Chicken Skin Gelatin Research Articles

Can poultry gelatin substitute bovine gelatin? : a systematic review and meta-analysis

Gelatin is one of the popular ingredients and additives in food industries. They have been applied in various roles, including stabilizers, thickeners, and emulsifiers. Bovine (cattle or cow) is one of the most widely used a source of gelatin. Unfortunately, they are still limited in particular considerations. For example, bovine gelatin is unacceptable in some Hindu communities. And the risks of Bovine Spongiform Encephalopathy (BSE) contamination, spreading, and outbreak related to bovine as a source. To challenge these limitations, poultry is another promising source. Current studies have found a similarity between poultry or chicken-based gelatin and bovine gelatin. However, investigation on the comparability of their gel strength is still rare. It is generally accepted that gel strength is the most essential characteristic of gelatin. This systematic review examined the gel strength between poultry gelatin and bovine gelatin. There were 795 papers screened, 29 full-text papers assessed, and 10 papers reviewed. The meta-analysis shows that chicken feet (CFG) and head (CHG) gelatin possessed a higher gel strength value than bovine gelatin. In contrast, the gel strength of chicken skin gelatin (CSG) and bovine gelatin did not differ significantly. The meta-analysis demonstrates that the gel strength of duck feet (DFG) and skin (DSG) gelatin is comparable with bovine gelatin. Thus, this study exposed the feasibility of CSG, DFG, and DSG, which can be the substitute for bovine gelatin.

Utilization of Broiler Skin Gelatin as Wound Healing Medicine

Gelatin is a protein-derived compound obtained by extracting animal collagen. Gelatin can be extracted from broiler chicken skin and used as a wound therapy drug. This study aims to explain the effect of using chicken skin gelatin on the healing process of cut wounds in animal models of mice. The 25% chicken skin gelatin ointment formulation was homogenized with ointment additives such as 0.2% preservative, 3.7% emulsifier, and 71% moisturizer. Testing the physical quality of spreadability and stickiness of chicken skin gelatin ointment using a T-test. Testing the ability to treat cuts using a Completely Randomised Design with 3 treatments namely P1 = administration of NaCl (negative control), P2 = administration of broiler skin gelatin ointment, and P3 = administration of Commercial ointment (positive control) each repeated 5 times. The test results of spreadability and stickiness of chicken skin gelatin ointment showed different results with commercial ointment. The chicken skin gelatin ointment produced is an ointment with a semisolid texture in the form of semi-stiff (high viscosity). The results of testing the treatment of cut wounds with three different treatments obtained results that were significantly different (P <0.01) on the description of the level of wound healing, the percentage of wound healing, and histopathological observations. From the results of the research conducted, gelatin from broiler chicken skin is effective as a wound therapy drug and the healing process of cut wounds in mice is best in treatment using chicken skin gelatin ointment.

Gelatin extraction from chicken skin by conventional and Ohmic heating methods and comparison with commercial halal gelatins

Gelatin extraction from chicken skins using ohmic heating (OH) is a promising application in the food industry. In this study, the effects of OH parameters (electric field (5, 10, 15, and 20 V/cm) and extraction time (1, 3, and 5 h)) on the extraction yield, physicochemical, functional, rheological, thermal, and microstructural properties of chicken skin gelatin were investigated, as well as comparison with conventional extraction and commercial halal gelatins. Chicken skin gelatins obtained with OH-assisted extraction showed higher ash content resulting in more turbidity than commercial gelatins. OH parameters significantly increased the gelatin yield, and 1 h of OH treatment revealed the highest gel strength amongst the electric field applications, conventional extracted, and bovine gelatin. The melting and gelation temperatures of chicken skin gelatins were higher than bovine gelatin and OH treatment increased the thermal stability. The amino acid composition significantly changed with OH treatment, and total imino acid content, relating to the gelation properties, increased. Functional properties, water and oil binding, emulsifying, and foaming, of chicken skin gelatin were significantly higher than commercial gelatins, and OH treatment significantly increased these properties. Overall, OH extraction of gelatin from chicken skins could be a better option for less extraction time, higher extraction yield, better functionality, and higher thermal stability compared to conventional extraction. It was concluded that chicken skin gelatins extracted using OH have properties that can be an alternative to commercial gelatins, but further purification processes are required.

