Bone Gelatin Research Articles

A novel process to recycle the highly concentrated calcium and chloride ions in the gelatin acidification wastewater

Abstract The effluents of the gelatin acidification process are highly complex and difficult to treat, especially in the presence of high concentrations of Cl−, which not only pollute the environment, but also seriously hamper the development of bone gelatin enterprises. In this study, a novel cleaner production process for recycling the highly concentrated calcium and chloride ions is proposed to basically solve the problem of acidification wastewater management in the gelatin industry. In this process, wastewater from the acidification process is firstly reacted with sulfuric acid to generate calcium sulfate and then the effluent is further treated by distillation. The outcomes demonstrate that the concentration and recycling rate of hydrochloric acid in the distillate could reach close to 6.1% and 75% under the optimal conditions, and the recycled hydrochloric acid could be reused in the acidification process. Meanwhile, the emission of wastewater could be reduced about 70%. The purity (98%) and composition (calcium sulfate hemihydrate) of the calcium sulfate were explored by X-ray photoelectron spectrometer and X-ray diffraction. The output of CSH was 75 kg per tonne of wastewater (11.5T per tonne of gelatin). Additionally, analyzing the operational cost of this process shows that about the operational costs could be halved. In conclusion, this novel process minimizes the wastewater discharge and achieves the cleaner production in gelatin industry.

Gelatin extraction from the indigenous Pangasius catfish bone using pineapple liquid waste

Gelatin extraction from fish bone has traditionally involved hydrogen chloride and/or sodium hydroxide during pre-treatment. However, these chemicals have begun to be abandoned because of their associated safety and environmental issues. Several studies have looked at the use of citric acid as a safer alternative in fish bone gelatin extraction. The aim of this research was to extract gelatin from the bone of Pangasius catfish with pineapple liquid waste. The extraction was performed in two steps: pre-treatment followed by main extraction at various times (24–56 h) and temperatures (45–75°C). Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was used as a confirmation test and showed a band for gelatin at ~120 kDa. Gelatin yields were calculated as the ratio of weight of dried gelatin to the total weight of fish ossein. The results indicated that pineapple liquid waste can be used for fish bone gelatin extraction. The recommended conditions for extraction of fish bone gelatin using pineapple liquid waste are 56 h of pre-treatment and 5 h of main extraction at a temperature of 75°C. The gelatin yield was 6.12% and the protein concentration 4.00 g/100 g.

Functional Properties of Bovine Bone Gelatin and Impact on Physicochemical, Microbiological and Organoleptic Quality of Set Yogurt

Functional Properties of Bovine Bone Gelatin and Impact on Physicochemical, Microbiological and Organoleptic Quality of Set Yogurt

Physical Characteristics of Fish Bone Gelatin Extracted Acid

Physical Characteristics of Fish Bone Gelatin Extracted Acid

Optimization of Gelatin Extraction and Physico-chemical Properties of Fish Skin and Bone Gelatin: Its Application to Panna Cotta Formulas

The utilization of fish processing waste for value-added by-products has attracted considerable attention. The present study aims to evaluate the gelatin extracted from fish skin and bone for application to Panna cotta products. The optimum conditions of gelatin extraction from Sea Bass, Nile tilapia and Red tilapia skin and bone were at 80 and 90 °C for 2.5 h, respectively. Nile tilapia skin and bone gelatins represent the most hydroxyproline content of 45.38 ±1.32 and 23.28±1.12 g, respectively (p0.05). Nile tilapia skin gelatin has the strength gel of 860.50 g which higher than Nile tilapia bone. The foaming ability normally increases at pH 3 to 6 and has emulsifier ability. Sodium chloride (NaCl) and activated carbon have effecting to remove the color and odor of extracted gelatin. Nile tilapia bone gelatin is the most suitable as an ingredient for Panna Cotta recipe. Panna Cotta milk mix berries has the maximum satisfaction levels in the female and male group of 4 to 5 (like very much to like extremely) for their flavor and texture by surveying satisfaction of customer in 5 points hedonic scale (30 persons). The average costs of production are between 0.56-0.71 US$/cup (200 g). Therefore, it can be concluded that fish gelatin can apply the ingredient in Panna Cotta Recipe or cook with another kind of foods. The extracted fish gelatin has desirable chemical and physical properties. It is suitable as a food ingredient which aspects as an alternative source of mammalian gelatin.

