Preparation Of Gelatin Research Articles

Ekstraksi Gelatin Dari Tulang Ikan Layah Secara Asam Sebagai Alternatif Gelatin Halal

Gelatin is a food additive that is widely used in the food, medicine and cosmetics industries. However, the source of gelatin is not only the bones and skin of halal animals such as cows and goats, but can also come from pigs. To fulfill the need for halal gelatin, it is absolutely necessary to search for other sources of halal gelatin, one of which is sea fish. This study aims to extract gelatin from the bones of sailfish as an alternative source of halal gelatin. The extraction process was carried out using an acid method, where fish bones were soaked in 3% acetic acid (1:10 w/v) for 48 hours. The resulting ossein was then washed with diluted NaOH and distilled water until the pH reached 6–7. The ossein was heated at a temperature of 80°C for 3 hours to obtain a gelatin solution. The gelatin solution was then cooled, producing a gel-like gelatin preparation with a yellowish-white color. The gelatin gel was subsequently dried in a furnace at a temperature of 40–50°C for 60 minutes. The final gelatin product was a yellow-colored powder.

Impact of Pretreatment With Acid and Ultrasound on the Production and Characteristics of Goat Skin Gelatin

Goat skin is a potential raw material source for gelatin production using acid-ultrasound pretreatment. The objective of this study was to investigate the use of ultrasound in combination with acid pretreatment for the preparation of goat skin gelatin. Gelatin was extracted from goat skin using different pretreatments: acetic acid (T1), acetic acid followed by ultrasound (20 kHz and 750 W) (T2), and without pretreatment (T0). The results showed that the combination of acetic acid and ultrasound pretreatment significantly impacted the quality of the resulting gelatin. The study results showed an increase in yield (9.24 to 25.48%), hydroxyproline content (102.07 to 231.31 mg/g), gel strength (4.76 to 197.62 g), viscosity (6.80 to 48.00 cP), melting point (32.47 to 35.85 oC), EAI (18.24 to 23.58 m2/g), and ESI (24.90 to 62.63 min). However, there was a decrease in pH, the value of color L*, and turbidity. The SDS-PAGE patterns showed differences in molecular weight distribution due to variations in pretreatment. All gelatin samples exhibited α1 and α2 chains as the predominant components. Interestingly, the ultrasound effect highlighted the β-chain more boldly compared to other pretreatments. FTIR spectroscopy analysis shows changes in molecular interactions due to acetic acid pretreatment followed by ultrasound, which results in shifts in the Amide A, Amide B, Amide I, Amide II, and Amide III groups. Ultrasonic treatment caused more dense and disturbed structures in the sample. Therefore, the combination of acetic acid and ultrasound pretreatment yielded the superior properties of goat skin gelatin.

Research Progress on Quality Control Methods of Donkey-hide Gelatin Preparations

Donkey-hide Gelatin is a solid gum made by decoction and concentration of the dried skin or fresh skin of an equine donkey, which was first published in the The Holy Husbandman s Classic on Roots and Herbs, and listed as the top product. It has the effect of nourishing blood and nourishing yin, moisturizing and stopping bleeding. Through literature search, it was found that Donkey-hide Gelatin mainly used thermogravimetric analysis, gel electrophoresis, infrared spectroscopy, X-ray fluorescence spectroscopy, circular dichromatography [9], liquid chromatography-mass spectrometry, DNA extraction and amplification in authenticity, chemical composition and content analysis. The foundation of the quality control method of Donkey-hide Gelatin preparation is relatively weak, therefore, by combing the quality control methods of Donkey-hide Gelatin preparation in the past ten years, the advantages and disadvantages of the quality control method are discussed and evaluated, which provides reference value for the establishment of a comprehensive multi-faceted quality control system for Donkey-hide Gelatin preparation.

