Recent progress on the application of molecular spectroscopic and chromatographic methods for analysis of Halal and Kosher gelatins in food and pharmaceutical products

Abdul Rohman; Anjar Windarsih; Ida Musfiroh; Vevi Maritha; Wirnawati; Dwi Lestari; Dachriyanus Hamidi; Yugo Susanto; Nor Kartini Abu Bakar

doi:10.7324/JAPS.2025.203667

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Abstract

Gelatin can be obtained by hydrolysis of collagen partially from the skin, bone, and connective tissues of animals in acid or basic conditions, and is a functional ingredient widely used in some products which are related to food, cosmetics, and pharmaceuticals. The most common gelatins found in these products are bovine gelatin (BG), porcine gelatin (PG), and recently fishes-based gelatin was also developed. However, unclear labelling and false composition related to gelatin sources in products are serious issues, especially for some Muslims who have the faith that PGs are nonhalal. Therefore, the accessibility of reliable methods capable of identifying the gelatin types in the products is very urgent. Due to its simplicity, molecular-spectroscopic methods are proposed, developed, and validated for the detection of gelatins. In addition, the chromatographic-based methods especially hyphenated with mass spectrometers such as Liquid chromatography tandem mass spectrometry are capable of separating and identifying the gelatin sources through searching the specific markers in halal and nonhalal gelatins. The molecular spectra and chromatogram profiles of gelatins in complex sample matrixes have resulted in a huge number of data, therefore the employment of special statistical tools of chemometrics is unavoidable. This review highlighted the employment of molecular spectroscopy and chromatographic-based methods for the identification of gelatin sources and the authentication of gelatin sources and gelatin-based products (food, cosmetics, and pharmaceuticals). This review could provide analytical guidance and strategies for proposing and developing molecular spectroscopic and chromatographic-based techniques for the identification and authentication of gelatins.

Keyword: Porcine gelatin multivariate data analysis halal authentication analysis FTIR spectroscopy pharmaceutical products

Citation:

Rohman A, Windarsih A, Musfiroh I, Maritha E, Wirnawati, Lestari D, Hamidi D, Susanto Y, Abu Bakar NK. Recent progress on the application of molecular spectroscopic and chromatographic methods for analysis of Halal and Kosher gelatins in food and pharmaceutical products. J Appl Pharm Sci. 2025. Online First. http://doi.org/10.7324/JAPS.2025.203667

Copyright: © The Author(s). This is an open-access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Reference

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Windarsih A [PubMed] [Google Scholar ]

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1. Lever J, Miele M. The growth of halal meat markets in Europe: an exploration of the supply side theory of religion. J Rural Stud. 2012;28(4):528-37. https://doi.org/10.1016/j.jrurstud.2012.06.004

2. Norazmi MN, Lim LS. Halal pharmaceutical industry: opportunities and challenges. Trends Pharmacol Sci. 2015;36(8):496-7. https://doi.org/10.1016/j.tips.2015.06.006

3. Uddin SMK, Hossain MAM, Sagadevan S, Al Amin M, Johan MR. Halal and Kosher gelatin: applications as well as detection approaches with challenges and prospects. Food Biosci. 2021;44(PA):101422. https://doi.org/10.1016/j.fbio.2021.101422

4. Ahmed MA, Al-Kahtani HA, Jaswir I, AbuTarboush H, Ismail EA. Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles. Saudi J Biol Sci. 2020;27(6):1596-601. https://doi.org/10.1016/j.sjbs.2020.03.022

5. Huang Y, Li T, Deng G, Guo S, Zaman F. Recent advances in animal origin identification of gelatin-based products using liquid chromatography-mass spectrometry methods: a mini review. Rev Anal Chem. 2020;39(1):260-71. https://doi.org/10.1515/revac-2020-0121

6. Lubis HN, Mohd-Naim NF, Alizul NN, Ahmed MU. From market to food plate: current trusted technology and innovations in halal food analysis. Trends Food Sci Technol. 2016;58:55-68. https://doi.org/10.1016/j.tifs.2016.10.024

7. Rohman A, Che Man YB. Analysis of pig derivatives for halal authentication studies. Food Rev Int. 2012;28(1):97-112. https://doi.org/10.1080/87559129.2011.595862

8. Eyupoglu OE. Halal gelatin analysis using developed on-line RP-HPLC-DAD-UV henna protein detection in confectionery and food supplements. EC Emerg Med Crit Care [Internet]. 2020;4(10):79-87. Available from: https://www.researchgate.net/publication/344445801

9. Kang SSN, Lee HG, Kim H. Development and comparison of a porcine gelatin detection system targeting mitochondrial markers for Halal authentication. LWT. 2018 Nov;97:697-702. https://doi.org/10.1016/j.lwt.2018.07.062

10. Jannat B, Ghorbani K, Shafieyan H, Kouchaki S, Behfar A, Sadeghi N, et al. Gelatin speciation using real-time PCR and analysis of mass spectrometry-based proteomics datasets. Food Control. 2018 May;87:79-87. https://doi.org/10.1016/j.foodcont.2017.12.006

11. Pradini D, Juwono H, Madurani KA, Kurniawan F. A preliminary study of identification halal gelatin using Quartz Crystal Microbalance (QCM) sensor. Malaysian J Fundam Appl Sci. 2018;14(3):325-30. https://doi.org/10.11113/mjfas.v14n3.942

