The issue of food authenticity has become a concern among religious adherents, particularly Muslims, due to the possible presence of nonhalal ingredients in foods as well as other commercial products. One of the nonhalal ingredients that commonly found in food and pharmaceutical products is gelatin which extracted from porcine source. Bovine and fish gelatin are also becoming the main commercial sources of gelatin. However, unclear information and labeling regarding the actual sources of gelatin in food and pharmaceutical products have become the main concern in halal authenticity issue since porcine consumption is prohibited for Muslims. Hence, numerous analytical methods involving chemical and chemometric analysis have been developed to identify the sources of gelatin. Chemical analysis techniques such as biochemical, chromatography, electrophoretic, and spectroscopic are usually combined with chemometric and mathematical methods such as principal component analysis, cluster, discriminant, and Fourier transform analysis for the gelatin classification. A sample result from Fourier transform infrared spectroscopy analysis, which combines Fourier transform and spectroscopic technique, is included in this paper. This paper presents an overview of chemical and chemometric methods involved in identification of different types of gelatin, which is important for halal authentication purposes.
Article HistoryThe study was ambitious to report the progression of -Halal Tourism‖ in different countries including Muslim majority countries and non-Muslim majority countries around the world. It was carried out by review and reference to the previous study about Halal tourism from researchers from different countries. News from official tourism website, announcement on newspaper and magazine also contributed to the latest development of Halal tourism in various counties. In most Muslim majority countries, the effort was made by investing in development of Muslim friendly travel environment such as increasing the number of in Halal certified restaurant, the number of shariah compliance hotel, the number of prayer facilities, and enhancing the local Muslim culture. For non-Muslim countries, awareness of the concept of -Halal‖ was been educated to the non-Muslim and the governments are more concern about the needs of Muslim travelers compared to 10 years ago. However, the mutual benefits of both Muslim and non-Muslim travelers must be taken care despite the speedy progression of Halal tourism in order to ensure the sustainability of this industry. To dates, there is no report in details about this new trend of tourism that includes a wide range of different countries. This study was hoped to be able to trigger more study on this field in order to enhance the comprehensiveness of Halal tourism around the world.
Gelatin is a protein substance that is widely used in food and pharmaceutical industries. Gelatin is mainly derived from bovine and porcine sources. Fish gelatin is becoming alternative source of gelatin due to concern on health issue and religious constraints. Numerous studies for identification of gelatin sources have been reported. In this study, Fourier transform infrared (FTIR) spectroscopy was used in combination with chemometrics fuzzy autocatalytic set (c-FACS) to distinguish between bovine, porcine and fish gelatins. The gelatin spectra at Amide and 1600–1000 cm−1 regions were analyzed using c-FACS and the results were compared to principal component analysis (PCA) and linear discriminant analysis (LDA). The results obtained from c-FACS method showed that each bovine, porcine and fish gelatin possessed dominant wavenumbers at 1470–1475 cm−1, 1444–1450 cm−1 and 1496–1500 cm−1 respectively, which represent their unique signatures. Furthermore, a clear distinction for porcine gelatin was observed in coordinated FACS. The c-FACS method is rigor and faster than PCA and LDA in differentiating the gelatin sources. The novel method promises at least another chemometrics method for FTIR related analysis and the possibilities for other applications are endless.
Graph theory is a well-established concept that is widely used in numerous applications such as in biology, chemistry and network analysis. The advancement in the theory of graph has led to the development of a new concept called fuzzy autocatalytic set. In this paper, a fuzzy graph-based chemometrics method, namely, chemometrics fuzzy autocatalytic set (c-FACS) is developed and applied for gelatin authentication. The issue on authenticity of gelatin has become a sensitive issue among some religious communities. Due to the matter, Fourier transform infrared (FTIR) spectra of bovine, porcine and fish gelatins are analyzed using c-FACS to identify their signatures and differences and presented in this paper. The results from the c-FACS analysis showed distinct features of each gelatin, particularly porcine. Furthermore, the new method is faster than principal component analysis (PCA) in identifying the gelatin sources.
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