Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal Journal of Global Pharma Technology
Nguyen Phuoc Minh
Unknown Affiliation
Medicine & Pharmacology

Published : 75 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 75 Documents
Search

 1   2   3   4   5 
Technical Factors Affecting to Production of Dry-Salted Mudskipper (Pseudapocryptes Elongatus) Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 10 Issue 08: (2018) August 2018
Publisher : Journal of Global Pharma Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Mudskippers (Pseudapocryptes elongatus) are widely distributed in the brackish water, rivers, creeks and lagoons and are usually seen during low tide. Mudskipper (P. elongatus) is a potential species for coastal aquaculture and easy to farm in intensive or semi-intensive systems during rainy season in the Soc Trang province  (Vietnam). This species is considered as an alternative species to shrimp farming in rainy season. They are good sources of proteins, macro-nutrients, minerals and some vitamins. The mineral elemental levels and vitamins of this species is a function of the availability preferential accumulation. Aquaculture of P. elongatus in the Soc Trang province (Vietnam) has developed rapidly during the past decade due to relatively high demand and high market value. Drying stills continues to be the most widely used method for preservation of several foods including fish. Effectiveness of drying as a means of increasing the shelf life of fish is due to reducing growth of microorganism by reducing the availability of water.  Objective of this study focused on the effect of different aspects such as ethanol treatment to eliminate fishy ordor; addition of salt, sorbitol, as well as drying temperature that affected to to water activity, enterobacteriaceae load, and sensory score of dry-salted mudskipper. Shelf-life of the dried product was also evaluated during preservation. Results showed that 40% ethanol at ratio 25:75 for primary treatment; 2.5% of salt soaking; 1.25% of sorbitol addition; 48oC of drying were appropriate to maintain water activity (aw=0.65). By preserving under vacuum in PA bag, the dry-salted mudskipper still extended the product shelf-life for 12 months without any deterioration.Keywords: Mudskipper, Pseudapocryptes elongatus, Ethanol, Salt, Sorbitol, Drying, Enterobacteriaceae, Vacuum.
Effect of Faba Bean (Vicia Faba) in Growth Performance, Feed Utilization, Muscle Hardness and Crispness of Red Tilapia (Oreochromis Sp) Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 10 Issue 12.
Publisher : Journal of Global Pharma Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Among phytochemicals, phenolic compounds are gaining an increasing interest for their health promoting properties. Faba bean has a large variability of the levels of total polyphenols in seeds. Red tilapia (Oreochromis spp.) is an abundant freshwater fish with a white flesh meat. Customers prefer to fish fillet with more hardness and chewiness. Objective of this research focused on the effect of faba bean (Vicia faba) replacement in growth performance, feed utilization, muscle hardness and crispness of red tilapia (Oreochromis sp.) during rearing. The finding revealed that 30% faba bean in fish meal could improve the hardness and chewiness of red tilapia muscle while compromising to growth rate and feed utilization. This investigation was potentially applied not only for red tilapia but also for other aquaculture species so that the added value of fish cultivation could be enhanced.Keywords: Faba, Red tilapia, Hardness, Chewiness, Growth rate, Feed utilization.
Effectiveness of Edible Coating to Preservation of Passion Fruit Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 01.
Publisher : Journal of Global Pharma Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (554.527 KB)

