Characterization of By-products with High Fat Content Derived from the Production of Bovine Gelatin

Autores
García Londoño, Víctor Alonso; Marín González, Natalia; Roa Acosta, Diego Fernando; Agudelo Laverde, Lina Marcela; Botero, Laura; Lellesch, Liliana Maria
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Background: Gelatin is a protein obtained by partial hydrolysis of collagen contained in skins, connective tissue and/or animal bones, which are by-products of the meat industry. The main raw material to produce bovine gelatin is the dermis of the skin, but there is a variation in fat and moisture content depending on the bovine skin origin. As a contribution to the circular economy and sustainability, these by-products with high fat content and the fat released from them during the gelatin production process can be managed for food industries, mainly in the development or formulation of animal feed. Methods: For the initial physicochemical characterization, moisture, fat, protein and ashes content were determined. Once the by-products with high fat content were identified, alteration parameters such as acidity, peroxide and saponification indexes were evaluated. Additionally, thermal, rheological and fatty acid composition characterization was carried out in order to study the possible applications of the by-products. Results and Discussion: The results showed that certain by-products have a fat content of less than 15%, so the viability of their use is limited. On the other hand, some by-products have a fat content exceeding 30%; however, their extraction can only be done manually, resulting in a low efficiency process. By-products removed from the supernatant in the extractors presented fat percentages of 99.9 and 98.9%, and there exists the possibility of implementing a mechanical method for their extraction. The analysis of alteration and oxidation parameters, thermal and rheological characterization, fatty acid profile and solid fat content were exclusively conducted on these high-fat content by-products. Based on the characterization, these by-products could be valued and incorporated into animal feed formulations. Nevertheless, certain limitations exist for their use in applications such as biodiesel production or the food industry.
Fil: García Londoño, Víctor Alonso. Progel S.a.s; Colombia. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnología en Polímeros y Nanotecnología. Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnología en Polímeros y Nanotecnología; Argentina
Fil: Marín González, Natalia. Progel S.a.s; Colombia
Fil: Roa Acosta, Diego Fernando. Universidad del Cauca; Colombia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Agudelo Laverde, Lina Marcela. Universidad del Quindio; Colombia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnología en Polímeros y Nanotecnología. Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnología en Polímeros y Nanotecnología; Argentina
Fil: Botero, Laura. Progel S.a.s; Colombia
Fil: Lellesch, Liliana Maria. Progel S.a.s; Colombia
Materia
BY-PRODUCTS
CHARACTERIZATION
CIRCULAR ECONOMY
FATS
GELATIN
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/218106
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/218106
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characterization of By-products with High Fat Content Derived from the Production of Bovine GelatinGarcía Londoño, Víctor AlonsoMarín González, NataliaRoa Acosta, Diego FernandoAgudelo Laverde, Lina MarcelaBotero, LauraLellesch, Liliana MariaBY-PRODUCTSCHARACTERIZATIONCIRCULAR ECONOMYFATSGELATINhttps://purl.org/becyt/ford/1.7https://purl.org/becyt/ford/1Background: Gelatin is a protein obtained by partial hydrolysis of collagen contained in skins, connective tissue and/or animal bones, which are by-products of the meat industry. The main raw material to produce bovine gelatin is the dermis of the skin, but there is a variation in fat and moisture content depending on the bovine skin origin. As a contribution to the circular economy and sustainability, these by-products with high fat content and the fat released from them during the gelatin production process can be managed for food industries, mainly in the development or formulation of animal feed. Methods: For the initial physicochemical characterization, moisture, fat, protein and ashes content were determined. Once the by-products with high fat content were identified, alteration parameters such as acidity, peroxide and saponification indexes were evaluated. Additionally, thermal, rheological and fatty acid composition characterization was carried out in order to study the possible applications of the by-products. Results and Discussion: The results showed that certain by-products have a fat content of less than 15%, so the viability of their use is limited. On the other hand, some by-products have a fat content exceeding 30%; however, their extraction can only be done manually, resulting in a low efficiency process. By-products removed from the supernatant in the extractors presented fat percentages of 99.9 and 98.9%, and there exists the possibility of implementing a mechanical method for their extraction. The analysis of alteration and oxidation parameters, thermal and rheological characterization, fatty acid profile and solid fat content were exclusively conducted on these high-fat content by-products. Based on the characterization, these by-products could be valued and incorporated into animal feed formulations. Nevertheless, certain limitations exist for their use in applications such as biodiesel production or the food industry.Fil: García Londoño, Víctor Alonso. Progel S.a.s; Colombia. