A qualitative peptide biomarker approach to identify piscine gelatine in products to support food security

Due to allergy concerns, it is mandatory under EU law to declare in food products all ingredients derived from fish. Gelatine is prepared from the waste collagen of animal carcasses, including piscine, bovine and porcine materials, and is an ingredient in a wide range of foods. The Elliott Review in...

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Bibliographic Details
Published in:Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment Chemistry, analysis, control, exposure & risk assessment, 2023-04, Vol.40 (4), p.465-474
Main Authors: Grundy, Helen H., Soto Quintana, Carla, Korzow Richter, Kristine, Read, Wendy A., Hutchinson, Matthew L., Stephen Lloyd, Antony, Donarski, James Anthony
Format: Article
Language:English
Subjects:
allergens
Allergies
animal products - meat
Animals
Authenticity
Biomarkers
Biomarkers - analysis
Cattle
Chromatography - LC/MS
Collagen
confectionary
dietary supplements
Due diligence
Fish
Fishery products
Food
Food allergies
Food composition
Food products
Food safety
Food Security
Food supply
Gelatin - chemistry
gelatine
ingredients
Liquid chromatography
Mass spectrometry
Mass spectroscopy
Peptides
Peptides - analysis
Provenance
Swine
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Summary:Due to allergy concerns, it is mandatory under EU law to declare in food products all ingredients derived from fish. Gelatine is prepared from the waste collagen of animal carcasses, including piscine, bovine and porcine materials, and is an ingredient in a wide range of foods. The Elliott Review into the integrity and assurance of food supply networks highlighted requirements for analytical surveillance methods to support due diligence, food safety and authenticity. We present the development of a method to extract gelatine from foods and determine the presence of piscine gelatine by liquid chromatography-tandem mass spectrometry using a suite of sixteen piscine marker peptides. The method has been successfully applied to gelatine granules, capsules and composite retail food products. While a study is required to determine parameters including the limit of detection of this method, the data indicate the method is reproducible between replicates of sub-samples and applies to a range of piscine gelatines collected over 16 years. Once validation studies are complete, there is potential for enforcement officers to apply the technology to verify the authenticity of fish products to support consumers in ensuring food safety and also food provenance relating to animal origin.
ISSN:1944-0049
1944-0057
DOI:10.1080/19440049.2023.2177083