Gelatin Extraction Research Articles

Comparative evaluation of different separation and concentration procedures on some quality and functional properties of fish gelatin

This study utilized different separation and concentration procedures to purify the gelatin extracted from carp skin. The quality and functional properties of the resulting gelatins were comparatively evaluated after these procedures. For this purpose, gelatin extracts from fish skin were treated with a separator for removal of lipids, passing through a resin for removal of ions and minerals, and finally concentrated via reverse osmosis. Analysis indicated that transparency of gelatin extract increased from 45.92 to 79.13 after the ion exchange step. After all processes, pH of gelatin extract increased from 3.56 to 6.44. Gel strength increased from 348 g to 362 g by centrifugal separation, to 390 g by ion exchange, and finally to 422 g by reverse osmosis while that of commercial gelatin was 300 g. SDS-PAGE and FTIR analyses showed that the β-configuration of gelatin was either retained by the membrane or disintegrated under pressure. Results suggested that fish gelatin was sufficiently purified by industrial standards and its quality was effectively improved by separation and concentration procedures used.

Detection and pH-Thermal Characterization of Proteinases Exclusive of Honeybee Worker-Fate Larvae (Apis mellifera L.)

The occurrence of the honeybee caste polyphenism arises when a change in diet is transduced into cellular metabolic responses, resulting in a developmental shift mediated by gene expression. The aim of this investigation was to detect and describe the expression profile of water-soluble proteases during the ontogenesis of honeybee worker-fate larvae. The extraction of insect homogenates was followed by the electrophoretic separation of the protein extract in polyacrylamide gels under semi-denaturing condition, precast with gelatin, pollen, or royal jelly protein extracts. The worker-fate honeybee larva showed a proteolytic pattern that varied with aging, and a protease with the highest activity at 72 h after hatching was named PS4. PS4 has a molecular weight of 45 kDa, it remained active until cell sealing, and its enzymatic properties suggest a serine-proteinase nature. To define the process that originates a queen-fate larvae, royal jelly and pollen were analysed, but PS4 was not detected in either of them. The effect of food on the PS4 was investigated by mixing crude extracts of queen and worker-fate larvae with pollen and royal jelly, respectively. Only royal jelly inhibited PS4 in worker-fate larvae. Taken together, our data suggest that PS4 could be involved in caste differentiation.

Gelatin from Saithe (Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions.

This study performed the extraction of gelatin from saithe (Pollachius virens) skin and compared it to commercial marine gelatin. As a first stage, we investigated the physicochemical and biochemical properties of the gelatin. SDS-PAGE analysis revealed the presence of α-chains, β-chains, and other high-molecular-weight aggregates. DSC thermograms showed typical gelatin behavior, while the FTIR spectra were mainly situated in the amide band region (amide A, amide B, amide I, amide II, and amide III). In the second stage, we produced O/W emulsions and analyzed their physical and oxidative stability over 9 days. Oil droplets stabilized with the gelatins obtained from saithe fish skin had a size of ~500 nm and a ζ-potential ~+25 mV, which is comparable to oil droplets stabilized with commercial gelatin products. Moreover, the oxidative stability of the emulsions stabilized with gelatin from saithe fish skin showed promising results in terms of preventing the formation of some volatile compounds towards the end of the storage period compared to when using the commercial gelatins. This study indicates the potential application of fish skin gelatin in the fields of food and cosmetics, as well as suggesting that further investigations of their techno-functional properties.

Edukasi Pemanfaataan Gelatin Organik Sehat dan Ramah Lingkungan dari Tulang Patin di Kampung Patin Kabupaten Kampar

It's known that gelatin is a protein made from the skin and bones of animals, such as cows or pigs. The protein is a derivative of collagen type of protein found in skin, bones, and muscles. Meanwhile, the source of gelatin obtained from Patin bones, where Riau Province is one of Patin development center in Indonesia, make this easy to obtain Patin bones as a source of gelatin. Besides Patin, Kampar Regency also has the potential pineapple commodities. Pineapple production centers in Kampar Regency located in Tambang District, namely in Kualu 2 Nenas Village and Rimbo Panjang Village with an average production of 875 tons/hectare and 1.6 tons/hectare, respectively. This is what underlies the use of pineapple peel as a gelatin extractor from Patin's bones so that the gelatin obtained later is an organic gelatin extract that is healthy and environmentally friendly. Therefore, it is deemed necessary for a Patin processing center to know other benefits of Patin bones that make organic gelatin.

