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Nguyen Phuoc Minh
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Medicine & Pharmacology

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Effectiveness of Drying, Roasting and Preservation on Antioxidant of Dried Roasted Sunflower (Helianthus Annuus) Seed Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 01.
Publisher : Journal of Global Pharma Technology

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Abstract

Antioxidants are considered important nutraceuticals on account of many health benefits. Due to the high antioxidant activity, Helianthus annuus seeds might be considered in the management and prevention of degenerative diseases associated with free radical damage. It is the rich source of vitamins specially vitamin E.  Drying and roasting are the most important processes giving neccessary alterations to the product.  Roasting can enhance flavour through caramelization on the surface of the food. There was no any research mentioned to varify the change of antioxidant (tocopherol) during heat pump drying as well as storage. So the objective of the present study was to identify the effect of temperature in heat pump drying, roasting condition, packaging and storage to antioxidant (tocopherol) in the dried Sunflower (Helianthus annuus) seed. Results demonstrated that drying temperature (40 oC), roasting (145 oC in 5 min), vaccum packing in polyethylen (PA) bag and keeping in 4 oC were recommended to maintain the tocopherol, total phenolic and antioxidant activity in the final products for 12 months. The effect of drying, roasting temperature and time were clearly demonstrated to produced dried roasted sunflower seed.Keywords: Sunflower, Drying, Roasting, Antioxidant, Tocopherol, Vaccum.
Various Technical Variables in Blanching, Coating, Frying to the Physicochemical Properties Fried Pigmented Potato (solanum tuberosum l.) Crisp Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 01.
Publisher : Journal of Global Pharma Technology

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Abstract

Pigmented potato (Solanum tuberosum L.) varieties are a rich source of anthocyanins, in particular acylated derivatives. The potato products such as French fries, chips, balls etc. are also fried products which absorb high amount of oil. These products though taste good, pose health problems due to high calorie and cholesterol intake. The consumers prefer to low fat and fatfree fried foods. This research has been focused on different parameters of blanching, coating, frying, kind of frying oil for minimum oil absorption and sensory palatability while maintaining the most phytochemical components such as total phenolic, total flavonoid and anthocyanin during preservation. Results revealed that blanching 95oC in 30 seconds with ascorbic acid of 0.05 g/100g potato, coating with carrageenan 0.20%, frying 4 mm of potato crisp in sunflower oil heating at 155oC in 2 minutes was appropriated. Fried potato crisp could be preserved for 12 weeks at ambient 4oC. Moisture and oil content, as well as colour and texture are important quality attributes of fried potato products which were significantly affected by blanching.  Reducing the oil content of fried potato slices by application of coating is an effective method. Frying of potato crisps 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. Kind of oil used for frying also positively affected to oxidative reaction in fried potato crisps. The present study has examined various technical aspects to minimize the oil uptake in fried foods still retaining the desirable texture and flavor of the final product.Keywords: Potato crisp, Blanching, Coating, Frying, Shelf life, Anthocyanin, Flavonoid, Carrageenan.
Investigation of Dried Herbal Tea Production from Gymnema Sylvestre 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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Diabetes mellitus is a major public health problem in the developed and developing countries. The Gymnema sylvestre is one of the important anti-diabetic medicinal plant. Gymnema sylvestre is a slow growing, perennial medicinal woody climber found in North of Vietnam. Gymnema sylvestre is useful in controlling blood sugar to treat type-II diabetes. Gymnemic acid, the active ingredient of this plant, is extracted from leaves. There is a growing demand for G. sylvestre leaves in the pharmaceutical trade. There was not any research mentioned to the production of herbal tea from Gymnema sylvestre. Therefore, objective of this study focused on the effect of blanching temperature and time; heat pump drying temperature and storage condition to Gymnemic acid (%), color (sensory score) of the dried Gymnema sylvestre tea. Results showed that Gymnema sylvestre should be blanched in hot water 95oC at 4 seconds in ascorbic acid 0.5% 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. Gymnema sylvestre is most important for plant prospecting.Keywords: Gymnema sylvestre, Herbal tea, Blanching, Drying, Vacuum, Gymnemic acid.
Production of Lemongrass (Cymbopogon Citratus) Powder Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 04.
Publisher : Journal of Global Pharma Technology

