Valorization of Chicken Feet By-Product of the Poultry Industry: High Qualities of Gelatin and Biofilm from Extraction of Collagen

Santana JCC, Gardim RB, Almeida PF, et al. · Polymers

Optimized acetic-acid extraction recovered a yield of 1.7-8.5% collagen (a process yield, not the feet's collagen content); the extracted powder was 78.5 g protein per 100 g, and the feet themselves 17.2 g protein and 60.0 g water per 100 g. ATR-FTIR found 70.90% of the total protein of the chicken feet is collagen, against 30.31% in a commercial gelatin in the abstract (35% in the results). The fitted yield model carries a negative coefficient for extraction time — longer extraction lowered recovery, with the optimum at 1-3 h and 70-77 degrees C.

Population

Food-science extraction study of chicken feet (17-run central composite design, 100 g of feet per run, in triplicate; no human subjects)

Intervention

Acetic acid extraction of collagen from chicken feet at varying concentration, time, and temperature

Limitations

Industrial food-science study aimed at gelatin manufacturing; no biological or joint outcomes of any kind. Funded by CNPq and CAPES; no conflicts declared.