LAUSR

Abstract Authentication of gelatin in food matrices comes in prominence since various religious and cultural communities have selectivity and sensitivity regarding the consumption of various ingredients. Globally, several methods have been investigated to classify unknown gelatin into its species of origin. The most common techniques employed to distinguish different gelatin sources include calcium phosphate precipitation, amino acid analysis and ELISA but the major bottlenecks associated with the use of these approaches are the need of repeated results, intensive labor requirements and experience. To overcome the nuisance, other reliable, fast and modern techniques have also been introduced which have shown the potential to differentiate the various gelatin sources. These approaches include FTIR spectroscopy, HPLC, PCR, ELISA, ESI-LC-MS/MS, MALDI-TOF, Nano-UPLC-ESI-Q-TOF-MSE, UPLC/Q-TOF-MS and SPR biosensors. Accordingly, the major desideratum of the current treatise is to highlight the potential of various methods to discern the origin of gelatin.