Gelatin Production Research Articles

Physicochemical Properties of Peking Duck Skin Gelatin Extracted Using Acid Pretreatment (ADS) or Mixed Alkaline-Acid Pretreatment (ALDS)

Duck skin is the by-product of duck meat production, and it is a readily available source of gelatin that may serve as an alternative to gelatin made from pigs and cows. In this study, the physicochemical properties of Peking duck skin gelatin were assessed. Duck skin gelatin was extracted using acid pretreatment (ADS) or mixed alkaline-acid pretreatment (ALDS). The extraction yield of ALDS (1.95%) was significantly higher than that of ADS (1.33%), and the recovery of protein of ALDS was 46.47% compared to 43.77% for ADS. The bloom value of ADS (364.10 g) was significantly higher than that of ALDS (205.13 g) and commercial type B bovine gelatin (BG, 224.20 g). The high bloom value of ADS and medium bloom value of ALDS mean that they can be used in many food applications. The hydroxyproline content of ADS (13.84 g/100 g) also was significantly higher than that of ALDS (10.25 g/100 g) and BG (12.87 g/100 g). The pH of ADS and BG (5.31 and 4.90, respectively) did not differ significantly, whereas the pH of ALDS was 8.34. Viscosity values of ADS and ADLS were 13.51 and 12.35 mPas, respectively, which were significantly higher than that of BG (3.62 mPas). Overall, these results show that duck skin is a potential raw material for gelatin production, as it has a high bloom value and is readily available in Malaysia.

Histological structure of striped catfish (Pangasius Hypophthalmus) skin from different body size (age) and its relation to the quality of gelatin based on the melting point

Gelatin is a protein derived from collagen denaturation. Currently, fish gelatin has been developed as an alternative to halal gelatin. Fish gelatin can be extracted from the skin of several fish including striped catfish (Pangasius hypophthalmus), because the skin’s connective tissue contains a lot of collagen. In industrial applications, melting point is a very important characteristic of gelatin. The biological factors of raw materials such as the size or age of fish are thought to influence the content of collagen, thereby affecting the melting point of gelatin. The aim of this study was to compare the histological structure of the striped catfish skin at different body sizes, especially the observation of collagen in the skin’s connective tissues and to determine its relationship with the quality of its gelatin product based on melting point. The gelatin pre-treatment was performed using acid-base treatment, extraction with distilled water (55°C) were conducted prior to melting point measurement. The results of histological analysis showed that the connective tissue in the skin of larger fish contained thicker stratum compactum and thinner of stratum spongiosum. The melting point of large catfish skin gelatin has a higher melting point (25.5 °C) than the smaller size (24 °C).

Taxonomic Description and Genome Sequence of Christensenella intestinihominis sp. nov., a Novel Cholesterol-Lowering Bacterium Isolated From Human Gut.

A Gram-staining-negative, non-spore-forming, short, straight rod, non-motile, and obligate anaerobic bacterial strain, AF73-05CM02T, was isolated from a fecal sample of a 30 years old healthy male living in Shenzhen, China. Colonies were approximately 0.2 mm in diameter, beige, and circular after 4 days of incubation on PYG agar under anaerobic conditions at 37°C. Strain AF73-05CM02T grew in a temperature range between 30 and 42°C and a pH range from 6.0 to 8.5, with optimum growth at 37–42°C and pH 7.0. 16S rRNA gene sequence analysis demonstrated that strain AF73-05CM02T belongs to the genus Christensenella and showed the highest level of sequence similarity (98.68%) with Christensenella minuta DSM 22607T. The predominant fatty acids of strain AF73-05CM02T were C10:0 (7.5%), iso-C11:0 (5.6%), C12:0 (7.2%), C14:0 (46.6%), iso-C15:0 (7.4%), C16:0 (9.7%), and C18:1 ω9c (6.9%). Acetic acid, formic acid, butyric acid, and lactic acid were the end products of glucose fermentation. The strain was negative for catalase, indole production, and hydrolysis of gelatin. Genomic relatedness analyses based on average nucleotide identity (ANI) indicated that strain AF73-05CM02T significantly differed from other species of the genus Christensenella, showing ANI values less than 82.89% with the phylogenetically closest species. The G + C content of the genomic DNA was 52.07 mol% from the genome sequence, which differs from that of Christensenella minuta. Several physiological, biochemical, and genotypic properties differentiated the novel bacterial strain from the related species, indicating that the strain represents a new species of the genus Christensenella for which the name Christensenella intestinihominis sp. nov. is proposed, with strain AF73-05CM02T ( = CGMCC 1.5207T = DSM 103477T ) being the type strain. The following study explored the cholesterol-lowering function of strains AF73-05CM02T and Christensenella minuta DSM 22067T and revealed that the two strains exhibit the capacity for removing cholesterol with efficiency rates of 36.6 and 54.3% and produce exopolysaccharide of 234 and 271 mg/L, respectively.

