Halalsphere

Preparation and Characterisation of Nanolignin-Gelatine-Glycerol Composite (NLGGCs) Thin Film for Food Coating Application

Nur Najmina Rafiae — 2024-01-31

Recognising the importance of preventing rapid food deterioration and prolonging the shelf life of fruits and vegetables from oxidation, we successfully created thin films composed of Nanolignin-Gelatine-Glycerol Composites (NLGGCs) through a traditional blending technique. Fourier Transform Infrared Spectroscopy (FTIR) confirmed the successful preparation of nanolignin structures, with characteristic peaks observed at 513 cm-1 (C-C stretching in aromatic), 1222 cm-1 (phenolic OH), and 1107 cm-1 (Ar-H and syringyl group). Ultraviolet-visible spectroscopy (UV-Vis) revealed an absorption capacity within the 280 to 300 nm range. Film opacity increased with a greater nanolignin composition in the thin film, attributed to the presence of chromophore structures. Thermogravimetric Analysis (TGA) demonstrated a thermal degradation temperature exceeding 300°C. Differential Scanning Calorimetry (DSC) analysis unveiled two distinct glass transition temperatures (Tg) at approximately 60°C and 80°C, indicating microphase separation and immiscibility between gelatine and nanolignin particles. The nanolignin content significantly influenced solubility and water uptake, with higher nanolignin content leading to reduced solubility and water absorption. The application of NLGGCs film coatings on banana surfaces extended their shelf life compared to control samples after 10 days. Furthermore, NLGGCs underscore the pivotal role in enhancing the performance as a promising bio-based food coating alternative for future applications.

Clean Extraction of Pectin from Dragon Fruit Peels, Pomelo Peels, Okra, and Pineapple Peels Using Deep Eutectic Solvents and Ionic Liquids

Adilan Haniman — 2024-01-31

Pectin is the main constituent of fruit peels that contributes to the fruit's solid and firm shape. Having wide applications in the food, pharmaceutical, and cosmetics industries, its extraction from bioresources would mark a sustainable advancement in biotechnology. The biomaterials for pectin extraction targeted in the study were dragon fruit peels (Hylocereus costaricensis), Pomelo peels (Citrus grandis), okra (Abelmoschus esculentus), and pineapple peels (Ananas comosus). Aqueous extractions of pectin from fruit peels were performed in a sono-reactor using deep eutectic solvents (DESs). Ionic liquids such as (Choline acetate ≥ 95%) [Ch][Ac] and (1-ethyl-3-methylimidazolium acetate ≥ 97%) [EMIM][Ac] were also employed as extraction solvents. Morphological screening with the electron microscope (SEM) and FTIR showed that the extracted pectin had a similar surface as commercial pectin. The extracted pectin can completely dissolve in water to form a homogenous suspension. The pectin yield from dragon fruit peels was 60±2.00 wt% with a degree of esterification at about 66-72%. This study introduces a clean extraction that can potentially substitute solvents in the pectin industry.

Impact of Date Powder, Sacha Inchi Oil, and Moringa Powder in a Novel Cognitive-Enhancing Health Bar: An Evaluation of Physicochemical Properties and Functional Benefits

Nurul Auni Mohd Noor — 2024-01-31

Recent trends show a growing preference for healthy snacks in diets, particularly among health-conscious consumers, with snack bars gaining popularity among youth. This study aimed to develop and analyse a nutritious health bar to enhance cognitive performance. The health bar's formulation was created using design expert software. Comprehensive testing included proximate analysis, fatty acid profiling, and vitamin, mineral, and antioxidant evaluations, complemented by texture and colour assessments. Findings reveal these bars to be nutritionally rich, featuring excellent physical characteristics. They are notably abundant in essential fats (omega-3 and omega-6), vitamins, and minerals. The bars' high essential fat content, varied vitamin and mineral composition, and strong antioxidant properties align with the Recommended Nutrient Intakes (RNI) for Malaysian children and adolescents. This composition suggests that these health bars could effectively boost cognitive performance in this group.

