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Nguyen Phuoc Minh
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Medicine & Pharmacology

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Preservation of Lingzhi (Ganoderma Lucidum) White Fresh Fruit Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 10 Issue 06: (2018) June 2018
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Abstract

Lingzhi (Ganoderma lucidum) has highly valued nutritional properties. Its potential beneficial effects on human health may be termed functional foods. The production of fresh Ganoderma lucidum is increasing. This trend is expected to continue in the coming years. Fruit boby of Ganoderma lucidum has a short shelf-life owing to its high rate of respiration and perishibility. In order to extend the fresh appearance or shelf-life of Ganoderma lucidum white fresh fruit bodies, we investigated on the preservation of Ganoderma lucidum fresh fruit body. Our results showed that washing Ganoderma lucidum white fresh fruit bodies with 0.15% peroxyacetic acid in 30 seconds and keeping them in PA bag without hole in 4 o C could maintain their weight and eliminate coliforms effectively.Keywords: Ganoderma lucidum, Lingzhi, shelf-life, Peroxyacetic acid, Coliforms, Preservation
Application of Carrageenan, Guar Gum as Biodegradable Coating on Storage of Persimmons (Diospyros Kaki) Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 10 Issue 08: (2018) August 2018
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Persimmon (Diospyros kaki) is fleshy fibrous tropical, deciduous fruit belonging to Ebenaceae family. Persimmon is classifed as a low-acid fruit, presenting titratable acidity. Persimmon is popular and widespread fruit that is enriched with many bioactive compounds, including polyphenols, terpenoids, steroids, flavonoids, carotenoids, minerals and dietary fiber. Although consumed fresh, losses that occur during persimmon storage are, to a large extent due to excessive ripening, loss of firmness, rot and the incidence of fruit peel browning. The fresh fruits are highly perishable and there are several problems related to their conservation, originating at harvest time when a series of processes begin that influence the quality of the product and its consequent loss. One way to increase the availability to the consumer, and even provide more value to the end product, is edible coating. An investigation on coating of Persimmon by using carrageenan and guar gum was investigated. Persimmon fruits which were coated with 0.75% carrageenan still maintained shelf-life until 30 days of preservation.Keywords: Persimmon, Coating, Carrageenan, Guar gum, Preservation, shelf-life.
Effect of Blanching and Probiotic to Eggplant (Solanum Melongena) Fermentation Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 10 Issue 08: (2018) August 2018
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The eggplant (Solanum melongena, L.) is a good source of minerals and vitamins. Being rich in fiber and having low lipid content, it contains a variety of phytochemicals, such as polyphenols, which provide important health benefits. However, the short shelf life of eggplant can be a major cause of postharvest losses especially during peak harvesting season. Fermentation is one of the most convenient technologies for the production of shelf stable food product. The objective of this study was to evaluate different aspects affecting to the fermentation of eggplants such as concentration of CaCl2, temperature and time for blanching; effect of ratio Lactobacilus acidophillus to the antioxidant of fermented eggplant. Results showed that eggplants should be blanched in hot water 95oC in 10 seconds with the present of 2.0% CaCl2. Moreover, the fermentation process for pickle eggplants had the best antioxidant by Lactobacilus acidophillus at ratio 1.5 x 108 cells/ml. Blanching and fermentation had significantly affected to antioxidant capacity and firmness of pickle eggplants.Keywords: Eggplant, Pickle, Fermentation, Blanching, Lactobacilus acidophillus, Antioxidant.
Investigation of Heat Pump Drying for Herbal Passion Flower (Passiflora Foetida) Tea Production Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 10 Issue 05: (2018) May2018
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Passion flower (Passiflora foetida) is indigenous to many parts of Vietnam. Passion flower is a highly valued calmative nerve, used for nervous relentlessness, as a gentle sedative for sleep difficulties, and to reduce anxiety, neurasthenia, and nervous disorders. Passion flower is generally considered to be a safe herb, well tolerated and side effects are rare. Biologically active constituents include flavonoids, maltol, and indole alkaloids alkaloids, among numerous other constituents.  In order to utilize this good source as a healthy herb, we attempted to produce dried passion flower herbal tea. Heat pump technology has been used for heating, ventilation, and air-conditioning in fruit and vegetable industry. The main objective of heat pump drying is to produce a dried passion flower tea of desired quality at minimum cost and maximum throughput and to optimise these factors consistently. We focused on investigation of blanching, drying and storage of dried passion flower tea. Results showed that blanching at 95 oC in 10 seconds, drying by heat pump at 20 oC, vacuuming and packing in PET/AL/PE bag could maintain the flavonoid content in the dried passion flower tea.Keywords: Passion flower, Passiflora foetida, Heat pump drying, Herbal tea, Vacuuming, Blanching.
Investigation of Steam Blanching and Infrared Drying in Processing of Chrysanthemum indicum L. Flower Herbal Tea Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 09: (2019) September 2019
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In Vietnam, Chrysanthemum indicum has been used as an herb. Its flower has a strong aroma. Chrysanthemum indicum L. flower has a bright yellow color and various functional active compounds. However it’s easily perishable in blooming season, it’s necessary to to dry fresh Chrysanthemum indicum L. flower to extend its shelf‐life for long-term use. Objective of this study penetrated on the effectiveness of various processing variables such as blanching by steaming; infrared drying power, temperature and time on total phenolic, flavonoid, carotenoid and sensory score of dried herbal tea from Chrysanthemum indicum flowers by the infrared irradiation. Our results showed that these flowers should be blanched by steaming within 60s and then being dried at power 200 W, temperature 60oC with air velocity 1.5 m/s in the infrared dryer. From this approach, major phytochemical components such as total phenolic, flavonoid, carotenoid in the dried Chrysanthemum indicum flower could be maintained. Owing to the benefits of the infrared irradiation, it would be an innovative solution for blanching and drying to preserve utmost valuable elements inside as well as good appearance outside of dried Chrysanthemum indicum L. flower.Keywords: Chrysanthemum indicum, Steaming, Drying, Infrared irradiation, Phenolic, flavonoid, Carotenoid.
Carboxy Methyl Cellulose (Cmc) As Edible Coating to Extend Shelf Life of Duku (Lansium Domesticum) During Storage Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 01.
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Abstract

