35 research outputs found
A cosmetic analysis in compliance with the legislative requirements, halal and quality control
No full textCosmetic products must be safe for use by consumers. It is also regulated and required by
the legislation of countries all over the world. The safety aspect is also in line with and fulfills the halal and toyyiban requirements under the Syariah Law that requires products to be unharmful to the consumer and user. In order to ensure that the cosmetic products meet the safety requirements, quality control measures in physico-chemical and microbiological analysis as well as in-vitro testing of skin irritation are carried out and presented in detail
Effect of Processing on Flavour Precursors, Pyrazines and Flavour Quality of Malaysian Cocoa Beans
No full textStudies were conducted to determine the effect of processing (fermentation,
drying and roasting) on flavour precursors and pyrazines concentration of cocoa
beans and its flavour quality evaluation. Fermentation was carried out in a rotary
drum reactor by subjecting the mixed hybrid of cocoa beans to 6-day fermentation.
During fermentation, effect of mass and turning time on the concentrations of these
compounds were determined. Drying of cocoa beans was carried out in a hot air
oven at an airflow of O.7m2/sec. Similarly, during drying, effect of bean depth and
temperature were determined. Thirteen treatments of fermentation and drying were
carried out according to a central composite rotatable design configuration for two
factors. The effect of roasting on the concentrations of flavour precursors and
pyrazines was compared with air-blown and sun-dried of drum and pod-storage fermentation and a tested representative Ghanaian sample. The resultant beans were
made into cocoa liquor for flavour quality evaluation.
Fermentation significantly decreased the concentration of acidic free amino
acids in cocoa beans by 15%, whereas total, hydrophobic and other amino acids
increased significantly by 148, 280 and 127%, respectively; peptide-N and total
reducing sugars increased by 55 and 208%, respectively. The study found six types
of pyrazines, with trimethyl- and tetramethylpyrazine being the major compounds.
During cocoa fermentation, an increase in cocoa mass and turning time significantly
increased the concentrations of flavour precursors and pyrazines. Results from the
Response Surface Methodology (RSM) plots of hydrophobic free amino acids,
peptide-N and total reducing sugars recommended mass and turning time for
optimum condition of cocoa fermentation were at 60 kg and 5 min turning per day
after 48 hr of fermentation.
During drying, an increase in bean depth and temperature significantly
decreased the concentrations of flavour precursors, but significantly increased the
pyrazines concentration. In addition, total, acidic, hydrophobic and other amino
acids decreased by 43, 41, 36 and 49%, respectively; peptide-N and total reducing
sugars decreased by 56 and 71%, respectively; and trimethyl- and
tetramethylpyrazine increased by 167 and 609%, respectively. Bean depth of 8.3 cm
and temperature of 40°C were chosen as the optimum conditions for drying
treatment. Under this condition, the concentrations of hydrophobic free amino acids,peptide-N and total reducing sugars were highly significant, whereas those of
trimethyl-, tetramethyl- and total pyrazines were significantly low.
Roasting the samples at 150°C for 30 min significantly decreased the
concentrations of acidic, hydrophobic, total and other free amino acids, peptide-N
and total reducing sugars but significantly increased the pyrazines concentration.
