Khảo sát ảnh hưởng của tỷ lệ chất mang đến hiệu quả vi bao hợp chất có hoạt tính sinh học trong dịch chiết lá ổi rừng bằng phương pháp foaming dry

BỘ GIÁO DỤC VÀ ĐÀO TẠO TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT THÀNH PHỐ HỒ CHÍ MINH KHĨA LUẬN TỐT NGHIỆP NGÀNH CƠNG NGHỆ KỸ THUẬT HĨA HỌC KHẢO SÁT ẢNH HƯỞNG CỦA TỶ LỆ CHẤT MANG ĐẾN HIỆU QUẢ VI BAO HỢP CHẤT CĨ HOẠT TÍNH SINH HỌC TRONG DỊCH CHIẾT LÁ ỔI RỪNG BẰNG PHƯƠNG PHÁP FOAMING DRY GVHD: GVC.ThS ĐẶNG THỊ NGỌC DUNG SVHD: PHẠM PHƯƠNG LINH ĐỖ DƯƠNG THU TÂM S K L01 Tp Hồ Chí Minh, tháng 8/2021 TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT THÀNH PHỐ HỒ CHÍ MINH KHOA ĐÀO TẠO CHẤT LƯỢNG CAO BỘ MÔN CÔNG NGHỆ THỰC PHẨM KHÓA LUẬN TỐT NGHIỆP MÃ SỐ: 2022–18116082 KHẢO SÁT ẢNH HƯỞNG CỦA TỶ LỆ CHẤT MANG ĐẾN HIỆU QUẢ VI BAO HỢP CHẤT CĨ HOẠT TÍNH SINH HỌC TRONG DỊCH CHIẾT LÁ ỔI RỪNG BẰNG PHƯƠNG PHÁP FOAMING DRY GVHD: GVC.ThS ĐẶNG THỊ NGỌC DUNG SVTH: MSSV PHẠM PHƯƠNG LINH 18116082 ĐỖ DƯƠNG THU TÂM 18116108 THÀNH PHỐ HỒ CHÍ MINH – 08/2022 ii iii iv v vi vii viii ix Almasi H., Ghanbarzadeh B and Entezami A., 2010 Physicochemical properties of starchCMC-nanoclay biodegradable films Biol Macromol, 46: 1-5 Arts L., Haenen M., Wilms C., Beetstra N., Heijnen M., Voss P., and Bast A., 2002 Interaction between flavonoids and protein: Effect on the total antioxidant capacity Journal of Agricultural and Food Chemistry, 50: 1184-1187 Arts W., and Hollman H., 2005 Polyphenols and disease risk in epidemiologic studies The American Journal of Clinical Nutrition 81: 317-325 Arzhavitina A., and Steckel H., 2010 Foams for Pharmaceutical and Cosmetic Application International Journal of Pharmaceutics, 394(1–2), 1-17 Asokapandian S., Venkatachalam S., Swamy J., and Kuppusamy K., 2016 Optimization of foaming properties and foam mat drying of muskmelon using soy protein Journal of Food Process Engineering, 39(6), 692-701 Ayetigbo L., and Abass J., 2021 Drying kinetics and effect of drying conditions on selected physicochemical properties of foam from yellow-fleshed and white-fleshed cassava (Manihot esculenta) varieties Food and Bioproducts Processing, 127: 454-464 Azizpour M., Mohebbi M., and Khodaparast M., 2016 Effects of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powder Innovative Food Science & Emerging Technologies, 34, 122-126, Bailey J., and Day C., 1989 Traditional plant medicines as treatments for diabetes Diabetes Care, 12: 553−564 Baniel A., Fains A., and Popineau Y., 1997 Foaming Properties of Egg albumen with a Bubbling Apparatus Compared with Whipping Journal of Food Science, 62(2): 377381 Barbalho M., Farinazzi-Machado V., Goulart R., Brunnati S., Otoboni B., and Nicolau T., 2012 Psidium Guajava (Guava): A Plant of Multipurpose Medicinal Applications Med Aromat Plants, 1:104 Belscak A., Komes D., Horzic D., Ganic K K., and Karlovic D., 2009 Comparative study commercially available cocoa products in terms of their bioactive composition Food Research International, 42: 707-716 45 Bergquist H., 2000 Eggs Kirk-Othmer Encyclopedia of Chemical Technology John Wiley & Sons, Inc Brygidyr A., Rzepecka M., and Mcconnell M., 1977 Characterization and drying of tomato paste foam by hot air and microwave energy Canadian Institute of Food Science and Technology Journal, 10: 313–319 Buckle A., Edward A., Fleet H and Wotton M., 1987 Ilmu Pangan Penerjemah Hari Purnomo Dan Adiono Jakarta: Universitas Indonesia Press, pp 325-341 Buljeta I., Pichler A., Ivić