UPDATES ON GLOBAL HALAL RESEARCH & DEVELOPMENT

Transcription

1 UPDATES ON GLOBAL HALAL RESEARCH & DEVELOPMENT YAAKOB B. CHE MAN, Ph.D Halal Products Research Institute Universiti Putra Malaysia World Halal Research 2009 Summit, 7 8 May, 2009, Halal Industry Development Corporation, KLCC Kuala Lumpur, Malaysia

2 Scope Introduction Halal Products Perspectives Issues In Halal Industry Halal Certification Challenges to Halal Authentication Updates on R & D of Analytical Techniques for Halal Food Authentication Halal Products Research Institute Conclusions

3 Introduction Halal is a Qur anic term meaning permitted, allowed or lawful. Halal when used in relation to food and other consumer goods, means permissible for consumption and used by Muslims Haram is the opposite of halal. Shubhah or Mashbooh, means doubtful or suspected Halal and haram are serious matters in Islam

4 حالال طيبا Halal permissible based on shariah rulings (religious, faith and spiritual) Thoyyib Good or Wholesome (quality, safety, hygeinic, clean, nutritious, quality, authentic - scientific))

5 Halal Products Perspectives Halal from 2 perspectives : Islamic perspective Halal is permissible activity that must be observed by every Muslim. The opposite is haram which is prohibited activity Industry perspective Halal concept provides good business oportunities for everyone, Muslims or non-muslims alike

6 Islamic Perspective In the selection of food and drink, and other consumer products, Islam has laid down 3 very important guidelines: Whether the consumption of the products are halal (permitted) or haram (prohibited) by Allah S.W.T. Whether or not the materials are good and safe to be consumed or used by mankind (thoyyib) Whether the products are obtained through halal or haram means (e.g. source of finance)

7 Cont.. Al-Quran has numerous injunctions instructing Muslims to choose and consume food and drinks, Halal and Good (Halalan Thoyyiba) and forbid haram items Many Hadiths support verses from Al-Quran in regards to halal and haram matters

8 Al-Quran Surah Al-Maaidah O ye who believe! Forbid not the good things which Allah has made Halal for you, and transgress not. Lo Allah loves not transgressors. Eat of that which Allah has bestowed on you as food Halal and Good, and keep your duty to Allah in Whom ye are believers. (Verse 87 88)

9 Al Qur an Surah Al-Baqarah He has only forbidden you dead meat, and blood, and the flesh of swine and that on which any other name hath been invoked besides that of God. But if one is forced by necessity, without willful disobedience, nor transgressing due limits, then is he guiltless. For God is oft-forgiving most merciful. (Verse 173)

10 Hadith Bukhari and Muslim Halal is clear and Haram is clear; in between these two are certain things that are shubhah (suspected). Many people may not know whether those items are Halal or Haram. Whosoever leaves them, he is innocent towards his religion and his conscience. He is, therefore, safe. Anyone who gets involved in any of these suspected items, he may fall into the unlawful and the prohibition. This case is similar to the one who wishes to raise his animals next to a restricted area, he may step into it. Indeed for every landlord there is a restricted area. Indeed the restrictions of Allah are the unlawful (Haram).

11 Halal Industry Perspectives Lucrative industry and huge opportunities for halal business - domestic and international trade Demand for halal food and other Islamic consumer goods is increasing

12 Global Halal Market Services (USD$ 1 trillion) Food (USD$ 0.58 trillion) Non-food (USD$ 1.52 trillion) Source: IMP 3 - Ministry of International Trade and Industry, Malaysia

13 Cont Food industry globally are looking at the halalan thoyyiban concept as a new tool for marketing Currently, ~ billion Muslims To tap this lucrative market, the industry must understand and appreciate the religious and scientific basis of halal requirement

14 Issues in Halal Industry Halal concept is simple; however, the industry is becoming more complex and confusing Due to breathtaking technological development today and the diversification of sources acquired globally for consumer products processing and production, numerous number of processed products are available in the market It is very challenging and increasingly difficult for Muslims to ensure the halal status of products in the market This trend has raised concerns among Muslim consumers regarding new processed food and consumer products