Monitoring the freshness of fish fillets by colorimetric gelatin composite film incorporated with curcumin extract

This study aimed to develop a colorimetric intelligent gelatin composite film incorporated with curcumin to monitor fish fillets' freshness. Chicken skin gelatin composite film's sensing ability in NH3 environments in light transmission and color changes was studied and compared to bovine gelatin composite films. A spoilage test was also performed to evaluate the practical application of colorimetric intelligent films in monitoring the real-time freshness of fish fillets within 4 days of storage time. The results showed that both films possessed low ultraviolet (0.41–1.00) and visible light transmission values (0.16–2.69) while exhibiting good response towards NH3 by changing their color from yellow to reddish-orange, with more obvious color changes at higher relative humidity and response time. The films also showed distinct color changes from yellow to reddish-orange, which were correlated with changes in pH levels of fish fillets within 4 days of storage time. Hence, this indicates that chicken skin gelatin-curcumin composite films could be utilized in colorimetric intelligent food packaging as a visual indicator to monitor the freshness of fish fillets.

The effect of additional sucrose on the value of tensile strength and elongation of chicken legs gelatin film.

Gelatin is a clear, flavorless, and colorless biopolymer formed by the denaturation of collagen protein in animal tissues. Gelatin is an important ingredient in the manufacture of capsule shell films. The tensile strength and elongation values of gelatin film indicate its quality. Sucrose is one of the ingredients that can affect the tensile strength and elongation of the gelatin film. To determine the effect of adding sucrose on the tensile strength and elongation of the chicken leg skin gelatin film. To extract the gelatin, clean, sliced chicken leg skin was freeze-dried, ground into powder, and extracted. The characteristics of chicken skin gelatin were measured using Fourier-transform infrared, and the data were read in the 4000-400 cm- 1 range for 32 scans. Pouring the solution into a mold, flattening it, and drying it at 40°C results in a film that has been tested for tensile strength and elongation. Gelatin films with a 30% sucrose addition had the best tensile strength and elongation values, with a tensile strength of 3.03 MPa and an elongation of 152.02%. Sucrose alters the tensile strength and elongation of chicken leg gelatin film. 30% sucrose provides better tensile and elongation strength.

Physical, mechanical and antioxidant properties of chicken skin gelatin films incorporated with virgin coconut oil

This study aimed to determine the physical, mechanical, and antioxidant properties of chicken skin gelatin films incorporated with virgin coconut oil (VCO). Prepared chicken skin gelatin films at different VCO concentrations (0–30%) were characterized for their physical (water vapor permeability and light transmission), mechanical (tensile strength, elongation at break), and antioxidant (DPPH scavenging activity and total phenolic content) properties. The tensile strength and elongation at the film's break showed a decreasing and increasing trend with the increase of VCO concentration. The water vapor permeability of films showed no significant difference as the added oil concentration increased. In addition, the films with VCO added showed a good light barrier with a lower light transmission value at a high oil concentration. The incorporation of oil in gelatin films decreases the glass transition temperature (Tg) with the increasing amount of oil. Furthermore, the film's microstructure became rougher and more discontinuous with the addition of oil percentage. The increasing VCO concentration also enhanced the intensity of the Amide A, Amide I, Amide II, and Amide III functional groups. DPPH scavenging activity and total phenolic content in films also increased with VCO concentration. Thus, these results revealed that VCO could be incorporated with gelatin film to make active film packaging or edible film packaging for some food applications for protein-rich food, such as meat or edible packaging for primary packaging.

Rheological and functional characterization of gelatin and fat extracted from chicken skin for application in food technology.