I., Šimunović J., and Kopjar M., 2021 Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides Molecules, 26 (14): 4207 Castro C., Espinoza C., Ramos R., Boone D., Aguilar A., Martínez G., Aguilar N., and Ventura M., 2021 Spray-drying encapsulation of microwave-assisted extracted polyphenols from Moringa oleifera: Influence of tragacanth, locust bean, and carboxymethylcellulose formulations Food Res Int 144: 110291 Chen Y., and Yen C., 2007 Antioxidant activity and free radical – scavenging capacity of extracts from guava (Psidium Guajava L.) leaves Food Chemistry, 10: 686-694 Chengaiah B., Rao M., Kumar M., Alagusundaram M., and Chetty M., 2010 Medicinal importance of natural dyes A review International Journal of PharmTech Research, 2: 144-154 Chronakis S., 1998 On the molecular characteristics, compositional properties, and structuralfunctional mechanisms of maltodextrins: a review Critical Reviews in Food Science and Nutrition, 38: 599-637 Cilek B., Luca A., Hasirci V., Sahin S., and Sumnu G., 2012 Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio Eur Food Res Technol, 235: 587–596 Damodaran S., An K., and Razumovsky L., 1998 Competitive adsorption of egg white proteins at the air−water interface: direct evidence for electrostatic complex formation between lysozyme and other egg proteins at the interface Journal of Agricultural and Food Chemistry, 46 (3): 872-876 46 Daza L.D., Fujita A., Granato D., Favaro-Trindade C S., and Genovese M I., 2017 Functional properties of encapsulated Cagaita (Eugenia dysenterica DC.) fruit extract Food Biosci 18: 15–21 de Cól B., Tischer B., Hickmann S., and Rech R., 2021 Foam-mat drying of bacaba (Oenocarpus bacaba): Process characterization, physicochemical properties, and antioxidant activity Food and Bioproducts Processing, 126: 23-31 Deguchi Y., and Miyazaki K., 2010 Anti-hyperglycemic and anti-hyperlipidemic effects of guava leaf extract Nutrition & Metabolism (Lond), 7: 1–10 Dehghannya J., Pourahmad M., Ghanbarzadeh M and Ghaffari M., 2018 Heat and mass transfer modeling during foam-mat drying of lime juice as affected by different ovalbumin concentrations Journal of Food Engineering, 238 (2018), pp 164-177 Dewi S., Sutjiatmo B., and Nurdiansyah A., 2013 Antidiarrheal activity of water extracts of guava leaves (Psidium guajava L.) and water extracts of green tea leaves (Camellia sinensis L.) combination in Swiss Webster mice Acta Pharmaceutica Indones, 38: 67– 70 Díaz-de-Cerio E., Verardo V., Gómez-Caravaca M., Fernández-Gutiérrez A., and SeguraCarretero A., 2017 Health Effects of Psidium guajava L Leaves: An Overview of the Last Decade International Journal of Molecular Sciences, 18(4): 897 Dickinson E., 1998 Proteins at Interfaces and in Emulsions Stability, Rheology and Interactions Journal of Chemical Society, Faraday Trans, 94 (12): 1657-1669 Dragovicuzelac V., Levaj B., Mrkic V., Bursac D., and Boras M., 2007 The Content of Polyphenols and Carotenoids in Three Apricot Cultivars Depending on Stage of Maturity and Geographical Region Food Chemistry, 102 (3): 966-975 Duta B K., Rehman I., and Das T K., 2000 In-vitro study on antifungal property of common fruit plants Biomedicine, 20: 187-189 El T., Courtois A., Valls J., Richard T., and Krisa S., 2018 A review of dietary stilbenes: Sources and bioavailability Phytochemistry Reviews 17: 1007-1029 Estupiñan M., Fuenmayor A., and López A., 2020 New Freeze-Dried Andean Blueberry Juice Powders