Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 116786 10.21603/2308-4057-2027-1-699 LWLWXT Research Article Research Article Research Article Edible collagen coatings from chicken skin for longer shelf life of meat and dairy food systems Edible collagen coatings from chicken skin for longer shelf life of meat and dairy food systems https://orcid.org/0000-0002-8096-5210 Krasulya Olga N. Krasulya Olga N. https://orcid.org/0000-0003-3039-1324 Giro Tatyana M. Giro Tatyana M. girotm.57@yandex.ru https://orcid.org/0009-0001-5518-3030 Tinambunan Dennis G. Tinambunan Dennis G. Russian State Agrarian University – Moscow Timiryazev Agricultural Academy Moscow Россия Russian State Agrarian University – Moscow Timiryazev Agricultural Academy Moscow Russian Federation Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production Volgograd Россия Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production Volgograd Russian Federation South Ural State University Chelyabinsk Россия South Ural State University Chelyabinsk Russian Federation 11 03 2026 11 03 2026 15 1 131 138 07 07 2025 13 01 2026 https://jfrm.ru/en/issues/24071/24206/

Collagen is a popular component of edible coatings that protect food products during storage. This article introduces a new antioxidant and antibacterial edible coating made from broiler chicken skin as a source of collagen. The coating was tested on meat and dairy products with high moisture and fat content, namely sausage, jellied beef, and soft cheese. A set of standard research methods made it possible to determine the physicochemical, sensory, and microbiological properties of broiler chicken skin and the experimental edible coating, as well as to compare the coated and uncoated meat and dairy products. A digital micrometer and a DVT Devotrans GPUG model revealed the structural and mechanical properties of the test products. The protein fraction was described using a method based on the extraction of sarcoplasmic proteins from muscle tissue in a low-ionic-strength buffer solution to produce fractions of water-soluble, salt-soluble, and alkali-soluble proteins. The water activity coefficient was obtained using an Aqualab 4TE analyzer with a dielectric humidity sensor. Alcalase (Novozymes, Danmark) was chosen as the optimal enzymic preparation available on the Russian market for the hydrolysis of collagen-containing raw materials. Its optimal concentration was 0.3% of the raw material weight after preliminary swelling in water. The optimal hydrolysis conditions were as follows: heating medium temperature – 52°C, exposure time – 5 h. The research resulted in a production algorithm and a formulation modeled in the MultiMit automated expert system. The new technology for edible coating from chicken skin collagen can be used in the meat and dairy industries to extend the shelf-life of final products due to antibacterial and antioxidant effects.

Collagen is a popular component of edible coatings that protect food products during storage. This article introduces a new antioxidant and antibacterial edible coating made from broiler chicken skin as a source of collagen. The coating was tested on meat and dairy products with high moisture and fat content, namely sausage, jellied beef, and soft cheese. A set of standard research methods made it possible to determine the physicochemical, sensory, and microbiological properties of broiler chicken skin and the experimental edible coating, as well as to compare the coated and uncoated meat and dairy products. A digital micrometer and a DVT Devotrans GPUG model revealed the structural and mechanical properties of the test products. The protein fraction was described using a method based on the extraction of sarcoplasmic proteins from muscle tissue in a low-ionic-strength buffer solution to produce fractions of water-soluble, salt-soluble, and alkali-soluble proteins. The water activity coefficient was obtained using an Aqualab 4TE analyzer with a dielectric humidity sensor. Alcalase (Novozymes, Danmark) was chosen as the optimal enzymic preparation available on the Russian market for the hydrolysis of collagen-containing raw materials. Its optimal concentration was 0.3% of the raw material weight after preliminary swelling in water. The optimal hydrolysis conditions were as follows: heating medium temperature – 52°C, exposure time – 5 h. The research resulted in a production algorithm and a formulation modeled in the MultiMit automated expert system. The new technology for edible coating from chicken skin collagen can be used in the meat and dairy industries to extend the shelf-life of final products due to antibacterial and antioxidant effects.

