Recent advances in rapid and reliable biosensors for detection of porcine gelatine

Summary Gelatine is obtained from the hydrolysis of collagen in bones, skin, fins, fish scales and insect bodies of cattle, pigs, camels, poultry, fish and insects. Consequently, the diversity and availability of gelatine sources, along with gelatine authentication, are concerns for those consuming gelatine products from religious, health and economic perspectives. Therefore, rapid and reliable protein‐ or DNA‐based detection methods have been developed for gelatine authentication. This review discusses and evaluates biosensor methods, comparing them with various analytical methods in terms of their popularity and precision. Additionally, the development of biosensor methods has been explored to identify a reference for a rapid, accurate, portable and simple method for gelatine detection with a low detection limit and high specificity.