Exploring the Potential of 5 Commercial Essential Oils to Inhibit the Proliferation of A549 Lung Cancer Cells

Nazurah Abdullah — 2024-01-31

Globally, lung cancer stands as the primary cause of cancer-related fatalities, securing a spot among the top 10 in newly reported cases. The late detection of lung cancer is often attributed to its indication through commonplace symptoms like coughing. Seeking alternatives, this research investigated the medicinal potential of certain essential oils (EOs) with a rich history in traditional medicine. The study aimed to assess the effectiveness of 5 EOs — Clary Sage, Frankincense, Marjoram, Myrrh, and Thyme as a halal alternative therapy for lung cancer A549 cell line. Notably, based on these investigations’ findings, Myrrh and Thyme emerged as promising candidates, displaying significant capability to inhibit lung cancer cell expansion. Myrrh had the lowest IC50 value, 19 μg/mL, followed by Thyme, 45 μg/mL. In optimisation research, Myrrh resulted in 85% inhibition after 72 hours of exposure to 800 μg/mL concentration. Myrrh demonstrated reduced cell generation and growth rates for cytokinetic study and increased cell death rate. In conclusion, this research was designed to explore the cytotoxic effects of EOs on lung cancer cells using the A549 cell line, leading to the identification of a potential alternative source of halal-compliant pharmaceuticals.

Incorporation of Partial Least Squares-Discriminant Analysis with Ultra-High-Performance Liquid Chromatography Diode-Array Detector for Authentication of Skin Gelatine Sources

Muhamad Shirwan Abdullah Sani — 2024-01-31

This research seeks to (1) authenticate sources of skin gelatine by combining putative 17 amino
acids (AAs) analysis with chemometrics by Ultra-High-Performance Liquid Chromatography
Diode-Array Detector (UHPLC-DAD) and (2) create AA profiles in skin gelatines. The
classification capability of partial least square-discriminant analysis (PLS-DA) models was
assessed to determine the most effective discriminant model. Principal component analysis
(PCA) with quartimax rotation was utilised to accurately organise gelatine clusters and assign the
significantly contributing AAs to each cluster. The PLS-DA model with 13 AAs (PLS-DAVIPAA)
outperformed the PLS-DA model with 17 AAs (PLS-DAAA) because its R2Y (0.938), R2X (0.881),
and Q2 (0.929) values were greater. With 13 significant AAs, the PLS-DAVIPAA model obtained
cluster classification accuracy of 100% on training and cross-validation datasets and 93.3% on
testing and verification datasets. The chemical structure of gelatines may shed light on the
interactions between AAs. Following six quartimax rotations, the gelatines were grouped
correctly. The PCA showed the dominant presence of these AAs: L-Valine, L-Phenylalanine and
L-Tyrosine in porcine gelatine; Glycine, L-Threonine, L-Arginine, L-Methionine, L-Histidine and
L-Serine in fish gelatine; and L-Hydroxyproline, L-Leucine and L-Proline in bovine gelatine. The
authority could use this technique to set a standard for authenticating skin gelatine samples.

Unlocking the Halal Food Industry: Embracing Halal L-Cysteine and the Importance of Halal Certificates

Can Türk — 2024-01-31

The global demand for halal food has experienced unprecedented growth, elevating the halal food industry into a substantial economic and cultural entity. This manuscript offers an in-depth exploration of the halal food industry, focusing on two key elements: halal L-Cysteine as a food additive and the indispensable role of halal certificates. While the manuscript highlights the industry's robust growth and the unique attributes of halal L-Cysteine, it also addresses the complexities and challenges associated with its use. These include ethical sourcing dilemmas, potential allergic reactions, stringent quality control requirements, and the environmental impact of production. Furthermore, the manuscript emphasizes the critical function of halal certificates in ensuring compliance with Islamic dietary laws, enhancing transparency, and facilitating market access. By examining the industry from the perspectives of sourcing, production, and consumer empowerment, this manuscript provides a nuanced understanding of the multifaceted dynamics shaping the contemporary halal food industry.

