Halal Plant-Based Gelatin Production, Authentication, and Implementation

Abstract

The manufacture of gelatin has long been a contentious issue on a global scale. The culinary, pharmaceutical, and cosmetics sectors use gelatin extensively. However, it is considered one of the most controversial elements in Halal and Kosher food businesses. Once gelatin has been combined with food or medication, it is difficult to identify the animal from which it came. This study was carried out to develop yoghurt with transglutaminase enzyme. The yoghurt was evaluated for the rheological characteristics of yoghurt and its synthesis using the transglutaminase enzyme isolated from the fig plant as a gelatin substitute. The effects of different fig-based enzyme concentrations (5%, 10%, and 20%) and temperature settings (35°C, 45°C, and 55°C), as well as time treatments (60, 90, and 120 minutes) on gelatin-based yoghurt, were assessed. The enzymatic treatment of milk enhanced its ability to retain water following centrifugation by delaying the syneresis process during yoghurt storage at 4°C. The cross-linking of transglutaminase with milk protein improved the functional qualities of yoghurt and impacted the post-acidification process and the stability of yoghurt samples. Plant-based yoghurt exhibited higher FRAP antioxidant activity than gelatin-based yoghurt, which exhibited no antioxidant activity. Quantitative protein and fat content estimates using FTIR and Raman spectroscopy revealed better fat and protein microstructure changes. Modern scientific methods about Halal and Kosher food features must be incorporated since consumer concerns over the authenticity of Halal and non-halal food products have increased.