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Physicochemical, Sensorial and Calcium Bioavailability of Jelly Prepared Using Fish Gelatin in Combination with Furcellaran and Calcium L-Threonate
(2026-01-01)
Petcharat, Tanyamon
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Chaijan, Manat
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Indriani, Sylvia
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Karnjanapratum, Supatra
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Nirmal, Nilesh
Confectionery products, specifically jelly and gummy, require optimized structural, thermal, and nutritional properties for functionality and consumer acceptance. This study investigated the impact of furcellaran (FUR) and calcium L-threonate (Ca) on the physicochemical and the sensory properties of fish gelatin-based jelly (JFG). Furcellaran modestly enhanced gel strength and hardness, while its combination with calcium L-threonate produced synergistic improvements, with JFG-FUR-Ca achieving the highest gel strength (947.63 g) and hardness (78.14 N). Microstructural and intermolecular force analyses indicated that Ca2+ bridging between gelatin and furcellaran promoted ionic and hydrogen bonding, forming a dense and thermostable network. The combined incorporation of furcellaran and calcium L-threonate enhanced the rheological properties while preserving low syneresis. Sensory evaluation revealed minor reductions; however, overall acceptability was higher than 7. Calcium bioavailability after digestion through the gastrointestinal tract model remained high (70–80%), confirming effective calcium fortification. The synergistic incorporation of furcellaran and calcium L-threonate effectively improved the structural integrity, thermal stability, and calcium bioavailability of fish gelatin-based jelly, while maintaining acceptable sensory qualities, highlighting its potential as a functional calcium-fortified confectionery product.
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Modulating Fish Gelatin Gelling Properties Through Furcellaran Addition: A Structural and Physicochemical Analysis
(2025-06-01)
Petcharat, Tanyamon
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Chaijan, Manat
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Indriani, Sylvia
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Pongsetkul, Jaksuma
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Karnjanapratum, Supatra
Fish gelatin (FG) is a promising alternative to mammalian gelatin but is limited by poor gelling ability, low gel strength, and inability to set at room temperature. This study evaluated the effects of furcellaran (FUR), a gelling agent, on the structural and physicochemical properties of FG gels at different substitution levels (25–100%). The addition of 25% FUR improved gel strength and hardness. However, higher FUR levels (>50%) led to reduced springiness and increased syneresis. Intermolecular force measurements revealed that ionic and hydrogen bonds were crucial in the FG/FUR gel system, with higher levels of FUR promoting stronger ionic and hydrogen bonding. Color changes were observed with decreased L* and increased b* and ∆E* values as FUR levels rose. Gelling and melting points also increased proportionally with FUR content. Microstructural analysis showed denser gel networks with smaller gaps upon FUR incorporation. SAXS analysis confirmed enhanced structural conformation with higher FUR levels. An appropriate level of FUR added (25%) could therefore improve gelling properties via increasing gel strength and gelling temperature without negative effects on springiness and syneresis of resulting gel.
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Effect of Different Ultrasound-Assisted Process Modes on Extraction Yield and Molecular Characteristics of Pepsin-Soluble Collagen from Asian Bullfrog Skin
(2023-12-01)
Indriani, Sylvia
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Benjakul, Soottawat
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Quan, Tran Hong
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Sitanggang, Azis Boing
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Chaijan, Manat
Different modes of ultrasound-assisted process (UAP) enhance pepsin-soluble collagen (PSC) extraction and affect characteristics of PSC. This study aimed to evaluate the efficacy and characteristics of PSC extracted from Asian bullfrog skin using different modes of UAP (pretreatment (UP) and simultaneous treatment (US)) and ultrasonication times (15, 30, and 45 min). Both UP and US increased solid yield and recovery compared with control (without UAP). The α-amino group content and surface hydrophobicity of PSC varied according to the mode used. The protein pattern revealed the type I collagen for all PSC samples. Fourier-transform infrared spectroscopy and circular dichroism spectra indicated that UAP has a significant effect on the molecular structure, with a negligible impact on the integrity of the triple helix structure. Nevertheless, the UAP conditions applied in this study affected the structural stringency by lowering the thermal stability. UP at 30 min and US at 45 min, which displayed high extraction recovery and satisfactory triple helix structure, were selected for further analyses. The difference in isoelectric point and amino acid composition was also observed between each sample. Conclusively, both UP and US applied for appropriate time periods successfully enhanced the PSC extraction efficiency with various molecular characteristics of collagen. Graphical Abstract: [Figure not available: see fulltext.]
