HALAL JOURNAL
Year:2021 | Volume:4 | Issue:2|Papers Count:8

Background and objective: The present study as a new approach is chasing the application of microbial and plant-based proteins as a replacement with animal proteins to increase the halal value of food products. Due to changes in food production and also awareness increases of consumers about the food composition and also due to increase in Muslim population worldwide, application of plant and microbial proteins can be a good and beneficial approach in producing foods labeled with halal. On the other side, plant proteins have higher under cultivation grounds while the cost of production is lower than microbial origins. Thus, plant proteins are preferred to be used in food formulations. The problem concerning plant proteins is their grassy and bean-like odor and flavor. Further, these proteins have weaker functional properties (emulsifying, emulsion stability, foamability, and foam stability) in comparison with animal proteins. Thereby, it is suggested to be modified with physical, chemical, and enzymatic methods. Results: Modification of protein structures by chemical and enzymatic methods is more effective and can lead to the amelioration of functional attributes. Meanwhile, meat flavor analog is established in these proteins after enzymatic-chemical changes. Hydrolyzing and cross-linking enzymes are suggested for enzymatic modification. Hydrolyzing enzymes such as Alcalase and Flavourzyme can produce bioactive peptides with lower molecular weight and this can reduce the grassy and beany flavor of respective proteins. Cross-linking enzyme (Transglutaminase) can reinforce of functional properties of produced peptides. Chemical modification via the Maillard reaction can produce meaty volatile compounds. Conclusion: Therefore, with modification of plant proteins especially glycated peptides can produce a savory umami taste which can be substituted with animal proteins. Eventually, some food formulations would be promoted that have the halal label, high health effect properties with low production cost, and high-added value.

Background and objective: Alcoholic drinks are interested in societies since long time ago. Other than its psychological effects in drinkers, several researches have been done about ethanol side-effects. In this study, we investigate different aspects of ethanol consumption by oral intake. Results: Ethanol interferes in active transport of nutrients on the brush border. With regard to macronutrients, it disturbs the normal hydrolysis in the intestine. Although, lower absorption of macronutrients in the small intestine is compensated by their increased absorption in the lower gastrointestinal tract. It has been reported that ethanol intake at lower doses may protect the heart, but its prolonged intake could damage surface of villi, make lesions in the intestine, induce diarrhea, and stimulate growth of intestinal pathogens (known as endotoxemia). Chronic alcohol consumption induces inflammation and oxidative stress in drinkers, which affect the liver as the main metabolizing organ followed by brain. Reduced supply of antioxidants in drinkers and increased inflammation after alcohol intake makes the body susceptible to further infections. Conclusion: Despite the positive effect of ethanol in prevention of cardiovascular diseases at low doses, its negative impacts on the other organs are not deniable. Importantly, no sale level has been introduced for ethanol oral intake. Therefore, the scientists recommend to avoid its drinking every time.

Background and objective: Halal food have been consumed by Muslims for more than 1, 400 years, but the halal industry has flourished in recent years and the demand for this food has increased significantly. There are currently 1. 8 billion Muslims living in the world, about 27% of whom is estimated to be overwhelmingly devoted to religious eating habits. It was estimated that the Muslim population would exceed 2 billion by 2030. Arguably about 20% of Muslims live in non-Muslim countries. Results: The globalization of the ever-evolving halal red meat industry has opportunities and challenges, including opportunities for global awareness of the halal meat market by governments, non-Muslim companies and financial institutions, the emergence of reliable research data, widespread global advertisement on halal food, safety and quality of halal meat compared to non-halal meat, halal investment opportunities by Islamic countries, lack of clear strategies for regional and international cooperation, confusion over different standards in halal meat and conflict of interest, Inadequate funding for startups and innovations, inadequate training, war and violence in the Middle East, fear of Islamism, widespread activity of vegetarians, counterfeit red meat standards, etc. are among the challenges and disadvantages of this activity. Conclusion: Currently, the halal red meat brand is exclusive to non-Muslim countries. Although the opportunities and challenges of globalization mentioned in the article include these countries, but Muslim countries such as the Islamic Republic of Iran, considering these opportunities, challenges, weakness and strength, can seize the global halal red meat market in the future.

Background and purpose: The popularity of fermented beverages is increasing due to the preservation of food value and health characteristics of the product during fermentation. Kombucha is a probiotic and beneficial fermented beverage obtained from the social coexistence of bacteria and osmophilic yeasts in a sweetened black tea environment with sucrose. Sucrose is hydrolyzed to glucose and fructose by the invertase enzyme produced by the yeasts in the Kombucha consortium, and fructose is converted to ethanol and carbon dioxide by the yeasts. Despite the excellent health benefits of this drink, it can sometimes be controversial due to the increase in ethanol levels and the issue of halal quality. Results: The final concentration of ethanol alcohol in kombucha varies depending on parameters such as the species of microorganisms present in the solution, temperature, fermentation time and the initial sugar consumption. Using measurements such as controlling the amount of consumed sucrose, regular aeration during the fermentation process, using green and black tea as a substrate, using certain species of microorganisms to reduce the amount of ethanol produced, reducing the pH of the solution during the process and using Alternative sources of sucrose with lower sweetness such as honey and berry juice, can reduce the amount of ethanol produced in kombucha by 0. 5%. Conclusion: Kombucha with an alcohol content of less than 3% is considered a non-alcoholic beverage. Using simple and practical solutions, the amount of ethanol produced in the Kombucha solution can be significantly reduced and the miraculous properties of this drink can be benefited.