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnología en Polímeros y Nanotecnología. Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnología en Polímeros y Nanotecnología; ArgentinaFil: Marín González, Natalia. Progel S.a.s; ColombiaFil: Roa Acosta, Diego Fernando. Universidad del Cauca; Colombia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Agudelo Laverde, Lina Marcela. Universidad del Quindio; Colombia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnología en Polímeros y Nanotecnología. Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnología en Polímeros y Nanotecnología; ArgentinaFil: Botero, Laura. Progel S.a.s; ColombiaFil: Lellesch, Liliana Maria. Progel S.a.s; ColombiaNLM (Medline)2022-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/218106García Londoño, Víctor Alonso; Marín González, Natalia; Roa Acosta, Diego Fernando; Agudelo Laverde, Lina Marcela; Botero, Laura; et al.; Characterization of By-products with High Fat Content Derived from the Production of Bovine Gelatin; NLM (Medline); F1000Research; 11; 12-2022; 1-152046-14021759-796XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.12688/f1000research.128622.2info:eu-repo/semantics/altIdentifier/url/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10511850/info:eu-repo/semantics/altIdentifier/url/https://f1000research.com/articles/11-1575/v2info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:05:09Zoai:ri.conicet.gov.ar:11336/218106instacron: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:34982025-09-03 10:05:10.084CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterization of By-products with High Fat Content Derived from the Production of Bovine Gelatin
title Characterization of By-products with High Fat Content Derived from the Production of Bovine Gelatin
spellingShingle Characterization of By-products with High Fat Content Derived from the Production of Bovine Gelatin
García Londoño, Víctor Alonso
BY-PRODUCTS
CHARACTERIZATION
CIRCULAR ECONOMY
FATS
GELATIN
title_short Characterization of By-products with High Fat Content Derived from the Production of Bovine Gelatin
title_full Characterization of By-products with High Fat Content Derived from the Production of Bovine Gelatin
title_fullStr Characterization of By-products with High Fat Content Derived from the Production of Bovine Gelatin
title_full_unstemmed Characterization of By-products with High Fat Content Derived from the Production of Bovine Gelatin
title_sort Characterization of By-products with High Fat Content Derived from the Production of Bovine Gelatin
dc.creator.none.fl_str_mv García Londoño, Víctor Alonso
Marín González, Natalia
Roa Acosta, Diego Fernando
Agudelo Laverde, Lina Marcela
Botero, Laura
Lellesch, Liliana Maria
author García Londoño, Víctor Alonso
author_facet García Londoño, Víctor Alonso
Marín González, Natalia
Roa Acosta, Diego Fernando
Agudelo Laverde, Lina Marcela
Botero, Laura
Lellesch, Liliana Maria
author_role author
author2 Marín González, Natalia
Roa Acosta, Diego Fernando
Agudelo Laverde, Lina Marcela
Botero, Laura
Lellesch, Liliana Maria
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv BY-PRODUCTS
CHARACTERIZATION
CIRCULAR ECONOMY
FATS
GELATIN
topic BY-PRODUCTS
CHARACTERIZATION
CIRCULAR ECONOMY
FATS
GELATIN
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.7
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Background: Gelatin is a protein obtained by partial hydrolysis of collagen contained in skins, connective tissue and/or animal bones, which are by-products of the meat industry. The main raw material to produce bovine gelatin is the dermis of the skin, but there is a variation in fat and moisture content depending on the bovine skin origin. As a contribution to the circular economy and sustainability, these by-products with high fat content and the fat released from them during the gelatin production process can be managed for food industries, mainly in the development or formulation of animal feed. Methods: For the initial physicochemical characterization, moisture, fat, protein and ashes content were determined. Once the by-products with high fat content were identified, alteration parameters such as acidity, peroxide and saponification indexes were evaluated. Additionally, thermal, rheological and fatty acid composition characterization was carried out in order to study the possible applications of the by-products. Results and Discussion: The results showed that certain by-products have a fat content of less than 15%, so the viability of their use is limited. On the other hand, some by-products have a fat content exceeding 30%; however, their extraction can only be done manually, resulting in a low efficiency process. By-products removed from the supernatant in the extractors presented fat percentages of 99.9 and 98.9%, and there exists the possibility of implementing a mechanical method for their extraction. The analysis of alteration and oxidation parameters, thermal and rheological characterization, fatty acid profile and solid fat content were exclusively conducted on these high-fat content by-products. Based on the characterization, these by-products could be valued and incorporated into animal feed formulations. Nevertheless, certain limitations exist for their use in applications such as biodiesel production or the food industry.
