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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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FUNCTIONAL GROUP IDENTIFICATION USING FTIR AND ANTHOCYANIN PROFILING BY HPLC IN PURPLE SWEET POTATO (IPOMOEA BATATAS L.)
(2026-01-01)
Dung, Nguyen Chi
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Thuy, Nguyen Minh
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Giau, Tran Ngoc
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Hao, Hong Van
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Minh, Vo Quang
Background. Purple sweet potato (PSP) has attracted increasing scientific and industrial interest due to its distinctive purple flesh, which is primarily attributed to anthocyanins. Although PSP is produced in large quantities in Vietnam, comprehensive information on its functional groups and anthocyanin pigment composition remains limited. Therefore, characterization of functional groups and identification of anthocyanin pigments are essential to support both scientific research and industrial applications of this raw material. Materials and methods. PSP tubers were collected from farms in Vinh Long Province, Vietnam. The tubers were washed, peeled, sliced, and steam-blanched at 100°C for 3 min, dried at 50°C for 8 h, and milled into powder. Functional groups were characterized using Fourier transform infrared (FTIR) spectroscopy. Anthocyanins were extracted with acidified methanol and analyzed using high-performance liquid chromatography (HPLC) with external standards for pigment identification and quantification. Results. FTIR analysis revealed 14 characteristic absorption bands in PSP grown in Vietnam within the wavenumber range of 3288.63–418.55 cm⁻¹. These bands corresponded to hydroxyl, C–H/O–H/N–H, aromatic (C=O and C=C), ester C–O–C, glycosidic, and pyran ring functional groups, consistent with structural features typical of anthocyanin compounds. HPLC analysis detected three main anthocyanin pigments with retention times of 7.85, 8.77, and 9.93 min, identified as delphinidin, cyanidin, and peonidin, respectively. Their concentrations were 4.034 µg/g (2.2%), 28.490 µg/g (15.5%), and 151.206 µg/g (82.3%). Conclusion. These results indicate that PSP is a promising source of anthocyanins and has strong potential for use as a functional food with health-promoting properties.
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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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Mathematical and artificial neural network modeling for describing the infrared drying process of Moringa oleifera leaves and evaluation of product quality
(2025-08-01)
Thuy, Nguyen Minh
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Hao, Hong Van
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Giau, Tran Ngoc
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Minh, Vo Quang
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Tai, Ngo Van
Moringa oleifera leaves were used in the infrared drying method for powder production. The moisture ratio datasets during drying at different temperatures were fitted with eight thin-layer drying kinetics and analyzed by an artificial neural network (ANN). The goodness of fit was evaluated using the value of the coefficient of determination (R2), the chi-square (χ2), and the root mean square error (RMSE). Results indicated that drying time was between 40 and 95 min at a temperature of 55 to 70 °C. Among the mathematical drying models used, the Wang and Singh model best described the drying kinetics of Moringa leaves. But comparing with the ANN model—a machine learning-based model—it showed higher prediction capacity than the mathematical model did. For Moringa leaves dried at temperatures between 55 and 70 °C, the R2, χ2, and RMSE values for this model ranged from 97.85 to 99.59%, 0.0007 to 0.0029, and 0.0228 to 0.0503, respectively. Effective moisture diffusivity (D<inf>eff</inf>) values varied between 1.908 × 10−11 and 3.875 × 10−11 m2/s, with an activation energy of 43.92 kJ/mol. The drying temperature also influenced the bioactive compounds in Moringa leaves. The vibrant color of the powder was produced by drying Moringa leaves at 65 °C for 50 min. The powder had 5.85% moisture, 31.97% protein, 61.05 mg/100 g β-carotene, 62.82 mg QE/g total flavonoid content, and 1789.65 mg/100 g calcium content.
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Application of foam-mat drying to produce field crab powder: Foaming process optimization, drying kinetics, and final product characterization
(2025-08-01)
Thuy, Nguyen Minh
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Nhut Minh, Ngo Ngoc
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Kha, Nguyen Hoang
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Bich Thuy, Bui Thi
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Giau, Tran Ngoc
This study used foam-mat drying to make powder from field crab meat for the first time. In which, the effect of foaming conditions [egg albumin (EA, 7.96–16.44 %) and xanthan gum (XG, 0.04–0.44 %)] and drying temperature (65–80 °C) on powder quality were examined. With appropriate EA and XG levels of 13.16 % and 0.30 %, foam density and foam expansion were 0.395 g/mL and 279.78 %, respectively. The total energy required and specific energy consumption decreased. In contrast, thermal efficiency and energy efficiency rose with drying temperature, reaching 2.494–4.452 %, and 1.419–1.879 %, respectively. Temperature affects effective moisture diffusion coefficient according to the Arrhenius equation with an activation energy of 39.33 kJ/mol. Fitting experimental data to seven thin-layer drying models and an ANN model. The Aghbashlo model scored best, with the highest correlation coefficient. Nevertheless, the ANN model demonstrated slightly superior accuracy compared to the Aghbashlo model, indicating the potential for industrial system control.
