![]() ![]() Received: MaAccepted: SeptemPublished: November 2, 2022 PLoS ONE 17(11):Įditor: Roswanira Abdul Wahab, Universiti Teknologi Malaysia, MALAYSIA (2022) Improved jellyfish gelatin quality through ultrasound-assisted salt removal and an extraction process. In conclusion, for the first time in this report, the improved jellyfish gel can be achieved when combined with traditional wash and 40 min ultrasonication of desalted jellyfish and extraction time of 4 h at 80 ☌.Ĭitation: Lueyot A, Wonganu B, Rungsardthong V, Vatanyoopaisarn S, Hutangura P, Wongsa-Ngasri P, et al. The 14 peptides were similarly found in all JFG40-4, BG, and FG samples. Based on the proteomic results, the peptide similarity of JFG40-4, having the highest gel strength, was 17, 23, or 20 peptides compared to either BG, FG, or JFG100-8 having the lowest gel strength. Monitored by FITR, the synergistic effect of extended sonication time (from 20–100 min) with 4 h extraction time at 80 ☌ caused amide I, II, and III changes. ![]() The melting and gelling temperatures of jellyfish gelatin from ultrasonicated samples ranged from 15–25☌ and 5–12☌, which are lower than bovine gelatin (BG) and fish gelatin (FG). Still, the 40 min ultrasonicated sample with 4 h of extraction delivered the highest gel strength of 447.01 g (JFG40-4) and the lower yield of 10.60%. The 80 min ultrasonicated sample and hot water extraction for 8 h (JFG80-8) showed the highest gel yield of 32.69%, with a gel strength of 114.92 g. The jellyfish gelatin extracted for 4, 6, and 8 h showed gel strengths in 121–447, 120–278, and 91–248 g. The highest desalination rate of 100% was achieved using 100 min ultrasonic time operated at a fixed frequency (40 kHz) and power (220 W). Results showed that the increased duration of ultrasound time increased the desalination rate. For gelatin production, the ultrasonicated jellyfish by-products were pretreated with sodium hydroxide and hydrochloric acid, washed, and extracted with hot water for 4, 6, and 8 h. The objectives were to determine how effectively the raw material’s salt removal was done by combining the traditional wash and then subjected to the ultrasonic waves in a sonication bath for 20–100 min. However, the green ultrasound technique has never been reported for the desalination of salted jellyfish. Several washes or washing machines have reported removing salt in salted jellyfish. The use of by-products of salted jellyfish for gelatin production offers valuable gelatin products rather than animal feed. ![]()
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