|2015||Chuyen HV, Nguyen MH, Roach PD, Golding JB, Parks SE, 'Gac fruit (Momordica cochinchinensis Spreng.): A rich source of bioactive compounds and its potential health benefits', International Journal of Food Science and Technology, 50 567-577 (2015)|
Summary: Gac (Momordica cochinchinensis Spreng.) is a tropical vine originating from South and South-East Asia. Gac fruit has traditionally been used in Asia to provide red colour for cuisines and enhance visional health. Recently, Gac fruit has emerged as a potential source of carotenoids, especially lycopene and Ã-carotene. Carotenoids and other identified bioactives from this fruit including phenolics, flavonoids and trypsin inhibitors are associated with many beneficial bioactivities such as antioxidant, anticancer and provitamin A activities. In addition to the traditional utilisation, commercial products like Gac powder and Gac oil have been manufactured as natural colourants and medicinal supplements. This paper is a review of the scientific literature on the nutritional composition, biological activities and processing of Gac fruit.
|2014||Kha TC, Nguyen MH, Roach PD, Stathopoulos CE, 'Microencapsulation of Gac oil: Optimisation of spray drying conditions using response surface methodology', Powder Technology, 264 298-309 (2014) [C1]|
The objective of this study was to optimise the spray drying conditions for the encapsulation of Gac oil using response surface methodology. Results indicated that the corresponding response surface model was sufficient to describe and predict encapsulation efficiencies (EEs) in terms of the oil, Ã-carotene, lycopene, encapsulation yield (EY), moisture content (MC), water solubility index (WSI) and peroxide value (PV) with R2 of 0.92, 0.91, 0.89, 0.85, 0.89, 0.98 and 0.97, respectively. Under optimal conditions (inlet and outlet temperatures of 154 and 80Â°C), the response variables including the EEs of the oil, Ã-carotene, lycopene, EY, MC, WSI and PV were predicted and validated as 87.22%, 82.76%, 84.29%, 52.78%, 4.90%, 90.29% and 4.06meq/kg, respectively. Furthermore, physicochemical, reconstitution and colour properties of the optimally encapsulated powder were also determined. It was concluded that this powder containing high content of unsaturated fatty acids, Ã-carotene and lycopene, and having the attractive red-yellow colour can be used as nutrient supplement and natural food colourant. Â© 2014 Elsevier B.V.
|2014||Kha TC, Huan P-T, Nguyen MH, 'Effects of pre-treatments on the yield and carotenoid content of Gac oil using supercritical carbon dioxide extraction', JOURNAL OF FOOD ENGINEERING, 120 44-49 (2014) [C1]|
|2014||Kha TC, Nguyen MH, Roach PD, Stathopoulos CE, 'Microencapsulation of Gac Oil by Spray Drying: Optimization of Wall Material Concentration and Oil Load Using Response Surface Methodology', Drying Technology, 32 385-397 (2014) [C1]|
The objective of this study was to optimize the wall material concentration and the oil load on the encapsulation of Gac oil using spray drying by response surface methodology. Results showed that the quadratic polynomial model was sufficient to describe and predict encapsulation efficiencies in terms of oil, Ã-carotene, lycopene, peroxide value (PV), moisture content (MC), and total color difference (Â¿ E) with R 2 values of 0.96, 0.95, 0.86, 0.89, 0.88, and 0.87, respectively. Under optimum conditions (wall concentration of 29.5 % and oil load of 0.2), the encapsulation efficiencies for oil, Ã-carotene, lycopene, PV, MC, and Â¿ E were predicted and confirmed as 92 %, 80 %, 74 %, 3.91 meq/kg, 4.14 % and 12.38, respectively. The physical properties of the encapsulated oil powders obtained by different formulations were also determined. It was concluded that the protein-polysaccharide matrix as the wall material was effectively used for spray-drying encapsulation of Gac oil. Â© 2014 Copyright Taylor and Francis Group, LLC.
|2014||Chuyen HV, Nguyen MH, Roach PD, Golding JB, Parks SE, 'Gac fruit (Momordica cochinchinensis Spreng.): a rich source of bioactive compounds and its potential health benefits', International Journal of Food Science and Technology, (2014)|
Gac (Momordica cochinchinensis Spreng.) is a tropical vine originating from South and South-East Asia. Gac fruit has traditionally been used in Asia to provide red colour for cuisines and enhance visional health. Recently, Gac fruit has emerged as a potential source of carotenoids, especially lycopene and Ã-carotene. Carotenoids and other identified bioactives from this fruit including phenolics, flavonoids and trypsin inhibitors are associated with many beneficial bioactivities such as antioxidant, anticancer and provitamin A activities. In addition to the traditional utilisation, commercial products like Gac powder and Gac oil have been manufactured as natural colourants and medicinal supplements. This paper is a review of the scientific literature on the nutritional composition, biological activities and processing of Gac fruit.
