A review of cosmetic and personal care products: halal perspective and detection of ingredient

The 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

Mass spectrometry approach for identification of porcine and bovine gelatin biomarkers in gelatin food ingredient

Gelatin is a common food additive that is obtained by hydrolysis of collagen primarily from bovine and porcine skin and bones. The similarity between bovine and porcine gelatin makes it difficult to trace their animal origin. In this work, a combination of quadrupole time-of-flight mass spectrometry (Q-TOF MS) coupled with chemometric based statistical analysis is used to profile and distinguish the unique chemical fingerprint origin from porcine and bovine gelatin in a few commercial gelatin ingredients. Using standard gelatins made from porcine and bovine origin, the gelatine were reduced and alklylated before subjected to trypsin digestion. The digested gelatin was dried and reconstituted into small volume before injecting into a Q-TOF LC/MS system. Each sample was analyzed in multiple replicates to eliminate technical errors. Data analysis was carried out using a chemometric software, Mass Profiler Professional. Spectrum Mill was used as a protein database search engine for the identification of protein/peptide markers. This workflow was then tested by using commercially available gelatins. Data analysis were done by using molecular features/peaks finding based on grouping together corresponding ions including isotope, adduct and charge state. After molecular feature extraction on all of the samples, a chemometric software was used for statistical analysis of the differential features of each of the gelatin samples. The porcine and bovine gelatin samples can be distinguished from the statistical difference according to PCA and ANOVA analysis. The unique peptides found in the bovine and porcine gelatin were matched against the porcine and bovine peptide database to identify their amino acid sequences. This study described a workflow for profiling and identification of porcine and bovine gelatin markers using Q-TOF LC/MS and statistical analysis which could be used as a method for detection and authentication of gelatin animal origin

New Approach of Samak Clay Usage for Halal Industry Requirement

AbstractHalal food, pharmaceutical, cosmetic and personal care products are considered najis if they are either contaminated or are in direct contact with najis al-mughallazah (extreme najis). Cleansing of extreme najis require the use of samak clay or soil. Thus, in compliance with the halal industry requirements, a study of samak clay as the potential industrial Islamic cleansing application was conducted. Heavy metal contaminants and clay properties such as pH, particle size distribution (PSD) and moisture content were determined. The study on the clay properties of samak will be able to facilitate the acceptance of it in the area of Islamic cleansing of extreme najis throughout the halal supply chain of foods, pharmaceutical, cosmetics and other halal industries. This new approach of samak clay usage is commercially viable for those related halal industries as it is conveniently and economically produced. Samak clay as a commercial product that meets the standard halal requirements of quality and safety will further enhance consumer confidence

Collagen in food and beverage industries

This paper reviews the structure, function and applications of collagens in food industry. Collagen is the most abundant protein in animal origin. It helps maintaining the structure of various tissues and organs. It is a modern foodstuff and widely used in food and beverage industries to improve the elasticity, consistency and stability of products. Furthermore, it also enhances the quality, nutritional and health value of the products. Collagen has been applied as protein dietary supplements, carriers, food additive, edible film and coatings. Therefore, this paper will review the functions and applications of collagen in the food and beverage industries. The structure and composition of collagen are also included

Heat transfer to Liquid Nitrogen Droplets during Cyrogenic Freezing of Foods

This work investigates the heat transfer phenomena that occurs when liquid nitrogen droplets fall onto a food surface. A gelatin slab was used as the food material. Liquid nitrogen was dropped on it from a dropper/reservoir system. The temperature of the slab and the droplet evaporation time were measured over a period of time. The heat transfer coefficients were calculated from these values. These are compared with the theoretical predicted values. It is seen that the experimental values are three to four times higher than the predicted values. However, if the average value of heat transfer coeff£c£ent is taken over the whole size range as the droplet evaporates, a closer agreement is obtained - the experimental values being less than twice higher

Determination of volatile compounds in fresh and fermented nipa sap (Nypa fruticans) using static headspace gas chromatography-mass spectrometry (GC-MS)

