Gelatin Extraction Research Articles

STUDY OF GELATIN FROM DUCK BONE AS AN ALTERNATIVE SOURCES OF HALAL GELATIN

Gelatin is an intermediate ingredient which is oftenly used in many field such as food, pharmacy, and cosmetics. It is usually extracted from pig and cow. Halal issue of gelatin sources and the outbreaks of mad cow diseases encouraged people to find an alternative sources of gelatin. One of the alternative sources of gelatin was duck bone. The aim of this research was to describe physicochemical properties of duck bone gelatin which is extracted by using acid extraction method as an alternative sources of halal gelatin. The extraction of duck bone gelatin used 5% concentration of HCl (hydrochloric acid). The extraction process consisted of four steps, they were degreassing, defating, demineralization, and acid extraction. The result showed that gelatin which was extracted from duck bone had these several characteristic: yield of 6.24%, pH 4.0, water content of 13.43%, ash content of 13.42%, protein content of 65.43%, and whiteness degree of 30.35%. Generally, gelatin which was extracted from duck bone had similar characteristic with commercial gelatin and SNI standard. Further researcher had been suggested to reoptimized extraction method in order to reduce ash content.

The effects of enzymatically aided acid-swelling process on gelatin extracted from fish by-products.

The objective of this study was to investigate the effects of the enzymatic aided acid-swelling process on gelatin obtained from fish by-products. For this purpose, gelatin was extracted by an acidic swelling procedure in the presence of protease extracted from Rainbow trout pyloric caeca. The yield of gelatin extraction and the most important physicochemical characteristics of the fish gelatin samples were investigated and compared with those of commercial bovine gelatin (CBG). The yields of gelatin from Epinephelus coioides skin (ESG) either with or without crude protease from pyloric caeca (15 units/g alkaline treated) were 14.98% and 50.89%, respectively. The yields of gelatin from Cyprinus carpio scales (CSG) with crude protease from pyloric caeca (15 units/g) were 49.97%. The gel strength of the CSG (259.66g) was significantly higher than that of CBG (228.30g) and ESG (187.75g). Similarly, the gelling and melting points, foaming capacity and stability, and the SDS-PAGE pattern of gelatins were compared. The electrophoretic pattern confirmed the results of gel strength which was due to the narrower alpha and beta bands in fish skin and commercial bovine gelatins than that of fish scales gelatin. The results of this research showed that the production of high-quality gelatin can be achieved by the enzymatically aided acid-swelling procedure from fish scales and skin.

Biodegradable package films of poly(L-Lactic) acid/extracted gelatin blend from white leather fibers

In food packaging area, the substantial utilization of synthetic plastics has a huge environmental impact and there is necessitate really for more biodegradable packaging materials. Blending of poly (lactic acid) (PLA) and extracted gelatin (EG) was investigated as prospective replacements for non-degradable petrochemical polymers. EG is a biopolymer extracted from white leather fibers wastes in the leather industry after alkaline hydrolysis. Both polymers need modification for food packaging requirements. PLA films are very brittle and gelatin is sensitive to water and the properties of its films are reliant on the moisture content with low mechanical strength. An investigation on the blending of PLA and EG films gives better properties more suitable for packaging depending on their paired characteristics. The resulting biodegradable films were characterized using by FTIR, SEM, TGA/DTA, and simulated soil burial respirometric testing. The properties of some characteristics of PLA and EG blends in terms of mechanical and thermal properties have been discussed as biodegradable packaging films. It was found that the addition of 30 wt % of EG offering blended films with good thermal processability, transparency and flexibility, as well as films with good mechanical.

Fish Waste Gelatin: A Renewable Substrate for Production of Gelatinase by Serratia Marcescens MF599353

Gelatin extracted from fish skin was used as an expedient substrate and a vital source of protein to assess the efficient production of gelatinase by Serratia marcescens MF599353 over hydrolysis of the gelatin. During the growth of the organism, a pigment called prodigiosin was produced, and its molecular weight was determined to be 324Da by ESI-MS and further characterized by FTIR. Using the OFT (one-factor at-a-time) approach, various parameters such as time, pH, temperature, gelatin, and yeast extract concentration were optimized for gelatinase activity. The molecular weight of purified gelatinase was determined to be 44 kDa using SDS-PAGE. Thus, the cultivation of Serratia marcescens MF599353 under optimized conditions could enhance the gelatinase production and its potential applicability at industrial scale.

