Gelatin controversies in food, pharmaceuticals, and personal care products: Authentication methods, current status, and future challenges

Ali, Md. Eaqub and Sultana, Sharmin and Hamid, Sharifah Bee Abd and Hossain, M.A. Motalib and Yehya, Wageeh Abdulhadi and Kader, Abdul and Bhargava, Suresh K. (2018) Gelatin controversies in food, pharmaceuticals, and personal care products: Authentication methods, current status, and future challenges. Critical Reviews in Food Science and Nutrition, 58 (9). pp. 1495-1511. ISSN 1040-8398

Full text not available from this repository.
Official URL: https://doi.org/10.1080/10408398.2016.1264361

Abstract

Gelatin is a highly purified animal protein of pig, cow, and fish origins and is extensively used in food, pharmaceuticals, and personal care products. However, the acceptability of gelatin products greatly depends on the animal sources of the gelatin. Porcine and bovine gelatins have attractive features but limited acceptance because of religious prohibitions and potential zoonotic threats, whereas fish gelatin is welcomed in all religions and cultures. Thus, source authentication is a must for gelatin products but it is greatly challenging due to the breakdown of both protein and DNA biomarkers in processed gelatins. Therefore, several methods have been proposed for gelatin identification, but a comprehensive and systematic document that includes all of the techniques does not exist. This up-to-date review addresses this research gap and presents, in an accessible format, the major gelatin source authentication techniques, which are primarily nucleic acid and protein based. Instead of presenting these methods in paragraph form which needs much attention in reading, the major methods are schematically depicted, and their comparative features are tabulated. Future technologies are forecasted, and challenges are outlined. Overall, this review paper has the merit to serve as a reference guide for the production and application of gelatin in academia and industry and will act as a platform for the development of improved methods for gelatin authentication.

Item Type: Article
Uncontrolled Keywords: Gelatin source authentication; protein- and nucleic acid-based techniques; biomarkers; multiplex platforms; pharmaceutical and personal care products
Subjects: Q Science > Q Science (General)
Q Science > QD Chemistry
Q Science > QH Natural history
Divisions: Deputy Vice Chancellor (Research & Innovation) Office > Centre for Research in Biotechnology for Agriculture
Deputy Vice Chancellor (Research & Innovation) Office > Nanotechnology & Catalysis Research Centre
Depositing User: Ms. Juhaida Abd Rahim
Date Deposited: 25 Sep 2019 08:01
Last Modified: 25 Sep 2019 08:01
URI: http://eprints.um.edu.my/id/eprint/22562

Actions (login required)

View Item View Item