scholarly journals Visible light-induced crosslinking of unmodified gelatin with PEGDA for DLP-3D printable hydrogels

2021 ◽  
Vol 4 (s1) ◽  
Author(s):  
Michael Zanon ◽  
Desirée Baruffaldi ◽  
Marco Sangermano ◽  
Candido Fabrizio Pirri ◽  
Francesca Frascella ◽  
...  
Keyword(s):  
Visible Light ◽  
Cell Viability ◽  
Cold Water ◽  
Fish Gelatin ◽  
Digital Light Processing ◽  
Support Cell ◽  
Water Fish ◽  
The Creation

The 3D printability of cold-water fish gelatin used as co-initiating species for the crosslinking of PEGDA monomers in presence of camphorquinone (through a Norrish II reaction) is evaluated. The 3D digital light processing (DLP) leads to the creation of biocompatible printed structures able to support cell viability and proliferation.

scholarly journals Cold Water Fish Gelatin Methacryloyl Hydrogel for Tissue Engineering Application

PLoS ONE ◽  
2016 ◽  
Vol 11 (10) ◽  
pp. e0163902 ◽  
Author(s):  
Hee Jeong Yoon ◽  
Su Ryon Shin ◽  
Jae Min Cha ◽  
Soo-Hong Lee ◽  
Jin-Hoi Kim ◽  
...  
Keyword(s):  
Tissue Engineering ◽  
Cold Water ◽  
Engineering Application ◽  
Tissue Engineering Application ◽  
Fish Gelatin ◽  
Water Fish

scholarly journals Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies

Polymers ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 3051
Author(s):  
Svetlana R. Derkach ◽  
Nikolay G. Voron’ko ◽  
Yuliya A. Kuchina ◽  
Daria S. Kolotova
Keyword(s):  
Food Industry ◽  
Cold Water ◽  
Spatial Network ◽  
Fish Gelatin ◽  
Polyelectrolyte Complexes ◽  
Melting Temperatures ◽  
Gelatin Gels ◽  
Water Fish ◽  
Triple Helices ◽  
Bovine Gelatin

This review considers the main properties of fish gelatin that determine its use in food technologies. A comparative analysis of the amino acid composition of gelatin from cold-water and warm-water fish species, in comparison with gelatin from mammals, which is traditionally used in the food industry, is presented. Fish gelatin is characterized by a reduced content of proline and hydroxyproline which are responsible for the formation of collagen-like triple helices. For this reason, fish gelatin gels are less durable and have lower gelation and melting temperatures than mammalian gelatin. These properties impose significant restrictions on the use of fish gelatin in the technology of gelled food as an alternative to porcine and bovine gelatin. This problem can be solved by modifying the functional characteristics of fish gelatin by adding natural ionic polysaccharides, which, under certain conditions, are capable of forming polyelectrolyte complexes with gelatin, creating additional nodes in the spatial network of the gel.

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

2021 ◽  
Vol 18 (111) ◽  
pp. 267-277
Author(s):  
Elnaz Parsaie ◽  
Abdorreza Mohammadi Nafchi ◽  
Leila Nouri ◽  
◽  
◽  
...  
Keyword(s):  
Caffeic Acid ◽  
Tannic Acid ◽  
Cold Water ◽  
Fish Gelatin ◽  
Water Fish

scholarly journals Cold water fish gelatin modification by a natural phenolic cross‐linker (ferulic acid and caffeic acid)

2015 ◽  
Vol 3 (5) ◽  
pp. 370-375 ◽  
Author(s):  
Maryam Araghi ◽  
Zeinab Moslehi ◽  
Abdorreza Mohammadi Nafchi ◽  
Amir Mostahsan ◽  
Nima Salamat ◽  
...  
Keyword(s):  
Ferulic Acid ◽  
Caffeic Acid ◽  
Cold Water ◽  
Fish Gelatin ◽  
Water Fish ◽  
Cross Linker

Effects of drying temperature on barrier and mechanical properties of cold-water fish gelatin films

2009 ◽  
Vol 95 (2) ◽  
pp. 327-331 ◽  
Author(s):  
Bor-Sen Chiou ◽  
Roberto J. Avena-Bustillos ◽  
Peter J. Bechtel ◽  
Syed H. Imam ◽  
Greg M. Glenn ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Cold Water ◽  
Fish Gelatin ◽  
Drying Temperature ◽  
Gelatin Films ◽  
Water Fish

Cold water fish gelatin films: Effects of cross-linking on thermal, mechanical, barrier, and biodegradation properties

2008 ◽  
Vol 44 (11) ◽  
pp. 3748-3753 ◽  
Author(s):  
Bor-Sen Chiou ◽  
Roberto J. Avena-Bustillos ◽  
Peter J. Bechtel ◽  
Haani Jafri ◽  
Rajnesh Narayan ◽  
...  
Keyword(s):  
Cold Water ◽  
Cross Linking ◽  
Fish Gelatin ◽  
Gelatin Films ◽  
Water Fish ◽  
Mechanical Barrier

Proteolytic degradation of cold-water fish gelatin solutions and gels

2008 ◽  
Vol 43 (2) ◽  
pp. 192-197 ◽  
Author(s):  
Geir Solgaard ◽  
Ingvild J. Haug ◽  
Kurt I. Draget
Keyword(s):  
Cold Water ◽  
Proteolytic Degradation ◽  
Fish Gelatin ◽  
Water Fish

Mechanical behavior of cold‐water fish gelatin gels crosslinked with 1,4‐butanediol diglycidyl ether

2020 ◽  
Vol 137 (34) ◽  
pp. 48985
Author(s):  
Marina Czerner ◽  
Mariano Prudente ◽  
Josefa Fabiana Martucci ◽  
Federico Rueda ◽  
Laura Alejandra Fasce
Keyword(s):  
Mechanical Behavior ◽  
Cold Water ◽  
Diglycidyl Ether ◽  
Fish Gelatin ◽  
Gelatin Gels ◽  
Water Fish
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