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Modeling the green extraction of bioactive compounds from Pilangkasa fruit (Ardisia elliptica Thunb) through empirical and machine learning approaches
(2026-01-01)
Vinh, B. T.
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Loan, L. T.K.
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Mansamut, C.
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Tai, N. V.
Pilangkasa Fruit (Ardisia elliptica Thunb) contains the rich bioactive compounds, which still limited the study to utilization. This study aimed to investigate the effect of green extraction technique – ultrasoud-assisted extraction on the antioxidants recovery efficient and establish the kinetic extraction under different conditions. Five level of sonication amplitute (0, 25, 50, 75, 100%) were used for extraction at a time range from 0 to 90 minutes. The extraction yield (%), total phenolic compound (mg gallic acid equivalent per g, mgGAE/100 g), total anthocyanin content (mg/100 g) were determined. The experimental data was fitted with five empirical models to find the best fit model. The power of sonication greatly influenced the efficiency for recovering the phytochemical compounds in Pilangkasa fruit (Ardisia elliptica Thunb). The fast rate of extraction was found at the initial stage (after 30 min of extraction), then reached the equilibrium stage or slightly declined. Among the five empirical models, first-order model showed the best fit between the actual and predicted data. While, ANN model presented the fast and accurate prediction the extraction process. Based on the extraction rate constant from the first-order model, the level of around 50-75% of amplitute was considered as the appropriate condition for extraction polyphenol from Pilangkasa fruit with high yield of extraction, total polyphenol content, total anthocyanin content. These conditions could be further optimized and upscaled for used in food industry.
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Modeling of dehydration, polyphenol thermal degradation, and rehydration of instant germinated VD20 rice: Mathematical and artificial intelligence model
(2025-01-01)
Loan, L. T.K.
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Tat, T. Q.
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Minh, P. D.T.
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Thao, V. T.T.
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Hoang, P. T.M.
VD20 rice, a local rice variety in Vietnam, is currently undergoing restoration and provides limited information about product development. In order to produce the instant germinated VD20 rice, the study on kinetics of dehydration, polyphenol thermal degradation, and rehydration of the instant product was carried out. Different temperatures were applied in this study, including 50°C, 55°C, 60°C, and 65°C. Various models were developed to describe these changes. The Page model provided the best fit for the sample's dehydration properties, with the moisture diffusivity (D<inf>eff</inf>) ranging from 7 x 10-12 to 1.19 x 10-11 m2/s and an activation energy of 31.70 kJ/mol. A zero-order model described the change in polyphenol during the drying process. The half-life values ranged from 3.737 h to 5.723 h. Also, the ANN model was used. This is an intelligent model made of an artificial neural network. It worked better and faster than earlier models like the Page model for dehydration behavior and the zero-order model for degradation property. The rehydration ratio of instant germinated rice also fitted well with the exponential model. These developed insights could facilitate further optimization and production on a larger scale, thereby enabling farmers to produce more products from this rice.
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Varieties and cooking conditions difference in quality of instant brown rice
(2024-10-01)
Loan, L. T.K.
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Vinh, B. T.
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Tai, N. V.
Amylose content is an important indicator that determines the hardness and softness of rice, which depends on rice varieties. Three types of specialty colored rice in Vietnam were selected for research on instant rice production including DH6 brown rice (DH6), Huyet Rong rice (HR), and Cam Cai Lay rice (CL). Proximate compositions and antioxidant properties such as total anthocyanin and total phenolic content in three kinds of rice were analyzed and compared. In addition, the effect of varieties and ratios of rice and water on the cooking time, volume expansion, antioxidant compounds and sensory properties were observed. The results showed that varieties led to differences in the nutritional profile of rice. CL and HR have the highest anthocyanin content (54.9-56.5 mg/100 g). DH6 brown rice is considered as the low amylose rice, with the content of amylose about 4.6%. Besides, it was also found that using “Cam Cai Lay” rice could create products with good structure and high sensory value. The results also confirmed that the product is of good quality when using a ratio of rice: water 1:2 and a cooking time of 30 mins. Types of rice and cooking conditions remarkably affected the quality of instant rice, which could further optimize for the up-scale process.
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Effects of steaming and drying on quality and antioxidant activity of white-fleshed sweet potato powder (Ipomoea batatas)
(2024-01-01)
Thuy, N. M.
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Giau, T. N.
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Hao, H. V.
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Dung, N. C.
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Tai, N. V.
