Consulta: subjectFacets:"Gelatin"
Registros recuperados: 15
Data/hora: 16/06/2024 03:31:08

Pequi oil microencapsulation by complex coacervation using gelatin-cashew gum.
Provedor de dados: 119
Autores: NASCIMENTO, M. A. DO; SILVA, L. C. DA; MENDES, L. G.; FURTADO, R. F.; COSTA, J. M. C. DA; BISWAS, A.; CHENG, H. N.; ALVES, C. R.
Tipo: Artigo de periódico
Palavras-chave: Coacervar; Encapsulamento; Polissacarídeos; Coacervate; Anacardium Occidentale; Gelatina; Caryocar coriaceum; Encapsulation; Gelatin; Polysaccharides.
Ano: 2020
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1123396

Biocompatibility and biodegradation analysis of Nile Tilapia gelatin and apatite membranes.
Provedor de dados: 119
Autores: SOUSA, E. M. DE; MELO, E. F. DE; RIBEIRO, H. L.; FEITOSA, J. P. DE A.; SOUZA FILHO, M. de S. M. de; MELO, M. M. DE; CASTRO-SILVA, I. I.
Título em Português: Análise de biocompatibilidade e biodegradação de membranas de gelatina e apatita de tilápia do Nilo
Tipo: Artigo de periódico
Palavras-chave: Apatites; Absorbable implants; Materiais biocompatíveis; Implantes absorvíveis; Gelatina; Gelatin; Biocompatible materials.
Ano: 2022
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1150633

Variation of Hydroxyapatite Content in Soft Gelatin Affects Mesenchymal Stem Cell Differentiation
Provedor de dados: 52
Autores: Kantawong,Fahsai; Tanum,Junijira; Wattanutchariya,Wassanai; Sooksaen,Pat.
Gelatin is a common material used in tissue engineering and hydroxyapatite (HA) has a composition and structure similar to natural bone mineral. HA is also used to increase the adhesion ability of scaffolds. The physical and mechanical properties of gelatin, together with the chemical properties of HA, can affect cell differentiation. The main purpose of this study is to investigate the gene expression of human mesenchymal stem cells (HMSCs) upon culturing on gelatin composite with HA. Low amounts of HA were introduced into the gelatin in order to modulate properties of gelatin. Three types of hydrogel were fabricated by glutaraldehyde crosslinking before lyophilization to produce the porous 3D structure: (1) pure gelatin, (2) 0.5 mg/ml HA in gelatin, and...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Gelatin; Hydroxyapatite; Mesenchymal stem cells; Gene Expression.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000100411

Evaluation of hemostatic changes using thromboelastography after crystalloid or colloid fluid administration during major orthopedic surgery
Provedor de dados: 56
Autores: Topçu,I.; Çivi,M.; Öztürk,T.; Keleş,G.T.; Çoban,S.; Yentür,E.A.; Okçu,G.
The effects of Ringer lactate, 6% hydroxyethyl starch (HES) (130/0.4) or 4% succinylated gelatin solutions on perioperative coagulability were measured by thromboelastography (TEG). Seventy-five patients (ASA I-III) who were to undergo major orthopedic procedures performed under epidural anesthesia were included in the study. Patients were randomly divided into three groups of 25 each for the administration of maintenance fluids: group RL (Ringer lactate), group HES (6% HES 130/0.4), and group JEL (4% gelofusine solution). Blood samples were obtained during the perioperative period before epidural anesthesia (t1, baseline), at the end of the surgery (t2), and 24 h after the operation (t3). TEG data, reaction time (R), coagulation time (K), angle value (α),...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Hydroxyethyl starch; Ringer lactate; Gelatin; Coagulation; Thromboelastography; Orthopedic surgery.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2012000900012

