2024 |
McCullum R, Saifullah M, Bowyer M, Vuong QV, 'The impact of drying method and temperature on the colour and functional quality of Illawarra plum (Podocarpus elatus)', Applied Food Research, 4 (2024) [C1]
Illawarra plum (IP) is a fruit native to Australia and is a source of antioxidants including phenolics and anthocyanins which contribute important functions in food preservation a... [more]
Illawarra plum (IP) is a fruit native to Australia and is a source of antioxidants including phenolics and anthocyanins which contribute important functions in food preservation and quality. However, the retention of natural antioxidants is influenced by thermal processing due to their sensitivity to heat. This study measured the impact of three common drying methods to identify the best processing conditions, including cost effectiveness on retaining the quality of IP. The colour (L*, a*, b*), levels of total phenolics, flavonoids, proanthocyanidins, anthocyanins and antioxidant scavenging capacity of the samples were measured on dried IP fruits (freeze dried, convection oven 70, 90, 110 °C or vacuum oven 70, 90 or 110 °C). The freeze dried sample observed the best colour (L* 44.18±0.50, a* 16.72±0.15, b* 1.66±0.04) and highest levels of compounds from the methods observed: TPC 679.19±15.04 mM GAE/g DW, TFC 190.25±4.65 mM CE/g DW, proanthocyanidins 422.46 ± 21.52 mM CE/g DW, DPPH 562.51±40.69 mM TE/g DW, monomeric anthocyanins 402.58±3.97 µg C3G/L DW and 57.97±2.84 % polymeric anthocyanins. For maximum retention of quality, freeze drying is recommended, however, it is costly and for a more economical approach, vacuum drying at 90 °C or convection oven drying at 110 °C are identified as suitable conditions for drying IP to prevent unnecessary loss of phenolic quality, however these methods will cause shrinkage and browning in the fruit. These conditions can be applied for drying IP for direct use as a dried product or for further applications in food
|
|
Nova |
2024 |
Davy P, Akanbi TO, Scarlett CJ, Kirkman T, Vuong Q, 'Effect of Storage Conditions on Physical Properties, Lipid Oxidation, Isoflavones and Antioxidant Capacity of Flour Prepared from Soy Milk By-Product', Processes, 12 76-76 [C1]
|
|
Nova |
2023 |
Saifullah M, McCullum R, Akanbi TO, Van Vuong Q, 'Physicochemical, Microstructural, and Release Profile of Gallic Acid and Hesperetin Rich Phenolic Extract in Polysaccharide and Protein-Based Complex Coatings', Food and Bioprocess Technology, [C1]
|
|
|
2023 |
Saifullah M, McCullum R, Akanbi TO, Van Vuong Q, 'Encapsulation of phenolic-rich lemon-scented tea tree extract in lemon pomace powder', Food Hydrocolloids for Health, 4 (2023) [C1]
The Australian native plant, lemon-scented tea tree (LSTT) is rich in polyphenols with strong antioxidant activities. Encapsulation enhances the potential applications of plant ex... [more]
The Australian native plant, lemon-scented tea tree (LSTT) is rich in polyphenols with strong antioxidant activities. Encapsulation enhances the potential applications of plant extracts and additionally protects them from degradation. The encapsulating agent is one of the key elements in the encapsulation process. In this study, lemon pomace powder (LPP) was investigated as a new carrier agent for LSTT leaf phenolic extract, and its performance was compared with the commonly used polysaccharide (i.e., maltodextrin (MD)) and protein-based (i.e., soy protein isolate (SPI)) coating materials. The encapsulation efficiency, colour, polyphenol and antioxidant property retention, particle morphology, crystallinity, flow properties, and release behaviour in food simulants and gastrointestinal fluid were studied to compare the performance of the carrier agents individually and in combinations. The encapsulation efficiency of lemon pomace powder (LPP) was above 95 % and the order for the retention of polyphenol and antioxidant capacities were MD>LPP>SPI. LPP offers better flow properties and unique particle morphology, which was also amorphous in nature with some degree of crystallinity. The release profile in the food simulants showed a controlled and sustained release rate over the tested period, which was comparable with MD and SPI. In gastrointestinal fluids, the percent release followed the order of SPI>LPP>MD for the carrier agents. The incorporation of LPP with MD and SPI can improve several properties of the individual carrier agents. Thus, LPP can be used as a potential carrier agent for polyphenols in functional food formulation either on its own or in combination with other coating materials.
|
|
|
2023 |
Shi H, Zhang L, Yu T-K, Zhuang L, Ke H, Johnson B, et al., 'Leptospermum extract (QV0) suppresses pleural mesothelioma tumor growth in vitro and in vivo by mitochondrial dysfunction associated apoptosis.', Front Oncol, 13 1162027 (2023) [C1]
|
|
Nova |
2023 |
Tran TTB, McCullum R, Quan V, 'Incorporation of fruit by-products on edible seaweed based films: A review', FOOD REVIEWS INTERNATIONAL, 39 4725-4744 (2023) [C1]
|
|
Nova |
2023 |
Bucher T, Malcolm J, Mukhopadhyay SP, Vuong Q, Beckett E, 'Consumer acceptance of edible coatings on apples: The role of food technology neophobia and information about purpose', Food Quality and Preference, 112 105024-105024 (2023) [C1]
|
|
|
2023 |
Saifullah M, McCullum R, Quan VV, 'Phytochemicals and Bioactivities of Australian Native Lemon Myrtle (
|
|
Nova |
2023 |
Rahman MM, Wills RBH, Bowyer MC, Vuong VQ, Golding JB, Kirkman T, Pristijono P, 'Efficacy of Lemon Myrtle Essential Oil as a Bio-Fungicide in Inhibiting Citrus Green Mould', Plants, 12 3742-3742 [C1]
|
|
|
2022 |
Davy P, Vuong QV, 'Soy Milk By-product: Its Composition and Utilisation', FOOD REVIEWS INTERNATIONAL, 38 147-169 (2022) [C1]
|
|
Nova |
2022 |
Vuong QV, Pham HNT, Negus C, 'From Herbal Teabag to Infusion Impact of Brewing on Polyphenols and Antioxidant Capacity', Beverages, 8 (2022) [C1]
Herbal teas, which are a rich and diverse source of polyphenols, have been widely consumed due to their association with various health benefits. Preparation techniques can signif... [more]
Herbal teas, which are a rich and diverse source of polyphenols, have been widely consumed due to their association with various health benefits. Preparation techniques can significantly affect the level of polyphenols in a cup of tea. Thus, this study investigated the impact of different preparation techniques, including brewing time in hot water, microwave-assisted extraction with cold and hot water (cold and hot MAE) for both radiation time and power, and laboratory testing condition on extractability of polyphenols in infusion from a teabag. The results showed that brewing time using hot water significantly affected the extractability of polyphenols and antioxidant activity. Cold and hot MAE conditions also significantly affected the extractability of polyphenols and antioxidant activity from a teabag infusion. Hot brewing at 7 min and cold MAE at full power with second boiled (1.93 min on and 1 min off radiation) are recommended for the preparation of herbal tea from a teabag, as these conditions had comparable extractability of polyphenols and antioxidant activity in comparison with other preparation techniques. There are over 20 major chromatogram peaks, of which 7 were identified as gallic acid, catechin, caffeic acid, ferulic acid, epicatechin gallate, quercetin, and kaempferol, revealing potential health benefits of this herbal tea.
|
|
Nova |
2022 |
Saifullah M, Akanbi TO, McCullum R, Van Vuong Q, 'Optimization of commercial microwave assisted-extraction conditions for recovery of phenolics from lemon-scented tee tree (Leptospermum petersonii) and comparison with other extraction techniques', Foods, 11 (2022) [C1]
The lemon-scented tea tree (LSTT) is an Australian native herb and is a rich source of essential oil and phenolics. The ETHOS X extraction system is known as a commercial microwav... [more]
The lemon-scented tea tree (LSTT) is an Australian native herb and is a rich source of essential oil and phenolics. The ETHOS X extraction system is known as a commercial microwave-assisted extraction (MAE) system for extracting bioactive compounds from plant materials. This study investigated the influence of soaking time, radiation time, microwave power, and sample to solvent ratio on the extraction efficiency of polyphenols and antioxidant properties from lemon-scented tea tree leaves and optimized the extraction conditions using response surface methodology (RSM). The effectiveness of ETHOS X was further compared with ultrasound-assisted extraction (UAE) and shaking water bath (SWB) techniques. The results revealed that soaking time did not significantly affect the recovery of phenolics from the leaves (p > 0.05). Thus, soaking is not required for the ETHOS X extraction of polyphenols from LSTT leaves. RSM was successfully applied to explore the impact of ETHOS X extraction conditions and optimize the extraction conditions. Radiation time significantly affects the recovery yield of phenolics (p < 0.05) positively, whereas irradiation power and sample to solvent ratio adversely influenced the extraction yields of phenolics. The optimal ETHOS X extraction conditions were: radiation time of 60 min, irradiation power of 600 W, and sample to solvent ratio of 2 g/100 mL. Under these conditions, 119.21 ± 7.09 mg of phenolic, 85.31 ± 4.55 mg of flavonoids, and 137.51 ± 12.52 mg of proanthocyanidins can be extracted from a gram of dried LSTT leaves. In comparison with UAE and SWB, ETHOS X is not more effective for the extraction of phenolics than UAE and SWB. However, this technique can save half of the solvent volume compared to UAE and SWB techniques.
