-
Effects of Hot Water, UV-C and Modified Coconut Oil Treatments on Suppression of Anthracnose Disease and Maintenance of Quality in Harvested Mango cv. ‘Chok-Anan’
Kanlaya Sripong,
Pongphen Jitareerat,
Apiradee Uthairatanakij,
Varit Srilaong,
Chalermchai Wongs-Aree,
Shinji Tsuyumu,
Masaya Kato
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
1-8
Received:
5 October 2014
Accepted:
24 October 2014
Published:
29 January 2015
Abstract: Anthracnose disease caused by Colletotrichum gloeosporioides Penz. is the major problem of harvested mango for domestic markets and for export. Control of anthracnose disease is currently based on the application of fungicides. However, it was reported that there are some chemical residues of chemical in mango and in the environment. Therefore, safe alternative methods for controlling anthracnose disease were studied. The aim of this experiment was to evaluate the antifungal properties of modified coconut oil (MCO) in vitro test and to investigate the combined effects of ethanolic shellac - modified coconut oil solution (ES-MCO), hot water (HW) and UV-C treatments on controlling anthracnose disease and maintaining postharvest quality of mango fruit cv. Chok-Anan (in vivo test). The antifungal activity of the MCO was determined by a paper disc method and tested the survival of MCO treated-fungal spores on PDA. The results revealed that 2% MCO significantly inhibited the mycelail growth of C. gloeosporioides on paper disc and completely killed fungal spore on PDA. In vivo test, harvested mangoes were cleaned with a solution of 100 ppm sodium hypochlorite and air dried. The fruit were treated with HW, UV-C followed by ES-MCO coating (HW + UV-C + ES-MCO), HW followed by UV-C (HW + UV-C), or ES-MCO alone. Untreated fruit served as the control. All fruit samples were then kept at 13°C for 15 days. HW + UV-C + ES-MCO treatments showed the most effective in reducing anthracnose disease, followed by HW + UV-C treatments, and ES-MCO treatment, while the control fruit showed the greatest symptoms of anthracnose disease. In addition, both the ES-MCO alone and the combined treatments of HW + UV-C + ES-MCO significantly delayed ripening of fruit by retarding firmness, weight loss, total soluble solids (TSS), titratable acidity (TA), ethylene production and respiration rate, while the peel and pulp color of mango fruit were maintained throughout the storage period. This founding shows that HW + UV-C + ES-MCO treatments may act as the safe alternative methods to suppress anthracnose disease and delayed the senescence of mango fruit during cold storage.
Abstract: Anthracnose disease caused by Colletotrichum gloeosporioides Penz. is the major problem of harvested mango for domestic markets and for export. Control of anthracnose disease is currently based on the application of fungicides. However, it was reported that there are some chemical residues of chemical in mango and in the environment. Therefore, saf...
Show More
-
Effects of NaOCl and LDPE Packaging on Postharvest Quality of Tomatoes
Povratanak Hour,
Gnean Nak Da,
Vouchsim Kong,
Borarin Buntong
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
9-12
Received:
5 October 2014
Accepted:
28 October 2014
Published:
29 January 2015
Abstract: Postharvest storage study of tomatoes was carried out using low density polyethylene bag (LDPE) and chlorine cleaning (NaOCl) to compare the effects of NaOCl and LDPE. The postharvest quality of tomatoes was evaluated by monitoring and analyzing the parameters including weight loss, color change, titrable acidity (TA), total soluble solid (TSS), and firmness measurement in every two-day. It was found that tomatoes washed with clean water followed by packed in LDPE bag and stored at 15oC exhibited the best result by prolonging the self-life of 10 days. On the other hand, tomatoes washed in NaOCl followed by packed in LDPE and stored at 15oC was able to prolong the shelf life of 8 days. However, tomatoes were stored at ambient temperature under similar experimental condition; the shelf life was prolonged only 6 days. Furthermore, LDPE packaging storage was found good in retaining the firmness and lightness, however, NaOCl washing was led to soften and shrive the tomatoes rapidly.
Abstract: Postharvest storage study of tomatoes was carried out using low density polyethylene bag (LDPE) and chlorine cleaning (NaOCl) to compare the effects of NaOCl and LDPE. The postharvest quality of tomatoes was evaluated by monitoring and analyzing the parameters including weight loss, color change, titrable acidity (TA), total soluble solid (TSS), an...
Show More
-
Effects of Physical Barrier and Insect Growth Regulator on Whitefly Control and Yield of Chili Pepper (Capsicum annuum L.)
Rosario Algodon Salas,
Zenaida Cuevas Gonzaga,
Deng-lin Wu,
Gregory Luther,
Paul Arthur Gniffke,
Manuel Celiz Palada
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
13-19
Received:
5 October 2014
Accepted:
24 October 2014
Published:
29 January 2015
Abstract: Whitefly is a serious pest of chili pepper that could cause direct damage on the plant or serve as carrier of viral diseases. A study was conducted at the experimental farm of the Crop and Ecosystem Management Unit of AVRDC-The World Vegetable Center in Tainan, Taiwan, to evaluate the effects of nylon net as physical barrier and pyriproxyfen, an insect growth regulator (IGR), alone or in combination on controlling whitefly and yield of chili pepper. The experiments were laid-out in a randomized complete block design with three replications. The treatments were employed over an open field crop with the crop row covered with nylon net mesh #32 or #50 with or without pyriproxyfen applied at recommended rate. Results revealed that nylon mesh #50 was effective in excluding whiteflies compared to nylon mesh #32. Pyriproxyfen also reduced the number of whitefly count. However, based on a total of five harvests, yield decreased by 27% and 42% under nylon net barrier #50 and #32, respectively, compared to open field cultivation. Plants grown under nylon net were significantly taller in length and had higher leaf area index, or leaf and stem dry matter content but lower the fruit dry matter content.
Abstract: Whitefly is a serious pest of chili pepper that could cause direct damage on the plant or serve as carrier of viral diseases. A study was conducted at the experimental farm of the Crop and Ecosystem Management Unit of AVRDC-The World Vegetable Center in Tainan, Taiwan, to evaluate the effects of nylon net as physical barrier and pyriproxyfen, an in...
Show More
-
Eliciting Plant Defense on Anthracnose Disease in Chili (Capsicum annuum Linn.) by Sodium Nitroprusside Solution
Vo Thi Thuong,
Pongphen Jitareerat,
Apiradee Uthairatanakij
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
20-27
Received:
5 October 2014
Accepted:
25 October 2014
Published:
29 January 2015
Abstract: The study on the induction of plant defense against to anthracnose disease of chili by sodium nitroprusside solution was investigated during pre- and post-harvest. Pre-harvest treatment was conducted by spraying the chili plants with sodium nitroprusside (SNP, nitric oxide donor) solution at 0 (control), 0.05 and 0.1 mM every 3 days for 9 times before inoculating with the spore suspension of Colletotrichum gloeosporioides (the causal agent of anthracnose disease) and then sprayed with SNP again 1 time after inoculating. The results revealed that 0.1 mM SNP was the best concentration to suppress anthracnose disease by reducing disease incidence and disease index on chili leaves, and showing the lowest loss of yield caused by anthracnose disease. This founding also showed that either pathogenic inoculation or SNP treatment had ability to induce the activities of peroxidase (POD) and phenylalanine ammonia lyase (PAL) of chili leaves, particularly the chili plant inoculated with pathogenic fungi followed by treated with 0.1 mM SNP showed the highest POD and PAL activities. Post-harvest treatment was done by inoculating the mature chilli fruit with C. capcisi for 4 h and followed by dipping in 0 (control) and 4 mM SNP. All fruit samples were kept at 13C for 15 days. The results showed that chili fruit dipped with 4 mM SNP reduced disease incidence, disease index, delayed weight loss, respiration rate, ethylene production, and also maintained the changes of fruit color (ΔE) better than non-treated fruit (control). The activities of chitinase (CHI) and β-1,3-glucanase (GLU) in chili fruit were induced by SNP with the highest peak on day 6 of storage but they were not significant different with the control fruit. These results indicated that SNP might potential leading to the reduction of anthracnose disease in chili by eliciting plant defense related enzymes in both pre- and post-harvest periods.
