A mini review of healthy bars – purchasing motives and challenges: towards Halalan Toyyiban approach

Nowadays, the consumption of healthy bars has increased worldwide due to the nutritional values and versatility of the products. The latest study explains these different healthy bars, their typical ingredients, and consumers’ growing awareness on food safety and quality simultaneously demanding halal-certified products. This review article compares different healthy bars that influence consumers’ purchasing motives and elaborates on the obstacles producers encounter while producing these healthy bars using halal and toyyib. The review was carried out by going through information from 98 publications related to four types of nutritious bars: (i) cereal-based bars, (ii) energy bars, (iii) fruit-based bars and (iv) vegetable-based bars. Meanwhile, the packaging attribute is the most crucial component influencing consumers’ purchasing decisions. Manufacturers discovered the most challenging tasks are keeping up with the demand for unique ingredients in healthy bars and not forgetting consumers’ demand for halalan toyyiban food products

Extraction of fish collagen using enzymatic process

Gelatin is a high molecular weight polypeptide obtained by partial hydrolysis of II Willer insoluble fibrous prolein collagen. Collagen is thc primary protein component of mammalian and fish skins, bones and conneclive tissues. Tilt properties of gelatin including viscosity, gel slrength. gelling and melting temperafUre will affect lhe quality of gelalin produced. The type of chemical pre-treatment and pa]1lm~'lers of extraction can as well influence the length of polypeptide chains and thc functional properties of the gelatin. The thermal shrinkage, dcnaluration temperature of collagen and melting temperature of gelatins derived from different sources of fish will gteatly differ and to some extem limit the application of fish gelatins as compared to mammalian gelatins. With regard to this, the study was earned out to optimize gelatin extraction from four types of local fish: 'lenahak' (Lu/ianus agenlimawlarus), 'Kerapu' (Epinephelus sex/uscia/as). 'Kerisi' (Prislipomadt's I)pu.\) and 'Kembong' (RaSlrelliger kanagllrla) so as to seareh for a possibility of shortening the time of extraction and to modify the propmies of fish gelatins with the aid of an enlyme: lransglutaminase, in order to delennine optimum conditions of enzymatic cross-linking of fish gelatins so that the gel could be obtained at room temperature. The physicochemical characteristics (appearance and odour) including amino acid compositions of each type or fish was also dctennined. Comparisons of spectra between gelatins of different sources: !lsh. pork and commercial, were camed out using the FTIR speCtroscopy and the differences and similarities 10 functional groups present were recognized_ The results show lhal by using very small. cuI. fish skins, significantly shonens the time or extraction in comparison ",itlt extraction methods where whole skins arc used. Modific3lion or fish gelatins with transglutaminase were also possihle if proper enz}me and substmte concentration are being used

Comparison of Oxidative Stability of Monogalactosyl Diacylglycerol, Digalactosyl Diacylglycerol, and Triacylglycerol Containing Polyunsaturated Fatty Acids

Oxidative stability of three different lipid classes, namely, monogalactosyl diacylglycerol (MGDG) and digalactosyl diacylglycerol (DGDG) from spinach and edible brown seaweed (Akamoku) and triacylglycerol (TAG) of linseed oil was compared. Analysis of oxygen consumption and polyunsaturated fatty acid (PUFA) composition demonstrated that spinach DGDG had the highest oxidative stability, followed by Akamoku DGDG, Akamoku MGDG, spinach MGDG, and linseed TAG. These results disagree with the order of oxidative stability expected from the average number of bis-allylic positions of each lipid. Additionally, DGDG constituents of both spinach and Akamoku showed higher oxidative stability than their MGDG constituents. The unusual oxidative stability of MGDG and DGDG could be conferred by the protection of bis-allylic positions of the PUFA against oxidative attack by the galactosyl moiety of the GL

Ecdysis failure in Asian horseshoe crab larvae of Tachypleus gigas under laboratory observation

Horseshoe crab has recently been categorized as a halal commodity which exposed them to un-sustainable exploitation. As grouped among the arthropods, Asian horseshoe crab, Tachypleus gigas, rely on ecdysis to grow. The stage of ecdysis itself is the most crucial step in their life cycle and could cause death if it cannot be completed successfully. This study investigated the different types of ecdysis failure in the larval stage using Scanning Electron Microscope (SEM) technique. Samples of the molted skeleton that were left behind after the ecdysis process were immediately collected and prepared for SEM. Three types of molting failures were identified from the observation prosomatic failure, opishosomatic failure, and appendage failure. These failures were classified according to the position of the larvae body part where the exuviae were stuck at. Two out of three failures, pro-somatic and opisthosomatic ecdysis failure would cause death instantly as the exuviae stuck at the vital organ, gills, and prevent it to function well in the breathing process. The micrograph obtained from the SEM study could be an important record for an evolutionary and growth study of this living fossil. It will also contribute to the understanding of the conservation effort for the species

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

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

Production of high quality halal gelatins through enzymatic process

Gelatin is one of the most widely used food ingredients. Its applications in food industries are very broad including enhancing the elasticity, consistency and stability of food products. Gelatin is also used as a stabilizer, particularly in dairy products and as a fat substitute that can be used to reduce the energy content of food without negative effects on the taste. Besides the food industry, gelatine is also useful in medicine, pharmaceutical and photographic industries. It was reported that 41% of the gelatin produced in the world is sourced from pig skin, 28.5% from bovine hides and 29.5% from bovine bones. However, factors such as the outbreak of BSE (a.k.a. mad cow disease) and increasing demand for non-mammalian gelatin for halal and kosher food markets have revived the interest in gelatin from fish raw materials. We have successfully extracted gelatins from the skin of four local marine fish, namely “kerapu” (Epinephelus sexfasciatus), “jenahak” (Lutjianus argentimaculatus), “kembung” (Rastrelliger kanagurta), and “kerisi” (Pristipomodes typus) by an enzymatic process using transglutaminase. Transglutaminase significantly reduced the duration of extraction and improved the properties of fish gelatins. The marine-based gelatins were comparable to the gelatins from other animals previously reported. They appeared snowy white in color with crystal-like and light texture. In terms of Bloom strength, the gelatin produced from “kerapu” was found to be the strongest one compared to others, with the Bloom value of more than 2000 g. The gelatins extracted in this study contained almost all essential amino acids, with glycine being the most predominant one. An FTIR spectroscopy study was conducted to differentiate between halal marine fish gelatin and non-halal pig gelatin