scholarly journals Value Addition to Leather Industry Wastes and By-Products: Hydrolyzed Collagen and Collagen Peptides

2020 ◽  
Author(s):  
Ali Yorgancioglu ◽  
Bahri Başaran ◽  
Aykut Sancakli
Keyword(s):  
Value Addition ◽  
Leather Industry ◽  
Collagen Peptides ◽  
Hydrolyzed Collagen ◽  
By Products

scholarly journals Value addition of red beet ( Beta vulgaris L.) by‐products: Emulsion formation and stability

2018 ◽  
Vol 54 (3) ◽  
pp. 619-625 ◽  
Author(s):  
Theo Ralla ◽  
Hanna Salminen ◽  
Timo Wolfangel ◽  
Matthias Edelmann ◽  
Corinna Dawid ◽  
...  
Keyword(s):  
Beta Vulgaris ◽  
Value Addition ◽  
Red Beet ◽  
By Products

scholarly journals Monitoring the Degradation of Collagen Hydrogels by Collagenase Clostridium histolyticum

Gels ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 46
Author(s):  
Hon Wei Ng ◽  
Yi Zhang ◽  
Rafea Naffa ◽  
Sujay Prabakar
Keyword(s):  
Helical Structure ◽  
Degradation Process ◽  
Fibrillar Structure ◽  
Collagenase Clostridium Histolyticum ◽  
Physiochemical Properties ◽  
Amide Bonds ◽  
Clostridium Histolyticum ◽  
Collagen Peptides ◽  
Hydrolyzed Collagen ◽  
Materials Used

Collagen-based hydrogels are investigated extensively in tissue engineering for their tunable physiochemical properties, biocompatibility and biodegradability. However, the effect of the integrity of the collagen triple helical structure on biodegradability is yet to be studied. In this study, we monitored the degradation of intact collagen (C-coll) and hydrolyzed collagen (D-coll) hydrogels in collagenase Clostridium histolyticum to understand their degradation process. Our results show that when peptides are present on the surface of the fibrils of D-coll hydrogels, cleavage of amide bonds occur at a much higher rate. The fibrillar structure of D-coll hydrogel results in a more pronounced breakdown of the gel network and dissolution of collagen peptides. The results from this work will improve the understanding of enzymatic degradation and the resulting bioabsorption of collagen materials used in drug delivery systems and scaffolds.

Properties of Thermoplastic Blends with Polypropylene and Collagen Hydrolizate

2014 ◽  
Vol 893 ◽  
pp. 235-240 ◽  
Author(s):  
Monica Puccini ◽  
Domenico Castiello ◽  
Maurizia Seggiani ◽  
Sandra Vitolo
Keyword(s):  
Mechanical Properties ◽  
Mechanical Test ◽  
Thermal Analyses ◽  
Leather Industry ◽  
Flexible Films ◽  
Hydrolyzed Collagen ◽  
Physical Chemical ◽  
Tannery Industry ◽  
Thermoplastic Blends ◽  
Positive Results

Polypropylene-based composites are prepared using hydrolyzed collagen (HC) from wastes of the leather industry. Blends of polypropylene and HC were studied as a function of the blend composition ratio with the aim of developing a formulation with optimal physical-chemical and mechanical properties. The prepared mixtures were characterized by thermal analyses and mechanical test. Blends with content up to of 20-30% of collagen hydrolizate are susceptible to be melt processed to provide transparent, cohesive and flexible films. In front of positive results the reutilization of collagen hydrolizate derived from the tannery industry appears feasible for production of thermoplastic items for applications in packaging and agricultural segments.

Advances in the Value Addition to Foods-recent Trends

2017 ◽  
Vol 2 (2) ◽  
pp. 90
Author(s):  
K. R. Anilakumar ◽  
Natarajan Gopalan ◽  
R. K. Sharma
Keyword(s):  
Food Processing ◽  
Value Added ◽  
Fermented Foods ◽  
Processed Food ◽  
Value Addition ◽  
Processing Technologies ◽  
Food Ingredients ◽  
Recent Trends ◽  
Life Enhancement ◽  
By Products

Value addition to foods may be done by several ways. It could be done by the use of preservative, food ingredients capable of eliciting functionalities and by fortification using micronutrients. There are novel and emerging food processing technologies that are possible to preserve the ingredients in the food intact. The shelf life enhancement of the processed food can be done by adapting newer packaging technologies. Food processing industries in many of the countries across the world generates huge quantity of by-products that can be put into use by value addition. These by-products have less use and create considerable environmental pollution. The by-products of the fruits, vegetables, etc. may be used for value addition adapting commercially viable approaches. Fermented foods are value added foods that could be developed using novel starters. It is also important to note the regulatory aspects of foods whenever the foods are preserved b y value addition

Study on the Use of Fleshings-Derived Collagen in Post Tanning Operations

2014 ◽  
Vol 597 ◽  
pp. 144-150 ◽  
Author(s):  
Monica Puccini ◽  
Domenico Castiello
Keyword(s):  
Alkaline Hydrolysis ◽  
Leather Industry ◽  
Liquid Form ◽  
Experimental Activity ◽  
Leather Processing ◽  
Hydrolyzed Collagen ◽  
Technical Properties ◽  
Hydrolysis Of

The leather industry generates waste either in solid or liquid form. Fleshing, which is integral part of a hide, is removed during leather processing as it is an unwanted material in the final product. For every ton of leather processed, about 100–150 kg of fleshing is generated. An alternative to disposal of these wastes is to reuse them. In this study, an experimental activity research for assessing the feasibility of the reuse of the collagen hydrolizate in the retanning/dyeing/fatliquoring phase was performed. The hydrolyzed collagen, in liquid form, is obtained by alkaline hydrolysis of fleshings. The hydrolizate has been used both in a vegetable-chrome retannage/dyeing/fatliquoring and in a vegetable retannage/dyeing/fatliquoring to obtain bovine upper leather. Both in a vegetable-chrome retannage and in a vegetable retannage, the final leathers showed similar properties in terms of physical and technical properties to conventionally processed hides. The results obtained indicate that the use of the collagen hydrolizate in the retanning/dyeing/fatliquoring phase as an interesting route for recovering the fleshings.

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