15 Halal Food Suppy Chain From Farm to Plate Concept Farm Raw material: *Animals *Plants Processing Handling e.g. slaughtering Ingredients & Additives Processing/Unit Operations *Preliminary operation *Conversion operation *Preservation operation *Product development Handling Packaging Storage Storage & Distribution Transportation Consumption

16 Food Adulteration Adulteration is an issue of major concern in the food trade and industry globally Adulteration involving the replacement of high cost ingredients with lower grade and cheaper substitutes is a common phenomena in many countries Adulteration of food products can be very attractive and lucrative for food manufacturers or raw material suppliers, e.g. recent melamine adulteration issue in baby foods

17 Porcine-based Products Ingredients Pork is commonly found in many food products Lard could be effectively blended with other vegetable oils to produce shortening, margarines and other specialty food oils In some countries, food manufacturers choose to blend vegetable fats with lard to reduce production cost In other instances, adulteration with porcine products could be unintentional, e.g. use of emulsifiers such as E-471, mono- and diglyceride from lard

18 HALAL CERTIFICATION Food is only halal if the entire food chain, from farm to plate, is processed, handled and stored in accordance to Shariah or Halal Standards and Guidelines E.g - Malaysia Standard MS1500:2004 Halal Food: Preparation, Handling, Packaging and Storage General Guidelines (First Revision) Codex Alimentarious Codex General Guidelines for Use of the Term Halal (CAC GL-24/1997) Secretariat of the Joint FAO/WHO Food Standard Programme originally based on JAKIM s Guidelines

19 HALAL GUIDELINES

20 Cont Halal is not just end-product certification but involves approval and verification of all halal ingredients at every stage of the production i.e. Halal From Farm to Plate concept Verification and validation of every item for halal compliance by competent Islamic Authorities is extremely important Hence, more stringent monitoring system including rapid ang reliable analysis is needed by Halal Authorities

21 HALAL CERTIFICATION PROCESS IN MALAYSIA Application/Document Approval/Fee Premise Inspection/Audit/Sample Report Writing Panel Committee Issuance of Halal Certificate Monitoring and Enforcement/Sample

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23 Challenges to Halal Authentication More stringent monitoring system is needed by Halal Authorities. Analytical techniques become a major challenge for authentication of halal products Reliable state-of-the-art scientific methods are required for analysis of non-halal components (e.g porcine origin) in halal products

24 Cont Analysis should be able to reliably identify origin of food components Sensitive and robust enough to be applied to complex food/products matrices Analysis based on certain identified biomarkers - oil/fat-based - protein-based - DNA-based - metabolites-based

25 Methods Food samples Issue Detection limit of adulterant IR Global Updates on Halal R & D for Halal Authentication Cake formulation Chocolate and its products Lard adulteration in shortening References 4% (w/w) level (Syahariza et al., 2005) Lard addition 3% (w/w) level (Che Man et al., 2005) Biscuits Lard adulteration 4% (w/w) level (Syahariza, 2006) Edible oil Lard characterization NR (Guillen and Cabo, 1997) Meat Lard mixed with other meat NR (Che Man et al., 2001) Meat Pork identification NR (Al-Jowder et al., 1997) Meat Lard mixture 1% (w/w) level (Jaswir et al., 2003) HPLC Meat products Detection of pork and lard 1% in beef, 3% in mutton (Saeed et al., 1989) Meat products Detection of lard 5% (Rashood et al., 1995) Meat Detection of meat adulteration 10% meat (Wissiack et al., 2003) Edible oil Contamination of lard NR (Marikkar et al., 2005)

26 Methods Food samples Issue GC Ghee Detection of lard in cow and buffalo ghee DSC Edible oil Ghee, butter Edible oil Adulteration of lard in some vegetable oils Detection limit of adulterant 10% (buffalo), 5% (cow) References (Farag et al., 1982) 2% (w/w) lard (Marrikar et al., 2005) Adulteration of goat body fat 10% (w/w) level (Lambelet, 1983) Adulteration of cow and buffalo ghee by pig Detection of lard and lard contaminated with tallow Detection of lard and randomized lard in RBD palm oil Adulteration of RBD palm oil with lipase catalyzed interesterified lard (ERLD) Detection of lard in selected food product deep fried in lard Monitoring lard, tallow and chicken fat adulteration in Canola oil 5% (w/w) level (Lambelet et al., 1980) 1% tallow in lard (Kowalski, 1989) 1% (w/w) lard/randomised lard (Marrikar et al., 2001) 1% (w/w) ERLD (Marrikar et al., 2002) 10% (w/w) (Marrikar et al., 2003) 2% (tallow) (Marrikar et al., 2002)

