Research of the instant tea production process from myxopyrum smilacifolium blume plant

THAI NGUYEN UNIVERSITY UNIVERSITY OF AGRICULTURE AND FORESTRY NGUYEN THI THU THAO RESEARCH OF THE INSTANT TEA PRODUCTION PROCESS FORM MYXOPYRUM SMILACIFOLIUM BLUME PLANT BACHELOR THESIS Study Mode : Full-time Major : Food Technology Faculty : Advanced education program office Batch : 2016 - 2020 Thai Nguyen, 2020 i Thai Nguyen University of Agriculture and Forestry Degree Program Bachelor of Food Technology Student name NGUYEN THI THU THAO Student ID DTN1654190015 Thesis Title Supervisor Research of the instant tea production process from Myxopyrum smilacifolium Blume plant MsC Dinh Thi Kim Hoa Supervisor’s signature Abstract: The research focused on the process of producing instant tea from Myxopyrum smilacifolium plants with a laboratory scale, the research extraction method for extracting total polysaccarides from Myxopyrum smilacifolium root The instant tea product was made from solid Myxopyrum smilacifolium root extract and other herbal extracts with the sensory quality was evaluated by the sensory panel and had the quite good quality Keywords : Myxopyrum smilacifolium, instant tea, process, product Number of pages: Date of submission: ii ACKNOWLEAGEMENT I would like to express my sincere thanks to the teachers of Thai Nguyen University of Agriculture and Forestry and especially the and teachers in the AEP Faculty, the Faculty of Biotechnology and Food Technology for giving me the opportunity to interact and learn asked during the four years I would like to thank Ms Dinh Thi Kim Hoa, a lecturer in the Department of Biotechnology and Food Technology, who always gave me a wholehearted guidance in the process of studying and doing graduate research I would like to thank teacher Luu Hong Son and teachers and friends in the Department of Food Technology Biotechnology for guiding and supplementing my knowledge of laboratory skills, always creating favorable conditions for you in the research process Finally, I am extremely grateful to my family and friends for cheering me on during my graduation thesis Thank you sincerely! Thai Nguyen, December, 02, 2020 Sincerely Nguyen Thi Thu Thao iii TABLE OF CONTENTS Acknowleagement iii Table of contents iv List of table vii List of figuges ix List of abbreviations x Part I Introduction 1.1 Research rationale 1.2 Research objective 1.2.1 Overall objective 1.2.2 Detail objectives 1.3 Scientific and practical significance 1.3.1 The scientific meaning of the topic 1.3.2 The practical meaning of the topic Part II Literature review 2.1 Overview about Myxopyrum smilacifolium (Wall.) Blume 2.1.1 Characteristics of Myxopyrum smilacifolium (Wall.) Blume 2.1.2 Overview of the chemical compositions of Myxopyrum smilacifolium (Wall.) Blume 2.1.3 Overview of biological effects (pharmacology) of Myxopyrum smilacifolium (Wall) Blume 2.2 Overview of additional material for the production of instant tea 10 2.2.1 Lactose 10 2.2.2 Stevia rebaudiana Bertoni 11 2.2.3 Glycyrrhixa glabra L 13 2.3 Overview about extraction process 15 2.3.1 Overview of extraction solvents, extraction methods 15 2.3.2 Overview of extraction solvents 15 2.3.3 Extraction method 16 2.3.4 Extract 16 iv 2.4 Overview about instant tea 17 2.4.1 Soluble tea products 18 2.4.3 The expected production process for soluble tea from Myxopyrum smilacifolium Blume 20 Part III Research contents and methods 22 3.1 Research object and research scope 22 3.1.1 Research object 22 3.1.2 Research scope 22 3.2 Place and time to proceed 22 3.3 Chemical, equipment 22 3.4 Research contents 23 3.5 Research methods 23 3.5.1 Experimental design method 23 3.5.2 Analytical method 28 3.5.3 Data statistical analysis methods 31 Part IV Results and discussion 32 4.1 The results of research results on the effect of ultrasonic treatment time on the efficiency of total polysaccharide from Myxopyrum smilacifolium Blume 32 4.2 The results of study on selecting solvent concentration to extract polysaccharides from Myxopyrum smilacifolium Blume 32 4.3 The results of selecting the ratio of raw materials Myxopyrum smilacifolium Blume/solvent 33 4.4 Research results of selecting the time to extract total polysaccharides from Myxopyrum smilacifolium Blume 34 4.5 Research results of selecting temperature for extraction of total