Detection of gelatin in ice cream using QCM sensor

Abstract

Gelatin in ice cream samples has been successfully identified using Quartz Crystal Microbalance (QCM) sensors. The sensor was prepared by polyaniline and nickel nanoparticles modification. The modification was deposited on the surface of QCM gold electrode using layer by layer (LbL) method. Performance of the sensor was investigated for gelatin determination in the homemade ice cream samples. The homemade ice cream was made with and without porcine or bovine gelatins addition. The experiments were performed in various concentration of the ice cream (100, 200, 300, 400, and 500 ppm) at pH 9. The measurement was compared to the standard of porcine and bovine gelatins. The results showed that the sensor can be identified gelatin in ice cream samples. Frequency shift of ice cream that contained porcine gelatin was appeared as positive value, whereas a negative shift value was occurred for ice cream that contained bovine gelatin.