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Minh Phuoc Nguyen
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Medicine & Pharmacology

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Efficacy of Carrageenan as Emulsifier and Breadfruit Flour as Substitute Ingredient on Physicochemical, Microbial and Organoleptic Properties of Fermented Ice Cream Minh Phuoc Nguyen
Journal of Global Pharma Technology Volume 12 Issue 01
Publisher : Journal of Global Pharma Technology

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Abstract

Breadfruit is a nutritious food but not widely utilized in industrial production. Carrageenan has excellent functionality on phase separation and cryoprotection. Ice cream is a delicious and nutritious frozen dairy product widely consumed. It is a complex microcrystalline network of liquid and solid phases. This study focused on the utilization of carrageenan as stabilizer and breadfruit flour as a substitute ingredient on physicochemical, microbial and organoleptic properties of fermented ice cream. Different supplementation ratio of carrageenan (0.5%, 1.0%, 1.5%, 2.0%, 2.5%) and breadfruit: milk (30%:, 70%; 40:60%, 50%:50%, 60%: 40%; 70%: 30%) were demonstrated. The fermentation process was conducted with Lactobacillus sp. starter culture (ratio 0.2%) at loading cell 109 cfu/ml at 37oC in 48 hours. Results revealed that carrageenan (2.0%), breadfruit: milk (60%: 40%) were ideal for production of fermented ice cream. From this investigation, consumers have more chance to consume one kind of functional ice cream from breadfruit starch.Keywords: Breadfruit, Carrageenan, ice cream, Lactobacillus, physicochemical, Microbial, Organoleptic, fermentation.
Physico-Chemical Attributes of Soursop Fruits during Storage under Treatment of 1-Methylcyclopropene (1-MCP) Minh Phuoc Nguyen
Journal of Global Pharma Technology Volume 12 Issue 06 (2020) June 2020
Publisher : Journal of Global Pharma Technology

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Abstract

Owing to high moisture content, soursop (Annona muricata) fruit has a short shelf-life by turning soft and bruised easily after harvesting. It quickly becomes unacceptable for fresh consumption. This valuable fruit should be preserved for a long shelf life. However, the lack of improved postharvest technology limits it on domestic and foreign markets. This research evaluated the effectiveness of 1-methylcyclopropene in different concentration (0, 50, 100, 150, 200 ppm) to shelf-life of soursop fruits during 12 days at ambient temperature storage. The use of this ethylene inhibitor at 150 ppm improved the shelf-life and quality of soursop fruit, including lower weight loss, maintain firmness, retent ascorbic acid and soluble solid during preservation Keywords: Soursop, 1-methylcyclopropene, Preservation, Firmness, Weight loss, Soluble solid, Ascorbic acid, Post-harvest.
Effectiveness of Lactic Fermentation and Convective Dehydration to Antioxidant Characteristics of Plumeria Flower Tea Minh Phuoc Nguyen
Journal of Global Pharma Technology Volume 12 Issue 01
Publisher : Journal of Global Pharma Technology

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Abstract

Fermentation is believed as one of the oldest and most useful approach to maintain or improve phytochemical values. Convective drying is an economical and versatile dehydration method commonly applied in food and herb production. Plumeria flower contains a large number of phytochemical constituents and pharmacological activities. The benefits of plumeria flowers can be enhanced remarkably by processing it into a probiotic tea through lactic fermentation and convective dehydration.  Lactic acid bacteria are able to accelerate the production of polyphenolic compounds as well as to improve antioxidant capability in this valuable herbal tea. This study penetrated on the utilization of lactic fermentation by Lactobacillus acidophilus culture in different innoculation ratio (0.05%, 0.1%, 0.15%, 0.20%, 0.25%) at the loading cell 109 cfu/g on plumeria flower during 37oC in 24 hours. Relying on bioconversion mechanism, we can obtain higher amount of active ingredients in the fermented tea. This study also emphasized on the convective drying temperature (45oC, 50oC, 55oC, 60oC, 65oC) in maintaining the active components inside plumeria flower tea during dehydration to safe mode (6.5% moisture). We noticed that the Lactobacillus acidophilus culture innoculation 0.20% (109cfu/g) and convective drying temperature 55oC were appropriate for plumeria flower tea production. From this production, consumers have better chance to use one kind of novel herbal tea from plumeria flower.Keywords: Plumeria flower, Lactobacillus acidophilus, Lactic fermentation, Convective dehydration, herbal tea.
Chemical Quality Attributes of Refrigerated Mudskipper (Pseudapocryptes elongatus) under Vaccum and Modified Atmosphere Packaging Minh Phuoc Nguyen
Journal of Global Pharma Technology Volume 12 Issue 06 (2020) June 2020
Publisher : Journal of Global Pharma Technology