for Potential Application as Functional Food Ingredients: Effect of Maltodextrin on Bioactive and Morphological Features Molecules, 25 (23): 5635 47 Fazaeli M., Emam-Djomeh Z., Kalbasi A and Omid M., 2012 Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder Food and Bioproducts Processing, 90: 667-675 Febrianto A., Kumalaningsih S., and Aswari, W., 2012 Process Engineering of Drying Milk Powder with Foam-Mat Drying Method A Study on the Effect of the Concentration and Types of Filler Process Journal of Basic and Applied Scientific Research, 2(4), 3588, 3589, 3591 Fennema R., 1996 Food Chemistry (3rd edition) New York: Marcel Dekker Inc Frempong T., Boadi N., and Badu M., 2021 Optimization of extraction conditions for polyphenols from the stem bark of Funtumia elastica (Funtum) utilizing response surface methodology AAS Open Research, (46): 1-23 Gao R., Xue L., Zhang Y., Liu Y., Shen Y., and Zheng X., 2022 Production of blueberry pulp powder by microwave-assisted foam-mat drying: Effects of formulations of foaming agents on drying characteristics and physicochemical properties LebensmittelWissenschaft + Technologie, 154, 112811 Gharras E., 2009 Polyphenols: Food sources, properties and applications – A review International Journal of Food Science & Technology 44: 2512-2518 Girgin B., Korkmaz O., Yavaser R., and Karagozler A., 2016 Production and Drug Release Assesment of Melatonin-Loaded Alginate/Gum Arabic Beads JOTCSA, (3): 205–16 Goleniowski M., Bonfill M., Cusido R., and Palazón J., 2013 Phenolic acids Natural Products: Phytochemistry, Botany and Metabolism of Alkaloids, Phenolics and Terpenes Germany, pp 1951-1973 Goula M., and Adamopoulos G., 2008 Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: II Powder properties Dry Technol, 26: 726–737 Graf A., Milbury E., and Blumberg B., 2005 Flavonols, flavonones, flavanones and human health: Epidemological evidence Journal of Medicinal Food 8:281-290 Gutiérrez M., Mitchell S., and Solis V., 2008 Psidium guajava: a review of its traditional uses, phytochemistry and pharmacology Journal of Ethnopharmacology, 117 (1):1-27 48 Hamzeh S., Motamedzadegan A., Shahidi A., Ahmadi M and Regenstein M., 2019 Effects of Drying Condition on Physico-chemical Properties of Foam-mat Dried Shrimp Powder Journal of Aquatic Food Product Technology, 1-12 Harnkarnsujarit N., Kawai K., Watanabe M., and Suzuki T., 2016 Effects of freezing on microstructure and rehydration properties of freeze-dried soybean curd J Food Eng, (184): 10-20 Heim E., Tagliaferro R., and Bobilya J., 2002 Flavonoid antioxidants: Chemistry, metabolism and structure-activity relationships The Journal of Nutritional Biochemistry 13:572584 Hogan S., Zhang L., Li J., Sun S., Canning C., and Zhou K., 2010 Antioxidant rich grape pomace extract suppresses postprandial hyperglycemia in diabetic mice by specifically inhibiting alpha-glucosidase Nutrition & Metabolism, (1): 1-9 Hogekamp S., and Schubert H., 2003 Rehydration of food powders Food Sci Technol Int 9: 223-235 Hui H., and Al-Holy A., 2007 Food chemistry: Principles and Applications 2nd edition West Sacramento, CA: Science Technology System Huopalahti R., Lopez-Fandino R., Anton M., and Schade R., 2007 Bioactive Egg Compounds Berlin London: Springer Jafari M., Ghalenoei G., and Dehnad D., 2017 Influence of spray drying on water solubility index, apparent density, and anthocyanin content of pomegranate juice powder Powder Technology, 311: 