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Bioactive compounds-rich Gac peel powder: Optimization of extraction and foam-mat drying conditions
(2025-12-01)
Thuy, Nguyen Minh
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Tien, Vo Quoc
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Giau, Tran Ngoc
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Van Hao, Hong
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Minh, Vo Quang
Gac fruit (Momordica cochinchinensis Spreng) is a healthy fruit and has long been used as food and medicine. During fruit processing, the peel is often discarded as waste. However, Gac fruit peel contains a significant amount of carotenoids. This study encapsulates bioactive compounds extracted from dried Gac peels using egg albumin (EA) and xanthan gum (XG) as foaming agents and stabilizers in foam-mat drying at different temperature. The extraction process (in ethanol 60 %) was assisted by ultrasound (40 kHz, 350 W) with solvent: Gac peel ratios of 30/1–40/1, extraction temperature and time of 45–55 °C and 25–55 min, respectively. EA (9.2–15.2 %) and XG (0.1–0.38 %) were used as foaming agent and foam stabilizer, respectively, with different foam-mat drying temperatures (65–75 °C). The Response Surface Methodology (RSM) combined with a Box-Behnken Design (BBD), 3 factors - 3 levels was used to optimize the independent variables to capture the maximum level of dependent variables. The optimal extraction conditions were determined (solvent/Gac peel ratio of 36.26/1, temperature of 51.38°C and time of 43.39 min) for the extract containing high levels of lycopene 292.04 μg/g, β-carotene (515.72 μg/g) and total polyphenols (3.86 mg GAE/g). The extract was used to produce powder by foam-mat drying. EA, XG and drying temperature significantly affected the drying rate and powder quality. The optimum concentrations of EA and XG were determined to be 13.13 % and 0.3 %, respectively, at an optimum drying temperature of 72.4°C. Under these conditions, the highest drying rate (2.41 g water/g dry matter/min) was achieved to produce powder containing the with highest content of lycopene, β-carotene and total polyphenol contents, 83.42 µg/g, 97.68 µg/g and 1.09 mg GAE/g, respectively. The physical and chemical properties of foam-mat dried Gac peel powder were also investigated. Making good use of byproducts from fruit processing will help local communities and businesses while also ensuring the goal of a circular economy, contributing to long-term socioeconomic growth and enhancing public health, at least in the region and around the world.
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Impact of foam-mat drying conditions of “Gấc” aril on drying rate and bioactive compounds: Optimization by novel statistical approaches
(2024-12-30)
Thuy, Nguyen Minh
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Tien, Vo Quoc
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Giau, Tran Ngoc
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Hao, Hong Van
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Minh, Vo Quang
This study was conducted to optimize the foam-mat drying conditions to maximize quality [β-carotene and total polyphenol content (TPC)] and drying rate of “Gấc” aril powder by using two novel statistical techniques as Response Surface Methodology (RSM) and Artificial Neural Network (ANN) couple with Genetic Algorithm (GA). During production process, level of egg albumin (EA) used for foaming process and drying temperature mainly influenced the drying rate and content of antioxidant compounds in powder. ANN model of 3–10–3 showed more accuracy and faster prediction capacity than RSM model did. ANN-GA model predicted the optimal conditions to be 13.31 % EA, 0.26 % xanthan gum and drying temperature of 73.1 °C, with the drying rate of 1.89 g-water/g-dry matter/min, β-carotene content of 395.88 μg/g, TPC of 1.68 mgGAE/g. These results confirmed the suitability and promising of foam-mat drying for “Gấc” aril powder production, to be producing food ingredient containing highly bioactive compounds.
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Influence of Gac aril, yeast, and sugar in high quality sandwich bread making
(2023-05-01)
Thuy, Nguyen Minh
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Xuyen, Ho Bui Bao
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Thanh, Nguyen Van
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Giau, Tran Ngoc
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Tien, Vo Quoc
Research was conducted to develop a sandwich bread with added Gac aril. Effects of Gac aril (5, 7, and 9%), added sugar content (8.6, 10.3, and 12%), and instant dry yeast used (0.3, 0.4, and 0.5%) to bread quality and sensory value of the products were performed. The relationship between the dependent variables such as β-carotene, lycopene, and volume expansion and three independent variables including Gac aril, sugar and dry yeast content was analyzed using multiple regression analysis. It was observed that the optimum responses of β-carotene, lycopene, and volume expansion were determined as 14.78 µg/g, 59.14 µg/g, and 5.3 times, respectively. To achieve those optimal values, the optimization conditions of various input variables, the percentage of Gac aril, sugar, and dried yeast were found to be 8.55%, 9.76%, and 0.5%, respectively, which, on confirmation, showed a high quality sandwich bread. The optimal parameters were also verified. Sensory evaluation showed that the sandwich bread prepared with 8.55% and 9% Gac aril gave a higher acceptance score than the lesser content and control sample. Preference mapping also showed more than 80% of the participants loved these products.
