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N. P. Minh
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Medicine & Pharmacology

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Various Technical Aspects in Herbal Tea Production from Alisma Plantago-Aquatica Leaf N. P. Minh
Journal of Global Pharma Technology Volume 11 Issue 05.
Publisher : Journal of Global Pharma Technology

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Abstract

Alisma plantago-aquatica is abundant weed on thinned crops of rice. A. plantago-aquatica is resistant to flood, but being very susceptible to shade; therefore the thickened rice crops shade the weeds and detain their growth. Leaves green; lower ones only sessile, widely linear, and swimming; the other ones aerial, long-petiolate; their plates big, ovoid or widely ovoid, with cordate base usually, with pointed apex. The use of medicinal herbs as a source of antioxidants is significant because they are often utilized to heal chronic diseases. Objective of this study focused on the effectiveness of blanching temperature and time; oven drying temperature and storage condition to total phenolics (mg/g), total flavonoids (mg/g), ferric reducing/antioxidant power (FRAP, mg/g), radical-scavenging activity (DPPH, mg/mL) of the dried Alisma plantago-aquatica tea. Results showed that Alisma plantago-aquatica should be treated in hot water at 95oC within 8 seconds in the present of citric acid 1.0% and then being dried by drying oven at 45oC until 7.5% moisture. The final herbal tea could be preserved under vacuum in aluminum bag at 28oC to maintain total phenolics, total flavonoids, antioxidant power and radical-scavenging activity for 12 months.Keywords: Alisma plantago-aquatica, Phenolic, Flavonoid, Herbal, FRAP, DPPH, Blanching, Drying.
Effectiveness of Chitosan-Based Edible Coating on Wax Jambu (Syzygium samarangense) N. P. Minh
Journal of Global Pharma Technology Volume 11 Issue 07
Publisher : Journal of Global Pharma Technology

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Abstract

Chitosan is a biodegradable material derived from chitin. It is used in agriculture industry. It has an antifungal property. Cinnamic acid is known as the agent of antimicrobial. Cinnamic acid is rarely used in single coating but tend to be used in combination coating. Coating is used to protect the food and conserve their shelf life. Wax jambu (Syzygium samarangense) fruits have a thin red skin and are delicate; they need to be picked by hand twice a week and handled with care. The fruits of S. samarangense are also having several medicinal properties they are highly perishable under post-harvest condition. This problem is an obstacle to the production of wax jambu for export. Objective of this study focused on the effectiveness of chitosan-based as edible coating on wax jambu (Syzygium samarangense) to extend its product’s shelf life. Results showed that wax jambu (Syzygium samarangense) was coated by 1.5% chitosan and 3.5 mM cinnamid acid which were appropriated to extend its shelf life for 10 days under ambient condition. Chitosan coatings can be used for storage of highly perishable fruits as it had showed increase in the shelf life of wax jambu. Chitosan ensures to slow down senescence by preventing respiration and transpiration.Keywords: Chitosan, Cinnamid acid, Coating, Shelf life, Syzygium samarangense.
Saccharomyces cerevisiae Immobilisation in Sodium Alginate for Red Dragon Fruit Winemaking 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

Red dragon fruit is rich in sugar, organic acids and minerals and other nutrients. It has good processing properties; it is used in the production of fruit juice, jam, and preserved fruit. Its economic value in local market is quite low. Making wine is not only converting the fruit into wine, but also improves its economic value of dragon fruit. Objective of this study focused on the effect of encapsulation of Saccharomyces cerevisiae in sodium alginate complexed with calcium chloride in red dragon fruit wine fermentation. Different technical parameters such as sodium alginate concentration (2.0%, 4.0%, 6.0%, 8.0%, 10%), bead size (2mm, 4mm, 6mm, 8mm, 10mm), bead loading (5 g/100ml, 10 g/ 100ml, 15 g/100ml, 20 g/ 100ml, 25 g/ 100ml), initial total soluble solid (10, 12, 14, 16, 18oBrix), clarifying agent (gelatin, bentonite, wheat gluten, egg white, kieselsol and kaolin) in wine making. Results showed that the best wine quality based on ethanol content (19.38%v/v) and sensory score were recorded by encapsulation of Saccharomyces cerevisiae in 6% sodium alginate, bead size 6mm, bead loading 20 g/ 100ml, initial soluble solid 16%, gelatin as clarifying agent.Keywords: Dragon fruit, Sodium alginate, Calcium chloride, Saccharomyces cerevisiae, Encapsulation, gelatin, Wine.
Different Parameters Affecting to Rhodomyrtus tomentosa Wine Fermentation N. P. Minh
Journal of Global Pharma Technology Volume 11 Issue 04.
Publisher : Journal of Global Pharma Technology

