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
Minh Phuoc Nguyen
Unknown Affiliation
Medicine & Pharmacology

Published : 13 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 13 Documents
Search

 1   2 
Synergistic Effect of 1-MCP Fumigated with Chitosan Coating on Shelf-life and Physico-Chemical Quality of Marian Plum (Bouea macrophylla) Fruit Minh Phuoc Nguyen
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

Marian plum fruit has high nutritional and functional components which are beneficial for human health. However it has a short shelf-life owing to its high respiration and ethylene production. 1-methylcyclopropene is an inhibitor of ethylene action even at low concentration to hinder ripening and improving storage stability on variety of fruits. Chitosan has strong antimicrobial and antifungal properties that could effectively adjust the permeability of gas exchange, slow down respiration rate, hinder fruit decay. Objective of this study focused on the evaluation of 1-MCP fumigation at different levels (20 ppm, 40 ppm, 60 ppm, 80ppm, 100 ppm) in combination with chitosan coating (0.1%, 0.15%, 0.2%, 0.25%, 0.3%) on shelf-life and quality of marian plum during 14 days of storage at ambient temperature. Our findings will provide better insights for manufacturers in postharvest management.Keywords: Marian plum, Chitosan, 1-MCP, Fumigation, Coating, Posthavest
Investigation of Sugar Concentration and Lactobacillus acidophilus Inoculation on Pickled Turmeric Rhizome Production Minh Phuoc Nguyen
Journal of Global Pharma Technology Volume 12 Issue 01
Publisher : Journal of Global Pharma Technology

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

Abstract

Curcuma longa which is the source of the spice turmeric having different phytochemical constituents, and pharmacological activities. An alternative way of preserving surplus turmeric rhizomes could be fermented to pickle products. Preservation of the turmeric rhizomes by fermentation can eliminate the undesired taste and improve flavor of this herb. Different technical parameters such as sugar addition (1.5%, 2.0%, 2.5%, 3.0%, 3.5%) and Lactobacillus acidophilus (0.1%, 0.2%, 0.3%, 0.4%, 0.5%) affecting to the pickling process were examined. Our results revealed that 3.0% sugar, 0.3% Lactobacillus acidophilus (1010 cfu/g) as starter culture were adequate for lactic fermentation. The consumption of pickled turmeric rhizomes helps enhance balanced human nutrition. Lactic acid fermentation retains all the natural plant ingredients while improving the quality, taste and aroma. The benefits of pickled turmeric have been better understood in terms of high content of valuable curcumin. It becomes an important phytochemical source for human health. Production of pickle from this herb can help increase added values and reduce post-harvest losses.Keywords: Turmeric rhizome, Lactobacillus acidophilus, Pickled, Fermentation, Starter culture, Sugar.
Changes of Phytochemical, Antioxidant Characteristics of Sunflower Seed Roasting Minh Phuoc Nguyen
Journal of Global Pharma Technology Volume 12 Issue 06 (2020) June 2020
Publisher : Journal of Global Pharma Technology

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

Abstract

Sunflower seeds have various target specific biological activities. There has been an increase of awareness and interest in this valuable medicinal plant in recent times. Roasting is the key process in the production of value-added nuts having better taste, aroma, and a crunchy texture and exhibit enhanced crispiness. However changes of phytochemical, antioxidant characteristics of sunflower seeds during roasting have not been well understood. This research evaluated the roasing method affecting the phytochemical and antioxidant characteristics of sunflower seeds. The total polyphenol, flavonoid contents, the antioxidant activity characteristics in sunflower seeds were examined thoroughly. It may be desirable to use roasting at 200oC in 15 minutes to minimize the loss of total polyphenol, total flavonoid contents; maintain the most antioxidant activity. Keywords: Sunflower seed, Roasting, Total polyphenol, Total flavonoid, Antioxidant.
Co-Authors