Effect Maltodextrin on Hedonic Attributes of Tray-Dried Fish Gelatin Powder from Bone of Pangasius sp.

Abstract—This research aims to drying liquid gelatin from bone of pangasius sp. through maltodexrtrin addition by using tray dehydrator. The stages of this study were including fish bone gelatin extraction and drying of liquid gelatin at 55 oC for 6 hours coupled with addition of maltodextrin (0%, 5%, 8%, 11%, and 14%). The analysis covering gelatin yield and organoleptic parameter i.e hedonic test toward color, aroma, texture, and overall preference. Then, proximate analysis was done also on the selected dried fish bone gelatin. The results shown that maltodextrin addition has significant effect to the hedonic attributes of resulting fish bone gelatin powder by tray drying process. The panelists preference toward fish bone gelatin powder with maltodextrin is like slightly whether to color, aroma, texture, and overall appearance. The yield of dried fish bone gelatin using tray dehydrator is about 16%. The moisture, ash, protein and fat compositions of dried fish bone gelatin in this study were 11.45%, 0.96%, 36.15%, and 0.045% respectively. 
 Keywords—drying; fish gelatin; halal gelatin; maltodextrin; organoleptic

Synthesis of Smart Food Packaging from Poly (Gelatin-co-Dimethyl Acrylamide) / Citric Acid-Red Apple peel Extract

ABSTRACT A novel and smart hydrogel was synthesized from N, N dimethyl acrylamide (DMAAm), gelatin, and citric acid (CA) red apple peel extract (RApE) to be utilized as a multi-functional food packaging material. The p(Gelatin-co-DMAAm)/CA-RApE was prepared through a redox polymerization technique in film form in petri dishes. Mechanical and water resistance of the p(Gelatin-co-DMAAm)/CA-RApE was improved by the addition of citric acid and N, N, methylenebisacrylamide (MBA) as cross linker. The characterization of p(Gelatin-co-DMAAm)/CA-RApE was carried out by Fourier transform infrared spectroscopy (FT-IR), thermo gravimetric analyzer (TGA), scanning electron microscopy (SEM), and dynamic and mechanical analyzer (DMA). FT-IR revealed the existence of bonding interactions between the functional group of RApE and gelatin, carbonyl groups of DMAAm, and carboxylic acid groups of CA. TGA results found that p(Gelatin-co-DMAAm)/CA-RApE was stable up to 565°C. It was observed that RApE improved thermal stability and decreased the elasticity of the p(Gelatin-co-DMAAm)/CA-RApE. When tested against Escherichia coli, Bacillus subtilis and Staphylococcus aureus, p(Gelatin-co-DMAAm)/CA-RApE was observed to have antimicrobial activity. Total antioxidant and anthocyanin effect of p(Gelatin-co-DMAAm)/CA-RApE was analyzed. Additionally, to monitor the color changes of p(Gelatin-co-DMAAm)/CA-RApE, it was studied at different pH values. Furthermore, p(Gelatin-co-DMAAm)/CA-RApE was applied to real samples such as whole pasteurized milk and cheese. It was found to have a good color indicator and antimicrobial activity for pasteurized whole milk and cheese. It was concluded that p(Gelatin-co-DMAAm)/CA-RApE is a very good candidate to be used in food packaging and biomedical materials, along with other potential applications.