Abstract: The study on the induction of plant defense against to anthracnose disease of chili by sodium nitroprusside solution was investigated during pre- and post-harvest. Pre-harvest treatment was conducted by spraying the chili plants with sodium nitroprusside (SNP, nitric oxide donor) solution at 0 (control), 0.05 and 0.1 mM every 3 days for 9 times bef...
Show More
-
Adhesive Microflora on Stainless Steel Coupons in Seafood Processing Plant
Bui Thi Quynh Hoa,
Warapa Mahakarnchanakul,
Tanaboon Sajjaanantakul,
Vichien Kitpreechavanich
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
28-32
Received:
5 October 2014
Accepted:
25 October 2014
Published:
29 January 2015
Abstract: Adhering microflora profile is essential for the development and design of cleaning and sanitizing procedures, which is a part of the HACCP system. The profile provides a complete view of the target microorganisms that can potentially contaminate food products. The aim of this study is, therefore, focused on examination of microbial population adhered to the equipment surfaces at seafood processing plant. Adhering microflora was evaluated by installing the stainless steel coupons on the surface of equipment. Seventy stainless steel coupons were attached on 7 different locations at seafood processing plant and then fourteen coupons were collected at 1, 2, 3, 5 and 9 weeks interval. The population of bacteria adhered on samples were enumerated using swab test and spread plate method on different selective microbiological media. The total viable count and Pseudomonas spp. population found on the stainless steel coupons were ranged from 101 to 106cfu/cm2. The results also indicated that mature biofilm might form at some locations after three weeks. After 5 weeks, the highest viable bacterial population (106cfu/cm2) was observed on the stainless steel coupons attached in the trolley used for carrying the soup. These finding supported that the appropriate cleaning and sanitizing procedure should be strictly applied to assure safety in food processing plant.
Abstract: Adhering microflora profile is essential for the development and design of cleaning and sanitizing procedures, which is a part of the HACCP system. The profile provides a complete view of the target microorganisms that can potentially contaminate food products. The aim of this study is, therefore, focused on examination of microbial population adhe...
Show More
-
Effects of Extraction Process on Phenolic Content and Antioxidant Activity of Soybean
Duong Thi Phuong Lien,
Phan Thi Bich Tram,
Ha Thanh Toan
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
33-38
Received:
5 October 2014
Accepted:
25 October 2014
Published:
29 January 2015
Abstract: In this research, a set of experiments was carried out for identifying the optimum conditions of independent variables affecting phenolic content extraction efficiency and antioxidant activity of soybean seeds (Glycine max L.). They included the use of different organic solvents (methanol, ethanol and acetone); concentrations of solvent (40, 50, 60, 70, 80, and 90 v/v, %); the soybean–to–solvent ratio (1:4, 1:6; 1:8 and 1:10) and the number extraction cycles (2, 3 and 4); the extraction time (2, 3 and 4 hours) and the temperature (30, 40, 50 and 60oC). The extraction abilities of phenolics manifested in forms of total phenolic and total flavonoid contents (TPC and TFC) as well as the antioxidant activity by 1,1–diphenyl–2–picrylhydrazyl radical scavenging (DPPH) were used as assessment indicators. Generally, high extraction yield was obtained using aqueous acetone 70% as solvent; the most suitable soybean–to–solvent ratio was 1:6 for 3 cycles of extraction. The extraction yield could further be increased using a prolonged time of 3 hours at the temperature of 40°C.
Abstract: In this research, a set of experiments was carried out for identifying the optimum conditions of independent variables affecting phenolic content extraction efficiency and antioxidant activity of soybean seeds (Glycine max L.). They included the use of different organic solvents (methanol, ethanol and acetone); concentrations of solvent (40, 50, 60,...
Show More
-
Effect of Black and White Sesame Cake Extracts on Retarding Lipid Oxidation in Catfish Fat
Hong K. Lieu,
Tuan Q. Dang
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
39-44
Received:
8 October 2014
Accepted:
30 October 2014
Published:
29 January 2015
Abstract: The aim of this research was to study the possibility for preservation of catfish fat by using sesame cake extracts (SCE) as a source of natural antioxidants. The SCEs were obtained by extraction of black and white sesame cakes with methanol. Catfish (Pangasius hypophthalmus) fat was mixed with the black and white SCE at different concentrations and stored at room temperature (RT) and 60oC, in comparison with the synthetic antioxidant –BHT at concentration of 200 ppm. The results showed that the total phenolic content (TPC) in black SCE was 1386.3 ± 89.6 mgGAE/100g dw (dry weight) and in white SCE 1318.5 ± 68.7 mgGAE/100g dw. The free-radical scavenging capacity, determined by the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free-radical scavenging assay, of the black and white SCE were significantly lower than that of BHT and ascorbic acid. The IC50 values of the black, white SCE samples, BHT and ascorbic acid were 817, 833, 31 and 7 mg/L, respectively. However, both the white and black SCE showed a strong effect on retarding lipid oxidation in catfish fat, which was comparable to that of BHT at 200 ppm. The free fatty acid values (FFA) and peroxide values (PV) of the catfish fat samples treated with the black and white SCEs at a concentration of 400 ppm, were lower than 6.0 mg KOH/g fat and 16 meq/kg fat, respectively, when stored at both room temperature and 60oC up to 42 days.
Abstract: The aim of this research was to study the possibility for preservation of catfish fat by using sesame cake extracts (SCE) as a source of natural antioxidants. The SCEs were obtained by extraction of black and white sesame cakes with methanol. Catfish (Pangasius hypophthalmus) fat was mixed with the black and white SCE at different concentrations an...
Show More
-
Effect of Ethanol on the Anthocyanin Extraction from the Purple Rice of Vietnam
Ninh Le thu Thao,
Dao Thi Kim Thoa,
Le Phuoc Thang,
Than Thi Ut Xi,
Dam Sao Mai,
Nguyen Thi Ngoc Tram
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
45-48
Received:
5 October 2014
Accepted:
28 October 2014
Published:
29 January 2015
Abstract: Anthocyanin is not only the common natural color, but also has potential applications such as the antioxidant component, and many other health benefits. This pigment has good application in the food industry. Purple rice (Oryza sativa) is a special cereal in Vietnam, and some other Asian countries. This rice contains high anthocyanin (~0.4%). The anthocyanin extraction was evaluated, and the best method of the extraction was determined. The experiment was conducted with the following variables: ethanol-to-water ratio as solvent (E/W, 1:9-6:4) (v/v), purple rice-to-water ratio (P/W,1: 6-1:16) (w/v), solvent pH (pH, 2.0–3.0), solvent temperature (ST, 30–70 °C) and extraction time (ET, 60–180 min). The result showed that the best adequate extraction conditions were E/W, 2:8; P/W, 1:10; pH, 2.2; 60oC; and ET, 90min. At such condition, 116.7 ± 5.8 mg / 100g anthocyanin was extracted.