The study of heat and mass transfer during dehydration of gelatin from waste products of hydrobionts

Fish processing waste is rich in collagen and promising as a source of raw materials for the production of gelatin. Gelatin today remains one of the most popular collagens in various industries, while the main share in the Russian gelatin market is occupied by imported products. Given there are structural, mechanical and foam structural characteristics of gelatin extract, including from fish processing waste, one of the ways to increase the effectiveness of dried gelatin technology will be its radiation dehydration in foamy form. The formation of a stable foam structure leads to a significant intensification of the moisture removal operation due to the growth of the phase contact surface during transfer and exchange of thermal energy and substance, a decrease in adhesion between the drying object and the working surface of the unit and, as a result, to simplification of the separation of the dehydrated material from it and the elimination of the energy-intensive crushing operation finished products. The purpose of this research was to develop rational drying regimes of gelatin extract based on the study of kinetic laws of choosing ways to intensify the process of moisture removal. Foamed gelatin extract was dried in the form of round rods with volumetric convective and convective-radiation energy supply. Based on the results of experimental and analytical studies of convective and convective-radiation foam drying of gelatin, practical recommendations are given on the hardware design of the drying process, including the design of a complex convective-radiation drying installation, which is applicable both to the production of dry gelatin and similar complex properties thermolabile elastic-viscous, gel-like and paste-like materials.

A review of gelatin: Properties, sources, process, applications, and commercialisation

This review begins with a discussion of the general properties of gelatin and its sources, particularly in the food and health industries, and then briefly address the status quo of gelatin in today's market. Apart from the basic chemical compounds and gelatin types, this paper also discussed the commercialisation of gelatin. This study also highlights the production of conventional gelatin and its current method of processing, i.e. enzymatic hydrolysis. In addition, the variety of raw materials of collagen is outlined and briefly broached the plant hydrocolloids which have been labeled as 'veggie-gelatin'. With regard to the potential and market stability of gelatin, its recent studies are summarised in this paper. Accordingly, this paper focuses on assessing the general utilities of the various sources of collagen as gelatin derivatives. At that basis, the aim of this review is to provide an insight into gelatin in current applications, market value and progress in gelatin extraction.

Effect of hydrochloric acid extraction on yield and gel properties of gelatine from salted jellyfish by-products

Salted jellyfish by-products have collagen protein that is mainly sold for animal feed at a low price. The change of jellyfish by-products into a food ingredient like gelatine could benefit food applications and reduce food waste. Indeed, jellyfish gelatine production is a time-consuming process that includes alkaline pre-treatment, acid pre-treatment, hot water extraction, and drying. Reduced times of acid pre-treatment and water extraction might deliver different gel properties. Therefore, this research aimed to investigate the effect of hydrochloric acid (HCl) pre-treatment on the gel quality of resultant gelatine. Desalted jellyfish by-products were immersed in 0.5 M sodium hydroxide at 4oC for 1 h and then were acidtreated by varying HCl concentrations (0.1, 0.2, and 0.3 M) at 25oC for 2 h. After that, samples were extracted at 60oC for 3 h and dried at 60oC for 3 days. Results showed that gelatine yield significantly increased with increasing HCl concentration. Gelatine yield were 2.97±0.97%, 5.60±1.01%, and 6.34±1.08%, after extraction with 0.1, 0.2, and 0.3 M HCl, respectively. Gel strength generally decreased as HCl concentration increased. Gel strength values were in the range of 118.89-223.60 g. The colour of jellyfish gelatine showed light to dark brown with no differences in Hue values. Thus, the short duration of HCl pre-treatment for 2 h and hot water extraction for 3 h was insufficient for the jellyfish gelatine process.

