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Nguyen Phuoc Minh
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Medicine & Pharmacology

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Application of Edible Coating to Extend Shelf Life of Custard Apple (Annona Squamosa) Fruit during Storage Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 01.
Publisher : Journal of Global Pharma Technology

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Abstract

Custard apple (Annona squamosa L.) is a climacteric fruit and highly perishable in nature. The fruit is well known for its sweet taste, specific flavour, and pleasant, aromatic creamy pulp. The fresh fruit pulp contains high nutritional value such as protein, carbohydrate, sugar, vitamin and mineral. 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 main problem of postharvest losses associated with custard apples is rapid loss of firmness. The objective of the present study was to identify the effect of different xanthan gum concentrations (1%, 2%, 3%, 4%, 5%) and storage temperature (8 oC, 12 oC, 16 oC, 20 oC) to the weight loss, firmness, total soluble sugar and ascorbic acid in custard apple (Annona squamosa) fruits during preservation. Moreover, shelf life (0 day, 7 days, 14 days, 21 days and 28 days) of custard apple (Annona squamosa) fruit in storage also clarified. Results demonstrated that xanthan gum 4% and storage temperature 8 oC could maintain custard apple (Annona squamosa) 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 custard apple growers.Keywords: Custard apple, Xanthan gum, Coating, Firmness, Shelf life, Preservation.
Production of Dried Roasted Watermelon (Citrullus Lanatus) Seed Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 01.
Publisher : Journal of Global Pharma Technology

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Abstract

Watermelon seeds are a source of protein, B vitamins, and minerals. The watermelon seeds are often discarded while the fruit is eaten. Watermelon seeds are considered as a good source of food for human nutrition and health. Drying and roasting are the most important processes giving necessary 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 infrared drying as well as storage. So the objective of the present study was to identify the effect of temperature in infrared drying, roasting condition, packaging and storage to tocopherol, total phenolic and antioxidant activity in the dried roasted watermelon (Citrullus lanatus) seed. Results demonstrated that drying temperature (45 oC), roasting (165 oC in 3 min), vaccum packing in polyethylene (PA) bag and keeping in 4 oC were recommended to maintain the tocopherol, total phenolic and antioxidant activity in the final products for 16 weeks. The effect of drying, roasting temperature and time were clearly demonstrated to produced dried roasted watermelon seed.Keywords: Watermelon seed, Drying, Roasting, Antioxidant, tocopherol, Phenolics, vaccum.
Effectiveness of Gac Aril Extract to Stickiness, Retrogradation and Staling of Glutinous Rice Cake 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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Gac fruit (Momordica cochinchinensis Spreng) is a popular fruit in rural area of Vietnam. Its aril contain high amount of β-carotene, lycopene, α-tocopherol and fatty acid. Its bright red color attracts consumers besides phytochemical constituents. It is very important to utilize these valuable constituents in Gac aril for multiple food processing applications. Glutinous rice cake is a kind of folk cake, very rustic, was present very early in the cuisine of Vietnam, also the specialty cakes of the local countryside, quite familiar and impressed in the hearts of people, products with aromatic fatty flavor, tasty, sweet flowing with delicate. Nowadays consumers require glutinous rice cake with superior appearance, texture, taste and flavor while stabilizing its nutritional value. Therefore in this present research, we examined the supplementation of Gac aril extract in different concentrations (2.0, 3.0, 4.0, 5.0%, 6.0%) to the physico-chemical, sensory and shelf-life of the glutinous rice cake. Our results showed that 5.0% Gac aril extract was adequate to supplement into glutinous rice cake making to extend its shelf-life for 5 days. Consumers have more chance to enjoy glutinous rice cake in good appearance and high functional properties.Keywords: Gac aril extract, Glutinous rice cake, Supplementation, Physico-chemical, sensory, Shelf-life.
Effect of Sonication to Protein Extraction from Jackfruit Seed (Artocarpus Heterophyllus) Flour Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 10 Issue 12.
Publisher : Journal of Global Pharma Technology

