Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles
Gelatin is used as an ingredient in both food and non-food industries as a gelling agent, stabilizer, thickener, emulsifier, and film former. Porcine skins, bovine hides, and cattle bones are the most common sources of gelatin. However, mammalian gelatins are rejected by some consumers due to social...
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| Format: | Article |
| Language: | English English |
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Elsevier B.V.
2020
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| Online Access: | http://irep.iium.edu.my/82233/ http://irep.iium.edu.my/82233/1/82233_Extraction%20and%20characterization%20of%20gelatin%20from%20camel%20skin_full%20text.pdf http://irep.iium.edu.my/82233/2/82233_Extraction%20and%20characterization%20of%20gelatin%20from%20camel%20skin_scopus.pdf |
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| author | Ahmed, Mohamed Asif Al-Kahtani, Hassan Abdullah M. Jaswir, Irwandi AbuTarboush, Hamza Ismail, Elsayed Ali |
| author_facet | Ahmed, Mohamed Asif Al-Kahtani, Hassan Abdullah M. Jaswir, Irwandi AbuTarboush, Hamza Ismail, Elsayed Ali |
| author_sort | Ahmed, Mohamed Asif |
| building | IIUM Repository |
| collection | Online Access |
| description | Gelatin is used as an ingredient in both food and non-food industries as a gelling agent, stabilizer, thickener, emulsifier, and film former. Porcine skins, bovine hides, and cattle bones are the most common sources of gelatin. However, mammalian gelatins are rejected by some consumers due to social, cultural, religious, or health-related concerns. In the present study, gelatin was obtained from camel skin as an alternative source using a combination of processing steps. Central composite design combined with response surface methodology was used to achieve high gelatin yields under different extraction conditions: temperatures of 40, 60, and 80 °C; pH values of 1, 4, and 7; and extraction times of 0.5, 2.0, and 3.5 min. Maximum gelatin yield from camel skin (29.1%) was achieved at 71.87 °C and pH 5.26 after 2.58 min. The extracted gelatin samples were characterized for amino acid profile, foaming capacity, film formation, foam stability, and gel strength (Bloom value). Gelatin nanoparticles were produced, and their morphology and zeta potential were determined. Bloom value of the camel skin gelatin was 340 g. Amino acid analysis revealed that the extracted gelatin showed high glycine and proline contents. Analysis of camel skin gelatin nanoparticle and functional properties revealed high suitability for food and non-food applications, with potential use in the growing global halal food market. |
| first_indexed | 2025-11-14T17:53:57Z |
| format | Article |
| id | iium-82233 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-14T17:53:57Z |
| publishDate | 2020 |
| publisher | Elsevier B.V. |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-822332020-08-17T07:57:21Z http://irep.iium.edu.my/82233/ Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles Ahmed, Mohamed Asif Al-Kahtani, Hassan Abdullah M. Jaswir, Irwandi AbuTarboush, Hamza Ismail, Elsayed Ali Q Science (General) TP368 Food processing and manufacture Gelatin is used as an ingredient in both food and non-food industries as a gelling agent, stabilizer, thickener, emulsifier, and film former. Porcine skins, bovine hides, and cattle bones are the most common sources of gelatin. However, mammalian gelatins are rejected by some consumers due to social, cultural, religious, or health-related concerns. In the present study, gelatin was obtained from camel skin as an alternative source using a combination of processing steps. Central composite design combined with response surface methodology was used to achieve high gelatin yields under different extraction conditions: temperatures of 40, 60, and 80 °C; pH values of 1, 4, and 7; and extraction times of 0.5, 2.0, and 3.5 min. Maximum gelatin yield from camel skin (29.1%) was achieved at 71.87 °C and pH 5.26 after 2.58 min. The extracted gelatin samples were characterized for amino acid profile, foaming capacity, film formation, foam stability, and gel strength (Bloom value). Gelatin nanoparticles were produced, and their morphology and zeta potential were determined. Bloom value of the camel skin gelatin was 340 g. Amino acid analysis revealed that the extracted gelatin showed high glycine and proline contents. Analysis of camel skin gelatin nanoparticle and functional properties revealed high suitability for food and non-food applications, with potential use in the growing global halal food market. Elsevier B.V. 2020-06 Article PeerReviewed application/pdf en http://irep.iium.edu.my/82233/1/82233_Extraction%20and%20characterization%20of%20gelatin%20from%20camel%20skin_full%20text.pdf application/pdf en http://irep.iium.edu.my/82233/2/82233_Extraction%20and%20characterization%20of%20gelatin%20from%20camel%20skin_scopus.pdf Ahmed, Mohamed Asif and Al-Kahtani, Hassan Abdullah M. and Jaswir, Irwandi and AbuTarboush, Hamza and Ismail, Elsayed Ali (2020) Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles. Saudi Journal of Biological Sciences, 27 (6). pp. 1596-1601. ISSN 1319-562X https://www.sciencedirect.com/science/article/pii/S1319562X2030108X?via%3Dihub 10.1016/j.sjbs.2020.03.022 |
| spellingShingle | Q Science (General) TP368 Food processing and manufacture Ahmed, Mohamed Asif Al-Kahtani, Hassan Abdullah M. Jaswir, Irwandi AbuTarboush, Hamza Ismail, Elsayed Ali Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles |
| title | Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles |
| title_full | Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles |
| title_fullStr | Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles |
| title_full_unstemmed | Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles |
| title_short | Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles |
| title_sort | extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles |
| topic | Q Science (General) TP368 Food processing and manufacture |
| url | http://irep.iium.edu.my/82233/ http://irep.iium.edu.my/82233/ http://irep.iium.edu.my/82233/ http://irep.iium.edu.my/82233/1/82233_Extraction%20and%20characterization%20of%20gelatin%20from%20camel%20skin_full%20text.pdf http://irep.iium.edu.my/82233/2/82233_Extraction%20and%20characterization%20of%20gelatin%20from%20camel%20skin_scopus.pdf |