Introduction: All laws and regulations in Iran are approved following the rules of the holy Sharia of Islam, Knowing the mental image of consumers of the halal brand helps to understand their behaviour and facilitates activities in the halal market for companies and businesses. Methods: This was applied-fundamental research and a descriptive cross-sectional study that was conducted in 1399 by randomized cluster sampling on the population of Iran, with actual results that can be used and generalized immediately after the study. Results: The source of information about halal food according to the most answers (45. 8%) were related to hearing from others and others. There is a significant relationship between the level of awareness and gender (P = 0. 046) and the men studied have a higher level of awareness than women volunteers. There is a significant relationship between the level of awareness and having a food-related job (P = 0. 006) and People with food-related jobs studied have a higher level of awareness than people with non-food-related jobs. There is also a significant relationship between the level of education with having a food-related education (P = 0. 001) and having a halal-related education (P = 0. 017). And people with food-related education and solvent-related education have a higher level of awareness than other people. There is a positive and direct correlation between performance and knowledge and attitude (P = 0. 021 and P= 0. 029, respectively), so that with increasing awareness and attitude; We are seeing an increase in performance. Conclusion: Awareness of the level of knowledge, outlook and practice of the people of the country can be the basis for conducting other studies and actions in the field of legislation, compiling educational materials, holding training courses and re-educating related to halal food. Since the results of such a study will be used in halal business and food industry nationally and internationally

Background and objective: The food industry includes a great variety of products depending on the needs of consumers. At present, attention to food ingredients, nutritional value and their health is increasing all over the world. Also, it is important for Muslims to confirm the authenticity of halal foods. Therefore, in recent years, the origin of food products has been studied using various chemical, molecular and genetic methods. Results: Edible oils and fats are used directly or in the formulation of food products that halal confirmation of them is important. Different methods might be used for identifying these components such as fatty acid composition, triglyceride structure, crystalline form and fourier transform infrared spectroscopy. Conclusion: For selecting appropriate method, depending on the type of food product, it is necessary to pay attention to the accuracy of the test, and sometimes it is necessary to use combined methods to obtain reliable results.

Background and objective: Each year millions of tons of halal food waste are excreted into the environment. In addition to causing the phenomenon of global warming, it also causes economic losses to halal food industrial units. In the last two decades, globalization, lifestyle and consumer preferences, and market dynamics have had a significant impact on the food industry, which in turn has led to competition in the industry. These factors have affected almost all food industries, including the halal food industry which is no exception of this rule. However, according to verses and hadiths, extravagance and waste are forbidden in Islam. Results: Therefore, in addition to preventing waste and disposal of food waste, the study of waste management methods can lead to job creation and return on working capital of factories. In this paper, the recycling and reuse of waste in the food industry, including recycling and biological treatment to produce energy and bio-fuels to embedment with fossil fuels sources; Refining and recycling for the production of organic fertilizers to replacement with industrial fertilizers; waste recycling in order to return to industrial cycle and optimal uses, in this article each of the above methods has been studied. Conclusion: Organic waste is scientifically valuable, with proper and efficient management of halal food industry waste, in addition to preventing economic damage and reducing environmental pollution, it is possible to produce new products that lead to return on investment and job creation. It causes the self-sufficiency and independence of Islamic countries from imports and even the creation of exports and currency in some fields.

Background and objective: The global market of halal products has expanded as Muslim and non-Muslim consumers desires have been increased in recent years to use products with halal labels. Islam is not just a religion, but a way of life, in which even eating has special rules, as the Qur'an, the holy book of Muslims, explains this concept in many verses, and in particular, 41 verses of the Qur'an is related to halal foods and beverages. Due to production conditions and concerns about the presence of pig-based derivatives, Gelatin is one of the products that has caused concerns among Muslims. For this reason, it is necessary to investigate the origin of products that are marketed with halal labels. Gelatin as a GRAS source is derived from the Latin word Gelatus, meaning hard or frozen, and has been used since about 1700 AD. It is a solid, translucent, colourless or pale yellow, brittle and tasteless and is one of the most widely used colloidal protein materials in the food and pharmaceutical, industrial and medical industries. It also has a high molecular weight that is soluble not only in water but also in glycerol and propylene glycol. The use of gelatin in the food industry includes food processing and formulation, including foam and emulsion, due to its high ability to absorb water, stabilizing tissue, creating a creamy state and reducing fat consumption in diet products. Results: Various methods have been proposed to identify the origin of the produced gelatin, most of which are based on the identification of proteins and DNA. Protein-based methods include immunological techniques such as ELIZA and chromatographic methods, Fourier transform spectroscopy (FTIR) and chemical precipitation, DNA recognition methods including PCR based on species-specific primers, Real-Time PCR, RFLP-PCR and PCR-Southern hybridization on chip. Conclusion: explain about the important components of gelatin and then, by introducing important laboratory methods to identify the origin of gelatin, we describe the methods above, relying on modern biotechnology approaches in gelatin analysis.