Source Of Gelatin Research Articles

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

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

Fish collagen peptides and its encapsulation

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

Evaluation of mechanical and thermal properties of carrageenan/hydroxypropyl methyl cellulose hard capsule

AbstractThe inherent source of gelatin used for commercial hard capsules causes a surging demand for vegetarian capsules. In this work, carrageenan is utilized in preparing hard capsules to meet consumer preferences. Hydroxypropyl methylcellulose (HPMC) was incorporated as a reinforcing agent to improve the low mechanical properties of hard capsules made of carrageenan. The HPMC concentration was manipulated from 0.2 to 1.0 w/v% in the carrageenan matrix. The increasing concentration of HPMC exerts significant effects on the tensile strength and elongation at break, with an improvement of 59.1% and 46.9%, respectively, at the optimized HPMC concentration of 0.8 w/v%. The loop strength of the capsule is also increased by 56.4% with decreasing moisture content. The downfield movement from around 3.20 ppm of the carrageenan proton to 3.33 ppm in the proton nuclear magnetic resonanance ( 1H‐NMR) spectrum suggests the formation of intermolecular hydrogen bonding between carrageenan and HPMC, which correlates to the results of Fourier‐transform infrared spectroscopy (FTIR) and zeta potential. The glass transition temperature of the film was increased from 37.8 to 65.3°C, showing an upgrade in thermal stability. The film possesses a major mass loss with an activation energy of 64.7 kJ/mol with an increment of 43.4% compared to the control carrageenan. These findings support the conclusion that HPMC enhanced the mechanical properties and thermal stability of the carrageenan film, and the comprehensive analysis of the molecular interaction and decomposition kinetics subsequently may expand the application fields of the carrageenan‐HPMC hard capsule as an alternative to gelatin in the future.

Mechanically cycling gelatin bilayers

There is a growing interest in making stimuli-responsive polymer systems, particularly ones that are bio-inspired/biomimetic and could perform mechanical work. Here, a biological device made from gelatin is described that can mechanically cycle back and forth in response to solution pH and ionic strength (IS) changes. The gelatin bilayer has one layer of Type A gelatin and the other of Type B gelatin, which have two different isoelectric points and therefore ionization states at a given solution pH. The bilayer mechanically cycles back and forth when one layer swells more than the other layer, which occurs because of solution pH or IS change. Maximum bilayer bending occurs at pH 10, when the Type B gelatin layer swells significantly more than the Type A layer. The results show the ability to use the unique properties of different sources of gelatin to design a simple purely biological machine.

Development of methods for quantification of gelatin in vegetable capsule shell and for classification of capsule shell as from vegetable or animal sources by chemometric analysis of FTIR spectroscopic data

Capsule shell from animal source (bovine or porcine gelatin) is a problem for the follower of different religions and vegetarian. In that case, vegetable capsule shell could be a solution. In this research, we proposed a simple and cost-effective technique for detection of gelatin in vegetable capsule shell and for classification of capsule shell by source, based on Chemometric techniques with FTIR spectroscopic data. Partial Least-Square Regression (PLSR) models were developed and their efficiencies were assessed with spectroscopic data of range of 4000-700 cm-1. PLSR shows very good prediction efficiency (R2= 98%) for both vegetable capsule shell and gelatin. In addition, Soft Independent Modeling by Class Analogy (SIMCA) classification method were developed and assessed with spectral data of capsule shells from vegetable and animal sources. Results prove that FTIR spectroscopy in combination with chemometric method can be used for the classification of capsule shell by source and quantification of gelatin in vegetable capsule shell to ensure their authenticity.
 Bangladesh J. Sci. Ind. Res. 57(2), 91-98, 2022

Detection of fish gelatin with DNA biomarkers

The utilization of gelatin for food and non-food processing is increasing, but there are many mislabeling errors of the origin of commercial gelatin raw materials. This mislabeling can harm communities related to religion or safety. Therefore, research on detection of fish gelatin with Polymerase Chain Reaction is very important as a source of halal gelatin. This study aimed to isolate DNA of fish gelatin and determine the proper primers to identify fish gelatin using the DNA-based method. DNA was amplified using universal fish F1 / R1 primers, Mini-barcode, cyt b Pangasianodon sp., fish collagen, cyt b bovine, and 12S rRNA-tRNA Val Sus sucrofa. The catfish meat and fish gelatin samples could be amplified at an annealing temperature 59°C with universal fish primers F1R1, while the mini barcode and cyt b Pangasianodon sp. primers were carried out at 54 °C. Ish collagen gene primer could not amplify DP (catfish meat) and GI (fish gelatin) samples. The sequence of the DP and GI DNA samples amplified with cyt b Pangasianodon sp. primers was identical to Pangasianodon sp.