Duku fruit (Lansium domesticum Corr.) is a tropical fruit which contains a variety of nutrients especially vitamins and minerals that are health beneficial. It has a sweet sour taste, fresh, a little seed and has a thin skin. Duku fruit contains several phytochemicals that possess high antioxidant activities. Severe pericarp browning, fruit drop, moisture loss, off-flavor and chilling injury are the predominant problems in harvested longkong fruit during handling and storage. The postharvest handling of duku fruit aims to prolong its quality and value, but it is not yet adequately developed. It is necessary to use postharvest techniques for the extension of duku shelf life. Application of carboxy methyl cellulose (CMC) as edible coating could be considered as a useful approach to maintain its product quality during preservation. Ojective of the present study focused on the effect of carboxy methyl cellulose (CMC) coating on some physicochemical, microbial and sensory characteristics of duku during preservation. Optimal results showed that weight loss, pH, total soluble solids, titratable acidity and ascorbic acid; total plate count; sensory characteristics could be maintained at appropriate levels by coating duku with 1.5% carboxy methyl cellulose (CMC). The present study attempted to investigate some of the most significant findings to extend the shelf life of duku fruit.Keywords: Duku, Carboxy methyl cellulose, Coating, Preservation, Physicochemical, Microbial, sensory
Technical Aspects Affecting to Jackfruit (Artocarpus Heterophyllus) Beverage Production Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 01.
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Abstract

Jackfruit (Artocarpus heterophyllus) is a tropical climacteric fruit. It is one of the commonly consumed foods in Vietnam. Its fesh in fully ripen stage can be eaten directly as a fruit. Jackfruit contains a wide range of phytonutrients such as carotenoids that can act as antioxidants. The jackfruit fesh is highly perishable and ofen undergoes favour loss, tissue sofening, and cut surface browning. During the jackfruit havesting season, excessive supply of the fruit causes the price of jackfruit decreasing dramatically. This fruit is underutilized in commercial scale processing. Therefore we have our tried to add value to the jackfruit fruit. One method of adding value to fresh jackfruit is processing it into drink. We carried out the investigation of extraction (ratio of water: jackfruit, temperature and time of blanching); juicy mixture; preservation. Our result showed that the jackfruit drink having the best quality when extracting with water: jackfruit pulp ratio (70:30) at 85 oC in 3 minutes. The sample was then cooled to 37°C before the addition of pectinase enzyme at 0.09%. The juice was then incubated in a water bath at 37°C in 30 minutes. After the incubation process, the juice was heated in a water bath at 100°C for 2 minutes to inactivate all enzymes present. The hydrolyzed jackfruit juice will be formulated with sugar 2.5%, citric acid 5%, carrageenan 0.06%. Jackfruit drink shelf-life could be maintained for 12 months.Keywords: Jackfruit, Artocarpus heterophyllus, Beverage, Carrageenan, Pectinase, shelf-life
Various Parameters Influencing To Ambarella (Spondias Dulcis) Jam Production Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 10 Issue 07: (2018) July 2018
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Abstract