 Collagen-containing raw material chicken skin enzyme hydrolysis alcalase edible coating formulation meat and dairy products Collagen-containing raw material chicken skin enzyme hydrolysis alcalase edible coating formulation meat and dairy products

Manzoor A, Dar AH, Pandey VK, Shams R, Khan S, et al. Recent insights into polysaccharide-based hydrogels and their potential applications in food sector: A review. International Journal of Biological Macromolecules. 2022;213:987–1006. https://doi.org/10.1016/j.ijbiomac.2022.06.044 Manzoor A, Dar AH, Pandey VK, Shams R, Khan S, et al. Recent insights into polysaccharide-based hydrogels and their potential applications in food sector: A review. International Journal of Biological Macromolecules. 2022;213:987–1006. https://doi.org/10.1016/j.ijbiomac.2022.06.044 Shen C, Wenqing C, Changzhu L, Tariq A, Haiying C, et al. Topical advances of edible coating based on the nanoemulsions encapsulated with plant essential oils for foodborne pathogen control. Food Control. 2022;145:109419. https://doi.org/10.1016/j.foodcont.2022.109419 Shen C, Wenqing C, Changzhu L, Tariq A, Haiying C, et al. Topical advances of edible coating based on the nanoemulsions encapsulated with plant essential oils for foodborne pathogen control. Food Control. 2022;145:109419. https://doi.org/10.1016/j.foodcont.2022.109419 Subhan F, Hussainb Z, Tauseef I, Shehzad A, Wahid F. A review on recent advances and applications of fish collagen. Critical Reviews in Food Science and Nutrition. 2021;61(6):1027–1037. https://doi.org/10.1080/10408398.2020.1751585 Subhan F, Hussainb Z, Tauseef I, Shehzad A, Wahid F. A review on recent advances and applications of fish collagen. Critical Reviews in Food Science and Nutrition. 2021;61(6):1027–1037. https://doi.org/10.1080/10408398.2020.1751585 Zinina OV. Scientific and practical substantiation of the bioconversion of collagen-containing raw materials and evaluation of the effectiveness of the resulting protein components in the production of meat products: Dr. Sci. Eng. Diss. Astrakhan, 2023. 533 p. (In Russ.) https://elibrary.ru/AZVGQG Zinina OV. Scientific and practical substantiation of the bioconversion of collagen-containing raw materials and evaluation of the effectiveness of the resulting protein components in the production of meat products: Dr. Sci. Eng. Diss. Astrakhan, 2023. 533 p. (In Russ.) https://elibrary.ru/AZVGQG Ahmad T, Ismail A, Ahmad SA, Khalil KA, Kumar Y, et al. Recent advances on the role of process variables affecting gelatin yield and characteristics with special reference to enzymatic extraction: A review. Food Hydrocolloids. 2017;63:85–96. https://doi.org/10.1016/j.foodhyd.2016.08.007 Ahmad T, Ismail A, Ahmad SA, Khalil KA, Kumar Y, et al. Recent advances on the role of process variables affecting gelatin yield and characteristics with special reference to enzymatic extraction: A review. Food Hydrocolloids. 2017;63:85–96. https://doi.org/10.1016/j.foodhyd.2016.08.007 Matinong AME, Chisti Y, Pickering KL, Haverkamp RG. Collagen extraction from animal skin. Biology. 2022;11(6):905. https://doi.org/10.3390/biology11060905 Matinong AME, Chisti Y, Pickering KL, Haverkamp RG. Collagen extraction from animal skin. Biology. 2022;11(6):905. https://doi.org/10.3390/biology11060905 Otoni CG, Avena-Bustillos RJ, Azeredo HMC, Lorevice MV, Moura MR, et al. Recent advances on edible films based on fruits and vegetables – A review. Comprehensive Reviews in Food Science and Food Safety. 2017;16(5):1151–1169. https://doi.org/10.1111/1541-4337.12281 Otoni CG, Avena-Bustillos RJ, Azeredo HMC, Lorevice MV, Moura MR, et al. Recent advances on edible films based on fruits and vegetables – A review. Comprehensive Reviews in Food Science and Food Safety. 2017;16(5):1151–1169. https://doi.org/10.1111/1541-4337.12281 Nasri M. Bioactive peptides from fish collagen byproducts. In: Simpson BK, Aryee ANA, Toldrá F, editors. Byproducts from Agriculture and Fisheries: Adding Value for Food, Feed, Pharma, and Fuels. Hoboken, NJ: John Wiley & Sons; 2019, pp. 309–333. https://doi.org/10.1002/9781119383956.ch13 Nasri M. Bioactive peptides from fish collagen byproducts. In: Simpson BK, Aryee ANA, Toldrá F, editors. Byproducts from Agriculture and Fisheries: Adding Value for Food, Feed, Pharma, and Fuels. Hoboken, NJ: John Wiley & Sons; 2019, pp. 309–333. https://doi.org/10.1002/9781119383956.ch13 Hema GS, Joshy CG, Shyni K, Chatterjee NS, Ninan G, et al. Optimization of process parameters for the production of collagen peptides from fish skin (Epinephelus malabaricus) using response surface methodology and its characterization. Journal of Food Science and Technology. 