Comprehensive characterisation of tilapia fish gelatine under varied extraction conditions for the advancement of hard capsule production

Abstract

SummaryHard capsules are a frequently used oral medication delivery form. This study aims to evaluate the potential of tilapia fish gelatine as a suitable material for hard capsules, by analysing various gelatine properties under different extraction temperatures (50, 60, 70, and 80 °C) and extraction periods (6 and 12 h). The results showed a range of values for the gelatine yield (22–33% (w/w)), gel strength (141–360 g), molecular weight distribution (140–300 kDa), and amino acid composition (185–220/1000 residues). FG70‐12 (296) and FG60‐6 (266) were found to have gel strength between 200 and 300 g thus suitable to be used as hard capsule material. Interestingly, the strongest gelatine having 360 g gel strength obtained from FG50‐6 (fish gelatine extracted at 50 °C for 6 h) became the essential ingredient for preparing hard capsules because two times dipping was enough to obtain the standard weight and thickness. A slight loss of moisture was identified during drying and rapid dissolution (4–8 min) detected from fish gelatine capsule at pH 6.8 or below. Therefore, hard capsules for pharmaceutical applications could be developed from fish gelatine as an alternative gelatine with similar properties as commercial hard capsules and satisfying the pharmacopoeia standard.