Bovidae-based gelatin: Extractions method, physicochemical and functional properties, applications, and future trends.

Gelatin is one of the most important multifunctional biopolymers and is widely used as an essential ingredient in food, pharmaceutical, and cosmetics. Porcine gelatin is regarded as the leading source of gelatin globally then followed by bovine gelatin. Porcine sources are favored over other sources since they are less expensive. However, porcine gelatin is religiously prohibited to be consumed by Muslims and the Jewish community. It is predicted that the global demand for gelatin will increase significantly in the future. Therefore, a sustainable source of gelatin with efficient production and free of disease transmission must be developed. The highest quality of Bovidae-based gelatin (BG) was acquired through alkaline pretreatment, which displayed excellent physicochemical and rheological properties. The utilization of mammalian- and plant-based enzyme significantly increased the gelatin yield. The emulsifying and foaming properties of BG also showed good stability when incorporated into food and pharmaceutical products. Manipulation of extraction conditions has enabled the development of custom-made gelatin with desired properties. This review highlighted the various modifications of extraction and processing methods to improve the physicochemical and functional properties of Bovidae-based gelatin. An in-depth analysis of the crucial stage of collagen breakdown is also discussed, which involved acid, alkaline, and enzyme pretreatment, respectively. In addition, the unique characteristics and primary qualities of BG including protein content, amphoteric property, gel strength, emulsifying and viscosity properties, and foaming ability were presented. Finally, the applications and prospects of BG as the preferred gelatin source globally were outlined.

Avances tecnológicos en la obtención, identificación y producción de hidrolizados proteicos de residuos de pescado por acción enzimática: propiedades bioactivas y tecnofuncionales, aplicación en alimentos, mercado y regulación

At present, numerous methodologies have been developed to obtain the maximum use of fish proteins, to satisfy human nutritional demand, this use has been made both from whole fish and from its residues or by-products (liver, head, skin, gonads, skeleton, and viscera) which represent up to 60% of the whole fish. Whole fish and by-products can potentially be used as sources of essential amino acids, collagen, gelatin, polyunsaturated lipids, and enzymes. Using enzymatic technology, protein hydrolysates have been obtained with ample potential for their application as ingredients in the development and production of fortified foods, due to their functional properties (antihypertensive, antioxidant, antimicrobial and immunomodulatory), which can reduce the risk of cancer, aging, diabetes, and cardiovascular diseases. In addition, these hydrolysates have important techno-functional properties (foaming, solubility, emulsification, gelation, water, and oil retention) that provide desirable technological characteristics for processing, storage and product quality, as well as for behavior during processing. and storage. This review analyzes the advances in the technology for obtaining, identifying, and producing fish protein hydrolysates (FPH) by enzymatic action, with an emphasis on fish residues, highlighting the application of FPH in food, market analysis and global regulations. It is recommended to continue the studies to optimize the enzymatic production of FPH to improve the flavor and its application in the fortification of mass consumption foods.

Valorization of discarded industrial processing wastes of Siboga squid (Doryteuthiis sibogae) for the extraction and physico-chemical characterization of gelatin

A growing concern on the accumulation and disposal of fish processing discards and environmental degradation induces a profound attraction on the development of valuable byproducts for human purposes. Gelatin was isolated from Siboga squid ( Doryteuthiis sibogae ) skin through cold maturation process and its physico-chemical as well as structural properties viz . Water Holding Capacity (WHC), emulsifying capacity, emulsifying stability and viscosity were analyzed. The alkaline treatment of skin yielded 7.5 % gelatin powder. Extracted gelatin was characterized using UV-visible spectroscopy, 1 H NMR, FT-IR and Raman analyses. Based on FT-IR and Raman fingerprints, peak located at 1664 cm -1 (C=O stretch Amide I band) could be inferred that secondary structure of proteins as well as coiled structure of gelatin. Topographic analysis by AFM showed presence of aggregates of the polymer. The results suggest that the Siboga squid gelatin is an alternative source of gelatin and its potential applicability at industrial scale.

