Identifying gelatin source by mass spectrometry: A review

Area of Science:

• Food Science
• Analytical Chemistry
• Biochemistry

Background:

• Gelatin adulteration is a significant concern in the food industry.
• Mass spectrometry (MS) offers a powerful tool for detecting characteristic peptides to identify gelatin.
• Existing methods face challenges related to production, processing, and analytical procedures.

Purpose of the Study:

• To review the application of mass spectrometry (MS) in the qualitative and quantitative analysis of gelatin in food.
• To highlight factors influencing the accuracy of MS identification and quantification.
• To discuss current traceability and quantification strategies for gelatin.

Main Methods:

• Review of scientific literature on mass spectrometry applications for gelatin analysis.
• Analysis of factors affecting gelatin identification, including production, processing, and sample pre-treatment.
• Examination of mass spectrometry techniques used for qualitative and quantitative assessments.
• Investigation of current approaches for gelatin traceability and quantification.

Main Results:

• Mass spectrometry (MS) is effective for identifying characteristic peptides of gelatin, enabling detection of adulteration.
• Identification accuracy is influenced by gelatin production/processing, sample pre-treatment, and MS type.
• Current gelatin traceability focuses on pure, mixed, and food systems.
• Quantification primarily relies on external standards and labeled internal standards.

Conclusions:

• Mass spectrometry (MS) is a valuable technique for both identifying and quantifying gelatin in food products.
• Improvements in gelatin extraction efficiency, target peptide yield, and MS accuracy are crucial for future advancements.
• Expanding the quantitative applications of MS will better meet market demands for food safety and quality assurance.