Comprehensive evaluation of the properties of camel bone gelatin: impact of the duration of pre-treatment and extraction
Background: The growing interest in innovative uses for slaughter by-products from camels could generate added value from this multipurpose animal. Aim: This study investigates the extraction of gelatin from camel bones, discusses its potential as a novel protein source and assesses how its propert...
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| Format: | Article |
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CIRAD
2024-12-01
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| Series: | Revue d’Elevage et de Médecine Vétérinaire des Pays Tropicaux |
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| Online Access: | https://revues.cirad.fr/index.php/REMVT/article/view/37442 |
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| author | Meriem Imelhayene Abdelkader Adamou Samira Becila Ayad Redjeb Dahia Saidj Abdelhakim Senoussi Dimitris Sarris Eleni Naziri |
| author_facet | Meriem Imelhayene Abdelkader Adamou Samira Becila Ayad Redjeb Dahia Saidj Abdelhakim Senoussi Dimitris Sarris Eleni Naziri |
| author_sort | Meriem Imelhayene |
| collection | DOAJ |
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Background: The growing interest in innovative uses for slaughter by-products from camels could generate added value from this multipurpose animal. Aim: This study investigates the extraction of gelatin from camel bones, discusses its potential as a novel protein source and assesses how its properties are affected by the duration of the pre-treatment and extraction processes. Methods: Four bone samples from 4-4.5-year-old male Sahraoui camels were utilized. The gelatin extraction process comprised demineralization with hydrochloric acid, followed by pre-treatment with sodium hydroxide for 24 or 48 hours and subsequent chemo-thermal extraction in acetic acid for 6 or 12 hours. Results: Physicochemical, microscopic and functional properties of the extracted gelatin were evaluated. Gelatin yields varied from 15.65% ± 0.15 to 21.85% ± 0.25. Variations were attributed to the combined duration of pre-treatment and chemo-thermal extraction. Extended processing times increased structural degradation. The elemental analysis revealed a stable carbon and oxygen content. The variable nitrogen levels revealed a positive correlation with extraction intensity. The gelatin pH values exhibited little variation, ranging from 4.66 to 4.91. The gelatin demonstrated interesting functional properties, including a high water holding capacity of 1080 ± 4.24%, a fat binding capacity of 880 ± 98.99%, and a Bloom value of 317.96 ± 8.51 g. These characteristics were predominantly influenced by the length of pre-treatment and extraction. Optimal results were obtained under moderate processing conditions. Conclusions: Camel bone gelatin has physicochemical and functional characteristics, including a high water holding capacity, a high fat binding capacity and a favorable Bloom value, which make it a valuable candidate for various industrial applications.
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| format | Article |
| id | doaj-art-d73126c96bbc44ae9472f1d6543ff90e |
| institution | Kabale University |
| issn | 0035-1865 1951-6711 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | CIRAD |
| record_format | Article |
| series | Revue d’Elevage et de Médecine Vétérinaire des Pays Tropicaux |
| spelling | doaj-art-d73126c96bbc44ae9472f1d6543ff90e2025-01-23T13:27:59ZengCIRADRevue d’Elevage et de Médecine Vétérinaire des Pays Tropicaux0035-18651951-67112024-12-017710.19182/remvt.37442Comprehensive evaluation of the properties of camel bone gelatin: impact of the duration of pre-treatment and extractionMeriem Imelhayene0Abdelkader Adamou 1Samira Becila2Ayad Redjeb3Dahia Saidj4Abdelhakim Senoussi5Dimitris Sarris 6Eleni Naziri7Department of Agricultural Sciences, Faculty of Natural and Life Sciences, Research Laboratory “Saharan Bioresources, Preservation and Valuation”, Kasdi Merbah University, Ouargla, Algeria ; Department of Food Science and Nutrition, School of Environment, University of the Aegean, Lemnos, GreeceDepartment of Agricultural Sciences, Faculty of Natural and Life Sciences, Research Laboratory “Saharan Bioresources, Preservation and Valuation”, Kasdi Merbah