Browsing by Author "Piyawan Youdee"

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    Additive effect of a combination of artocarpus lakoocha and glycyrrhiza glabra extracts on tyrosinase inhibition in melanoma B16 cells
    (MDPI AG, 2020) Tasanee Panichakul; Teerapat Rodboon; Prasit Suwannalert; Chanchai Tripetch; Rittipun Rungruang; Nattaporn Boohuad; Piyawan Youdee; T. Panichakul; Department of Cosmetic Science, Faculty of Science and Technology, Suan Dusit University, Bangkok, 228-228/1-3 Sirindhorn Rd. Bangplad, 10700, Thailand; email: tasanee_pan@dusit.ac.th
    Artocarpus lakoocha (Al) and Glycyrrhiza glabra (Gg) extracts have been reported to show tyrosinase inhibitory activity and melanin pigment reduction. This is the first study to assess the combination of Al and Gg extracts in enhancing inhibition of tyrosinase and reduction of melanin pigments. Al and Gg extracted by maceration in 70% and 95% ethanol were analyzed for oxyresveratrol and glabridin using Ultra High Performance Liquid Chromatography. Extracts of Al and Gg singly and combinations of Al95 and Gg95 were tested for cytotoxicity, tyrosinase inhibitory activity, and reduction of melanin pigments in melanoma B16 cells. Al95 had higher antioxidant, tyrosinase inhibitory activity and reduced more melanin pigments in B16 cells compared to Al 70, and exhibited higher levels of oxyresveratrol. Gg95 inhibited oxidative stress and mushroom tyrosinase better than Gg70, and exhibited higher levels of glabridin. Combinations of Al95 and Gg95 at various ratios (concentration of 0.1 mg/mL) were not cytotoxic to B16 cells. Interestingly, Al95 and Gg95 combined at a ratio 9:1 reduced melanin pigment up to 53% in B16 cells. This combination of Al95 and Gg95 extracts exhibited the additive effect of reducing melanin pigments by suppressing the expression of microphthalmia-associated transcription factor (MITF), tyrosinase (TYR) and tyrosinase-related protein-2 (TRP-2) in B16 cells. The combination of Al and Gg extracts could be developed as skin care products for hyperpigmentation treatment. © 2020 by the authors.
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    Effects of different particle size distribution and insoluble dietary fiber content from pomelo by-products on the quality characteristics of rice noodle product
    (Journal of Food Health and Bioenvironmental Science, 15(2), 19-25., 2023-09-26) Suwanna Pichaiyongvongdee; Tita Foophow; Nujira Rasamipaiboon; Piyawan Youdee
    Rice noodles are a widely consumed food in Asia, including in Thailand. Nevertheless, this popular food is high in carbohydrates, but low in dietary fiber. Pomelo by-products (PBP) are a highly insoluble dietary fiber (IDF) source that has been investigated for fiber-fortified rice noodles with health benefits. This study was conducted to prove the effects of IDF in PBP at different levels (10 and 12.5%) of the rice flour and different particle size distributions (180 and 150 μm) on the moisture content, water activity, cooking weight, cooking loss, textural and sensory evaluation. The addition of IDF-PBP to rice noodles was found to have significant (p<0.05) effects on the colors of a*, b*, while cooking weights were increased in all samples. Cooking loss and tensile strength also decreased as compared to the control. The moisture content and water activity of rice noodles were between 8.66-9.14% and 0.32-0.36, respectively. When considering the addition of IDF-PBP at 10 and 12.5%, the findings revealed that the sample was not significantly different (p>0.05) in the cooking weight. However, when the particle size was reduced, the cooking weight increased. Cooking loss decreased when IDF-PBP was increased, and the particle size was reduced. The texture of the particle size distribution was 180 and 150 μm at levels 10% in tensile strength and showed not significant difference (p>0.05) as compared to the control rice noodles. Rice noodles with 10% IDF-PBP particle size distribution 150 μm showed the highest overall acceptability in sensory evaluation. The results revealed that adding IDF-PBP to rice noodles increased the total dietary fiber content at 9.44% and the insoluble dietary fiber content at 8.71% as compared to the control rice noodles. Based on the results, the addition of IDF-PBP to rice noodles can lead consumers to conclude that the product is healthy.
