Analysis of ethanol in soy sauce using electronic nose for halal food certification

Park, Su Won; Lee, Soo Jin; Sim, You Sin; Choi, Jin Young; Park, Eun Young; Noh, Bong Soo

doi:10.1007/s10068-017-0042-1

Cited by 26 publications

(16 citation statements)

References 5 publications

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“…In the area of Halal, major reported articles have explored the attitude of the consumers towards Halal-certified products (Ali, Ali and Sherwani, 2017; Ariffin and Wahid, 2017; Aziz and Chok, 2013; Bashir et al , 2018; Ali, Xiaoling, Sherwani and Ali, 2017; Izberk-Bilgin and Nakata, 2016; Lestari et al , 2018), their biological and chemical aspects to establish integrity and quality of Halal meat (Park et al , 2017; Premanandh and Bin Salem, 2017; Aghwan et al , 2016; Al-Kahtani et al , 2017; Farouk et al , 2014) and parametric evaluation of effect of stunning on ritually slaughtered animals and their welfare (Fuseini et al , 2016; Rahman, 2017; Nakyinsige et al , 2013; Grandin, 2010; Farouk et al , 2016; Farouk, 2013). However, it is observed that only the recently published literature have focussed on managing operational activities of Halal products (Khan, Khan, Haleem and Jami, 2019; Khan, Haleem and Khan, 2018; Zulfakar et al , 2018; Alzeer et al , 2018; Soon et al , 2017; Haleem and Khan, 2017) and on developing Halal standards as a contemporary standard taking modern lifestyle into consideration (Ahmad et al , 2018; Chandia and Soon, 2018; Talib et al , 2017; Muhamad et al , 2017; Butt et al , 2017).…”

Section: Literature Reviewmentioning

confidence: 99%

Research status in Halal: a review and bibliometric analysis

Haleem

Khan

et al. 2020

MSCRA

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Purpose Halal is an emerging business sector and is steadily gaining popularity among scholars and practitioners. The purpose of this paper is to critically evaluate and review the reported literature in the broad area of Halal using bibliometric technique and network analysis tools. Moreover, this paper also proposes future research directions in the field of Halal. Design/methodology/approach This paper employed a systematic review technique followed by bibliometric analysis to gain insight and to evaluate the research area associated with Halal. Furthermore, data mining techniques are used for analysing the concerned article title, keywords and abstract of 946 research articles obtained through the Scopus database. Finally, network analysis is used to identify significant research clusters. Findings This study reports top authors contributing to this area, the key sub-research areas and the influential works based on citations and PageRank. We identified from the citation analysis that major influential works of Halal are from the subject area of biological science and related areas. Further, this study reports established and emerging research clusters, which provide future research directions. Research limitations/implications Scopus database is used to conduct a systematic review and corresponding bibliometric study; the authors might have missed some peer-reviewed studies not reported in Scopus. The selection of keywords for article search may not be accurate for the multi-disciplinary Halal area. Also, the authors have not considered the banking/financial aspects of Halal. The proposed four research clusters may inform potential researcher towards supporting the industry. Originality/value The novelty of the study is that no published study has reported the bibliometric study and network analysis techniques in the area of Halal.

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Section: Literature Reviewmentioning

confidence: 99%

Research status in Halal: a review and bibliometric analysis

Haleem

Khan

et al. 2020

MSCRA

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“…Ethanol in soy sauce production is used for stabilizing the quality and adding flavor and is generally found at various concentrations in soy sauces (20). The higher ethanol concentrations in some soy sauce products may be due to continued enzymatic activity during longterm storage (29). Similar to soy sauces, approximately 4% of all the concentrated syrup samples in the present study had a higher percentage of ethanol than permitted for Halal products.…”

Section: Discussionmentioning

confidence: 59%

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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“…Ethanol concentration levels ranging from 0.5‰ to 2.5% or even higher have been measured. These products include, for instance, homemade mead and beer, kefir, mursik milk, soy sauce, kimchi, pickled food, and vinegar [25][26][27][28]. Alcohol is often also added to marinades, fondues, salads, and sushi, but the ethanol concentration of the end product served is not known.…”

Section: Low Alcohol Levels In Food and Beverages: Significant Epidemmentioning

confidence: 99%

Local Acetaldehyde: Its Key Role in Alcohol-Related Oropharyngeal Cancer

Salaspuro¹

2020

Visc Med

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Background: Alcohol consumption and ethanol in alcoholic beverages are group 1 carcinogens, that is, carcinogenic to humans. However, ethanol itself is neither genotoxic nor mutagenic. Based on unique gene-epidemiologic and gene-biochemical evidence, the first metabolite of ethanol oxidation – acetaldehyde (ACH) – acts as a local carcinogen in the oropharynx. This review is focused on those facts, which highlight the importance of the oropharynx and local ACH in the pathogenesis of alcohol-related oropharyngeal cancer. Summary: The strongest evidence for the local carcinogenicity of ACH in man provides a point mutation in the aldehyde dehydrogenase 2 (ALDH2) gene, which has randomized millions of alcohol consumers to markedly increased ACH exposure via saliva. This novel human cancer model is associated with manifold risk for oropharyngeal cancer and most importantly it is free from confounding factors markedly hampering epidemiological studies on alcohol-related cancer. The oropharynx is an ideal target organ for the cancer risk assessment of ACH. There is substantial epidemiological data on alcohol-related oropharyngeal cancer risk and also on salivary ACH concentrations among major risk groups for oropharyngeal cancer. Normal human saliva does not contain measurable levels of ACH. However, alcohol ingestion results within seconds in a concentration-dependent accumulation of ACH in saliva, which continues for up to 10–15 min after each sip of alcoholic beverage. This instant ACH exposure phase is followed by a long-term phase derived from ethanol diffused back to saliva from blood circulation. Microbes representing normal oral flora play a major role in local ACH formation from ethanol. In ALDH2-deficient subjects excess ACH during the long-term ACH exposure phase is most probably derived from salivary glands. Key Message: ALDH2 gene mutation proves the causal relationship between local ACH exposure via saliva and oropharyngeal cancer and provides new means for the quantitative assessment of local ACH exposure in relation to oropharyngeal cancer risk. Instant ACH formation from ethanol represents approximately 70–100% of total local ACH exposure. Ethanol present in “non-alcoholic” beverages and food forms an epidemiological bias in studies on alcohol-related upper digestive tract cancer. Responses: One should quit smoking, adopt sensible drinking habits, and maintain good oral hygiene. Genetic risk groups could be screened and educated. Consumption of beverages and foodstuffs containing low ethanol levels as well as alcoholic beverages containing high ACH levels should be minimized. To that aim, labelling of alcohol and ACH concentrations of all beverages and foodstuffs should be mandatory.

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Analysis of ethanol in soy sauce using electronic nose for halal food certification

Cited by 26 publications

References 5 publications

Research status in Halal: a review and bibliometric analysis

Research status in Halal: a review and bibliometric analysis

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

Local Acetaldehyde: Its Key Role in Alcohol-Related Oropharyngeal Cancer

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