Binding effect of proline-rich-proteins (PRPs) on in vitro antimicrobial activity of the flavonoids
Provedor de dados: 58
Autores: Ansari,Jawaad Ahmed; Naz,Shahina; Tarar,Omer Mukhtar; Siddiqi,Rahmanullah; Haider,Muhammad Samee; Jamil,Khalid.
The interaction of the cyanidin, pelargonidin, catechin, myrecetin and kaempferol with casein and gelatin, as proline rich proteins (PRPs), was studied. The binding constants calculated for both flavonoid-casein and flavonoid-gelatin were fairly large (105–107 M−1) indicating strong interaction. Due to higher proline content in gelatin, the binding constants of flavonoid-gelatin (2.5 × 105–6.2 × 107M−1) were found to be higher than flavonoid-casein (1.2 × 105–5.0 × 107 M−1). All the flavonoids showed significant antibacterial activity against the tested strains. Significant loss in activity was observed due to the complexation with PRPs confirming that binding effectively reduced the concentration of the free flavonoids to be available for antibacterial...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Proline rich proteins; Flavonoids; Catechin; Myrecetin; Kaempferol; Pelargonidin; Cyanidin; Gelatin; Casein; Binding constants.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100183

Pharmaceutical films made from the waste material from the preparation of propolis extracts: development and characterization
Provedor de dados: 60
Autores: Toledo,Lucas de Alcântara Sica de; Bavato,Maíra Isabeli; Rosseto,Hélen Cássia; Cortesi,Rita; Bruschi,Marcos Luciano.
abstract This study investigated the development and characterized the physicochemical properties of films obtained from by-products (BP) from the preparation of propolis extracts. Films were produced in the presence and absence of a polymeric adjuvant (gelatin or ethylcellulose) and propylene glycol by a solvent casting method. Density, surface topography by scanning electron microscopy, mechanical properties (folding endurance, tensile strength and percentage elongation), water vapour permeability (WVP), moisture uptake capacity, thermogravimetry, differential scanning calorimetry and Fourier transform infrared spectroscopy (FTIR) were determined. The films were a transparent, light greenish-yellow colour, with a uniform surface, and were flexible and...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Propolis/byproducts; Propolis/use of waste material/films development; Films/propolis byproducts/physicochemical properties; Polymers; Ethylcellulose; Gelatin.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502015000400847

The preservation effect and mechanism of gelatin on golden pompano (Trachinotus blochii) fillets during cold storage
Provedor de dados: 116
Autores: WEI,Peiyu; CAO,Jun; SHEN,Xuanri; LI,Chuan.
Abstract The effect of different concentrations of gelatin (0%, 2.5%, and 5%) and vacuum packaged on the preservation of golden pompano (Trachinotus blochii) fillets stored at 4 °C was studied over 14 days. The results suggested that both the gelatin groups (2.5% and 5%) showed a reduction in deterioration of colour, drip loss and texture compared to the control group (0%). In addition, the gelatin coating caused a slower reduction in the freshness indexes of the fish, such as total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), total viable counts and pH. During a certain storage period, the gelatin notably prevented the deterioration of the golden pompano fillet at 4 °C. The 5% gelatin group showed the best effect on...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Gelatin; Cold storage; Preservation; Golden pompano; Fillet.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600626

Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit
Provedor de dados: 116
Autores: Lins,Ana Carolina de Almeida; Cavalcanti,Diana Teresa de Barros; Azoubel,Patrícia Moreira; Mélo,Enayde de Almeida; Maciel,Maria Inês Sucupira.
The technology for the production of restructured fruit with high contents of fruit pulp using hydrocolloids as binding agents has not been fully developed. This study evaluated the effect of mixtures of sodium alginate, low methoxy pectin, and gelatin on the characteristics of yellow mombin (Spondias mombin L.) fruit gels. The results of the central composite design showed that the models obtained, except for those of water activity and soluble solids, were predictive. Gelatin was the most important factor affecting firmness, pH, and the color parameters of the structured fruit pulp.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Alginate; Gelatin; Pectin; Response surface methodology.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300004

