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- Tài liệuThe 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 NguyenMorus 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.
- Tài liệuMicroencapsulation Of Roselle (Hibiscus Sabdariffa L.) Anthocyanins: Effects Of Drying Conditions On Some Physicochemical Properties And Antioxidant Activities Of Spray-Dried Powder(Department of Food Technology, Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Vietnam, 2024) Nguyen, Quoc Duy; Dang, Thanh Thuy; Nguyen, Thi Van Linh; Nguyen, Thi Thuy Dung; Nguyen, Nhu NgocAnthocyanins are important phytochemical compounds in nature that are of interest not only for their health benefits such as antioxidant, anti-inflammatory, and anti- carcinogenic properties, but also for their role in imparting attractive and characteristic color to food products. In this study, anthocyanins from hibiscus (Hibiscus sabdariffa L.) calyces were microencapsulated by spray-drying technique using maltodextrin as the carrier. The experiment was carried out in the full factorial design with two factors, namely inlet temperature (150, 160, and 170°C) and anthocyanin to maltodextrin mass ratio (1:50, 1:60, 1:70, 1:80, 1:90, and 1:100) with the aim of investigating the effect of spray drying conditions on phenolic content, anthocyanin, antioxidant activity, and color of spray-dried hibiscus powder. The results showed that increasing the carrier ratio significantly reduced the antioxidant content and their activities in the powder. However, the high level of carriers exhibited a protective effect in encapsulating anthocyanin compounds into the maltodextrin matrix, which was demonstrated by high encapsulation efficiency (>85%) observed in the samples prepared at a ratio of 1:100. It should be highlighted that although high temperature (170°C) reduced total anthocyanin concentration, it actually enhanced total phenolic content. In addition, the moisture content of the powder declined with increasing carrier ratio and inlet temperature, and it was found to be in the range of 5.57%– 10.19% in the powder. With solubility greater than 93.71%, the total phenolic and total anthocyanin content of spray-dried hibiscus powder were 31.5–41.9 (mg gallic acid equivalent/g of dry powder) and 6.08–10.47 (mg cyanidin-3-glucoside/g of dry powder), respectively. [6]
- Tài liệuGreen 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 LanSoapberry (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]
- Tài liệuGelatin/Carboxymethyl Cellulose Edible Films: Modification Of Physical Properties By Different Hydrocolloids And Application In Beef Preservation In Combination With Shallot Waste Powder(Department of Food Technology, Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Vietnam, 2024) Tran, Thi Tuong Vi; Nguyen, Nhu Ngoc; Nguyen, Quoc Duy; Nguyen, Tran Phong; Lien, Tuyet NganIn this work, a gelatin/carboxymethyl cellulose (CMC) base formulation was first modified by using different hydrocolloids like oxidized starch (1404), hydroxypropyl starch (1440), locust bean gum, xanthan gum, and guar gum. The properties of modified films were characterized using SEM, FT-IR, XRD and TGA-DSC before selecting of best-modified film for further development with shallot waste powder. SEM images showed that the rough or heterogeneous surface of the base was changed to more even and smooth depending on the hydrocolloids used while FTIR results demonstrated that a new NCO functional group nonexistent in the base formulation was found for most of the modified films, implying that the modification led to the formation of this functional group. Compared to other hydrocolloids, the addition of guar gum into the gelatin/CMC base has improved its properties such as better color appearance, higher stability, and less weight loss during thermal degradation, and had minimal effect on the structure of resulting films. Subsequently, the incorporation of spray-dried shallot peel powder into gelatin/CMC/guar gum was conducted to investigate the applicability of edible films in the preservation of raw beef. Antibacterial activity assays revealed that the films can inhibit and kill both Gram-positive and Gram-negative bacteria as well as fungi. It is noteworthy that the addition of 0.5% shallot powder not only effectively decelerated the microbial growth but also destroyed E. coli during 11 days of storage (2.8 log CFU g-1) and the bacterial count was even lower than that of uncoated raw beef on day 0 (3.3 log CFU g-1).
- Tài liệuBioactive Compounds From Red Cabbage By Microwave-Assisted Extraction: Anthocyanins, Total Phenolic Compounds And The Antioxidant Activity(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) Nguyen, Hong Khoi Nguyen; Le, Ngoc Truc Phuong; Phan, Thi Kieu Linh; Tran, Thanh Truc; Mai, Huynh CangRed cabbage (Brassica oleracea L. var. Capitata f. Rubra) is a vegetable known for its antioxidant activity and rich nutrient composition, especially anthocyanin compounds. The objective of this research is to determine optimal conditions to yield the highest contents of anthocyanin, polyphenol and antioxidant activity from red cabbage with the microwave-assisted extraction method (MAE). Anthocyanin was evaluated based on the pH-differential method, the Folin-Ciocalteu method was used to evaluate the polyphenol content, antioxidant activity based on the DPPH free radical scavenging method. The results showed that, extraction conditions consisting of ethanol concentration of 60o, solid to solvent ratio of 1:30, microwave power of 600W and microwave-assisted extraction time of 2 minutes, gave the highest anthocyanin content at 73.89 mg/L.The content of polyphenol reached 5244.88 mg/L and the antioxidant activity was 1739.4 μmol/L.