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Foam-mat drying of lucuma powder: Mathematical and artificial modeling of drying kinetics, physicochemical and microstructural properties
(2025-03-01)
Thuy, Nguyen Minh
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Hao, Hong Van
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Duong, Le Thi Thuy
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Giau, Tran Ngoc
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Minh, Vo Quang
The kinetic study of foam-mat drying to make lucuma powder was conducted at various drying temperatures (50–80oC) using thin layer drying and an artificial neural network (ANN) to forecast drying behavior. The physico-chemical properties of lucuma powder under these conditions were also analyzed. Among the six models, the parabolic model was chosen as the best appropriate model for describing the lucuma drying process with the highest correlation coefficient, the lowest RMSE and Chi-square. However, the ANN model (2-10-1) could predict the moisture ratio more accurately than the parabolic model, and it also presented the fittest with the actual experiment. As temperature increased from 50 to 80oC, effective moisture diffusivity increased from 1.05 × 10-9 to 1.67 × 10-9 m2/s, with an activation energy of 15.12 kJ/mol. Drying temperatures have a considerable impact on the quality of lucuma powder. When dried at 60oC, lucuma powder had a bright yellow color, retained its quality and excellent antioxidant activity compared to other temperatures evaluated simultaneously.
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Characterization of orange-fleshed sweet potato starch nanoparticles produced by acid hydrolysis
(2025-01-01)
Dung, Nguyen Chi
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Giau, Tran Ngoc
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Hao, Hong Van
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Thanh, Nguyen Van
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Thuy, Nguyen Minh
Sweet potatoes are abundant in starch and have several applications for this component. Starch can be chemically changed to boost its beneficial properties. The objective of this study is to use common, easily accessible, and reasonably priced organic acids to produce modified starch with a nanoscale size from orange-fleshed sweet potato (OFSP). The characterization of OFSP nanostarch were assessed using hydrolysis with three distinct acids (acetic, citric and lactic acid) at concentrations ranging from 5 to 15 %. It was observed that nanostarch's swelling ability and viscosity decreased but its solubility increased during acid hydrolysis. OFSP nanostarch hydrolyzed with 10 % citric acid had a good recovery efficiency and quality suitable. Some physico-chemical properties of OFSP nanostarch were determined. Scanning electron microscopy and transmission electron microscopy were observed. The size of OFSP nanocrystals is in the range of 900–930 nm. The Fourier transform infrared (FTIR) spectrum of acid-treated starch contained 22 spectral peaks ranging from 3282.84 cm−1 to 418.55 cm−1, which indicated the vibrations of glycosidic bonds, hydroxyl groups, and C[dbnd]O bonds. Differential scanning calorimetry investigation revealed that sweet potato starch nanocrystals gelatinized at temperatures ranging from 65.4 to 89.1 °C. OFSP starch nanocrystals from acid-treated starch samples exhibited peaks at diffraction angles 2θ around 10°, 11°, 15°, 17°, 18°, 20°, and 23°. Producing nanostarch from OFSP starch not only raises the usage value of this raw material in the producing areas, but it also adds to the long-term development of this resource when the resulting products are well and widely used in various domains.
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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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EFFECTIVELY EXPLOIT SPECIALTIES OF THE CENTRAL HIGHLANDS REGION OF VIETNAM AND POTENTIAL UTILIZE BY-PRODUCTS TO CREATE VALUE-ADDED PRODUCTS
(2025-01-01)
Thuy, Nguyen Minh
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Hao, Hong Van
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Giau, Tran Ngoc
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Minh, Vo Quang
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Tai, Ngo Van
The Central Highlands is a key agricultural production region of Vietnam with many high-value export agricultural products such as coffee, pepper, rubber, and valuable fruits such as avocado, durian, and passion fruit, and some other agricultural products. However, the commercial value of edible agricultural products for human consumption is limited due to lack of attention to storage and processing conditions. Therefore, applying and investing in advanced preservation and processing techniques suitable for available raw materials in the Central Highlands is a highly feasible activity. Recent studies from international and domestic researchers showed various application could apply, which were presented in this paper including irradiation technology, steam/hot water treatment technology, zeolite technology, cold/cold storage technology combined with controlled atmosphere storage. When these activities are successful, it would reduce post-harvest loss of agricultural products, meeting the demand for food for the whole country and for export. For high nutritional value raw materials, it is necessary to invest more in potential preservation, processing, and utilization of waste by-products to increase diversity, improve quality, and ensure food hygiene and safety value-added products. The utilization of waste from agricultural product also was well-known that suitable for Sustainable Development Goals of United Nations. The quality of input materials and output products must be strictly controlled when applying advanced technology. This activity was controlled, that would ensure the safety of processed products, creating good conditions for the national and global agricultural value chain. Thanks to that, effectively taking advantage of the region's specialties and food processing is no longer a weakness of Central Highlands agricultural products in Vietnam, making an important contribution to the socio-economic development and stability of the region and the whole country.

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