Restructuring Passiflora cincinnata fruit pulp: influence of hydrocolloids
Provedor de dados: 116
Autores: Azoubel,Patrícia Moreira; Araújo,Ana Júlia de Brito; Oliveira,Silvana Belém de; Amorim,Mariana da Rocha.
This study evaluated the effect of mixtures of alginate, low methoxy pectin and gelatin on characteristics of P. cincinnata fruit gels, containing pulp with high soluble solids content (50 °Brix). The results of a central composite design showed that the models obtained, except for water activity and pH, were predictive. Gelatin was an important factor affecting firmness and colour parameters since higher concentrations of this hydrocolloid, combined with alginate concentrations greater than 1.3% and pectin quantity up to 1.26%, could be used to obtain clear yellow products with firmness greater that 1.2 kg.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Alginate; Fruits; Gelatin; Pectin.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100023

Impact of stabilizers on the rheological properties of ice creams
Provedor de dados: 116
Autores: MILLIATTI,Mariana Carniell; LANNES,Suzana Caetano da Silva.
Abstract  The effect of the food hydrocolloids Guar gum, Locust bean gum (LBG) and Gelatin, as well as their mixtures (even carrageenan was used in all formulations – 0.035%), was studied on the rheological characteristics of ice cream formulations. A frequency sweep test, at low temperature (-8 °C), was performed to evaluate the elastic (G’) and viscous (G”) modulus. The ice cream produced using Gelatin and blend of Gelatin and LBG (0.09 and 0.18%) presented higher values of G’, which is an indicative of the presence of ice crystals and greater rigidity. The thermo-oscillatory rheometry was used to correlate the rheological properties and the characteristic of the ice creams (creaminess, sensory, melting). A temperature sweep test, from -10 to 5 °C was...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Rheology; Structure; Hydrocolloids; Gelatin; Texture.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400733

Effect of incorporation of nutraceutical capsule waste of safflower oil in the mechanical characteristics of corn starch films
Provedor de dados: 116
Autores: CAMPO,Camila de; COSTA,Tania Maria Haas; RIOS,Alessandro de Oliveira; FLÔRES,Simone Hickmann.
Abstract Biodegradable films blends made of safflower oil nutraceutical capsules waste corn starch (20:4, 30:4, 40:4 and 50:4) were prepared. The objective of this study was to evaluate the influence of addition of different concentrations of safflower oil nutraceutical capsule waste in the mechanical properties (tensile strength, elongation at break, Young’s modulus) and thickness of corn starch films. A decrease in tensile strength and Young’s modulus and an increase in elongation at break were observed with the increase in the content of the nutraceutical capsule waste. The results showed that the blends of safflower oil capsules waste-corn starch films demonstrated promising characteristics to form biodegradable films with different mechanical...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Food packaging; Biodegradable films; Gelatin; Blends.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000500033

Development, characterization and viability study of probiotic microcapsules produced by complex coacervation followed by freeze-drying
Provedor de dados: 65
Autores: Silva,Thaiane Marques da; Barin,Juliano Smanioto; Lopes,Eduardo Jacob; Cichoski,Alexandre José; Flores,Erico Marlon de Moraes; Silva,Cristiane de Bona da; Menezes,Cristiano Ragagnin de.
ABSTRACT:  Technique of complex coacervation was used to produce microcapsules of Lactobacillus acidophilus La-5 encapsulated in gelatin and gum arabic which were then freeze-drying. Microcapsules were characterized using scanning electron and optical microscopy, and resistance of probiotics was evaluated during release into a simulated gastrointestinal tract and storage at different temperatures. The complex coacervation process produced microcapsules with a high encapsulation efficiency (77.60% and 87.53%), ranging from 127.14-227.05 μm with uniform distribution. Microencapsulation was an efficient approach to achieve significant protection of probiotics against simulated gastrointestinal conditions compared with free cells. Encapsulation also improved...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Microencapsulation; Lactobacillus acidophilus; Gelatin; Gum Arabic.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000700752

