Advances and challenges in conventional and modern techniques for halal food authentication: A review
Abstract 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‐incr...
| Main Authors: | , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2024-03-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3870 |
| _version_ | 1797271758511800320 |
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| author | Ifrah Usman Saima Sana Muhammad Afzaal Ali Imran Farhan Saeed Aftab Ahmed Yasir Abbas Shah Muniba Munir Huda Ateeq Atka Afzal Iqra Azam Afaf Ejaz Gulzar Ahmad Nayik Mahbubar Rahman Khan |
| author_facet | Ifrah Usman Saima Sana Muhammad Afzaal Ali Imran Farhan Saeed Aftab Ahmed Yasir Abbas Shah Muniba Munir Huda Ateeq Atka Afzal Iqra Azam Afaf Ejaz Gulzar Ahmad Nayik Mahbubar Rahman Khan |
| author_sort | Ifrah Usman |
| collection | DOAJ |
| description | Abstract 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. |
| first_indexed | 2024-03-07T14:12:44Z |
| format | Article |
| id | doaj.art-7876e00c35e140b3a1bb88f76f72df1b |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-07T14:12:44Z |
| publishDate | 2024-03-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-7876e00c35e140b3a1bb88f76f72df1b2024-03-06T14:22:28ZengWileyFood Science & Nutrition2048-71772024-03-011231430144310.1002/fsn3.3870Advances and challenges in conventional and modern techniques for halal food authentication: A reviewIfrah Usman0Saima Sana1Muhammad Afzaal2Ali Imran3Farhan Saeed4Aftab Ahmed5Yasir Abbas Shah6Muniba Munir7Huda Ateeq8Atka Afzal9Iqra Azam10Afaf Ejaz11Gulzar Ahmad Nayik12Mahbubar Rahman Khan13Department of Food Sciences Government College University Faisalabad Faisalabad PakistanDepartment of Food Sciences Government College University Faisalabad Faisalabad PakistanDepartment of Food Sciences Government College University Faisalabad Faisalabad PakistanDepartment of Food Sciences Government College University Faisalabad Faisalabad PakistanDepartment of Food Sciences Government College University Faisalabad Faisalabad PakistanDepartment of Nutritional Sciences Government College University Faisalabad Faisalabad PakistanDepartment of Food Sciences Government College University Faisalabad Faisalabad PakistanNational Institute for Biotechnology & Genetic Engineering Faisalabad Faisalabad PakistanDepartment of Food Sciences Government College University Faisalabad Faisalabad PakistanDepartment of Food Sciences Government College University Faisalabad Faisalabad PakistanDepartment of Food Sciences Government College Women University Faisalabad Faisalabad PakistanDepartment of Food Sciences Government College University Faisalabad Faisalabad PakistanDepartment of Food Science and Technology Government Degree College Shopian Shopian Jammu and Kashmir IndiaDepartment of Food Processing and Preservation Hajee Mohammad Danesh Science & Technology University BangladeshAbstract 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.https://doi.org/10.1002/fsn3.3870alcoholconventional methodshalal food authenticationmodern techniquesporkreligious ethics |
| spellingShingle | Ifrah Usman Saima Sana Muhammad Afzaal Ali Imran Farhan Saeed Aftab Ahmed Yasir Abbas Shah Muniba Munir Huda Ateeq Atka Afzal Iqra Azam Afaf Ejaz Gulzar Ahmad Nayik Mahbubar Rahman Khan Advances and challenges in conventional and modern techniques for halal food authentication: A review Food Science & Nutrition alcohol conventional methods halal food authentication modern techniques pork religious ethics |
| title | Advances and challenges in conventional and modern techniques for halal food authentication: A review |
| title_full | Advances and challenges in conventional and modern techniques for halal food authentication: A review |
| title_fullStr | Advances and challenges in conventional and modern techniques for halal food authentication: A review |
| title_full_unstemmed | Advances and challenges in conventional and modern techniques for halal food authentication: A review |
| title_short | Advances and challenges in conventional and modern techniques for halal food authentication: A review |
| title_sort | advances and challenges in conventional and modern techniques for halal food authentication a review |
| topic | alcohol conventional methods halal food authentication modern techniques pork religious ethics |
| url | https://doi.org/10.1002/fsn3.3870 |
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