Abstract: Anthocyanin is not only the common natural color, but also has potential applications such as the antioxidant component, and many other health benefits. This pigment has good application in the food industry. Purple rice (Oryza sativa) is a special cereal in Vietnam, and some other Asian countries. This rice contains high anthocyanin (~0.4%). The a...
Show More
-
Comparison of the Effect of Using Cellulase, Microwave and Ultra-Soniccation on Crude Polysaccharides Extraction from Vietnamese Lingzhi (Ganoderma Lucidum)
Dam Sao Mai,
Truong Thi Thuy An,
Tu Thai Binh,
Nguyen Dac Anh
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
49-53
Received:
8 October 2014
Accepted:
30 October 2014
Published:
29 January 2015
Abstract: Ganoderma lucidum known as Reishi in Japanese and Lingzhi in Chinese, are commonly used in Vietnam with excellent beneficial health effects. Polysaccharides are usually considered as their main active components. To date, a careful comparison of crude polysaccharides extraction methods from the Ganoderma lucidum, which is grown in Vietnam, has not been performed. In this study, the crude polysaccharides from fruiting bodies of Vietnamese Lingzhi collected from the South of Vietnam were analyzed and compared based on monitoring the absorbance of the samples in 490 nm, as well as enzymatic, microwave and ultrasonic methods with different surveyed parameters, such as: concentration of enzyme, microwave frequencies, extraction time, extraction temperature, ratio of sample and water. The results showed that the highest crude polysaccharide was extracted when using cellulase in enzymatic method.
Abstract: Ganoderma lucidum known as Reishi in Japanese and Lingzhi in Chinese, are commonly used in Vietnam with excellent beneficial health effects. Polysaccharides are usually considered as their main active components. To date, a careful comparison of crude polysaccharides extraction methods from the Ganoderma lucidum, which is grown in Vietnam, has not ...
Show More
-
Effects of 1-Methylcyclopropene and Chitosan on the Fruit Shelf-Life and Qualities of Two Different Ripening Stages of ‘Cavendish’ Banana
Soesiladi Esti Widodo,
Zulferiyenni,
Yohannes Cahya Ginting,
Ferdaner Humairah Fazri,
Dian Saputra
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
54-59
Received:
5 October 2014
Accepted:
24 October 2014
Published:
29 January 2015
Abstract: Our previous research with chitosan leads us to conclude that 2.5% chitosan can be promptly used as a fruit coating. However, to be used as a fruit coating for climacteric fruits, the effect of ethylene trapped under chitosan coating on ripening needs to be blocked. 1- methylcyclopropene (1-MCP) is known as an anti-ethylene and it can be applied in combination with chitosan. This research which was conducted during September-October 2013 was aimed at studying the effects of 1-MCP and its combination with 2.5% chitosan in prolonging fruit shelf-life and maintaining fruit qualities of two different ripening stages of ‘Cavendish’ banana. A completely randomized design of two factors was used. The first factor was 1-MCP gassing (control and 1-MCP), and the second one was chitosan (control and 2.5% chitosan). 1-MCP gas was developed by diluting 0.5 g 1-MCP powder into 30 ml of water. The results showed that the fruits of early and late stages responded differently to treatments of chitosan, 1-MCP, and their combination. (1) At early stage, the chitosan-coated fruit showed slow color development and fruit quality deterioration, whereas at late stage, the chitosan-coating accelerated ripening by a quick decrease of fruit firmness, decrease of soluble solid content and increase of acidity. (2) In general, 1-MCP lengthened shelf-life of banana fruits by slowing fruit quality deterioration, and its effect was accentuated when applied in combination with chitosan. (3) The effect of combined application of chitosan and 1-MCP was best if it was applied at fruit yellowing stage (stage V), because at early stage (stage III) the combined application resulted in imperfect fruit color development.
Abstract: Our previous research with chitosan leads us to conclude that 2.5% chitosan can be promptly used as a fruit coating. However, to be used as a fruit coating for climacteric fruits, the effect of ethylene trapped under chitosan coating on ripening needs to be blocked. 1- methylcyclopropene (1-MCP) is known as an anti-ethylene and it can be applied in...
Show More
-
Effectiveness of different sanitizers in inactivating E. coli O157:H7 in Tomato and Cucumber
Zohirul Islam,
Sabrina Sultana,
M. Majibur Rahman,
Sabita R. Rahman,
Md. Latiful Bari
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
60-64
Received:
3 December 2014
Published:
29 January 2015
Abstract: Fresh produce is popular worldwide because it is recognized as an important source of nutrients, vitamins and fiber for humans. However, in the last two decades outbreaks of food borne illness and cases associated with fresh produce have increased significantly. This study was conducted to evaluate the efficacy of acidic electrolyzed water (EO) and alkaline water (AlcO), 200-ppm chlorine water, 3% H2O2 and/or sterile distilled water wash in reducing Escherichia coli O157:H7 on the surface of dip-inoculated tomato and cucumber. Inoculated sample (tomato, cucumber) were dipped in 200 ml of electrolyzed acidic or alkali water, or 200 ppm chlorine water, or 3% H2O2 and/or sterile distilled water and hand rubbed for 90 seconds followed by second wash with sterile distilled water for 90 seconds to minimize the residual effect. Approximately 2.0 log CFU/g reduction was observed when washed with acidic electrolyzed water (EO) and alkaline water (AlcO). On the other hand, approximately 3.0-4.0 log CFU/g reduction was observed while washing with chlorine water and 3% H2O2. Washing with distilled water found ineffective in reducing the pathogen. Prevalence of total microbial population, coliforms, Salmonella enteriditis, E. coli O157:H7, Listeria monocytogenes, Yersinia enterocolitica was also observed in non-spiked samples (tomato, cucumber). It was found that total microbial population, coliform bacteria and other pathogens varied among different samples depending on the location and type of samples. However, no Salmonella spp., were found in the tested samples. The results revealed that 3% H2O2 or 200 ppm chlorine water gave better reduction than that of acidic electrolyzed water and alkali water.
Abstract: Fresh produce is popular worldwide because it is recognized as an important source of nutrients, vitamins and fiber for humans. However, in the last two decades outbreaks of food borne illness and cases associated with fresh produce have increased significantly. This study was conducted to evaluate the efficacy of acidic electrolyzed water (EO) and...
