Fish skin gelatin is a collagen product partially denatured by heat, with great potential for
application in several areas of industry and thus the use of this biomaterial will add value
to waste from the fishing industry and will contribute to reducing environmental impacts.
The objectives of this study were: a) to optimize the drying methods by forced convection
of hot air and combined with infrared radiation of gelatin extracted from fish skins, using
fractional planning and rotational central composite design; b) verify the effect of
different drying methods (freeze-drying, forced hot air convection, combined method,
infrared radiation and refractance window) on the technological, functional, structural,
thermal and rheological properties of gelatin, evaluated by ANOVA and principal
component analysis; and c) prepare gummy candy using fish gelatin, cassava starch and
powdered cupuaçu, through mixing planning. According to the results obtained, the
desirability function showed that 59.14 °C for 12.35 h was the most effective condition
for hot air convection drying and for the combined process, the optimized region was
infrared temperature and drying time. 70 °C/2h with oven time/temperature of 3.51h at
70 °C. Regarding the evaluation of the five drying methods, the results were that the
principal component analysis explained the accumulated variation of 99.87% of the data
and that lyophilization was the method that provided the best preservation of gelatin
properties, although drying convective and refractance window also showed good results,
demonstrating that they are techniques with great potential for the production of gelatin.
The desirability function defined the best conditions for the elaboration of the gum, in
25% of fish gelatin, 15% of cassava starch and 7% of cupuaçu powder. Therefore, the
relevance of controlling the variables of the drying methods as a strategy for the
production of biomaterials with standardized biochemical composition is of great interest,
to obtain desirable physical, technological and functional properties necessary for the
different applications of gelatin. In addition, the study suggests that there is great potential
in the use of fish gelatin associated with the use of cassava and cupuaçu starch in the
preparation of confectionery gum, providing better technological and functional
properties of the final product
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