Gelatin extraction from the indigenous Pangasius catfish bone using pineapple liquid waste

Yoni Atma; Hisworo Ramdhani

doi:10.22146/ijbiotech.32472

Gelatin extraction from the indigenous Pangasius catfish bone using pineapple liquid waste

https://doi.org/10.22146/ijbiotech.32472

Yoni Atma^(1*), Hisworo Ramdhani⁽²⁾

(1) Faculty of Bioindustry, Trilogi University, Jalan Taman Makam Pahlawan, Kalibata, Jakarta Selatan 12760, Indonesia
(2) Faculty of Bioindustry, Trilogi University, Jalan Taman Makam Pahlawan, Kalibata, Jakarta Selatan 12760, Indonesia
(*) Corresponding Author

Abstract

Gelatin extraction from fish bone has traditionally involved hydrogen chloride and/or sodium hydroxide during pre-treatment. However, these chemicals have begun to be abandoned because of their associated safety and environmental issues. Several studies have looked at the use of citric acid as a safer alternative in fish bone gelatin extraction. The aim of this research was to extract gelatin from the bone of Pangasius catfish with pineapple liquid waste. The extraction was performed in two steps: pre-treatment followed by main extraction at various times (24–56 h) and temperatures (45–75°C). Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was used as a confirmation test and showed a band for gelatin at ~120 kDa. Gelatin yields were calculated as the ratio of weight of dried gelatin to the total weight of fish ossein. The results indicated that pineapple liquid waste can be used for fish bone gelatin extraction. The recommended conditions for extraction of fish bone gelatin using pineapple liquid waste are 56 h of pre-treatment and 5 h of main extraction at a temperature of 75°C. The gelatin yield was 6.12% and the protein concentration 4.00 g/100 g.

Keywords

extraction; fish bone; gelatin; green solvent; pineapple waste

Full Text:

PDF

References

Atma Y. 2017. Amino acid and proximate composition of fish bone gelatin from different warm-water species: A comparative study. IOP Conference Series: Earth and Environmental Science 58:012008. doi:10.1088/1755-1315/58/1/012008.

da Trindade Alfaro A, Simões da Costa C, Graciano Fonseca G, Prentice C. 2009. Effect of extraction parameters on the properties of gelatin from king weakfish (Macrodon ancylodon) bones. Food Science and Technology International 15:553–562. doi:10.1177/1082013209352921.

Gómez-Guillén MC, Giménez B, López-Caballero ME, Montero MP. 2011. Functional and bioactive properties of collagen and gelatin from alternative sources: a review. Food Hydrocolloids 25:1813–1827. doi:10.1016/j.foodhyd.2011.02.007.

Gómez-Guillén MC, Pérez-Mateos M, Gómez-Estaca J, López-Caballero E, Giménez B, Montero P. 2009. Fish gelatin: a renewable material for developing active biodegradable films. Trends in Food Science & Technology 20:3–16. doi:10.1016/j.tifs.2008.10.002.

Hajar N, Zainal S, Nadzirah KZ, Roha AMS, Atikah O, Elida TZMT. 2012. Physicochemical properties analysis of three indexes pineapple (Ananas Comosus) peel extract variety N36. APCBEE Procedia 4:115–121. doi:10.1016/j.apcbee.2012.11.020.

Imandi SB, Bandaru VVR, Somalanka SR, Bandaru SR, Garapati HR. 2008. Application of statistical experimental designs for the optimization of medium constituents for the production of citric acid from pineapple waste. Bioresource Technology 99:4445–4450. doi:10.1016/j.biortech.2007.08.071.

Jeya Shakila R, Jeevithan E, Varatharajakumar A, Jeyasekaran G, Sukumar D. 2012. Functional characterization of gelatin extracted from bones of red snapper and grouper in comparison with mammalian gelatin. LWT - Food Science and Technology 48:30–36. doi:10.1016/j.lwt.2012.03.007.

Jongjareonrak A, Benjakul S, Visessanguan W, Prodpran T, Tanaka M. 2006. Characterization of edible films from skin gelatin of brownstripe red snapper and bigeye snapper. Food Hydrocolloids 20:492–501. doi:10.1016/j.foodhyd.2005.04.007.

Karayannakidis PD, Zotos A. 2016. Fish processing by-products as a potential source of gelatin: a review. Journal of Aquatic Food Product Technology 25:65–92. doi:10.1080/10498850.2013.827767.

Karim AA, Bhat R. 2009. Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloids 23:563–576. doi:10.1016/j.foodhyd.2008.07.002.

Koli JM, Basu S, Nayak BB, Patange SB, Pagarkar AU, Gudipati V. 2012. Functional characteristics of gelatin extracted from skin and bone of tiger-toothed croaker (Otolithes ruber) and Pink perch (Nemipterus japonicus). Food and Bioproducts Processing 90:555–562. doi:10.1016/j.fbp.2011.08.001.

Laemmli UK. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227:680–685. doi:10.1038/227680a0.

Liu HY, Han J, Guo SD. 2009. Characteristics of the gelatin extracted from Channel Catfish (Ictalurus punctatus) head bones. LWT - Food Science and Technology 42:540–544. doi:10.1016/j.lwt.2008.07.013.

Mahmoodani F, Ardekani VS, See SF, Yusop SM, Babji AS. 2014. Optimization and physical properties of gelatin extracted from pangasius catfish (Pangasius sutchi) bone. Journal of Food Science and Technology 51:3104–3113. doi:10.1007/s13197-012-0816-7.

Mariod AA, Fadul H. 2013. Gelatin, source, extraction and industrial applications. Acta Scientiarum Polonorum Technologia Alimentaria 12:135–147.

Muyonga JH, Cole CGB, Duodu KG. 2004. Extraction and physico-chemical characterisation of Nile perch (Lates niloticus) skin and bone gelatin. Food Hydrocolloids 18:581–592. doi:10.1016/j.foodhyd.2003.08.009.

Nurul A, Sarbon N. 2015. Effect of pH on functional, rheological and structural properties of eel (Monopterus sp.) skin gelatin compared to bovine gelatin. International Food Research Journal 22:572--583.

Sanaei AV, Mahmoodani F, See SF, Yusop SM, Babji AS. 2013. Optimization of gelatin extraction and physico-chemical properties of catfish (Clarias gariepinus) bone gelatin. International Food Research Journal 20:423--430.

Shyni K, Hema GS, Ninan G, Mathew S, Joshy CG, Lakshmanan PT. 2014. Isolation and characterization of gelatin from the skins of skipjack tuna (Katsuwonus pelamis), dog shark (Scoliodon sorrakowah), and rohu (Labeo rohita). Food Hydrocolloids 39:68–76. doi:10.1016/j.foodhyd.2013.12.008.

Taheri A, Abedian Kenari AM, Gildberg A, Behnam S. 2009. Extraction and physicochemical characterization of greater lizardfish (Saurida tumbil) skin and bone gelatin. Journal of Food Science 74:E160-165. doi:10.1111/j.1750-3841.2009.01106.x.

Zhang F, Xu S, Wang Z. 2011. Pre-treatment optimization and properties of gelatin from freshwater fish scales. Food and Bioproducts Processing 89:185–193. doi:10.1016/j.fbp.2010.05.003.

Zhou P, Regenstein JM. 2006. Effects of alkaline and acid pretreatments on Alaska pollock skin gelatin extraction. Journal of Food Science 70:c392–c396. doi:10.1111/j.1365-2621.2005.tb11435.x.

DOI: https://doi.org/10.22146/ijbiotech.32472