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Jayaprakash S, Mohamad Abdul Razeen Z, Naveen Kumar R, He J, Milky MG, Renuka R, Sanskrithi MV. Enriched characteristics of poultry collagen over other sources of collagen and its extraction methods: A review. Int J Biol Macromol 2024; 273:133004. [PMID: 38851608 DOI: 10.1016/j.ijbiomac.2024.133004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 05/16/2024] [Accepted: 06/05/2024] [Indexed: 06/10/2024]
Abstract
Collagen is the most abundant protein in animals and is extensively studied for its structural and thermal stability, biocompatibility, and healing properties which enables them to be widely applied in various fields. Collagen extracted from poultry sources have shown improved structural stability and reduced risk of triggering allergic responses and transmitting animal diseases onto humans. Furthermore, poultry collagen is widely accepted by consumers of diverse beliefs in comparison to collagen extracted from bovine and porcine sources. The review aims to compare different sources of collagen, focusing on the various beneficial characteristics of poultry collagen over the other sources. Moreover, the review explains various pre-treatment and extraction methods of poultry collagen and its versatile applications in different industrial sectors.
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Affiliation(s)
- Sakthidasan Jayaprakash
- Department of Biotechnology, Hindustan Institute of Technology and Science, Chennai 603103, India.
| | - Z Mohamad Abdul Razeen
- Department of Biotechnology, Hindustan Institute of Technology and Science, Chennai 603103, India
| | - R Naveen Kumar
- Department of Biotechnology, Hindustan Institute of Technology and Science, Chennai 603103, India
| | - Jin He
- Department of Animal Science and Technology, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
| | - Mariamawit Girma Milky
- Department of Biotechnology, Hindustan Institute of Technology and Science, Chennai 603103, India
| | - R Renuka
- Department of Biotechnology, Hindustan Institute of Technology and Science, Chennai 603103, India
| | - M V Sanskrithi
- Department of Biotechnology, Hindustan Institute of Technology and Science, Chennai 603103, India
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2
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Khiari Z. Recent Developments in Bio-Ink Formulations Using Marine-Derived Biomaterials for Three-Dimensional (3D) Bioprinting. Mar Drugs 2024; 22:134. [PMID: 38535475 PMCID: PMC10971850 DOI: 10.3390/md22030134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 03/12/2024] [Accepted: 03/13/2024] [Indexed: 05/01/2024] Open
Abstract
3D bioprinting is a disruptive, computer-aided, and additive manufacturing technology that allows the obtention, layer-by-layer, of 3D complex structures. This technology is believed to offer tremendous opportunities in several fields including biomedical, pharmaceutical, and food industries. Several bioprinting processes and bio-ink materials have emerged recently. However, there is still a pressing need to develop low-cost sustainable bio-ink materials with superior qualities (excellent mechanical, viscoelastic and thermal properties, biocompatibility, and biodegradability). Marine-derived biomaterials, including polysaccharides and proteins, represent a viable and renewable source for bio-ink formulations. Therefore, the focus of this review centers around the use of marine-derived biomaterials in the formulations of bio-ink. It starts with a general overview of 3D bioprinting processes followed by a description of the most commonly used marine-derived biomaterials for 3D bioprinting, with a special attention paid to chitosan, glycosaminoglycans, alginate, carrageenan, collagen, and gelatin. The challenges facing the application of marine-derived biomaterials in 3D bioprinting within the biomedical and pharmaceutical fields along with future directions are also discussed.
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Affiliation(s)
- Zied Khiari
- National Research Council of Canada, Aquatic and Crop Resource Development Research Centre, 1411 Oxford Street, Halifax, NS B3H 3Z1, Canada
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Asiamah E, Atter A, Ofori H, Akonor P, Nketia S, Koivula H, Lee Y, Agyakwah S. Effect of seasonal variation and farming systems on the properties of Nile tilapia gelatin extracted from scales. Heliyon 2024; 10:e24504. [PMID: 38298630 PMCID: PMC10828093 DOI: 10.1016/j.heliyon.2024.e24504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 12/28/2023] [Accepted: 01/10/2024] [Indexed: 02/02/2024] Open
Abstract
Although fish gelatin has become a research hotspot in recent years, researchers and manufacturers are still looking for high-quality sources of fish galatin to meet the commercial demand for safer gelatin.became This study aimed to evaluate the impact of seasonal variation and farming systems on the properties of gelatin extracted from Nile tilapia scales. Gelatin extracted from farmed tilapia had lowest impurities, higher clarity as well as desirable color characteristics (L* = 65.95 and a* = -0.33). The protein and fat composition of Wild (91.00 ± 0.00c) and 1.94 ± 0.05a respectively were higher than farmed gelatin of protein (91.00 ± 0.00c) and fat (0.84 ± 0.08b) but gelatin from the farmed type were clearer (98.30 ± 0.28a) than wild type (94.60 ± 0.28b). In addition, the XRD analysis confirmed its amorphous structure (2θ = 11°, 21°. 29°, and 31°). The gelatin extracted from wild tilapia showed an average yield of 1.98 % and good physicochemical and functional properties. Furthermore, FTIR indicated a strong bond positioned in the amide I region (1650.88 cm-1) of the wild tilapia gelatin. Partial Least Square (PLS) confirmed that viscosity is positively correlated with melting temperature upon a unit change in gelatin yield. This work highlights the significance of farming systems and seasonal variation in extraction conditions and great parameter to comprehensively navigate the functional, biochemical, and physical properties of Nile tilapia gelatin for broadening both food and non-food industrial appliactions.
