Pigskin Treatment Using Different Food-Grade-Acids: Effects on The Physicochemical Characteristics of The By-Products

Autores
Velazquez, Diego Ezequiel; Sánchez, Mariana Marta; Latorre, Maria Emilia
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Upcycling foods contributes to reducing food loss and waste and provides sustainable solutions to novel products. In the present work, it was studied the use of food-grade acids (Acetic(AH), Latic(AL), Citric(AC), and Ascorbic(AA) acid) to obtain pigskin by-products, acid-soluble collagen (ASC), and gelatin (G). The aim was to evaluate the effect of the use of different food-grade acids on pigskin by-product characteristics. The physicochemical and thermal features, including Hydroxyproline (Hyp), pH, Differential Scanning Calorimetry (DSC), and color, were evaluated on by-products. The ASC and G solutions pH´s showed relation with the acid solution pH used. The AH and AA ASC fractions, showed lower Hyp content than AC and AL-treatments. By contrast, G Hyp-content was higher for AH and AA than AC and AL-treatments. The dried ASC-AH and -AA thermal transition temperatures (Td) resulted lower than AL and AC. The four dried-G samples showed an endothermic signal around 120 °C but with differences on enthalpy values. Current results suggest that the acid used and the pH of the solution during the thermal process would affect the physical-chemical properties of the by-products. The possibility to obtain different pigskin by-products using food grade acid could be an option for obtaining novel ASC and G use. Independently of the treatment, the G by-product was the main yield. Likewise, further studies are required to understand the by-products chemical differences and their potential uses.
Fil: Velazquez, Diego Ezequiel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Exactas. Instituto de Física de Materiales; Argentina
Fil: Sánchez, Mariana Marta. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Latorre, Maria Emilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
Materia
BYOPOLIMERS
DSC
UPCYCLING FOOD PRODUCTS
LOSS AND WASTE FOOD
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/225471
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Pigskin Treatment Using Different Food-Grade-Acids: Effects on The Physicochemical Characteristics of The By-ProductsVelazquez, Diego EzequielSánchez, Mariana MartaLatorre, Maria EmiliaBYOPOLIMERSDSCUPCYCLING FOOD PRODUCTSLOSS AND WASTE FOODhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Upcycling foods contributes to reducing food loss and waste and provides sustainable solutions to novel products. In the present work, it was studied the use of food-grade acids (Acetic(AH), Latic(AL), Citric(AC), and Ascorbic(AA) acid) to obtain pigskin by-products, acid-soluble collagen (ASC), and gelatin (G). The aim was to evaluate the effect of the use of different food-grade acids on pigskin by-product characteristics. The physicochemical and thermal features, including Hydroxyproline (Hyp), pH, Differential Scanning Calorimetry (DSC), and color, were evaluated on by-products. The ASC and G solutions pH´s showed relation with the acid solution pH used. The AH and AA ASC fractions, showed lower Hyp content than AC and AL-treatments. By contrast, G Hyp-content was higher for AH and AA than AC and AL-treatments. The dried ASC-AH and -AA thermal transition temperatures (Td) resulted lower than AL and AC. The four dried-G samples showed an endothermic signal around 120 °C but with differences on enthalpy values. Current results suggest that the acid used and the pH of the solution during the thermal process would affect the physical-chemical properties of the by-products. The possibility to obtain different pigskin by-products using food grade acid could be an option for obtaining novel ASC and G use. Independently of the treatment, the G by-product was the main yield. Likewise, further studies are required to understand the by-products chemical differences and their potential uses.Fil: Velazquez, Diego Ezequiel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Exactas. Instituto de Física de Materiales; ArgentinaFil: Sánchez, Mariana Marta. Instituto Nacional de Tecnología Industrial; ArgentinaFil: Latorre, Maria Emilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; ArgentinaUniversitas Sultan Ageng Tirtayasa. Fakultas Pertanian. Program Studi Teknologi Pangan2023-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/225471Velazquez, Diego Ezequiel; Sánchez, Mariana Marta; Latorre, Maria Emilia; Pigskin Treatment Using Different Food-Grade-Acids: Effects on The Physicochemical Characteristics of The By-Products; Universitas Sultan Ageng Tirtayasa. Fakultas Pertanian. Program Studi Teknologi Pangan; Food ScienTech Journal; 5; 2; 12-2023; 103-1152685-42792715-422XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://jurnal.untirta.ac.id/index.php/fsj/article/view/19939info:eu-repo/semantics/altIdentifier/doi/10.33512/fsj.v5i2.19939info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:37:08Zoai:ri.conicet.gov.ar:11336/225471instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:37:09.201CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Pigskin Treatment Using Different Food-Grade-Acids: Effects on The Physicochemical Characteristics of The By-Products
title Pigskin Treatment Using Different Food-Grade-Acids: Effects on The Physicochemical Characteristics of The By-Products
spellingShingle Pigskin Treatment Using Different Food-Grade-Acids: Effects on The Physicochemical Characteristics of The By-Products
Velazquez, Diego Ezequiel
BYOPOLIMERS
DSC
UPCYCLING FOOD PRODUCTS
LOSS AND WASTE FOOD
title_short Pigskin Treatment Using Different Food-Grade-Acids: Effects on The Physicochemical Characteristics of The By-Products
