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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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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 FOAMING AGENTS AND DRYING TEMPERATURE ON DRYING RATE AND QUALITY OF FOAM-MAT DRIED PAPAYA POWDER
(2024-01-01)
Van Hao, Hong
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Thuy, Nguyen Minh
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Giau, Tran Ngoc
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Van Tai, Ngo
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Minh, Vo Quang
Recently, foam-mat drying is being considered a mild drying technique, requiring low investment costs but being particularly highly effective. This drying method is very useful for liquid or semi-liquid food products that are highly viscous and easily change qualities by heat. Liquid or finely ground foods are foamed with the assistance of surfactants (foam-creating and foam-stabilizing agents are egg albumin and carboxymethyl cellulose, respectively), followed by drying of the foam with hot air. Box-Behnken design (BBD) of response surface methodology (RSM) was designed in this study, with 3 factors and 3 levels, including egg albumin content (6–10%), carboxymethyl cellulose (CMC) (0.1–0.5%) and drying temperature (50–70oC). The drying rate and β-carotene content of foam and product, respectively, are the indicators observed in 18 experimental runs and 6 repetitions at the central point. Use target settings for each response based on high β-carotene content and highest drying rate to produce a high-quality papaya powder product with the shortest drying time. The optimal and feasible experimental conditions for drying foam mats were achieved with albumin concentration, CMC and optimal drying temperature at 9.07%, 0.39% and 62oC, respectively. From these optimal conditions, the optimal values of drying rate and β-carotene content were achieved as 3.41 g water/g dry matter/min and 37.95 µg/g, respectively. This study has confirmed that foam drying is a feasible method to produce good quality papaya powder, the product maintains the natural color of the original material, low moisture (8.5%) and water activity (0.35), and high rehydration ratio (4.05) when drying at 62oC for 3 hours.
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MATHEMATICAL MODELLING OF THIN LAYER FOAM MAT DRYING KINETICS OF ARTEMIA (ARTEMIA FRANCISCANA)
(2024-01-01)
Anh, Nguyen Ngoc Huong
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Xuyen, Nguyen Thi Kim
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Quyen, Nguyen Hoang Thuy
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Vi, Nguyen Hoang Yen
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Giau, Tran Ngoc
Background. Foam mat drying can be considered a simple and economically effective way compared to modern drying methods to produce powdered foods. Artemia biomass contains high nutritional content but was previously only used as food for aquatic animals. Materials and methods. This research aimed to use Artemia biomass as human food, with the foam drying technique implemented. Artemia foam was dried at different temperatures (65–80°C), with four common drying models applied. Results. Among the applicable models, the Logarithmic model was chosen as the most suitable model to describe and explain the drying process of Artemia powder (the highest R2, the lowest root mean square error and χ2, respectively, are 91.7–97.59%, 0.0619–0.0861 and 0.0049–0.0111). The sample reached a moisture content of about 4% to 5% in 2, 2.5, 3 and 3.5 hours when drying at gradually decreasing temperatures from 80°C, 75°C, 70°C and 65°C, respectively. The drying rate was determined by temperature, and the effective moisture diffusivity values (D<inf>eff</inf>) were calculated in the range of 9.285×10–12 m2/s to 1.065×10–11 m2/s, from Fick’s diffusion model. The activation energy value E<inf>a</inf> was determined to be 26.94 kJ/mol according to the Arrhenius relationship. Conclusion. The sample was dried at 75°C for 2.5 hours and this temperature was chosen due to the short drying time, high nutrient content and bright colour. Artemia powder samples after drying had a low moisture content and an a<inf>w</inf> value of 4.46% and 0.22, respectively. High protein content was determined (79.93%) in the foam-dried Artemia powder. In addition, lipid content, carbohydrate, ash and water absorption capacity were also analysed (1.75%, 6.31%, 6.17% and 298.81, respectively).