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Affiliation(s)
| | - Amy Atter
- CSIR-Food Research Institute, P. O. Box M20, Accra, Ghana
| | - Hayford Ofori
- CSIR-Food Research Institute, P. O. Box M20, Accra, Ghana
| | - P.T. Akonor
- CSIR-Food Research Institute, P. O. Box M20, Accra, Ghana
| | - Stephen Nketia
- CSIR-Food Research Institute, P. O. Box M20, Accra, Ghana
| | - Hanna Koivula
- University of Helsinki, Department of Food and Nutrition, P.O. Box 66 (Agnes Sjöbergin katu 2), FI-00014, Helsingin Yliopisto, Finland
| | - Youngsun Lee
- University of Helsinki, Department of Food and Nutrition, P.O. Box 66 (Agnes Sjöbergin katu 2), FI-00014, Helsingin Yliopisto, Finland
| | - Seth Agyakwah
- CSIR-Water Research Institute, P. O. Box AH 38, Achimota, Ghana
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Rýglová Š, Braun M, Suchý T, Hříbal M, Žaloudková M, Vištějnová L. The investigation of batch-to-batch variabilities in the composition of isolates from fish and mammalian species using different protocols. Food Res Int 2023; 169:112798. [PMID: 37254382 DOI: 10.1016/j.foodres.2023.112798] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 03/09/2023] [Accepted: 04/03/2023] [Indexed: 06/01/2023]
Abstract
The aim of this study was to investigate batch-to-batch inconsistencies in the processing of pig and fish collagen isolates processed using two protocols that differed in terms of the acetic acid concentrations applied and the pre- and post-extraction steps, and which were previously tested in our laboratory with the intention of preserving the biological structures and functions of the collagen isolates for biomedical purposes. Both the major and minor components such as the amino acids, lipids, water, glycosaminoglycan and ash contents and elemental content, as well as the structure and morphology of the raw sources and the resulting batches of isolates were subsequently examined in detail applying standardized analytical methods including high perfomance liquid chromatography, ultraviolet-visible and infrared spectrometry, polyacrylamide gel electrophoresis, energy dispersive spectroscopy and scanning electron microscopy. All the fish isolates provided severalfold higher yields (8-45 wt%) than did the pig isolates (3-9 wt%). In addition, the variability of the fish isolate yields (the coefficient of variation for processing A: 16.4-32.9 % and B: 6.8-17.4 %) was significantly lower (p ≤ 0.05, n = 5) than that of the pig isolates (A: 27.7-69.8 %; B: 35.3-87.9 %). In general, the fish skin batches had significantly higher protein contents (˃60 wt%) and lower lipid contents (<10 wt%) than the pig skin batches (<55 wt% protein and up to 66 wt% lipid). In addition, the fish skin batches did not differ significantly in terms of their composition applying the same processing method, whereas the pig skin batches exhibited considerable variations in terms of their compositions, particularly regarding the protein and lipid contents. It can be stated that, concerning the fish isolates, processing B was, in most cases, slightly more efficient and reproducible than processing A. However, concerning the pig isolates, although processing A appeared to be more efficient than processing B in terms of the yield, it resulted in the production of isolates that contained a certain level of contaminants. The study provides a comprehensive discussion on the suitability of the processing protocol in terms of producing batches of reproducible quality according to the specific type of biomaterial processed from different animal species.
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Affiliation(s)
- Šárka Rýglová
- Department of Composites and Carbon Materials, Institute of Rock Structure and Mechanics, Czech Academy of Sciences, V Holešovičkách 41, 182 09 Prague 8, Czech Republic.
| | - Martin Braun
- Department of Composites and Carbon Materials, Institute of Rock Structure and Mechanics, Czech Academy of Sciences, V Holešovičkách 41, 182 09 Prague 8, Czech Republic
| | - Tomáš Suchý
- Department of Composites and Carbon Materials, Institute of Rock Structure and Mechanics, Czech Academy of Sciences, V Holešovičkách 41, 182 09 Prague 8, Czech Republic; Department of Mechanics, Biomechanics and Mechatronics, Czech Technical University in Prague, Faculty of Mechanical Engineering, Technická 4, 166 07 Prague 6, Czech Republic
| | - Miloň Hříbal
- Department of Composites and Carbon Materials, Institute of Rock Structure and Mechanics, Czech Academy of Sciences, V Holešovičkách 41, 182 09 Prague 8, Czech Republic
| | - Margit Žaloudková
- Department of Composites and Carbon Materials, Institute of Rock Structure and Mechanics, Czech Academy of Sciences, V Holešovičkách 41, 182 09 Prague 8, Czech Republic
| | - Lucie Vištějnová
- Biomedical Center, Faculty of Medicine in Pilsen, Charles University, 30100 Pilsen, Czech Republic
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Ozcan Y, Kurt A, Ozmen D, Toker OS. Gelatin production from turkey (Meleagris gallopavo) skin as a new source: from waste to a sustainable food gelling agent. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37052577 DOI: 10.1002/jsfa.12630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 04/06/2023] [Accepted: 04/13/2023] [Indexed: 05/06/2023]
Abstract