Halalan Toyyiban Concept as Religious-Based Intervention for Healthy Diet among Youth

Rasinah Zakaria — 2024-01-31

Healthy youth eating habits are crucial for optimal growth and development. It helps build a strong immune system and reduces the risk of chronic diseases. In Islam, there is a focus on maintaining a healthy lifestyle, including a healthy diet, guided by the Qur’an and the teachings of Prophet Muhammad (ﷺ). The article uses a narrative review to highlight the potential applicability of the halalan toyyiban concept (as a faith-based intervention) to promote a healthy diet among youth. Faith-based intervention involves integrating religious beliefs into the intervention process. To provide context, this article explores the application of interventions such as multimodal nutrition education and digital approaches to improve dietary habits among youth. Various interventions targeting university students' dietary habits yielded mixed results. This highlights the necessity for multifaceted intervention approaches. The article posits combining the halalan toyyiban concept with digital technology to enhance university students' healthy dietary practices.

Halal Laundry Detergents: Ingredients and Regulations in Malaysia

Nur Azira Tukiran — 2024-01-31

Cleaning products are necessary for our daily lives since they are highly effective in cleaning and washing. They assist in personal hygiene by loosening and removing soil and dirt from the surface, diminishing germs or bacteria that are the source of infectious diseases and making the surroundings comfortable. There are three most common detergents in various places: laundry, dishwashing, and household cleaning. Hence, this review paper focuses on laundry detergent to clean the dirt on fabrics and clothes. This paper aims to provide general knowledge for consumers, particularly Muslims, of the ingredients used in laundry detergents and the halal-related regulations in Malaysia. Ingredients used in detergent products, such as enzymes derived from animals, plants, fungi, and bacteria, have issues with where the sources were obtained, which subsequently become one of the reasons many productions have issues fulfilling the halal certification requirement. Other than enzymes, many other ingredients are added to detergent products to provide specific properties and characteristics, such as surfactants, builders, alkalis, bleaches, colourants, and fragrances, which consumers should know before purchasing. Manufacturers must inform Muslim consumers about the purity and impurity of the ingredients used in laundry detergents to make wise decisions in purchasing halal products.

Harmonising Food Safety and Friendly Service through Halal and Toyyib Principles

Norazilawati Md Dahlal — 2024-01-31

The widespread problem of food poisoning poses a serious threat to public health, with potentially severe consequences, including death. Food vendors need to prioritize offering halal and safe, flavorful food, ensuring excellent taste and service quality for consumers. This paper explores implementing food safety and friendly services aligned with halal and toyyib principles to address food safety and quality issues effectively. These principles include the physical characteristics of the product in accordance with Shari’ah law (P1); products that are sourced ethically and responsibly (P2); products that meet high standards of quality and safety (P3); functioning as servant and caliph of Allah in managing according to Allah's commands and prohibitions (P4); not excessively wasteful or extravagant (P5); positive moral and spiritual implications associated with the product (P6); and aimed at achieving prosperity in both this life and the hereafter (P7). This review article delves into how widespread and consequential it is to establish a structure for ensuring food safety and quality in the halal industry. By closely examining the halal and toyyib principles in the food sector, it becomes clear that grasping the importance of each principle is crucial for upholding the utmost standards in the halal and toyyib food sectors.

The Impacts of Supply Chain Integration on Halal SMEs Supply Chain Performance: the Mediating Role of Innovativeness

Rafiu Kunle Showole — 2024-01-31

This paper proposed a new conceptual framework for examining the impact of halal SMEs’ Supply Chain Integration (SCI) on their Supply Chain Performances (SCP). In the model, SCI positively impacts the SCP of halal SMEs, while innovativeness mediates the effect. There is little research on halal SMEs’ innovativeness and supply chain integration in Asia or Malaysia. This conceptual paper is unique for introducing innovativeness into studying the relationship between halal SMEs’ SCI and their SCP. Since COVID-19-induced supply chain disruptions emerged, SCI has increasingly attracted attention as an integrated business strategy for achieving business supply chain performance, competitiveness, and sustainability. Also, considering the crucial roles of Malaysian halal SMEs in the country’s economic development and the increase in demand for halal products worldwide, appropriate utilisation of innovativeness and SCI must be examined to achieve their supply chain performance. Bearing all this in mind, the researchers have proposed this framework. After reviewing the literature and citing relevant studies conducted on the subject matter, a tentative research agenda and directions for future studies are suggested. This aims to achieve efficient and competitive Supply Chain Performance (SCP) for halal SMEs