For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the
atmosphere. With this alarming carbon footprint, food protein waste not only contributes to …

This review begins with a discussion of the general properties of gelatin and its sources,
particularly in the food and health industries, and then briefly address the status quo of …

Gelatin is an important biopolymer that is extracted from collagen and is extensively used in
the food industry because of its excellent functional properties. However, native gelatin films …

Collagen is the most abundant extracellular matrix protein in food-producing animals.
Gelatin is partially degraded collagen. Collagen peptides refer to the peptides with specific …

Owing to the increasing environmental concerns and requirements for high-quality foods,
edible films and coatings (based on proteins, polysaccharides, natural phenolic active …

Gelatin is the product resulting from collagen denaturation, which, in addition to
conventional sources of extraction, can be recovered from wastes and byproducts rich in …

Background Studies indicate a 30% increase in demand for all types of food and non-food
grade gelatins in the world. The largest volume of gelatin production comes from mammal …

Questions have been raised apropos food spoilage, which may pose a great hazard to the
global environment and human health. Amongst bio-safe material that retains photocatalysis …

Background Gelatin, one of the most popular biopolymers, is widely used in food,
pharmaceutical and cosmetic industries. Mammalian gelatin accounts for the vast majority of …

Currently, the exploration of natural colorants from vegetal waste has gained particular
attention. Furthermore, incorporation of these natural sources into biopolymers is an …