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Author: search.filters.author.Chaijan, ManatSubject: search.filters.subject.fish gelatin

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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
    ;
    Chaijan, Manat
    ;
    Indriani, Sylvia
    ;
    Karnjanapratum, Supatra
    ;
    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 Ca<sup>2+</sup> 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
    ;
    Chaijan, Manat
    ;
    Indriani, Sylvia
    ;
    Pongsetkul, Jaksuma
    ;
    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.