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Antioxidant and Anti-Inflammatory Activities of the Extract and Bioaccessible Fraction of Mango Peel in Muffins
(Food Technology and Biotechnology, 62(2), pp. 242-253., 2024-06-10) Yossaporn Plaitho; Aikkarach Kettawan; Hataichanok Sriprapai; Aurawan Kringkasemsee Kettawan; Phakpoom Kooprasertying
Research background. Mango peel is a production waste and can cause environmental problems, but its nutritional value consists of bioactive compounds that could be beneficial for human health. The aim of this study is to determine the bioactive compounds, antioxidant and anti-inflammatory activities of mango peels and their use in muffins. Experimental approach. The content of polyphenols, carotenoids and total phenols as well as the antioxidant activity of mango peel extract were evaluated. The anti-inflammatory activity of the extract was investigated using Caco-2 cell assay. The mango peel powder was then incorporated into muffin formulations. The sensory properties of these fortified muffins were evaluated. The total phenolic content, antioxidant activity and anti-inflammatory properties of the muffin extracts and their bioaccessible fractions were also analysed. Results and conclusions. The mango peel contained quercetin, phenolic compounds, α-carotene, β-carotene and lutein, which have antioxidant potential. In Caco-2 cells exposed to induced inflammation, the mango peel powder extract (γ=10, 50 and 100 μg/mL) attenuated the production of reactive oxygen species (ROS), tumour necrosis factor-alpha (TNF-α) and interleukin-8 (IL-8), while maintaining cell viability. Muffins supplemented with 5 % mango peel powder showed good sensory properties, but not as good as those of plain muffins without mango peel powder. The total phenolic content and antioxidant activities in both the extract and the bioaccessible fraction of the supplemented muffins were higher than those observed in the standard muffins. Moreover, the extract and bioaccessible fraction of the supplemented muffins resulted in a higher reduction of ROS, IL-8 and TNF-α production in Caco-2 cells than those obtained from the standard muffins. Novelty and scientific contribution. This study is the first to investigate the protective effects of mango peel and muffins supplemented with mango peel powder against IL-1β-induced oxidative damage in Caco-2 cells. The results confirm that both mango peel and the supplemented muffins inhibited the production of inflammatory markers, including ROS and cytokines. These findings suggest that mango peel could be a valuable component of functional food formulations including dietary supplements.
Bioactive Compounds and Nutrition of Thai Sauces in Retort Pouch and Physicochemical Properties Kinetics During Storage
(Journal of Current Science and Technology, 2024-05-02) Kanokkan Weeragul; Naruemon Nantaragsa; Chanchana Siripanwattana; Thitima Gaowmanee; Naratip Poonnakasem
The objectives of this study were to investigate the bioactive compounds, including carotenoids, flavonoids, total phenolics, antioxidant activity, and nutritional values of two ready-to-cook Thai sauces of stir-fry curry sauce (SCS) and spicy-sour sauce (SSS) in retort pouch and to investigate the kinetics of physicochemical properties, including lightness (L*), water activity, pH and total soluble solids, of the products during storage at 30°C and 55°C. The results showed that the temperature and time for sterilization of SCS (low acid foods) was 121°C for 43 minutes and SSS (acid foods) was 102°C for 31 minutes. The moisture content was between 57.9 and 63.2%. SCS had higher total fat, saturated fat, and calories because it contained soybean oil and chili paste, but SSS had higher sugar and sodium content than SCS. Trans fats and vitamin C were not detected in either product. SSS had a higher content of total phenols, carotenoids (especially capsanthin, zeaxanthin, and β-carotene) and antioxidants than SCS. The representation of the physicochemical properties of the products as a function of temperature and time resulted in a linear model (R2 = 0.7222 – 0.9772). L*, water activity, pH decreased, and TSS increased during the 90-day storage at both 30°C and 55°C. The change was more remarkable when stored at 55°C than 30°C.
Characteristics of Flattened Rice Flour Used with Daifuku
(J. Food Health and Bioenvironmental Science 15(3): 1-9., 2022-11-09) Yotsinee Huadong; Tita Foophow
Flattened 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.
