Gelatin from red tilapia (Oreochromis spp.) scales: Optimization of its extraction and detailed characterization of its chemical and viscoelastic properties
Gelatin is widely used in food and pharmaceutical industries for its functional and bioactive properties. When extracted from fish by-products, the environmental impacts of these former waste are reduced. This study aimed to optimize the gelatin extraction from red tilapia scales using a fractional...
Saved in:
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004330 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Gelatin is widely used in food and pharmaceutical industries for its functional and bioactive properties. When extracted from fish by-products, the environmental impacts of these former waste are reduced. This study aimed to optimize the gelatin extraction from red tilapia scales using a fractional factorial design and evaluate its physicochemical and viscoelastic properties. The effects of solvent-to-solid ratio (2–10 mL/g), extraction time (1–3 h), temperature (65–85 °C) and ultrasound (0–60 min) were investigated on the crude protein content (CPC), the free amino groups (FAG) and the protein extraction yield (PEY). The CPC extracted (95.4–99.2 %) was in agreement with protein isolates (>85 %) and the extraction time and temperature had a significant positive effect on FAG and PEY. Extraction conditions after optimization were: 10 mL/g solvent-to-solid ratio, 3 h, 85 °C, and without ultrasounds. Gelatin obtained under optimal condition improved highly the protein extraction and exhibited the best molecular weight distribution profile (α1/α2 chain ratios: 1.7) to offer suitable viscoelastic properties in term of gelling (18 °C) and melting capacities (25.8 °C). This finding highlights the important potential of such natural protein source as a tailored gel for food or cosmetic formulations.Abbreviations: AA, Amino acid; Adeq precision, Adequate precision; AAA, Aromatic amino acids; ANOVA, Analysis of variance; BCAA, Branched chain amino acids; CD, Circular dichroism spectroscopy; CPC, Crude protein content; EAA, Essential amino acids; FAG, Free amino group; FFD, Fractional factorial design; FTIR, Fourier-transform infrared spectroscopy; G′, Storage modulus, G′′, Loss modulus; HAA, Hydrophobic amino acids; LMWA, Low molecular weight aggregates; M, Protein marker, NCAA, Negatively charged amino acids; PCAA, Positively charged amino acids; PEY, Protein extraction yield; OPA, o-phthalaldehyde; SDS-PAGE, Sodium dodecyl sulfate polyacrylamide gel electrophoresis; TSF, tilapia scale flour; TSG, tilapia scale gelatin. |
|---|---|
| ISSN: | 2772-5022 |