Identification of bovine, porcine and fish gelatin signatures using chemometrics fuzzy graph method

Abstract

Gelatin is a protein substance that is widely used in food and pharmaceutical industries. Gelatin is mainly derived from bovine and porcine sources. Fish gelatin is becoming alternative source of gelatin due to concern on health issue and religious constraints. Numerous studies for identification of gelatin sources have been reported. In this study, Fourier transform infrared (FTIR) spectroscopy was used in combination with chemometrics fuzzy autocatalytic set (c-FACS) to distinguish between bovine, porcine and fish gelatins. The gelatin spectra at Amide and 1600–1000 cm−1 regions were analyzed using c-FACS and the results were compared to principal component analysis (PCA) and linear discriminant analysis (LDA). The results obtained from c-FACS method showed that each bovine, porcine and fish gelatin possessed dominant wavenumbers at 1470–1475 cm−1, 1444–1450 cm−1 and 1496–1500 cm−1 respectively, which represent their unique signatures. Furthermore, a clear distinction for porcine gelatin was observed in coordinated FACS. The c-FACS method is rigor and faster than PCA and LDA in differentiating the gelatin sources. The novel method promises at least another chemometrics method for FTIR related analysis and the possibilities for other applications are endless.

Effect of OHMIC heating and ultrasound on functional properties of biodegradable gelatin‐based films

“…[ 90 ] The intense absorption peak observed at 1036 cm −1 is associated with symmetric stretching vibrations of OH groups of glycerol, [ 76 ] which is a plasticizer intrinsic to the raw material used to produce the films. A similar FTIR spectrum was found by Nur Hanani et al, [ 94 ] Cebi et al, [ 93 ] and Hassan et al [ 95 ] These authors evaluated the differences among the FTIR spectra of gelatins obtained from different sources (bovine, porcine, and fish). The results showed the same absorption peaks obtained in the present study, with small differences due to the type of gelatin.…”

Three‐dimensional silk fibroin‐gelatin/chondroitin sulfate/hyaluronic acid–aloe vera scaffold supports in vitro chondrogenesis of bone marrow mesenchymal stem cells and reduces inflammatory effect

“…Additionally, the absorption peaks at 1622 and 1515 cm −1 indicated the presence of β‐sheet conformations of silk fibroin in the composite scaffolds 27 . The absorption peaks around 1515, 1444, and 1223 cm −1 indicated the presence of porcine gelatin 24,28 . The presence of an IR peak at approximately 869 cm −1 was used to identify chondroitin sulfate 29 .…”

“…27 The absorption peaks around 1515, 1444, and 1223 cm À1 indicated the presence of porcine gelatin. 24,28 The presence of an IR peak at approximately 869 cm À1 was used to identify chondroitin sulfate. 29 F I G U R E 2 Scanning electron microscope images of scaffolds.…”

Edible Origami Actuators Using Gelatin-Based Bioplastics

“…Additionally, the presence of glycerol suggests significant enhancement in the amide III region (1030 cm –1 peak). This region tends to reflect C–N stretching vibrations coupled to the N–H bend and may correlate to an increase in triple helix formation. , …”