Collagen derived species-specific peptides for distinguishing donkey-hide gelatin (Asini Corii Colla)

ObjectiveAs an important food therapy product with traditional Chinese medicine (TCM) applications, donkey-hide gelatin (Asini Corii Colla, ACC) has been used for thousands of years. However, till now few effective strategy had been proposed to distinguish ACC from other animal hide gelatins, especially closely related horse- and mule-hide gelatins, which was an embarrassment of ACC quality control. MethodsCombined mass spectrometry and bioinformatic methods have been applied to identify and verify two ACC-specific peptides (Pep-1 and Pep-2) capable of distinguishing ACC from other closely related animal gelatins with high selectivity. ResultsIt confirmed that these two peptides could be not only used for distinguishing ACC from highly homologous horse-hide and mule-hide gelatins as well as other animal hide gelatins. ConclusionThe present study provides a simple method for species-specific peptides discovery, which can be used for assessing the quality of animal gelatin products, and ensure they are authenticable and traceable.

A comparison of water curing and standard curing on one-part alkali-activated fly ash sinking beads and slag: Properties, microstructure and mechanisms

The commonly used curing regime in one-part AAFSS is air curing or sealed standard curing. In this research, one-part alkali-activated fly ash sinking beads and slag (AAFSS) was prepared by using composite activators. The difference between standard curing and water curing was investigated, and the influencing mechanism of water curing was also studied. Experimental results indicate that the strength after 28 days of water curing stops increasing, and even decreases to some extent. The use of ultra-fine fly ash sinking beads (FASB) and Na2CO3 can ameliorate the water resistance index defined as the ratio of compressive strength of specimens after the same days of standard curing and water curing. And the acid resistance of water-curing AAFSS is poorer than that of standard-curing AAFSS. The mechanical properties and durability of one-part AAFSS after water curing are affected by ions leaching and destruction of microstructure. XRD and TG-DTG analysis reveal that 28 days of water curing does not change the types of hydration products, but decreases the number of gelatinous products and calcite. An interesting finding is that the intensity of diffraction peaks of gelatinous products of specimens under water curing is higher than that under standard curing. Water curing makes the microstructure much coarser, and large microfracture could be found in SEM images. The use of FASB and Na2CO3 can improve the microstructure of one-part AAFSS after water curing.

Производство желатина — состояние и перспективы рынка, альтернативные источники, технологии производства

Производство желатина — состояние и перспективы рынка, альтернативные источники, технологии производства

Ekstraksi Gelatin Tulang Ikan Gabus (Channa striata) Dengan Variasi Asam Yang Berbeda Pada Proses Demineralisasi

Palembang is the capital city of South Sumatra Province which has special foods which main raw material is fish. Many pempek entrepreneurs use cork fish meat for pempek raw material resulting in abundance of cork fish bone waste, therefore researchers utilize cork fish bone waste as an alternative into raw material in making gelatin. In this study, researchers used several weak acids derived from natural ingredients such as lime extract and starfruit extract and as a comparison researchers used synthetic weak acids namely citric acid in the market. The purpose of this research used several types of acids in the demineralization process to produce better gelatin production. This study used a Completely Randomized Design, with several acid treatments with and consisting of 3 (three) treatment levels, each treatment was repeated 3 times. The treatment in this study was a demineralization process with the addition of citric acid was (A1), lime extract was (A2), and starfruit extract was (A3). The parameters examined in this study include: Gelatin yield, Gelatin acidity (pH), Moisture and Sensory content (color and aroma). Data from proximate observations were analyzed by analysis of variance (ANOVA) and further tested based on the coefficient of diversity. From the results of this study, it was found that the best treatment of using variations in acid was gelatin demineralized using citric acid which produced a yield was 6%, a moisture content was 9.21%, pH 6, the panelist's favorite value of color was 4.3 and aroma 3, 8.

Characterisation of gelatin extracted from buffalo (Bubalus bubalis) bone using papain pre-treatment

This study was carried out to extract gelatin from the bone of Buffalo (Bubalus bubalis) by incorporating enzymatic pre-treatment. Papain-aided extraction (PE) (9.1 ppm of papain at 50 °C water) was employed in the pre-treatment step, in which non-enzymatic extraction (NE) was carried out for comparison. The gelatin obtained were next evaluated for their physicochemical properties such as moisture, protein, and ash content, colour, and UV-vis absorption. Functional properties of the gelatin which included emulsifying and foaming properties were also determined. Four-fold increments in yield (wet basis) were obtained for PE (29.92 %) as compared to NE (7.5 %). Moreover, no significance difference (p > 0.05) in moisture content was observed for both PE and NE, although the protein content of the gelatin was observed in the range between 70-90 %. The resulting gelatin from both extractions was generally yellowish in appearance and was confirmed by the colourimetry data where no significant difference (p > 0.05) was observed for both samples. The maximum absorption peak for both PE and NE were observed at 210 nm, which was in the range commonly reported for gelatin. In addition, the emulsifying and foaming capacity of PE and NE had no significant difference (p > 0.05), although emulsion stability for PE was shown to be significantly higher (p < 0.05) compared to NE. The present study was an attempt to evaluate the potential use of local buffalo bone as raw material for gelatin production, which found that extractability could be improved with enzymatic pre-treatment in obtaining acceptable gelatin qualities.

