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Usman I, Sana S, Afzaal M, Imran A, Saeed F, Ahmed A, Shah YA, Munir M, Ateeq H, Afzal A, Azam I, Ejaz A, Nayik GA, Khan MR. Advances and challenges in conventional and modern techniques for halal food authentication: A review. Food Sci Nutr 2024; 12:1430-1443. [PMID: 38455157 PMCID: PMC10916607 DOI: 10.1002/fsn3.3870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 11/05/2023] [Accepted: 11/13/2023] [Indexed: 03/09/2024] Open
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.
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Affiliation(s)
- Ifrah Usman
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
- University Institute of Food Science and Technology, The University of LahoreLahorePakistan
| | - Saima Sana
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Afzaal
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Ali Imran
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Farhan Saeed
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Aftab Ahmed
- Department of Nutritional SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Yasir Abbas Shah
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Muniba Munir
- National Institute for Biotechnology & Genetic Engineering FaisalabadFaisalabadPakistan
| | - Huda Ateeq
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Atka Afzal
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Iqra Azam
- Department of Food SciencesGovernment College Women University FaisalabadFaisalabadPakistan
| | - Afaf Ejaz
- Department of Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Gulzar Ahmad Nayik
- Department of Food Science and TechnologyGovernment Degree College ShopianShopianJammu and KashmirIndia
| | - Mahbubar Rahman Khan
- Department of Food Processing and PreservationHajee Mohammad Danesh Science & Technology UniversityBangladesh
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Garcia-Vaquero M, Mirzapour-Kouhdasht A. A review on proteomic and genomic biomarkers for gelatin source authentication: Challenges and future outlook. Heliyon 2023; 9:e16621. [PMID: 37303544 PMCID: PMC10248112 DOI: 10.1016/j.heliyon.2023.e16621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 05/05/2023] [Accepted: 05/22/2023] [Indexed: 06/13/2023] Open
Abstract
Biomarkers are compounds that could be detected and used as indicators of normal and/or abnormal functioning of different biological systems, including animal tissues and food matrices. Gelatin products of animal origin, mainly bovine and porcine, are currently under scrutiny mainly due to the specific needs of some sectors of the population related to religious beliefs and their dietary prohibitions, as well as some potential health threats associated with these products. Thus, manufacturers are currently in need of a reliable, convenient, and easy procedure to discern and authenticate the origin of animal-based gelatins (bovine, porcine, chicken, or fish). This work aims to review current advances in the creation of reliable gelatin biomarkers for food authentication purposes based on proteomic and DNA biomarkers that could be applied in the food sector. Overall, the presence of specific proteins and peptides in gelatin can be chemically analysed (i.e., by chromatography, mass spectroscopy, electrophoresis, lateral flow devices, and enzyme-linked immunosorbent assay), and different polymerase chain reaction (PCR) methods have been applied for the detection of nucleic acid substances in gelatin. Altogether, despite the fact that numerous methods are currently being developed for the purpose of detecting gelatin biomarkers, their widespread application is highly dependent on the cost of the equipment and reagents as well as the ease of use of the various methods. Combining different methods and approaches targeting multiple biomarkers may be key for manufacturers to achieve reliable authentication of gelatin's origin.
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Kua JM, Azizi MMF, Abdul Talib MA, Lau HY. Adoption of analytical technologies for verification of authenticity of halal foods - a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:1906-1932. [PMID: 36252206 DOI: 10.1080/19440049.2022.2134591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Halal authentication has become essential in the food industry to ensure food is free from any prohibited ingredients according to Islamic law. Diversification of food origin and adulteration issues have raised concerns among Muslim consumers. Therefore, verification of food constituents and their quality is paramount. From conventional methods based on physical and chemical properties, various diagnostic methods have emerged relying on protein or DNA measurements. Protein-based methods that have been used in halal detection including electrophoresis, chromatographic-based methods, molecular spectroscopy and immunoassays. Polymerase chain reaction (PCR) and loop-mediated isothermal amplification (LAMP) are DNA-based techniques that possess better accuracy and sensitivity. Biosensors are miniatured devices that operate by converting biochemical signals into a measurable quantity. CRISPR-Cas is one of the latest novel emerging nucleic acid detection tools in halal food analysis as well as quantification of stable isotopes method for identification of animal species. Within this context, this review provides an overview of the various techniques in halal detection along with their advantages and limitations. The future trend and growth of detection technologies are also discussed in this review.
