A rapid ATR-FTIR spectroscopic method for classification of gelatin gummy candies in relation to the gelatin source

Çebi N. , Dogan C. E. , Mese A. E. , Ozdemir D., Arıcı M. , Sağdıç O.

FOOD CHEMISTRY, vol.277, pp.373-381, 2019 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 277
  • Publication Date: 2019
  • Doi Number: 10.1016/j.foodchem.2018.10.125
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.373-381


Gelatin is widely used in gummy candies because of its unique functional properties. Generally, porcine and bovine gelatins are used in the food industry. FTIR-ATR combined with chemometrics analysis such as hierarchical cluster analysis (HCA) (OPUS Version 7.2 software), principal component analysis (PCA) (OPUS Version 7.2 software) and partial least squares-discriminant analysis (PLS-DA) (Matlab R2017b) were used for classification and discrimination of gelatin gummy candies related to their gelatin source. The spectral region between 1734 and 1528 cm(-1) was selected for chemometric analysis. The potential of FTIR spectroscopy for determination of bovine and porcine source in gummy candies was examined and validated by a real-time polymerase chain reaction (PCR) method. Twenty commercial samples were tested by developed ATR-FTIR methodology and RT-PCR technique, mutually confirming and supporting results were obtained. Gummy candies were classified and discriminated in relation to the bovine or porcine source of gelatin with 100% success without any sample preparation using FTIR-ATR technique.