Gelatin Gel from By-products of Sand Jellyfish (Rhopilema hispidum): Physicochemical and Biochemical Characterization

Wiriya Charoenchokpanich, Pratchaya Muangrod, Benjawan Thumthanaruk, Vilai Rungsardthong, Sittiruk Roytrakul, Sawanya Charoenlappanit, Benjamaporn Wonganu, Federico Casanova

Abstract

Salted sand-type jellyfish by-products are abundant in collagen, which may be processed into gelatin to decrease food waste. From the production standpoint, various factors affect gel qualities, including raw material used, pretreatment methods, and extraction times. So far, gelatin extracted from desalted sand-type jellyfish by-products (D-SJB) must be adequately characterized. Therefore, this research aimed to characterize gelatin from D-SJB using different pretreatment methods and extraction times. D-SJB was treated with 0.2 M hydrochloric acid (acid method) and extracted for 24 h at 60 °C (SA24), the optimal gelatin extraction condition with the highest gel qualities, while the jellyfish gelatin obtained after D-SJB was treated with pepsin and extracted for 48 h had the lowest gel qualities. The viscosity, gel strength, gelling temperature, and melting temperatures of SA24 were 20.80 cP, 352.22 g, 11.97 °C, and 22.70 °C, respectively. All jellyfish gelatin’s gelling and melting temperatures ranged from 6.13−11.97 °C and 15.85−22.70 °C, exhibiting a cold set gel and unstable gels at room temperature. The different pretreatment methods and extraction times during the jellyfish gelatin production resulted in the conversion of amides A, B, I, II, and III, especially the wavenumber of the amide I increased after pepsin pretreatment and increased with longer extraction time. Twenty-one collagen subtypes in bovine, fish, and jellyfish gelatin were analyzed using LC-MS/MS. The collagen alpha-2(I) chain, a key gelatin component, was identified in all gelatins. The research novelty showed the profound characterization results of gelatin gel produced from D-SJB. However, further experiments will be needed for pilot-scale production to be used in food and non-food applications.

Keywords

References

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DOI: 10.14416/j.asep.2024.10.003

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