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

VELÁZQUEZ, DIEGO E.; SÁNCHEZ, MARIANA MARTA; LATORRE, MARÍA E.

Food ScienTech Journal

Universitas Sultan Ageng Tirtayasa

Año: 2023 vol. 5

2685-4279

Upcycling foods contributes to reducing food loss and waste and provides sustainablesolutions to novel products. In the present work, it was studied the use of food-gradeacids (Acetic(AH), Latic(AL), Citric(AC), and Ascorbic(AA) acid) to obtain pigskinby-products, acid-soluble collagen (ASC), and gelatin (G). The aim was to evaluate theeffect of the use of different food-grade acids on pigskin by-product characteristics. Thephysicochemical 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 AHand AA ASC fractions, showed lower Hyp content than AC and AL-treatments. Bycontrast, G Hyp-content was higher for AH and AA than AC and AL-treatments. Thedried ASC-AH and -AA thermal transition temperatures (Td) resulted lower than ALand AC. The four dried-G samples showed an endothermic signal around 120 °C butwith differences on enthalpy values. Current results suggest that the acid used and thepH of the solution during the thermal process would affect the physical-chemicalproperties of the by-products. The possibility to obtain different pigskin by-productsusing 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, furtherstudies are required to understand the by-products chemical differences and theirpotential uses.