Chicken skin is a major byproduct of the poultry industry. This study was undertaken to extract and characterize fat and gelatin from chicken skin. To do this, the chicken skin was wet‐rendered at different temperature–time combinations and the yield and properties of the extracted gelatin and fat were determined. Gelatin and fat were recovered at yield ranges of 0.74%–2.03% and 24.01%–27.91%, respectively. The time and the interaction of time–temperature had a positive effect on gelatin yield (p < .05); however, the fat yield was not affected by the extraction condition. Protein, ash, and hydroxyproline content of gelatin and unsaponifiables and free fatty acids contents, peroxide value, and induction period of oxidation of the fat were affected by the extraction condition. Functional and rheological analyses showed chicken skin gelatin gel/solution had a higher bloom value, viscosity, foaming capacity, storage and loss moduli, and melting and gelling points than the commercial bovine gelatin. Oleic (42.13%), palmitic (24.6%), and linoleic (17.53%) acids were the main fatty acids of chicken skin fat. The storage modulus of chicken skin fat was higher than the loss modulus up to 31°C; however, because of a low slip melting point (22.74°C) and solid fat content, it was fluid at room temperature. The findings of this research can be useful in the development of processes for the extraction and application of chicken skin gelatin and fat.

A comparative study: Development and characterization of active biodegradable chicken skin and mammalian gelatin composite films incorporated with curcumin extracts

This study aimed to develop active biodegradable composite films derived from chicken skin gelatin with the incorporation of rice starch (20% w/w) and curcumin (0.03 g). Characteristics such as the physical, mechanical and antioxidant properties of chicken skin gelatin composite films were investigated and compared with mammalian gelatin composite films. The results showed that chicken skin gelatin films possessed higher value in color (L*86.31, a*-6.44, b*86.45), light transparency (5.01%), mechanical strength (tensile strength 8.47 MPa and elongation at break 416.43%) and ABTS.+ activity (218.31 [TE]/g dried film) while lower in thickness (0.07 mm), and WVP (1.10 × 10−9 g/m s Pa) value compared with mammalian gelatin films. Meanwhile, there were no significant differences observed in terms of melting point, light transmission, biodegradation rate, and DPPH activity among all gelatin films. The incorporation of curcumin has been found to improve the barrier properties and antioxidant capacity of gelatin films. Novelty impact statement The comparison between chicken skin gelatin composite film with mammalian gelatin composite film was studied to highlight the possibilities and advantages of chicken skin gelatin films as alternative gelatin. The curcumin incorporation helps to exert high antioxidant capacity toward the gelatine-based film. Moreover, this new study will contribute to exploring new knowledge that might be useful for future applications, especially in the active food packaging industry.

Effect of pH on functional, gas sensing and antimicrobial properties of bio-nanocomposite gelatin film for food packaging application.

A bio-nanocomposite film is a polymer blend with nanofiller dispersed in a biopolymer matrix. The aim of this study is to investigate the functional, gas sensing and antimicrobial properties of bio-nanocomposite films incorporated with chicken skin gelatin/ tapioca starch/zinc oxide at different pH levels (pH 4, 6, 7 and 8). Bio-nanocomposite films were prepared using a casting technique followed by the characterization of their functional, gas sensing and antimicrobial properties. Film formulations with pH at different levels showed increased thickness, colour and water vapour permeability (WVP) (p < 0.05). In addition, the increase of pH in films in chicken skin gelatin bio-nanocomposite films increased the tensile strength (TS), while decreasing the elongation at break (EAB). The highest response for ammonia gas in chicken skin gelatin bio-nanocomposite films was obtained at pH7, with quick response time (τres) within 10s. The inhibition zone of Staphylococcus aureus in chicken skin gelatin bio-nanocomposite films increased with increasing pH levels. Overall, chicken skin gelatin bio-nanocomposite films with a pH level of 8 were found to have the optimal formulation, with the highest values in thickness, and TS, with the lowest values for WVP and EAB. In conclusion, bio-nanocomposite chicken skin gelatin films with an alkaline pH are a superior packaging material.