Fish collagen peptides and its encapsulation

In the last decade, more research has been conducted in order to find a better way for utilizing the waste product generated from food processing industries. The increasing demand of industrial by-products is one of the main reasons for the conversion of these wastes into valuable products. Among the different valuable products from the waste, the extraction of collagen could be a better way of utilizing the wastes, due to their effective applications in biomedical and pharmaceutical industries. The most abundant sources of collagen and gelatin are land-based animals, such as cows and pigs. However, the extraction of collagen and gelatin from non-mammalian sources such as fish has been highly influenced in current society due to some religious and disease transmission issues. Many studies have dealt with the extraction and physicochemical, functional properties of collagen from fish wastes. The present work is a compilation of information on encapsulation of collagen from fish processing wastes.

Effect of wet- and dry-salting with various salt concentrations on pork skin for extraction of gelatin

Gelatin was extracted from pork skin by applying both wet- and dry-salting, and its physical properties were evaluated. The salting-out effect was identified in the dry-salted pork skin groups using 9% and 12% salt. Protein degradation, overall extraction yield, emulsifying activity index, and gel strength of the wet-salted groups tended to increase with increasing saline solution concentration; however, the trend was opposite in the case of dry-salted groups. In contrast, the fat absorption capacity and emulsifying stability index of the gelatin samples showed opposite tendencies. The protein content of gelatin in all salted groups was significantly lower than that of the control group (p < 0.05). The pH of the wet- and dry-salted samples was lower than that of the control sample. The viscosity of gelatin in all salted groups was higher than that of the control group, and the dry-salted groups had higher viscosity than the wet-salted groups, except the wet-salted group with 12% saline solution. Overall, our findings verified that for gelatin extraction from pork skin, both wet- and dry-salting can improve the extraction yield and several physical properties of the gelatin. • Salting-in effect occurred when wet- and dry-salting for extraction of gelatin. • Confirmed that salting-in effect improved gelatin extraction from pork skin. • Physical properties of gelatin were improved when applicated wet- and dry-salting. • Physical properties of gelatin affect negatively when excessive salt addition levels.

Preparation and characterization of an intelligent film based on fish gelatin and Coleus scutellarioides anthocyanin to monitor the freshness of rainbow trout fish fillet.

In this study, a pH-sensitive indicator based on fish gelatin and Coleus scutellarioides anthocyanin extract (CSAE) was prepared and characterized. Films were prepared using the solvent casting method and different levels of CSAE, including 10 ml (CSG1), 20ml (CSG2), and 30ml (CSG3), and 0 ml (CSG0) as a control sample. The mechanical, optical, and pH sensing of active films and the release of anthocyanins from the films were investigated. The relationship between the total volatile basic nitrogen (TVB-N) of fish fillets and a* color index of films was studied. By incorporation of CSAE, the flexibility of films increased, while the tensile strength and UV-Vis light transmittance through the films decreased (p < .05). The films containing the CSAE had a darker, yellowish, and reddish color than the control film. There was a significant relationship between the pH variation and the film color. The films had a purple color at acidic pH, and their color changed to green at an alkaline pH, indicating the sensitivity of the produced films to pH changes. There was a significant relationship between the TVB-N value of fish fillets and the a* index of the film during the 16 h storage time. The results showed that by increasing TVB-N values of the fillets, the a* color index decreased, and the films' color changed from purple to colorless. In summary, the active films prepared with fish gelatin and CSAE could be used as pH-sensitive intelligent packaging to display the freshness of fishery products.

Fabrication and characterization of a pH-sensitive indicator film by purple basil leaves extract to monitor the freshness of chicken fillets

This research aimed to fabricate an intelligent film using bovine gelatin and purple basil leaf extract (PBLE). Then the application of the film was investigated to monitor the freshness of chicken fillets. The films were prepared by casting the bovine gelatin solution (75 g/L) with glycerol (30% of dried gelatin) on glass plates and were dried under controlled conditions. PBLE was incorporated into gelatin films (0, 100, 200, and 300 mg anthocyanin from PBLE/kg dried gelatin), and the film characteristics, including physicochemical, antioxidant, antimicrobial, anthocyanin release, and color variations due to pH change, were investigated. The results indicated that the films containing PBLE had a higher thickness, solubility, total phenol content, and antioxidant activity than the control film. The addition of extract improved the antibacterial activity of gelatin films. The release kinetics study showed that the release of anthocyanin from the film was slow, and after 200 min, about 26% of the total anthocyanin content was released from the film. The fabricated films indicated significant color changes from purple to green as pH changed from 4 to 9. The pH-sensitive indicator film also changed from purple to green with TVB-N development (from 8 to 38 mg/100 g) during the storage period of chicken fillets. Therefore, the bovine gelatin-based film containing PBLE can be used as a freshness indicator of chicken fillets.