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Ultrasound-assisted extraction of protein from Bombay locusts and its impact on functional and antioxidative properties
(2021-12-01)
Kingwascharapong, Passakorn
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Chaijan, Manat
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Karnjanapratum, Supatra
Impact of ultrasound-assisted process (UAP) on yield, functional properties, antioxidant properties and molecular characteristics of protein extracted from Bombay locusts (BL) (Patanga succinta L.) was studied. Different conditions of UAP were implemented for different amplitudes (40–60%) and times (10–30 min) during aqueous extraction. Notably, UAP could enhance yield and protein recovery, compared with those from typical process (TP) (continuously stirred at 100 rpm at room temperature for 1 h). UAP conditions used governed the change of surface hydrophobicity and free α-amino content of BL. UAP could improve solubility of BL, especially at pH levels higher than 2. UAP had no significant (p > 0.05) detrimental effects on foaming capacity and stability of BL. Nevertheless, UAP, particularly at 50–60% amplitudes, affected the emulsion activity and stability of BL. UAP provided BL with high radical scavenging activities and good electron donating ability, especially that from 60% amplitude for 20 min (UAP-60/20). UAP-60/20 showed the impact on change of isoelectric point and molecular characteristic monitored by Fourier transform infrared (FTIR) of BL, compared to those from TP. In addition, BL was also an excellent source of both essential and nonessential amino acids. Therefore, UAP potentially enhanced BL extraction efficiency, resulting the BL with good functional and antioxidative properties.
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Effect of furcellaran incorporation on gel properties of sardine surimi
(2021-11-01)
Petcharat, Tanyamon
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Chaijan, Manat
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Karnjanapratum, Supatra
Effects of furcellaran, powder (FURP) and solution (FURS), incorporation (2-8% based on surimi solid content) on gel properties of sardine (Sardinella albella) surimi were investigated. Breaking force, hardness, gumminess, chewiness, and whiteness of gels increased with increasing FURP or FURS contents (P < 0.05), where the highest values were observed in gel containing 8% FURS (P < 0.05). Expressible moisture content of gel decreased as levels of furcellaran increased (P < 0.05). The gel deformation, springiness, and cohesiveness were not affected by furcellaran (P > 0.05) as well as the polymerization of myosin heavy chain as visualised by SDS-PAGE. FURP and FURS could enhance the interconnection between chains during heating as indicated by the higher G′. Addition of furcellaran, especially FURS, up to 6% increased sensory property of resulting gel (P < 0.05). Anywise, an abatement in overall likeness score was found in gel with 8% FURS. Finer and denser microstructural network was observed in gel containing 6% FURS when compared to control. Therefore, furcellaran, prepared as solution, at an appropriate level can improve the overall quality of sardine surimi.
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Characterization of Nipa Palm’s (Nypa fruticans Wurmb.) Sap and Syrup as Functional Food Ingredients
(2020-02-01)
Phetrit, Renuka
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Chaijan, Manat
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Sorapukdee, Supaluk
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Panpipat, Worawan
Nipa palm (Nypa fruticans Wurmb.) sap and its syrup locally produced in southern, Thailand, were characterized. Sugar was the predominant dry matter of both sap and syrup (p < 0.05). Sucrose, glucose and fructose were detected in both samples. In both samples, potassium was the most abundant macroelement (p < 0.05), followed by sodium, phosphorus, magnesium and calcium, respectively. Iron, copper, zinc, manganese and iodine were also found. Syrup had higher total soluble solid, lower a<inf>w</inf> and pH, darker color with higher intermediate browning product (A<inf>285</inf>) and browning intensity (A<inf>420</inf>) than sap. Syrup had lower total phenolic and flavonoid contents than sap (p < 0.05). Vanillic acid was predominant in sap, whereas vanillic acid, rutin and trans-ferullic acid were identified in syrup. DPPH·-scavenging and ferrous ion-chelating abilities of sap were higher than syrup, whereas the ferric reducing antioxidant power of the syrup was higher (p < 0.05). Sap and syrup were able to inhibit α-glucosidase with the IC<inf>50</inf> of 15.79 and 222.51 mg/mL, respectively. Similar FTIR spectra with the different intensities of sap and syrup were noticeable suggesting the identical compositions of both samples with different contents. The peaks at 3380 and 2924 cm−1 suggested the presence of carbohydrates and the bands at 1500–800 cm−1 represented the zone of the three major sugar including sucrose, fructose and glucose. Our result suggests that nipa palm sap and syrup can be used as potential sources of functional food ingredients.

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