Browsing by Author "Rungsinee Sothornvit"
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Item Bioactive coconut protein concentrate films incorporated with antioxidant extract of mature coconut water(Elsevier B.V., 2018) Pattrathip Rodsamran; Rungsinee Sothornvit; R. Sothornvit; Department of Food Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart University, Kamphaengsaen Campus, Nakhonpathom, 73140, Thailand; email: fengrns@ku.ac.thCoconut is a very important fruit worldwide. Coconut milk cake and mature coconut water (CW) are the by-products from coconut processing. Therefore, it is of interest to exploit coconut milk cake and CW as a source of protein and antioxidant, respectively. In particular, antioxidant compounds from CW were extracted using a solvent (acetone and diethyl ether) and the evaporation compared with coconut water concentrate (CWC) which was extracted using evaporation. CWC had a 4-times higher total phenolic content than that of CW. Even though the solvent extract had a higher total phenolic content than the evaporation-only extract, the antioxidant capacity of the solvent extract of CWC and the evaporation-only (CWC) was not significantly different. Moreover, using CW as a solvent also reduced the amount of glycerol needed to form a satisfactory coconut protein film. The use of CW as a solvent and the incorporation of CWC significantly increased the film solubility and water vapor permeability but improved the film mechanical properties. The total phenolic content and antioxidant capacity increased in protein films incorporated with CWC and using CW as a solvent. Fourier transform infrared spectroscopy showed interactions among the antioxidant compounds from CW, CWC and protein. The formation of a polyphenol-protein complex doubled the film elongation. Thus, the coconut protein film produced using CW as a direct solvent and incorporated with CWC can provide an environmentally friendly active packaging material for agricultural and food product applications. � 2017 Elsevier LtdItem Carboxymethyl cellulose from renewable rice stubble incorporated with Thai rice grass extract as a bioactive packaging film for green tea(Blackwell Publishing Ltd, 2018) Pattrathip Rodsamran; Rungsinee Sothornvit; R. Sothornvit; Faculty of Engineering at Kamphaengsaen, Department of Food Engineering, Kasetsart University, Kamphaengsaen Campus, Nakhonpathom, Thailand; email: fengrns@ku.ac.thThe combination of commercial carboxymethyl cellulose (CMC) and CMC from rice stubble was used to form CMC-film. Additionally, CMC-film incorporated with rice grass extract microencapsulated powder (CMC-MP-film) as bioactive packaging was investigated on the quality of green tea during storage compared with commercial high density polyethylene (HDPE) film. The CMC-MP-film effectively prevented dried green tea from lipid oxidation. Moreover, the total phenolic content (TPC) of green tea packed in CMC-MP-film was equivalent to that packed in HDPE, having the highest acceptability score from the sensory evaluation. Based on the change in the TPC of the green tea drink, the estimated shelf life of green tea leaves at 25�C in HDPE, CMC-MP-film and CMC-film was 110, 110 and 91days, respectively. Thus, bioactive CMC film provides an effective alternative to synthetic film to maintain the quality and extend the shelf life of dry and oily food products. Practical applications: Rice stubble is an agricultural waste but still contains the high amount of cellulose which can be produced carboxymethyl cellulose (CMC) and used in combination of commercial CMC as biopolymer film. Moreover, rice grass microencapsulated powder was incorporated with CMC-film (CMC-MP-film) as bioactive packaging to maintain the qualities of green tea compared with commercial plastic (high density polyethylene, HDPE). The CMC-MP-film prevented effectively dried green tea from lipid oxidation. Moreover, the total phenolic content (TPC) of green tea packed in CMC-MP-film was equivalent to that packed in HDPE with similar shelf life. Therefore, bioactive CMC film provides an effective alternative to synthetic film to maintain the quality and extend the shelf life of dry and