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Abstract

Ultrasound technology is growing rapidly in the field of research and development of non-thermal food processing methods. Jackfruit seeds are not only nutritive, but also tasty. The flour from seeds is a fruit residue featuring alternative protein, carbohydrate and fiber source. A wide range of ultrasound power, treatment temperature, treatment time, ratio of liquid: solid have been investigated. Optimum conditions for the extraction of protein were found to be: sonication power of 30 W/g, sonication time 3 min, sonication temperature 45oC and solid-liquid ratio of 2.0: 1.0, and the extraction time of 30 min. Ultrasound is one of the emerging technologies that were developed to reduce the cost and time of processing. It ensures the quality and safety of food products. The use of ultrasound can enhance the extraction process by increasing the mass transfer between the solvent and plant material. Ultrasound in the use of plant extraction has benefits in increased mass transfer, better solvent penetration, less dependence on solvent used, extraction at lower temperatures, faster extraction rates and greater yields of product.Keywords: Jackfruit, Protein, Extraction, Sonication.
Investigation of Star Fruit (Averrhoa Carambola) Juice Production 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

Star fruit (Averrhoa carambola) is widely grown in Vietnam. It is a good source of natural antioxidants especially proanthocyanidins, epicatechin and vitamin C. It is quite a popular fruit usually consumed fresh or made into fruit juice or juice beverage. In order to utilize this good source as a healthy food drink, we attempted to produce star fruit juice. We focused on investigation of dilution ratio of star fruit juice with water, soluble dry matter, and pasteurization to product quality. Our results showed that dilution ratio 40:60 (juice: water), 20 oBrix, pasteurization at 90 oC in 5 minutes gave the best star fruit juice.Keywords: Star fruit, Averrhoa carambola, Juice, Pasteurization, Soluble dry matter, dilution ratio.
Production and Preservation of Marian Plum (Bouea Macrophylla) Nectar 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

Marian plum (Bouea macrophylla) belongs to the cashew family (Anacardiaceae). The ripe fruit is yellow-orange, mango-like in character, roundish, and juicy with a sour to sweet taste according to the variety, and has a faint turpentine smell. The endosperm is white and pinkish purple, and has a bitter and astringent taste. Ripe fruits are consumed fresh, but sometimes they are made of whole or pieces of fruit in sugar syrup. It has a lot of vitamins and nutrients that’s good for health. In order to enhance its added value, this study focused on production and preservation of marian plum nectar. The effect of pH, sugar supplementation, temperature and time of pasteurization to sensory score of marian plum nectar; changes of total soluble solid, acidity and microbial load in marian plum nectar during storage were examined. Results showed that marian plum nectar had the best quality by adjusting at pH 4.2, sugar supplementation 6%, 95oC in 2.5 minutes, storage at 4 ± 2 ºC in glass bottle.Keywords: Bouea macrophylla, Supplementation, Pasteurization, Storage, Nectar, Acidity
Synergistic Effect of Pectinolytic and Proteolytic Enzymatic Clarification on Cantalopue Juice Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 09: (2019) September 2019
Publisher : Journal of Global Pharma Technology

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Abstract

Cantaloupe is consumed worldwide thanks to its sweetness, juicy taste, pleasing flavor, and nutritional value. It’s highly perishable under ambient condition if fresh consumption cannot move quickly. It’s urgent to process this therapeutic fruit in industrial scale. In fact, it can be processed into different products including functional juice. Clarity in fruit juices is desirable to make it useful in international standard. Objective of this study focused on the effectiveness of various processing variables affecting to cantaloupe juice turbidity and clarity. In our research, a mixture of pectinase and protease in different concentration (0.03%:0.07%, 0.04%: 0.06%, 0.05%:0.05%, 0.06%:0.04%, 0.07%:0.03%), holding temperature (26, 28, 30, 32, 34oC), holding time (45, 60, 75, 90, 105 min), pH (4.3, 4.5, 4.7, 4.9, 5.1), agitation (250, 500, 750, 1000, 1250 rpm) were examined. Carotenoid (µg/g), flavonoid (g/L), turbidity (NTU) and viscosity (cP) were key indicators to determine the optimal treatment. Our results showed cantaloupe fruit juice would have the best carotenoid, flavonoid, clarity as well as viscosity  by treatment of pectinase: protease ratio concentration 0.06%: 0.04%, temperature 20oC in 75 min at pH 4.7 with agitation 1000 rpm. Synergistic effect of the combined usage of pectinase and protease enzymes was clearly demonstrated. From this finding, the added value of cantaloupe juice would be improved in storage as well as commercial distribution without any worry about haze cloud.Keywords: Cantaloupe, Juice, Pectinase, Protease, Carotenoid, Flavonoid, Turbidity, Viscosity.
Several Parameters of Blanching and Drying Influencing to Quality of Dried Pumpkin Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 01.
Publisher : Journal of Global Pharma Technology