Crisp Bhutan Oyster Mushroom (Pleurotus pulmonarius): A Potential Innovative Product for Commercialization
(Journal of Food Health and Bioenvironmental Science. Vol. 15 No. 3 September - December 2022., 2023-09-26) Ubol Chuensumran; Att Khunsee
This research was undertaken to create therapeutic mushroom products and disseminate knowledge to entrepreneurs. The researchers along with a community created product design and distribution channels and developed a brand for medicinal mushroom products based on the community's identity. Bhutanese oyster mushrooms were used to create mushroom products that consisted of Bhutanese oyster mushroom (88%), sugar (5%), vegetable oil (3%), soy sauce (2%), coriander seeds (1%) and salt (1%).The production method was conducted by to washing the mushrooms thoroughly, squeezing the water out and setting them aside; then mixing all ingredients together and dry in a hot air oven at 60°C for 90 min. Then the batter was fried in hot oil at 90-95°C for 5 min, and then placed in the oven at 150°C for 20 min to crisp and reduce the surface moisture of the product. The sensory preference (7.80 – 8.80 points) was at a high level. Moreover, the knowledge can be transferred to entrepreneurs to implement in real production. It is a product that has the potential to be marketed for distribution as a health food with an emphasis on semi-premium marketing which can be differentiated by demonstrating the value and nutrients of Bhutanese oyster mushrooms. This research included designing aesthetic, outstanding and unique packaging to create the identity for the community. Furthermore, a brand of medicinal mushroom products called “Hed Khik Khak or Giggling Mushrooms” was created. The feedback acceptance (99%) was at a high level. The product has been registered under the trademark for Klong Chik Sub-district Community Enterprise to be used with therapeutic mushroom products in the future.
DECODING THE BODY OF KNOWLEDGE IN FOOD CULTURAL IDENTITY IN UNESCO WORLD HERITAGE FOR LOCAL CURRICULUM DEVELOPMENT TO SUPPORT GASTRONOMY TOURISM
(Journal of Positive School Psychology, 2022) Dr.Pannee Suanpang; Dr.Anong Jainan; Sureeporn Thanyakit; Boonyaporn Chuamsompong; Dr.Chanathat Boonrattanakittibhumi
Gastronomy tourism is becoming significant in the post Covid 19 because of trends of tourist interesting on food and cultural in old city. Therefore, several countries propose the new tourism experience of gastronomy tourism which integrated cultural and food in the world heritage site. Especially this paper propose the contribution of the decoding the body of knowledge in cultural identity and develop local curriculum for support gastronomy tourism in UNESCO world heritage case study Ayutthaya, Thailand. Undoubtedly, Ayutthaya was a city with multilevel as well as multiform relationships, and a number of trading areas. It has also been a city of food culture since the time of the foundation of water, the golden land, and cultural inheritance until the present time. This article aimed to (1) develop the key indicators for Thai food culture, (2) decode food set wisdom of Ayutthaya, the harbor city of the East, and (3) provide the guidelines on applying the body of knowledge for local curriculum development in Ayutthaya. Integrated methods between quality and quantitative research were used. There were (1) the results of the development of the key indicators for food identity, (2) the results of decoding food set and (3) the results to provide the guidelines on applying the body of knowledge in food identity for local curriculum development to support tourism.
Development of Healthy Food Recipes from Local Wisdom with An Environmentally Conservative Process to Promote Gastronomy Tourism
(Asian Administration & Management Review, 2023-01-01) Sureeporn Thanyakit; Anong Jainan; Thitiworada Yaisumlee; Pannee Suanpang
This research aimed to study food wisdom and develop healthy food recipes from local wisdom using the environmentally conservative process to promote gastronomy tourism in Ko Koet Community, Ayutthaya Province. The mixed research method was applied using the participatory action and experimental research approaches. Two healthy food recipes to promote gastronomy tourism in Ko Koet Community, Ayutthaya Province were Tom Yum Kung Maenam and Kang Liang Kung, which were the identity of the region. Both recipes were healthy food initiated from local wisdom with the environmentally conservative process accepted by consumers. The level of acceptance was moderate to high. Analysis results indicated that nutritive value of Tom Yum Kung Maenam included 6.81% of protein, 2.46% of carbohydrate, 0.80% of fat, and 0.24% of fiber. Meanwhile, the nutritional value of Kang Liang Kung contained 10.54% of protein, 5.49% of carbohydrates, 1.34% of fat, and 1.54% of fiber. Both menus were healthy food with a nutritional balance created based on local wisdom using the environmentally conservative process and appropriate for promoting the gastronomy tourism of Ko Koet Community, Ayutthaya Province.