Tilapia head gelatins to stabilize fish oil emulsions and the effect of extraction methods

The preparation and use of gelatins from fish by-products have attracted much attention in the field of food science. Herein, four types of tilapia head gelatins were extracted and characterized: hot water-pretreated gelatin (HWG), acetic acid-pretreated gelatin (AAG), sodium hydroxide-pretreated gelatin (SHG), and pepsin enzyme-pretreated gelatin (PEG). The gel strength values followed the order: PEG (74 ± 1 Bloom) > AAG (66 ± 1) > HWG (59 ± 1) > SHG (34 ± 1). The foaming properties, fish oil emulsion viscosity, emulsion activity, and emulsion stabilization ability followed this order: PEG > HWG ≥ AAG > SHG. The effect mechanisms of extraction methods and gelatin concentrations on the emulsion stability involved the interfacial tension, emulsion viscosity, and fat-binding capacity. This work provided important knowledge for analyzing the relations between the structure and function of gelatin. It also provided a high-value application method of fish wastes.

Preparation and Characterization of Gelatin Based Antimicrobial Edible Films Incorporated with Aloe Vera Gel and Garlic Peel Extract

Preparation and Characterization of Gelatin Based Antimicrobial Edible Films Incorporated with Aloe Vera Gel and Garlic Peel Extract

Maleic acid modified lignin for preparation of ultra-flexible and UV shielding gelatin/lignin films

Alkaline lignin and sodium lignosulfonate were chemically modified by using maleic acid for potential application on the production of ultra-flexible gelatin films. The comparison results in morphology and chemical structures of the two types of lignin before and after modification revealed that carboxyl and CC groups were successfully grafted onto the lignin, resulting in the changes in physical-chemical properties. Compared to modified sodium lignosulfonate, modified alkaline lignin (MAL) was much more appropriate in the preparation of gelatin (GEL)/lignin films by endowing the films with transparency and excellent UV light shielding ability. Elongation at break of GEL/MAL films were more than two times that of the pure gelatin film, which greatly addressed the brittleness issues of the pure gelatin films during use, indicating that the modified alkaline lignin could be used as renewable additive with replacement of glycerol. The results in this study also gave evidence that the sources and structure of lignin affect its compatibility with gelatin solution. The higher weight loss rate and lower pyrolysis degradation temperature indicated that the gelatin/lignin films were much more easily thermal degradable at the end of service life. This research provided a potential and efficient approach on the production of renewable and biological films from gelatin and lignin.

Formulating Parasiticidal Fungi in Dried Edible Gelatins to Reduce the Risk of Infection by Trichuris sp. among Continuous Grazing Bison.

Control of infection by gastrointestinal nematodes remains a big problem in ruminants under continuous grazing. For the purpose of decreasing the risk of infection by Trichuris sp. in captive bison (Bison bison) always maintained in the same plot, dried gelatins having ≥106 chlamydospores of both Mucor circinelloides and Duddingtonia flagrans were given to them for one week, and at the end, fecal samples (FF) collected each week for four weeks were analyzed immediately. Feces taken one week prior to gelatin administration served as controls (CF). Eggs of Trichuris sp. were sorted into non-viable and viable, then classified into viable undeveloped (VU), viable with cellular development (VCD), or viable infective (VI). Ovistatic and ovicidal effects were determined throughout the study. In FF, viability of Trichuris eggs decreased between 9% (first week) and 57% (fourth week), egg development was delayed during the first two weeks, and VI percentages were significantly lower than in CF (p = 0.001). It is concluded that the preparation of gelatins with chlamydospores of parasiticidal fungi and their subsequent dehydration offer an edible formulation that is ready to use, stress-free to supply, and easy to store, as well as being well-accepted by ruminants and highly efficient to reduce the risk of Trichuris sp. infection among animals under continuous grazing regimes.

