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Extraction techniques, structural features, and functional properties of collagenous derivatives from unconventional animal sources: a review
(2026-12-01)
Indriani, Sylvia
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Petcharat, Tanyamon
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Andriani, Cynthia
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Benjakul, Soottawat
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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.
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Sustainable Goat Skin Gelatin-Based Edible Coatings Incorporated with Konjac Glucomannan: Physicochemical Properties and Preservation Efficacy on Strawberries
(2026-04-01)
Hasdar, Muhamad
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Nalinanon, Sitthipong
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Nirmal, Nilesh Prakash
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Petcharat, Tanyamon
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Sriket, Chodsana
This study evaluated the effectiveness of edible coatings made from goat skin gelatin, with and without konjac glucomannan, for preserving strawberries at room temperature. Three groups were analyzed: a control group (EKG1), a gelatin coating group (EKG2), and a gelatin with konjac glucomannan group (EKG3). The addition of konjac glucomannan increased coating viscosity and thickness. While EKG3 initially raised total soluble solids, this difference disappeared by day 3. Both gelatin-based coatings maintained pH levels and showed no significant firmness difference between EKG2 and EKG3. The coatings effectively slowed color changes and pigment oxidation because they limited oxygen exposure. Weight loss was similar for EKG2 and EKG3, but EKG3 better preserved ascorbic acid on day 12. These results suggest that natural coatings can effectively reduce fruit spoilage, supporting sustainable food packaging and circular economy principles because they extend shelf life while being environmentally friendly.
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Physicochemical, Sensorial and Calcium Bioavailability of Jelly Prepared Using Fish Gelatin in Combination with Furcellaran and Calcium L-Threonate
(2026-01-01)
Petcharat, Tanyamon
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Chaijan, Manat
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Indriani, Sylvia
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Karnjanapratum, Supatra
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Nirmal, Nilesh
Confectionery products, specifically jelly and gummy, require optimized structural, thermal, and nutritional properties for functionality and consumer acceptance. This study investigated the impact of furcellaran (FUR) and calcium L-threonate (Ca) on the physicochemical and the sensory properties of fish gelatin-based jelly (JFG). Furcellaran modestly enhanced gel strength and hardness, while its combination with calcium L-threonate produced synergistic improvements, with JFG-FUR-Ca achieving the highest gel strength (947.63 g) and hardness (78.14 N). Microstructural and intermolecular force analyses indicated that Ca<sup>2+</sup> bridging between gelatin and furcellaran promoted ionic and hydrogen bonding, forming a dense and thermostable network. The combined incorporation of furcellaran and calcium L-threonate enhanced the rheological properties while preserving low syneresis. Sensory evaluation revealed minor reductions; however, overall acceptability was higher than 7. Calcium bioavailability after digestion through the gastrointestinal tract model remained high (70–80%), confirming effective calcium fortification. The synergistic incorporation of furcellaran and calcium L-threonate effectively improved the structural integrity, thermal stability, and calcium bioavailability of fish gelatin-based jelly, while maintaining acceptable sensory qualities, highlighting its potential as a functional calcium-fortified confectionery product.
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Modulating Fish Gelatin Gelling Properties Through Furcellaran Addition: A Structural and Physicochemical Analysis
(2025-06-01)
Petcharat, Tanyamon
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Chaijan, Manat
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Indriani, Sylvia
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Pongsetkul, Jaksuma
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Karnjanapratum, Supatra
Fish gelatin (FG) is a promising alternative to mammalian gelatin but is limited by poor gelling ability, low gel strength, and inability to set at room temperature. This study evaluated the effects of furcellaran (FUR), a gelling agent, on the structural and physicochemical properties of FG gels at different substitution levels (25–100%). The addition of 25% FUR improved gel strength and hardness. However, higher FUR levels (>50%) led to reduced springiness and increased syneresis. Intermolecular force measurements revealed that ionic and hydrogen bonds were crucial in the FG/FUR gel system, with higher levels of FUR promoting stronger ionic and hydrogen bonding. Color changes were observed with decreased L* and increased b* and ∆E* values as FUR levels rose. Gelling and melting points also increased proportionally with FUR content. Microstructural analysis showed denser gel networks with smaller gaps upon FUR incorporation. SAXS analysis confirmed enhanced structural conformation with higher FUR levels. An appropriate level of FUR added (25%) could therefore improve gelling properties via increasing gel strength and gelling temperature without negative effects on springiness and syneresis of resulting gel.
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A comparison of the chemical compositions and nutrient values of the sanim and srithong varieties of the farmed golden apple snails (Gastropoda; Ampullariidae; Pomacea canaliculata)
(2024-12-01)
Petcharat, Tanyamon
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Sae-leaw, Thanasak
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Benjakul, Soottawat
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Indriani, Sylvia
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Pongsetkul, Jaksuma
The comparison of the Sanim (SN) and Srithong (ST) varieties of the farmed apple snail Pomacea canaliculata as an alternative protein source has shown that ST contained more hydroxyproline and possessed a greater firmness than SN. Nevertheless, both varieties yielded similar protein contents of 20.90–23.07 % and exhibited similar texture, color, cooking yields and cooking losses after cooking. Good palatability with high liking score was obtained from both snail meat samples, particularly color, texture, and overall attributes. Snail meats possessed good nutritive value with an amount of protein and low fat content, whereas SN contained higher protein and total energy(P < 0.05). Other nutritionally useful chemicals (such as calcium, sodium, iron, vitamins B1 and B2) are present. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) results discovered that myosin heavy chain, paramyosin, and actin were the prevalent protein components. Differences in nitrogen content distribution were observed between SN and ST, in which alkaline-soluble protein was the major fraction. Amino acid composition and fatty acid content varied regarding snail varieties with a large amount of essential amino acids and good source of MUFA and PUFA. Therefore, both farmed SN and ST snails could be an effective alternative protein source with a significant amount of nutritive value.
