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Nguyen Phuoc Minh
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Medicine & Pharmacology

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Application of Chitosan Coating for Quail (Coturnix Coturnix) Egg Preservation 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

Quails are becoming more popular as a source of meat and egg because of their small body size, rapid generation turnover and high egg production. Quail eggs are the good source of nutrients for human health, being one of the best and most economical sources of high quality protein. Although quail eggs are small in size, their nutritional value is three to four times greater than chicken eggs and is packed with vitamins and minerals. Quail eggs are becoming more and more popular as they fulfill the criteria of a product with traits of functional food. Objective of this research focused on the effect of different chitosan concentrations (0%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%), effect of storage temperature condition (4oC, 28oC) to quail egg quality. Results showed that coating 2.5% of chitosan and preserving at 4oC could extend quail egg quality for 60 days.Keywords: Quai egg, Coating, Chitosan, Concentration, Temperature, Preservation.
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 Volume 11 Issue 01.
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.
Effectiveness of Pitaya Pulp Incorporated to Wheat Flour in Bread Making 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

 AbstractThere has a trend towards the consumption of functional foods beneficial for human health.  Bread is one of the most important staple foods in the world.  Pitaya pulp is a rich source of nutrition like carbohydrate, pectin, crude fibre, vitamin and minerals. It also contains a great amount of phytochemical constituents like phenolics, flavonoids. It would be of functional benefit if wheat flour could be substituted by pitaya pulp to utilize anthocyanin pigment in adherent as natural valuable colorant in bread-making. We have attempted in the application of composite flour through the incorporation of pitaya pulp into wheat flour to improve nutritional quality of bread. In this study, pitaya pulp was utilized to substitute refined wheat flour in bread-making doughs at 3.5%, 5.0%, 6.5%, 8.0%, 9.5% substitution levels. Various variables of texture firmness (g), specific loaf volume (cm3/g), water activity (aw), rancidity (meq O2/kg fat), total phenolic (mg GAE/ 100g), total flavonoid (mg GE/ 100g) and sensory characteristics of bread were carefully observed. The substituted bread-making with 8.0% pitaya pulp had the improved firmness, rich in total phenolics and flavonoids but low in rancidity. During 7 days of storage in OPP/LLDPE pouch at ambient temperature, the physico-chemical, microbial and sensory characteristics of bread still satisfied to acceptable level.Keywords: Bread, Pitaya, Firmness, Specific loaf volume, Water activity, Phenolic, Flavonoid, Rancidity.
Investigation of Chitosan as Edible Coating on Storage of Star Apple (Chrysophyllum Cainino) Fruit 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

Star apple or milk fruit (Chrysophyllum cainino) is a non climacteric fruit and is considered exotic. It has a very pleasant flavor and nice appearance because of its star shape when cut in half. It’s widely cultivated in South of Vietnam. The fruits are shining apple-sized berries. The immature fruits are astringent and contain sticky white latex. The fruit is bright green and greenish-yellow to red violet when ripe, and should be eaten when fully ripe. It has excellent health and medicinal benefits. Despite its food benefits, star apple is highly perishable due to its high moisture content which is susceptible to microbial action. Objective of this study focused on the chitosan edible coating affected to weight loss, protein, total soluble solid, vitamin A and vitamin C in star apple (Chrysophyllum cainino) fruits. Different concentrations of chitosan (0%, 0.25%, 0.5%, 0.75%, and 1%) were examined. Results demonstrated that star apple fruits which were coated with 0.75% chitosan still maintained shelf-life until 15 days of preservation. So the use of chitosan coating was one promising method to improve stability of star apple (Chrysophyllum cainino) fruits during storage and distribution.Keywords: Chrysophyllum cainino, Edible coating, Chitosan, Stability, Storage, distribution.
Possibility of Herbal Tea Production from Corn Silk (Zea mays) Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 12 Issue 01
Publisher : Journal of Global Pharma Technology

