Development of Halal Antimicrobial Agents from Plants: Prospects for a Halal Nutritional Framework

Abstract

Proper halal nutrition refers to a halal diet that provides every nutrient and ingredient required to sustain regular body function. Muslim consumers are worried about the origin of food antimicrobial agents, such as free fatty acids (FFA), since they can contain ingredients that are forbidden in Islam, such as lards and other animal sources. This study evaluated extracts from ginger, cumin, and Echinophora plants as alternatives to halal food antimicrobial agents such as halal-free fatty acids (HFFA). These extracts were prepared using a solvent extraction method. Then, these extracts were added to the butter production. The butter samples were compared to synthetic sulfonamide and animal-based lactoferrin regarding their antioxidant activity (DPPH) and antimicrobial effects on dairy butter samples for 30 days of storage. The extracts of ginger and Echinophora exhibited greater antimicrobial potential. In contrast, cumin demonstrated the lowest antimicrobial potential at 50 µM and 100 µM solutions of Staphylococcus and E.Coli sps., but was still significantly higher than those of sulfonamide and lactoferrin. After 30 days of storage for butter preservation, the DPPH activity of echinophora (43.5 mmol TEAC/kg) and ginger (39.65 mmol TEAC/kg) was higher than that of cumin (30.52 mmol TEAC/kg), lactoferrin (27.55 mmol TEAC/kg), and sulfonamide (25.56 mmol TEAC/kg). The results showed that these plants had higher antimicrobial and antioxidant activity, but the activity decreased with storage time. Therefore, this research will open the way for new natural sources of HFFA as potential active food ingredients that might boost the halal market and promote the nutritional framework.