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    Effects of Different Particle Size Distribution and Insoluble Dietary Fiber Content from Pomelo by-Products on the Quality Characteristics of Rice Noodle Products
    (Research and Development Institute Suan Dusit University, 2022) Suwanna Pichaiyongvongdee; Tita Foophow; Nujira Rasamipaiboon; Piyawan Youdee; S. Pichaiyongvongdee; School of Culinary Arts, Suan Dusit University, Bangkok, 10700, Thailand; email: suwanna_pic@dusit.ac.th
    Rice noodles are a widely consumed food in Asia, including in Thailand. Nevertheless, this popular food is high in carbohydrates, but low in dietary fiber. Pomelo by-products (PBP) are a highly insoluble dietary fiber (IDF) source that has been investigated for fiber-fortified rice noodles with health benefits. This study was conducted to prove the effects of IDF in PBP at different levels (10 and 12.5%) of the rice flour and different particle size distributions (180 and 150 _m) on the moisture content, water activity, cooking weight, cooking loss, textural and sensory evaluation. The addition of IDF-PBP to rice noodles was found to have significant (p<0.05) effects on the colors of a*, b*, while cooking weights were increased in all samples. Cooking loss and tensile strength also decreased as compared to the control. The moisture content and water activity of rice noodles were between 8.66-9.14% and 0.32-0.36, respectively. When considering the addition of IDF-PBP at 10 and 12.5%, the findings revealed that the sample was not significantly different (p>0.05) in the cooking weight. However, when the particle size was reduced, the cooking weight increased. Cooking loss decreased when IDF-PBP was increased, and the particle size was reduced. The texture of the particle size distribution was 180 and 150 _m at levels 10% in tensile strength and showed not significant difference (p>0.05) as compared to the control rice noodles. Rice noodles with 10% IDF-PBP particle size distribution 150 _m showed the highest overall acceptability in sensory evaluation. The results revealed that adding IDF-PBP to rice noodles increased the total dietary fiber content at 9.44% and the insoluble dietary fiber content at 8.71% as compared to the control rice noodles. Based on the results, the addition of IDF-PBP to rice noodles can lead consumers to conclude that the product is healthy. © 2022, Research and Development Institute Suan Dusit University. All rights reserved.
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    Effects of Different Particle Size Distribution and Insoluble Dietary Fiber Content from Pomelo by-Products on the Quality Characteristics of Rice Noodle Products
    (Graphicsite, 2023-09-26) Suwanna Pichaiyongvongdee; Tita Foophow; Nujira Rasamipaiboon; Piyawan Youdee
    Rice noodles are a widely consumed food in Asia, including in Thailand. Nevertheless, this popular food is high in carbohydrates, but low in dietary fiber. Pomelo by-products (PBP) are a highly insoluble dietary fiber (IDF) source that has been investigated for fiber-fortified rice noodles with health benefits. This study was conducted to prove the effects of IDF in PBP at different levels (10 and 12.5%) of the rice flour and different particle size distributions (180 and 150 μm) on the moisture content, water activity, cooking weight, cooking loss, textural and sensory evaluation. The addition of IDF-PBP to rice noodles was found to have significant (p<0.05) effects on the colors of a*, b*, while cooking weights were increased in all samples. Cooking loss and tensile strength also decreased as compared to the control. The moisture content and water activity of rice noodles were between 8.66-9.14% and 0.32-0.36, respectively. When considering the addition of IDF-PBP at 10 and 12.5%, the findings revealed that the sample was not significantly different (p>0.05) in the cooking weight. However, when the particle size was reduced, the cooking weight increased. Cooking loss decreased when IDF-PBP was increased, and the particle size was reduced. The texture of the particle size distribution was 180 and 150 μm at levels 10% in tensile strength and showed not significant difference (p>0.05) as compared to the control rice noodles. Rice noodles with 10% IDF-PBP particle size distribution 150 μm showed the highest overall acceptability in sensory evaluation. The results revealed that adding IDF-PBP to rice noodles increased the total dietary fiber content at 9.44% and the insoluble dietary fiber content at 8.71% as compared to the control rice noodles. Based on the results, the addition of IDF-PBP to rice noodles can lead consumers to conclude that the product is healthy.