حکم بیع المواد الغذائیة التی تحتوی على نجاسات

ملخص البحث الأصل في المنافع والطيبات الحل، والأصل في المضار والخبائث الحرمة، ولا يحکم على شيء بتحريمه حتى يثبت بالدليل القاطع اشتماله على مسکر کالکحول، أو نجس کالخنزير، أو محرم کالميتة، واقتصرت في بحثي على الجيلاتين المستخرج من الخنزير وبيان حکمه. الجيلاتين الحيواني هو مادة لينة لزجة، غير قابلة للذوبان في الماء، تستخرج من عظام الحيوان وأنسجته بإغلائه الطويل في الماء ، وجاء في الموسوعة العربية العالمية: الجيلاتين (Gelatin) مادة بروتينية تستخلص من جلود الحيوانات وعظامها ، ويستخلص الجيلاتين الخام من: جلود أو عظام الإبل والبقر والغنم والخنزير. والجيلاتين مادة تدخل في کثير من الصناعات الغذائية کالمعجنات وأغذية الأطفال...إلخ.لا يجوز استخراج الجيلاتين من لحوم وعظام وجلود الخنزير أو الحيوانات المباحة التي لم تذک ذکاة شرعية. وجاء في قرار مجمع الفقه الإسلامي: يجوز استعمال الجيلاتين المستخرج من المواد المباحة، ومن الحيوانات المباحة، المذکاة تذکية شرعية، ولا يجوز استخراجه من محرم: کجلد الخنزير وعظامه وغيره من الحيوانات والمواد المحرمة. إن الجيلاتين المستخرج من عظم الخنزير لا يطهر بالاستحالة على القول الراجح من أقوال أهل العلم؛ لکونه محرما لذاته نجسا لعينه، فيکون قليله وکثيره في الحرمة والنجاسة سواء. أن بيع ما يحتوي على شيء من النجاسات غير داخل في إباحة المحظورات التي لا تحل للمسلم إلا في حالة الضرورة کالأکل من الميتة للمضطر لدفع الهلاک عن نفسه، أو شرب الخمر لدفع اللقمة في حال الغصة. The Ruling on Selling Foodstuffs that contain Impurities By: Dhiyab bin Faraj al-Marri Majoring in Jurisprudence and its Principles in the College of Sharia and Islamic Studies, Umm Al-Qura University, Kingdom of Saudi Arabia Email: aboabdallah078@gmail.com Abstract Originally, beneficial and good things are permissible. Likewise, harmful and impure things are impermissible. Nothing can be judged as impermissible until overwhelmingly proved that it contains an intoxicant such as alcohol, an impurity such as pork or something inadmissible such as dead meat. Accordingly, this research focuses on a substance called gelatin; extracted from pork, to clarify its ruling. Animal gelatin is a flexible sticky substance that is also insoluble in water. This substance can be extracted from animal bones or tissues by boiling them in water for so long. It is quoted in the Global Arabic Encyclopedia that Gelatin is a protein substance extracted from animal skins and Crude gelatin is extracted from camels, cows, sheep and pigs' skins and bones. Gelatin is also an ingredient of many food industries such as pastries, baby food …etc. Hence, it is not allowed to extract gelatin from pork, bones, or skins of pigs, or rather any permissible animals that are not slaughtered according to the requirements of the Islamic Sharia. It was noted in a decision issued by the Academy of Islamic Jurisprudence that It is allowed to use gelatin extracted from permissible substances, permissible animals; slaughtered according to the requirements of the Islamic Sharia but it is not allowed to extract gelatin from impermissible substances such the skins and bones of pigs or any similar inadmissible animals. The research has concluded that the gelatin extracted from the bones of pigs is impossible to be purified according to the preponderant statement stated by the jurists because it is itself prohibited and impure in kind. Accordingly, the amount does not matter whether it is more or less for being both prohibited and impure. In addition, selling products that include impure things never goes under the permissibility of prohibited matters which a Muslim does only when necessary such as eating dead meat for fear of death, or drinking wine to push a chunk in the throat.

Rheological, Physico-chemical, and Surface-Active Properties of Gelatin Extracted from Bigeye Tuna (Thunnus obesus) Skin Waste

ABSTRACTIn the present investigation, bigeye tuna (Thunnus obesus) skin waste was utilized for the extraction of gelatin. Physico-chemical, rheological, and surface-active properties of the obtained gelatin were assessed. Proximate compositional analysis of tuna skin gelatin recorded high protein content of 88.6% and low levels of fat and ash contents. The isoelectric point (IEP) of tuna skin gelatin was around 6.24. Amino acid profiling recorded a glycine [31.7%] higher proportion, followed by imino acids (hydroxyproline + proline) [18.4%], and alanine [12.2%]. The electrophoretic pattern of purified gelatin exhibited three major bands (β, α1, and α2) with wider molecular weight distribution in the range of 200–120 kDa. The Fourier Transform Infrared (FT-IR) spectra of gelatin also confirmed the bands corresponding to α helix, β sheet, and random coil structures. The rheological studies of tuna skin gelatin revealed Newtonian and shear thickening properties. The method of extraction and assessment of its characteristic properties could be useful in the field of formulation of functional foods, nutraceutical, and biomedical applications.