Application of an antimicrobial packaging material from chicken bone gelatine and cinnamon bark oil to mozzarella cheese

SummaryChicken bones are mostly discarded even though they contain a considerable amount of proteins, which would allow them to be applicable as a protein film source. In this study, chicken bone gelatine (CBG) films were prepared and characterised after the addition of cinnamon bark oil (CBO) to confer antimicrobial activity. The incorporation of 1% CBO increased the tensile strength of the CBG film from 18.2 to 23.9 MPa, whereas elongation at break was decreased from 15.6% to 5.91% and water solubility from 88.9% to 62.2%. Antimicrobial activity of the CBG films against foodborne pathogens as well as their antioxidant activity increased with the increase in CBO concentration. When CBG film containing 1% CBO was used for wrapping mozzarella cheese inoculated with Listeria monocytogenes, the population of the bacterium decreased after 20 days in storage, indicating that CBG films can be applied for improving the microbiological safety of mozzarella cheese.

Characterization of an Olive Flounder Bone Gelatin-Zinc Oxide Nanocomposite Film and Evaluation of Its Potential Application in Spinach Packaging.

As a base material of edible films, gelatin was extracted from olive flounder bone, which is fish processing by-product. Olive flounder bone gelatin (OBG) nanocomposite films were prepared with zinc oxide nanoparticles (ZnO). For an application to antimicrobial packaging, spinach was wrapped with the OBG-ZnO nanocomposite film.

Hydrocracking of waste lubricant into gasoline fraction over CoMo catalyst supported on mesoporous carbon from bovine bone gelatin

The hydrocracking of waste lubricant into gasoline fraction was carried out using CoMo catalyst supported on mesoporous carbon. The carbon was synthesized using bovine bone gelatin and SBA-15 as a template. The metals were loaded onto the carbon by wet impregnation method. The total metal content of catalyst was prepared into two different amounts which were labelled as CoMo/MCG1 and CoMo/MCG2. Catalytic activity and selectivity were evaluated in hydrocracking of waste lubricant at 450, 475, and 500 °C, and lubricant/catalyst weight ratio of 50, 100, 200, 300, and 400. The result revealed that acidity and specific surface area of the catalyst played an important role in determining the catalytic performance in the hydrocracking of waste lubricant. The highest percentage of gasoline fraction was 58.09%, produced by hydrocracking of waste lubricant at 475 °C and lubricant/catalyst weight ratio of 300 using CoMo/MCG2 catalyst.

The functional properties and application of gelatin derived from the skin of channel catfish (Ictalurus punctatus)

The objective of this work was to extract gelatin from skin of channel catfish (Ictalurus punctatus) and to study its functional properties and application in ice-cream and beer. SDS-PAGE patterns showed that channel catfish gelatin (CCG) had more high molecular weight components (β and γ chains) than had calf bone gelatin (CBG). The viscosity of CCG was 42mPa.s at 10°C, which was three times more than that of CBG. Compared to CBG, CCG presented higher emulsion capacity and stability, as well as higher foaming stability. CCG conferred the ice-cream samples and beer with better mouth feel and clarification effect, respectively. The results indicated that CCG had great potential to be utilized in the food industry.

Surgical treatment for fracture-dislocation of upper cervical spine complicated with vertebral artery injury

Objective To explore the perioperative management and surgical outcomes of fracture-dislocation of the upper cervical spine complicated with vertebral artery injury. Methods We ret-rospectively analyzed the clinical data of 19 patients diagnosed with fracture-dislocation of the upper cervical spine complicated with vertebral artery injury who had been treated at our department from January 2008 through December 2012. They were 14 males and 5 females, aged from 22 to 53 years (mean, 35.2 years). All the patients had fractures of the atlas and/or axis, and disordered atlanto-axial relationship as well. According to Frankel grading system, 8 cases were Grade D and 11 Grade E. The cervical posterior fixation with pedicle screws was adopted for all and hemostasis was conducted for those with bleeding from the broken vertebral artery. Their Frankel grade, Japanese Orthopedic Association (JOA) score and visual analogue scale (VAS) score were compared between preoperation and final follow-up. Results Intraoperative hemor-rhage occurred in 2 patients from the injured vertebral artery. Hemostasis was achieved through direct tamponade with bone wax and gelatin sponge in one and through endovascular intervention after bleeding control by direct tamponade in another. Neither of them presented with symptoms of posterior circulation ischemia after operation. The mean operation time was 153.5 min, and the mean blood loss was 542.1 mL. All the patients were followed up for an average time of 28 months. Bony union was obtained in all after an average time of 13.5 weeks. Follow-ups revealed no ischemic stroke in this series. Symptoms of transient ischemic attack, like transient dizziness and blurred vision, appeared in 2 patients. At the final follow-up, all the patients were assessed as Frankel Grade E. Their mean JOA and VAS scores were significantly improved from 8.1±1.2 and 7.0±1.7 preoperatively to 12.7±1.6 and 1.3±1.2, respectively (P< 0.05). Conclusions An-giography examination is routinely indicated for the patients with fracture-dislocation of the upper cervical spine perioperatively. Preoperative evaluation of the vertebral artery and its adjacent structures and effective intra-operative hemostasis can avoid uncontrollable bleeding during operation, reduce postoperative complications, and improve surgical outcomes. Key words: Cervical; Fractures, bone; Dislocation; Vertebral artery injury