59-65 Joseph B., and Priya R., 2011 Phytochemical and Biopharmaceutical Aspects of Psidium guajava (L.) Essential Oil: A Review Research Journal of Medicinal Plants, 5: 432442 Jun Z., and Lee J., 2007 Lipid-based nanoparticulate drug delivery system In Nanoparticulate Drug-Delivery Systems; Thassu D., Deleers M., Eds; Informa Healthcare, New York, pp 89-98 Kadam M., Patil T., and Kaushik P., 2010 Foam Mat Drying of Fruit and Vegetable Products Jangam S V., Law C L., Drying of Foods, Vegetables and Fruits (1): 111-124 49 Kandasamy P., Varadharaju N., Kalemullah S., and Moitra R., 2012 Production of papaya powder under foam-mat drying using methyl cellulose as foaming agent Asian Journal of Food and Agro−Industry, (05), 374, 375, 384 Kinsella J., 1981 Functional Properties of Proteins: Possible Relationships Between Structure and Function in Foams Food Chemistry, 7: 273-288 Klitzing V., and Müller J., 2002 Film Stability Control Current Opinion in Colloid and Interface Science, 7: 42-49 Kondratyuk P., and Pezzuto M., 2004 Natural Product Polyphenols of Relevance to Human Health Pharmaceutical Biology 42: 46-63 Kumar M., Tomar M., Amarowicz R., Saurabh V., Nair M.S., Maheshwari C., Sasi M., Prajapati U., Hasan M., Singh S., Changan S., Prajapat R.K.; Berwal M.K., and Satankar V., 2021 Guava (Psidium guajava L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities Foods, 10 (4): 752 Kwon, Y.-I.I., D.A Vattem, and K Shetty, 2006 Evaluation of clonal herbs of Lamiaceae species for management of diabetes and hypertension Asia pacific journal of clinical nutrition, 15 (1): 107 Labuckas O., Maestri M., Perelló M., Martínez L., and Lamarque L., 2008 Labuza P., 1980 Properties of water as related to the keeping quality of foods Critical Reviews in Food Technology, 2: 355-405 Lachowicz S., Michalska-Ciechanowska A., and Oszmiański J., 2020 The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients Molecules, 25 (8):1805 Li W., Wu G., Chen H., and Wang M., 2009 Preparation and characterization of gelatin/SDS/NaCMC microcapsules with compact wall structure by complex coacervation Colloids and Surfaces A: Physicochemical and Engineering Aspects, 333: 133–137 Li Y., Shoemaker F., Ma J., Shen X and Zhong F., 2008 Paste viscosity of rice starches of different amylose content and carboxymethylcellulose formed by dry heating and the physical properties of their films Food Chemistry 50 Lomakina K., and Míková K., 2006 A Study of the factors affecting the foaming properties of egg white – a review Czech Journal of Food Sciences, 24: 110–118 Martysiak-Zurowska D., and Wenta W., 2012 A comparison of ABTS and DPPH methods for assessing the total antioxidant capacity of human milk Acta Sci Pol Technol Aliment, 11 (1): 83-89 Mazumdar S., Akter R., and Talukder D., 2015 Antidiabetic and antidiarrhoeal effects on ethanolic extract of Psidium guajava (L.) Bat leaves in Wister rats Asian Pac J Trop Biomed, 5:10–14 Mcnamee F., O’Riordan D., and O’Sullivan M., 1998 Emulsification and Microencapsulation Properties of Gum Arabic Journal of Agricultural and Food Chemistry, 46: 4551-4555 Medina R., and Herrero I., 2016 Guava (Psidium guajava L.) Cultivars: An Important Source of Nutrients for Human Health Nutritional Composition of Fruit Cultivars Monique S.J., Simmonds and Victor R P Academic Press, pp 287-315 Mertins O., 2004 Dissertaỗóo de Mestrado; Estudo fisico-quimicos e estruturais de lipossomas compósitos de fosfatidilcolina