Bioactive Compounds and Nutrition of Thai Sauces in Retort Pouch and Physicochemical Properties Kinetics During Storage

dc.contributor.authorKanokkan Weeragul
dc.contributor.authorNaruemon Nantaragsa
dc.contributor.authorChanchana Siripanwattana
dc.contributor.authorThitima Gaowmanee
dc.contributor.authorNaratip Poonnakasem
dc.contributor.correspondenceN. Poonnakasem; School of Culinary Arts, Suan Dusit University, Bangkok, 10300, Thailand; email: naratip_poo@dusit.ac.th
dc.date.accessioned2025-03-10T07:34:20Z
dc.date.available2025-03-10T07:34:20Z
dc.date.issued2024
dc.description.abstractThe 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 _-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 Ð 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. © 2018-2024, Rangsit University.
dc.identifier.citationJournal of Current Science and Technology
dc.identifier.doi10.59796/jcst.V14N2.2024.28
dc.identifier.issn26300583
dc.identifier.scopus2-s2.0-85193289954
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4449
dc.languageEnglish
dc.publisherRangsit University
dc.rightsAll Open Access; Hybrid Gold Open Access
dc.rights.holderScopus
dc.subjectbioactive compounds
dc.subjectkinetics
dc.subjectnutrition
dc.subjectready-to-cook
dc.subjectretort pouch
dc.subjectThai sauce
dc.titleBioactive Compounds and Nutrition of Thai Sauces in Retort Pouch and Physicochemical Properties Kinetics During Storage
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85193289954&doi=10.59796%2fjcst.V14N2.2024.28&partnerID=40&md5=8fd0cb83c3efaa302cb7e688a9163810
oaire.citation.issue2
oaire.citation.volume14
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