|
|
Nova |
2022 |
AL Ubeed HMS, Bhuyan DJ, Alsherbiny MA, Basu A, Vuong QV, 'A Comprehensive Review on the Techniques for Extraction of Bioactive Compounds from Medicinal Cannabis', MOLECULES, 27 (2022) [C1]
|
|
Nova |
2022 |
Thy MKT, Akanbi TO, Kirkman T, Nguyen MH, Quan VV, 'Recovery of Phenolic Compounds and Antioxidants from Coffee Pulp (Coffea canephora) Waste Using Ultrasound and Microwave-Assisted Extraction', PROCESSES, 10 (2022) [C1]
|
|
Nova |
2022 |
Ngoc MQP, Vuong QV, Sakoff JA, Bowyer MC, Van AL, Scarlett CJ, 'Determination of bioactive compounds, antioxidant and anticancer activities of Tuckeroo (Cupaniopsis anacardioides) fruits', 3 BIOTECH, 12 (2022) [C1]
|
|
Nova |
2022 |
AL Ubeed HMS, Brennan CS, Schanknecht E, Alsherbiny MA, Saifullah M, Nguyen K, Vuong QV, 'Potential applications of hemp (
|
|
Nova |
2022 |
Davy P, Kirkman T, Scarlett CJJ, Vuong Q, 'Characterisation of a High Fibre Flour Prepared from Soy Milk By-Product and Its Potential Use in White Wheat Bread', FOODS, 11 (2022) [C1]
|
|
Nova |
2021 |
Davy P, Vuong QV, 'The fate of phenolics, soysaponins, major isoflavones and antioxidant activity in soy milk by-product during conventional drying process', Future Foods, 4 (2021) [C1]
Soy milk by-product (SMB), the insoluble fraction of the soybean cotyledon, is a rich source of phytochemicals such as isoflavones, soysaponins and other phenolic compounds. Howev... [more]
Soy milk by-product (SMB), the insoluble fraction of the soybean cotyledon, is a rich source of phytochemicals such as isoflavones, soysaponins and other phenolic compounds. However, they are susceptible to degradation due to high moisture content in SMB. Therefore, drying is needed to remove moisture content in SMB for further applications and to prevent spoilage. This study aimed to determine the fate of phenolics, soysaponins, major isoflavones and antioxidant activity in SMB during two conventional drying processes, including fan forced oven (FFO) and vacuum oven (VO), and then compare with freeze drying to identify the most suitable drying conditions. Results showed that FFO did not significantly affect retention of phenolics, soysaponins and antioxidant capacity but had a significant impact on diadzin and genistin. FFO at 100 °C for 140 min was the most suitable condition for drying SMB. In contrast, VO did not significantly affect soysaponin, diadzin and genistin, but significantly influenced phenolic content and antioxidant capacity. VO at 60 °C for 330 min was the most suitable condition for drying SMB. In comparison with freeze drying, FFO at 100 °C for 140 min retained better soysaponin (55.96 mg ESE/g), diadzin (79.60 µg/g) and genistin (159.4 µg/g) and consumed less energy, thus this condition is recommended for dehydration of SMB for further applications.
|
|
Nova |
2021 |
Archer J, Pristijono P, Vuong QV, Palou L, Golding J, 'Effect of Low Pressure and Low Oxygen Treatments on Fruit Quality and the In Vivo Growth of Penicillium digitatum and Penicillium italicum in Oranges', Horticulturae, 7 (2021) [C1]
|
|
Nova |
2021 |
Ngo TV, Scarlett CJ, Bowyer MC, McCullum R, Vuong QV, 'Optimising Conditions for Encapsulation of Salacia chinensis Root Extract enriched with Phenolic Compounds', Current Nutraceuticals, 2 278-283 (2021) [C1]
|
|
Nova |
2021 |
Pham NMQ, Vuong QV, Sakoff JA, Bowyer MC, Scarlett CJ, 'Preliminary Study on Major Phenolic Groups, Antioxidant and Cytotoxic Capacity of Tuckeroo (Cupaniopsis Anacardioides) Fruit Extracts', Current Nutraceuticals, 2 284-292 (2021) [C1]
|
|
Nova |
2021 |
Nguyen KQ, Scarlett CJ, Vuong QV, 'Optimization of Aqueous Extraction of the Australian Maroon Bush (Scaevola Spinescens R. Br.) to Maximize Bioactive Compound and Antioxidant Yield', Current Nutraceuticals, 2 265-277 (2021) [C1]
|
|
Nova |
2021 |
Nguyen KQ, Scarlett CJ, Vuong QV, 'Assessment and comparison of phytochemicals and antioxidant properties from various parts of the Australian maroon bush (Scaevola spinescens)', Heliyon, 7 (2021) [C1]
Scaevola spinescens is endemic to Australia and traditionally used as a medicinal plant. While its bioactive compounds have been studied, their concentrations in different parts o... [more]
Scaevola spinescens is endemic to Australia and traditionally used as a medicinal plant. While its bioactive compounds have been studied, their concentrations in different parts of the plant have not been reported. This study compared total phenolic content (TPC), flavonoids, saponins and antioxidant properties, as well as major individual phytochemical compounds in the whole root, root bark, root wood, whole stem, stem bark, stem wood, and leaf of S. spinescens. The results showed the leaf had significantly highest concentrations of TPC followed by the root bark and stem bark (47.34, 12.24 and 10.20 mg GAE/g, respectively). Flavonoids concentrations were also significantly higher in the leaf compared to the root bark and stem bark (20.95, 6.22 and 4.19 mg CE/g, respectively). For saponins, the root bark contained significantly highest concentrations (112.58 mg EE/g). Luteolin 7-glucoside was isolated and identified in the leaf of S. spinescens. Eight major compounds were identified with the leaf displaying the highest diversity of major compounds, and in higher concentrations, compared to the other plant constituents. As the leaf and root bark contained the highest concentrations of phytochemicals, these plant parts are recommended as starting material for future studies, to further isolate and identify the major compounds from S. spinescens and investigate their biological properties for use in pharmaceutical and food applications.
|
|
Nova |
2021 |
Saifullah M, McCullum R, Vuong QV, 'Optimization of Microwave-Assisted Extraction of Polyphenols from Lemon Myrtle: Comparison of Modern and Conventional Extraction Techniques Based on Bioactivity and Total Polyphenols in Dry Extracts', PROCESSES, 9 (2021) [C1]
|
|
Nova |
2021 |
Saifullah M, McCullum R, McCluskey A, Van VQ, 'Effect of drying techniques and operating conditions on the retention of color, phenolics, and antioxidant properties in dried lemon scented tea tree (Leptospermum petersonii) leaves', JOURNAL OF FOOD PROCESSING AND PRESERVATION, 45 (2021) [C1]
|
|
Nova |
2021 |
Saifullah M, McCullum R, Vuong QV, 'Development of Ultrasound-assisted Extraction Conditions for the Optimal Yield of Phenolic Compounds and Antioxidant Properties from Lemon Myrtle (Backhousia Citriodora) Leaves', Current Nutraceuticals, 2 264-250 (2021) [C1]
|
|
Nova |
2021 |
Nguyen KQ, Davy P, Scarlett CJ, Vuong QV, 'Optimal encapsulation of maroon bush (Scaevola spinescens R. Br.) extract enriched with bioactive compounds', Applied Food Research, 1 (2021) [C1]
|
|
Nova |
2021 |
Tran TTB, Vu BN, Saifullah M, Nguyen MH, Pristijono P, Kirkman T, Vuong QV, 'Impact of Various Essential Oils and Plant Extracts on the Characterization of the Composite Seaweed Hydrocolloid and Gac Pulp (Momordica cochinchinensis) Edible Film', Processes, 9 (2021) [C1]
|
|
Nova |
2021 |
Tran TTB, Saifullah M, Nguyen NH, Nguyen MH, Vuong QV, 'Comparison of ultrasound-assisted and conventional extraction for recovery of pectin from Gac (Momordica cochinchinensis) pulp', Future Foods, 4 (2021) [C1]
Gac (Momordica cochinchinensis) is commercially used for production of Gac oil. Gac pulp, which accounts for 40-50% of fruit weight, is major by-product. This study aimed to optim... [more]
Gac (Momordica cochinchinensis) is commercially used for production of Gac oil. Gac pulp, which accounts for 40-50% of fruit weight, is major by-product. This study aimed to optimise extraction conditions including pH, temperature, time, ratio and ultrasonic power for recovery of pectin from Gac pulp, and compare its properties using ultrasound-assisted extraction (UAE) and acidic hot water extraction (AHWE) techniques, the typical advanced and conventional techniques for pectin extraction. Response surface methodology with Box-Behnken design was applied for both techniques. The results showed that pH was the most influential factor. Optimal AHWE conditions were identified at 90°C for 100 min with solvent to sample ratio of 50 mL/g and pH of 1.5, while optimal UAE conditions were 35 min, pH of 1.5, and ultrasonic power of 200 W. The recovery yield of pectin from UAE (53.80% ± 6.04) was significantly higher than that of AHWE (42.97%± 5.08). Pectin obtained from two techniques were low methoxyl pectin (DE < 50%) with good solubility, potent free radical scavenging capacity, and similar structure. As UAE has advantages of short extraction time, more efficient recovery of pectin with better properties, UAE is recommended for recovery of pectin from Gac pulp for further applications.
