Analysis of Gelatin on Soft Candy using a Combination of Fourier Transform Infrared Spectroscopy (FTIR) with Chemometrics for Halal Authentication

Authors

  • Nina Salamah Universitas Ahmad Dahlan & Ahmad Dahlan Halal Center, Indonesia http://orcid.org/0000-0001-5505-7336
  • Sayyidah Luthfiyah Jufri Ahmad Dahlan Halal Center, Indonesia
  • Hari Susanti Universitas Ahmad Dahlan, Indonesia
  • Irwandi Jaswir International Institute for Halal Research and Training (INHART), International Islamic University of Malaysia (IIUM), Malaysia

DOI:

https://doi.org/10.15575/ijhar.v5i2.25682

Keywords:

chemometric, FTIR, gelatin, soft candy

Abstract

The main ingredients of soft candies are gelatin made from the skin/bones of cows and pigs, i.e. bovine and porcine gelatin. This research aims to analyze the present bovine and porcine gelatin in soft candy using a fast and low-cost method. The method used is a combination of FTIR and chemometrics. The reference candy samples were made with formulation porcine gelatin concentrations of 15, 30, 45, 60, 75, 90 and 100%. As a control, we used a bovine gelatin reference candy. All the candy samples were measured with FTIR in the reflection mode in the wavenumber range from 4000 to 500 cm-1. Data analysis was carried out using the chemometric method with the Minitab 18 application. PLS calibration results in y = 0, 99999x + 0.000396 indicate a good correlation. The value of R2 = 0.99999 and the RMSEC of 0.03%. Internal validation with R2 = 0.9999 and RMSECV = 3.69% and external validation with R2 = 0.9994 with RMSEP = 1.28%. The PCA results show different quadrant classifications of bovine and porcine gelatin. Also, there are similarities between the market candy quadrant, bovine gelatin, and porcine gelatin. The fast method and low cost involved simple sample preparation, which were developed to detect and classify the presence of bovine and porcine gelatin in soft candy using FTIR and chemometrics.

Author Biography

Nina Salamah, Universitas Ahmad Dahlan & Ahmad Dahlan Halal Center

Faculty of Pharmacy, Universitas Ahmad Dahlan

References

Alkhuder, K. (2022). Attenuated total reflection-fourier transform infrared spectroscopy: A universal analytical technique with promising applications in forensic analyses. International Journal of Legal Medicine, 136(6), 1717–1736. https://doi.org/10.1007/s00414-022-02882-2

Altınok, E., Palabiyik, I., Gunes, R., Toker, O. S., Konar, N., & Kurultay, S. (2020). Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size. LWT, 118, 108776. https://doi.org/10.1016/j.lwt.2019.108776

Azira, T. N., Amin, I., & Man, Y. B. C. (2012). Differentiation of bovine and porcine gelatins in processed products via sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and principal component analysis (PCA) techniques. International Food Research Journal, 19(3), 1175–1180. http://psasir.upm.edu.my/id/eprint/41000/

Barak, S., Mudgil, D., & Taneja, S. (2020). Exudate gums: Chemistry, properties and food applications – a review. Journal of the Science of Food and Agriculture, 100(7), 2828–2835. https://doi.org/10.1002/jsfa.10302

Bunaciu, A. A., Hoang, V. D., & Aboul-Enein, H. Y. (2015). Applications of FT-IR spectrophotometry in cancer diagnostics. Critical Reviews in Analytical Chemistry, 45(2), 156–165. https://doi.org/10.1080/10408347.2014.904733

Cárdenas-Escudero, J., Galán-Madruga, D., & Cáceres, J. O. (2023). Rapid, reliable and easy-to-perform chemometric-less method for rice syrup adulterated honey detection using FTIR-ATR. Talanta, 253, 123961. https://doi.org/10.1016/j.talanta.2022.123961