|2014||Truong BQ, Buckow R, Stathopoulos CE, Nguyen MH, 'Advances in High-Pressure Processing of Fish Muscles', Food Engineering Reviews, (2014)|
The application of high pressure for processing fish muscles has showed a great potential on improving the physicochemical, microbial and sensory quality of fish muscles. High pressure results in the inactivation of micro-organisms and autolytic enzymes and lead to an extension of fish muscles shelf life. High pressure inhibits the formation of putrefactive compounds and maintains the hardness of fish muscles, resulting in higher sensory quality compared to untreated muscle over storage time. However, the discolouration, cooked appearance and lipid oxidation are the drawbacks that could limit the application of high pressure on fish muscles. Besides, pressure-induced gelling and high-pressure freezing/thawing of fish muscles are the main areas being investigated intensively to obtain the benefits of high-pressure processing on fish muscles. Â© 2014 Springer Science+Business Media New York.
|2013||Kha TC, Nguyen MH, Roach PD, Parks SE, Stathopoulos C, 'Gac Fruit: Nutrient and Phytochemical Composition, and Options for Processing', FOOD REVIEWS INTERNATIONAL, 29 92-106 (2013) [C1]|
|2013||Crino MA, Heenan CN, Nguyen MH, Stathopoulos CE, 'The stability of natural red/pink food colours in ultrahigh-temperature (UHT) products', JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 93 2022-2027 (2013) [C1]|
|2013||Vuong QV, Golding JB, Nguyen MH, Roach PD, 'Preparation of decaffeinated and high caffeine powders from green tea', Powder Technology, 233 169-175 (2013) [C1]|
The aims of this study were to develop optimal conditions for decaffeination and spray drying procedures to produce decaffeinated and high caffeine powders from green tea (Camellia sinensis). Blanching the tea leaves with water at 100. Â°C for 4. min at a water-to-tea ratio of 20:1. mL/g removed 83% of the caffeine while retaining 94% of the catechins. The optimal spray drying conditions, which gave the highest yield of green tea powder and the highest concentrations of the naturally occurring epistructured catechins were found to be 180. Â°C for the inlet temperature and 115. Â°C for the outlet temperature. Using these optimal conditions, a decaffeinated green tea powder (7 mg/g caffeine) and a high caffeine powder (95. mg/g) were produced. These two green tea powders had excellent physical properties and could be used as instant teas by consumers or utilized in the food, cosmetic and nutraceutical industries. Â© 2012 Elsevier B.V.
|2013||Kha TC, Nguyen MH, Roach PD, Stathopoulos CE, 'Effects of Gac aril microwave processing conditions on oil extraction efficiency, and-Ãcarotene and lycopene contents', Journal of Food Engineering, 117 486-491 (2013) [C1]|
The effects of Gac oil extraction conditions including microwave power, microwave time, steaming time and hydraulic pressure on extraction efficiency (EE), and b-carotene and lycopene contents were studied. It was found that the EE, and b-carotene and lycopene contents could be enhanced by suitable extraction conditions. Microwave drying was found to be better than air drying for pretreatment. Moisture content after drying and steaming between 8% and 11% (wt/wt) were best for pressing. Results showed that the most suitable conditions for Gac oil extraction from 900 g samples were microwave power of 630 W, microwave time of 65 min, steaming time of 20 min and hydraulic pressure of 170 kg/cm2. Under these conditions, the highest EE of 93% was achieved while Gac oil contained the highest content of b-carotene and lycopene at 140 and 414 mg/100 mL, respectively. Crown Copyright Â© 2012 Published by Elsevier Ltd. All rights reserved.
