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Harlina PW, Maritha V, Geng F, Nawaz A, Yuliana T, Subroto E, Dahlan HJ, Lembong E, Huda S. Comprehensive review on the application of omics analysis coupled with Chemometrics in gelatin authentication of food and pharmaceutical products. Food Chem X 2024; 23:101710. [PMID: 39206450 PMCID: PMC11350464 DOI: 10.1016/j.fochx.2024.101710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 07/16/2024] [Accepted: 08/01/2024] [Indexed: 09/04/2024] Open
Abstract
Gelatin is a protein molecule that can be hydrolyzed from collagen, animal bones, skin and it easily soluble in water. Source animals for gelatin ingredients must be evaluated, as well as their halal status. The omics method towards gelatin authentication in food and pharmaceutical products has several advantages, including high sensitivity and reliable data. Omics investigation employs the process of breaking down substances into small particles, hence enhancing the ability to detect a greater number of compounds. Omics study has the capability to identify substances at the subclass level, which makes it highly suitable for gelatin authentication. Gelatin lipids, metabolites, proteins, and volatile chemicals can be utilized as references to authenticate gelatin. In adopting gelatin authentication, lipidomics, metabolomics, proteomics, and volatilomics must be combined with chemometrics for data interpretation. Chemometrics can convert omics analysis data into easily viewable data. Chemometric approaches capable of presenting omics analysis data for gelatin authentication include PCA, HCA, PLS-DA, PLSR, SIMCA, and FACS. Visually chemometrically explain the differences in gelatin from different animal sources. The combination of omics analysis and chemometrics is a very promising technology for gelatin authentication in food and pharmaceutical products.
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Affiliation(s)
- Putri Widyanti Harlina
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, 45363 Bandung, Indonesia
- Padjadjaran Halal Center, Universitas Padjadjaran, 45363 Bandung, Indonesia
| | - Vevi Maritha
- Pharmacy Study Program, Faculty of Health and Science, Universitas PGRI, Madiun, Indonesia
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Asad Nawaz
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, 425199 Yongzhou, China
| | - Tri Yuliana
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, 45363 Bandung, Indonesia
| | - Edy Subroto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, 45363 Bandung, Indonesia
| | - Havilah Jemima Dahlan
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, 45363 Bandung, Indonesia
| | - Elazmanawati Lembong
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, 45363 Bandung, Indonesia
| | - Syamsul Huda
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, 45363 Bandung, Indonesia
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Hassan M, Hussain D, Kanwal T, Xiao HM, Ghulam Musharraf S. Methods for detection and quantification of gelatin from different sources. Food Chem 2024; 438:137970. [PMID: 37988934 DOI: 10.1016/j.foodchem.2023.137970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 11/05/2023] [Accepted: 11/09/2023] [Indexed: 11/23/2023]
Abstract
Gelatin is a water-soluble protein obtained from the collagen of various animal origins (porcine, bovine, fish, donkey, horse, and deer hide) and has diverse applications in the food, pharmaceutical, and cosmetics industries. Porcine and bovine gelatins are extensively used in food and non-food products; however, their acceptance is limited due to religious prohibitions, whereas fish gelatin is accepted in all religions. In Southeast Asia, especially in China, gelatin obtained from donkey and deer skins is used in medicines. However, both sources suffer from adulteration (mixing different sources of gelatin) due to their limited availability and high cost. Unclear labeling and limited information about actual gelatin sources in gelatin-containing products cause serious concern among societies for halal and fraud authentication of gelatin sources. Therefore, authenticating gelatin sources in gelatin-based products is challenging due to close similarities between the composition differences and degradation of DNA and protein biomarkers in processed gelatin. Thus, different methods have been proposed to identify and quantify different gelatin sources in pharmaceutical and food products. To the best of our knowledge, this systematic and comprehensive review highlights different authentication techniques and their limitations in gelatin detection and quantification in various commercial products. This review also describes halal authentication and adulteration prevention strategies of various gelatin sources, mainly focussing on research gaps, challenges, and future directions in this research area.
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Affiliation(s)
- Mahjabeen Hassan
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan
| | - Dilshad Hussain
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan.
| | - Tehreem Kanwal
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan
| | - Hua-Ming Xiao
- Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Syed Ghulam Musharraf
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan.
