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N. P. Minh
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Medicine & Pharmacology

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Efficacy of Edible Coating to Extend the Post-harvest Shelf-life of Shallot (Allium ascalonicum) Bulb 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

Shallot or violet onion (Allium ascalonicum) bulbs are well known for their biological activity resulting from the presence of sulphur compounds. The health and nutritional benefits of shallot have led to their increased demand and hence production. Shallot harvest handling must be done immediately after harvest because these commodity are easily damaged. Plastic food packaging causes serious environmental problems. Edible coatings offer various physicochemical advantages for fruit and vegetable in preservation. Objective of this study focused on the effectiveness of different coating materials such as chitosan, CMC, xanthan gum, carrageenan, sodium alginate to the quality of shallot bulbs. Results showed that after 6 month storage by 3.0% chitosan at ambient temperature, shelf-life of shallot bulbs remained its stability. Edible coating could maitain shallot quality by controlling respiration rate as well as decay. It’s not only as an effective strategy for the product but also friendly environment.Keywords: Shallot bulb, Allium ascalonicum, Chitosan, Coating, Storage, Shelf-life.
Effective of Lemongrass (Cymbopogon citratus L.) Essential Oil Incorporated in Chitosan-Based Edible Coating to Extend Hen Egg Shelf-Life during Storage N. P. Minh
Journal of Global Pharma Technology Volume 11 Issue 07
Publisher : Journal of Global Pharma Technology

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Abstract

Hen egg is one of the finest foods, offering human a complete balance of essential nutrients with proteins, vitamins, minerals and fatty acids with huge biological value. Eggshells have been regarded as natural protective barriers of eggs. However, eggs encounter different problems, such as weight loss, interior quality deterioration, and microbial contamination. Chitosan has attracted much attention owing to its extraordinary performance such as well-forming, low gas permeability, biocompatibility, strong antimicrobial attributes. Our present research focused on the application of lemongrass (Cymbopogon citratus L.) essential oil incorporated in chitosan-based edible coating to extend egg shelf-life during storage. This research was conducted from 2018 to 2019 in the scientific laboratory of Soc Trang Nanotech Ltd. Results revealed that 0.4% lemongrass oil incorporated with chitosan 1.5% was appropriated to extend hen egg shelf-life for 8 weeks. Chitosan incorporated with lemongrass essential oil coating is considered an efficient and practical way to preserve eggs at room temperature.Keywords: Hen egg, Lemongrass essential oil, Chitosan, coating, Shelf-life, storage.
Feasibility of Bitterness Reduction in Bitter Gourd (Momordica Charantia) Dried Powder By Blanching, Enzyme, and Wall Material N. P. Minh
Journal of Global Pharma Technology Volume 11 Issue 04.
Publisher : Journal of Global Pharma Technology

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Abstract

Momordica charantia, commonly known as bitter gourd has been traditionally used to treat diabetes and its complications. Several medicinal properties of the bitter gourd have been studied such as anti-diabetic, anti-ulcerogenic, antimutagenic, antioxidant, anti-tumour, anti lipolytic, analgesic, abortifacient, anti-viral, hypoglycemic and immunomodulatory. Medicinal value of bitter melon has been attributed to its high antioxidant properties due in part to phenols, flavonoids, isoflavones, terpenes, anthroquinones, and glucosinolates, all of which confer a bitter taste.  However, oral consumption of bitter gourd products could be a problem due to the bitter taste. Bitter taste should be eliminated. β-cyclodextrin is one of the most common materials used in microencapsulation process. β-cyclodextrin comprises seven units of glucopyranose. An attempt studied the feasibility of bitterness reduction in bitter gourd dried powder by treatment of blanching (100oC in 10s; 95oC in 15s, 90oC in 20s, 85oC in 25s), enzyme (florosil 2g/100ml and naringinase 8 mg/100ml), and wall material (β-cyclodextrin, sodium alginate, carrageenan, pectin). Reduction of bitterness and enhancing palatability are obviously observed by treatment of Momordica charantia dried powder by blanching 100oC in 10s, enzymatic treatment with florosil (2g/100ml) + naringinase (8 mg/100ml) and spray drying at inlet temperature 155oC, out let temperature 85oC, feed rate 15 ml/min with β-cyclodextrin 0.5% as wall material. Keywords: Momordica charantia, Dried powder, Bitterness, β‐cyclodextrin.
Effect of Chitosan-Lemongrass Essential Oil-Xanthan Gum Coating on the Shelf Life of White Mushroom (Pleurotus ostreatus) N. P. Minh
Journal of Global Pharma Technology Volume 11 Issue 07
Publisher : Journal of Global Pharma Technology

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Abstract

Mushrooms (Pleurotus ostreatus) are rich in nutrients, such as minerals, vitamins, amino acids, carbohydrate. They have thin and porous epidermal structure with high respiration rate comparing to other fruits and vegetable. They are highly perishable and lose quality very quickly right after harvesting. Mushroom shelf-life is usually short under normal handling and distribution. Therefore, mushrooms must be taken care to maintain their freshness and commercial value. Chitosan has been found to be non-toxic, biodegradable, biofunctional, biocompatible, antimicrobial and antifungal activities. Lemongrass essential oil has stability properties of water vapor permeability of films made based on chitosan. Xanthan gum is one biopolymer promising for food packaging. Our present research focused on the effect of chitosan-lemongrass essential oil-xanthan gum coating on the shelf life of white mushroom (Pleurotus ostreatus). Results revealed that a composite of chitosan-lemongrass essential oil-xanthan gum coating (2.0%: 2.5%: 2.0%) could maintain the quality and extend the shelf-life of mushroom for 7 days of storage.Keywords: Pleurotus ostreatus, chitosan, lemongrass essential oil, xanthan gum, coating, shelf-life
Effect of Edible Film Glazing to Physico-Chemical, Microbial and Sensory Attributes of Frozen Pangasius Fillet N. P. Minh
Journal of Global Pharma Technology Volume 11 Issue 04.
Publisher : Journal of Global Pharma Technology

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Abstract

Pangasius is a type of catfish that is endemic to the waters of Mekong basin in south-east Asia, belongs to the family Pangasiidae. It is generally processed to frozen fillets for domestic consumption and also exported to Europe and USA. 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 frozen Pangasius fillet. The frozen Pangagius fillets were glazed by different formulas (N0: control or glazing with clean water; N1: 3% w/w chitosan and glycerol; N2: 3% w/w whey protein concentrate and glycerol; N3: 3% w/w alginate an glycerol; N4: 3% w/w carrageenan). 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 frozen Pangagius fillets were tested after 12 months of storage. Results revealed that the incorporation of 3% w/w chitosan and glycerol in ice‐glazing could inhibit microbial spoilage and lipid oxidation and therefore maintain the freshness of Pangasius fillet during frozen storage. Under the optimal conditions, the shelf‐life of Pangasius fillet could be extended up to 12 months at −18 °C. The study indicated that the combination treatment with edible coating could be commercially utilized to maintain the freshness and prolong the shelf‐life of frozen Pangasius fillet.Keywords: Frozen, Pangasius fillet, Glazing, chitosan, Glycerol, Whey protein concentrate, Alginate, carrageenan.
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