title_full Pigskin Treatment Using Different Food-Grade-Acids: Effects on The Physicochemical Characteristics of The By-Products
title_fullStr Pigskin Treatment Using Different Food-Grade-Acids: Effects on The Physicochemical Characteristics of The By-Products
title_full_unstemmed Pigskin Treatment Using Different Food-Grade-Acids: Effects on The Physicochemical Characteristics of The By-Products
title_sort Pigskin Treatment Using Different Food-Grade-Acids: Effects on The Physicochemical Characteristics of The By-Products
dc.creator.none.fl_str_mv Velazquez, Diego Ezequiel
Sánchez, Mariana Marta
Latorre, Maria Emilia
author Velazquez, Diego Ezequiel
author_facet Velazquez, Diego Ezequiel
Sánchez, Mariana Marta
Latorre, Maria Emilia
author_role author
author2 Sánchez, Mariana Marta
Latorre, Maria Emilia
author2_role author
author
dc.subject.none.fl_str_mv BYOPOLIMERS
DSC
UPCYCLING FOOD PRODUCTS
LOSS AND WASTE FOOD
topic BYOPOLIMERS
DSC
UPCYCLING FOOD PRODUCTS
LOSS AND WASTE FOOD
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Upcycling foods contributes to reducing food loss and waste and provides sustainable solutions to novel products. In the present work, it was studied the use of food-grade acids (Acetic(AH), Latic(AL), Citric(AC), and Ascorbic(AA) acid) to obtain pigskin by-products, acid-soluble collagen (ASC), and gelatin (G). The aim was to evaluate the effect of the use of different food-grade acids on pigskin by-product characteristics. The physicochemical and thermal features, including Hydroxyproline (Hyp), pH, Differential Scanning Calorimetry (DSC), and color, were evaluated on by-products. The ASC and G solutions pH´s showed relation with the acid solution pH used. The AH and AA ASC fractions, showed lower Hyp content than AC and AL-treatments. By contrast, G Hyp-content was higher for AH and AA than AC and AL-treatments. The dried ASC-AH and -AA thermal transition temperatures (Td) resulted lower than AL and AC. The four dried-G samples showed an endothermic signal around 120 °C but with differences on enthalpy values. Current results suggest that the acid used and the pH of the solution during the thermal process would affect the physical-chemical properties of the by-products. The possibility to obtain different pigskin by-products using food grade acid could be an option for obtaining novel ASC and G use. Independently of the treatment, the G by-product was the main yield. Likewise, further studies are required to understand the by-products chemical differences and their potential uses.
Fil: Velazquez, Diego Ezequiel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Exactas. Instituto de Física de Materiales; Argentina
Fil: Sánchez, Mariana Marta. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Latorre, Maria Emilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
description Upcycling foods contributes to reducing food loss and waste and provides sustainable solutions to novel products. In the present work, it was studied the use of food-grade acids (Acetic(AH), Latic(AL), Citric(AC), and Ascorbic(AA) acid) to obtain pigskin by-products, acid-soluble collagen (ASC), and gelatin (G). The aim was to evaluate the effect of the use of different food-grade acids on pigskin by-product characteristics. The physicochemical and thermal features, including Hydroxyproline (Hyp), pH, Differential Scanning Calorimetry (DSC), and color, were evaluated on by-products. The ASC and G solutions pH´s showed relation with the acid solution pH used. The AH and AA ASC fractions, showed lower Hyp content than AC and AL-treatments. By contrast, G Hyp-content was higher for AH and AA than AC and AL-treatments. The dried ASC-AH and -AA thermal transition temperatures (Td) resulted lower than AL and AC. The four dried-G samples showed an endothermic signal around 120 °C but with differences on enthalpy values. Current results suggest that the acid used and the pH of the solution during the thermal process would affect the physical-chemical properties of the by-products. The possibility to obtain different pigskin by-products using food grade acid could be an option for obtaining novel ASC and G use. Independently of the treatment, the G by-product was the main yield. Likewise, further studies are required to understand the by-products chemical differences and their potential uses.
publishDate 2023
dc.date.none.fl_str_mv 2023-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/225471
Velazquez, Diego Ezequiel; Sánchez, Mariana Marta; Latorre, Maria Emilia; Pigskin Treatment Using Different Food-Grade-Acids: Effects on The Physicochemical Characteristics of The By-Products; Universitas Sultan Ageng Tirtayasa. Fakultas Pertanian. Program Studi Teknologi Pangan; Food ScienTech Journal; 5; 2; 12-2023; 103-115
2685-4279
2715-422X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/225471
identifier_str_mv Velazquez, Diego Ezequiel; Sánchez, Mariana Marta; Latorre, Maria Emilia; Pigskin Treatment Using Different Food-Grade-Acids: Effects on The Physicochemical Characteristics of The By-Products; Universitas Sultan Ageng Tirtayasa. Fakultas Pertanian. Program Studi Teknologi Pangan; Food ScienTech Journal; 5; 2; 12-2023; 103-115
2685-4279
2715-422X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://jurnal.untirta.ac.id/index.php/fsj/article/view/19939
info:eu-repo/semantics/altIdentifier/doi/10.33512/fsj.v5i2.19939
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Universitas Sultan Ageng Tirtayasa. Fakultas Pertanian. Program Studi Teknologi Pangan
publisher.none.fl_str_mv Universitas Sultan Ageng Tirtayasa. Fakultas Pertanian. Program Studi Teknologi Pangan
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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