Multiplex PCR to discriminate bovine, porcine, and fish DNA in gelatin and confectionery products

Sultana, Sharmin; Hossain, M. A. Motalib; Zaidul, I.S.M.; Ali, Eaqub

doi:10.1016/j.lwt.2018.02.019

Cited by 53 publications

(26 citation statements)

References 25 publications

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“…Pastille products are made by whipping boiled fruit and berry puree with sugar and egg white and then mixed with gelling substances. These products have a foam-like structure that is reinforced with a structuring agent such as agar [7], pectin [8], gelatin [9], and others [10]. Their technological and organoleptic properties differ depending on the used hydrocolloid, the resulting characteristics, and the type of confectionery.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

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Improving pastille manufacturing technology using the developed multicomponent fruit and berry paste

Kasabova

Zagorulko

Zahorulko

et al. 2021

EEJET

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A method for manufacturing multicomponent fruit and berry paste based on apples, cranberries, hawthorn with a high content of pectin substances has been improved. A special feature of the technique is the concentration in a rotary film apparatus until a dry matter content of 28... 30 % under a mild mode during 25...50 s provided that the puree is preheated to 50 °C. The limiting shear stress for each type of raw material and the effective viscosity index for the samples of the formulations of the studied pastes have been established. It was found that the best properties are demonstrated by composition with the following formulation ratio of components: apple – 50 %; cranberries – 40 %; hawthorn – 10 %. That makes it possible to obtain pastes with the best chemical composition (the higher content of pectin substances, organic acids, ascorbic acid, etc.). The rational amount of adding 75 % of fruit and berry paste to replace apple puree has been determined and substantiated. That makes it possible to manufacture pastille with a high degree of structure formation, which is confirmed by the viscosity index of 616 Pa∙s, compared with control – 354 Pa∙s. A decrease in the mass fraction of dry substances by 5.0 %, an increase in acidity and reducing substances are ensured, which meets the requirements set by regulatory documents. This amount of paste provides for excellent organoleptic properties, i.e. it gives the products an even red color, pleasant taste, and smell. The developed technology expands the range of "healthy food" by partially replacing raw materials with a low content of physiologically functional components with a multicomponent composition, as well as provides for an increase in the pastille nutritional value. The use of sparing modes of concentration makes it possible to intensify the process of manufacturing a multicomponent paste, which indicates energy and resource-saving technology

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Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…In [9], the physical-chemical and sensory properties of honey jelly candies made by two different mixing methods (cold and hot) were studied. They were subsequently added with certain doses of gelatin (15,20, and 25 % by weight of honey) and fruit juices (orange, strawberry, and black mulberry).…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Improving pastille manufacturing technology using the developed multicomponent fruit and berry paste

Kasabova

Zagorulko

Zahorulko

et al. 2021

EEJET

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“…The degree of destruction of native collagen depends on the technology of gelatin extraction and on the type of raw material containing collagen [2,7,8]. Therefore, unfractionated gelatin is a mixture of polypeptide/polymer chains with different molecular weights including α-chains (~100 kDa), β-chains (~200 kDa), γ-chains (~300 kDa) and their fragments [6].…”

Section: Introductionmentioning

confidence: 99%

Tailoring Cod Gelatin Structure and Physical Properties with Acid and Alkaline Extraction

et al. 2019

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Gelatin (G) was extracted from the skin of Atlantic cod at different pH of the aqueous phase (pH 3, 4, 5, 8 and 9) and at a temperature of 50 ± 1 °C. The yield of gelatin (G3, G4, G5, G8, and G9, respectively) was 49–55% of the dry raw material. The influence of extraction pH on the physicochemical and functional properties of gelatin was studied. Sample G5 was characterized by higher protein content (92.8%) while lower protein content was obtained for sample G3 (86.5%) extracted under more aggressive conditions. Analysis of the molecular weight distribution showed the presence of α- and β-chains as major components; the molecular weight of the samples ranged between 130 and 150 kDa, with sample G5 having the highest molecular weight. IR spectra of all samples had absorption bands characteristic of fish gelatin. The study of the secondary structure demonstrated higher amounts of ordered triple collagen-like helices for G5 extracted under mild conditions. Accordingly, sample G5 formed gels with high values for the storage modulus and gelling and melting temperatures, which decrease as pH changes into acidic or alkaline regions. In addition, the differential scanning calorimetry data showed that G5 had a higher glass transition temperature and melting enthalpy. Thus, cod skin is an excellent source of gelatin with the necessary physicochemical and functional properties, depending on the appropriate choice of aqueous phase pH for the extraction.

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“…Researches that also performed authentication for other food of animal origin obtained results similar to the present study. Sultana et al (2018), while evaluating the sensitivity of specific DNA initiators from bovines, porcine, and fishes, obtained a detection limit of 0.1% to 0.001% for the specific initiators.…”

Section: Resultsmentioning

confidence: 99%

Standardization of Polymerase Chain Reaction Assay for the Authentication of Arapaima gigas fish

Araújo

Moraes

Dantas

et al. 2020

JAS

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Pirarucu is a freshwater fish that presents a great commercial value for being well accepted by the consumers and for showing excellent meat quality. The zoological identification of fisheries during industrial processing is harmed by the removal of external morphologic characteristics, facilitating fraudulent practices in commercialization. In this context, the identification at the molecular level is an important tool in the inspection and commercialization of the fishery. The DNA resists to the processing methods, like the salting, the most common way of commercializing the pirarucu. The Polymerase chain reaction, PCR assay, were applied in samples that suffered degradation or have gone under industrialization methods. This work aimed use the PCR technique as a tool to authenticate the Arapaima gigas species and to avoid possible frauds in commercially available products. The obtained data showed the efficiencies of the DNA extraction, the amplification of the target sequence, and identification of the genetic material through PCR. It is possible to conclude that the PCR technique that was standardized in the present study showed high sensibility, precision, and specificity for the detection of the genetic material of Arapaima gigas, constituting a useful tool for the monitoring and inspection during its commercialization.

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Multiplex PCR to discriminate bovine, porcine, and fish DNA in gelatin and confectionery products

Cited by 53 publications

References 25 publications

Improving pastille manufacturing technology using the developed multicomponent fruit and berry paste

Improving pastille manufacturing technology using the developed multicomponent fruit and berry paste

Tailoring Cod Gelatin Structure and Physical Properties with Acid and Alkaline Extraction

Standardization of Polymerase Chain Reaction Assay for the Authentication of Arapaima gigas fish

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