Abstract

Passion fruit (Passiflora edulis) is considered an exotic species with attractive flavor and aroma. This is a rich source of bioactive compounds, as polyphenols. The interest in P. edulis has been increased because of its antioxidant compounds. Passion fruit is generally considered to have a short storage life, because it is a very delicate, perishable fruit. The main problem of postharvest losses associated with passion fruits is rapid loss of firmness. The objective of the present study was to identify the effect of different carrageenan concentrations (1.0%, 1.5%, 2.0%, 2.5%, 3.0%) and storage temperature (8 oC, 12 oC, 16 oC, 20 oC) to the weight loss, firmness, total soluble sugar and ascorbic acid in passion fruit (Passiflora edulis) fruits during preservation. Moreover, shelf life (0 day, 7 days, 14 days, 21 days and 28 days) of passion fruit (Passiflora edulis) fruit in storage also clarified. Results demonstrated that carrageenan 2.5% and storage temperature 8 oC could maintain passion fruit (Passiflora edulis) fruit quality for 28 days without any deterioration. This is an opportunity to develop value‐added products reducing the postharvest losses, improving nutritional value and generating additional revenue for passion fruit growers.Keywords: Passion fruit, Carrageen an, coating, Firmness, Shelf life, Preservation.
Investigation of Dried Herbal Tea Production from Breadfruit (Artocarpus Altilis) Pulp Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 10 Issue 08: (2018) August 2018
Publisher : Journal of Global Pharma Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The fruits are great source of carbohydrate and it has low fat. Since the fruit can be steamed, fried, baked, roasted and fried, they can be eaten at all stages of growth. Drying was described as the reduction of material moisture to the required dryness values as a definite process and it is of major interest in food processing. To increase breadfruits popularity and expand their use in the food industry, it’s neccesary to explore the appropriate postharvest handling and storage. Therefore, objective of this study focused on the effect of blanching temperature and time; heat pump drying temperature and storage condition to cinnamic acid (mg/100 gDW), antioxidant activity (mmol·Fe2+/kgDW), color (sensory score) of the dried breadfruit (Artocarpus altilis) tea. Results showed that breadfruit (Artocarpus altilis) 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 antioxidant activity for 12 months Keywords: Breadfruit, Artocarpus altilis, Herbal tea, Blanching, Drying, Antioxidant activity.
Effect of Edible Coating and Storage to Shelf Life of Orange Fruit during Storage Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 10 Issue 05: (2018) May2018
Publisher : Journal of Global Pharma Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Orange fruit has high moisture content and nutrient composition make this fruit more susceptible to sofening, browning, or color change and microbial contaminations. It rapidly deteriorates during handling, transport and storage. Edible coatings are widely used for extension of shelf life of fruits and vegetables by reduction of moisture loss and gas exchange as well as reduction of the physiological disorders. The objective of the present study was to identify the effect of different CMC concentrations (1%, 2%, 3%, 4%, 5%) and storage temperature (8 o C, 12 o C, 16 o C, 20 o C) to the weight loss, firmness, total soluble sugar and ascorbic acid in orange fruits during preservation. Moreover, shelf life (0 day, 7 days, 14 days, 21 days and 28 days) of orange fruit in storage also clarified. Results demonstrated that CMC 4% and storage temperature 8 o C could maintain orange fruit quality for 28 days without any deterioration.Keywords: Edible Coating, Orange Fruit, Shelf Life
Influence of Blanching, Frying and Storage on the Physicochemical Properties and Shelf Life of Fried Taro (Colocasia Esculenta) Chip Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 01.
Publisher : Journal of Global Pharma Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (436.641 KB)

Abstract

Taro (Colocasia esculanta) tubers have the great importance of functional foods. Taro tubers are important sources of carbohydrates as an energy source. Taro tubers provide a number of desirable nutritional and health benefits such as anticancer activity, phenolic acid and phytochemicals. Taro deteriorates rapidly as a result of its high moisture. The high perishability of taro during storage remains a major constraint. It is widely cooked by deep frying and consumed in forms of French fries and chips. The major challenge for the food industry is to produce low fat fried product with desirable texture, color and flavor. This research has been focused on different parameters of blanching, drying for minimum oil absorption and sensory palatability while maintaining the most phytochemical components such as total phenolic, total flavonoid and anthocyanin; extending product shelf life during packaging and preservation. Results revealed that blanching 95oC in 30 seconds with ascorbic acid of 0.15 g/100g taro, frying 2.0 cm of taro chip in soybean oil heating at 155oC in 2 minutes was appropriated. Fried taro 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 taro products. Frying of taro chips is carried out to convert the tubers to value added products. Frying method brings out unique flavor and texture to the products that improve their overall acceptability.Keywords: Taro chip, Blanching, Frying, Shelf life, Anthocyanin, flavonoid.
Feasibility of Pickling from Common Bean (Phaseolus vulgaris) Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 08 (2019) Aug. 2019
Publisher : Journal of Global Pharma Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (393.983 KB)

