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Modelling the Effect of Types and Concentrations of Sugar on Hardness and Overall Acceptability of Freeze-Dried “Sáp” Coconut Meat: An Artificial Intelligent Approach
(2025-01-01)
Loan, Le Thi Kim
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Chi, Huynh Thi Kim
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Mansamut, Chaiyut
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Van Tai, Ngo
Coconut is one of the common plants in Southeast Asia countries, which could further develop into various products. This study is aimed to study the effect of soaking conditions (types and concentrations of sugar) on the hardness and acceptance score of freeze-dried meat of “Sáp” coconut variety in Vietnam. Artificial neural network (ANN) model was used for predicting and modelling. A total of 540 datasets with two input variables and two output responses were divided into 70% of the training dataset, 15% of the validation dataset, and 15% of the testing dataset. ANN model was successfully forecasted the impact of soaking conditions on physical hardness and eating quality of product. The high agreement between actual and ANN’s predicted values was found with high coefficient determination (R<sup>2</sup> > 0.9). Moreover, the correlation between the hardness and acceptability of product also provided. This information could be supported for further study to optimize the process of producing high-quality and sensory freeze-dried coconut meat.
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Enhancing antioxidant extraction efficiency from red dragon fruit peel by green approach using novel optimization technique
(2025-01-01)
Loan, Le Thi Kim
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Thao, Le Thi Nhu
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Vinh, Bui The
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Mansamut, Chaiyut
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Tai, Ngo Van
This study is the first application of a combined sonication and enzyme extraction technique as green technology to recover biological compounds from the peel of red-fleshed dragon fruit, utilizing Response Surface Methodology (RSM) and Artificial Neural Network-Genetic Algorithm (ANN-GA). The peel of dragon fruit had sonication pretreatment for 10–30 min (X<inf>1</inf>), followed by hydrolysis using 0.1 % Pectinex Ultra SP-L enzyme at temperatures ranging from 30 to 60 °C (X<inf>2</inf>) for a duration of 60–120 min (X<inf>3</inf>). The Box-Behnken design was employed to structure the experiment. The levels of polyphenol, betacyanin, and antioxidant activity in the extract were utilized to assess the efficacy of the extraction method. The research demonstrated a substantial enhancement in efficiency by the application of ultrasound pretreatment during the enzymatic hydrolysis of dragon fruit peel. The study identified the ideal parameters for the extraction process using the ANN-GA approach, which include an ultrasonic duration of 27.5 min, an enzyme incubation temperature of 47.1 °C, and an enzyme incubation duration of 135.1 min. Under these conditions, the extract exhibited a total phenolic content of 165.34 mg GAE/g peel weight, betacyanin content of 131.87 mg/100 g peel weight, and an antioxidant activity of 0.92 mg TE/100 g by using DPPH radical scavenging activity assay. The research demonstrated that dual treatment enhances the extraction process of chemicals from by-products, particularly dragon fruit peel. The study established a foundation for future research on the utilization and integration of effective extraction technologies to enhance the quality of extracts for use in the food sector.
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Prediction of the germination rate and antioxidant properties of VD20 Rice by utilizing Artificial neural network-coupled response surface methodology and product characterization
(2024-10-01)
Loan, Le Thi Kim
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Tat, Truong Quoc
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Minh, Pham Do Trang
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Thao, Vo Thi Thu
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Hoang, Pham Thi Minh
The current research aims to predict and optimize process conditions to produce germinated VD20 with a high rate of germination and antioxidant properties. Box-Behnken design (BBD) was used to build models with three factors [soaking time (ST: 4–6 h), germination time (GT: 18–22 h), and germination temperature (33–37 °C)] and three replications. The data set from the BBD experiment was used to create an artificial neural network (ANN) model that estimated the change in responses by variable factors. The ANN model was extremely accurate, with an overall correlation coefficient (R) of 0.9997 and showed the best fit with actual and predicted data. The germination conditions were further optimized using multi-objective RSM, which revealed that the optimal conditions were ST of 5.34 h, GT of 20.78 h, and germination temperature of 35.6 °C. The experimental validation revealed a high level of agreement between the results of the BBD models forecasted and the actual experimental values. The ANN-coupled BBD methodology is a promising hybrid method for modeling, forecasting, and optimizing the impact of process conditions on the quality of germinated grain. In addition, the raw and germinated VD20 rice were analyzed for their techno-functional properties, estimated glycemic index (eGI), and FTIR. Lower peak viscosity, values of breakdown and setback, and phytic acid were found after rice was germinated. The result revealed that high antioxidant content and activity, which were confirmed by the FTIR pattern, and low digestion behaviors (eGI = 64.23) were the attributes of the germinated product. Furthermore, the results of pasting, thermal, swelling power, and solubility showed the wide range of further application of this material, which should receive more consideration in future research.
