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Gelatin and Chitosan as Meat By-Products and Their Recent Applications

Meat by-products such as bones, skin, horns, hooves, feet, skull, etc., are produced from slaughtered mammals. Innovative solutions are very important to achieving sustainability and obtaining the added value of meat by-products with the least impact on the environment. Gelatin, which is obtained fr...

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Detalles Bibliográficos
Autores principales: Elgadir, M. Abd, Mariod, Abdalbasit Adam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818858/
https://www.ncbi.nlm.nih.gov/pubmed/36613275
http://dx.doi.org/10.3390/foods12010060
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author Elgadir, M. Abd
Mariod, Abdalbasit Adam
author_facet Elgadir, M. Abd
Mariod, Abdalbasit Adam
author_sort Elgadir, M. Abd
collection PubMed
description Meat by-products such as bones, skin, horns, hooves, feet, skull, etc., are produced from slaughtered mammals. Innovative solutions are very important to achieving sustainability and obtaining the added value of meat by-products with the least impact on the environment. Gelatin, which is obtained from products high in collagen, such as dried skin and bones, is used in food processing, and pharmaceuticals. Chitosan is derived from chitin and is well recognized as an edible polymer. It is a natural product that is non-toxic and environmentally friendly. Recently, chitosan has attracted researchers’ interests due to its biological activities, including antimicrobial, antitumor, and antioxidant properties. In this review, article, we highlighted the recent available information on the application of gelatin and chitosan as antioxidants, antimicrobials, food edible coating, enzyme immobilization, biologically active compound encapsulation, water treatment, and cancer diagnosis.
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spelling pubmed-98188582023-01-07 Gelatin and Chitosan as Meat By-Products and Their Recent Applications Elgadir, M. Abd Mariod, Abdalbasit Adam Foods Review Meat by-products such as bones, skin, horns, hooves, feet, skull, etc., are produced from slaughtered mammals. Innovative solutions are very important to achieving sustainability and obtaining the added value of meat by-products with the least impact on the environment. Gelatin, which is obtained from products high in collagen, such as dried skin and bones, is used in food processing, and pharmaceuticals. Chitosan is derived from chitin and is well recognized as an edible polymer. It is a natural product that is non-toxic and environmentally friendly. Recently, chitosan has attracted researchers’ interests due to its biological activities, including antimicrobial, antitumor, and antioxidant properties. In this review, article, we highlighted the recent available information on the application of gelatin and chitosan as antioxidants, antimicrobials, food edible coating, enzyme immobilization, biologically active compound encapsulation, water treatment, and cancer diagnosis. MDPI 2022-12-22 /pmc/articles/PMC9818858/ /pubmed/36613275 http://dx.doi.org/10.3390/foods12010060 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Elgadir, M. Abd
Mariod, Abdalbasit Adam
Gelatin and Chitosan as Meat By-Products and Their Recent Applications
title Gelatin and Chitosan as Meat By-Products and Their Recent Applications
title_full Gelatin and Chitosan as Meat By-Products and Their Recent Applications
title_fullStr Gelatin and Chitosan as Meat By-Products and Their Recent Applications
title_full_unstemmed Gelatin and Chitosan as Meat By-Products and Their Recent Applications
title_short Gelatin and Chitosan as Meat By-Products and Their Recent Applications
title_sort gelatin and chitosan as meat by-products and their recent applications
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818858/
https://www.ncbi.nlm.nih.gov/pubmed/36613275
http://dx.doi.org/10.3390/foods12010060
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