Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles

Ahmed, Mohamed Asif and Al-Kahtani, Hassan Abdullah M. and Jaswir, Irwandi and AbuTarboush, Hamza and Ismail, Elsayed Ali (2020) Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles. Saudi Journal of Biological Sciences, 27 (6). pp. 1596-1601. ISSN 1319-562X

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Abstract

Gelatin is used as an ingredient in both food and non-food industries as a gelling agent, stabilizer, thickener, emulsifier, and film former. Porcine skins, bovine hides, and cattle bones are the most common sources of gelatin. However, mammalian gelatins are rejected by some consumers due to social, cultural, religious, or health-related concerns. In the present study, gelatin was obtained from camel skin as an alternative source using a combination of processing steps. Central composite design combined with response surface methodology was used to achieve high gelatin yields under different extraction conditions: temperatures of 40, 60, and 80 °C; pH values of 1, 4, and 7; and extraction times of 0.5, 2.0, and 3.5 min. Maximum gelatin yield from camel skin (29.1%) was achieved at 71.87 °C and pH 5.26 after 2.58 min. The extracted gelatin samples were characterized for amino acid profile, foaming capacity, film formation, foam stability, and gel strength (Bloom value). Gelatin nanoparticles were produced, and their morphology and zeta potential were determined. Bloom value of the camel skin gelatin was 340 g. Amino acid analysis revealed that the extracted gelatin showed high glycine and proline contents. Analysis of camel skin gelatin nanoparticle and functional properties revealed high suitability for food and non-food applications, with potential use in the growing global halal food market.

Item Type:	Article (Journal)
Additional Information:	5784/82233
Uncontrolled Keywords:	Bloom value, Camel skin, Characterization, Extraction, Gelatin, Halal, Optimization
Subjects:	Q Science > Q Science (General) T Technology > TP Chemical technology > TP368 Food processing and manufacture
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART)
Depositing User:	Prof. Dr. Irwandi Jaswir
Date Deposited:	17 Aug 2020 15:57
Last Modified:	17 Aug 2020 15:57
URI:	http://irep.iium.edu.my/id/eprint/82233

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