No abstract

Nowadays, storing fresh fruit and vegetable by edible film was the best method. There are a lot of chemical which can coat the surface of fruit to increase the preservation time. Among the chemicals was xanthan gum which was known as an additive and applied widely in food technology but it can use currently in the post harvest technology as an edible film. Coating of acerola fruit with xanthan gum has been found to delay the ripening process. Xanthan gum in aqueous solutions of 0.4, 0.6, 0.8, 1.0, 1.2 and 1.4% (w/v) was applied as an edible coating of unripe acerola which were stored at 30°C and 70-80% RH for 6 days. Fruits were coated with 1.4% xanthan gum delayed the ripening process by slowing down the rate of respiration, in terms of percentage weight loss, soluble solids concentration (°Bx), total acidity and color of acerola fruit during storage as compared to the uncoated control and fruit treated with other xanthan gum concentration. The result suggest that using 1.4% xanthan gum as edible coating may form a protective barrier on the surface of acerola, the ripening process of acerola can be delayed and prevented oxygen penetration. It can be prolong the preservation during 6 days at 30°C without any negative effects on quality of fruit. The appearance of acerola does not have blemishes and which is fresh, shiny and bright colored.

Chicken eggs are an important component for creating the characteristic structure of many cakes, especially those with a porous structure. Eggs have a high nutritional value and multifunctional properties, including emulsification, foaming, and flavoring (Kohrs, Herald, Aramouni, & Abughoush, 2010). Reducing the consumption of animal-based products (including chicken eggs) and increasing that of plant-based foods are future consumer trends in the world. Besides that, some proteins in eggs, such as ovomucoid (Gal d1), ovalbumin (Gal d2), ovotransferrin (Gal d3), lysozyme (Gal d4), and albumin (Gal d5), cause egg allergy with symptoms such as skin rash,

This study has shown for the first time the antimicrobial, antioxidant and cytotoxicity of 3 fractions of acetone extract, including hexane, chloroform and ethyl acetate from flowers of Dipterocarpus intricatus. Antibacterial test using disc diffusion method showed that the chloroform and ethyl acetate fractions inhibited the growth of all the tested bacteria, including Escherichia coli, Pseudomonas aeruginosa, Salmonella enteritidis, Salmonella typhimurium, Bacillus cereus and Staphylococcus aureus while the hexane fraction showed the antibacterial activity against B. cereus and S. enteritidis. Antioxidant activity and cancer cell resistance of those extracts were conducted using DPPH and MTT methods respectively. As a result, the DPPH radical scavenging activity of the hexane, chloroform and ethyl acetate fractions were determined with the IC50 values of 0.508, 0.22 and 0.075 mg/mL respectively while the cytotoxicity to HepG2 cell line of those fractions was 163.3 ppm, 106.7 ppm and 459.3 ppm. These results suggested the potential application of these fractions isolated from D. intricatus flowers as the natural antimicrobial, antioxidant and cytotoxic agents for medicine.

Coffee pulp is the first waste product obtained during the wet processing of coffee beans. Coffee pulp makes up nearly 40% of the total weight of the coffee cherry. Coffee pulp contains 25.88% of cellulose, 3.6% of hemicel- luloses, and 20.07% of lignin. Coffee pulp is considered as an ideal substrate of lignocellulose biomass for micro- bial fermentation to produce such value-added products as ethanol. In this study, we used alkaline pre-treatment of the coffee pulp with NaOH (0.2 g/g biomass) in a microwave system at 120°C during 20 min. This method gave the best results: 71.25% of cellulose remained, and 46.11% of hemicellulose and 76.63% of lignin were removed. After that, the pre-treated biomass was hydrolyzed by Viscozyme Cassava C (enzyme loading was 19.27 FPU/g) at 50°C for 72 hours. The results showed that the highest reducing sugars and glucose concentration after hydrolysis were 38.21 g/l and 30.36 g/l, respectively. Then, the hydrolysis solution was fermented by S. cerevisiae (3.108 cells/ml) at 30°C for 72 hours. The highest concentration of ethanol obtained was 11.28 g/l. The result illustrated that, available and non- edible as it is, coffee pulp could be a potential feedstock for bioethanol production in Vietnam.