Characterization of codfish gelatin: A comparative study of fresh and salted skins and different extraction methods
13 pages, 4 figures, 8 tables The use of alternative sources for gelatin extraction is in demand in today's industries. Fish skins are an economical and sustainable source option. However, there is a lack of information about the preservation state of skins (fresh, frozen, salted, etc.) and how...
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ftcsic:oai:digital.csic.es:10261/255166 2024-02-11T10:03:57+01:00 Characterization of codfish gelatin: A comparative study of fresh and salted skins and different extraction methods Alves, A. L. Fraguas, Javier Carvalho, Ana Cristina Valcárcel, J. Pérez Martín, Ricardo Isaac Reis, Rui L. Vázquez, José Antonio Silva, Tiago H. 2022 http://hdl.handle.net/10261/255166 https://doi.org/10.1016/j.foodhyd.2021.107238 en eng Elsevier Postprint https://doi.org/10.1016/j.foodhyd.2021.107238 Sí Food Hydrocolloids 124(Part A): 107238 (2022) 0268-005X http://hdl.handle.net/10261/255166 doi:10.1016/j.foodhyd.2021.107238 embargo_20230301 Fish gelatin Extraction By-products valorization Gel strength Marine biomaterials artículo http://purl.org/coar/resource_type/c_6501 2022 ftcsic https://doi.org/10.1016/j.foodhyd.2021.107238 2024-01-16T11:16:00Z 13 pages, 4 figures, 8 tables The use of alternative sources for gelatin extraction is in demand in today's industries. Fish skins are an economical and sustainable source option. However, there is a lack of information about the preservation state of skins (fresh, frozen, salted, etc.) and how that affects the gelatin yield and properties, and therefore, compromise the final product. In this study we present a comparative analysis between different reported gelatin extraction processes for fresh and salted codfish (Gadus morhua) skins. The extracted products were characterized based on yield of extraction, amino acid composition, molecular weight distribution, rheological properties and gel strength, as well as the cell compatibility of the gelatins envisaging future biomedical applications. Results showed that extraction method affected the yield and gelatin properties within the same type of fish skin. Thus, it was found that water acidification step, demonstrated higher extraction yield, while other methods produced gelatins rich in OH-proline + proline, promoting enhanced gel strength and rheological properties. There is thus a compromise between yield and gelatin properties that industries need to understand before selecting their gelatin extraction method. Results, also showed that gelatins derived from salted skins demonstrated lower viscoelastic properties and gel strength, when compared with gelatins from fresh skins. Our research represents a unique comparative compilation of different extraction methods in cod skins differently conserved, as a tool on the quest for the sustainable valorization of fish by-products, included in a circular economy framework The authors would like to acknowledge to European Union for the financial support under the scope of European Regional Development Fund (ERDF) through the projects 0302_CVMAR_I_1_P and 0245_IBEROS_1_E (program INTERREG España-Portugal 2014/2020) and the Structured Project NORTE-01-0145-FEDER-000021 (Norte2020). Funding from Xunta de Galicia ... Article in Journal/Newspaper Gadus morhua Digital.CSIC (Spanish National Research Council) Food Hydrocolloids 124 107238 |
institution |
Open Polar |
collection |
Digital.CSIC (Spanish National Research Council) |
op_collection_id |
ftcsic |
language |
English |
topic |
Fish gelatin Extraction By-products valorization Gel strength Marine biomaterials |
spellingShingle |
Fish gelatin Extraction By-products valorization Gel strength Marine biomaterials Alves, A. L. Fraguas, Javier Carvalho, Ana Cristina Valcárcel, J. Pérez Martín, Ricardo Isaac Reis, Rui L. Vázquez, José Antonio Silva, Tiago H. Characterization of codfish gelatin: A comparative study of fresh and salted skins and different extraction methods |
topic_facet |
Fish gelatin Extraction By-products valorization Gel strength Marine biomaterials |
description |
13 pages, 4 figures, 8 tables The use of alternative sources for gelatin extraction is in demand in today's industries. Fish skins are an economical and sustainable source option. However, there is a lack of information about the preservation state of skins (fresh, frozen, salted, etc.) and how that affects the gelatin yield and properties, and therefore, compromise the final product. In this study we present a comparative analysis between different reported gelatin extraction processes for fresh and salted codfish (Gadus morhua) skins. The extracted products were characterized based on yield of extraction, amino acid composition, molecular weight distribution, rheological properties and gel strength, as well as the cell compatibility of the gelatins envisaging future biomedical applications. Results showed that extraction method affected the yield and gelatin properties within the same type of fish skin. Thus, it was found that water acidification step, demonstrated higher extraction yield, while other methods produced gelatins rich in OH-proline + proline, promoting enhanced gel strength and rheological properties. There is thus a compromise between yield and gelatin properties that industries need to understand before selecting their gelatin extraction method. Results, also showed that gelatins derived from salted skins demonstrated lower viscoelastic properties and gel strength, when compared with gelatins from fresh skins. Our research represents a unique comparative compilation of different extraction methods in cod skins differently conserved, as a tool on the quest for the sustainable valorization of fish by-products, included in a circular economy framework The authors would like to acknowledge to European Union for the financial support under the scope of European Regional Development Fund (ERDF) through the projects 0302_CVMAR_I_1_P and 0245_IBEROS_1_E (program INTERREG España-Portugal 2014/2020) and the Structured Project NORTE-01-0145-FEDER-000021 (Norte2020). Funding from Xunta de Galicia ... |
format |
Article in Journal/Newspaper |
author |
Alves, A. L. Fraguas, Javier Carvalho, Ana Cristina Valcárcel, J. Pérez Martín, Ricardo Isaac Reis, Rui L. Vázquez, José Antonio Silva, Tiago H. |
author_facet |
Alves, A. L. Fraguas, Javier Carvalho, Ana Cristina Valcárcel, J. Pérez Martín, Ricardo Isaac Reis, Rui L. Vázquez, José Antonio Silva, Tiago H. |
author_sort |
Alves, A. L. |
title |
Characterization of codfish gelatin: A comparative study of fresh and salted skins and different extraction methods |
title_short |
Characterization of codfish gelatin: A comparative study of fresh and salted skins and different extraction methods |
title_full |
Characterization of codfish gelatin: A comparative study of fresh and salted skins and different extraction methods |
title_fullStr |
Characterization of codfish gelatin: A comparative study of fresh and salted skins and different extraction methods |
title_full_unstemmed |
Characterization of codfish gelatin: A comparative study of fresh and salted skins and different extraction methods |
title_sort |
characterization of codfish gelatin: a comparative study of fresh and salted skins and different extraction methods |
publisher |
Elsevier |
publishDate |
2022 |
url |
http://hdl.handle.net/10261/255166 https://doi.org/10.1016/j.foodhyd.2021.107238 |
genre |
Gadus morhua |
genre_facet |
Gadus morhua |
op_relation |
Postprint https://doi.org/10.1016/j.foodhyd.2021.107238 Sí Food Hydrocolloids 124(Part A): 107238 (2022) 0268-005X http://hdl.handle.net/10261/255166 doi:10.1016/j.foodhyd.2021.107238 |
op_rights |
embargo_20230301 |
op_doi |
https://doi.org/10.1016/j.foodhyd.2021.107238 |
container_title |
Food Hydrocolloids |
container_volume |
124 |
container_start_page |
107238 |
_version_ |
1790600355013197824 |