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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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Formulation and evaluation of nanoemulsions from Jasminum officinale essential oil for controlling postharvest browning and maintaining quality in jasmine (Jasminum sambac) flowers
(2025-01-01)
Yeamsuriyotai, Kittiya
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Pradabkun, Natthamon
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Manichart, Nutcha
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Yonsawad, Nipaporn
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Khamchatra, Na Monrug
The jasmine (Jasminum sambac (L.) Aiton) flower has delicate petals, resulting in rapid browning after harvest. The aim of this study was to search for an innovative postharvest treatment for delaying browning of jasmine petals using plant essential oils. J. officinale L. f. var. grandiflorum (L.) essential oil was found to reduce peroxidase activity in jasmine flower by 44.21% in the in vitro condition. The antioxidant activities and chemical composition of J. officinale essential oil were subsequently characterized. The essential oil exhibited the ability to scavenge 2,2-diphenyl-1-picrylhydrazil (DPPH) radicals with a 50% inhibition (EC<inf>50</inf>) value of 6.72 ± 0.89 mg/mL, a chelating effect with EC<inf>50</inf> value of 7.42 ± 1.59 mg/mL, and reducing power with EC<inf>0.5</inf> value of 14.89 ± 0.73 mg/mL. GC-MS analysis detected 29 compounds in the oil, with benzyl alcohol (20.68%) and benzyl acetate (19.87%) predominating. As plant essential oils have restricted water solubility, an oil-in-water emulsion was formulated using a spontaneous emulsification method. The resulting J. officinale essential oil naonoemulsion (JEN) had an oil droplet size of 70.2 ± 0.39 nm and a narrow polydispersity index. In vivo testing confirmed the inhibitory effects of JEN on jasmine flower browning and relevant enzyme activities. Jasmine flowers were soaked in various concentrations of JEN for 5 min, packed in polyethylene plastic bags, and stored in a refrigerator at 10 ± 3°C with relative humidity 66 ± 5%. Flowers treated with 1 and 2 mg/mL JEN showed effective delay of petal browning and maintained good quality with minimum flower opening index, high freshness score, and high color retention index. JEN treatment also reduced phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) activities, indicating postponement of the browning process. In addition, scanning electron microscopy micrographs of treated flower epidermis cells revealed delayed cell wall collapse, indicating retention of intact cells. Taken together, these results support JEN as a potential preventative of enzymatic browning and hence petal browning in jasmine flower.
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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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Antioxidant and Antibacterial Activities of Jasminum officinale L. f. var. grandiflorum (L.) Kob. Leaf Extracts
(2024-05-01)
Charoenying, Patchanee
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Laosinwattana, Chamroon
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Chotsaeng, Nawasit
The investigation of phytochemicals and their effects on plants is currently receiving significant attention due to the well-known fact that plants contain secondary metabolites that have high levels of usefulness in various applications. These applications include food additives, biopesticides, and pharmaceuticals. In a recent study, we thoroughly examined the total phenolic content (TPC), and the antioxidant, and antibacterial properties of Jasminum officinale L.f. var. grandiflorum (L.) Kob. (also known as Spanish jasmine) leaf extracts, providing valuable insights into its potential benefits. Our study performed a crude methanol (ME) extraction of Spanish jasmine leaves with acid-base solvent partitioning, resulting in an acidic fraction (AE), a neutral fraction (NE), and an aqueous fraction (AQ). The Folin-Ciocalteu method was used to determine the TPC of the extracts. The AE fraction displayed the highest TPC (79.8±0.61 mgGAE/g dry weight), followed by the NE and AQ fractions. The extracts were further evaluated for their antioxidant activity using the DPPH assay. The AE fraction had the highest antioxidant activity with an EC<inf>50</inf> value of 4.6±0.40 µg/mL. The main active compound, oleuropein, was isolated and determined using spectral data. The isolated compound displayed excellent antioxidant activity with an EC<inf>50</inf> value of 13.0±0.06 µg/mL. Moreover, the antibacterial activity of the Spanish jasmine leaf extracts was calculated using the disc diffusion method based on the minimum inhibitory concentration. The AE fraction exhibited activity against the Gram-negative bacteria, Vibrio parahaemolyticus, with a MIC value of 0.78 µg/mL. The AE fraction also displayed the highest degree of activity against Staphylococcus strains, including drug-resistant strains (MRSA and VRSA), with a MIC range of 0.39-12.5 µg/mL. It is important to highlight that the AE fraction demonstrated the highest level of activity against all VRSA strains tested despite their resistance to vancomycin and oxacillin. These findings strongly indicate that Spanish jasmine leaves possess potent natural antioxidant and antibacterial properties, positioning them as a highly promising plant source.
