Page 36 - FoodFocusThailand No.230 May 2025

SPECIAL FOCUS

cooked meals, extended shelf life, and high nutritional value. extraction efficiency, both in terms of type and concentration of
Key technologies of interest include: extracted compounds, and by reducing extraction time. Such
1. Technology for Minimally Processed Foods extraction technologies are increasingly being applied to obtain
Currently, salads as well as ready-to-eat or fresh-cut fruits bioactive compounds from plants for use as ingredients in
and vegetables are becoming increasingly popular. These can functional food for health, cosmetics, and novel food products.
be preserved using modified or controlled atmosphere 4. Innovations for the Novel Food Production
packaging (Figure 1) and stored at low temperatures. This Novel food products may originate from new sources of raw
involves controlling the proportions of gases such as oxygen, materials that do not conflict with religious principles or may
carbon dioxide, and nitrogen within the packaging to maintain involve modern processing methods. For example, alternative
an optimal and stable environment throughout the storage plant-based proteins can be used instead of animal proteins,
period. This helps to reduce the respiration rate of the produce then formed into meat-like pieces and processed to achieve the
and extends the shelf life of fruits and vegetables. Additionally, desired texture through the extrusion process. Additionally,
there is an emerging non-thermal technology known as cold enhancing the desired flavor and preserving their stability using
plasma technology (Figure 2). This technique uses plasma encapsulation. The addition of masking agents to reduce beany
generated by the interaction of electromagnetic waves and flavor is gaining popularity in the halal food industry, particularly
high-frequency energy with gases under low-pressure among consumers seeking healthier food options and wishing
conditions. It can effectively eliminate pathogenic microorganisms to avoid meat derived from some sources considered impure
on the surfaces of food and food products, such as trimmed under Islamic law. Furthermore, such innovations help to add
fruits and vegetables, fresh-cut durian, fresh-cut salak (snake value to halal food products. Besides, there is a growing trend
fruit), as well as Japanese cuisine and seafood. in some countries toward producing or tissue-cultured meat
2. Technology for Sterilized Foods in Sealed Containers in laboratories, whether from terrestrial animals such as chicken
The use of a thermal process called sterilization to destroy or marine animals like fish. These practices are beginning to
microorganisms in food remains popular, as it allows for long scale up for commercial production. According to Islamic
shelf life at room temperature and is convenient for transportation. principles, there is no prohibition against consuming such
At present, sterilization technologies have been further products, as long as the origin of the raw materials can be
developed to enhance efficiency—for example, systems that verified and is in accordance with religious guidelines, and that
combine steam-infused water under pressure with product no genetic modification has taken place.
agitation during the process. This ensures even and rapid heat Furthermore, the use of modern technologies such as high-
distribution within the product and reduces the time food is pressure processing (HPP) is a method of non-thermal
exposed to heat. As a result, the nutritional value, stability of processed foods that does not involve heat but instead uses
key compounds, and sensory qualities of the food can be better high pressure (100–1000 MPa) to destroy pathogenic
preserved. microorganisms. This process does not affect essential
In addition, selecting appropriate packaging—such as glass compounds, color, or taste, resulting in high-quality food with
bottles, cans, plastic cups, or retort pouches—can significantly an extended shelf life. In Thailand, foods HPP-processed food
enhance food safety and extend shelf life. Currently, there are are currently classified as novel foods and are only approved
commercially available halal food products that undergo for use in certain beverages and needed to be kept under low
sterilization processes, such as chicken biryani packaged in temperatures during storage until consumption similar to
sealed containers and curry pastes in retort pouches, including pasteurized-foods.
massaman curry, goat curry, sour curry, and hot and spicy soup Another technology gaining popularity in other countries is
(Tom-yam). Other examples include seasoning sauces and using pulsed electric field (PEF), which uses the process of
gravies, such as chicken sauce (Kor-Lae chicken) and coconut electroporation to destroy microorganisms in liquid foods and
curry sauce, typically served with roti—all of which are popular is considered a non-thermal process for food. The electric field
among tourists in the southernmost provinces of Thailand, causes pore formation in microbial cell walls and leads to
especially among Muslims. permanent cell lysis, without affecting the food’s cells or
3. Flavor Extraction Technologies for Halal Food Products molecules. The resulting products retain high nutritional value
The development of halal food products with various tastes, and have a longer shelf life. In addition, the products needed
using either natural or artificial flavoring substances, is important to be kept at low temperatures during storage until consumption,
in processed food production. This is because, during similar to pasteurized foods.
processing, there may be extensive washing and exposure to
high heat over long periods, which can lead to the loss of flavors.
However, adding flavor to halal food must comply with relevant
regulations to ensure that such substances do not conflict with More Information Service Info C003
Islamic principles. Approved solvents for flavor extraction
include water, vegetable oils, propylene glycol, glycerin, เอกสารอ้างอิง / References
acetone, sugar, or syrup, as well as alcohols derived from ประกาศกระทรวงสาธารณสุข ฉบัับัท่� 376. 2559. เร่�อง อาหารใหม่่ (Novel
permissible sources. For example, plant-based alcohol Food). พระราชกิจจานุุเบักษา เล่่ม่ท่� 133 ตอนุพิเศษ 159 ง (15 กรกฎาคม่
extracted from fruits (ethanol) is permitted in some countries, 2559)
but its usage must not exceed 0.5% and must be certified by
halal authorities. สำานุักงานุเศรษฐกิจอุตสาหกรรม่ กระทรวงอุตสาหกรรม่. 2567. เอกสารแผนุ
At present, there are modern tools for extracting flavor ปฏิิบััติการพัฒนุาอุตสาหกรรม่ฮาล่าล่ไทย ระยะ 5 ปี (2567-2571).
beyond traditional methods, such as microwave extractors Halal Authorities: Fatwa MUI Indonesia No. 10/2018.
(Figure 4) or ultrasonic wave extractors using high- Halal Authorities: GSO 2055-1:2015 (UAE Standard for Halal Food).
frequency sound waves ranging from 20 kHz to 10 MHz Halal Authorities: JAKIM Malaysia Halal Manual Procedure.
(Figure 5), in combination with solvents permitted under อุทยานุวิทยาศาสตร์ภููม่ิภูาค ภูาคใต้ (Reginal Science Park: RSP). 2568.
religious guidelines. These methods can significantly enhance เอกสารประกอบัการบัรรยาย กิจกรรม่ RSP South Halal Gateway 2025

36 FOOD FOCUS THAILAND APR 2025 (26 กุม่ภูาพันุธ์ 2568)

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