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N. P. Minh
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Medicine & Pharmacology

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Influence of Osmotic Dehydration in Processing of Tamarindus indica Jam N. P. Minh
Journal of Global Pharma Technology Volume 11 Issue 08 (2019) Aug. 2019
Publisher : Journal of Global Pharma Technology

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Abstract

Tamarind (Tamarindus indica L.) has long been used as a spice, food component and traditional medicine. It has high content of total phenols, proanthocyanidin and tannins Tamarindus indica has a high commercial value affordable functional foods. Howeever it has short shelf-life during post-harvest handling owing to high moisture content. It’s necessary to preserve this valuable fruit for long-term use. Objective of this research focused on the effectiveness of various processing parameters such as pretreatment with KMS solution, sugar concentration, immersion time, and agitation speed during the osmotic dehydration of Tamarindus indica into jam. Our results showed that the optimal dehydration process should be pre-treated with 0.25% KMS solution, sugar 60oBrix, immersion in 75 min, agitation 500 rpm. From this approach, the added value of Tamarindus indica fruits would be enhanced. Osmotic dehydration showed minimum heat degradation to nutritional components owing to low temperature moisture removal. It contributed some advantages such as limiting the thermal damage to the aroma, color, preventing the browning of enzymes and decreasing the energy consumption.Keywords: Tamarindus indica, Osmotic dehydration, Pretreatment, Immersion, Agitation, Sugar.
Microwave-Assisted Extraction of Phytochemicals in Cogongrass (Imperata cylindrica) Rhizome N. P. Minh
Journal of Global Pharma Technology Volume 11 Issue 09: (2019) September 2019
Publisher : Journal of Global Pharma Technology

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Abstract

Microwave irradiation has received a lot of attention. It is a feasible green solvent extraction method as it utilizes water or alcohols at elevated temperature and controlled pressure conditions. Microwave extraction emerges as a promising technique from an economical point of view, being inexpensive, simple and efficient. Cogongrass (Imperata cylindrica) rhizome is a good source of antioxidants such as phenolic, flavonoid and saponin. The rhizome-root part serves as traditional medicine for the treatment of a wide range of infections.  In our research, different parameters such as power of microwave (50, 75, 100, 125, 150 W), frequency of microwave (15, 20, 25, 30, 35 GHz), duration of the microwave irradiation (1.5, 2.0, 2.5, 3.0, 2.5 min), ratio of liquid to solid (water: material, 1.0:1.0, 1.5:1.0, 2.0:1.0, 2.5:1.0, 3.0:1.0), extraction temperature (70, 75, 80, 85, 90oC), number of extraction cycles (1, 2, 3, 4, 5) affecting to the microwave-assisted extraction of phytochemicals in cogongrass (Imperata cylindrica) rhizome were examined. Total total phenolic (mg GAE/ 100g), total flavonoid (mg GE/ 100g), saponin (%) were important indicators to identify the optimal variable. Our results showed that microwave power 100 W, frequency 30 GHz, duration 2.5 min, liquid to solid ratio 2.0:1.0, temperature 75oC, 3 cycles of extraction were appropriate for extraction of phytochemical components inside cogongrass (Imperata cylindrica) rhizome.Keywords: Cogongrass, Imperata cylindrica, Rhizome, Microwave, Extraction, Phenolic, Flavonoid, saponin.
Technical Parameters Influencing to Cayratia trifolia Fox Grape Wine Making N. P. Minh
Journal of Global Pharma Technology Volume 11 Issue 08 (2019) Aug. 2019
Publisher : Journal of Global Pharma Technology

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Abstract

Cayratia trifolia is a weak herbaceous climber. Its fruit is fleshy, juicy, dark purple or black. Cayratia trifolia Linn. Is a medicinally important plants and used in the treatment of various diseases. In order to utilize this valuable fruit, objective of this study focused on major technical parameters such as sugar supplementation and yeast ratio in the primary fermentation; different clarifying agents such as gelatin, kaolin, egg white, bentonite  in the secondary fermentation. Results showed that sugar concentration and yeast ratio in the initial must were very important to the ethanol, titratable acidity and aroma in wine. Gelatin was suitable in fining step to control haze turbidity in wine. From this study, consumers had more chance to enjoy a healthy food drink orginated from natural source. Keywords: Cayratia trifolia, Wine, Yeast, Sugar, Gelatin, Ethanol, Acidity, Turbidity.
Application of Cinnamaldehyde-Chitosan Coating to Prolong Shelf-Life of Grapefruit (Citrus Maxima) N. P. Minh
Journal of Global Pharma Technology Volume 11 Issue 05.
Publisher : Journal of Global Pharma Technology