polysaccharides from Myxopyrum smilacifolium Blume 35 4.6 Research on choosing the suitable ratios of Myxopyrum smilacifolium Blume extract and additive ingredients 35 4.7 The results of the research on the drying temperature of mixture of Myxopyrum smilacifolium Blume extract and additive ingridients to produce instant tea 37 v 4.8 The complete process for producing instant tea from Myxopyrum smilacifolium Blume 38 Part V Conclusions and recommendation 42 5.1 Conclusions 42 5.2 Recommendation 42 REFERENCES 43 vi LIST OF TABLE Table 3.1 Experiment chemicals 22 Table 3.2 Experimental equipment 22 Table 3.3 Laboratory instruments 23 Table 3.4 Experimental design to study the effect of ultrasonic treatment time on the extraction efficiency of polysaccharides in Myxopyrum smilacifolium Blume 24 Table 3.5 Experimental design to select solvents concentration for extracting polysaccharides from Myxopyrum smilacifolium Blume 24 Table 3.6 Research on selecting the ratio of Myxopyrum smilacifolium Blume material with solvent 25 Table 3.7 Experimental study on selecting the time of extraction 26 Table 3.8 The effect of temperature of extraction on efficiency of polysaccharides extracted 26 Table 3.9 The mixing ratio of Myxopyrum smilacifolium Blume extract and herbal additive extracts 29 Table 3.10: Experimental arrangement to investigate the effect of drying temperature on instant tea sensory quality 28 Table 3.11 Instant tea weight coefficient for sensory evaluation 31 Table 3.12 Scores of quality levels 31 Table 4.1 Results about the effect of the ultrasonic treatment time on the efficiency of extraction total polysaccharide from Myxopyrum smilacifolium Blume 32 Table 4.2 The effect of the solvent concentration on the efficiency of extracting total polysaccharides from Myxopyrum smilacifolium Blume 33 Table 4.3 Effects of material/solvent ratio on efficiency of extracting total polysaccharides in Myxopyrum smilacifolium Blume 33 Table 4.4 Effect of time on the efficiency of extracting total polysaccharides in Myxopyrum smilacifolium Blume 34 Table 4.5 Effect of temperature on extraction efficiency of polysaccharides in Myxopyrum smilacifolium Blume 35 vii Table 4.6 The effects of ratios of Myxopyrum smilacifolium Blume extract and additive ingredients on the sensory quality of the product 38 Table 4.7 The effects of drying temperature on sensory quality of the product 37 Table 4.8 Ash and moisture contents of complete instant tea product 43 viii LIST OF FIGUGES Figure Myxopyrum smilacifolium Blume Figure Structural formula of lactose 11 Figure Lactose powder 11 Figure Stevia rebaudiana Bertoni 12 Figure Glycyrrhixa glabra L 14 Figure Instant tea products 18 Figure Diagram of instant tea production process 39 ix LIST OF ABBREVIATIONS F Formula TCVN Vietnam standard x  Process description - Raw materials: Raw materials are Myxopyrum smilacifolium Blume root that are not moldy Before using for next step of process, all dirt, soild, orgarnism and other objecst must be taken away - Drying: Myxopyrum smilacifolium Blume root will be dried at 45oC to reach the moisture of 10 - 13% so that the raw materials will not be moldy in the process of not being used - Cutting: The roots of Myxopyrum smilacifolium Blume are cut to slice of 1cm With this size of material, it is easy to absorb the solvent, the process of solvent injection is also faster, the active ingredients quickly dissolve in the solvent - Soaking and extracting: Materials are soaked in alcohol 80% solvent, extraction temperature is 800C, raw material/solvent ratio is 1/15 (kg/litter) and extraction for 90 minutes The obtained extracts are collected and prepared for the condensing step Soaking the of Stevia and Licorice materials in a temperature of 40 - 45oC, for hours, in 70o alcohol to get Stevia and Licorice extract - Condensing the extracts: The purpose of condensing is to remove solvent to increase the dry matter content of the product When it becomes a thick, viscous form, a liquid extract is obtained and ready for the next drying process - Drying liquid extracts: The liquid extracts will be dried to reach the moisture of - 10% - Grinding: After drying the solid extracts are very firm and very difficult to mix with addtive components, so it is necessary to grind them to powder form - Mixing: Three extract powders