Show More
-
Antimicrobial Activities of the Extracts from Bark of Ironwood (Mesua ferrea) and their Role in Production of Traditional Sugar Palm Wine
Nguyen Thi Dong Phuong,
Dang Minh Nhat
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
65-69
Received:
5 October 2014
Accepted:
24 October 2014
Published:
29 January 2015
Abstract: Bark from ironwood (chuồn in Vietnamese) is used in the production of traditional sugar palm wine of ethnic minorities in Central Vietnam. The objectives of this study were to investigate the antimicrobial properties of water and alcohol extracts of this bark and to determine the major active chemical components in these extracts. The agar well diffusion test was used to evaluate the antimicrobial activities of water and ethanol (10% v/v and 30% v/v) extracts of ironwood bark against Escherichia coli, Staphylococcus aureus, Acetobacter xylinum and Saccharomyces cerevisiae. All the extracts were found to possess significant inhibitory property against the tested microorganisms except S. cerevisae. The higher antimicrobial properties were noticed in the ethanol extracts compared to that of the water extract. Such antimicrobial property of the bark could explain its important role in supporting spontaneous alcohol fermentation of sugar palm sap in traditional wine making by ethnic minorities in Central Vietnam. The study also revealed the presence of saponins, tannins, phenols, terpenoids and flavonoids in the bark extracts. The analysis of flavonoid content in the ironwood bark gave the result of 15.57% (on dry basis), these flavonoids were also found to possess stronger antimicrobial activities than those of the ethanol extracts.
Abstract: Bark from ironwood (chuồn in Vietnamese) is used in the production of traditional sugar palm wine of ethnic minorities in Central Vietnam. The objectives of this study were to investigate the antimicrobial properties of water and alcohol extracts of this bark and to determine the major active chemical components in these extracts. The agar well dif...
Show More
-
Antimicrobial Susceptibilities of Listeria monocytogenes Isolated from the Imported and the Domestic Foods in Japan
Yumiko Okada,
Shuko Monden,
Hodaka Suzuki,
Akiko Nakama,
Miki Ida,
Shizunobu Igimi
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
70-73
Received:
5 October 2014
Accepted:
25 October 2014
Published:
29 January 2015
Abstract: In vitro antimicrobial susceptibility of Listeria monocytogenes isolated from the imported and the domestic foods in Japan was determined by plate dilution method. Eleven isolates from domestic meat, meat products, liver, seafood and environment, and 16 isolates from imported meat and meat products were examined their susceptibilities against ampicillin, chloramphenicol, enrofloxacin, erythromycin, gentamicin, kanamycin, penicillin and tetracycline. All of the isolates except the one isolate from domestic scallop were susceptible to all the antibiotics tested. Only 1 isolate showed resistance to kanamycin and gentamicin. The minimum inhibitory concentration (MIC) for 50% of the strains and the MIC for 90% of the strains were comparable between the imported and the domestic food origins. These results suggest there were less differences of antimicrobial susceptibility between the two origins of Listeria isolates.
Abstract: In vitro antimicrobial susceptibility of Listeria monocytogenes isolated from the imported and the domestic foods in Japan was determined by plate dilution method. Eleven isolates from domestic meat, meat products, liver, seafood and environment, and 16 isolates from imported meat and meat products were examined their susceptibilities against ampic...
Show More
-
In vitro Antimicrobial Activity of Crude Extracts of Some Medicinal Plants from Al-Baha Region in Saudi Arabia
Saeed S. Al-Sokari,
Aly F. El Sheikha
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
74-78
Received:
5 October 2014
Accepted:
28 October 2014
Published:
29 January 2015
Abstract: Medicinal plants are the wealthy source of antibacterial agents and curatives. There is an urgent need for new antimicrobial agents, so the antimicrobial activity for Ruta graveolens L. and Ficus carica Linn. Crude extracts were evaluated for its inhibitory activity against some disease causing selected microorganisms. Root extract of Ruta graveolens L gave 8 and 7 mm inhibition zone against Escherichia coli 254607 and Pseudomonas aeruginosa 254992 respectively. Latex of Ficus carica Linn plants showed that it is a good inhibitor for Candida albicans 254625; whereas the rest of microorganisms (Escherichia coli 254607, Proteus mirabilis 257440, Microsporium canis, Staphylococcus aureus 254996, Klebsiella pneumoniae 254656 and Staphylococcus epidermidis 254997) gave almost a similar inhibition zone around 2-3 mm. The tested crude extract from Ruta graveolens L. and Ficus carica Linn. have proved to be promising treating agents against the tested pathogenic microbes, but it needs to be concentrated and furthermore evaluated.
Abstract: Medicinal plants are the wealthy source of antibacterial agents and curatives. There is an urgent need for new antimicrobial agents, so the antimicrobial activity for Ruta graveolens L. and Ficus carica Linn. Crude extracts were evaluated for its inhibitory activity against some disease causing selected microorganisms. Root extract of Ruta graveole...
Show More
-
Combining of Bacteriophage and G. asaii Application to Reduce L. monocytogenes on Fresh-Cut Melon under Low Temperature and Packing with Functional Film
Yoon-Pyo Hong,
Ji Weon Choi,
Ji Hyun Lee,
Ray-Yu Yang
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
79-83
Received:
5 October 2014
Accepted:
28 October 2014
Published:
29 January 2015
Abstract: Gluconobacter asaii (a bacterial antagonist naturally occurring on apple fruit) and bacteriophage were tested as biocontrol agents of Listeria monocytogenes on fresh-cut honeydew melon pieces during low temperature and packing with functional film made by zeolite mixed pegmatite thickness with 20 m. Gluconobacter asaii and bacteriophage were effective against of L. monocytogenes, but combining the two treatment was even more effective. G. asaii alone treatment reduced density approximately 4 to 5 logs and phage alone reduced populations by one log compared to the L. monocytogenes control. In comparison Listeria control treatment combining treatments reduced populations up to 6 logs by day 7 especially packing with functional film. Also shelf-life of melon with functional film extend 5~6 days compared to none film treatment under low temperature. The results of our study suggest that G. asaii and phage when combined could be very effective in reducing L. monocytogenes contamination of fresh-cut honeydew melon under low temperature and packing with functional film.
Abstract: Gluconobacter asaii (a bacterial antagonist naturally occurring on apple fruit) and bacteriophage were tested as biocontrol agents of Listeria monocytogenes on fresh-cut honeydew melon pieces during low temperature and packing with functional film made by zeolite mixed pegmatite thickness with 20 m. Gluconobacter asaii and bacteriophage were effec...
Show More
-
Pre-Cooking of Edible Marine Brown Algae for Reduction of Arsenic Contents
Masayuki Katayama,
Yohko Sugawa-Katayama,
Kaori Murakami
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
84-87
Received:
8 October 2014
Accepted:
30 October 2014
Published:
29 January 2015
Abstract: Marine brown-algae are important edible seaweed in Japanese diets, because they are rich in nutritionally beneficial elements and dietary fiber as well for their umami-taste. In contrast to these benefits, they accumulate arsenic during their growth. To overcome this inconvenience, some appropriate pre-cooking processes are desired to reduce arsenic contents. Quantitative determinations of arsenic contents after such processes with important species of marine brown algae, Hijiki (Sargassum fusiforme) and Akamoku (Sargassum horneri), are described here. Commercially available dried Hijiki was soaked in 4% acetic acid or 4% sodium hydrogen carbonate solution for certain periods of time and then the soaking solution was separated. Commercially available Akamoku was passed through boiling sodium chloride solution for short periods of time. After these processes, arsenic contents in Hijiki were found to be successfully reduced, as found with pure-water soaking. Loss of beneficial elements, iron, calcium, zinc and magnesium were described in the previous report1, 2). Arsenic contents in Akamoku are reduced in a shorter time than with Hijiki. The elution pattern of arsenic from Akamoku suggests that arsenic in Akamoku may exist in a loosely bound state than in Hijiki tissues.
