The application of FTIR spectra coupled with chemometrics for analysis of lard in food products for halal authentication: a mini review

Abstract

Lard (LD) obtained from fat’s extraction of adipose tissue of swine is a good component to be used in food and pharmaceutical products to provide specific functions. Lard, according to the Food and Drug Administration, is generally considered recognized as safe (GRAS) to be used in the products. However, LD is not allowed to be consumed or used in the products due to certain religious restrictions in which Muslims and Jews are not allowed to consume any products containing LD because LD is categorized as nonhalal (Muslims) and non-kosher (Jews). Thus, the analysis of LD in food and pharmaceutical products is very urgent to ensure the product’s halalness (and Kosherness) for Muslims and Jews. Some methods have been reported for the analysis of LD, including FTIR spectra, due to their property as fingerprinting analytical techniques capable of fast and reliable tools for screening LD. The responses obtained from the measurement of LD using FTIR spectroscopy are very large, involving big data analysis. Therefore, the chemometrics application to treat these chemical data is unavoidable. This present review highlighted the use of FTIR spectra and chromatographic-based techniques coupled with chemometrics for the analysis of lard in food and pharmaceutical products for halal authentication. The main findings of this review can assist regulators and analytical chemists in selecting the best method for analysis of LD in the products intended for Halal authentication analysis.