ArticleACS omega2024
Investigation of the Effects of Phenolic Extracts Obtained from Agro-Industrial Food Wastes on Gelatin Modification.
Article in ACS omega, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Recovery of Phenolic Compounds FromFood science & nutrition · 2026Article
- Improving foaming properties of fish gelatin by neutral protease and gum arabic.NPJ science of food · 2026Article
- Modulating Fish Gelatin Gelling Properties Through Furcellaran Addition: A Structural and Physicochemical Analysis.Gels (Basel, Switzerland) · 2025Article
- Natural Food Components as Biocompatible Carriers: A Novel Approach to Glioblastoma Drug Delivery.Foods (Basel, Switzerland) · 2024Review
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Authors and funding
4 authors.
Funding
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Abstract
In this study, modified bovine gelatin was produced using the alkaline technique with four different oxidized agro-industrial food waste (pomegranate peel (PP), grape pomace and seed (GP), black tea (BT), and green tea (GT)) phenolic extracts (AFWEs) at three different concentrations (1, 3, and 5% based on dry gelatin). The effect of waste type and concentration on the textural, rheological, emulsifying, foaming, swelling, and color properties of gelatin, as well as its total phenolic content and antioxidant activity, was investigated. Significant improvement in gel strength, thermal stability, and gelation rate of gelatin was achieved by modification with oxidized agro-industrial waste extracts. Compared to the control sample, 46.24% higher bloom strength in the GT5 sample, 5.29 and 6.01 °C higher gelling and melting temperatures in the PP5 sample, respectively, and 85.70% lower
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Registered trials
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