Gelatin Extracted from Rahu (Labeo rohita) and Silver Carp (Hypophthalmichthys molitrix) Scales and their Beads Efficacy as a Carrier of Inoculum and Secondary Metabolites

The amount of biological waste is increasing day by day due to over population. At the same time, the researchers are striving to use biological waste in an effective way and to convert this waste into useful products. In this study, the scales of rohu (Labeorohita) and silver carp (Hypophthalmichthysmolitrix) were used for the extraction of gelatin. Chemical extraction method was applied in the presence and absence of microbes respectively to obtain gelatin from varying amount of scales. Microbial isolates namely SCC5 from silver carp and SEY from Labeorohita were used for microbial extraction. Beads were prepared from the extracted gelatin using three different types of oils and later used as carriers of inoculum. The results showed that both isolates were positive for gelatin liquefaction and did not result in solidification, evenwhen kept in the refrigerator at low temperature. The amount of the extracted gelatin from fish scales was less than 50%. A pronounced increase was recorded when more than 30 grams of fish scales were used for extraction. It was noticed that beads prepared with natural gelatin remained stable after washing and were not degraded as compared to commercial gelatin. FTIR analysis of the extracted gelatin showed the presence of peaks at 700, 1600, and 3400 nm. The recorded peaks were in line with the peak trend of commercial gelatin. Beads were coated with an antibiotic by soaking in the antibiotic dilution. Keeping in view the zones of the formation of beads supplemented with antibiotics, it was observed that zone diameter increased as the amount of antibiotic increased. It indicates that the beads have the capacity to carry the antibiotics. Moreover, t For this purpose, the beads of extracted gelatin were injected with a different inoculum of bacterial isolatesgelatin beads allow them to be used as carriers of fertilizers in agriculture, which is a recent advancement in the field of agriculture.

Active edible films based on green tea extract and gelatin for coating of fresh sausage

The objective of this work was to develop, characterize and evaluate the application of active edible films based on gelatin and green tea extract in coating of fresh sausages. The green tea extract showed IC50 of 0.088 mg/mL and minimum inhibitory concentrations of 0.05 mg/mL for Listeria monocytogenes, 0.025 mg/mL for Staphylococcus aureus, 0.04 mg/mL for Escherichia coli, and >1.0 mg/mL for Salmonella enterica serovar Choleraesuis. The formulation with 15% (w/v) of gelatin and 30% (w/w) of glycerol showed better adhesion and appearance in the coating of the product. When using 1.0% of green tea extract, the lowest IC50, was obtained and the antioxidant activity was maintained for 35 days. There was a more accentuated decrease in pH and an increase in acidity and peroxide index in fresh sausages without film compared to those coated with the active film (1.0% of green tea extract) during storage. In addition, it was found that the use of active gelatin film (1.0% of green tea extract) kept the TBARS indexes of fresh sausage samples lower than the standard (without coating) and of films containing only gelatin, after 48 days of storage.

Enzymatic hydrolysis of marine fish gelatin for producing ACE inhibitor peptides: meta-analysis

Bioactive peptides showing Angiotensin-I-Converting Enzyme inhibitory (ACEi) activity can control blood pressure. They can be produced from various protein sources, including fish gelatin. This article provides a systematic review and meta-analysis on gelatin extraction, conditions of enzymatic hydrolysis, characteristics of ACEi peptides, and effect of hydrolysis procedure on ACEi peptides. Fish gelatin preparation uses various solutions such as acids, bases and distilled water. Enzymatic hydrolysis is carried out with an E/S ratio of 0.2 – 7% and temperature of 28.9 oC (using bromelain) and 60.6 oC (using Alcalase). Level of pH in hydrolysis also varied greatly, from 2 (using Pepsin) to 10 (using Purafect enzyme). The molecular weight of fish gelatin ACEi peptides ranged from 186-829 Da and the sequence of peptides was dominated by hydrophobic and aliphatic amino acids. Based on a meta-analysis, hydrolysis using enzyme combination resulted in more satisfying product than a single enzyme, represented with a combined effect size value of 0.593.

