Advances and challenges in conventional and modern techniques for halal food authentication: A review.

Food is one of the most necessary needs since human civilization. For Muslims, it is mandatory to consume halal food. From a halal authentication perspective, adulteration of food products is an emerging challenge worldwide. The demand for halal food consumption has resulted in an ever-increasing need for halal product validity. In the market, there are several food products in which actual ingredients and their source are not mentioned on the label and cannot be observed by the naked eye. Commonly nonhalal items include pig derivatives like lard, pork, and gelatin derivatives, dead meats, alcohol, blood, and prohibited animals. Purposely, various conventional and modern methods offer precise approaches to ensure the halalness and wholesomeness of food products. Conventional methods are physiochemical (dielectric) and electrophoresis. At the same time, modern techniques include high-pressure liquid chromatography (HPLC), gas chromatography (GC), electronic nose (E-Nose), polymerase chain reaction (PCR), enzyme-linked immunosorbent assay (ELISA), differential scanning calorimetry (DSC), nuclear magnetic resonance (NMR), near-infrared (NIR) spectroscopy, and Fourier transform infrared (FTIR) spectroscopy. This review intends to give an extensive and updated overview of conventional and modern analytical methods for ensuring food halal authenticity.

Valorization of mustard and sesame oilseed cakes for food application through eco-innovative technologies.

Agricultural waste valorization is currently getting attention across the world owing to its environmental impact and rich phytochemistry. The mandate of the current investigation was the extraction and characterization of bioactive moieties from the mustard oilseed cake/meal MOC and sesame oilseed cake/meal SOC through ultrasound extraction (UE) techniques due to its higher yield and less burden on the environment as compared to conventional extraction (CE). Purposely, the MOC and SOC were initially subjected to compositional analysis. Thereafter, bioactive moieties were extracted by using different solvents, that is, ethanol and distilled water, and by applying conventional and ultrasonic extraction techniques. The outcomes indicated that among the techniques, ultrasound exhibited the highest results, and in solvents, ethanol performed better. The treatment extracted with ethanol with UE at 10 min showed the best result for total phenolic contents (TPC) as (6.07 ± 0.03 09 g GAE/100 g MOC) and (7.09 ± 0.04 g GAE/100 g SOC), DPPH radical scavenging activity (67.3 ± 1.9 TE/100 g MOC) & (72.68 ± 1.9 TE/100 g SOC), and FRAP was recorded as (2.83 ± 0.02 g TE/100 g MOC) & (3.56 ± 0.03 g TE/100 g SOC). The higher antioxidant potential showed that the mustard and sesame waste holds significant therapeutic potential owing to its rich antioxidant profile and thus should be utilized for the development of functional products against lifestyle-related disorders. In conclusion, ultrasound is a better technique for maximum as well as accurate extraction, with ethanol exhibiting as a better solvent for this process with more yields as compared to distilled water.