Browsing by Author "Tita Foophow"
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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 RungsardthongCoffee 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.Item Characteristics of Flattened Rice Flour Used with Daifuku(Research and Development Institute Suan Dusit University, 2022) Yotsinee Huadong; Tita Foophow; T. Foophow; School of Culinary Arts, Suan Dusit University, Bangkok, Dusit, 10300, Thailand; email: tita_foo@dusit.ac.thFlattened rice, an immature sticky rice product, contains high nutritional values and bioactive compounds. Based on its health values, this rice has been used as a functional ingredient in food. The objective of this study was to characterize the properties of sticky rice flour with substitution of flattened rice flour at 0-100% on Daifuku. Flattened rice flour was green-yellow in color and had very low amylose content (3.34%). The starch granule of flattened rice flour revealed an apparent pigment of phenolic compound and/or chlorophyll. According to pasting properties, peak viscosity, trough viscosity and breakdown of flattened rice flour were less than that of sticky rice flour. The FTIR spectra patterns of flattened rice flour showed it consisted of sticky rice polysaccharide structure as the main proportion. Daifuku with flattened rice flour at 75% had the highest sensory scores in all attributes especially in overall acceptance and texture. For nutritional analysis based on the calculated data, Daifuku with flattened rice flour had higher contents of calcium, iron and vitamin B1 than the control Daifuku. Therefore, the favorable properties of flattened rice flour and Daifuku are useful for further nutritional food product development. © 2022, Research and Development Institute Suan Dusit University. All rights reserved.Item Characteristics of Flattened Rice Flour Used with Daifuku(J. Food Health and Bioenvironmental Science 15(3): 1-9., 2022-11-09) Yotsinee Huadong; Tita FoophowFlattened rice, an immature sticky rice product, contains high nutritional values and bioactive compounds. Based on its health values, this rice has been used as a functional ingredient in food. The objective of this study was to characterize the properties of sticky rice flour with substitution of flattened rice flour at 0-100% on Daifuku. Flattened rice flour was green-yellow in color and had very low amylose content (3.34%). The starch granule of flattened rice flour revealed an apparent pigment of phenolic compound and/or chlorophyll. According to pasting properties, peak viscosity, trough viscosity and breakdown of flattened rice flour were less than that of sticky rice flour. The FTIR spectra patterns of flattened rice flour showed it consisted of sticky rice polysaccharide structure as the main proportion. Daifuku with flattened rice flour at 75% had the highest sensory scores in all attributes especially in overall acceptance and texture. For nutritional analysis based on the calculated data, Daifuku with flattened rice flour had higher contents of calcium, iron and vitamin B1 than the control Daifuku. Therefore, the favorable properties of flattened rice flour and Daifuku are useful for further nutritional food product development.Item Characteristics of Flattened Rice Flour Used with Daifuku(Graphicsite, 2023-09-26) Yotsinee Huadong; Tita FoophowFlattened rice, an immature sticky rice product, contains high nutritional values and bioactive compounds. Based on its health values, this rice has been used as a functional ingredient in food. The objective of this study was to characterize the properties of sticky rice flour with substitution of flattened rice flour at 0-100% on Daifuku. Flattened rice flour was green-yellow in color and had very low amylose content (3.34%). The starch granule of flattened rice flour revealed an apparent pigment of phenolic compound and/or chlorophyll. According to pasting properties, peak viscosity, trough viscosity and breakdown of flattened rice flour were less than that of sticky rice flour. The FTIR spectra patterns of flattened rice flour showed it consisted of sticky rice polysaccharide structure as the main proportion. Daifuku with flattened rice flour at 75% had the highest sensory scores in all attributes especially in overall acceptance and texture. For nutritional analysis based on the calculated data, Daifuku with flattened rice flour had higher contents of calcium, iron and vitamin B1 than the control Daifuku. Therefore, the