oily food products. Moreover, the CMC from rice stubble and rice grass extract, the agricultural waste from rice field, will add value as a potential renewable bioactive packaging material for the food industry. � 2018 Wiley Periodicals, Inc.Item Carboxymethyl cellulose from rice stubble waste(Prince of Songkla University, 2020) Pattrathip Rodsamran; Rungsinee Sothornvit; R. Sothornvit; Department of Food Engineering, Kasetsart University, Kamphaengsaen Campus, Nakhon Pathom, Kamphaeng Saen, 73140, Thailand; email: engrns@ku.ac.thRice stubble is an agricultural waste with 30.67% yield of cellulose (90.05% _-cellulose content) to be synthesized as carboxymethyl cellulose (CMC). Hemicellulose and lignin were first removed and later rice stubble cellulose was swollen in 30% NaOH and isopropanol as a solvent. Synthesis conditions such as chloroacetic acid content (5Ð7 g in 5 g of alkali cellulose), reaction temperature (50 and 70) and time (180, 270 and 360 min) were investigated to obtain CMC from rice stubble (CMCr). The 7 g of chloroacetic acid at 50 ûC for 180 min provided the best quality of CMCr based on 5 g of rice stubble cellu-lose with degree of substitution, viscosity and purity of 0.64, 36.03 cP and 90.18%, respectively. The presence of carboxymethyl substituents was verified by Fourier transform infrared spectroscopy. CMCr showed commercially low viscosity material and possibly used as a film forming packaging material for food and pharmaceutical products. >© (Publication Year), (publisher Name). All rights reserved.Item Extraction of phenolic compounds from lime peel waste using ultrasonic-assisted and microwave-assisted extractions(Elsevier Ltd, 2019) Pattrathip Rodsamran; Rungsinee Sothornvit; R. Sothornvit; Department of Food Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart University, Kamphaengsaen Campus, 73140, Thailand; email: fengrns@ku.ac.thMicrowave-assisted extraction (MAE) and ultrasonic-assisted extraction (UAE) have been studied to extract natural phenolic compounds from lime peel wastes. A response surface methodology with a three-level and three-factor Box-Behnken design was used to predict the optimal conditions of each extraction parameter based on the total phenolic contents, antioxidant activities and the half maximal inhibitory concentration. The results showed that the optimal predicted MAE was obtained at 55% ethanol concentration, 140 W microwave power for 45 s with 8 repeats of the extraction step. Meanwhile, the optimal predicted UAE was at 55% ethanol concentration, 38% amplitude and 4 min extraction time. UAE was the more effective method to extract the total phenolics (54.4 mg GAE/g) with high antioxidant activity and saving of time of 33% compared with MAE. Therefore, the natural phenolic extract from lime peel waste might be available as a source of active and functional compounds for pharmaceutical and food products. � 2019 Elsevier LtdItem Lime peel pectin integrated with coconut water and lime peel extract as a new bioactive film sachet to retard soybean oil oxidation(Elsevier B.V., 2019) Pattrathip Rodsamran; Rungsinee Sothornvit; R. Sothornvit; Department of Food Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart University, Kamphaengsaen Campus, 73140, Thailand; email: fengrns@ku.ac.thLime peel pectin films incorporated with natural antioxidants from lime peel residue extract and using coconut water (CW) as a plasticizer were developed and applied as a sachet to retard the oxidation of soybean oil. The films prepared with CW as plasticizer had the lowest water solubility and were flexible compared to films prepared with glycerol as plasticizer. High water vapor permeability was observed in the films with higher plasticizer amounts in both CW and glycerol. However, the combination of CW and lime peel extract improved the film water barrier. The incorporation of lime peel extract in the film increased the total phenolic content and therefore enhanced the antioxidant activity of the film. Moreover, all lime peel pectin films retarded soybean oil oxidation during 30 days of storage. These results indicated that lime peel residue was a good source for pectin production and a