Overview of the studies on authentication of gelatin using Fourier Transform Infrared spectroscopy coupled with chemometrics

Background and objective: In recent years, global market of halal products has been greatly developed. Sign of "Halal" on foods’ label refers to their appropriateness for Muslim and Jewish buyers, which are banned from consumption of non-halal products such as porcine derived gelatin. Pig derivatives are marketed frequently in the world because they are relatively cheap and available. Therefore, development of simple and fast methods for authentication of halal foods and raw materials has been required. At this review, we studied one of common authentication approaches for qualification of gelatin by Fourier transform infrared spectroscopy (FT-IR). Results and conclusion: Several analytical methods were conducted for evaluation of gelatin in foods. Among them, FT-IR was relatively interested because it is a simple, fast and reliable method and does not require complicated sample preparation. In some cases, it was superior to the molecular method of polymerase chain reactions (PCR) in detection of gelatin’s origin by least analytical uncertainties. Although, analysis of FT-IR results by modeling approaches such as chemometrics classification increases effectiveness of the developed method. In this review, we will show that FT-IR can be used routinely as alternative or complementary method to identify the source of gelatin with high precision.

Keywords:

Authentication , chemometrics , FT-IR , Gelatin , Halal