Characterization and testing of a novel sprayable crosslinked edible coating based on salmon gelatin

Simple item page
dc.coverageDOI: 10.3390/coatings9100595
dc.creatorChar, Cielo
dc.creatorPadilla, Cristina
dc.creatorCampos, Vanessa
dc.creatorPepczynska, Marzena
dc.creatorDíaz-Calderón, Paulo
dc.creatorEnrione, Javier
dc.date2019
dc.date.accessioned2025-11-18T19:53:43Z
dc.date.available2025-11-18T19:53:43Z
dc.description<p>The aim of this study was to develop and characterize a sprayable edible coating using salmon gelatin (SG) and its stabilization by photopolymerization using riboflavin (Rf). Suspensions of SG with Rf at pH values of 5.0 and 8.5 were exposed for 2 min to visible light (VL) and ultraviolet (UV) light and further characterized to determine structural changes of the different gelatin formulations. Rheology analysis showed that at pH 5, the loss modulus (G") was higher that the storage modulus (G') for crosslinked samples (VL and UV light). However, at pH 8.5 G' values increased over G", showing a strong crosslinking effect. Interestingly both moduli did not intersect at any point and their maximum values did not change upon cooling with respect to the gelatin suspension without light exposure, demonstrating that triple helix formation was not affected by the reaction. In fact, neither the gelation temperature nor the enthalpy values were significantly affected. Viscosity measurements confirmed the hydrogel formation using VL, showing higher viscosity values after exposure at increasing temperatures. Transmittance (T%) measurements showed an increase in T% in the suspensions after VL exposure, with only a 10% decrease compared to SG without riboflavin. For validation, the coating was sprayed in fresh salmon fillets, showing a 37% delay in spoilage and reduced weight loss. Therefore, photopolymerization of low viscosity gelatins would allow to manage viscoelasticity of the biomaterial stabilizing it as coating and preventing the deterioration of salmon fillets.</p>eng
dc.descriptionThe aim of this study was to develop and characterize a sprayable edible coating using salmon gelatin (SG) and its stabilization by photopolymerization using riboflavin (Rf). Suspensions of SG with Rf at pH values of 5.0 and 8.5 were exposed for 2 min to visible light (VL) and ultraviolet (UV) light and further characterized to determine structural changes of the different gelatin formulations. Rheology analysis showed that at pH 5, the loss modulus (G") was higher that the storage modulus (G') for crosslinked samples (VL and UV light). However, at pH 8.5 G' values increased over G", showing a strong crosslinking effect. Interestingly both moduli did not intersect at any point and their maximum values did not change upon cooling with respect to the gelatin suspension without light exposure, demonstrating that triple helix formation was not affected by the reaction. In fact, neither the gelation temperature nor the enthalpy values were significantly affected. Viscosity measurements confirmed the hydrogel formation using VL, showing higher viscosity values after exposure at increasing temperatures. Transmittance (T%) measurements showed an increase in T% in the suspensions after VL exposure, with only a 10% decrease compared to SG without riboflavin. For validation, the coating was sprayed in fresh salmon fillets, showing a 37% delay in spoilage and reduced weight loss. Therefore, photopolymerization of low viscosity gelatins would allow to manage viscoelasticity of the biomaterial stabilizing it as coating and preventing the deterioration of salmon fillets.spa
dc.identifierhttps://investigadores.uandes.cl/en/publications/ddb83168-15c8-4103-addb-94e38bb05404
dc.identifier.urihttps://repositorio.uandes.cl/handle/uandes/58405
dc.languageeng
dc.rightsinfo:eu-repo/semantics/openAccess
dc.sourcevol.9 (2019) date: 2019-10-01 nr.10
dc.subjectCross-linking
dc.subjectHydrogel
dc.subjectLow viscosity gelatin
dc.subjectRiboflavin
dc.subjectUV light
dc.subjectVisible light
dc.subjectCross-linking
dc.subjectHydrogel
dc.subjectLow viscosity gelatin
dc.subjectRiboflavin
dc.subjectUV light
dc.subjectVisible light
dc.titleCharacterization and testing of a novel sprayable crosslinked edible coating based on salmon gelatineng
dc.typeArticleeng
dc.typeArtículospa
Files
Collections
PURE