Techno-functional gelling mechanism and rheological properties of gelatin capsule-waste gel modified with kappa-carrageenan for future functional food applications

Techno-functional gelling mechanism and rheological properties of gelatin capsule-waste gel modified with kappa-carrageenan for future functional food applications

Gelatin capsule production generates large amounts of waste. Repurposing this waste into hydrogels offers a sustainable solution. This study investigated the techno-functional gelling mechanism and rheological properties of gelatin waste gel with added carrageenan, aiming to enhance the gel’s potent...

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Main Authors: Sasina Sanprasert, Pudthaya Kumnerdsiri, Anusorn Seubsai, Piyangkun Lueangjaroenkit, Jaksuma Pongsetkul, Tanyamon Petcharat, Pimonpan Kaewprachu, Samart Sai-ut, Saroat Rawdkuen, Narudol Teerapattarakan, Wanli Zhang, Young Hoon Jung, Passakorn Kingwascharapong
Format: Article
Language:English
Published: Elsevier 2025-12-01
Series:Future Foods
Subjects:
Hydrogel
Gelatin
Carrageenan
Gelatin capsule
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833525001820
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http://www.sciencedirect.com/science/article/pii/S2666833525001820

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