27 HALAL PRODUCTS RESEARCH INSTITUTE VISION Upholding the Sanctity of Halal Through Research and Services MISSION Total Commitment Towards Halal Globalization and Enterprise

28 R & D on Halal Products Halal Food Non-Food Halal Business Raw Materials Processed Food Leather Products Cosmatics & Personal Care Finance & Banking Pharmaceutical Products Marketing and Management Insurance Investment LABORATORY Products Innovation and Process Analysis & Authentication Policy and Management

29 Current R & D on Halal Products Analysis in HPRI Fourier Transform Infrared (FTIR) spectroscopy Electronic Nose (E-nose) technology Differential Scanning Calorimetry (DSC) Molecular Biology techniques Chromatography (e.g. GC, GC-ToF-MS, HPLC, GCMS) Telemetry EEG & ECG

30 Fourier Transform Infrared Spectroscopy

31 FTIR Spectroscopy Spectroscopy is the study of the interaction of EMR with matter IR has been used to provide information on the molecular composition and structure of a diverse range of materials Samples (e.g. oils and fats, gelatin, leather, cosmetics) were analyzed to identify the differences in FTIR spectra profiles, hence the sources of origin

32 Lard in mixture with animal fats FTIR spectra of lard and body fats of lamb, cow, and chicken looks very similar, unless the intensities in region assigned with a, b, and c these frequencies was used for first differentiation

33 Discriminant analysis of lard in mixture with body fats of lamb, cow, and chicken (Che Man, 2009) lard in mixture with LBF lard in mixture with Cow-BF lard in mixture with Ch-BF

34 Discriminant Analysis Plot for FTIR Analysis of Gelatin Cooman s plot for two classes of gelatin: porcine gelatin and bovine gelatin.

35 Electronic Nose

36 Electronic Nose (E-nose) Technology An instrument, which comprises an array of electronic chemical sensors and appropriate pattern recognition system, capable of recognizing simple or complex odor or smell This technique was applied to monitor the presence of haram or unsafe ingredients (e.g.lard, pork etc in food samples)

37 SAW detector response vs time. Pure RBD palm olein (pink) overlay with RBD palm olein adulterated with 5% lard (black)

38 VaporPrint TM CORN OIL PEANUT OIL PALM OLEIN COCONUT OIL SESAME OIL LARD

39 Rapid Detection of Haram Meat (pork) by Electronic Nose VaporPrint TM Pork Chicken Beef Mutton Typical chromatograms of four different types of meat. Pork showed more aromatic compound corresponding to the number of peaks.

40 Standard Sample at 80 c Sample at 80 c Sample at 80 c Chromatogram of melamine standard (stock solution, 1040ppm)= 2mL and waterfall of sample (rabbit candy-triplicate)

41 Differential Scanning Calorimetry

42 Differential Scanning Calorimetry Thermoanalytical technique for monitoring changes in physical or chemical properties of material by detecting heat changes Thermogram profile show the presence of lard in food sample Relatively simple, accurate and minimum amount of sample needed

43 DSC Thermogram A(GLD) A(0%) B(CRLD) B(1%) C(BT) D(MT) E(CF) C(2%) D(3%) E(4%) DSC cooling thermogram of different animal fats DSC cooling thermogram of RBDPO adulterated with genuine lard (increasing proportion) Source: J.M.N. Marikkar et al. Food Chemistry, 76 (2002)

44 Molecular Biology Techniques

45 Molecular Biology Techniques (i) DNA-based technique DNA technique is a favorite approach for species identification because DNA is relatively stable even after processing We develop method for species identification from pork and lard samples using PCR-RFLP and Realtime-PCR analysis The analysis yielded excellent results for qualitative and quantitative detection of pig derivatives in food