12. Rohman A, Windarsih A, Erwanto Y, Zakaria Z. Review on analytical methods for analysis of porcine gelatine in food and pharmaceutical products for halal authentication. Trends Food Sci Technol [Internet]. 2020;101:122-32. Available from: https://doi.org/10.1016/j.tifs.2020.05.008

13. Hassan N, Ahmad T, Zain NM. Chemical and chemometric methods for halal authentication of gelatin: an overview. J Food Sci. 2018;83(12):2903-11. https://doi.org/10.1111/1750-3841.14370

14. Azilawati MI, Hashim DM, Jamilah B, Amin I. RP-HPLC method using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate incorporated with normalization technique in principal component analysis to differentiate the bovine, porcine and fish gelatins. Food Chem. 2015;172:368-76. https://doi.org/10.1016/j.foodchem.2014.09.093

15. Jariyah, Yulistiani R, Afdilah SW, Mas’udah KW. Detection of pork gelatin in jelly candy using fourier transform infrared (FTIR) and polymerase chain reaction (PCR). E3S Web Conf. 2021;328:0-7. https://doi.org/10.1051/e3sconf/202132801006

16. Hassan N, Ahmad T, Zain NM, Awang SR. Identification of bovine, porcine and fish gelatin signatures using chemometrics fuzzy graph method. Sci Rep. 2021;11(1):1-10. https://doi.org/10.1038/s41598-021-89358-2

17. Forooghi E, Vali Zade S, Sahebi H, Abdollahi H, Sadeghi N, Jannat B. Authentication and discrimination of tissue origin of bovine gelatin using combined supervised pattern recognition strategies. Microchem J. 2023;187(December 2022):108417. https://doi.org/10.1016/j.microc.2023.108417

18. Kumar Y, Chandrakant Karne S. Spectral analysis: a rapid tool for species detection in meat products. Trends Food Sci Technol. 2017;62:59-67. https://doi.org/10.1016/j.tifs.2017.02.008

19. Cozzolino D. An overview of the use of infrared spectroscopy and chemometrics in authenticity and traceability of cereals. Food Res Int. 2014;60:262-5. https://doi.org/10.1016/j.foodres.2013.08.034

20. Rohman A, Windarsih A. The application of molecular spectroscopy in combination with chemometrics for halal authentication analysis: a review. Int J Mol Sci. 2020;21(14):1-18. https://doi.org/10.3390/ijms21145155

21. Jamwal R, Amit, Kumari S, Sharma S, Kelly S, Cannavan A, et al. Recent trends in the use of FTIR spectroscopy integrated with chemometrics for the detection of edible oil adulteration. Vib Spectrosc. 2021;113(April 2020):103222. https://doi.org/10.1016/j.vibspec.2021.103222

22. Miller JN, Miller JC. Statistics and chemometrics for analytical chemistry. 6. ed. Harlow, UK: Prentice Hall; 2010. p. 278.

23. Brereton RG, Jansen J, Lopes J, Marini F, Pomerantsev A, Rodionova O, et al. Chemometrics in analytical chemistry-part II : modeling, validation, and applications. Anal Bioanal Chem. 2018 Oct;410(26):6691-704. https://doi.org/10.1007/s00216-018-1283-4

24. Irnawati, Riyanto S, Rohman A. Adulteration of Gabus (Channa striata) fish oil with corn oil and palm oil: the use of FTIR spectra and chemometrics. Food Res. 2021;5(2):184-90. https://doi.org/10.26656/fr.2017.5(2).368

25. Moros J, Garrigues S, Guardia M de la. Vibrational spectroscopy provides a green tool for multi-component analysis. TrAC Trends Anal Chem. 2010 Jul;29(7):578-91. https://doi.org/10.1016/j.trac.2009.12.012

26. Rohman A. Infrared spectroscopy for quantitative analysis and oil parameters of olive oil and virgin coconut oil: a review. Int J Food Prop. 2017;20(7):1447-56. https://doi.org/10.1080/10942912.2016.1213742

27. Hermanto S, Sumarlin LO, Fatimah W. Differentiation of bovine and porcine gelatin based on spectroscopic and electrophoretic analysis. J Food Pharm Sci. 2013;1(3):301-6.

28. Nhari RMHR, Ismail A, Che Man YB. Analytical methods for gelatin differentiation from bovine and porcine origins and food products. J Food Sci. 2012;77(1):R42-6. https://doi.org/10.1111/j.1750-3841.2011.02514.x

29. Hamid AH, Nurrulhidayah AF, Sani MSA, Muhammad NWF, Othman R, Rohman A. Discrimination of porcine and bovine gelatines based on reducing sugar types on maillard reaction. Food Res. 2020;4(2):301-6. https://doi.org/10.26656/fr.2017.4(2).297

30. Hamid AH, Elgharbawy AA, Rohman A, Rashidi O, Hammed H, Nurrulhidayah AF. Optimisation of browning index of maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication. Food Res. 2019;3(5):525-9. https://doi.org/10.26656/fr.2017.3(5).116

31. Al-Saidi GS, Al-Alawi A, Rahman MS, Guizani N. Fourier transform infrared (FTIR) spectroscopic study of extracted gelatin from shaari (Lithrinus microdon) skin: effects of extraction conditions. Int Food Res J. 2012;19(3):1167-73.

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