|
|
Nova |
2021 |
Tran TTB, Vu QL, Pristijono P, Kirkman T, Nguyen MH, Vuong QV, 'Optimizing conditions for the development of a composite film from seaweed hydrocolloids and pectin derived from a fruit waste, gac pulp', Journal of Food Processing and Preservation, 45 (2021) [C1]
|
|
Nova |
2021 |
Nguyen KQ, Scarlett CJ, Vuong QV, 'Ethnopharmacology, Biological Activity and Phytochemistry of Scaevola spinescens', Chemistry and Biodiversity, 18 (2021) [C1]
Scaevola spinescens is endemic to Australia and has traditionally been used by Aboriginal and Torres Strait Islander communities to treat a variety of conditions including colds, ... [more]
Scaevola spinescens is endemic to Australia and has traditionally been used by Aboriginal and Torres Strait Islander communities to treat a variety of conditions including colds, flu, fever, stomach pain, urinary disorders, sores, tinea, leprosy, and cancer. Extracts prepared from S. spinescens are non-toxic and have been linked with various medicinal properties including antiviral, antibacterial, anti-inflammatory, and anticancer activities. These studies support the ethnopharmacological use of S. spinescens by Indigenous peoples of Australia and highlight the need for further investigations on the plant for potential use in pharmaceutical and food applications. This review provides a comprehensive, up-to-date review of the literature on S. spinescens focusing on the traditional use, medicinal properties, phytochemicals, and factors that affect their composition during pre-treatment and extraction, as well as providing a framework for future studies of the plant.
|
|
Nova |
2020 |
Pham HNT, Vuong QV, Bowyer MC, Scarlett CJ, 'In vitro anti-pancreatic cancer activity of HPLC-derived fractions from Helicteres hirsuta Lour. stem', Molecular Biology Reports, 47 897-905 (2020) [C1]
|
|
Nova |
2020 |
Tran TTB, Roach P, Nguyen MH, Pristijono P, Vuong QV, 'Development of biodegradable films based on seaweed polysaccharides and Gac pulp (Momordica cochinchinensis), the waste generated from Gac oil production', Food Hydrocolloids, 99 (2020) [C1]
|
|
Nova |
2020 |
Turner A, Bond DR, Vuong QV, Chalmers A, Beckett EL, Weidenhofer J, Scarlett CJ, 'Elaeocarpus reticulatus fruit extracts reduce viability and induce apoptosis in pancreatic cancer cells in vitro', Molecular Biology Reports, 47 2073-2084 (2020) [C1]
|
|
Nova |
2020 |
Pham NMQ, Vuong QV, Bowyer MC, Scarlett CJ, 'Optimization of ultrasound-assisted extraction conditions for phenolic compounds and antioxidant capacity from Tuckeroo (Cupaniopsis anacardioides) fruit', Separation Science and Technology (Philadelphia), 55 3151-3160 (2020) [C1]
|
|
Nova |
2020 |
Saifullah M, McCullum R, Vuong Q, 'Maximising extraction yields of gallic acid and hesperetin from lemon myrtle (Backhousia citriodora) leaf using microwave assisted extraction', Results in Chemistry, 2 100080-100080 (2020) [C1]
|
|
Nova |
2020 |
Saifullah M, McCullum R, McCluskey A, Vuong Q, 'Comparison of conventional extraction technique with ultrasound assisted extraction on recovery of phenolic compounds from lemon scented tea tree (Leptospermum petersonii) leaves', Heliyon, 6 (2020) [C1]
|
|
Nova |
2020 |
Kieu Tran TM, Kirkman T, Nguyen M, Van Vuong Q, 'Effects of drying on physical properties, phenolic compounds and antioxidant capacity of Robusta wet coffee pulp (Coffea canephora)', Heliyon, 6 (2020) [C1]
|
|
Nova |
2020 |
Ngoc Minh QP, Vuong QV, Le AV, Bowyer MC, Scarlett CJ, 'Investigation of the most suitable conditions for dehydration of Tuckeroo (Cupaniopsis anacardioides) fruits', Processes, 8 (2020) [C1]
|
|
Nova |
2020 |
Vu HT, Scarlett CJ, Vuong QV, 'Encapsulation of phenolic-rich extract from banana (Musa cavendish) peel', Journal of Food Science and Technology, 57 2089-2098 (2020) [C1]
|
|
Nova |
2020 |
Tran TMK, Akanbi T, Kirkman T, Nguyen MH, Vuong QV, 'Optimal Aqueous Extraction Conditions as A Green Technique for Recovery of Phenolic Antioxidants from Robusta Dried Coffee Pulp', European Journal of Engineering Research and Science, 5 1069-1074 (2020)
|
|
|
2020 |
Pham HNT, Vuong QV, Bowyer MC, Scarlett CJ, 'Phytochemicals Derived from Catharanthus roseus and Their Health Benefits', Technologies, 8 (2020) [C1]
|
|
Nova |
2019 |
Saifullah M, McCullum R, McCluskey A, Vuong Q, 'Effects of different drying methods on extractable phenolic compounds and antioxidant properties from lemon myrtle dried leaves', Heliyon, 5 (2019) [C1]
|
|
Nova |
2019 |
Thakur R, Pristijono P, Bowyer M, Pal Singh S, Scarlett CJ, Stathopoulos CE, Vuong QV, 'A starch edible surface coating delays banana fruit ripening', LWT - Food Science and Technology, 100 341-347 (2019) [C1]
|
|
Nova |
2019 |
Thakur R, Pristijono P, Scarlett CJ, Bowyer M, Singh SP, Vuong QV, 'Starch-based films: Major factors affecting their properties', International Journal of Biological Macromolecules, 132 1079-1089 (2019) [C1]
|
|
Nova |
2019 |
Richmond R, Bowyer M, Vuong Q, 'Australian native fruits: Potential uses as functional food ingredients', Journal of Functional Foods, 62 (2019) [C1]
|
|
Nova |
2019 |
Pristijono P, Bowyer MC, Papoutsis K, Scarlett CJ, Vuong QV, Stathopoulos CE, Golding JB, 'Improving the storage quality of Tahitian limes (Citrus latifolia) by pre-storage UV-C irradiation', Journal of Food Science and Technology, 56 1438-1444 (2019) [C1]
|
|
Nova |
2019 |
Vu HT, Scarlett CJ, Vuong QV, 'Changes of phytochemicals and antioxidant capacity of banana peel during the ripening process; with and without ethylene treatment', Scientia Horticulturae, 253 255-262 (2019) [C1]
|
|
Nova |
2019 |
Saifullah M, Shishir MRI, Ferdowsi R, Tanver Rahman MR, Van Vuong Q, 'Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review', Trends in Food Science and Technology, 86 230-251 (2019) [C1]
|
|
Nova |
2019 |
Vu HT, Scarlett CJ, Vuong QV, 'Maximising recovery of phenolic compounds and antioxidant properties from banana peel using microwave assisted extraction and water', JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 56 1360-1370 (2019) [C1]
|
|
Nova |
2019 |
Ngo T, Scarlett CJ, Bowyer MC, Vuong QV, 'Isolation and Maximisation of Extraction of Mangiferin from the Root of Salacia chinensis L.', SEPARATIONS, 6 (2019) [C1]
|
|
Nova |
2019 |
Thakur R, Pristijono P, Scarlett CJ, Bowyer M, Singh SP, Vuong QV, 'Starch-based edible coating formulation: Optimization and its application to improve the postharvest quality of Cripps pink apple under different temperature regimes', Food Packaging and Shelf Life, 22 (2019) [C1]
|
|
Nova |
2019 |
Al Ubeed HMS, Wills RBH, Bowyer MC, Vuong QV, Golding JB, 'Effects of hydrogen sulphide, nitric oxide and ethylene on postharvest deterioration of pak choy', Acta Horticulturae, 1256 115-120 (2019) [C1]
|
|
Nova |
2019 |
Pham HNT, Sakoff JA, Vuong QV, Bowyer MC, Scarlett CJ, 'Phytochemical, antioxidant, anti-proliferative and antimicrobial properties of Catharanthus roseus root extract, saponin-enriched and aqueous fractions', Molecular Biology Reports, 46 3265-3273 (2019) [C1]
|
|
Nova |
2018 |
Papoutsis K, Vuong QV, Tesoriero L, Pristijono P, Stathopoulos CE, Gkountina S, et al., 'Microwave irradiation enhances the in vitro antifungal activity of citrus by-product aqueous extracts against Alternaria alternata', International Journal of Food Science and Technology, 53 1510-1517 (2018) [C1]
|
|
Nova |
2018 |
Pham HNT, Sakoff JA, Vuong QV, Bowyer MC, Scarlett CJ, 'Screening phytochemical content, antioxidant, antimicrobial and cytotoxic activities of Catharanthus roseus (L.) G. Don stem extract and its fractions', Biocatalysis and Agricultural Biotechnology, 16 405-411 (2018) [C1]
|
|
Nova |
2018 |
Pristijono P, Bowyer MC, Scarlett CJ, Vuong QV, Stathopoulos CE, Golding JB, 'The application of low pressure storage to maintain the quality of zucchinis', New Zealand Journal of Crop and Horticultural Science, 46 254-263 (2018) [C1]
|
|
Nova |
2018 |
Hong NTP, Quan VV, Bowyer MC, Scarlett CJ, 'Ultrasound-assisted extraction of Catharanthus roseus (L.) G. Don (Patricia White cultivar) stem for maximizing saponin yield and antioxidant capacity', JOURNAL OF FOOD PROCESSING AND PRESERVATION, 42 (2018) [C1]
|
|
Nova |
2018 |
Lau WK, Chuyen HV, Vuong QV, 'Physical Properties, Carotenoids and Antioxidant Capacity of Carrot (Daucus carota L.) Peel as Influenced by Different Drying Treatments', International Journal of Food Engineering, 14 (2018) [C1]
|
|
Nova |
2018 |
