Fish Gelatin: Characteristics, Functional Properties, Applications and Future Potentials

Alfaro, Alexandre da Trindade; Balbinot, Evellin; Weber, Cleusa Ines; Tonial, Ivane Benedetti; Machado‐Lunkes, Alessandra

doi:10.1007/s12393-014-9096-5

Cited by 129 publications

(83 citation statements)

References 82 publications

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“…The extracted gelatin with the highest yield (0.20 M acetic acid treatment), was characterized, to determine its main physicochemical properties as presented in [25] reported that the variation of pH values is due mostly to the extraction process, they also reported that pH value affect directly the viscosity of gelatin. In our case, the viscosity obtained was 5.19 mPa*s at 60°C, which is within the range of the values for commercial gelatins [26].…”

Section: Physicochemical Characteristics Of Extracted Gelatinmentioning

confidence: 99%

Optimization and characterization of gelatin and chitosan extracted from fish and shrimp waste

Chairi

Laglaoui

et al. 2018

E3S Web Conf.

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Abstract. Fish and seafood processing industries generate large quantities of waste which are at the origin of several environmental, economic and social problems. However fish waste could contain high value-added substances such as biopolymers. This work focuses on optimizing the gelatin and chitosan extraction from tilapia fish skins and shrimp shells respectively. The gelatin extraction process was optimized using alkali acid treatment prior to thermal hydrolysis. Three different acids were tested at different concentrations. Chitosan was obtained after acid demineralization followed by simultaneous hydrothermal deproteinization and deacetylation by an alkali treatment with different concentrations of HCl and NaOH. The extracted gelatin and chitosan with the highest yield were characterized by determining their main physicochemical properties (Degree of deacetylation, viscosity, pH, moisture and ash content). Results show a significant influence of the acid type and concentration on the extraction yield of gelatin and chitosan, with an average yield of 12.24% and 3.85% respectively. Furthermore, the obtained physicochemical properties of both extracted gelatin and chitosan were within the recommended standard values of the commercial ones used in the industry.

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Section: Physicochemical Characteristics Of Extracted Gelatinmentioning

confidence: 99%

Optimization and characterization of gelatin and chitosan extracted from fish and shrimp waste

Chairi

Laglaoui

et al. 2018

E3S Web Conf.

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“…It also has the ability to maintain the solution state at room temperature, while mammal gelatin easily converts into gel state which is difficult to fabricate to lm or brous form. 20 Furthermore, from a religious point of view, sh gelatin can be used extensively. 21 For example, Muslims and Hindus prohibit consuming the porcine and bovine product, respectively.…”

Section: Introductionmentioning

confidence: 99%

Fish gelatin nanofibers prevent drug crystallization and enable ultrafast delivery

et al. 2017

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For drug delivery, uncontrolled drug crystallization is the most important and well-described problem which affects the compatibility between target drug and carrier polymer matrix. The crystallization of drugs makes a drug delivery system unstable and it causes a drop the drug loading efficiency and unpredictable release behavior. Recently, the electrospinning process which has rapid solvent evaporation speed has been proposed to prevent the drug crystallization during the drug loading process. In the present study, a fastdissolving nanofibrous drug delivery carrier was prepared via electrospinning of aqueous fish gelatin as the polymer carrier and caffeine as the hydrophilic model drug under environmentally friendly conditions. Fish gelatin electrospinning was able to produce caffeine loaded gelatin nanofibers with a diameter of 200-220 nm. The X-ray diffraction (XRD) and differential scanning calorimetry (DSC) data clearly showed that the amorphous state of caffeine was well incorporated into ultrafine nanofibrous carrier whereas crystalline caffeine was dispersed into conventional fish gelatin film. Fish gelatin nanofibers were able to load two times more caffeine (20 mg ml À1) than conventional caffeine-loaded polymer nanofibers. The fish gelatin nanofibrous mat has good flexibility compared to film due to its interporous nanofiber network. The fish gelatin nanofibrous mats disintegrated within 1.5 s, 27 times faster than films. Fish gelatin nanofibers also showed that most caffeine was released within 10 seconds, which is faster than fish gelatin film and free caffeine drugs. These fish gelatin nanofibers showed 10 times faster caffeine release rates than other caffeine loaded polymer nanofibers. Electrospun fish gelatin nanofibrous mats can be used in biomedical fields especially for the ultra fast delivery of hydrophilic drugs or active ingredients.

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“…These components are usually essential oils or extracts obtained from plants The film properties of gelatin are also determined by the gelatin used, since the molecular weight distribution and amino acid composition vary greatly between gelatins obtained from different sources. In this sense, fish gelatin extracted at high temperature exhibits lower molecular weight profiles that gelatin from extraction at lower temperatures [10]. Muyonga et al used sodium dodecyl sulphate gel electrophoresis (SDS-PAGE) to determine the molecular weight distribution of Nile perch gelatins as function of α and β chains, concluding that it could vary with the collagenous tissue used as raw material at high and low temperatures.…”

Section: Gelatin-based Films and Coatings For Food Packagingmentioning

confidence: 99%

“…Several research studies have been conducted to evaluate the overall effect of the addition of different substances, such as crosslinkers, strengthening agents, plasticizers or additives with antimicrobial or antioxidant properties, in gelatin-based products to improve the functional properties of gelatin and the shelf-life of food products [14,15]. The improvement in these properties occurs when intermolecular forces of protein chains are reduced by the action of molecular structures modifying their hydrophilic character or promoting the formation of strong covalent bonds in the protein network of the film [10]. Zhao et al demonstrated the viability of using a natural extract as a new natural crosslinker for the modification of gelatin (type B, from bovine bone) by hydrogen bonding formation between water and free hydroxyl groups of amino or polyphenol groups.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, a wide number of final applications and uses can be obtained, in food, packaging, pharmaceutical, cosmetic and photographic industries ( Figure 2) [13]. In particular, gelatin is used to provide gelling, stabilization, texturization and emulsification for bakery, beverages, confectionary and dairy products in food industry [10]. However, the limited thermal stability and mechanical properties of gelatin especially during processing, limit its potential applications.…”

Section: Introductionmentioning

confidence: 99%

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Gelatin-Based Films and Coatings for Food Packaging Applications

et al. 2016

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This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries because of its technological and functional properties. Nowadays, a very wide range of components are available to be included as additives to improve its properties, as well as its applications and future potential. Antimicrobials, antioxidants and other agents are detailed due to the fact that an increasing awareness among consumers regarding healthy lifestyle has promoted research into novel techniques and additives to prolong the shelf life of food products. Thanks to its ability to improve global food quality, gelatin has been particularly considered in food preservation of meat and fish products, among others.

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Fish Gelatin: Characteristics, Functional Properties, Applications and Future Potentials

Cited by 129 publications

References 82 publications

Optimization and characterization of gelatin and chitosan extracted from fish and shrimp waste

Optimization and characterization of gelatin and chitosan extracted from fish and shrimp waste

Fish gelatin nanofibers prevent drug crystallization and enable ultrafast delivery

Gelatin-Based Films and Coatings for Food Packaging Applications

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