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    Liposomes Encapsulating Artocarpus lakoocha Roxb. and Glycyrrhiza glabra L. Extracts: Characterization and Shelf Life of Freeze-Dried Vesicles
    (Research and Development Institute Suan Dusit University, 2020) Tasanee Panichakul; Piyawan Youdee; Nattaporn Boohuad; Khwunjit Itsarasook; Prasit Suwannalert; T. Panichakul; Department of Cosmetic Science, Faculty of Science and Technology, Suan Dusit University, Bangkok, 10300, Thailand; email: tasanee_p@yahoo.com
    Liposome is the one way of encapsulation of extracts for reducing the extract degradation. This study was to prepare the liposome entrapped extracts of Artocarpus lakoocha Roxb. (L-Al), Glycyrrhiza glabra L. (L-Gg) alone and in combination of A. lakoocha and G. glabra extracts (L-AlGg). The liposomes were prepared by Mechanochemical method and freeze-drying. For stability of liposomes, storage at 4, 25 and 45¡C for 8 weeks was performed. The trapping efficiency of liposomes and tyrosinase inhibitory activities of extracts entrapped in liposome were investigated. Results showed liposome morphology was the spherical vesicles evaluated by TEM. Before freeze-drying, liposomes had particle sizes of 156.966 ± 0.808, 140.8 ± 0.818 and 158.633 ± 4.193 nm for L-Al, L-Gg and L-AlGg, respectively. The entrapment efficiency of L-Al, L-Gg and L-AlGg was found to be 95.83 ± 13.48, 97.99 ± 5.23 and 93.90 ± 16.28 %, respectively. The tyrosinase inhibitory activities of released extracts from L-Al, L-Gg and L-AlGg were 81.57 ± 1.22, 68.92 ± 1.23 and 81.40 ± 0.64 %, respectively. After freeze-drying, the particle sizes of L-Al and L-AlGg were no significant changes, while L-Gg particle size was bigger (p < 0.01). The liposome entrapment and tyrosinase inhibitory activity of released extracts were not significantly changed after freeze-drying. This indicates good stability and no extract leakage of liposomes. In storage at 4¡C for 8 weeks, the entrapment efficiency of L-Al, L-Gg, L-AlGg and tyrosinase inhibitory activity of released extracts were not significantly different, comparing with controls. When increasing temperature of storage effected on the significantly reduction of the entrapment of liposomes and the tyrosinase inhibitory activity of released extracts (p < 0.01). Therefore, the freeze-dried liposome and storage at low temperature is recommended for stabilizing liposome and extract quality. © 2020, Research and Development Institute Suan Dusit University. All rights reserved.
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    Liposomes Encapsulating Artocarpus lakoocha Roxb. and Glycyrrhiza glabra L. Extracts: Characterization and Shelf Life of Freeze-Dried Vesicles
    (Graphicsite, 2023-09-26) Tasanee Panichakul; Piyawan Youdee; Nattaporn Boohuad; Khwunjit Itsarasook; Prasit Suwannalert
    Liposome is the one way of encapsulation of extracts for reducing the extract degradation. This study was to prepare the liposome entrapped extracts of Artocarpus lakoocha Roxb. (L-Al), Glycyrrhiza glabra L. (L-Gg) alone and in combination of A. lakoocha and G. glabra extracts (L-AlGg). The liposomes were prepared by Mechanochemical method and freeze-drying. For stability of liposomes, storage at 4, 25 and 45°C for 8 weeks was performed. The trapping efficiency of liposomes and tyrosinase inhibitory activities of extracts entrapped in liposome were investigated. Results showed liposome morphology was the spherical vesicles evaluated by TEM. Before freeze-drying, liposomes had particle sizes of 156.966 ± 0.808, 140.8 ± 0.818 and 158.633 ± 4.193 nm for L-Al, L-Gg and L-AlGg, respectively. The entrapment efficiency of L-Al, L-Gg and L-AlGg was found to be 95.83 ± 13.48, 97.99 ± 5.23 and 93.90 ± 16.28 %, respectively. The tyrosinase inhibitory activities of released extracts from L-Al, L-Gg and L-AlGg were 81.57 ± 1.22, 68.92 ± 1.23 and 81.40 ± 0.64 %, respectively. After freeze-drying, the particle sizes of L-Al and L-AlGg were no significant changes, while L-Gg particle size was bigger (p < 0.01). The liposome entrapment and tyrosinase inhibitory activity of released extracts were not significantly changed after freezedrying. This indicates good stability and no extract leakage of liposomes. In storage at 4°C for 8 weeks, the entrapment efficiency of L-Al, L-Gg, L-AlGg and tyrosinase inhibitory activity of released extracts were not significantly different, comparing with controls. When increasing temperature of storage effected on the significantly reduction of the entrapment of liposomes and the tyrosinase inhibitory activity of released extracts (p < 0.01). Therefore, the freeze-dried liposome and storage at low temperature is recommended for stabilizing liposome and extract quality.