46 M A1 A2 A3 D1 D2 D3 K1 K2 P1 P2 500 bp 360 bp 228 bp 131 bp M-1Kb DNA ladder A1, A2 and A3- chicken sausages of different brands D1, D2 and D3- beef sausages of different brands K1 and K2- pork sausages of different brands P1 and P2- unknown products Restriction Enzyme Analysis of PCR Amplified Cytochrome b Gene (sausages)

47 Real-time PCR Specificity test on pork primer designed against other meat species (beef and chicken) Specificity of the pork-specific primers set designed was tested. Only pork sample showed amplification while chicken, beef and no template control (NTC) did not exhibit any amplification. Combination of the primers designed and real-time PCR method optimized gave a Ct value of for pork samples. No amplification was detected in the other two samples.

48 Real-time PCR Sensitivity test of pork primer with 10-fold serial dilutions Detection ng of pork DNA. This is an essential discovery in terms of Halal identification of food products.

49 (ii) Protein-based technique ELISA is used to determine the level of antibodies in a sample and useful because they are specific and are relatively simple to perform. We developed method for detection of pig derivatives qualitatively in the food samples using ELISA technique The analysis yielded excellent results for detection of pig derivatives in samples

50 ELISA Results A B C D E F G H A1- positive control; B1 and C1- negative controls; D1- mutton, E1- beef; F1- chicken meat, G1, H1, A2 and B2-pork; C2- mutton fat; D2- beef fat; E2- chicken fat; F2, G2, H2, A3- lard; B3, C3 and D3- chicken sausages with different brands; E3, F3 and G3- beef sausages with different brands; H3 and A4- pork sausages with different brands; B4 and C4- unknown sausages; D4, E4 and F4- unknown casings; G4, H4, A5 and B5- bread with different brands; C5 and D5- biscuits with different brands; E5- homemade biscuit with 1% lard; F5- homemade biscuit with 50% lard; G5- homemade biscuits with 100% lard.

51 GCGC-ToF-MS

52 Animal FAME - 2D (GC x GC) Pig Cow Sheep

53 Lard FAME 2D plot (preliminary) Name Formula S/N SI R.T. (s) Octanoic acid, methyl ester C9H18O , Methyl tetradecanoate C15H30O , Pentadecanoic acid, methyl ester C16H32O , Hexadecenoic acid, methyl ester, (Z)- C17H32O , Hexadecanoic acid, methyl ester C17H34O , Heptadecanoic acid, methyl ester C18H36O , cis, cis-9,12-octadecadienoic acid, methyl ester C19H34O , ,12-Octadecadienoic acid, methyl ester C19H34O , Name Formula S/N SI R.T. (s) 9,12,15-Octadecatrienoic acid, methyl ester, (Z,Z,Z)- C19H32O , Octadecenoic acid (Z)-, methyl ester C19H36O , Octadecanoic acid, methyl ester C19H38O , ,8,11,14-Eicosatetraenoic acid, ethyl ester, (all-z)- C22H36O , ,14,17-Eicosatrienoic acid, methyl ester C19H32O , ,14-Eicosadienoic acid, methyl ester C21H38O , Eicosenoic acid, methyl ester C21H40O , ,11,14-Eicosatrienoic acid, (Z,Z,Z)- C20H34O , Distinguished FA components Occurrence of FA isomers with higher carbon chain (C>19) in lard

54 Distinguishing industrial alcohol and alcoholic beverage using GCxGC-ToF-MS RW W W CW IA TIC chromatogram of the industrial alcohol and alcoholic beverage sample by HS-SPME- GCxGC-ToF-MS. (RW) Contour plot of red wine; (WW) Contour plot of white wine; (CW) Contour plot of cooking wine; and (IA) Contour plot of industrial alcohol.

55 Conclusions Halal and haram issues are serious matters for Muslims but also provide good business opportunities for everyone Properly processed and halal certified consumer products are pertinent to capture the lucrative global halal market R & D and application of new methods for halal analysis and authentication is much needed to uphold the credibility of halal certification programs It is hoped that scientific advances on R & D on products authenticity would contribute to the integrity of Halal certificates and further supporting halal trade and industry globally

56 THANK YOU & WASSALAM