Application of Gelatin Derived from Waste Tilapia Scales to an Antibiotic Hydrogel Pad

The main purpose of this research is to optimize the process to change useless fish scales to be a hydrogel that can be used as drug-loaded materials. The results of morphological structure of the extracted gelatin powders derived from Tilapia scales using lime juice as natural acid in the extraction process showed appropriated like-polymer structure. The diffractogram pattern acquired on the pure gelatin powder were typical of a partially crystalline gelatin with a sharp peak with low intensity located at 2θ = ~7° and a broad peak located at 2θ = ~19°. This data can be confirmed the structure of the triple-helical crystalline structure in gelatin in the extracts. Chemical bonding analysis using FTIR revealed no difference in structure bonding between gelatin extracted from using synthetic acid and using natural acid. The hydrogel pads were fabricated based on using gelatin powder extracted from tilapia scales with natural acid and using CMC as cross-linking substance. This formulated hydrogel pad hold 10%-30% (v/w) of Thai herbal plai formula for pain and inflammatory treatment. The percent volume of Thai herbal plai was calculated to weight of extracted fish gelatin powder that was used in the hydrogel formulation. The maximum of 30% (v/w) can be added into the hydrogel pad and it showed the inhibition of Escherichia coli growth. This natural hydrogel could be a promising candidate to be used as natural medical gel bandages for people who have an allergy to general paper or plastic bandages

Statistical design and optimization of nutritional value production by an oleaginous yeast

Abundant by-products from sugar mills as industrial-waste molasses can be used as a carbon source in yeast culture media. Yarrowia lipolytica is an interesting yeast used as a candidate for cultivation in molasses medium. Here, we used response surface methodology to derive a statistical model for the individual and interactive effects of pH, temperature, and shaking speeds on the production of yeast cells. Cultivation conditions of yeast were optimized using Design Expert based on a 23 factorial central composite design (CCD) for maximum yeast cell production. Optimal conditions for maximum Y. lipolytica 5151 cell masses were as follows: pH, 6.45; temperature, 30°C; Shaking speed, 165 rpm. The Design Expert represented the maximal numerical solution with a predicted cell mass production level at 8.96 g/L. The experimental production of Y. lipolytica 5151 cell mass yielded 8.27 g/L that is 7.67% deviated from the model. Whereas, the model of TISTR 5621 was not adequate for prediction. Yeasts cultured under statistic prediction provide 55.94% and 51.25% of total protein. Amino acid content and vitamin B1 (1.06 mg and 1.47 mg per 100 g of dried Y. lipolytica 5151 and 5621, respectively) provided the relevant information for an alternative supplement in aquatic feed

Profiling Analysis of Fatty Acids and Collagens Obtained from Sea Cucumbers

Investigations of alternative resources for production of functional foods and ingredients containing valuable compounds with biological activities are getting more and more attention. Sea cucumbers are aquatic functional foods with various medical and pharmaceutical effects, such as antioxidant, antibacterial, antifungal, antiviral, anti-inflammatory and neuroprotective activities. This study aimed to conduct profiling analysis of fatty acids and collagens extracted from four different sea cucumbers harvested from Papua New Guinea by using Gas Chromatrography-Mass Spectrometry (GC-MS) and Fourier Transform Infrared Spectrometer (FT-IR). Three different extraction methods in combination with various solvents were used to find the best combination for extracting fatty acids. Enzymatic and chemical extraction methods were applied for collagen extraction. The highest fat recovery in this study was 85.32% of theoretical yield with high proportions of unsaturated fatty acids up to 74.54%, and enriched with omega-3 fatty acid. FT-IR chromatogram of sea cucumber protein extracts showed the characteristic of collagen enriched with glycine and proline. The nutritional analysis of sea cucumber extracts demonstrated the potential use as functional foods and ingredients with high benefits to human health

Influence of extraction times on physical and functional properties of gelatin from salted jellyfish by-products

