The Application of Molecular Spectroscopy in Combination with Chemometrics for Halal Authentication Analysis: A Review.

Abdul Rohman,Anjar Windarsih

doi:10.3390/ijms21145155

Abstract

Halal is an Arabic term used to describe any components allowed to be used in any products by Muslim communities. Halal food and halal pharmaceuticals are any food and pharmaceuticals which are safe and allowed to be consumed according to Islamic law (Shariah). Currently, in line with halal awareness, some Muslim countries such as Indonesia, Malaysia, and Middle East regions have developed some standards and regulations on halal products and halal certification. Among non-halal components, the presence of pig derivatives (lard, pork, and porcine gelatin) along with other non-halal meats (rat meat, wild boar meat, and dog meat) is typically found in food and pharmaceutical products. This review updates the recent application of molecular spectroscopy, including ultraviolet-visible, infrared, Raman, and nuclear magnetic resonance (NMR) spectroscopies, in combination with chemometrics of multivariate analysis, for analysis of non-halal components in food and pharmaceutical products. The combination of molecular spectroscopic-based techniques and chemometrics offers fast and reliable methods for screening the presence of non-halal components of pig derivatives and non-halal meats in food and pharmaceutical products.

Highlights

Halal is an Arabic term used to describe any products which are allowed to be consumed by Muslims, according to Shariah (Islamic law) [1]
Some derivatives coming from non-halal animals such as dog meat [7], wild boar meat [8], and rat meat [9] have been reported to be presented in meat-based food products like meatball and sausages; the identification and confirmation of non-halal components is very urgent
near-infrared spectroscopy (NIR) can predict lard content described by an equation relating between actual value of lard (x) and NIR-partial least square (PLS) predicted value (y) as: Y = 0.9987x + 0.02032 Y = 0.9994x + 0.01024

Summary

Introduction

Halal is an Arabic term used to describe any products which are allowed to be consumed by Muslims, according to Shariah (Islamic law) [1]. Muslim societies are not allowed to consume any products containing non-halal components, except under extremely exceptional conditions [2]. According to the Holy Quran and some hadith of Prophet Muhammad, non-halal components include carrion or dead animals, blood (flowing or congealed), pig derivatives, animals that are not slaughtered in compliance with Shariah law, animals that are killed accidentally or on purpose through means such as strangling or beating, all types of intoxicants such as alcohol and drugs, carnivorous animals with fangs such as lions, dogs, wolves, or tigers, predator birds such as falcons, eagles, owls, or vultures, and certain land animals such as snakes [4]. Some derivatives coming from non-halal animals such as dog meat [7], wild boar meat [8], and rat meat [9] have been reported to be presented in meat-based food products like meatball and sausages; the identification and confirmation of non-halal components is very urgent

Objectives

Methods

Results

Conclusion