KMITL

Permanent URI for this communityhttps://dspace.kmitl.ac.th/handle/123456789/1

Browse

Settings

Author: search.filters.author.Benjakul, SoottawatSubject: search.filters.subject.Gelatin

Search Results

Now showing 1 - 2 of 2
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Extraction techniques, structural features, and functional properties of collagenous derivatives from unconventional animal sources: a review
    (2026-12-01)
    Indriani, Sylvia
    ;
    Petcharat, Tanyamon
    ;
    Andriani, Cynthia
    ;
    Benjakul, Soottawat
    ;
    Nalinanon, Sitthipong
    Collagenous derivatives (collagen, gelatin, and collagenous hydrolysate (CH)) are extensively used across the food, biomedical, and pharmaceutical industries. Traditionally, these have been sourced from porcine, bovine, and fish due to their ready availability and biocompatibility. However, conventional collagenous derivatives face ongoing challenges regarding sustainability, resource intensity, and socio-cultural perceptions. This has led to the exploration of alternative collagenous derivatives from unconventional sources, with a primary focus on evaluating their potential for yields, extractability, and functional properties, all of which are fundamental for future scale-up and alternative applications. This review summarizes alternative collagenous derivatives from unconventional animals, including amphibians, mollusks, echinoderms, insects, unconventional fish and byproducts, and reptiles. Their structures, extraction techniques, functional properties, and potential applications are comprehensively summarized, showcasing their ability to complement or even surpass conventional sources in specific uses. Additionally, the challenges and prospects for industrial application, emphasizing the sustainability of meeting growing collagen demand and encouraging further research into these promising alternative sources, were discussed. Unconventional collagenous derivatives demonstrate excellent and unique characteristics as alternatives to conventional ones. Type I collagen from amphibians, reptiles, and mollusks had superior thermal stability. Unconventional gelatin and CH also possess various bio-functionalities that can enhance their potential applications. The relatively low extraction yield could be addressed by increasing the concentration of chemicals or extraction time and incorporating green technology without causing an adverse impact on the quality. These findings indicate the potential applications of unconventional collagenous derivatives as food ingredients and supplements.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Physicochemical and functional properties of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros) as affected by extraction conditions
    (2013-01-01)
    Kaewruang, Phanngam
    ;
    Benjakul, Soottawat
    ;
    Prodpran, Thummanoon
    ;
    Nalinanon, Sitthipong
    Physicochemical and functional properties of gelatin from the skin of unicorn leatherjacket extracted at different temperatures for various times were determined. Yield, recovery and free amino group content of gelatin increased, but gel strength generally decreased as the extraction temperature and time increased (P < 0.05). All gelatins contained a! and a2 chains as the predominant components. FTIR spectra of all gelatins showed a significant loss of the triple-helix. Gels of gelatin extracted at higher temperature for longer time had larger strands with larger voids. At the same level of gelatin, emulsifying and foaming properties varied with extraction conditions. Emulsion activity index (EAI) of all gelatins decreased with increasing concentrations (P < 0.05). Nevertheless, the highest emulsion stability index (ESI) was observed at a level of 3% (P <0.05). Foam expansion (FE) and foam stability (FS) of gelatin generally increased as the concentration increased (P < 0.05). © 2012 Elsevier Ltd.