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Application Of Green Technology In Gelatin Extraction: A Review

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dc.contributor.authorNor Qhairul Izzreen Mohd Nooren_US
dc.contributor.authorRina Syafinaz Razalien_US
dc.contributor.authorNur Khairina Ismailen_US
dc.contributor.authorRabiatul Amirah Ramlien_US
dc.contributor.authorUmi Hartina Mohamad Razalien_US
dc.contributor.authorAhmad Riduan Bahauddinen_US
dc.contributor.authorNazikussabah Zaharudinen_US
dc.contributor.authorAshari Rozzamrien_US
dc.contributor.authorJamilah Bakaren_US
dc.contributor.authorSharifudin Md. Shaaranien_US
dc.date.accessioned2024-05-28T05:45:22Z
dc.date.available2024-05-28T05:45:22Z
dc.date.issued2021
dc.date.submitted2022-4-20
dc.descriptionVolume: 9 Issue : 12 (page: 1-23)en_US
dc.description.abstractGrowing demands for green and sustainable processing that eliminates the utilization of toxic chemicals and increases efficiency has encouraged the application of novel extraction technologies for the food industry. This review discusses the principles and potential application of several green technology for gelatin extraction. Several novel technologies and their processing efficiency are discussed in this review. Furthermore, factors that affect the quality of the gelatin produced from different sources are also highlighted. The potential application of ultrasound-assisted extraction (UAE), subcritical water extraction, high-pressure processing, and microwave-assisted extraction (MAE) to improve gelatin extraction are addressed. These technologies have the potential to become an efficient extraction method compared to the conventional extraction technologies. Several combinations of green and conventional technologies have been reported to yield promising results. These combinations, especially using conventional pre-treatment and green technologies for extraction, have been found to be more effective in producing gelatin. Since gelatin could be produced from various sources, it exhibits different characteristics; thus, different approaches and extraction method should be identified for specific types of gelatin. Although these technologies have limitations, such as overhydration and sophisticated systems explicitly designed for large-scale production, they are nonetheless more efficient in the long run to safeguard the environment as they reduce solvent usage and carbon footprint along the wayen_US
dc.identifier.citationNoor, N.Q.I.M.; Razali, R.S.; Ismail, N.K.; Ramli, R.A.; Razali, U.H.M.; Bahauddin, A.R.; Zaharudin, N.; Rozzamri, A.; Bakar, J.; Shaarani, S.M. Application of Green Technology in Gelatin Extraction: A Review. Processes 2021, 9, 2227. https://doi.org/10.3390/pr9122227en_US
dc.identifier.doi10.3390/pr9122227
dc.identifier.epage23
dc.identifier.issn2227-9717
dc.identifier.issue12
dc.identifier.spage1
dc.identifier.urihttps://www.mdpi.com/2227-9717/9/12/2227
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/6361
dc.identifier.volume9
dc.language.isoen_USen_US
dc.publisherMDPIen_US
dc.relation.ispartofProcessessen_US
dc.subjectultrasound extraction; high-pressure processing; subcritical water extraction; microwave extraction; novel technologyen_US
dc.titleApplication Of Green Technology In Gelatin Extraction: A Reviewen_US
dc.typeArticleen_US
dspace.entity.typePublication

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