Laboratory Instrumentations for Halalan Toyyiban Food Authentication: A Critical Review

Abstract

The halalan toyyiban (HT) concept is based on the Islamic concept to ensuring that the food products comply with halal (permissible) and toyyiban (wholesome) standards, encompassing ethical, safety and quality dimensions in the global food industry. Despite advancements, limitations such as the complexity of food matrices and the prevalence of adulterants necessitate the adoption of revolutionary analytical approaches. This comprehensive review examines current detection laboratory instrumentations, emphasizing spectroscopic techniques such as Fourier transform infrared spectroscopy (FTIR) for rapid, non-destructive analysis, chromatographic methods such as high-performance liquid chromatography (HPLC) for precise quantification, molecular tools including polymerase chain reaction (PCR) for high-sensitivity contaminant detection, and microbiological approaches for safety and hygiene assessments. In addition, the multivariate data analysis (MVDA) mainly principal component (PCA), discriminant (DA) and partial least squares discriminant (PLS-DA) analyses are highlighted as a transformative tool for processing complex datasets, enabling enhanced pattern recognition, predictive modelling and decision-making, respectively. The findings underscore the synergistic potential of integrating these methodologies to enhance HT detection, though disadvantages of high costs, limited standardization and technical expertise must also be addressed. The comprehensive review concludes with a call for research into cost-effective, automated and standardized detection systems to advance the reliability and accessibility of HT assurance in the evolving food landscape.