Gelatin Extraction Research Articles

Radiocarbon AMS Dating of Mesolithic Human Remains from Poland

ABSTRACTBiological studies on Mesolithic human remains from the Polish region are a rare subject of scientific research due to the limited number of these relics and their poor state of preservation. From the project titled “Old material with new methods: Using the latest bio-chemical analysis in studies of Mesolithic human remains from the Polish areas,” the radiocarbon (14C) dating of bones using accelerator mass spectrometry (AMS) has been performed. For these experiments, the gelatin was extracted from bones, and its quality evaluated by the C/Nat ratio and the stable isotope composition of both carbon and nitrogen. The 14C results have been obtained for 11 bone samples from 5 sites, and throughout this work the results of two preparation methods are compared. The simple gelatin extraction provided material with unsatisfactory collagen quality indicators, while additional alkali treatment allowed us to obtain much more reliable, and generally older, results. Additionally, analysis on VIRI/SIRI samples were conducted to test the developed method. Only seven of the investigated bone samples yielded ages within Mesolithic period, and the most reliable dates range from 5800 to 6800 cal BC. One sample was not datable, and two were shown to be much younger than expected.

Chicken skin gelatine as an alternative to pork and beef gelatines

Poultry meat-processing industry produces considerably large amounts of by-products (such as chicken skins, heads, feathers, viscera, bones and legs) containing significant volumes of proteins, particularly collagen. One of the possibilities of advantageous utilization of these under-used by-products can be their application as a raw material rich in collagen for preparation of gelatine, a partial hydrolysate of collagen. In the present study, chicken skins obtained as a by-product from the chicken-breast processing were purified from non-collagen proteins, pigments and fats. Collagen was treated with proteolytic enzymes and the gelatine extraction was performed in distilled water at temperatures of 40, 50, 60, 70 and 80 °C during the constant extraction time of 60 min. The influence of the technological conditions on gelatine functional properties including viscosity, clarity, water holding and fat binding capacity, emulsifying and foaming properties was explored. Certain functional properties of prepared gelatines were significantly affected by the extraction temperature, while on some other properties the extraction temperature had no significant effect. Viscosity of prepared chicken skin gelatines was in the range from 3 to 5.7 mPa.s, clarity from 1.5 to 2%, water holding capacity from 3.8 to 5.6 mL.g-1, fat binding capacity from 0.9 to 1.3 mL.g-1, emulsion capacity from 35 to 50%, emulsion stability from 73 to 88%, foaming capacity from 18 to 61% and finally foaming stability was from 4 to 39%. Chicken skin gelatines were compared with commercial food grade pork and beef gelatines. Prepared chicken skin gelatines showed better viscosity, fat binding capacity and foaming stability than mammalian gelatines, while water holding capacity, emulsifying stability and foaming capacity were not as good as in beef and pork gelatines. Emulsifying capacity was comparable with commercial gelatines. Therefore, chicken skin gelatine has the potential as an alternative to traditional gelatines from mammalian sources, such as pork or beef bones and skins.

PENGARUH KONSENTRASI ASAM KLORIDA DAN LAMA PERENDAMAN TERHADAP SIFAT FISIK DAN KIMIA GELATIN TULANG IKAN TUNA (Thunnus albacare)

Type A gelatin was extracted from partial hydrolysis of collagen from tuna fish bone. The experiment was conducted to determine the effect of hydrochloride acid solution and soaking time on physical and chemical properties of tuna fish bone gelatin and to determine optimum conditions for extraction of tuna fish bone gelatin which is based on the highest yield and gel strength. The experiment used randomized complete block design (RCBD) with two factors. The first factor was concentration of hydrochloric acid consisting of 3 level (1, 3, and 5% v/v) and the second factor was soaking time (24, 48, and 72 hours). The results showed that concentration of hydrochloric acid and soaking time significantly affect at the physical and chemical properties of tuna fish bone gelatin. The optimum condition obtained the treatment of gelatin was concentration of hydrochloric acid 3% and soaking time 72 hours. Physical and chemical properties of gelatin from tuna fish bone, which is 120.37 gram Bloom gel strength; viscosity 4.75 cP; melting point 20.37 ° C; color was yellowish brown, moisture content 11.85%, protein content 80.90%.; fat content 2.73% and ash content 8.12%.

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.

