SCOPUS 2025

Permanent URI for this collection

https://repository.dusit.ac.th//handle/123456789/4428

Browse

Browsing SCOPUS 2025 by Author "Khomson Suttisintong"

Now showing 1 - 2 of 2
  • Default Image
    Item
    Characteristic and flavor profiles of specialty Arabica coffee derived from fermentation with protease, at different conditions
    (EDP Sciences, 2025) Intugon Wongyai; Khomson Suttisintong; Benjawan Thumthanaruk; Tita Foophow; Tamaki Yasutomo; Vilai Rungsardthong
    Coffee is one of the most popular beverages in the world. Development of coffee beans with specific flavor profiles can enhance the quality and value of the product. In this study, the flavor profiles of Arabica coffee (Coffea arabica L.) beans treated with protease, at different enzyme loading, time, and pH, were investigated using gas chromatography tandem mass spectrometry (GC-MS/MS). The coffee beverages were evaluated for their sensory characteristics by Q-Grader (professional coffee taster). The coffee beans obtained from protease hydrolysis exhibited specific and unique volatile compounds or flavor profiles than the control (coffee beans without enzyme loading). Specific volatile profiles in the enzymetreated coffee beans, such as isopropenyl acetate, 2-acetyl-5-methylfuran, and delta-dodecalactone were identified. Coffee beverages obtained from roasted coffee beans from protease fermentation with 0.84% protease, pH 6.2 at 41 h (R-FP5), and 1.00% protease, pH 5.0 at 30 h (R-FP8) were evaluated as specialty coffees (a score of 79.75 points), showing their specific aroma profiles as fruity, spice, mango, dry fruit, ripe fruit, nutty and tamarind notes. The present work revealed that enzymatic fermentation of the green Arabica coffee beans is a promising method for the modulating and improving of specialty coffee with specific acceptable flavors and aromas. © The Authors, published by EDP Sciences, 2025.
  • Default Image
    Item
    Growth and bioactivity of Phellinus linteus in the mushroom farm, at different cultivation times
    (EDP Sciences, 2025) Supapitch Jitchum; Lueacha Tabtimmai; Weerachon Phoohinkong; Benjawan Thumthanaruk; Xiaoshuan Zhang; Khomson Suttisintong; Vilai Rungsardthong; V. Rungsardthong; Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, King Mongkuts University of Technology North Bangkok, 10800, Thailand; email: vilai.r@sci.kmutnb.ac.th
    Phellinus linteus (PL) growth depends on environmental conditions such as light intensity, humidity, temperature, and CO2. This research investigated the growth of PL and their bioactive activities in the PL fruiting body from different locations of Top, Middle, and Bottom zones in the mushroom farm, harvested at different cultivation times, up to 18 months. Results showed that PL weights increased from 9.35 g/fruiting body to 46.89 g/fruiting body at 18 months. PL growths at each location were not significantly different during 12 months, while a bit higher growth of PL at the Bottom zone was observed at 18 months. The temperature during the cultivation was 30-35 C with high humidity (83-100%). The Bottom zone indicated the higher CO2 than the other two zones. The bioactivity in PL extracts from the cultivation during at 3-18 months showed a non-significant difference in both TPC, and antioxidant activities analyzed by DPPH. PL extract presented an anti-inflammatory effect comparable to the medicine diclofenac. The potential applications of PL extract inhibit cancer