favorable properties of flattened rice flour and Daifuku are useful for further nutritional food product development.Item 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 YoudeeRice 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.Item 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.thRice 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.Item 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 YoudeeRice 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.Item Evaluation of Extraction Methods of Dietary Fiber from Pomelo Juice Byproducts and Particle Size Distribution on the Physicochemical and Functional Properties(Research and Development Institute Suan Dusit University, 2021) Suwanna Pichaiyongvongdee; Tita Foophow; Piyawan Yoodee; Nujira Rasamipaiboon; S. Pichaiyongvongdee; School of Culinary Arts, Suan Dusit University, Bangkok, 10700, Thailand; email: suwanna_pic@dusit.ac.thPomelo (Citrus grandis (L.) Osbeck) is the largest citrus fruit in Thailand, which pomelo juice is commercially produced during the pomelo juice extraction process. After extraction of the juice, the number of by-products that was produced could be a potential source of functional dietary fiber.The objective of this study was to evaluate extraction methods of dietary fiber from pomelo juice byproducts for functional foods and particle size distribution (150, 180, 250 and 425 _m) by pomelo pulp powder (PPP) that was prepared by simply air drying, milling, sieving and grinding. For pomelo pulp dietary fiber powder (PPDFP), the PPP was treated with NaOH and ethanol to remove protein and fat, respectively. After that, analysis of physicochemical and functional properties of PPP and PPDFP found that the PPDFP was richer in total dietary fiber (92.04%), especially insoluble dietary fiber (91.93%). Water holding capacity (WHC) and oil holding capacity (OHC) of PPDFP were higher than those of PPP. Components that can contribute to the bitter flavor of the powders, limonin, naringin and naringenin were considerably reduced in PPDFP, particularly limonin was totally eliminated. Also, the porous structure of PPDFP may facilitate its use in food processing compared to the more sheet-like structure of PPP. The optimum particle size was 150 _m that resulted in powders with increased WHC and OHC. From the above data, it was concluded that the PPDFP was a good source for food dietary fibers that could be used as a functional ingredient in fiber rich food products. © 2021, Research and Development Institute Suan Dusit University. All rights reserved.Item Evaluation of Extraction Methods of Dietary Fiber from Pomelo Juice Byproducts and Particle Size Distribution on the Physicochemical and Functional Properties(Journal of Food Health and Bioenvironmental Science, 14(2), 20-27., 2023-09-26) Suwanna Pichaiyongvongdee; Tita Foophow; Piyawan Yoodee; Nujira RasamipaiboonPomelo (Citrus grandis (L.) Osbeck) is the largest citrus fruit in Thailand, which pomelo juice is commercially produced during the pomelo juice extraction process. After extraction of the juice, the number of by-products that was produced could be a potential source of functional dietary fiber.The objective of this study was to evaluate extraction methods of dietary fiber from pomelo juice byproducts for functional foods and particle size distribution (150, 180, 250 and 425 μm) by pomelo pulp powder (PPP) that was prepared by simply air drying, milling, sieving and grinding. For pomelo pulp dietary fiber powder (PPDFP), the PPP was treated with NaOH and ethanol to remove protein and fat, respectively. After that, analysis of physicochemical and functional properties of PPP and PPDFP found that the PPDFP was richer in total dietary fiber (92.04%), especially insoluble dietary fiber (91.93%). Water holding capacity (WHC) and oil holding capacity (OHC) of PPDFP were higher than those of PPP. Components that can contribute to the bitter flavor of the powders, limonin, naringin and naringenin were considerably reduced in PPDFP, particularly limonin was totally eliminated. Also, the porous structure of PPDFP may facilitate its use in food processing compared to the more sheet-like structure of PPP. The optimum particle size was 150 μm that resulted in powders with increased WHC and OHC. From the above data, it was concluded that the PPDFP was a good source for food dietary fibers that could be used as a functional ingredient in fiber rich food products.Item Evaluation of Extraction Methods of Dietary Fiber from