Extraction, characterization and molecular structure of bovine skin gelatin extracted with plant enzymes bromelain and zingibain.

Bovine skin was incubated with plant enzymes bromelain (B) and zingibain (Z) at the level of 0, 5, 10, 15, 20 and 25 unit/g of skin and gelatin was extracted at 60°C for 6h. Control gelatin was extracted without enzymatic pretreatment. The yield and gel strength were 17.90% and 283.35g for the control samples and 22.26% and 160.88g for B20 samples. The zingibain extracted gelatin (GEZ) samples failed to form gel. Viscosities of GEZ gelatins were significantly (P < 0.05) lower than the gelatins extracted using bromelain (GEB). β and α chains were absolutely degraded in all GEB and GEZ samples. Only smear bands were observed in GEZ gelatins whereas GEB samples revealed presence of low molecular weight polypeptides. Loss of molecular order was noticed in Z5 as elaborated by Fourier transform infrared (FTIR) spectroscopy. Larger particle size, denser and inter-connected irregular network was observed in B20 under scanning electron microscopy. Based on the results obtained, bromelain, particularly at level 20, could be used to obtain a better quality gelatin with higher yield compared to zingibain.

Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles.

Gelatin is used as an ingredient in both food and non-food industries as a gelling agent, stabilizer, thickener, emulsifier, and film former. Porcine skins, bovine hides, and cattle bones are the most common sources of gelatin. However, mammalian gelatins are rejected by some consumers due to social, cultural, religious, or health-related concerns. In the present study, gelatin was obtained from camel skin as an alternative source using a combination of processing steps. Central composite design combined with response surface methodology was used to achieve high gelatin yields under different extraction conditions: temperatures of 40, 60, and 80 °C; pH values of 1, 4, and 7; and extraction times of 0.5, 2.0, and 3.5 min. Maximum gelatin yield from camel skin (29.1%) was achieved at 71.87 °C and pH 5.26 after 2.58 min. The extracted gelatin samples were characterized for amino acid profile, foaming capacity, film formation, foam stability, and gel strength (Bloom value). Gelatin nanoparticles were produced, and their morphology and zeta potential were determined. Bloom value of the camel skin gelatin was 340 g. Amino acid analysis revealed that the extracted gelatin showed high glycine and proline contents. Analysis of camel skin gelatin nanoparticle and functional properties revealed high suitability for food and non-food applications, with potential use in the growing global halal food market.

Structure and physical properties of gelatin from bovine bone collagen influenced by acid pretreatment and pepsin

Effects of different acids and pepsin on the properties of gelatins extracted from bovine bone collagen were investigated. Pretreatment of bovine bone by different acids (hydrochloric acid, acetic acid, and citric acid) with and without pepsin was performed at 70 °C for 7 h to extract gelatin. Under the different acid treatments, the yield of gelatin was significantly different (hydrochloric acid, 4.76%; acetic acid, 4.26%; citric acid, 6.00%). Compared to no pepsin incubation group, bovine bone collagen treated with pepsin presented a higher yield (P < 0.05). Scanning electron microscopy analysis showed that citric acid disrupted more of the collagen structure compared with acetic acid and hydrochloric acid. Raman spectra revealed that all extracted gelatins had the similar secondary structure. Rheological analysis indicated that gelatin extracted with citric acid exhibited the highest maximum elastic modulus, gelling and melting temperature. Overall, the gelatin yield was affected by the type of pretreatment acid and more optimal gelatin extraction and gel properties were obtained when citric acid was used for extraction. Collagen pretreated with acid and pepsin was more efficiently extracted for gelatin compared to treatment without pepsin.

