Valorization of chicken feet by-product of the poultry industry: high qualities of gelatin and biofilm from extraction of collagen
| Autor: | Linda L Ho, Fernando Tobal Berssaneti, Roberta B Gardim, Ada P. B. Quispe, Felix Martin Carbajal Gamarra, Giovanna B Borini, Segundo A. V. Llanos, Jorge Heredia, Stella Zamuner, Poliana Fernandes de Almeida, Thiago M. B Farias, José Carlos Curvelo Santana |
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| Rok vydání: | 2020 |
| Předmět: |
collagen
food.ingredient Absorption of water Polymers and Plastics BIOFILMES sensorial quality Gelatin Article health care product lcsh:QD241-441 gelatin Acetic acid chemistry.chemical_compound 0404 agricultural biotechnology food lcsh:Organic chemistry By-product chemical quality Food science chicken feet business.industry Extraction (chemistry) 0402 animal and dairy science Biofilm 04 agricultural and veterinary sciences General Chemistry Poultry farming 040401 food science 040201 dairy & animal science chemistry Yield (chemistry) biofilms business |
| Zdroj: | Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP Polymers Volume 12 Issue 3 Polymers, Vol 12, Iss 3, p 529 (2020) |
| Popis: | In this research, products with high quality were obtained from natural sources. The sensorial qualities, chemical characterization, and physical properties of gelatin extracted from chicken feet were compared with commercial gelatins. The extraction process was performed using acetic acid on a concentration ranging from 0.318% to 3.682%, processing time between 1.0 h and 8.4 h and extraction temperature between 43.3 ° C and 76.8 ° C. After the end of each assay, the yield was measured. Results showed that, under the best conditions, the collagen extraction yield was above 8%, and comprised 78.525 g/100 g of protein. Collagen analyzed by ICP-MS was composed of 99.44% of macro-minerals that are of great importance to human health. ATR-FTIR analysis showed that approximately 70.90% of the total protein from chicken feet is collagen, whereas, in commercial gelatin, only 30.31% is collagen. When comparing chicken gelatin with commercial gelatin, most sensory attributes were similar and chicken gelatin gained acceptance by more than 80% of the consumers. Additionally, the collagen films obtained from chicken feet and swine showed water absorption, odors, and texture characteristics similar to commercial material, such as latex and celofane. Consequently, due to its similarity to human skin, it is possible to apply it as a biocurative. |
| Databáze: | OpenAIRE |
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