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Mahamad P, Dahlan W, Kahong S, So-audon S, Munaowaroh W, Nopponpunth V. Duplex droplet digital PCR (ddPCR) for simultaneous quantification of bovine and porcine gelatin in capsules. Food Sci Biotechnol 2023; 32:803-811. [PMID: 37041814 PMCID: PMC10082860 DOI: 10.1007/s10068-022-01204-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 10/14/2022] [Accepted: 11/01/2022] [Indexed: 12/23/2022] Open
Abstract
Detection of bovine and porcine in gelatin-based products is important as species fraud and product mislabeling may have a detrimental impact on customers who have health, ethical, and religious concerns about animal products. The duplex droplet digital PCR (ddPCR) assay using double-quenched probes has been developed for quantification and detection of porcine and bovine DNA in gelatin capsules. A DNA mixture derived from gelatin was found to have a limit of detection as low as 0.001 ng/µl for porcine samples and 0.01 ng/µl for bovine samples. DNA from 12 other distinct species was tested with the bovine and porcine probes, showing high specificity for this method. The test was validated using fifty-five commercial supplement and pharmaceutical capsules, of which 17 were positive for bovine and/or porcine DNA. This study shows that the duplex ddPCR is reliable for routine analysis in the identification of bovine and porcine origins for gelatin capsules. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01204-x.
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Affiliation(s)
- Pornpimol Mahamad
- The Halal Science Center, Chulalongkorn University, CU Research Building, 254 Phayathai Road, Wangmai, Pathumwan, Bangkok, 10330 Thailand
| | - Winai Dahlan
- The Halal Science Center, Chulalongkorn University, CU Research Building, 254 Phayathai Road, Wangmai, Pathumwan, Bangkok, 10330 Thailand
| | - Saveeyah Kahong
- The Halal Science Center, Chulalongkorn University, CU Research Building, 254 Phayathai Road, Wangmai, Pathumwan, Bangkok, 10330 Thailand
| | - Sukanya So-audon
- The Halal Science Center, Chulalongkorn University, CU Research Building, 254 Phayathai Road, Wangmai, Pathumwan, Bangkok, 10330 Thailand
| | - Wila Munaowaroh
- The Halal Science Center, Chulalongkorn University, CU Research Building, 254 Phayathai Road, Wangmai, Pathumwan, Bangkok, 10330 Thailand
| | - Vanida Nopponpunth
- The Halal Science Center, Chulalongkorn University, CU Research Building, 254 Phayathai Road, Wangmai, Pathumwan, Bangkok, 10330 Thailand
- Department of Clinical Chemistry, Faculty of Allied Health Science, Chulalongkorn University, 154 Rama I Road, Chula Soi 12, Pathumwan, Bangkok, 10330 Thailand
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Xia Y, Meng F, Wang S, Li P, Geng C, Zhang X, Zhou Z, Kong F. Tough, antibacterial fish scale gelatin/chitosan film with excellent water vapor and UV-blocking performance comprising liquefied chitin and silica sol. Int J Biol Macromol 2022; 222:3250-3260. [DOI: 10.1016/j.ijbiomac.2022.10.097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 10/02/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022]
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Gelatin extracted from jundiá skin (Rhamdia quelen): an alternative to the discarded by-product. Food Res Int 2022; 161:111829. [DOI: 10.1016/j.foodres.2022.111829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 08/11/2022] [Accepted: 08/19/2022] [Indexed: 11/24/2022]
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Yang H, Wang H, Huang M, Cao G, Tao F, Zhou G, Shen Q, Yang H. Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review. Compr Rev Food Sci Food Saf 2022; 21:942-963. [PMID: 35181993 DOI: 10.1111/1541-4337.12920] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 12/22/2021] [Accepted: 01/06/2022] [Indexed: 01/14/2023]
Abstract
Mammalian gelatin is extensively utilized in the food industry because of its physicochemical properties. However, its usage is restricted and essentially prohibited for religious people. Fish gelatin is a promising alternative with no religious and social restrictions. The desirable properties of fish gelatin can be significantly improved by various methods, such as the addition of active compounds, enzymes, and natural crosslinking agents (e.g., plant phenolics and genipin), and nonthermal physical treatments (e.g., ionizing radiation and high pressure). The aim of this study was to explore whether the properties of fish gelatin (gel strength, melting or gelling temperature, odor, viscosity, sensory properties, film-forming ability, etc.) could be improved to make it comparable to mammalian gelatin. The structure and properties of gelatins obtained from mammalian and fish sources are summarized. Moreover, the modification methods used to ameliorate the properties of fish gelatin, including rheological (gelling temperature from 13-19°C to 23-25°C), physicochemical (gel strengths from ∼200 to 250 g), and thermal properties (melting points from ∼25 to 30°C), are comprehensively discussed. The relevant literature reviewed and the technological advancements in the industry can propel the development of fish gelatin as a potential alternative to mammalian gelatin, thereby expanding its competitive market share with increasing utility.
