Halalsphere (Journal)
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Ultrasonic-assisted Extraction Technique of Fixed Oils from Sudanese Seeds
Get PDFThe extraction of oils from Sudanese seeds is of great economic and traditional significance. This study investigated the use of ultrasonic-assisted extraction to extract oils from five different Sudanese seeds: desert date (Balanites aegyptiaca L), baobab (Adansonia digitata), peanut (Arachis hypogaea L.), watermelon (Citrullus lanatus), and roselle (Hibiscus sabdariffa). The extraction process used two organic solvents, n-hexane and n-heptane. The results showed that n-heptane was a more effective solvent for extracting oils from Sudanese seeds than n-hexane. The highest oil yield was obtained from B. aegyptiaca seeds, with a yield of 29%. The optimal seed-to-solvent mass ratio for B. aegyptiaca was 1:6, and the optimal extraction time was 1 hour (60 mins). A thermodynamic study was conducted to validate the experimental results. The larger area in the nonpolar region for n-heptane suggests a higher extraction capacity for the seed oils. These results are consistent with the experimental findings of this study. In conclusion, ultrasonic-assisted extraction is a promising method for extracting oils from Sudanese seeds. N-heptane is a more effective solvent than n-hexane for this purpose, and the optimal seed-to-solvent mass ratio and extraction time are 1:6 and 1 hour (60 mins), respectively. The results of this study could be used to develop new commercial products based on Sudanese seed oils. However, further research is needed to investigate the effects of other factors, such as temperature and pressure, on the extraction of oils from Sudanese seeds
Mangosteen (Garcinia mangostana): Extraction, purification, bioactivities and toxicities
Get PDFMangosteen (Garcinia mangostana) is a popular tropical fruit known as ‘the queen of fruits’ due to its delicious flavour. It comprises phytochemicals, flavonoids, and polyphenols such as xanthones, anthocyanins, and phenolic acids. The G. mangostana pericarp, seed, and flesh bioactive compounds have been shown to have anticancer, antitumor, wound healing, anti-inflammatory, antigenotoxic, antioxidative, antimicrobial, and antiviral properties. This review focuses on the bioactivity of G. mangostana, with the most common bioactive compound discovered being xanthone, which is frequently used in cosmetics, antimicrobials, antioxidants, and pharmaceutical research. Various extraction methods, both conventional and non-conventional, have been used in studies, depending on the goal of the research. This review concludes by using a computerised database search technique to discuss the extraction methods available and the properties of the bioactive compounds found in various parts of G. mangostana, including the pericarp, seed, and flesh
Life Cycle Analysis (LCA) of Halal Authentication Approaches on Industrial Food Waste for Gelatine Production: A Mini Review
Get PDFIndustrial food waste is a major issue that affects numerous countries. One of the techniques to reduce the generation of food waste is to recycle it for other purposes. Particularly, food waste from livestock industries can be utilised for gelatine preparation. However, the study on halal authentication of industrial food waste is still low. This review is conducted to identify the available protein analysis methods utilised in halal authentication of industrial food waste. It is also to compare and acknowledge the most reliable method. This review is performed in three steps: the planning phase, the conducting phase and the analysing phase. Reliable methods such as polymerase chain reaction (PCR), multiple reaction monitoring (MRM), fluorescent molecularly imprinted polymer nanogel (F-MIP-NG), lateral flow devices (LFDs) and loop-mediated isothermal amplification (LAMP) are identified and discussed. Their sensitivity limits are also recognised and compared.
Navigating the Halal Food Ingredients Industry: Exploring the Present Landscape
Get PDFDue to their religious obligations, Muslims strongly believe that halal food ingredients are crucial to protecting their health and faith. As a result, the halal food ingredient industry is growing very rapidly. This review focuses on the latest trends and advancements involving halal food ingredients. In this review, halal certification and the standards governing the production of halal ingredients are discussed. The latest technological developments for authenticating and tracking halal components are also brought up in this review. It addresses the impact of halal ingredient manufacturing on the environment, promotes social responsibility, and places emphasis on procuring ingredients sustainably and ethically. It also examines customer awareness and preferences and the marketing of halal food ingredient brands. In conclusion, this study analyses the current condition of halal food ingredients and emphasises the importance of continuous improvement and adaptation to fulfil the requirements set out by the customers. By navigating the market for halal food ingredients, those involved should ensure that Muslim customers everywhere have access to items that are authentic and in compliance with relevant standards
Bibliometric Analysis of Research on Cosmetic Products: Halal Cosmetics as an Emerging Research Area
Get PDFThe cosmetics industry is one of the most lucrative and high-growing industries that are driven by science and innovation. However, there is a lack of studies that analyze scholarly articles on cosmetic products. This study attempts to bridge this gap by reviewing the existing literature, with the specific purpose to explore the trends in the publications and themes related to research on cosmetic products. To achieve this purpose, a bibliometric analysis was conducted using the R application and R-based tools. The research retrieved 613 articles on the Scopus database that used the term ‘cosmetic products’ in their titles. The study reveals that the number of articles published on the topic of cosmetic products is increasing. Two main keywords, paraben, and high-performance liquid chromatography, are the most recurring themes. Halal cosmetics were identified as an emerging research area. In relation to this context, six major topics were identified, which are: regulations for halal certification of halal cosmetics, organization control, attributes of halal cosmetics, consumer purchase, and purchase intention. Overall, this bibliometric analysis provides essential information on the current trends and themes, and provides recommendations for future research on cosmetic products
