Akademik Veri Yönetim Sistemi
FOOD AND BIOPROCESS TECHNOLOGY, 2025 (SCI-Expanded)
This study aims to investigate the industrial potential of gelatin extracted from the skins of cultured gilthead seabream (Sparus aurata). It provides a comprehensive evaluation of sustainable methods for gelatin extraction, yield optimization, thermal behavior, and environmentally friendly chemical approaches. Gelatin was extracted using different treatments and analyzed for thermal stability, elemental composition, and amino acid profiles. Eighteen extraction applications and the optimization of seven key parameters (pre-treatment temperature, base type and concentration, acid type and concentration, extraction pH, and extraction temperature) were performed. In this study, the aim was to develop a process that ensures gelatin is safe for human consumption while minimizing chemical waste, energy use, and environmental impact. The highest gelatin yield (10.5%) was obtained using a mild extraction process with 0.05 M KOH and 0.1% HCl at 70 degrees C. Differential thermal analysis (DTA) and thermogravimetric analysis (TGA) were performed to assess the onset of degradation temperatures, maximum degradation temperatures, and residue amounts. The results revealed that the fish-derived gelatins exhibited superior thermal stability and biological value compared to commercial bovine gelatin. Elemental analysis highlighted the protein-rich nature of the fish skin gelatins, while amino acid analysis showed significant protein content and balance, particularly for applications in biomedical and food industries. This study emphasizes the suitability of fish skin gelatins for biotechnological and industrial applications, highlighting the need for environmentally friendly production methods to optimize their potential.