Comparison of physicochemical and rheological characteristics of hyaluronic acid extracted from rooster comb using different methods

Authors
Nastaran Tabari Shahandasht 1
Marzieh Bolandi 2
Majid Rahmati 3
moslem jafarisani 4
1 Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran.
2 Associate Professor of Food Science and technology, Islamic Azad University, Damghan Branch, Damghan, Iran
3 Department of Medical Biotechnology, School of Medicine, Shahroud University of Medical Sciences, Shahroud, Iran
4 School of Allied Medical Sciences, Shahroud University of Medical Sciences, Shahroud, Iran.
10.22034/FSCT.19.127.79
Abstract
Nowadays, conversion industries with the objective of reducing production costs in the country are of great importance. On one hand, considering the high amount of waste after poultry slaughter in Iran, on the other hand, there are a lot of evidences related to the beneficial effects of hyaluronic acid on human health, especially in the treatment of joint diseases such as osteoarthritis. Many efforts have been carried out to make the best usage of these wastes. Therefore, the purpose of this study was to obtain the hyaluronic acid from rooster comb tissue with suitable physicochemical and rheological properties to enrich various foods, including dairy products. In this research, after the initial preparation of rooster comb tissue, hyaluronic acid was extracted through three methods using ultrasound waves-ethanol, physiological serum- acetic acid and physiological serum-ethanol solvents. Then, the physicochemical and rheological attributes of the acquired hyaluronic acid were evaluated. Based on findings, the highest content of extracted hyaluronic acid (4.2 mg/g) was determined in the presence of physiological serum-ethanol solvents (P<0.05). Also, the hydrocolloid was extracted through the mentioned method, had the highest brightness (23.74) and the lowest pH (6.76) and density (810 kg/m3) (P<0.05). However, the influence of different extraction methods on viscosity was insignificant (P>0.05). Hence, the results of the present study showed that the physiological serum-ethanol are an appropriate solvents for extracting and purifying hyaluronic acid, which could be used as a functional food additive.


Keywords
Food enrichment
Hyaluronic acid
Hydrocolloid
Osteoarthritis
Rooster comb

Subjects

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