Exploring the Potential of Fish Gelatin and Sustainable Alternatives in the Food Industry: A Comprehensive Analysis
Keywords:
Gelatin, Cold-Water Fish, Warm-Water Fish, Food Industry
Abstract
Gelatin, a frequently used dietary component is produced by heat denaturing and hydrolyzing animal collagen. However, nutritional limitations associated with pig gelatin, driven by cultural and religious reasons and worries about zoonotic infections in cattle, have motivated the search for alternate gelatin sources. Despite obstacles linked to their gelling characteristics compared to human Gelatin, Fish and Fish metabolites have emerged as desirable alternatives. This study investigates the possibilities of fish gelatin and explores renewable options in the food business. PRISMA was used to assess the strength of the gel measurements of the fish gelatin from warm- and cold-water environments compared to human Gelatin to determine their adequacy as a substitute. We included a total of 15 studies after an examination of the strength of the gel and the extraction measurement techniques. The investigation found that the mean gel thickness Gelatin made from fish, including warm-water and cold-water variants, was substantially lower than that of human Gelatin. This indicates that fish skin gelatin from warm water performs similarly to human Gelatin in terms of gel formation ability, suggesting that it might be a good alternative for manufacturing food gels.The study investigates the variations in Fish and mammalian gelatin gels' melting and gelling temperatures and their structural characteristics from sole to composite gel. It highlights the necessity of researching different gelatin sources and substituting proteins to solve environmental issues and satisfy the rising demand for sustainably produced foods.
References
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Zhang, T., Sun, R., Ding, M., Li, L., Tao, N., Wang, X., &Zhong, J. (2020). Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences. Lwt, 125, 109207.https://doi.org/10.1016/j.lwt.2020.109207
Alves, A. L., Fraguas, F. J., Carvalho, A. C., Valcárcel, J., Pérez-Martín, R. I., Reis, R. L., ... & Silva, T. H. (2022). Characterization of codfish gelatin: A comparative study of fresh and salted skins and different extraction methods. Food Hydrocolloids, 124, 107238.https://doi.org/10.1016/j.foodhyd.2021.107238
Abedinia, A., Nafchi, A. M., Sharifi, M., Ghalambor, P., Oladzadabbasabadi, N., Ariffin, F., & Huda, N. (2020). Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian Gelatin. Trends in Food Science & Technology, 104, 14-26.https://doi.org/10.1016/j.foodhyd.2008.07.002
Nurilmala, M., Hizbullah, H. H., Karnia, E., Kusumaningtyas, E., &Ochiai, Y. (2020). Characterization and antioxidant activity of collagen, Gelatin, and the derived peptides from yellowfin tuna (Thunnusalbacares) skin. Marine drugs, 18(2), 98.https://doi.org/10.3390/md18020098
Salvatore, L., Gallo, N., Natali, M. L., Campa, L., Lunetti, P., Madaghiele, M., ...&Sannino, A. (2020). Marine collagen and its derivatives: Versatile and sustainable bio-resources for healthcare. Materials Science and Engineering: C, 113, 110963.https://doi.org/10.1016/j.msec.2020.110963
Moniruzzaman, S. M., Takahashi, K., Nesa, N. U., Keratimanoch, S., Okazaki, E., & Osako, K. (2019). Characterization of acid-and pepsin-soluble collagens extracted from scales of carp and lizardfish caught in Japan, Bangladesh, and Vietnam with a focus on thermostability. Food Science and Technology Research, 25(2), 331-340.https://doi.org/10.3136/fstr.25.331
Ashrafi, A., Babapour, H., Johari, S., Alimohammadi, F., Teymori, F., Nafchi, A. M., ...&Abedinia, A. (2023). Application of Poultry Gelatin to Enhance the Physicochemical, Mechanical, and Rheological Properties of Fish Gelatin as Alternative Mammalian Gelatin Films for Food Packaging. Foods, 12(3), 670.https://doi.org/10.3390/foods12030670
Zin, Z. M., Sarbon, N. M., Zainol, M. K., Jaafar, S. N. A., Shukri, M. M., & Rahman, A. H. A. (2021, March). Halal and non-halal gelatine as potential animal byproducts in food systems: prospects and challenges for the Muslim community. In First International Conference on Science, Technology, Engineering and Industrial Revolution (ICSTEIR 2020) (pp. 530-540). Atlantis Press.https://doi.org/10.2991/assehr.k.210312.086
Salem, A., Fakhfakh, N., Jridi, M., Abdelhedi, O., Nasri, M., Debeaufort, F., &Zouari, N. (2020). Microstructure and characteristic properties of dogfish skin gelatin gels prepared by freeze/spray-drying methods. International journal of biological macromolecules, 162, 1-10.https://doi.org/10.1016/j.ijbiomac.2020.06.033
Lv, L. C., Huang, Q. Y., Ding, W., Xiao, X. H., Zhang, H. Y., &Xiong, L. X. (2019). Fish gelatin: The novel potential applications. Journal of Functional Foods, 63, 103581.