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Affiliation(s)
- Jay Mie Kua
- Department of Biochemistry, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | | | - Mohd Afendy Abdul Talib
- Biotechnology and Nanotechnology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, Serdang, Selangor, Malaysia
| | - Han Yih Lau
- Biotechnology and Nanotechnology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, Serdang, Selangor, Malaysia
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Yu N, Xing R, Wang P, Deng T, Zhang J, Zhao G, Chen Y. A novel duplex droplet digital PCR assay for simultaneous authentication and quantification of Panax notoginseng and its adulterants. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108493] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Ng PC, Ahmad Ruslan NAS, Chin LX, Ahmad M, Abu Hanifah S, Abdullah Z, Khor SM. Recent advances in halal food authentication: Challenges and strategies. J Food Sci 2021; 87:8-35. [PMID: 34954819 DOI: 10.1111/1750-3841.15998] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 10/12/2021] [Accepted: 11/02/2021] [Indexed: 11/28/2022]
Abstract
Increasing public awareness of food quality and safety has prompted a rapid increase in food authentication of halal food, which covers the production method, technical processing, identification of undeclared components, and species substitution in halal food products. This urges for extensive research into analytical methods to obtain accurate and reliable results for monitoring and controlling the authenticity of halal food. Nonetheless, authentication of halal food is often challenging because of the complex nature of food and the increasing number of food adulterants that cause detection difficulties. This review provides a comprehensive and impartial overview of recent studies on the analytical techniques used in the analysis of halal food authenticity (from 1980 to the present, but there has been no significant trend in the choice of techniques for authentication of halal food during this period). Additionally, this review highlights the classification of different methodologies based on validity measures that provide valuable information for future developments in advanced technology. In addition, methodological developments, and novel emerging techniques as well as their implementations have been explored in the evaluation of halal food authentication. This includes food categories that require halal authentication, illustrating the advantages and disadvantages as well as shortcomings during the use of all approaches in the halal food industry.
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Affiliation(s)
- Pei Chi Ng
- Department of Chemistry, Faculty of Science, Universiti Malaya, Kuala Lumpur, Malaysia
| | | | - Ling Xuan Chin
- Department of Chemistry, Faculty of Science, Universiti Malaya, Kuala Lumpur, Malaysia
| | - Musa Ahmad
- Chemical Technology Program, Faculty of Science and Technology, Universiti Sains Islam Malaysia, Bandar Baru Nilai, Malaysia
| | - Sharina Abu Hanifah
- Department of Chemical Sciences, Universiti Kebangsaan Malaysia, Bangi, Malaysia
| | - Zanariah Abdullah
- Department of Chemistry, Faculty of Science, Universiti Malaya, Kuala Lumpur, Malaysia
| | - Sook Mei Khor
- Department of Chemistry, Faculty of Science, Universiti Malaya, Kuala Lumpur, Malaysia
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Halal and Kosher gelatin: Applications as well as detection approaches with challenges and prospects. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101422] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Yayla MEA, Ekinci Doğan C. Development of a new and sensitive method for the detection of pork adulteration in gelatin and other highly processed food products. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:881-891. [PMID: 33818304 DOI: 10.1080/19440049.2021.1902574] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Porcine adulteration has become a major concern amongst communities including Muslims and Jews. Reliable detection of the presence of porcine DNA in gelatin and highly processed food samples is essential for Halal and kosher food control. In this study, a forensic approach involving DNA isolation and real-time polymerase chain reaction (PCR) was performed to detect the presence of porcine DNA in commercial gelatin and processed foods containing porcine by-products. The method was compared with commercially sensitive porcine DNA detection kits (Biotecon and R-Biopharm) which are commonly used in food control laboratories for Halal and kosher authentication. The results indicated that a newly developed method called TübiGel was at least 10 times more sensitive for porcine DNA detection. The TübiGel method was found to have a detection limit of 0.01% porcine gelatin, whilst the Biotecon method had 0.1% and R-Biopharm method detected >5% porcine gelatin. The forensic DNA isolation approach of the TübiGel method was found to be a critical step. In addition, real-time PCR of TübiGel method was also found to detect porcine DNA better than real-time PCR of commercial kits.
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Shahimi S, Lamri MF, Abd Mutalib S, Mohd Khalid R, Md Tab M, Khairuddin F. Gene expression of microbial gelatinase activity for porcine gelatine identification. Food Chem 2021; 355:129586. [PMID: 33773458 DOI: 10.1016/j.foodchem.2021.129586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 02/17/2021] [Accepted: 03/07/2021] [Indexed: 11/29/2022]
Abstract
In order to invent a porcine gelatine detection device using microbial resources, bacterial enzymes with a preference towards porcine gelatine and their candidate genes were evaluated. Five (n = 5) bacterial strains isolated from hot spring water and wet clay, Malaysia were screened for their gelatinase activity. The gelatinase enzyme was extracted and purified using ammonium sulphate precipitation prior to performing gelatinase assay on porcine, bovine and fish gelatine medium substrates. The G2 strain or Enterobacter aerogenes (Strain EA1) was selected for whole genome sequenced after showing a consistent trend of preference towards porcine gelatine. The gelatinase candidate gene gelEA1_9 was cloned and expressed. Based on one-way analysis of variance (ANOVA) with POST-HOC Duncan test (α = 0.05), the final product of gelEA1_9 was identified as a novel gelatinase. This gelatinase presented no significant difference in activity towards porcine gelatine. Hence, the present study demonstrated an enzyme-substrate interaction for porcine gelatine identification.