BACKGROUND Turkey skin, a byproduct of poultry processing, contains a significant amount of collagen that might be used to make non-mammal gelatin. However, gelatin production from turkey skin has not yet been investigated. The present study aimed to determine the optimum gelatin extraction conditions from turkey employing the central composite design and response surface methodologies. The independent factors such as temperature (50, 60, and 70 °C) and time (5, 7, and 9 h) were optimized for three response variables: yield, gel strength, and foam expansion (FE). RESULTS With R2 values of 0.8576 for yield, 0.8386 for gel strength, and 0.9283 for foam expansion, linear, quadratic, and respective models were used. The yield, gel strength, and FE actual values were found to be 15.36%, 396.61 g, and 40%, respectively. The optimum extraction conditions were found to be 62.90 °C for 6.84 h. The foam stability, L, and b values were significantly impacted by temperature and extraction time (P < 0.05). CONCLUSION The gel strength value of the gelatin extracted under optimal conditions was higher than that of commercial bovine. The findings of the present study showed that turkey skin is a suitable raw material for the manufacturing of gelatin. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yilmaz Ozcan
- Department of Food Engineering, Faculty of Engineering, Kirklareli University, Kirklareli, Turkey
| | - Abdullah Kurt
- Department of Food Engineering, Aksehir Faculty of Engineering and Architecture, Selcuk University, Konya, Turkey
| | - Duygu Ozmen
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
| | - Omer Said Toker
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
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Aidat O, Belkacemi L, Belalia M, Zainol M, Barhoum HS. Physicochemical, rheological, and textural properties of gelatin extracted from chicken by-products (feet-heads) blend and application. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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Mokrejš P, Gál R, Pavlačková J. Enzyme Conditioning of Chicken Collagen and Taguchi Design of Experiments Enhancing the Yield and Quality of Prepared Gelatins. Int J Mol Sci 2023; 24:ijms24043654. [PMID: 36835063 PMCID: PMC9960116 DOI: 10.3390/ijms24043654] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Accepted: 02/09/2023] [Indexed: 02/15/2023] Open
Abstract
During the production of mechanically deboned chicken meat (MDCM), a by-product is created that has no adequate use and is mostly disposed of in rendering plants. Due to the high content of collagen, it is a suitable raw material for the production of gelatin and hydrolysates. The purpose of the paper was to process the MDCM by-product into gelatin by 3-step extraction. An innovative method was used to prepare the starting raw material for gelatin extraction, demineralization in HCl, and conditioning with a proteolytic enzyme. A Taguchi design with two process factors (extraction temperature and extraction time) was used at three levels (42, 46, and 50 °C; 20, 40, and 60 min) to optimize the processing of the MDCM by-product into gelatins. The gel-forming and surface properties of the prepared gelatins were analyzed in detail. Depending on the processing conditions, gelatins are prepared with a gel strength of up to 390 Bloom, a viscosity of 0.9-6.8 mPa·s, a melting point of 29.9-38.4 °C, a gelling point of 14.9-17.6 °C, excellent water- and fat-holding capacity, and good foaming and emulsifying capacity and stability. The advantage of MDCM by-product processing technology is a very high degree of conversion (up to 77%) of the starting collagen raw material to gelatins and the preparation of 3 qualitatively different gelatin fractions suitable for a wide range of food, pharmaceutical, and cosmetic applications. Gelatins prepared from MDCM by-product can expand the offer of gelatins from other than beef and pork tissues.
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Affiliation(s)
- Pavel Mokrejš
- Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic
- Correspondence: ; Tel.: +42-05-7603-1230
| | - Robert Gál
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic
| | - Jana Pavlačková
- Department of Lipids, Detergents and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic
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A comprehensive review on gelatin: Understanding impact of the sources, extraction methods, and modifications on potential packaging applications. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Ionogels Derived from Fluorinated Ionic Liquids to Enhance Aqueous Drug Solubility for Local Drug Administration. Gels 2022; 8:gels8090594. [PMID: 36135306 PMCID: PMC9498591 DOI: 10.3390/gels8090594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Revised: 09/06/2022] [Accepted: 09/08/2022] [Indexed: 12/05/2022] Open
Abstract
Gelatin is a popular biopolymer for biomedical applications due to its harmless impact with a negligible inflammatory response in the host organism. Gelatin interacts with soluble molecules in aqueous media as ionic counterparts such as ionic liquids (ILs) to be used as cosolvents to generate the so-called Ionogels. The perfluorinated IL (FIL), 1-ethyl-3-methylpyridinium perfluorobutanesulfonate, has been selected as co-hydrosolvent for fish gelatin due to its low cytotoxicity and hydrophobicity aprotic polar structure to improve the drug aqueous solubility. A series of FIL/water emulsions with different FIL content and their corresponding shark gelatin/FIL Ionogel has been designed to enhance the drug solubility whilst retaining the mechanical structure and their nanostructure was probed by simultaneous SAXS/WAXS, FTIR and Raman spectroscopy, DSC and rheological experiments. Likewise, the FIL assisted the solubility of the antitumoural Doxorubicin whilst retaining the performing mechanical properties of the drug delivery system network for the drug storage as well as the local administration by a syringe. In addition, the different controlled release mechanisms of two different antitumoral such as Doxorubicin and Mithramycin from two different Ionogels formulations were compared to previous gelatin hydrogels which proved the key structure correlation required to attain specific therapeutic dosages.
