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Nguyen Phuoc Minh
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Medicine & Pharmacology

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Herbal Tea Production from Moringa Oleifera Leaf Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 10 Issue 08: (2018) August 2018
Publisher : Journal of Global Pharma Technology

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Abstract

Moringa oleifera is an important medicinal plant in Vietnam. The leaf of Moringa oleifera has shown the presence of some bioactive components which possesses phytochemical activity. It is highly valued as its vast medicinal properties. Moringa oleifera is currently being promoted as a means to combat poverty and malnutrition. The phytochemical and nutritional properties of the dried leaf of Moringa oleifera used as nutraceuticals, dietary supplements, functional foods. The low moisture content of the dried leaf tea is an attribute to a very high shelf life. Long storage of the dried Moringa oleifera leaf tea would not lead to spoilage due to microbial attack and this supports the practice of storage in dry form. Objective of this study focused on the effect of blanching temperature and time; heat pump drying temperature and storage condition to vitamin C (mg/100g), flavonoid (mg/g) and sensory score of the dried Moringa oleifera leaf tea. Results showed that Moringa oleifera leaves should be blanched in hot water 95oC at 4 seconds in the present of CaCl2 2% and then beeing dried by heat pump dryer at 40oC until 6.5% moisture. The final herbal tea could be preserved under vacuum in PET/AL/PE bag at 4oC to maintain flavonoid content for 12 months. Keywords: Moringa oleifera, Herbal tea, Blanching, Drying, Vaccum, Vitamin C, Flavonoid.
Application of Edible Coating by Carboxymethyl Cellulose, Chitosan, Konjac Glucomannan and Their Synergistic Effect on Storage of Mango (Mangifera Indica) Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 10 Issue 05: (2018) May2018
Publisher : Journal of Global Pharma Technology

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Abstract

Mango (Mangifera indica) is a tropical fruit that has economic importance in Central Highland of Vietnam. It has good nutritional values such as vitamins, carotenoids, polyphenols, fibers and antioxidants. Mango fruit is very perishable and considerable postharvest quality defect is occurred due to ripening and senescence. Major obstacles of mango during preservation and shipping are weight loss, ripening, and formation of brown spots resulting in decreasing of its value. Mango is very susceptible to chilling injury. The use of the edible coating materials for prolonging shelf-life of mango is essential. The present study aimed to identify the effect of carboxymethyl cellulose (CMC), chitosan, CMC + glucomannan, chitosan + glucomannan as edible coating in storage of mango fruits. Results demonstrated that 0.5% chitosan: 0.25% konjac glucomannan as edible coating could be used to coating mango fruit and maintaining its shelf life to 15 days.Keywords: Mango, CMC, Chitosan, Glucomannan, Coating, shelf-life.
Combination of Chitosan and Lemongrass (Cymbopogon citratus) Essential Oil as Edible Coating to Cantaloupe (Cucumis melo L) Quality and Shelf Life during Storage Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 04.
Publisher : Journal of Global Pharma Technology

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Abstract

Cantaloupe (Cucumis melo L.) is an important source of bioactive compounds, which are considered to be health beneficial. Chitosan and its derivatives have a wide range of applications, for example thickening, film formation, metal binding and antimicrobial activity. Lemongrass (Cymbopogon citratus) contains various phytoconstituents such as flavonoids and phenolic compounds, terpenoids and essential oils, which may be responsible for the different biological activities. The objective of this study was to evaluate the combination of chitosan with lemongrass essential oil as edible coating to improve the quality and extend the shelf life of Cantaloupe (Cucumis melo L.) during storage. Cantaloupe fruits were coated in different formulas of chitosan: lemongrass essential oil (0.15%: 0.15%, 0.20%: 0.1%, 0.25%: 0.05%, respectively). The uncoated fruits were used as control samples. Then, cantaloupe fruits were preserved at ambient temperature (28°C) and cool storage (4°C). The effectiveness of edible coating in cantaloupe fruit quality and shelf life was evaluated by estimating weight loss, firmness, total soluble solids, total acidity, ascorbic acid, carotenoid content, microbial proliferation (total bacterial, yeast and mold) and sensory acceptability at beginning and during 16 days of storage. The results obtained showed that 0.20%: 0.1% (chitosan: lemongrass essential oil) as edible coating could reduced weight loss; maintained firmness, total soluble solids, total acidity, ascorbic acid and sensory score; delayed the change in cartenoid content and microbial proliferation. The coated fruits had a shelf life of 16 days (4oC) or 12 days (28oC) under storage.Keywords: Cantaloupe, Chitosan, lemongrass essential oil, Coating, Shelf life.
Variables Factors in Wax Apple (Syzygium Samarangense) Wine Production Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 01.
Publisher : Journal of Global Pharma Technology

