Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients
The utilization of gelatin capsule waste (GCW) poses a challenge for the industry. This study investigates its potential as a functional food ingredient by evaluating the physico-chemical, rheological, and techno-functional properties of gelatin capsule waste powder (GCWP). To achieve this, the gela...
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MDPI AG
2025-04-01
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| Online Access: | https://www.mdpi.com/2304-8158/14/7/1279 |
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| author | Sasina Sanprasert Pudthaya Kumnerdsiri Anusorn Seubsai Piyangkun Lueangjaroenkit Jaksuma Pongsetkul Sylvia Indriani Tanyamon Petcharat Samart Sai-ut Kanrawee Hunsakul Utthapon Issara Subhash V. Pawde Saroat Rawdkuen Thomas Karbowiak Young Hoon Jung Passakorn Kingwascharapong |
| author_facet | Sasina Sanprasert Pudthaya Kumnerdsiri Anusorn Seubsai Piyangkun Lueangjaroenkit Jaksuma Pongsetkul Sylvia Indriani Tanyamon Petcharat Samart Sai-ut Kanrawee Hunsakul Utthapon Issara Subhash V. Pawde Saroat Rawdkuen Thomas Karbowiak Young Hoon Jung Passakorn Kingwascharapong |
| author_sort | Sasina Sanprasert |
| collection | DOAJ |
| description | The utilization of gelatin capsule waste (GCW) poses a challenge for the industry. This study investigates its potential as a functional food ingredient by evaluating the physico-chemical, rheological, and techno-functional properties of gelatin capsule waste powder (GCWP). To achieve this, the gelatin capsule waste (GCW) was mixed with maltodextrin at varying ratios (1:1, 1:2, 1:3, 1:4, and 1:5) and subjected to spray drying. The findings highlight maltodextrin’s crucial role in stabilizing the drying process, reducing stickiness, and enhancing handling and storage properties. All the obtained GCWP samples appeared light white and had a slightly sticky texture. The 1:5 (<i>w</i>/<i>w</i>) GCW-to-maltodextrin ratio produced the highest powder recovery with minimal stickiness, indicating enhanced drying efficiency. Increasing maltodextrin reduced gel strength, texture, and foaming properties while raising the glass transition temperature. The FTIR analysis indicated a decline in protein–protein interactions and increased polysaccharide interactions at higher maltodextrin levels. The rheological analysis demonstrated lower elastic and loss moduli with increased maltodextrin, affecting GCWP’s structural behavior. For overall properties, the GCW mixed with maltodextrin at a 1:1 ratio (GCW-1M) is recommended for future applications, particularly for its gelling characteristics. The GCW-1M, being rich in amino acids, demonstrates its potential as a functional food ingredient. However, certain properties, such as gel strength and powder stability (hygroscopicity and stickiness), require further optimization to enhance its industrial applicability as a functional food ingredient. |
| format | Article |
| id | doaj-art-e01aefdfa8184747a745be275ac9aae0 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-e01aefdfa8184747a745be275ac9aae02025-08-20T03:06:29ZengMDPI AGFoods2304-81582025-04-01147127910.3390/foods14071279Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food IngredientsSasina Sanprasert0Pudthaya Kumnerdsiri1Anusorn Seubsai2Piyangkun Lueangjaroenkit3Jaksuma Pongsetkul4Sylvia Indriani5Tanyamon Petcharat6Samart Sai-ut7Kanrawee Hunsakul8Utthapon Issara9Subhash V. Pawde10Saroat Rawdkuen11Thomas Karbowiak12Young Hoon Jung13Passakorn Kingwascharapong14Department 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, 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, ThailandDepartment of Food Science, Faculty of Science, Burapha University, Chonburi 20131, ThailandDivision of Agro-Industrial Product Development, Faculty of Science and Technology, Rajamangala University of Technology Tawan-ok, Chonburi 22210, ThailandDivision of Food Science and Technology Management, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani 12110, ThailandUnit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, ThailandUnit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, ThailandUniversité Bourgogne Europe, Institut Agro, INRAE, UMR PAM, F-21000 Dijon, FranceSchool of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kyungpook National University, Daegu 41566, Republic of KoreaDepartment of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, ThailandThe utilization of gelatin capsule waste (GCW) poses a challenge for the industry. This study investigates its potential as a functional food ingredient by evaluating the physico-chemical, rheological, and techno-functional properties of gelatin capsule waste powder (GCWP). To achieve this, the gelatin capsule waste (GCW) was mixed with maltodextrin at varying ratios (1:1, 1:2, 1:3, 1:4, and 1:5) and subjected to spray drying. The findings highlight maltodextrin’s crucial role in stabilizing the drying process, reducing stickiness, and enhancing handling and storage properties. All the obtained GCWP samples appeared light white and had a slightly sticky texture. The 1:5 (<i>w</i>/<i>w</i>) GCW-to-maltodextrin ratio produced the highest powder recovery with minimal stickiness, indicating enhanced drying efficiency. Increasing maltodextrin reduced gel strength, texture, and foaming properties while raising the glass transition temperature. The FTIR analysis indicated a decline in protein–protein interactions and increased polysaccharide interactions at higher maltodextrin levels. The rheological analysis demonstrated lower elastic and loss moduli with increased maltodextrin, affecting GCWP’s structural behavior. For overall properties, the GCW mixed with maltodextrin at a 1:1 ratio (GCW-1M) is recommended for future applications, particularly for its gelling characteristics. The GCW-1M, being rich in amino acids, demonstrates its potential as a functional food ingredient. However, certain properties, such as gel strength and powder stability (hygroscopicity and stickiness), require further optimization to enhance its industrial applicability as a functional food ingredient.https://www.mdpi.com/2304-8158/14/7/1279gelatincapsule wastemaltodextrintechno-functionalfuture food ingredients |
| spellingShingle | Sasina Sanprasert Pudthaya Kumnerdsiri Anusorn Seubsai Piyangkun Lueangjaroenkit Jaksuma Pongsetkul Sylvia Indriani Tanyamon Petcharat Samart Sai-ut Kanrawee Hunsakul Utthapon Issara Subhash V. Pawde Saroat Rawdkuen Thomas Karbowiak Young Hoon Jung Passakorn Kingwascharapong Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients Foods gelatin capsule waste maltodextrin techno-functional future food ingredients |
| title | Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients |
| title_full | Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients |
| title_fullStr | Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients |
| title_full_unstemmed | Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients |
| title_short | Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients |
| title_sort | techno functional rheological and physico chemical properties of gelatin capsule by product for future functional food ingredients |
| topic | gelatin capsule waste maltodextrin techno-functional future food ingredients |
| url | https://www.mdpi.com/2304-8158/14/7/1279 |
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