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Martinek J, Gál R, Mokrejs P, Sucháčková K, Pavlačkova J, Kalendová A. The Effect of Application of Chicken Gelatin on Reducing the Weight Loss of Beef Sirloin after Thawing. Polymers (Basel) 2022; 14:polym14153094. [PMID: 35956609 PMCID: PMC9370280 DOI: 10.3390/polym14153094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 07/21/2022] [Accepted: 07/27/2022] [Indexed: 12/10/2022] Open
Abstract
Freezing is one of the oldest and most-often-used traditional methods to prolong the shelf life of meat. However, the negative phenomenon of this process is the weight loss of water that occurs after the meat is thawed. Together with the water that escapes from the meat during thawing, there are large weight losses in this valuable raw material. Another negative aspect is that mineral and extractive substances, vitamins, etc. also leave the meat, resulting in irreversible nutritional losses of nutrients in the meat, which are subsequently missing for use by the consumer of the meat. The main goal of this work is to reduce these losses by using gelatin coatings. Gelatin was prepared from chicken paws according to a patented biotechnological procedure, which uses the very gentle principle of obtaining gelatin with the usage of enzymes. This unique method is friendly to the environment and innocuous for the product itself. At the same time, it ensures that the required principles achieve a circular economy with the use of the so far very-little-used slaughter byproducts, which in most parts of the world end up in uneconomic disposal by burning or landfilling without using this unique potential source of nutrients. Gelatin coatings on the surface of the beef steak were created by immersing the meat in a solution based on gelatin of different composition. A coating containing 3%, 5% or 8% gelatin with 10% or 20% glycerol (by weight of gelatin) and 1% glutaraldehyde crosslinker (by weight of gelatin) has proved to be effective. The amount of glutaraldehyde added to the coating is guaranteed not to exceed the permitted EU/U.S. legislative limits. In addition to weight loss, meat pH, color and texture were also measured. Freezing was done in two ways; some samples were frozen at a normal freezing temperature of −18 °C and the other part of the experiment at deep (shock) freezing at −80 °C. Defrosting took place in two ways, in the refrigerator and in the microwave oven, in order to use the common defrosting methods used in gastronomy. A positive effect of this coating on weight loss was observed for each group of samples. The most pronounced effect of coating was found for the least gentle method of freezing (−18 °C) and thawing (microwave), with the average weight loss of the coated samples differing by more than 2% from that of the uncoated sample. No negative effect of the coating was observed for other meat properties tested, such as pH, Warner-Bratzler Shear Force (WBSF) or color. Gelatin-based coating has a positive effect on reducing the weight loss of meat after thawing. Chicken gelatin prepared by a biotechnological process has a new application in improving the quality of meat due to the retention of water and nutrients in frozen and subsequently thawed beef, which can contribute to the better quality of the subsequently gastronomically prepared dish, while maintaining the weight and nutritional quality. This also results in economic savings in the preparation of highly-valued parts of beef.
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Affiliation(s)
- Jakub Martinek
- Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic; (P.M.); (A.K.)
- Correspondence:
| | - Robert Gál
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic; (R.G.); (K.S.)
| | - Pavel Mokrejs
- Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic; (P.M.); (A.K.)
| | - Kristýna Sucháčková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic; (R.G.); (K.S.)
| | - Jana Pavlačkova
- Department of Lipids, Detergents and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic;
| | - Alena Kalendová
- Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic; (P.M.); (A.K.)
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Biotechnological preparation of chicken skin gelatine using factorial design of experiments. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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12
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Samatra MY, Noor NQIM, Razali UHM, Bakar J, Shaarani SM. Bovidae-based gelatin: Extractions method, physicochemical and functional properties, applications, and future trends. Compr Rev Food Sci Food Saf 2022; 21:3153-3176. [PMID: 35638329 DOI: 10.1111/1541-4337.12967] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 03/28/2022] [Accepted: 04/04/2022] [Indexed: 11/29/2022]
Abstract
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.
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Affiliation(s)
- Muhammad Yazid Samatra
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah, Malaysia
| | | | - Umi Hartina Mohamad Razali
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah, Malaysia
| | - Jamilah Bakar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor Darul Ehsan, Malaysia
| | - Sharifudin Md Shaarani
- Food Biotechnology Programme, Faculty of Science and Technology, Universiti Sains Islam Malaysia, Nilai, Negeri Sembilan, Malaysia
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Hermida-Merino C, Cabaleiro D, Lugo L, Valcarcel J, Vázquez JA, Bravo I, Longo A, Salloum-Abou-Jaoude G, Solano E, Gracia-Fernández C, Piñeiro MM, Hermida-Merino D. Characterization of Tuna Gelatin-Based Hydrogels as a Matrix for Drug Delivery. Gels 2022; 8:gels8040237. [PMID: 35448138 PMCID: PMC9026235 DOI: 10.3390/gels8040237] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 03/23/2022] [Accepted: 04/01/2022] [Indexed: 12/27/2022] Open
Abstract
The skin of yellowfin tuna is one of the fishery industry solid residues with the greatest potential to add extra value to its circular economy that remains yet unexploited. Particularly, the high collagen content of fish skin allows generating gelatin by hydrolysis, which is ideal for forming hydrogels due to its biocompatibility and gelling capability. Hydrogels have been used as drug carriers for local administration due to their mechanical properties and drug loading capacity. Herein, novel tuna gelatin hydrogels were designed as drug vehicles with two structurally different antitumoral model compounds such as Doxorubicin and Crocin to be administrated locally in tissues with complex human anatomies after surgical resection. The characterization by gel permeation chromatography (GPC) of purified gelatin confirmed their heterogeneity composition, exhibiting three major bands that correspond to the β and α chains along with high molecular weight species. In addition, the Fourier Transform Infrared (FT-IR) spectra of gelatin probed the secondary structure of the gelatin showing the simultaneous existence of α helix, β sheet, and random coil structures. Morphological studies at different length scales were performed by a multi-technique approach using SAXS/WAXS, AFM and cryo-SEM that revealed the porous network formed by the interaction of gelatin planar aggregates. In addition, the sol-gel transition, as well as the gelation point and the hydrogel strength, were studied using dynamic rheology and differential scanning calorimetry. Likewise, the loading and release profiles followed by UV-visible spectroscopy indicated that the novel gelatin hydrogels improve the drug release of Doxorubicin and Crocin in a sustained fashion, indicating the structure-function importance in the material composition.
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Affiliation(s)
- Carolina Hermida-Merino
- Departamento de Física Aplicada, CINBIO, Universidade de Vigo, Campus Lagoas-Marcosende, 36310 Vigo, Spain; (D.C.); (L.L.); (M.M.P.)
