Special Issue "Preparation and Application of Gelatins"
Deadline for manuscript submissions: 28 February 2022.
Interests: biotechnological processing of collagen poultry by-products; food and cosmetics applications of gelatines and hydrolysates; collagen-based edible packaging materials; processing of collagen and keratin by-products; processing of solid and liquid tannery waste; processing of leather cut-offs; isolation of proteins from untraditional sources
Special Issues, Collections and Topics in MDPI journals
Interests: biotechnological processing of collagen poultry by-products; food and cosmetics applications of gelatines and hydrolysates; processing of collagen by-products; manufacturing processes of animal-based foodstuffs; foodstuffs quality evaluation; innovative foodstuff processes
Gelatin is a partial hydrolysate of collagen, a water-soluble protein, which is used in many applications. Currently, the global gelatin market consumes approximately 650 ktons of gelatin per year; the worldwide consumption of gelatins increases every year. The traditional collagen raw focused on gelatin production involves pig and bovine hides and bones. In recent years, more attention is being given to fish tissues (skins, bones), as well as many collagenous byproducts, e.g., from poultry processing (chicken, turkeys, ducks, hens). The key operations in gelatin production involve conditioning and hot-water extraction. Strong acids or/and bases belong to traditional conditioning agents to control the process of chemical denaturation of collagen. Some alternative methods for conditioning raw material (using proteolytic enzymes) have been proposed for these purposes as well. Hot water extraction of gelatin (thermal denaturation of collagen) takes place usually at temperatures of 40–100 °C (depending on the starting material). The typical areas of application of gelatins include the food sector, nutritional products, pharmaceutical capsules and tablets, photography, cosmetics, and several technical applications. Novel gelatin applications are emerging in medicine and micro-capsules. Gelatin properties are very important for processing gelatins into final products. The determination of gelatin gel strength, viscosity, ash content, pH, microbiological parameters, color, and clarity are key parameters for gelatin application. Especially for many food applications gelatin foam capacity and stability, emulsion capacity and stability, melting, and gelling temperatures are important. Studies on gel structure, mechanical, and barrier properties of gelatin films/foils have to be known for gelatin applications in medicine, as carriers of active substances or as a packaging material. Gelatin processing techniques, such as extrusion, casting, dipping, molding, spraying, depositing, and injection. Applications of gelatins in food (confectionary, desserts, dairy products, meat products, beverages, and micro-encapsulation of food additives), the nutritional sector (protein-rich products, gelatin hydrolysates in protein drinks), pharmacy (soft- and hard gelatin capsules, tablets), medicine (hydrogels, sponges, scaffolds, films, micro- and nano-particles, etc.), photography, packaging techniques (films, foils, coatings), cosmetics (moisturizers, gelling agents), and technical areas (adhesive, processing of paper, agriculture). Any other (novel) applications of gelatin are welcome. The interaction of gelatin with other proteins (animal or vegetable) and other polymers (saccharides, fats) is also a topic of interest.
This Special Issue is focused on “Preparation and Application of Gelatins” and will present examples of the preparation of gelatins by traditional or novel technologies and examples of numerous applications of gelatins. Topics include, but are not limited to the following:
- Raw collagenous materials for gelatin production
- The importance of collagenous by-products for gelatin production
- Traditional methods (using acids or bases) of gelatin production
- Alternative methods of gelatin production, e.g., using enzymes
- Batch-, semi-continuous-, and continuous extraction process design
- Process control to enhance gelatin yield and to modify gelatin properties
- Testing of gelatin properties
- Gelling properties of gelatins: gel strength, viscosity, texture, and water- and fat-binding capacity
- Surface properties of gelatins: emulsion and foaming capacity and stability, adhesive, and cohesive abilities
- Gelatin processing technologies: extrusion, casting, dipping, molding, and others
- Gelatin coatings, films, foils, micro-capsules
- Gelatin in food, pharmacy, medicine, photography, cosmetics, and other applications
- Gelatin hydrolysates and their potential
- Environmental-friendly processing technologies for gelatin production
- Perspectives of gelatin applications
- Interaction of gelatins with other hydrocolloids and polymers
Prof. Dr. Pavel Mokrejš
Dr. Robert Gal
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Processes is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2000 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- raw material
- manufacturing process
- process control
- gelling properties
- surface properties