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Elucidation of antioxidant compounds recovery capacity from “Cẩm” purple rice bran by different sustainable extraction techniques
(2024-07-01)
Loan, Le Thi Kim
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Vinh, Bui The
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Tai, Ngo Van
“Cẩm” rice is a pigmented rice with the purple color that was well known as local cultivar in Tien Giang province (Vietnam). The bran of this rice is usually not properly used; however, it contains rich antioxidants that could be utilized for demanding healthy and nutritional foods. This study is aimed to study the different green and sustainable extraction methods for rice bran’s antioxidants, including microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), ultrasound followed by microwave (U+MAE), microwave followed by ultrasound (M+UAE), and conventional method as the control. The results showed that high extraction efficiency was found when Cẩm rice bran was extracted with the aid of sustainable extraction techniques such as sonication or microwave. The study also reported that dual synergistic-assisted extraction presented a higher content of bioactive compounds and their antioxidant activities compared with single-assisted extraction. In addition, U+MAE was shown to have a higher capacity to extract and maintain antioxidant activities than M+UAE. This study provides the fundamental information for further application and optimization process of extract of antioxidant compounds from Cẩm rice bran, as source of antioxidant and nutraceutical ingredient.
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Recent important insight into nutraceuticals potential of pigmented rice cultivars: A promising ingredient for future food
(2024-01-01)
Loan, Le Thi Kim
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Vinh, Bui The
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Tai, Ngo Van
Many phytochemicals and nutraceuticals have historically been known to have positive effects on health, especially in ancient and modern health systems. Due to the presence of color, rice, a common basic meal, has anti-inflammatory, anti-cancer, and nutritional effects. It has been shown that polyphenols in rice extracts can alter important signaling pathways involved in cancer. It is also commonly used for its nutritional benefits and to promote general health. We cover the phytochemicals and potential health benefits of colored rice in this brief review. This article discusses the relatively limited in vivo research that has been done to date to formally establish the nutritional potential of rice. Importantly, the available literature supports and promotes the use of colored rice as an anti-diabetic agent, source of prebiotics, and cancer-preventing agent. To methodically evaluate the clinical efficacy and potential of colored rice, future research must focus on properly planned clinical trials in cancer and diabetes patients. Further scientific research on rice extract alone or colored rice flour as a nutritional food and/or functional food could pave the way for new ways to explore the health benefits of rice from experiment to the clinic to prevent disease.
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ULTRASOUND-ENZYME ASSISTED EXTRACTION OF POLYPHENOL AND AMYLASE ENZYME FROM VIETNAMESE RAMIE LEAVES: PREDICTIVE MODELING DEVELOPMENT AND OPTIMIZATION STUDY
(2024-01-01)
Loan, Le Thi Kim
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Vinh, Bui The
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Van Tai, Ngo
Ramie leaves are rich in antioxidant polyphenols and amylase enzyme, which could be a good source for food applications. This study investigated the impact of combined ultrasound-enzyme treatment (U-EAT), including ultrasound intensity (10-30%), content of Viscozyme L. enzyme addition (0.5-1%) and extraction time (5-15 min) on polyphenol recovery, antioxidant activity, and amylase activity. The result revealed that U-EAT could enhance the efficiency of extraction, with a significantly higher yield of bioactive compounds and antioxidant capacity, and amylase enzyme activity compared to an untreated sample. Multiple regression analysis was applied to predict the efficacy of extraction through the values of total phenolic content, antioxidant activity and enzyme activity. The established models shown high accuracy in predicting the effect of the extracted conditions on the yield of the extraction of antioxidant and enzyme amylase. It was found that the maximum yield of extraction could be obtained when the operation conditions were ultrasound intensity of 26.5%, enzyme concentration of 0.87% and extraction time of 10.88 min. Under these optimal conditions, the highest values were found (TPC of 99.047 mgGAE/100 g, antioxidant activity of 65.02% and amylase activity of 45.36 U/mL). In summary, the findings indicate that the utilization of ultrasound combined with the enzymatic extraction process of polyphenol and amylase enzyme from ramie leaves holds potential for enhancing both the extraction yield and bioactivity of the extract. Further study should be concerned with the process of producing food ingredients or products from this extract.