Safety Evaluation of Secretome Proteins from Paenibacillus polymyxa Kp10 and Lactococcus lactis Gh1 as the Potential Antimicrobial Therapeutic Agent
Get PDFThe secretome proteins of Paenibacillus polymyxa Kp10 and Lactococcus lactis Gh1 were previously found to have the potential for controlling the antibiotic-resistant pathogen. Therefore, their safety evaluation to ensure consumer health is deemed important. This study was to evaluate the toxicity effect of both secretome proteins in human cells against Medical Research Council cell strain 5 (MRC5). Then, their antibacterial activities were tested in human serum to assess the stability of both secretome proteins. The results showed no cytotoxic effects of either secretome protein when MRC5 cells were treated up to the determined concentrations. Therefore, no IC50 was determined. In addition, human serum did not affect the antibacterial activity of both secretome proteins against Methicillin-resistant Staphylococcus aureus (MRSA) and Vancomycin-resistant Enterococcus (VRE). In conclusion, both secretome proteins are potentially safe for future development as a potential therapeutic agent
Mini review on Halal Food Colorants and Potential Sources
Get PDFAccording to Qur’an, every Muslim must ensure that their food comes from Halal sources. In addition, being taught to be conscious that food and goods must be Halal, Muslims must also be cognizant of the quality. The rest of the world is gradually beginning to see the significance of the Muslim need for Halal food and other consumables. For example, Malaysia, a diverse Muslim country, has a broad selection of Halal products and services and a high standard for food quality. As a result of the expansion of the food industry, societies now have access to a wide range of food products, including common foods, confections, desserts, and snacks. Despite the recent reduction in the permissible amount of synthetic colourants for consumer health reasons, many distinct synthetic food dyes continue to be widely utilised due to their low cost, high efficiency, and outstanding stability. Industry and customer awareness of Halal food and its quality should be evident. Hence, this paper aims to understand the issue and Halal concept in food. Focusing on food colourants sources and acknowledging the Halal standard in Malaysia. Based on the finding from this study, the concept of Halal should be combined with safety and health for consumer health, and there is a need for research into new resources for Halal colourants, particularly from natural colourant pigments compared to synthetic colourants.
A Bibliometric Analysis of Halal Cosmetics and Halal Pharmaceuticals
Get PDFThis review presents a bibliometric analysis to shed light on the development of halal cosmetics and pharmaceutical domains, addressing their increasing popularity. The study assessed 248 entries retrieved from the Scopus database, discussing the types of papers available, publication years, contributors, and geographical distribution of the published documents in these fields. The analysis revealed frequently used phrases such as halal, halal cosmetics, gelatine, religiosity, attitude, and purchase intention. However, the study acknowledges limitations related to Scopus potentially overlooking certain articles, leading to possible omissions. Nevertheless, this research contributes to the relatively scarce literature on network analysis and bibliometric approaches in halal cosmetics and pharmaceuticals
Applying Ethical Climate Theory in Whistleblowing Intentions Study Among Employees in Halal Food Companies: A Protocol
Get PDFHalal food fraud, such as fake Halal logos and adulteration, may happen due to irresponsible manufacturers seeking to maximise profit. Furthermore, Halal food fraud has been increasing over the years in Malaysia, and this issue needs to be considered since it is a major threat to Malaysia's reputation as an international Halal hub. One of the effective measures in reducing Halal food fraud is whistleblowing. In order to encourage whistleblowing, governments have established laws and policies to protect whistleblowers, but a lot of people are still unwilling to blow the whistle due to the retaliation that whistleblowers will face. Factors that may influence this ethical behaviour need to be studied. Therefore, the purpose of this article is to conceptually discuss potential factors (ethical climate types, organisation size, tenure, supervisor status, and religious obligation) that influence employees' intention to be involved in whistleblowing. A research model is proposed, followed by the developing of research hypotheses to test the model. In addition, the study's protocol (detailed plan) is later described. The theory of Ethical Climates will be used to guide this study. Data will be collected through convenience sampling by distributing self-administered questionnaires to 300 employees from Halal food companies in Malaysia. The collected data will be tested using Exploratory Factor Analysis (EFA) and Structural Equation Modelling-Partial Least Square (SEM-PLS). The findings from this study will help Halal food companies improve their whistleblowing practices. In addition, this study is useful for relevant policymakers to support whistleblowing practices
Halal Fermented Functional Food in Indonesia: A Review
Get PDFNowadays, people prefer to consume foods with better nutrition to enjoy life more healthily. However, Muslims must also eat halal food following the Islamic way of life; eating nutritious food alone is insufficient. Indonesia, the largest Muslim population in the world, presents a market potential for halal food manufacturers and consumers worldwide. Several varieties of regional fermented foods were listed on the halal-positive food list and free from the requirement of halal certification, as per Indonesian Halal rules. The review of Indonesian fermented foods listed in the category of positive halal foods is the main topic of this essay. The procedures used to review the chosen themes include finding the literature in online sources, screening for topic inclusion, and evaluating, extracting, and discussing the accessible data found in the publications. The potential functional local fermented food varieties are included on the positive halal list: Tape (sticky rice and cassava), Dadih, and Tempeh. These fermented foods' microbiological and chemical characteristics were discussed. Therefore, the functional value of these fermented foods is rich in phytochemicals, anti-cancer (β-glucan), antioxidant compounds (isoflavones) and probiotic components (lactic acid bacteria and yeasts)