MECHANICAL AND PHYSICAL PROPERTIES OF BIO-NANOCOMPOSITE FILMS BASED ON CHICKEN SKIN GELATIN WITH DIFFERENT CONCENTRATION OF CHITOSAN NANOPARTICLES

Plastics packaging is non-biodegradable and risks to human health and environmental pollution. In contrast, gelatin-based film lack of desired mechanical, thermal and water vapour barrier properties. Thus, this study aimed to investigate the mechanical and physical properties of bio-nanocomposite films based on chicken skin gelatin with different concentration of chitosan nanoparticles (CSNPs). Gelatin/CSNPs film solutions with different CSNPs concentration (0-8%, w/w) were stirred at 45oC for 30 min and oven-dried at 45oC. Film characterization determination includes tensile strength (TS), elongation at break (EAB), Young&amp;rsquo;s modulus (YM), water solubility, water vapour permeability (WVP), film morphology and melting temperature (Tm). Results of the study indicated that incorporation of CSNPs significantly influenced film properties. The addition of CSNPs increased the TS and YM value, which lead to stronger films than the pure chicken skin gelatin films. However the addition of CSNPs decreased the EAB value. Furthermore, WVP and water solubility significantly decreased (p &amp;lt; 0.05) by the addition of 6% CSNPs. Morphology images showed that increased CSNPs reduced the film&amp;rsquo;s amorphous character, especially in high level, in which higher CSNPs (8%) resulted in the aggregation of particles in the composites. The nano-reinforcement films showed higher thermal stability as compared to pure chicken skin gelatin films. In conclusion, the film with 6% CSNPs showed the best formulation, as it demonstrated high in TS, YM and Tm value, while low in EAB, water solubility and WVP value compared to other films. The results presented in this study showed the feasibility of using bio-nanocomposite technology to improve the properties of biopolymer films based on chicken skin gelatin.

Chicken skin gelatin films with tapioca starch

Chicken skin gelatin-based films with tapioca starch used to induce crosslinking reactions improved the quality of food packaging films made from the two biopolymers. The composite films were prepared with differing starch concentrations (0–25%) using a casting technique. The physical and mechanical properties of each film were evaluated. The addition of tapioca starch increased the thickness and improved the water resistance of the films (p < 0.05). The addition of tapioca starch at >5% did not improve water barrier properties, but did increase water vapor permeability (p < 0.05). Ultraviolet light shielding increased, along with a decrease in the visible light transmission and transparency. The increase in Tm values of the composite films indicated that the thermal stability of the films was increased by the addition of tapioca starch. SEM micrographs showed that the composite films had a smoother surface and improved internal structure over pure gelatin films, while X-ray diffraction analysis showed increasing crystallinity of the films as a function of tapioca starch content. The films also showed higher tensile strength and elongation at break values, with no effects on Young's modulus (p ≥ 0.05) found after the addition of tapioca starch. Overall, chicken skin gelatin with 10% tapioca starch was found to be the optimal formulation, since it had the highest values for both tensile strength and elongation at break.

Rheological, physical, and mechanical properties of chicken skin gelatin films incorporated with potato starch

The aim of this study was to investigate the rheological, physical, and mechanical properties of chicken skin gelatin film forming solutions (FFSs) and films incorporated with potato starch. Chicken skin gelatin-based FFSs with various potato starch concentrations (0, 2, 4, 6, 8, and 10%, w/w) were prepared via casting technique. The dynamic viscoelastic properties of FFS were measured, and film characterization in terms of physical and mechanical properties was conducted. Potato starch incorporation with chicken skin gelatin-based FFS resulted in improvement of viscous behavior (G″ > G′). As potato starch concentration increased, the tensile strength, elongation at break, and elastic modulus values of chicken skin gelatin-based films also increased (p < 0.05). Additionally, increasing the concentration of potato starch caused incremental changes in water vapor permeability and melting temperatures (Tm), but a reduction in water solubility (p < 0.05). In addition, the surface smoothness and internal structure of composite films improved via potato starch incorporation. The incorporation of potato starch was also found to provide good barrier properties against ultraviolet and visible light, but did not significantly influence the transparency values of composite films. Overall, chicken skin gelatin film with 6% potato starch concentration incorporation was the most promising composite film, since it was found to exhibit optimal performance in terms of physical properties.

