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Recent advances and future directions in healthy and innovative technology for the future noodle processing
(2026-06-01)
Luangsakul, Naphatrapi
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Mutchadej, Patranid
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Van Tai, Ngo
The desire for nutritious food, traceability, and diminished environmental effect is transforming the noodle sector. Noodles are becoming regarded as a structured food system rather than just a convenience product, with component interactions influencing sensory perception, digestibility, shelf life, and environmental impact . This review outlines the recent research from 2021 to 2025 across three main focuses: (i) health and nutrition focuses [low glycemic index (GI), resistant starch (RS), probiotics, targeted micronutrients]; (ii) advancements in processing technology; and (iii) digitalization [artificial intelligence (AI), Internet of Things (IoT), in-line sensors]. Health-related strategies such as increasing RS, soluble fiber, and starch-lipid complexes, along with enhancing amino acid quality, demonstrate significant potential. Alternative flour matrices and hydrocolloids/emulsifiers facilitate the enhancement of protein, fiber, and bioactive while preserving or remaining texture, particularly in gluten-free systems, when utilized within the suitable dose-process parameters. Non-thermal and reactive extrusion technologies enhance shelf life and allow for precise adjustments in starch digestibility; 3D printing is viable when optimizing rheological properties. Non-destructive assessment and in-line quantification are supplanting intuition, facilitating the integration of AI/IoT and enabling real-time control. The proposed roadmap integrates recipe design with process parameterization and real-time detection to achieve products that are delicious, healthy, and environmentally sustainable.
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Evaluation of quality characteristics, antioxidant activity, functional groups of sweet potato by-products and their usage in sandwich bread processing
(2026-04-01)
Dung, Nguyen Chi
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Thuy, Nguyen Minh
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Giau, Tran Ngoc
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Van Hao, Hong
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Van Thanh, Nguyen
A substantial quantity of waste is generated during sweet potato processing, posing environmental and economic challenges. This study aimed to valorize sweet potato by-products (SPB) by drying and milling them into powder and incorporating the material into sandwich bread formulations as a partial replacement for wheat flour at levels of 10–25% (corresponding to formulas B1 to B4) along with control sample B0. The physicochemical, structural, and functional properties of SPB powder were evaluated to determine its suitability as a functional ingredient. The results indicated that SPB powder possesses high nutritional value, with considerable amounts of dietary fiber, bioactive compounds, and strong antioxidant activity. Scanning electron microscopy revealed predominantly oval and polygonal particles with relatively smooth surfaces and intact structures. Fourier-transform infrared spectroscopy confirmed a polysaccharide-rich lignocellulosic composition, including starch, cellulose, hemicellulose, and phenolic compounds. Among the tested formulations, bread containing 15% SPB (B2) was identified as optimal, as it maintained desirable moisture content, loaf volume, and color characteristics while significantly enhancing nutritional quality. Compared with the control, the B2 formulation showed substantial increases in dietary fiber and total polyphenols. These findings highlight the potential of SPB powder as a sustainable, high-fiber functional ingredient for bakery product fortification.
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MODELING AND OPTIMIZATION OF SACCHARIFICATION AND FERMENTATION OF BROKEN RICE
(2026-01-01)
Thuy, Nguyen Minh
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Hung, Tran Huy
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Viet Ha, Lam Thi
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Van Hao, Hong
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Giau, Tran Ngoc
Rice wine is a traditional alcoholic beverage derived from fermented glutinous rice or broken rice. The method is separated into two steps: first, the rice is cooked and liquefied/saccharified by molds and enzymes, followed by fermentation. The study examined how Aspergillus oryzae (0.1 - 0.2%) and α-amylase (0.01 - 0.04%) affect starch liquefaction and saccharification, as well as how Saccharomyces bayanus concentration (0.02 - 0.05%) and total soluble solids content (22 - 26%) impact rice wine fermentation. To improve process prediction and optimization, an artificial neural network integrated with a genetic algorithm (ANN-GA) was applied to model the nonlinear relationships between process variables and fermentation performance. The optimization approach utilizing a machine learning-based model demonstrated better prediction ability. Compared with conventional regression approaches, the ANN-GA model provided improved predictive accuracy and enabled the identification of optimal processing conditions for both saccharification and fermentation stages. The optimum content of Aspergillus oryzae and α-amylase was 0.181% and 0.036%, respectively, resulting in high starch saccharification efficiency with a total soluble solids content of 27.2oBrix. The volume of sugar solution achieved was 34.01 mL (from 50 g rice, yield 68.02%). In addition, using the optimal content of Saccharomyces bayanus of 0.043% and fermenting in an environment with high soluble solids content of 24.88oBrix produced wine with high ethanol and ester content, 12.19% by volume and 0.93 g/L, respectively. The methanol content of the fermented product under these optimal conditions was lower (49.8 mg/L). These findings demonstrate that the integration of machine-learning-based optimization can effectively enhance fermentation efficiency while maintaining product safety. Overall, the optimized saccharification and fermentation parameters provide a viable approach for producing rice wine with higher quality and safety assurances for this traditional product.
