A simple and economical method of extracting halal/kosher collagen of higher quality and purity in a shorter period of time from jellyfish is presented. The improved method of halal/kosher collagen extraction from jellyfish uses an orderly combination of physical and/or mechanical treatments during pretreatment and extraction, thereby eliminates the need for expensive enzymes. Collagen produced using the new innovation have significantly higher extraction yield, protein content, amino acids composition, total imino acids content, molecular weight and thermal stability as compared to collagen extracted using the conventional acid and pepsin method. On the other hand, undesirable characteristics such as ash content, excessive use of solvents/ chemicals, long extraction period are also significantly reduced. Collagen produced from this innovation is non-toxic and suitable for the use in food, biomedical, pharmaceutical, cosmeceutical, nutraceutical and analytical applications.
Collagen is one of the most important functional proteins essential for many food, nutraceutical, nutricosmetics and biomedical applications. The global market for collagen-based biomaterials is forecast to exceed US$2.0 billion by the year 2015. Two major bottlenecks present in the production of pure native collagen are the sources of collagen as well as the lengthy and inefficient extraction process: which lead to shortage and variability of collagen quality. This innovation successfully uncovers a simple and economical method of extracting halal/kosher collagen of higher quality and purity in a shorter period of time from indigenous edible jellyfish. The new and improved method produces significantly higher yield compared to conventional methods (7 times higher) (p