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Effect of Different Ultrasound-Assisted Process Modes on Extraction Yield and Molecular Characteristics of Pepsin-Soluble Collagen from Asian Bullfrog Skin
(2023-12-01)
Indriani, Sylvia
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Benjakul, Soottawat
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Quan, Tran Hong
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Sitanggang, Azis Boing
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Chaijan, Manat
Different modes of ultrasound-assisted process (UAP) enhance pepsin-soluble collagen (PSC) extraction and affect characteristics of PSC. This study aimed to evaluate the efficacy and characteristics of PSC extracted from Asian bullfrog skin using different modes of UAP (pretreatment (UP) and simultaneous treatment (US)) and ultrasonication times (15, 30, and 45 min). Both UP and US increased solid yield and recovery compared with control (without UAP). The α-amino group content and surface hydrophobicity of PSC varied according to the mode used. The protein pattern revealed the type I collagen for all PSC samples. Fourier-transform infrared spectroscopy and circular dichroism spectra indicated that UAP has a significant effect on the molecular structure, with a negligible impact on the integrity of the triple helix structure. Nevertheless, the UAP conditions applied in this study affected the structural stringency by lowering the thermal stability. UP at 30 min and US at 45 min, which displayed high extraction recovery and satisfactory triple helix structure, were selected for further analyses. The difference in isoelectric point and amino acid composition was also observed between each sample. Conclusively, both UP and US applied for appropriate time periods successfully enhanced the PSC extraction efficiency with various molecular characteristics of collagen. Graphical Abstract: [Figure not available: see fulltext.]
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Effect of furcellaran incorporation on gel properties of sardine surimi
(2021-11-01)
Petcharat, Tanyamon
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Chaijan, Manat
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Karnjanapratum, Supatra
Effects of furcellaran, powder (FURP) and solution (FURS), incorporation (2-8% based on surimi solid content) on gel properties of sardine (Sardinella albella) surimi were investigated. Breaking force, hardness, gumminess, chewiness, and whiteness of gels increased with increasing FURP or FURS contents (P < 0.05), where the highest values were observed in gel containing 8% FURS (P < 0.05). Expressible moisture content of gel decreased as levels of furcellaran increased (P < 0.05). The gel deformation, springiness, and cohesiveness were not affected by furcellaran (P > 0.05) as well as the polymerization of myosin heavy chain as visualised by SDS-PAGE. FURP and FURS could enhance the interconnection between chains during heating as indicated by the higher G′. Addition of furcellaran, especially FURS, up to 6% increased sensory property of resulting gel (P < 0.05). Anywise, an abatement in overall likeness score was found in gel with 8% FURS. Finer and denser microstructural network was observed in gel containing 6% FURS when compared to control. Therefore, furcellaran, prepared as solution, at an appropriate level can improve the overall quality of sardine surimi.
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Ultrasound-assisted extraction of collagen from clown featherback (Chitala ornata) skin: yield and molecular characteristics
(2021-01-30)
Petcharat, Tanyamon
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Benjakul, Soottawat
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Karnjanapratum, Supatra
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Nalinanon, Sitthipong
BACKGROUND: Clown featherback (Chitala ornata) skin, a by-product from the filleting process line, could serve as a good aquatic collagenous source. Nevertheless, the typical collagen extraction method is a time-consuming process providing a relatively low yield. Ultrasound had been reported to be an alternative technique for enhancing the extraction efficiency of several compounds, although the harsh conditions of ultrasound could affect their physicochemical and molecular characteristics. Thus, the application of ultrasonication under appropriate conditions could comprise a promising means for improving the extraction efficiency of collagen from clown featherback skin. RESULTS: Ultrasonication using different amplitudes (20–80%) and times (10–30 min) was implemented during extraction. An ultrasound-assisted process (UAP) was able to increase the yield of collagen (P ˂ 0.05) and could also result in a collagen purity decrease as evaluated by hydroxyproline content. There was no dramatic change in the solubility of resulting collagens. UAP induced protein degradation, particularly with an increasing amplitude and time, where slight changes in the isoelectric point value of collagen were observed. UAP had no adverse effect on molecular structure, where a triple-helical structure was still retained when an 80% amplitude was employed for 10 min (UAP-80/10-C). The amino acid composition of UAP-80/10-C reconfirmed the unique characteristic of collagen containing imino acid. CONCLUSION: An UAP under appropriate conditions could be used to improve the extraction yield with minimal effects on the molecular integrity of the resulting collagen. In addition, fish skin waste from the cutting process line, particularly clown featherback skin, could be exploited as a value-added product, comprising fish skin collagen. © 2020 Society of Chemical Industry.

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