Effect of Chilling and Freezing Storage of Cookie Dough on Dry Roasted Pork Cookie Quality
(Journal of Food Health and Bioenvironmental Science. 14(2): 12-19., 2023-09-26) Sawittree Nuwongsri
Low temperature is an easy technique which preserves and retains product quality. The objectives of this research were to develop the Trang local roasted pork pieces into cookies and to study the effect of chilling and freezing of cookie dough on cookie quality. The methodology of research was conducted by studying 3 different levels (25%, 50% and 75%) of dry roasted pork suitable to be cookie and study the cookie properties: microbiological and physical quality. The results of this research indicated that addition of dry roasted pork into cookie dough at 50% level received the highest sensory score for all aspects. The 50% dry roast pork cookie dough was studied regarding chilling and freezing storage condition, and determined color, spread ratio and textural quality. The color parameters were determined through lightness (L*), redness (a*) and yellowness (b*) values of both cookie dough models stored under chilling and freezing and the results showed that these values increased with increasing retention time. In terms of cookie color from chilling and freezing cookie dough, it was found that L* and a* decreased but b* was unchanged. The spread ratio for both cookies from chilling and freezing dough decreased, the spread ratio of freezing dough was lower than chilling dough. When cookie’s textural quality was investigated, hardness value from both chilling and freezing cookie dough increased after week 2 and increase rate continued until week 6. In addition, the chewiness value increased for both cookies from chilling and freezing dough. The fracturability of cookies from chilling and freezing dough slightly increased after 6-week storage. Crispiness value of both cookies from chilling and freezing dough were stable as early as 2 weeks and continually increased until last storage time at week 6.
Effect of Drying Temperature on Physicochemical Properties, Bioactive Compounds, Antioxidant, and Antibacterial Activities of Three Sweet Potato Cultivars
(Journal of Food Health and Bioeviromental Science. 17(3). 1-10, 2024-12-12) Phuriwat CheeKham; Utsaphong Uprarawanna; Sirikorn Rochanasak
This study investigates the impact of drying temperature (60-100°C) on the physicochemical properties, bioactive compounds, antioxidant, and antibacterial activities of three sweet potato cultivars: yellow (HRDI Sp-74), orange (HRDI Sp-72), and purple (HRDI Sp-61). Using a completely randomized design, the results revealed that while drying temperature did not affect yields, it reduced the lightness (L*) of the cultivars. Among them, HRDI Sp-61 exhibited the highest protein content (6.35 g/100g, p ≤ 0.05), whereas HRDI Sp-72 showed the highest phenolic compound content (409.88 mg GAE/100 g powder), which was in line with DPPH antioxidant activity. All dried sweet potato extracts displayed antibacterial activity against Escherichia coli, with HRDI Sp-61 demonstrating the most significant inhibitory effects (10.50 and 10.07 mm zones of inhibition).
Effect of Horse Mango (Mangifera foetida) Pulp on Quality and Consumer Acceptance of Sherbet Ice Cream
(Journal of Food Health and Bioenvironmental Science. 14(1): 20-25., 2023-09-26) Sawittree Nuwongsri; Thippika Thorarit; Dudsadee Sapbua
This objective of this research was to develop the local fruit of Thailand, horse mango (Mangifera foetida) into sherbet ice cream. Horse mango sherbet ice cream with 3 difference level of horse mango pulp (20, 40 and 60%) were study with physical quality, chemical quality microbiological quality and consumer acceptance. The results showed, yellowness color increasing related to quantity of horse mango pulp; so the 60% horse mango pulp content sherbet ice cream is the brightest yellow. Overrun value of 20, 40 and 60% horse mango pulp sherbet ice cream were 20.19 ± 0.91, 20.18 ± 0.32, 19.91 ± 0.37 respectively, it’s statistically not significant (p> 0.05). The texture in each of the 3 levels of pulp was different, and increasing the horse mango pulp meant the firmness decreased. The melting rate was increased when increasing horse mango pulp. Energy, carbohydrate, protein, ash and retinol variation all increased when the level of of horse mango pulp increased. Microbiological quality followed Ministry of Public Health standards. Additionally, a higher concentration of fruit pulp increased the value of panelist’s sensory score for color, odor, texture and overall acceptance.