Cebi, N., Durak, M. Z., Toker, O. S., Sagdic, O., & Arici, M. (2016). An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins. Food Chemistry, 190, 1109–1115. https://doi.org/10.1016/j.foodchem.2015.06.065

Fadlelmoula, A., Pinho, D., Carvalho, V. H., Catarino, S. O., & Minas, G. (2022). Fourier transform infrared (FTIR) spectroscopy to analyse human blood over the last 20 years: A review towards lab-on-a-chip. Micromachines, 13(2), 187. https://doi.org/10.3390/mi13020187

Fajriati, I., Rosadi, Y., Rosadi, N. N., & Khamidinal, K. (2021). Detection of animal fat mixtures in meatballs using fourier transform infrared spectroscopy (FTIR Spectroscopy). Indonesian Journal of Halal Research, 3(1), 8–12. https://doi.org/10.15575/ijhar.v3i1.11166

Fockaert, L.-L. I., Ganzinga-Jurg, D., Versluis, J., Boelen, B., Bakker, H. J., Terryn, H., & Mol, J. M. C. (2020). Studying chemisorption at metal–polymer interfaces by complementary use of attenuated total reflection–fourier transform infrared spectroscopy (ATR-FTIR) in the Kretschmann geometry and visible–infrared sum-frequency generation spectroscopy (SFG). The Journal of Physical Chemistry C, 124(13), 7127–7138. https://doi.org/10.1021/acs.jpcc.9b10775

Forooghi, E., Vali Zade, S., Sahebi, H., Abdollahi, H., Sadeghi, N., & Jannat, B. (2023). Authentication and discrimination of tissue origin of bovine gelatin using combined supervised pattern recognition strategies. Microchemical Journal, 187, 108417. https://doi.org/10.1016/j.microc.2023.108417

Gómez-Guillén, M. C., Giménez, B., López-Caballero, M. E., & Montero, M. P. (2011). Functional and bioactive properties of collagen and gelatin from alternative sources: A review. Food Hydrocolloids, 25(8), 1813–1827. https://doi.org/10.1016/j.foodhyd.2011.02.007

Gunes, R., Palabiyik, I., Konar, N., & Said Toker, O. (2022). Soft confectionery products: Quality parameters, interactions with processing and ingredients. Food Chemistry, 385, 132735. https://doi.org/10.1016/j.foodchem.2022.132735

Hashim, D. M., Man, Y. B. C., Norakasha, R., Shuhaimi, M., Salmah, Y., & Syahariza, Z. A. (2010). Potential use of fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins. Food Chemistry, 118(3), 856–860. https://doi.org/10.1016/j.foodchem.2009.05.049

Indonesian Trade Promotion Center. (2014). Market Brief: Produk Permen dan Snack Manis. ITPC Los Angeles.

Joshi, R., GG, L. P., Faqeerzada, M. A., Bhattacharya, T., Kim, M. S., Baek, I., & Cho, B.-K. (2023). Deep learning-based quantitative assessment of melamine and cyanuric acid in pet food using fourier transform infrared spectroscopy. Sensors, 23(11), 5020. https://doi.org/10.3390/s23115020

Kim, E. H.-J., Paredes, D., Motoi, L., Eckert, M., Wadamori, Y., Tartaglia, J., Green, C., Hedderley, D. I., & Morgenstern, M. P. (2019). Dynamic flavor perception of encapsulated flavors in a soft chewable matrix. Food Research International, 123, 241–250. https://doi.org/10.1016/j.foodres.2019.04.038

Li, F.-L., Xie, J., Wang, S., Wang, Y., & Xu, C.-H. (2021). Direct qualitative and quantitative determination methodology for massive screening of DON in wheat flour based on multi-molecular infrared spectroscopy (MM-IR) with 2T-2DCOS. Talanta, 234, 122653. https://doi.org/10.1016/j.talanta.2021.122653

Luan, H., Lu, J., Li, Y., Xu, C., Shi, W., & Lu, Y. (2023). Simultaneous identification and species differentiation of major allergen tropomyosin in crustacean and shellfish by infrared spectroscopic chemometrics. Food Chemistry, 414, 135686. https://doi.org/10.1016/j.foodchem.2023.135686

Man, Y. B., Syahariza, Z. A., & Rohman, A. (2011). Chapter 1. Fourier Transform Infrared (FTIR) Spectroscopy: Development, techniques, and application in the analyses of fats and oils. In Fourier Transform Infrared Spectroscopy Edited by Oliver J. Ress (pp. 1–36).

