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A rapid ATR-FTIR spectroscopic method for classification of gelatin gummy candies in relation to the gelatin source

Author:
Cebi, Nur, Dogan, Canan Ekinci, Mese, Ayten Ekin, Ozdemir, Durmus, Arıcı, Muhammet, Sagdic, Osman
Source:
Food chemistry 2019 v.277 pp. 373-381
ISSN:
0308-8146
Subject:
Fourier transform infrared spectroscopy, candy, cattle, chemometrics, computer software, food industry, functional properties, gelatin, principal component analysis, quantitative polymerase chain reaction, reverse transcriptase polymerase chain reaction, swine
Abstract:
Gelatin is widely used in gummy candies because of its unique functional properties. Generally, porcine and bovine gelatins are used in the food industry. FTIR-ATR combined with chemometrics analysis such as hierarchical cluster analysis (HCA) (OPUS Version 7.2 software), principal component analysis (PCA) (OPUS Version 7.2 software) and partial least squares-discriminant analysis (PLS-DA) (Matlab R2017b) were used for classification and discrimination of gelatin gummy candies related to their gelatin source. The spectral region between 1734 and 1528 cm−1 was selected for chemometric analysis. The potential of FTIR spectroscopy for determination of bovine and porcine source in gummy candies was examined and validated by a real-time polymerase chain reaction (PCR) method. Twenty commercial samples were tested by developed ATR-FTIR methodology and RT-PCR technique, mutually confirming and supporting results were obtained. Gummy candies were classified and discriminated in relation to the bovine or porcine source of gelatin with 100% success without any sample preparation using FTIR-ATR technique.
Agid:
6252099