Industrial Potential of Cultured Fish Skins (Sparus aurata) Gelatins: Sustainable Methods, Yield Optimization, Thermal Behavior, and Eco-friendly Chemistry Approach

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dc.authoridKızılkaya, Bayram / 0000-0002-3916-3734
dc.authoridÜçyol, Nail / 0000-0003-3439-4805
dc.contributor.authorKızılkaya, Bayram
dc.contributor.authorÜçyol, Nail
dc.date.accessioned2026-02-03T12:02:59Z
dc.date.available2026-02-03T12:02:59Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study aims to investigate the industrial potential of gelatin extracted from the skins of cultured gilthead seabream (Sparus aurata). It provides a comprehensive evaluation of sustainable methods for gelatin extraction, yield optimization, thermal behavior, and environmentally friendly chemical approaches. Gelatin was extracted using different treatments and analyzed for thermal stability, elemental composition, and amino acid profiles. Eighteen extraction applications and the optimization of seven key parameters (pre-treatment temperature, base type and concentration, acid type and concentration, extraction pH, and extraction temperature) were performed. In this study, the aim was to develop a process that ensures gelatin is safe for human consumption while minimizing chemical waste, energy use, and environmental impact. The highest gelatin yield (10.5%) was obtained using a mild extraction process with 0.05 M KOH and 0.1% HCl at 70 degrees C. Differential thermal analysis (DTA) and thermogravimetric analysis (TGA) were performed to assess the onset of degradation temperatures, maximum degradation temperatures, and residue amounts. The results revealed that the fish-derived gelatins exhibited superior thermal stability and biological value compared to commercial bovine gelatin. Elemental analysis highlighted the protein-rich nature of the fish skin gelatins, while amino acid analysis showed significant protein content and balance, particularly for applications in biomedical and food industries. This study emphasizes the suitability of fish skin gelatins for biotechnological and industrial applications, highlighting the need for environmentally friendly production methods to optimize their potential.
dc.description.sponsorshipScientific Research Projects Commission (BAP) of Canakkale Onsekiz Mart University [FYL-2014-428]
dc.description.sponsorshipThis study was supported from the project numbered FYL-2014-428 by the Scientific Research Projects Commission (BAP) of Canakkale Onsekiz Mart University.
dc.identifier.doi10.1007/s11947-025-04033-y
dc.identifier.endpage10510
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.issue12
dc.identifier.scopus2-s2.0-105016764725
dc.identifier.scopusqualityQ1
dc.identifier.startpage10497
dc.identifier.urihttps://doi.org/10.1007/s11947-025-04033-y
dc.identifier.urihttps://hdl.handle.net/20.500.12428/34913
dc.identifier.volume18
dc.identifier.wosWOS:001574847100001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood and Bioprocess Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20260130
dc.subjectFish gelatin
dc.subjectSparus aurata
dc.subjectThermal behavior
dc.subjectSustainable extraction
dc.subjectFT-IR analysis
dc.titleIndustrial Potential of Cultured Fish Skins (Sparus aurata) Gelatins: Sustainable Methods, Yield Optimization, Thermal Behavior, and Eco-friendly Chemistry Approach
dc.typeArticle

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