Ag/AgCl (KCl 3 M)) over the potential of -0.5 V to +1.0 V for 40 cycles. It was done at a scan rate of 50 mV s −1 (vs. A conventional three-electrode cell system with a QCM sensor acted as a working electrode (WE), Ag/AgCl (KCl 3 M) acted as the reference electrode (RE), and platinum as a counter electrode (CE) was used. The electropolymerization process was performed using a cyclic voltammetry method. Subsequently, the clean QCM sensor's surface was coated by a PANI layer using polymerization of 0.1 M aniline at pH 1.5. The QCM sensor was cleaned ultrasonically in demineralized water for 10 min, immersed into piranha solution (concentrated H 2SO 4: 30% H 2O 2 = 1:3 v/v) for 5 min, and rinsed with demineralized water consecutively. Fabrication of PANI/NiO nanoparticles modified QCM sensor It also shows a good performance in the real sample (marshmallow) due to no interference was observed during the measurement.Ģ.2. This sensor has a better performance than the other methods that have already exist. This modified QCM sensor works well at room temperature in alkaline conditions with a response time and detection limit of 2 min and 51.2 ppm, respectively, for porcine gelatin.
The performance of the QCM sensor before and after modification was compared. The sensor works based on the different reactivity between both gelatins with the active materials on the sensor. However, this work used PANI/NiO nanoparticles modified QCM sensor to distinguish porcine and bovine gelatin. Gelatin analysis using the QCM sensor is based on a change in the sensor frequency due to the target compound attached to the QCM sensor surface. The QCM sensor is suitable for fast, simple, and real-time analysis. PANI/Ni(OH) 2 nanoparticles were used to modify the QCM sensor. The PCR method's general disadvantages are time-consuming and high operating costs. Nevertheless, one of the reasons which often caused failures in the determination of gelatin using PCR is the low quality and quantity of extracted DNA. This problem was overcome by Polymerase Chain Reaction (PCR) method, which has good selectivity for analyzing fresh and processing products by recognizing its DNA.
However, all methods mentioned above encountered a problem when these were used to analyze processing products as the samples' proteins degraded during the food processing. Another protein test reported is using the chromatography technique. The gelatin sources also were determined using the enzyme-linked immunosorbent assay (ELISA) method. Aristoy and Toldra developed a peptide test as a qualitative measurement for porcine gelatin identification.
The method focuses on a polyacrylamide gel to identify muscles derived from a pig. This method was reported by Hofmann (1985), which used an isoelectric method. Today, a gelatin source can be determined using the protein test method, which can be observed based on its structure. Therefore, it is necessary to develop a method that can distinguish the species origin of gelatin. In addition, for a host of people, porcine and bovine products are unacceptable. This information is important for legal, decent, and honesty. The gelatin source should be clearly and truthfully declared on the food package. Ingredient of pig derivative, i.e., 45.8%, is the largest source of gelatin. Some of these products have limited information on their original source of gelatin. Gelatin as foodstuff is easily found in a sweet, a jelly, ice cream, and a marshmallow.
It is also commonly used as a stabilizer, a thickener, and gelling agent for the food industry. Gelatin is widely used in the pharmaceutical and food industry, whereas it is used as capsule shells and tablets, particularly in the pharmaceutical industry.
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