Effect of Malva Nut Gel as Fat Replacer on Sponge Cake
(Journal of Food Health and Bioenvironmental Science. 14(3): 28-34., 2023-09-26) Teeranuch Chysirichote; Pannee Suanpang; Piramal Buntham
Malva nut originated in Southeast Asia and is cultivated in the Eastern part of Thailand. Gel prepared from its mature seed coat containing high water-soluble dietary fiber was used as a fat replacer in this research. Part of the butter (25-50%) and milk (10-20%) for the sponge cake were replaced with malva nut gel. Physical, chemical and organoleptic analyses were conducted to evaluate the effects of malva nut gel on the properties of the sponge cake. For specific volume, all samples were not significantly different (p>0.05); moreover, the roughness, lightness (L*) and yellowness (b*) of the crust increased while the values of the crumb decreased. In the final product obtained from this research 10% of the milk and 25% of the butter were replaced with malva nut gel, which was the highest replacement content of butter and milk with a high customer acceptance. Its chemical composition consisted of 22.72% moisture, 6.28% protein, 16.20% fat, 0.90% ash, 53.90% carbohydrate and 3.76% dietary fiber. Cholesterol and total calories were 114.22 mg and 386.52 Kcal, respectively. The content of fat, carbohydrate, cholesterol, and total calories of this product were lower than the basic formula (p ≤ 0.05). In addition, 120 consumers accepted this cake in terms of appearance, color, aroma, taste, softness and rated it overall, as ‘very much liking’ and the aftertaste as ‘moderate liking’.
Effect of the Variation of Solid/Liquid Content in Food on the Sterilizing Time and Physical Properties of Chicken and Turkey Berries in Green Curry in Retort Pouch
(Journal of Culinary Science & Technology, 2023-01-08) Teeranuch Chysirichote; Weawwan Wattanasiriwit; Kamontip Ploykrachang; Teerin Chysirichote
When industrial sterilizing is being done on a large scale, retort pouches are typically loaded with solid components first, followed by liquid ones. The error of filling steps occurs before the sterilization procedure is feasible. The curry with chicken and turkey berries was chosen as the food protocol to be studied. The food’s solid/liquid ratio was tested, from 0.93 to 4.49. The process time was influenced by the heat capacity ratio of the solid and liquid, but it was not considerably affected by the solid/liquid ratio. As a result, the process time had an impact on the texture and color of the meat but had no effect on the texture of the vegetables for process periods between 5 and 12 min (F0 = 4). The process time was earlier researched; however, the results of this study were used to roughly estimate the process time in the instance of the F0.
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.
Effects of Anaerobic Germination and Enzymatic Saccharification on Chemical Compositions of Functional Drink from Riceberry Rice
(Journal of Current Science and Technology Vol. 14 No. 1 (2024): January - April, 2023-12-06) Pitchaya Pothinuch; Kankanit Jongrattanavit; Kingamol Leelajaluwan; Nattapong Prichapan
Anaerobic germination and enzymatic saccharification significantly affected the chemical compositions of riceberry rice-based functional drink. Anaerobic germination significantly affected the moisture and carbohydrate contents in germinated riceberry rice (GRR), whereas the contents of crude protein, crude fat, ash and crude fiber were not changed significantly. During anaerobic germination, production of ATP was limited; therefore, the enzyme activity in the seed could be delayed in order to conserve the nutrients. With increasing germination time, gamma-aminobutyric acid (GABA) increased, reaching a maximum percentage of 58.6% in 96-hour GRR but total phenolics and total anthocyanins significantly decreased with a loss percentage of 26.5% and 44.4%, respectively. Enzymatic saccharification using a-amylase and a-glucoamylase significantly increased sugar (total sugar, reducing sugar and glucose) contents in GRR extract, depending on incubation duration of both enzymes. The 0.5 hour-incubation with a-amylase in combination with the 12 hours-incubation with a-glucoamylase was the condition under which the extract contained the highest amount of reducing sugar (22.5 g/L), glucose (11.1 g/L) and total phenolics (22.5 g gallic acid equivalent/L). As the result, anaerobic germination in combination with enzymatic saccharification might be applied as a green process for the production of a functional drink from riceberry rice.