Alipal, J., Pu'Ad, N. M., Lee, T. C., Nayan, N. H. M., Sahari, N., Basri, H., ...& Abdullah, H. Z. (2021). A review of Gelatin: Properties, sources, process, applications, and commercialization. Materials Today: Proceedings, 42, 240-250.https://doi.org/10.1016/j.matpr.2020.12.922
Dara, P. K., Raghavankutty, M., Sebastian, N., Chatterjee, N. S., Mathew, S., Ravishankar, C. N., &Anandan, R. (2020). Rheological, physico-chemical, and surface-active properties of Gelatin extracted from bigeye tuna (Thunnusobesus) skin waste. Journal of Aquatic Food Product Technology, 29(5), 428-444.https://doi.org/10.1080/10498850.2020.1749745
Renuka, V., Ravishankar, C. N. R., Zynudheen, A. A., Bindu, J., & Joseph, T. C. (2019). Gelatin was characterized by skins of unicorn leatherjacket (Aluterusmonoceros) and reef cod (Epinephelusdiacanthus). LWT, 116, 108586.https://doi.org/10.1016/j.lwt.2019.108586
Williams, P. A., & Phillips, G. O. (2021). Introduction to food hydrocolloids. In Handbook of hydrocolloids (pp. 3-26). Woodhead publishing.https://doi.org/10.1016/B978-0-12-820104-6.00017-6
Barman, L. C., Sikder, M. B. H., Ahmad, I., Shourove, J. H., Rashid, S. S., &Ramli, A. N. M. (2020). Gelatin Extraction from the Bangladeshi Pangas Catfish (Pangasiuspangasius) Waste and Comparative Study of Their Physicochemical Properties with a Commercial Gelatin. International Journal of Engineering Technology and Sciences, 7(2), 13-23.https://doi.org/10.15282/10.15282/ijets.7.2.2020.1002
Rather, J. A., Akhter, N., Ashraf, Q. S., Mir, S. A., Makroo, H. A., Majid, D., ... & Dar, B. N. (2022). A comprehensive review on Gelatin: Understanding impact of the sources, extraction methods, and modifications on potential packaging applications. Food Packaging and Shelf Life, 34, 100945.https://doi.org/10.1016/j.fpsl.2022.100945
Derkach, S. R., Voron'ko, N. G., Kuchina, Y. A., &Kolotova, D. S. (2020). Modified fish gelatin as an alternative to mammalian Gelatin in modern food technologies. Polymers, 12(12), 3051.https://doi.org/10.3390/polym12123051
Lionetto, F., & Esposito Corcione, C. (2021). Recent applications of biopolymers derived from fish industry waste in food packaging. Polymers, 13(14), 2337.https://doi.org/10.3390/polym13142337
Shi, X. D., Huang, J. J., Wu, J. L., Cai, X. X., Tian, Y. Q., Rao, P. F., ... & Wang, S. Y. (2022). Fabrication, interaction mechanism, functional properties, and applications of fish gelatin-polysaccharide composites: A review. Food Hydrocolloids, 122, 107106.https://doi.org/10.1016/j.foodhyd.2021.107106
Abedinia, A., Nafchi, A. M., Sharifi, M., Ghalambor, P., Oladzadabbasabadi, N., Ariffin, F., & Huda, N. (2020). Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian Gelatin. Trends in Food Science & Technology, 104, 14-26.https://doi.org/10.1016/j.lwt.2021.111643
Tong, L., Kang, X., Fang, Q., Yang, W., Cen, S., Lou, Q., & Huang, T. (2022). Rheological properties and interactions of fish gelatin–κ‐carrageenan polyelectrolyte hydrogels: The effects of salt. Journal of Texture Studies, 53(1), 122-132.https://doi.org/10.1111/jtxs.12624
Ahmed, M., Sukumar, N., Yusuf, A., &Awol, Y. (2022). Cationization of Cotton with Natural Source-Based Gelatin for Salt-Free Reactive Dyeing of Cationised Cotton. Journal of Natural Fibers, 19(17), 15353-15366.https://doi.org/10.1080/15440478.2022.2125920
Hassan, N., Ahmad, T., Zain, N. M., &Awang, S. R. (2021). The chemometrics fuzzy graph method identifies bovine, porcine, and fish gelatin signatures. Scientific Reports, 11(1), 9793. https://doi.org/10.1038/s41598-021-89358-2
Altintzoglou, T., Honkanen, P., & Whitaker, R. D. (2021). Influence of the involvement in food waste reduction on attitudes towards sustainable products containing seafood byproducts. Journal of cleaner production, 285, 125487.https://doi.org/10.1016/j.jclepro.2020.125487