There were no significant differences in the decrease of the concentration of
hydrophobic free amino acids, peptide-N and total reducing sugars in the air-blown
samples of different fermentation methods (drum and pod-storage); and in those of
different drying treatments (air-blown and sun-dried). Air-blown drum fermentation
samples had lower concentrations of 2,5-dimethyl-, trimethyl-, tetramethylpyrazine
and total pyrazines than those of pod-stored (air-blown and sun-dried) and drum (sun-dried) samples
Centella asiatica in food and beverage applications and its potential antioxidant and neuroprotective effect
No full textCentella asiatica L. is traditionally used as a medicinal herbs and alternative medicine in treating numerous kinds of diseases. The use of Centella in food and beverages has increased over the years. Its potential antioxidant and neuroprotective activity has been widely claimed in many reports and basically is very much related to its properties and mechanism of action of the plant's bioactive constituents namely the asiaticoside, asiatic acid, madecassoside and madecassic acid. As such, this review will cover the biological activity of the plant's active constituents in relation to its food and beverage applications. The plant cultivation and biotechnological approaches to improve the production of desired bioactive constituents by cultured cells will also be reviewed. In addition, the range of chemical compositions found in Centella and safety aspects are also included
Isolation and characterization of halal collagen from chicken feet
No full textCollagen is the most abundant protein in animal body and commonly used for food, cosmetic and pharmaceutical applications. However, the availability of halal collagen is still limited. In the present study, halal collagen was isolated from chicken feet using acetic acid aided with enzymes bromelain and pepsin, followed by precipitation with NaCl. The non-halal pepsin enzyme was used as control. The yield of the bromelain-soluble collagen (BSC) and pepsin-soluble collagen (PeSC) were 14 and 9% (dry weight), respectively. The collagen isolated was characterized by amino acid composition, polypeptides pattern, structural and thermal property. The collagens output were rich in glycine (~ 20%) and had imino acids (proline and hydroxyproline) content of 16-18%. FTIR spectroscopy showed both collagens were in triple-helix structure. According to the electrophoretic pattern, chicken feet collagen consisted of β-chain with two different α-chains (α1 and α2), and type I collagen was the major component. The denaturation temperature of BSC was 54.14℃, slightly higher than PeSC which was 53.35℃. Therefore, there is a good prospect for halal poultry processing waste such as chicken feet to be utilize as an alternative source for commercial halal collagen
Alternative ingredients for halal cosmetic and personal care products
No full textThe cosmetic and personal care products are used and become part of our daily life. Due to the increasing awareness, the Muslim consumers are concerned of the safety, quality, composition and the halalness of the cosmetic and personal care products. They want to know the source of the ingredients used and the way it is processed. With the advancement and innovation in cosmetic technology, there are many cosmetic ingredients available today that are derived from various sources including animal. These animal sources may possess or cause some problems of its form; either it is from the forbidden animals such as pig, dog or from the unslaughtered halal animals such as cattle, sheep or chicken. Therefore, the cosmetic ingredients need to be inspected and tested for permissibility to meet the halal compliance. The non-halal source of the raw materials for the cosmetic and personal care products can be substituted with alternative ingredients. This presentation will discuss the details of these alternative ingredients
A review of cosmetic and personal care products: halal perspective and detection of ingredient
No full textThe term halal refers to what ispermitted by Islamic law. It is a basic need for Muslims and encompasses all materials used in everyday life including cosmetics.Muslims want to be assured that the ingredients,handling, processing, distribution, transportation and types of cosmetic used are halal compliant. The halalaspects of cosmetic and personal care products cover ingredients, all the processes involved in production right up to delivery to consumers, safety and product efficacy evaluations. In order to verify halal compliance of cosmetic products, a method of detecting halal and non-halal ingredients is very important and critically needed. Halal cosmetic standards, halal certification and the halal logo can be used as benchmarks for halal compliance. In view of the importance of cosmetic and personal care products from the halal perspective, this review will cover the halal principles, halal cosmetic and personal care products, ingredients, standard and certification as well as safety. The development of the process of detecting non-halal ingredients and authenticating halal ingredients for potential cosmetic applications in recent years are included in this paper
Corn Silk (<em>Stigma Maydis</em>) in Healthcare: A Phytochemical and Pharmacological Review
No full textCorn silk (<em>Stigma maydis</em>) is an important herb used traditionally by the Chinese, and Native Americans to treat many diseases. It is also used as traditional medicine in many parts of the world such as Turkey, United States and France. Its potential antioxidant and healthcare applications as diuretic agent, in hyperglycemia reduction, as anti-depressant and anti-fatigue use have been claimed in several reports. Other uses of corn silk include teas and supplements to treat urinary related problems. The potential use is very much related to its properties and mechanism of action of its plant’s bioactive constituents such as flavonoids and terpenoids. As such, this review will cover the research findings on the potential applications of corn silk in healthcare which include its phytochemical and pharmacological activities. In addition, the botanical description and its toxicological studies are also included
of Antioxidant Capacity, Anti-collagenase and Anti-elastase Assays of Malaysian
No full textdoi:10.4172/2329-6836.1000132 Copyright: © 2014 Wahab NA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited
Cleansing composition
No full textThe present invention relates to a cleansing composition. The cleansing composition of the present invention is suitable for fulfilling the “samak” (Islamic cleansing) requirements. The cleansing composition comprises of clay, wherein the clay may be suspended in a continuous phase such as water. The present invention also provides a method for preparation of the same
