Lieu My Dong - Academia.edu (original) (raw)
Papers by Lieu My Dong
Journal of Microbiology, Biotechnology and Food Sciences
Vietnam Journal of Chemistry
The edible coating based on sodium alginate, chitosan, carrageenan combined with antifungal emuls... more The edible coating based on sodium alginate, chitosan, carrageenan combined with antifungal emulsion system has improved the quality and shelf life of strawberries in 16 days of storage at 4 o C. The result of determining the minimum fungicidal concentration (MFC) of emulsions made from cassia oil in surfactants (Tween 20 with or without ethanol) against Colletotrichum acutatum was 121 and 243.8 ppm of cassia oil respectively. Strawberry samples treated by edible coating maintained the quality parameters (pH, weight loss, total soluble solids, titratable acidity) of strawberries compared to the control sample. The total aerobic microorganisms count and total yeast-mold in edible films containing cassia oil were significantly low compared to control samples at the end of storage. Edible films made by chitosan 0.25 % (w/v) combining cassia oil showed the best result compared to the control sample and there were no significant differences between MFC and 0.5 MFC value of cassia oil. In sensory evaluation, there is no significant difference between edible film samples with or without cassia oil at 0.5 MFC value.
Vietnam Journal of Science and Technology
This study aimed to investigate the efficacy of three kinds of essential oil, which are cassia oi... more This study aimed to investigate the efficacy of three kinds of essential oil, which are cassia oil, holy basil oil, and peppermint oil on inhibition of the plant pathogen Colletotrichum acutatum by the agar diffusion method. The selected essential oil was combined with the edible film (calcium-alginate 0.25 %; 0.5 %; and 1 % (w/v)) and applied in the green grape preservation (infected with C. acutatum 5 log spores/ml). The results showed that all essential oils have antifungal activity against C. acutatum with the Minimum Inhibitory Concentration (MIC) value of cassia oil was 2.5 μl/ml, whereas holy basil oil and peppermint oil was 20 μl/ml. The result of the grape preservation showed that control samples were completely rotten after ten days of storage that lower efficient than the edible film-coated samples. After 20 days of treatment by calcium-alginate (1 % w/v), the degree of damage was 30 %. The results also indicated that the essential oil at MIC value had a negative effect on the grape preservation process, whereas the combination of calcium-alginate (0.5 % w/v) and cassia oil (1.25 µl/ml) showed the best resistance against to C. acutatum infecting on the grape, which was not rotten after 20 days of storage.
Journal of Microbiology, Biotechnology and Food Sciences
Turkish Journal of Agriculture - Food Science and Technology
Bread is a popular food in the world because of its variety and convenience. Currently, studies o... more Bread is a popular food in the world because of its variety and convenience. Currently, studies on the adding probiotics to bread are limited due to the adverse effects of processing, such as baking temperature, aerobic environment to the probiotic bacteria. The objective of this study was to produce probiotic cream bread, in which Lactobacillus acidophilus was microencapsulated with Alginate 2% (A); Alginate 2% + maltodextrin 1% (AM); Alginate 2% + xanthan gum 0.1% (AX); and Alginate 2% + maltodextrin 1% + xanthan gum 0.1% (AMX). Microcapsules were added to the kernel, conducting encapsulation yield investigations, survival in baking, preservation of bread, and in simulated gastric fluid and simulated intestinal fluid conditions after 8 days of storage. The results showed that the addition of xanthan gum enhanced the encapsulation yield, it reached 92.9% and 92.37% in AMX and AX samples, respectively. The viability of L. acidophilus during baking was decreased by 3.64 and 3.75 Log ...
Turkish Journal of Agriculture - Food Science and Technology
Anoectochilus formosanus Hayata was demonstrated to have a benefit healthy due to containing acti... more Anoectochilus formosanus Hayata was demonstrated to have a benefit healthy due to containing active pharmaceutical ingredients. However, A. formosanus is usually processed to produce tea bags which would destroy the bioactive compounds because of the processing procedure. The aim of this study was to evaluate the influence of extracted methods including microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), and fermentation by Lactobacillus acidophilus ATCC-4356 to extract the active pharmaceutical ingredients from A. formosanus. The extracted liquid was analyzed total phenolics, total polysaccharide, and antioxidant activity. The results showed that three methods have a positive effect on the extraction of bioactive compounds of A. formosanus in which the fermentation showed the best result. The total phenolic content, total polysaccharide content and antioxidant capacity that extracted by the fermentation method were 11.762 mg GAE/g; 48.914 mg GE/g, and 1.582 m...
Journal of Human Environment and Health Promotion, Mar 31, 2020
Background: The present study aimed to investigate the effects of various encapsulation methods o... more Background: The present study aimed to investigate the effects of various encapsulation methods on Lactobacillus acidophilus viability using wall materials variably.
Methods: L. acidophilus was encapsulated using the extrusion and emulsion
encapsulation methods with calcium-alginate and skim milk via mixing or coating. The particle size, encapsulation yield, and viability of L. acidophilus in the simulated gastric and intestinal fluids were investigated.
Results: The mean particle size in the emulsion and extrusion methods was within the range of 161 µm to1.95 mm, and the coated samples were smaller than the mixed samples. The encapsulation yield of the extrusion method was higher compared to the emulsion method. In addition, skim milk was essential to improving the L. acidophilus viability, which significantly improved in the calcium-alginate particles coated by skim milk compared to the mixed samples.
Conclusion: According to the results, the coating process by skim milk not only improved probiotic viability, but it also reduced the preparations particle size, which in turn decreased the adverse effects of the preparations on the sensory properties of food.
