This study has demonstrated that plant-derived polyphenols, materials safe for foods, can
react with gelatin. Coffee, pomegranate, butterfly pea, and various other plant materials were found to
contain sufficient concentrations of phenolics to make their direct use practical, without the need to
isolate the active components. The results from the different experimental techniques used on gels
are consistent with polyphenols reacting under oxidizing conditions with gelatin side chains and
forming covalent cross-links that form a network of smaller mesh size and hence shorter, tighter chains between links. This caused the viscosity of the cross-linked gelatin solution to drop
substantially. Since cross-linked gelatin solutions is less viscous than the non-cross-linked solutions
of similar concentration, they offer the possibility of developing solution foods that is easier to handle
during processing and, hence, help in the reduction of production energy.
This study has demonstrated that plant-derived polyphenols, materials safe for foods, can
react with gelatin. Coffee, pomegranate, butterfly pea, and various other plant materials were found to
contain sufficient concentrations of phenolics to make their direct use practical, without the need to
isolate the active components. The results from the different experimental techniques used on gels
are consistent with polyphenols reacting under oxidizing conditions with gelatin side chains and
forming covalent cross-links that form a network of smaller mesh size and hence shorter, tighter chains between links. This caused the viscosity of the cross-linked gelatin solution to drop
substantially. Since cross-linked gelatin solutions is less viscous than the non-cross-linked solutions
of similar concentration, they offer the possibility of developing solution foods that is easier to handle
during processing and, hence, help in the reduction of production energy.
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