CHANGES IN THE AMINO ACID COMPOSITION OF GELATIN AFTER TREATMENT OF BOVINE COLLAGEN WITH ENZYME PREPARATION

Recently, more attention has been paid to the study of the amino acid composition of gelatins, which is associated with the quality of the corresponding gels as intermediates for human and animal nutrition. In a brief review, a modification of the general method of acid extraction of collagens for the preparation of gelatins using enzymes (such as papain, actinidin, and others) is considered and the corresponding changes in the amino acid composition of gelatins are discussed. It is clear that there are changes in the content of glycine in gelatins from any collagens, but in all cases the content of glycine is about a third of the content of all amino acids (as in the original collagens). It is important that the content of imino acids (the sum of proline and hydroxyproline, which largely determines the properties of gels) in gelatins from any collagens with the use of all the studied enzymes is much higher than without them. In addition, the content of imino acids in gelatin from the bovine skin of cows with the use of any enzymes is significantly higher than in gelatins from the skin of pigs and fish. This holds true for other key “proteinogenic” amino acids as well. The reverse trend is observed only for a few amino acids: serine, threonine, tyrosine, phenylalanine, the content of which is low in gelatins from any collagens.

Preparation of Bovine Hides Gelatin by Ultra-High Pressure Technique and the Effect of Its Replacement Fat on the Quality and In Vitro Digestion of Beef Patties.

Beef skin gelatin can be used as a good substitute for animal fat in meat patties. In this paper, the effect of different parameters on low-fat beef patties with cowhide gelatin substituted for beef fat (0, 25%, 50%, 75%, 100%) prepared by ultra-high pressure assisted technology was investigated by texture, cooking loss, and sensory scores. The beef patties were also stored at 0-4 °C for 0, 7, 14, 21, and 28 d. The differences and changing rules of fatty acid and amino acid compositions and contents of beef patties with different fat contents were investigated by simulating gastrointestinal digestion in vitro. The optimal process formulation of low-fat beef patties with cowhide gelatin was determined by experimental optimization as follows: ultra-high pressure 360 MPa, ultra-high of pressure time of 21 min, NaCl addition of 1.5%, compound phosphate addition of 0.3%. The addition of cowhide gelatin significantly increased monounsaturated fatty acids, polyunsaturated fatty acids, amino acid content, and protein digestibility of beef patties (p < 0.05). Moreover, with the extension of storage time, the content of saturated fatty acids was significantly higher (p < 0.05), the content of monounsaturated and polyunsaturated fatty acids was significantly lower (p < 0.05), the content of amino acids was significantly lower (p < 0.05), and protein digestibility was significantly lower (p < 0.05) under all substitution ratios. Overall, beef patties with 75% and 100% substitution ratios had better digestibility characteristics. The results of this study provide a theoretical basis for gelatin's potential as a fat substitute for beef patties and for improving the quality of low-fat meat products.

Life Cycle Analysis (LCA) of Halal Authentication Approaches on Industrial Food Waste for Gelatine Production: A Mini Review

Industrial food waste is a major issue that affects numerous countries. One of the techniques to reduce the generation of food waste is to recycle it for other purposes. Particularly, food waste from livestock industries can be utilised for gelatine preparation. However, the study on halal authentication of industrial food waste is still low. This review is conducted to identify the available protein analysis methods utilised in halal authentication of industrial food waste. It is also to compare and acknowledge the most reliable method. This review is performed in three steps: the planning phase, the conducting phase and the analysing phase. Reliable methods such as polymerase chain reaction (PCR), multiple reaction monitoring (MRM), fluorescent molecularly imprinted polymer nanogel (F-MIP-NG), lateral flow devices (LFDs) and loop-mediated isothermal amplification (LAMP) are identified and discussed. Their sensitivity limits are also recognised and compared.