Melucci, D., Zappi, A., Poggioli, F., Morozzi, P., Giglio, F., & Tositti, L. (2019). ATR-FTIR Spectroscopy, a New Non-Destructive Approach for the Quantitative Determination of Biogenic Silica in Marine Sediments. Molecules, 24(21), 3927. https://doi.org/10.3390/molecules24213927

Mendes, E., & Duarte, N. (2021). Mid-infrared Spectroscopy as a valuable tool to tackle food analysis: A literature review on coffee, dairies, honey, olive oil and wine. Foods, 10(2), 477. https://doi.org/10.3390/foods10020477

Miller, J. N., & Miller, J. C. (2005). Statistics and Chemometrics for Analytical Chemistry (5th ed. Pearson Education Limited.

Palumbo, M., Cozzolino, R., Laurino, C., Malorni, L., Picariello, G., Siano, F., Stocchero, M., Cefola, M., Corvino, A., Romaniello, R., & Pace, B. (2022). Rapid and non-destructive techniques for the discrimination of ripening stages in Candonga Strawberries. Foods, 11(11), 1534. https://doi.org/10.3390/foods11111534

Pirsa, S., & Hafezi, K. (2023). Hydrocolloids: Structure, preparation method, and application in food industry. Food Chemistry, 399, 133967. https://doi.org/10.1016/j.foodchem.2022.133967

Rahmawati, A., Kuswandi, B., & Retnaningtyas, Y. (2015). Deteksi gelatin babi pada sampel permen lunak jelly menggunakan metode fourier transform infra red (FTIR) dan kemometrik (detection of porcine gelatin in jelly soft candy sample using fourier transform infra red and chemometrics). Pustaka Kesehatan, 3(2), 278–283. https://jurnal.unej.ac.id/index.php/JPK/article/view/2586

Rodriguez-Saona, L. E., & Allendorf, M. E. (2011). Use of FTIR for rapid authentication and detection of adulteration of food. Annual Review of Food Science and Technology, 2(1), 467–483. https://doi.org/10.1146/annurev-food-022510-133750

Rohman, A., Ghazali, M. A. B., Windarsih, A., Irnawati, I., Riyanto, S., Yusof, F. M., & Mustafa, S. (2020). Comprehensive review on application of FTIR spectroscopy coupled with chemometrics for authentication analysis of fats and oils in the food products. Molecules, 25(22), 5485. https://doi.org/10.3390/molecules25225485

Rohman, A., & Salamah, N. (2018). The employment of spectroscopic techniques coupled with chemometrics for authentication analysis of halal pharmaceuticals. Journal of Applied Pharmaceutical Science, 8(10), 63–68. https://doi.org/10.7324/JAPS.2018.81009

Salamah, N., Erwanto, Y., Martono, S., & Rohman, A. (2022). The employment of real-time polymerase chain reaction for the identification of bovine gelatin in gummy candy. Indonesian Journal of Pharmacy, 33(3), 448–454. https://doi.org/10.22146/ijp.1970

Salamah, N., Guntarti, A., & Nurani, L. H. (2023). Analysis of soft gelatin capsule with real-time polymerase chain reaction for halal autenthication. Pharmaciana, 13(1), 16. https://doi.org/10.12928/pharmaciana.v13i1.25694

