Adoption of analytical technologies for verification of authenticity of halal foods – a review

Kua, Jay Mie; Azizi, Mohammad Malek Faizal; Talib, Mohd Afendy Abdul; Lau, Han Yih

doi:10.1080/19440049.2022.2134591

Cited by 10 publications

(3 citation statements)

References 184 publications

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“…To ensure that food is free of any ingredients that are forbidden by Islamic law, Halal authentication has become crucial in the food industry. Muslim consumers are concerned about diversifying food origins and adulteration issues [ 60 ]. Verification of food ingredients and their purities are therefore crucial.…”

Section: Discussionmentioning

confidence: 99%

Effective Microorganisms as Halal-Based Sources for Biofertilizer Production and Some Socio-Economic Insights: A Review

Yap

Al-Mutairi

2023

Foods

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This paper aims to review the literature on ‘Effective Microorganism (EM)’ and ‘Fertilizer’ from the Scopus database and to discuss EMs using Halal-based sources for biofertilizer production from socio economic insights. Based on EM and fertilizer publications on the Scopus database, all the 17 papers reviewed provided no detailed information on the Halal-status of the biofertilizers inoculated with EM. The impacts of Halal-certified biofertilizers will trigger the Halal certification in food products by (a) catering for the increasing Halal food demand due to expectedly Muslim population expansion, (b) contributing to the sustainable buying behaviour of Halal products’ consumers in the future, (c) catering for the increasing number of Muslim travellers around the world, (d) becoming a positive driver for higher production of more Halal foods that can enhance food safety, human health and well-being, and (e) creating a cost-effective and increasing food marketability. The later three points (c, d and e) play a very important role in a country’s societal well-being and economic growth and development. Although Halal-status is not a must for the world’s food marketing, Halal-certified biofertilizer for the Halal-status of food carries the greatest potential to enter the ever-expanding Muslim markets. Finally, it is postulated that the successful usage of EM using Halal-based sources for biofertilizer production will result in two major outcomes from the points of United Nations’ Sustainable Development Goals # 9 (Industry, Innovation and Infrastructure) and # 12 (Responsible Consumption and Production). Hence, the presented review provides a starting point for future research considering sustainability and innovation as priorities.

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Section: Discussionmentioning

confidence: 99%

Effective Microorganisms as Halal-Based Sources for Biofertilizer Production and Some Socio-Economic Insights: A Review

Yap

Al-Mutairi

2023

Foods

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“…Isotope analysis is a reliable method utilized for the purpose of halal authentication, namely, in the process of confirming the source and content of food items (Kua et al., 2022 ). The approach employed in this methodology is predicated upon the assessment of stable isotopes, which are distinct forms of elements characterized by the same number of protons but varying neutron quantities.…”

Section: Modern Methods For Halal Food Authenticationmentioning

confidence: 99%

Advances and challenges in conventional and modern techniques for halal food authentication: A review

Usman,

Sana,

Afzaal

et al. 2023

Food Science & Nutrition

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Food is one of the most necessary needs since human civilization. For Muslims, it is mandatory to consume halal food. From a halal authentication perspective, adulteration of food products is an emerging challenge worldwide. The demand for halal food consumption has resulted in an ever‐increasing need for halal product validity. In the market, there are several food products in which actual ingredients and their source are not mentioned on the label and cannot be observed by the naked eye. Commonly nonhalal items include pig derivatives like lard, pork, and gelatin derivatives, dead meats, alcohol, blood, and prohibited animals. Purposely, various conventional and modern methods offer precise approaches to ensure the halalness and wholesomeness of food products. Conventional methods are physiochemical (dielectric) and electrophoresis. At the same time, modern techniques include high‐pressure liquid chromatography (HPLC), gas chromatography (GC), electronic nose (E‐Nose), polymerase chain reaction (PCR), enzyme‐linked immunosorbent assay (ELISA), differential scanning calorimetry (DSC), nuclear magnetic resonance (NMR), near‐infrared (NIR) spectroscopy, and Fourier transform infrared (FTIR) spectroscopy. This review intends to give an extensive and updated overview of conventional and modern analytical methods for ensuring food halal authenticity.

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“…Several methods for identifying pork in the meat products have been explored and implemented by different research groups and food communities, which mainly used commercial tools based on biochemical detection techniques (e.g., differential scanning calorimetry (DSC) 7 , enzyme-linked immunosorbent assay (ELISA) 8 , nuclear magnetic resonance (NMR) 9 , and polymerase chain reaction (PCR) 10 , 11 ). However, these methods can only be tested in a well-equipped laboratory, in which many technical limitations are associated with sample preparation, calibration of the instrument, personnel and training costs, and laboratory infrastructure requirements 12 , 13 .…”

Section: Introductionmentioning

confidence: 99%

Rapid analysis of meat floss origin using a supervised machine learning-based electronic nose towards food authentication

et al. 2023

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Authentication of meat floss origin has been highly critical for its consumers due to existing potential risks of having allergic diseases or religion perspective related to pork-containing foods. Herein, we developed and assessed a compact portable electronic nose (e-nose) comprising gas sensor array and supervised machine learning with a window time slicing method to sniff and to classify different meat floss products. We evaluated four different supervised learning methods for data classification (i.e., linear discriminant analysis (LDA), quadratic discriminant analysis (QDA), k-nearest neighbors (k-NN), and random forest (RF)). Among them, an LDA model equipped with five-window-extracted feature yielded the highest accuracy values of >99% for both validation and testing data in discriminating beef, chicken, and pork flosses. The obtained e-nose results were correlated and confirmed with the spectral data from Fourier-transform infrared (FTIR) spectroscopy and gas chromatography–mass spectrometry (GC-MS) measurements. We found that beef and chicken had similar compound groups (i.e., hydrocarbons and alcohol). Meanwhile, aldehyde compounds (e.g., dodecanal and 9-octadecanal) were found to be dominant in pork products. Based on its performance evaluation, the developed e-nose system shows promising results in food authenticity testing, which paves the way for ubiquitously detecting deception and food fraud attempts.

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Adoption of analytical technologies for verification of authenticity of halal foods – a review

Cited by 10 publications

References 184 publications

Effective Microorganisms as Halal-Based Sources for Biofertilizer Production and Some Socio-Economic Insights: A Review

Effective Microorganisms as Halal-Based Sources for Biofertilizer Production and Some Socio-Economic Insights: A Review

Advances and challenges in conventional and modern techniques for halal food authentication: A review

Rapid analysis of meat floss origin using a supervised machine learning-based electronic nose towards food authentication

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