- Gac fruit: bioactive compounds, options for processing, and utilisation of processed products
- Kha, Tuyen Chan; Roach, PD; Stathopoulos, CE; Nguyen, Minh H.
- International Conferences on Food and Biosystems Engineering (FaBE 2013). Proceedings of FaBE 2013: International Conferences on Food and Biosystems Engineering, Volume 2 (Skiathos Island, Greece 30 May - 2 June, 2013) p. 39-52
- Technological Educational Institute of Thessaly
- Resource Type
- conference paper
- Gac fruit, Momordica cochinchinensis Spreng, also known as “super fruit” or baby jackfruit or sweet gourd, is one of the traditional fruits in Vietnam. The fruit contains excellent sources of bioactive compounds including carotenoids (especially β-carotene, lycopene and lutein), essential fatty acids, vitamin E, polyphenol compounds and flavonoids. These bioactive compounds are beneficial to human. Other potential medicinal compounds are reported to be present, including in the seeds. However, Gac fruit is still underutilised, mainly used only in fresh form for local consumption in South East Asian countries. This paper reviews the processing and utilisation of Gac products for human health. Several processing methods of Gac powders, Gac oil and encapsulated oil products from aril, seeds, pulp and skin are discussed. Finally, utilisation of these products into various foods is also presented.
- gac fruit; gac oil; carotenoids; fatty acids; vitamin E; antioxidant; oil extraction; encapsulation
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