Comparison of the efficacy of five standard topical hemostats: a study in porcine liver and spleen models of surgical bleeding

BackgroundSeveral topical hemostats are available to help control surgical bleeding. Cutanplast is a highly absorbent and porous gelatin product that is available in Fast sponge and powder forms. This study investigated the hemostatic efficacy of Cutanplast Standard and Fast gelatin sponge and powder and Emosist oxidized regenerated cellulose (ORC) gauze in porcine liver and spleen surgical bleeding models.MethodsCutanplast Standard and Fast gelatin sponge and Emosist ORC gauze were tested in liver abrasion/incision, liver puncture and spleen incision/puncture injuries, and Cutanplast Standard and Fast gelatin powder products were tested in liver abrasion/incision injuries. There were 13 liver injury (five abrasion, five incision and three puncture) and six spleen injury (three puncture and three incision sites) sites per animal.ResultsRapid hemostasis (≤ 2–5 min) was achieved in the liver abrasion and incision models with all Cutanplast gelatin sponge and powder products and Emosist ORC gauze, except in the liver incision model, time to hemostasis was > 5 min with Cutanplast Standard gelatin powder and Emosist ORC gauze. Rapid hemostasis occurred with Cutanplast Fast gelatin sponge and Emosist ORC gauze in the liver puncture and spleen puncture and incision models. In the spleen incision model, Cutanplast Standard gelatin sponge had a time to hemostasis approaching 10 min.ConclusionCutanplast gelatin sponge and powder products and Emosist ORC gauze may be suitable for surgical applications involving parenchymal organ bleeding, but certain products may perform better than others, including Cutanplast gelatin powder in diffuse mild bleeding (such as liver abrasion), and Cutanplast Fast gelatin sponge and Emosist ORC gauze for splenic bleeding.

Development and verification of a quantitative real‐time PCR method to identify and quantify gelatin derived from animal hide

The species origin of hide gelatin is a crucial issue with respect to health concerns and religious restrictions. Analysis of the animal-derived ingredients of gelatin by reliable methods is necessary to ensure its authenticity. However, due to the highly processed nature of gelatin, it remains a challenge to identify gelatin end products accurately and robustly. Our study established and verified a quantitative real-time PCR (qPCR) method based on careful selection of target genes and a DNA extraction method. The middle products of the gelatin production streamline were investigated to explore the influence of each critical processing step on the method. Gelatin reference samples were used to quantify the levels of target species. Commercial gelatin commodities were surveyed to highlight the mislabeling situation. In summary, the qPCR method was demonstrated to be highly specific and sensitive, with limits of detection (LOD) of 0.1 to 1 pg/µL and gelatin LODs of 0.1% to 5% (w/w). The transition from decoction to concentrated gel was found to have the most severe effect on the qPCR. Intensification of pressure or temperature or employment of enzyme hydrolysis aggravated the DNA damage, resulting in elevated Cq values. Quantitation of gelatin products was feasible; gelatin products produced from 5% target hide and 95% matrix hide mixtures showed 2.9% to 5.2% target species. The 26% relative error for low gelatin content is acceptable for semiquantitation purposes. A market survey showed that 52.6% of the gelatin products were mislabeled as being of animal origin.

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.

The Effect of Different pH in Extraction Process Against Physicochemical Properties of Refined Iota Carrageenan from Eucheuma spinosum Seaweed.

