Sustainable valorisation of seafood by-products: Recovery of collagen and development of collagen-based novel functional food ingredients

Pal, Gaurav Kumar; Suresh, P. K.

doi:10.1016/j.ifset.2016.03.015

Cited by 215 publications

(179 citation statements)

References 86 publications

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“…Collagen extraction consists of two main steps, pretreatment of raw materials and extraction of collagen. The purpose of pretreatment is performed to facilitate the contaminant removal (non-collagenous proteins, fats, pigments, hairs, meat and so on) and maximum collagen extraction (Pal and Suresh, 2016). NaOH is alkaline pretreatment to remove the non-collagenous proteins and pigments (Pal et al, 2015;Benjakul et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

Optimization of Conditions for Extraction of Pepsin-Soluble Collagen from Indonesian Local “Kacang” Goatskin by Response Surface Methodology

Wahyuningsih¹,

Rusman²,

Nurliyani³

et al. 2018

American Journal of Animal and Veterinary Sciences

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Indonesian local "Kacang" goat is an animal species widely known by consumers over the world which possesses many health effects. Goatskin is one of body parts which has potential as collagen sources. The optimal conditions for collagen extraction were determined by response surface methodology in this study. Multiple response optimization designs were applied to evaluate the effects of two independent variables (curing time of NaOH and hydrolysis time) on the pepsin-soluble collagen yield of Indonesian local "Kacang" goatskin. Correlation analysis of the mathematical regression model indicated that quadratic polynomial model could be employed to optimize the extraction of pepsin-soluble collagen. The optimal conditions to obtain the highest yield of pepsin-soluble collagen was without curing NaOH and 24 h time of hydrolysis.

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Section: Discussionmentioning

confidence: 99%

Optimization of Conditions for Extraction of Pepsin-Soluble Collagen from Indonesian Local “Kacang” Goatskin by Response Surface Methodology

Wahyuningsih¹,

Rusman²,

Nurliyani³

et al. 2018

American Journal of Animal and Veterinary Sciences

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“…Among others very burdensome for the environment, some fish offal like skins are rich in collagen. Collagen apart from conventional application can, in the form of its hydrolysates, play a role as biologically active peptides used in food and pharmaceutical industries or in medicine as reviewed lately Pal and Suresh (, ). This protein can also be easily transformed into gelatin and used for preparation of packaging films.…”

Section: Introductionmentioning

confidence: 99%

Fish gelatin-nanoclay films. Part I: Effect of a kind of nanoclays and glycerol concentration on mechanical and water barrier properties of nanocomposites

Staroszczyk

Malinowska‐Pańczyk

Gottfried

et al. 2017

Journal of Food Processing and Preservation

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The aim of work was the improvement of the mechanical and water barrier properties of nanocomposites prepared from fish gelatin and nanoclays (5–15%), plasticized with glycerol at different concentrations. The effect of hydrophilic Cloisite Na+ and Nanomer®PGV was compared with that exerted by organically modified more hydrophobic Nanofil®2 and NanoBent ZR‐1. Antimicrobial activity of nanocomposites containing hydrophobic nanoclays was also investigated. In a nanocomposite with 5% Cloisite Na+ and 15% glycerol, the Tensile strength (TS) was by 20% higher than that for plasticized films without nanoclay. The improvement of TS was also evidenced for plasticized nanocomposites containing 5% of hydrophobic NanoBent ZR‐1 and Nanofil®2. Nanocomposites containing 5% of Cloisite Na+ with 15% glycerol, and these containing 5% Nanofil®2 or NanoBent ZR‐1 with 20% glycerol, showed 23% and about 15%, respectively, lower water vapor permeability than gelatin films. Gelatin‐NanoBent ZR‐1 nanocomposite caused complete inactivation of gram‐positive bacteria S. aureus and L. innocua. Practical applications The environmentally friendly food packaging materials based on natural polymers such as proteins and polysaccharides are promising alternative for nonbiodegradable, synthetic packages. The other advantage is using for the preparation of fish gelatin that can be obtained from fish industry offals, mainly skins—very burdensome for the environment. As packages based on natural polymers are most often edible, fish gelatin matrices are important for healthy and religious reasons. Incorporating fillers like some nanoclays into gelatin films can be a promising way for improving their mechanical strength and barrier properties against water. About 5% addition of hydrophilic Cloisite Na+ or 5% addition of hydrophobic NanoBent ZR‐1 increases tensile strength of gelatin films plasticized with 15% glycerol. Additionally, activity of NanoBent ZR‐1 against gram‐positive bacteria allow to obtain active packaging material that can be useful in extending the shelf life and keeping high quality of the food products.