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Abstract

Is one such plant that is frequently being used as food as well as traditional medicine for long days. It is a large climbing herb, annual or perennial, for use as vegetable as well as medicine. It contains several phytochemicals including alkaloids, flavanoids, phenols, carbohydrates, tannins, saponins, terpenoids and proteins.  The presence of these phytochemicals has been found to possess various medicinal functional functions which are essential in the management of various diverse ailments.  Pumpkin has gained a considerable attention in recent years for its nutritional and health promoting values. Drying is a relatively simple process in which water activity in food is reduced, minimizing or inhibiting the chemical and enzymatic reactions and microbial growth that are responsible for its deterioration. Therefore, objective of this study focused on the effect of blanching temperature and time; heat pump drying temperature and storage condition to β-caroten (mg/100), vitamin C (mg/100g), rehydration capacity (kg moisture/kg d.s.), sensory score of the dried pumpkin (Cucurbita spp.). Results showed that pumpkin (Cucurbita spp.) should be blanched in hot water 95oC at 10 seconds in the present of citric acid 4g/l and then beeing dried by heat pump dryer at 50oC until 12% moisture. Blanching is carried out to improve food quality by inactivating enzymes, reducing microorganisms and preserve the natural color when pumpkin after blanching is subjected to drying. The final dried pumpkin was shelf-stable for a period of 12 weeks at ambient temperature without any appreciable adverse changes in physico-chemical as well as sensory quality characteristics of the dried products.Keywords: Pumpkin, Blanching, Drying, β-caroten, Vitamin C, Rehydration capacity.
Technical Factors Affecting to the Dried Mango (Mangifera Indica) Leaf Tea Production 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

Mango (Mangifera indica L.) was a juicy stone fruit belongs to the family of Anacardiaceae. Mango fruits were an important source of micronutrients, vitamins and other phytochemicals. Mango (Mangifera indica) leaf was used as astringent, refrigerant styptic, vulnerary and constipating. They are also useful in vitiated conditions of cough, hiccup, hyperdipsia, burning sensation, hemorrhages, haemoptysis, haemorrhoids, wounds, ulcers, diarrhoea, dysentery, pharyngopathy, scorpion string and stomachopathy. The ash of burnt leaves was useful in burns and scalds. The smoke from burning leaves was inhaled for relief of throat diseases. Tea is among the most consumed natural beverages worldwide due to its great benefits. Young leaves of mango (Mangifera indica) could be dried into herbal tea for aqueous extraction. Mangiferin is a major constituent of the leaves and stem bark of Mangifera indica. Objective of this search focused on investigating different processing aspects regarding to mango leaf tea while maintaining the most mangiferin content. Results were shown that the dried mango leaf would preserve mangiferin content by blanching the fresh mango leaf at 95oC, 4 seconds at size 2cm, then drying at 30oC by heat pump, and finally packing in PET/AL/PE bag at 4oC. By this approach, the dried mango leaf tea could be kept until 12 months without significant deterioration of mangiferin content.Keywords: Mango leaf, Mangiferin, Blanching, Drying, Packing, Tea.
Different Parameters in Coconut (Cocos Nucifera) Wine Fermentation Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 04.
Publisher : Journal of Global Pharma Technology

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Abstract

Coconut (Cocos Nucifera) juice is an ancient tropical beverage whose popularity on the international market has been continuously increasing in recent years. The coconut (Cocos nucifera L.) is an important fruit tree in the tropical regions and the fruit can be made into a variety of foods and beverages. Coconut water is the clear liquid inside young coconuts. Coconut water (coconut liquid endosperm) is one of the world’s most versatile natural products. This refreshing beverage is consumed worldwide as it is nutritious and beneficial for health. An attempt explored a wine fermentation from coconut juice by examining the effect of different parameters such as soluble solid content (14.0oBrix, 14.5oBrix, 15.0 oBrix, 15.5 oBrix), fermentation temperature (28.5oC, 29oC, 29.5oC, 30.0oC), yeast Sacchromyces cerevisiae ratio (1.0%, 1.5%, 2.0%, 2.5%) to coconut wine quality. Our results proved that 15.0oBrix of coconut juice; fermentation temperature 29.5oC with 2.0% Sacchromyces cerevisiae was adequate for coconut juice wine fermentation. Using coconut juice having medicinal and nutritional value as a substrate for wine production, its health benefits can be improved effectively.Keywords: Coconut juice, Wine, Fermentation, Sacchromyces cerevisiae.
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