scholarly journals Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 349
Author(s):  
Pavel Mokrejš ◽  
Robert Gál ◽  
Jana Pavlačková ◽  
Dagmar Janáčová
Keyword(s):  
Gel Strength ◽  
Ash Content ◽  
Chicken Meat ◽  
Extraction Time ◽  
Process Conditions ◽  
Extraction Temperature ◽  
Processing Conditions ◽  
Optimal Processing ◽  
Potential Applications ◽  
Exchange Resins

In recent decades, food waste management has become a key priority of industrial and food companies, state authorities and consumers as well. The paper describes the biotechnological processing of mechanically deboned chicken meat (MDCM) by-product, rich in collagen, into gelatins. A factorial design at two levels was used to study three selected process conditions (enzyme conditioning time, gelatin extraction temperature and gelatin extraction time). The efficiency of the technological process of valorization of MDCM by-product into gelatins was evaluated by % conversion of the by-product into gelatins and some qualitative parameters of gelatins (gel strength, viscosity and ash content). Under optimal processing conditions (48–72 h of enzyme conditioning time, 73–78 °C gelatin extraction temperature and 100–150 min gelatin extraction time), MDCM by-product can be processed with 30–32% efficiency into gelatins with a gel strength of 140 Bloom, a viscosity of 2.5 mPa.s and an ash content of 5.0% (which can be reduced by deionization using ion-exchange resins). MDCM is a promising food by-product for valorization into gelatins, which have potential applications in food-, pharmaceutical- and cosmetic fields. The presented technology contributes not only to food sustainability but also to the model of a circular economy.

scholarly journals Homogenate Extraction of Crocins from Saffron Optimized by Response Surface Methodology

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Yingpeng Tong ◽  
Yu Jiang ◽  
Dan Guo ◽  
Yongqiu Yan ◽  
Shiping Jiang ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Ethanol Concentration ◽  
Extraction Yield ◽  
Extraction Time ◽  
Process Conditions ◽  
Extraction Temperature ◽  
Single Factor ◽  
Extraction Voltage ◽  
Homogenate Extraction

Saffron, which has many kinds of biological activities, has been widely used in medicine, cosmetics, food, and other fields of health promotion industries. Crocins are the main component of saffron (Crocus sativus L.). At present, most of the extraction methods for crocins require long time or special instruments to complete the process and some of them are not suitable for industrial production at present. In this article, homogenate extraction technology which is a convenient and efficient method was developed for crocins extraction from saffron. Firstly, the influences of extraction voltage, extraction time, ethanol concentration, and temperature on crocins yield were studied by single factor experiments; and then response surface methodology (RSM) was used to optimize levels of four variables based on the result of single factor experiments. Results showed that the optimum extraction process conditions for crocins were as follows: extraction voltage, 110 V; ethanol concentration, 70%; extraction temperature, 57°C; and extraction time, 40 s. Based on these conditions, the extraction yield of crocins can reach 22.76% which is higher than ultrasonic extraction method. Therefore, homogenate extraction is an effective way to extract crocins from saffron with higher extraction yield and shorter extraction time.

scholarly journals VARIASI WAKTU EKSTRAKSI DAN JENIS ASAM PADA PROSES PRODUKSI GELATIN TULANG IKAN NILA (Oreochromis niloticus)

2020 ◽  
Vol 7 (2) ◽  
pp. 65-69
Author(s):  
Neneng Suliasih ◽  
Asep Dedy Sutrisno ◽  
Nabella Respatyana
Keyword(s):  
Acetic Acid ◽  
Protein Content ◽  
Research Result ◽  
Extraction Process ◽  
Gel Strength ◽  
Ash Content ◽  
Extraction Time ◽  
Main Research ◽  
Physical Response ◽  
Main Plot

