Abstract
Growing demands for green and sustainable processing that eliminates the utilization of toxic chemicals and increases efficiency has encouraged the application of novel extraction technologies for the food industry. This review discusses the principles and potential application of several green technology for gelatin extraction. Several novel technologies and their processing efficiency are discussed in this review. Furthermore, factors that affect the quality of the gelatin produced from different sources are also highlighted. The potential application of ultrasound-assisted extraction (UAE), subcritical water extraction, high-pressure processing, and microwave-assisted extraction (MAE) to improve gelatin extraction are addressed. These technologies have the potential to become an efficient extraction method compared to the conventional extraction technologies. Several combinations of green and conventional technologies have been reported to yield promising results. These combinations, especially using conventional pre-treatment and green technologies for extraction, have been found to be more effective in producing gelatin. Since gelatin could be produced from various sources, it exhibits different characteristics; thus, different approaches and extraction method should be identified for specific types of gelatin. Although these technologies have limitations, such as overhydration and sophisticated systems explicitly designed for large-scale production, they are nonetheless more efficient in the long run to safeguard the environment as they reduce solvent usage and carbon footprint along the way.
Highlights
Type A gelatin has a broader distribution of molecular weight fractions, with
Shows2the process process flow of a typical gelatin extraction process. New technologies such as ultrasound, flow of a typical gelatin extraction process. New technologies such as ultrasound, subcritsubcritical water extraction, high-pressure processing, and microwave are assist ical water extraction, high-pressure processing, and microwave are used toused assisttoduring during the pre-treatment or extraction stages, or both
A similar study by Ahmad et al (2018) [23] on gelatin extraction from bovine skin found that the gelatin extracted using ultrasound (53 kHz and 500 W) at 60 ◦ C for 6 h with bromelain pre-treatment produces a higher yield and exhibits better quality compared to bovine skin treated without enzyme and ultrasound
Summary
Nor Qhairul Izzreen Mohd Noor 1 , Rina Syafinaz Razali 1 , Nur Khairina Ismail 1 , Rabiatul Amirah Ramli 1 , Umi Hartina Mohamad Razali 1,2, *, Ahmad Riduan Bahauddin 1 , Nazikussabah Zaharudin 3 , Ashari Rozzamri 4 , Jamilah Bakar 4 and Sharifudin Md. Shaarani 5. Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affil-
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