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Abstract

Modified atmosphere and vacuum packaging were believed as emerging innovative technologies for food preservation. They changed food environment by withdrawing O2 or replacing the atmosphere inside the package by a mixture of gases. Mudskipper (Pseudapocryptes elongatus) has huge potential for coastal aquaculture development and is an alternative to shrimp farming in the Mekong Delta. Mudskipper fishes were refrigerated and stored at 4oC for 21 days under vacuum and modified atmosphere packaging. These samples were analyzed the changes of major chemical parameters such as total volatile base (TVB-N, mg TVB/g), trimethylamine (TMA, mg TMA/g), thiobarbituric acid-reactive substances (TBARS, mg malondialdehyde/kg) during preservation. Results revealed that vacuum packaging could maintain chemical quality attributes for 15 days; meanwhile modified atmosphere packaging could extend the chemical quality indicators for 20 days. It’s obviously presumed that modified atmosphere packaging should be an alternative technology for seafood storage. Keywords: Mudskipper, Vacuum, Modified atmosphere packaging, Total volatile base, Trimethylamine, thiobarbituric acid-reactive substances.
Acoustic-Assited Osmotic Dehydration of Dried Pumpkin Jam Minh Phuoc Nguyen
Journal of Global Pharma Technology Volume 12 Issue 01
Publisher : Journal of Global Pharma Technology

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Abstract

Acoustic drying accelerates the mass transfer rate during dehydration. Osmotic dehydration has recently gained a significant interest. It consists of immersing the material to be dried in a hypertonic solution. Acoustic-assisted osmotic dehydration, have been implemented as an alternative pretreatment associated to drying procedures. This study focused on the synergistic effect of osmotic and acoustic dehydration in the dried pumpkin jam production. Our results revealed that pumpkin slices should be soaked in 40% sugar and then dried by convective drier for 4 hours under assistance of ultrasonic wave at frequency 37 kHz in power 500 W. From this combination, the dried pumpkin jam would be obtained with the safe moisture content and high beta-caroten retention.Keywords: Pumpkin, Acoustic, Osmotic, Drying, Jam, Beta-caroten.
Effectiveness of Peroxyacetic Acid as Disinfectant to Physico-chemical, Microbial and Organoleptic Characteristics of Fresh Pangasius Fillet during Chilling Storage Minh Phuoc Nguyen
Journal of Global Pharma Technology Volume 12 Issue 01
Publisher : Journal of Global Pharma Technology

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Abstract

Pangasius fillet is a good source of amino acids, low residue levels of heavy metals and polychlorinated biphenyls, high amounts of saturated fatty acids, low amounts of polyunsaturated fatty acids, low cholesterol levels. However, it is highly perishable.  During the processing of Pangasius fillets, washing could reduce the microbial loads on the fish fillets as much as possible.  Objective of this study focused on the efficacy of different concentrations of peroxyacetic acid (PAA) to the firmness (N), peroxide value (meq/kg), total plate count (cfu/g), sensory score of fresh Pangasius fillet during 20 days of preservation at cooling temperature. Our results showed that 75ppm PAA was appropriate to maintain physico-chemical, microbial and sensory characteristics of fresh Pangasius fillet during storage.Keywords: Pangasius fillet, Peroxyacetic, Firmness, Peroxide value, Total plate count, Sensory score.
Modified Atmosphere Packaging on Physico-Chemical Characteristics of Star Apple (Chrysophyllum cainito) Fruit during Post-harvest Storage Minh Phuoc Nguyen
Journal of Global Pharma Technology Volume 12 Issue 06 (2020) June 2020
Publisher : Journal of Global Pharma Technology

