Optimization of fish gelatin drying processes and characterization of its properties
Fish skin is a raw material used for gelatin production. It can satisfy consumers with specific socio-cultural and religious needs. Different technologies have been studied for drying gelatin. Therefore, it is relevant to understand the influence of drying conditions on the final product. This study...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Nature Publishing Group UK
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8526659/ https://www.ncbi.nlm.nih.gov/pubmed/34667229 http://dx.doi.org/10.1038/s41598-021-99085-3 |
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author | da Silva Araújo, Cleidiane Pino-Hernández, Enrique Souza Batista , Jáira Thayse Sarkis Peixoto Joele , Maria Regina de Arimateia Rodrigues do Rego, José Henriques Lourenço, Lúcia de Fátima |
author_facet | da Silva Araújo, Cleidiane Pino-Hernández, Enrique Souza Batista , Jáira Thayse Sarkis Peixoto Joele , Maria Regina de Arimateia Rodrigues do Rego, José Henriques Lourenço, Lúcia de Fátima |
author_sort | da Silva Araújo, Cleidiane |
collection | PubMed |
description | Fish skin is a raw material used for gelatin production. It can satisfy consumers with specific socio-cultural and religious needs. Different technologies have been studied for drying gelatin. Therefore, it is relevant to understand the influence of drying conditions on the final product. This study aims to optimize drying methods such as convection hot air alone and combined with infrared radiation to obtain gelatin from acoupa weakfish skin by using composite central rotational designs 2(2) and 2(3) and response surface methodology. The gelatin obtained from the optimized conditions were characterized based on their physical, chemical, technological, and functional properties. The desirability function results show the convection hot air as the most effective method when conducted at 59.14 °C for 12.35 h. Infrared radiation at 70 °C for 2.0 h and convective drying at 70 °C for 3.5 h were the best condition of the combined process. The gelatins obtained had gel strength of 298.00 and 507.33 g and emulsion activity index of 82.46 and 62.77 m(2)/g in the combined and convective methods, respectively, and protein content above 90%. These results indicate that the processes studied can be used to produce gelatin with suitable technological and functional properties for several applications. |
format | Online Article Text |
id | pubmed-8526659 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-85266592021-10-20 Optimization of fish gelatin drying processes and characterization of its properties da Silva Araújo, Cleidiane Pino-Hernández, Enrique Souza Batista , Jáira Thayse Sarkis Peixoto Joele , Maria Regina de Arimateia Rodrigues do Rego, José Henriques Lourenço, Lúcia de Fátima Sci Rep Article Fish skin is a raw material used for gelatin production. It can satisfy consumers with specific socio-cultural and religious needs. Different technologies have been studied for drying gelatin. Therefore, it is relevant to understand the influence of drying conditions on the final product. This study aims to optimize drying methods such as convection hot air alone and combined with infrared radiation to obtain gelatin from acoupa weakfish skin by using composite central rotational designs 2(2) and 2(3) and response surface methodology. The gelatin obtained from the optimized conditions were characterized based on their physical, chemical, technological, and functional properties. The desirability function results show the convection hot air as the most effective method when conducted at 59.14 °C for 12.35 h. Infrared radiation at 70 °C for 2.0 h and convective drying at 70 °C for 3.5 h were the best condition of the combined process. The gelatins obtained had gel strength of 298.00 and 507.33 g and emulsion activity index of 82.46 and 62.77 m(2)/g in the combined and convective methods, respectively, and protein content above 90%. These results indicate that the processes studied can be used to produce gelatin with suitable technological and functional properties for several applications. Nature Publishing Group UK 2021-10-19 /pmc/articles/PMC8526659/ /pubmed/34667229 http://dx.doi.org/10.1038/s41598-021-99085-3 Text en © The Author(s) 2021 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . |
spellingShingle | Article da Silva Araújo, Cleidiane Pino-Hernández, Enrique Souza Batista , Jáira Thayse Sarkis Peixoto Joele , Maria Regina de Arimateia Rodrigues do Rego, José Henriques Lourenço, Lúcia de Fátima Optimization of fish gelatin drying processes and characterization of its properties |
title | Optimization of fish gelatin drying processes and characterization of its properties |
title_full | Optimization of fish gelatin drying processes and characterization of its properties |
title_fullStr | Optimization of fish gelatin drying processes and characterization of its properties |
title_full_unstemmed | Optimization of fish gelatin drying processes and characterization of its properties |
title_short | Optimization of fish gelatin drying processes and characterization of its properties |
title_sort | optimization of fish gelatin drying processes and characterization of its properties |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8526659/ https://www.ncbi.nlm.nih.gov/pubmed/34667229 http://dx.doi.org/10.1038/s41598-021-99085-3 |
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