Application of Fourier Transform Infrared (FTIR) Spectroscopy, Gas Chromatography and Chemometric Analyses for Halal Authentication in Food Products
DOI:
https://doi.org/10.24191/joa.v13i2.6201Keywords:
Halal authentication, FTIR spectroscopy, Gas chromatography, ChemometricsAbstract
The growing global demand for halal-certified foods requires the development of robust and reliable analytical methods to ensure compliance with Islamic dietary laws. Conventional testing methods are often unable to detect non-halal ingredients in complex and highly processed food matrices. This study explores the integration of Fourier transform infrared spectroscopy (FTIR), gas chromatography (GC) and chemometric analysis as advanced tools for halal authentication in food products. FTIR spectroscopy enables rapid and non-destructive analysis of food samples, while GC provides an accurate profile of fatty acids and volatile compounds. The combination of FTIR and GC data with multivariate statistical techniques, including Principal Component Analysis (PCA) and Partial Least Squares Discriminant Analysis (PLS-DA), enables the accurate identification of non-halal substances such as lard and gelatine, even at trace levels. Studies have shown high classification accuracy in distinguishing between halal and non-halal products based on spectral and chromatographic signatures. In addition, recent advances in portable analysers and cloud-based chemometric platforms have improved the feasibility of these methods for real-time verification of halal products in both industrial and regulatory settings. This article highlights recent advances, challenges and future directions in analytical halal authentication and emphasizes the potential of integrated spectroscopic and chromatographic approaches to ensure the integrity of halal food in the global supply chain.
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