Degradation Kinetics of Chlorophyll Pigments in Dried Leaves of Polyscias Fruticosa (L.) Harms during Storage

Các tác giả

  • Thi-Van-Linh Nguyen Nguyen Tat Thanh University
  • Thi-Tuyet-Ngan Tran Nguyen Tat Thanh University, Vietnam
  • Quoc-Duy Nguyen Nguyen Tat Thanh University, Vietnam
  • Thi-Thuy-Dung Nguyen Nguyen Tat Thanh University, Vietnam

Email tác giả liên hệ:

ntvlinh@ntt.edu.vn

DOI:

https://doi.org/10.54644/jte.70B.2022.1171

Từ khóa:

Chlorophyll, Polyscias fruitcosa, Degradation kinetics, Mathematical model, Weibull model

Tóm tắt

Chlorophyll is well-known as the only natural green pigment that owns high biological values with an enormous amount worldwide. In this study, the experiment was designed to a two-level factorial design with three factors, including storage temperature (4 and 28 °C), level of light (with or without light transmission through the package), and level of oxygen (high and low oxygen concentration in package). The chlorophyll content in samples was analyzed every three days. The results showed that the Weibull model could characterize chlorophyll content change in dried P. fruticose leaves. Factors including temperature, light, oxygen and their interactions significantly forced the rate of chlorophyll degradation. Storage of dried P. fruticose leaves at 4 °C, lack of light and oxygen could get the highest retention of chlorophyll a and b. And in this condition, the half-life was 222 days and 376 days for the degradation of chlorophyll a and b, respectively.

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Tiểu sử của Tác giả

Thi-Van-Linh Nguyen, Nguyen Tat Thanh University

Thi-Van-Linh Nguyen. Dr. Thi-Van-Linh Nguyen is a researcher, lecturer and vice dean of Faculty of Environmental and Food Engineering – Nguyen Tat Thanh University (NTTU). She obtained her doctorate degree in Food Technology from University of Technology - Vietnam National University Ho Chi Minh city (Vietnam) in April, 2022. Her study focuses on the application of novel drying technology to dehydrate materials containing high bioactive compounds. Her research interests include the application of novel technology to retain the highest content of compounds containing high antioxidant capacity; kinetics of quality change during processing or storage; drying fruit, vegetables, mushroom and herbs; development of new products from dried food materials.

Thi-Tuyet-Ngan Tran, Nguyen Tat Thanh University, Vietnam

Thi-Tuyet-Ngan Tran. Ms. Thi-Tuyet-Ngan Tran is an alumnous of Faculty of Environmental and Food Engineering – Nguyen Tat Thanh University (NTTU). She successfully defended her thesis with a topic related to the kinetics of chlorophyll degradation in products from dried leaves of Polyscias fruticosa (L.) Harms during storage. Finally, she obtained her bachelor degree in Food Technology from NTTU in April, 2022.

Quoc-Duy Nguyen, Nguyen Tat Thanh University, Vietnam

Quoc-Duy Nguyen. MEng. Quoc-Duy Nguyen is currently working as a lecturer and researcher at the Department of Food and Environmental Engineering, Nguyen Tat Thanh University (NTTU). After graduating from Ho Chi Minh City University of Technology (Vietnam National University Ho Chi Minh City) in 2011 with Bachelor degree of Food engineering, he pursued the Master's program in Food and Beverage Technology at the same university in 2013. In the relentless pursuit of new knowledge, his research focuses on the extraction of antioxidants and natural pigments from plant materials. In addition, microencapsulation technologies that help to stabilize and extend shelf-life of the extracts to produce antioxidant preparations are also of interest.

Thi-Thuy-Dung Nguyen, Nguyen Tat Thanh University, Vietnam

Thi-Thuy-Dung Nguyen. MEng. Thi-Thuy-Dung Nguyen is a lecturer of Faculty of Environmental and Food Engineering – Nguyen Tat Thanh University (NTTU). She obtained a master's degree in Food Technology from University of Technology - Vietnam National University Ho Chi Minh city (Vietnam) in April 2013. Her study focuses on the development of new products from plant materials, and the application of novel technology to retain the highest content of compounds containing high antioxidant capacity in food

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Tải xuống

Đã Xuất bản

2022-06-28

Cách trích dẫn

[1]
T.-V.-L. Nguyen, T.-T.-N. Tran, Q.-D. Nguyen, và T.-T.-D. Nguyen, “Degradation Kinetics of Chlorophyll Pigments in Dried Leaves of Polyscias Fruticosa (L.) Harms during Storage”, JTE, vol 17, số p.h Special Issue 01, tr 57–66, tháng 6 2022.

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T. 17 S. Special Issue 01 (2022)

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