Abstract Currently, agriculture has shifted to green production, in which the recycling of post-production by-products is a key issue. In the present work, by-products such as pomelos were studied to promote consumption and enhance the value of pomelo. From pomelo material, essential oils extracted from pomelo peels, pectin, and drying pomelo products have been diversified. In the extraction process of essential oils, the hydrodistillation method was applied in conjunction with the response surface method to obtain the optimal conditions of influence factors. These essential oils were quantified as well as determined for components by GC-MS. The pectin recognition process was done by immersion method in HCl acid (pH 2) and the drying process was made with a heat pump dryer under the effects of drying temperature, drying time and wind rate. The results of the essential oil products reached the highest (0.88 ±0.006 g) at the material size of 3 mm, the distillation time of 27 min, and the ratio of raw materials/solvents of 1/12 g/mL. The main components found in pomelo peeling essential oils included limonene (71.768%), γ-terponene (12,847%), α-Phellandrene (2.979%), β-myrcene (2.668%), 1R-α-pinene (2,656%), and β-pinene (1,191%). The pectin content was the highest under the temperature of 90 °C, extraction time of 60 min and ratio/solvent ratio of 1:32 g/mL. Under these extraction conditions, 48% of concentrated pectin content was obtained. Surveying conditions for drying white pomelo peels are capable of reversing: refunded drying pomelos are drying heat pumps in the following conditions: 50 °C drying temperature, the drying time of 90 min, and wind rate of 12 m/s. Product with hardness 309.862 N.
Plectranthus amboinicus oil has many applications in pharmaceutical, medicine and cosmetic industries. Recently, new methods of extracting essential oil used have been increasingly developed to replace traditional methods. In this study, maximization of essential oils yield from P. amboinicus was studied by the combination of microwave assisted hydro-distillation (MAHD) and response surface methodology (RSM). We found that that the maximum essential oil yield was 0.1374 % with 94.38 % reliability and influencing factors such as microwave power for this process was 515 W, raw material to water ratio 1.64:1, extraction time at 100.8 min. ANOVA analysis for quadratic model also gives favourable outcome including the high determination coefficient (R2 = 0.94), significant F-value and p-value of coefficients. Under laboratory condition, the obtained yield (0.1374 %) approximated the yield predicted by the quadratic model, suggesting the reasonable soundness of the employed model and RSM when it comes to optimizing the parameters of extraction. In addition, considerable antibacterial activities of extracted essential oil against four bacteria cultures, in particular, S. aureus was recognized.
In this study, the heat pump drying technique was applied to develop the production process of dried mango from Tu Quy mango sources, Ben Tre province, Vietnam. The experiment was performed in three steps. First, mango slices were treated through the blanching process. Samples were pretreated with sizes from 6 to 12 mm at 80–95°C for 3–6 min, and then the mango slices were soaked in a syrup solution concentration range of 25–40°Bx, citric acid of 0.5–2%, and glycerol of 0.1–0.4% at 35–65°C for 90–180 min. Finally, the samples were dried using a pilot-scale heat pump dryer until the moisture content reached 14–16%. The results showed that the blanching and osmosis processes were carried out under optimal conditions to inactivate the Polyphenol oxidase (PPO) enzyme, obtain maximum polyphenol compounds, and conform to the product appearance. Additionally, the drying process was carried out at 30°C for 1,080 min with the polyphenol content retaining 11.71 mgGAE/gDW—This signifies a successful endeavor in developing production methodologies and expanding the range of mango-derived products. Employing innovative technological processes enhances both the quantity and quality of the products. Moreover, the manufacturing procedure was executed on a pilot device, streamlining the synchronization of large-scale production processes effortlessly. This advancement not only enhances economic value but also addresses the issue of congestion prevalent in the current state of the mango industry in Vietnam.