Gelatin is a simple protein obtained from the partial hydrolysis of collagen from the skin, bones, joints and connective tissue of animals. One potential material for the manufacture of gelatin is fish bone milkfish (Chanos chanos). Gelatin derived from fish bones with acid process is able to change the triple helix collagen fibers into a single chain, whereas the solvent base only produce double chain. Demineralization of bone or fish skin should use a weak acid is acetic acid, because when using strong acids will produce a strong scent and color gelatin becomes dark. This study aims to determine the effect of the use of acetic acid to the production of fish bone gelatin and the concentration of acetic acid is necessary to produce gelatin with physical and chemical properties of the best. This study uses a Completely Randomized Design (CRD) with four treatments and five replications. The treatments used in this study is the concentration of acetic acid 2%, 4%, 6% and 8%. Based on the research, it was found that the acetic acid solvent effect on the value of the yield and gel strength, but has no effect on the pH value and viscosity. Acetic acid concentration 8% give 4.102% yield value; pH value (acidity) 4.98; 134.313 bloom gel strength and viscosity of 3.6 cP. FTIR analysis results indicate that the fish bone gelatin produced from this research have the same functional group with commercial gelatin.

Halal Gelatin and its Business Opportunity in Indonesia

Nowadays, halal food is not only a necessity for Indonesian and world Muslims but it has become a business and economic opportunity for everyone. As written by Dinar Standard in the 2019-2020 Global Islamic Economic Report, that the amount of expenditure on halal food for the Muslim world in 2018 was US 1.37 Trillion and is expected to increase to US 1.97 Trillion in 2024. With an average growth of 6.3% (CAGR). This is not only due to the growth of the Muslim population in the world which currently reaches 1.8 billion people, but also the growth of GDP and income per capita and plus middle-class Muslims in Muslim-majority countries. Gelatin is one of the important ingredients in halal industry. Its application is very wide, raging from food, cosmetics, personal care and pharmaceuticals. This paper discusses the need and opportunity of gelatin production in the largest Muslim country, Indonesia.

Optimization of gelatin production from Barred mackerel by-products: Characterization and hydrolysis using native and commercial proteases

In this study, gelatin production was optimized at three levels of time and temperature using the response surface method (RSM) by considering the yield, protein content, gel strength, and viscosity. Afterward, gelatin was manufactured at optimum conditions (70.71 °C and 5.85 h). Gelatin characterization showed acceptable rheological, structural, and functional properties compared to the commercial bovine gelatin. The hydrolysis of gelatin was performed by actinidin extracted from kiwifruit and alcalase at their optimum conditions. Enzymatic hydrolysis using alcalase followed by actinidin (ALC-ACT) resulted in 3–10 kDa hydrolysates which showed antioxidant and anticancer activities of 67.75% and 96.93%, respectively, at the concentration of 1 mg mL−1. The degree of hydrolysis for the ALC-ACT hydrolysates was 33.34%. The resultant hydrolysates were further purified by RP-HPLC and 9 fractions were obtained. The F1 fraction eluted at 5.05 min had the highest intensity and bioactivity (97.68% and 82.98% anticancer and antioxidant activity, respectively, at the same concentration). The results showed that hydrolysis lowered the surface tension to 34.19 mN/m. The rehydration ratio (RR) of gelatin and its hydrolysates were increased as a function of rehydration time.

Geographic Variability of Sugars and Organic Acids in Selected Wild Fruit Species.

The chemical variability of bilberry (Vaccinium myrtillus L.), wild strawberry (Fragaria vesca L.), cornelian cherry (Cornus mas L.) and rosehip (Rosa canina L.) based on the content of individual and total sugars and organic acids in fruit was investigated. The fruits were picked in fully ripened condition within the period from 2014 to 2015 from different locations. The fresh fruits were analyzed with the high performance liquid chromatography (HPLC) technique for the purpose of identifying and quantifying the content of glucose, fructose and sucrose, as well as malic, citric, fumaric and shikimic acids. However, the content of individual sugars and organic acids differed by locations as well as by growing year within the same wild fruit species. The differences between wild fruit species as well as among different locations are presented by principal component analysis (PCA). Based on results obtained, rosehip fruits with higher sugars and organic acids ratio (S/A) are suitable for production of “pekmez” and drying, while genotypes of cornelian cherry, wild strawberry and bilberry with lower S/A are recommended for production of juices and gelatin products. The research results show that specific environmental conditions may influence significantly the content of analyzed parameters, as is the case with cornelian cherry and rosehip. Considering that the food industry is searching for new products, the wild fruit species analyzed represent a promising source of ingredients for the development of beverages and foods with functional properties as well as for supplements and nutraceuticals.

