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, 02 (2021)
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2021 |
Saifullah M, McCullum R, McCluskey A, Van Vuong Q, '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, (2021)
© 2021 Wiley Periodicals LLC. Leptospermum petersonii is an aromatic native Australian plant that has been traditionally used as a medicine and a tea; however, its application in ... [more]
© 2021 Wiley Periodicals LLC. Leptospermum petersonii is an aromatic native Australian plant that has been traditionally used as a medicine and a tea; however, its application in food products is increasing. The aim of this study was to investigate the most suitable and energy-efficient drying conditions to retain phenolic compounds, antioxidant properties, and, color in dried Leptospermum petersonii leaves. In this study, six drying techniques were investigated including hot air, vacuum, microwave, freeze, sun, and shade. Results showed that freeze-drying retained maximum color, phenolic compounds, and, antioxidant capacity, however, it consumed the most time and energy. Conversely, microwave drying (960¿W, 0.1¿hr) used the least amount of time and energy yet retained the second-highest levels of phenolics and antioxidant capacity. In conclusion, microwave drying is suggested for large-scale drying. This method is economical and it is approximately 480 times and 1,700 times more time and energy efficient compared to freeze-drying. Novelty impact statement: Microwave and freeze-drying is the most and least energy efficient method respectively There is a strong correlation between phytochemical and antioxidant capacity Freeze-drying retains maximum color properties, phenolic compounds, and antioxidant capacity.
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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 e03666 (2020) [C1]
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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]
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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]
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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)
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2020 |
Davy P, Vuong QV, 'Soy Milk By-product: Its Composition and Utilisation', FOOD REVIEWS INTERNATIONAL, (2020)
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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2019 |
Richmond R, Bowyer M, Vuong Q, 'Australian native fruits: Potential uses as functional food ingredients', Journal of Functional Foods, 62 (2019) [C1]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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)
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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]
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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]
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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 - Food Science and Technology, 89 284-290 (2018) [C1]
© 2017 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 com... [more]
© 2017 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.
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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)
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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]
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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]
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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)
© 2017, © 2017 Har Krishan Bhalla & Sons. The aim of this study was to compare phytochemical and antioxidant properties of different parts of Salacia chinensis L. The root o... [more]
© 2017, © 2017 Har Krishan Bhalla & Sons. 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.
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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]
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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]
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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]
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2016 |
Huy PDQ, Vuong QV, La Penna G, Faller P, Li MS, 'Impact of Cu(II) Binding on Structures and Dynamics of Aß
© 2016 American Chemical Society. The classical force field, which is compatible with the Amber force field 99SB, has been obtained for the interaction of Cu(II) with monomer and ... [more]
© 2016 American Chemical Society. The classical force field, which is compatible with the Amber force field 99SB, has been obtained for the interaction of Cu(II) with monomer and dimers of amyloid-ß peptides using the coordination where Cu(II) is bound to His6, His13 (or His14), and Asp1 with distorted planar geometry. The newly developed force field and molecular dynamics simulation were employed to study the impact of Cu(II) binding on structures and dynamics of Aß42 monomer and dimers. It was shown that in the presence of Cu(II) the ß content of monomer is reduced substantially compared with the wild-type Aß42 suggesting that, in accord with experiments, metal ions facilitate formation of amorphous aggregates rather than amyloid fibrils with cross-ß structures. In addition, one possible mechanism for amorphous assembly is that the Asp23-Lys28 salt bridge, which plays a crucial role in ß sheet formation, becomes more flexible upon copper ion binding to the Aß N-terminus. The simulation of dimers was conducted with the Cu(II)/Aß stoichiometric ratios of 1:1 and 1:2. For the 1:1 ratio Cu(II) delays the Aß dimerization process as observed in a number of experiments. The mechanism underlying this phenomenon is associated with slow formation of interchain salt bridges in dimer as well as with decreased hydrophobicity of monomer upon Cu-binding.
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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]
© 2016 Elsevier B.V. The influence of process variables (pea starch, guar gum and glycerol) on the viscosity (V), solubility (SOL), moisture content (MC), transparency (TR), Hunte... [more]
© 2016 Elsevier B.V. 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.
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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]
© 2016 Elsevier Ltd Background Sweet cherries (Prunus avium L.) are a nutritious fruit which are rich in polyphenols and have high antioxidant potential. Most sweet cherries are c... [more]
© 2016 Elsevier Ltd 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.
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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]
© 2016, Taylor & Francis Group, LLC. Xao tam phan (Paramignya trimera (Oliv.) Guillaum) has been used as an herbal medicine for the treatment of cancer or cancer-like diseas... [more]
© 2016, Taylor & Francis Group, LLC. 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.
