Optimization of Spray Drying Process in Commercial Hydrolyzed Fish Scale Collagen and Characterization by Scanning Electron Microscope and Fourier Transform Infrared Spectroscopy. Issue 6 (19th November 2014)

• Record Type: Journal Article
• Authors: Latip, Laila D.; Zzaman, Wahidu; Abedin, Md. Zainul; Yang, Tajul A.
• Is Part Of: Journal of food processing and preservation. Volume 39:Issue 6(2015:Dec.)
• Page Start: 1754
• Page End: 1761
• Publication Date: 2014-11-19
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.12407
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: Response surface methodology was applied to optimize the yield of commercial hydrolyzed fish collagen (Cc) using spray drying process. Two factors were investigated including inlet temperature (130–150C) and flow rate (6–10%) with response to yield. The maximum yields (60.93%) were observed at 138C inlet temperature and 7% flow rate. To evaluate the drying effect at optimized condition, spray‐dried hydrolyzed fish collagen (Cs) was then studied using scanning electron microscopy (SEM) and Fourier transform infrared (FT‐IR) spectroscopy. The SEM results showed visualized heating process from spray drying forced the particles to cause more shrinkage and become smaller in size compared to raw sample. The FT‐IR results showed that both hydrolyzed collagens were similar in types of spectra and their wave numbers compared to other fish collagen. Spray drying can be considered as one of drying techniques to produce hydrolyzed collagen. Practical Applications: Spray drying is an alternative to reduce cost for production of hydrolyzed collagen in industries while maintaining their quality and nutrient contents. Low‐cost production leads to low price of products that makes it affordable to consumers. With low molecular weight molecules, hydrolyzed collagen could be easily taken by the intestine for digesting process before undergoing further metabolic processes. Its unique properties and functionalities allow collagen hydrolyzed to be widely applied in cosmetics, food industry, and medical applications, pharmaceutical and functional foods. This study may lead the way on the effect of high temperature on molecular structure of hydrolyzed collagen, hence gives an idea for new applications from this unique product.