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Affiliation(s)
- Huijuan Yang
- College of Standardization, China Jiliang University, Hangzhou, China
| | - Haifeng Wang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China
| | - Min Huang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China.,Department of Food Science and Technology, National University of Singapore, Singapore
| | - Guangtian Cao
- College of Standardization, China Jiliang University, Hangzhou, China
| | - Fei Tao
- College of Standardization, China Jiliang University, Hangzhou, China
| | - Guanghong Zhou
- China Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Animal Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Qing Shen
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China
| | - Hongshun Yang
- Department of Food Science and Technology, National University of Singapore, Singapore
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Gao B, Honda Y, Yamada Y, Tanaka T, Takeda Y, Nambu T, Baba S. Utility of Thermal Cross-Linking in Stabilizing Hydrogels with Beta-Tricalcium Phosphate and/or Epigallocatechin Gallate for Use in Bone Regeneration Therapy. Polymers (Basel) 2021; 14:40. [PMID: 35012062 PMCID: PMC8747742 DOI: 10.3390/polym14010040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 12/17/2021] [Accepted: 12/21/2021] [Indexed: 11/17/2022] Open
Abstract
β-tricalcium phosphate (β-TCP) granules are commonly used materials in dentistry or orthopedic surgery. However, further improvements are required to raise the operability and bone-forming ability of β-TCP granules in a clinical setting. Recently, we developed epigallocatechin gallate (EGCG)-modified gelatin sponges as a novel biomaterial for bone regeneration. However, there is no study on using the above material for preparing hydrogel incorporating β-TCP granules. Here, we demonstrate that vacuum heating treatment induced thermal cross-linking in gelatin sponges modified with EGCG and incorporating β-TCP granules (vhEc-GS-β) so that the hydrogels prepared from vhEc-GS-β showed high stability, β-TCP granule retention, operability, and cytocompatibility. Additionally, microcomputed tomography morphometry revealed that the hydrogels from vhEc-GS-β had significantly higher bone-forming ability than β-TCP alone. Tartrate-resistant acid phosphatase staining demonstrated that the number of osteoclasts increased at three weeks in defects treated with the hydrogels from vhEc-GS-β compared with that around β-TCP alone. The overall results indicate that thermal cross-linking treatment for the preparation of sponges (precursor of hydrogels) can be a promising process to enhance the bone-forming ability. This insight should provide a basis for the development of novel materials with good operativity and bone-forming ability for bone regenerative medicine.
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Affiliation(s)
- Beiyuan Gao
- Department of Implantology, Osaka Dental University, Osaka 573-1121, Japan; (B.G.); (Y.Y.); (Y.T.); (S.B.)
| | - Yoshitomo Honda
- Department of Oral Anatomy, Osaka Dental University, Osaka 573-1121, Japan
| | - Yoichi Yamada
- Department of Implantology, Osaka Dental University, Osaka 573-1121, Japan; (B.G.); (Y.Y.); (Y.T.); (S.B.)
| | - Tomonari Tanaka
- Department of Biobased Materials Science, Kyoto Institute of Technology, Kyoto 606-8585, Japan
| | - Yoshihiro Takeda
- Department of Implantology, Osaka Dental University, Osaka 573-1121, Japan; (B.G.); (Y.Y.); (Y.T.); (S.B.)
| | - Takayuki Nambu
- Department of Bacteriology, Osaka Dental University, Osaka 573-1121, Japan;
| | - Shunsuke Baba
- Department of Implantology, Osaka Dental University, Osaka 573-1121, Japan; (B.G.); (Y.Y.); (Y.T.); (S.B.)
