Optimization of extraction conditions of gelatin from Caspian White fish (Rutilus frisii Kutum) scale

Authors
1 Department of Agricultural Engineering and Technology, Payame Noor University (PNU), Tehran, Iran
2 Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
3 Department of Food Science & Technology, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran
4 Department of Chemisty, Payame Noor University (PNU), Tehran, Iran
Abstract
Gelatin has many applications in the food, pharmaceutical and cosmetic industries due to its technological and functional properties. By-products from fish cleaning are rich sources of collagen. The physical, chemical and rheological properties of gelatin or collagen depend on their sources as well as the extraction conditions. Response surface methodology (RSM) with three parameters was conducted to determine the optimum extraction conditions of gelatin from Caspian whitefish scale. A Box-Behnken design was used to study the combined effects of sodium hydroxide concentration (0.075-0.225 M), soaking time in sodium hydroxide solution (60-180 minute), and extraction temperature (30-50 oC) were determined. Viscosity (cp), gel strength (g), L*, a*, and b* were chosen as responses. The results showed the optimum conditions were sodium hydroxide concentration 0.109 M, soaking time in sodium hydroxide solution of 115.735 minutes, and Extraction temperature of 37.585oC. The predicted responses including viscosity, gel strength, L*, a*, and b* were 2.17 cP, 145 g, 6.039, 6.801, and 38.859 respectively. The response surface method was able to estimate the optimal conditions of extraction gelatin with high desirability (0.99).
Keywords

