The naturally occurring lactic acid bacteria can be isolated from various sources. Pickled Brassica juncea (L.) Czern. et Coss. was used to isolate lactic acid bacteria (LAB). This study was conducted to compare the probiotic properties of probiotics isolated from pickled Vietnamese cabbage with some commercial strains of probiotics available on the Vietnamese market. The results showed that two strains (Lactobacillus fermentum and Lactiplantibacillus plantarum) isolated from pickled Vietnamese cabbage and three commercial strains of probiotics (Bacillus subtilis, Bacillus clausii, Lactobacillus acidophilus) all showed probiotic properties. Probiotic properties were evaluated through the ability to survive in low pH, pepsin, pancreatin, and bile salt media, the hydrophobicity of the bacteria, the antibiotic resistance, and the resistance to pathogenic bacteria. The isolated strain Lactiplantibacillus plantarum had fewer probiotic properties than Bacillus subtilis but more than the two commercial strains Bacillus clausii and Lactobacillus acidophilus, and the isolated Lactobacillus fermentum showed the fewest probiotic properties of the five strains.

Tu Quy mango (from Ben Tre, Vietnam) is known for its delicious taste; however, fresh mangoes have a limited shelf life. Although drying helps extend the shelf life of mangoes, the drying process can lead to undesirable changes, such as darkening and reduced biological activity. This study investigated the effects of pretreatments, specifically potassium metabisulphite (PMS), citric acid (CA), and ginger powder extract (GE), on the proximate composition, physical and chemical properties, biological activity, and microbiological quality of dried mango products derived from Tu Quy mango. The results showed that the pretreatments significantly reduced the moisture content and color change of the dried mango slices ( p < 0.05). The physical and chemical properties, rehydration characteristics, and firmness of the dried mango slices remained unaffected by the pretreatments. The pretreatment solutions increased the osmotic pressure, created an acidic environment, inactivated enzymes, and limited the oxidation of the mango slices during dehydration. A one‐way ANOVA followed by Tukey’s test at a significance level of 0.05 was employed to evaluate differences among pretreatment solutions. GEs significantly influenced the biological properties of the dried mango slices. Mango slices soaked with GE showed significantly higher retention of polyphenols and carotenoids ( p < 0.05), with values of 171.96 ± 7.73 mg GAE (gallic acid equivalent)/100 g DW (dry weight) and 3.89 ± 0.09  μ g/g DW, respectively. No differences were found in flavonoids and ascorbic acid contents among pretreatment methods. The DPPH, ABTS free radical scavenging, and FRAP iron reduction abilities of dried mango slices pretreated with CA solution and GE did not differ. However, GE significantly reduced ( p < 0.05) the total aerobic microorganisms, molds, and yeasts of dried mango slices. This study demonstrates that GE is more effective than the two pretreatment solutions (PMS and CA) in enhancing the biological activity and microbiological quality of dried mango.

The increasing demand for fresh tropical fruits and vegetables from importing countries has promoted constant supply from Vietnam. However, the perishable nature of fresh commodities causes major postharvest losses upon long‐distance transport and international export. Recently, the application of biopolymers as innovative, environmentally friendly packaging materials in the preservation industry has garnered significant scientific interest. This approach aims to maintain the quality and safety of fruits and vegetables while mitigating the environmental impacts associated with conventional nondegradable plastics. Several biopolymer‐based films and coatings have been reported to prevent moisture, extend the shelf life, and maintain the desirable nutrient quality and sensory characteristics of the fresh produce. The preservation effectiveness is further enhanced by the synergistic effect derived from the combinations between biopolymers or between biopolymers and essential oils, natural extracts, or nanoparticles. These combinatory coatings improve mechanical strength, flexibility, and durability and exhibit potential biological activities while extending the shelf life of tested fruits and vegetables. The emergence of biopolymers in packaging technology in Vietnam has shown promising results for future improvements. This article reviews the recent use and underlying mechanisms of different biopolymer‐based materials in the preservation of Vietnamese tropical fruits and vegetables such as banana, mango, and citrus fruits, followed by proposing possible composite materials and influencing factors for optimization and international safety regulations of biopolymer application in packaging technologies with the focus on Vietnam.

Gummy candy is a popular and attractive food all over the world. Ginger is a herb with great potential for developing functional gummy candy due to its rich bioactive compounds. Therefore, this study added ginger powder to the vegan formula to establish a functional ginger gummy candy rich in bioactives. The stability of the control gummy candy (without ginger powder) and ginger gummy candy was evaluated through the changes in microbiological and physicochemical properties of the control and ginger gummy candy for 100 days at 20°C, 30°C, 40°C, and 50°C. Then, the stability of bioactivity and sensory acceptability of ginger gummy candy was also investigated during storage. Adding ginger powder significantly reduced the color, pH, and moisture and significantly increased the hardness value of ginger gummy candy compared with the control gummy candy. In particular, the Q ₁₀ thermal acceleration method showed that adding ginger powder increased the shelf life of the gummy candy from 112 to 179 days. The gummy candy′s moisture content, pH, and color decreased with storage time, while the hardness value increased. Prolonged storage also decreased the TPC and DPPH of ginger gummy candy. Furthermore, increasing the storage temperature led to faster quality changes in the gummy candy. However, ginger gummy candy stored at 30°C was still rated with high scores throughout the storage period. This study showed that adding ginger powder can enhance bioactivity, extend the shelf life, and meet consumer demand for functional vegan ginger gummy candy.

In present study, a steam distillation method has been adopted for extraction of the essential oil from Vietnamese lemon (Citrus aurantifolia) peel harvested from Tien Giang Province, Vietnam. Various extraction conditions influencing the oil yield were investigated. The resulting essential oil was evaluated for physico-chemical characteristics and antibacterial activities. The chemic al composition of oil was investigated by GC-MS. The results showed that with grinded lemon peel, a ratio of water and lemon peels of 3:1 (mL/g), extraction time of 90 min at 120 ºC, the highest essential oil yield was attained at 2.1 %. Bioactive components found at high content included limonene (64.90 %), γ-terpinene (13.70 %), β-pinene (11.89 %), α-pinene (2.11 %), β-cymene (1.80 %) and sabinen (1.52 %). The lemon essential oil in this study was found to inhibit five bacteria strains including Staphylococcus aureus, Bacillus cereus, Escherichia coli, Salmonella enterica and Pseudomonas aeruginosa.

Folium sauropi is grown commonly in Vietnam, it is a vegetable that contains many bio-active compounds such as chlorophyll, polyphenol, and antioxidant activity. The use of natural pigments having clear origin is a trend in food processing nowadays. The objective of this study was to find suitable conditions for extracting chlorophyll with antioxidant activity (DPPH) in folium sauropi leaves by microwave-assisted extraction. When extracted with acetone of 90°, microwave power of 300W, solid to solvent ratio of 1:30, microwave-assisted extraction time of 120 seconds; chlorophyll content (14.43± 0.16 μg/mL), and DPPH radical-scavenging activity (886.64± 15.89 μmol/L) obtained highest.