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8
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Brooks C, Parr L, Smith JM, Buchanan D, Snioch D, Hebishy E. A review of food fraud and food authenticity across the food supply chain, with an examination of the impact of the COVID-19 pandemic and Brexit on food industry. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108171] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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9
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Abdullah Sani MS, Ismail AM, Azid A, Samsudin MS. Establishing forensic food models for authentication and quantification of porcine adulterant in gelatine and marshmallow. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108350] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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10
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Akhtar A, Aslam S, Khan S, McClements DJ, Khalid N, Maqsood S. Utilization of diverse protein sources for the development of protein-based nanostructures as bioactive carrier systems: A review of recent research findings (2010-2021). Crit Rev Food Sci Nutr 2021; 63:2719-2737. [PMID: 34565242 DOI: 10.1080/10408398.2021.1980370] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Consumer awareness of the relationship between health and nutrition has caused a substantial increase in the demand for nutraceuticals and functional foods containing bioactive compounds (BACs) with potential health benefits. However, the direct incorporation of many BACs into commercial food and beverage products is challenging because of their poor matrix compatibility, chemical instability, low bioavailability, or adverse impact on food quality. Advanced encapsulation technologies are therefore being employed to overcome these problems. In this article, we focus on the utilization of plant and animal derived proteins to fabricate micro and nano-particles that can be used for the oral delivery of BACs such as omega-3 oils, vitamins and nutraceuticals. This review comprehensively discusses different methods being implemented for fabrications of protein-based delivery vehicles, types of proteins used, and their compatibility for the purpose. Finally, some of the challenges and limitations of different protein matrices for encapsulation of BACs are deliberated upon. Various approaches have been developed for the fabrication of protein-based microparticles and nanoparticles, including injection-gelation, controlled denaturation, and antisolvent precipitation methods. These methods can be used to construct particle-based delivery systems with different compositions, sizes, surface hydrophobicity, and electrical characteristics, thereby enabling them to be used in a wide range of applications.
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Affiliation(s)
- Aqsa Akhtar
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sadia Aslam
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sipper Khan
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | | | - Nauman Khalid
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates
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Evaluation of High Resolution Melting (HRM) Analysis for Meat Species Identification of Raw and Cooked Meat. SEPARATIONS 2021. [DOI: 10.3390/separations8080116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The current study aimed to examine a real-time PCR assay with high-resolution melting (HRM) analysis for the species identification of minced meat samples. Meat samples from several animal species were purchased and minced separately or as a mixture of two species. DNA was extracted from all meat samples and subjected to real-time PCR assay by amplifying species-specific mitochondrial cytochrome b regions. Regarding the meat mixtures, two separate melting curves with specific melt peak temperatures (Tm) were detected. Additionally, DNA from each species was quantified, based on the calibration curves. The results showed that a real-time PCR assay with HRM analysis is suitable for the species identification of meat products, and could be used for the detection of meat frauds.
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Das I, Sasmal S, Arora A. Effect of thermal and non-thermal processing on astringency reduction and nutrient retention in cashew apple fruit and its juice. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:2337-2348. [PMID: 33967330 DOI: 10.1007/s13197-020-04744-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/05/2020] [Accepted: 08/18/2020] [Indexed: 11/24/2022]
Abstract
The present study is aimed at evaluating the effect of different processing techniques on astringency reduction, nutrient retention, and sensory attributes in cashew apple fruit and its juice. Astringency attribute was measured by tannin content, while nutrition profile by ascorbic acid, total sugars, and antioxidant activity. Hot water, steaming, and microwave were selected as the source of heat application for treating whole fruit, where the process variables were the temperature and exposure time. The non-thermal technique selected to treat juice was by using bio coagulants, i.e., dried okra pod and drumstick seed powder, where the independent parameters were concentration and settling time. The processes were optimized using a multivariate approach coupled with full factorial design. The obtained results indicated that samples, with 42.6% tannin removal, were rated as being the least astringent. The use of dried okra pod powder under optimal conditions (0.3% concentration, 0.5 h settling time) was found to be the best in reducing astringency while retaining the nutrient and desirable sensory attributes. Maximum tannin removal (48.9 ± 1.6%) with minimum loss of ascorbic acid (8.1 ± 0.9%), total sugar (4.8 ± 0.5%) and antioxidant activity (11.1 ± 1.0) with high sensory score (92.7 ± 1.6%) was achieved with composite desirability of 0.85.