Journal of Microbiology, Biotechnology and Food Sciences
Vietnam Journal of Chemistry
The edible coating based on sodium alginate, chitosan, carrageenan combined with antifungal emuls... more The edible coating based on sodium alginate, chitosan, carrageenan combined with antifungal emulsion system has improved the quality and shelf life of strawberries in 16 days of storage at 4 o C. The result of determining the minimum fungicidal concentration (MFC) of emulsions made from cassia oil in surfactants (Tween 20 with or without ethanol) against Colletotrichum acutatum was 121 and 243.8 ppm of cassia oil respectively. Strawberry samples treated by edible coating maintained the quality parameters (pH, weight loss, total soluble solids, titratable acidity) of strawberries compared to the control sample. The total aerobic microorganisms count and total yeast-mold in edible films containing cassia oil were significantly low compared to control samples at the end of storage. Edible films made by chitosan 0.25 % (w/v) combining cassia oil showed the best result compared to the control sample and there were no significant differences between MFC and 0.5 MFC value of cassia oil. In sensory evaluation, there is no significant difference between edible film samples with or without cassia oil at 0.5 MFC value.
Vietnam Journal of Science and Technology
This study aimed to investigate the efficacy of three kinds of essential oil, which are cassia oi... more This study aimed to investigate the efficacy of three kinds of essential oil, which are cassia oil, holy basil oil, and peppermint oil on inhibition of the plant pathogen Colletotrichum acutatum by the agar diffusion method. The selected essential oil was combined with the edible film (calcium-alginate 0.25 %; 0.5 %; and 1 % (w/v)) and applied in the green grape preservation (infected with C. acutatum 5 log spores/ml). The results showed that all essential oils have antifungal activity against C. acutatum with the Minimum Inhibitory Concentration (MIC) value of cassia oil was 2.5 μl/ml, whereas holy basil oil and peppermint oil was 20 μl/ml. The result of the grape preservation showed that control samples were completely rotten after ten days of storage that lower efficient than the edible film-coated samples. After 20 days of treatment by calcium-alginate (1 % w/v), the degree of damage was 30 %. The results also indicated that the essential oil at MIC value had a negative effect on the grape preservation process, whereas the combination of calcium-alginate (0.5 % w/v) and cassia oil (1.25 µl/ml) showed the best resistance against to C. acutatum infecting on the grape, which was not rotten after 20 days of storage.
Journal of Microbiology, Biotechnology and Food Sciences
Turkish Journal of Agriculture - Food Science and Technology
Bread is a popular food in the world because of its variety and convenience. Currently, studies o... more Bread is a popular food in the world because of its variety and convenience. Currently, studies on the adding probiotics to bread are limited due to the adverse effects of processing, such as baking temperature, aerobic environment to the probiotic bacteria. The objective of this study was to produce probiotic cream bread, in which Lactobacillus acidophilus was microencapsulated with Alginate 2% (A); Alginate 2% + maltodextrin 1% (AM); Alginate 2% + xanthan gum 0.1% (AX); and Alginate 2% + maltodextrin 1% + xanthan gum 0.1% (AMX). Microcapsules were added to the kernel, conducting encapsulation yield investigations, survival in baking, preservation of bread, and in simulated gastric fluid and simulated intestinal fluid conditions after 8 days of storage. The results showed that the addition of xanthan gum enhanced the encapsulation yield, it reached 92.9% and 92.37% in AMX and AX samples, respectively. The viability of L. acidophilus during baking was decreased by 3.64 and 3.75 Log ...
Turkish Journal of Agriculture - Food Science and Technology
Anoectochilus formosanus Hayata was demonstrated to have a benefit healthy due to containing acti... more Anoectochilus formosanus Hayata was demonstrated to have a benefit healthy due to containing active pharmaceutical ingredients. However, A. formosanus is usually processed to produce tea bags which would destroy the bioactive compounds because of the processing procedure. The aim of this study was to evaluate the influence of extracted methods including microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), and fermentation by Lactobacillus acidophilus ATCC-4356 to extract the active pharmaceutical ingredients from A. formosanus. The extracted liquid was analyzed total phenolics, total polysaccharide, and antioxidant activity. The results showed that three methods have a positive effect on the extraction of bioactive compounds of A. formosanus in which the fermentation showed the best result. The total phenolic content, total polysaccharide content and antioxidant capacity that extracted by the fermentation method were 11.762 mg GAE/g; 48.914 mg GE/g, and 1.582 m...
Journal of Human Environment and Health Promotion, Mar 31, 2020
Background: The present study aimed to investigate the effects of various encapsulation methods o... more Background: The present study aimed to investigate the effects of various encapsulation methods on Lactobacillus acidophilus viability using wall materials variably.
Methods: L. acidophilus was encapsulated using the extrusion and emulsion
encapsulation methods with calcium-alginate and skim milk via mixing or coating. The particle size, encapsulation yield, and viability of L. acidophilus in the simulated gastric and intestinal fluids were investigated.
Results: The mean particle size in the emulsion and extrusion methods was within the range of 161 µm to1.95 mm, and the coated samples were smaller than the mixed samples. The encapsulation yield of the extrusion method was higher compared to the emulsion method. In addition, skim milk was essential to improving the L. acidophilus viability, which significantly improved in the calcium-alginate particles coated by skim milk compared to the mixed samples.
Conclusion: According to the results, the coating process by skim milk not only improved probiotic viability, but it also reduced the preparations particle size, which in turn decreased the adverse effects of the preparations on the sensory properties of food.