PENGARUH PERBEDAAN SUHU EKSTRAKSI TERHADAP KEKUATAN GEL, VISKOSITAS, RENDEMEN DAN pH GELATIN KULIT BABI

THE EFFECT OF EXTRACTION TEMPERATURE DIFFERENCES ON GEL STRENGTH, VISCOCITY, YIELD AND pH OF PIGSKIN GELATIN. This study aims to determine the influence of differences in extraction temperature on gel strength, viscosity, yield and pH value of pigskin. This study used a Completely Randomized Design (CRD) with an extraction temperature treatment (40℃, 50℃, 60℃ and 70℃), each treatment repeated four times. The results showed that the differences in gelatin extraction temperature of pigskin had a significantly different effect (P <0.05) on gel strength and yield of pigskin gelatin, but had no significant effect (P> 0.05) on viscosity and pH value. Based on the results, it can be concluded that the gelatin from pigskin with an extraction temperature of 70℃ had a optimal physical characteristics.Keywords : Extraction, Gelatin, Pigskin

The Effect of Chloride Acid Concentration and Demineralization Time on Gelatin Characteristic of EEL Fish Bones (Anguilla marmorata (Q.) Gaimard)

Anguilla marmorata (Q.) Gaimard, eel bonefish is one of the potentials sources for gelatin manufacture. This study aims to determine the concentration of hydrochloric acid (3%; 4%) and to optimize demineralization time (12 hours; 24 hours) for thequality of gelatin. Characteristic of gelatin was determined by analysis of water content, ash content and protein content. To optimize gelatin extraction from eel fish bone, Mann Whitney test with 4 – factor was adopted. Spectrophotometer FTIR was used to analyze functional groups of gelatin. Values of water content, ash and protein content of each combination of acid chloride and demineralization time have met the requirements. The spectrum of FTIR showed a typical gelatin functional group. The best combination of treatment is at 3% hydrochloric acid concentration and 12 hours of demineralization time.

Physicochemical characteristics and molecular structures of gelatin extracted from bovine skin: effects of actinidin and papain enzymes pretreatment

ABSTRACT Two plant enzymes, namely actinidin (A) and papain (P), were used to pretreat bovine skin at the respective optimum pH and temperature of the enzymes for 48 h at the level of 0, 5, 10, 15, 20, and 25 unit/g of skin, and gelatin extraction was done at 60°C for 6 h. Gelatin yield from actinidin at level 20 (A20) (22.67%) and papain at level 20 (P20) (23.59%) were significantly (P < 0.05) higher than control (17.90%). The gel strength values for gelatin extracted using actinidin enzyme (GEA) were significantly (P < 0.05) higher than the control (283.35 g), and the gel strength for A20 was 366.39 g. However, gelatin extracted using papain enzyme (GEP) showed relatively lower gel strength. The GEA sample viscosities were significantly (P < 0.05) higher than control (12.10 mPa.s). GEA samples revealed overall degradation of β chains and presence of α chains and lower molecular weight peptides, whereas β and α chains were completely absent and lower molecular weight peptides were seen in all the GEP samples. Fourier-transform infrared (FTIR) spectra indicated a greater loss of molecular order and more disruption in the α helical structure of P20 compared to A20 and control gelatins. Scanning electron microscopy (SEM) revealed interconnected bigger particle size and denser structure with least number of voids in A20 than P20 and control gelatin samples. Thus, it was concluded that actinidin, particularly at level 20 unit/g of skin, could be used to improve the yield and properties of gelatin from bovine skin.

The extraction of gelatin from black tilapia fish skins with different acid concentration

Gelatin was extracted from black tilapia fish skins which is considered as one of the potential sources to produce gelatin. It’s mainly used in various food and pharmaceutical applications. The process of extraction gelatin was carried out via acid treatment at different concentration of 0.05 M, 0.1 M, 0.15 M and 0.2 M of hydrochloric acid (HCl) and followed by a final thermal extraction with water at 45°C. The objective of this study was to illustrate the effects of treated fish skins at different acid concentration to the properties in terms of yield, gel strength and moisture content for gelatin. The yield of gelatin for 0.05 M and 0.2 M were 18.86% to 20.95% respectively while for moisture content of gelatin were 6.93% to 8.34% respectively. The gel strength at 0.05 M gives the highest (290.8 g) which suitable as an edible gelatin.

