Effects of Different Extraction Methods on the Structure and Processing Characteristics of Collagen From the Oral Arms and Gastric Cavities of Jellyfish

Abstract

Jellyfish contain abundant collagen and are a highly promising high‐value raw material for marine collagen applications. However, they have a short harvesting period and are processed using relatively limited techniques, leading to excess waste. The current study aimed to improve the utilization of jellyfish by‐products. Collagen was extracted from the oral arms and gastric cavities of jellyfish using acid, enzymatic hydrolysis, and alkaline methods. The extracted collagens exhibited characteristics consistent with Type I collagen. Spectral analyses indicated that collagen extracted using acid and enzymatic methods retained its native structure, whereas collagen extracted using the alkaline method exhibited structural degradation. Enzymatically extracted collagen exhibited superior foaming capacity, foam stability, and emulsification ability, whereas acid‐soluble collagen exhibited better emulsification stability. Acid‐soluble collagen derived from the oral arm exhibited the strongest antioxidant properties. This study provides an important reference for improving jellyfish use and collagen extraction from marine organisms.