Abstract: Marine brown-algae are important edible seaweed in Japanese diets, because they are rich in nutritionally beneficial elements and dietary fiber as well for their umami-taste. In contrast to these benefits, they accumulate arsenic during their growth. To overcome this inconvenience, some appropriate pre-cooking processes are desired to reduce arseni...
Show More
-
Change of Polyphenol Oxidase Activity during Oolong Tea Process
Nguyen Ngoc Tram,
Phan Phuoc Hien,
Huynh Ngoc Oanh
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
88-93
Received:
12 January 2015
Accepted:
17 January 2015
Published:
29 January 2015
Abstract: It was believed that catechins produced theaflavins (TF) and low molecular weight, chromatographically resolved thearubigins (TR) in the presence of polyphenol oxidase (PPO). So, the changes of oolong tea PPO activity, tannin, TF, TR contents were considered. Green tea leaves were going through the stages: fresh tea → withering → fermentation → dried inactivated enzyme → final products. Tea samples in the stages were conducted. Enzyme PPO from tea samples was extracted by 0.1M phosphate buffer (pH 7.5), addition of 1% PEG (v/v). PPO activity was determined by a spectrophotometer at 420nm with pyrocatechol as standard. The results showed that the PPO activity increased from fresh tea leaves (100%) to the withering stage (111.89%), decreased steadily in the rolled 1 (96.83%). Then, the PPO activity fluctuated continuously, peaked at the incubated 2 and 3 and fell sharply after that. The enzyme activity in the final product was 7.95% compared with the fresh one. PPO activity had a positive influence on the TF/TR ratio and catechins depletion.
Abstract: It was believed that catechins produced theaflavins (TF) and low molecular weight, chromatographically resolved thearubigins (TR) in the presence of polyphenol oxidase (PPO). So, the changes of oolong tea PPO activity, tannin, TF, TR contents were considered. Green tea leaves were going through the stages: fresh tea → withering → fermentation → dri...
Show More
-
Shelf-Life and Free Radical Scavenging Activity of Tomato (Lycopersicon Esculentum Mill.) Fruits Coated with Safe Phytochemicals
Felix Managbanag Salas,
Rosario Algodon Salas,
Vivian Notarte Pole,
Marcelo Amarila Quevedo
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
94-99
Received:
5 October 2014
Accepted:
24 October 2014
Published:
29 January 2015
Abstract: This study was conducted to investigate the potential of phytochemical extracts on extending the shelf-life of harvested tomato fruits, and to determine which phytochemical extracts can best enhance its shelf-life. The free radical scavenging activity (FRSA) of tomato fruits coated with phytochemical extracts stored under ambient condition and the toxicity of the phytochemical coatings was also evaluated. Mature green, breaker, and mature red tomato (Diamante max hybrid) fruits were used. The fruits were coated with phytochemical extracts derived from starfruit, cat’s whisker, citronella, cocohusk, ginger, and hagimit. The extraction was accomplished using distilled water, ethyl alcohol, and acetic acid. The shelf-life evaluation of the harvested tomato fruits was conducted in a completely randomized design at ambient condition. The results showed that the phytochemical extracts can potentially enhance the shelf-life of harvested tomatoes. The aqueous hagimit extract (AQHE) was able to extend the shelf-life of mature green tomatoes from 44 days to 97 days which is equivalent to 120 % shelf-life enhancement. The ethanolic hagimit extract (ETHE) extended the shelf-life of breaker tomatoes from 27 days to 83 days which is about 207 % shelf-life enhancement. The acetic acid starfruit extract (AASE) extended the shelf-life of mature red tomatoes from 17 days to 31 days which is tantamount to 82 % enhancement of its shelf-life. These findings suggested the potential application of phytochemical extracts to solve the problem of high perishability of vegetables, particularly on tomatoes. The mature red tomatoes gave the highest FRSA among the three maturity stages of tomato tested. However, the FRSA of mature green and breaker tomatoes increased with shelf-life extension. The sustenance of FRSA on coated mature red tomato with extended shelf-life is noteworthy to consider. Furthermore, the acute toxicity tests revealed that these phytochemical coatings are non-toxic and are safe to use as coatings on agricultural products for human consumption.
Abstract: This study was conducted to investigate the potential of phytochemical extracts on extending the shelf-life of harvested tomato fruits, and to determine which phytochemical extracts can best enhance its shelf-life. The free radical scavenging activity (FRSA) of tomato fruits coated with phytochemical extracts stored under ambient condition and the ...
Show More
-
Free Radical Scavenging Activity of Mature Red Tomato (Lycopersicon esculentum Mill.) Fruit Coated with Hagimit (Ficus minahassae Miq.) Extract
Jesriel Mancao Boko,
Felix Managbanag Salas
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
100-105
Received:
5 October 2014
Accepted:
24 October 2014
Published:
29 January 2015
Abstract: The study was conducted to determine the effect of storage time on the free radical scavenging activity (FRSA) of mature red tomatoes with hagimit extracts, to investigate the effect of timing of application of hagimit extract on the FRSA of the mature red tomatoes, and to evaluate the maximum/optimum FRSA of the mature red tomatoes coated with hagimit extracts. Coating was done on the 4th, 6th and 8th day after harvest of the tomato fruits and analyzed for FRSA. Results show that free radical scavenging activity of untreated tomato fruit drastically reduced after 6 days of storage. However, when the tomato fruits were coated with polar hagimit extracts, the free radical scavenging activity was sustained until 12 days of storage with only gradual decrease until the end of its shelf-life. Application of hagimit extracts 4, 6, and 8 days after harvest of the tomato fruits showed similar preservation of the fruits’ free radical scavenging activity although fruits coated 4 days after harvest were of shorter shelf-life. Moreover, the optimum free radical scavenging activities of tomato fruits coated with aqueous, ethanolic, acetic acid extracts were 340.54, 349.01, 348.88 μmolTE/100g, respectively.
Abstract: The study was conducted to determine the effect of storage time on the free radical scavenging activity (FRSA) of mature red tomatoes with hagimit extracts, to investigate the effect of timing of application of hagimit extract on the FRSA of the mature red tomatoes, and to evaluate the maximum/optimum FRSA of the mature red tomatoes coated with hag...
Show More
-
Optimizing the Extraction Conditions of Phenolic Compounds from Fresh Tea Shoot
Nguyen Ngoc Tram,
Phan Phuoc Hien,
Huynh Ngoc Oanh
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
106-110
Received:
8 October 2014
Published:
29 January 2015
Abstract: In the traditional method, the single factor models can be analysed easily but the multifactorial models cannot. To avoid these limitations, the Design Expert 8.0 software was used to analysis the complex multifactorial models. In this study, four factors: assisted microwave time (10 – 20 seconds), water-to-tea ratio (1:40 – 1:80 (w/v)), extraction time (30 – 50 minutes) and temperature (77 – 87oC) were conducted and total polyphenol content was considered indicators for assessment. The preliminary results showed that this model is significant and can be applied for the large scale.
Abstract: In the traditional method, the single factor models can be analysed easily but the multifactorial models cannot. To avoid these limitations, the Design Expert 8.0 software was used to analysis the complex multifactorial models. In this study, four factors: assisted microwave time (10 – 20 seconds), water-to-tea ratio (1:40 – 1:80 (w/v)), extraction...