The purpose of this research is to find out determine the effect of the most effective extraction time and to determine the effect of the most effective type of acid in the production process of gelatin bone of tilapia fish. This research was using by Split Plot Design (SPD) with 3 times replication, so make 27 experiments were obtained. For main plot is extraction time (4 hours, 5 hours and 6 hours) and subplot is type of acid (4% chloride acid, 3% acetic acid and 6% citrate acid). Response in this research is physical response such as gel gelatin strength, viscosity and rendement total, chemical response such as pH, protein content and ash content and test of bone gelatin of tilapia fish with commercial gelatin. The main research result showed that the extraction time had significant effect on gelatin gel strength, gelatin viscosity, gelatin rendement, acidity degree (pH) of gelatin, gelatin protein content and gelatin ash content. Types of acid had significant effect on gelatin gel strength, gelatin renedement, acidity degree (pH) of gelatin, gelatin protein content and gelatin ash content, and interaction of time of extraction and type of acid had significant effect on gelatin gel strength, gelatin viscosity, gelatin rendement, acidity degree (pH) of gelatin, gelatin protein content and gelatin ash content to the extraction process of bone gelatin of tilapia fish. Based on the comparative test, the characteristics of gelatin of tilapia bone that close to commercial gelatin are a3b2 treatment (6 hours of extraction time, 3% acetic acid) with the result of gelatin gel strength 132,93 bloom; viscosity 5,83 cP; the amount of rendement 16,94; pH 6,10; protein content 83,62%; and ash content of 0.64%.

scholarly journals Effect of extraction variables on the proximate composition of coconut milk

2019 ◽  
Vol 11 (2) ◽  
pp. 222-229
Author(s):  
Aniekpeno Isaac Elijah ◽  
Victor Ephraim Edem ◽  
Item Victor Uduhabasi
Keyword(s):  
Particle Size ◽  
Proximate Composition ◽  
Coconut Milk ◽  
Extraction Time ◽  
Process Conditions ◽  
Extraction Temperature ◽  
Desirability Index ◽  
Central Composite ◽  
Carbohydrate Contents ◽  
Coconut Meat

To our knowledge, there seem to be no report on the effect of extraction variables on the proximate composition of coconut milk. In this study, response surface methodology (RSM) with a central composite design (CCD), consisting three factors (extraction time, extraction temperature and coconut meat particle size) was used to study the effect of process conditions on the proximate compositions of coconut milk. Results revealed that process variables significantly (p<0.05) affected the proximate compositions of coconut milk. The R2 values of ash, fibre and carbohydrate were 0.9244, 0.8822 and 0.8876 respectively, while that of fat and protein where 0.6048 and 0.6866, respectively. Results also indicated that moisture, ash, fat, protein, fibre and carbohydrate contents of coconut milk ranged from 75.40 to 81.97%, 1.03 to 4.3 %, 62.70 to 78.39%, 6.33 to 32.16%, 0.05 to 0.15% and 2.25 to 60.0%, respectively. The optimum conditions obtained for extraction of coconut milk with a desirability index of 75.30% were 16.27 min extraction time, 40 °C extraction temperature and < 1617 μm particle size of coconut meat. The estimated amount of moisture, ash, fat, protein, fibre and carbohydrate were; 79.03, 3.48, 73.82, 25.45, 0.16 and 29.34% respectively

Kajian Ekstraksi Karagenan Berdasarkan Variasi Rasio Rumput Laut (Eucheuma cottonii) dengan Nira Siwalan (Borrasus flaberina L.) dan Lama Perendaman serta Aplikasinya pada Bubuk Jelly Drink Nanas (Ananas comosus)

2020 ◽  
Vol 3 (2) ◽  
pp. 129
Author(s):  
Alfajri Ula Ashfarina ◽  
Noor Harini ◽  
Listiari Hendraningsih
Keyword(s):  
Moisture Content ◽  
Block Design ◽  
Gel Strength ◽  
Ash Content ◽  
Extraction Time ◽  
Gelling Agent ◽  
Ananas Comosus ◽  
Second Stage ◽  
Randomized Block Design ◽  
Stage 1