- Correspondence: (C.H.-M.); (D.H.-M.)
| | - David Cabaleiro
- Departamento de Física Aplicada, CINBIO, Universidade de Vigo, Campus Lagoas-Marcosende, 36310 Vigo, Spain; (D.C.); (L.L.); (M.M.P.)
| | - Luis Lugo
- Departamento de Física Aplicada, CINBIO, Universidade de Vigo, Campus Lagoas-Marcosende, 36310 Vigo, Spain; (D.C.); (L.L.); (M.M.P.)
| | - Jesus Valcarcel
- Grupo de Reciclado y Valorización de Materiales Residuales (REVAL), Instituto de Investigaciones Marinas (IIM-CSIC), Eduardo Cabello 6, 36208 Vigo, Spain; (J.V.); (J.A.V.)
| | - Jose Antonio Vázquez
- Grupo de Reciclado y Valorización de Materiales Residuales (REVAL), Instituto de Investigaciones Marinas (IIM-CSIC), Eduardo Cabello 6, 36208 Vigo, Spain; (J.V.); (J.A.V.)
| | - Ivan Bravo
- Departamento de Química Física, Facultad de Farmacia, UCLM, 02071 Albacete, Spain;
| | - Alessandro Longo
- ID20, European Synchrotron Radiation Facility (ESRF), 71 Avenue des Martyrs, 38000 Grenoble, France;
- Istituto per lo Studio dei Materiali Nanostrutturati (ISMN)-CNR, UOS Palermo, Via Ugo La Malfa, 153, 90146 Palermo, Italy
| | - Georges Salloum-Abou-Jaoude
- Constellium C-TEC Technology Center, Parc Economique Centr’alp, 725 rue Aristide Bergès, 38341 Voreppe, France;
| | - Eduardo Solano
- ALBA Synchrotron Light Source, NCD-SWEET Beamline, 08290 Cerdanyola del Valles, Spain;
| | | | - Manuel M. Piñeiro
- Departamento de Física Aplicada, CINBIO, Universidade de Vigo, Campus Lagoas-Marcosende, 36310 Vigo, Spain; (D.C.); (L.L.); (M.M.P.)
| | - Daniel Hermida-Merino
- Departamento de Física Aplicada, CINBIO, Universidade de Vigo, Campus Lagoas-Marcosende, 36310 Vigo, Spain; (D.C.); (L.L.); (M.M.P.)
- Netherlands Organisation for Scientific Research (NWO), c/o ESRF BP 220, DUBBLE CRG/ESRF, CEDEX, 38043 Grenoble, France
- Correspondence: (C.H.-M.); (D.H.-M.)
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14
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Khiari Z. Sustainable Upcycling of Fisheries and Aquaculture Wastes Using Fish-Derived Cold-Adapted Proteases. Front Nutr 2022; 9:875697. [PMID: 35464019 PMCID: PMC9022490 DOI: 10.3389/fnut.2022.875697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Accepted: 03/09/2022] [Indexed: 11/13/2022] Open
Abstract
The fisheries and aquaculture industries are some of the major economic sectors in the world. However, these industries generate significant amounts of wastes that need to be properly managed to avoid serious health and environmental issues. Recent advances in marine waste valorization indicate that fish waste biomass represents an abundant source of high-value biomolecules including enzymes, functional proteins, bioactive peptides, and omega-3 rich oils. Enzyme-assisted processes, for the recovery of these value-added biomolecules, have gained interest over chemical-based processes due to their cost-effectiveness as well as their green and eco-friendly aspects. Currently, the majority of commercially available proteases that are used to recover value-added compounds from fisheries and aquaculture wastes are mesophilic and/or thermophilic that require significant energy input and can lead to unfavorable reactions (i.e., oxidation). Cold-adapted proteases extracted from cold-water fish species, on the other hand, are active at low temperatures but unstable at higher temperatures which makes them interesting from both environmental and economic points of view by upcycling fish waste as well as by offering substantial energy savings. This review provides a general overview of cold-adapted proteolytic enzymes from cold-water fish species and highlights the opportunities they offer in the valorization of fisheries and aquaculture wastes.
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15
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Balbinot-Alfaro E, Novello CR, Düsman E, Alfaro AT, Barddal HP, Almeida IV, Vicentini VE, Martins VG. Bioactive properties of glycosaminoglycans extracted from Turkey (Meleagris gallopavo) by-products. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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16
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17
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Ee SC, Bakar J, Saari N, Abas F, Ismail A. Rheological and molecular properties of chicken head gelatin as affected by combined temperature and time using warm water rendering. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1978484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- S. C. Ee
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Jamilah Bakar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Nazamid Saari
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Amin Ismail
- Department of Nutrition and Dietetics, Metabolism and Genomics Group, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Malaysia
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18
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Lindberg D, Kristoffersen KA, Wubshet SG, Hunnes LMG, Dalsnes M, Dankel KR, Høst V, Afseth NK. Exploring Effects of Protease Choice and Protease Combinations in Enzymatic Protein Hydrolysis of Poultry By-Products. Molecules 2021; 26:molecules26175280. [PMID: 34500712 PMCID: PMC8434180 DOI: 10.3390/molecules26175280] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 08/13/2021] [Accepted: 08/25/2021] [Indexed: 11/23/2022] Open
Abstract
A study of the effects of single and combined protease hydrolysis on myofibrillar versus collagenous proteins of poultry by-products has been conducted. The aim was to contribute with knowledge for increased value creation of all constituents of these complex by-products. A rational approach was implemented for selecting proteases exhibiting the most different activity towards the major protein-rich constituents of mechanically deboned chicken residue (MDCR). An initial activity screening of 18 proteases on chicken meat, turkey tendons and MDCR was conducted. Based on weight yield, size exclusion chromatography (SEC) and SDS-PAGE, stem Bromelain and Endocut-02 were selected. Studies on hydrolysis of four different poultry by-products at 40 °C, evaluated by protein yield, SEC, and SDS-PAGE, indicate that the proteases’ selectivity difference can be utilized in tailor-making hydrolysates, enriched in either meat- and collagen-derived peptides or gelatin. Three modes of stem Bromelain and Endocut-02 combinations during hydrolysis of MDCR were performed and compared with single protease hydrolysis. All modes of the protease combinations resulted in a similar approximately 15% increase in product yield, with products exhibiting similar SEC and SDS-PAGE profiles. This shows that irrespective of the modes of combination, the use of more than one enzyme in hydrolysis of collagen-rich material can provide means to increase the total protein yield and ultimately contribute to increased value creation of poultry by-products.