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Abstract

Fermentation is a relatively efficient, low energy preservation process which increases the shelf life, and decreases the need for refrigeration or other forms of food preservation technology. It is, therefore, a highly appropriate technique for use in developing countries and remote areas where access to sophisticated equipment is limited. Rhodomyrtus tomentosa plays an important holistic role in the daily lives of several ancient cultures, providing medicinal benefits. There is limited study mentioning to processing of this nutritional fruit. Therefore we explored a wine fermentation from Rhodomyrtus tomentosa by focusing on the effect of different parameters such as pectinase concentration and time of treatment for juice extraction, yeast inculate for wine fermentation, fermentation temperature and secondary fermentation to wine quality. Our results proved that 2.5% pectinase was used for juice extraction in 40 minutes, 2.5% sacchromyces cerevisiae was used for the main fermentation at 29.5oC in 15 days, and 6 weeks of aging in dark bottle at 10.5oC was enough to get a pleasant Rhodomyrtus tomentosa quality. Using Rhodomyrtus tomentosa having medicinal and nutritional value as a substrate for wine production, the health benefits of them can be improved widely.Keywords: Rhodomyrtus tomentosa, Wine, Pectinase, Fermentation, Sacchromyces cerevisiae, Aging.
Efficacy of Drying and Stir-frying to Purple Rice Paddy Herb (Limnophila aromatica) Tea 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

In Vietnam, L. aromatica is easily cultivated in flooded rice fields. This herb has two very distinct flavours of lemon oil and cumin.  It is used in Vietnamese cuisine to add flavour in soup broths, sauces, and other foods. In order to create a new kind of functional herb tea, we have penetrated on various parameters such as drying and stir-frying the total phenolic and total flavonoid content in the dried stir-fried rice paddy herb tea. Our results revealed that drying raw purple rice paddy herb at 55oC to 8.5% moisture content and then stir-frying at 140oC in 6 minutes could produce the good organoleptic property while maintaining the best phenolic and flavonoid content in this functional beverage. These findings provided useful information for manufactures in processing of this herb to preserve potential sources of bioactive components for consumer and public health. Keywords: Rice paddy herb, Tea, Beverage, Drying, Stir-frying, Phenolic, Flavonoid, Organoleptic.
Optimization Parameters for Enzymatic Clarification of Dragon Fruit Juice 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

Fresh dragon fruit juice has high viscosity and turbidity. Fruit juice clarification by ultrafiltration only does not remove active haze precursors, allowing haze formation during storage. Pectinase treatment can resolve this matter. Pectinase can break down complex polysaccharides of plant tissues into simpler molecules like galacturonic acids. Pitaya or dragon fruit can be utilized to produce fruit juice as functional beverage. In our research, pectinase was used in different parameters of enzyme concentration (0.02, 0.04, 0.06, 0.08, 0.10%), temperature (30, 35, 40, 45, 50oC), time (45, 60, 75, 90, 105 min) and pH (4.2, 4.4, 4.6, 4.8, 5.0). Total soluble solid (oBrix), total phenolic (g/L), turbidity (NTU) and viscosity (cP) were important indicators to identify the optimal treatment. Our results showed dragon fruit juice would have the best total soluble solid, total phenolic, clarity as well as viscosity by treatment of pectinase concentration 0.08%, temperature 40oC in 90 min at pH 4.6. Our finding concluded that pectinase treatment would be a potential efficient approach of cloud removal in dragon fruit juice productionKeywords: Pectinase, Dragon fruit, Total soluble solid, Phenolic, Turbidity, Viscosity.
Different Technical Variables Affecting Noni (Morinda Citrifolia L.) Wine Fermentation N. P. Minh
Journal of Global Pharma Technology Volume 11 Issue 05.
Publisher : Journal of Global Pharma Technology

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Abstract

Noni (Morinda citrifolia L.) is one of the most important fruit which was widely used for its health restorative properties. It has been used an herbal medicine in various ailments. This fruit is considered a natural antioxidant. It can prevent cancer, heart disease, diabetes, cognitive dysfunction, hypertension etc., and maintain overall good health. Over the years, its popularity has been diminished due to unpleasant smell from the ripened fruit. There is limited study mentioning to processing of this functional fruit. Therefore we explored a wine fermentation from noni fruit by focusing on the effect of different variables such as sugar supplementation, yeast ratio inculation, fermentation time and temperature in the primary fermentation, and fermentation time and temperature in the secondary fermentation to noni wine quality (%v/v alcohol; g/l acidity; oBrix residual sugar; sensory score). Our results proved that the primary fermentation should be conducted with 15% sugar supplementation, 0.15% Sacchromyces cerevisiae at temperature 29.0oC in 10 days. The secondary fermentation was adequate in 9.5oC for 3 weeks to get a pleasant flavor and aroma. Noni wine also evaluated the antioxidant capacity and total phenolic content. Noni wine could be considered as a good source of antioxidants and phenolics ideal for daily healthy consumption.Keywords: Noni, Wine, Fermentation, Sacchromyces cerevisiae, Antioxidant, Phenolic.
Herbal Tea Production from Mimosa Pudica N. P. Minh
Journal of Global Pharma Technology Volume 11 Issue 07
Publisher : Journal of Global Pharma Technology