Response surface methodology (RSM) of chicken skin gelatin based composite films with rice starch and curcumin incorporation

This study aims to optimize the formulation of composite films based on chicken skin gelatin with incorporation of rice starch (10–20%, w/w) and curcumin (0.03–0.10%, w/v). The effect of their interaction on film's tensile strength (TS), elongation at break (EAB), water vapor permeability (WVP) and antioxidant properties (DPPH%) were investigated using a response surface methodology-central composite design (RSM-CCD). The optimized film formulation was further validated to indicate the validity of the prediction model. The optimum conditions of the film were selected with incorporation of rice starch at 20% (w/w) and curcumin at 0.03% (w/v). The optimized film formulation has revealed better mechanical properties with low WVP value and good antioxidant activity. The results showed that optimized composite films formulation based on chicken skin gelatin with the incorporation of rice starch and curcumin has proving good validation of model prediction and can be effectively utilized in food packaging industry.

Optimization of chicken skin gelatin film production with different glycerol concentrations by response surface methodology (RSM) approach.

This study investigated the optimization of chicken skin gelatin film production using different concentrations of glycerol as plasticizer, specifically for use as biodegradable food packaging. Response surface methodology (RSM) was used to optimize the production of gelatin films by following a central composite design (CCD) for two quantitative modulators-(A) gelatin at 1.0, 2.5 and 4.0g; and (B) glycerol at 0, 0.75, 1.50g-with outcome metrics to predict tensile strength (TS), elongation at break (EAB) and water vapor permeability (WVP). Potentially optimized conditions were experimentally validated to confirm the model's suggestions of 4.0g for gelatin and 1.5g for glycerol. Experimental results yielded a TS of 3.81N/mm, which was higher than the RSM predicted value of 3.09N/mm (p < 0.05). Both EAB and WVP experimental results were slightly lower than predicted values (3.04 vs. 3.14%) (p < 0.05); and (1.27 × 10-9 vs. 1.31 × 10-9kPa) (p < 0.05), respectively. Overall, experimental results agreed with the model's predicted values. Hence, this study demonstrates that optimized conditions for the production of chicken skin gelatin films are affected by glycerol concentration and gelatin quantity. Results also suggest that chicken skin gelatin-glycerol film blends have excellent potential for the production of biodegradable food packaging with improved properties.

Physiochemical and functional properties of gelatin obtained from tuna, frog and chicken skins

Growing demand for gelatin has increased interest in using alternative raw materials. In this study, different animal skins; namely frog, tuna and chicken skins; were utilized in gelatin extraction by previously optimized extraction procedures. Quality characteristics and functional properties of the resultant gelatins were comparatively investigated. Frog skin gelatin had the highest protein content with 77.8% while the highest hydroxyproline content was found in chicken skin gelatin with 6.4%. Frog skin gelatin showed a significantly higher melting point (42.7 °C) compared to tuna and chicken gelatins. Bloom value was also significantly higher in frog skin gelatin compared to that of chicken and tuna skin gelatins. Results showed that processing waste like skins of different animals may present opportunities in gelatin production as high quality alternatives. This study may help the industry by providing one hand comparable data over potentially significant sources.

Characterization on the mechanical and physical properties of chicken skin gelatin films in comparison to mammalian gelatin films

The purpose of this study was to investigate the mechanical and physical properties of chicken skin gelatin film as compared to mammalian gelatin films in terms of tensile strength (TS), elongation at break (EAB), puncture force, water vapour permeability (WVP), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), light barrier, thermal properties and microstructure. Three film formulations using 4g gelatin of three different types (chicken skin, bovine, and porcine gelatin) and 1.5g glycerol were prepared under mechanical stirring at a temperature of 45°C. The use of different types of gelatin resulted in different mechanical and physical properties. Results revealed that chicken skin gelatin film was optimal due to its high tensile strength (5.57 MPa) and low WVP (1.29 x 10−9 kPa) rate as compared to bovine and porcine gelatin films. The carboxyl group was revealed to be stronger in FTIR assay for chicken skin gelatin film, while XRD revealed amorphous characteristics at a peak 2Ɵ = 20°. These results contributed to its superior physical characteristics. These desirable characteristics mean that chicken skin gelatin film has remarkable potential as a biodegradable film material as compared to commercial gelatin. It may become a key preferred alternative for producing gelatin films for edible film purposes.

