The halal food production industry is gaining greater attention among Muslim and non-Muslim majority countries, particularly due to the increase of global market demand. One of the critical areas in issuing halal certified food is the determination of allowable alcohol content in food and drinks. The level of alcohol content has not standardized in several standards and fatwa of Islamic scholars. In Islam, the alcohol in several fruit products is produced through fermentation process such as takhammur (wine making) and takhallul (vinegar making). The fermentation process gives an impact to the status of the food products either permissible or prohibited. Therefore, the purpose of this paper is to discuss on the determination of permissible alcohol and vinegar by fermentation process content in selected food products from Shariah and science perspectives. In doing so, the views of authentic of Islamic Law in this issue are supported by lab work approached. As a result, in the first phase there are three types of by products from takhammur, while two types of takhallul. All the products can be determine of the alcohol content and give an implication of the status either permissible (halal) or prohibited (haram). Hence, in juice considered as halal due to lower of alcohol content. While cider or alcoholic beverage is haram due to above alcohol level permitted which is above of the 1%. Besides, cider vinegar or vinegar is halal by the interpretation of hadith of permissible conversion from alcoholic to vinegar itself.

Determination of permissible alcohol and vinegar in Shariah and scientific perspectives

Phaleria macrocarpa (Scheff.) Boerl belong to Thymelaeceae family and widely
 known as ‘Crown of God’, ‘Mahkota Dewa’ and ‘Pau’. It is a native plant from the
 Papua Island, Indonesia and grows in tropical areas. It had been reported
 P.macrocarpa have traditional medicine and bioactive activities such as anti-tumor,
 anti-hyperglycemia, anti-inflammation, anti-diarrhoel, anti-oxidant, anti-viral, antibacterial,
 anti-fungal and vasodilator effect. However, there is still lacking in
 investigation of antioxidants by using Response Surface Methodology (RSM).
 Therefore,in this study to determine the antioxidants properties such as [2,2-
 diphenly-1-picrylhydrazyl (DPPH) free radical scavenging activity, total phenolic
 content (TPC), total flavonoid content (TFC) and ferric ion reducing power assay
 (FRAP) of P.macrocarpa fruits by using Response Surface Methodology, Central
 Composite Design (CCD) was applied to determine the maximum percentages yield
 by focusing on three independent variables which include extraction temperature
 (53.18- 80 C), extraction time (66.30-133.64 minutes) and solvent ethanol :water
 ratio (63.18-96.82%v/v) with twenty experiments was carried out. The extraction
 was carried out manually by using reflux set apparatus and filter out the solvent
 manually. The optimal conditions for the antioxidants extraction were found to be
 extraction temperature (63.60 oC), extraction time (66.36 minutes) and solvent of
 ethanol:water ratio (74.36 %v/v) with the highest percentage yield of DPPH, TPC,
 TFC and FRAP were 87.23%, 268.03&, 3.22% and 7.49%. Therefore, the yield of antioxidants activities obtained experimentally was close to
 the predicted values and suitability of the model employed in RSM to optimizing the
 extraction condition. In a conclusion, RSM was a good statistical tool with empower
 evaluation of the effects of certain process variables and their interaction of response
 variables in a short time, less cost and less number of required experiments.

Optimization study on antioxidant in fruit extract of Phaleria macrocarpa (Scheff.) Boerl in Malaysia and evaluation on its functional cosmetic

The development of advanced and modern instrumentation techniques make the identification and quantification of food contaminants analysis easier. This chapter discusses several instrumentation techniques widely used for halal adulteration in food/beverages such as Fourier transform-infrared spectroscopy (FTIR), polymerase chain reaction (PCR), gas chromatography (GC), high performance liquid chromatography (HPLC), differential scanning calorimetry (DSC), proton transfer reactions-mass spectroscopy (PTR-MS), proton nuclear magnetic resonance (1H NMR) spectroscopy, and electronic nose. Major advances in the field of chemometrics combined with the use of some instrumentation such as FTIR, DSC provide better quantification process of food contaminants. The basic principles of each technique are also summarized to facilitate better understanding of identification and quantification of halal adulteration in food and beverages.

Detection Methods and Advancement in Analysis of Food and Beverages: A Short Review on Adulteration and Halal Authentication

The study involved the detection of the ethanol content of various market food and beverage products. The objectives of this study are to identify the food products that contain ethanol and to quantify the percentage of ethanol present. Headspace Gas Chromatography-Mass Spectrometer (HS-GC-MS) was used to screen the samples for detection of ethanol and further quantification.Samples were purchased from several hypermarkets in the Klang Valley and Selangor. A total of 119 samples, including fermented and cultured beverages, carbonated drinks, juices and cordials,tea and coffee, energy drinks, colouring and flavourings, vinegars and sauces were analyzed. Of the total number of samples screened, 58 were found to contain ethanol. The ethanol content in the samples ranged from 0.001% to 3.510%. The Headspace method is proven to be an effective and reliable methof for the detection of low alcohol concentrations by minimizing the loss of the ethanol compound during sample preparation and extraction. Ethanol is present due to natural fermentation of the product or added as solvent during production.

Ethanol content of beverages and condiments in Malaysia

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Ethanol content of beverages and condiments in Malaysia