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Abstract

Drying is the most popular and basic method for post-harvest storage of herbs because it permits for the quick preservation of the herbal qualities of the herb material in a simple manner. Mimosa pudica is considered as a promising herbal candidate to undergo further exploration as evident from its pharmacological properties. Objective of this study focused on the effect of blanching temperature and time; oven drying temperature and storage condition to total phenolics (mg/g), total flavonoids (mg/g), ferric reducing/antioxidant power (FRAP or TE, mg/g), radical-scavenging activity DPPH (IC50, mg/mL) and sensory score of the dried Mimosa pudica tea. Results showed that Mimosa pudica should be blanched in hot water 95oC at 5 seconds in the present of citric acid 0.5% and then beeing dried by oven dryer at 50oC until 10.0% moisture. The final herbal tea could be preserved under vacuum in aluminum foil at 28oC to maintain flavonoid content for 12 months.Keywords: Blanching, Drying, Ferric reducing power, Flavonoids, Herbal, Mimosa pudica, Phenolics, radical-scavenging activity.
Effectiveness of Lactobacillus acidophilus as Probiotic in Cantaloupe (Cucumis Melo) Juice Fermentation 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

Cantaloupe is one of the most consumed fruit crops worldwide specially in Viet Nam due to its pleasant flavour and nutritional value. Cantaloupe is highly perishable, due to its high moisture content.  Lots of cantaloupes rot away in the farmland. The production of freshly cantaloupe juice is a best way to raise the merchandise rate of cantaloupe and to prolong its product shelf-life during consumption. Lactic acid fermentation increases the shelf life of cantaloupe juice and also enhances various beneficial properties, including nutritive value and flavours. Objective of this study focused on the effect of Lactobacillus acidophilus as probiotic in cantaloup (Cucumis Melo) juice production. Different technical parameters such as the initial soluble solid content (8.0, 8.5, 9.0, 9.5, 10.0 oBrix), Lactobacillus acidophilus innoculum size (1.0, 1.5, 2.0, 2.5, 3.0 g/L), fructo-oligosaccharide (0.5%, 1.0%, 1.5%, 2.0%, 2.5%) were examined during fermentation at 37oC in 48 hours. Results showed that the best fermented juice quality would be achieved by the initial soluble solid content 9.5oBrix, Lactobacillus acidophilus innoculum size 2.0 g/L, fructo-oligosaccharide 2.0%.Keywords: Cantaloup, Lactobacillus acidophilus, Probiotic, Juice, Fructo-oligosaccharide, Innoculum.
Technical Factors Influencing to Instant Powder from Strawberry (Fragaria) Juice N. P. Minh
Journal of Global Pharma Technology Volume 11 Issue 04.
Publisher : Journal of Global Pharma Technology

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Abstract

Strawberry (Fragaria), a rich source of phytochemicals (ellagic acid, anthocyanins, quercetin, and catechin) and vitamins (ascorbic acid and folic acid), has been highly ranked among dietary sources of polyphenols and antioxidant capacity. Bioactive compounds in strawberry revealed high abundance of anthocyanins, flavonols, flavanols, and cinnamic acid.  To increase strawberrys popularity and expand their use in the food industry, it’s neccesary to explore the appropriate postharvest handling and storage.The aim of this work was to study the feasibility of spray drying of strawberry juice juice. Various characteristics of spray-dried fruit juice powders are well affected by spray-drying conditions including inlet air temperature, out let air temperature, feed flow rate, drying carrier agent. Results revealed that inlet/ outlet spray drying temperature (155oC: 85oC), speed flow rate (12 ml/ min), γ‐cyclodextrin: maltodextrin (4: 6 % w/v) were appropriated for spray drying of dried strawberry powder from its juice. The spray-dried product of γ‐cyclodextrin-maltoxetrin-strawberry juice was considered to be the good technique to dry strawberry juice on the result of phytochemical determination, physical and chemical properties and antioxidant activity. Value addition of strawberry juice has been created by changing in the physical form of the agricultural produce which leads to its greater acceptability, extended availability, enhanced market viability and increased cost to benefit ratio for the grower of the strawberry produce.Keywords: Strawberry juice, Spray drying, Dried powder, Inlet air, Out let air, Speed flow rate, γ‐cyclodextrin, maltodextrin.
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