Pomelo Juice Byproducts and Particle Size Distribution on the Physicochemical and Functional Properties(Graphicsite, 2023-09-26) Suwanna Pichaiyongvongdee; Tita Foophow; Piyawan Yoodee; Nujira RasamipaiboonPomelo (Citrus grandis (L.) Osbeck) is the largest citrus fruit in Thailand, which pomelo juice is commercially produced during the pomelo juice extraction process. After extraction of the juice, the number of by-products that was produced could be a potential source of functional dietary fiber.The objective of this study was to evaluate extraction methods of dietary fiber from pomelo juice byproducts for functional foods and particle size distribution (150, 180, 250 and 425 μm) by pomelo pulp powder (PPP) that was prepared by simply air drying, milling, sieving and grinding. For pomelo pulp dietary fiber powder (PPDFP), the PPP was treated with NaOH and ethanol to remove protein and fat, respectively. After that, analysis of physicochemical and functional properties of PPP and PPDFP found that the PPDFP was richer in total dietary fiber (92.04%), especially insoluble dietary fiber (91.93%). Water holding capacity (WHC) and oil holding capacity (OHC) of PPDFP were higher than those of PPP. Components that can contribute to the bitter flavor of the powders, limonin, naringin and naringenin were considerably reduced in PPDFP, particularly limonin was totally eliminated. Also, the porous structure of PPDFP may facilitate its use in food processing compared to the more sheet-like structure of PPP. The optimum particle size was 150 μm that resulted in powders with increased WHC and OHC. From the above data, it was concluded that the PPDFP was a good source for food dietary fibers that could be used as a functional ingredient in fiber rich food products.Item 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.thSinlek, 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.Item 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.thZinc 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 LtdItem Purification and Characterization of a Novel Extracellular Haloprotease Vpr from Bacillus licheniformis Strain KB111(University of Zagreb, 2022) Tita Foophow; Duangjai Sittipol; Neeranuch Rukying; Weerachon Phoohinkong; Nujarin Jongruja; 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.thResearch background. Haloalkaline proteases are one of the most interesting types of commercial enzymes in various industries due to their high specific activity and stability under extreme conditions. Biochemical characterization of enzymes is an important requirement for determining their potential for application in industrial fields. Most of microbial proteases have been isolated from Bacillus spp. In this study, the purification and characterization of an extracellular haloprotease produced from Bacillus sp. KB111 strain, which was previously isolated from mangrove forest sediments, are investigated for industrial applications. Experimental approach. The whole genome of KB111 strain was identified by DNA sequencing. Its produced protease was purified by salting out and anion-exchange chromatography, characterized based on protease activity and stability using a peptide substrate, and identified by LC-MS/MS. Results and conclusions. The strain KB111 was identified as Bacillus licheniformis. The molecular mass of its extracellular protease, termed KB-SP, was estimated to be 70 kDa. The optimal pH and temperature for the activity of this protease were 7 and 50 ¡C, respectively, while the enzyme exhibited maximal activity in the broad salinity range of 2Ð4 M NaCl. It was fully stable at an alkaline pH range of 7Ð11 at 50 ¡C with a half-life of 90 min. Metal ions such as K+, Ca2+ and Mg2+ could enhance the enzyme activity. Therefore, this protease indicates a high potential for the applications in the food and feed industry, as well as the waste management since it can hydrolyse protein at high alkaline pH and salt concentrations. The amino acid profiles of the purified KB-SP determined by LC-MS/MS analysis showed high score matching with the peptidase S8 of B. licheniformis LMG 17339, corresponding to the mature domain of a minor extracellular protease (Vpr). Amino acid sequence alignment and 3D structure modelling of KB-SP showed a conserved catalytic domain, a protease-associated (PA) domain and a C-terminal domain. Novelty and scientific contribution. A novel extracellular haloprotease from B. licheniformis was purified, characterized and identified. The purified protease was identified as being a minor extracellular protease (Vpr) and this is the first report on the halotolerance of Vpr. This protease has the ability to work in harsh conditions, with a broad alkaline pH and salinity range. Therefore, it can be useful in various applications in industrial fields. © 2022, University of Zagreb. All rights reserved.Item Purification and Characterization of a Novel Extracellular Haloprotease Vpr from Bacillus licheniformis Strain KB111.