Methods for detection and quantification of gelatin from different sources

Hassan, Mahjabeen; Hussain, Dilshad; Kanwal, Tehreem; Xiao, Hua-Ming; Ghulam Musharraf, Syed

doi:10.1016/j.foodchem.2023.137970

Cited by 6 publications

(3 citation statements)

References 87 publications

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“…However, the main source of collagen used for gelatin production is bovine and pig slaughterhouse waste [76]. A total of 98% of the gelatin produced is obtained from this source [77]. Gelatine is also obtained from fish processing waste, although the proportion is significantly lower [78].…”

Section: Alginate and Gelatinmentioning

confidence: 99%

Enzyme-Assisted Circular Additive Manufacturing as an Enabling Technology for a Circular Bioeconomy—A Conceptual Review

Protte-Freitag,

Gotzig,

Rothe

et al. 2024

Sustainability

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Additive manufacturing (AM) is a decisive element in the sustainable transformation of technologies. And yet its inherent potential has not been fully utilized. In particular, the use of biological materials represents a comparatively new dimension that is still in the early stages of deployment. In order to be considered sustainable and contribute to the circular economy, various challenges need to be overcome. Here, the literature focusing on sustainable, circular approaches is reviewed. It appears that existing processes are not yet capable of being used as circular economy technologies as they are neither able to process residual and waste materials, nor are the produced products easily biodegradable. Enzymatic approaches, however, appear promising. Based on this, a novel concept called enzyme-assisted circular additive manufacturing was developed. Various process combinations using enzymes along the process chain, starting with the preparation of side streams, through the functionalization of biopolymers to the actual printing process and post-processing, are outlined. Future aspects are discussed, stressing the necessity for AM processes to minimize or avoid the use of chemicals such as solvents or binding agents, the need to save energy through lower process temperatures and thereby reduce CO2 consumption, and the necessity for complete biodegradability of the materials used.

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Section: Alginate and Gelatinmentioning

confidence: 99%

Enzyme-Assisted Circular Additive Manufacturing as an Enabling Technology for a Circular Bioeconomy—A Conceptual Review

Protte-Freitag,

Gotzig,

Rothe

et al. 2024

Sustainability

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“…Film-forming materials include proteins, polysaccharides, and fats, as well as their two-or multi-component combinations [3]. Gelatin is a denatured form of collagen (occurring naturally in the skin, tendons, cartilage tissues, and bones of mammals, as well as in marine organisms and poultry) obtained by partial hydrolysis of this protein [12]. It is a tasteless, transparent, colorless, or pale yellow thickening substance [13].…”

Section: Introductionmentioning

confidence: 99%

“…In addition to basic physicochemical properties such as composition, solubility, transparency, color, taste, and smell, the main attributes that best define the overall commercial quality of gelatin are gel strength and thermal stability (gelation and melting temperature) [14]. Thanks to features such as foaming, stabilizing, thickening, gelling, emulsifying, and binding, it is widely used in the production of food, cosmetic, and pharmaceutical products [12]. The measure of gelation strength is the Bloom value.…”

Section: Introductionmentioning

confidence: 99%

Analysis of the Effect of Vegetable Broth Addition to a Gelatin Pork Edible Film and Coating Method on Select Physical Properties of Freeze-Dried Coated Vegetable Bars

Ciurzyńska,

Janowicz,

Karwacka

et al. 2024

Applied Sciences

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The aim of this study was to analyze the selected physical properties of vegetable bars coated with a coating based on pork gelatin (8% or 12%) with (25% or 50%) or without vegetable broth. The scope of work included developing the composition of edible coatings; preparing bars and coating freeze-dried vegetable bars; analyzing the water activity, dry matter content, the structure of vegetable bars based on microscopic analysis, and porosity; and then conducting a comparative analysis of the obtained results. The analyses show that the composition of the coating and the coating method influence the structure and selected physical properties of freeze-dried bars. Coating freeze-dried vegetable bars increases their water activity to the range of 0.215–0.389, and reduces their dry matter content to 93–96%. The porosity of the samples decreased (85–91%), but the use of coatings in the form of an edible film was more beneficial than immersing the dried material in a film-forming solution. The addition of vegetable broth to edible films improves the physical properties of the dried fruit and may additionally increase the taste of vegetable bars.

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Extraction and characterization of new biocompatible gelatin from camel slaughter by-products: biochemical, sensory, interfacial, and textural properties

Ouechtati,

Abdelhedi,

Zhang

et al. 2024

Euro-Mediterr J Environ Integr

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Methods for detection and quantification of gelatin from different sources

Cited by 6 publications

References 87 publications

Enzyme-Assisted Circular Additive Manufacturing as an Enabling Technology for a Circular Bioeconomy—A Conceptual Review

Enzyme-Assisted Circular Additive Manufacturing as an Enabling Technology for a Circular Bioeconomy—A Conceptual Review

Analysis of the Effect of Vegetable Broth Addition to a Gelatin Pork Edible Film and Coating Method on Select Physical Properties of Freeze-Dried Coated Vegetable Bars

Extraction and characterization of new biocompatible gelatin from camel slaughter by-products: biochemical, sensory, interfacial, and textural properties

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