The skin is a major by-product of slaughtering camels (10–15% of body weight) and a potential source of raw material for gelatin extraction. Camels are unique animals and are thought to possess unusual skin composition, structure, and proteins because of their daily exposure to dry and hot climatic conditions. The global camel population is reportedly about 35 million. In the Middle East, some African countries, and many other areas, camels are raised domestically as a food source, and their skin and bones are considered potential sources of halal gelatin. However, there are few halal alternative mammal sources available for commercial gelatin production on a large scale. The rapid growth in the international market for halal-certified foods has prompted food technologists to look beyond the traditional sources of gelatin for an alternative source. Moreover, prior to COVID-19, global projections predicted a significant rise to about 450.7 thousand tons by 2020. Despite these concerns, in 2011, a significant increase in the global estimated usage of gelatin was reported (348.9 thousand tons). However, some concerns exist for these sources, such as mad cow disease from bovine sources and religious restrictions which exist for the porcine products, which have affected the gelatin market in the past. Researchers have shown that commercially manufactured gelatin is primarily extracted from porcine skin (46%), bovine bones (28.5%), and bovine hides (29.5%). Gelatin is regarded as a special hydrocolloid that can be utilized in the food, pharmaceutical, and cosmetic industries.
It possesses unique properties, such as the formation of thermo-reversible gels close to body temperature and is readily soluble in water. Gelatin is an essential protein present in the skin, bones, and connective tissues of animals, formed by partial hydrolysis of collagen. The results reveal that great potential exists in producing halal gelatin with excellent quality and functionality from camel skin. Microstructure revealed loose network with more voids in gelatin from skin pretreated with 0.5 and 0.75 M-NaOH for 6 h, while a highly cross-linked network and less voids were observed in those pretreated with 0.75 M-NaOH for 24 h and 0.5 M-NaOH for 42 h. The temperatures for gelling and melting ranged from 20.9 ☌ to 25.8 ☌ and 27.34 ☌ to 30.49 ☌. Structural characterization by Fourier transformation infrared spectra, X-ray diffraction, and nuclear magnetic resonance indicated that all gelatins possessed major peaks in the amide region, and diffraction peaks around 22° were basically amorphous. Gelatin from skin pretreated with 0.75 and 0.5 M-NaOH for 42 h showed the highest yield (22.60%) and gel strength (365.5 g), respectively. Increased yield and gel strength were recorded, with an increase in camel skin pretreatment times of 6 to 42 h and 0.50 and 0.75 M-NaOH. Optimum conditions for high-quality gelatin recovery from camel skin and its molecular, structural, and rheological characterization were carried out in this study.
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