Evaluation of the Physicochemical and Techno-functional Properties of Gelatin Extracted from Fish Processing Waste

The current research was completed at the Indian Council of Agricultural Research - Central Institute of Fisheries Technology (ICAR-CIFT), Cochin, Kerala, India from August 2021 to August 2022 as a modified thermal extraction protocol for deriving gelatin from processing waste of skipjack tuna (Katsuwonus pelamis) skin. The study evaluated the effect of chemical composition and molecular weight contributing to the techno-functional attributes of the resulting gelatin. In the present study, we followed warm water-coupled NaCl pre-treatment to reduce the lipid content of the extracted gelatin. The extracted gelatin was characterized for Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The amount of gelatin extracted from the fish skin was 9.30±0.22%. The protein pattern of extracted gelatin on SDS-PAGE was identical to commercial grade gelatin, which implies the purity of extracted gelatin is comparable to that of commercial one. The physicochemical and functional properties were evaluated and pose remarkable techno-functional properties. Therefore, fish processing skin waste of skipjack tuna could be effectively exploited for the preparation of commercial gelatin. The extraction protocol remains environment friendly and this approach remains optimal for food technological applications. The effective exploration contributed to nutritional benefits, technological, functional, and biological functionalities for a large fraction of applications in the area of food technology, nutraceuticals, pharmaceutics, and numerous others as a future line of research.

Response surface methodology (RSM) for optimization of gelatin extraction from pangasius fish skin and its utilization for hard capsules

This study was aimed to investigate the use of the response surface methodology (RSM) to improve the extraction process of pangasius Pangasianodon hypopthalmus fish skin gelatin. RSM was conducted based on central composite design (CCD) consisting of the two factors, namely, citric acid concentration and extraction time. The yield, moisture content, ash content, pH, viscosity, and setting point were all positively correlated with citric acid concentration, whereas the extraction duration influenced the yield, gel strength, moisture content, and setting point. The combination of these two factors improved the physicochemical properties of the final gelatin preparation. The optimized extraction process was found at the citric acid concentration of 0.3 % and the extraction time of 8 h, producing the gelatin of the quality within the standard GMIA. The gelatin resulted from the optimized processing condition was used as a raw material for hard capsules. The characteristics of the capsules produced were in accordance with those of the commercially available hard capsules.

Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu.

This study aimed to investigate the properties of acidic whey tofu gelatin generated from two acidic whey coagulants by pure fermentation of Lactiplantibacillus paracasei and L. plantarum, as well as the characteristics of acidic whey tofu. The optimal holding temperature and the amount of coagulants added were determined based on the pH, water-holding capacity, texture, microstructure, and rheological properties of tofu gelation. Then, the differences in quality between tofu produced by pure bacterial fermentation and by natural fermentation were investigated under optimal tofu gelatin preparation conditions. The tofu gelatin presented the best texture at 37 °C with a 10% addition of coagulants fermented by both L. paracasei and L. plantarum. Under these conditions, the coagulant produced by the fermentation of L. plantarum resulted in a shorter formation time and stronger tofu gelatin compared with that produced from L. paracasei. Tofu produced by the fermentation of L. paracasei had higher pH, less hardness, and a rougher network structure, whereas tofu produced by the fermentation of L. plantarum was closer to tofu produced by natural fermentation in terms of pH, texture, rheology, and microstructure.

Preparation of Gelatin from Broiler Chicken Stomach Collagen.

With the increasing consumption of poultry meat around the world, the use of chicken stomachs as a source of collagen is being offered. The objective of this study was to extract gelatin from the stomachs of broiler chickens and to estimate their gel strength, ash content, viscosity, gelling point, melting point, clarity and digestibility. An innovative biotechnological method based on the conditioning of collagen with a microbial endoproteinase (Protamex®) and hot-water extraction was used to control the chemical and thermal denaturation process of collagen to prepare gelatin. The experiments were planned using a Taguchi design, 2 factors at 3 levels; factor A for the amount of proteolytic enzyme (0.10, 0.15 and 0.20%) and factor B for the extraction temperature (55.0, 62.5 and 70.0 °C). Data were statistically processed and analyzed at a significance level of 95%. The gelatin yield averaged 65 ± 8%; the gel strength ranged from 25 ± 1 to 439 ± 6 Bloom, the viscosity from 1.0 ± 0.4 to 3.40 ± 0.03 mPa·s, gelling point from 14.0 ± 2.0 to 22.0 ± 2.0 °C, melting point from 28.0 ± 1.0 to 37.0 ± 1.0 °C. The digestibility of gelatin was 100.0% in all samples; the ash content was very low (0.44 ± 0.02-0.81 ± 0.02%). The optimal conditions for the enzymatic treatment of collagen from chicken stomachs were achieved at a higher temperature (70.0 °C) and a lower amount of enzyme (0.10-0.15%). Conditioning chicken collagen with a microbial endoproteinase is an economically and environmentally friendly processing method, an alternative to the usual acid- or alkaline-based treatment that is used industrially. The extracted products can be used for food and pharmaceutical applications.

