Improved jellyfish gelatin quality through ultrasound-assisted salt removal and an extraction process.

ABSTRACT: The use of by-products of salted jellyfish for gelatin production offers valuable gelatin products rather than animal feed. Several washes or washing machines have reported removing salt in salted jellyfish. However, the green ultrasound technique has never been reported for the desalination of salted jellyfish. The objectives were to determine how effectively the raw material's salt removal was done by combining the traditional wash and then subjected to the ultrasonic waves in a sonication bath for 20-100 min. For gelatin production, the ultrasonicated jellyfish by-products were pretreated with sodium hydroxide and hydrochloric acid, washed, and extracted with hot water for 4, 6, and 8 h. Results showed that the increased duration of ultrasound time increased the desalination rate. The h

SUBMITTER: Lueyot A 

PROVIDER: S-EPMC9629545 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature