Tan Phat Dao

Cashew apples, which are a by-product of the harvesting and processing of cashew nuts, contain 5 to 10 times more vitamin C than oranges, lemons, and pineapples. The composition of cashew apples has been shown to help prevent certain cancers, cardiovascular diseases, and scurvy. However, the presence of astringent tannins in the fruit has hindered its use and commercialization. This study investigated and evaluated the potential for tannin removal using physicochemical methods to develop an optimal solution. Six different methods were used to examine their tannin removal effectiveness. The highest efficiency (92.02%) was achieved by combining steaming with gelatin. This was followed by a combination of NaCl and polyvinyl pyrrolidone (PVP) (77.05%) and NaCl with gelatin (75.07%). Steaming at 120°C for 6 min resulted in a 74.81% removal rate. Blanching in brine with a 2% NaCl concentration at 90°C for 2 min yielded a 61.97% tannin removal rate. The lowest efficiency (58.99%) was obtained with the use of a 0.1% PVP adsorbent. This study serves as a foundation for developing products for the cashew industry, providing new economic opportunities for farmers by utilizing by-products that have previously been discarded.

The preservation and stability of rice milk products are critical for their commercialization. This study focuses on the effects of homogenization and pasteurization on the stability and microbial safety of rice milk produced from VD20 broken rice, a variety cultivated in Go Cong, Tien Giang, Vietnam. Experiments were conducted by homogenizing the rice milk at four rotational speeds (6000, 8000, 10,000, and 12,000 rpm) for varying durations (5, 10, 15, and 20 min) and pasteurizing temperatures ranging from 80 °C to 95 °C. Homogenization was performed using an IKA T50 ULTRA-TURRAX^® homogenizer, and microbial counts were determined using standard plate count methods. The optimal processing conditions were identified as homogenization at 10,000 rpm for 15 min and pasteurization at 90 °C for 15 min, which ensured microbial safety (< 10⁵ CFU/mL) while preserving antioxidant activity (DPPH: 42.35 mgAAE/mL, ABTS: 39.01 mgAAE/mL) and polyphenol content (TPC: 78.55 mgGAE/mL). These findings contribute to optimizing the production and extending the shelf life of rice milk products, thereby enhancing the value of broken rice by-products and supporting the diversification of rice-derived functional beverages.

Innovative technologies can convert food waste into an economic opportunity. A potential approach to be discussed in this review article is combining microalgae cultivation with catalytic metal–organic frameworks (MOFs) and chitosan platforms. Due to the high availability of nutrients and organic content, food waste can be classified as one of the most promising feedstocks for bioprocessing. MOFs are known for high surface area, modulable porosity, and the property to adsorb molecules thus being recently used as efficient catalysts in the related valorization of food wastes. Chitosan is a natural polyelectrolyte copolymer exhibiting excellent biological properties, making it an attractive platform to fabricate diverse biomedical materials. The most recent research proposes another use of food waste – as a resource in producing high‐value materials. In particular, studies concentrate on designing chitosan and molecular porous MOF platforms with microalgae as applications for food waste valorization. One important approach would be to tailor the synthetic properties and functionalities of chitosan‐based MOFs allowing them to be efficiently utilized. The facile catalytic chitosan‐based MOF platform strategy established herein provides a new way to combine with microalgae cultivation for converting organic waste into desirable biomass. This review delivers a future‐oriented idea regarding how chitosan‐based MOF and microalgae can be co‐participated in food waste harvesting followed by perspective challenges and future. © 2025 Society of Chemical Industry.

Nghiên cứu này nhằm mô hình hóa động lực học của quá trình chưng cất thủy điện của vỏ cam (Citrus sinensis) để hiểu và tối ưu hóa quá trình chiết xuất. Ngoài ra, nghiên cứu này, lần đầu tiên, xác định các thành phần hóa học của dầu vỏ cam bằng cách sử dụng cả mô hình động học bậc nhất, mô hình rửa và khuếch tán đồng thời. Kết quả chỉ ra rằng mô hình rửa và khuếch tán đồng thời mô tả tốt hơn cơ chế chưng cất thủy điện của tinh dầu vỏ cam. Thời gian tối ưu, tỉ lệ nước-vật liệu và mức nhiệt để chiết xuất lượng tinh dầu cao nhất được tìm thấy lần lượt là khoảng 80 phút, 3:1ml/g và 60%. Tinh dầu màu vàng với mùi mạnh và năng suất 2,3% (v/w) được chiết xuất bằng thiết bị chưng cất thủy điện. Ngoài ra, tinh dầu vỏ cam thu được trong điều kiện tối ưu tiến hành phân tích thành phần bởi GC-MS. Limonene là thành phần chính của tinh dầu (98,343%). Từ nghiên cứu này, có thể ứng dụng làm tăng giá trị thương mại của tinh dầu tại Việt Nam.

