Review on analytical methods for analysis of porcine gelatine in food and pharmaceutical products for halal authentication

Rohman, Abdul; Windarsih, Anjar; Erwanto, Y.; Zakaria, Zalina

doi:10.1016/j.tifs.2020.05.008

Cited by 46 publications

(20 citation statements)

References 53 publications

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“…Among origins of commercial gelatine, mammalian pigskin accounts for 46.0%, cowhide 29.4% and pig and bovine bones 23.1% (Huang et al ., 2020). Pork gelatine is problematic for Muslim consumers owing to Halal considerations around gelatine, and Muslims are not allowed to consume any porcine derived food products according to the Islamic rules; therefore, Halal gelatine is crucial as Muslims are predicted to account for 31% of the world population by 2060 (Rohman, Windarsih, Erwanto, & Zakaria, 2020; Yuswan et al ., 2021). The source of gelatine is not only an issue for Muslims but also of concern to followers of Judaism (kosher) and Hinduism (vegetarian).…”

Section: Affecting Factorsmentioning

confidence: 99%

Recent advances in gelatine and chitosan complex material for practical food preservation application

Wang

Ding

et al. 2021

Int J of Food Sci Tech

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Both gelatine and chitosan are safe, odourless, edible, biodegradable, biocompatible, cost-efficient and commercially available biopolymers, which promotes the possibility of forming complex. Many factors, including origin, molecular weight, deacetylation degree, pH, salts, concentration, temperature, active materials, modifiers, etc., could impose effect on the process of producing gelatine-chitosan complex. The formed gelatine-chitosan complex has excellent physicochemical properties such as antibacterial property and antioxidant property, and could effectively preserve practical food (such as meat, vegetables and fruits). This article comprehensively reviews recent advances in factors affecting the complex forming process and practical food preservation application of gelatine-chitosan complex. It aims to provide an overview of the value of gelatine-chitosan complex as an effective preservation alternative in food technology.

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Section: Affecting Factorsmentioning

confidence: 99%

Recent advances in gelatine and chitosan complex material for practical food preservation application

Wang

Ding

et al. 2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

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“…For example, pork gelatine is often used as a capsule shell. Gelatine is a component commonly used in food, cosmetics and pharmaceutical products because of its gelling properties (Rohman et al, 2020). The consumption of food products from pork sources is strictly prohibited in Islam.…”

Section: Introductionmentioning

confidence: 99%

Analysis of pharmacists’ knowledge and attitude in the pharmaceutical industry of halal certification and their readiness to produce halal medicine

2021

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Background: Since the issuance of Law 33 in 2014 concerning Guaranteed Halal Products, the government has an obligation to remind all parties that the law should be carried out properly in regards to the halal certification of medicine. Aim: This study aims to determine the attitude of pharmacists towards halal medicine and their readiness to produce it, as well as the relationship between their attitude and readiness. Methods: This study had a cross-sectional observational design, the research variable was the attitude and readiness of pharmacists to produce halal drugs. The sample used was 206 pharmacists who were carrying out professional practice in the pharmaceutical industry in East Java. The instrument used was a valid and reliable questionnaire. Results: The results showed that 51.54% of respondents agreed with halal certification on medicines and 58.74% of pharmacists were ready to produce halal medicine. Conclusion: The majority of pharmacists were in support of producing certified halal medicine. The attitude of these pharmacists was also related to their readiness to produce halal medicine.

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“…Muslims do not eat pork and porcine gelatin used in different foods as well as pharmaceutical products are prohibited in Islamic society. Even cosmetics having gelatin from the haram sources are not allowed to use (Ahmed et al ., 2020; Rohman et al ., 2020). Due to the high proportion of protein, fish and its byproducts can be used as an alternative source of high‐protein ingredients like gelatin (Karayannakidis & Zotos, 2014).…”

Section: Introductionmentioning

confidence: 99%

Gelatin extraction from fish waste and potential applications in food sector

Usman

Sahar

Inam‐Ur‐Raheem

et al. 2021

Int J of Food Sci Tech

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Fish solid wastes include different by-products such as bones, scales and hides that are high in collagen content and account for up to 75% of the total body weight. These wastes can be utilised for the extraction of different products such as gelatin that can be used in different food and pharmaceutical industries. Fish gelatin can be used as a replacement for mammalian gelatin due to its nutritional profile as it contains all the amino acids: essential and non-essential. Fish gelatin cannot only be used as a replacement for bovine and porcine gelatin but it also increases the utilisation of fish waste and reduces pollution. This review summarises the potential utilisation of different fish waste byproducts, extraction techniques and its application in different food products as an alternative to commercially available porcine and bovine gelatin.

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Review on analytical methods for analysis of porcine gelatine in food and pharmaceutical products for halal authentication

Cited by 46 publications

References 53 publications

Recent advances in gelatine and chitosan complex material for practical food preservation application

Recent advances in gelatine and chitosan complex material for practical food preservation application

Analysis of pharmacists’ knowledge and attitude in the pharmaceutical industry of halal certification and their readiness to produce halal medicine

Gelatin extraction from fish waste and potential applications in food sector

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