Browsing by Author "Pipat Lertkowit"

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    Fortification of iron in brownies with sinlek brown rice flour
    (Prince of Songkla University, 2020) Tita Foophow; Weerachon Phoohinkong; Pipat Lertkowit; Natthakarn Ketkoom; T. Foophow; Department of Nutrition and Culinary Arts for Health Capability and Anti-aging Wellness, School of Culinary Arts, Suan Dusit University, Bangkok, Dusit, 10300, Thailand; email: tita_foo@dusit.ac.th
    Sinlek, a Thai rice cultivar, has a high iron content with a low glycemic index. Advantageous properties of this rice make it a functional ingredient in food. The research objective was to develop a brownie with iron fortification by substituting Sinlek brown rice flour for wheat flour. Sinlek brown rice flour was mixed with wheat flour at 0-100% (w/w). The Sinlek brown rice flour had high protein (15.83%) and iron (12.96 mg/kg) contents, but low amylose content (11.97%). Water solubility index gradually decreased while water absorption index increased with the substitution level of Sinlek brown rice flour in flour mixes. Brownie with Sinlek brown rice flour and wheat flour at 75:25 ratio gave the highest sensory scores for all attributes. This product has a high nutritional value in its iron content. Therefore, Brownie with Sinlek brown rice flour is a recommended health product for consumers who need high-iron food. © 2020, Prince of Songkla University. All rights reserved.
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    Preparation and characterization of dextran-modified ZnO and Cu-doped ZnO nanohybrid material for enhanced antimicrobial delivery and activity
    (Elsevier Ltd, 2025) Tita Foophow; Pipat Lertkowit; Udomsak Kitthawee; Weerachon Phoohinkong; W. Phoohinkong; Faculty of Science and Technology, Suan Dusit University, Bangkok, 10300, Thailand; email: weerachon_pho@dusit.ac.th
    Zinc oxide (ZnO) nanoparticles are widely used in various applications, particularly in antimicrobial products. Efforts to enhance their performance and efficacy, including copper (Cu) doping and incorporating natural polymers. In this study, dextran-modified ZnO and Cu-doped ZnO nanohybrids were synthesized and characterized using exodextran isolated from Leuconostoc mesenteroides TISTR 473. Characterization results showed that dextran binds to the surface of ZnO particles through C[sbnd]O_Zn and C-OH_O interactions, particularly at oxygen vacancy sites. The incorporation of dextran improved the antibacterial efficacy of ZnO and Cu-doped ZnO nanoparticles against bacteria related to fruit and vegetable spoilage, including gram-positive Bacillus altitudinis and gram-negative Achromobacter mucicolens. These findings highlight the potential of dextran-modified ZnO nanomaterials in enhancing antimicrobial activity and biocompatibility for biomedical applications, as well as their use in food packaging to extend shelf life. © 2024 Elsevier Ltd