In this study, the heat pump drying technique was applied to develop the production process of dried mango from Tu Quy mango sources, Ben Tre province, Vietnam. The experiment was performed in three steps. First, mango slices were treated through the blanching process. Samples were pretreated with sizes from 6 to 12 mm at 80–95°C for 3–6 min, and then the mango slices were soaked in a syrup solution concentration range of 25–40°Bx, citric acid of 0.5–2%, and glycerol of 0.1–0.4% at 35–65°C for 90–180 min. Finally, the samples were dried using a pilot-scale heat pump dryer until the moisture content reached 14–16%. The results showed that the blanching and osmosis processes were carried out under optimal conditions to inactivate the Polyphenol oxidase (PPO) enzyme, obtain maximum polyphenol compounds, and conform to the product appearance. Additionally, the drying process was carried out at 30°C for 1,080 min with the polyphenol content retaining 11.71 mgGAE/gDW—This signifies a successful endeavor in developing production methodologies and expanding the range of mango-derived products. Employing innovative technological processes enhances both the quantity and quality of the products. Moreover, the manufacturing procedure was executed on a pilot device, streamlining the synchronization of large-scale production processes effortlessly. This advancement not only enhances economic value but also addresses the issue of congestion prevalent in the current state of the mango industry in Vietnam.

Soursop (Annona muricata L.) fruit tea is a health‐beneficial product that promotes economic development and addresses the issue of excessive agricultural waste. Prolonging the shelf‐life of soursop fruit tea has been of scientific interest currently. This study evaluated the effects of three types of packaging materials of soursop fruit tea (e.g., paper, paper‐combined Polyetylen (PE), and aluminum‐combined PE) and different storage temperatures (5, 15, 30, and 45°C) on various product characteristics, total polyphenol content (TPC), total flavonoid content (TFC), total ascorbic acid (TAA), and 2,2‐diphenyl‐1‐picryl hydrazyl (DPPH)/2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS) free radical scavenging capacity during 4 weeks of storage. The results revealed that the sample stored in aluminum‐combined PE packaging at 30°C retained most of the product's characteristics and nutritional values. This was evidenced by the moisture content of 2.49%, TAA of 3.9 ± 1.4 mg/100 g dry weight, TPC of 12.89 ± 0.47 mgGAE/g, TFC of 0.54 ± 0.004 mgQE/g, DPPH scavenging activity of 4.06 ± 0.02 mgAA/g, and ABTS scavenging activity of 13.34 ± 0.32 mgAA/g. Additionally, the microbiological quality of the sample met the standard of TCVN 9740:2013. Overall, the study highlights the importance of packaging materials and storage temperatures to maintain the nutritional quality of soursop fruit tea. It provides valuable insights into the suitable storage conditions for preserving the quality and health‐promoting effects of this product.

Mango powders were supplemented with probiotics and then subjected to heat pump drying. The study evaluated the physicochemical, biochemical, and probiotic properties of the resulting mango powders. Through the effects of thickening additives type (sodium alginate and Arabic gum), concentration and drying temperature have been shown to have a direct effect on the objective functions of interest. The results showed that the foam stability increased approximately 2.14 times (MPD‐S), the solubility of powders tended to be similar to 67.65 ± 0.40%, while microbial density decreased and remained within the allowable limit of 6.9 × 10⁶ CFU/mL (MPD‐G). Through heat pump drying, these values were drastically reduced. The mango powders were mixed for a second time to improve the organoleptic values and showed commercial viability with a score greater than 11.2.

Mimosa pudica L. has been used therapeutically for many generations, with good results in treating a variety of disorders. Due to its effectiveness and safety,