Optimization of Extraction Conditions of Gelatin from Grey Mullet (Mugilidae) Scale with RSM

ABSTRACT By-products from fish cleaning are rich sources of gelatin. Response surface methodology (RSM) with three parameters was conducted to determine the optimum extraction conditions of gelatin from grey mullet scale. A central composite rotatable design (CCRD) was used to study the combined effects of sodium hydroxide concentration (0.3-0.9 %), soaking time in sodium hydroxide solution (50-150 minute), and extraction temperature (30-60 ºC) were determined. gel strength (g),Viscosity (cp), L*, a*, and b* indices were chosen as responses. The results showed the optimum conditions were sodium hydroxide concentration 0.233 %, soaking time in sodium hydroxide solution of 96.457 minutes, and extraction temperature of 41.378 ºC. The predicted responses including viscosity, gel strength, L*, a*, and b* were 2.17 cp, 145 g, 6.039, 6.801, and 38.859 respectively. The response surface method was able to estimate the optimal conditions of extraction gelatin with high desirability (0.998).

Development of Gelatin from Halal and Alternative Sources: A Review

Gelatin is a common ingredient used in various industrial sectors including food and beverage, cosmetic, pharmaceutical as well as biomedical. Due to inexpensive processing cost and shorter processing time, porcine becomes the main source of gelatin. Thus, the application of this ingredient creates several problems especially issues related to its halal status among Muslim community. The present study aims at reviewing the development of gelatin from halal sources and their potential as alternatives to substitute the sources of non-halal gelatins. The applications of gelatin in food industry and the current issues on halal gelatin have been discussed in detail. The halal source of gelatin required intense study due to prominent demand of it not only in food industry but also in pharmaceutical industry. The development of halal gelatin provides Muslim alternatives and choices to consume gelatin as food and pharmaceutical products and yet complying with Islamic obligations.

MIKROENKAPSULASI PIGMEN BETA-KAROTEN DENGAN METODE FOAM MAT DRYING MENGGUNAKAN GELATIN TULANG IKAN KAKAP MERAH SEBAGAI BAHAN PENYALUT

Carrots (Daucus carota L.) are vegetables of the Apiaceae family that contain carotenoids, flavonoids, polyacetylenes, vitamins, and antioxidants. One of the carotenoid derivative compounds is beta-carotene. However, neither carotenoids nor their derivatives are stable on oxidation and easily degraded when exposed to light, oxygen, acids, and heat during food processing and storage. Microencapsulation with foam-mat drying method is an alternative to maintain the stability of beta carotene pigments. The research aimed to study the effects of the red-snapper bone gelatin and maltodextrin ratios on characteristics of the encapsulated β-carotene. This research is used as a reference for literature regarding the development of halal gelatin and its application as a coating material for pigment microencapsulation. This research used a randomized block design with one factor, the ratios of gelatin and maltodextrin were GM 1 (1:1); GM 2 (1:1.5), GM 3 (1:2), and GM 4 (1:2.5). The results of the research showed that the ratio factors of gelatin and maltodextrin had a real impact on yield, water content, total carotenoids, surface carotenoids, solubility, encapsulation efficiency, rehydration ratio, bulk density, color intensity, and morphological observation using an optical microscope. The results showed the best treatment resulted in the ratio of the GM 1 (1:1) with the yield of 9.84 percent, the water content of 8.8 percent, total carotenoids of 203.85 mg/g, surface carotenoids of 2.01 mg/g, the solubility of 63.67percent, encapsulation efficiency of 99.15 percent the rehydration ratio of 259.70 percent, the bulk density of 0.3532 g/m, and color intensity (L: 46.6; a+: 28.1 and b+: 19.2). Red snapper bone has the potential to be used as a source of gelatin which has high encapsulation efficiency.

Quality of gelatin from tilapia (Oreochromis niloticus) by-products and its effects as edible coating on fish sausage during chilled storage

Gelatin is a hydrolysed collagen that can be used as raw material for edible coatings to protect perishable foods such as fish sausage. This study aims to examine the quality of gelatin from tilapia by products (skin, scale, bone) and determine the best source of fish gelatin as edible coating on quality of tilapia sausage during chilled storage. The process of made skin gelatin was demineralized with acetic acid while scale and bone were demineralized by hydrochloric acid. Gelatin was examined for yield, gel strength, and viscosity. After edible coatings were applied to the sausages by dipping method, the sausages were stored in the refrigerator at ±5°C for 21 days. Quality deterioration of sausages during storage were measured by sensory value, moisture content, TPC, gel strength and color. The results showed that the highest gelatin yield was obtained from tilapia scales, which was 6.87% while the yield of skin and bone were 4.33% and 1.47% respectively. The best material for edible coating was bone gelatin with gel strength and viscosity which were 325 bloom and 7.10 cP respectively. The application of sausage, where the appearance and texture of sensory value were still acceptable until 21st days of storage. Sausages with edible coating from tilapia bone also showed the highest gel strength about 2514,99-3716,05 g.cm.