Characterization of a Gelatin/Chitosan/Hyaluronan scaffold-polymer
Provedor de dados: 69
Autores: Enrione,Javier; Osorio,Fernando; López,Daniel; Weinstein-Oppenheimer,Caroline; Fuentes,Miguel A; Ceriani,Ricardo; Brown,Donald I; Albornoz,Fernando; Sánchez,Elizabeth; Villalobos,Patricio; Somoza,Rodrigo A; Young,Manuel E; Acevedo,Cristian A.
Gelatin, chitosan and hyaluronic acid are natural components used to prepare polymeric scaffold in tissue engineering. The physical properties of these materials confer an appropriate microenvironment for cells, which can be used as a regeneration system for skin and cartilage. In this work, we prepared and characterized a Gelatin/Chitosan/Hyaluronan lyophilized-polymer. Physical properties of lyophilized-polymer changed slightly with moisture, but when polymer was totally hydrated the elasticity changed significantly. Thermophysical characterisation indicated that temperatures higher than 30ºC could modify irreversibly the polymeric matrix probably due to protein denaturation. Besides, we used the polymer as scaffold to prepare a biosynthetic-skin,...
Tipo: Journal article
Palavras-chave: Chitosan; Fibrin; Gelatin; Hyaluronic acid; Scaffold.
Ano: 2010
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582010000500020

Replacement of moist ingredients in the feed training of carnivorous fish
Provedor de dados: 96
Autores: Salaro,Ana Lúcia; Oliveira Junior,José Carlos de; Pontes,Marcelo Duarte; Oliveira,Katia Rodrigues Batista de; Neves,Isabel Gertrudes Arrighi de Araújo; Ferraz,Renato Barbosa; Hisano,Hamilton; Zuanon,Jener Alexandre Sampaio.
The study evaluated the replacement of bovine heart by gelatin in the feed training of carnivorous fish, using giant trahira (Hoplias lacerdae) as an experimental model. A completely randomized design with four treatments and five repetitions was employed. The treatments were composed of wet ingredients beef heart (control), gelatin diluted in water, gelatin diluted in beef heart broth, and gelatin diluted in water mixed with fish meal. The fish (3.22±0.03 cm and 0.57±0.01 g) were conditioned to accept industrialized diets by the technique of gradual feed ingredients transition in the diet. Gains in weight and length, efficiency of feed training, specific growth rate, cannibalism, mortality and survival rates were evaluated. There was significant...
Tipo: Info:eu-repo/semantics/other
Palavras-chave: Bovine heart; Dietary transition; Gelatin; Gradual feed ingredients transition; Palatability.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982012001000022

ผลของการเก็บรักษานํ้าเชื้อในรูปแบบวุ้นที่อุณหภูมิ 5 °ซ ต่อการเคลื่อนที่และอัตราการผสมติดของนํ้าเชื้อไก่พื้นเมือง
Provedor de dados: 106
Autores: Pronjit Sonseeda; Yupin Phasuk; Sinchai Wirojwuttikul; Thevin Vongpralub.
Objective of this research was to study effect of solid semen storage at 5°C on motility and fertility of Thai native chicken. Experiment 1, aim to evaluate the possible benefits of supplementation of gelatin and agar to IGGKP extender on motility of spermatozoa. The experiment was performed to compare between seven semen treatments on sperm motility in vitro, 1) extender (control), 2) extender + 0.7% gelatin, 3) extender + 1.4% gelatin, 4) extender + 2.5% gelatin, 5) extender + 0.3% agar, 6) extender + 0.5% agar and 7) extender + 0.7% agarSemen samples were stored at 5°C for 72 h and four replication were carried on. After semen sample were prewarmed to 37°C the sperm motility characteristics were assessed using Computer-Assisted Sperm Analysis (CASA)....
Tipo: Collection
Palavras-chave: Native chicken; Gelatin; Fertility; Solid semen; Agar; ไก่; พันธุ์พื้นเมือง; อาก้า; อัตราการผสมติด; เจลาติน; นํ้าเชื้อแบบวุ้น; การเก็บรักษาน้ำเชื้อ; อัตราการผสมติด; การเคลื่อนที่.
Ano: 2011
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5288