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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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Physicochemical characteristics and metabolite content of roasted arabica coffee in relation to consumer preference
(2025-02-01)
Todhanakasem, Tatsaporn
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Van Tai, Ngo
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Kunyanee, Kannika
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Pitinidhipat, Nateepat
Roasting is probably the most important step in developing the complex flavors that make coffee enjoyable. During the roasting process, the beans undergo many complex reactions that change their biochemical and physical properties as well as form the substances responsible for the sensory qualities of the beverage. This study investigated the impact of roasting level (light, medium-light, or medium) on the evolution of coffee aroma, biochemical compounds, physical properties, and sensory characteristics in arabica coffee. The degree of roasting was directly correlated to the intensity of color development. The main volatile compounds that were commonly generated during roasting were 2-furancarboxaldehyde, furancarboxaldehyde-5-methyl, 2-furanmethanol, 2-furanmethanol-acetate, nonanal, camphor, 2-hexadecen-1-ol,3,7,11,15-tetramethyl-R-R∗,R∗-E, 2-furanmethanol, 2-furancarboxaldehyde-5-methyl, 2-furancarboxaldehyde, 2- furanmethanol-acetate, linalyl formate, citronellyl isobutyrate, and furfuryl pentanoate. Roasting coffee altered amino acid composition and the presence of bioactive compounds, including compounds potentially beneficial and unbeneficial with respect to human health. Regarding the sensory evaluation, there was no significant difference among roasting levels in overall liking, liking of overall aroma, coffee flavor, sourness, bitterness, body, or coffee aftertaste. However, the medium-light condition generated sensory attributes of roasted, bitter, jasmine, coffee aftertaste, smoky, nutty, and coffee flavor that tended to be more favorable to the consumer. This study provides valuable enlightenment on the impact of roasting degree in relation to coffee quality.
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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 (R2 > 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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Recent Development and Future Direction in Production of Gluten-Free Rice Bread
(2025-01-01)
Thi Kim Loan, Le
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Minh Thuy, Nguyen
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Van Tai, Ngo
In recent years, health has been one of the issues that must be concerned in order to meet the needs and acceptance of consumers, in which gluten-free rice bread (GFRB) is also one of the top concerns. Rice is a staple food source and a major source of carbohydrates in daily diets around the world. This review synthesizes new and innovative research on GFRB in recent years and reviews the effects of ingredients and possible techniques to improve the GFRB properties quality. With an abundant annual production, rice and its products are always a top concern for researchers, nutritionists and economists. The application of modern technologies in the treatment and processing of GFRB has been studied deeply and extensively. With this review, it is possible to give a deeper insight into the implemented issues and new directions for this available and abundant source of rice, especially for the sustainability and development of the rice-based developing country.