e quitosana Universidade Federal Rio Grande Sul, Brasil, 206 pages Mohammed K., Tan P., Manap A., Muhialdin J., and Hussin M., 2020 Spray Drying for the Encapsulation of Oils-A Review Molecules, 25 (17): 3873 Muthukumaran A., 2007 Foam-mat freeze drying of egg white and mathematical modeling Department of Bioresource Engineering, 94 pages Nantitanon W., Yotsawimonwat S., and Okonogi S., 2010 Factors influencing antioxidant activities and total phenolic content of guava leaf extract LWT - Food Science and Technology, 43 (7): 1095-1103 Narsih, Kumalaingsih S., Wijana S., and Wignyanto, 2013 Microencapsulation of natural antioxidant powder from Aloe vera (L.) skin using foam mat drying method International Food Research Journal, 20 (1): 285-289 Nguyen Q V., Bui T B H., Tran M D., Nguyen M T., Doan M D., Nguyen A D., Le M T., Tran V C., and Pham T N., 2022 Impact of Different Drying Temperatures on In Vitro Antioxidant and Antidiabetic Activities and Phenolic Compounds of Wild Guava Leaves Collected in the Central Highland of Vietnam Natural Product Communications, 17 (4) 51 Nguyen T., Hoang C., Tran D and Nguyen V., 2022 Microencapsulation of Syzygium zeylanicum (L.) DC extract using spray drying: Effects of wall materials on physicochemical characteristics and biological activities of the microcapsules Journal of Food Processing and Preservation, 46: e16647 Nguyen V., and Eun B., 2011 Antioxidant activity of solvent extracts from Vietnamese medicinal plants Journal of Medicinal Plants Research, (13): 2798-2811 Nguyen V., Chan T., and Chan N., 2021 Phytochemical compound yield and antioxidant activity of cocoa pod husk (Theobroma cacao L.) as influenced by different dehydration conditions, Drying Technology, 1-13 Nguyen V., Vuong Q., Boywyer M., Altena I., and Scarlett C., 2015 Effects of Different Drying Methods on Bioactive Compound Yield and Antioxidant Capacity Of Phyllanthus Amarus Drying Technology, 33: 1006 – 1017 Niseteo T., Komes D., Belscak-Cvitanovic A., Horzic D., and Budec M., 2012 Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition Food Chemistry, 134 (4): 1870-1877 Oikonomopoulou P., Krokida K., and Karathanos T., 2011 The influence of freeze drying conditions on microstructural changes of food products Procedia Food Sci (1): 647654 Ozdal T., Capanoglu E., and Altay F., 2013 A review on protein-phenolic interactions and associated changes Food Research International, 51: 954-970 Pandey B., and Rizvi I., 2009 Plant polyphenols as dietary antioxidants in human health and disease Oxidative Medicine and Cellular Longevity 2:270-278 Pasukamonset P., Kwon O., and Adisakwattana S., 2016 Alginate-based encapsulation of polyphenol from Clitoria ternatea petal flower extract enhances stabilitity and biological activity under simulated gastrointestinal condition Food Hydrocolloid, 61: 772-779 Phenolics from walnut (Juglans regia L.) kernels: Antioxidant activity and interactions with proteins Food Chemistry, 107 (2): 607-612 52 Rajkumar P., Kailappan R., Viswanathan R., and Raghavan G., 2007 Drying characteristics of foamed alphonso mango pulp in a continuous type foam mat dryer Journal of Food Engineering, 79 (4): 1452-1459 Raymond R., Paul S., and Marian Q., 2009 Handbook of pharmaceutical excipients 6ed London: Pharmaceutical Press and American Pharmacists Association, 917 pages Reuther F., Plietz P., Damaschun G., Purschel V., Krober R., and Schierbaum F., 1983 Structure of