Rapid detection of pork gelatin in ice cream samples by using non-destructive FT-NIR spectroscopy and Partial least squares-discriminant analysis

Alsaqri, Suad N.; Mabood, Fazal; Boqué, Ricard; Jabeen, Farah; Ahmad, Aziz; Hussain, Javid; Sohail, Mohammad; Syed, Mian Gul; Melhi, Saad; Shahzad, Adnan; Khan, Muhammad Naeem; Al-Amri, Issa; Shah, Rahim; Din, Imad ud

doi:10.1016/j.focha.2023.100215

Cited by 6 publications

(3 citation statements)

References 20 publications

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Section: Literature Reviewmentioning

confidence: 99%

“…For instance, it has been demonstrated that Fourier Transform Infrared Spectroscopy (FTIR) is a very effective technique for determining various adulteration issues in food products, such as lard content in various food processing products [12,13,14]. Suad et al (2023) concluded that NIR spectroscopy in reflectance mode and PLS-DA may be used for a quick, inexpensive and non-destructive approach to detecting ice cream samples containing non-Halal (pork) gelatin. Based on a compromise between the lowest value of RMSECV = 0.147 for the calibration set and the lowest value of RMSEP = 0.098 for six factors with 100% classification among the samples of both samples containing Halal and Non-Halal gelatins for both the calibration and prediction set of samples, the results showed that the PLS-DA models with unit vector normalisation are the suitable method [13].…”

Section: Literature Reviewmentioning

confidence: 99%

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The Rapid Detection of Pork Gelatin in Hard Shell Capsule on Supplement Products Using FTIR and PCA

Badrul,

Munir,

Riani

et al. 2023

ajarcde

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This study aimed to develop a fast and low-cost detection method to determine the difference between hard shell capsule on supplement products containing pork or non-pork gelatin by using Fourier Transform Infrared (FTIR) spectroscopy and Partial Component Analysis (PCA). Twelve samples of hardshell capsules were used, among which Eight samples were pure made from pork and some of them adulterated with cow. The samples were detected before using real-time PCR to determine the identity of the samples. All the gelatin samples were measured with the FTIR spectrophotometer in the reﬂection mode. Spectra were collected in the wavenumber range from 4000-650 cm-1. The results show that the PCA model with the data were pre-processed before PCA was performed. The absorbance data from FTIR were pre-processed using Savitsky-Golay smoothing technique and continued with normalization by peak normalize before subjected to PCA. This newly developed method is fast, involves simple sample preparation and is low cost.

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Section: Literature Reviewmentioning

confidence: 99%

Section: Literature Reviewmentioning

confidence: 99%

The Rapid Detection of Pork Gelatin in Hard Shell Capsule on Supplement Products Using FTIR and PCA

Badrul,

Munir,

Riani

et al. 2023

ajarcde

View full text Add to dashboard Cite

show abstract

“…This data is useful in the halal authentication process for meat and food [11]. This test can be done in a fast, low-cost and includes a non-destructive detection method [9], [24]. The FTIR can only identify the presence of functional groups in unsaturated fatty acids and cannot be used to determine the type of fatty acid.…”

Section: Infrared Spectrum For Autenfification Of Pork Fatmentioning

confidence: 99%

Identification of Fat in Pork Using Fourier Transform Infrared Spectrum and GC-MS

Yulirohyami,

Maulidatunnisa,

Pusparani

et al. 2023

Ind. J. Chem. Anal

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Halal food safety issues receive serious attention. Methods for analyzing contamination of non-halal ingredients, such as lard, must be developed to assist in the halal authentication process for food. This study was conducted to compare the fat profile of pork thighs using FT-IR and GC-MS. The pork is dried in the oven and then extracted using n-hexane. The resulting fat was characterized by FT-IR. Determination of fatty acids was carried out by GC-MS using a derivatization technique. Based on the results of the study showed that the infrared pattern of lard can be identified from the difference in absorption intensity. Pork fat has a higher unsaturated fatty acid content than beef and chicken. Infrared spectra can confirm the presence of -C=C- bonds at 3005, 1745, 1116, 1550, and 722 cm-1. The FTIR data shows that there are larger unsaturated fatty acid groups in pork fat than in beef and chicken fat. This procedure is a non-destructive method that can be carried out quickly, and cheaply, and can be developed into a routine procedure for halal authentication of food. Based on the results of unsaturated fatty acid testing with GC-MS it can show the content of oleic acid (C18:1) contained in pork. The results of mapping the content of free fatty acids in pork can be used to complete halal authentication data easily and quickly.

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Advances in the authentication of collagen products based on DNA technology

Chen,

Wang,

et al. 2023

Critical Reviews in Food Science and Nutrition

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Rapid detection of pork gelatin in ice cream samples by using non-destructive FT-NIR spectroscopy and Partial least squares-discriminant analysis

Cited by 6 publications

References 20 publications

The Rapid Detection of Pork Gelatin in Hard Shell Capsule on Supplement Products Using FTIR and PCA

The Rapid Detection of Pork Gelatin in Hard Shell Capsule on Supplement Products Using FTIR and PCA

Identification of Fat in Pork Using Fourier Transform Infrared Spectrum and GC-MS

Advances in the authentication of collagen products based on DNA technology

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