Discrimination of porcine and bovine gelatines based on reducing sugar types on Maillard reaction

Hamid, Anis Hamizah; Nurrulhidayah, A.F.; Sani, Muhamad Shirwan Abdullah; Muhammad, Nurul Widad Fitri; Othman, Rashidi; Rohman, Abdul

doi:10.26656/fr.2017.4(2).297

Cited by 3 publications

(2 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, there were many brands of gelatin on the market, meaning the gelatin used in the reference soft candy might not be the same as the one added to the commercial soft candy products. This potentially affects the collagen properties of the gelatin and, consequently, the score plot resulting in the PCA (23) . According to Zilhadia et al, the conformation of gelatin can also change when it goes through heating and stirring or is combined with additional substances like polysaccharides (sugars).…”

Section: Pls Calibration and Validation Modelsmentioning

confidence: 99%

Gelatin Analysis in Local Soft Candy Products using Fourier Transform Infrared (ATR-FTIR) Combined with Chemometrics

Salamah,

Fatmawati,

Guntarti

2023

Indonesian. J. Pharm. Sci.

View full text Add to dashboard Cite

Gelatin is widely used in the food industry, including soft candy. It is generally sourced from cows and pigs. However, adding porcine gelatin to food will be problematic for the Muslim community due to its prohibition in their beliefs. Therefore, the soft candy’s components should be analysed to determine whether the functional groups are of bovine or porcine gelatin. From three local soft candy products in Indonesia, gelatin was isolated with acetone by vortexing and centrifugation. The supernatant was analysed with FTIR to determine its spectral profile. Furthermore, the wavenumbers and absorbances of gelatin’s functional groups were analysed in Minitab 18 with multivariate PLS and PCA. FTIR showed that gelatin contained proteins with O-H, aliphatic C-H, C=O, N-H, and C-N groups. PLS and PCA were conducted in the wavenumber range of 1576–1481 cm-1. The calibration yielded R2 = 0.9997 and RMSEC = 0.9376%. The internal validation showed R2 = 0.9998 and RMSECV = 1.29%, while the external validation produced R2 = 0.9996 and RMSEP = 1.04%. Clustering with PCA revealed that the gelatin sample from one soft candy was in the same quadrant as the reference bovine gelatin, while the other two were in different quadrants from both references.

show abstract

Section: Pls Calibration and Validation Modelsmentioning

confidence: 99%

Gelatin Analysis in Local Soft Candy Products using Fourier Transform Infrared (ATR-FTIR) Combined with Chemometrics

Salamah,

Fatmawati,

Guntarti

2023

Indonesian. J. Pharm. Sci.

View full text Add to dashboard Cite

show abstract

“…The degrees of browning products (Maillard reaction products) combined with chemometrics of PCA can differentiate the sources of gelatines. According to the loading plot in PC1 and PC2, D-(+)-xylose is the most contributing variable in classification among gelatines [ 43 ]. Previously, some parameters affecting the Maillard reaction were investigated using response surface methodology [ 44 ].…”

Section: Application Of Molecular Spectroscopy Combined With Chemomentioning

confidence: 99%

The Application of Molecular Spectroscopy in Combination with Chemometrics for Halal Authentication Analysis: A Review

Rohman

Windarsih

2020

IJMS

Self Cite

View full text Add to dashboard Cite

Halal is an Arabic term used to describe any components allowed to be used in any products by Muslim communities. Halal food and halal pharmaceuticals are any food and pharmaceuticals which are safe and allowed to be consumed according to Islamic law (Shariah). Currently, in line with halal awareness, some Muslim countries such as Indonesia, Malaysia, and Middle East regions have developed some standards and regulations on halal products and halal certification. Among non-halal components, the presence of pig derivatives (lard, pork, and porcine gelatin) along with other non-halal meats (rat meat, wild boar meat, and dog meat) is typically found in food and pharmaceutical products. This review updates the recent application of molecular spectroscopy, including ultraviolet-visible, infrared, Raman, and nuclear magnetic resonance (NMR) spectroscopies, in combination with chemometrics of multivariate analysis, for analysis of non-halal components in food and pharmaceutical products. The combination of molecular spectroscopic-based techniques and chemometrics offers fast and reliable methods for screening the presence of non-halal components of pig derivatives and non-halal meats in food and pharmaceutical products.

show abstract

The significance of Maillard reaction for species-specific detection gelatine in food industry

Ismarti

Triyana

Fadzillah

et al. 2021

J. Phys.: Conf. Ser.

View full text Add to dashboard Cite

Many ingredients derived from animal have been distributed widely in foods, pharmaceutical, and cosmetic formulations which may invites issues due to religious restrictions. Thus, the species-specific detection has become an important issue among Muslims, Jews, Hindus, Vegan, and vegetarian communities. Some methods such as spectroscopy, chromatography, and DNA based method have been applied for this purpose. However, these methods use sophisticated technology, therefore need high skill and cost for industrial practice. Research needs to encourage the development of simple and portable instrument. This paper highlights the potency of the Maillard reaction for species-specific detection of animal derivatives in food, especially for gelatine. Gelatine from different sources revealed different amino acids composition. It will produce various sensory of active compounds such as colour, odour, and taste when subjected to Maillard reaction, depends on reactant substances and conditions of reaction. The differences will be the key principle in species-specific detection of the sources of gelatine.

show abstract

Discrimination of porcine and bovine gelatines based on reducing sugar types on Maillard reaction

Cited by 3 publications

References 15 publications

Gelatin Analysis in Local Soft Candy Products using Fourier Transform Infrared (ATR-FTIR) Combined with Chemometrics

Gelatin Analysis in Local Soft Candy Products using Fourier Transform Infrared (ATR-FTIR) Combined with Chemometrics

The Application of Molecular Spectroscopy in Combination with Chemometrics for Halal Authentication Analysis: A Review

The significance of Maillard reaction for species-specific detection gelatine in food industry

Contact Info

Product

Resources

About