The extraction of carrageenan by Eucheumma cottonii using siwalan neera as a solvent which contains pottasium 236mg per 100g and others mineral. Carragenan extract applied on pineapple jelly drink powder as a gelling agent by different concentration. This research was conducted into two stages by 3 times repitition. First, carrageenan extraction using a Factorial Randomized Block Design (RBD) consisting of 2 factors. The first factor is the ratio of seaweed with neera siwalan (S) (1:10, 1:20, 1:30) and second factor is extraction time (T) (60 minutes, 90 minutes, and 120 minutes). Extract of carrageenan was analyzed on yield, viscosity, gel strength, moisture content and ash content. The second stage is application of carrageenan extract on pineapple jelly drink powder (K) with carrageenan concentration differently (K) of 0.5%, 1%, 1.5%, 2%, 2.5%. The parameters analyzed in the second stage are viscosity, gel strength, syneresis, and organoleptic (taste, suction power, and mouthfeel). The results shows that there was a significant effect on the Siwalan neera ratio on the carrageenan produced on yield, viscosity, gel strength, water content. The best carrageenan at stage 1 was produced from the treatment of seaweed and neera siwalan ratio 1:30 with extraction time of 120 minutes (S3T3), namely yield 82.87%, moisture content 15.3%, ash content 15.97%, gel strength 102.95 g/cm2 and 5,3 cP viscosity. The addition of the best extract carrageenan to pineapple jelly drink and it was obtained the best result namely the addition of carrageenan 1% (K2) with viscosity of 2.3 cP, gel strength 8.6615 g/cm2, sineresis (24 hours) 0.9183%, sineresis (48 Hours) 3.5430%, and sineresis (72 Hours) 5.1905%, taste 3.3 (enough in tasting), suction power 3.75 (easy to suck) and mouthfeel 2.9 (enough to feel the gel).

Extraction of Polysaccharide From Zizyphus Lotus Fruits

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Moncef Chouaibi ◽  
Leila Rezig ◽  
Khaled Ben daoued ◽  
Nesrine Mahfoudhi ◽  
Habib Bouhafa ◽  
...  
Keyword(s):  
Response Surface ◽  
Ethanol Concentration ◽  
Gel Permeation Chromatography ◽  
Processing Parameters ◽  
Physicochemical Analysis ◽  
Raw Material ◽  
Extraction Time ◽  
Extraction Temperature ◽  
Optimal Processing ◽  
Contour Plots

Abstract In this study, response surface methodology (RSM) was used to optimize the extraction conditions of polysaccharides from the pulp of Zizyphus lotus fruit. A central composite rotatable design (CCRD) was used for experimental design and analysis of the results to obtain the optimal processing parameters. Ethanol concentration, extraction temperature, extraction time and water to raw material ratio were found to have a significant effect ( p < 0.05) on the yield of Zizyphus lotus polysaccharide. The 3-D response surface and contour plots, derived from the mathematical model, were applied to determine the optimal conditions. The optimum conditions were as follows: water to raw material ratio 22.04:1, ethanol concentration of 83.30 %, extraction time of 2.65 h, and extraction temperature of 66.31 °C. Under these conditions, the experimental percentage value was 17.35±0.07 %, which is in well close agreement with the value predicted by the model (17.29 %). The results of physicochemical analysis showed that the main sugar composition of Zizyphus lotus polysaccharide, purified by Sephadex G-75 gel permeation chromatography, was glucose followed by arabinose, mannose and rhamnose.

scholarly journals Optimization of novel single-step gelatin extraction method using RSM model for valorization of surimi industry by-products

2022 ◽  
Author(s):  
Khushboo ◽  
Nutan Kaushik ◽  
Kristina Norne Widell ◽  
Rasa Slizyte ◽  
Asha Kumari
Keyword(s):  
Extraction Method ◽  
Gel Strength ◽  
Single Step ◽  
Extraction Time ◽  
Fish Feed ◽  
Extraction Temperature ◽  
Hydroxyproline Content ◽  
Nemipterus Japonicus ◽  
Bovine Gelatin ◽  
By Products

