Authentication of Halal Products using FTIR Spectroscopy

For Muslims, Halal food is crucial, and regulations are in place to protect quality and authenticity, including methods for keeping out forbidden elements. The identification and elimination of non-Halal contents is the basis of the Halal analyses, promoting the development of analytical techniques for Halal product authentications. Gas chromatography-mass spectroscopy (GC-MS), electronic nose (e-nose), Fourier transform infrared (FTIR), high-pressure liquid chromatography (HPLC) and real-time polymerase chain reaction (RT-PCR) are some of the most popular techniques used in Halal food analysis. Due to its satisfactory results, straightforward approach and lack of damaging preparation, FTIR spectroscopy, combined with chemometrics, is an excellent technique for analyzing halal food.
 Authentication of Halal Products using FTIR Spectroscopy aims to widen the concept of Halal food by covering FTIR in conjunction with chemometrics for Halal authentication. This combination has never been discussed before in such detail, providing the latest connection between Halal analysis and authentication plus providing comprehensive coverage on FTIR and chemometrics for Halal authentication. Halal authentication of meat, fat, oil, consumer products, and pharmaceuticals are covered plus Halal production, processing, ingredients, storage, logistics methods, and global perspective.

List of contents

1. Introduction to Halal Food Authentication.- 2. Techniques for Halal Authentication.- 3. Halal Food Authentication Using Chemometrics.- 4. Halal Food Authentication using FTIR Spectroscopy.- 5. Halal Meat, Fat, Oil and Cosmetics Authentication.

About the author

Sarfaraz Ahmed Mahesar is an Associate Professor at the National Center of Excellence in Analytical Chemistry (NCEAC), University of Sindh, Jamshoro, Pakistan. He earned his Ph.D. in Analytical Chemistry from the same institution in 2011. As a recipient of the IRSIP scholarship from the Higher Education Commission (HEC) of Pakistan, he completed part of his Ph.D. at Università di Bologna, Italy. In 2012, he was invited as a visiting researcher under the TÜBİTAK Research Fellowship Program at Middle East Technical University, Turkey. Dr. Mahesar has led several research initiatives, securing three projects under HEC Pakistan's NRPU program (2016-17) as Principal Investigator (PKR 6.3 million and 1.5 million) and Co-Principal Investigator (PKR 5.8 million). His contributions to research and innovation include two patents and an extensive body of work comprising approximately 110 research and review articles and 12 book chapters in prestigious international journals and books. He has actively presented his research at national and international conferences. An accomplished mentor, Dr. Mahesar has supervised 40 research scholars, including 10 Ph.D. and thirty M.Phil. students. His contributions to science have been recognized with the Research Productivity Award (RPA) by the Pakistan Council for Science and Technology (PCST) from 2010 to 2012. Dr. Mahesar holds key editorial roles, serving as an Academic Editor for Journal of Spectroscopy and Grain & Oil Science and Technology, as well as the Managing Editor of the Pakistan Journal of Analytical & Environmental Chemistry. His dedication to advancing analytical chemistry and food science continues to shape the field through research, mentorship, and scholarly contributions.
Syed Tufail Hussain Sherazi is a Professor of Analytical Chemistry at the National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistan. Prof. Sherazi obtained his Ph.D. in Chemistry from the University of Sindh, Jamshoro (1997). He carried out his postdoctoral research at McGill University, Canada (2006), where he was also appointed as a visiting professor (teaching NMR spectroscopy). Dr. Sherazi presented his research work at more than 140 international and national conferences, as well as symposia and workshops. He is an author of more than 233 research articles published in peer-reviewed journals with a 559.2 impact factor, more than 8000 citations, and 46 H-Index. He published one International US-PTO patent, and two patents were granted by the IPO, Pakistan Patent Office.
Dr. Sherazi produced 29 Ph.D and 32 M.Phil Research Scholars. Dr. Sherazi received the Research Productivity Award (RPA) from the Pakistan Council of Science and Technology (PCST), Ministry of Science and Technology, Pakistan, from 2009 to 2016. Dr. Sherazi received the Best University Teacher Award (BUTA) in 2013 from the Higher Education Commission (HEC), Pakistan and the Gold Medal Award in Chemical and Pharmaceutical Sciences in 2016 by the Pakistan Academy of Sciences on the basis of his best performance in Teaching & Research, Guiding Research Students, Co-curricular activities and Participation in International Conferences, Seminars and Symposia as an Invited speaker. On 21 January 2017, an Award was given to Dr. Sherazi during the 2nd Pakistan Edible Oil Conference (PEOC) 2017 for his invaluable contribution to Edible Oil Processing Industries. He received the South Asia Triple Helix Association (SATHA) Award 2017 based on a published patent, significant innovation and effective contribution to society during the 2nd SATHA Invention to Innovation Summit 2017 of Sindh, held in Jinnah Women University, Karachi, on December 20, 2017. Dr. Sherazi received the Gold Medal Award from the
University of Sindh Jamshoro during the Convocation held on March 9, 2018, on his valuable contribution to teaching and research. He received the Best University Teacher/Researcher Award from the University of Sindh, Jamshoro, during the Convocation held on December 21, 2019, based on his contribution in terms of publications, impact factors, projects, National and International conference participation as well as teaching. Dr. Sherazi received the Academia Choice Award 2021 on World Teacher Day, October 5, 2021, at PC Hotel, Karachi, from the Provincial Minister of Education for his valuable contribution and efforts for the betterment of Education in Pakistan. Dr. Sherazi was successfully elected as a Fellow of the Pakistan Academy of Sciences (PAS) on 7th December 2024 by ratifying the recommendations of the PAS council.
Mohamed Fawzy Ramadan is a Professor of Food Chemistry and Biochemistry at the Department of Clinical Nutrition, Faculty of Applied Medical Science, Umm Al-Qura University, Makkah, Saudi Arabia.
Prof. Ramadan obtained his Ph.D. (Dr. rer. nat.) in Food Chemistry from the Berlin University of Technology (Germany, 2004). He continued his postdoctoral research at ranked universities such as the University of Helsinki (Finland), Max-Rubner Institute (Germany), Berlin University of Technology (Germany), and the University of Maryland (USA). In 2012, he was appointed as a Visiting Professor (100% teaching) in the School of Biomedicine, Far Eastern Federal University in Vladivostok, Russian Federation.
Prof. Ramadan published over 400 research papers and reviews in international peer-reviewed journals. He has also edited and published several books and book chapters (Google Scholar h-index is 65, and there are more than 16,000 citations). He was an invited speaker at several international conferences. Since 2003, Prof. Ramadan has been a reviewer and editor in several highly-cited international journals, such as Earth Systems and Environment, Journal of Medicinal Food, eFood, Journal of Umm Al-Qura University for Applied Sciences and Journal of Advanced Research. He is the editor-in-chief of the Journal of Umm Al-Qura University for Medical Science.
Prof. Ramadan received several prizes, including Abdul Hamid Shoman Prize for Arab Researcher in Agricultural Sciences (2006), the Egyptian State Prize for Encouragement in Agricultural Sciences (2009), European Young Lipid Scientist Award (2009), AU-TWAS Young Scientist National Awards (Egypt) in Basic Sciences, Technology and Innovation (2012), TWAS-ARO Young Arab Scientist (YAS) Prize in Scientific and Technological Achievement (2013), and Atta-ur-Rahman Prize in Chemistry (2014).
Waris Nawab Panhwar is currently a senior computer operator in the finance department of the government of Sindh, Pakistan. He has a strong academic background in pharmaceutical sciences, analytical chemistry, and multidisciplinary research. He completed his Doctor of Pharmacy (Pharm-D) in 2010 from the University of Sindh. He later pursued M.Phil in Analytical Chemistry (2021) at the National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro. Currently, he is enrolled in a PhD in Analytical Chemistry (since 2022) at the same institution, focusing on hydrogel-based research.
Mr. Panhwar has completed multiple courses in Machine Learning and Data Science and applies machine learning techniques in his research. He has authored a review paper on MXene and has a keen interest in multidisciplinary research, particularly in material science, nanotechnology, and biomedical applications.

