCHI, and L. NOURI, “The effects of caffeic acid and tannic acid on physicochemical, morphological and hydrogel properties of cold-water fish gelatin,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 111 , pp. 267–277, 2021, [Online]. Available: https://sid.ir/paper/370223/en

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