Abstract Surimi industry produces large quantity of by-products as a combination of skin, bones, and scale, which due to technical difficulty in separation, are being currently utilized for production of low- value products such as biofertilizers and fish feed. Present paper focuses on utilization of combined skin, bones, and scale from Pink Perch (Nemipterus japonicus) obtained from surimi industry for gelatin extraction using single step process. Single step extraction method with acetic acid and water was optimized using Response Surface Methodology (RSM) to maximize yield and gel strength so that the process can be applied for sustainable utilization. Parameters such as pH (A), extraction temperature (B) and extraction time (C) with respect to yield and L-hydroxyproline content were optimized. Highest gelatin yield was obtained at pH 3, 75°C extraction temperature, and 30 min extraction time. Gelatin yield and L-hydroxyproline content under optimum condition were 16.2% and 41.62 mg.g−1. The chemical composition, functional, rheological, and structural properties of gelatin were examined and compared with commercial bovine gelatin. Gelatin thus obtained at optimized condition exhibited high gel strength (793g) and higher imino acid content (18.1%) than bovine gelatin. FTIR spectra depicted high similarities between both gelatin sample. Thus, the optimized method can be utilized for gelatin extraction from Pink Perch by-products for development of high value products such as food application.

scholarly journals Comparison of Box-Behnken, Face Central Composite and Full Factorial Designs in Optimization of Hempseed Oil Extraction by n-Hexane: a Case Study

2018 ◽  
Vol 62 (3) ◽  
pp. 359-367 ◽  
Author(s):  
Olivera S. Stamenković ◽  
Milan D. Kostić ◽  
Dragana B. Radosavljević ◽  
Vlada B. Veljković
Keyword(s):  
Extraction Time ◽  
Process Conditions ◽  
Extraction Temperature ◽  
Factorial Designs ◽  
Modeling And Optimization ◽  
Operation Temperature ◽  
Extraction Processes ◽  
Full Factorial ◽  
Central Composite

Statistical multivariate methods like Box-Behnken, face central composite and full factorial designs (BBD, FCCD and FFD, respectively) in combination with the response surface methodology (RSM) were compared when applied in modeling and optimization of the hempseed oil (HSO) extraction by n-hexane. The effects of solvent-to-seed ratio, operation temperature and extraction time on HSO yield were investigated at the solvent-to-seed ratio of 3:1, 6.5:1 or 10:1 mL/g, the extraction temperature of 20, 45 or 70 °C and the extraction time of 5, 10 or 15 min. All three methods were efficient in the statistical modeling and optimization of the influential process variables and led to almost the same optimal process conditions and predicted HSO yield. Having better statistical performances and being economically advantageous over the FFD with repetition, the BBD or FCCD combined with the RSM is recommended for the optimization of liquid-solid extraction processes.

scholarly journals PEMBUATAN PEKTIN DARI LIMBAH KULIT JERUK (Citrus sinensis) DENGAN METODE EKSTRAKSI GELOMBANG ULTRASONIK MENGGUNAKAN PELARUT ASAM SULFAT (H2SO4)

2019 ◽  
Vol 8 (1) ◽  
pp. 18-24
Author(s):  
Ayu Arimpi ◽  
Setiaty Pandia
Keyword(s):  
Sulfuric Acid ◽  
Moisture Content ◽  
Citrus Sinensis ◽  
Orange Peel ◽  
Ash Content ◽  
Ultrasonic Waves ◽  
Settling Time ◽  
Extraction Time ◽  
Extraction Temperature ◽  
Equivalent Weight

Pectin can be utilized in various industries of making jelly, jam, gelling, thickener, stabilizer and emulsifier. In this study the extraction of pectin from orange peel (Citrus sinensis) using ultrasonic waves and sulfuric acid (H2SO4) was conducted to determine the effect of variation in settling time and concentration of the alcohol as the pectin filtrate precipitating material on the characteristics of the pectin produced. The study was carried out with 30 minutes extraction time, extraction temperature of 70 oC using H2SO4. Variations carried out were settling time for 14 hours, 16 hours, 18 hours and 20 hours, and concentration of the alcohol ; 65%, 75%, 85% and 95%. Characteristics of pectin produced with successive characteristics: yield ranged from 16.44%-22.44%; moisture content from 4.0-9.45%; ash content of 2.34%-5.54%; equivalent weight of 510.20-865.07 mg; methoxyl content of 7.35%-10.79%; and galacturonic content of 63.71%-95.74%. The 18-hour settling time with 95% ethanol produced the most yield with the best pectin characteristics that met IPPA (International Pectin Producers Association) standards.

