Nguyen Thi Ngoc Giang - Academia.edu (original) (raw)
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Papers by Nguyen Thi Ngoc Giang
![Research paper thumbnail of Effect of harvest stages on physicochemical properties, bioactive compounds, and antioxidant activity of okra (Abelmoschus esculentus L.) for processing applications [pdf]](https://attachments.academia-assets.com/119184175/thumbnails/1.jpg)
](Acta Scientiarum Polonorum. Technologia Alimentaria, Mar 30, 2024
Okra (Abelmoschus esculentus L.) is a member of the Malvaceae family that is derived from the tro... more Okra (Abelmoschus esculentus L.) is a member of the Malvaceae family that is derived from the tropical, subtropical, and warm temperate areas of the world (Petropoulos et al., 2018). Okra has a prominent position among vegetable fruits due to its high nutritional and therapeutic value, ease of cultivation, wider adaptation to varied weather conditions, yearround cultivation, high yield, resistance to numerous diseases and pests, and export potential (Reddy et al., 2012; Meena et al., 2017). Okra contains a lot of mucilage, is low in calories but rich in nutrients, and is a very good source of fiber.
Tạp chí Khoa học Trường Đại học Cần Thơ, 2016
Food Research, Sep 26, 2021
Oyster mushrooms are used as raw materials for sauce because of their enhanced nutritious and sen... more Oyster mushrooms are used as raw materials for sauce because of their enhanced nutritious and sensory flavour. The study was aimed to select the optimal parameters of moromi fermentation of oyster mushrooms sauce. Optimizing moromi fermentation from oyster mushrooms by response surface method (RSM) was conducted with 3 factors including salt concentration (15-25% w/v), the brine ratio [150-250% (compared to raw materials, v/w)] and fermentation time (50-70 days). The central composite design used for optimizing the effect of salt concentration, amount of brine and fermentation time showed that the parameters were in agreement with the quadratic regression models well with R 2 >0.95. Based on the response surface plots, the optimal parameters of moromi fermentation were salt concentration 20% (w/v), brine ratio 190% (compared to raw materials, v/w) and 60 days of fermentation time. In the optimized condition, the chemical composition (reducing sugar, amino protein, total acids) and the bioactive compounds (βglucan, total phenolic, total flavonoid) (per kg of dry matter) of fermentation sauce were 258.94 g, 204.76 g, 99.06 g, 86.57 g, 108.32 mg TAE and 93.78 mg QE, respectively.
Plant Science Today
Pleurotus sajor-caju is evaluated as an edible fungi with high nutritional and medicinal value, b... more Pleurotus sajor-caju is evaluated as an edible fungi with high nutritional and medicinal value, but fresh mushrooms are easily damaged after harvest due to many reasons. Drying methods can be taken to maintain mushroom quality, reduce losses and prolong postharvest storage time. The objective of this study was to evaluate the effects of polyethylene (PE) packaging thickness (91.70 µm; 81.30 µm and 53.50 µm), temperature (28 oC-30 oC and 3 oC-5 oC) (with air humidity of 60-62% and 76-78% respectively), to the quality of oyster mushrooms dried by solar energy, during storage. During the storage period, the total sugar and protein contents of all treatments decreased. Besides, the colour (through the difference in lightness and darkness (?L) value) and firmness of the solar-dried oyster mushrooms also decreased, so, oyster mushrooms were darkened and softened. After 6 months, the lowest protein, total sugar and lipid loss was found in PE packaging of 91.70 µm thickness at storage tempe...
Acta Scientiarum Polonorum Technologia Alimentaria
Background. Pleurotus sajor-caju has nutritional and medicinal values but it cannot be stored for... more Background. Pleurotus sajor-caju has nutritional and medicinal values but it cannot be stored for more than 24 hours at room temperature because of its high water content. In addition, using the Modified Atmosphere in Packaging (MAP) method to store fresh mushrooms is an effective way to extend their shelf life. Materials and methods. The protein, total sugar and lipid contents were determined for fresh oyster mushrooms packed in paper (P), high-density polyethylene (HDPE) and polyethylene terephthalate (PET) at 3-5°C and 28-30°C (with 60-62% and 76-78% of air humidy, respectively) during storage. The kinetics of chemical degradation were explored, and the best model was selected based on the highest R 2 value and the lowest RMSE value. Results. The loss of protein, total sugar and total lipid contents were lowest in the samples packed in HDPE packaging. Changes in the kinetics of protein and total sugar in different packaging and temperatures during storage followed the first-order model, while changes in total lipid followed the zero-order model. The halflife (t 1/2) values of the samples at 3-5°C were 4-5 times higher than at 28-30°C. Conclusion. The use of HDPE packaging was effective in maintaining the composition of Pleurotus sajor-caju at 28-30°C for 2-3 days and 13-15 days at 3-5°C.
