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

 4   5   6   7   8 
Technical Factors Affecting to Durian (Durio Zibethinus Murr) Drink Production Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 10 Issue 07: (2018) July 2018
Publisher : Journal of Global Pharma Technology

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

Abstract

Durian (Durio Zibethinus  Murr) fruit possesses high nutritional value and has rich bioactive properties. The ripe durian fruit has unique taste and aroma. It is usually used for fresh consumption. During the durian havesting season, excessive supply of the fruit causes the price of durian decreasing dramatically. Therefore we have our tried to add value to the durian fruit. One method of adding value to fresh durian is processing it into drink. We carried out the investigation of extraction (ratio of water: durian, temperature and time of blanching); juicy mixture; preservation. Our result showed that the durian drink having the best quality when extracting with water: durian 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 0.06%. The juice was then incubated in a water bath at 37°C in 45 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 durian juice will be formulated with sugar 2%, citric acid 6%, gellan gum 0.03%. Durian drink shelf-life could be maintained for 12 months.Keywords: Durian, Durio zibethinus Murr, Drink, Gellan gum, Pectinase, Shelf-life.
Technical Factors Affecting to Production of Dried Roasted Pumpkin (Cucurbita) Seed 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

Abstract

Pumpkin seeds are covered by a white husk. Pumpkin seeds are subtly sweet and nutty with a malleable, chewy texture. The seeds of pumpkin are rich in oil and nutrients. Pumpkin seed has been considered as beneficial to health because it contains various biologically active components. It lowers cholesterol level in blood. 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 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 antioxidant (tocopherol) in the dried Pumpkin (Cucurbita) seed. Results demonstrated that drying temperature (42 oC), roasting (155 oC in 4 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 weeks. The effect of drying, roasting temperature and time were clearly demonstrated to produced dried roasted pumpkin seed.Keywords: Pumpkin, Drying, Roasting, ANTIOXIDANT, tocopherol, Vaccum.
Effectiveness of Fining Agents for Wax Apple (Syzygium samarangense) Wine Clarification 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

Abstract

Waxe apple fruits are rich sources of nutrition with water, carbohydrate, protein, vitamins, and minerals, along with some medicinal properties. This fruit is highly perishable because of its thin skin and can be easily damaged. The processing of wax apple juice into wine could enhance the value of the fruit. However, turbidity in waxe apple wine is a major problem limiting its contribution to international commercialization. Wine clarification is a widely applicable procedure that involves an agent or a mixture being supplemented to clarify, stabilize or modify the sensory wine attributes. Objective of this study focused on the feasibility of different fining agents such as gluten, gelatin, maize zein, casein, bentonite for clarification of waxe apple wine. This research also examined if there was any synergistic effect while combining gluten with gelatin to improve their fining capability. Our results revealed that 5.0:3.0 g/hL (gluten: gelatin) was adequate to control the haze cloud or turbidity after 3rd week racking of waxe apple wine.Keywords: Waxe apple, Wine, Fining, Clarification, Turbidity, Gluten, Gelatin.
Production of Curcumin- Dry- Salted Spot-Fin Spiny Eel (Macrognathus Siamenis) Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 10 Issue 07: (2018) July 2018
Publisher : Journal of Global Pharma Technology

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

Abstract

Macrognathus siamensis is a tropical fish founding in the rivers of Southeast Asia. Coming from the natural resource, it flesh has valuable nutrients. Objective of this research focused on the processing of spot fin spiny eel 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 4 hours, the curcumin-dry-salted spotfin spiny eel products had the good physicochemical, microbiological and sensory characteristics. By preserving under vacuum at 4oC, the curcumin-dry-salted spotfin spiny eel could be maintained shelf-life for 12 months without any deterioration.Keywords: Spot-fin spiny eel, Macrognathus siamenis, Curcumin, Salting, Drying, Vacuum, Shelf-life.
Various Parameters Affecting to Production of Dried Jasminum sambac Flower 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

Abstract

Jasminum sambac is one of the most cultivated species in Vietnam. The plant is much valued for its exquisitely fragrant flowers. Flowers of Jasminum sambac have been utilized as traditional medicines to treat many diseases. Objective of this study focused on on the effectiveness of different parameters of freeze-drying such as pressure (0.06, 0.08, 0.10, 0.12 mbar), primary drying temperature (-3oC, -5oC, -7oC, -9oC) and secondary temperature (26oC, 28oC, 30oC, 32oC) to the total phenolic (mg GAE/100 g) and total flavonoid (mg QE/100 g) of dried Jasminum sambac flower. At the end of drying process, we also monitored the stability of dried Jasminum sambac flower during 6 months of preservation. Our results showed that the optimal drying process should be conducted at 0.08 mbar, primary drying temperature -7oC, secondary temperature 28oC to achieve the best dried Jasminum sambac flower. From this production, shelf-life of dried Jasminum sambac flower could be last for 6 months without any deterioration.Keywords: Jasminum sambac, Dried flower, Freeze-drying, Total phenolic, Total flavonoid, Shelf-life, preservation.
Variable Parameters Affecting to Nile Tilapia (Oreochromis Niloticus) Fish-Paste Production 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