Polyclonal antibodies production from porcine gelatin and its preliminary study for immunosensor applications

Gelatin was extracted from porcine skin and used as an antigen to produce the polyclonal antibodies of porcine gelatin using New Zealand white rabbits for application in the development of an ELISA-based immunosensor for porcine gelatin recognition. The extraction of porcine gelatin from porcine skin was successfully performed with 20.52 % of yield. The characterization performed by using UV and IR spectroscopy indicated that the purified gelatin has a comparable quality against the commercial standard of porcine gelatin. Further analysis of the gelatin with SDS-PAGE method observed five separation lines with molecular weight bands of 57.06; 49.50; 42.94; 33.89; and 29.40 KDa, indicating that the gelatin can be used as an antigen to produce the polyclonal antibodies of porcine gelatin. After five injections of gelatin into the rabbit, ELISA characterization of the purified serum of the blood rabbit showed that the antibody with a concentration of 0.289 mg/mL could be produced.

Antimicrobial electrospun fiber mat from gelatin and crude extract of lipopeptides

Antimicrobial electrospun fiber mat from gelatin and crude extract of lipopeptides

Chicken Heads as a Promising By-Product for Preparation of Food Gelatins.

Every year, the poultry industry produces a large number of by-products such as chicken heads containing a considerable proportion of proteins, particularly collagen. To prepare gelatin is one of the possibilities to advantageously utilize these by-products as raw materials. The aim of the paper was to process chicken heads into gelatins. An innovative method for conditioning starting raw material was using the proteolytic enzyme. Three technological factors influencing the yield and properties of extracted gelatins were monitored including the amount of enzyme used in the conditioning of the raw material (0.4% and 1.6%), the time of the conditioning (18 and 48 h), and the first gelatin extraction time (1 and 4 h). The gelatin yield was between 20% and 36%. The gelatin gel strength ranged from 113 to 355 Bloom. The viscosity of the gelatin solution was determined between 1.4 and 9.5 mPa.s. The content of inorganic solids varied from 2.3% to 3.9% and the melting point of the gelatin gel was recorded between 34.5 and 42.2 °C. This study has shown that gelatin obtained from chicken heads has a promising potential with diverse possible applications in the food industry, pharmacy, and cosmetics.

Asian bullfrog (Rana tigerina) skin gelatin extracted by ultrasound-assisted process: Characteristics and in-vitro cytotoxicity

Impact of ultrasound-assisted process (UAP) on yield and characteristics of Asian bullfrog (Rana tigerina) skin gelatin was studied and the in-vitro cytotoxicity of the resulting frog skin gelatin was evaluated using CaCo-2, Raw264.7 and L929 cell lines. Different ultrasonication modes (5 min on-time with 25 min off-time (5/25) and 10 min on-time with 50 min off-times (10/50)) were implemented for different total ultrasonication times (10–60 min) during gelatin extraction at 55 °C. UAP could effectively augment yield and recovery of frog skin gelatin, compared with the typical process (without UAP). Different UAPs used affected characteristics and properties of gelatin differently. Increased total ultrasonication time increased color changes and turbidity of resulting gelatin and induced protein fragmentation, regardless of modes used. At the same total ultrasonication time, mode of 10/50 provided gelatin with higher hydroxyproline content and higher gel strength than 5/25 mode. Gelatin extracted by UAP with 10/50 mode for 60 min (FU) possessed high yield and good gel property. Gelling and melting temperatures and FTIR-spectra of FU were similar to those of gel from typical process. Based on in-vitro cytotoxicity toward different cell lines, frog skin gelatin could be used as biocompatible material, which could be safe for human consumption.

Tuna skin gelatin production: optimization of extraction steps and process scale-up

ABSTRACT Advantages of fish gelatin production include reduction of environmental impacts from waste, improved functionality, and fewer socio-cultural constraints. The extraction of gelatin from Yellowfin tuna (Thunnus albacares) skin was optimized using response surface methodology. Conditions for acid pretreatment (acetic acid concentration and treatment time) had a significant effect (p < 0.05) on the response variables skin hydration, gelatin extract, gel strength, and gel pH. Conditions for the extraction step (treatment temperature and treatment time) had a significant effect (p < 0.05) on the response variables gelling temperature, melting temperature, and gel strength. Process conditions affected the gel properties, and some effects were confirmed by evaluating the molecular weight profile of extracted proteins obtained through SDS-PAGE. The feasibility of the general extraction process scale-up was evaluated by comparing process yields and characteristics of gelatins, obtained at laboratory and pilot plant scales (scale-up ratio 80:1).