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Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins. Molecules 2021; 26:molecules26020349. [PMID: 33445455 PMCID: PMC7827784 DOI: 10.3390/molecules26020349] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 01/05/2021] [Accepted: 01/09/2021] [Indexed: 12/01/2022] Open
Abstract
In recent decades, food waste management has become a key priority of industrial and food companies, state authorities and consumers as well. The paper describes the biotechnological processing of mechanically deboned chicken meat (MDCM) by-product, rich in collagen, into gelatins. A factorial design at two levels was used to study three selected process conditions (enzyme conditioning time, gelatin extraction temperature and gelatin extraction time). The efficiency of the technological process of valorization of MDCM by-product into gelatins was evaluated by % conversion of the by-product into gelatins and some qualitative parameters of gelatins (gel strength, viscosity and ash content). Under optimal processing conditions (48–72 h of enzyme conditioning time, 73–78 °C gelatin extraction temperature and 100–150 min gelatin extraction time), MDCM by-product can be processed with 30–32% efficiency into gelatins with a gel strength of 140 Bloom, a viscosity of 2.5 mPa.s and an ash content of 5.0% (which can be reduced by deionization using ion-exchange resins). MDCM is a promising food by-product for valorization into gelatins, which have potential applications in food-, pharmaceutical- and cosmetic fields. The presented technology contributes not only to food sustainability but also to the model of a circular economy.
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20
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Abedinia A, Mohammadi Nafchi A, Sharifi M, Ghalambor P, Oladzadabbasabadi N, Ariffin F, Huda N. Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.001] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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21
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Polaštíková A, Gál R, Mokrejš P, Orsavová J. Preparation of protein products from collagen-rich poultry tissues. POTRAVINARSTVO 2020. [DOI: 10.5219/1319] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Chicken stomachs are by-products obtained from the poultry processing in slaughterhouses. Their amount has been gradually increasing as a consequence of a continually rising poultry consumption. Since these animal tissues are still rich in proteins, mainly collagen, fat, and minerals, it is essential and beneficial to investigate the appropriate management and further processing. Collagen could be extracted from chicken stomachs and used as a raw material in the food, cosmetic, medical, and also pharmaceutical industry. This paper is to investigate possibilities of such extraction of collagen products, gelatines, or alternatively hydrolysates, from chicken stomachs after prior biotechnological treatment with the proteolytic enzyme Protamex. In this experiment, non-collagenous proteins were removed from stomachs using 0.03 M NaOH and 0.2 M NaCl. Subsequently, the tissue was defatted applying acetone and the enzyme Lipolase. Purified and dried collagen was then treated with the proteolytic enzyme Protamex. In the last step, gelatine was extracted from the tissue in hot water. The influence of selected processing parameters on the extraction efficiency and final product quality was monitored. The extraction conditions included the amount of the added enzyme (0.1 – 0.4%) and the extraction temperature of between 60 and 65 °C. The total gelatine yield ranged from 43.80 to 96.45% and the gel strength varied from 2 ±0 to 429 ±8 Bloom. The enzymatic treatment of the raw material is an economical and ecological alternative to traditional acid or alkaline treatments. Extracted gelatine with the gel strength of 100 – 300 Bloom would be suitable for the applications in the food industry in the production of confectionery, marshmallow, aspic or dairy products.
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22
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CORDEIRO ARRDA, BEZERRA TKA, QUEIROZ ALMD, GALVÃO MDS, CAVALCANTI MT, PACHECO MTB, MADRUGA MS. Collagen production from chicken keel bone using acid and enzymatic treatment at a temperature of 30 °C. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.43118] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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23
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Gál R, Mokrejš P, Mrázek P, Pavlačková J, Janáčová D, Orsavová J. Chicken Heads as a Promising By-Product for Preparation of Food Gelatins. Molecules 2020; 25:molecules25030494. [PMID: 31979349 PMCID: PMC7037018 DOI: 10.3390/molecules25030494] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 01/16/2020] [Accepted: 01/22/2020] [Indexed: 01/12/2023] Open
Abstract
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.
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Affiliation(s)
- Robert Gál
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic;
| | - Pavel Mokrejš
- Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic;
- Correspondence: ; Tel.: +420-576-031-230
| | - Petr Mrázek
- Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic;
| | - Jana Pavlačková
- Department of Lipids, Detergents and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic;
| | - Dagmar Janáčová
- Department of Processing Control and Applied Computer Science, Faculty of Applied Informatics, Tomas Bata University in Zlín, Nad Stráněmi 4511, 760 05 Zlín, Czech Republic;
| | - Jana Orsavová
- Linguae Centre, Faculty of Humanities, Tomas Bata University in Zlín, Štefánikova 5670, 760 01 Zlín, Czech Republic;
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24
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Kim TK, Ham YK, Shin DM, Kim HW, Jang HW, Kim YB, Choi YS. Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield. Poult Sci 2020; 99:590-596. [PMID: 32416845 PMCID: PMC7587684 DOI: 10.3382/ps/pez519] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Accepted: 08/29/2019] [Indexed: 12/03/2022] Open
Abstract
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.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Youn-Kyung Ham
- Department of Animal Science and Biotechnology, Gyeongnam National University of Science and Technology, Jinju, 52725, Republic of Korea
| | - Dong-Min Shin
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, Republic of Korea
| | - Hyun-Wook Kim
- Department of Animal Science and Biotechnology, Gyeongnam National University of Science and Technology, Jinju, 52725, Republic of Korea
| | - Hae Won Jang
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Young-Boong Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea.
