Browsing by Author "Jamilah Bakar"
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Publication Analysis Of Lard In Palm Oil Using Long‑wave Near‑infrared (lw‑nir) Spectroscopy And Gas Chromatography‑mass Spectroscopy (gc–ms)(Springer Nature, 2022) ;Mutia Nurulhusna Hussain ;Katrul Nadia Basri ;Syariena Arshad ;Shuhaimi Mustafa ;Mohd Fared Abdul KhirJamilah BakarAdulteration of food products has become a common problem in many countries. Adulteration may take the form of substitution of one species for another, where the food products from one species have been mixed intentionally with either a similar substitute material or a cheaper species. However, the use of pork and lard is a serious matter in Islam because foods containing ingredients from pig sources are haram (unlawful or prohibited) for Muslims to consume. Conventional techniques such as chromatography are time-consuming and require high capital cost. A possible way out is to use the rapid and less expensive near-infrared (NIR) spectroscopy. Therefore, in this study, apart from the conventional gas chromatography analysis, a variant of NIR spectroscopy, i.e., the long-wave NIR (LW-NIR) spectroscopy system at 1350–2450 nm region in combination with chemometrics analysis was used for detecting and quantifying lard adulteration in palm oil (PO). The result has shown that the samples with a minimum level of adulteration as low as 0.5% could still be easily detected with an overall correct classification rate using linear discriminant analysis (LDA) in the Open-source R software. PLS calibration gives good results between predicted and measured data in quantification, showing linear correlation with coefficient of determination (R2) at 0.9987. The result agreed well with the gas chromatography-mass spectroscopy (GC–MS) analysis and suggests the feasibility of LW-NIR spectroscopy as an efficient method for detecting and quantifying lard in palm oil. - Some of the metrics are blocked by yourconsent settings
Publication Application Of Green Technology In Gelatin Extraction: A Review(MDPI, 2021) ;Nor Qhairul Izzreen Mohd Noor ;Rina Syafinaz Razali ;Nur Khairina Ismail ;Rabiatul Amirah Ramli ;Umi Hartina Mohamad Razali ;Ahmad Riduan Bahauddin ;Nazikussabah Zaharudin ;Ashari Rozzamri ;Jamilah BakarSharifudin Md. ShaaraniGrowing demands for green and sustainable processing that eliminates the utilization of toxic chemicals and increases efficiency has encouraged the application of novel extraction technologies for the food industry. This review discusses the principles and potential application of several green technology for gelatin extraction. Several novel technologies and their processing efficiency are discussed in this review. Furthermore, factors that affect the quality of the gelatin produced from different sources are also highlighted. The potential application of ultrasound-assisted extraction (UAE), subcritical water extraction, high-pressure processing, and microwave-assisted extraction (MAE) to improve gelatin extraction are addressed. These technologies have the potential to become an efficient extraction method compared to the conventional extraction technologies. Several combinations of green and conventional technologies have been reported to yield promising results. These combinations, especially using conventional pre-treatment and green technologies for extraction, have been found to be more effective in producing gelatin. Since gelatin could be produced from various sources, it exhibits different characteristics; thus, different approaches and extraction method should be identified for specific types of gelatin. Although these technologies have limitations, such as overhydration and sophisticated systems explicitly designed for large-scale production, they are nonetheless more efficient in the long run to safeguard the environment as they reduce solvent usage and carbon footprint along the way