PENGARUH PENGGUNAAN PELARUT DAN TEKNIK EKSTRAKSI TERHADAP MUTU GELATIN KAKI AYAM

<div><p>Proses produksi gelatin dari bahan baku alternatif diperlukan untuk mengatasi kebutuhan gelatin halal. Saat ini, terdapat batasan penggunaan gelatin, terkait dengan aspek kehalalannya. Eksplorasi proses produksi gelatin dari limbah pemotongan ayam memerlukan berbagai modifikasi agar memenuhi standar mutu gelatin yang telah ditetapkan oleh Standar Nasional Indonesia (SNI). Tujuan penelitian ini adalah mengetahui sifat fisikokimia gelatin yang dihasilkan dari kaki ayam dan karakteristiknya dari proses modifikasi gelatin. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap dengan empat ulangan. Perlakuan yang digunakan dalam penelitian adalah bahan pelarut (A) (A1: HCl 1%,, A2: NaOH 1%,; A3: CH3COOH 1%) dan metode ekstraksi (B) (B1: pemanasan menggunakan water bath dan B2: menggunakan panci bertekanan/presto). Hasil penelitian menunjukkan bahwa kaki ayam memiliki kandungan protein yang cukup tinggi, sehingga berpotensi digunakan sebagai bahan baku untuk produksi gelatin. Perlakuan terbaik adalah 2 hari ekstraksi menggunakan pelarut CH3COOH 1%, dengan proses ekstraksi menggunakan water bath selama 1 jam. Rendemen gelatin 6,75 ± 1,89%; kadar air 10,41 ± 0,63%; kadar abu 3,90 ± 0,43%; kandungan lemak 9,68 ± 1,21%; kandungan protein 77,21 ± 0,58%; pH 5,62 ± 0,13; bersifat larut; viskositas 6,67 ± 1,53 cPs; kekuatan gel 164,75 ± 3,40 g bloom; kandungan residu Cu 4,52 ± 0,71 ppm; Zn 9,92 ± 0,22 ppm; As 0,000 ± 0,00 ppm; dan Sulfit 5.56 ± 0,30 ppm. Proses produksi gelatin dengan menggunakan metode asam dan proses ekstraksi dengan <em>water bath </em>belum menghasilkan gelatin yang sesuai dengan standar mutu gelatin (SNI), sehingga perlu perbaikan dalam metode ekstraksi.</p></div><div> </div>Production process of gelatin from alternatif material is needed to overcome the supply of halal gelatin. There are several obstacles to the use of gelatin, one of this related to religious aspects, that is prohibition of consuming ingredients from pigs. Explorations of production process of gelatin from waste of chicken slaughtering house need some modiifications, so can meet to the Indonesian Standard Regulation (SNI). The purpose of this research was to know the physicochemical properties of gelatin produced from chicken feet, and their characteristics from modification process of gelatin. The results showed that chicken feet has a high enough protein content, so it was potential to be used as a raw material for gelatin production. The best treatment was 2 days exraction using CH3COOH 1% solvent, followed by heating using waterbath for 1 hour. Yield of gelatin 6.75 ± 1.89%; water content 10,41 ± 0,63%; ash content 3,90 ± 0,43%; fat content 9.68 ± 1.21%; protein content 77,21 ± 0,58%; pH 5.62 ± 0.13; solubility was soluble; viscosity 6.67 ± 1.53 cPs; gel strength 164.75 ± 3.40 bloom; Cu residue content of 4.52 ± 0.71 ppm; Zn 9,92 ± 0,22 ppm; As 0,000 ± 0.00 ppm; Sulfite 5.56 ± 0.30 ppm. However, it is need improvement to reduce the fat content in gelatin product

Recent advances in animal origin identification of gelatin-based products using liquid chromatography-mass spectrometry methods: A mini review

Abstract Gelatin, a natural functional material obtained from animal connective tissues, has been broadly applied in health-related products such as food, pharmacy, and cosmetic. But unclear labelling and false information of animal origin of gelatin in those products would violate religious rules and increase public health risks. Recently, animal origin identification of gelatin-based products has drawn more and more concerns. Among various identification methods, liquid chromatography-mass spectrometry (LC-MS) has specifically become a research hotspot for animal origin identification and quantitative analysis of gelatin-based products due to its superior reliability, selectivity, and sensitivity. The main desideratum of the current treatise is to review the recent progress on this subject with respect to: (1) the identification of animal in halal gelatin-based products, (2) the determination of the authenticity of gelatinous medicines from animal, especially from the highly homologous family species, and (3) the quantification of gelatin in gelatin-based products, using LC-MS method. We hope that this review could provide theoretical guidance and advanced strategies for developing animal origin identification technologies for gelatin-based products.