Amino acid and proximate composition of fish bone gelatin from different warm-water species: A comparative study

Research on fish bone gelatin has been increased in the last decade. The quality of gelatin depends on its physicochemical properties. Fish bone gelatin from warm-water fishes has a superior amino acid composition than cold-water fishes. The composition of amino acid can determine the strength and stability of gelatin. Thus, it is important to analyze the composition of amino acid as well as proximate composition for potential gelatin material. The warm water fish species used in this study were Grass carp, Pangasius catfish, Catfish, Lizard fish, Tiger-toothed croaker, Pink perch, Red snapper, Brown spotted grouper, and King weakfish. There werre five dominant amino acid in fish bone gelatin including glycine (21.2-36.7%), proline (8.7-11.7%), hydroxyproline (5.3-9.6%), alanine (8.48-12.9%), and glutamic acid (7.23-10.15%). Different warm-water species has some differences in amino acid composition. The proximate composition showed that fishbone gelatin from Pangasius catfish has the highest protein content. The water composition of all fishbone gelatin was well suited to the standard. Meanwhile, based on ash content, only gelatin from gelatin Pangasius catfish met the standard for food industries.

Uskumru (Scomber scombrus) ve Levrek (Dicentrarchus labrax ) Kemiklerinden Jelatin Ekstraksiyonu ve Karakterizasyonu

The aims of this study were to determine the physicochemical properties of extracted gelatins from mackerel (Scomber scombrus) and sea bass (Dicentrarchus labrax) bones and compare with those of commercial fish and bovine gelatins. The yield of gelatin obtained from the bone of mackerel and sea bass were 5.98 and 6.20%, respectively. Two extracted gelatins showed higher protein content, lower moisture content compared to both commercial gelatins, indicates that the gelatin has considerably high purity. Melting temperatures of mackerel and sea bass bone gelatins were 25.5 and 23°C, respectively. Mackerel bone gelatin was yellow in appearance and higher L* value than both commercial gelatins. It can be concluded from the present study that mackerel and sea bass bone are a prospective source to produce gelatin in good yield with desirable functional properties comparable to commercially available mammalian and fish gelatins.

Characterization and Film-Forming Properties of Gelatins from Whitemouth Croaker (Micropogonias furnieri) Skin and Bones

ABSTRACTThe Whitemouth croaker (Micropogonias furnieri), due to its abundance, is considered one of the most traditional and important species fished in the coastal waters and estuaries of South America. The aim of this work was to produce biopolymeric films of gelatins obtained from skin and bones of Whitemouth croaker. The fish gelatins were characterized through the yield, chemical composition, physiochemical, and rheological properties. The films were characterized by tensile strength (TS), elongation at break (EAB), water vapor permeability (WVP), thermogravimetric analysis (TGA), Fourier transform infrared spectroscopy (FT-IR), and optical properties. The values of protein yield, hydroxyproline content, gel strength, melting temperature, gelling temperature, and viscosity of the skin gelatin were higher than the values of the bone gelatin. The films obtained of skin gelatin showed all properties and thermal analysis superior in relation to the films of bone gelatin; this can be justified by the best physicochemical and rheological characteristics of the skin gelatin.

Characteristics of Bone Gelatin Tilapia (Oreochromis niloticus) Processed by Using Hydrolysis With Phosphoric Acid and Papain Enzyme

&lt;p&gt;Phosphoric acid and papain enzyme able to hydrolyzing collagen from Tilapia into gelatin . The&lt;br /&gt;purpose of this research was to determine the best concentration of phosphoric acid and papain enzyme&lt;br /&gt;and to determine the physicochemical characteristic gelatin to from Tilapia fish bone which processed&lt;br /&gt;with phosphoric acid and papain enzyme. The first research phase was making bone gelatin tilapia using&lt;br /&gt;phosphoric acid at concentration of 4%, 5% and 6%, and the papain enzyme 0.5%, 1% and 1.5%. The&lt;br /&gt;second phase was characterize the physicochemical gelatin from the best concentration of phosphoric acid&lt;br /&gt;concentration (6%) and papain enzyme (1.5%), all treatment done with three repetitions. Analysis of the&lt;br /&gt;data using ANOVA with completely randomized (CRD) design If there was difference between treatment&lt;br /&gt;then continued with Honestly Significant Difference Test (HSDT). The results of the first research phase&lt;br /&gt;found the best concentration were 6% of phosphoric acid and 1.5% papain enzyme, its shows by the value&lt;br /&gt;gel strength 325,95 and 373,32 g.bloom. The second research phase shows that the the best results obtained&lt;br /&gt;in this study was gelatin from 1.5% papain enzyme as hydrolysis agent, the physicochemical characteristic&lt;br /&gt;were: 376.21 g.bloom gel strength; viscosity of 7.57 cP; yield 6.30%; protein content of 86.46%; water content&lt;br /&gt;of 7.12%; and the pH value of 5.11.&lt;br /&gt;Keywords : gelatin, hydrolysis, papain enzyme, phosphoric acid, tilapia bones&lt;/p&gt;

