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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| Format: | Article |
| Language: | English |
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Elsevier
2025-12-01
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| Series: | Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833525001820 |
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| author | 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 |
| author_facet | 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 |
| author_sort | Sasina Sanprasert |
| collection | DOAJ |
| description | 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 potential for future functional food applications. Gelatin capsule waste (GCW) was substituted with carrageenan at different levels (0 %, 10 %, 20 %, 30 %, 40 %, or 50 % w/w). The texture profile analysis and gel strength increased with the addition of carrageenan, accompanied by changes in the spectra obtained from Synchrotron Radiation-based Fourier-Transform Infrared Spectroscopy (SR-FTIR), which identified intermolecular and intramolecular interactions between the gelatin and carrageenan. The rheological measurements revealed that the incorporation of carrageenan influenced the elastic modulus (G’) and loss modulus (G’’) of the substituted GCW gel, as observed from the temperature sweep, which coincided with the higher gelling and melting temperatures (p < 0.05). The substituted GCW gels had a higher turbidity than the GCW gel without substitution, as confirmed by a decreased L* value. The water activity of the GCW gel remained stable with the addition of carrageenan. Based on the gel microstructure, the GCW gel had a looser gel network with larger voids, whereas the substituted gels had a finer network with smaller voids. However, there was a decrease in the overall likeness score for the gels substituted with carrageenan, especially at higher levels. In summary, the incorporation of carrageenan into GCW gel significantly influenced its rheological and textural properties. At an optimal substitution level, the GCW gel with carrageenan had strong potential as a functional material for food applications, particularly in soft confectionery. |
| format | Article |
| id | doaj-art-70b9802018ec42d1b48e74b1f7dee621 |
| institution | DOAJ |
| issn | 2666-8335 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-70b9802018ec42d1b48e74b1f7dee6212025-08-20T02:47:19ZengElsevierFuture Foods2666-83352025-12-011210072310.1016/j.fufo.2025.100723Techno-functional gelling mechanism and rheological properties of gelatin capsule-waste gel modified with kappa-carrageenan for future functional food applicationsSasina Sanprasert0Pudthaya Kumnerdsiri1Anusorn Seubsai2Piyangkun Lueangjaroenkit3Jaksuma Pongsetkul4Tanyamon Petcharat5Pimonpan Kaewprachu6Samart Sai-ut7Saroat Rawdkuen8Narudol Teerapattarakan9Wanli Zhang10Young Hoon Jung11Passakorn Kingwascharapong12Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, ThailandDepartment of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, ThailandDepartment of Chemical Engineering, Faculty of Engineering, Kasetsart University, Bangkok 10900, ThailandDepartment of Microbiology, Faculty of Science, Kasetsart University, Bangkok 10900, ThailandSchool of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, ThailandProfessional Culinary Arts Program, School of Management, Walailak University, Thasala, Nakhon Si Thammarat 80161, ThailandCluster of Innovation for Sustainable Seafood Industry and Value Chain Management, Faculty of Agro-Industry, Chiang Mai University, Samut Sakhon 74000, ThailandDepartment of Food Science, Faculty of Science, Burapha University, Chonburi 20131, ThailandUnit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, ThailandSchool of Medicine, Mae Fah Luang University, Chiang Rai 57100, ThailandSchool of Food Science and Engineering, Hainan University, Haikou, 570228, PR ChinaSchool of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kyungpook National University, Daegu 41566, South KoreaDepartment of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand; Corresponding author.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 potential for future functional food applications. Gelatin capsule waste (GCW) was substituted with carrageenan at different levels (0 %, 10 %, 20 %, 30 %, 40 %, or 50 % w/w). The texture profile analysis and gel strength increased with the addition of carrageenan, accompanied by changes in the spectra obtained from Synchrotron Radiation-based Fourier-Transform Infrared Spectroscopy (SR-FTIR), which identified intermolecular and intramolecular interactions between the gelatin and carrageenan. The rheological measurements revealed that the incorporation of carrageenan influenced the elastic modulus (G’) and loss modulus (G’’) of the substituted GCW gel, as observed from the temperature sweep, which coincided with the higher gelling and melting temperatures (p < 0.05). The substituted GCW gels had a higher turbidity than the GCW gel without substitution, as confirmed by a decreased L* value. The water activity of the GCW gel remained stable with the addition of carrageenan. Based on the gel microstructure, the GCW gel had a looser gel network with larger voids, whereas the substituted gels had a finer network with smaller voids. However, there was a decrease in the overall likeness score for the gels substituted with carrageenan, especially at higher levels. In summary, the incorporation of carrageenan into GCW gel significantly influenced its rheological and textural properties. At an optimal substitution level, the GCW gel with carrageenan had strong potential as a functional material for food applications, particularly in soft confectionery.http://www.sciencedirect.com/science/article/pii/S2666833525001820HydrogelGelatinCarrageenanGelatin capsule |
| spellingShingle | 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 Techno-functional gelling mechanism and rheological properties of gelatin capsule-waste gel modified with kappa-carrageenan for future functional food applications Future Foods Hydrogel Gelatin Carrageenan Gelatin capsule |
| title | Techno-functional gelling mechanism and rheological properties of gelatin capsule-waste gel modified with kappa-carrageenan for future functional food applications |
| title_full | Techno-functional gelling mechanism and rheological properties of gelatin capsule-waste gel modified with kappa-carrageenan for future functional food applications |
| title_fullStr | Techno-functional gelling mechanism and rheological properties of gelatin capsule-waste gel modified with kappa-carrageenan for future functional food applications |
| title_full_unstemmed | Techno-functional gelling mechanism and rheological properties of gelatin capsule-waste gel modified with kappa-carrageenan for future functional food applications |
| title_short | Techno-functional gelling mechanism and rheological properties of gelatin capsule-waste gel modified with kappa-carrageenan for future functional food applications |
| title_sort | techno functional gelling mechanism and rheological properties of gelatin capsule waste gel modified with kappa carrageenan for future functional food applications |
| topic | Hydrogel Gelatin Carrageenan Gelatin capsule |
| url | http://www.sciencedirect.com/science/article/pii/S2666833525001820 |
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