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Abstract

Wax apple (S. samarangense) fruit is crispy, juicy and tasty with apple aroma. Fruit flesh contains spongy tissue. It represents potential benefits for human health because they are rich source of polyphenolic antioxidants. This fruit is also highly perishable. Its economic potentials have never been exploited. During its harvesting season, a considerable percentage of the fruits are not harvested due to lack of demand and inadequate storage facilities, therefore leading to wastage. The surplus could be used for fruit wine. Effect of primary fermentation duration (4, 6, 8, 10 days), sugar to pulp ratio (5, 10, 15, 20% w/w), Saccharomyces cerevisiae inoculation (2.0 x 106,4.0 x 106, 6.0 x 106, 8.0 x 106 cfu/g) on anthocyanin (mg/ 100 mL), total phenolic content (mg GAE/ 100 mL) and total flavonoid (mg CE/ 100 mL) content of fermented wax apple fruit drink were thoroughly investigated. The secondary fermentation (1, 2, 3, 4 weeks) was also examined to improve the turbidity (mJ/cm2) and sensory score of the final fermented drink. The optimal conditions for fermentation of wax apple juice should be conducted at 8 days of primary fermentation with 15% of sugar supplementation inoculated with 6.0 x 106 cfu/ml of Saccharomyces cerevisiae and 4 weeks of secondary fermentation (aging) to get pleasant physico-chemical characteristics of fermented wax apple drink. Fermented Syzygium samarangense drink was red-pink, clear and transparent. This present study revealed that horticulture farmers would get more added values from wax apple fruits not only by local commerce but also processing. It could be processed by fermentation and conversion into high valued wineKeywords: Wax apple, Wine, Fermentation, Sacchromyces cerevisiae, Anthocyanin, Phenolic, flavonoid
Several Parameters Influencing Wine Production from Mangrove Apple (Sonneratia ovata) Fruit Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 6.
Publisher : Journal of Global Pharma Technology

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Abstract

The ripe mangrove apple is a potential source of natural antioxidants owing to its significant antioxidant activities. Phytochemical analysis of fruit extract revealed the presence of carbohydrate, protein, flavonoid and phenolic compounds. It can enhance the capability of antioxidant human body and therefore reduce the risk of chronic diseases. It is sweet in taste and usually consumed fresh or made into juice. There is limited study mentioning to processing of this functional fruit. Therefore we explored a wine fermentation from mangrove apple (Sonneratia ovata) fruit by focusing on the effect of different variables such as sugar supplementation, innoculum size, fermentation temperature in the primary fermentation, and fermentation time and temperature in the maturation to mangrove apple (Sonneratia ovata) wine quality (%v/v alcohol; g/l titratable acidity; oBrix residual sugar; sensory score). Our results proved that the primary fermentation should be conducted with 12% sugar ratio, 0.25% Sacchromyces cerevisiae inoculum at temperature 30.0oC in 15 days. The maturation was adequate in 10.0oC for 3 weeks to get a pleasant flavor and aroma. Mangrove apple (Sonneratia ovata) wine also evaluated the antioxidant capacity and total phenolic content. Mangrove apple (Sonneratia ovata) wine could be considered as a healthy source of antioxidants and phenolics ideal for daily consumption.Keywords: Mangrove apple (Sonneratia ovata), Wine, fermentation, Sacchromyces cerevisiae, Antioxidant, Phenolic.
Application of Carrageenan, Xanthangum as Biodegradable Coating on Storage of Cherry Tomatoes (Lycopersicon Esculentum) Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 10 Issue 07: (2018) July 2018
Publisher : Journal of Global Pharma Technology

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Abstract

Cherry tomatoes (Lycopersicon esculentum) have been popularly consumed as functional food by their antioxidants as well as good apperance with bright red color and delicious flavor. But cherry tomatoes are prone to desiccation shrinkage and fruit softening during storage, resulting in the decrease of their commodity value. The major postharvest losses of tomatoes are due to fungal infection, physiological disorders, and physical injuries.  The prevalent method of preservation of postharvest cherry tomatoes is the use of moderately low temperatures and high humidity. However, low temperatures induce chilling injury. Application of edible coating on tomatoes is able to reduce quality changes and slow down moisture loss by controlling and modifying the internal atmosphere of the individual fruits. The great benefit conferred by edible coatings is that these are natural biodegradable products. An investigation on coating of cherry tomatoes by using carrageenan and xanthan gum was investigated. Cherry tomatoes which were coated with 0.75% carrageenan still maintained good quality until 30 days of preservation.Keywords: Cherry tomates, Carrageenan, Xanthangum, Biodegradable, Coating, Storage, Shelf-life.
Investigation of Pineapple (Ananas Comosus) Wine Production Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 01.
Publisher : Journal of Global Pharma Technology

