A Smart Fluorescent Light Spectroscope to Identify the Pork Adulteration for Halal Authentication

Abstract

The complication of adulterated ingredients in processed food items is widely observed in the food industry and remains a continuous disquiet for end users. This problem may affect consumers' spiritual beliefs, likewise with their fitness and diet. Hence commercial foods should be scrutinized for the precision of the avowed ingredients. This study is dedicated to developing a Fluorescent light Spectroscope to identify the pork adulteration. A simple way of DNA extraction process has been introduced to make the system more convenient. The spectral bands linked with pork fat (PF), beef fat (BF) and their combinations in different food formulation were skimmed, and recognized by correlating them to those spectroscopically illustrative to clean Pork or PF and other different items. Every material has the properties to absorb some light of specific wavelength, and our activity is to determine thus wavelength range at which are absorbed or make any change by the target material. The findings have revealed that spectroscopy can be used as one of the procedures to detect and quantify of pork in different foods and beverages formulation for Halal verification purposes. Special laborious procedures and equipment both are essential for the existing testing methods named RT-PCR (Reverse transcription-polymerase chain reaction) and ELISA (enzyme-linked immunosorbent assay). Most of the food processors and dealers are not skillful to conduct sufficient testing for their products with all these sample preparation, extraction, analysis, and obtaining results which can be overcome by our proposed setup.

Adulteration detection technologies used for halal/kosher food products: an overview

“…Electromagnetic spectroscopy, which studies the fluorescence of a material, can explain a beam of light (usually visible light) emitted by electrons in the molecules of the material [ 174 ]. Fluorescence is the emission of light that occurs within nanoseconds of the absorption of light with a shorter wavelength.…”

“…In this experiment, different mixtures of foods (with and without pork) were examined and the light spectrum was measured using RSpec software. The results showed that fluorescence spectroscopy could distinguish pure pork, a mixture with pork, and without pork [ 174 ]. Munir et al (2019) used the FTIR spectrum technique in combination with a partial least squares (PLS) method for the rapid detection of lard in sunflower, canola, coconut, olive, and mustard oils.…”

Navigating the Halal Food Ingredients Industry: Exploring the Present Landscape

“…Furthermore, the amalgamation of artificial intelligence (AI), chemometrics, and the Internet of Things (IoT) with these advanced methods can augment the precision, velocity, and potential of multiplexed analyte detection (Ng et al, 2022). For instance, a study by Islam et al (2021) focuses on the fundamental methods of constructing an intelligent fluorescence spectroscope apparatus coupled with a straightforward DNA extraction protocol crucial in detecting pork contamination in food and beverage samples. The spectroscope was utilised to observe various material combinations, including those with and without pork, and subsequently measure their respective light spectra using RSpec software.…”

Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review

“…As a result, effective methods are necessary for assuring the meat industry’s proper development, and rapid, comprehensive, accurate, and reliable detection technologies are crucial to achieving this goal. One approach for guaranteeing food authenticity could be metabolomic and lipidomic technology ( Ali et al, 2020b ; El Sheikha et al, 2017 ; Islam et al, 2021 ; Vanany et al, 2020 ) compared to existing methods such as polymerase chain reaction (PCR), which has the limitation of being easily degraded in processed foods so that it has the potential to cause false negatives ( Jannat et al, 2018 ; Jannat et al, 2020 ; Lubis et al, 2016 ). Metabolomic as method with high accuracy, comprehensive analysis of the whole metabolome which refer to the full complement of small molecule, while lipidomic explored area within lipid analytics and more specifically meat adulteration, so this method can used authentication of meat product ( Emwas et al, 2019 ; Trivedi et al, 2016 ).…”

“…As a result, effective methods are necessary for assuring the meat industry's proper development, and rapid, comprehensive, accurate, and reliable detection technologies are crucial to achieving this goal. One approach for guaranteeing food authenticity could be metabolomic and lipidomic technology (Ali et al, 2020b;El Sheikha et al, 2017;Islam et al, 2021;Vanany et al, 2020) compared to existing methods such as polymerase chain reaction (PCR), which has the limitation of being easily degraded in processed foods so that it has the potential to cause false negatives (Jannat et al, 2018;Jannat et al, 2020;Lubis et al, 2016).…”