|2013||Kha TC, Nguyen MH, Phan DT, Roach PD, Stathopoulos CE, 'Optimisation of microwave-assisted extraction of Gac oil at different hydraulic pressure, microwave and steaming conditions', INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 48 1436-1444 (2013) [C1]|
|2012||Vuong QV, Golding J, Nguyen MH, Roach PD, 'Production of caffeinated and decaffeinated green tea catechin powders from underutilised old tea leaves', Journal of Food Engineering, 110 1-8 (2012) [C1]|
|2011||Kha TC, Nguyen MH, Roach PD, 'Effects of pre-treatments and air drying temperatures on colour and antioxidant properties of Gac fruit powder', International Journal of Food Engineering, 7 1-17 (2011) [C1]|| |
|2011||Vuong QV, Stathopoulos C, Golding J, Nguyen MH, Roach PD, 'Optimum conditions for the water extraction of L -theanine from green tea', Journal of Separation Science, 34 2468-2474 (2011) [C1]|| |
|2011||Vuong QV, Golding J, Stathopoulos C, Nguyen MH, Roach PD, 'Optimizing conditions for the extraction of catechins from green tea using hot water', Journal of Separation Science, 34 3099-3106 (2011) [C1]|| |
|2011||Vuong QV, Stathopoulos C, Nguyen MH, Golding J, Roach PD, 'Isolation of green tea catechins and their utilization in the food industry', Food Reviews International, 27 227-247 (2011) [C1]|| |
|2010||Vuong QV, Golding J, Nguyen MH, Roach PD, 'Extraction and isolation of catechins from tea', Journal of Separation Science, 33 3415-3428 (2010) [C1]|| |
|2010||Bui VA, Vu LTT, Nguyen MH, 'Simulation and optimisation of direct contact membrane distillation for energy efficiency', Desalination, 259 29-37 (2010) [C1]|| |
|2010||Kha CT, Nguyen MH, Roach PD, 'Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder', Journal of Food Engineering, 98 385-392 (2010) [C1]|| |
|2010||Bui VA, Vu LTT, Nguyen MH, 'Modelling the simultaneous heat and mass transfer of direct contact membrane distillation in hollow fibre modules', Journal of Membrane Science, 353 85-93 (2010) [C1]|| |
|2009||Thanedgunbaworn R, Jiraratananon R, Nguyen MH, 'Vapour transport mechanism in osmotic distillation process', International Journal of Food Engineering, 5 Article 3 (2009) [C1]|| |
|2009||Luu PH, Nguyen MH, 'Recovery and utilization of calcium from fish bones byproducts as a rich calcium source', Vietnam Journal of Science and Technology, 47 91-103 (2009) [C1]|| |
|2008||Masamba KG, Nguyen MH, 'Determination and comparison of vitamin C, calcium and potassium in four selected conventionally and organically grown fruits and vegetables', African Journal of Biotechnology, 7 2915-2919 (2008) [C1]|| |
|2008||Tran TH, Nguyen MH, Zabaras D, Vu LTT, 'Process development of Gac powder by using different enzymes and drying techniques', Journal of Food Engineering, 85 359-365 (2008) [C1]|| |
|2007||Thanedgunbaworn R, Jiraratananon R, Nguyen MH, 'Shell-side mass transfer of hollow fibre modules in osmotic distillation process', JOURNAL OF MEMBRANE SCIENCE, 290 105-113 (2007)|
|2007||Bui VA, Nguyen MH, Muller J, 'The energy challenge of direct contact membrane distillation in low temperature concentration', ASIA-PACIFIC JOURNAL OF CHEMICAL ENGINEERING, 2 400-406 (2007)|
|2007||Maforimbo E, Skurray GR, Nguyen M, 'Evaluation of l-ascorbic acid oxidation on SH concentration in soy-wheat composite dough during resting period', LWT - Food Science and Technology, 40 338-343 (2007)|
The effect of l-ascorbic acid (l-AA) on free sulfhydryl concentration (SH) was evaluated in soy-wheat composite dough from 100-500 (g/kg) soy flour substitution for wheat flour. Raw soy flour (RSF) and physically modified soy flours (PMSF1 and PMSF2) were used for the preparation of the composite dough with wheat flour. The two physically modified soy flours were prepared by steam flushing (PMSF2) and water boiling (PMSF1) of raw soy beans before flour preparation. Using a timer, dough blends were manually mixed (at approximately 60 rpm) to dough development time after which, dough was sampled for the estimation of free SH groups. l-AA (0.05% w/w) was mixed with the dough after dough development and the dough was sampled after 1 h of resting the dough. The results showed that l-AA (0.05% w/w) acted as a reducing agent by increasing SH levels in all soy-wheat dough blends (P < 0.05). After 1 h of resting, soy-wheat composite dough without l-AA had lower concentrations of SH than that with l-AA. A positive correlation was shown between soy flour concentrations and SH concentration before and after dough resting. A negative correlation existed between l-AA consumption and SH concentration for RSF-wheat, PMSF1-wheat and PMSF2-wheat doughs. The results indicated that soy flour weakened wheat flour dough by increasing SH concentration and that l-AA could have a synergistic effect on the reduction of gluten proteins and thus weakening the dough. Â© 2005.
