In the heart of Bangkok, at Kasetsart University, a groundbreaking study is turning the waste from gelatin capsules into a goldmine of opportunity. Led by Sasina Sanprasert from the Department of Fishery Products, this research is not just about reducing waste; it’s about transforming it into valuable functional food ingredients. The findings, published in the journal Foods, could revolutionize the way we think about waste in the food and pharmaceutical industries.
Gelatin capsules are ubiquitous in the pharmaceutical and nutraceutical industries, but their production generates a significant amount of waste. This waste, known as gelatin capsule waste (GCW), has largely been an environmental and economic burden. However, Sanprasert and her team saw an opportunity where others saw waste. “We realized that GCW contains a high amount of protein and other valuable components,” Sanprasert explained. “By converting this waste into a functional food ingredient, we can reduce waste disposal costs and create a new revenue stream.”
The study focuses on the techno-functional, rheological, and physico-chemical properties of GCW powder (GCWP). The researchers mixed GCW with maltodextrin at varying ratios and subjected it to spray drying. Maltodextrin, a common drying agent, played a crucial role in stabilizing the drying process, reducing stickiness, and enhancing the handling and storage properties of the resulting powder.
The results were promising. The GCWP samples appeared light white and had a slightly sticky texture. The optimal ratio of GCW to maltodextrin was found to be 1:5, which produced the highest powder recovery with minimal stickiness, indicating enhanced drying efficiency. However, for overall properties, the 1:1 ratio (GCW-1M) was recommended for future applications due to its superior gelling characteristics.
The implications of this research are far-reaching. For the food and pharmaceutical industries, this study opens up new possibilities for waste management and resource utilization. By converting GCW into a functional food ingredient, companies can reduce their environmental footprint and create new products that meet the growing demand for nutrient-dense, sustainable foods.
Moreover, this research could pave the way for similar innovations in other industries. The principles applied here—converting waste into valuable products—can be adapted to other types of waste, leading to a more circular economy. “This is just the beginning,” Sanprasert noted. “We hope that our findings will inspire further research and innovation in waste management and functional food development.”
The study, published in the journal Foods (translated from Thai as ‘Foods’), highlights the potential of GCW as a functional food ingredient. However, certain properties, such as gel strength and powder stability, require further optimization. This research is a significant step forward, but there is still much work to be done. As the global functional food market continues to grow, driven by consumer demand for health-promoting foods, innovations like this will be crucial in meeting that demand sustainably.
The future of food production is increasingly focused on sustainability and functionality. This research from Kasetsart University is a testament to that future, showing how waste can be transformed into valuable resources. As we look ahead, it’s clear that innovation and sustainability will go hand in hand, shaping the future of the food and pharmaceutical industries.