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Nutritional value, antioxidant activity and color properties of white-fleshed sweet potatoes in Vietnam
(2025-01-01)
Dung, Nguyen Chi
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Giau, Tran Ngoc
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Van Hao, Hong
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Minh, Vo Quang
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Van Tai, Ngo
Sweet potatoes have been considered an essential food source in the human diet for centuries. The study provides comprehensive knowledge on the physico-chemical properties and antioxidant potential of white-fleshed sweet potato (WFSP), to raise consumer awareness of its positive health effects and encourage its greater use. The study also explores whether the food is acidic or alkaline to enhance its health benefits, through Potential Renal Acid Load (PRAL) score. Phenolic acid components were identified and quantified by Ultra-Performance Liquid Chromatography (UPLC), while the functional groups of these compounds were determined by Fourier transform infrared (FTIR) spectroscopy. The results showed that WFSP contains high levels of minerals, including potassium 79.56 mg/100 g, phosphorus 18.69 mg/100 g, magnesium 9.58 mg/100 g and calcium 7.68 mg/100 g. Resistant starch is also present in WFSP at a relative amount of 1.12 %. The total polyphenol content and total flavonoid content were found to be 1.58 mg GAE/g and 0.69 mg QE/g, respectively and it was a source of antioxidant potential (with IC<inf>50</inf> DPPH and IC<inf>50</inf> ABTS·+ determined as 3.31 mg/mL and 0.38 mg/mL, respectively). WFSP was identified as an alkaline food with a negative value (-0.63). Low-PRAL/alkali-ash diets have been linked to a variety of health benefits, including an improved potassium-to-sodium ratio, less muscle wasting and higher intracellular magnesium concentrations. FTIR analysis showed that the phenolic components in WFSP contained 17 functional groups. UPLC analysis identified the main phenolic acids in WFSP as caffeic acid, coumaric acid and trans-ferulic acid, which are antioxidant compounds that can protect cells from damage.
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Effect of foaming conditions and drying temperatures on total polyphenol content and drying rate of foam-mat dried banana powder: Modeling and optimization study
(2024-12-01)
Van Tai, Ngo
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Van Hao, Hong
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Han, Tran Thi Ngoc
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Giau, Tran Ngoc
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Thuy, Nguyen Minh
This study aims to optimize the parameters of the foam-mat drying to produce banana powder. Input parameters of the foam drying such as foaming agent (egg albumin) concentration used from 5 to 15 %, the foam stabilizer (maltodextrin) used from 1 to 3 % and the drying temperature varied between 60 and 80 °C. Factors with 3 levels are arranged according to the Box-Behnken design, which further modelled by RSM (response surface methodology) and ANN (artificial neural network), and optimized. The drying rate and total polyphenol content (TPC) of banana powder under the studied conditions were determined as the target output. The moisture, color, total polyphenol, antioxidant activity and some physical parameters of final fine powder were analyzed. Increasing temperature has increased the drying rate. In addition, increasing the concentrations of egg albumin and maltodextrin maintained the highest TPC and maximum drying rate. ANN model showed the higher forecasting capacity than that of RSM. Moreover, simultaneous optimization of two responses (TPC and drying rate) was selected to maximize the desired value at the concentration of albumin, maltodextrin and drying temperature of 11.86 %, 1.92 %, 74.94 °C, respectively, corresponding to the highest TPC value and drying rate of 1.31 mgGAE/g DW and 2.48 g water/g dry matter/min. At this condition, the drying time was recorded as 103 min. Validation of the optimal ratios showed that the experimental values of TPC and drying rate were in good agreement with the model predicted data. The moisture content and water activity of product were found to be 5.87 ± 0.07 % and 0.37 ± 0.01. The product had bright colors with L*, a* and b* values were measured as 86.4 ± 0.5, 1.75 ± 0.08 and 15.2 ± 0.3, respectively. The high DPPH radical scavenging activity was detected (53.5 %) with the water solubility index and water absorption index of banana powder was determined at value of 56.98 % and 5.17 g/g, respectively. Foam mat dried banana powder was well preserved in paper packaging with aluminum foil.
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The Relationship between Microbial Communities in Coffee Fermentation and Aroma with Metabolite Attributes of Finished Products
(2024-08-01)
Todhanakasem, Tatsaporn
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Van Tai, Ngo
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Pornpukdeewattana, Soisuda
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Charoenrat, Theppanya
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Young, Briana M.
Coffee is a critical agricultural commodity and is used to produce premium beverages enjoyed by people worldwide. The microbiome of coffee beans has proven to be an essential tool that improves the flavor profile of coffee by creating aromatic flavor compounds through natural fermentation. This study investigated the natural microbial consortium during the wet process fermentation of coffee onsite in Thailand in order to identify the correlation between microbial diversity and biochemical characteristics including flavor, aroma, and metabolic attributes. Our study found 64 genera of bacteria and 59 genera of yeast/fungi present during the fermentation process. Group of microbes, mainly yeast and lactic acid bacteria, that predominated in the process were significantly correlated with preferable flavor and aroma compounds, including linalyl formate, linalool, cis-isoeugenol, trans-geraniol, and (-)-isopulegol. Some of the detected metabolites were found to be active compounds which could play a role in health.

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