Show More
-
Optimizing the Polysaccharide Extraction from the Vietnamese Lingzhi (Ganoderma lucidum) Via Enzymatic Method
Dam Sao Mai,
Tu Thai Binh,
Than Thi Ut Xi,
Nguyen Thi Ngoc Tram,
Ngo Ke Suong
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
111-114
Received:
5 October 2014
Accepted:
28 October 2014
Published:
29 January 2015
Abstract: Ganoderma lucidum is commonly used in Vietnam and other countries since more than 4000 years ago with excellent beneficial health effects Lingzhi has potential applications as a functional product with polysaccharide, and many other healthy components. This polysaccharide obtained good application in human. Lingzhi becomes a common mushroom in Vietnam, growing almost all year. The fruit of this mushroom contains high healthy polysaccharide. The polysaccharide extraction was surveyed and the enzymatic method of the extraction was optimized. The experiment was conducted according to a central composite design, with the following variables: Lingzhi-to-water ratio (L/W, 1:20–10:1), solvent temperature (ST, 35–55°C), enzyme concentration (EC, 0 – 0.8mL/250mL ~ 0 – 3.2%), and extraction time (ET, 1–7 hrs). Lingzhi were ground and mixed with the solvent, treated with enzyme, filtered and evaluated for polysaccharide contents. The polysaccharide extraction parameters were optimized. The result showed that the best adequate extraction conditions were L/W, 1:50; ST, 50°C; EC, 0.63mL/250mL ~ 0.25 %; and ET, 2.34 hrs. At such condition, 5.24% polysaccharide was extracted. The method is simple and can apply in the industry.
Abstract: Ganoderma lucidum is commonly used in Vietnam and other countries since more than 4000 years ago with excellent beneficial health effects Lingzhi has potential applications as a functional product with polysaccharide, and many other healthy components. This polysaccharide obtained good application in human. Lingzhi becomes a common mushroom in Viet...
Show More
-
Study on the Extraction of Polyphenol from Artocarpus Altilis with Ultrasonic Wave Technology Optimized by Central Composite Design-Response Surface Method
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
115-118
Received:
5 October 2014
Accepted:
28 October 2014
Published:
29 January 2015
Abstract: Response surface methodology (RSM) was used to optimize ultrasonic-assisted extraction for total polyphenols from Artocarpus altilis based on single-factor experiment. The main factors, ultrasonic time, the liquid-solid ratio, the extraction temperature, the type of addition acid of single factor experiment was surveyed; the principle of design for 2 factors (extraction time and liquid-solid ratio) 2 levels response surface methodology was applied and the response surface optimization extraction conditions were studied. The ultrasonic wave frequency of 37 kHz at 550W power, the ethanol concentration of 70o, the extracting temperature of 75oC, the extracting time of 35 minutes, and the ratio of solvent volume of 13.9:1 (Extracted 4 times) at pH 3.5 were selected as the optimum conditions, the extraction yield of polyphenols was 391.5862 mg/g (P < 0.05). Ultrasonic extraction is a good method for saving time, energy and material, and can be applied to the polyphenols extraction. This result revealed that potent of utilization low-value material to produce the polyphenol product at industrial scale.
Abstract: Response surface methodology (RSM) was used to optimize ultrasonic-assisted extraction for total polyphenols from Artocarpus altilis based on single-factor experiment. The main factors, ultrasonic time, the liquid-solid ratio, the extraction temperature, the type of addition acid of single factor experiment was surveyed; the principle of design for...
Show More
-
Study to Improve Adding Additives and Washing Step on Surimi Processing from Moontail Bigeye
Nguyen Thi Le Phuong,
Vu Ngoc Boi,
Nguyen Van Chung
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
119-125
Received:
8 October 2014
Published:
29 January 2015
Abstract: In this article we annouced results of the study and improve for washing and mixing additives step to improve the quality of surimi production in Hoa Thang Fisheries Company - Ba Ria - Vung Tau to satisfy the Japanese market standard. The research shows that surimi production from moontaintail bigeye fish export Japanese standards (Gel Strength> 300g.cm, whiteness> 48%), moontail bigeye meat should be washed three times: using NaCl 0.2% for the first washing, etanol 2% for the second washing and sorbitol 3% for the third washing; Duration for each washing time and ratio of washing solution and fish meat were 9 minutes and 4:1 (vol./wt.).; Additives were used, including sugar 3.5% , sorbitol. 3.5%, 0.2% sodium tripolyphosphate 0.2%, caragin 0.3%. Gel strength of moontail bigeye surimi can be reached to 740g.cm, whiteness was 80.25% and black spot with 2 spots/10g.
Abstract: In this article we annouced results of the study and improve for washing and mixing additives step to improve the quality of surimi production in Hoa Thang Fisheries Company - Ba Ria - Vung Tau to satisfy the Japanese market standard. The research shows that surimi production from moontaintail bigeye fish export Japanese standards (Gel Strength> 30...
Show More
-
Advances in the Extraction of Anthocyanin from Vegetables
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
126-134
Received:
5 October 2014
Accepted:
28 October 2014
Published:
29 January 2015
Abstract: Besides giving colour to plants, anthocyanins also have antioxidant and anti-hyperglycemic properties; hence, they are used as therapeutic source for many treatments of diabetes, coronary heart disease and cancer. Many anthocyanin extraction methods such as conventional acidified water (CAW), ultrasound, microwave pre-treatment, supercritical fluid extraction and pulsed electric field (PEF) have been used. Among them, ultrasound and microwave-assisted extraction are two putative methods for extraction of anthocyanins from vegetables. They have significant advantages such as cheap, easy to be manipulated, suitable for laboratory, domestic and large-scale industrial applications, less time-consuming, matrix independent, free sample particle size, less solvent used and long-term preservation. Importantly, with those properties, they help enhance the yield of anthocyanin and also suitable for application of most vegetables from nature. Furthermore, two putative methods could serve as a sound base for future large scale production of anthocyanin with high efficient and fast rate by further investigations, modifiers and optimizations.
Abstract: Besides giving colour to plants, anthocyanins also have antioxidant and anti-hyperglycemic properties; hence, they are used as therapeutic source for many treatments of diabetes, coronary heart disease and cancer. Many anthocyanin extraction methods such as conventional acidified water (CAW), ultrasound, microwave pre-treatment, supercritical fluid...
Show More
-
Effectiveness of Gamma and Electron Beam Irradiation Techniques in Extending the Shelf-Life of Pasteurized Sausage in Natural Conditions
Phan Phuoc Hien,
Đoan Thi The,
Huynh Thi Phuong Thanh
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
135-139
Received:
5 October 2014
Accepted:
25 October 2014
Published:
30 January 2015
Abstract: Co-research group in cooperation between Nong Lam University and VINAGAMMA Center in Ho Chi Minh City carried out this irradiation experiments on instant food by using two different irradiation techniques. The stationary irradiation sourced from Co60 was applied at different doses (1.0 kGy, 2.5 kGy, 5.0 kGy) to ready to eat pasteurized sausage and mobile irradiation sourced from Electron –Beam (EB) was applied at same doses to pasteurized sausage in order to prolong the shelf-life of the products. After irradiation, the microbial and sensory quality of sausage was analyzed and evaluated monthly upto six months of storage in natural conditions. The microbial parameter included total aerobic bacteria, yeast, mold, E. coli, clostridium spp. and sensory parameters of color, structure, smell, and taste was evaluated for each dose applied upto six months of storage at natural condition. The study results showed that despite the irradiation sources, application of 5.0kGy dose of irradiation was able to extend the shelf life of ready to eat sausages up to six months at natural condition without compromizing the microbial and sensory parameters. Thus, this irradiation technology could be applicable in extending the shelf life of meat products.
