Physical, biochemical, densitometric and spectroscopic techniques for characterization collagen from alternative sources: A review based on the sustainable valorization of aquatic by-products

Oliveira, Vagne de Melo; Assis, Caio Rodrigo Dias; Costa, Beatriz de Aquino Marques da; Neri, Robson Coelho de Araújo; Monte, Flávia Thuane Duarte do; Freitas, Helane Maria Silva da Costa Vasconcelos de; França, Renata Cristina Penha; Santos, Juliana Ferreira dos; Bezerra, Ranilson de Souza; Porto, Ana Lúcia Figueiredo

doi:10.1016/j.molstruc.2020.129023

Cited by 102 publications

(100 citation statements)

References 172 publications

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“…All quality attributes of collagen from chicken feet were superior to those presented by cow leather gelatin (commercial), as already reported in [ 2 , 4 , 15 ]. This can be further corroborated with [ 7 , 9 , 12 , 42 ], which stated that gelatin should be available to trade from other alternative sources, as pork and beef products are not consumed by everyone, such as Islam and Jewish. The low molecular weight peptides formed during prolonged extraction processes possibly form covalent cross-links during the freeze-drying process [ 12 , 42 , 43 , 44 ].…”

Section: Resultssupporting

confidence: 56%

“…The elements Mn, Fe, Al, K, Ca, Ti, Mg, Na, Cr, V, Ni, Zn, Pb, Li, Cu, La, Ce, Th, U, Sr, and Be were determined in collagen ash samples by inductively coupled mass spectroscopy (ICP-MS) using the method by [ 4 , 11 , 12 , 40 , 41 ]. Gelatin content was measured by FTIR spectroscopy using a Nicolet iS5 FTIR spectrometer equipped with an ATR/iD3 with an argon horizontal cell (Thermo Fisher Scientific ® , Waltham, MA, USA) at 16 °C.…”

Section: Methodsmentioning

confidence: 99%

“…Gelatin content was measured by FTIR spectroscopy using a Nicolet iS5 FTIR spectrometer equipped with an ATR/iD3 with an argon horizontal cell (Thermo Fisher Scientific ® , Waltham, MA, USA) at 16 °C. The spectra were analysed in the range of 400–4000 cm −1 and the automatic signals were obtained in 32 scans at a resolution of 4 cm −1 against a background spectrum recorded from a clean empty cell at 16 °C [ 4 , 11 , 12 , 40 , 41 ]. The average of 32 batch samples under optimal extraction conditions was considered as the result.…”

Section: Methodsmentioning

confidence: 99%

“…The increasing demand for new gelling agents to replace the gelatin of mammals has guided several studies on different raw materials, such as the gelatin of marine origin (fish skin, bone, and fins) [ 5 ]. Moreover, other research focussing on the extraction and classification of gelatin from fish have been conducted by [ 5 , 10 , 11 , 12 ]. However, it is an underused source, and with the increasing world population, it is necessary to explore new suitable alternatives to meet the increasing demand.…”

Section: Introductionmentioning

confidence: 99%

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Combination of Computational Techniques to Obtain High-Quality Gelatin-Base Gels from Chicken Feet

Santana

Almeida²,

Costa³

et al. 2021

Polymers

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With the increasing global population, it has become necessary to explore new alternative food sources to meet the increasing demand. However, these alternatives sources should not only be nutritive and suitable for large scale production at low cost, but also present good sensory characteristics. Therefore, this situation has influenced some industries to develop new food sources with competitive advantages, which require continuous innovation by generating and utilising new technologies and tools to create opportunities for new products, services, and industrial processes. Thus, this study aimed to optimise the production of gelatin-base gels from chicken feet by response surface methodology (RSM) and facilitate its sensorial classification by Kohonen’s self-organising maps (SOM). Herein, a 22 experimental design was developed by varying sugar and powdered collagen contents to obtain grape flavoured gelatin from chicken feet. The colour, flavour, aroma, and texture attributes of gelatines were evaluated by consumers according to a hedonic scale of 1–9 points. Least squares method was used to develop models relating the gelatin attributes with the sugar content and collagen mass, and their sensorial qualities were analysed and classified using the SOM algorithm. Results showed that all gelatin samples had an average above six hedonic points, implying that they had good consumer acceptance and can be marketed. Furthermore, gelatin D, with 3.65–3.80% (w/w) powdered collagen and 26.5–28.6% (w/w) sugar, was determined as the best. Thus, the SOM algorithm proved to be a useful computational tool for comparing sensory samples and identifying the best gelatin product.

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Section: Resultssupporting

confidence: 56%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Combination of Computational Techniques to Obtain High-Quality Gelatin-Base Gels from Chicken Feet

Santana

Almeida²,

Costa³

et al. 2021

Polymers

View full text Add to dashboard Cite

show abstract

“…Fish gelatin is characterized by a lower content of proline and hydroxyproline compared to gelatin from mammals [ 1 , 2 , 21 , 22 ]. This is especially true for gelatin obtained from cold-water species [ 1 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies

et al. 2020

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This review considers the main properties of fish gelatin that determine its use in food technologies. A comparative analysis of the amino acid composition of gelatin from cold-water and warm-water fish species, in comparison with gelatin from mammals, which is traditionally used in the food industry, is presented. Fish gelatin is characterized by a reduced content of proline and hydroxyproline which are responsible for the formation of collagen-like triple helices. For this reason, fish gelatin gels are less durable and have lower gelation and melting temperatures than mammalian gelatin. These properties impose significant restrictions on the use of fish gelatin in the technology of gelled food as an alternative to porcine and bovine gelatin. This problem can be solved by modifying the functional characteristics of fish gelatin by adding natural ionic polysaccharides, which, under certain conditions, are capable of forming polyelectrolyte complexes with gelatin, creating additional nodes in the spatial network of the gel.

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Improving collagen processing towards a greener approach: current progress

Razali

Yaakob

Sarbon

et al. 2023

J of Chemical Tech & Biotech

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The high market demand for collagen as a biomaterial has prompted additional studies into improved methods of collagen extraction without sacrificing the overall quality of collagen. The use of clean technology for sustainable collagen extraction has recently gained popularity due to its efficiency and minimal waste production. This review focuses on improving collagen processing based on three essential steps: pre-treatment (fermentation, high shear mechanical homogenisation, ultrasound), extraction (ultrasound-assisted extraction, microwave-assisted extraction, physical-aided extraction, and supercritical fluid technology), and recovery (ultrafiltration). This review also summarises the benefits and drawbacks of the emerging green technologies used in each step to obtain collagen. This study shows that these clean technologies eliminate the need for excessive chemicals and shortens processing time. However, each collagen-processing step must be carefully controlled to preserve structural integrity, which influences collagen's properties and hence its uses for further applications.

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Physical, biochemical, densitometric and spectroscopic techniques for characterization collagen from alternative sources: A review based on the sustainable valorization of aquatic by-products

Cited by 102 publications

References 172 publications

Combination of Computational Techniques to Obtain High-Quality Gelatin-Base Gels from Chicken Feet

Combination of Computational Techniques to Obtain High-Quality Gelatin-Base Gels from Chicken Feet

Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies

Improving collagen processing towards a greener approach: current progress

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