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Evaluation of functional characteristics of roselle seed and its use as a partial replacement of wheat flour in soft bread making
(2023-03-01)
Thuy, Nguyen Minh
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Tram, Nguyen Bao
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Cuong, Dinh Gia
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Duy, Huynh Khanh
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An, Ly Thanh
Roselle seeds (Hibiscus sabdariffa L.) are often discarded during processing, while they can be used as a source of nutritional and functional compounds, especially bioactive compounds and dietary fiber. The research was carried out to take advantage of this unused raw material and apply it in soft bread making. Seeds after collection were dried and analyzed for functional characteristics. Roselle seeds flour was then used as a partial replacement of wheat flour in amounts varying from 4.4% to 26.4% (interval 4.4%) in soft bread processing with samples coded from B1 to B6 and the control sample B0 (without the addition of roselle seed flour). The influence of roselle seeds flour on the functional and nutritional properties of soft bread was evaluated. Research results showed that roselle seeds were high in fiber (25.42%) and phenolic compounds (1.8 mg gallic acid equivalent/g). Besides, this powder showed high antioxidant activity, with a value of 38.36% inhibition of 2,2-diphenyl-1 picrylhydrazyl radical. Among the seven bread recipes, recipe B2 (8.8% roselle seed flour) was rated the highest for its sensory properties and was the most preferred by consumers. Besides that, sample B2 showed a higher total fiber content (3.2 g/100 g) than the control sample (0.29 g/100 g). The addition of roselle seed powder in soft bread products resulted in an upward trend in the total phenolic content, which was 1.8 times higher than that of the control sample.
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Developing a nutritious soup product using purple sweet potatoes supplemented with composite of vegetables and freezed-dried chicken
(2023-01-01)
Thuy, Nguyen Minh
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Giau, Tran Ngoc
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Tien, Vo Quoc
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Van THANH, Nguyen
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Van TAI, Ngo
This research aimed to develop a nutritious instant purple sweet potato soup (PSP) combination with a variety of vegetables and freeze-dried chicken. The nutritional characteristics of the product were evaluated. The current study employs principal component analysis (PCA), consumer preference mapping, and check-all-that-apply (CATA) data processing to describe sensory instant mixed soup attributes. The results showed that the soup was made from the formula F2 (PSP flour 47.5%, orange-fleshed sweet potato flour 12.5%, potatoes 6%, banana 7%, mushroom 8%, petit poise 3%, pumpkin 5%, protein powder 5% and cream powder 6%) gave good quality, high sensory value and attractive colors product. The PCA identified important soup attributes such as sweetness, milk flavor, vegetable odor, and color. Adding 15% freeze-dried chicken improved the quality of mixed soup products with energy distribution from macronutrients: proteins 24%, carbohydrates 65%, and lipids 10%. The anthocyanin and β-carotene content analyzed from the product was 13.1 mg/100 g and 370.2 μg/100 g. Score analysis according to the CATA model with two main components accounting for 95.57% of the variance in sensory attribute data, showing liking attributes of mixed soup sample that the panelists preferred in color, flavor, chicken meat distribution, and sweetness. The essential nutritional characteristics of mixed soup have been carefully analyzed.