Abstract: Co-research group in cooperation between Nong Lam University and VINAGAMMA Center in Ho Chi Minh City carried out this irradiation experiments on instant food by using two different irradiation techniques. The stationary irradiation sourced from Co60 was applied at different doses (1.0 kGy, 2.5 kGy, 5.0 kGy) to ready to eat pasteurized sausage and ...
Show More
-
Investigating the Effect of Ratio Lactobacilus acidophillus to the Antioxidant of Fermented Eggplant (Solanum melongena)
Nguyen Thi Ngan,
Đong Thi Anh Đao
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
140-142
Received:
5 October 2014
Accepted:
29 January 2015
Published:
30 January 2015
Abstract: Fruit juice serves as a source of energy, vitamins, minerals and dietary fiber. In addition, certain fruit juices contribute bioactive compounds with different functional properties to human. Eggplant is ranked as one of top ten vegetable sin terms of oxygen radical scavenging capacity due to the fruit’s phenolic constituents. Among the various processing options, lactic acid (LA) fermentation is considered as a valuable processing method for maintaining and improving the safety, nutritional and sensory properties of vegetables. In this study, the ratio of Lactobacillus acidophilus 1x1010 cells/ml supply to fermented eggplant have the highest level of total polyphenol and antioxidant and higher material.
Abstract: Fruit juice serves as a source of energy, vitamins, minerals and dietary fiber. In addition, certain fruit juices contribute bioactive compounds with different functional properties to human. Eggplant is ranked as one of top ten vegetable sin terms of oxygen radical scavenging capacity due to the fruit’s phenolic constituents. Among the various pro...
Show More
-
Changes of Postharvest Quality in ‘Bagdadagi’ Cucumber (Cucumis Sativus L.) by Storage Temperature
Ji Weon Choi,
Me Hea Park,
Ji Hyun Lee,
Kyung Ran Do,
Hyun Jin Choi,
Ji Gang Kim
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
143-147
Received:
8 October 2014
Accepted:
30 October 2014
Published:
30 January 2015
Abstract: ‘Bagdadagi’ cucumber (Cucumis sativus L.) fruits with half light green skin and tiny white spines grown at greenhouse of the Cheonan-city in the middle part of Korea were harvested in October in 2013, and then stored at 0, 5, 10, 13 ℃, and room temperature for 25 days. Quality and sensory parameters such as CO2 production, weight loss, soluble solids contents, firmness, skin color, yellowing index, overall quality were evaluated during storage. The fruits stored under low temperatures showed the reduced weight loss as well as CO2 production compared with fruits stored in room temperature. But, The fruits stored at 0, 5 ℃ showed high increase of CO2 production after 2 days transfer to room temperature. Soluble solids contents, firmness showed the smallest changes in fruits at all treatments during storage. Chilling injury symptom of watery surface pitting was found in fruits stored at 0 and 5 ℃ and decay after transfer to room temperature. Yellowing was severe in fruits stored at 13 ℃ and room temperature. From the results, storage of at 10℃ was selected as an optimal temperature of ‘Bagdadagi’ cucumber for maintaining storage life up to 20 days.
Abstract: ‘Bagdadagi’ cucumber (Cucumis sativus L.) fruits with half light green skin and tiny white spines grown at greenhouse of the Cheonan-city in the middle part of Korea were harvested in October in 2013, and then stored at 0, 5, 10, 13 ℃, and room temperature for 25 days. Quality and sensory parameters such as CO2 production, weight loss, soluble soli...
Show More
-
Applications of 1-Methylcyclopropene and Chitosan Lengthened Fruit Shelf-Life and Maintained Fruit Qualities of ‘Mutiara’ Guava Fruits
Zulferiyenni,
Soesiladi Esti Widodo,
Yulinda Simatupang
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
148-151
Received:
8 October 2014
Accepted:
30 October 2014
Published:
30 January 2015
Abstract: ‘Mutiara’ guava fruit is one of two leading guava cultivars sold in Indonesian markets. Its thin skin and climacteric-typed respiration shorten its shelf-life due to high transpiration and respiration rates. Eventhough 2.5% chitosan was proven to lengthen its shelf-life, the effect of ethylene trapped under chitosan coating needs to be blocked in order to increase its coating affectivity. This research was aimed at studying the effects of 1-methylchyclopropane (1-MCP) and its combination with 2.5% chitosan on fruit shelf-life and qualities of ‘Mutiara’ guava. This work was conducted during September-October 2013. A randomized complete block design of two factors was used. The first factor was 1-MCP gassing (control and 1-MCP), and the second one was chitosan (control and 2.5% chitosan). 1-MCP gas was developed by diluting 0.5 g 1-MCP powder into 30 ml of water. The results showed that 1-MCP as a sole application did not significantly influence fruit shelf-life and qualities through fruit firmness, weight loss, soluble solid, and acidity compared to treatments of control and chitosan alone, but it showed more profound effects in increasing shelf-life and maintaining ‘Mutiara’ guava fruit qualities when it was applied in a combination with 2.5% chitosan coating.
Abstract: ‘Mutiara’ guava fruit is one of two leading guava cultivars sold in Indonesian markets. Its thin skin and climacteric-typed respiration shorten its shelf-life due to high transpiration and respiration rates. Eventhough 2.5% chitosan was proven to lengthen its shelf-life, the effect of ethylene trapped under chitosan coating needs to be blocked in o...
Show More
-
Consumer Willingness to Use for Roasted Coffee: A Vietnamese Case Study
Dam Sao Mai,
Vo Trung Au,
Ngo Ke Suong
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
152-156
Received:
5 October 2014
Accepted:
28 October 2014
Published:
30 January 2015
Abstract: Coffee consumption in Vietnam has seen a significant rise in recent years. This study seeks to explore the determinants of coffee consumption in Vietnam with a specific focus on the roasted coffee trade and the consumer’s behavior. In this study, 7296 customers were surveyed from 19 districts in Ho Chi Minh City of Vietnam in randomly selected places, and consumers’ willingness to use (WTU) for roasted coffee was measured. This study uses an interval regression to investigate individual demographic and consumption characteristic impacts on WTU. Among the surveyed participants, 69.14% people use coffee. Results show that on average, consumers were willing to pay 78.49% more for roasted coffee compared with instant coffee. Unlike other chains, the consumers more often drink roasted coffee in the morning with friends or alone to relax. Most of them like to spend time to drink coffee at the quiet and nice place where they enjoy the view. The people usually chose coffee on the flavor (50.01%) and most of them prefer the price with 0.5US$/cup (56.79%).
Abstract: Coffee consumption in Vietnam has seen a significant rise in recent years. This study seeks to explore the determinants of coffee consumption in Vietnam with a specific focus on the roasted coffee trade and the consumer’s behavior. In this study, 7296 customers were surveyed from 19 districts in Ho Chi Minh City of Vietnam in randomly selected plac...
