With increased awareness on the importance of gloves arising from the COVID-19 pandemic, people are expected to continue using them even after the pandemic recedes. This scenario in a way increased the rubber solid waste disposal problem; therefore, the production of biodegradable gloves may be an option to overcome this problem. However, the need to study the shelf life of biodegradable gloves is crucial before commercialization. There are well-established models to address the failure properties of gloves as stated in the American Society for Testing and Material (ASTM) D7160. In this study, polysaccharide-based material-filled natural rubber latex (PFNRL) gloves, which are biodegradable gloves, were subjected to an accelerated aging process at different temperatures of 50-80 °C for 1-120 days. Prediction models based on Arrhenius and shift factors were used to estimate the shelf life of the PFNRL gloves. Based on the results obtained, the estimated time for the PFNRL gloves to retain 75% of their tensile strength at shelf temperature (30 °C) based on Arrhenius and shift factor models was 2.8 years. Verification on the activation energy based on the shift factor model indicated that the shelf life of PFNRL gloves is 2.9 years, which is only a 3.6% difference. The value obtained is aligned with the requirement in accordance with ASTM D7160, which states that only up to a maximum of 3 years' shelf life is allowed for the gloves under accelerated aging conditions.
Since the introduction of the cultivated meat burger in 2013, numerous discussions have transpired between researchers and consumers, manifesting in various forms such as academic publications, opinions on personal websites and interactions on social platforms. For Muslim consumers, a primary concern revolves around the halal status of cultivated meat, given the pivotal role of adhering to a halal diet as a divine obligation in their lives. Therefore, this article seeks to systematically review the existing literature on cultivated meat from an Islamic perspective as articulated by Muslim scholars, whether these perspectives are issued by an established fatwa organisation or representations of personal views. The sources incorporated into this analysis span from academic publications, newspaper articles, fatwa bodies, personal websites and interviews. Employing thematic analysis, five principal themes were discerned within the discourse among Muslim scholars regarding cultivated meat: (i) the ontological status of cultivated meat, (ii) the status and source of stem cells used in the cultivation process, (iii) the theological implications of cultivated meat production on altering God's creation, (iv) foundational principles for halal cultivated meat production, and (v) the contemporary necessity of cultivated meat from the perspective of al-maqasid al-shariah. It is duly recommended that international fatwa organisations such as the International Islamic Fiqh Academy (IIFA) engage in discussions and deliberations on this matter of growing significance within the food industry. The fatwas and resolutions issued by IIFA are frequently cited as the most recognised authority in many Islamic countries.