Effects of Chitosan Concentrations in the Chitosan-Alginate Composite on the Quality of Mulberry Caviar during Storage
(Journal of Food Health and Bioviromental Science. 14(2), 34-46., 2023-09-26) Utsaphong Uprarawanna; Ratchadaporn Jaimun; Nattapong Kanha
This research aimed to study the effect of chitosan concentration in the chitosan-alginate composite on the texture profile analysis and sensory properties, the correlation between instrumental and sensory properties, and the qualitative change of mulberry juice caviar (MJC) during storage. MJC with chitosan-alginate composite containing chitosan concentrations of 0, 0.5, 1.0 and 1.5% by-weight (ALG 1.5, CHI 0.5, CHI 1.0 and CHI 1.5, respectively) were prepared by spherification process. The results showed that the MJC formed with CHI 1.5 had the best sensory acceptance scores, while which of CHI 0.5 was easier consumed with lower texture profile analysis (TPA) parameters. Meanwhile, the high positive correlation (> 0.7) between the instrumental textures and sensory scores implied that most consumers favoured MJCs with high springiness, gumminess, and chewiness. In addition, chitosan-alginate composite prolonged the shelf-life of MJCs better than alginate alone, especially refrigeration temperature. CHI 1.5 was the most effective against changes in MJC size and total phenolic content, while CHI 1.0 was the best for preserving total anthocyanin content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and microbiological quality. This product gives a special texture during chewing when adding it into jelly or similar products and it can also use to decorate foods.
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 Rasamipaiboon
Pomelo (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.
Fortification of iron in brownies with Sinlek brown rice flour
(Songklanakarin Journal of Science and Technology 42(5), 1027-1033., 2020) Tita Foophow Weerachon Phoohinkong Pipat Lertkowit Natthakarn Ketkoom
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.
From Parental Preferences to Product Design: Factors Shaping Nutritional Finger Foods for Early Childhood
(Journal of Heath and Biotechnology 17(3): 8-18, 2024-11-13) Natchanok Nukit; Kankanit Jongrattanavit; Panyapathk Pinkaew
This study explores the decision-making process of parents when purchasing healthy snacks for early childhood, emphasizing the need for snacks with complete nutritional benefits tailored to age, gender, and developmental stage. Insights from 371 parents at La-or Utis Demonstration and Wat Intharam Schools in Bangkok, Thailand, revealed that the three main factors influencing their snack-purchasing decisions were nutrition, taste, and safety. In response, high-nutritional-value finger food (snack) formulations were developed, including: 1) a high-calcium formula, 2) an Omega-3 formula, and 3) a probiotic formula, using nutrient-dense ingredients such as brown rice flour (Aromatic Suphanburi), high-calcium milk powder, cheese powder, canola oil (for Omega-3), and Bacillus coagulans (for probiotics). The physico-chemical properties of all extruded snack samples were evaluated and compared to a control. Results indicated no significant differences in color (L*, a*, b*), expansion ratio, and water activity (aw) among the fortified formulas and the control (p>0.05). However, significant differences were observed in inner and outer diameters, hardness, fracturability, moisture content, crude fat, protein, fiber, ash, total carbohydrates, and calcium levels (p≤0.05). Notably, the calcium-enriched formula could be labeled as a “good source of calcium,” while the Omega-3 and probiotic formulas showed enhanced levels of Omega-3 (5.03 g) and Bacillus coagulans viability (1.7 x 108 CFU/g), respectively.