White-fleshed sweet potatoes (WFSP) are rich sources of polyphenols. The flesh of PFSP contains total polyphenol content (TPC) at 1.52 mgGAE/g fresh weight. The raw material’s total free radical scavenging capacity was estimated (at 42.4% DPPH). The inactivation of peroxidase (POD) and polyphenol oxidase (PPO), the breakdown of total phenolic compounds, antioxidant activity, and the whiteness of WFSP were evaluated during steam blanching from 0 to 9 minutes. Steam blanching time from 7 to 9 minutes at boiling temperature (100ºC) inactivated most of the POD and PPO enzymes (71.2% and 70.5%, respectively), thus TPC and antioxidant activity remains high, resulting in a bright white product. After 7 minutes of blanching, drying experiments of WFSP slices were conducted at air temperatures of 50 to 80ºC. The best alternative for describing and understanding the drying of WFSP slices was the Page model. In the temperature’s ranges, the values of the moisture diffusivity (De f f) and activation energy are obtained from 3.059×10−12 to 5.095×10−12 m2 /s and 14.93 kJ/mol, respectively. The drying temperature of 70ºC for 10 hours was suitable for producing WFSP powder with low water activity (0.5) and moisture content (6.5%), high TPC and antioxidant activity, and low specific energy consumption. These results suggested that the WFSP powder exhibited potential as a nutraceutical ingredient product.
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Effect of gum arabic concentrations on drying kinetics, anthocyanin degradation and product qualities of purple rice bran extract dried by foam-mat technique
(2024-01-01)
Loan, L. T.K.
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Vinh, B. T.
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Tai, N. V.
This investigation aimed to study the effect of gum arabic on the drying characteristics, degradation rate of anthocyanin, and quality of foam-mat product from purple rice bran. Four different levels of gum arabic (GA) were applied (5-20%), with the control sample (without using gum arabic) for the foaming process. Foaming properties, including foam expansion, foam stability, and foam density, were determined and showed that the fluctuation was found when different contents of gum arabic were used. In particular, the highest value of foam expansion (386.75±9.35%) and foam stability (94.44±0.09%) was found at a level of usage GA of 10%, while the lowest foam density (0.278±0.021%) was observed. Empirical models were applied to predict the change of moisture content during the drying process, showing that the Page model was the fittest and gave the best prediction (R2 > 0.98) at various concentrations of gum arabic. Besides that, following first-order kinetic, the lowest rate of anthocyanin degradation occurred when the concentration of GA was used at the level of 10%. Pearson’s correlation showed the negative effect between anthocyanin degradation rate and drying rate of the constant of the Page model. Moreover, dried purple rice bran extract was added 10% of GA, which presented a high level of anthocyanin (20.34±0.82 mg/100 g), moisture content of 4.26±0.12%, water activity of 0.33±0.11, hygroscopicity of 19.82±0.11 g/100 g, and high acceptance by panelists
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Impact of ultrasound-assisted process on enzymatic extraction of polyphenols from purple rice bran in Vietnam: Experimental kinetics and innovative artificial approach
(2024-01-01)
Loan, L. T.K.
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Vinh, B. T.
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Tai, N. V.
Ultrasound waves is one of the emerging innovative techniques, that widely applied to assist the extraction process. Besides, enzymatic extraction process also considered as green technology. In addition, in Asia country, especially in Vietnam, the rice bran is abundant, which contained many health benefits compounds. This study is aimed to investigate the effect of power of ultrasound (20-100%) on the kinetic of recovery yield (RY, %) and total polyphenol content (TPC, mgGAE/g) in the extract. The statistical and artificial analysis were applied to study the behavior of extraction process. Among 5 statistical models, the first-order model showed the best prediction the extraction characteristics of ultrasound-assisted enzymatic extraction process under different levels of sonication waves (R2 > 99%). Artificial statistical analysis with 2 inputs (sonication power and extraction time) and two outputs (RY and TPC), also reflected more quick and powerful for prediction with the large and complex dataset with the structure of 2-5-2. The fitting between actual and predicted data set of statistical and artificial model presented that the artificial remained more advantage for describing the extraction process than the first-order model. Further studies could consider this approach for using in other extraction process in other kinds of materials.
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Effect of steamed purple sweet potato addition on chemico-physical properties of sandwich bread
(2023-12-01)
Thuy, N. M.
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Tham, T. T.H.
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Giau, T. N.
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Tien, V. Q.
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Thanh, N. V.
Purple sweet potato (PSP) has the potential to be used to prepare functional foods due to its attractive color and high anthocyanin content. With completely randomized design experiments used, the study investigated the effect of the percentage of steamed PSP (25, 29, 33 and 37% of total batch weight) on the overall quality of sandwich bread. The results showed that the added PSP significantly affected the color (L*, a* and b*) and anthocyanin content of bread. The sandwich bread with 33% PSP had the most intense purple color, and a soft structure was found with a measured hardness of 92.12 and 25.11 g force in the bread crust and the centre of the bread, respectively. The expansion ratio was 5.86 times compared with the control sample (5.47 times), and the moisture and anthocyanin content were 38.23% and 55.14 mg%, respectively. The findings of this study also suggested that the preparation of sandwiches with the addition of PSP, in addition to providing a beautiful color, also has the potential to improve overall product quality, increase fiber content (2.4%) and DPPH free radical scavenging activity (28.80%) compared to the control sample.