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25
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26
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Biotechnological Preparation of Gelatines from Chicken Feet. Polymers (Basel) 2019; 11:polym11061060. [PMID: 31216750 PMCID: PMC6631408 DOI: 10.3390/polym11061060] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 06/13/2019] [Accepted: 06/14/2019] [Indexed: 11/17/2022] Open
Abstract
In the European Union (EU), about five tons of poultry by-product tissues are produced every year. Due to their high collagen content, they represent a significant raw material source for gelatine production. The aim of the paper was the biotechnological preparation of gelatine from chicken feet. The influence of selected process factors on the gelatine yield, gel strength, viscosity, and ash of gelatine was observed; a two-level factor design of experiments with three variable process factors (enzyme addition, enzyme treatment time, and gelatine extraction time) was applied. After grinding and separating soluble proteins and fat, the purified raw material was treated in water at pH 7.5 with the addition of endoprotease at 23 °C and after thorough washing with water at 80 °C, gelatine was extracted. By the suitable choice of process conditions, gelatine with high gel strength (220–320 bloom), low ash content (<2.0%) and viscosity of 3.5–7.3 mPa·s can be prepared. The extraction efficiency was 18–38%. The presented technology is innovative mainly by the enzymatic processing of the source raw material, which is economically, technologically, and environmentally beneficial for manufacturers. Chicken gelatines are a suitable alternative to gelatines made from mammals or fish, and can be used in many food, pharmaceutical, and biomedical applications.
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27
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Erge A, Zorba Ö. Optimization of gelatin extraction from chicken mechanically deboned meat residue using alkaline pre-treatment. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.057] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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28
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Cai L, Nian L, Cao A, Wu W, Wang J, Wang Y, Li J. Effects of xylitol and stevioside on the physical and rheological properties of gelatin from cod skin. FOOD SCI TECHNOL INT 2018; 24:639-650. [DOI: 10.1177/1082013218784389] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Jelly and confectionery products are high in sugar and calories. Xylitol and stevioside are natural low-calorie sweeteners and they can be used as an alternative; however, their effects on fish gelatin are unknown. The gelatin was extracted from cod skins and added to xylitol or stevioside (0, 2, 6, 10, 14, and 20% (w/v)) to form gel products. This paper investigated how xylitol and stevioside affected the physical and rheological behaviors of fish gelatin, such as color, gel strength, texture profile analysis, storage modulus (G′), loss modulus (G″), and viscosity. Results showed that the change of color and viscosity in gel products were similar when various concentrations of xylitol or stevioside were added to the fish gelatin. But the effects of xylitol/stevioside on texture profile analysis and G′, G″ were different, which might due to the structure variation in xylitol and stevioside. The linear structure of xylitol resulted in ionic interaction, hydrogen bonding, van der Waals forces, and hydrophobic association between xylitol and fish gelatin. Therefore, xylitol is a promising sweetener substitute, which was probably related to its greater solubility and number of –OH groups.
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Affiliation(s)
- Luyun Cai
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Linyu Nian
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Ailing Cao
- Xiaoshan Entry-Exit Inspection and Quarantine Bureau, Hangzhou, China
| | - Wenjin Wu
- Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Jing Wang
- China Rural Technology Development Center, Beijing, China
| | - Yanbo Wang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
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29
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Nian L, Cao A, Wang J, Tian H, Liu Y, Gong L, Cai L, Wang Y. Viscoelastic and Functional Properties of Cod-Bone Gelatin in the Presence of Xylitol and Stevioside. Front Chem 2018; 6:111. [PMID: 29872652 PMCID: PMC5972208 DOI: 10.3389/fchem.2018.00111] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2017] [Accepted: 03/26/2018] [Indexed: 11/13/2022] Open
Abstract
The physical, rheological, structural and functional properties of cod bone gelatin (CBG) with various concentrations (0, 2, 4, 6, 10, and 15%) of low-calorie sweeteners [xylitol (X) and stevioside (S)] to form gels were investigated. The gel strength of CBGX increased with increased xylitol due presumably to hydrogen bonds between xylitol and gelatin, but with CBGS the highest gel strength occurred when S concentration was 4%. Viscosity of CBGS samples were higher than CBGX due to S's high molecular mass. The viscoelasticity (G′ and G′′), foaming capacity and fat binding capacity of CBGX were higher while foam stability was lower. The emulsion activity and emulsion stability of CBGX were a little lower than CBGS at the same concentration. The structure of X is linear making it easier to form a dense three-dimensional network structure, while the complex cyclic structure of S had more difficulty forming a network structure with cod bone gelatin. Therefore, X may be a better choice for sweetening gelatin gels.
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Affiliation(s)
- Linyu Nian
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Ailing Cao
- Hangzhou Customs District, Hangzhou, China
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Hongyu Tian
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Yongguo Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Lingxiao Gong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Luyun Cai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Yanbo Wang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
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30
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Aykin-Dinçer E, Koç A, Erbas M. Extraction and physicochemical characterization of broiler (Gallus gallus domesticus) skin gelatin compared to commercial bovine gelatin. Poult Sci 2018; 96:4124-4131. [PMID: 29050430 DOI: 10.3382/ps/pex237] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2016] [Accepted: 08/09/2017] [Indexed: 11/20/2022] Open
Abstract
Gelatin was extracted from broiler (Gallus gallus domesticus) skins and analyzed to compare its physicochemical properties with those of commercial bovine gelatin. The average yield of broiler skin gelatin was 6.5% on a wet weight basis. Broiler skin gelatin had more α1-and α2-chains than β-chain and contained high molecular weight (γ-chain) polymers. Glycine was the dominant amino acid in broiler skin gelatin (20.26%), followed by proline (Pro) (15.12%) then hydroxyproline (Hyp) (11.36%). Compared to commercial bovine gelatin, broiler skin gelatin had less total imino acids (Pro and Hyp) but a higher (33.65 vs. 31.38°C) melting temperature (P < 0.01). The differences in physical properties between the broiler and commercial bovine gelatins appeared to be associated with differences in their amino acid composition and molecular weight distribution. The sensory evaluation results revealed that broiler skin gelatin could be a potential alternative to commercial bovine gelatin, useful in various food products.