(Food Technology and Biotechnology 60(2): 225-236., 2022-01-24) Tita Foophow; Duangjai Sittipol; Neeranuch Rukying; Weerachon Phoohinkong; Nujarin JongrujaResearch background. Haloalkaline proteases are one of the most interesting types of commercial enzymes in various industries due to their high specific activity and stability under extreme conditions. Biochemical characterization of enzymes is an important requirement for determining their potential for application in industrial fields. Most of microbial proteases have been isolated from Bacillus spp. In this study, the purification and characterization of an extracellular haloprotease produced from Bacillus sp. KB111 strain, which was previously isolated from mangrove forest sediments, are investigated for industrial applications. Experimental approach. The whole genome of KB111 strain was identified by DNA sequencing. Its produced protease was purified by salting out and anion-exchange chromatography, characterized based on protease activity and stability using a peptide substrate, and identified by LC-MS/MS. Results and conclusions. The strain KB111 was identified as Bacillus licheniformis. The molecular mass of its extracellular protease, termed KB-SP, was estimated to be 70 kDa. The optimal pH and temperature for the activity of this protease were 7 and 50 °C, respectively, while the enzyme exhibited maximal activity in the broad salinity range of 2–4 M NaCl. It was fully stable at an alkaline pH range of 7–11 at 50 °C with a half-life of 90 min. Metal ions such as K+, Ca2+ and Mg2+ could enhance the enzyme activity. Therefore, this protease indicates a high potential for the applications in the food and feed industry, as well as the waste management since it can hydrolyse protein at high alkaline pH and salt concentrations. The amino acid profiles of the purified KB-SP determined by LC-MS/MS analysis showed high score matching with the peptidase S8 of B. licheniformis LMG 17339, corresponding to the mature domain of a minor extracellular protease (Vpr). Amino acid sequence alignment and 3D structure modelling of KB-SP showed a conserved catalytic domain, a protease-associated (PA) domain and a C-terminal domain. Novelty and scientific contribution. A novel extracellular haloprotease from B. licheniformis was purified, characterized and identified. The purified protease was identified as being a minor extracellular protease (Vpr) and this is the first report on the halotolerance of Vpr. This protease has the ability to work in harsh conditions, with a broad alkaline pH and salinity range. Therefore, it can be useful in various applications in industrial fields.Item Sequential green extraction, identification, and encapsulation of bioactive compound from Phellinus linteus fruiting body(Elsevier B.V., 2025) Tita Foophow; Sittiruk Roytrakul; Vilai Rungsardthong; Weerachon Phoohinkong; W. Phoohinkong; Faculty of Science and Technology, Suan Dusit University, Bangkok, 10300, Thailand; email: weerachon_pho@dusit.ac.thPhellinus linteus, a traditional medicinal mushroom, is highly valued for its health benefits. The commercially available fruiting body of Phellinus linteus (PL) was extracted and characterized to elucidate its potential nutritional bioactivity. A sequential extraction method was employed, starting with conventional ethanol extraction (PL-E), followed by mechanical ball-mill assisted ethanol extraction (PL-B) or supercritical CO2 cosolvent (PL-C), resulting in the identification of 19, 9, and 10 tentative compounds, respectively. The extracts comprised non-polar compounds, including triterpenoids and sterols in PL-E, and polyphenols and long-chain fatty acids in PL-B and PL-C. Hispidin and hispolon were found exclusively in PL-E. The PL-E demonstrated anticancer potential against MCF-7 cells, while the PL-C showed the highest activity against MCF-7 and HT-29 cells, suggesting that this high bioactivity fraction may be a promising candidate for anticancer studies. The PL-E, which exhibited high yield and