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Nguyen Phuoc Minh
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Medicine & Pharmacology

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Various Factors Affected the Production of Pickled Chinese Jiaotou (Allium Chinense) Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 01.
Publisher : Journal of Global Pharma Technology

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Abstract

Chinese jiaotou is 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 approach of preserving surplus Chinese jiaotou could be fermented to pickle products. Preservation of the Chinese jiaotou by lactic fermentation can eliminate the undesired taste and improve flavor of the vegetable. Therefore we explored a lactic fermentation from Chinese jiaotou by focusing on the effect of different parameters such as salt soaking concentration, sun drying time and CaCl2 soaking as pre-treatment; sugar concentration and fermentation time to physicochemical, microbial and sensory characteristics of pickled Chinese jiaotou. Experimental results revealed that 15% salt is soaking, sun drying in 6 hours, 0.4% CaCl2 soaking as pre-treatment for raw Chinese jiaotou; then 6% sugar in 21 days of fermentation was appropropriated to get a pleasant pickled Chinese jiaotou quality. Chinese jiaotou pickles are considered as one of the health supplements.Keywords: Chinese jiaotou, Pickle, Lactic fermentation, Soaking, Drying, Sugar, Salt.
Efficacy of Ultrasound on Pre-fermentation Maceration in Red Dragon Fruit Winemaking Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 11 Issue 07
Publisher : Journal of Global Pharma Technology

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Abstract

Ultrasound has recently been applied to evaluate the possible effect on color and flavor extraction at different stages of the winemaking process. Red color and aromatic compounds are localized in the skin cells and their release is facilitated by mechanical actions, disruption of tissues and cells, temperature and alcohol. Red dragon fruit has various nutrients, vitamins and minerals and medicinal values. Our present research focused on the effect of power and time of ultrasound as pretreatment maceration in red dragon fruit winemaing. Results revealed that using ultrasound power 270 w in 20 minutes as a pre-treatment on crushed red dragon fruit for the extraction of polyphenol, aromas. The application of ultrasounds allowed a significant reduction of the maceration duration and to get high-quality wine with high alcohol content, total phenolic, and good sensory characteristics.Keywords: Red dragon fruit, Ultrasound, Maceration, Power, Duration, Winemaking.
Synergistic Hurdle Effect of Physical and Chemical Treatments for Non-thermal Pasteurization of Guava (Psidium guajava) Juice 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

Guava (Psidium guajava) is commonly known for its food and nutritional values throughout the world. It has high fermentable sugar composition when mature and ripe .It’s known for its sweet and tangy flavor and many uses. It is a fruit with good nutritional attributes but has short shelf-life under the ambient conditions. Dimethyl dicarbonate is a microbial control agent inhibitor widely applied in the food industry. Various current and potential applications of ultrasound in the fruit processing have been identified. Consumers prefer to safe, nutritious, high quality guava juices without thermal treatment. In our research, synergistic or hurdle effectiveness by ultrasound combined dimethyl dicarbonate was studied on guava juice. Different parameters of ultrasonic duration (10, 15, 20, 25, 30 min), dimethyl dicarbonate addition (10, 15, 20, 25, 30 µL/100mL) was examined on guava juice in respect of microbial inactivation. Log10 reductions of total plate count and coliform were evaluated to define the optimal variables. Our results revealed that microbial loads in guava juice would be decreased dramatically by ultrasonic treatment in 25 minutes at frequency 37 kHz with 20 µL/100mL supplementation of dimethyl dicarbonate to create a synergistic hurdle effect for a significant microbial reduction. It could be considered as an excellent non-thermal pasteurization for a better fruit juice quality, not only for guava but also for other tropical fruits to enhance their added value.Keywords: Guava juice, Synergistic, Hurdle, Ultrasound, Dimethyl dicarbonate, Microbial reduction.
Effect of Blanching and Lactobacilus Acidophillus to Pickle Bitter Gourd (Momordica Charantia) 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

Bitter gourd is (Momordica charantia) widely cultivated as a vegetable and medicinal herb in Vietnam. Bitter gourd is a highly nutritive plant composed of different benificial compound including bioactive chemicals, vitamins, minerals, antioxidants. Bitter gourd has lot of health benefits with good nutritional value but it is not consumed extensively due to its bitterness, the processing methods improved nutrients. Lactic acid fermentation may be considered as a simple and valuable biotechnology for maintaining and/or improving the safety, nutritional, sensory and shelf life properties of bitter gourd. The objective of this study was to evaluate different aspects affecting to the fermentation of bitter gourd such as concentration of CaCl2, temperature and time for blanching; effect of ratio Lactobacilus acidophillus to the antioxidant, firmness and bitterness of pickle bitter gourd. Results showed that bitter gourd should be blanched in hot water 95oC in 10 seconds with the present of 2.0% CaCl2. Moreover, the fermentation process for pickle Bitter gourd (Momordica charantia) had the best antioxidant by Lactobacilus acidophillus at ratio 1.5 x 108 cells/ml. Blanching and fermentation had significantly affected to antioxidant capacity, bitterness and firmness of pickle bitter gourd (Momordica charantia).Keywords: Bitter gourd, Momordica charantia, Pickle, fermentation, Blanching, Lactobacilus acidophillus, Antioxidant.
Technical Variables Affecting to Production of Pickle Ficus (Ficus Racemosa) Nguyen Phuoc Minh
Journal of Global Pharma Technology Volume 10 Issue 12.
Publisher : Journal of Global Pharma Technology

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Abstract

The plant Ficus racemosa occupies a vital place in the traditional system of medicines. It contains antioxidants which quenches free radical damage to cells and tissues. The short shelf life of ficus can be a major cause of postharvest losses especially during peak harvesting season. Fermentation is one of the most convenient technologies for the production of shelf stable food product. The objective of this study was to evaluate different variables influencing to the fermentation of ficus such as concentration of CaCl2, temperature and time for blanching; effect of ratio Lactobacilus acidophillus to the antioxidant of fermented ficus. Results showed that ficus should be blanched in hot water 95oC in 15 seconds with the present of 3.0% CaCl2. Moreover, the fermentation process for pickle ficus had the best antioxidant by addition of 15% sugar, Lactobacilus acidophillus at ratio 2.0 x 108 cells/ml. Blanching and fermentation had significantly affected to antioxidant capacity and firmness of pickle ficus. The pickle ficus had a high content of antioxidant as well as firmness. This plant holds a great prospective source for developing herbal products and thus a vital source of income for the pharmaceutical industry.Keywords: Ficus, pickle, fermentation, blanching, Lactobacilus acidophillus, antioxidant.
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