Abstract

Tilapia has emerged as one of the most cultivated and marketed species in Vietnam. There is not much research mentioned to processing of fish-paste of this valuable fish. In order to improving the added value of this fish, we investigated a production of fish-paste from Nile tilapia (Oreochromis niloticus). By investigation different parameters probably affecting to gelation, the results was noticed that the best physicochemical properties and sensory characteristics of fish-paste would be obtained by the addition of modified starch 1.5%: guar gum 1.5%. These results demonstrated that the addition of modified starch and guar gum in the formulation of Nile tilapia fish-paste increased the nutritional value of the product without reducing its sensory preference.Keywords: Nile tilapia (Oreochromis niloticus), fish-paste, Modified starch, Guar gum, Physicochemical properties.
Investigation of Star Gooseberry (Phyllanthus Acidus) Wine Production 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

Abstract

The star gooseberry fruit is pendulous, bear in small clusters from the branches, round or slightly flattened at the poles. Gooseberry fruit is rich in antioxidants including ascorbic acid and phenolic compounds. It is an important herbal medicine due to its effective antiviral activities. Effect of primary fermentation temperature (26oC, 28oC, 30oC, 32oC), sugar to pulp ratio (4, 8, 12, 16% w/w), Saccharomyces cerevisiae inoculation (1.0 x 108,1.5 x 108, 2.0 x 108, 2.5 x 108 cfu/g) on ascorbic acid (mg/ 100 mL), total phenolic content (mg GAE/ 100 mL) and total flavonoid (mg CE/ 100 mL) content of Phyllanthus acidus wine were thoroughly investigated. The aging (1, 2, 3, 4 weeks) was also examined to improve the turbidity (mJ/cm2) and sensory score of wine. The optimal conditions for fermentation of Phyllanthus acidus juice should be conducted at 12 days of primary fermentation with 12% of sugar supplementation inoculated with 2.0 x 108 cfu/ml of Saccharomyces cerevisiae and 4 weeks of aging to get pleasant physico-chemical characteristics of Phyllanthus acidus wine. Phyllanthus acidus wine was red-pink, clear and transparent. This present study revealed that horticulture farmers would get more added values from Phyllanthus acidus fruits not only by local commerce but also processing. It could be processed by fermentation and conversion into high valued wine.Keywords: Phyllanthus acidus, Wine, Fermentation, Sacchromyces cerevisiae, Ascorbic acid, Phenolic, flavonoid.
Quality of Dried Gourami (Osphronemus gouramy) under Different Drying Methods Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 07
Publisher : Journal of Global Pharma Technology

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

Abstract

Fish is an important source of high-quality protein essential for human consumption. Fish is a highly perishable foodstuff with a very short shelf life. Drying is a complex thermal process in which unsteady heat and moisture transfer occur simultaneously. The drying process effects on protein quality and composition of fish. Gourami (Osphronemus gouramy) has high nutrient content. However it has a short shelf life. It’s necessary to remove its moisture content via drying. In our current study, the effect of different drying methods such as sun drying, microwave drying and oven drying to the quality of dried gourami (Osphronemus gouramy) was investigated. Results clearly revealed that microwave drying was the best selection to get a perfect dried fish quality for a long term storage.Keywords: Osphronemus gouramy, Sun drying, Microwave drying, Oven drying, Water activity, Histamin, Aerobic plate count, Shelf life.
Degradation of Erythromycin in Seafood Products by Different Thermal Treatments Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 12 Issue 02 (2020) Feb. 2020
Publisher : Journal of Global Pharma Technology

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

Abstract

Prawn (Macrobrachium rosenbergii) and tilapia (Oreochromis niloticus) are two important seafood farming species cultivated in Mekong river delta, Vietnam. Intensive aquaculture of these species has high risk of disease outbreaks caused by virus, bacteria, fungi, and other pathogens. Erythromycin is the most widely used antibiotic in the macrolide. Erythromycin has a low cytotoxicity for aquaculture. Prawn and tilapia intended for export have to meet the antibiotic residue standards of the importing countries. In the present research, different factors affecting erythromycin residue on prawn and tilapia muscles after thermal treatments were carefully investigated. The present results proved that among frozen, cooked, oil-fried and baked methods; the oil-frying treatment strongly degraded erythromycin at 86.88% in prawn and 87.02% in tilapia samples. Thermal processing by oil heating medium at high temperature caused a significant degradation in the concentration of erythromycin residue.Keywords: Prawn, Tilapia, Erythromycin, Thermal, Degradation, Antibiotic residue.
Application of Agar/ Glycerol as Biodegradable Coating on Storage of Star Apple (Chrysophyllum Cainito) 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

Star apple (Chrysophyllum cainito) is a non climacteric fruit, with high antioxidant capacity and high nutritional and health benefit. The flesh of star apple is very sweet with glucose as the main sugar. The fruit is very susceptible to water loss so they are easily shrinkage and fruit softening during storage, resulting in the decrease of their commodity value. The major postharvest losses of star apples are due to fungal infection, physiological disorders, and physical injuries. The prevalent method of preservation of postharvest star apples is the use of moderately low temperatures and high humidity. However, low temperatures induce chilling injury. Edible film is environmentally friendly and safe for human health since it is made from natural ingredients. One of the marine polysaccharide used as base material for edible film preparation is agar. Glycerol is also the most widely used plasticizer in edible film making. An investigation on coating of star apples by using agar/glycerol was investigated. Star apples which were coated with 2.75% agar and 6.8% glycerol still maintained good quality until 30 days of preservation. Application of edible coating on star apple is able to reduce quality changes and slow down moisture loss by controlling and modifying the internal atmosphere of the individual fruits. The great benefit conferred by edible coatings is that these are natural biodegradable products.Keywords: Star apple, Agar, Glycerol, Biodegradable, Coating, Storage, Shelf-life.
Co-Authors