bioactivity with various bioactive compounds, underwent complexation encapsulation with _-cyclodextrin. This study also proposes a potential green method to enhance these compounds' bioactivity value and bioaccessibility, supporting their development for food, nutraceutical, and pharmacological applications. © 2025Item Synthesis and characterization of copper zinc oxide nanoparticles obtained via metathesis process(IOP Publishing Ltd, 2017) Weerachon Phoohinkong; Tita Foophow; Wisanu Pecharapa; W. Pecharapa; College of Nanotechnology, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520, Thailand; email: p_veerachon@hotmail.comCopper-doped zinc oxide nanoparticles were successfully synthesized by grinding copper acetate and zinc acetate powder with different starting molar ratios in combined with sodium hydroxide. The effect of initial copper and zinc molar ratios on the product samples was investigated and discussed. Relevant ligand coordination type of reactant acetate salt precursors and product samples were investigated by Fourier transform infrared spectroscopy (FTIR). The particle shapes and surface morphologies were characterized by field emission scanning electron microscopy (FESEM) and transmission electron microscopy (TEM). Phase structures of prepared samples were studied by x-ray powder diffraction (XRD) and x-ray absorption near-edge spectroscopy (XANES) was applied to investigate the local structure of Cu and Zn environment atoms. The results demonstrate that the, particle size of as-synthesized products affected by copper concentration in the precursor trend to gradually decreases from nanorod shape with diameter around 50-100 nm to irregular particle structure around 5 nm associated with an increase in the concentration of copper in precursor. Moreover, it is noticed that shape and morphology of the products are strongly dependent on Cu:Zn ratios during the synthesis. Nanocrystallines Cu-doped ZnO by the substitution in Zn site with a high crystallization degree of hexagonal wurtzite structure were obtained. This synthesis technique is suggested as a potential effective technique for preparing copper zinc oxide nanoparticles with various atomic ratio in wide range of applications. � 2017 Vietnam Academy of Science & Technology .Item Utilization of Natural Polymer Wall Materials for Health-Effective Lycopene Encapsulation(Research and Development Institute Suan Dusit University, 2023) Yotsinee Huadong; Tita Foophow; Thitinat Sukonket; Weerachon Phoohinkong; W. Phoohinkong; Faculty of Science and Technology, Suan Dusit University, Bangkok, 10700, Thailand; email: weerachon_pho@dusit.ac.thNatural phytochemical carotenoids, pivotal for human health, enhance wellness, and exhibits anti-aging properties. Lycopene, distinguished by exceptional antioxidant properties, offers protection against oxidative stress. Studied extensively for its potential in medical interventions, it mitigates the risk of diseases like arteriosclerosis and breast cancer. However, lycopene's high antioxidant activity makes it prone to degradation from environmental stresses like oxygen and light, impacting processing and storage. Its water and ethanol insolubility contribute to poor bioavailability. Encapsulation technology addresses these challenges, gaining interest for health benefits in functional foods and cosmeceutical products. The process of lycopene encapsulation, with a specific focus on the selection of diverse wall materials, has demonstrated a substantial impact on both the physical and functional attributes of the encapsulated lycopene within natural biomaterials employed for biomedicine. Natural polymers assume a crucial role in the advancement of biomedicine, nutraceuticals and the functional food industry, particularly in the encapsulation of natural active compounds such as lycopene. Consequently, there is a discernible trend towards the extensive utilization of natural polymers. The choice of a suitable wall material is of paramount importance as it significantly determines the efficacy and success of the encapsulation process. The utilization of natural polymer wall materials presents potential strategies for health-effective lycopene encapsulation. This paper provides a comprehensive overview of lycopene encapsulation, specifically focusing on polysaccharides and proteins, including oligosaccharides and cyclodextrin. The incorporation of these natural polymers in lycopene encapsulation enhances the bioavailability and stability of