Fish Gelatin Hydrolysates as Antioxidant, Antihypertensive, and Antidiabetic: The Plausible Mechanisms

Gelatin produced from fish processing by-product is the most potential alternative source of gelatin. They have biological activities, particularly antioxidant, antihypertensive, and reduce type 2 diabetic risk. This paper reviews the mechanisms of fish gelatin hydrolysates for those human diseases being discussed in recent studies. Based on the review, mostly, skin and bone are used as sources of fish-based gelatin in which about thirty percent comes from the weight of total fish. Some species have been analysed based on their bioactivities, including Tuna, Nile tilapia, Amur sturgeon, Pangasius catfish, Cod, Blacktip shark, Salmon, Halibut, and Tilapia fish. In short, the antioxidant mechanism of this fish-based gelatin is by scavenging and neutralizing the radicals. The antihypertensive mechanism is by inhibition of Angiotensin-Converting Enzyme (ACE) activity. Whilst the mechanism to reduce type 2 diabetes is by inhibiting dipeptidyl peptidase IV (DPP-IV) action.

Production and Physicochemical Characterization of Gelatin and Collagen Hydrolysates from Turbot Skin Waste Generated by Aquaculture Activities.

Rising trends in fish filleting are increasing the amount of processing by-products, such as skins of turbot, a flatfish of high commercial value. In line with circular economy principles, we propose the valorization of turbot skins through a two-step process: initial gelatin extraction described for the first time in turbot, followed by hydrolysis of the remaining solids to produce collagen hydrolysates. We assayed several methods for gelatin extraction, finding differences in gelatin properties depending on chemical treatment and temperature. Of all methods, the application of NaOH, sulfuric, and citric acids at 22 °C results in the highest gel strength (177 g), storage and loss moduli, and gel stability. We found no relation between mechanical properties and content of pyrrolidine amino acids, but the best performing gelatin displays higher structural integrity, with less than 30% of the material below 100 kDa. Collagen hydrolysis was more efficient with papain than alcalase, leading to a greater reduction in Mw of the hydrolysates, which contain a higher proportion of essential amino acids than gelatin and show high in vitro anti-hypertensive activity. These results highlight the suitability of turbot skin by-products as a source of gelatin and the potential of collagen hydrolysates as a functional food and feed ingredient.

Characteristics of gelatin from skin and bone of snakehead (Channa striata) extracted with different temperature and time

This study aimed to determine the physicochemical properties of the skin and bone of snakehead fish as a potential source of gelatin through extraction at different temperatures and times compared to commercial gelatin. Extraction of skin and bones of wild snakehead fish (Channa striata) at different temperatures (50, 60, 70 ºC) and time (12,18, 24 hours). The pre-treatment process used a 0.1 M Ca (OH) 2 (1:6 w/v) immersion solution for 1 h and continued with 0.05 M citric acid (1:6 b/v) for 5 h. Before pre-treatment, the minerals of bones were degreased with 3% HCL solution for 24 hours. The results of the analysis showed that the differences in raw materials, temperature, and extraction time had a significant effect (p <0.05), as well as interactions among treatments (p <0.05) on the yield and gel strength. The yield of skin and bone tended to increase with extending extraction temperature and time, while the highest gelatin strength was found at 60 °C for 12 hours on the skin and 24 hours for the bone. The best gelatin was accomplished based on the highest performance of gel strength on skin and bones and compared to bovine commercial gelatin. The amino acids of the three types of gelatin showed higher levels of glycine and proline than other types of amino acids. Based on the total residues of each amino acid, skin gelatin and bone gelatin showed more dominant hydrophobic properties than hydrophilic properties, in contrast to bovine commercial gelatin. The three types of gelatin showed diverse chemical compositions, emulsion activity index, emulsion stability, water resistance, and fat binding capacity, which was reflected to be closely related to the source of the raw material and its amino acid content. The FTIR results showed that the extracted snakehead fish skin and bones have the potentiality to be used as gelatin equivalent to a commercial one