Structure of Hyla rabbit skin gelatin as affected by microwave-assisted extraction

ABSTRACT In this study, we investigated the effect of microwave-assisted extraction (MAE) on the yield, structure, and properties of rabbit skin gelatin. Compared to water bath extraction gelatin, short-term (5–30 min) MAE gelatin had better gel properties, which formed gels at a slower rate due to destruction of more hydrogen bonds, but had more powerful triple helix-like structures after a sufficiently long maturity (16–18 h) since more high-molecular-weight subunits were retained. Scanning electron microscope showed that MAE could form numerous holes on the surface of gelatin. This study will be of great significance for high efficiency of gelatin extraction.

ISOLATION AND CHARACTERISTICS OF BOVINE SKIN GELATIN AND ANALYSIS OF GLYCINE, PROLINE, AND HYDROXYPROLINE BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHYFLUORESCENCE

Objective: This study aimed to isolate gelatin, determine its characteristics, and obtain analytical methods optimum for the determination of glycine,proline, and hydroxyproline levels in bovine gelatin.Methods: Bovine hide was hydrolyzed using 2% sodium hydroxide at an extraction temperature of 70°C for 3 h and a drying temperature of 60°C.Then, the gelatin extracts were evaluated using an organoleptic test; Fourier transform infrared analysis; pH measurement; and ash content, moisturecontent, and viscosity tests. Optimum analysis conditions for the determination of glycine, proline, and hydroxyproline levels in bovine gelatin usinghigh-performance liquid chromatography with a fluorescence detector were as follows: Excitation wavelength, 265 nm; emission wavelength, 320 nm;mobile phase composition of acetic buffer: acetonitrile, 55:45; flow rate, 0.8 mL/min; C18 column with length 250 mm and inner diameter 4.6 mm;and particle size, 5 μm. Derivatization of amino acids was performed using the reagent 9-fluorenylmethoxycarbonyl chloride.Results: The results showed average levels of glycine, proline, and hydroxyproline in bovine gelatin, i.e., 25.10±0.09%, 14.28±0.11%, and 13.0±0.05%,respectively.Conclusion: The optimum conditions for bovine gelatin hydrolysis included HCl with heating for 22 h at 110°C. The hydroxyproline, glycine, andproline levels obtained for analysis in bovine gelatin samples were 13.50±0.05%, 25.11±0.09%, and 14.28±0.11%, respectively.

How bone degradation, age, and collagen extraction methods affect stable isotope analysis

Stable isotope analysis from bone collagen and carbonate is a crucial tool in archaeometry for dietary and provenance studies. However, an expedient evaluation and interpretation of results have to rely on the integrity of the isotopic values, reflecting the in vivo signal of the tissue. In this context, postmortem bone breakdown can affect measurement results and add uncertainty. This study investigates the effects of bone breakdown and the use of two different extraction methods on the isotopic composition of carbon, nitrogen, and oxygen from collagen and the structural carbonate. The main goal of this study was to test the efficiency of commonly applied quality markers to identify alterations of the isotopic in vivo signal in the organic and inorganic bone fraction. Three fresh human femur diaphyses from different age groups with a known in vivo signal were degraded experimentally to simulate diagenetic processes. One batch was heated in water to induce hydrolytic breakdown; the other one was inoculated with several aerobic and anaerobic bacterial strains for biodeterioration. Furthermore, 60 long-bone samples from natural burial conditions, representing different age groups and burial times, were analyzed. The collagen extraction method proved to have a relevant effect. For bones already compromised by degradational processes, the common gelatin extraction protocol using pulverized bone and a 1 M HCl demineralization step was shown to be too harsh and damaging to the extract. Additionally, the age of the individual might play a role in the resistance of the tissue against degradational factors. The investigation of the commonly used quality criteria revealed that the C/N molar ratio is well suited to identify diagenetically modified isotopic data from collagen carbon and nitrogen. However, no valid marker could be assessed for the reliable prediction of altered δ18O values from the structural carbonate fraction, but oxygen isotopic values proved to be considerably affected by in vitro degradation.