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Abstract

Pineapple is a wonderful tropical fruit having exceptional juiciness, vibrant tropical flavor and immense health benefits. Pineapples are consumed as fresh, cooked, juiced, and fermented in a wide array of food stuffs. This fruit is highly perishable and seasonal.  Therefore we explored a wine fermentation from pineapple by focusing on the effect of different parameters such as Pectinex Ultra SP-L concentration and time of treatment for juice extraction, yeast inculate for wine fermentation, and secondary fermentation to wine quality. Our results proved that 0.4% Pectinex Ultra SP-L was used for juice extraction, 0.75% sacchromyces cerevisiae was used for the main fermentation at 11.5oC, and 3 weeks of sencondary fermentation in dark bottle at 9.5oC was applied to get a pleasant pineapple quality.Keywords: Pineapple, Wine, Fermentation, Sacchromyces cerevisiae, Pectinex Ultra SP-L.
Investigation of Herbal Tea Production from Perilla (Perilla Frutescens) Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 10 Issue 12.
Publisher : Journal of Global Pharma Technology

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Abstract

Perilla is an edible plant and has medicinal properties. The leaves have a very pleasant sweet taste and are used as a spice. Perilla seed and oil are rich sources of phenolic compounds, antioxidants, polyunsaturated fatty acids (α-linolenic acid, linoleic acid, oleic acid, and palmitic acid, omega-3 and omega-6 polyunsaturated fatty acids) and minerals. Perilla is commonly used to flavor the foods. Objective of the present study was focused on the effect of blanching, drying and storage of herbal tea produced from Perilla. Optimal results found that herbal tea would have stable antioxidant capacity while blanching at 95oC in 4 seconds with the presence of 4% CaCl2 submersed in blaching solution; drying at 40oC with 2.0 cm in dimenstion of Perilla; storage under vaccum in PET/AL/PE bag within 6 months without any deterioration.Keywords: Perilla, Herbal tea, Blanching, Drying, Storage, vacuum.
Effect of Frying And Storage on the Quality and Shelf Life of Fried Sweet Potato (Ipomoea Batatas) Chip Nguyen Phuoc Minh
Journal of Global Pharma Technology .
Publisher : Journal of Global Pharma Technology

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Abstract

Sweet potato is the seventh most important crop in terms of global production. Sweet potatoes are rich in antioxidants, such as phytophenolics and carotenoids which also provide distinct flesh colours. The high perishability of sweet potato roots during storage remains a major constraint. It is widely cooked by deep frying and consumed in forms of French fries and chips. Consumers are increasingly health conscious and trends are moving toward foods with low oil content. This research has been focused on different parameters of drying for minimum oil absorption and sensory palatability while maintaining the most phytochemical components such as total phenolic, total flavonoid and carotenoid; extending product shelf life during packaging and preservation. Results revealed that frying 2.0 cm of sweet potato chip in soybean oil heating at 150oC in 2 minutes was appropriated. Fried sweet potato chip could be preserved for 12 weeks under vaccum at 4oC. Moisture and oil content, as well as colour and texture are important quality attributes of fried sweet potato products. Frying of sweet potato bars is carried out to convert the roots to value added products. Frying method brings out unique flavor and texture to the products that improve their overall acceptability.Keywords: Sweet potato chip, Frying, Shelf life, Carotenoid, Flavonoid, Vaccum.
Effect of Cross-flow Velocity and Temperature in Microfiltration of Wax Apple (Syzygium samarangense) Juice Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 12 Issue 02 (2020) Feb. 2020
Publisher : Journal of Global Pharma Technology

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Abstract

Wax apple (Syzygium samarangense) fruit has a good source phenolics, flavonoids and antioxidant constituents with great potential benefits for human health. Its pulp is crisp and watery, slightly acid flavor to a full and fruity apple flavour. Microfiltration is an emerging technology, a good alternative for the fruit juice processing with a significant interaction to sensory and nutritional attributes. Purpose of our research verified the feasibility of different variables of cross-flow velocity (3.2, 4.0, 4.8, 5.6, 6.4 m/s) and temperature (22, 26, 30, 34, 38oC) in microfiltration using hollow fibre membrane to permeate flux (L/m2h), total phenolic (mg GAE/g) and flavonoid (mg GE/g) in wax apple juice. Our results revealed that the microfiltration should be performed at cross-flow velocity 4.8 m/s at temperature 34oC to get the highest permeate flux, total phenolic and flavonoid.Keywords: Wax apple juice, Microfiltration, Cross-flow velocity, Temperature, Permeate flux, Total phenolic, Flavonoid.
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