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Affiliation(s)
- Safiyyah Shahimi
- Universiti Teknologi MARA, Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Malaysia; Department of Food Science, Faculty of Science and Technology, 43600 Universiti Kebangsaan Malaysia, Bangi, Malaysia
| | - Mohd Fadly Lamri
- Politeknik METrO Kuantan, No A-5 Jalan Tun Ismail 2, Sri Dagangan 11, 25000 Kuantan Pahang, Malaysia
| | - Sahilah Abd Mutalib
- Department of Food Science, Faculty of Science and Technology, 43600 Universiti Kebangsaan Malaysia, Bangi, Malaysia; Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.
| | - Rozida Mohd Khalid
- Department of Chemistry, Faculty of Science and Technology, 43600 Universiti Kebangsaan Malaysia, Bangi, Malaysia
| | - Mahzan Md Tab
- Jabatan Kimia Malaysia, Jalan Sultan, 46661 Petaling Jaya, Selangor, Malaysia
| | - Farahayu Khairuddin
- Malaysia Genome Institute (MGI), Jalan Bangi, 43000 Kajang, Selangor, Malaysia
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Review on analytical methods for analysis of porcine gelatine in food and pharmaceutical products for halal authentication. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.008] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Cheubong C, Yoshida A, Mizukawa Y, Hayakawa N, Takai M, Morishita T, Kitayama Y, Sunayama H, Takeuchi T. Molecularly Imprinted Nanogels Capable of Porcine Serum Albumin Detection in Raw Meat Extract for Halal Food Control. Anal Chem 2020; 92:6401-6407. [PMID: 32282196 DOI: 10.1021/acs.analchem.9b05499] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Accurate, simple, and valuable analytical methods for detection of food contamination are rapidly expanding to evaluate the validity of food product quality because of ethnic considerations and food safety. Herein molecularly imprinted nanogels (MIP-NGs), capable of porcine serum albumin (PSA) recognition, were prepared as artificial molecular recognition elements. The MIP-NGs were immobilized on a quartz crystal microbalance (QCM) sensor for detection of pork contamination in real beef extract samples. The MIP-NGs-based QCM sensor showed high affinity and excellent selectivity toward PSA compared to reference serum albumins from five different animals. The high PSA specificity of MIP-NGs led to the detection of pork contamination with a detection limit of 1% (v/v) in real beef extract samples. We believe the artificial molecular recognition materials prepared by molecular imprinting are a promising candidate for halal food control.
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Affiliation(s)
- Chehasan Cheubong
- Graduate School of Engineering, Kobe University, 1-1, Rokkodai-cho, Nada-ku, Kobe 657-8501, Japan.,Department of Chemistry, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Pathumthani 12110, Thailand
| | - Aoi Yoshida
- Graduate School of Engineering, Kobe University, 1-1, Rokkodai-cho, Nada-ku, Kobe 657-8501, Japan
| | - Yuki Mizukawa
- Graduate School of Engineering, Kobe University, 1-1, Rokkodai-cho, Nada-ku, Kobe 657-8501, Japan
| | - Natsuki Hayakawa
- Graduate School of Engineering, Kobe University, 1-1, Rokkodai-cho, Nada-ku, Kobe 657-8501, Japan
| | - Minako Takai
- Graduate School of Engineering, Kobe University, 1-1, Rokkodai-cho, Nada-ku, Kobe 657-8501, Japan
| | - Takahiro Morishita
- Graduate School of Engineering, Kobe University, 1-1, Rokkodai-cho, Nada-ku, Kobe 657-8501, Japan
| | - Yukiya Kitayama
- Graduate School of Engineering, Kobe University, 1-1, Rokkodai-cho, Nada-ku, Kobe 657-8501, Japan.,Medical Device Fabrication Engineering Center, Graduate School of Engineering, Kobe University, Kobe, Japan
| | - Hirobumi Sunayama
- Graduate School of Engineering, Kobe University, 1-1, Rokkodai-cho, Nada-ku, Kobe 657-8501, Japan
| | - Toshifumi Takeuchi
- Graduate School of Engineering, Kobe University, 1-1, Rokkodai-cho, Nada-ku, Kobe 657-8501, Japan.,Medical Device Fabrication Engineering Center, Graduate School of Engineering, Kobe University, Kobe, Japan
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Sha XM, Hu ZZ, Xu H, Zhang LZ, Tu ZC. Identification and analysis of characteristic tryptic peptides from porcine gelatin extracted with multi-stage batch processing. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105540] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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