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Author: search.filters.author.Sriket, ChodsanaSubject: search.filters.subject.Gelatin

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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
    ;
    Nalinanon, Sitthipong
    ;
    Nirmal, Nilesh Prakash
    ;
    Petcharat, Tanyamon
    ;
    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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    Comprehensive Characterization of Gelatin Films from Goat Skin Incorporating Konjac Glucomannan: Physical, Mechanical, and Molecular Properties
    (2024-12-01)
    Hasdar, Muhamad
    ;
    Nalinanon, Sitthipong
    ;
    Kittiphattanabawon, Phanat
    ;
    Sriket, Chodsana
    This study aimed to comprehensively investigate and characterize the physical, mechanical, and molecular properties of gelatin films made from goat skin incorporated with konjac glucomannan. The study involved three treatment groups, labeled GG/KG1, GG/KG2, and GG/KG3, which included konjac glucomannan at concentrations of 0, 10, and 20% (w/w), respectively. Glycerol at 20% (w/w) was also included as a plasticizer. All samples underwent homogenization and ultrasonic treatment. The addition of konjac glucomannan to the gelatin-based film resulted in changes such as increased thickness (0.033-0.093 mm), opacity (0.9910-1.0433 mm-1), color L* (92.45-92.77), color difference (48.13-48.38), swelling (65.53-69.47%), and contact angle (86.92-127.85o). Conversely, a decrease was observed in water activity (0.521-0.463 Aw), moisture content (9.87-9.62%), tensile strength (0.0171-0.0118 N/mm2), elongation at break (5.91-4.52%), young’s modulus (0.0029-0.0026 N/mm²), WVTR (118.99-116.82 g/m². day), transparency (81.59-67.33%), and water resistance (34.47-30.53 %). Additionally, the peaks of amides A, B, I, II, and III exhibit both a shift and an increase in intensity, suggesting structural modifications and molecular interactions. The microstructure also indicated the presence of goat skin gelatin and konjac glucomannan cross-linked in the film formation. Therefore, the addition of konjac glucomannan modifies gelatin-based films, enhancing their suitability for food packaging.
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    Impact of pretreatment with acid and ultrasound on the production and characteristics of goat skin gelatin
    (2024-08-01)
    Hasdar, Muhamad
    ;
    Nalinanon, Sitthipong
    ;
    Sriket, Chodsana
    Goat skin is a potential raw material source for gelatin production using acid-ultrasound pretreatment. The objective of this study was to investigate the use of ultrasound in combination with acid pretreatment for the preparation of goat skin gelatin. Gelatin was extracted from goat skin using different pretreatments: Acetic acid (T1), acetic acid followed by ultrasound (20 kHz and 750 W) (T2), and without pretreatment (T0). The results showed that the combination of acetic acid and ultrasound pretreatment significantly impacted the quality of the resulting gelatin. The study results showed an increase in yield (9.24 to 25.48%), hydroxyproline content (102.07 to 231.31 mg/g), gel strength (4.76 to 197.62 g), viscosity (6.80 to 48.00 cP), melting point (32.47 to 35.85 °C), EAI (18.24 to 23.58 m<sup>2</sup>/g), and ESI (24.90 to 62.63 min). However, there was a decrease in pH, the value of color L*, and turbidity. The SDS-PAGE patterns showed differences in molecular weight distribution due to variations in pretreatment. All gelatin samples exhibited α<inf>1</inf> and α<inf>2</inf> chains as the predominant components. Interestingly, the ultrasound effect highlighted the β-chain more boldly compared to other pretreatments. FTIR spectroscopy analysis showed changes in molecular interactions due to acetic acid pretreatment followed by ultrasound, which resulted in shifts in the Amide A, Amide B, Amide I, Amide II, and Amide III groups. Ultrasonic treatment caused more dense and disturbed structures in the sample. Therefore, the combination of acetic acid and ultrasound pretreatment yielded the superior properties of goat skin gelatin.