Halal authentication of non-meat food products using lipidomics approaches and analytical techniques

Abstract

The halal status of fats in food products is a significant consideration for various stakeholders, particularly within the Muslim community. Meanwhile, lipidomics, an omics-based analytical technique, has been evaluated for the verification of halal food product authentication. The lipid content in halal products is distinct from that in non-halal, rendering it a valuable reference for ascertaining the specific status. This approach has also been extended to authenticate halal status in products beyond meat, including chocolates, yogurt, milk, and honey, by detecting non-halal fats. Furthermore, advancements in liquid chromatography-tandem mass spectrometry (LC-MS/MS), gas chromatography-mass spectrometry (GC-MS), nuclear magnetic resonance (NMR), and Fourier transform infrared (FTIR) technologies have substantially enhanced the capacity to trace lipid profiles in industries subject to halal requirements. These technologies allow for more accurate and efficient analysis, supporting the authentication process in greater depth. This review outlines the potential of lipidomics in expanding applications for halal authentication beyond meat products and exploring opportunities for enhancing reliability across various industries.