Extraction of Gelatin from Different Parts of Gallus Gallus Domesticus

Gelatin is a mixture of protein obtained from animal parts (skin, bones, tendons, ligaments, and cartilages) by hydrolysis. Gelatin market demand is high especially in pharmaceutical, food, photographic, and cosmetics industries based on its gelling, foaming, and emulsifying properties. This preliminary study was focus on chicken head and feet gelatin extraction and their characterization in terms of percentage yield and physical properties (pH, color, melting point, and texture). Two different treatments (acid and alkali) were used. The percentage yield of chicken head (CHGac) and feet (CFGac) gelatins by using acid treatment were 32.10% and 33.65% while the chicken head (CHGal) and feet (CFGal) from alkali treatment were 20.06% and 22.18% respectively. All the gelatins indicated the same pH pattern range from 4.3 to 6.4. The melting point for gelatins from each treatment was a range from 30.4℃ to 35.9℃. The texture analysis is specifically into the gel strength of gelatin produce which ranges from 230 g to 356 g. All the gelatins also showed the same pattern of dl(lighter/darker), da(redder/greener), and db(yellower/bluer) which are positive value mean that the gelatins have lighter, redder and yellower color respectively. In conclusion, chicken head and feet can be an alternative that could replace the usage of porcine, bovine, and other mammals as a source of gelatin.

Identification of bovine, porcine and fish gelatin signatures using chemometrics fuzzy graph method

Gelatin is a protein substance that is widely used in food and pharmaceutical industries. Gelatin is mainly derived from bovine and porcine sources. Fish gelatin is becoming alternative source of gelatin due to concern on health issue and religious constraints. Numerous studies for identification of gelatin sources have been reported. In this study, Fourier transform infrared (FTIR) spectroscopy was used in combination with chemometrics fuzzy autocatalytic set (c-FACS) to distinguish between bovine, porcine and fish gelatins. The gelatin spectra at Amide and 1600–1000 cm−1 regions were analyzed using c-FACS and the results were compared to principal component analysis (PCA) and linear discriminant analysis (LDA). The results obtained from c-FACS method showed that each bovine, porcine and fish gelatin possessed dominant wavenumbers at 1470–1475 cm−1, 1444–1450 cm−1 and 1496–1500 cm−1 respectively, which represent their unique signatures. Furthermore, a clear distinction for porcine gelatin was observed in coordinated FACS. The c-FACS method is rigor and faster than PCA and LDA in differentiating the gelatin sources. The novel method promises at least another chemometrics method for FTIR related analysis and the possibilities for other applications are endless.

Gelatin Extraction from the Bangladeshi Pangas Catfish (Pangasius pangasius) Waste and Comparative Study of Their Physicochemical Properties with a Commercial Gelatin

Abstract- Production of gelatin from the aquatic source is gradually replacing the mammalian sources because of some socio-cultural and religious issues. The Pangasius pangasius catfish is a native species and very popular in Bangladesh due to their availability and cheap price. The perspective of this study was to extract the gelatin from the skin and bones of this catfish and compare them with commercial gelatin. Gelatin was extracted by applying the acid-base extraction process and the resultant gelatins were evaluated based on some physical properties. The gelatin yield was found significantly higher from the skin sample (10.85±0.93%) than the bone (5.23±0.39%) of Pangasius. The extracted skin gelatin had higher moisture and fat content than the bone and Commercial gelatin, while the ash content was significantly higher in bone gelatin. Protein content was noted in skin gelatin (81.34±3.45%), bone gelatin (73.44±2.58%), Where commercial gelatin (92.38±3.89%). Skin gelatin exerted significantly higher (p<0.05) viscosity (4.62±0.3 mPa.s) than the extracted bone gelatin (3.11±.24 mPa.s) and lower than the commercial gelatin (5.76±0.34 mPa.s). The melting and setting temperature of this catfish skin and bone gelatin were very near to each other and significantly lower than the commercial gelatin. Skin gelatin had exerted higher water holding capacity (2.36±0.11 ml/g), fat binding capacity (3.23±0.05 ml/g), foaming capacity ratio (1.88±0.07), and foam stability (1.51±0.04). Both the skin and bone gelatins were acidic. In this comparative study, it was noticed that the skin gelatin had better physical properties than the bone gelatin of native Pangasius catfish. Pangasius skin may be recognized as a potential aquatic source of edible gelatin with good yield and desirable physical properties comparing with commercial gelatin.

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.