A Review of Modern Biotechnological Approaches in Halal Gelatin Analysis

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, th...

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Autor principal:	Fereshteh Sahraei
Formato:	article
Lenguaje:	FA
Publicado:	Halal Research Center of Islamic Republic of Iran 2021
Materias:	halal food gelatin deoxyribonucleic acid polymerase chain reaction Islam BP1-253 Food processing and manufacture TP368-456 Production management. Operations management TS155-194
Acceso en línea:	https://doi.org/10.30502/H.2021.135717 https://doaj.org/article/d8cb270e9e714bda8d1d8f2260b89c01
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spelling	oai:doaj.org-article:d8cb270e9e714bda8d1d8f2260b89c012021-12-03T15:17:29ZA Review of Modern Biotechnological Approaches in Halal Gelatin Analysishttps://doi.org/10.30502/H.2021.1357172676-56242676-5632https://doaj.org/article/d8cb270e9e714bda8d1d8f2260b89c012021-08-01T00:00:00Zhttp://jh-per.halal.ac.ir/article_135717.htmlhttps://doaj.org/toc/2676-5624https://doaj.org/toc/2676-5632Background 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.Fereshteh SahraeiHalal Research Center of Islamic Republic of Iranarticlehalal foodgelatindeoxyribonucleic acidpolymerase chain reactionIslamBP1-253Food processing and manufactureTP368-456Production management. Operations managementTS155-194FAپژوهشنامه حلال, Vol 4, Iss 2, Pp 77-88 (2021)
institution	DOAJ
collection	DOAJ
language	FA
topic	halal food gelatin deoxyribonucleic acid polymerase chain reaction Islam BP1-253 Food processing and manufacture TP368-456 Production management. Operations management TS155-194
spellingShingle	halal food gelatin deoxyribonucleic acid polymerase chain reaction Islam BP1-253 Food processing and manufacture TP368-456 Production management. Operations management TS155-194 Fereshteh Sahraei A Review of Modern Biotechnological Approaches in Halal Gelatin Analysis
description	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.
format	article
author	Fereshteh Sahraei
author_facet	Fereshteh Sahraei
author_sort	Fereshteh Sahraei
title	A Review of Modern Biotechnological Approaches in Halal Gelatin Analysis
title_short	A Review of Modern Biotechnological Approaches in Halal Gelatin Analysis
title_full	A Review of Modern Biotechnological Approaches in Halal Gelatin Analysis
title_fullStr	A Review of Modern Biotechnological Approaches in Halal Gelatin Analysis
title_full_unstemmed	A Review of Modern Biotechnological Approaches in Halal Gelatin Analysis
title_sort	review of modern biotechnological approaches in halal gelatin analysis
publisher	Halal Research Center of Islamic Republic of Iran
publishDate	2021
url	https://doi.org/10.30502/H.2021.135717 https://doaj.org/article/d8cb270e9e714bda8d1d8f2260b89c01
work_keys_str_mv	AT fereshtehsahraei areviewofmodernbiotechnologicalapproachesinhalalgelatinanalysis AT fereshtehsahraei reviewofmodernbiotechnologicalapproachesinhalalgelatinanalysis
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A Review of Modern Biotechnological Approaches in Halal Gelatin Analysis

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