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Abstract

Corn silk is usually discarded as waste. It has a great medicinal importance due to the presence of valuable bioactive phytochemical compounds. It’s believed to be nontoxic and safe for human. Among various parts of corn, the corn silk is a rich source of antioxidant components and possesses strong antioxidant potential. It could be utilized as herbal tea like a healthy beverage. Objective of this study focused on the effect of blanching temperature and time; vacuum drying temperature and pressure to anthocyanin (mg/L), flavonoid (µg RE/g) and overall acceptance (sensory score) of the dried corn silk tea. Results showed that corn silk should be blanched in hot water 95oC at 10 seconds in the present of CaCl2 1.5% and then being dried by vacuum dryer at 45oC, -0.8 bar for 4 hours to get the final moisture content 8% available for preservation. It’s considered as a suitable raw material for production of functional food.Keywords: Corn silk, Blanching, Vacuum drying, Herbal tea, Anthocyanin, Flavonoid.
Technical Variables Affecting to the Production of Dried Herb Tea from Callisia Fragrans Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 10 Issue 12.
Publisher : Journal of Global Pharma Technology

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Abstract

C. fragrans is a herbaceous plant with small white fragrant flowers and waxy leaves. C. fragrans leaves contain biologically active components such as flavonoids, neutral glycol-and phospholipids and fatty-acids.The aim of this work was to evaluate the effect of blanching, drying and preservation on the free radical scavenging activity and total phenolic content of dried Callisia fragrans. By examining on different variables of the blanching, drying; the highest phenolic and antioxidant activity inside the dried Callisia fragrans could be achieved by blanching within 10 seconds, at 95oC in the presence of citric acid 4%; size of Callisia fragrans 2.0 cm; drying at 50oC by heat pump dryer until the final moisture content 6.5%. The dried Callisia fragrans may be stable for 12 months in PET/AL/PE bag at 25oC without any deterioration. The study was of great importance to generate information about the blanching and drying process in preserving herb quality and bioactivity by avoiding the degradation of metabolites.Keywords: Callisia Fragrans, Blanching, Citric acid, Drying, Phenolic, antioxidant.
Various Parameters Affecting To the Dried Salted Snakehead Fish Production Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 01.
Publisher : Journal of Global Pharma Technology

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Abstract

Fish is highly perishable, and is spoiled rapidly if improperly handled. Salted dried, one of the techniques for preserving fish has been practiced for long period and it is an alternative to lowering the water activity of flesh fish. Snakehead fish (Channa striata) is a potential freshwater fish species and has become an important commodity in health food industry due to its abundant albumin content. The snakehead fish has commercial value due to its health benefit. It is a good source of medicinal food because it contains high level of amino acids and fatty acids. Therefore we conducted several experiments to identify the effect of salt soaking time, salt soaking concentration, dry temperature and stability of the dried snakehead fish filler by prerservation time. Our results showed that the best quality of the dried snakehead fish fillet could be obtained if the dried snakehead fish fillet treated with 1.0% salt in 1.5 hours and drying at 60oC to 20% moisture content. This application could preserve the dried snakehead fish fillet for 12 months in PA bag without any deterioration. Through this investigation, the added value of snakehead fish could be improved in domestic consumption.Keywords: Snakehead fish, Fillet, Salinity, Drying, Soaking, Preservation
Combination of Pandan (Pandanus Amaryllifolius) Extract and Dragon Fruit (Hylecereus Polyhizus) Pulp for Jam Production 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

Leaves of Pandanus amaryllifolius are used as natural colourant due to presence of high chlorophyll content. Not only dragon fruits or pitayas (Hylocereus sp.) are believed to be rich in antioxidants but also they have high economic potential in domestic and foreign market. In order divesify different products from these sources, a research was conducted to combine pandan extract and pitaya pulp for jam production. The search focused on the effect of modified starch concentration, ratio of pandan extract: pitaya pulp, sugar supplementation, temperature and time during condensation to the shear stress and appearance of jam. Results showed that 1.5% modified starch, 3% of pandan extract: pitaya pulp, 10% sugar supplementation, 95oC and 10 minutes during condensation will give the best quality of jam.Keywords: Pandan, Dragon fruit, Modified starch, Sugar, Condensation, Jam.
Production of Gooseberry (Phyllanthus Acidus) Jam Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 10 Issue 06: (2018) June 2018
Publisher : Journal of Global Pharma Technology