Fil: García Londoño, Víctor Alonso. Progel S.a.s; Colombia. Universidad de Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnología en Polímeros y Nanotecnología. Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnología en Polímeros y Nanotecnología; Argentina
Fil: Marín González, Natalia. Progel S.a.s; Colombia
Fil: Roa Acosta, Diego Fernando. Universidad del Cauca; Colombia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Agudelo Laverde, Lina Marcela. Universidad del Quindio; Colombia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnología en Polímeros y Nanotecnología. Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnología en Polímeros y Nanotecnología; Argentina
Fil: Botero, Laura. Progel S.a.s; Colombia
Fil: Lellesch, Liliana Maria. Progel S.a.s; Colombia
description Background: Gelatin is a protein obtained by partial hydrolysis of collagen contained in skins, connective tissue and/or animal bones, which are by-products of the meat industry. The main raw material to produce bovine gelatin is the dermis of the skin, but there is a variation in fat and moisture content depending on the bovine skin origin. As a contribution to the circular economy and sustainability, these by-products with high fat content and the fat released from them during the gelatin production process can be managed for food industries, mainly in the development or formulation of animal feed. Methods: For the initial physicochemical characterization, moisture, fat, protein and ashes content were determined. Once the by-products with high fat content were identified, alteration parameters such as acidity, peroxide and saponification indexes were evaluated. Additionally, thermal, rheological and fatty acid composition characterization was carried out in order to study the possible applications of the by-products. Results and Discussion: The results showed that certain by-products have a fat content of less than 15%, so the viability of their use is limited. On the other hand, some by-products have a fat content exceeding 30%; however, their extraction can only be done manually, resulting in a low efficiency process. By-products removed from the supernatant in the extractors presented fat percentages of 99.9 and 98.9%, and there exists the possibility of implementing a mechanical method for their extraction. The analysis of alteration and oxidation parameters, thermal and rheological characterization, fatty acid profile and solid fat content were exclusively conducted on these high-fat content by-products. Based on the characterization, these by-products could be valued and incorporated into animal feed formulations. Nevertheless, certain limitations exist for their use in applications such as biodiesel production or the food industry.
publishDate 2022
dc.date.none.fl_str_mv 2022-12
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/11336/218106
García Londoño, Víctor Alonso; Marín González, Natalia; Roa Acosta, Diego Fernando; Agudelo Laverde, Lina Marcela; Botero, Laura; et al.; Characterization of By-products with High Fat Content Derived from the Production of Bovine Gelatin; NLM (Medline); F1000Research; 11; 12-2022; 1-15
2046-1402
1759-796X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/218106
identifier_str_mv García Londoño, Víctor Alonso; Marín González, Natalia; Roa Acosta, Diego Fernando; Agudelo Laverde, Lina Marcela; Botero, Laura; et al.; Characterization of By-products with High Fat Content Derived from the Production of Bovine Gelatin; NLM (Medline); F1000Research; 11; 12-2022; 1-15
2046-1402
1759-796X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.12688/f1000research.128622.2
info:eu-repo/semantics/altIdentifier/url/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10511850/
info:eu-repo/semantics/altIdentifier/url/https://f1000research.com/articles/11-1575/v2
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv NLM (Medline)
publisher.none.fl_str_mv NLM (Medline)
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 13.13397

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