Articles producció científica> Química Analítica i Química Orgànica

Rapid detection of pork gelatin in ice cream samples by using non-destructive FT-NIR spectroscopy and Partial least squares-discriminant analysis

  • Identification data

    Identifier: imarina:9332749
  • Authors:

    Alsaqri SN
    Mabood F
    Boqué R
    Jabeen F
    Ahmad A
    Hussain J
    Sohail M
    Syed MG
    Melhi S
    Shahzad A
    Khan MN
    Al-Amri I
    Shah R
    Din IU
  • Others:

    Author, as appears in the article.: Alsaqri SN; Mabood F; Boqué R; Jabeen F; Ahmad A; Hussain J; Sohail M; Syed MG; Melhi S; Shahzad A; Khan MN; Al-Amri I; Shah R; Din IU
    Department: Química Analítica i Química Orgànica
    URV's Author/s: Boqué Martí, Ricard
    Keywords: Pls-da Near-infrared spectroscopy Ice cream Halal food Gelatin
    Abstract: This study aimed at developing a fast and low-cost detection method to discriminate between ice cream samples containing pork or non-pork gelatin by using Fourier Transform Near Infrared (FT-NIR) spectroscopy and Partial Least Squares Discriminant Analysis (PLS-DA). Forty two samples of ice cream were used, among which twenty three samples were adulterated with different levels i.e. 1%, 5%, 10%, and 20 % of pork gelatin (Non-Halal). Whereas, the remaining nineteen samples containing only cow gelatin (Halal) were used as a control. All the ice cream samples were measured with the FT-NIR spectrophotometer in the reflection mode. Spectra were collected in the wavenumber range from 10000 to 4000 cm−1 (1000 to 2500 nm). The results show that the PLS-DA model with Unit Vector Normalization (UVN) spectral transformations for 1% pork gelatin adulteration is the optimal one which was based on a compromise between the lowest value of root mean square error of cross validation (RMSECV) for the calibration set. The lowest value of root mean square error of prediction (RMSEP) for the test set, the least number of factors and the percentage of correctly classified samples, the Halal and Non-Halal, for both calibration and test sets. This newly developed method is fast, involves simple sample preparation and is low cost.
    Thematic Areas: Organic chemistry Food science
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: ricard.boque@urv.cat
    Author identifier: 0000-0001-7311-4824
    Record's date: 2023-12-16
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.sciencedirect.com/science/article/pii/S2772753X23000357
    Papper original source: Food Chemistry Advances. 2
    APA: Alsaqri SN; Mabood F; Boqué R; Jabeen F; Ahmad A; Hussain J; Sohail M; Syed MG; Melhi S; Shahzad A; Khan MN; Al-Amri I; Shah R; Din IU (2023). Rapid detection of pork gelatin in ice cream samples by using non-destructive FT-NIR spectroscopy and Partial least squares-discriminant analysis. Food Chemistry Advances, 2(), -. DOI: 10.1016/j.focha.2023.100215
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Article's DOI: 10.1016/j.focha.2023.100215
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2023
    Publication Type: Journal Publications
  • Keywords:

    Ice cream; Gelatin; Halal food; Near-infrared spectroscopy; PLS-DA
    Pls-da
    Near-infrared spectroscopy
    Ice cream
    Halal food
    Gelatin
    Organic chemistry
    Food science
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