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Affiliation(s)
- E Aykin-Dinçer
- Department of Food Engineering, Engineering Faculty, Akdeniz University, Antalya, 07058, Turkey
| | - A Koç
- Department of Food Engineering, Engineering Faculty, Akdeniz University, Antalya, 07058, Turkey
| | - M Erbas
- Department of Food Engineering, Engineering Faculty, Akdeniz University, Antalya, 07058, Turkey
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31
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Choe J, Kim HY. Effects of chicken feet gelatin extracted at different temperatures and wheat fiber with different particle sizes on the physicochemical properties of gels. Poult Sci 2018; 97:1082-1088. [DOI: 10.3382/ps/pex381] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2017] [Accepted: 11/16/2017] [Indexed: 11/20/2022] Open
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32
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Incorporating tyramine with transglutaminase weakens gelatin gels – A rheological investigation. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.031] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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33
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Transepithelial transport efficiency of bovine collagen hydrolysates in a human Caco-2 cell line model. Food Chem 2017; 224:242-250. [DOI: 10.1016/j.foodchem.2016.12.044] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2016] [Revised: 11/14/2016] [Accepted: 12/14/2016] [Indexed: 12/21/2022]
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34
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Modification of chicken feet gelatin with aqueous sweet basil and lemongrass extract. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.045] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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35
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Chicken collagen hydrolysate cryoprotection of natural actomyosin: Mechanism studies during freeze-thaw cycles and simulated digestion. Food Chem 2016; 211:791-802. [PMID: 27283698 DOI: 10.1016/j.foodchem.2016.05.092] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2016] [Revised: 04/11/2016] [Accepted: 05/14/2016] [Indexed: 12/23/2022]
Abstract
The cryoprotective effect of chicken collagen hydrolysate (CCH) obtained from chicken skin was investigated at 0%, 4%, 8% and 12% (w/w) on natural actomyosin (NAM) model system to elucidate the possible mechanism. Ice dimensions in the NAM dispersions were measured after 7 thermal cycles (stabilized at -20°C and cycled between -16°C to -12°C) using a polarized microscope, demonstrating a significant reduction of ice crystal size induced by CCH. To determine the ice-controlling effect of CCH on protein freeze-denaturation, NAM samples were subjected to 7 freeze-thaw cycles between -20°C and 4°C. The results suggest that the presence of CCH can inhibit the ice crystals growth in NAM to reduce protein freeze-denaturation and oxidation similarly to the commercial cryoprotectants, resulting in higher protein solubility and a better gel structure with higher digestibility after freeze-thaw cycles.
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Khiari Z, Pietrasik Z, Gaudette NJ, Betti M. Poultry protein isolate prepared using an acid solubilization/precipitation extraction influences the microstructure, the functionality and the consumer acceptability of a processed meat product. FOOD STRUCTURE-NETHERLANDS 2014. [DOI: 10.1016/j.foostr.2014.08.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Khiari Z, Ndagijimana M, Betti M. Low molecular weight bioactive peptides derived from the enzymatic hydrolysis of collagen after isoelectric solubilization/precipitation process of turkey by-products. Poult Sci 2014; 93:2347-62. [DOI: 10.3382/ps.2014-03953] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Du L, Keplová L, Khiari Z, Betti M. Preparation and characterization of gelatin from collagen biomass obtained through a pH-shifting process of mechanically separated turkey meat. Poult Sci 2014; 93:989-1000. [DOI: 10.3382/ps.2013-03609] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Kim HW, Park JH, Yeo EJ, Hwang KE, Song DH, Kim YJ, Ham YK, Jeong TJ, Choi YS, Kim CJ. Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies. Korean J Food Sci Anim Resour 2014; 34:387-94. [PMID: 26761181 PMCID: PMC4597858 DOI: 10.5851/kosfa.2014.34.3.387] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2014] [Revised: 06/02/2014] [Accepted: 06/02/2014] [Indexed: 11/17/2022] Open
Abstract
This study was conducted to determine the effect of duck feet gelatin concentration on the physicochemical, textural and sensory properties of duck meat jellies. Duck feet gelatin was prepared with acidic swelling and hot water extraction. In this study, four duck meat jellies were formulated with 3, 4, 5, and 6% duck feet gelatin, respectively. In the preliminary experiment, the increase in duck feet gelatin ranged from 5 to 20%, resulting in a significant (p<0.001) increase in the color score, but a decline in the hardness and dispersibility satisfaction scores. An increase in the added amount of duck feet gelatin contributed to decreased lightness and increased protein content in duck meat jellies. Regarding the textural properties, increase in the added amount of duck feet gelatin highly correlated with the hardness in the center (p<0.01, R2=0.91), and edge (p<0.01, R2=0.89), of duck meat jellies. Meanwhile, the increase in duck feet gelatin decreased the score for textural satisfaction; duck meat jellies containing 6% duck feet gelatin had a significantly lower textural satisfaction score, than those containing 3% duck feet gelatin (p<0.05). Furthermore, a significant difference in the overall acceptance of duck meat jellies formulated with 5% duck feet gelatin was observed, as compared to those prepared with 3% duck feet gelatin. Therefore, this study suggested that duck feet gelatin is a useful ingredient for manufacturing cold-cut meat products. In consideration of the sensory acceptance, the optimal level of duck feet gelatin in duck meat jellies was determined to be 5%.
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Affiliation(s)
- Hyun-Wook Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Jae-Hyun Park
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Eui-Joo Yeo
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Yong-Jae Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Youn-Kyung Ham
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Tae-Jun Jeong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Yun-Sang Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
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