Gac Fruit

Advances in Cultivation, Utilisation, Health Benefits and Processing Technologies

Hardback
September 2022
9781789247299
More details
  • Publisher
    CABI
  • ISBN 9781789247299
  • Language English
  • Pages 208 pp.
  • Size 6" x 9"
$170.00

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.

Chapter 1: Improving Cultivation of Gac Fruit. Xuan T. Tran and Sophie E. Parks
Chapter 2: Diversity in Nutrition and Bioactivity of Gac Fruit. Dao Nguyen and Tien Huynh
Chapter 3: Carotenoids in Gac Fruit Aril - Structure and bioaccessibility. Sevcan Ersan and Judith Müller-Maatsch
Chapter 4: Gac Aril Processing Technology. Tuyen C. Kha and Minh H. Nguyen
Chapter 5: Advanced Extraction Techniques for Gac Aril Oil. Huan Phan-Tai, Tuyen C. Kha and Minh H. Nguyen
Chapter 6: Membrane Filtration Technology and its Application in Gac (Momordica cochinchinensis Spreng) oil concentration. Huynh Cang Mai
Chapter 7: Microencapsulation of Gac Aril Oil. Ngoc T. M. Ta, Tuyen C. Kha, Minh H. Nguyen
Chapter 8: Processing Technology of Gac Pulp and Peel. Hoang Van Chuyen
Chapter 9: Processing Technology of Gac Seeds. Van-Anh Le
Chapter 10: The Market of the Gac Target Products. Tai Huu Pham

Minh H. Nguyen

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

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.

Gac fruit aril peel pulp seed; Gac fruit carotenoid; Gac fruit lycopene; Gac fruit beta-carotene; Gac fruit cultivation; Gac fruit bioactivity; health benefit Gac fruit; Gac fruit bioaccessibility; Gac fruit encapsulation; Gac fruit spray drying; Gac fruit physicochemical processes; Gac fruit processing technology