|2007||Bui VA, Nguyen MH, Muller J, 'The energy challenge of direct contact membrane distillation in low temperature concentration', Asia-Pacific Journal of Chemical Engineering, 2 400-406 (2007)|
Direct contact membrane distillation (DCMD) was operated at low temperatures from 25 to 40Â°C to suit the purpose of thermally concentrating sensitive liquid foods, especially fruit juices to high solid content concentrate with most of the quality attributes preserved. A lab scale DCMD unit has been set up at the Centre for Plant and Food Science, University of Western Sydney. Hollow fibre modules (HFM) using five types of fibres of polyvinylidene fluoride (PVDF) and Halar material, with mass transfer areas ranging from 281 to 573 cm2 were employed. Experiments for concentration of glucose solutions from 30 to 60% (w/w) were carried out. Results indicated that not only the operating conditions were important, but also the membrane properties. It was found that Halar fibres were performing 2-3 times better than PVDF fibres in term of removing water from the feed, and 3-4 times better in term of energy saving. Results also showed that an increase of the feed inlet temperature from 25 to 40Â°C improved the mass flux up to 6 times and energy efficiency (EE) up to 2.5 times depending on the feed concentration. With flux up to 2.88 kg m-2 h-1 for PVDF and 5.83 kg m-2 h-1 for Halar fibres when concentrating 30% glucose solution at 40Â°C, DCMD appeared to be an attractive concentration technique, when product quality is the priority. However, with EE from as low as 2.1-14.9%, PVDF fibres employed in the study seemed not to be very suitable for DCMD liquid food concentration under low temperature condition. DCMD in Halar fibres with EE up to 45.6% still encounters the challenge of energy and could only be cost competitive to osmotic distillation and evaporative concentration when cheaper energy sources or heat recovery measures are employed. Â© 2007 Curtin University of Technology and John Wiley & Sons, Ltd.
|2007||Thanedgunbaworn R, Jiraratananon R, Nguyen MH, 'Mass and heat transfer analysis in fructose concentration by osmotic distillation process using hollow fibre module', JOURNAL OF FOOD ENGINEERING, 78 126-135 (2007)|
|2007||Nguyen M-H, Price WE, 'Air-drying of banana: Influence of experimental parameters, slab thickness, banana maturity and harvesting season', JOURNAL OF FOOD ENGINEERING, 79 200-207 (2007)|
|2006||Bui VA, Nguyen MH, 'The Role of Operating Conditions in Osmotic Distillation and Direct Contact Membrane Distillation - A Comparative Study', INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2 (2006)|
|2006||Maforimbo E, Nguyen M, Skurray GR, 'The effect L-ascorbic acid on the rheological properties of soy-wheat dough: A comparison of raw and physically modified soy flours', Journal of Food Engineering, 72 339-345 (2006)|
Farinograph and extensograph were used to study the effect of l-ascorbic acid and physical modification of soy flour on rheological properties of soy-wheat composite dough at various ratios up to 50% soy flour. Soy-wheat composite dough made from physically modified soy flour (PMSF) exhibited higher resistance to extension (Rm), greater tolerance to mixing, better mixing stability, higher water uptake and water absorption than the soy-wheat composite dough from raw soy flour (RSF). l-Ascorbic acid at 250 and 500 ppm improved Rm, (P < 0.05) of the dough made from the RSF and PMSF at 50% soy flour substitution for wheat. The same concentration of l-ascorbic acid decreased extensibility of the soy-wheat dough after 135 min of resting in both models (P < 0.05). Â© 2005 Elsevier Ltd. All rights reserved.