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INSTANT GERMINATED VD20 RICE CULTIVATED IN VIETNAM: EFFECT OF COOKING CONDITIONS
(2024-01-01)
Loan, Le Thi Kim
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Tat, Truong Quoc
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Minh, Pham Do Trang
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Thao, Vo Thi Thu
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Hoang, Pham Thi Minh
Instant rice is ideal for convenient use as a low-moisture, lightweight ration and emergency food in our fast-paced lifestyle. It has a longer shelf life and can be quickly rehydrated. This study examined the impact of various cooking circumstances, such as the ratio of rice to water and the kind and concentration of food additives, on the physical and sensory characteristics of quick germinated VD20 rice. Using the correct ratio of rice to water could decrease the percentage of broken cooked grains, increase porosity and volume expansion, and improve customer satisfaction. The study revealed that germinated VD20 rice cooked with a water-to-rice ratio of 1:2 had superior sensory qualities, as well as an appealing appearance when compared to both cooked and quick rice. Furthermore, the notable impact of food additives, specifically sodium bicarbonate and sodium chloride, on the characteristics of instant rice was noticed. Sodium bicarbonate adversely affects the organoleptic characteristics and causes structural damage and dark yellowing in instant rice. In a theoretical sense, the addition of 0.5% NaCl as a supplement can improve the physical characteristics of rice, resulting in instant rice with a well-formed structure and a higher rate of acceptance compared to the control sample which does not contain any food additives. This study is the first to explore the manufacturing of instant rice from germinated products. It aims to provide fundamental knowledge for future research on utilizing the high nutritional value of these sources and optimizing the production process.
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Ultrasound-Assisted Extraction of Antioxidant Compounds from "cm" Purple Rice Bran for Modulation of Starch Digestion
(2023-01-01)
Loan, Le Thi Kim
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Thuy, Nguyen Minh
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Van Tai, Ngo
Purple rice, locally known as "Cm"rice, is cultivated in the southern region of Vietnam. The bran of "Cm"rice is often disregarded and underutilized; nevertheless, it harbours substantial nutritive value, particularly in terms of antioxidant compounds. Additionally, sonication, an emerging and "green"technological approach, has been employed to augment the extraction efficiency of these antioxidants. This research is aimed at optimizing and maximizing the antioxidant recovery capacity including phenolic and total flavonoid compounds, along with their antioxidant activities, through the assistance of ultrasound waves. The effect of the extract on the starch digestion process was also investigated. The study employed the Box-Behnken experimental design, encompassing three variables: extraction time (20-40 minutes), temperature (60-80°C), and solvent-to-material ratio (8: 1 to 12: 1). Analysis was conducted on total phenolic compounds, total flavonoid content, and antioxidant activities. Results demonstrated that the peak yield of antioxidant compounds and their corresponding activities were attained at an extraction duration of 29.38 minutes, a temperature of 69°C, and a solvent-to-material ratio of 9.92. Under these optimal conditions, the yields were as follows: total phenolic compounds at 60.821 mg GAE/g, total flavonoid compounds at 3.2696 mg QE/g, percentage inhibition of DPPH at 74.778%, and FRAP value at 54.112 μmol Fe (II)/g. The established models were validated and exhibited a strong alignment between predicted and actual values, with disparities of less than 3% under optimal conditions. Furthermore, the extract was codigested with cooked corn starch, revealing a dose-dependent effect on starch digestibility. The sluggishness of digestion rate was observed when 20 mg of the extract was supplemented to 200 mg of cooked corn starch. This suggests that rice bran extract holds promise as an effective ingredient for mitigating starch digestion, particularly beneficial for individuals dealing with diabetes.
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MICROWAVE-ASSISTED EXTRACTION OF “CẨM” PURPLE RICE BRAN POLYPHENOL: A KINETIC STUDY
(2023-01-01)
Loan, Le Thi Kim
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Tai, Ngo Van
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Thuy, Nguyen Minh
Background. “Cẩm” rice bran has been considered a waste product; however, it possesses rich bioactive compounds. These compounds could be utilized to make value-added products, using microwave-assisted extraction. Materials and methods. This study aimed to investigate and establish the kinetic extraction for “Cẩm” rice bran under different conditions of microwave-assisted extraction. Five levels of microwave power (90, 150, 300, 600, and 800 W) were used for extraction at a time range from 0 to 30 minutes. The extraction yield (%) and total phenolic compound (mg gallic acid equivalent per g, mgGAE/g) were determined. The experimental data were fitted with five empirical models to find the best fit model. Results. The power of irradiation greatly influenced the extraction yield and phenolic compounds in rice bran extract. The fast rate of extraction was found at the initial stage (after 5 minutes of extraction), then remained unchanged or slightly declined. Among the five models, the first-order model showed the best fit between the actual and predicted data. Conclusions. Based on the extraction rate constant from the first-order model, 500 W was considered the appropriate power level for extracting polyphenol from rice bran with a high yield of extraction and total polyphenol content. These conditions could be further optimized and upscaled for use in the food industry.

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