natural antioxidant in bioactive films or coatings for various food applications. � 2019 Elsevier LtdItem Microencapsulation of Thai rice grass (O. Sativa cv. Khao Dawk Mali 105) extract incorporated to form bioactive carboxymethyl cellulose edible film(Elsevier Ltd, 2018) Pattrathip Rodsamran; Rungsinee Sothornvit; R. Sothornvit; Department of Food Engineering, Faculty of Engineering at Kamphaengsaen/Center of Advanced Studies in Industrial Technology, Kasetsart University, Nakhonpathom, Kamphaengsaen Campus, 73140, Thailand; email: fengrns@ku.ac.thMicroencapsulation was investigated to enhance the stability of Thai rice grass extract. Microencapsulated powder (MP) was formed using total solid of extract solution and maltodextrin ratios of 1:4 (MP 1:4) and 1:9 (MP 1:9). The absence of an endothermic peak for both MPs confirmed all extract solutions were coated with maltodextrin. MP 1:9 had a lower total phenolic content (TPC) but was higher in antioxidant capacity than MP 1:4. Moreover, the TPC of the MPs slightly decreased (70.02�93.04%) during storage at 10, 30 and 70 �C for 30 d. Comparatively, the TPC of the extract solution significantly decreased from 100% down to 20.8%, 11.2% and 8.6% at 10, 30 and 70 �C, respectively. Therefore, MP 1:9 incorporated with blended carboxymethyl cellulose film increased the water barrier and the TPC. This film can serve as a bioactive biodegradable packaging material to reduce plastic packaging in the food industry. � 2017 Elsevier LtdItem Microwave heating extraction of pectin from lime peel: Characterization and properties compared with the conventional heating method(Elsevier Ltd, 2019) Pattrathip Rodsamran; Rungsinee Sothornvit; R. Sothornvit; Department of Food Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart University, Kamphaengsaen Campus, 73140, Thailand; email: fengrns@ku.ac.thMicrowave and conventional heating methods were used to extract pectin from lime peel waste using different acid extractants (hydrochloric or citric acid) and peel-to-extractant ratios (1:20 or 1:40). Hydrochloric acid as the extractant resulted in a higher yield of pectin with both methods. The methoxyl content and galacturonic acid content of lime peel pectin were in the range 8.74�10.51% and 79.29�95.93%, respectively. The intense band around 1730 cm_1 corresponded to methyl esterified uronic carboxyl groups and confirmed the higher equivalent weight and degree of esterification for the microwave-extracted pectin than that from conventional extraction. Lime peel pectin could be classified as high methoxyl pectin having a rapid-set gel formation. The viscosity and viscoelastic properties of the pectin solution from both heating methods enhanced with increasing solid concentration. Hence, microwave heating can be a short processing time for pectin extraction from lime peel waste with suitable pectin properties. � 2018 Elsevier LtdItem Physicochemical and functional properties of protein concentrate from by-product of coconut processing(Elsevier Ltd, 2018) Pattrathip Rodsamran; Rungsinee Sothornvit; R. Sothornvit; School of Culinary Arts, Suan Dusit University, Bangkok, 10700, Thailand; email: fengrns@ku.ac.thCoconut cake, a by-product from milk and oil extractions, contains a high amount of protein. Protein extraction from coconut milk cake and coconut oil cake was investigated. The supernatant and precipitate protein powders from both coconut milk and oil cakes were compared based on their physicochemical and functional properties. Glutelin was the predominant protein fraction in both coconut cakes. Protein powders from milk cake presented higher water and oil absorption capacities than those from oil cake. Both protein powders from oil cake exhibited better foaming capacity and a better emulsifying activity index than those from milk cake. Coconut proteins were mostly solubilized in strong acidic and alkaline solutions. Minimum solubility was observed at pH 4, confirming the isoelectric point of coconut protein. Therefore, the coconut residues after extractions might be a potential alternative renewable plant protein source to use as a food ingredient to enhance food nutrition and quality. � 2017 Elsevier