ArticleJournal of food science and technology2026
A simple and cost-effective detection of capsule origin source using FTIR-ATR.
Article in Journal of food science and technology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The adulteration of food by undeclared ingredients is a major problem for both consumers and regulatory authorities. The increasing demand for halal pharmaceuticals emphasises the need for a robust technique to identify porcine-derived components in samples. Fourier transform infrared spectroscopy coupled with attenuated total reflectance (FTIR-ATR) has emerged as a rapid, non-destructive and cost-effective technique for the detection of porcelain-derived components. In this study, 13 gelatine capsule samples from different sources were analysed with FTIR-ATR to investigate the presence of porcine and non-porcine. The application of discriminant analysis to the FTIR-ATR data allowed successful differentiation between porcine and non-porcine components in the samples. The infrared spectra revealed prominent functional groups, such as the amino group and the carbonyl group, which are characteristic of gelatin. While the spectra of the samples showed striking similarities due to their common major component, subtle differences were observed in the specific ranges of 3600-3000 cm
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