2017;54:488–496. https://doi.org/10.1007/s13197-017-2490-2 Hema GS, Joshy CG, Shyni K, Chatterjee NS, Ninan G, et al. Optimization of process parameters for the production of collagen peptides from fish skin (Epinephelus malabaricus) using response surface methodology and its characterization. Journal of Food Science and Technology. 2017;54:488–496. https://doi.org/10.1007/s13197-017-2490-2 Bechaux J, Gatellier P, Le Page JF, Drillet Y, Sante-Lhoutellier V, et al. A comprehensive review of bioactive peptides obtained from animal byproducts and their applications. Food & Function. 2019;10:6244–6266. https://doi.org/10.1039/c9fo01546a Bechaux J, Gatellier P, Le Page JF, Drillet Y, Sante-Lhoutellier V, et al. A comprehensive review of bioactive peptides obtained from animal byproducts and their applications. Food & Function. 2019;10:6244–6266. https://doi.org/10.1039/c9fo01546a Zamorano-Apodaca JC, García-Sifuentes CO, Carvajal-Millán E, Vallejo-Galland B, Scheuren-Acevedo SM, et al. Biological and functional properties of peptide fractions obtained from collagen hydrolysate derived from mixed byproducts of different fish species. Food Chemistry. 2020;331:127350. https://doi.org/10.1016/j.foodchem.2020.127350 Zamorano-Apodaca JC, García-Sifuentes CO, Carvajal-Millán E, Vallejo-Galland B, Scheuren-Acevedo SM, et al. Biological and functional properties of peptide fractions obtained from collagen hydrolysate derived from mixed byproducts of different fish species. Food Chemistry. 2020;331:127350. https://doi.org/10.1016/j.foodchem.2020.127350 Titov EI, Litvinova EV, Kidyaev SN, Artemeva IO. Collagen matrix as a way of preservation of minor components in food products. Vsyo o myase. 2019;(1):40–43. (In Russ.) https://doi.org/10.21323/2071-2499-2019-1-40-43 Titov EI, Litvinova EV, Kidyaev SN, Artemeva IO. Collagen matrix as a way of preservation of minor components in food products. Vsyo o myase. 2019;(1):40–43. (In Russ.) https://doi.org/10.21323/2071-2499-2019-1-40-43 Howell NK, Kasase C. Bioactive peptides and proteins from fish muscle and collagen. In: Mine Y, Li-Chan E, Jiang B, editors. Bioactive proteins and peptides as functional foods and nutraceuticals. Hoboken, NJ: Wiley-Blackwell; 2010, pp. 203–223. https://doi.org/10.1002/9780813811048.ch14 Howell NK, Kasase C. Bioactive peptides and proteins from fish muscle and collagen. In: Mine Y, Li-Chan E, Jiang B, editors. Bioactive proteins and peptides as functional foods and nutraceuticals. Hoboken, NJ: Wiley-Blackwell; 2010, pp. 203–223. https://doi.org/10.1002/9780813811048.ch14 Vidal AR, Cansian RL, Mello RO, Demiate IM, Kempka AP, et al. Production of collagens and protein hydrolysates with antimicrobial and antioxidant activity from sheep slaughter by-products. Antioxidants. 2022;11(6):1173. https://doi.org/10.3390/antiox11061173 Vidal AR, Cansian RL, Mello RO, Demiate IM, Kempka AP, et al. Production of collagens and protein hydrolysates with antimicrobial and antioxidant activity from sheep slaughter by-products. Antioxidants. 2022;11(6):1173. https://doi.org/10.3390/antiox11061173 Krasulya ON, Nikolaeva SV, Tokarev AV, Krasnov AE, Panin IG. Modeling of food formulations and production technologies: Theory and practice. St. Petersburg: GIORD; 2015, 320 p. (In Russ.) Krasulya ON, Nikolaeva SV, Tokarev AV, Krasnov AE, Panin IG. Modeling of food formulations and production technologies: Theory and practice. St. Petersburg: GIORD; 2015, 320 p. (In Russ.) Guryeva K, Soldatova S. Studies of the induction period of canned meat on the Oxitest device. Bulletin of Science and Practice. 2023;9(9):205–211. (In Russ.) https://doi.org/10.33619/2414-2948/94/22 Guryeva K, Soldatova S. Studies of the induction period of canned meat on the Oxitest device. Bulletin of Science and Practice. 2023;9(9):205–211. (In Russ.) https://doi.org/10.33619/2414-2948/94/22