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GAC ARIL AND GUM XANTHAN SUPPLEMENTATION IN WHEAT MACARONI PASTA PRODUCTION
(2023-01-01)
Thuy, Nguyen Minh
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Phung, Nguyen Thi Tieu
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Giau, Tran Ngoc
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Tien, Vo Quoc
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Tai, Ngo Van
Background. Macaroni is a common side dish or main dish that is served with sauces. Traditional macaroni is typically made using flour, water and eggs and is typically yellow in color. It has a high amount of starch and is deficient in fiber, minerals, vitamins and bioactive components. Material and methods. The effects of Gac aril (3, 5, 7 and 9%) and xanthan gum (1, 1.5 and 2%) on the quality characteristics of macaroni were investigated. Macaroni was evaluated for cooking quality (cooking loss, volume increase, rehydration ratio), colour, chemical (β-carotene and lycopene) and structure/microstructure to assess the impact of experimental factors. Results. The proximate composition of Gac aril was analysed and showed that Gac aril added to macaroni recipes is a food ingredient capable of enhancing bioactive compounds (β-carotene and lycopene). Studies on the combined effects of the addition of Gac aril and xanthan gum have shown that macaroni with 7% gac and 1.5% xanthan gum used resulted in a beautifully colored macaroni product (before and after cooking), good structure, high β-carotene and lycopene content (15.26 μg/g and 61.26 μg/g, respectively). The cooking quality of the macaroni was thoroughly analyzed. The rehydration rate and volume both increased with the addition of Gac aril and the xanthan gum content increased. However, the cooking loss was shown to be slightly different. The cooking loss increased as the content of Gac aril supplement was increased, while the added xanthan gum reduced the cooking loss. Conclusion. The effects of macaroni enrichment with gac and the use of xanthan gum on product quality were noted. The physicochemical components, bioactive compounds, firmness, microstructure and cooking quality of the analyzed products emphasized the role of the ingredients used in the results obtained. The microstructure of the product has also been improved and ensures the desired product quality attributes. Further studies are needed in order to be applied at an industrial scale and with high consumer acceptance of this new product.
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QUALITY EVALUATION OF WAFFLES PRODUCED FROM THE PARTIAL REPLACEMENT OF WHEAT FLOUR WITH GREEN BANANA FLOUR AND POTATO STARCH
(2023-01-01)
Giau, Tran Ngoc
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Thuy, Nguyen Minh
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Tien, Vo Quoc
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Tai, Ngo Van
Background. Low GI and alkaline food products have been the attention of research aimed at supporting the health of consumers. Materials and methods. This study aims to develop a waffle formula for a low energy, alkaline food with a high nutritional value and low glycemic index (GI) from the partial replacement of wheat flour with green banana flour and potato starch ranging from 2.5 to 12.5% (of the total weight of flour used) in the formulas. To assess this, the quality of the product was analyzed. Results. The research results show that low GI, alkaline waffles with a high nutritional value can successfully be prepared with green banana flour and potato starch substitutes, at 12.5 and 7.5% of the formula respectively (w/w) (formula F5). The nutritional value of the product for one waffle (110 g) is 305.6 kcal, 40.9 g carbohydrates, 9.2 g protein, 11.7g fat and 1.43 g fiber, with an estimated GI of 62.54 ±0.46 (lower than a waffle made entirely of wheat flour, which had a GI of 76.38 ±0.90). The macronutrient energy distribution (carbohydrate:protein:lipid of 53.6:12.1:34.3) meets the recommendations of the AMDR. Conclusion. The F5 product has proper nutritional characteristics, low GI, and an estimated negative PRAL (–0.67), indicating that the waffles tend to cause more alkalinity in the body when consumed. Further studies should be considered to develop and improve the production of waffles with better nutrients and biological functional properties
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QUALITY IMPROVEMENT OF NOODLES FORTIFIED WITH MORINGA LEAF POWDER, KONJAC GLUCOMANNAN, AND ACETYLATED STARCH
(2023-01-01)
Thuy, Nguyen Minh
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Giau, Tran Ngoc
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Tien, Vo Quoc
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Hao, Hong Van
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Minh, Vo Quang
Background. Egg noodles are a commonly consumed food in Asia and are increasingly eaten around the world. Consumers now have more new requirements concerning the quality and healthiness of products. Therefore, the objective of this study is to determine the effects of Moringa leaf powder (MLP), konjac glucomannan (KG), and acetylated starch (AS) on the quality of noodles. Materials and methods. The Box–Behnken design via the response surface methodology was used, and cooking quality, weight increase, and cooking loss were the main responses. Quadratic polynomial equations were established to determine the influence of 3 independent variables (MLP, KG, and AS) on the cooking quality of the studied noodles. Results. A significance test and analysis of variance results demonstrated that the MLP, KG, and AS contributed significantly to the increase in rehydration rate and reduction of cooking loss. The joint interaction effects of dependent variables were also significant for cooking quality. Increasing the percentage of MLP and AS resulted in an increase in weight increase and cooking loss, while increasing the percentage of KG resulted in an increase in the rehydration rate and a significant reduction in cooking loss. Based on the fitted model for two responses, simultaneous optimization was also carried out. The optimal values were MLP, KG, and MS at 5%, 4.89%, and 3%, respectively, which gave an estimated maximum value for weight increase (83.61%) and a minimum value for cooking loss (3.05%). A scanning electron micrograph of noodles containing these concentrations showed that the continuity of the gluten network was enhanced. Conclusion. In this study, the parameters of the input variables were optimized to increase the weight of noodles after cooking and reduce the cooking loss, using the response surface methodology. The accuracy of the model has been verified by actual experimental data. The results obtained may provide new insight into the addition of high bioactive compounds available in plants to the formulation of common food products and the development of new food products for the manufacturing industry.