maltodextrin gels-a small angle X-ray scattering study Colloid and Polymer Science, 261: 271-276 Rosenberg M., and Sheu Y., 1995 Microencapsulation by Spray Drying Ethyl Caprylate Protein and Carbohydrate Wall Systems in Whey Journal of Food Science, 60 (1) Rowe C., 2009 Handbook of Pharmaceutical Excipients 6th edition London, UK: Pharmaceutical Press e Washington, DC: American Pharmacists Association, 1064 pages Samyor D., Deka C., and Das B., 2020 Physicochemical and phytochemical properties of foam mat dried passion fruit (Passiflora edulis Sims) powder and comparison with fruit pulp Journal of Food Science and Technology, pp 1-10 Sanchez-Gonzalez I., Jimenez-Escrig A., and Saura-Calixto F., 2005 In vitro antioxidant activity of coffees brewed using different procedures (Italian, espresso and filter) Food Chemistry, 90: 133-139 Sangamithra A., Venkatachalam S., John G., and Kuppuswamy K., 2015 Foam Mat Drying of Food Materials: A Review Journal of Food Processing and Preservation, 39(6): 3165– 3174 Scalbert A., Manach C., Morand C., and Remesy C., 2005 Dietary polyphenols and the prevention of diseases Critical Reviews in Food Science and Nutrition 45: 287-306 Shaari A., Sulaiman R., Rahman A., and Bakar J., 2017 Production of pineapple fruit (Ananas comosus) powder using foam mat drying: Effect of whipping time and egg albumen concentration Journal of Food Processing and Preservation, 42(2), e13467 Sharma V., Vijaykumar H., and Jaganmohanrao L., 2008 Influence of milk and sugar on antioxidant potential of black tea Food Research International, 41: 124-129 53 Shen C., Cheng C., and Wu J., 2008 Effect of Guava (Psidium guajava Linn.) Leaf Soluble Solids on Glucose Metabolism in Type Diabetic Rats Phytother Res, 22: 1458–1464 Shivani, Verma K., Sharma C., Gupta A., and Kaushai M., 2019 Effect of Foaming Agent on Quality and Yield of Foam Mat Dried Papaya Powder International Journal of Current Microbiology and Applied Sciences, (12): 2821-2835 Simpson D., and Amos S., 2017 Chapter 12-Other Plant Metabolites In Pharmacognosy; Badal S., Delgoda R., Eds.; Academic Press: Boston, MA, USA, pp 267-280 Spencer P., Abd M., Minihane M., and Mathers C., 2008 Biomarkers of the intake of dietary polyphenols: strengths, limitations and application in nutrition research British Journal of Nutrition 99: 12–22 Staszewski V., Pilosof R., Jagus J., 2011 Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins Food Chemistry, 125 (1): 186-192 Stojanovic R., Belscak-Cvitanovic A., Manojlovic V., Komes D., Nedovic V., and Bugarski B., 2012 Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads Journal of the Science of Food and Agriculture, 92 (3):685-96 Tabari M., 2017 Investigation of Carboxymethyl Cellulose (CMC) on Mechanical Properties of Cold Water Fish Gelatin Biodegradable Edible Films Foods, 6(6): 41 Talansier E., Loisel C., Dellavalle D., Desrumaux A., Lechevalier V., and Legrand J., 2009 Optimization of dry heat treatment of egg white in relation to foam and interfacial properties LWT - Food Science and Technology, 42 (2): 496-503 Tchabo W., Ma Y., Kaptso G K., Kwaw E., Cheno R W., Wu M., Osae R., Ma S., and Farooq M., 2018 Carrier Effects on the Chemical and Physical Properties of Freeze-Dried Encapsulated Mulberry Leaf Extract Powder Acta Chim Slov, 65 (4): 823-835 Tuan M., Anh V., Cam H., Chi Q., Oanh B., Khue B., Minh T., Tri H., Sang T., Mai S., and Nghia T., 2016 Extraction and encapsulation of polyphenols