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Abstract
Cannonball jellyfish contain high collagen content, which has great potential as a raw material for developing novel ingredients. The objective was to determine the feasibility of
hydrolyzing jellyfish collagen for producing food-grade gelatin powders from salted, dried
jellyfish (SDJ). Hydrolyzed-SDJ (H-SDJ) produced gels with Bloom values (g) of 3.40±0.30;
while unhydrolyzed-SDJ did not form a gel. This illustrates (for the first time) the feasibility of
using a novel hydrolysis method to produce gelatin powders from U.S.-caught jellyfish.
Demineralization using dialysis gave dialyzed-SDJ (D-SDJ) where pH, maturation temperature,
and solid concentration adjustments produced significant differences in the Bloom strengths.
Crosslinked D-SDJ with polyphenols at pH 4.4 and 6.5 led to a 49.8% and 42.8% increase in
Bloom strength over non-crosslinked D-SDJ (control), respectively. Microencapsulation of
Lactobacillus rhamnosus GG (LRGG) using D-SDJ with polyphenols or Na-Alg at pH 4.4 and
6.5 improved survival during a 28-day shelf-life study to ~8 log CFU/g.