By-products of the marine industry have gained attention for producing valuable food ingredients like gelatin, which might benefit food applications and decrease food waste. Gelatin is the only protein-based food hydrocolloid, mainly used for gelling, viscosity, or emulsifying in the food industry. So far, a number of researchers have reported that by-products of salted jellyfish can produce jellyfish gelatin. The quality of jellyfish gelatin gel depends on several factors including hydrochloric acid pretreatment, extraction temperature, and extraction time. However, the functional properties such as foaming and emulsifying of jellyfish gelatin are not well understood. This research was aimed at investigating the hydrochloric acid pretreatment effect of extraction times (12, 24, and 48 h) at 60 °C on the resulting gelatin's yield, physical, and functional properties. Results showed that jellyfish gelatin's yield, gel strength, and viscosity significantly increased with increasing extraction times. Jellyfish gelatin yields were 2.74-14.07%. The gel strength of jellyfish gelatin extracted for 48 h (325.97±2.84 g) was higher than that of jellyfish gelatins extracted for 12 h (210.46±3.97 g) and 24 h (261.60±3.25 g). All jellyfish gelatins can form gels at 4 °C. Viscosity values of jellyfish gelatin were 23.00-24.50 centipoise. The foaming capacity and foaming stability of jellyfish gelatin were 12.28-17.54% and 10.52-15.78%, respectively. The emulsification activity index of jellyfish gelatin was 13.11-13.30 m2/g, and the emulsification stability index was 39.19-56.42%. As a result, varied gelatin extraction periods influenced jellyfish gelatin's physical and functional properties, indicating that the extended extraction time of 48 h delivered the jellyfish gelatin that can be used as a foaming and emulsifying agent. Therefore, turning the jellyfish by-products into food ingredients like gelatin would increase product values and potential uses in the food and medical applications

Effect of Cryoprotectants on Quality of Desalted Jellyfish Subjected to Multiple Freeze- Thaw Cycles

A freeze-thaw cycle in frozen products occurs when the temperature fluctuates during storage or transportation, causing drip loss, changes in ice crystal reformation, and textural protein. In practical freezing, using cryoprotectants in frozen products aids in delaying the physicochemical changes. The problem has been found in commercial frozen jellyfish with sesame oil, causing the separating oil and water derived from drip loss of thawed jellyfish protein. This study aimed to select an appropriate cryoprotectant and concentration for frozen jellyfish products. Therefore, this research compared the changes in the physical and textural properties of desalted jellyfish collagen protein soaked in inulin, sucrose, or sorbitol at 1, 5, and 10% and subjected to three freeze-thaw cycles. Results showed increased concentration of each cryoprotectant increased soaking yield. The maximum soaking yields of desalted jellyfish were 2.49 ± 0.54, 2.79 ± 0.82, and 2.78 ± 0.51%, and each cryoprotectant content was 7.18 ± 0.01, 7.54 ± 0.00, and 8.58 ± 0.32% when using static soaked in inulin, sucrose, and sorbitol at 10%. During the freeze-thaw cycle, the retardation of the denatured jellyfish protein from ice crystals increased when desalted jellyfish were immersed in inulin, sucrose, or sorbitol at the maximum concentration of 10%, displaying the drip losses at 27.88 ± 0.45, 29.45 ± 0.35, and 28.56 ± 0.73% that lowered than the control at 56.54 ± 0.64%. The increased repeated freeze-thaw cycles increased the compact structure of thawed jellyfish collagen, supported by microstructure analysis. In summary, inulin at 10% appears to have a cryoprotective effect similar to sucrose and sorbitol and will be a choice for commercial frozen jellyfish-based food menu development

Effect of hydrochloric acid extraction on yield and gel properties of gelatine from salted jellyfish by-products

Salted jellyfish by-products have collagen protein that is mainly sold for animal feed at a low price. The change of jellyfish by-products into a food ingredient like gelatine could benefit food applications and reduce food waste. Indeed, jellyfish gelatine production is a time-consuming process that includes alkaline pre-treatment, acid pre-treatment, hot water extraction, and drying. Reduced times of acid pre-treatment and water extraction might deliver different gel properties. Therefore, this research aimed to investigate the effect of hydrochloric acid (HCl) pre-treatment on the gel quality of resultant gelatine. Desalted jellyfish by-products were immersed in 0.5 M sodium hydroxide at 4oC for 1 h and then were acidtreated by varying HCl concentrations (0.1, 0.2, and 0.3 M) at 25oC for 2 h. After that, samples were extracted at 60oC for 3 h and dried at 60oC for 3 days. Results showed that gelatine yield significantly increased with increasing HCl concentration. Gelatine yield were 2.97±0.97%, 5.60±1.01%, and 6.34±1.08%, after extraction with 0.1, 0.2, and 0.3 M HCl, respectively. Gel strength generally decreased as HCl concentration increased. Gel strength values were in the range of 118.89-223.60 g. The colour of jellyfish gelatine showed light to dark brown with no differences in Hue values. Thus, the short duration of HCl pre-treatment for 2 h and hot water extraction for 3 h was insufficient for the jellyfish gelatine process