from guava leaves Annals Food Science and Technology Upadhyay R., Dass P., Chauhan K., Yadav P., Singh M., and Singh B., 2019 Guava enriched functional foods: therapeutic potentials and technological challenges The Role of 54 Functional Food Security in Global Health Singh R B., Watson R R., and Takahashi T Academic Press, pp 365-376 Varhan E., Elmas F., and Koỗ M., 2019 Foam mat drying of fig fruit: Optimization of foam composition and physicochemical properties of fig powder Journal of Food Process Engineering, 42(4), e13022 Wahyuni R., Wignyanto W., Wijana S., and Sucipto S., 2021 Optimization of foam mat drying process of moringa leaf powder (Moringa oleifera) as protein and amino acids sources Food Research, (2): 418 – 426 Wandrey C., Bartkowiak A., and Harding E., 2010 Materials for Encapsulation Encapsulation Technologies for Active Food Ingredients and Food Processing Zuidam N J., and Nedovic V., Springer New York, New York, pp 31-100 Wang H., Du J., and Song C., 2010 α-Glucosidase and α-amylase inhibitory activities of guava leaves Food Chem, 123:6–13 Widyaningsih T D., Akbar S M., and Wijayanti N., 2021 Optimization of maltodextrin concentration, drying temperature and drying time on total flavonoid content and antioxidant activity of black garlic (Allium sativum L.) aqueous extract powder using response surface methodology IOP Conf Ser.: Earth Environ Sci., 924 (1): 012035 Wilson A., Kadam M., Chadha S., Grewal K., and Sharma M., 2013 Evaluation of Physical and Chemical Properties of Foam-Mat Dried Mango (Mangifera indica) Powder during Storage Journal of Food Processing and Preservation, 38 (4): 1866-1874 Yavuz A., Glas B., Ihle M., Hacioglu H., and Wehefritz K., 2014 (12) Patent Application Publication (10) Pub No.: US 2014/0270163 A1, 1(19) Yilmaz Y., and Toledo R., 2004 Health aspects of functional grape seed constituents Trends in Food Science & Technology 15: 422-433 Yoshikawa M and Kudo T., 2011 Guava leaf extract powder and method for production thereof U.S Patent No 8,021,699 Yusof, 2003 Guavas Encyclopedia of Food Sciences and Nutrition (Second Edition) Benjamin Caballero Academic Press, pp 2985-2992 Zayas F., 1997 Chapter Foaming Properties of Proteins Functionality of Proteins in Food, 122-134 55 Zhang M., Bhandari B., and Fang Z., 2017 Handbook of drying of vegetables and vegetable products Taylor and Francis, 517 pages Zielinska M., Sadowski P., and Błaszczak W., 2015 Freezing/thawing and microwave-assisted drying of blueberries (Vaccinium corymbosum L.) LWT - Food Science and Technology, 62 (1): 555-563 56 PHỤ LỤC Phụ lục 1: Ảnh hưởng tỷ lệ vật liệu đến MR thời gian sấy hạt bao chiết xuất ổi rừng Mẫu E1 E2 M1 Thời gian sấy (phút) 30 60 90 120 150 180 210 240 270 300 330 30 60 90 120 150 180 210 240 270 300 330 30 60 90 120 150 180 210 240 270 57 MR 0.8268 0.6532 0.5124 0.3823 0.2611 0.1466 0.0934 0.0512 0.0264 0.0257 0.0254 0.8504 0.6972 0.5547 0.3923 0.2888 0.1847 0.1332 0.0712 0.0445 0.0397 0.0395 0.8128 0.6778 0.5293 0.4019 0.2757 0.1861 0.1184 0.0463 0.0156 M2 ME1 ME2 ME3 300 30 60 90 120 150 180 210 240 270 300 30 60 90 120 150 180 210 240 270 30 60 90 120 150 180 210 240 30 60 90 120 150 180 210 240 270 0.0155 0.8549 0.7123 0.5693 0.4185 0.2847 0.2002 0.1314 0.0541 0.0184 0.0181 0.7842 0.5937 0.4353 0.2817 0.1553 0.0861 0.0569 0.0358 0.0356 0.7424 0.5363 0.3978 0.2455 0.1137 0.0516 0.0179 0.0177 0.8185 0.6134 0.4328 0.2962 0.1671 0.0954 0.0694 0.0219 0.0217 58