Brain Vasculature Color-Labeling Using the Triple-Injection Method in Cadaveric Heads: A Technical Note for Improved Teaching and Research in Neurovascular Anatomy.

Color-labeling injections of cadaveric heads have revolutionized education and teaching of neurovascular anatomy. Silicone-based and latex-based coloring techniques are currently used, but limitations exist because of the viscosity of solutions used. To describe a novel "triple-injection method" for cadaveric cranial vasculature and perform qualitative and semiquantitative evaluations of colored solution penetration into the vasculature. After catheter preparation, vessel cannulation, and water irrigation of embalmed cadaveric heads, food coloring, gelatin, and silicone solutions were injected in sequential order into bilateral internal carotid and vertebral arteries (red-colored) and internal jugular veins (blue-colored). In total, 6 triple-injected embalmed cadaveric heads and 4 silicone-based "control" embalmed cadaveric heads were prepared. A qualitative analysis was performed to compare the vessel coloring of 6 triple-injected heads with that of 4 "control" heads. A semiquantitative evaluation was completed to appraise sizes of the smallest color-filled vessels. Naked-eye and microscope evaluations of embalmed experimental and control cadaveric heads revealed higher intensity and more distal color-labeling following the "triple-injection method" compared with the silicone-based method in both the intracranial and extracranial vasculature. Microscope assessment of 1-mm-thick coronal slices of triple-injected brains demonstrated color-filling of distal vessels with minimum diameters of 119 μm for triple-injected heads and 773 μm for silicone-based injected heads. Our "triple-injection method" showed superior color-filling of small-sized vessels as compared with the silicone-based injection method, resulting in more distal penetration of smaller caliber vessels.

Preparation and Physicochemical Characterization of Gelatin-Aldehyde Derivatives.

The present study aimed at preparing novel free-radical scavenging and water-soluble compounds derived from gelatin. Specifically, gelatin–syringaldehyde, gelatin–anisaldehyde, and gelatin–vanillin were synthesized and thoroughly studied for their physicochemical properties. In particular, the compounds were characterized by UV-Vis spectroscopy, Fourier-transform infrared spectroscopy, and scanning electron microscopy. Notably, as demonstrated by thermogravimetry and differential scanning calorimetry, all three derivatives exhibited higher thermal stability than gelatin itself. Free-radical scavenging activities of the examined compounds were explored by (i) a standard spectrophotometric ABTS assay and (ii) an assay of oxidative degradation of hyaluronic acid monitored by rotational viscometry. We found that gelatin and gelatin–syringaldehyde demonstrated the highest efficacy in scavenging •OH radicals, whereas gelatin–anisaldehyde was the least effective. The efficacy of scavenging alkyloxy- and alkylperoxy-type free radicals via hydrogen-atom-transferring property was in the following order: gelatin > gelatin–vanillin > gelatin–syringaldehyde > gelatin–anisaldehyde. Electron-donor properties determined using the ABTS assay revealed the following order in one-electron reduction of ABTS•+: gelatin > gelatin–anisaldehyde > gelatin–vanillin > gelatin–syringaldehyde.