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Multivariable analysis of physicochemical and functional characterization of four Thai pigmented rice varieties
(2023-11-01)
Tai, N. V.
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Kunyanee, K.
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Luangsakul, N.
Four Thai pigmented rice varieties as know as colored rice — two sources of Manpo red rice [Manpo A (Ounjai company), Manpo B (Thongmanee comapny)], Hommali (red), and Riceberry (purple) were investigated. Result showed the moisture, protein, fat, ash, carbohydrate, and amylose contents of the four types of varieties ranged from 8.62-10.39%, 7.88-9.05%, 1.87-2.90%, 1.67-1.78%, 76.32-79.52%, and 14.17-26.67%, respectively. Abundant fat and protein contents were found in Manpo A, while Manpo B had the highest amylose content. Riceberry and Manpo A varieties were found to have low amylose content. Therefore, the functional properties of the rice varieties were also different. Among the different varieties, Riceberry possessed low swelling power, OAI, and pasting properties; it also exhibited high levels of solubility, WAI, and antioxidant properties. Pearson’s correlation illustrated the relationships among the properties of the rice varieties, which revealed that antioxidant compounds could prohibit the gelatinization process. PCA and HCA separated the cultivars into two groups and showed that Riceberry demonstrated significant differences in characteristics from other varieties, which confirmed that the high content of antioxidants could remarkably lower the value of pasting parameters of rice paste. Finally, this study found that colored rice varieties have a high level of antioxidants, which indicates their potential use as nutraceutical foods. The unique characteristics of colored rice warrants further research to facilitate their utilization in appropriate food products to enhance health benefits.
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Mathematical modelling of roselle seeds (Hibiscus sabdariffa L.) drying kinetics
(2023-08-01)
Thuy, N. M.
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Tram, N. B.
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Cuong, D. G.
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An, L. T.
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Duy, H. K.
Roselle seeds (Hisbiscus sabdariffa L.) are among the seeds that are high in nutrients and can be useful in several applications. Through the drying process, the seeds can be preserved for a long time. The roselle seeds were oven-dried at different temperatures 55, 60, 65 and 70°C, giving different outlet values for yield and final moisture. A total of five empirical mathematical models (Newton, Henderson and Pabis, Logarithmic, Diffusion approach and Page) were selected to describe and compare the drying characteristics of roselle seeds at respective drying temperatures. The adequately suitable drying temperature was found to be 70°C with a drying time of 4 hrs. The effective moisture diffusivity was calculated using the Fick diffusion equation. The results showed that the moisture content of the seeds gradually decreased with time. The effective diffusivity coefficient of moisture transfer varied from 5.4262×10-10 to 1.074×10-9 m2/s over the temperature range investigated. Mathematical models were fitted to the experimental data and by statistical comparison, the Page model represented drying characteristics better than the other equations with the highest R2 (0.998) and the lowest values of χ2 (0.00033) and RMSE (0.00023) observed for drying air temperature of 70°C. The dependence of moisture diffusivity on temperature was described by the Arrhenius equation, with the estimated activation energy being 43.08 kJ/mol within 55 to 70°C. Based on the selected model, it is possible to predict the moisture change during the drying of roselle seeds and thereby better control the process.
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Drying kinetics and mathematical modeling of dried macaroni supplemented with Gac aril
(2023-01-01)
Thuy, N. M.
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Giau, T. N.
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Tai, N. V.
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Minh, V. Q.
Macaroni is dried after being boiled to maintain their quality and extend their shelf life. Evaluation of moisture and nutrient changes aims to provide an overview of the phenomena occurring during the drying process. Thin layer drying kinetics of macaroni supplemented with Gac aril in hot air drying was investigated for temperatures range of 60 to 90ºC with six theoretical models were evaluated. It was observed that the Logarithmic equation gave the best prediction to the drying kinetics evidenced by high coefficient of determination (R2 ranging from 0.98-0.99). The lowest RMSE (0.0103 to 0.0426) and χ2 values (0.0002 to 0.0024) were obtained from the Logarithmic model within the defined temperature range. Diffusivity coefficients of moisture transfer were found ranging from 1.64×10−12 to 2.31 ×10−12 m2s−1 with activation energy was determined at 11.81 kJ.mol−1. Drying at 80ºC for 9 hours was selected for this product, the degradation kinetics of β-carotene and lycopene in macaroni followed a first-order kinetic model with half-life values were determined.

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