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Effect of Aqueous n-Butanol Treatments on Shelf-Life Extension of Longkong Fruit during Ambient Storage
(2023-08-01)
Charoenphun, Narin
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Ali, Ali Muhammed Moula
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Paulraj, Balaji
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Venkatachalam, Karthikeyan
The pericarp of the Longkong fruit rapidly browns during ambient storage, typically reducing its shelf life to between 3 and 7 days. Recently, n-butanol has demonstrated a promising effect in preventing this deterioration, extending the shelf life of tropical fruits to more than a week. The present study exploited this opportunity to examine the exogenous application of aqueous n-butanol at various concentrations (0.2–0.6%) in controlling pericarp browning and suppressing different oxidoreductase enzymes in the pericarp under prolonged ambient storage conditions (8 days). Every two days, the fruit pericarps were tested for color (lightness (L*), redness (a*), and yellowness (b*)), browning index (BI), membrane permeability loss (MPL), malondialdehyde (MDA) content, total phenolic content (TPC), and reactive oxygen species (ROS). Enzymes including phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), phospholipase D (PLD), lipoxygenase (LOX), superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPX) were also analyzed. All sample test results showed that increased storage significantly impacted color characteristics (decreased L*, b* and increased a*, and BI). MPL, MDA, and ROS also continuously increased. Furthermore, the browning-related enzymes (PAL and PPO), membrane-degrading enzymes (PLD and LOX), and antioxidant enzymes (SOD, CAT, and GPX) continuously increased in all pericarp samples throughout the storage. Among the samples, pericarp color, BI, MPL, MDA, PAL, PPO, PLD, and LOX were significantly high in the control samples, consequently adversely affecting the quality and shelf life of Longkong. On the other hand, the n-butanol-treated samples significantly controlled the loss and all problematic enzymes while improving the activities of SOD, CAT, and GPX in the pericarp. Furthermore, the positive effect of n-butanol application was dose-dependent; higher concentrations (0.4–0.6%) performed well in protecting the fruit from deterioration.
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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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Influence of Germinated Brown Rice Production by Water Spraying Method on Its Qualities
(2023-01-01)
Chungcharoen, Thatchapol
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Sansiribhanb, Sansanee
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Munsin, Ronnachart
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Thuwapanichayanan, Ratiya
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Palamanit, Arkom
This study was aimed to compare the production time (germination and drying process) and quality of germinated brown rice (GBR) obtained from the water spraying-based GBR production (Sprayed-GBR) system and the water soaking-based GBR production (Soaked-GBR) system. The results showed that the Sprayed-GBR, in the germination process, required 2.5 h for spraying in a water spraying step to obtain paddy with the moisture content of 30% (w.b.) and 26 h in an incubation step to obtain the 90% germination percentage. This led to a shorter germination time compared to the Soaked-GBR, which required a germination time of 50 h for a 90% germination percentage. After germination, the moisture content of the Sprayed-GBR was lower than that of the Soaked-GBR. This provided a shorter drying time in the Sprayed-GBR (27 min) drying process compared with the Soaked-GBR (33 min). For GBR qualities, the Sprayed-GBR could decrease the unpleasant odor problem by providing a smaller number of attached microorganisms after germination (Shade drying), leading to a significantly higher score in the odor and the overall acceptability than the Soaked-GBR. This indicated that the Sprayed-GBR got more consumer acceptance. Moreover, the head rice yield value of the Sprayed-GBR was not different from that of the Soaked-GBR. However, the Sprayed-GBR provided a significantly lower GABA content and a significantly higher percentage of fissured kernels than the Soaked-GBR.
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The Consumer Trust Influencing Intention to Use Electronic Wallet in Thailand
(2019-10-01)
Nookhao, Saowakhon
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Chaveesuk, Singha
The intense competition of globalization and the advancement of technology cause the business sector to adjust and expand into digital business. In addition, the consumer behavior has also changed such as using a smartphone as a part of life and financial transactions. Using of electronic wallets is a new technology that has been popular for consumers for conducting financial transactions via smartphones. The objective of the research is to develop structural model of consumer trust to intention to use electronic wallet. It is also studied the factors that influence consumer trust and intention to use electronic wallet. It was found that consumer trust in electronic wallet is caused by 3 aspects; 1) Information quality which has four attributes (Accuracy, Completeness, Relevance, and Up-to-date) 2) System quality which has four attributes (Ease of use, Availability, Reliability, and User-friendly) and 3) Service quality which has three attributes (Assurance, Responsiveness, and Empathy). It was also found that consumer trust will affect the satisfaction and intention to use electronic wallet of consumers.
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Applications of Ozone for Recycling of Wastewater from Biogas Production for Electricity Generation
(2018-08-21)
Tantirungruang, W.
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Chancharoensook, P.
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Yutthagowith, P.
This paper presents applications of ozone to recycle the wastewater from the biogas production process for electricity generation. The ozone could be generated by using electric field between polarized electrodes. In comparative experiments, three tanks were used for biogas fermentation using anaerobic microorganisms. We designed three different experimental settings as follows: 1) The one using only fresh wastewater from ethanol production process. 2) The one using recycled wastewater with ozonation. 3) The one using recycled wastewater without ozonation. The experimental results indicated that ozone could help improving the biogas production to 2.1 liters/day per 1 liter of recycled wastewater. The methane and carbon dioxide concentrations were 66. 8% and 38. 5%, respectively.

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