Physical Characteristics of Gelatin from Cork Fish skin in The Waters of Merauke

Cork fish (Channa striata) is a swamp fish that population very abundant in Merauke. This fish meat is rich in albumin and is usually used as an additional supplement for people who have undergone surgery. Cork fish skin also contains very high protein, which one of them is gelatin. Research on physical characteristics of gelatin from cork fish skin in the waters of merauke has been done. Gelatin were made by soaked the cork fish skin into acetic acid 0.5 M at concentration 2, 4 and 6% for12 hours. After soaked, the skins were washed by water until neutralized (pH 6), then it were extracted using aquadest (1:3) at 70oC for 2 hours. The filtrates then were filtered and dried in oven at temperature 40-50oC. The result showed that the best gelatin extraction was using acetic acid 0.5 M in concentration 6% with yield 10.15%, gel strength 169.45 gbloom, viscosity 14.31 cPs, white degree 52.

Chemistry and Physic Characterization of Milkfish (Chanos chanos) Gelatin from Tarakan, North Borneo, Indonesia

Gelatin of milkfish (Chanos chanos) from Tarakan, North Borneo, Indonesia has been extracted successfully. The gelatin was extracted from the milkfish bone. In prior to extracting, the bone was cleaned with demineralized water and then dried at room temperature. The extraction process was done in several procedures. The first procedure has immersed the bone in 0.1 M NaOH for 48 hours. After that, it was washed until it reached neutral conditions and continued with immersing it in 0.1 M HCl for 72 hours and then washed it to get the neutral condition. The next procedure is the extraction process. It was using water solvents with a ratio of milkfish bone and water is 1: 3. The extraction process was carried out at 55ºC for 4 hours. The obtained gelatin was characterized. The results showed that moisture content 6.39%; ash content 1.92%; pH 6.1; viscosity 5.39 cP; and color 75 PtCo. This result was proved that the gelatin extraction successful.

Application of Gelatin Derived from Waste Tilapia Scales to an Antibiotic Hydrogel Pad

The main purpose of this research is to optimize the process to change useless fish scales to be a hydrogel that can be used as drug-loaded materials. The results of morphological structure of the extracted gelatin powders derived from Tilapia scales using lime juice as natural acid in the extraction process showed appropriated like-polymer structure. The diffractogram pattern acquired on the pure gelatin powder were typical of a partially crystalline gelatin with a sharp peak with low intensity located at 2θ = ~7° and a broad peak located at 2θ = ~19°. This data can be confirmed the structure of the triple-helical crystalline structure in gelatin in the extracts. Chemical bonding analysis using FTIR revealed no difference in structure bonding between gelatin extracted from using synthetic acid and using natural acid. The hydrogel pads were fabricated based on using gelatin powder extracted from tilapia scales with natural acid and using CMC as cross-linking substance. This formulated hydrogel pad hold 10%-30% (v/w) of Thai herbal plai formula for pain and inflammatory treatment. The percent volume of Thai herbal plai was calculated to weight of extracted fish gelatin powder that was used in the hydrogel formulation. The maximum of 30% (v/w) can be added into the hydrogel pad and it showed the inhibition of Escherichia coli growth. This natural hydrogel could be a promising candidate to be used as natural medical gel bandages for people who have an allergy to general paper or plastic bandages.

Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield

The disposal of by-products of duck production, including duck skin, is a serious concern as it results in environmental pollution. The objectives of this study were to investigate the optimal pretreatment conditions for swelling duck skin and their extraction methods as a novel source. Gelatin was extracted using water bath, sonication, superheated steam, and microwave extraction methods. The gelatin extraction yield and gelatin powder yield were the highest with the superheated steam extraction method. The melting point and gel strength of gelatin extracted using the superheated steam method were the lowest. The viscosity of gelatin extracted with the superheated steam and microwave extraction methods was higher than that of gelatin extracted with the other methods. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis patterns of gelatin extracted using the superheated steam and microwave extraction methods showed more intense bands than those of gelatin extracted using the other methods. Our results showed that gelatin extracted from duck skin using the superheated steam extraction method had optimal physical properties and therefore can be used in meat products.