Utilization of Fish Scales for Microbe-mediated Gelatin Extraction: A New Biotechnology and Microbiology Avenue

Waste materials are of major concern around the globe. This study aimed to utilize the scales of fish (Labeo rohita) in microbe-mediated gelatin extraction. Three bacterial isolates were isolated from the fish scales and one bacterial isolate FSW3 showing maximum gelatin yield (61.4 %) was subjected to further analysis. The bacterial culture FSW3 (identified as Staphylococcus spp.) with enhanced production of extracted gelatin was set for physiochemical testing, FTIR analysis, UV-Vis spectroscopy, and stereomicroscopic analysis. The extracted gelatin was successfully utilized in various applications including plant growth promotion under salt stress, anti-adhesion films, firmness of yogurt, biodegradable plastic, and anti-microbial food coatings. Results showed that 0.01 mM gelatin promoted plant growth promotion under salt stress. FSW3 extracted gelatin decreased the 2-fold biofilm-forming ability of E. coli, when exposed to the gelatin-based anti-adhesion films coated on a glass slide and polystyrene sheet. The gelatin showed promising findings as anti-microbial food coatings for tomatoes preservation after 21 days and helpful in the firmness of yogurt. Another advantage of gelatin was casting it into biodegradable plastic. The current study provides a promising approach for fish scales microbe-mediated gelatin extraction and uses it to explore new avenues in biotechnology and microbiology.

Comprehensive physical and chemical characterization highlights the uniqueness of enzymatic gelatin in terms of surface properties

Abstract To shorten the long process of conventional alkaline extraction of gelatin, an enzyme-aided method was demonstrated, which was simpler, more effective, and environmental friendly. The main properties of enzymatic gelatin and conventional alkaline gelatin were comprehensively analyzed, including rheological properties, foaming properties, emulsifying properties, water absorption capacity, and thermal stability. It was found that enzymatic gelatin exhibits neutral isoelectric points of 7.4–7.8, higher imino acid content (21.85%, on average), and excellent emulsifying properties, thermal stability, and foaming properties (181%, on average), but lower water absorption properties (5.8 g‧g−1, on average). These findings would be beneficial for the future applications of enzymatic gelatin.

Gelatine Extraction from Skipjack Tuna (Katsuwonus pelamis) Head Bones by Acid-Hydrolysis Method and Its Physicochemical and Functional Characterizations

The purpose of this study was to extract gelatine from skipjack tuna (Katsuwonus pelamis) head bones, which is an abundant by-product of tuna canning factories. Acid-hydrolysis method was used. Used extraction condition was 70 ◦C, 90 min and 0.4% HCL. The gelatine sheets yield of raw material and gel strength were respectively 6.50% and 37.35 g. The results of chemical properties of the skipjack tuna (K. pelamis) head gelatine were 83.70% protein, 6.58% lipid, 6.09% moisture and 1.13% ash contents, and the pH, viscosity at 60 ◦C, gelling point, and melting point values were 4.7, 6.0 cP, 4-10 ◦C, and 25-27 ◦C, respectively. According to the results, skipjack tuna (K. pelamis) head gelatine complies with the physicochemical and functional requirements of Iranian National Standardization Organization for an edible gelatine. Therefore, skipjack tuna (K. pelamis) heads of tuna canning factories are a potential source for producing good quality gelatine that could be used in food and introduced for pharmaceutical applications.

The effect of differences extraction solutions on the gelatin characteristic fishbone of bader bang (Barbonymus balleroides)

Gelatin is a polypeptide derived from collagen in the skin and bones of mammals or fish. The utilization of bader bang especially bader bang fish bones as raw material for gelatin is still not widely found. The purpose of this study was to determine the effect of different extraction solutions on the characteristics of bader bang fish bone gelatin and to compare the characteristics of the bader bang fish bone gelatin produced with the standard. The study was carried out using a completely randomized design (CRD). The best results from the three treatments were found in the extraction of gelatin in the treatment NaOH 0,2% + H2SO4 0,2% The characteristics of water content, ash content, viscosity and gel strength complied with SNI 06-3735 and British Standard 757.

Extraction of Gelatin from Tuna Fish Bones (Thunnus sp) on Variation of Acid Solution

Gelatin is a type of protein obtained from natural collagen found in skin and bones. This study aimed to see the effect of different types of acids on the characteristics of the gelatin produced from tuna fish bones. The method used in this research was exploratory with 3 treatments, which was used 3 types of acid solutions such as CH3COOH 3%, H3PO4 3% and HCL 3% in the gelatin extraction process. The obtained gelatin was yielded and analyzed to see the water content, ash content, protein content and pH value. The result showed that the obtained gelatin has different characteristics for each treatment. Extraction using 3% HCL produced the highest gelatin yield was 10.1%, while the extraction with CH3COOH 3% resulted gelatin in the highest protein content of 29.21%. In addition, extraction using H3PO4 3% produced gelatin with characteristics not much different from HCL 3%.