Show More
-
Consumer’s Sensory Perception of Food Attributes: A Survey on Flavor
Farjana Rahman Bhuiyan,
Abu Torab MA Rahim
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
157-160
Received:
8 October 2014
Accepted:
30 October 2014
Published:
30 January 2015
Abstract: Consumer’s sensory perception of food attributes plays a vital role in food preference. Sensory responses to the flavor (taste and aroma), color, and texture of food are determinants of individual food choices. A descriptive cross-sectional survey on perception of food attributes was conducted on 400 respondents (aged ≤40 years) to evaluate consumers’ perception of flavoral attributes and perceived role of chosen foods in a healthy diet. The data were collected through face to face interviews of the respondent using a pretested structured questionnaire. A non-probability sampling method was used for the survey. Among the 400 respondents, 200 were males and the rest 200 were females with majority as students (40%). The consumers were found facing difficulty in perceiving the technical terms for attributes of foods but when different Bangla vocabulary denoting flavoral attributes was used then the respondents felt comfortable in understanding. About 41% of the preferred the Bangla word ‘Shadgondho’ to understand the concept of flavor. The correct perception of flavor (p=0.054) was not much dependent on the profession of respondents, but there was an association between their perception level and selection of preferred foods (p=0.018). Majority of the respondents (85.3%) preferred the food attribute 'fruity flavor' in selecting their foods for consumption. The respondents treated their chosen foods on flavoral attributes as menial to lunch or dinner and usually ate them as snacks. About one fourth of the respondents have higher sensory perception level and food preference ability. However, in combination with other food attributes like color and texture, this association needs further investigations.
Abstract: Consumer’s sensory perception of food attributes plays a vital role in food preference. Sensory responses to the flavor (taste and aroma), color, and texture of food are determinants of individual food choices. A descriptive cross-sectional survey on perception of food attributes was conducted on 400 respondents (aged ≤40 years) to evaluate consume...
Show More
-
Ameliorating Effect of Ascorbic Acid on the Content of Minerals in Eruca Sativa Mill. under Different Air Pollutants
Mohammed A. H. Al-Muwayhi,
Abdulaziz A. M. Al Sahli
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
161-164
Received:
8 October 2014
Accepted:
30 October 2014
Published:
30 January 2015
Abstract: The experiment was conducted to study the effect of different air pollution (ozone O3, sulfur dioxide SO2, and nitrogen dioxide NO2 gases) on Eruca sativa Mill. at three locations in Riyadh city, KSA. During the study, we found that the concentrations of gases were increasing gradually at the study sites. Ozone concentration and sulfur dioxide at the cement factory area site were 91 ppb and 29 ppb, respectively, as well as concentration of nitrogen dioxide was 29 ppb at the first industrial area and cement factory area. The present experiment showed that these three pollutants gases caused a significant effect on the concentration of some mineral elements. Interestingly, the plants treated with ascorbic acid showed maximum content of mineral nutrients phosphorus (P), potassium (K), nitrogen (N), cupper (Cu), iron (Fe), zinc (Zn) and manganese (Mn). The study aims to identify concentrations of ozone gas, sulfur dioxide and nitrogen dioxide in three different locations in Riyadh and determine its harmful effects on the concentration of some metal elements, and study the effect of ascorbic acid to reduce the adverse impact of these gases in Eruca sativa Mill.
Abstract: The experiment was conducted to study the effect of different air pollution (ozone O3, sulfur dioxide SO2, and nitrogen dioxide NO2 gases) on Eruca sativa Mill. at three locations in Riyadh city, KSA. During the study, we found that the concentrations of gases were increasing gradually at the study sites. Ozone concentration and sulfur dioxide at t...
Show More
-
Effectiveness of Irradiation Treatment in Eliminating E. coli O157:H7 and Salmonella in Dried Organic Herb Samples Intended for Use in Blended Tea
Sharmin Zaman,
Md. Khorshed Alam,
Md. Firoz Mortuza,
Md. Latiful Bari
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
165-170
Received:
3 December 2014
Published:
30 January 2015
Abstract: Blended tea with different herbs, seeds and dehydrated vegetable substances bring a world of flavours, aromas and colours to tea. Tea is usually made with dried tea leaves, or blended with other dried herbs and pouring boiling water over the leaves and letting them stay for a few minutes and then sip. This study was done to evaluate the microbial contamination of dried organic lemongrass, mint and jasmine samples intended to prepare flavoured tea and also to see the effect of gamma irradiation in inactivating microorganisms in dried organic herbs (lemongrass, mint and jasmine) samples intended to prepare flavoured tea. Presence of higher number of generic E. coli and pathogenic E. coli O157:H7 in dried organic lemongrass, mint, and jasmine samples, and blended tea samples were observed. No Salmonella was detected in dried lemongrass sample; however, presence of Salmonella was evident in mint and jasmine samples. Application of 2.0 kGy irradiation dose was able to successfully eliminate the pathogenic E. coli O157:H7 and Salmonella in lemongrass, mint and jasmine samples. In addition, the aerobic bacterial count was also reduced to <100 CFU/g in dried lemongrass or other tea samples. This finding suggested that application of 2.0 kGy dose of irradiation could successfully eliminate the pathogens and provide safe food with lower bacterial content compared to non-irradiated herbs for human consumption.
Abstract: Blended tea with different herbs, seeds and dehydrated vegetable substances bring a world of flavours, aromas and colours to tea. Tea is usually made with dried tea leaves, or blended with other dried herbs and pouring boiling water over the leaves and letting them stay for a few minutes and then sip. This study was done to evaluate the microbial c...
Show More
-
Effects of Sodium Chlorite on Browning and Microbial Growth of Fresh-Cut ‘Green Oak’ Lettuce
Daneeya Hengphum,
Apiradee Uthairatanakij,
Panida Boonyaritthongchai,
Nutthachai Pongprasert,
Pongphen Jitareerat
Issue:
Volume 3, Issue 1-2, February 2015
Pages:
171-176
Received:
2 March 2015
Accepted:
2 March 2015
Published:
18 March 2015
Abstract: The main problem of fresh-cut lettuce is browning at the cut surface and microbial contamination, which results in short shelf life. The effect of sodium chlorite (SC) on browning reduction and microbial growth on fresh-cut ‘Green oak’ lettuce salad was investigated. Green oak lettuce was washed with tap water before cutting into 3 cm of length. The samples were immediately immersed the cold solutions (4 °C) of 50 and 100 ppm SC for 1 min. The cold filtered water treatment was used as the control. The excess solution was removed by manual spindle. The treated samples were packed in polypropylene tray, top heated seal with polypropylene film, and then kept at 4 °C for 8 days. The results showed 100 ppm SC was the best concentration to reduce browning, the growth of E. coli and coliforms, and delay the increase of weight loss in fresh-cut green oak, whereas it did not have any effects on the growth of total aerobe bacteria, yeasts and molds, and firmness of fresh-cut green oak. This result implies that SC solution may be alternative substance to against browning and the growth of E. coli and coliforms in fresh-cut produce.
Abstract: The main problem of fresh-cut lettuce is browning at the cut surface and microbial contamination, which results in short shelf life. The effect of sodium chlorite (SC) on browning reduction and microbial growth on fresh-cut ‘Green oak’ lettuce salad was investigated. Green oak lettuce was washed with tap water before cutting into 3 cm of length. Th...
Show More
