Gelatin: Extraction, properties and applications

Abstract

Gelatin is a soluble polypeptide derived from insoluble collagen, which is the principal component of the connective tissues and bones of vertebrates. Gelatin from both mammalian and aquatic source finds potential application as an edible coating and or film for delaying the spoilage changes in fish and fish products. Fish processing generates a large biomass consisting of skin, bones, fins and scales, which is often discarded as waste. Gelatin’s gel forming and viscoelastic properties have been the basis of its application in classical food, photographic, cosmetic and pharmaceutical sectors. As an approach to replace the synthetic additives, a wide array of novelfood applications such as emulsifying agent, foaming agents, colloid stabilizers, fining agents, biodegradable packaging materials and micro-encapsulating agents have been identified for gelatin, recently. Studies on the enzymatic hydrolysis of gelatin for the production of bioactive peptides are gaining importance in the present context as these peptides have found to be effective as nutraceuticals owing to their excellent absorption characteristics. Gelatin will have more roles to play in the ever growing segment of nutraceuticals, nanomaterials, health and functional foods.