Engineered gelatin-based conductive hydrogels for flexible wearable electronic devices: Fundamentals and recent advances

With the fast and ever-growing development of multifunctional wearable intelligent electronic devices (WEDs), the ideal building block materials for the fabrication of WEDs should be naturally abundant with characteristics such as green and non-toxic, excellent biocompatibility, biodegradability, and sanitation property. Gelatin is denatured collagen from natural connective tissue that mimics components of the native extracellular matrix regarding its biomimetic primary structure and chemical composition. Recently, gelatin-based conductive hydrogels (GC-Gels) are considered promising materials for developing flexible wearable sensors due to their unique porous structure and excellent application performances. This review first provides a comprehensive overview of the preparation, composition, structure, and properties of gelatin, followed by the current development status and progress of GC-Gels as well as GC-Gels-based flexible wearable devices with different structures and functions. Finally, the possible challenges and suggestions for the future development of GC-Gels-based flexible wearable devices are provided. This review is expected to promote and inspire the emerging applications of gelatin, its derivatives, and even other natural raw materials as sustainable advanced materials for WEDs.

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.

Ultra-high pressure-assisted preparation of cowhide gelatin as a promising fat substitute: Improve the nutrition ratio and antioxidant capacity of beef patties

In this study, low-fat beef patties were prepared by replacing different proportions of beef fat (0, 25, 50, 75, and 100%) with ultra-high pressure–assisted cowhide gelatin. The quality characteristics, lipid oxidation, protein oxidation, and fatty acid profile of beef patties during cold storage at 4 ℃ (0, 7, 14, 21, and 28 days) were evaluated. The results showed that the addition of cowhide gelatin increased the protein content and reduced the fat content of beef patties. The saturated fatty acid (SFA) content of beef patties significantly reduced and the polyunsaturated fatty acid (PUFA) content significantly increased with the increase in the replacement ratio. Especially, the 100% substitution group had the highest PUFA content; the SFA content and the n-6/n-3 ratio could be reduced by about 56% and 31%, respectively. During the cold storage period, the moisture content of beef patties increased significantly, while the cooking loss was the opposite, with the increase in the fat replacement rate. The L* and a* values of raw patties prepared with gelatin were significantly higher than those in the control group. Furthermore, adding cowhide gelatin significantly reduced the thiobarbituric acid, peroxide, and carbonyl contents of patties, but increased their total sulfhydryl content throughout the refrigeration period. Thus, it was concluded that cowhide-based gelatin was a promising alternative to replace beef fat in low-fat beef patties.

Cogel Strategy for the Preparation of a "Thorn"-Like Porous Halloysite/Gelatin Composite Aerogel with Excellent Mechanical Properties and Thermal Insulation.

This work presents the preparation and property characterization of a biomass gelatin (GA)-based aerogel. Halloysite nanotubes (HNTs) were used to improve the mechanical strength, pore size distribution, and thermal stability of the aerogel. Polyethyleneimine (PEI) and (3-glycidyloxypropyl)trimethoxysilane (GPTMS) were utilized to increase the interfacial interaction between HNTs and GA through chemical cross-linking. Green, sustainable, and low-cost composite aerogels were prepared by "cogel" and freeze-drying techniques. The experimental results show that the HNTs/GA composite aerogel has a low density (31.98-57.48 mg/cm3), a high porosity (>95%), a low thermal conductivity (31.85-40.16 mW m-1 K-1), and superior moldability. In addition, the mechanical strength and thermal insulation properties of the HNTs/GA composite aerogels with a "thorn"-like lamellar porous network structure are different in the axial direction versus the radial direction. The maximum compressive strength, maximum compressive modulus, and corresponding specific modulus in the axial direction were 1.81 MPa, 5.45 MPa, and 94.8 kN m kg-1, respectively. Therefore, the biomass/clay composite aerogel will be a sustainable and renewable functional material with high mechanical strength and thermal insulation properties, which is expected to further promote biomass and clay for high value utilization.