LtdItem Preparation and characterization of pectin fraction from pineapple peel as a natural plasticizer and material for biopolymer film(Institution of Chemical Engineers, 2019) Pattrathip Rodsamran; Rungsinee Sothornvit; R. Sothornvit; Department of Food Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart University, Nakhon Pathom, Kamphaengsaen Campus, 73140, Thailand; email: fengrns@ku.ac.thMicrowave heating extraction (ME) of pectin from pineapple peel were investigated. The yield was 1.02�2.12% with good quality of pectin. Increasing irradiation time (30�60 min) increased yield but decreased qualities. The whole pineapple peel pectin extract solution (PPS) was used as a solvent and plasticizer in film formation. Increasing PPS to water ratio (0:100�40:60) enhanced film opacity (0.56�1.60), decreased water vapor permeability (2.96�2.11 _ 10_10 g m_1 s_1 Pa_1), and increased total phenolic content (TPC, 24.23�62.83 mg gallic acid equivalents (GAE)/g film in water and 0�16.21 mg GAE/g film in 95% ethanol). Nevertheless, TPC migrated quickly to the aqueous food simulant resulting in better antioxidant activity than in the fatty food simulant. Thus, pineapple peel showed good potential as a natural plasticizer with a source of pectin and phenolic compounds to produce edible films for various food applications. � 2019 Institution of Chemical EngineersItem Renewable cellulose source: Isolation and characterisation of cellulose from rice stubble residues(2015) Pattrathip Rodsamran; Rungsinee Sothornvit; R. Sothornvit; Department of Food Engineering, Faculty of Eng. at Kamphaengsaen/PHTIC/Center of Excell. for Agricultural and Food Machinery, Center of Advanced Studies in Industrial Technology, Kasetsart University, Nakhonpathom, Kamphaengsaen Campus, 73140, Thailand; email: fengrns@ku.ac.thThe substantial amount of agricultural waste associated with rice stubble is a critical issue in Thailand as it still contains a high amount of cellulose. Thus, the conditions for cellulose isolation from Thai rice stubble were developed. It was found that cellulose at a higher NaOH concentration (10%) or higher isolation temperature provided a higher whiteness index (WI) value and _-cellulose content after 3 h of isolation process. Extraction using 10% NaOH at 55 �C for 3 h was determined as optimum conditions for the isolation of cellulose from rice stubble. The removal of most hemicelluloses and lignin was confirmed by Fourier transform infrared spectroscopy. The yield, WI value and _-cellulose content of rice stubble cellulose were 30.67%, 75.69% and 90.05%, respectively. Cellulose from rice stubble is suitable for use as fibre or for the synthesis of cellulose derivatives that are widely used in food and pharmaceutical products. � 2015 Institute of Food Science and Technology.Item Rice stubble as a new biopolymer source to produce carboxymethyl cellulose-blended films(Elsevier Ltd, 2017) Pattrathip Rodsamran; Rungsinee Sothornvit; R. Sothornvit; Department of Food Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart University, Kamphaengsaen Campus, Nakhonpathom, 73140, Thailand; email: fengrns@ku.ac.thRice stubble is agricultural waste consisting of cellulose which can be converted to carboxymethyl cellulose from rice stubble (CMCr) as a potential biomaterial. Plasticizer types (glycerol and olive oil) and their contents were investigated to provide flexibility for use as food packaging material. Glycerol content enhanced extensibility, while olive oil content improved the moisture barrier of films. Additionally, CMCr showed potential as a replacement for up to 50% of commercial CMC without any changes in mechanical and permeability properties. A mixture of plasticizers (10% glycerol and 10% olive oil) provided blended film with good water barrier and mechanical properties comparable with 20% individual plasticizer. Principle component (PC) analysis with 2 PCs explained approximately 81% of the total variance, was a useful tool to select a suitable plasticizer ratio for blended film production. Therefore, CMCr can be used to form edible film and coating as a renewable environmentally friendly packaging material. � 2017 Elsevier Ltd