Papoutsis K, Vuong QV, Golding JB, Hasperué JH, Pristijono P, Bowyer MC, et al., 'Pretreatment of citrus by-products affects polyphenol recovery: a review', Food Reviews International, 34 770-795 (2018) [C1]
|
|
Nova |
2018 |
Pristijono P, Bowyer MC, Scarlett CJ, Vuong QV, Stathopoulos CE, Golding JB, 'Effect of low-pressure storage on the quality of green capsicums (Capsicum annum L.)', The Journal of Horticultural Science and Biotechnology, 93 529-536 (2018) [C1]
|
|
Nova |
2018 |
Vuong QV, Hong NTP, Vu HT, Trung TD, Thanh VN, Chalmers AC, 'Fruit characteristics, phytochemical and antioxidant properties of blueberry ash (Elaeocarpus reticulatus)', HELIYON, 4 (2018) [C1]
|
|
Nova |
2018 |
Bhuyan DJ, Vuong QV, Chalmers AC, Bowyer MC, Scarlett CJ, 'An array of bioactive compounds from Australian eucalypts and their relevance in pancreatic cancer therapeutics', Pancreas, 47 690-707 (2018) [C1]
|
|
Nova |
2018 |
Vu TH, Scarlett C, Vuong QV, 'Phenolic compounds within banana peel and their potential uses: A review', Journal of Functional Foods, 40 238-248 (2018) [C1]
|
|
Nova |
2018 |
Thakur R, Pristijono P, Golding JB, Stathopoulos CE, Scarlett C, Bowyer M, et al., 'Effect of Starch Physiology, Gelatinization and Retrogradation on the Attributes of Rice Starch- -Carrageenan Film', Starch - Stärke, 70 (2018) [C1]
|
|
Nova |
2018 |
Hong NTP, Sakoff JA, Vuong QV, Bowyer MC, Scarlett CJ, 'Comparative cytotoxic activity between kaempferol and gallic acid against various cancer cell lines', DATA IN BRIEF, 21 1033-1036 (2018)
|
|
|
2018 |
Papoutsis K, Golding JB, Vuong QV, Pristijono P, Stathopoulos CE, Scarlett CJ, Bowyer MC, 'Encapsulation of Citrus By-Product Extracts by Spray-Drying and Freeze-Drying Using Combinations of Maltodextrin with Soybean Protein and -Carrageenan', Foods, 7 (2018) [C1]
|
|
Nova |
2018 |
Papoutsis K, Pristijono P, Golding JB, Stathopoulos CE, Bowyer MC, Scarlett CE, Vuong QV, 'Optimizing a sustainable ultrasound-assisted extraction method for the recovery of polyphenols from lemon by-products: comparison with hot water and organic solvent extractions', European Food Research and Technology, 244 1353-1365 (2018) [C1]
|
|
Nova |
2018 |
Goldsmith CD, Vuong QV, Stathopoulos CE, Roach PD, Scarlett CJ, 'Ultrasound increases the aqueous extraction of phenolic compounds with high antioxidant activity from olive pomace', LWT, 89 284-290 (2018) [C1]
Olive pomace is a waste produced by the olive oil industry in massive quantities each year. Disposal of olive pomace is difficult due to high concentrations of phenolic compounds,... [more]
Olive pomace is a waste produced by the olive oil industry in massive quantities each year. Disposal of olive pomace is difficult due to high concentrations of phenolic compounds, which is an environmental concern. However, phenolic compounds have applications in the health industry. Therefore, extraction of phenolic compounds from olive pomace has the potential to remove an environmentally hazardous portion of pomace while creating an additional source of income for farmers and producers. Using advanced technologies including Ultrasound Assisted Extraction (UAE), combined with water as an extraction solvent, has recently gained popularity. The present study outlines the optimal UAE conditions for the extraction of phenolic compounds with high antioxidant activity from olive pomace. Optimal conditions were developed using RSM for parameters power, time and sample-to-solvent ratio. Total phenolic compounds determined by Folin Ciocalteu method and total major bioactive compounds determined by HPLC as well as antioxidant capacity (DPPH and CUPRAC) were investigated. The optimal conditions for the extraction of phenolic compounds with high antioxidant activity were 2 g of dried pomace/100 mL of water at 250 W power for 75 min. UAE improved the extraction efficiency of water and yielded extracts with high levels of phenolic compounds and strong antioxidant activity.
|
|
Nova |
2018 |
Thakur R, Pristijono P, Golding JB, Stathopoulos CE, Scarlett CJ, Bowyer MC, et al., 'Development and application of rice starch based edible coating to improve the postharvest storage potential and quality of plum fruit (Prunus salicina)', Scientia Horticulturae, 237 59-66 (2018) [C1]
|
|
Nova |
2018 |
Pristijono P, Bowyer MC, Scarlett CJ, Vuong QV, Stathopoulos CE, Golding JB, 'Combined postharvest UV-C and 1-methylcyclopropene (1-MCP) treatment, followed by storage continuously in low level of ethylene atmosphere improves the quality of Tahitian limes', Journal of Food Science and Technology, 55 2467-2475 (2018) [C1]
|
|
Nova |
2018 |
Hong NTP, Sakoff JA, Bond DR, Quan VV, Bowyer MC, Scarlett CJ, 'In vitro antibacterial and anticancer properties of Helicteres hirsuta Lour. leaf and stem extracts and their fractions', MOLECULAR BIOLOGY REPORTS, 45 2125-2133 (2018) [C1]
|
|
Nova |
2018 |
Papoutsis K, Pristijono P, Golding JB, Stathopoulos CE, Bowyer MC, Scarlett CJ, Vuong QV, 'Screening the effect of four ultrasound-assisted extraction parameters on hesperidin and phenolic acid content of aqueous citrus pomace extracts', Food Bioscience, 21 20-26 (2018) [C1]
|
|
Nova |
2018 |
Bhuyan DJ, Vuong QV, Bond DR, Chalmers AC, Bowyer MC, Scarlett CJ, 'Eucalyptus microcorys leaf extract derived HPLC-fraction reduces the viability of MIA PaCa-2 cells by inducing apoptosis and arresting cell cycle', Biomedicine and Pharmacotherapy, 105 449-460 (2018) [C1]
|
|
Nova |
2018 |
Nguyen KQ, Vuong QV, Nguyen MH, Roach PD, 'The effects of drying conditions on bioactive compounds and antioxidant activity of the Australian maroon bush, Scaevola spinescens', Journal of Food Processing and Preservation, 42 (2018) [C1]
|
|
Nova |
2017 |
Van TN, Vuong QV, Bowyer MC, Van Altena IA, Scarlett CJ, 'MICROWAVE-ASSISTED EXTRACTION FOR SAPONINS AND ANTIOXIDANT CAPACITY FROM XAO TAM PHAN (PARAMIGNYA TRIMERA) ROOT', JOURNAL OF FOOD PROCESSING AND PRESERVATION, 41 (2017) [C1]
|
|
Nova |
2017 |
Dang TT, Quan VV, Schreider MJ, Bowyer MC, Van Altena IA, Scarlett CJ, 'Optimisation of ultrasound-assisted extraction conditions for phenolic content and antioxidant activities of the alga Hormosira banksii using response surface methodology', JOURNAL OF APPLIED PHYCOLOGY, 29 3161-3173 (2017) [C1]
|
|
Nova |
2017 |
Pham HNT, Vuong QV, Bowyer MC, Scarlett CJ, 'Optimization of ultrasound-assisted extraction of Helicteres hirsuta Lour. for enhanced total phenolic compound and antioxidant yield', Journal of Applied Research on Medicinal and Aromatic Plants, 7 113-123 (2017) [C1]
|
|
Nova |
2017 |
Thakur R, Pristijono P, Golding JB, Stathopoulos CE, Scarlett CJ, Bowyer MC, et al., 'Amylose-lipid complex as a measure of variations in physical, mechanical and barrier attributes of rice starch- -carrageenan biodegradable edible film', Food Packaging and Shelf Life, 14 108-115 (2017) [C1]
|
|
Nova |
2017 |
Saberi B, Thakur R, Bhuyan DJ, Vuong QV, Chockchaisawasdee S, Golding JB, et al., 'Development of edible blend films with good mechanical and barrier properties from pea starch and guar gum', STARCH-STARKE, 69 (2017) [C1]
|
|
Nova |
2017 |
Bhuyan DJ, Vuong QV, Chalmers AC, van Altena IA, Bowyer MC, Scarlett CJ, 'Development of the ultrasonic conditions as an advanced technique for extraction of phenolic compounds from Eucalyptus robusta', SEPARATION SCIENCE AND TECHNOLOGY, 52 100-112 (2017) [C1]
|
|
Nova |
2017 |
Vu HT, Scarlett CJ, Vuong QV, 'Optimization of ultrasound-assisted extraction conditions for recovery of phenolic compounds and antioxidant capacity from banana (Musa cavendish) peel', JOURNAL OF FOOD PROCESSING AND PRESERVATION, 41 (2017) [C1]
|
|
Nova |
2017 |
Ngoc MQP, Chalmers AC, Vuong QV, Bowyer MC, Scarlett CJ, 'Characterising the Physical, Phytochemical and Antioxidant Properties of the Tuckeroo (Cupaniopsis anacardioides) Fruit', TECHNOLOGIES, 5 (2017) [C1]
|
|
Nova |
2017 |
Papoutsis K, Pristijono P, Golding JB, Stathopoulos CE, Bowyer MC, Scarlett CJ, Vuong QV, 'Enhancement of the total phenolic compounds and antioxidant activity of aqueous Citrus limon L. pomace extract using microwave pretreatment on the dry powder', JOURNAL OF FOOD PROCESSING AND PRESERVATION, 41 (2017) [C1]
|
|
Nova |
2017 |
Hong NTP, Quan VV, Bowyer MC, Scarlett CJ, 'Effect of extraction solvents and thermal drying methods on bioactive compounds and antioxidant properties of Catharanthus roseus (L.) G. Don (Patricia White cultivar)', JOURNAL OF FOOD PROCESSING AND PRESERVATION, 41 (2017) [C1]
|
|
Nova |
2017 |