Effect of pepsin hydrolysis on antioxidant activity of jellyfish protein hydrolysate

Edible jellyfish have been consumed as food for more than a century with offering high protein and crunchy texture. The pepsin hydrolysis of jellyfish protein yields jellyfish protein hydrolysate (ep-JPH), reported for potential bioactivities such as antioxidant activity or antihypertensive activities. Due to the substantial number of by-products generated from jellyfish processing, the by-products were then selected as a raw material of JPH production. This research aimed to evaluate the effect of the hydrolysis time of pepsin on the antioxidant activity of ep-JPH. The dried desalted jellyfish by-products powder was enzymatically hydrolysed by 5% (w/w) pepsin, and the hydrolysis time was varied from 6, 12, 18, and 24 h at 37oC. Results showed that increased hydrolysis time increased the degree of hydrolysis (DH) and inhibition of DPPH radical. The 24 h ep-JPH possessed the highest DH and the highest inhibitory effect of DPPH radical. The results demonstrated that, in this experiment, all ep-JPHs were DPPH radical scavengers, exhibiting different inhibition activities depending on DH values

Exploring the Model of Cefazolin Released from Jellyfish Gelatin-Based Hydrogels as Affected by Glutaraldehyde

Due to its excellent biocompatibility and ease of biodegradation, jellyfish gelatin has gained attention as a hydrogel. However, hydrogel produced from jellyfish gelatin has not yet been sufficiently characterized. Therefore, this research aims to produce a jellyfish gelatin-based hydrogel. The gelatin produced from desalted jellyfish by-products varied with the part of the specimen and extraction time. Hydrogels with gelatin: glutaraldehyde ratios of 10:0.25, 10:0.50, and 10:1.00 (v/v) were characterized, and their cefazolin release ability was determined. The optimal conditions for gelatin extraction and chosen for the development of jellyfish hydrogels (JGel) included the use of the umbrella part of desalted jellyfish by-products extracted for 24 h (WU24), which yielded the highest gel strength (460.02 g), viscosity (24.45 cP), gelling temperature (12.70 °C), and melting temperature (22.48 °C). The quantities of collagen alpha-1(XXVIII) chain A, collagen alpha-1(XXI) chain, and collagen alpha-2(IX) chain in WU24 may influence its gel properties. Increasing the glutaraldehyde content in JGel increased the gel fraction by decreasing the space between the protein chains and gel swelling, as glutaraldehyde binds with lateral amino acid residues and produces a stronger network. At 8 h, more than 80% of the cefazolin in JGel (10:0.25) was released, which was higher than that released from bovine hydrogel (52.81%) and fish hydrogel (54.04%). This research is the first report focused on the production of JGel using glutaraldehyde as a cross-linking agent

Effect of pepsin on antioxidant and antibacterial activity of protein hydrolysate from salted jellyfish (

Protein hydrolysates are products of protein degradation that provide various sizes of peptides and free amino acids. Protein hydrolysate from the different types of enzymes and raw materials provides different bioactivity, such as antioxidant and antibacterial activity. Salted jellyfish by-products have the potential to be a source for protein hydrolysate production because of their low price and having collagen protein. This research aimed to evaluate the antioxidant and antibacterial activity of protein hydrolysates from jellyfish by-products. The dried salted jellyfish by-products from the umbrella and oral arm part of white-type (Lobonema smithii) and sand-type (Rhopilema hispidum) were desalted and enzymatically hydrolyzed by 5% (w/w) pepsin for 24 h at 37°C. Bioactivity assays showed that the hydrolysate of the oral arms part of white-type jellyfish exhibited the highest antioxidant activity (13.27%). While protein hydrolysate of umbrella part of sand-type jellyfish showed the highest antibacterial activity against Vibrio parahaemolyticus up to 13.61%. The results demonstrated that peptic hydrolysate of different types and parts of jellyfish by-products provided different antioxidant or antibacterial activity, thereby increasing the potential uses of jellyfish protein hydrolysate as a functional food