Ethanol standard in halal dietary product among Southeast Asian halal governing bodies

Pauzi, Norhidayah; Man, Saadan; Nawawi, Mohd; Hussin, Mohd Warid

doi:10.1016/j.tifs.2019.02.042

Cited by 30 publications

(25 citation statements)

References 17 publications

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“…Table 9 also showed that the total content of ethanol residue for both extracts were still high (1.98% and 1.56%), when compared to the ethanol percentage limitation in the final product to fulfil the halal requirement. The allowable ethanol percentage limit (industrial ethanol) in the final product for halal food in Malaysia is 0.5% 58 . The high content of ethanol residue in both extracts were probably due to imperfect drying process.…”

Section: Resultsmentioning

confidence: 99%

Scale-up approach for supercritical fluid extraction with ethanol–water modified carbon dioxide on Phyllanthus niruri for safe enriched herbal extracts

Hassim

Markom

Rosli

et al. 2021

Sci Rep

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Scaling-up supercritical fluid extraction (SFE) for the extraction of bioactive compounds from herbal plants is challenging, especially with the presence of alcohol-water as co-solvent. Hence, the main objective of this study is to validate the scale-up criteria of SFE process for Phyllanthus niruri (P. niruri), and analyse the extract safety and profitability process at the industrial scale. The study was performed by using supercritical carbon dioxide (SC-CO2) with ethanol–water co-solvent at two operating conditions (L1: 200 bar, 60 °C and L2: 262 bar, 80 °C). The solvent-to-feed ratio (S/F) scale-up validation experiments were conducted at both operating conditions with feed mass capacity of 0.5 kg. The extraction yields and overall extraction curves obtained were almost similar to the predicted ones, with error of 5.13% and 14.2%, respectively. The safety of scale-up extract was evaluated by using a toxicity test against zebrafish embryo (FETT). The extract exhibited a low toxic effect with the LD50 value of 505.71 µg/mL. The economic evaluation using a detailed profitability analysis showed that the SFE of P. niruri was an economically feasible process, as it disclosed the encouraging values of return on investment (ROI) and net present values (NPV) for all scale-up capacities.

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Section: Resultsmentioning

confidence: 99%

Scale-up approach for supercritical fluid extraction with ethanol–water modified carbon dioxide on Phyllanthus niruri for safe enriched herbal extracts

Hassim

Markom

Rosli

et al. 2021

Sci Rep

View full text Add to dashboard Cite

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“…The ethanol percentages permitted for Halal foods were defined in accordance with the Islamic legal opinion (Fatwa) of the Sheikhul Islam of Thailand (27) as 1.0% (w/v) for naturally fermented products and 0.5% (w/v) for ethanol-added products. These percentages are in accordance with those used by Department of Islamic Development in Malaysia (JAKIM), whereas the Islamic Food and Nutrition Council of America permits 0.1% ethanol in final products (6,27,30). Therefore, samples with an ethanol percentage higher than the permitted percentage were defined as unacceptable.…”

Section: Methodsmentioning

confidence: 70%

“…The acceptable concentration of ethanol for Halal food certification depends on the ethanol source and differs among countries (30). In Thailand, two ethanol percentages are used: 0.5% for a non-naturally fermented product and 1.0% for a naturally fermented product.…”

Section: Discussionmentioning

confidence: 99%

Postmarket Laboratory Surveillance for Forbidden Substances in Halal-Certified Foods in Thailand

Mahama

Waloh

Chayutsatid

et al. 2020

Journal of Food Protection

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Limited information exists regarding adulteration of Halal-certified food by substances forbidden under Islamic law (Haram substances). This study was conducted using forensic laboratory testing to investigate the prevalence of this type of adulteration. In this large-scale survey of Halal-certified food products randomly collected from markets in Thailand, 4,829 food samples from 10 food groups were tested in the laboratory for four potentially Haram substances: porcine DNA, porcine fatty acids, ethanol, and hydroxyproline (gelatin). No samples were adulterated with porcine DNA or fatty acids. However, 62 samples (approximately 1.3%) were positive for ethanol (>0.5% for non–naturally fermented products and >1% for naturally fermented products). The hydroxyproline concentration in the samples was compared with that of a negative control. Gelatin, as indicated by the presence of hydroxyproline, was the major suspicious substance found in these products. Further investigations are required to determine whether the gelatin is of Halal origin. These results from this first large-scale postmarket surveillance of Halal-certified food products for forbidden substances reveals the important role of forensic laboratory testing for supporting Halal supervision and certification. These findings provide useful information for government agencies seeking to encourage Halal compliance by food enterprises and for Muslim consumers and Halal food importers and exporters. HIGHLIGHTS

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“…The JAKIM permissible ethanol level in halal foods is less than 0.5% remaining in the final product. The MUIS permissible ethanol level is much stricter, at less than 0.1% remaining in the final product [33]. According to halal regulations and standards, our ethanol-treated rice cake would not obtain a halal food certification, but MCO and GSE could be used as halal food preservatives.…”

Section: Ethanol Analysismentioning

confidence: 99%

Effect of Alternative Preservatives on the Quality of Rice Cakes as Halal Food

Kim

2021

Foods

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The halal food market is steadily increasing. The use of alcohol for any reason is strictly prohibited in halal foods; however, ethanol is widely used as a preservative for commercial rice cakes (tteok). The purpose of this study was to investigate the use of natural substances as alternative preservatives for rice cakes. Four different solutions were tested: distilled water (control), ethanol, grapefruit seed extract (GSE), and a mixture of citric extracts and organic acids (MCO). We investigated the total plate count (TPC), yeast and mold counts, color, texture profile assays (TPA), and sensory evaluation. Significant reductions of 3.65 log CFU were observed in TPC in rice cake treated with MCO solution after 28 days of storage. However, mold and yeast counts were only reduced by ethanol treatment. Among the physical texture properties analysis, hardness was maintained for the 28 days in all samples. The total color difference values (ΔE) revealed no significant color changes in any rice cake compared to the controls. The ethanol-treated rice cake scored the lowest for overall preference and desired hardness.

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Ethanol standard in halal dietary product among Southeast Asian halal governing bodies

Cited by 30 publications

References 17 publications

Scale-up approach for supercritical fluid extraction with ethanol–water modified carbon dioxide on Phyllanthus niruri for safe enriched herbal extracts

Scale-up approach for supercritical fluid extraction with ethanol–water modified carbon dioxide on Phyllanthus niruri for safe enriched herbal extracts

Postmarket Laboratory Surveillance for Forbidden Substances in Halal-Certified Foods in Thailand

Effect of Alternative Preservatives on the Quality of Rice Cakes as Halal Food

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