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Abstract

Grapefruit (Citrus Maxima) is one of the most important citrus fruit cultivated in Vietnam. Its stability is quite short under ambient temperature. The edible coating could keep textural properties, sensory appearance and control respiration rate of fruits by functioning as a semipermeable vapor and gas barrier to regulate the moisture and gases in the package. Chitosan is recognized as safe and has been widely applied as a successful carrier for incorporating with the antimicrobial agents. The objective of this research was to prolong the fresh fruit quality of grapefruit by using cinnamaldehyde-chitosan coating. The results indicated that 1.0% cinnamaldehyde-chitosan application could maintain the highest fruit quality properties such as weight loss, decay rate, firmness, sugar, acidity, and vitamin C. By this application, the storage life of grapefruit could be extended to 28 days under ambient temperature.Keywords: Grapefruit, cinnamaldehyde, chitosan, coating, storage.
Efficacy of Curcumin-Chitosan-Based in Glazing of Cooked Shrimp and in Coating of Dry-salted Shrimp to Extend Product Shelf-life during Preservation N. P. Minh
Journal of Global Pharma Technology Volume 11 Issue 07
Publisher : Journal of Global Pharma Technology

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Abstract

Chitosan has a wide range of potential applications in food science. It’s one of the best edible and biologically safe preservative coatings for different types of foods owing to its biochemical and biodegradable property, non toxicity, film-forming, antimicrobial action. Curcumin is one of the few promising natural products with a variety of therapeutic effects. Our present research demonstrated a new edible coating formula by combining chitosan 1.5% with different curcumin concentration (0.01%, 0.02%, 0.03%, 0. 04 %). This research was conducted from 2018 to 2019 in the scientific laboratory of Mekong  University. Results revealed that the chitosan-based coating layers (1.5 %) emdeded with curcumin (0.03%) could maintain the shrimp quality in glazing of cooked frozen shrimp as well as coating of dry-salted shrimp during storage. Curcumin played an important role as antioxidant in making chitosan-based film. Nontoxic, non-pollution biodegradability, surface barrier, biocompatibility, and edibility are some benefits of edible curcumin-chitosan-based coatings over plastic bags. It has been shown that it’s significantly improved the quality and increased the shelf-life of shrimp product. The improvement in the product quality is achieved through inactivation of microbial growth, reduction of lipid oxidation and enhancement of sensory characteristic.Keywords: Shrimp, Curcumin, Chitosan, Coating, Shelf-life, Lipid Oxidation, Microbial growth, Sensory characteristic.
Efficacy of Extraction and Microencapsulation of Betacyanin extracted and Freeze-Dried from Red Dragon Fruit (Hylocereus polyrhizus) Peel N. P. Minh
Journal of Global Pharma Technology Volume 11 Issue 09: (2019) September 2019
Publisher : Journal of Global Pharma Technology

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Abstract

Microencapsulation is utilized to prevent chemically sensitive bioactive components from degradation due to harsh environmental conditions and is also applicable to handle the emission of the encapsulate. One of the key factors to be considered in the microencapsulation process is the coating material.  Dragon fruit peel derived from processing companies contains an abundant of betacyanin, a valuable pigment. In our research, different parameters of solvent extraction (kind of solvent, pH, ratio of solvent: material); microencapsulation (kind and concentration of coating agent, synergistic effect of combined coating agents) were thoroughly investigated. Our results showed that betacyanin can achieve the highest yield by extraction with water at pH 5.0 with dissolving ratio 5.5: 1.0 (water: material) within 8 hours at ambient temperature. The filtrates were then mixed with 20% maltodextrin+10% β-cyclodextrin as microencapsulating agent during the freeze-drying to get dried powder (6.5% moisture content). By this approach, the highest betacyanin could be maintained at utmost level.Keywords: Dragon fruit peel, Betacyanin, Extraction, Microencapsulation, Maltodextrin, β-cyclodextrin.
Effectiveness of Edible Coating to Extend Shelf-Life of Dry Fermented Sausage N. P. Minh
Journal of Global Pharma Technology Volume 11 Issue 04.
Publisher : Journal of Global Pharma Technology