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Affiliation(s)
- Ipsita Das
- Bioprocessing Laboratory, Centre for Technology Alternatives for Rural Areas (CTARA), Indian Institute of Technology, Bombay, Mumbai, 400076 India
| | - Sonia Sasmal
- Bioprocessing Laboratory, Centre for Technology Alternatives for Rural Areas (CTARA), Indian Institute of Technology, Bombay, Mumbai, 400076 India
| | - Amit Arora
- Bioprocessing Laboratory, Centre for Technology Alternatives for Rural Areas (CTARA), Indian Institute of Technology, Bombay, Mumbai, 400076 India
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Ismail AM, Sani MSA, Azid A, Zaki NNM, Arshad S, Tukiran NA, Abidin SASZ, Samsudin MS, Ismail A. Food forensics on gelatine source via ultra-high-performance liquid chromatography diode-array detector and principal component analysis. SN APPLIED SCIENCES 2021. [DOI: 10.1007/s42452-020-04061-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
AbstractThis study provided a step-by-step procedure to investigate the distribution of 17 amino acids (AAs) in 50 fish, 50 bovine and 54 porcine gelatines using Ultra-High-Performance Liquid Chromatography Diode-Array Detector (UHPLC–DAD) with the incorporation of principal component analysis (PCA). Dataset pre-processing step, including outlier removal, analysis of variance (ANOVA), dataset adequacy test, dataset transformation and correlation test was performed before the PCA. The method rendered linearity range of 37.5–1000 pmol/µL and accuracy of 85–111% recovery. The bovine and porcine gelatines showed a similar ranking while the l-Alanine (Ala), l-Arginine (Arg) and l-Glutamic acid (Glu) concentrations had differed the fish gelatine from the bovine and porcine gelatines. The PCA, which explained 77.013% cumulative variability at eigenvalue of 5.436, showed AAs with strong FL in PC1 had polar and nonpolar side chains while AAs with strong FL in PC2 had polar side chain. The AAs with moderate and weak FL in PC1 had a nonpolar side chain. The AAs with strong FL of in PC1 were also the same AAs with 7, 6 and 5 strong CMs as determined in the correlation test. The second PCA showed that the l-Serine (Ser), Arg, Glycine (Gly), l-Threonine (Thr), l-Methionine (Met), l-Histidine (His) and L-Hydroxyproline (Hyp) were significant in fish gelatine; Hyp, Met, Thr, Ser, His, Gly, and Arg in bovine gelatine; and l-Proline (Pro), l-Tyrosine (Tyr), l-Valine (Val), l-Leucine (Leu), and l-Phenylalanine (Phe) in porcine gelatine. The 100% fish, bovine and porcine gelatines accommodated grouping 1, 2 and 3, respectively, which proved that AAs with strong FL (Hyp, His, Ser, Arg, Gly, Thr, Pro, Tyr, Met, Val, Leu and Phe) were the significant AAs and becomes the biomarkers to identify the gelatine source. From this study, the PCA was a useful tool to analyse a multivariate dataset that could provide an in-depth understanding of AA distributions as compared to ANOVA and correlation test.
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jannat B, Ghorbani K, Kouchaki S, Sadeghi N, Eslamifarsani E, Rabbani F, Beyramysoltan S. Distinguishing tissue origin of bovine gelatin in processed products using LC/MS technique in combination with chemometrics tools. Food Chem 2020; 319:126302. [DOI: 10.1016/j.foodchem.2020.126302] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 01/10/2020] [Accepted: 01/26/2020] [Indexed: 02/07/2023]
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15
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Martínez-López AL, Pangua C, Reboredo C, Campión R, Morales-Gracia J, Irache JM. Protein-based nanoparticles for drug delivery purposes. Int J Pharm 2020; 581:119289. [DOI: 10.1016/j.ijpharm.2020.119289] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 03/27/2020] [Accepted: 03/28/2020] [Indexed: 02/07/2023]
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16
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Preventing iatrogenic gelatin anaphylaxis. Ann Allergy Asthma Immunol 2019; 123:366-374. [PMID: 31351979 DOI: 10.1016/j.anai.2019.07.017] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 07/14/2019] [Accepted: 07/20/2019] [Indexed: 12/20/2022]
Abstract
OBJECTIVE To assess the iatrogenic risks of gelatin allergy and identify resources for patient management. DATA SOURCES A literature review was performed using PubMed and public databases provided by the National Library of Medicine. STUDY SELECTIONS Reports of iatrogenic gelatin allergy associated with vaccines, hemostatic agents, intravenous colloids, medicinal capsules, and intraoperative surgical supplies. RESULTS Gelatin ingredients may not be identified by electronic medical record safeguards, and an exhaustive listing of potential iatrogenic exposures is elusive. The National Library of Medicine AccessGUDID (https://accessgudid.nlm.nih.gov/) can be a useful resource in evaluating medical devices for gelatin content. Unexpected sources of iatrogenic gelatin exposure include hemostatic agents, vascular grafts, intravascular cannulas, bone replacement implants, and emergency resuscitation fluids. CONCLUSION Vigilance is important within medical systems to avoid inadvertent gelatin exposure when caring for patients with gelatin allergy. Additional safeguards are needed to remove latent health care system errors that fail to prevent gelatin administration in this at-risk population.
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