Subjects


[1] Gilsenan, P.M., and Ross-Murphy, S.B. 2000. Rheological characterisation of gelatins from mammalian and marine sources. Food Hydrocolloids, 14, 191-195.
[2] Mahjoorian, A., Saeedi Asl, M. R., Rezaie, M., Mortazavi, S. A., & Ariaii, P. 2018. Physico-mechanical and antimicrobial properties of edible film incorporated with caryophillum aromaticcus essential oil ( CEO) from Caspian White fish (Rutilus frisii Kutum) scale. Food Hygiene, 3(31), 57-72. [In Persian].
[3] Abromand, A. 1989. Gelatin production from fishery wastage, M.Sc. Thesis. Tarbiat Modares University, Tehran. Iran. [In Persian].
[4] Gómez-Guillén, M.C., Turnay, J., Fernández-Dı́az, M.D., Ulmo, N., Lizarbe, M.A., and Montero, P. 2002. Structural and physical properties of gelatin extracted from different marine species: a comparative study. Food Hydrocolloids, 16, 25-34.
[5] Mahjoorian, A., Mortazavi, S. A., Tavakolipour, H., Motamedzadegan, A., & Askari, B. 2013. Rheological properties of skin gelatin of Beluga Sturgeon (Huso huso) from The Caspian Sea. Annals of Biological Research, 4(70), 227-234.
[6] Karim, A. A., & Bhat, R. 2009. Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins. Food hydrocolloids, 23(3), 563-576.
[7] Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., Nagai, T., & Tanaka, M. 2005. Characterisation of acid-soluble collagen from skin and bone of bigeye snapper (Priacanthus tayenus). Food chemistry, 89(3), 363-372.
[8] Leuenberger, B. H. 1991. Investigation of viscosity and gelation properties of different mammalian and fish gelatins. Food hydrocolloids, 5(4), 353-361.
[9] Limpisophon, K., Tanaka, M., Weng, W., Abe, S., and Osako, K. 2009. Characterization of gelatin films prepared from under-utilized blue shark (Prionace glauca) skin. Food Hydrocolloids, 23, 1993-2000.
[10] Muyonga, J. H., Cole, C. G. B., & Duodu, K. G. 2004. Extraction and physico-chemical characterisation of Nile perch (Lates niloticus) skin and bone gelatin. Food hydrocolloids, 18(4), 581-592.
[11] Jalili, S. H. 2004. Effects of acetic and hydrochloric acids on the yield and quality of gelatin extracted from skin of sting ray (Himantura gerrardi). Pajouhesh and Sazandegi, 65, 49-56. [In Persian].
[12] Alavi Talab, H., Tavakolipour, H. and Ghoroghi, A. 2006. Investigation and comparison of quality of Fitofague’s skins & fins acidic and alkaline gelatin with another source. Pajouhesh and Sazandegi, 72, 50-57. [In Persian].
[13] Wangtueai, S., & Noomhorm, A. 2009. Processing optimization and characterization of gelatin from lizardfish (Saurida spp.) scales. LWT-Food Science and Technology, 42(4), 825-834.
[14] Montgomery, D. C. 2009. Introduction to statistical quality control. John Wiley & Sons , New York.
[15] Arnesen, J. A., & Gildberg, A. 2007. Extraction and characterisation of gelatine from Atlantic salmon (Salmo salar) skin. Bioresource Technology, 98(1), 53-57.
[16] Khan, N. H., Korber, D. R., Low, N. H., & Nickerson, M. T. 2013. Development of extrusionbased legume protein isolate–alginate capsules for the protection and delivery of the acid sensitive probiotic, Bifidobacterium adolescentis. Food Research International, 54, 730–737.
[17] Ward, A. G. and Courts, A. 1977. The science and technology of gelatin. Academic press. London.
[18] Stainsby, G. 1977. The gelatin gel and the sol-gel transformation. In: The Science and Technology of Gelatin. A.G. Ward and A. Courts, eds, Academic Press, London.
[19] Cole, C.G.B. 2000. Gelatin. Encyclopedia of food science and technology. John Wiley & Sons, New York.
[20] Alfaro, A.T., Biluca, F.C., Marquetti, C., Tonial, I.B. and de Souza, N.E. 2014. African catfish (Clarias gariepinus) skin gelatin: Extraction optimization and physical–chemical properties. Food research international, 65, 416-422.
[21] Mahjoorian, A. Nourozi, M., & Mokhtarian, M. 2018. The extraction of gelatin from Caspian Sea ( Huso Huso) skin and survey its rheological properties. Journal of Food Science and Technology, 15(84), 429-439. [In Persian].
[22] Zhou, P., & Regenstein, J. M. 2005. Effects of alkaline and acid pre Soakings on Alaska pollock skin gelatin extraction. Journal of Food Science, 70(6), 392-396.
[23] Jamilah, B., Harvinder, K. G. 2002. Properties of gelatins from skins of fish—black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica). Food chemistry, 77(1), 81-84.
[24] Muyonga, J. H., Cole, C. G. B., & Duodu, K. G. 2004. Extraction and physico-chemical characterisation of Nile perch (Lates niloticus) skin and bone gelatin. Food hydrocolloids, 18(4), 581-592.
[25] Hinterwaldner, R. 1977. Technology of gelatin manufacture. In: The Science and Technology of Gelatin, A.G. Ward and A. Courts, eds, Academic Press, London .
[26] Cao, N., Fu, Y., & He, J. 2007. Preparation and physical properties of soy protein isolate and gelatin composite films. Food Hydrocolloids, 21(7), 1153-1162.
[27] Boran, G., & Regenstein, J. M. 2009. Optimization of gelatin extraction from silver carp skin. Journal of food science, 74(8), 432-441.
[28] Schrieber, R., & Gareis, H. 2007. Gelatine handbook: theory and industrial practice. John Wiley & Sons. , New York.
[29] Badii, F. and Howell, N.K. 2006. Fish gelatin: structure, gelling properties and interaction with egg albumen proteins. Food Hydrocolloids, 20(5), 630-640.
[30] Johns, P. 1977. The structure and composition of collagen containing tissues. In: The Science and Technology of Gelatin, A.G. Ward and A. Courts, eds, Academic Press, London.
[31] Jamilah, B., Tan, K. W., Hartina, M. U., & Azizah, A. 2011. Gelatins from three cultured freshwater fish skins obtained by liming process. Food hydrocolloids, 25(5), 1256-1260.
[32] Milovanovic, I., & Hayes, M. 2018. Marine Gelatine from rest raw materials. Applied Sciences, 8(12), 2407.
[33] Schrieber, R., & Gareis, H. 2007. Gelatine handbook: theory and industrial practice. John Wiley & Sons, New York.
[34] Zar, J. H. 2013. Biostatistical analysis: Pearson new international edition. Pearson Higher Ed.