Hong NTP, Vuong QV, Bowyer MC, Scarlett CJ, 'Phytochemical profiles and antioxidant capacity of the crude extracts, aqueous- and saponin-enriched butanol fractions of Helicteres hirsuta Lour. leaves and stems', CHEMICAL PAPERS, 71 2233-2242 (2017) [C1]
|
|
Nova |
2017 |
Pristijono P, Papoutsis K, Scarlett CJ, Bowyer MC, Vuong QV, Stathopoulos CE, Golding JB, 'Postharvest UV-C treatment combined with 1-methylcyclopropene (1-MCP), followed by storage in continuous low-level ethylene atmosphere, improves the quality of tomatoes', The Journal of Horticultural Science and Biotechnology, 92 521-529 (2017) [C1]
|
|
Nova |
2017 |
Saberi B, Vuong QV, Chockchaisawasdee S, Golding JB, Scarlett CJ, Stathopoulos CE, 'Physical, Barrier, and Antioxidant Properties of Pea Starch-Guar Gum Biocomposite Edible Films by Incorporation of Natural Plant Extracts', Food and Bioprocess Technology, 10 2240-2250 (2017) [C1]
|
|
Nova |
2017 |
Thakur R, Saberi B, Pristijono P, Stathopoulos CE, Golding JB, Scarlett CJ, et al., 'Use of response surface methodology (RSM) to optimize pea starch-chitosan novel edible film formulation', JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 54 2270-2278 (2017) [C1]
|
|
Nova |
2017 |
Vu HT, Scarlett CJ, Vuong QV, 'Effects of drying conditions on physicochemical and antioxidant properties of banana (Musa cavendish) peels', DRYING TECHNOLOGY, 35 1141-1151 (2017) [C1]
|
|
Nova |
2017 |
Bhuyan DJ, Sakoff J, Bond DR, Predebon M, Vuong QV, Chalmers AC, et al., 'In vitro anticancer properties of selected Eucalyptus species', IN VITRO CELLULAR & DEVELOPMENTAL BIOLOGY-ANIMAL, 53 604-615 (2017) [C1]
|
|
Nova |
2017 |
Pristijono P, Scarlett CJ, Bowyer MC, Vuong QV, Stathopoulos CE, Jessup AJ, Golding JB, 'Use of low-pressure storage to improve the quality of tomatoes', The journal of horticultural science & biotechnology, 92 583-590 (2017) [C1]
|
|
Nova |
2017 |
Bhuyan DJ, Vuong QV, Bond DR, Chalmers AC, van Altena IA, Bowyer MC, Scarlett CJ, 'Exploring the Least Studied Australian Eucalypt Genera: Corymbia and Angophora for Phytochemicals with Anticancer Activity against Pancreatic Malignancies', CHEMISTRY & BIODIVERSITY, 14 (2017) [C1]
|
|
Nova |
2017 |
Al Ubeed HMS, Wills RBH, Bowyer MC, Vuong QV, Golding JB, 'Interaction of exogenous hydrogen sulphide and ethylene on senescence of green leafy vegetables', Postharvest Biology and Technology, 133 81-87 (2017) [C1]
|
|
Nova |
2017 |
Pristijono P, Bowyer MC, Scarlett CJ, Vuong QV, Stathopoulos CE, Golding JB, 'The Effect of Postharvest UV-C Treatment and Associated with Different Storage Conditions on the Quality of Tahitian Limes (Citrus latifolia)', Journal of Food and Nutritional Disorders, 6 (2017) [C1]
|
|
Nova |
2017 |
Dang TT, Vuong QV, Schreider MJ, Bowyer MC, Van Altena IA, Scarlett CJ, 'The Effects of Drying on Physico-Chemical Properties and Antioxidant Capacity of the Brown Alga (Hormosira banksii (Turner) Decaisne)', Journal of Food Processing and Preservation, 41 (2017) [C1]
|
|
Nova |
2017 |
Hong NTP, Van TN, Quan VV, Bowyer MC, Scarlett CJ, 'Bioactive Compound Yield and Antioxidant Capacity of Helicteres hirsuta Lour. Stem as Affected by Various Solvents and Drying Methods', JOURNAL OF FOOD PROCESSING AND PRESERVATION, 41 (2017) [C1]
|
|
Nova |
2017 |
Lopez-Rubio A, Fabra MJ, Martinez-Sanz M, Mendoza S, Vuong QV, 'Biopolymer-Based Coatings and Packaging Structures for Improved Food Quality', JOURNAL OF FOOD QUALITY, (2017)
|
|
|
2017 |
Thanh VN, Scarlett CJ, Bowyer MC, Phuong DN, Quan VV, 'Impact of Different Extraction Solvents on Bioactive Compounds and Antioxidant Capacity from the Root of Salacia chinensis L.', JOURNAL OF FOOD QUALITY, (2017) [C1]
|
|
Nova |
2017 |
Papoutsis K, Pristijono P, Golding JB, Stathopoulos CE, Bowyer MC, Scarlett CJ, Vuong QV, 'Effect of vacuum-drying, hot air-drying and freeze-drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts', INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 52 880-887 (2017) [C1]
|
|
Nova |
2017 |
Ngo TV, Scarlett CJ, Bowyer MC, Vuong QV, 'Phytochemical and Antioxidant Properties from Different Parts of Salacia chinensis L', Journal of Biologically Active Products from Nature, 7 401-410 (2017) [C1]
The aim of this study was to compare phytochemical and antioxidant properties of different parts of Salacia chinensis L. The root of S. chinensis had the highest content of phenol... [more]
The aim of this study was to compare phytochemical and antioxidant properties of different parts of Salacia chinensis L. The root of S. chinensis had the highest content of phenolics, flavonoids, proanthocyanidins and saponins (64.4 mg gallic acid equivalent /g dried weight (DW), 106 mg catechin equivalent (CE)/g DW, 43.5 mg CE/g DW and 799.9 mg escin equivalent /g DW, respectively), followed by the stem and leaf. Similarly, results from the four antioxidant assays (ABTS, DPPH, FRAP and CUPRAC) showed that the root of S. chinensis had the highest antioxidant capacity (632.2, 577.1, 443.3 and 365.0 µM trolox equivalent/g DW, respectively), followed by the stem while the leaf had the lowest antioxidant capacity. From HPLC chromatograms, three major compounds were detected from the root and stem of S. chinensis, while more major individual compounds in lower quantities were seen in the leaf. As the root contained high phytochemical and antioxidant properties, future studies are recommended to isolate and identify the major bioactive compounds from the root for further industrial utilization.
|
|
Nova |
2017 |
Richmond R, Vuong QV, Scarlett C, 'Cytotoxic Effect of Bitter Melon (Momordica charantia L.) Ethanol Extract and Its Fractions on Pancreatic Cancer Cells in vitro', Exploratory Research and Hypothesis in Medicine, 2 139-149 (2017) [C1]
|
|
Nova |
2017 |
Bhuyan DJ, Vuong QV, Chalmers AC, Bowyer MC, van Altena IA, Scarlett CJ, 'Phytochemical, antibacterial and antifungal properties of an aqueous extract of Eucalyptus microcorys leaves', SOUTH AFRICAN JOURNAL OF BOTANY, 112 180-185 (2017) [C1]
|
|
Nova |
2017 |
Hong NTP, Quan VV, Bowyer MC, Scarlett CJ, 'Optimum conventional extraction conditions for phenolics, flavonoids, and antioxidant capacity of Helicteres hirsuta Lour.', ASIA-PACIFIC JOURNAL OF CHEMICAL ENGINEERING, 12 332-347 (2017) [C1]
|
|
Nova |
2016 |
Saberi B, Thakur R, Vuong QV, Chockchaisawasdee S, Golding JB, Scarlett CJ, Stathopoulos CE, 'Optimization of physical and optical properties of biodegradable edible films based on pea starch and guar gum', Industrial Crops and Products, 86 342-352 (2016) [C1]
The influence of process variables (pea starch, guar gum and glycerol) on the viscosity (V), solubility (SOL), moisture content (MC), transparency (TR), Hunter parameters (L, a, a... [more]
The influence of process variables (pea starch, guar gum and glycerol) on the viscosity (V), solubility (SOL), moisture content (MC), transparency (TR), Hunter parameters (L, a, and b), total color difference (dE), yellowness index (YI), and whiteness index (WI) of the pea starch based edible films was studied using three factors with three level Box-Behnken response surface design. The individual linear effect of pea starch, guar and glycerol was significant (p < 0.05) on all the responses. However, a value was only significantly (p < 0.05) affected by pea starch and guar gum in a positive and negative linear term, respectively. The effect of interaction of starch × glycerol was also significant (p < 0.05) on TR of edible films. Interaction between independent variables starch × guar gum had a significant impact on the b and YI values. The quadratic regression coefficient of pea starch showed a significant effect (p < 0.05) on V, MC, L, b, dE, YI, and WI; glycerol level on dE and WI; and guar gum on dE and SOL value. The results were analyzed by Pareto analysis of variance (ANOVA) and the second order polynomial models were developed from the experimental design with reliable and satisfactory fit with the corresponding experimental data and high coefficient of determination (R2) values (>0.93). Three-dimensional response surface plots were established to investigate the relationship between process variables and the responses. The optimized conditions with the goal of maximizing TR and minimizing SOL, YI and MC were 2.5 g pea starch, 25% glycerol and 0.3 g guar gum. Results revealed that pea starch/guar gum edible films with appropriate physical and optical characteristics can be effectively produced and successfully applied in the food packaging industry.
