The significance of Maillard Reaction for species specific-detection gelatine in food industry
Many ingredients derived from animal have been distributed widely in foods, pharmaceutical, and cosmetic formulations which may invites issues due to religious restrictions. Thus, the species-specific detection has become an important issue among Muslims, Jews, Hindus, Vegan, and vegetarian commu...
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| Main Authors: | , , , |
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
IOP Publishing
2021
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/87786/7/87786%20The%20significance%20of%20Maillard%20reaction%20for%20species-specific.pdf http://irep.iium.edu.my/87786/13/87786_The%20significance%20of%20Maillard%20reaction%20for%20species-specific%20_scopus.pdf http://irep.iium.edu.my/87786/ https://iopscience.iop.org/article/10.1088/1742-6596/1731/1/012018/pdf |
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| Summary: | Many ingredients derived from animal have been distributed widely in foods,
pharmaceutical, and cosmetic formulations which may invites issues due to religious
restrictions. Thus, the species-specific detection has become an important issue among
Muslims, Jews, Hindus, Vegan, and vegetarian communities. Some methods such as
spectroscopy, chromatography, and DNA based method have been applied for this purpose.
However, these methods use sophisticated technology, therefore need high skill and cost for
industrial practice. Research needs to encourage the development of simple and portable
instrument. This paper highlights the potency of the Maillard reaction for species-specific
detection of animal derivatives in food, especially for gelatine. Gelatine from different sources
revealed different amino acids composition. It will produce various sensory of active
compounds such as colour, odour, and taste when subjected to Maillard reaction, depends on
reactant substances and conditions of reaction. The differences will be the key principle in
species-specific detection of the sources of gelatine. |
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