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Abstract

Lemongrass (Cymbopogon citratus) is a perennial grass belonging to genus Cymbopogon. The lemongrass has a very wide demand in nutritional, medicinal and flavoring industry. 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 demand for lemongrass (Cymbopogon citratus) is for its high citral content. But it is not stored as fresh for long time at ambient condition because it turns brown and rotten quickly. Even processing or preservation, its volatility and susceptibility to degradation are the major drawbacks for the use of Cymbopogon citratus oil. This research studied the feasibility of lemongrass dried powder production by treatment of vapor steaming (140oC in 10s; 130oC in 15s, 120oC in 20s, 110oC in 25s), drying temperature (40oC, 45oC, 50oC, 55oC) in 6 hours to 6.5% moisture content, grinding and coating materials (β-cyclodextrin, sodium alginate, carrageenan, cacboxymethyl cellulose) in different concentration (1.0%, 1.5%, 2.0%, 2.5%). The total chlorophyll content (mg/100g), citral content (%) were estimated. Results revealed that vapor steaming at 130oC in 15s, drying at 50oC in 6 hours to 6.5% moisture content, grinding and coating with 2.0% of β-cyclodextrin were appropriated for lemongrass dried powder production.Keywords: Lemongrass, Dried powder, Chlorophyll, Citral, β‐cyclodextrin, Sodium alginate, Carrageenan, Cacboxymethyl cellulose
Some Technical Parameters Influenced to Production of Baked Purple Sweet Potato (Ipomoea Batatas) Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 01.
Publisher : Journal of Global Pharma Technology

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Abstract

Purple sweet potato possesses a high content of anthocyanins and has an abundant amount of phytochemicals beneficial to human health. The high perishability of sweet potato roots during storage remains a major constraint. This study was carried out to assess value addition of purple sweet potato (Ipomoea batatas) processed in forms of baked strip. This present research aimed to optimize the production parameters as well as come out with an acceptable product. Different parameters affecting to the production of baked purple sweet potato were examined. The results revealed that blanching the purple sweet potato strip in 1.4 cm thickness in 0.15% CaCl2 solution, coating 0.2% xanthan gum, baking at 155oC in 2 minutes, and packing in PET/AL/PE bag were appropriated to maintain the physicochemical properties of baked strips as well as extend product shelf life. From this approach, the biological value of purple sweet potato tubers could be accelerated.Keywords: Purple sweet potato, Blanching, Coating, Baking, Shelf life, Anthocyanin, Xanthan gum.
Microwave Vacuum Drying Variables Affecting to Processing of Dried Gomphrena globosa Floral Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 08 (2019) Aug. 2019
Publisher : Journal of Global Pharma Technology

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Abstract

Microwave vacuum drying is one of the most energy demanding processes. Water evaporation takes place at lower temperatures under vacuum, and hence the product processing temperature can be significantly lower, offering higher product quality. Gomphrena globosa is one of the traditional medicinal plants widely distributed in Vietnam. It’s considered as a valuable source for pharmaceuticals against various ailments. Gomphrena globosa L. flowers are a promising source of natural antioxidants. Objective of this study focused on the influence of processing parameters such as the microwave power (100, 150, 200, 250, 300 W), system pressure (20, 25, 30, 35, 40 kPa) and drying time (15, 20, 25, 30, 35 min) on shrinkage coefficient, rehydration ratio, color change, total phenolic, flavonoid, betacyanin of dried herbal during the microwave vacuum (MV) drying of Gomphrena globosa. At the end of drying process, we also monitored the stability of dried Gomphrena globosa flower during 12 months of preservation. Our results showed that the optimal drying process should be conducted at microwave power 250 W at 35 kPa within 30 min to get the best quality of dried Gomphrena globosa flower. From this approach, shelf-life of dried Gomphrena globosa flower could be last for 12 months without any deterioration. The low temperature and fast mass transfer conferred by vacuum combined with rapid energy transfer by microwave heating generates very rapid, low temperature drying and thus it has the potential to improve energy efficiency and product quality.Keywords: Gomphrena globosa, microwave vacuum drying, Shrinkage coefficient, Rehydration ratio, Color change, Total phenolic, Flavonoid, Betacyanin.
Effect of Carrageenan as Edible Coating on Storage of Manilkara Zapota Fruit 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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Manilkara zapota fruits which belong to the family Sapotaceae have been widely cultivated in Vietnam. Immature fruits are hard, gummy and rich in tannin (astringent), while the ripe fruits are soft and, juicy, with a sweet taste and an attractive orange color, which makes them a wonderful dessert fruit. The pulp is sweet and melting. They are normally consumed fresh. Manilkara zapota is a climacteric fruit that ripens shortly after harvest. Objective of this study focused on the carrageenan edible coating affected to weight loss, protein, total soluble solid, vitamin A and vitamin C Manilkara zapota fruits. Different concentrations of carrageenan (0%, 0.5%, 1.0%, 1.5%, and 2.0%) were examined. Results demonstrated that Manilkara zapota fruits which were coated with 1.5% carrageenan could prolong Manilkara zapota shelf-life until 15 days of preservation. So the use of carrageenan coating was one promising method to improve stability of Manilkara zapota fruits during storage.Keywords: Manilkara zapota, Carrageenan, Coating, Shelf-life, Preservation, Stability.
Efficacy of Chitosan as Clarifying Agent to Physico-chemical and Organoleptic Attributes of Pineapple Juice during Clarification 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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Turbidity is a major obstacle in preservation of fruit juice and concentrate. This phenomenon is also not acceptable in handling and distribution of commercial beverage. Fruit juice is a complex of soluble and insoluble multi components in suspension. Clarification is a crucial step to remove pectin, carbohydrate, metal ion as well as solid particles existing in fruit juice to achieve a clear and stable status. As a natural abundant polymer, chitosan has been proven as an alternative approach for juice clarification with diversified manipulations in appropriate cost. Our study focused on the feasibility of chitosan as clarifying agent to physico-chemical and organoleptic properties of pineapple juice during clarification. Different concentrations of chitosan (0.05, 0.075, 0.1, 0.125, 0.15%) and agitation speeds (40, 60, 80, 100, 120 rpm) have been investigated fruit juice to evaluate turbidity (NTU), viscosity (cP), total soluble solid (oBrix), total phenolic (mg GAE/g), flavonoid (mg GE/g) and sensory score after clarification. Our results revealed that 0.125% chitosan; agitation speed 80 rpm were adequate and efficient for juice clarification. As being nontoxic and biodegaradable, chitosan could be effectively utilized as an alternative agent for refining of fruit juice.Keywords: Pineapple juice, Clarification, Chitosan, Turbidity, Viscosity, Total soluble solid, Total phenolic, Flavonoid, Sensory score.
Different Parameters Affecting to Production of Curcumin-Dry-Salted Frog (Hoplobatrachus Rugulosus) 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