Improvement of parboiled brown rice properties using pre-germination process
(Agriculture and Natural Resources, 56(3), 547-556., 2022-06-22) Ku Rosiyah Yamirudeng; Panyapathk Pinkaew; Pakkawat Detchewa; Onanong Naivikul
Importance of the work: Germination and parboiling were employed to improve the parboiled pre-germinated brown rice production. Objectives: To improve parboiled brown rice properties using a pre-germination process. Materials & Methods: Pre-germinated brown rice (PGBR) samples were prepared from paddy of Thai rice cultivars: Chai Nat1 (CNT1), Riceberry (RB) and Sun-Pah-Twang1 (SPT1). All samples were soaked in water at 30 °C for 12 hr and then incubated at 30 °C for 32–38 hr. Subsequently, all PGBR samples were parboiled under mild (100 °C, 10 min, 0 bar) and severe conditions (120 °C, 10 min, 1.05 bar) for comparison, before being dried until the moisture content was less than 12%. Later, all samples were analyzed for their physical, chemical and physicochemical properties. Results: Increased head rice yield and decreased yellowness were significantly affected by severe parboiling, while mild parboiling increased the redness of PPGBR from CNT1and SPT1. Both conditions of parboiling increased the crude protein (9.27–10.70%) and lipid (3.69–4.64%) contents but decreased the total starch content (80.78–81.98%). The alkali spreading score of CNT1 was 5 points (gelatinization temperature (GT) at 70–74 °C), while both RB and SPT1 had scores of 6 points (GT at 65–69 °C) under mild and severe parboiling, respectively. All three Thai rice cultivars showed a V-type X-ray diffraction pattern. Scanning electron micrographs confirmed gelatinization of the PPGBR for all three Thai rice cultivars with parboiling. Texture analysis revealed that cooked PPGBR had a lower hardness than cooked PBR for all three Thai rice cultivars. Main finding: Combined severe parboiling with germination improved the PPGBR quality of all rice cultivars.
Pre-Treatment of vegetables and formula development of calcium-fortified vegetable crispy waffles with riceberry using a mixture design. Journal of Microbiology
(Journal of Microbiology, Biotechnology and Food Sciences, 13(2)e9825., 2023-06-14) Boonyakrit Rattanapun; Piyawon Youdee; Nujira Rasamipaiboon; Tanikan Nubwande
Crispy waffles are popular snacks typically containing wheat flour, sugar, and oil. Excessive consumption may be unhealthy. This study aimed to produce healthier crispy waffles using vegetables, specifically Chinese kale (CK), False Pak Choi (FPC), and Thai basil (TB), as sources of calcium. These vegetables underwent three pre-treatments: blanching, steaming, and stir-frying. The study then focused on the formulation of calcium-fortified crispy vegetable waffles with riceberry (CVWR) using a mixture design experiment. Calcium content in TB, FPC, and CK was found to be 313.96, 309.88, and 246.15 mg/100g, respectively. Pre-treatment results revealed that steaming resulted in the least reduction of calcium content, while stir-frying caused the least reduction of total chlorophyll and total polyphenol contents. The proportions of the crispy waffles components were 0-30%CK, 0-30% FPC, 0-30%TB, and 70% riceberry. The physical quality of CVWR, considering crispness and calcium content, was determined using a linear regression equation. The analysis showed that CVWR with TB as the primary component had the highest calcium content and crispness, followed by FPC and CK, respectively. In terms of sensory characteristics, FPC had the highest fracture coefficient, followed by TB and CK, respectively. The optimal formulation, determined by overlapping diagrams, consisted of 14.88% FPC, 13.11% TB, 2.01% CK, and 70% riceberry. The resulting CVWR contained 286.19 mg/100g calcium and was a source of total dietary fiber and anthocyanin. Consequently, CVWR offers a healthier, high-nutritional-value snack option suitable for health-conscious consumers.
Preparation and characterization of dextran-modified ZnO and Cu-doped ZnO nanohybrid material for enhanced antimicrobial delivery and activity
(Carbohydrate Polymers 349, 122947, 2025-02-01) Tita Foophow; Pipat Lertkowit; Udomsak Kitthawee; Weerachon Phoohinkong
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 Csingle bondO⋯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.

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