|
|
Nova |
2016 |
Chockchaisawasdee S, Golding JB, Vuong QV, Papoutsis K, Stathopoulos CE, 'Sweet cherry: Composition, postharvest preservation, processing and trends for its future use', Trends in Food Science and Technology, 55 72-83 (2016) [C1]
Background Sweet cherries (Prunus avium L.) are a nutritious fruit which are rich in polyphenols and have high antioxidant potential. Most sweet cherries are consumed fresh and a ... [more]
Background Sweet cherries (Prunus avium L.) are a nutritious fruit which are rich in polyphenols and have high antioxidant potential. Most sweet cherries are consumed fresh and a small proportion of the total sweet cherries production is value added to make processed food products. Sweet cherries are highly perishable fruit with a short harvest season, therefore extensive preservation and processing methods have been developed for the extension of their shelf-life and distribution of their products. Scope and approach In this review, the main physicochemical properties of sweet cherries, as well as bioactive components and their determination methods are described. The study emphasises the recent progress of postharvest technology, such as controlled/modified atmosphere storage, edible coatings, irradiation, and biological control agents, to maintain sweet cherries for the fresh market. Valorisations of second-grade sweet cherries, as well as trends for the diversification of cherry products for future studies are also discussed. Key findings and conclusions Sweet cherry fruit have a short harvest period and marketing window. The major loss in quality after harvest include moisture loss, softening, decay and stem browning. Without compromising their eating quality, the extension in fruit quality and shelf-life for sweet cherries is feasible by means of combination of good handling practice and applications of appropriate postharvest technology. With the drive of health-food sector, the potential of using second class cherries including cherry stems as a source of bioactive compound extraction is high, as cherry fruit is well-known for being rich in health-promoting components.
|
|
Nova |
2016 |
Nguyen VT, Pham NMQ, Vuong QV, Bowyer MC, van Altena IA, Scarlett CJ, 'Phytochemical retention and antioxidant capacity of xao tam phan (Paramignya trimera) root as prepared by different drying methods', Drying Technology, 34 324-334 (2016) [C1]
Xao tam phan (Paramignya trimera (Oliv.) Guillaum) has been used as an herbal medicine for the treatment of cancer or cancer-like diseases in recent years, particularly in Vietnam... [more]
Xao tam phan (Paramignya trimera (Oliv.) Guillaum) has been used as an herbal medicine for the treatment of cancer or cancer-like diseases in recent years, particularly in Vietnam. Drying is an important step for preparation of dried materials for storage and further investigation; however, the effects of drying must be taken into account when processing samples, because this can have profound effects on the stability of phytochemical compounds and the biological activity of the dried P. trimera root. As such, this study assessed the effects of four different drying methods (conventional, hot air, vacuum, and microwave) on phytochemical retention and antioxidant capacity of P. trimera root, to identify an optimal drying method for P. trimera root. The results showed that the drying methods significantly affected phytochemical levels and antioxidant capacity of P. trimera root and that among the four drying methods tested, microwave drying (400¿W) had the highest levels of phytochemical compounds, with total phenolic, total flavonoid, proanthocyanidin, and saponin contents of 11.27¿mg GAE, 19.88¿mg RE, 3.98¿mg CE, and 267.15¿mg EE/gram of dried sample, respectively. Dried sample prepared using this method had antioxidant capacity comparable to that of other drying methods. In addition, this method had the shortest drying time (0.28¿h) and consumed the least energy (0.28¿kWh). Therefore, microwave drying should be considered for drying P. trimera root for further investigation and utilization.
|
|
Nova |
2016 |
Papoutsis K, Pristijono P, Golding J, Stathopoulos C, Bowyer M, Scarlett C, Vuong QV, 'Optimisation of aqueous extraction conditions for the recovery of phenolic compounds and antioxidants from lemon pomace', International Journal of Food Science & Technology, 51 2009-2018 (2016) [C1]
|
|
Nova |
2016 |
Papoutsis K, Pristijono P, Golding JB, Stathopoulos CE, Scarlett CJ, Bowyer MC, Vuong QV, 'Impact of different solvents on the recovery of bioactive compounds and antioxidant properties from lemon (Citrus limon L.) pomace waste', Food Science and Biotechnology, 25 971-977 (2016) [C1]
The effects of different solvents on the recovery of (i) extractable solids (ES), (ii) total phenolic compounds (TPC), (iii) total flavonoid content (TFC), (iv) vitamin C, and (v)... [more]
The effects of different solvents on the recovery of (i) extractable solids (ES), (ii) total phenolic compounds (TPC), (iii) total flavonoid content (TFC), (iv) vitamin C, and (v) antioxidant activity from lemon pomace waste were investigated. The results revealed that solvents significantly affected the recovery of ES, TPC, TFC, and antioxidant properties. Absolute methanol and 50% acetone resulted in the highest extraction yields of TPC, whereas absolute methanol resulted in the highest extraction of TFC, and water had the highest recovery of vitamin C. 50% ethanol, and 50% acetone had higher extraction yields for TPC, and TFC, as well as higher antioxidant activity compared with their absolute solvents and water. TPC and TFC were shown to be the major components contributing to the antioxidant activity of lemon pomace.
|
|
Nova |
2016 |
Saberi B, Vuong QV, Chockchaisawasdee S, Golding JB, Scarlett CJ, Stathopoulos CE, 'Mechanical and Physical Properties of Pea Starch Edible Films in the Presence of Glycerol', JOURNAL OF FOOD PROCESSING AND PRESERVATION, 40 1339-1351 (2016) [C1]
|
|
Nova |
2016 |
Bhuyan D, Vuong QV, Chalmers A, van Altena I, Bowyer M, Scarlett C, 'Investigation of phytochemicals and antioxidant capacity of selected Eucalyptus species using conventional extraction', Chemical Papers, 70 567-575 (2016) [C1]
|
|
Nova |
2016 |
Dailey A, Vuong QV, 'Optimum Conditions for Microwave Assisted Extraction for Recovery of Phenolic Compounds and Antioxidant Capacity from Macadamia (Macadamia tetraphylla) Skin Waste Using Water', PROCESSES, 4 (2016) [C1]
|
|
Nova |
2016 |
Papoutsis K, Vuong QV, Pristijono P, Golding JB, Bowyer MC, Scarlett CJ, Stathopoulos CE, 'Enhancing the Total Phenolic Content and Antioxidants of Lemon Pomace Aqueous Extracts by Applying UV-C Irradiation to the Dried Powder', FOODS, 5 (2016) [C1]
|
|
Nova |
2016 |
Saberi B, Vuong QV, Chockchaisawasdee S, Golding J, Scarlett C, Stathopoulos C, 'Water Sorption Isotherm of Pea Starch Edible Films and Prediction Models', Foods, 5 (2016) [C1]
|
|
Nova |
2016 |
Chuen TLK, Vuong QV, Hirun S, Bowyer MB, Predebon MJ, Goldsmith CD, et al., 'Antioxidant and anti-proliferative properties of Davidson s plum (Davidsonia pruriens F. Muell) phenolic-enriched extracts as affected by different extraction solvents', Journal of Herbal Medicine, 6 187-192 (2016) [C1]
|
|
Nova |
2016 |
Thakur R, Saberi B, Pristijono P, Golding J, Stathopoulos C, Scarlett C, et al., 'Characterization of rice starch-L-carrageenan biodegradable edible film. Effect of stearic acid on the film properties', INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 93 952-960 (2016) [C1]
|
|
Nova |
2015 |
Vuong QV, Hirun S, Chuen TLK, Goldsmith CD, Murchie S, Bowyer MC, et al., 'Antioxidant and anticancer capacity of saponin-enriched Carica papaya leaf extracts', International Journal of Food Science and Technology, 50 169-177 (2015) [C1]
Summary: The papaya (Carica papaya) leaf (PL) contains high levels of saponins and polyphenolic compounds, and historically, it has been used as a folk medicine for numerous ailme... [more]
Summary: The papaya (Carica papaya) leaf (PL) contains high levels of saponins and polyphenolic compounds, and historically, it has been used as a folk medicine for numerous ailments, including cancer. PL is traditionally prepared by hot water extraction; however, optimised extraction conditions have not been assessed. This study optimised conditions for the extraction of saponins from PL and assessed their antioxidant capacity and antipancreatic cancer activity. Optimisation was achieved using response surface methodology. Saponins and total phenolic compounds were assessed for their antioxidant, free radical scavenging, ion-reducing capacity, and antipancreatic cancer activity. Optimal aqueous extraction conditions were 85 °C, 25 min. and a water-to-leaf ratio of 20:1 mL g-1. Ethanol extracts demonstrated higher antioxidant, free radical scavenging and ion-reducing capacity, as well as antipancreatic cancer activity. This study revealed that the PL contains numerous bioactive compounds, with significant anticancer activity warranting further studies on the isolation and characterisation of individual bioactive compounds from the PL.