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Optimization of Mulberry Extract Foam-Mat Drying Process Parameters
(2022-12-01)
Thuy, Nguyen Minh
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Tien, Vo Quoc
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Tuyen, Nguyen Ngoc
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Giau, Tran Ngoc
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Minh, Vo Quang
Mulberry powder was created from the extract using a foam-mat drying process. The studies aimed to evaluate the effects of egg albumin, carboxymethyl cellulose (CMC), digestion-resistant maltodextrin (DRM) contents, and whipping time (5 to 15 min) on the foam properties. The impact of different drying temperatures (60 to 75 °C) on the quality of the finished mulberry powder was also noted. The best foam expansion/stability value was determined using multiple regression models as a function of egg albumin, CMC, DRM, and whipping time. The results indicated that the main influencing factors for the foam properties were whipping time followed by egg albumin, CMC, and DRM. Optimum values of foam expansion and stability were achieved at 467.9% and 97.02%, respectively. The foam had a porous structure and good stability for subsequent drying, with optimal contents of egg albumin, CMC, and DRM used at 7.6%, 0.4%, and 2%, respectively, along with a whipping time of 14.5 min. The established models had a high coefficient of determination (R2 > 0.9) and a high correlation between the predicted and observed values. Therefore, the model could be adjusted to determine the characteristics of the foam suitable for subsequent drying. The optimal values were then also verified. Minimal fluctuations (1.78–2.98%) between the experimental data and the optimal value were found. The drying temperature also significantly affected the quality of the mulberry powder. The foam was dried at 65 °C for 4 h to produce apowder with a beautiful light color (L* = 62.65), a characteristic purple-red color of mulberry (a* = 5.97). The moisture, water activity, and anthocyanin content of the finished mulberry powder were 4.57%, 0.3, and 5.4 mg/g, respectively.
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Effect of Foaming Conditions on Foam Properties and Drying Behavior of Powder from Magenta (Peristrophe roxburghiana) Leaves Extracts
(2022-06-01)
Thuy, Nguyen Minh
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Tien, Vo Quoc
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Tai, Ngo Van
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Minh, Vo Quang
In manufacturing food powders, foam-mat drying provides a cost-effective alternative to traditional drying methods. This study aimed to select the foaming conditions which support the subsequent drying of Magenta leaves extract. In the initial stage, concentrations of egg albumin (5 to 15%) as a foaming agent, xanthan gum as foam stabilizer (0.1 to 0.5%), and whipping time (2 to 8 min) were designed. Multiple regression analysis was applied to analyze the relationship between the dependent variables (expansion volume and foam density) and three independent variables as an indicator of foaming capacity and foam stability. The multiple response optimization was applied to optimize the foam density and volume expansion. The optimum foam density (0.25 g/mL) and foam volume expansion (298.12%) were obtained at the optimum egg albumin and xanthan gum concentrations, and whipping time at 12.21%, 0.24%, and 5.8 min, respectively, indicating a stable foam structure. Experimental moisture loss data are fitted for five selected drying models. The mathematical models were compared according to three statistical parameters, such as coefficient of determination (R2), chi-square (χ2), and root mean square error (RMSE). Among the five mathematical models tested with experimental data, the Page model could be applied to describe the foam-mat drying process of magenta leaves extract. The highest value of R2 (99.54%), the lowest value of χ2 (0.0007), and RMSE (0.0253) were observed for a air drying temperature of 60◦C. The effect of temperature on diffusion is described by the Arrhenius equation with an activation energy of 100.21 kJ/mol. Effective moisture diffusion values ranged from 2.27 × 10−10 to 6.71 × 10−10 m2/s as the temperature increased. The effect of drying conditions on anthocyanin changes of magenta leaves powder was compared. The results showed that the highest quality of the sample was observed when the sample was dried at 60◦C.

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