غلامرضا عبدی

Gelatin is a colorless protein-based product obtained from the skin and bones of porcine and bovine sources. The acceptability of gelatin in food products depends on the source from which it is extracted, and that creates a serious concern among consumers regarding the source of gelatin. This study focuses on the application of Raman microspectroscopy coupled with chemometrics for the rapid discrimination of bovine gelatin adulteration by porcine gelatin. The Raman spectra were measured using a Raman microspectroscopy, and the Principal Component Analysis (PCA) was performed to discriminate between bovine and porcine gelatin. All samples were classified according to their origins. Bovine gelatin samples adulterated with different levels of porcine gelatin (25%, 50%, 75% w/w) were successfully differentiated using the developed PCA model. PLSR model reveals that Raman data were predicted with a high R2 value (0.99) and low standard error (0.98) for the entire spectrum.