|
|
Nova |
2015 |
Vuong QV, Van TN, Dang TT, Bhuyan DJ, Goldsmith CD, Sadeqzadeh E, et al., 'Optimization of ultrasound-assisted extraction conditions for euphol from the medicinal plant, Euphorbia tirucalli, using response surface methodology', INDUSTRIAL CROPS AND PRODUCTS, 63 197-202 (2015) [C1]
|
|
Nova |
2015 |
Nguyen VT, Bowyer MC, Vuong QV, Altena IAV, Scarlett CJ, 'Phytochemicals and antioxidant capacity of Xao tam phan (Paramignya trimera) root as affected by various solvents and extraction methods', Industrial Crops and Products, 67 192-200 (2015) [C1]
Xao tam phan (. Paramignya trimera (Oliv.) Guillaum) is a Vietnamese traditionally medicinal plant used in the treatment of numerous cancers. The preparation of Xao tam phan extra... [more]
Xao tam phan (. Paramignya trimera (Oliv.) Guillaum) is a Vietnamese traditionally medicinal plant used in the treatment of numerous cancers. The preparation of Xao tam phan extracts including solvent type and extraction method have significant effects on extraction efficiency, phytochemical profile and biological activity. This study aimed to investigate the effects of five various solvents (water, acetonitrile, methanol, ethyl acetate and hexane) and three different extraction methods (conventional, ultrasound-assisted and microwave-assisted) on phytochemical yield and antioxidant capacity of P. trimera root from Vietnam. The results indicate that methanol extracted the maximal yield of phytochemicals from P. trimera and exhibited the greatest antioxidant capacity, with eleven compounds were identified and quantified. Microwave-assisted extraction produced the maximal phytochemical yields (except for total flavonoids) and antioxidant capacity, when compared to conventional and ultrasound-assisted extractions. These data reveal that the use of methanol and microwave-assisted extraction are recommended for extraction of biologically active phytochemicals from P. trimera root for application in the nutraceutical and/or pharmaceutical industries.
|
|
Nova |
2015 |
Vuong QV, Hirun S, Chuen TLK, Goldsmith CD, Munro B, Bowyer MC, et al., 'Physicochemical, antioxidant and anti-cancer activity of a Eucalyptus robusta (Sm.) leaf aqueous extract', INDUSTRIAL CROPS AND PRODUCTS, 64 167-174 (2015) [C1]
|
|
Nova |
2015 |
Goldsmith CD, Vuong QV, Sadeqzadeh E, Stathopoulos CE, Roach PD, Scarlett CJ, 'Phytochemical properties and anti-proliferative activity of Olea Europaea L. leaf extracts against pancreatic cancer cells', Molecules, 20 12992-13004 (2015) [C1]
|
|
Nova |
2015 |
Hirun S, Choi JH, Ayarungsaritkul J, Pawsaut C, Sutthiwanjampa C, Vuong QV, et al., 'Optimization of far-infrared vacuum drying conditions for Miang leaves (Camellia sinensis var. assamica) using response surface methodology', Food Science and Biotechnology, 24 461-469 (2015) [C1]
Far-infrared (FIR) vacuum is an advanced drying technique that has recently been applied in food processing. Optimal drying conditions for processing tea from Miang leaves using F... [more]
Far-infrared (FIR) vacuum is an advanced drying technique that has recently been applied in food processing. Optimal drying conditions for processing tea from Miang leaves using FIR vacuum drying were investigated. Response surface methodology with a central composite design was used to design, analyze, and predict the optimal time and temperature conditions for FIR vacuum drying, taking into account the physicochemical properties of Miang leaves. When the temperature increased from 50 to 65°C and the time from 60 to 120 min, the amount of epicatechin, epicatechin gallate, epigallocatechin gallate, and total catechins significantly (p<0.05) increased while the moisture content and water activity significantly (p<0.05) decreased, compared with controls. The physicochemical properties of dried Miang leaves were significantly (p>0.05) influenced by time and temperature, compared with controls. Drying conditions of 65°C for 120 min are recommended for optimization of drying.
|
|
Nova |
2015 |
Dailey A, Vuong QV, 'Effect of extraction solvents on recovery of bioactive compounds and antioxidant properties from macadamia ( Macadamia tetraphylla ) skin waste', Cogent Food & Agriculture, 1 (2015) [C1]
|
|
Nova |
2015 |
Munro B, Vuong QV, Chalmers AC, Goldsmith CD, Bowyer MC, Scarlett CJ, 'Phytochemical, Antioxidant and Anti-Cancer Properties of Euphorbia tirucalli Methanolic and Aqueous Extracts.', Antioxidants (Basel, Switzerland), 4 647-661 (2015) [C1]
|
|
Nova |
2015 |
Dailey A, Vuong QV, 'Optimization of Aqueous Extraction Conditions for Recovery of Phenolic Content and Antioxidant Properties from Macadamia (Macadamia tetraphylla) Skin Waste.', Antioxidants (Basel, Switzerland), 4 699-718 (2015) [C1]
|
|
Nova |
2015 |
Bhuyan DJ, Quan VV, Chalmers AC, van Altena IA, Bowyer MC, Scarlett CJ, 'Microwave-assisted extraction of Eucalyptus robusta leaf for the optimal yield of total phenolic compounds', INDUSTRIAL CROPS AND PRODUCTS, 69 290-299 (2015) [C1]
|
|
Nova |
2015 |
Chuen TLK, Vuong QV, Hirun S, Bowyer MC, Goldsmith CD, Scarlett CJ, 'Optimum aqueous extraction conditions for preparation of a phenolic-enriched Davidson s plum (Davidsonia pruriens F. Muell) extract', International Journal of Food Science and Technology, 50 2475-2482 (2015) [C1]
|
|
Nova |
2015 |
Vuong QV, Zammit N, Munro BR, Murchie S, Bowyer MC, Scarlett CJ, 'Effect of drying conditions on physicochemical and antioxidant properties of vitex agnus-castus leaves', Journal of Food Processing and Preservation, (2015) [C1]
© 2015 Wiley Periodicals, Inc. Vitex agnus-castus (VitexAC) leaves have been used for medicinal purposes for many years. Drying is important to prepare starting materials for furt... [more]
© 2015 Wiley Periodicals, Inc. Vitex agnus-castus (VitexAC) leaves have been used for medicinal purposes for many years. Drying is important to prepare starting materials for further processing, as it is associated with production cost and quality of the materials. Herein, the effects of five different drying conditions on the physical, chemical and antioxidant properties of VitexAC were evaluated. The results showed that 30% of dried leaves with moisture content of less than 7% could be produced from fresh leaves. VitexAC leaves dried by freeze and vacuum drying at 65C had higher levels of bioactive compounds as well as higher antioxidant capacity in comparison with other drying conditions, revealing that these drying conditions are more suitable for drying VitexAC leaves. However, freeze drying is costly and time-consuming; thus, vacuum drying at 65C is suggested for drying the VitexAC leaves as the starting materials for further processing steps. Practical Applications: As drying is an important process to prepare starting materials for further processing steps, it is important to compare different drying methods to identify the most suitable method with low cost and less effect on material quality. The results showed that inappropriate drying conditions resulted in big loss of bioactive compounds and antioxidant capacity. Vacuum drying at 65C was found to be the most suitable method, which can be easily applied for drying Vitex agnus-castus leaves in the industrial scale.
|
|
Nova |
2015 |
Dailey A, Vuong QV, 'Optimisation of Ultrasonic Conditions as an Advanced Extraction Technique for Recovery of Phenolic Compounds and Antioxidant Activity from Macadamia (Macadamia tetraphylla) Skin Waste', Technologies, 3 302-320 (2015) [C1]
|
|
Nova |
2015 |
Nguyen VT, Vuong QV, Bowyer MC, Altena IAV, Scarlett CJ, 'Effects of Different Drying Methods on Bioactive Compound Yield and Antioxidant Capacity of Phyllanthus amarus', Drying Technology, 33 1006-1017 (2015) [C1]
|
|
Nova |
2015 |
Thuy Pham HN, Nguyen VT, Vuong QV, Bowyer MC, Scarlett CJ, 'Effect of Extraction Solvents and Drying Methods on the Physicochemical and Antioxidant Properties of Helicteres hirsuta Lour. Leaves', Technologies, 3 285-301 (2015) [C1]
|
|
Nova |
2015 |
Vuong QV, Chalmers AC, Jyoti Bhuyan D, Bowyer MC, Scarlett CJ, 'Botanical, phytochemical, and anticancer properties of the eucalyptus species', Chemistry and Biodiversity, 12 907-924 (2015) [C1]
The genus Eucalyptus (Myrtaceae) is mainly native to Australia; however, some species are now distributed globally. Eucalyptus has been used in indigenous Australian medicines for... [more]
The genus Eucalyptus (Myrtaceae) is mainly native to Australia; however, some species are now distributed globally. Eucalyptus has been used in indigenous Australian medicines for the treatment of a range of aliments including colds, flu, fever, muscular aches, sores, internal pains, and inflammation. Eucalyptus oils containing volatile compounds have been widely used in the pharmaceutical and cosmetics industries for a multitude of purposes. In addition, Eucalyptus extracts containing nonvolatile compounds are also an important source of key bioactive compounds, and several studies have linked Eucalyptus extracts with anticancer properties. With the increasing research interest in Eucalyptus and its health properties, this review briefly outlines the botanical features of Eucalyptus, discusses its traditional use as medicine, and comprehensively reviews its phytochemical and anticancer properties and, finally, proposes trends for future studies.