Ceylan, Z., Uslu, E., İspirli, H., Meral, R., Gavgalı, M., Tahsin'Yilmaz, M., &Dertli, E. (2019). A novel perspective for Lactobacillus reuteri: Nanoencapsulation to obtain functional fish fillets. LWT, 115, 108427.https://doi.org/10.1016/j.lwt.2019.108427
Nurilmala, M., Suryamarevita, H., Hizbullah, H. H., Jacoeb, A. M., &Ochiai, Y. (2022). Fish skin as a biomaterial for halal collagen and Gelatin. Saudi Journal of Biological Sciences, 29(2), 1100-1110.https://doi.org/10.1016/j.sjbs.2021.09.056
Marti-Quijal, F. J., Remize, F., Meca, G., Ferrer, E., Ruiz, M. J., & Barba, F. J. (2020). Fermentation in fish and byproducts processing: An overview of current research and prospects. Current Opinion in Food Science, 31, 9-16.https://doi.org/10.1016/j.cofs.2019.08.001
Li, X., Liu, X., Lai, K., Fan, Y., Liu, Y., & Huang, Y. (2020). Effects of sucrose, glucose, and fructose on the large deformation behaviors of fish skin gelatin gels. Food Hydrocolloids, 101, 105537.https://doi.org/10.1016/j.foodhyd.2019.105537
Marsal, C. J. (2020). Investigating fish gelatin's physical-chemical and functional properties from warm-water Fish (tilapia) (Doctoral dissertation, University of Surrey).https://doi.org/10.15126/thesis.00850419
Feng, X., Dai, H., Ma, L., Fu, Y., Yu, Y., Zhu, H., ...& Zhang, Y. (2021). Effect of microwave extraction temperature on fish skin gelatin's chemical structure and oil-water interface properties. Innovative Food Science & Emerging Technologies, 74, 102835.https://doi.org/10.1016/j.ifset.2021.102835
Pan, J., Lian, H., Shang, M., Jin, W., Hao, R., Ning, Y., ...& Tang, Y. (2020). Physicochemical properties of Chinese giant salamander (Andriasdavidianus) skin gelatin are affected by extraction temperature and compared with Fish and bovine Gelatin. Journal of Food Measurement and Characterization, 14, 2656-2666. https://doi.org/10.1007/s11694-020-00512-2
Maki, Y., &Annaka, M. (2020). Gelation of fish gelatin studied by multi-particle tracking method. Food Hydrocolloids, 101, 105525.https://doi.org/10.1016/j.foodhyd.2019.105525
Usman, M., Sahar, A., Inam‐Ur‐Raheem, M., Rahman, U. U., Sameen, A., &Aadil, R. M. (2022). Gelatin extraction from fish waste and potential applications in the food sector. International Journal of Food Science & Technology, 57(1), 154-163.https://doi.org/10.1111/ijfs.15286
de Oliveira, L. C., Barbosa, J. R., Ribeiro, S. D. C. A., de Vasconcelos, M. A. M., de Aguiar, B. A., da Silva Pereira, G. V., ... &Lourenço, L. D. F. H. (2019). Improvement of fish gelatin–gum Arabic characteristics through the formation of the polyelectrolyte complex. Carbohydrate polymers, 223, 115068.https://doi.org/10.1016/j.carbpol.2019.115068
Zhang, T., Sun, R., Ding, M., Li, L., Tao, N., Wang, X., &Zhong, J. (2020). Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences. Lwt, 125, 109207.https://doi.org/10.1016/j.lwt.2020.109207
Alves, A. L., Fraguas, F. J., Carvalho, A. C., Valcárcel, J., Pérez-Martín, R. I., Reis, R. L., ... & Silva, T. H. (2022). Characterization of codfish gelatin: A comparative study of fresh and salted skins and different extraction methods. Food Hydrocolloids, 124, 107238.https://doi.org/10.1016/j.foodhyd.2021.107238
Abedinia, A., Nafchi, A. M., Sharifi, M., Ghalambor, P., Oladzadabbasabadi, N., Ariffin, F., & Huda, N. (2020). Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian Gelatin. Trends in Food Science & Technology, 104, 14-26.https://doi.org/10.1016/j.foodhyd.2008.07.002
Nurilmala, M., Hizbullah, H. H., Karnia, E., Kusumaningtyas, E., &Ochiai, Y. (2020). Characterization and antioxidant activity of collagen, Gelatin, and the derived peptides from yellowfin tuna (Thunnusalbacares) skin. Marine drugs, 18(2), 98.https://doi.org/10.3390/md18020098
Salvatore, L., Gallo, N., Natali, M. L., Campa, L., Lunetti, P., Madaghiele, M., ...&Sannino, A. (2020). Marine collagen and its derivatives: Versatile and sustainable bio-resources for healthcare. Materials Science and Engineering: C, 113, 110963.https://doi.org/10.1016/j.msec.2020.110963
