Characterization of Gelatin and Hydrolysates from Valorization of Farmed Salmon Skin By-Products

Vázquez, José Antonio; Hermida-Merino, Carolina; Hermida‐Merino, Daniel; Piñeiro, Manuel M.; Johansen, Johan; Sotelo, Carmen G.; Pérez‐Martín, Ricardo I.; Valcárcel, Jesús

doi:10.3390/polym13162828

Cited by 17 publications

(12 citation statements)

References 46 publications

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“…The gelatin chain structure obtained by the extraction method from tuna collagen was characterized by GPC and TGA. The GPC eluogram of tuna gelatin (Dry GE) exhibits several overlapping polymeric peaks, starting at 38 min with the elution of high Mw species, up to around 60 min when light scattering signals return to baseline (Figure 2) which is in agreement with skin gelatin from other fish species obtained using an identical extraction process [23][24][25][26]. DOX is a multiring planar molecule, which can provide appropriate binding sites through π-π and hydrogen bonding interactions on the transport of other guest molecules.…”

Section: Resultssupporting

confidence: 78%

Characterization of Tuna Gelatin-Based Hydrogels as a Matrix for Drug Delivery

Hermida-Merino

Cabaleiro

Lugo

et al. 2022

Gels

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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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Section: Resultssupporting

confidence: 78%

Characterization of Tuna Gelatin-Based Hydrogels as a Matrix for Drug Delivery

Hermida-Merino

Cabaleiro

Lugo

et al. 2022

Gels

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“…While seabass, seabream, and trout gelatin do not match the properties of traditional gelatin from terrestrial animals, these fish gelatins may find new applications, such as in in the formulation of foods when fast dissolution in the mouth is required [40], as gel-sol transition takes place around 21 °C in all gelatins; or in the microencapsulation of liposoluble vitamins, performed with gelatins of up to 140 g [9], where trout gelatin (98 g) could be of use. Furthermore, incorporation of fish gelatin into composite materials and chemical modification of fish gelatin may tune its properties to match a range of other applications, such as tissue engineering, drug delivery, wound dressing, food packaging, and 3D printing [41,42].…”

Section: Discussionmentioning

confidence: 99%

“…Such considerable amount of by-products requires realistic uses to increase resource efficiency and sustainability in fish production. Viable alternatives include recovery of edible parts from heads, frames, belly flaps and certain viscera [4]; oils rich in polyunsaturated fatty acids from heads, gills, and guts [5]; protein hydrolysates as food and feed ingredients from heads, trimmings and frames [6,7], and gelatin and collagen from both skin and bones [8][9][10]. Among these alternatives, gelatin and collagen extraction are particularly attractive because of their higher value compared with the other options [11,12].…”

Section: Introductionmentioning

confidence: 99%

Extraction and Characterization of Gelatin from Skin By-Products of Seabream, Seabass and Rainbow Trout Reared in Aquaculture

Valcárcel¹,

Hermida-Merino

Piñeiro

et al. 2021

IJMS

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The expansion of fish filleting, driven by the increasing demand for convenience food, concomitantly generates a rising amount of skinning by-products. Current trends point to a growing share of aquaculture in fish production, so we have chosen three established aquaculture species to study the properties of gelatin extracted from their skin: rainbow trout, commonly filleted; and seabass and seabream, marketed whole until very recently. In the first case, trout skin yields only 1.6% gelatin accompanied by the lowest gel strength (96 g bloom), while yield for the other two species exceeds 6%, and gel strength reaches 181 and 229 g bloom for seabass and seabream, respectively. These results are in line with the proportion of total imino acids analyzed in the gelatin samples. Molecular weight profiling shows similarities among gelatins, but seabass and seabream gelatins appear more structured, with higher proportion of β-chains and high molecular weight aggregates, which may influence the rheological properties observed. These results present skin by-products of seabream, and to a minor extent seabass, as suitable raw materials to produce gelatin through valorization processes.

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“…[ 3 ] Protein hydrolysate with high recovery from skins of farmed salmon, Atlantic salmon, and salmon ( Salmo salar ) has been prepared using enzymatic hydrolysis. [ 4–6 ] Salmon skins possessed high fat (23.3–61.5% dry basis) with high proportion of polyunsaturated fatty acids (PUFA). [ 2,7 ] Fat can be released and present in skin HC, thus causing fishy odor.…”

Section: Introductionmentioning

confidence: 99%

Ammonium Sulfate and Repeated Freeze‐Thawing Recover Oil from Emulsion Separated from Salmon Skin Hydrolysate

Nilsuwan

Chantakun

Zhang

et al. 2022

Euro J Lipid Sci & Tech

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Emulsion separated by a disk stack centrifugal separator is the leftover from salmon skin hydrolyzed collagen production, in which oil can be recovered for further uses. Impacts of ammonium sulfate (AS) at different levels (0-10%, w/w) and freeze-thawing with various cycles (0-7) on destabilization of emulsion separated from salmon skin (Oncorhynchus nerka) hydrolysate and quality of recovered oil are investigated. Emulsion added with AS shows larger oil droplet size (p < 0.05) with lower negative charge (p< 0.05). Oil yield and recovery are increased (p < 0.05) with augmenting concentrations of AS and freeze-thawing cycles. Highest yield (4.01%) and recovery (87.36%) (p < 0.05) are obtained for oil recovered from emulsion added with 10% AS in conjunction with freeze-thawing for three cycles. Oils recovered from emulsion added with AS (0-10%) and freeze-thawed for 0 and 3 cycles show no differences in hydrolysis, oxidation, and astaxanthin content (5.19-5.62 mg kg −1 oil). Furthermore, no marked differences in fatty acid composition and FTIR spectra are observed. Therefore, the use of 10% AS in conjunction with freeze-thawing (3 cycles) is a promising means for recovery of oil from emulsion, which can be an alternative source of nutraceutical. Practical applications: Oil-water emulsion is a by-product separated from production of salmon skin hydrolysate with the aid of a disk stack centrifugal separator (DSCS). Retained peptides could act as emulsifier and stabilize oil droplets in emulsion. To recover oil from emulsion, the destabilization of emulsion is required. Addition of ammonium sulfate (AS) can destabilize emulsion via peptides precipitation, thus liberating the oil. Moreover, the repeated freezethawing in combination with AS under optimal condition is shown to enhance oil yield and recovery. Therefore, oil rich in astaxanthin and polyunsaturated fatty acid from the discarded emulsion can be recovered and further exploited.

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Characterization of Gelatin and Hydrolysates from Valorization of Farmed Salmon Skin By-Products

Cited by 17 publications

References 46 publications

Characterization of Tuna Gelatin-Based Hydrogels as a Matrix for Drug Delivery

Characterization of Tuna Gelatin-Based Hydrogels as a Matrix for Drug Delivery

Extraction and Characterization of Gelatin from Skin By-Products of Seabream, Seabass and Rainbow Trout Reared in Aquaculture

Ammonium Sulfate and Repeated Freeze‐Thawing Recover Oil from Emulsion Separated from Salmon Skin Hydrolysate

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