Chemical Quality of Chicken Bone Waste Gelatin Extracted using Chloride Acid

This study aims to isolate and extract the chicken bone gelatin through hydrolysis process and was analyzed chemically the extracted gelatin product. Research activities included several stages: (1) chicken bone waste preparation (2) ossein extraction (3) gelatin production (4) gelatin chemical analysis. The extraction time was 60 minutes with 5 treatment levels of HCl concentration ie K1 = 2%, K2 = 3%, K3 = 4%, K4 = 5% and K5 = 6%. Each treatment was repeated three times. Gelatin analysis consists of water content, ash content, protein content, pH value, viscosity, and gel strength. The highest water content was 15,76% at 2% HCl concentration, the highest ash content was 44,40% at 2% HCl concentration, and the highest protein content was 23,23% at 3% HCl concentration. The highest pH value was 4.14 produced by gelatin at 2% HCl concentration, viscosity was 5,13 cP and gel strength of 252,43, the best bloom was produced by gelatin at 6% concentration level. The conclusion of this research is the best quality of gelatin is obtained by using chicken bones and the use of chloride acid for 24 hours and 6% HCl concentration level.

Steam Explosion in alkaline medium for gelatine extraction from chromium-tanned leather wastes: time reduction and process optimization

ABSTRACTAlkaline hydrolysis of chromium-tanned leather wastes (CTLW) is a well-known process that allows the extraction of its most valuable portion: the protein. However, alkaline hydrolysis is time-consuming. It usually takes from 2 to 10 h to be completed. In this work, alkaline hydrolysis was performed in a steam explosion reactor, using CaO as the alkalinizing agent and aiming at a short-time process. Three different temperatures and residence times were tested: 130, 140, and 150°C; 5, 10, and 15 min. When performed at 140°C for 10 min, the steam explosion in alkaline medium resulted in the optimum combination of protein extraction yield (30%) and gelatine quality (viscosity of 2.4 cP at 25°C in a 24.6 g/L protein solution – 39 kDa of molecular mass w). Not only a high extraction yield was achieved, but when compared to traditional methods, steam explosion in alkaline medium reduced the process time by a factor that varied from 12 to 36 times. It also reduced chromium content in the gelatine by a factor that varied from 16 to 96 times. Finally, to produce a high quality product, the ash content of the gelatine was reduced from 11.8% (dry basis) to 1.2% (dry basis) through diafiltration. This purification allows the application of the gelatine, for example, in the production of polymeric films.

Effect of acid treatment on extraction yield and gel strength of gelatin from whiptail stingray (Dasyatis brevis) skin.

Chemical properties of fish gelatins differ from those of conventional mammalian sources, representing an attractive technological alternative for the food industry. Ray filleting generates a considerable amount of skin waste that can be used as a collagen source for gelatin extraction. Thus, this research evaluated the HCl and CH3COOH effect, at 0.01, 0.025, 0.05, 0.075, 0.1, 0.15, and 0.2M, on extraction yield, molecular weight distribution, and gel strength (GS) of whiptail stingray (Dasyatis brevis) skin gelatins. Results showed differences (P < 0.05) between acid type and concentration used. CH3COOH (0.15M) gave the highest extraction yield (7.0% vs. 5.5% at 0.15M HCl) and GS (653 ± 71g vs. 619.5 ± 82g at 0.2M HCl). Gelatin electrophoretic profile from CH3COOH revealed α-/β-components and high molecular weight (> 200kDa) polymers. Ray gelatin GS was higher than commercial bovine gelatin, suggesting its possible use for technological food applications.

Natural Biomaterial-Based Edible and pH-Sensitive Films Combined with Electrochemical Writing for Intelligent Food Packaging.

An edible and pH-sensitive film combined with electrochemical writing was developed by using gelatin, gellan gum, and red radish anthocyanins extract for intelligent food packaging. The composite film showed an orange red-to-yellow color change in the pH range of 2-12. The tensile strength, ductility, and barrier abilities to ultraviolet (UV) light and oxygen of the films were improved as the concentration of red radish anthocyanins increased. Multicolor patterns were successfully drawn on the films by using the electrochemical writing method. The composite films, which acted as gas sensors, presented visible color changes in the presence of milk and fish spoilage, while the written patterns were well-preserved. Accordingly, this composite film with written patterns could be an easy-to-use indicator with great potential for monitoring food spoilage as a part of an intelligent packaging system.

