Valorization of Chicken Feet By-Product of the Poultry Industry: High Qualities of Gelatin and Biofilm from Extraction of Collagen.

Stella Zamuner,José C C Santana,Poliana F Almeida,Giovanna B Borini,Ada P B Quispe,Segundo A V Llanos,Felix M C Gamarra,Roberta B Gardim,Jorge A Heredia,Thiago M B Farias,Linda L Ho,Fernando T Berssaneti

doi:10.3390/polym12030529

Stella Zamuner, José C C Santana + Show 10 more

Open Access

https://doi.org/10.3390/polym12030529

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Abstract

In this research, products with high quality were obtained from natural sources. The sensorial qualities, chemical characterization, and physical properties of gelatin extracted from chicken feet were compared with commercial gelatins. The extraction process was performed using acetic acid on a concentration ranging from 0.318% to 3.682%, processing time between 1.0 h and 8.4 h and extraction temperature between 43.3 °C and 76.8 °C. After the end of each assay, the yield was measured. Results showed that, under the best conditions, the collagen extraction yield was above 8%, and comprised 78.525 g/100 g of protein. Collagen analyzed by ICP-MS was composed of 99.44% of macro-minerals that are of great importance to human health. ATR-FTIR analysis showed that approximately 70.90% of the total protein from chicken feet is collagen, whereas, in commercial gelatin, only 30.31% is collagen. When comparing chicken gelatin with commercial gelatin, most sensory attributes were similar and chicken gelatin gained acceptance by more than 80% of the consumers. Additionally, the collagen films obtained from chicken feet and swine showed water absorption, odors, and texture characteristics similar to commercial material, such as latex and celofane. Consequently, due to its similarity to human skin, it is possible to apply it as a biocurative.

Highlights

The demand and requirements of consumers and the international regulations for food products is frequently inclined towards healthy products with improved quality
The chicken feet were chopped, weighed, and placed in contact with acetic acid solution under the conditions used in the factorial design [3,4,5,31]
It is noted that the extraction varied from 1.7% to 8.5% of collagen in the initial mass of the chicken feet

Summary

Introduction

The demand and requirements of consumers and the international regulations for food products is frequently inclined towards healthy products with improved quality. Polymers 2020, 12, 529 with high nutritional value (e.g., fiber, proteins, and micronutrients), and foods with excellent sensory aspects, fewer calories, and with low sugar, salt, fat, and other undesirable characteristics. This scenario has stimulated research exploring new sources of food and utilizing by-products or wastes. Studies have recently explored other natural sources for collagen and gelatin, including duck feet, fish, and poultry [8,9]

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