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Abstract

Star apple (Chrysophyllum cainito) is popularly cultivated in Mekong region. Its pulp has strong sweet taste with antioxidant constituents contributing to various phytochemical and functional advantages. However this fruit has a short shelf life due to its perishable nature. It’s necessary to have appropriate way to extend its commercial distribution. Modified atmosphere packaging can be considered as a proper alternative to store this perishable fruit. Purpose of this research focused on the application of modified atmosphere packaging (MAP) to prolong shelf-life of star apple fruit. Weight loss (%), firmness (N), total soluble solid (oBrix), and vitamin C (mg/100g) were the main variables applied to observe this valuable fruit during 21 days of storage. Under MAP (30% CO2, 15% O2, 55% N2), star apple fruit could be extended to 18 days regarding to the weight loss, firmness, total soluble solid, and vitamin C values. Our finding contributed a basic foundation for more further studies on other tropical fruits and vegetables. Keywords: Chrysophyllum cainito, Modified atmosphere packaging, Weight loss, Firmness, Soluble solid, Vitamin C.
Influence of Blanching Temperature and Time on Quality of Minimally-Processed Mango during Frozen Preserva Minh Phuoc Nguyen
Journal of Global Pharma Technology Volume 12 Issue 02 (2020) Feb. 2020
Publisher : Journal of Global Pharma Technology

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Abstract

Mango (Mangifera indica L.) is one of the most important tropical fruits. It’s excellent source of nutrients, soluble fibres, bioactive compounds such as carotenoid, ascorbic acid and phenolic.  Mango pulp is very perishable with a short shelf life. It is very vulnerable to dehydration, discoloration, and decomposition. Objective of this study focused on the effectiveness of blanching (60oC in 4 minutes, 65oC in 3.5 minutes, 70oC in 3 minutes, 75oC in 2.5 minutes, 80oC in 2 minutes) to physico-chemical attributes of the minimally-processed mango during frozen storage for 6 months. Our results showed that minimally-processed mango should be blanched in hot water at 75oC for 2.5 minutes to maintain its shelf-life and physico-chemical characteristics during 6 months of frozen storage.Keywords: Mango; minimally-processed; blanching; physico-chemical; shelf-life; frozen storage
Fermented Juice Production from Persimmon (Diospyros kaki) Fruit Minh Phuoc Nguyen
Journal of Global Pharma Technology Volume 12 Issue 01
Publisher : Journal of Global Pharma Technology

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Abstract

Persimmon (Diospyros kaki) reveals beneficial health effects owing to nutritional components and antioxidant capacity. It is a good source of fiber, phenolics, minerals, vitamins and other bioactive compounds. However it’s sensitive to deterioration in a short harvest season. In this study, fermentation of persimmon juice with probiotic bacteria Lactobacillus acidophilus as well as effectiveness of several technical variables in pretreatment and fermentation were investigated.  Our results revealed that thermal treatment 650C in 4 minutes and then cooling at 40C in 20 minutes were appropriate for tannin reduction to mild astringent taste. The initial inoculations (108 cfu/ml) of Lactobacillus acidophilus, 8% sugar, pH 4.4, temperature 37oC were suitable for persimmon extract fermentation within 24 hours. Persimmon juice fermented probiotic Lactobacillus acidophilus was highly value for human health.Keywords: Persimmon, Lactobacillus acidophilus, Fermentation, Probiotic, Tannin, Thermal.
Investigation of Macadamia Flour Fortified to Wheat Flour in Bread Making Minh Phuoc Nguyen
Journal of Global Pharma Technology Volume 12 Issue 01
Publisher : Journal of Global Pharma Technology

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Abstract

Bread is one of the most important staple foods in the world. Macadamia nut contains bioactive components and high levels of monounsaturated fatty acids that are beneficial to human health. It would be of therapeutic advantage if wheat flour could be replaced with phytochemical functional nuts other than wheat flour such as macadamia in bread-making. This research has been tried in the application of composite flour through the incorporation of macadamia flour into wheat flour to improve nutritional quality of bread. In this study, macadamia flours were used to substitute refined wheat flour in bread-making doughs at 2%, 4%, 6%, 8%, 10% substitution levels. Significant variations in physicochemical, biological and organoleptic attributes were thoroughly noticed. The substituted bread-making with 8% macadamia flour had enhanced firmness, rich in total phenolics, flavonoids but low in peroxide value. During 8 days of preservation in paper- aluminum foil polyethylene laminate pouch at ambient temperature, the physico-chemical, microbial and sensory characteristics of bread still conformed to overall acceptability.Keywords: Bread, Macadamia, Firmness, Phenolic, Flavonoid, Peroxide value.
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