Purification and characterization of antioxidative peptides derived from chicken skin gelatin hydrolysate

The aim was to determine the antioxidative activity of novel chicken skin gelatin peptides and their mechanism of action. Peptides were obtained by hydrolysis of chicken skin gelatin with alcalase, pronase E and collagenase enzymes combined with ultrafiltration using 10, 5 and 2 KDa MWCO membranes respectively, followed by fractionation and purification by gel filtration. The antioxidant activities of isolated peptides were investigated by monitoring hydroperoxides using the ferric thiocyanate method and malonaldehyde (MDA) by the TBARS method in an oxidizing linoleic acid model system. The highest antioxidative activity among the three hydrolysates fractions was observed in the lowest molecular weight chicken skin hydrolysate (<2 KDa). After further purification by gel filtration, QTOF mass spectroscopy revealed that the molecular weight of chicken gelatin peptides was in the range 200–800 Da (corresponding to 2–8 amino acids). The hydroxyl radical activity, superoxide anion radical activity and Fe2+ chelating activity indicated that purified chicken peptide (10 mg/ml) possessed greater antioxidative activity compared with the commercial antioxidants BHT, trolox and ascorbic acid (10 mg/ml). Amino acid composition of chicken gelatin hydrolysates exhibited a high content of Gly, Pro and H.Pro and hydrophobic amino acids. However, further purification by gel filtration gave chicken gelatin peptide fractions rich in hydroxyproline (11.57%), glycine (33.49%), alanine (7.78%), proline (15.07%), and lysine (12.87%). Clearly, the higher content of lysine, imino acids proline and hydroxyproline and hydrophobic amino acids as well as low MW contributed to the high antioxidant activity of the peptide.

Preparation and characterization of edible chicken skin gelatin film incorporated with rice flour

Abstract The novelty of this study is producing an edible composite film from chicken skin gelatin, waste of poultry processing industry with incorporation of rice flour. This alternative materials would replace many food packaging which are made of petrochemical and non-biodegradable in which generated many excessive waste which lead to environmental pollution and serious ecological problems. Thus, the aim of this study is to formulate and evaluate chicken skin gelatin films incorporated with rice flour. Characteristics such as film solubility, light transmission and transparency, water vapor permeability, thermal properties, morphology, crystallinity, tensile strength, elongation at break and Young’s Modulus were evaluated. Varying concentrations (0, 5, 10, 15, 20 and 25%, w/w) of rice flour were added to chicken skin gelatin films using casting technique. The results show that the addition of rice flour increased the water vapor permeability while decreasing film solubility (p 0.05) the Young’s Modulus measurement. Overall, chicken skin gelatin films with rice flour at 20%, (w/w) demonstrated better characteristics than other films.

Preparation and characterization of chicken skin gelatin/CMC composite film as compared to bovine gelatin film

Abstract This study aimed to prepare and characterize the mechanical and physical properties of chicken skin gelatin/CMC composite film. The influence of CMC on the mechanical (tensile strength (TS), elongation at break (EAB), puncture test), physical (water vapour permeability (WVP), FTIR, X-ray diffraction (XRD), light transmission and transparency), and thermal properties (melting point, T m and glass transition, T g ) of chicken skin gelatin film were studied and compared to bovine gelatin film. Results shows that chicken skin gelatin/CMC composite films was higher in TS, puncture force, WVP, and T g value. However, there were no significance different (p > 0.05) between chicken skin gelatin as compared to bovine gelatin film in TS and WVP value. This study demonstrates that a CMC addition to gelatin films gives significantly effects on properties of film produced. The enhancement of film properties shows potential for using this blended film in packaging materials or coatings in agriculture and food products.

Effect of drying method on functional properties and antioxidant activities of chicken skin gelatin hydrolysate

The aim of this study is to investigate the functional and antioxidant properties of chicken skin gelatin hydrolysate (CSGH) as affected by the drying method used in the preparation of gelatin (freeze-dried and vacuum dried). CSGH obtained from freeze-dried gelatin showed better functional properties such as emulsifying activity index (EAI), water holding and oil binding capacity at different pH compared to CSGH produced from vacuum dried gelatin. Meanwhile, the CSGH of the vacuum dried gelatin exhibited a better emulsifying stability index (ESI), foaming capacity and stability. CSGH from freeze-dried gelatin showed better antioxidant, DPPH radical scavenging and metal chelating activity.