Helal ve Etik Araştırmalar Dergisi

Yazarlar: Ertan ERMİŞ, Hamzah Mohd SALLEH

Konular:Gıda Bilimi ve Teknolojisi

Anahtar Kelimeler:Food analysis,Foodomics,Spectroscopy,Authenticity tests

Özet: In recent years consumer’s awareness have been increased to know the composition of the food they are consuming. Accordingly, halal food fiqh rules and guidelines require that source (provenance) of the food can be traced back to its origin to fulfill halal requirements. Therefore, the issues related to halal status and authentication must be addressed. To accomplish this, there is a need for accurate and reliable analytical methods to verify the origin of the food components which are compatible with the halal food requirements. Various instrumental and molecular techniques have been developed for food origin analysis. Even though conventionel methods are still being used, foodomics consisting of metabolomics, proteomics and genomics is emerging as a new approach to help to complement existing techniques to verify the claims made about halal status of food products. Foodomics in food science covers the application of omics tools (e.g., proteomics, lipidomics, microbiomics, genomics, metabolomics, transcriptomics) along with systems biology approaches. This work focuses on general overview of the applications and challenges of methods studied for halal food authentication in terms of the foods compliance with halal food requirements and policies.

---