Abstract

Common bean (Phaseolus vulgaris) is often a main source of protein, dietary fiber and minerals in diet offering benefits for human health. With the purpose of accelerating the commercial value of this vegetable, objective of this study focused on the lactic acid fermentation of the common bean into pickle. Different technical parameters such as blanching time and temperature, calcium chloride concentration in soaking, salt sugar percentage submersion affecting to fermentation were examined. This research was conducted in 2019 in the Labone Scientific laboratory. Results showed that 95oC in 6 seconds were suitable for blanching of common bean. The optimal calcium chloride concentration for soaking was recorded at 0.2% for soaking of common bean. The optimal salt: sugar was noticed at 7.5%:2.5% adequately for pickling in 14 days.  As a result from pickling process, common bean will get a longer shelf life, translucent appearance, firm texture and pickle flavor. Pickled common bean was ideal for promoting the positive health image of probiotics. The findings of this investigation help diversifying the multiuse of common bean in food processing enterprises.Keywords: Common bean, Phaseolus vulgaris, Pickling, Blanching, Soaking, Calcium chloride.
Effectiveness of Drying Methods to Callisia Fragrans Tea Production Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 6.
Publisher : Journal of Global Pharma Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (389.307 KB)

Abstract

Herbal tea is a polyherbal formulation of different medicinal plants that is a rich source of antioxidant. Tea manufacturing processes can greatly affect the oxidation of tea polyphenols. Callisia fragrans is an herbaceous plant with small white fragrant flowers and waxy leaves. Its leaves are used for treatment of different skin diseases, burns and join disorders owing to its biologically active flavonoids, neutral glycol and phospholipids and fatty-acid. In order to better utilization of Callisia fragrans was functional herbal tea, the effect of different drying methods such as sun drying, microwave drying and oven drying to the total phenolic, total flavonoid and antioxidant capacity was investigated. Results revealed that microwave drying was the best option to stabilize the valuable components in this plant during drying.Keywords: Callisia fragrans, Total phenolic, Total flavonoid, Antioxidant, Drying, Herbal.
Production of Pickled Mustard Greens (Brassica Juncea) Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 01.
Publisher : Journal of Global Pharma Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (416.062 KB)

Abstract

Mustard greens are fresh during the harvesting season but perishable under the prevailing conditions of temperature and humidity as well as lack of adequate storage facilities. An alternative way of preserving surplus mustard greens could be fermented to pickle products. Preservation of the mustard green by fermentation can eliminate the undesired taste and improve flavor of the vegetable. Therefore we explored a lactic fermentation from mustard greens by focusing on the effect of different parameters such as blanching time and temperature as pre-treatment, salt concentration, fermentation time to physicochemical, microbial and sensory characteristics of pickled mustard greens. Experimental results revealed that blanching raw mustard green in water heated at 95oC in 10 seconds, 6% salt in 12 days of fermentation was appropriated to get a pleasant pickled mustard greens quality. Mustard greens pickles are considered as one of the health supplements.Keywords: Mustard greens, Lactic fermentation, Salt, blanching, Physicochemical, Microbial, Sensory.
Different Parameters Influencing to Extraction and Drying of Anthocyanin Powder from Magenta (Peristrophe Roxburghiana) Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 10 Issue 12.
Publisher : Journal of Global Pharma Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Leaves of magenta (Peristrophe roxburghiana) have a good source of anthocyanin. They have potential health benefits for human consumption. Objective of the present study to examine various aspects affecting to anthocyanin extraction including blanching, solvent, solvent: solid, extraction time and temperature under ultrasound, carrier and temperature for drying. Optimal results were clearly shown that the panda leaves should be blanched under 95oC in 10 seconds; extraction should be conducted by ethanol 90%, ethanol: solid (2.0:1.0), 60oC, 8 minutes; vaccum drying should be executed at 60oC with the support of carrier (0.5 maltodextrin: 0.5 gelatin: 1.0 magenta fluid). Ultrasonic had positive effect on anthocyanin extraction and this method could be utilized to optain the most anthocyanin powder.Keywords: Magenta, Anthocyanin, Ultrasonic, Blanching, Solvent, Extraction, Carrier, Drying.
Co-Authors