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Valorization of animal by-products for gelatin extraction using conventional and green technologies: a comprehensive review

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Abstract

A large number of animal by-products including the bones, skins, tendons, scales, and feet are being generated around the world. These by-products are produced by meat processing facilities, slaughterhouses, and fish processing units. These are often put into landfills without any treatment, thus causing environmental pollution. However, these by-products can be used for the production of valuable compounds such as collagen and gelatin that can be used in different food products. Gelatin is the most widely used hydrocolloid in the world. By the year 2025, the market size of gelatin will exceed ~ $5 billion and is predicted to reach $6.7 billion in 2027. Therefore, gelatin recovery is beneficial both economically and environmentally. Commercially available gelatin is derived from porcine and bovine bones and skins. There are several other by-products from which gelatin can be extracted including by-products from chickens, ducks, fish, and camels. The increase in sustainable and green technologies that eliminate the usage of toxic solvents and less time for extraction has increased the demand for novel extraction processes in the food industries. The application of more recently developed techniques can be used for the extraction of gelatin to overcome several limitations of the traditional process. The present review discusses the application of conventional (hot water bath) and advanced technologies (ultrasound, microwave, or enzyme-assisted extraction) to extract the gelatin from different animal by-products. The physicochemical properties of gelatin depend on the source, extraction conditions, and pretreatment methods. These advanced techniques improve the functional properties, quality, and process efficiency of gelatin.

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Funding

This work was supported by the National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan.

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Authors and Affiliations

  1. National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan

    Muhammad Usman, Amna Sahar, Rana Muhammad Aadil, Muhammad Issa Khan & Amna Alam

  2. School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan

    Anum Ishaq

  3. Department of Food Science, Cornell University, Ithaca, NY, 14853-7201, USA

    Joe Mac Regenstein

  4. Department of Food Engineering, University of Agriculture, Faisalabad, 38000, Pakistan

    Amna Sahar

  5. Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan

    Aysha Sameen

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  1. Muhammad Usman
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Contributions

Muhammad Usman: investigation—equal, writing—original draft—equal, writing—review and editing—equal. Anum Ishaq: methodology—equal, writing—review and editing—equal. Joe Mac Regenstein: investigation—equal, writing—review and editing—equal. Amna Sahar: investigation—equal, writing—review and editing—equal, supervision. Rana Muhammad Aadil: writing—review and editing—equal, supervision. Aysha Sameen: writing—review and editing—equal, conceptualization—equal. Muhammad Issa Khan: writing—review and editing—equal. Amna Alam: writing—review and editing—equal.

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Correspondence to Amna Sahar.

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Usman, M., Ishaq, A., Regenstein, J.M. et al. Valorization of animal by-products for gelatin extraction using conventional and green technologies: a comprehensive review. Biomass Conv. Bioref. (2023). https://doi.org/10.1007/s13399-023-04547-5

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