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Abstract

The manufacturing of rapid and shelf stable dry fermented sausages became an art and provided the market with a very diverse range of delicacies. Fermented sausages can be defined as a meat product made of a mixture of mainly pork meat pork fat, salt, curing agents, sugar, spices, and in many cases starter cultures are added. The mix, including as little oxygen as possible, is placed into steam - permeable casings and subjected to a fermentation and drying process. Fat is one of the important factors contributing to enhanced flavor, texture, juiciness, and mouth feel of dry fermented sausage. However, fat is easily rancid to create bad odor as well as lower product quality and shelf-life. Objective of the current research studied the feasibility of edible coating in extending shelf-life of dry fermented sausage. The dry fermented sausages were treated by different formulas (N0: control; N1: 2.0% wheat gluten; N2: 2.0% w/w chitosan; N3: 2.0% w/w sodium alginate; N4: 2.0% w/w collagen) and in different concentration of chitosan (2.0%, 2.5%, 3.0%, 3.5%, 4.0%). The effectiveness of edible coating was based on the physicochemical attributes such as pH, water activity (aw), TBARS value (mg/kg); biogenic amines such as tyramine (mg/kg), 2-phenylethylamine (mg/kg), tryptamine (mg/kg), cadaverine (mg/kg), putrescine (mg/kg) and histamine (mg/kg); antimicrobial capacities such as total plate count (cfu/g), Enterobacteriaceae (cfu/g), Coliform (cfu/g), E. coli (cfu/g), Staphylococus (cfu/g), Listeria (cfu/g), Salmonella (cfu/g), Vibrio (cfu/g), yeast (cfu/g), mold (cfu/g) and sensory characteristics of dry fermented sausage during storage. All treated samples were analyzed after 9 months of storage at ambient temperature under vaccum packing. Results revealed that the incorporation of 3.0% w/w chitosan could inhibit microbial spoilage and lipid oxidation and therefore maintain the sensory score of the dry fermented sausage for 9 months during storage. The study indicated that the combination treatment with edible coating could be commercially utilized to maintain the freshness and prolong the shelf‐life of the dry fermented sausage.Keywords: Dry fermented sausage, Wheat gluten, Chitosan, Sodium alginate, Collagen, Antimicrobial, biogenic amine, Sensory.
Efficacy of Edible Coatings on Enhancing the Shelf-Life of Fresh and Frozen Tilapia (Oreochromis niloticus) Fish N. P. Minh
Journal of Global Pharma Technology Volume 11 Issue 04.
Publisher : Journal of Global Pharma Technology