lycopene, rendering it suitable for diverse biomedical and nutritional applications. © 2023, Research and Development Institute Suan Dusit University. All rights reserved.Item Utilization of Natural Polymer Wall Materials in Strategies for Health-Effective Lycopene Encapsulation(J. Food Health and Bioenvironmental Science 16(3): 57-62., 2023-11-27) Yotsinee Huadong; Tita Foophow; Thitinat Sukonket; Weerachon PhoohinkongNatural phytochemical carotenoids, pivotal for human health, enhance wellness, and exhibits anti-aging properties. Lycopene, distinguished by exceptionalantioxidant properties, offers protection against oxidative stress. Studied extensivelyfor its potential in medical interventions, it mitigates the risk of diseases like arteriosclerosis and breast cancer. However, lycopene's high antioxidant activity makes it prone to degradation from environmental stresses like oxygen and light, impacting processing and storage. Its water and ethanol insolubility contribute to poor bioavailability. Encapsulation technology addresses these challenges, gaining interest for health benefits in functional foods and cosmeceutical products. The process of lycopene encapsulation, with a specific focus on the selection of diverse wall materials, has demonstrated a substantial impact on both the physical and functional attributes of the encapsulated lycopene within natural biomaterials employed for biomedicine. Natural polymers assume a crucial role in the advancement of biomedicine, nutraceuticals and the functional food industry, particularly in the encapsulation of natural active compounds such as lycopene. Consequently, there is a discernible trend towards the extensive utilization of natural polymers. The choice of a suitable wall material is of paramount importance as it significantly determines the efficacy and success of the encapsulation process. The utilization of natural polymer wall materials presents potential strategies for health-effective lycopene encapsulation. This paper provides a comprehensive overview of lycopene encapsulation, specifically focusing on polysaccharides and proteins, including oligosaccharides and cyclodextrin. The incorporation of these natural polymers in lycopene encapsulation enhances the bioavailability and stability of lycopene, rendering it suitable for diverse biomedical and nutritional applications.Item Utilization of Natural Polymer Wall Materials in Strategies for Health-Effective Lycopene Encapsulation(Graphicsite, 2023-12-18) Yotsinee Huadong; Tita Foophow; Thitinat Sukonket; Weerachon PhoohinkongNatural phytochemical carotenoids, pivotal for human health, enhance wellness, and exhibits anti-aging properties. Lycopene, distinguished by exceptional antioxidant properties, offers protection against oxidative stress. Studied extensively for its potential in medical interventions, it mitigates the risk of diseases like arteriosclerosis and breast cancer. However, lycopene's high antioxidant activity makes it prone to degradation from environmental stresses like oxygen and light, impacting processing and storage. Its water and ethanol insolubility contribute to poor bioavailability. Encapsulation technology addresses these challenges, gaining interest for health benefits in functional foods and cosmeceutical products. The process of lycopene encapsulation, with a specific focus on the selection of diverse wall materials, has demonstrated a substantial impact on both the physical and functional attributes of the encapsulated lycopene within natural biomaterials employed for biomedicine. Natural polymers assume a crucial role in the advancement of biomedicine, nutraceuticals and the functional food industry, particularly in the encapsulation of natural active compounds such as lycopene. Consequently, there is a discernible trend towards the extensive utilization of natural polymers. The choice of a suitable wall material is of paramount importance as it significantly determines the efficacy and success of the encapsulation process. The utilization of natural polymer wall materials presents potential strategies for health-effective lycopene encapsulation. This paper provides a comprehensive overview of lycopene encapsulation, specifically focusing on polysaccharides and proteins, including oligosaccharides and cyclodextrin. The incorporation of these natural polymers in lycopene encapsulation enhances the bioavailability and stability of lycopene, rendering it suitable for diverse biomedical and nutritional applications.