Samatra, M. Y., Noor, N. Q. I. M., Razali, U. H. M., Bakar, J., & Shaarani, S. M. (2022). Bovidaeâ€based gelatin: Extractions method, physicochemical and functional properties, applications, and future trends. Comprehensive Reviews in Food Science and Food Safety, 21(4), 3153–3176. https://doi.org/10.1111/1541-4337.12967

Schrieber, R., & Gareis, H. (2007). Gelatine Handbook: Theory and Industrial Practice. Wiley. https://doi.org/10.1002/9783527610969

Song, Y., Cong, Y., Wang, B., & Zhang, N. (2020). Applications of Fourier transform infrared spectroscopy to pharmaceutical preparations. Expert Opinion on Drug Delivery, 17(4), 551–571. https://doi.org/10.1080/17425247.2020.1737671

Sousa, N., Moreira, M., Saraiva, C., & de Almeida, J. (2018). Applying fourier transform mid infrared spectroscopy to detect the adulteration of Salmo salar with Oncorhynchus mykiss. Foods, 7(4), 55. https://doi.org/10.3390/foods7040055

Suprayatmi, M., Novidahlia, N., & Ainii, A. N. (2017). Formulasi velva jagung manis dengan penambahan CMC. Jurnal Pertanian, 8(2), 98–105. https://doi.org/10.30997/jp.v8i2.1055

Tarahi, M., Mohamadzade Fakhr-davood, M., Ghaedrahmati, S., Roshanak, S., & Shahidi, F. (2023). Physicochemical and sensory properties of vegan gummy candies enriched with high-fiber Jaban watermelon exocarp powder. Foods, 12(7), 1478. https://doi.org/10.3390/foods12071478

Uddin, S. M. K., Hossain, M. A. M., Sagadevan, S., Al Amin, M., & Johan, M. R. (2021). Halal and kosher gelatin: Applications as well as detection approaches with challenges and prospects. Food Bioscience, 44, 101422. https://doi.org/10.1016/j.fbio.2021.101422

Wulandari, D., Sugiyanto, S., & Tawarniate, A. Z. (2023). Characteristics of jelly candy based on bovine split hide gelatin. Jurnal Ilmu Ternak Universitas Padjadjaran, 23(1), 14–21. https://doi.org/10.24198/jit.v23i1.43854

Wulandari, W., Supriadi, A., & Purwanto, B. (2014). Pengaruh defatting dan suhu ekstraksi terhadap karakteristik fisik gelatin tulang ikan gabus. Jurnal Fishtech, 2(1), 38–45. https://doi.org/10.36706/fishtech.v2i1.1101

Yan, Z., Liu, H., Li, J., & Wang, Y. (2023). Qualitative and quantitative analysis of Lanmaoa asiatica in different storage years based on FT-NIR combined with chemometrics. Microchemical Journal, 189, 108580. https://doi.org/10.1016/j.microc.2023.108580

Zilhadia, Z., Kusumaningrum, F., Betha, O. S., & Supandi, S. (2018). Diferensiasi gelatin sapi dan gelatin babi pada gummy vitamin C menggunakan metode kombinasi spektroskopi fourier transform tnfrared (FTIR) dan principal component analysis (PCA). Pharmaceutical Sciences and Research, 5(2), 90–96. https://doi.org/10.7454/psr.v5i2.4013

Downloads

Published

2023-08-31

How to Cite

Salamah, N., Jufri, S. L., Susanti, H., & Jaswir, I. (2023). Analysis of Gelatin on Soft Candy using a Combination of Fourier Transform Infrared Spectroscopy (FTIR) with Chemometrics for Halal Authentication. Indonesian Journal of Halal Research, 5(2), 90–98. https://doi.org/10.15575/ijhar.v5i2.25682

Issue

Vol. 5 No. 2 (2023): August

Section

Articles

Citation Check

License

Authors who publish in Indonesian Journal of Halal Research agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).

 

Creative Commons License
Indonesian Journal of Halal Research by Halal Center UIN Sunan Gunung Djati Bandung is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Based on a work at https://journal.uinsgd.ac.id/index.php/ijhar.