Summary

For Muslims, Halal food is crucial, and regulations are in place to protect quality and authenticity, including methods for keeping out forbidden elements. The identification and elimination of non-Halal contents is the basis of the Halal analyses, promoting the development of analytical techniques for Halal product authentications. Gas chromatography-mass spectroscopy (GC-MS), electronic nose (e-nose), Fourier transform infrared (FTIR), high-pressure liquid chromatography (HPLC) and real-time polymerase chain reaction (RT-PCR) are some of the most popular techniques used in Halal food analysis. Due to its satisfactory results, straightforward approach and lack of damaging preparation, FTIR spectroscopy, combined with chemometrics, is an excellent technique for analyzing halal food.
 Authentication of Halal Products using FTIR Spectroscopy aims to widen the concept of Halal food by covering FTIR in conjunction with chemometrics for Halal authentication. This combination has never been discussed before in such detail, providing the latest connection between Halal analysis and authentication plus providing comprehensive coverage on FTIR and chemometrics for Halal authentication. Halal authentication of meat, fat, oil, consumer products, and pharmaceuticals are covered plus Halal production, processing, ingredients, storage, logistics methods, and global perspective.

Product details

• Authors: Sarfaraz Ahmed Mahesar, Mohamed Fawzy Ramadan, Waris Nawab Panhwar, Syed Tufail Hussain Shah
• Assisted by: Sarfaraz Ahmed Mahesar (Editor), Mohamed Fawzy Ramadan (Editor), Moh Fawzy Ramadan et al (Editor), Waris Nawab Panhwar (Editor), Syed Tufail Hussain Shah (Editor)
• Publisher: Springer, Berlin
• Languages: English
• Product format: Hardback
• Release: 27.07.2025
• EAN: 9783031927720
• ISBN: 978-3-0-3192772-0
• No. of pages: 150
• Illustrations: Approx. 150 p.
• Series: SpringerBriefs in Food, Health, and Nutrition
• Subjects: Natural sciences, medicine, IT, technology > Technology > Chemical engineering; Lebensmittelchemie, Food Science, Food chemistry, Chemometrics, Food Engineering, FTIR spectroscopy, Halal products, Adulteration, Precise authentication