|
|
Nova |
2014 |
Tan SP, Vuong QV, Stathopoulos CE, Parks SE, Roach PD, 'Optimized Aqueous Extraction of Saponins from Bitter Melon for Production of a Saponin-Enriched Bitter Melon Powder', Journal of Food Science, 79 (2014) [C1]
Bitter melon, Momordica charantia L. (Cucurbitaceae), aqueous extracts are proposed to have health-promoting properties due to their content of saponins and their antioxidant acti... [more]
Bitter melon, Momordica charantia L. (Cucurbitaceae), aqueous extracts are proposed to have health-promoting properties due to their content of saponins and their antioxidant activity. However, the optimal conditions for the aqueous extraction of saponins from bitter melon and the effects of spray drying have not been established. Therefore, this study aimed to optimize the aqueous extraction of the saponins from bitter melon, using response surface methodology, prepare a powder using spray drying, and compare the powder's physical properties, components, and antioxidant capacity with aqueous and ethanol freeze-dried bitter melon powders and a commercial powder. The optimal aqueous extraction conditions were determined to be 40 °C for 15 min and the water-to-sample ratio was chosen to be 20:1 mL/g. For many of its physical properties, components, and antioxidant capacity, the aqueous spray-dried powder was comparable to the aqueous and ethanol freeze-dried bitter melon powders and the commercial powder. The optimal conditions for the aqueous extraction of saponins from bitter melon followed by spray drying gave a high quality powder in terms of saponins and antioxidant activity. © 2014 Institute of Food Technologists®.
|
|
Nova |
2014 |
Vuong QV, Hirun S, Chuen TLK, Goldsmith CD, Bowyer MC, Chalmers AC, et al., 'Physicochemical composition, antioxidant and anti-proliferative capacity of a lilly pilly (Syzygium paniculatum) extract', Journal of Herbal Medicine, 4 134-140 (2014) [C1]
Lilly pilly (LP) fruit (Syzygium paniculatum Gaertn.) is widely grown in eastern Australia and has been used as food by indigenous Australians. However, there is limited informati... [more]
Lilly pilly (LP) fruit (Syzygium paniculatum Gaertn.) is widely grown in eastern Australia and has been used as food by indigenous Australians. However, there is limited information on its bioactivity. This study investigated the physicochemical and antioxidant properties of the crude fruit extract, identified its bioactive compounds and also assessed its potential anti-proliferative effect on pancreatic cancer cells. Our data showed that the LP extract was water-soluble and possessed a total phenolic content of 96 mg of gallic acid equivalents (GAE)/g, flavonoid levels of 52 mg catechin equivalents (CAE)/g, proanthocyanidin levels of 29 mg CAE/g. Several phenolic compounds such as gallic acid, chlorogenic acid, catechin and epicatechin were identified in the LP extract with levels of 0.39, 2.35, 0.47 and 2.9 mg/g, respectively. Results from six different antioxidant assays revealed that the LP extract pocessed potent antioxidant and free radical scavenging capacity. Although antioxidant capacity of the extract was lower than that of vitamin E, vitamin C and BHT, it could be significantly improved if the extract was to be further purified. We also showed that the LP extract (200 µg/mL) significantly reduced the viability of MiaPaCa-2 and ASPC-1 pancreatic cancer cells to levels comparable to that of the chemotherapeutic agent gemcitabine. For this reason lilly pilly should be further investigated for its health promoting and potential anti-cancer benefits, particularly for pancreatic cancer. © 2014 Elsevier GmbH.
|
|
|
2014 |
Vuong QV, Hirun S, Phillips PA, Chuen TLK, Bowyer MC, Goldsmith CD, Scarlett CJ, 'Fruit-derived phenolic compounds and pancreatic cancer: Perspectives from Australian native fruits', JOURNAL OF ETHNOPHARMACOLOGY, 152 227-242 (2014) [C1]
|
|
Nova |
2014 |
Hirun S, Utama-ang N, Vuong QV, Scarlett CJ, 'Investigating the Commercial Microwave Vacuum Drying Conditions on Physicochemical Properties and Radical Scavenging Ability of Thai Green Tea', DRYING TECHNOLOGY, 32 47-54 (2014) [C1]
|
|
Nova |
2014 |
Vuong QV, 'Epidemiological Evidence Linking Tea Consumption to Human Health: A Review', Critical Reviews in Food Science and Nutrition, 54 523-536 (2014) [C1]
Tea has been widely consumed around the world for thousands of years and drinking tea is a daily habit for people of all ages. Tea is a major source of flavanoids, which have beco... [more]
Tea has been widely consumed around the world for thousands of years and drinking tea is a daily habit for people of all ages. Tea is a major source of flavanoids, which have become well known as antioxidants. Tea also contains caffeine and theanine, which have been found to associate with health benefits. Many animal and epidemiological studies have been conducted to investigate the link between tea consumption and human health. However, common questions that arise about tea consumption include: whether all teas are the same, why drinking tea is linked with health benefits, how do the different ways of tea preparation impact on availability of tea components, how much and how long a person should consume tea to obtain health benefits, and whether there is any negative health effect associated with drinking tea. To answer these questions, this paper outlines the tea components and their link to human health, discusses major factors affecting availability of tea components in a tea cup, and reviews the latest epidemiological evidence linking tea consumption to human health. © 2014 Copyright Taylor and Francis Group, LLC.
|
|
Nova |
2014 |
Vuong QV, Roach PD, 'Caffeine in Green Tea: Its Removal and Isolation', SEPARATION AND PURIFICATION REVIEWS, 43 155-174 (2014) [C1]
|
|
Nova |
2014 |
Vuong QV, Sadeqzadeh E, Hirun S, Goldsmith CD, Zammitt N, Bowyer MB, et al., 'Phenolic Compounds, Antioxidant and Anti-Cancer Properties of the Australian Maroon Bush Scaevola spinescens (Goodeniaceae)', Journal of Bioanalysis & Biomedicine, S12 (2014) [C1]
|
|
Nova |
2014 |
Goldsmith C, Vuong Q, Stathopoulos C, Roach P, Scarlett C, 'Optimization of the Aqueous Extraction of Phenolic Compounds from Olive Leaves', Antioxidants, 3 700-712 (2014) [C1]
|
|
Nova |
2014 |
Vuong Q, Goldsmith C, Dang T, Nguyen V, Bhuyan D, Sadeqzadeh E, et al., 'Optimisation of Ultrasound-Assisted Extraction Conditions for Phenolic Content and Antioxidant Capacity from Euphorbia tirucalli Using Response Surface Methodology', Antioxidants, 3 604-617 (2014) [C1]
|
|
Nova |
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 (Camelli... [more]
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. °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. °C for the inlet temperature and 115. °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. © 2012 Elsevier B.V.
|
|
Nova |
2013 |
Vuong QV, Golding JB, Stathopoulos CE, Roach PD, 'Effects of aqueous brewing solution pH on the extraction of the major green tea constituents', Food Research International, 53 713-719 (2013) [C1]
The pH of the aqueous brewing solution was maintained at values ranging from 1 to 9 during the green tea extraction and the effects on the tea's extracted constituents were s... [more]
The pH of the aqueous brewing solution was maintained at values ranging from 1 to 9 during the green tea extraction and the effects on the tea's extracted constituents were studied. The epistructured catechins were stable under acidic conditions but epimerized or degraded at pH. =. 6. The extractable solids contained more epistructured catechins at pHs 3-5 but more non-epistructured catechins at pHs 6-7. More tea cream was obtained at pH 1 but the concentration of catechins, caffeine and theanine was low in this fraction. Therefore, to maximize the extraction of the epistructured catechins and to minimize their epimerization and degradation and to maximize the extraction of caffeine and theanine, the results suggest that the pH should be maintained between 3 and 5.3 during the aqueous brewing process. © 2012 Elsevier Ltd.
|
|
Nova |
2013 |
Vuong QV, Hirun S, Roach PD, Bowyer MC, Phillips PA, Scarlett CJ, 'Effect of extraction conditions on total phenolic compounds and antioxidant activities of Carica papaya leaf aqueous extracts', JOURNAL OF HERBAL MEDICINE, 3 104-111 (2013) [C1]
|
|
Nova |
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]
|
|
Nova |
2012 |
Vuong QV, Tan SP, Stathopoulos C, Roach PD, 'Improved extraction of green tea components from teabags using the microwave oven', Journal of Food Composition and Analysis, 27 95-101 (2012) [C1]
|
|
Nova |
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]
|
|
Nova |
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]
|
|
Nova |
2011 |
Vuong QV, Nguyen V, Golding J, Roach PD, 'The content of bioactive constituents as a quality index for Vietnamese teas', International Food Research Journal, 18 329-336 (2011) [C1]
|
|
Nova |
2011 |
Vuong QV, Durel M, Roach PD, Stathopoulos C, 'Preliminary study on the fortification of tofu with green tea catechins', International Food Research Journal, 18 1553-1557 (2011) [C1]
|
|
Nova |
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]
|
|
Nova |
2011 |
Vuong QV, Bowyer MC, Roach PD, 'L-Theanine: Properties, synthesis and isolation from tea', Journal of the Science of Food and Agriculture, 91 1931-1939 (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]
|
|
Nova |