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Abstract

Gooseberry (Phyllanthus  acidus) tree has been widely cultivated in Mekong region (Vietnam). The fruits of the plant have been used as an astringent. This fruit is eaten fresh, fruit juice, candied in sugar or pickled in salt. The potential for gooseberry extract as a food ingredient is increasing substantially, owing to the growing global nutraceuticals and functional food market. In order to improve its value by keeping for a stable duration,  we examined different technical factors such as a mixture of components (sugar 45%, 50%, 55%; carrageen an 5%, 10%, 15% and fruit juice 10%, 12% 4%); the effect of temperature (60oC, 70oC, 80oC) and time (3, 5, 7 minutes) in concentration (boiling), preservatives (potassium sorbate 0.05%, 0.1% and sodium benzoate 0.05%, 0.1%) affecting to production and preservation of gooseberry jam. Our results showed that with an optimal mixture of sugar 50%, carrageenan 10%, and fruit juice 12% concentrated at 70oC in 5 minutes we got a pleasant taste, bright color and elastic texture. With an addition of sodium benzoate 0.1%, we realized the gooseberry jam could be maintained until 60 days.Keywords: Gooseberry, Jam, Carrageenan, Concentration, Preservative, Sodium benzoate.
Effectiveness of Edible Coating, Preservation Temperature and Packaging to the Rancidity and Proteolytic Activity in Dried Mudskipper (Pseudapocryptes Elongatus) Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 04.
Publisher : Journal of Global Pharma Technology

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Abstract

Mudskipper (Pseudapocryptes elongatus) has become a high value species in the markets of Mekong Delta, Viet Nam. Mudskipper aquaculture has potential for coastal aquaculture development and is an alternative to shrimp farming in the Mekong Delta. In terms of nutritional quality of fish, sometimes dry fish have higher quality standards compared to fresh fish. P. elongatus aquaculture has developed rapidly to supply the high demand of domestic consumers. Consumption of dried mudskippers fishes has increased during recent years as consumers have become more aware of its nutritional benefits and of the health concerns associated with other meat products. However the dry-salted mudskippers are not stable at normal preservation by rancidity and proteolytic activity because they have too much oil as well as protease enzyme in their abdomen. Edible coating provide a replacement and fortification of the natural layers at the product surfaces to prevent moisture losses, gas aromas and solute movements out of the food, while selectively allowing for controlled exchange of important gases. Biodegradability, barrier properties, biocompatibility, and edibility as well as being nontoxic and non-polluting are a few advantages of edible films and coatings over plastic packages. Preservation temperature and packaging method also influenced to rancidity and proteolytic activity in the dried mudskippers (Pseudapocryptes elongatus). Objective of the current research studied the feasibility of sodium alginate coating in preservation of dried mudskipper (Pseudapocryptes elongatus). The dried mudskippers were treated by different concentration of sodium alginate (1.0%, 1.5%, 2.0%, 2.5%, 3. 0%). The effectiveness of sodium alginate coating was based on quality changes of dried mudskippers such as lipid oxidation: Peroxide value (mEqO2/ kg), Thiobarbituric acid (mg maloaldehyde/ kg); proteolytic changes: total volatile base (TVB-N, mg N/100 g) nitrogen content and trimethylamine (TMA, mg N/100 g). All treated samples were monitored during 12 months of storage at ambient temperature in 3 months of interval sampling. Results revealed that the coating of 2.5% w/w sodium alginate, 4oC in vaccum bag could control microbial spoilage and lipid oxidation of the dried mudskippers. By this approach, the dried mudskippers (Pseudapocryptes elongatus) are stable at normal environment for 12 months. The study indicated that the edible coating could be commercially utilized to prolong the shelf‐life of this oil fish. The improvement in the quality of the seafood products is achieved through inhibition of proteolytic reaction, reduction of lipid oxidation reduction and enhancement of sensorial attributes. Keywords: Pseudapocryptes elongatus, Sodium alginate, Proteolytic reaction, Lipid oxidation, Shelf-Life.
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