Publication:
Fish gelatin nanoparticles and their food applications: A review

Simple item page
dc.FundingDetailsInternational Islamic University Malaysia,�IIUM International Islamic University Malaysia,�IIUM
dc.FundingDetailsThe work was financially supported by the International Islamic University Malaysia (IIUM). The laboratory work was done in the Kulliyah of Biotechnology-Biochemical Engineering.
dc.contributor.affiliationsFaculty of Dentistry
dc.contributor.affiliationsInternational Islamic University Malaysia (IIUM)
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.authorAkbar I.en_US
dc.contributor.authorJaswir I.en_US
dc.contributor.authorJamal P.en_US
dc.contributor.authorOctavianti F.en_US
dc.date.accessioned2024-05-28T08:26:38Z
dc.date.available2024-05-28T08:26:38Z
dc.date.issued2017
dc.description.abstractConsiderable attention has been directed to nanoparticles based on gelatin biopolymer due to its numerous available active group sites for attaching target molecules and acting as a drug or nutraceutical delivery system aiming to improve the therapeutic effects and also to reduce the side effects of formulated drugs as gelatin is a natural biodegradable biocompatible polymer, nontoxic, readily available, cheap and is used in parental formulations. With mammalian gelatin (pig and cow) as the major source of gelatin production, alternatives are required due to socio-cultural and health concerns to maintain halal status. This paper aims at reviewing fish skin gelatin from warm water species which can provide a potential alternative source of gelatin with almost the same rheological properties as mammalian gelatin and is a beneficial way to use fish waste such as skin, bones and fin which is generally discarded. The study also entails a lot of research being done in the field of nanoencapsulation of gelatin with various nutraceuticals as well as drug and gene therapy. There is an especially increasing interest in encapsulating biopeptides within gelatin nanoparticles in the functional food industry due to their role in preventing or delaying the onset of various diseases, food fortification, improvement of food quality, increase in shelf life, targeted peptide delivery and hence can be used as additives in food products. This review also attempts to provide an overview of the application of gelatin nanoparticles in nanoencapsulation in the food industry. � All Rights Reserved.en_US
dc.description.natureFinalen_US
dc.identifier.epage264
dc.identifier.issn19854668
dc.identifier.scopus2-s2.0-85043521823
dc.identifier.spage255
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85043521823&partnerID=40&md5=332ffb1740faacdf37d94a1c55f42054
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/8745
dc.identifier.volume24
dc.languageEnglish
dc.language.isoen_USen_US
dc.publisherUniversiti Putra Malaysiaen_US
dc.relation.ispartofInternational Food Research Journalen_US
dc.sourceScopus
dc.subjectAntioxidant biopeptidesen_US
dc.subjectGelatinen_US
dc.subjectNanoencapsulationen_US
dc.subjectNanoparticlesen_US
dc.titleFish gelatin nanoparticles and their food applications: A reviewen_US
dspace.entity.typePublication

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Fish gelatin nanoparticles and their food applications_ A review.pdf
Size:
282.58 KB
Format:
Adobe Portable Document Format
Download

Collections

Scopus