Moniruzzaman, S. M., Takahashi, K., Nesa, N. U., Keratimanoch, S., Okazaki, E., & Osako, K. (2019). Characterization of acid-and pepsin-soluble collagens extracted from scales of carp and lizardfish caught in Japan, Bangladesh, and Vietnam with a focus on thermostability. Food Science and Technology Research, 25(2), 331-340.https://doi.org/10.3136/fstr.25.331
Ashrafi, A., Babapour, H., Johari, S., Alimohammadi, F., Teymori, F., Nafchi, A. M., ...&Abedinia, A. (2023). Application of Poultry Gelatin to Enhance the Physicochemical, Mechanical, and Rheological Properties of Fish Gelatin as Alternative Mammalian Gelatin Films for Food Packaging. Foods, 12(3), 670.https://doi.org/10.3390/foods12030670
Zin, Z. M., Sarbon, N. M., Zainol, M. K., Jaafar, S. N. A., Shukri, M. M., & Rahman, A. H. A. (2021, March). Halal and non-halal gelatine as potential animal byproducts in food systems: prospects and challenges for the Muslim community. In First International Conference on Science, Technology, Engineering and Industrial Revolution (ICSTEIR 2020) (pp. 530-540). Atlantis Press.https://doi.org/10.2991/assehr.k.210312.086
Salem, A., Fakhfakh, N., Jridi, M., Abdelhedi, O., Nasri, M., Debeaufort, F., &Zouari, N. (2020). Microstructure and characteristic properties of dogfish skin gelatin gels prepared by freeze/spray-drying methods. International journal of biological macromolecules, 162, 1-10.https://doi.org/10.1016/j.ijbiomac.2020.06.033
Lv, L. C., Huang, Q. Y., Ding, W., Xiao, X. H., Zhang, H. Y., &Xiong, L. X. (2019). Fish gelatin: The novel potential applications. Journal of Functional Foods, 63, 103581.
Alipal, J., Pu'Ad, N. M., Lee, T. C., Nayan, N. H. M., Sahari, N., Basri, H., ...& Abdullah, H. Z. (2021). A review of Gelatin: Properties, sources, process, applications, and commercialization. Materials Today: Proceedings, 42, 240-250.https://doi.org/10.1016/j.matpr.2020.12.922
Dara, P. K., Raghavankutty, M., Sebastian, N., Chatterjee, N. S., Mathew, S., Ravishankar, C. N., &Anandan, R. (2020). Rheological, physico-chemical, and surface-active properties of Gelatin extracted from bigeye tuna (Thunnusobesus) skin waste. Journal of Aquatic Food Product Technology, 29(5), 428-444.https://doi.org/10.1080/10498850.2020.1749745
Renuka, V., Ravishankar, C. N. R., Zynudheen, A. A., Bindu, J., & Joseph, T. C. (2019). Gelatin was characterized by skins of unicorn leatherjacket (Aluterusmonoceros) and reef cod (Epinephelusdiacanthus). LWT, 116, 108586.https://doi.org/10.1016/j.lwt.2019.108586
Williams, P. A., & Phillips, G. O. (2021). Introduction to food hydrocolloids. In Handbook of hydrocolloids (pp. 3-26). Woodhead publishing.https://doi.org/10.1016/B978-0-12-820104-6.00017-6
Barman, L. C., Sikder, M. B. H., Ahmad, I., Shourove, J. H., Rashid, S. S., &Ramli, A. N. M. (2020). Gelatin Extraction from the Bangladeshi Pangas Catfish (Pangasiuspangasius) Waste and Comparative Study of Their Physicochemical Properties with a Commercial Gelatin. International Journal of Engineering Technology and Sciences, 7(2), 13-23.https://doi.org/10.15282/10.15282/ijets.7.2.2020.1002
Rather, J. A., Akhter, N., Ashraf, Q. S., Mir, S. A., Makroo, H. A., Majid, D., ... & Dar, B. N. (2022). A comprehensive review on Gelatin: Understanding impact of the sources, extraction methods, and modifications on potential packaging applications. Food Packaging and Shelf Life, 34, 100945.https://doi.org/10.1016/j.fpsl.2022.100945
Published
2024-01-01
How to Cite
Nabeel Ahmad, Jayashree M kudari, Shweta Singh. (2024). Exploring the Potential of Fish Gelatin and Sustainable Alternatives in the Food Industry: A Comprehensive Analysis. Revista Electronica De Veterinaria, 24(3), 455-463. Retrieved from https://www.veterinaria.org/index.php/REDVET/article/view/472
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