"Provides information relating to Gac fruit from cultivation to novel processing technologies, addressing several propagation and cultivation techniques to increase production and quality, including traditionally used parts of the fruit (aril) and those whose value has not yet been maximized (peel, pulp and seed)"--
Gac fruit,
Momordica cochinchinensis Spreng, is rich in nutrients such as carotenoids (particularly beta-carotene and lycopene), fatty acids, vitamin E, polyphenol compounds and flavonoids. This book provides the latest research on this fruit, from cultivation through to processing technologies for health products. It addresses several techniques on propagation and cultivation in order to increase the production and quality of Gac fruit, including traditionally used parts of the fruit (aril) and those whose value has not yet been maximized (peel, pulp and seed).
This plant has the potential to be a high value crop, particularly as parts of the fruit can be processed into nutrient supplements and/or natural colorants. It has an exceptional potential in the world carotenoids market of about US $ 1.4 billion (2017), which will be growing steadily, up to US $ 6.9 billion by 2026. As such, this book contains special emphasis on:
- Improving production of Gac fruit
- Novel extraction of Gac oil rich in beta-carotene and lycopene from aril and peel.
- Encapsulation of Gac oil rich in beta-carotene and lycopene.
- Practical applied technologies such as microwave drying, heat pump drying, freeze drying, ultrasound assisted extraction, supercritical CO2 extraction, encapsulation techniques are all presented.
This is an essential reference text for academics, researchers and graduate students in cultivation, food processing, science and nutrition. Product developers in health food areas in the food industry will also find it valuable.
Daugiau informacijos
Academics, researchers and graduate students in cultivation, food processing, science and nutrition. Product developers in health food areas in the food industry will also find it valuable.
| About the Editors |
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v | |
| Contributors |
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ix | |
| Acknowledgements |
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xi | |
| Introduction |
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xiii | |
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1 Improving Cultivation of Gac Fruit |
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1 | (14) |
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2 Diversity in Nutrition and Bioactivity of Gac Fruit |
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15 | (10) |
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3 Carotenoids in Gac Fruit Aril - Structure and Bioaccessibility |
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25 | (15) |
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4 Gac Aril Processing Technology |
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40 | (41) |
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5 Advanced Extraction Techniques for Gac Aril Oil |
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81 | (21) |
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6 Membrane Filtration Technology and Its Application in Gac (Momordica cochinchinensis Spreng.) Oil Concentration |
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102 | (21) |
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7 Microencapsulation of Gac Aril Oil |
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123 | (20) |
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8 Processing Technology of Gac Pulp and Peel |
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143 | (13) |
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9 Processing Technology of Gac Seeds |
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156 | (22) |
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10 The Market for Gac Target Products |
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178 | (9) |
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| Index |
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187 | |
Minh Nguyen (Edited By) Associate Professor Minh H. Nguyen is Conjoint Associate Professor, University of Newcastle, School of Environmental & Life Sciences and Adjunct Associate Professor, University of Western Sydney, School of Science and Health. He was also Director, East West Research P/L, a research and consulting company, Life Fellow of Australian Institute of Food Science and Technology and Australian country representative, International Food Engineering Association. He was also President of Australian Food Engineering Association. He has over 40 years of experience in Food Science and Technology as lecturer and researcher at Hawkesbury Agricultural College/ University of Western Sydney, National College of Food Technology, UK, Asian Institute of Technology, Thailand, Nestle Australia, Sandy Trout Food Preservation Research Laboratory Queensland. Professor Nguyen has co-authored a scientific book on Membrane Distillation and Osmotic Distillation, published by Wiley & Sons in 2017. He is a world leader in Gac fruit research and has authored and co-authored over 40 refereed research papers on various aspects of Gac fruit.
Tuyen Chan Kha (Edited By) Associate Professor Tuyen Chan Kha received his degrees of Bachelor of Food Science and Technology from Nong Lam University, Viet Nam and Master by Research and PhD in Food Science, from the University of Newcastle, Australia. Tuyen Kha is currently Head of Department of Food Product Development and Vice Dean of the Faculty of Food Science and Technology, Nong Lam University, Ho Chi Minh City, Viet Nam. Kha's research interest focuses on extraction and encapsulation of bioactive compounds. He is currently consulting for several food companies in Viet Nam and is active in national and international collaborations on food research. Associate Prof Kha received many awards including the SERS (Scientific and Educational Research Society) Excellence Research Award - 2018 for outstanding contribution in the field of Food Technology by Scientific and Educational Research Society, Meerut, U.P., India. He has also published 22 research and conference papers on Gac fruit.
