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Your search keyword '"Thuong Nhan Phu Nguyen"' showing total 8 results
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8 results on '"Thuong Nhan Phu Nguyen"'

1. Encapsulation of Pomelo Peel Essential oil (Citrus maxima) Using the Alginate/Chitosan complex.

Author

Cam Ngan Thi Nguyen, Thuong Nhan Phu Nguyen, Huynh Cang Mai, and Chi Khang Van

Subjects
POMELO, ESSENTIAL oils, CHEMICAL properties, DRYWALL, ALGINIC acid
Abstract

Objective: This study aimed to determine appropriate parameters for encapsulating pomelo peel essential oil (Citrus maxima) using the alginate/chitosan complex. Methods: The investigated parameters included the concentration of sodium alginate solution (2 ‒ 3.5% w/v based on the volume of mixture), the concentration of pomelo essential oil (20 ‒ 40% w/w based on dry matter of wall marerials), the concentration of Tween 80 (0 ‒ 20% w/w based on dry matter of wall marerials), the concentration of CaCl2 solution (0.5 ‒ 3.5% w/v based on the volume of mixture), time (10 min – 20 min) and speed of emulsion homogenization (489-4402 × g), the concentration of chitosan solution (0.5 ‒ 2% w/v based on the volume of mixture), and pH of chitosan solution (4 ‒ 6). Results: The results showed encapsulation yield (EY%) and encapsulation efficiency (EE%) of 91.64% and 85.18%, respectively, when using the concentration of sodium alginate solution as 3% (w/v based on the volume of mixture), the concentration of essential oil as 30% (w/w based on dry matter of wall marerials), the concentration of Tween 80 as 15% (w/w based on dry matter of wall marerials), the concentration of CaCl2 solution as 1.5% (w/v based on the volume of mixture), homogenization time as 10 min and homogenization speed as 4402 × g, the concentration of chitosan as 2% (w/v based on the volume of mixture) and pH of Chitosan solution as 5. Conclusion: The alginate/chitosan complex was proven effective in encapsulating pomelo essential oil (Citrus maxima) on a laboratory scale. The resulting encapsulated particles had a relatively uniform size and a high ability to retain essential oils in the core of the particles. Further studies should be conducted to elucidate the mechanism of the encapsulation process and to additionally evaluate the physical and chemical properties of the encapsulated particles. [ABSTRACT FROM AUTHOR]

Published
2024
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4. Response surface modeling and optimizing conditions for anthocyanins extraction from Hibiscussabdariffa L. (Roselle) grown in Lam Dong, Vietnam

Author

Dai Viet N-Vo, Thuong Nhan Phu Nguyen, Thanh-Sang Vo, Le Minh Bui, Minh Tien Nguyen, Le Thi Hong Nhan, Tran Quoc Toan, Tri Nhut Pham, and Lam Tri Duc

Subjects
biology, Hibiscus sabdariffa, 010401 analytical chemistry, Extraction (chemistry), 02 engineering and technology, 021001 nanoscience & nanotechnology, biology.organism_classification, 01 natural sciences, Protocatechuic acid, 0104 chemical sciences, Ingredient, chemistry.chemical_compound, chemistry, Anthocyanin, Food science, Response surface methodology, 0210 nano-technology, Quercetin, Malvaceae
Abstract

Hibiscus sabdariffa L. (Hs, roselle; Malvaceae) is a common ingredient used in the food and pharmaceutical industries for color and health benefits. Anthocyanins along with protocatechuic acid and quercetin have been recognized as bioactive compounds in Hibiscussabdariffa L. aqueous extracts. In this work, Response Surface Methodology was implemented together with Box-Behnken experimental design to investigate the impacts of process variables on anthocyanin extraction yields from Hibiscus sabdariffa L. (Roselle) grown in Lam Dong, Vietnam. The effects of three independent variables; namely the extraction temperatures of solvent ethanol (X1); the duration of extraction (X2); solid-liquid ratios (X3) on the total anthocyanins content (Y1) were explored. The optimization model showed that with the solid liquid ratio 7.7:1, extraction time 33.29 min, and temperature 56.9°C, the highest anthocyanin concentration of 186.006 mg/L was obtained. Hibiscussabdariffa L. anthocyanin yield detailed significant correlation with high F values, low P values (

Published
2019

5. Effects of various solvent concentration, liquid-solid ratio, temperatures and time values on the extraction yield of anthocyanin from Vietnam Hibiscus sabdariffa L. (Roselle)

Author

Duy Chinh Nguyen, Dai-Viet N. Vo, Tri Duc Lam, Thien Hien Tran, Xuan Tien Le, Tri Nhut Pham, Sy Trung Do, Thuong Nhan Phu Nguyen, and Long Giang Bach

Subjects
Solvent, chemistry.chemical_compound, Aqueous solution, Chemistry, Hibiscus sabdariffa, Anthocyanin, Yield (chemistry), Extraction (chemistry), Food science, Quercetin, Protocatechuic acid
Abstract

Nowadays, the trends in human health and fossil fuel dependent markets present opportunities for agricultural crops as renewable sources in several substitutes of synthetic components in clothing, fuels, and food. This research focused on anthocyanins along with protocatechuic acid and quercetin, which have been recognized as bioactive compounds in Hibiscus sabdariffa L. aqueous extracts. Laboratory extraction study was conducted on various solvent concentration, liquid-solid ratio, temperatures and time values on the extraction yield of anthocyanin from Vietnam Hibiscus sabdariffa L. (Roselle). On theother hand, total anthocyanins wereinvestigated in Hibiscus sabdariffa L. extract as μg/mL cyanidin-3-glucoside (cyd-3-glu). Extraction temperature of 60°C using solvent concentration 50%, extraction time of 30 min at liquid-solid ratio of 8:1 showed the highest anthocyanin recovery at 180,821 mg/L. Overall, Vietnam Hibiscus sabdariffa L. (Roselle) are responsive to anthocyanin extraction, making it an appropriate substrate for the development of industrial colorants and dyes.

Published
2019

6. Response surface modeling and optimizing conditions for anthocyanins extraction from purple sweet potato (Ipomoea batatas (L.) Lam) grown in Lam Dong province, Vietnam

Author

Duy Chinh Nguyen, Thuong Nhan Phu Nguyen, Nhan T. H. Le, B P Tran, Trinh Duy Nguyen, Thien Hien Tran, Long Giang Bach, Dai-Viet N. Vo, T Q Nguyen, Xuan Tien Le, and Tri Nhut Pham

Subjects
010302 applied physics, biology, Chemistry, Extraction (chemistry), 02 engineering and technology, Response surface modeling, 021001 nanoscience & nanotechnology, Ipomoea, biology.organism_classification, 01 natural sciences, chemistry.chemical_compound, Anthocyanin, 0103 physical sciences, Food science, Response surface methodology, 0210 nano-technology, Solid liquid
Abstract

Anthocyanin is increasingly used as a natural and safe coloring agent. In this paper, the extraction of purple sweet potato anthocyanin (PSPAs) was investigated by using response surface methodology (RSM). Different extraction temperatures of solvent ethanol (60 – 70 °C), duration of extraction (35 - 45 min) and solid-liquid ratios (4:1 - 6:1) were selected in order to extract PSPAs. The highest anthocyanin content of 206.019 mg/L of PSPAs was collected at the solid liquid ratio 6:1, extraction time 39.61 min, and temperature 67.38°C. PSPAs yield detailed significant correlation with high F values, low P values (

Published
2019

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