Frog (Hoplobatrachus rugulosus) meat is an attractive food choice in international market. Frogs are mainly collected from nature and with the rising human activities. Consumption of frog meat has increased in the last few years. Frog production has been growing up and down many times due to the spontaneous development of farmers. Meanwhile frog processing is not developed in Vietnam thus the export volume of this product is limited. Most of frogs are supplied directly to the market for consumers. It’s necessary having post-harvest management including the processing of this species into the value-added foodstuff. From that, commercial frog value chain can be enhanced. Most traditional sun dried frogs do not meet the expected standard for human consumption due to the infestation of the products by the fly, insect larvae, contaminants and spoilage. The simplicity of the salting process, the low cost of production and the easy combination with curcumin could be considered as a preservative. Objective of this research focused on the processing of frog into the curcumin-dry-salted product by salting and drying method. Different technical experiments were investigated such as the effect of salt, curcumin ratio during soaking, temperature of drying, and packaging storage to chemical, microbial and sensory characteristics of the finished product. Results revealed that dry salting was better than wet salting. With addition of 0.75% of curcumin, drying at 50oC in 3 hours, the curcumin-dry-salted frog products had the good physicochemical, microbiological and sensory characteristics. By preserving under vacuum at 4oC, the curcumin-dry-salted frog could be maintained shelf-life for 12 months without any deterioration.Keywords: Frog, Hoplobatrachus rugulosus, Curcumin, Salting, drying, Vacuum, Shelf-life.
Various Technical Parameters Influencing to Production of Polyscias Fruticosa Tea Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 04.
Publisher : Journal of Global Pharma Technology

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Polysicas fruticosa is available throughout Vietnam. This plant species contains large quantity of saponin. We have identified some basic chemical components of the leaf Polyscias fruticosa as moisture, ash and saponin content. On that basis, we chose the initial drying of the raw material with a vacuum drying method, the drying temperature of 50oC, for 6 hours to achieve a humidity of < 13% as required for medicinal herbs; The method of hot extraction in solvents is 70% ethanol with a solid/liquid ratio of 1/8, at a temperature of 70oC and extraction for a period of 1 hour limit affecting product quality. Examining the heavy metals and microbiological indicators of dissolved powders from Polyscias fruticosa, the product has produced standards for food safety as prescribed by the Vietnamese Ministry of Health.Keywords: Polyscias fruticosa, saponin, Drying, Extraction, Ethanol, Powder.
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