from Myxopyrum smilacifolium Blume, Stevia and Licorice and lactose will be mixed following the ratios of 11.4/0.3/0.3/88% respectively The mixture is mixed well to ensure the harmony of taste - Drying: The purpose of this drying step is to reduce the moisture of the final products to - 5% The temperature of 450C will be applied to get safe humidity and for better preservation - Packing: The mixed and dried extracts will be weighed and packed in a certain unit  Ash and moisture contents of complete instant tea product 40 Table 4.8 Ash and moisture contents of complete instant tea product Number Content Result (%) Moisture 2.38% Ash 0.49% The Table 4.8 shows that the ash and moisture components of final instant tea product meet the requirement of standard of instant tea following the TCVN for instant tea products 41 PART V CONCLUSIONS AND RECOMMENDATION 5.1 Conclusions From the results of the research, there are some conclusions as follows: - During the extraction process of Myxopyrum smilacifolium Blume, the most suitable factors to have the highest amount of total polysaccharides content are: + Solvent is alcohol with the concentration of 80% + Time of extraction process is 90 minutes + Temperature of extraction process is 80oC + Ratio of material/solvent is 1/15 (w/v) - The mixing ratio of ingredients to create instant tea from Myxopyrum smilacifolium Blume was determined with 11.4% Myxopyrum smilacifolium Blume, 88% Lactose, 0.3% Licorice solid extract and 0.3% Stevia solid extract - The drying temperature of instant tea was determined with the temperature of 45oC - The final instant tea product has the ash component of 0.49% and the moisture of 2.38% 5.2 Recommendation - The process of producing instant tea from Myxopyrum smilacifolium Blume root should be applied in the real market to enhance the values of Myxopyrum smilacifolium Blume - It is very necessary to evaluate the bioactiveness of total polysaccharides obtained from the extraction process 42 REFERENCES I Vietnamese referencess: Đỗ Huy Bích, Đặng Quang Chung, Bùi Xuân Chương, Nguyễn Thượng Dong, Đỗ Trung Đàm, PhạmVăn Hiền, Vũ Ngọc Lộ, Phạm Duy Mai, Phạm Kim Mân, Đoàn Thị Nhu, Nguyễn Tập, Trần Toàn (2006), 1000 thuốc động vật làm thuốc Việt Nam, Nxb Khoa học Kỹ thuật, Hà Nội Hoàng Văn Hộ (2006), Những có vị thuốc Việt Nam, Nxb trẻ Bùi Hồng Quang, Vũ Tiến Chính (2011), “Những lồi sử dụng làm thuốc họ Nhài Việt Nam”, Báo cáo Hội nghị khoa học toàn quốc sinh thái tài nguyên sinh vật lần thứ 4, tr.1260 Phạm Hoàng Hộ (2000), Cây cỏ Việt Nam Quyển II, NXB Trẻ, tr 889 Võ Văn Chi (2012), Từ điển Cây thuốc Việt Nam (Bộ mới), tập 2, NXB Y học, tr.369 Nguyễn Viết Thân (2003), Kiểm nghiệm dược liệu phương pháp hiển vi tập 1, NXB Khoa học kỹ thuật, Hà Nội Bộ Y tế (200), Dược điển việt nam IV, NXB Y học Đỗ Huy Bích (2004), Cây thuốc động vật làm thuốc Việt Nam, Nxb KH & KT, Hà Nội Đỗ Tất Lợi (2001), Những thuốc vị thuốc Việt Nam, NXB Y học Trương Hương Lan đồng đội (2014) nghiên cứu xác định thành phần dinh dưỡng cỏ TS Bùi Xn Đơng (2004), “Hóa sinh phần III”, Trường đại học Bách Khoa Đà Nẵng Lê Thanh Mai, Nguyễn Thị Hiền, Phạm Thu Thủy, Nguyễn Thanh Hằng (2005), “Các phương pháp phân tích ngành cơng nghệ lên men”, NXB khoa học kỹ thuật Đỗ Tất Lợi (2004), Những thuốc vị thuốc Việt Nam, NXB Y học Phạm Hồng Hộ, Cây có vị thuốc Việt Nam, NXB KHKT Hà Nội Nguyễn Kim Phi Phụng, Phương pháp cô lập hợp chất hữu cơ, NXB Đại học Quốc Gia TP Hồ Chí Minh ( 2007), tr 35-36 Lê Ngọc Thụy (2009), Các q trình cơng nghệ sản xuất thực phẩm, Nxb Bách Khoa, Hà Nội Hà Dun Tư (chủ biên) (2009), Phân tích hóa học thực phẩm, Nxb Khoa học Kỹ thuật, Hà Nội 43 II English references Jolly Samu, Siju E.N., Minil M and Rajalakshmi G R (2015), “ Antioxidant activity of Myxopyrum Smilacifolium lume”, Asian Journal of Pharmaceutical and Clinical Research, 8(3) Gopalakrishnan S., Rajameena R (2013), “GC-MS analysis of some bioactive constituents of the leaves of Myxopyrum serratulum A.W.Hill”, International Journal of Advanced Research Praveen R.P and Ashalatha S N (2014), “Callus induction and multiplication of internodal explants of Myxopyrum smilacifolium Blume”,International Journal of Current Microbiology and Applied Sciences, 3(10),pp 612-617 Chandrasekar R and Chandrasekar S (2017), “Natural herbal treatment for rheumatoid arthritis - 