Poster OER - Ngành Công nghệ thực phẩm

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https://oerrepository.ntt.edu.vn/handle/298300331/417

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  • Hình ảnh thu nhỏ
    Tài liệu
    Green Removal Of Unpleasant Volatiles From Soapberry (Sapindus Mukorossi) Extracts By Two- Phase Microbial Fermentation Fortified With Pomelo Peel Waste
    (Department of Food Technology, Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Vietnam, 2024) Nguyen, Quoc Duy; La, Quoc Duy; Nguyen, Nhu Ngoc; Nguyen, Thi Ngoc Lan
    Soapberry (Sapindus mukorossi Gaertn) is a popular woody plant in Vietnam, often used as a cleaning product due to its ability to wash, foam and emulsify due to high saponin content. In this study, the performance of fermentation by two microbial strains, namely Saccharomyces cerevisiae active dry yeast (ADY) and Levilactobacillus brevis lactic acid bacteria (LB) along with the addition of pomelo peel (flavedo) was evaluated during 15 days in terms of sugar removal, antioxidant and antibacterial activities, foaming power, volatile composition, and sensory acceptability. The results showed that the soluble solid content of original extracts experienced a significant decrease from 14.5% to a stable range of 9.4–11.0% until day 15 for all fermented samples, which correlated with a reduction by approximately 60% in reducing sugars (from 12.52 g L−1 to 4.77–6.56 g L−1). In addition, the saponin content of fermented extracts was in the range of 118.2–145.0 mg L−1 while antioxidant activities were extremely reduced after 15 days of fermentation. Increases in pomelo peel imparted fermented extracts with greater antibacterial activity against Staphylococcus aureus ATCC 6538, Proteus mirabilis ATCC 25933, and Candida albicans ATCC 10231, and LB had higher activity than ADY overall. Regarding the volatile profiles, two main compounds in the original extracts, including trilaurin (75.02%) and 1-dodecanoyl-3-myristoyl glycerol (24.85%), were completely removed and replaced by new alkanes, alkenes, alcohols, esters, and organic acids, and particularly D-limonene (86.34–95.31%) upon pomelo addition. Additionally, the foaming ability and stability of fermented extracts were also enhanced and there was clear distinction between fermented and unfermented samples using principal component analysis based on sensory liking data which showed consumers' preference towards fermented samples with a high percentage of pomelo peel. [6]
  • Hình ảnh thu nhỏ
    Tài liệu
    The Microwave-assisted Extraction Of Anthocyanins, Total Phenolic Compounds And The Antioxidant Activity In Morus Nigra l. (Black Mulberry) Grown In The Da Lat City, Lam Dong Province, Vietnam
    (Department of Food Technology, Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Vietnam; College of Agriculture, Can Tho University, Can Tho City, Vietnam; Department of Chemical Technology, Nong Lam University, Ho Chi Minh City, Viet Nam, 2024) Lam, Chan Tai; Nguyen, Thi Ngoc Lan; Tran, Thanh Truc; Mai, Huynh Cang; Nguyen, Hong Khoi Nguyen
    Morus nigra L. (Black mulberry) is a nutritious fruit that contains many bioactive compounds such as anthocyanins, polyhenol and antioxidant activity. The microwave-assisted extraction method (MAE) is an advanced method with due to its advantages of short extraction time and lower solvent consumption. The objective of this research is to find the appropriate conditions to extract the highest contents of anthocyanin, polyphenol and antioxidant activity in black mulberry by MAE method. The pH-differential method is used to determine the anthocyanin content, the polyphenol content is determined by the Folin-Ciocalteu method and the antioxidant activity is determined by the DPPH method. The highest contents of these coumponds were obtained as follows anthocyanin contents 128.07 mg/L, polyphenol contents 4305.38 mg/L and antioxidant activity 2715.68 μmol/L when extracted under conditions of concentration of ethanol 60o, solid to solvent ratio 1:30, microwave power 600W, microwave-assisted extraction time 2 minutes.