Preliminary Study on the Adhesiveness Properties of Hide Glue

Adhesives based on collagen extracted from the skin, tendons, cartilage, bones of animals and fish have been widely used over time as binders and consolidating agents for various organic and inorganic materials. The use of these types of adhesives or glues or gelatins in the restoration activity has been practiced by restorers due to their properties, but also to the special requirements of reversibility of treatments that are stipulated in national and international norms specific to the restoration of heritage objects. For this purpose, the technology of gelatin extraction from bovine hide was studied, and then gelatins were characterized in terms of chemical properties (ash, total nitrogen, amino nitrogen, dermal substance, pH of analytical solution) and gluing experiments were conducted on collagen substrates (leather and parchment, newly made specifically for the restoration activity and some samples of historical parchment, pieces of parchment detached from the back of a heritage object) and characterized in terms of physical-mechanical properties (shear strength and peel strength). Gelatins made from bovine hide were also compared to a commercial product, rabbit glue, a material frequently used in the field of restoration.

Edible films from triggerfish gelatin and Moringa oleifera extract: Physical properties and application in wrapping ricotta cheese

Edible films from triggerfish gelatin and Moringa oleifera extract: Physical properties and application in wrapping ricotta cheese

The Optimization of Gelatin Extraction from Chicken Feet and the Development of Gelatin Based Active Packaging for the Shelf-Life Extension of Fresh Grapes

Synthetic plastics are causing serious environmental and health problems due to which the concept of developing biodegradable food packaging has gained considerable attention. In this study, extraction of gelatin from chicken feet was optimized followed by characterization of gelatin. Chicken feet gelatin was used to develop biodegradable nanocomposite films by the incorporation of chitosan (CS) and zinc oxide (ZnO) nanoparticles (NPs). Gelatin nanocomposite films were used to increase the shelf-life of fresh grapes by determining the browning index, weight loss, and microbial profile of fresh grapes. A high yield (7.5%) of gelatin and Bloom strength (186 g) were obtained at optimized extraction conditions (pretreatment with 4.2% acetic acid and extraction at 66 °C for 4.2 h). Electrophoretic analysis of gelatin revealed the presence of α (130–140 kDa) and β chains (195–200 kDa), whereas a Fourier transformed infrared (FTIR) spectrometer confirmed the presence of amide A and B and amide I, II, and III. Incorporation of ZnO NPs in a gelatin–CS matrix improved the barrier and the mechanical and the thermal properties of films. Gelatin nanocomposite films with 0.3% ZnO NPs significantly reduced the weight loss (23.88%) and the browning index (53.33%) of grapes in comparison to control treatments. The microbial count in artificially inoculated grapes wrapped in gelatin nanocomposite films remained below 4 log CFU/mL until the fifth storage day in comparison to control treatments. The gelatin from poultry byproducts such as chicken feet can serve as an efficient biopolymer to develop biodegradable food packaging to enhance the shelf-life of perishable food products.

Extraction of Gelatin From Poultry Byproduct: Influence of Drying Method on Structural, Thermal, Functional, and Rheological Characteristics of the Dried Gelatin Powder.

The poultry processing industrial wastes are rich sources of gelatin protein, which can be utilized for various industrial sectors. The present investigation was conducted to evaluate the effect of freeze-drying (FD) and hot air drying (HAD) on the physicochemical, structural, thermal, and functional characteristics of chicken feet gelatin. The yield (%) of extracted FD and HAD gelatin was 14.7 and 14.5%, respectively. The gelatin samples showed lower percent transmittance in the UV region. The FTIR bands were at 3,410–3,448 cm−1, 1,635 cm−1, 1,527–334 cm−1, and 1,242–871 cm−1 representing amide-A, amide-I, amide-II, and amide-III bands, respectively. The water activity of HAD was higher (0.43) than in FD (0.21) samples and pH were 5.23 and 5.14 for HAD and FD samples, respectively. The flow index (n) of 6.67% gelatin solutions was 0.104 and 0.418 with consistency coefficient (k) of 37.94 and 31.68 for HAD and FD samples, respectively. The HAD sample shows higher gel strength (276 g) than the FD samples (251 g). The foaming capacity (FC) and foaming stability (FS) of FD samples were 81 and 79.44% compared to 62 and 71.28% for HAD, respectively. The emulsion capacity and emulsion stability of HAD gelatin were higher at 53.47 and 52.66% than FD gelatin. The water holding capacity (WHC) and oil binding capacity (OBC) of FD were lower, that is, 14.3 and 5.34 mL/g compared to HAD gelatin having 14.54 and 6.2 mL/g WHC and OBC, respectively. Hence, the present study indicated that gelatin samples can be utilized in various food products for enhancing functionality and can be used for developing edible packaging materials.