KARAKTERISTIK GELATIN TULANG IKAN NILA DENGAN HIDROLISIS MENGGUNAKAN ASAM FOSFAT DAN ENZIM PAPAIN

KARAKTERISTIK GELATIN TULANG IKAN NILA DENGAN HIDROLISIS MENGGUNAKAN ASAM FOSFAT DAN ENZIM PAPAIN

Suitability of Antimicrobial Grouper Bone Gelatin Films as Edible Coatings for Vacuum-Packaged Fish Steaks

ABSTRACTGrouper bone gelatin films were prepared along with chitosan (GC), clove (GL), and pepper (GP) essential oils and examined for their mechanical, barrier, and antimicrobial properties. GC films had a high tensile strength (TS) of 28 MPa, and GL and GP films had a high elongation at break (EAB) of 162 and 166%, respectively. Water solubility and water vapor transmission rate (WVTR) were low in GL films. All the films exhibited inhibitory activities against Staphylococcus aureus, Aeromonas hydrophila, and Listeria monocytogenes. Vacuum-packed fish steaks coated with GC and GL film extended the shelf life from 4 days to 8 days at 4ºC.

The effects of cod bone gelatin on trabecular microstructure and mechanical properties of cancellous bone

Osteoporosis is a common clinical complication of post-menopausal women and the elderly and can significantly complicate the severity of bone fragility. The purpose of this study is to investigate how cod bone gelatin administration influences trabecular biomechanical properties after ovariectomy. Both biomechanical properties and trabecular microarchitectures were evaluated for cancellous bone samples from female ovariectomized rats, which were either sham-operated or treated with marine peptide (0.75, 1.5, 3.0, 6.0 g/kg body weight) for 90 days. The results have confirmed that cod bone gelatin treatment is effective in the prevention of mechanical property loss by preserving bone mass and trabecular architecture.

PENGARUH DEFATTING DAN SUHU EKSTRAKSI TERHADAP KARAKTERISTIK FISIK GELATIN TULANG IKAN GABUS

The purpose of this research was to observe the effect of defatting and extraction temperature on the physical properties of snakehead fish bone gelatin. The Factorial Randomized Block Design was used with two factors of treatment and 2 replications. The different pretreatment (defatting and non-defatting) and three different extraction temperature (60, 70 and 80 0C). The parameters were yield, viscosity, gel strength and melting point. The best treatment was defatting with extraction temperature 70 oC had gel strength 202,9 bloom, viscosity 3,87 cP, melting point 22,5 oC and yield 3,53%.

Effect of Protein and Sorbitol Concentrations on the Properties of Fish Gelatin Films

Edible films were prepared with bone gelatins extracted from red snapper and grouper at different concentrations of protein (1, 2, 3, 4 and 5%) and sorbitol (10, 20, 30, 40 and 50% of protein). Gelatin films made with 5% protein had maximum tensile strength (TS), elongation at break (EAB) and Young’s modulus (YM) in the range of 63.2 to 73.1 MPa, 67.0 to 76.1% and 724 to 809 MPa, respectively. Gelatin films prepared with increasing concentration of sorbitol had reduced the TS and YM of the films, but increased the EAB from 21.7 to 63.7% in grouper and 27.3 to 67.3% in red snapper. Grouper gelatin films had greater TS, YM and thickness compared to red snapper gelatin films. Opacity of the films increased with protein and sorbitol concentrations even in the UV region, which would make them excellent light barriers. Grouper gelatin films had high strength, while red snapper films had high elongation.

Sea bream bones and scales as a source of gelatin and ACE inhibitory peptides

Sea bream scales and bones were used as sources of gelatin. Scales gave a higher gelatin yield than bones pretreated with HCl or Alcalase. Demineralization with EDTA was effective especially in the case of scale gelatin that showed the lowest ash content. The pretreatment of bones with HCl led to an increase in the removal of minerals. The gel strength and viscoelastic properties of sea bream scale gelatins were higher than those of bone gelatins, and only slight differences were found between gelatin extracted from bones pretreated with HCl or Alcalase, although the amino acid profile was similar in the three gelatins. The gel strength of scale gelatins was higher than that of a commercial bovine gelatin used for comparative purpose (Bloom 200–220). When the scales gelatin was hydrolyzed with Esperase, a high ACE-inhibitory activity was found in the peptide fraction below 3 kDa, and the amount of this peptide fraction required to inhibit 50% of the ACE activity (IC50) was around 60 μg/mL.