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Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients

The utilization of gelatin capsule waste (GCW) poses a challenge for the industry. This study investigates its potential as a functional food ingredient by evaluating the physico-chemical, rheological, and techno-functional properties of gelatin capsule waste powder (GCWP). To achieve this, the gela...

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Principais autores: Sasina Sanprasert, Pudthaya Kumnerdsiri, Anusorn Seubsai, Piyangkun Lueangjaroenkit, Jaksuma Pongsetkul, Sylvia Indriani, Tanyamon Petcharat, Samart Sai-ut, Kanrawee Hunsakul, Utthapon Issara, Subhash V. Pawde, Saroat Rawdkuen, Thomas Karbowiak, Young Hoon Jung, Passakorn Kingwascharapong
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2025-04-01
coleção:Foods
Assuntos:
gelatin
capsule waste
maltodextrin
techno-functional
future food ingredients
Acesso em linha:https://www.mdpi.com/2304-8158/14/7/1279
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