University, Ouargla, AlgeriaInstitute of Nutrition, Food and Agri-Food Technologies, Biotechnology and Food Quality Research Laboratory, Mentouri University, Constantine, AlgeriaDepartment of Agricultural Sciences, Faculty of Natural and Life Sciences, Research Laboratory “Saharan Bioresources, Preservation and Valuation”, Kasdi Merbah University, Ouargla, AlgeriaInstitute of Veterinary Sciences, Saad Dahleb University, Blida, Algeria ; Research laboratory “Animal health and production”, ENSV, El Alia, Algiers, AlgeriaDepartment of Agricultural Sciences, Faculty of Natural and Life Sciences, Research Laboratory “Saharan Bioresources, Preservation and Valuation”, Kasdi Merbah University, Ouargla, AlgeriaDepartment of Food Science and Nutrition, School of Environment, University of the Aegean, Lemnos, GreeceDepartment of Food Science and Nutrition, School of Environment, University of the Aegean, Lemnos, Greece Background: The growing interest in innovative uses for slaughter by-products from camels could generate added value from this multipurpose animal. Aim: This study investigates the extraction of gelatin from camel bones, discusses its potential as a novel protein source and assesses how its properties are affected by the duration of the pre-treatment and extraction processes. Methods: Four bone samples from 4-4.5-year-old male Sahraoui camels were utilized. The gelatin extraction process comprised demineralization with hydrochloric acid, followed by pre-treatment with sodium hydroxide for 24 or 48 hours and subsequent chemo-thermal extraction in acetic acid for 6 or 12 hours. Results: Physicochemical, microscopic and functional properties of the extracted gelatin were evaluated. Gelatin yields varied from 15.65% ± 0.15 to 21.85% ± 0.25. Variations were attributed to the combined duration of pre-treatment and chemo-thermal extraction. Extended processing times increased structural degradation. The elemental analysis revealed a stable carbon and oxygen content. The variable nitrogen levels revealed a positive correlation with extraction intensity. The gelatin pH values exhibited little variation, ranging from 4.66 to 4.91. The gelatin demonstrated interesting functional properties, including a high water holding capacity of 1080 ± 4.24%, a fat binding capacity of 880 ± 98.99%, and a Bloom value of 317.96 ± 8.51 g. These characteristics were predominantly influenced by the length of pre-treatment and extraction. Optimal results were obtained under moderate processing conditions. Conclusions: Camel bone gelatin has physicochemical and functional characteristics, including a high water holding capacity, a high fat binding capacity and a favorable Bloom value, which make it a valuable candidate for various industrial applications. https://revues.cirad.fr/index.php/REMVT/article/view/37442Camelidsgelatinabattoir by-productsfood technologyfunctional propertiesAlgeria |
| spellingShingle | Meriem Imelhayene Abdelkader Adamou Samira Becila Ayad Redjeb Dahia Saidj Abdelhakim Senoussi Dimitris Sarris Eleni Naziri Comprehensive evaluation of the properties of camel bone gelatin: impact of the duration of pre-treatment and extraction Revue d’Elevage et de Médecine Vétérinaire des Pays Tropicaux Camelids gelatin abattoir by-products food technology functional properties Algeria |
| title | Comprehensive evaluation of the properties of camel bone gelatin: impact of the duration of pre-treatment and extraction |
| title_full | Comprehensive evaluation of the properties of camel bone gelatin: impact of the duration of pre-treatment and extraction |
| title_fullStr | Comprehensive evaluation of the properties of camel bone gelatin: impact of the duration of pre-treatment and extraction |
| title_full_unstemmed | Comprehensive evaluation of the properties of camel bone gelatin: impact of the duration of pre-treatment and extraction |
| title_short | Comprehensive evaluation of the properties of camel bone gelatin: impact of the duration of pre-treatment and extraction |
| title_sort | comprehensive evaluation of the properties of camel bone gelatin impact of the duration of pre treatment and extraction |
| topic | Camelids gelatin abattoir by-products food technology functional properties Algeria |
| url | https://revues.cirad.fr/index.php/REMVT/article/view/37442 |
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