|2004||Bui AV, Nguyen MH, 'Prediction of viscosity of glucose and calcium chloride solutions', JOURNAL OF FOOD ENGINEERING, 62 345-349 (2004)|
|2004||Bui VA, Nguyen MH, Muller J, 'A laboratory study on glucose concentration by osmotic distillation in hollow fibre module', JOURNAL OF FOOD ENGINEERING, 63 237-245 (2004)|
|2004||Talwalkar A, Miller CW, Kailasapathy K, Nguyen MH, 'Effect of packaging materials and dissolved oxygen on the survival of probiotic bacteria in yoghurt', INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 39 605-611 (2004)|
|2003||Sridar R, Nguyen M, Kailasapathy K, 'Studies on the effect of encapsulation on the survival of probiotic microorganisms under high acid and bile conditions', Journal of Food Science and Technology, 40 458-460 (2003)|
|2003||Nguyen MH, 'Erratum: The influence of packaging materials on the dissolved oxygen content of probiotic yoghurt (Packaging Technology and Science (2002) 15 (133-138))', Packaging Technology and Science, 16 221-221 (2003)|
|2003||Nguyen MH, 'Erratum: The control of dissolved oxygen content in probiotic yoghurts by alternative packaging material (Packaging Technology and Science (2003) 16 (61-67))', Packaging Technology and Science, 16 221-221 (2003)|
|2003||Nguyen M, Reynolds N, Vigneswaran S, 'By-product recovery from cottage cheese production by nanofiltration', Journal of Cleaner Production, 11 803-807 (2003)|
Cottage cheese whey has been a problem waste as it is dilute, salty and acidic. The use of nanofiltration has been applied to cottage cheese whey to concentrate its solids content four fold, while removing about three-quarters of the sodium and potassium salts and some acid. This desalted nanoconcentrated whey was found to be quite stable under refrigeration for up to 6 weeks. It could then be considered as a recovered by-product for use as an ingredient in dairy and other food products. A preliminary process economics case study was carried out for a plant producing 30,000 l/day of cottage cheese whey. The capital cost required was estimated as $700,000. The payback period was calculated to be less than 10 months. Â© 2003 Elsevier Science Ltd. All rights reserved.
|2003||Nguyen MH, 'Alternatives to spray irrigation of starch waste based distillery effluent', JOURNAL OF FOOD ENGINEERING, 60 367-374 (2003)|
|2003||Miller CW, Nguyen MH, Rooney M, Kailasapathy K, 'The control of dissolved oxygen content in probiotic yoghurts by alternative packaging materials', PACKAGING TECHNOLOGY AND SCIENCE, 16 61-67 (2003)|
|2003||Miller CW, Nguyen MH, Rooney M, Kailasapathy K, 'Novel apparatus to measure oxygen diffusion in gel-type foods', FOOD AUSTRALIA, 55 432-435 (2003)|
|2002||Miller CW, Nguyen MH, Rooney M, Kailasapathy K, 'The influence of packaging materials on the dissolved oxygen content of probiotic yoghurt', PACKAGING TECHNOLOGY AND SCIENCE, 15 133-138 (2002)|
|1999||Chuaprasert S, Douglas P, Nguyen M, 'Data reconciliation of an agitated thin film evaporator using AspenPlus', Journal of Food Engineering, 39 261-267 (1999)|
Process measurements made in chemical plants often do not satisfy material and energy balances due to random or possibly gross errors in the measuring device readings. Data reconciliation is a method of adjusting process measurements in a weighted least squares sense in order to satisfy the process constraints as well as minimize the difference between the process variable and the measurement of the process variable. Steady state simulation packages equipped with optimization routines can be used effectively to perform data reconciliation and parameter estimation using existing built-in models which automatically satisfy mass and energy balance constraints. The time required to develop a data reconciliation problem can be significantly reduced by using these packages without sacrificing the quality of the results. Data reconciliation was performed on data from a pilot plant Agitated Thin Film Evaporator (ATFE) for concentrating sugar syrup using the AspenPlus simulation system. An AspenPlus simulation of the ATFE was developed using the built-in rigorous heat exchanger model, Heatx, and the rigorous two phase flash model, Flash2. The optimization was carried out using the built-in SQP, (Sequential Quadratic Programme), optimization routine. Data reconciliation improved the fit between the experimental data and the simulation model from between 30% and 98% as well as guaranteeing that the adjusted process measurements satisfy the mass and energy balances. The time required to develop the AspenPlus simulation and data reconciliation was about 1 h whereas a first principles simulation model developed using the programming language such as Fortran or C would take much longer to develop.
|1999||Reddy GK, Nguyen MH, Kailasapathy K, Zadow JG, Hardham JF, 'Kinetic study of whey protein denaturation to assess the degree of heat treatment in UHT milk', JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 36 305-309 (1999)|
|1999||Nguyen MH, 'Food plant effluent treatment by membrane processes', FOOD AUSTRALIA, 51 210-211 (1999)|