Nanostructural analysis of finogel (Fish Nano Gelatin) for new process development

One of the most important applications of nanotechnology is process evaluation and development. DiHerent pattern was observed felr gelatins pretreated diHerently. Four types of pre~ treatment solution were used during fish gelatin extraction in 2010 International Conference on Process Engineering & Advanced Materials 62 this study. Thev were acetic acid (A), acetic acid~~aCI (AS), acetic acid~NaOH (AB) and acetic acid~NaOH~NaCl (ABS). Results showed that each pretreatment gave diHerent nano imaging patterns; A (fibril), AS (zig~zag cracks), AB (straight rods) and ABS (cross~linked rods). Cross~linked rods observed in ABS denote adequate removal ofnon~collagen content of the fish skin and increase its surface area. ABS is suggested as the best pretreatment lex perch fish gelatin

Finogel - halal nanomaterials from fish collagen extracts

Finogel is a gelatin extract from fish (perch) skin. It is 100% protein, nano coil-tubular structures, pure white coloration, high solubility and other functional properties. When reconstituted, it behaves like Newtonian fluid. It is categorized as Type A and B due to its molecular composition. It is in the form of dried powder. Generally, gelatin, one of the most popular biopolymers, is widely used in food (confectionary, dairy products, bakery, low fat spreads, meat product beverages), pharmaceutical (hard capsule, soft capsules, coatings, plasma expanders), wound care (surgical/dental sponges, hydrocolloids dressings) cosmetic , and photographic(silver halide crystal-containing emulsion layer, coating layer, sub-coating layer, antihalogen layers and non-curl layer) applications because of its unique functional and rheological properties. It can act as binder, bioactive carrier for drug delivery, amino acids supplements, encapsulating agent, wound healing, clarification, texturizer, etc. Finogel is an improved product. It is quite distinct from all available fish gelatin due to the intrinsic qualities which make it a direct match with mammalian gelatin. In order to achieve improvement in production of Finogel, the production process was studied, modified and optimized. This lead to the eradication in associated negative qualities of fish gelatin like fishy odour, low gel-strength, low melting point, turbidity and low yield. In fact, Finogel is quite very high in gel-strength. Gel-strength is a very important parameter of gelatin, measured in bloom and determine its market value. High bloom value commands high price and vice versa

A review of gelatin source authentication methods

Gelatin is a very popular pharmaceutical and food ingredient and the most studied ingredient in Halal researches. Interest in source gelatin authentication is based on religious and cultural beliefs, food fraud prevention and health issues. Seven gelatin authentication methods that have been developed include: nucleic acid based, immunochemical, electrophoretic analysis, spectroscopic, mass-spectrometric, chromatographic-chemometric and chemisorption methods. These methods are time consuming, and require capital intensive equipment with huge running cost. Reliability of gelatin authentication methods is challenged mostly by transformation of gelatin during processing and close similarities among gelatin structures. This review concisely presents findings and challenges in this research area and suggests needs for more researches on development of rapid authentication method and process-transformed gelatins

Effects of pretreatment on properties of gelatin from perch (Lates Niloticus) skin

Fish gelatins obtained from perch fish skin pretreated with various solutions containing acetic acid, sodium hydroxide (NaOH) and sodium chloride (NaCl) were successfully characterized for their nanostructure pattern using field emission scanning electron microscopy. Each pretreatment transformed collagen to gelatin with fibril, zigzag cracks, straight rods, and cross-linked rods nanostructure patterns. Pretreatment solutions also affect the gel yield, gel strength, amino acid profile, and functional groups in perch gelatin as analyzed by Fourier transform infrared spectroscopy. Samples pretreated with NaCl, NaOH, and acetic acid solution showed the highest gel yield (22.84%) and gel strength (179.84 g). Fourier transform infrared spectra for perch gelatins also revealed weak C–N amide II and III bond stretches as well as weak C=O bond stretch

The use of analytical techniques for qualitative differentiation of lipids extracted from cheese samples and lard

A study was carried out to differentiate three different types of cheese lipids from lard using GC-MS, Fourier transform infrared (FTIR) spectrometry and Differential Scanning Calorimetry (DSC). Sample of the cheese lipids and lard were extracted and analyzed using these three instruments. Results showed that all three cheese types were found to possess short chain fatty acids (C4 to C12) while these were totally absent in lard. FTIR spectroscopy corresponds to the wavenumbers at 3007, 1140 –1070, 756 and 720 cm–1 in the spectrum were useful to differentiate between these cheese lipid types and lard. DSC cooling and heating curves displayed considerable differences in their profiles that can be helpful to distinguish the three cheese lipid types from lard. It could be concluded that GC-MS, FTIR spectroscopy and DSC are rapid and steadfast techniques for the detection of non-halal and/or non-kosher lipids in the cheese

Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication

Gelatine as the product of collagen extraction from animals is widely used in the food industry. In a glance, the physical properties of gelatine from several sources such as fish, bovine and porcine are similar. Therefore, distinguishing between the sources of gelatine is a tedious task. The differentiation of the gelatine from its sources requires an approach of a chemical reaction. This paper focused on the optimisation of Maillard reaction from different sources of gelatine by Response surface methodology (RSM). The experiment was designed with several imperative parameters; temperature, time and presence of metal ion Cu2+. The response was recorded from the absorbance of reacted gelatine mixture at specific wavenumber (420 nm) through UV-Vis instrumentation. The optimal reaction condition of all type of gelatines in water bath was 95°C for 9 hrs. From solution given, only 5mM concentration of metal ion Cu2+ has an influence on the bovine gelatine compared to fish and porcine gelatine. Maillard reaction with a combination of UV-Vis spectroscopy is one of the convenient protocols for rapid authentication purpose. RSM help to optimize the reaction condition of gelatine from different sources

Investigation of factors affecting development of browning during Maillard reaction of gelatin

The development of browning of gelatin and hydrolyzate is affected by the reaction conditions of during xylose-induced Maillard reaction. Change in browning index increases with degradation of enzyme, concentration of xylose, presence of Cu and Fe ions and increase in type of reaction. However, increase in concentration of Cu ion above 2.5mM lack significant effect on change in browning index of gelatin hydrolysate. The discrimination of gelatin is achievable in the first 6 hr of reaction time. There was high increase in browning index of fish hydrolyzate compared to that of mammalian source. This approach will found useful for development of rapid and cheap UV-spectroscopic method for Halal authentication. Contribution: We have investigated the use of UV-spectroscopy for development of protocol for specie specific gelatin authentication for halal industrial. The transformation of gelatin during xylose-induced browning reaction was adequately described using change in browning index