scholarly journals Characteristics of Pectin Extracted from Cocoa Pod Husks

2021 ◽  
Vol 37 (1) ◽  
Author(s):  
Nanti - Musita
Keyword(s):  
Food Industry ◽  
Ash Content ◽  
Extraction Time ◽  
Extraction Temperature ◽  
Equivalent Weight ◽  
Pectin Content ◽  
Different Temperatures ◽  
Cocoa Pod Husk ◽  
Esterification Degree ◽  
Cocoa Pod Husks

Cocoa plant husks is one of the source of pectin. Pectin in the food industry is used as thickener, gel agent and stabilizer. The aim of this study was to determine the characteristics of the pectin from cocoa pod husks with variation in temperature and extraction times. In this study the extraction of pectin from cocoa pod husk was carried out with hydrochloric acid solvent, with 40, 60 and 80 minutes extraction times at 65oC, 80oC, and 95oC. The results showed that the extraction temperature (65oC, 80oC, and 95oC) and extraction time (40, 60, and 80 minutes) had no significant effect on metoxyl content, galacturonat acid, equivalent weight, and pectin content, but the extraction time had a significant effect on the acetyl number and the degree of esterification. The highest yield of pectin was obtained at extraction temperature of 80oC for 60 minutes. The pectin content in cocoa pod husk is larger than the content in banana skin. The characteristics of cocoa pod husk pectin powder are brown, with moisture content 10.56-11.96%, ash content 6.82-8.97%, methoxyl content 3.51-4.86%, galacturonic acid content 41.38-88.40%, esterification degree 10.76-19.96%, acetyl number 14.55-20.90%, equivalent numbers 663.83-1549.22, pectin content 9.52-19.51 and yield 5.55- 7.70%. IR Spectrum showed that there was no difference in the functional groups between standard, commercial, and pectin extracted at different temperatures.

scholarly journals Karakter Fisikokimia Agar-Agar dari Rumput Laut Gracilaria sp. dengan Variasi Air Kelapa dan Lama Ekstraksi

2020 ◽  
Vol 3 (2) ◽  
pp. 102
Author(s):  
Shandra Berliana ◽  
Noor Harini ◽  
Rista Anggriani
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Total Dissolved Solids ◽  
Gel Strength ◽  
Ash Content ◽  
Coconut Water ◽  
Extraction Time ◽  
Color Intensity ◽  
Dissolved Solids ◽  
Second Stage

Agar is a complex polysaccharide hydrocolloid that can be obtained from seaweed from the family Gracilaria sp. The function of agar is for gelling agent, thickener, stabilizer. In this research the extraction of agar from seaweed Gracilaria sp. used coconut water is able to reduce sulfate in seaweed, so can improve the properties of gel flour agar. This research was conducted in two stages. The first stage uses a factorial randomized block design consisting of 2 factors with 3 repetitions. The first factor was the ratio of seaweed and the ratio of coconut water (1:25; 1:30; 1:35). The second factor was extraction time (60 minutes, 90 minutes, 120 minutes). The agar extraction results were analyzed for yield, moisture content, ash content, viscosity, and gel strength. The second stage of the study was the application of agar flour to tomato fruit leather used a Simple Randomized Design model with various concentration of agar (0.6%, 0.9%) compared to commercial agar (0.6%, 0.9%). The parameters analyzed were water content, thickness, tensile strength, pH, total dissolved solids, color intensity, and organoleptic (taste, appearance, elasticity, preference). The results showed that there was a significant influence on the ratio of seaweed and coconut water and the extraction time, the agar produced to yield, water content, ash content, viscosity, and gel strength. The best treatment of agar that based on the SNI approach was in the R3T3 treatment, (seaweed: coconut water ratio of 1:35 with extraction time of 120 minutes) with a yield of 32.27%, moisture content of 11.08%, ash content of 3.75%, strength gel 235.51gr / cm2, viscosity 24.09 cP. The second stage of the study, the best results was obtained by adding agar to 0.9% with a moisture content of 8.13%, total dissolved solids 23.79º Brix, pH 4.03, thickness 0.39 mm , tark strength 1.64 N /mm2, color intensity (L) 40.24, (a +) 22.92, (b +) 8.09, taste 5.9 (tasty), elasticity 5.65 (easy to roll), appearance 5,75 (interesting), like 5.4 (like).

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