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2016 |
Thuy Pham HN, Nguyen VT, Vuong QV, 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, (2016)
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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]
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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]
© 2016, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht. The effects of different solvents on the recovery of (i) extractable solid... [more]
© 2016, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht. 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.
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
© 2014 Institute of Food Science and Technology. Summary: The papaya (Carica papaya) leaf (PL) contains high levels of saponins and polyphenolic compounds, and historically, it ha... [more]
© 2014 Institute of Food Science and Technology. 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.
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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]
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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]
© 2015 Elsevier B.V. Xao tam phan (. Paramignya trimera (Oliv.) Guillaum) is a Vietnamese traditionally medicinal plant used in the treatment of numerous cancers. The preparation ... [more]
© 2015 Elsevier B.V. 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.
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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]
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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]
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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]
© 2015, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht. Far-infrared (FIR) vacuum is an advanced drying technique that has recentl... [more]
© 2015, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht. 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.
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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]
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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]
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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]
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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]
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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]
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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.
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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]
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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]
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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]
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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]
Copyright © 2015 Verlag Helvetica Chimica Acta AG, Zürich. The genus Eucalyptus (Myrtaceae) is mainly native to Australia; however, some species are now distributed globally. Euca... [more]
Copyright © 2015 Verlag Helvetica Chimica Acta AG, Zürich. 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.
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2015 |
Vuong QV, Nguyen TT, Li MS, 'A New Method for Navigating Optimal Direction for Pulling Ligand from Binding Pocket: Application to Ranking Binding Affinity by Steered Molecular Dynamics', Journal of Chemical Information and Modeling, 55 2731-2738 (2015)
© 2015 American Chemical Society. In this paper we present a new method for finding the optimal path for pulling a ligand from the binding pocket using steered molecular dynamics ... [more]
© 2015 American Chemical Society. In this paper we present a new method for finding the optimal path for pulling a ligand from the binding pocket using steered molecular dynamics (SMD). Scoring function is defined as the steric hindrance caused by a receptor to ligand movement. Then the optimal path corresponds to the minimum of this scoring function. We call the new method MSH (Minimal Steric Hindrance). Contrary to existing navigation methods, our approach takes into account the geometry of the ligand while other methods including CAVER only consider the ligand as a sphere with a given radius. Using three different target + receptor sets, we have shown that the rupture force Fmax and nonequilibrium work Wpull obtained based on the MSH method show a much higher correlation with experimental data on binding free energies compared to CAVER. Furthermore, Wpull was found to be a better indicator for binding affinity than Fmax. Thus, the new MSH method is a reliable tool for obtaining the best direction for ligand exiting from the binding site. Its combination with the standard SMD technique can provide reasonable results for ranking binding affinities using Wpull as a scoring function.
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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®.
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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.
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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]
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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]
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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.
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2014 |
Vuong QV, Roach PD, 'Caffeine in Green Tea: Its Removal and Isolation', SEPARATION AND PURIFICATION REVIEWS, 43 155-174 (2014) [C1]
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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]
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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]
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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]
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2013 |
Vuong QV, Siposova K, Nguyen TT, Antosova A, Balogova L, Drajna L, et al., 'Binding of glyco-acridine derivatives to lysozyme leads to inhibition of amyloid fibrillization', Biomacromolecules, 14 1035-1043 (2013)
While amyloid-related diseases are at the center of intense research efforts, no feasible cure is currently available for these diseases. The experimental and computational techni... [more]
While amyloid-related diseases are at the center of intense research efforts, no feasible cure is currently available for these diseases. The experimental and computational techniques were used to study the ability of glyco-acridines to prevent lysozyme amyloid fibrillization in vitro. Fluorescence spectroscopy and atomic force microscopy have shown that glyco-acridines inhibit amyloid aggregation of lysozyme; the inhibition efficiency characterized by the half-maximal inhibition concentration IC 50 was affected by the structure and concentration of the derivative. We next investigated relationship between the binding affinity and the inhibitory activity of the compounds. The semiempirical quantum PM6-DH+ method provided a good correlation pointing to the importance of quantum effects on the binding of glyco-acridine derivatives to lysozyme. The contribution of linkers may be explained by the valence bond theory. Our data provide a basis for the development of new small molecule inhibitors effective in therapy of amyloid-related diseases. © 2013 American Chemical Society.
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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.
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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.
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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Pham HNT, Vuong QV, Bowyer MC, Scarlett CJ, 'Phytochemicals Derived from Catharanthus roseus and Their Health Benefits', Technologies, 8 80-80
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