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Abstract

Tilapia (Oreochromis niloticus) is generally processed to fresh and frozen fillets for domestic consumption. Deterioration of fish quality in refrigerator storage has great impact on the nutritious value of fish and the health of consumers. Freezing and cold storage is an efficient method which preserves taste and nutritional value. Glazing is a process used to reduce undesirable drying or dehydration of fish during frozen or cold storage. Objective of the current research studied the feasibility of edible coating in maintaing and preserving the chemical, microbial and sensory attributes of fresh and frozen tilapia fillet. The fresh and frozen tilapia fillets were treated with different formulas (N0: control; N1: 1.5% w/w chitosan and peracetic acid; N2: 1.5% w/w chitosan and gelatin; N3: 1.5% w/w whey protein isolate and ethanol; N4: 1.5% w/w xanthan gum). The chemical quality was based on the analyzed results of ammonia (µNH3/g) and pH; biogenic amines such as putrescine (mg/kg), cadaverine (mg/kg), histamine (mg/kg), spermine (mg/kg), spermidine (mg/kg); lipid oxidation or malondialdehyde value (mg/kg); microorganism such as Total plate count (cfu/g), Enterobacteriaceae (cfu/g), Coliform (cfu/g), E. coli (cfu/g), Staphylococus (cfu/g), Listeria (cfu/g), Salmonella (cfu/g), Vibrio (cfu/g); sensory score. All treated fresh tilapia fillets were tested after 21 days of cool storage (4oC). All treated frozen tilapia fillets were tested after 12 months of cold storage (-18oC). Results revealed that the incorporation of 1.5% w/w chitosan and peracetic acid could inhibit microbial spoilage and lipid oxidation and therefore maintain the freshness of tilapia fillet for 21 days at 4oC and 12 months at -18oC storage. The study indicated that the combination treatment with edible coating could be commercially utilized to maintain the freshness and prolong the shelf‐life of fresh and frozen tilapia fillet effectively.Keywords: Frozen, Tilapia fillet, Chitosan, Peractic acid, Gelatin, Whey protein isolate, Ethanol, Xanthan gum.
Feasibility of Composite Edible Coating Derived from Chitosan and Carboxymethyl Cellulose on Star Apple Quality during Post-harvest Preservation N. P. Minh
Journal of Global Pharma Technology Volume 11 Issue 08 (2019) Aug. 2019
Publisher : Journal of Global Pharma Technology

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Abstract

Star apple (Chrysophyllum cainito) is well known as non climacteric fruit with high antioxidant capacity, high nutritional and health benefit. Its pulp is very sweet with glucose as the main sugar. This fruit has a short shelf life due to its perishable nature. Edible coatings have been extensively applied in the fruit preservation as an alternative method to preserve foodstuffs, improve shelf life and control loss of firmness and moisture in fresh fruits. Hence, purpose of this research penetrated on the efficiency of composited edible coating film prepared from chitosan and carboxymetyl cellulose (CMC) in different formulas to preserve star apple fruit. Weight loss (%), firmness (N), total soluble solid (oBrix), and vitamin C were the key indicators used to monitor during 15 days of preservation. After chitosan-CMC coating, the weight loss rate was restrained, and higher firmness, total soluble solid, and vitamin C were reserved. Our finding revealed that chitosan 2.0% combined with CMC 1.0% was appropriate for extending self-life of this valuable fruit. There has been a great demand of emerging fruit packaging from chitosan-CMC composited coating as antibacterial and barrier film. Composited chitosan-CMC coating would have wide prospect in the preservation of other post-harvest fruits and vegetables.Keywords: Chrysophyllum cainito, Chitosan, CMC, Coating, Weight loss, Firmness, Soluble solid, Vitamin C.
Synergistic Combination of Chitosan and Cinnamid Acid as Edible Coating to Extend Self-life of Acelora Cherry (Malpighia emarginata) Fruit N. P. Minh
Journal of Global Pharma Technology Volume 11 Issue 09: (2019) September 2019
Publisher : Journal of Global Pharma Technology

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Abstract

Chitosan is edible coating which is a safe, biodegradable and non-toxic substance derived from chitin shells of crustaceans. It’s considered as an antifungal agent that can control postharvest diseases. Cinnamic acid is a plant-derived soluble compound that impedes microbial growth. Acerola cherry (Malpighia emarginata) fruit is well known as one of the richest natural sources of ascorbic acid as well as its high concentration of health-relevant phytochemicals. It has a red color and highly perishable at complete maturity, resulting in serious quality losses during post-harvest. Purpose of this research demonstrated the efficacy of chitosan combined with cinnamid acid as edible coating to extend self-life of acelora cherry fruit. Finding results revealed that chitosan 1.5% + 2 mM cinnamid acid was appropriate to limit weight loss; maintain firmness, chlorophyll, and vitamin C content effectively. Microbial safety was also monitored on treated samples during 8 days of storage at ambient temperature. The combination of chitosan and cinnamic acid provides synergistic effect as a semi-permeable barrier to delay the respiration rate.Keywords: Acelora cherry, Chitosan, Cinnamid acid, Coating, Weight loss, Firmness, Chlorophyll, vitamin C.
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