Nipa sap or air nira is a sweet natural beverage obtained from a type of palm tree, Nypa fruticans. It is readily and spontaneously fermented resulting in the development of alcoholic fermentation products. Objective of this study is to determine the volatile compounds (VOCs) responsible for the aroma in fresh and fermented nipa sap. The sap was left for natural fermentation at 30°C for 63 days. VOCs of the sap were analysed using static headspace gas chromatography-mass spectrometry (GC-MS). Fresh nipa sap contained ethanol (83.43%), diacetyl (0.59%), and esters (15.97%). Fermented nipa sap contained alcohols (91.16-98.29%), esters (1.18-8.14%), acetoin (0.02-0.7%), diacetyl (0.04-0.06%), and acetic acid (0.13-0.68%). Concentration of ethanol in fresh nipa sap increased from 0.11% (v/v) to 6.63% (v/v) during the fermentation, and slightly decreased to 5.73% (v/v) at day 63. No higher alcohols were detected in the fresh nipa sap. Concentration of 1-propanol and 2-methylpropanol were constant throughout the fermentation with average of 0.004 to 0.006% (v/v) and 0.0001 to 0.0009% (v/v), respectively. 3-methylbutanol increased during the fermentation process. The highest concentration (0.001% v/v) was recorded at day 35. This study has shown differences in VOCs types between fresh and fermented nipa sap

Effect of heat treatment on the physico-chemical properties of starch from different botanical sources

Changes in the physicochemical properties of wheat, sago, tapioca and potato starches were studied after heating for 1 hour at 100°C, 110°C, and 120°C and for 2 hours at 120°C. These properties were characterised through the swelling behaviour of starch granules, amount of carbohydrate materials leached from the granules, starch paste retrogradation rate and gel strength. For all starches except wheat, the swelling ability, rate of retrogradation and gel strength decreased while solubility increased with increasing temperature and heating time. Wheat starch followed this pattern only when heated at 120°C for 1 and 2 hours. Gel strength correlated well with the ratio of amylose to amylopectin (R) in the leachate. To produce fried crackers with good expansion properties, the granule has to be sufficiently degraded so as to allow more amylopectin to be leached out to achieve R value of 0.25-0.5. This can be achieved by heating wheat starch at 120°C for 1 hour or longer

Effect of fractional crystallyzation on composition and thermal behavior of coconut oil

This study was aimed to fractionate coconut oil into its high- and low-melting fractions and determine the compositional and thermal property changes. A sample of coconut oil was dissolved in acetone, and allowed to crystallize isothermally at a desired temperature to separate into the low- and high-melting components. The isolated fractions were compared to the original sample with respect to fatty acid and triacylglycerol compositions as well as thermal behavior. There were considerable deviations in the fatty acid and triacylglycerol compositions of the two components with respect to those of the original sample. As a consequence, the overall melting behaviors of the two components differed considerably from that of the original sample. In the high-melting fraction, the onset and endset were shifted toward the higher temperature region with a concurrent reduction in its melting range, and vice-versa, the onset and endset of the low-melting fraction had shifted toward the low-temperature region with an increase in its melting range. The reduction of the melting range of the high-melting fraction could make it a specialty fat for applications in confectionery

Biochemical properties of red tilapia (Oreochromis niloticus) protein hydrolysates

The amino-acid composition, 2, 2-Diphenyl-1-picryhydrazyl (DPPH) radical-scavenging activity, and peptide patterns of tilapia protein hydrolysates produced by the enzymatic hydrolysis of Alcalase (AH), Flavourzyme (FH) and Protamex (PH) for 5h using pH-stat method were studied. The ratio of essential amino acids to non-essential amino acids increased after hydrolysis in all samples; however, no significant differences among them were observed. AH had a highest (P < 0.05) DPPH radical-scavenging activity, but no significant difference in the DPPH between FH and PH was observed. SDS-PAGE patterns for all the hydrolysates showed significant (P < 0.05) reduction in the number and the intensity of the bands with increasing time of hydrolysis. Flavourzyme showed the lowest rate of hydrolytic activity towards the tilapia mince