Abstract The aim of this research is to evaluate the stability of anthocyanins in extracts obtained from the flower of butterfly pea flower ( Clitoria ternatea L.). Different combinations of solvents were created by mixing ethanol 50%, distilled water and different amounts of acids (ethanol 50 %, ethanol 50 % with 1.5N HCL, ethanol 50 % with 1.5N CH 3 COOH, distilled water, distilled water with 1.5N HCL, distilled water with 1.5N CH3COOH). To evaluate the stability of extracted pigment, it was kept for 3 months in oven at 45°C, ambient 25°C and refrigerated conditions at 10 °C. The temperature exerted dramatic effects on the total anthocyanins properties of the butterfly pea flower when stored in these conditions. The retained anthocyanin content of all treated samples was all higher than 60%, with distilled water 50% of 1.5N HCl (61.93%) and distilled water with 1.5 N CH3COOH (65.59%).
The tropical fruit known as jackfruit is high in nutrients and has a high market value. In this study, to diversify products from raw materials, the pulp from jackfruit was developed into freeze-dried jackfruit products, which were conducted through three stages such as blanching with sodium metabisulfite, width, freezing, and freeze-drying process based on the criteria of sensory evaluation, characteristics, and quality of the product. The time tends to decrease with increasing temperature and vice versa. Slices of jackfruit were selected at 25รท28oBx, size of 4 cm, then blanched in 0.3% sodium metabisulfite solution. Samples were freezed at - 20oC in 7 h and dried at step 5 of 45oC. Product quality is stable with an average moisture content of 2.38%, a water activity of 0.26, vitamin C content of 0.234 mg/g. Dried jackfruit solves the problem of congested agricultural products and matches the needs and trends of today's consumers.
Lowering manufacturing costs and utilization of by-products are urgent requirements to improve the competitiveness of Vietnamese cashew nuts in the world market. Heat treatment strategies such as drying are common techniques to process waste sources into a food source. The degradation of polyphenol, vitamin C, and tannins in the process represent a major obstacle in maintaining the nutritional quality of cashew pulp as well as in de-acridization of raw materials. This work firstly attempted to determine the optimal convection drying conditions that gave the highest nutritional quality contents in cashew apples. Then, the polyphenol degradation kinetic of cashew apple material during the drying process was examined in zero-order and first-order kinetic models. The results suggested the best contents of polyphenol, vitamin C and tannin could be attained at the drying process at 55°C for 275 mins. In addition, the first-order kinetic model was used to describe the decomposition of polyphenols during the drying process and the equation to predict the residual polyphenol content in cashew apple was formed to optimize the process. Research parameters provide a database for the following processing processes in the production of cashew-derived food products.
Hydrodistillation was used to obtain the essential oil from pomelo (Citrus grandis L.) peels collected in Vietnam. The effects of extraction variables including size of material, temperature, extraction time, and water-to-material ratio on the yield of essential oil were investigated. In addition, to assess the quality of pomelo essential oil, the chemical composition was compared. The optimized conditions were as follows: material size of grind, temperature 120 °C, water to material ratio 5 mL/g, and extraction time 105 min., respectively. The chemical composition of the pomelo oil was then determined by GC-MS, where 5 components were identified, of which, limonene was the highest (97.1%). This method can be considered as a green method of extraction method as it is less energy intensive process and offers high performance. The results are exp
Abstract The mandarin ( Citrus reticulata Blanco ) essential oil is well-known for bactericidal, antioxidant and anti-cancer properties. Thus, an effective extraction method is required to obtain high oil yield with an abundant content of bioactive compounds. In the present study, the chemical profiles of essential oils extracted from the peels of Mandarin) via hydrodistillation (HD), microwave-assisted hydrodistillation (MAHD) and microwave extraction (ME) were reported in this study. Extraction techniques were carried out at their optimal conditions and the results were compared with each other. Gas chromatography-mass spectrometry (GC-MS) was employed to perform compositional determination. A total of 5 components was determined, accounting for almost 100% of total oil content. The extraction efficiencies were 3.6%, 6.8%, and 5.5% respectively obtained from HD, MAHD and ME. The results showed that MAHD seemed to result in higher yield and essential oil with identical chemical composition and quality in comparison with those of other methods, suggesting that MAHD was a potential alternative method to HD to reduce the time and cost of the extraction process.
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