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Natural Plants Pigments as Potential Antioxidant Sources and Food Grade Biocolorants in Traditional Cuisines: An Overview Study in Vietnam
(2024-01-01)
Thi Kim Loan, Le
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Thi Ngoc Tran, Vo
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Quang Minh, Vo
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Minh Thuy, Nguyen
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VAN TAI, Ngo
Due to the possible harm that man-made food dyes may do to human health, natural pigments have gradually taken the place of artificial colorants in Vietnam and the world. The food sector is being forced to move away from the use of artificial colorants and toward organically based alternatives because of rising customer demand for meals that are more nutrient-dense, components that are sourced naturally and with cleaner labeling. With a focus on plant sources, the industry is actively looking for sources of more stable colorants in this situation. 150 surveys were conducted to find the common plant being applied to traditional foods in Vietnam. The survey indicated that a lot of species could be utilized as natural food pigments. However, there are seven colorant plants that are primarily used in traditional Vietnamese cuisine and have their detailed information documented. This review focusses on crops that have a great deal of promise for use as sources of colorants in traditional foods. Some of these sources have received substantial research, while others have only recently attracted interest.
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Characteristics and Antioxidant Activities of Kombucha from Black Tea and Roselle by a Mixed Starter Culture
(2023-12-29)
Sutthiphatkul, Tanyarat
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Mangmool, Supachoke
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Rungjindamai, Nattawut
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Ochaikul, Duangjai
Kombucha is a functional beverage fermented by the symbiosis of bacteria and yeasts and is comprised mainly of bioactive compounds and acids that have beneficial health effects. Our research aimed to determine the optimal ratio of co-culture of the bacterium Acetobacter pasteurianus AJ605 and the yeast Zygosaccharomyces bailii YN403 for kombucha fermentation in order to improve the consistency of kombucha quality so that it can be mass produced. Microbial growth, chemical characteristics, and antioxidant activities of kombucha during fermentation were analyzed. The results showed that a co-culture ratio of 8:2 (v/v) of A. pasteurianus AJ605 and Z. bailii YN403 gave the highest antioxidant activity after 10 days of fermentation, with a DPPH IC<inf>50</inf> value of 25.76 µl/mL and an ABTS IC<inf>50</inf> value of 8.84 µl/mL. The co-culture ratio of 8:2 showed antioxidant activity that was not significantly different (p>0.05) from that of SCOBY (symbiotic culture of bacteria and yeasts) alone. Additionally, during fermentation, the pH of kombucha decreased to 3.16, with increases in titratable acidity and alcohol content of 7.00 g/L and 7.96 g/L, respectively. To enhance the antioxidant activity and taste quality of kombucha, black tea and roselle were mixed at various ratios and inoculated with 10% (v/v) optimal co-culture. The results showed that a high antioxidant activity was obtained using an 8:2 (w/w) ratio of black tea and roselle, at day 10 of fermentation, with a DPPH IC<inf>50</inf> value of 23.88 µl/mL and ABTS IC<inf>50</inf> value of 6.11 µl/mL. Moreover, the results indicate that kombucha from black tea and roselle can be a functional beverage that has high antioxidant activity and sensory acceptability.
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Antimicrobial activities and phytochemicals of Murraya paniculata L. flowers, leaves and bark crude extracts
(2023-01-01)
Sriwatcharakul, Suttijit
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Angsusing, Sirilak
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Boonyoprakan, Natcha
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Worananthakij, Worakrit
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Taveekijakarn, Praveena
Aims: Murraya paniculata (L.) has been widely employed in medicine, has also been modified to serve as an ingredient in health foods and found application in cosmetics. This study was aimed to assess the biological activities of M. paniculata by analyzing the chemical compositions of its flowers, leaves and bark. Methodology and results: Crude extracts drawn from the flowers, leaves and bark of M. paniculata underwent testing to determine the antibacterial properties in terms of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), as well as the overall chemical composition, total phenolic content, flavonoids and antioxidant activity. Crude extract of leaves exhibited the most potent antibacterial activity when tested against Staphylococcus aureus TISTR 1466, Bacillus subtilis ATCC 6633 and Pseudomonas aeruginosa ATCC 27853. The crude extract from bark delivered the most significant antibacterial activity when tested against Micrococcus luteus TISTR 9341, Escherichia coli ATCC 1261, Pseudomonas sp., Streptococcus sp. and Methicilin resistant S. aureus (MRSA). For all crude extracts, the MIC value against M. luteus TISTR 9341 was 12.5 mg/mL. Meanwhile, the MBC value for the crude extract of leaves against B. subtilis ATCC 6633 was 12.5 mg/mL, whereas, for flower and bark crude extracts, the MBC value against S. aureus TISTR 1466 was 25 mg/mL. Antioxidant activity was at its highest for the crude extract from bark (IC50 = 1.36 mg/mL). The highest phenolic content was recorded for the crude extract from bark, while the highest flavonoid content came from the crude extract of leaves (70.81 ± 0.31 mgGAE/g extract and 115.73 ± 1.18 mgQE/g extract, respectively). Conclusion, significance and impact of study: The research findings suggest that the crude extracts of M. paniculata leaves and bark show greater significant levels of bioactivity than was the case for crude extracts from flowers. The research findings could help in exploring the possibilities of using M. paniculata for pharmaceutical purposes and in aquaculture.
