Select components of food, including many colors and flavors, can be employed as intrinsic and safe luminescent probes of food quality and safety attributes. These food components are potential generally recognized as safe (GRAS) optical chromophores and offer a unique opportunity to expand the repertoire of analytical techniques in the food industry since the interpretation of their luminescent signals can provide insight into the microenvironment of food systems. This study seeks to identify potential GRAS optical probes that can be used to monitor the formation and properties of gelatin gels using rapid, noninvasive, and sensitive optical fluorescence techniques. Fluorescence kinetics studies were conducted using three GRAS chromophores: Fast Green (FD&C Green No. 3), Allura Red (FD&C Red No. 40), and Tartrazine (FD&C Yellow No. 5). Fluorescence intensity was monitored at peak emission wavelength over time in gelatin gels with concentrations ranging from 0.01% to 6%. Fluorescence spectroscopy measurements were corroborated with the standard analytical techniques of circular dichroism spectroscopy and rheology in order to identify which steps in the process of gelation are detected by the fluorescence kinetics studies. Because these molecular rotors are possible GRAS components of common foods, this analytical technique can be implemented at various stages in food production and distribution as an intrinsic, inexpensive, and environmentally conscious method to monitor quality and stability of food gels. By applying these probes to characterize gelation, this study works to transition the functionality of this new analytical technique from simple solutions to more complex food systems.

Characterization of gelation kinetics of gelatin using fluorescence spectroscopy

255th National Meeting (2018)

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