Preparation of Cassava Bagasse Starch-Based Biodegradable Film Reinforced with Chicken Feet Gelatin, Citric Acid as Crosslinker, and Glycerol as Plasticizer

Chicken feet is one of sources used to produce biodegradable films due to inexpensive and abundant source. Chicken feet contains extracted gelatin amount of 27.61 to 33%. This biofilm was prepared from cassava bagasse starch with citric acid as cross-linker and glycerol as plasticizer. Cassava bagasse contains about 40–64% of starch. This paper observes the optimum composition of cassava bagasse starch-based biofilm preparation upon Central Composite Design with variables of gelatin, glycerol, and citric acid concentration with response of tensile strength and elongation at break. This research was executed in several steps, i.e. extraction of gelatin, extraction of cassava bagasse starch, and casting. Optimum condition of this biofilm preparation can be obtained at 12.98% w of gelatin content, 0.22% w of glycerol and 0.27% w of citric acid by releasing 21.73 MPa of tensile strength and 19.73% of elongation at break. Mass loss of biofilm with lower gelatin content gave almost the same mass loss for blank biofilm (cassava bagasse starch-based without gelatin content). Increasing of gelatin content in the biofilm, increasing of the biofilm mass loss. However, the biofilm had good thermal stability by thermal gravimetric analysis with higher temperature to obtain inorganic residue than that of blank biofilm.

A simple and eco-friendly method of gelatin production from bone: One-step biocatalysis

Conventional gelatin production based on liming is time-consuming and leads to significant land pollution and wastewater. Thus, an efficient and ecologically compatible method of gelatin production from bone has to be developed. In this study, a novel one-step enzymatic method was proposed, and the new method showed excellent results, with time reduction for ossein hydrolysis from 3–8 weeks to 3 h and without the need for liming and deliming, thereby reducing alkali usage substantially and saving nearly 60% water. In addition, 4 steps with low yield involved in conventional gelatin extraction were replaced by 1 step with relatively high yield in the new method. The gelatin obtained from the one-step enzymatic method possesses similar physicochemical properties except for the isoelectric point. Moreover, environmental assessment and financial analysis demonstrated the environmental benefit and economically feasible of the enzymatic method, suggesting the potential of one-step biocatalysis as alternative route to sustainable development for bone gelatin industry.

Steam explosion as pretreatment to increase gelatin extraction yield from chromium tanned leather wastes

Alkaline hydrolysis of chromium tanned leather wastes (CTLW) is a promising process that allows turning this waste into valuable materials, especially into protein, recovered as gelatin. Steam explosion, which is a fast, chemical‐free, and efficient process, was tested in this work as a pretreatment to open up the fibrous structure of CTLW and ease gelatin extraction through subsequent alkaline hydrolysis, increasing the process yield. Two steam explosion temperatures (130 °C and 150 °C) and residence times (5 and 15 min) were tested. The gelatin extracted in aqueous medium was characterized according to its dry mass content, ash content, viscosity, protein content, chromium content, and helix‐to‐coil transition temperature. CTLW steam exploded in more aggressive conditions (150 °C, 15 min) allowed the extraction of three times more protein when compared to CTLW without any pretreatment. However, samples treated at 150 °C produced lower‐quality (partially degraded) gelatin. Steam explosion performed at 130 °C for 15 min almost doubled protein extraction and resulted in a better quality gelatin. This is a promising process for the proper use of CTLW as raw material for the production of high added‐value products. © 2018 American Institute of Chemical Engineers Environ Prog, 38: 367–373, 2019

Effects of different soaking time on the extraction of gelatin from shortfin scad (Decapterus macrosoma) heads

Effects of different soaking time on the extraction of gelatin from shortfin scad (Decapterus macrosoma) heads

Farklı organik asitlerin kullanımının kültüre edilmiş çipura (Sparus aurata) pullarından elde edilen jelatin üzerine etkilerinin karşılaştırılması

In the current study two different types of organic acids were used in gelatin extraction. The scales of gilthead seabream ( Sparus aurata ) were used as a source of gelatin. Also the effects on quality and gelling properties of used organic acids were investigated. Due to the determined gel strength values, high quality gelatins were produced in both groups with good functional properties. Total yield of the obtained products was found to be 31.10% (acetic acid), and 31.19% (propionic acid). According to the results, scale gelatin recovered by using acetic acid was found more suitable for industry with its 8.9 °C gelling point. Foam formation ability of acetic acid group was determined as 2.8 where the value of propionic was 3.0. Organic acids difference did not effect the colour of the product, both groups determined colourless and transparent. Result of the study showed that recovered collogen from gilthead sea bream scales have the potential to be an alternative source of gelatin with the determined functional properties.