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“…Seafood, rich in protein, have caught more and more attention due to its delicious taste and nutritional value with the increasing of mariculture production (Farmery, Gardner, Jennings, Jennings, & Green, 2017;Pal & Suresh, 2016;Troell et al, 2014). The preparation, functional, and physicochemical properties of aquatic protein isolate are mostly concentrated on fish, such as herring Clupea harengus (Undeland, Kelleher, & Hultin, 2002), arrowtooth flounder Atheresthes stomias (Sathivel et al, 2004), sardine Sardina pilchardus (Santos, Pires, & Nelhas, 2007), cod Gadus Morhua (Brenner, Johannsson, & Nicolai, 2009), yellowfin tuna Thunnus albacares (Lee et al, 2016), silver carp Hypophthalmichthys molitrix (Zhong et al, 2016), and bigeye snapper (Panpipat & Chaijan, 2017).…”

mentioning

confidence: 99%

Physicochemical and functional properties of protein isolate from sea cucumber ( Stichopus japonicus ) guts

Guo

Han

et al. 2019

J Food Process Preserv

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Protein isolate of sea cucumber guts (SCGPI) was extracted from defatted power of sea cucumber guts (SCGs) by alkaline extraction and acid precipitation method. The physicochemical and functional properties of SCGPI were evaluated in comparison with those of SCGs. It was found that the SCGPI showed higher whiteness, and contained 39.5% of the essential amino acids with higher protein efficiency ratio. The functionalities of SCGPI, including solubility, water/oil holding capacity (WHC/OHC), foaming capacity (FC), and emulsifying abilities (EAI), were significantly higher than those of SCGs. SCGPI exhibited higher total sulfhydryl group, disulfide bond, β‐turns, and random coil, while less surface hydrophobicity and α‐helix than SCGs. The thermal denaturation temperature of SCGPI was 46.55°C and the microstructure of SCGPI was flaky. Moreover, OHC, FC, and EAI of SCGPI were significantly better than those of SPI. These results suggest SCGPI can be used as functional bases in the food industry. Practical applications Sea cucumber (Stichopus japonicus) guts are the main byproducts in the sea cucumber processing, which are rich in protein. In this study, we prepared protein isolate from sea cucumber guts (SCGPI) by alkaline extraction and acid precipitation method. The results showed that SCGPI exhibited great solubility, water/oil holding capacity, foaming capacity, and emulsifying abilities. The present study demonstrates that SCGPI can be used as a functional base in the food industry.

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Sustainable valorisation of seafood by-products: Recovery of collagen and development of collagen-based novel functional food ingredients

Cited by 215 publications

References 86 publications

Optimization of Conditions for Extraction of Pepsin-Soluble Collagen from Indonesian Local “Kacang” Goatskin by Response Surface Methodology

Optimization of Conditions for Extraction of Pepsin-Soluble Collagen from Indonesian Local “Kacang” Goatskin by Response Surface Methodology

Fish gelatin-nanoclay films. Part I: Effect of a kind of nanoclays and glycerol concentration on mechanical and water barrier properties of nanocomposites

Physicochemical and functional properties of protein isolate from sea cucumber ( Stichopus japonicus ) guts

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