Gelatin from Doncella skin (Pseudoplatystoma fasciatum) and its use as an encapsulating material

Authors

  • Fernando Tello Célis Laboratory of Research in Quality Control, National University of the Peruvian Amazon. , Pasaje los Paujiles s/n, Iquitos – Perú
  • Rafael Segundo Vela Research and Development Institute, National University of San Martín. Jr. Maynas 177, Tarapoto – Perú
  • Abby Bravo Nuñez Laboratory of Research in Quality Control, National University of the Peruvian Amazon. Pasaje los Paujiles s/n, Iquitos – Perú
  • Juan Dario Department of Agroindustry, Food and Nutrition, University of São Paulo. Av. Pádua Dias, 11-Piracicaba – Brasil.
  • Thony Arce Saavedra Research and Development Institute, National University of San Martín. Jr. Maynas 177, Tarapoto – Perú

DOI:

https://doi.org/10.21754/tecnia.v29i1.535

Keywords:

Gelatin, Pseudoplatystoma fasciatum, Encapsulant, complex coacervation

Abstract

Fish gelatin has gained increasing attention as an alternative to mammalian gelatin. However, the search for new sources with characteristics similar to commercial ones is still necessary. Due to this, the objective of this study was to obtain and characterize Doncella skin gelatin (Pseudoplatystoma fasciatum) and evaluate its use as an encapsulating material when producing microparticles by complex coacervation. Gelatin and gum arabic were used as wall materials and Mauritia flexuosa oil, as filler material. The Doncella skin gelatin was obtained by acid extraction and evaluated in terms of the aspects: yield, melting point; molar mass distribution; proximal composition; size, morphology, average particle diameter and encapsulation efficiency. The yield of the gelatin powder was ~ 20.03% per 100 g of wet skin, in addition, had a melting point of 29.1 ° C. The mean diameters reported were 117.40 μm ± 38.05 and 105.39 μm ± 37.93, when Doncella skin gelatin (MCGD) and porcine gelatin (MCGP) were used, respectively, with significant statistical differences (p <0.05). The encapsulation efficiencies obtained by the MCGD and MCGP systems were 88.45 ± 1.77 and 83.78 ± 4.44 respectively. In conclusion, we demonstrate the viability of the Doncella gelatin as an encapsulating material. But there is still a lack of research to guarantee the quality of gelatine. In this way, we highlight the potential of Doncella skin gelatin for uses in various areas.

Downloads

Download data is not yet available.

References

[1]Arnesen JA, Gildberg A 2006Extraction of muscle proteins and gelatine from cod head. Process Biochemistry41(3) pp 697–700

[2]Cho SM, Gu YS, Kim SB2005Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins. Food Hydrocolloids. 19(2) pp 221–9

[3]Sila A, Martinez-Alvarez O, Krichen F, Gómez-Guillén MC, Bougatef A2017Gelatin prepared from European eel (Anguilla anguilla) skin: Physicochemical, textural, viscoelastic and surface properties. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 529 pp 643–50

[4]Yang Y, Anvari M, Pan CH andChung D 2012Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions. Food Chemistry. 135(2) pp 55–61.

[5]Gudmundsson M, Hafsteinsson H 1997Gelatin from cod skins as affected by chemical treatments. Journal of Food Science. 62(1) pp 37–99.

[6]Marques Bueno C, Dutra Alvim I, Ribeiro Dias Koberstein TC, Portella MCy Grosso C 2011Produção de gelatina de pele de tilápia e sua utilização para obtenção de micropartículas contendo óleo de salmão. Brazilian Journal of Food Technology. 14(01) pp 65–73.

[7]Martínez G, Uresti R, Ramirez J ,Velazquez G2011Extracción y Caracterización de algunas propiedades fisicoquímicas de gelatina de piel de trucha. Univ Autónoma Tamaulipas: Queretaro

[8]Miano A, Rojas C Barraza G 2014Influencia de la temperatura y tiempo de extracción en la fuerza de gel y rendimiento de gelatina obtenida a partir de piel de tollo (Mustelus mento).Scientia Agropecuaria.5 pp 140–7

[9]Jamilah B, Harvinder KG 2002Properties of gelatins from skins of fish -Black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica). Food Chemistry. 77(1) pp 81–4

[10]Kailasapathy K2006Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. Lebensmittel-Wissenschaft & Technologie. 39(10) pp 12-21

[11]Montes EJ, Paula CD Deand Ortega F a 2007Optimum conditions for passion fruit (Passiflora edulis) encapsulation juice through co-crystallization. Temas Agrarios. 12(1) pp 5–12

[12]Montero P, Gomez-Guillen MC 2000Extracting Conditions for Megrim (Lepidorhombus boscii) Skin Collagen Affect Functional Properties of the Resulting Gelatin. Journal of Food Science. 65(3) pp 43-48

[13]AOAC. Asociation of Official Agricultural Chemists2012In: AOAC, editor. Official methods of Analysis. (17th edition)Washington p1094

[14]Choi SS,Regenstein JM. Physicochemical and Sensory Characteristics of Fish Gelatin 2000Journal of Food Science.65(2) pp 19-49

[15]Laemmli UK 1970Cleavage of structural proteins during the assembly of the head of bacteriophage T4.Nature.227(5259) pp 680–5

[16]Binsi PK, Shamasundar BA,Dileep AO, Badii F and Howell NK 2009 Rheological and functional properties of gelatin from the skin of Bigeye snapper (Priacanthus hamrur) fish: Influence of gelatin on the gel-forming ability of fish mince. Food Hydrocolloids. 23(1) pp 32–45

[17]Thies C1994How to Make Microcapsules: Combined Lecture and Laboratory Manual. Thies Technology

[18]Lamprecht A, Schäfer U andLehr CM2001Influences of process parameters on preparation of microparticle used as a carrier system for Ω -3 unsaturated fatty acid ethyl esters used in supplementary nutrition. Journal Microencapsul.18(3) pp 47–57

[19]Bligh EG, Dyer WJ 1959Canadian Journal of Biochemistry and Physiology. Can J Biochem Physiol.37(8) pp 1–7

[20]Songchotikunpan P,Tattiyakul J andSupaphol P2008Extraction and electrospinning of gelatin from fish skin. Int J Biol Macromol. 42(3) pp 47–55

Downloads

Published

2019-06-06

How to Cite

[1]
F. Tello Célis, R. S. Vela, A. Bravo Nuñez, J. Dario, and T. Arce Saavedra, “Gelatin from Doncella skin (Pseudoplatystoma fasciatum) and its use as an encapsulating material”, TEC, vol. 29, no. 1, Jun. 2019.

Issue

Vol. 29 No. 1 (2019)

Section

Bioengineering

License

Copyright (c) 2019 TECNIA

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Articles published by TECNIA can be shared under the international Creative Commons license: CC BY 4.0. Permissions beyond this scope can be inquired via email at tecnia@uni.edu.pe.