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Updated: Sep 21, 2025
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Three-dimensional Biomimetic Technology: Novel Biorubber Creates Defined Micro- and Macro-scale Architectures in Collagen Hydrogels
Published on: February 12, 2016
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Bovidae-based gelatin: Extractions method, physicochemical and functional properties, applications, and future trends
Muhammad Yazid Samatra1, Nor Qhairul Izzreen Mohd Noor1, Umi Hartina Mohamad Razali1
1Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah, Malaysia.
Summary
Bovidae-based gelatin (BG) offers a sustainable alternative to porcine gelatin, meeting global demand. Optimized extraction methods enhance BG
Area of Science:
- Biopolymer science
- Food science
- Materials science
Background:
- Gelatin, a multifunctional biopolymer, is crucial in food, pharmaceutical, and cosmetic industries.
- Porcine gelatin dominates the market due to cost, but religious restrictions limit its use.
- Increasing global gelatin demand necessitates sustainable, safe alternatives.
Purpose of the Study:
- To review methods for improving Bovidae-based gelatin (BG) production and properties.
- To explore BG as a viable, high-quality gelatin alternative.
- To analyze collagen breakdown and BG characteristics for optimized applications.
Main Methods:
- Review of acid, alkaline, and enzymatic pretreatment methods for collagen breakdown.
- Analysis of extraction and processing modifications to enhance BG properties.
- Evaluation of BG's physicochemical, rheological, emulsifying, and foaming characteristics.
Main Results:
- Alkaline pretreatment yields high-quality BG with superior physicochemical and rheological properties.
- Enzymatic treatments significantly boost gelatin yield.
- BG demonstrates excellent stability in emulsifying and foaming applications.
Conclusions:
- BG, particularly from Bovidae sources, presents a high-quality, sustainable gelatin alternative.
- Optimized extraction and processing enhance BG's functional properties for diverse applications.
- BG is a promising global gelatin source, addressing limitations of porcine gelatin.
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