Ambarella (Spondias dulcis) has a strong radical scavenge and can be considered as good source of natural antioxidants. Ambarella fruit has a sweet sour taste. The ambarella fruit can be eaten directly in fresh or processed into wine, syrup, nectar, etc. Our attempts to process it into jam were investigated. We focused on investigation of blanching (time, temperature); sugar soaking (time of soaking, sugar addition); evaporation (pectin ratio and time of boiling); preservation (temperature, way of packing) during ambarella jam production. Our results demonstrated that blanching ambarella fruit at 90 oC at 45 seconds was enough to inactivate enzymes; soaking ambarella fruit with 30 % sugar in 15 minutes was enough to get the optimal sensory characteristic of ambarella juice; boiling in 25 minutes with 0.15% pectin was enough to get the optimal total soluble solid (> 65 oBrix) of ambarella jam; ambarella jam should be kept in 4 oC by vaccum packing bag.Keywords: Ambarella, Jam, Blanching, Pectin, Soaking, Preservation
Application of Soy Protein Isolate Edible Coating for Mangosteen (Garcinia Mangostana) Storage Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 01.
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Abstract

Recently, the mangosteen has been noted to be an abundant source of a class of polyphenols known as xanthones It has a variety of health promoting properties including anti-inflammatory, anti-oxidant, and anti-cancer activity. Mangosteen fruits have a storage and marketable postharvest life of not more than one week under tropical conditions. In order to have supply of this fruit between harvest seasons, which ranges from two to four months depending on local production, it is necessary to use postharvest techniques for the extension of mangosteen shelf life. Application of soy protein isolate as edible coating could be considered as a useful approach to maintain its product quality during preservation. Ojective of the present study focused on the effect of soy protein isolate coating on some physicochemical, microbial and sensory characteristics of mangosteen during preservation. Optimal results showed that weight loss, pH, total soluble solids, titratable acidity and ascorbic acid; total plate count; sensory characteristics could be maintained at appropriate levels by coating mangosteen with 1.5% soy protein isolate.Keywords: Mangosteen, Soy protein isolate, Coating, Preservation, Physicochemical, Microbial, Sensory.
Microencapsulation of Lactobacillus plantarum in Lactic Acid Fermentation of Winter Melon (Benincasa hispida) Juice Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 08 (2019) Aug. 2019
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Winter melon (Benincasa hispida) is a popular vegetable that were grown primarily for its use as a vegetable and usually recognized for its nutritional and medicinal properties. Consumers tend to prefer the food and beverages that are fresh, highly nutritional, health promoting and ready to consume. Objective of this study focused on different technical parameters such as the initial soluble solid content (6.0, 6.5, 7.0, 7.5, 8.0 oBrix), loading ratio of Lactobacillus plantarum encapsulated in calcium alginate bead (2.0, 4.0, 6.0, 8.0 10.0 g/100mL), fructo-oligosacharide (0.5%, 1.0%, 1.5%, 2.0%, 2.5%) as prebiotic affecting to the lactic acid fermentation of winter melon juice. Results showed that the best quality of the fermented winter melon juice would be achieved by the initial soluble solid content of juice 7.5 oBrix, Lactobacillus plantarum bead loading 8.0 g/100mL, fructo-oligosacharide 2.0%. Through fermentation, winter melon juice was preserved and maintained, while improving the nutritive and sensory properties. Lactobacillus plantarum was stable under acidic condition by the microencapsulation. The probiotic winter melon juice is very beneficial for health as health it plays an important role in immune system improvement.Keywords: Benincasa hispida, Lactobacillus plantarum, Microencapsulation, Fermentation, Fructo-oligosacharide, Juice.
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