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INVESTIGATION OF ANTIMICROBIAL CAPACITY AND ANTIOXIDANT EFFICIENCY FROM CHLORELLA SPP. CRUDE EXTRACTS
(2023-01-01)
Dejtisakdi, Wipawee
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Maneeruttanarungroj, Cherdsak
Functional food, nutraceutical and pharmaceutical products are currently shared as an important part of the consumer market. Microalga plays a significant role in producing a source of good antioxidants including nutrient supplements such as chlorophyll, beta-carotene, astaxanthin etc. A Eukaryotic green microalga, Chlorella, is a unicellular microalga that itself is rich in a source of chlorophyll, carotenoids, the essential amino acids, bioactive compounds including fatty acids and these bioproducts make Chlorella as a great potential for human food and supplements, animal feed and biofuel feedstock. In this study, we aimed to test antimicrobial activity and antioxidant from four different Chlorella strains (Chlorella sp. KU11, Chlorella sp. V55, Chlorella sp. B2-59 and Chlorella sp. N11/59) for pharmaceutical and nutraceutical application. All four-ethanolic crude extracts of Chlorella were tested against six pathogens such as Streptococcus mutans ATCC25175, Bacillus subtilis ATCC6633, Staphylococcus aureus ATCC25923, Escherichia coli ATCC25922, Pseudomonas aeruginosa ATCC27853, and Candida albicans ATCC10231 using agar-well diffusion and the minimum inhibitory concentrating (MIC) assay. The result showed that 50 mg/mL of Chlorella sp. KU and Chlorella sp. V55 crude extracts could inhibit S. mutans, B. subtilis and S. aureus and 100 mg/mL of both crude extracts were able to inhibit E. coli, P. aeruginosa and C. albicans. From the minimum inhibitory concentrating (MIC) assay, we found that Chlorella sp. KU and Chlorella sp. V55 could inhibit S. mutans, B. subtilis, S. aureus E. coli, P. aeruginosa and C. albicans at 25, 50, 50, 100, 100 and 100 mg/mL, respectively and 50, 6.25, 25, 100, 100 and 100 mg/mL, respectively. The antioxidant activity of the four crude extracts were performed by DPPH radical scavenging assay and we found that the Chlorella sp. N11/59 crude extract showed the highest antioxidant efficiency with 63.73% and IC50 value was 2.8293 mg/mL. This finding suggested that microalgae can be a promising platform for pharmaceutical and nutraceutical application.
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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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Process of foam-mat drying of purple rice bran extract and evaluation of product properties
(2023-01-01)
Loan, L. T.K.
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Tai, N. V.
The present study examined the process of foam-mat drying “Cám” purple rice bran extract, including optimization foaming conditions and effect of drying temperatures on the drying behaviours and powder's qualities. The egg album and xanthan gum at different levels were used as foaming agents, which further optimizied by the response surface methodology. The optmial foam was dried at four levels of temperature (50-80oC). Moisture content was further recorded every 30 minutes. Four common emperical models were applied for predicting the pattern of moisture content. Under the effect of heat treatment, the final qualities of Cám purple rice bran foam-mat dried powder were determined. The results showed that when egg albumin and xanthan gum were used, 12.04% and 0.337% could maximize foam expansion and stability. These conditions could facilitate the efficiency of the drying process. Moreover, among the four models, the Page model showed the best fit for predicting the change in moisture ratio. The effective diffusivity and activation energy were from 6.73 x 10-10 to 1.66 x 10-9 m2/s and 22.72 kJ/mol, respectively. The study also revaled that at temperature of 70oC, the product could maintain high antioxidant proper conditions for storage and high acceptance by consumer.

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