Acta Scientiarum Polonorum. Technologia Alimentaria, Mar 30, 2024
Okra (Abelmoschus esculentus L.) is a member of the Malvaceae family that is derived from the tro... more Okra (Abelmoschus esculentus L.) is a member of the Malvaceae family that is derived from the tropical, subtropical, and warm temperate areas of the world (Petropoulos et al., 2018). Okra has a prominent position among vegetable fruits due to its high nutritional and therapeutic value, ease of cultivation, wider adaptation to varied weather conditions, yearround cultivation, high yield, resistance to numerous diseases and pests, and export potential (Reddy et al., 2012; Meena et al., 2017). Okra contains a lot of mucilage, is low in calories but rich in nutrients, and is a very good source of fiber.
Tạp chí Khoa học Trường Đại học Cần Thơ, 2016
Food Research, Sep 26, 2021
Oyster mushrooms are used as raw materials for sauce because of their enhanced nutritious and sen... more Oyster mushrooms are used as raw materials for sauce because of their enhanced nutritious and sensory flavour. The study was aimed to select the optimal parameters of moromi fermentation of oyster mushrooms sauce. Optimizing moromi fermentation from oyster mushrooms by response surface method (RSM) was conducted with 3 factors including salt concentration (15-25% w/v), the brine ratio [150-250% (compared to raw materials, v/w)] and fermentation time (50-70 days). The central composite design used for optimizing the effect of salt concentration, amount of brine and fermentation time showed that the parameters were in agreement with the quadratic regression models well with R 2 >0.95. Based on the response surface plots, the optimal parameters of moromi fermentation were salt concentration 20% (w/v), brine ratio 190% (compared to raw materials, v/w) and 60 days of fermentation time. In the optimized condition, the chemical composition (reducing sugar, amino protein, total acids) and the bioactive compounds (βglucan, total phenolic, total flavonoid) (per kg of dry matter) of fermentation sauce were 258.94 g, 204.76 g, 99.06 g, 86.57 g, 108.32 mg TAE and 93.78 mg QE, respectively.
Plant Science Today
Pleurotus sajor-caju is evaluated as an edible fungi with high nutritional and medicinal value, b... more Pleurotus sajor-caju is evaluated as an edible fungi with high nutritional and medicinal value, but fresh mushrooms are easily damaged after harvest due to many reasons. Drying methods can be taken to maintain mushroom quality, reduce losses and prolong postharvest storage time. The objective of this study was to evaluate the effects of polyethylene (PE) packaging thickness (91.70 µm; 81.30 µm and 53.50 µm), temperature (28 oC-30 oC and 3 oC-5 oC) (with air humidity of 60-62% and 76-78% respectively), to the quality of oyster mushrooms dried by solar energy, during storage. During the storage period, the total sugar and protein contents of all treatments decreased. Besides, the colour (through the difference in lightness and darkness (?L) value) and firmness of the solar-dried oyster mushrooms also decreased, so, oyster mushrooms were darkened and softened. After 6 months, the lowest protein, total sugar and lipid loss was found in PE packaging of 91.70 µm thickness at storage tempe...
Acta Scientiarum Polonorum Technologia Alimentaria
Background. Pleurotus sajor-caju has nutritional and medicinal values but it cannot be stored for... more Background. Pleurotus sajor-caju has nutritional and medicinal values but it cannot be stored for more than 24 hours at room temperature because of its high water content. In addition, using the Modified Atmosphere in Packaging (MAP) method to store fresh mushrooms is an effective way to extend their shelf life. Materials and methods. The protein, total sugar and lipid contents were determined for fresh oyster mushrooms packed in paper (P), high-density polyethylene (HDPE) and polyethylene terephthalate (PET) at 3-5°C and 28-30°C (with 60-62% and 76-78% of air humidy, respectively) during storage. The kinetics of chemical degradation were explored, and the best model was selected based on the highest R 2 value and the lowest RMSE value. Results. The loss of protein, total sugar and total lipid contents were lowest in the samples packed in HDPE packaging. Changes in the kinetics of protein and total sugar in different packaging and temperatures during storage followed the first-order model, while changes in total lipid followed the zero-order model. The halflife (t 1/2) values of the samples at 3-5°C were 4-5 times higher than at 28-30°C. Conclusion. The use of HDPE packaging was effective in maintaining the composition of Pleurotus sajor-caju at 28-30°C for 2-3 days and 13-15 days at 3-5°C.