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Version 2, The Rainforest Initiative, Coimbatore, India, pp 24 Apak R., Gorinstein S., Bưhm V., Schaich K.M., Ưzrek M., and Gỹỗlỹ K (2013), Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report)”, Pure and Applied Chemistry,85 (5), pp 957-998 S.Gopalakrishnan, R.Rajameena, “GC-MS analysis of some bioactive constituents of the leaves of Myxopyrum serratulum A.W.Hill” III Internet https://kenh14.vn/kham-pha/nguoc-dong-lich-su-tim-hieu-ve-nguon-goc-cua-tra https://www.gbif.org/species/7326127 http://www.theoldfoodie.com/2014/01/instant-tea-beginnings.html https://www.beveragehistory.com/2016/06/history-of-instant-tea-in-united-states.html https://www.futuremarketinsights.com/reports/instant-tea-premixes-market 45 APPENDICES Appendix Ballot for product sensory assessment score VOTES FOR POINTS Test for quality score (TCVN 3215-79) Full name of the tester:………………… … Age…………… Sex………… Date of test: ………… Experiment Sensory evaluation by scoring method for soluble tea from Sam xuyen đa Answer: Evaluate the scores for the indicators by way of a 5-point scale as in the table (below table) Form Norm CT1 Color Flavour Taste State CT2 CT3 CT4 How to score: score on a 5-point scale Point Norm The product has Tea powder product is brown in color, Color soluble tea water is light brown, characteristic of the product a light brown Tea powder powder that, product is light when dissolved brown, soluble in water, gives tea water light is the product a brown, bright yellow or not specific to nonthe product brown color It has pleasant A natural, pleasant aroma characteristic of the Flavour smell of Sam Xuyen Da No strange smell or smell, strong durable and a The The product has a light brown powder that, when dissolved in water, produces a very light yellow color or a dark reddish-brown concentrated reddish color that is not The soluble tea powder is not yellow-brown, or white, and the water is colorless or almost white concentrated for the product scent very is mild, There is almost natural aroma, pleasant but not no characteristic specific to the characteristic of the smell of smell of Sam aroma for the Sam Xuyen Da Xuyen Da scent of Sam There root and stem tubers and Xuyen No strange stems There is There flavour or no no Da smell, there is a is no strong, rancid strange strange flavour smell burning smell, flavour but not strong smell, or durable is or or smell, the the fragrance is not fragrance is not strong and not strong and not durable durable Sweet Taste refreshing, and The characteristic The very sweet taste of There is no Sam Bitter or sweet characteristic characteristic of cool sweetness Xuyen Da, the taste taste of Sam the taste of Sam of Sam Xuyen taste is very bad Xuyen Da, or Xuyen Da The Da, the good just the sweet aftertaste has a aftertaste taste cool Glycyrrhixa sweet taste, not bitter of glabra L and Stevia rebaudiana Bertoni Tea is a fine powder, homogeneous, porous, State lint- free, no clumping, no residue or layering dissolved when in water The powder is Tea is a fine less powder, fine, less heterogeneous, homogeneous, lint-free, Large, lint-free, lump- slightly lumpy, clump, free, Large lump, or heterogeneous when water- when dissolved dissolved in soluble in water, there water, there is without is sediment layered an uneven uneven or dispersion, but dispersion marshmallow, sticky, when dissolved water layered and uneven at a very low level (TCVN 3218-1993, Ministry of Science - Technology and Environment, No 212 / QD date 12/5/1993) in Appendix 2: Some pictures from the research process Appendix 3: Data processing 1.Effect that the mixing ratio affects product quality Sensory temperature affects product quality ... the next experiments 4.8 The complete process for producing instant tea from Myxopyrum smilacifolium Blume  Process of producing instant tea from Myxopyrum smilacifolium Blume On the basis of. .. the Myxopyrum smilacifolium Blume plant" 1.2 Research objective 1.2.1 Overall objective The overall objective of the research is to build the process of producing instant tea from Myxopyrum smilacifolium. .. Myxopyrum smilacifolium Blume - To find out suitable parameters for the production process of instant tea from Myxopyrum smilacifolium Blume plant at laboratory scale 1.3.2 The practical meaning of the