Narin Charoenphun - Academia.edu (original) (raw)

Papers by Narin Charoenphun

Current Applied Science and Technology, Jun 13, 2024

Membranes, Apr 15, 2023

Pomelo (Citrus maxima) Pericarp Essential Oil on the Physicochemical Properties of HomChaiya Rice... more Pomelo (Citrus maxima) Pericarp Essential Oil on the Physicochemical Properties of HomChaiya Rice (Oryza sativa L. cv. HomChaiya) Flour-Derived Edible Films.

Horticulturae

The present review article is intended to provide comprehensive insights into the techniques of s... more The present review article is intended to provide comprehensive insights into the techniques of sunflower cultivation, methods of processing, and opportunities for value addition through a variety of applications. Sunflower (Helianthus annuus L.) is an economically valuable crop, admired for its vibrant yellow flowers and seeds rich in high-quality oil. The oil derived from sunflower seeds is nutritionally valued for its high content of unsaturated fatty acids, such as linolenic and linoleic acids, which help to reduce cholesterol levels and prevent arterial fat clots. Moreover, it contains essential vitamins A, D, E, and K. Sunflower cultivation primarily occurs in warm regions, aligning with the plant’s climatic preferences. As a short-lived plant, sunflowers demonstrate drought resilience due to their deep root system. In recent years, the use of sunflowers has significantly expanded, driving economic growth. The demand for products derived from sunflowers, including sprouts, roa...

Horticulturae

The pericarp of the Longkong fruit rapidly browns during ambient storage, typically reducing its ... more The pericarp of the Longkong fruit rapidly browns during ambient storage, typically reducing its shelf life to between 3 and 7 days. Recently, n-butanol has demonstrated a promising effect in preventing this deterioration, extending the shelf life of tropical fruits to more than a week. The present study exploited this opportunity to examine the exogenous application of aqueous n-butanol at various concentrations (0.2–0.6%) in controlling pericarp browning and suppressing different oxidoreductase enzymes in the pericarp under prolonged ambient storage conditions (8 days). Every two days, the fruit pericarps were tested for color (lightness (L*), redness (a*), and yellowness (b*)), browning index (BI), membrane permeability loss (MPL), malondialdehyde (MDA) content, total phenolic content (TPC), and reactive oxygen species (ROS). Enzymes including phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), phospholipase D (PLD), lipoxygenase (LOX), superoxide dismutase (SOD), catala...

Molecules

The calamondin (Citrofortunella microcarpa) is a hybrid citrus fruit resulting from the crossing ... more The calamondin (Citrofortunella microcarpa) is a hybrid citrus fruit resulting from the crossing of a mandarin orange with a kumquat. It is a small, round-shaped fruit with thin, smooth skin ranging from orange to dark red. The aroma of the fruit is distinctive and unique. Calamondin is an excellent source of Vitamin C, D-Limonene, and essential oils, providing benefits to the immune system, as well as anti-inflammatory, anti-cancer, anti-diabetic, anti-angiogenic, and anti-cancer properties, and it exhibits various therapeutic effects. It also contains a good amount of dietary fiber from pectin. Its distinctive flavor and high juice content make calamondin juice a popular ingredient in many international cuisines. The juice also contains bioactive compounds, such as phenolics and flavonoids, which are a potential source of antioxidant properties. All parts of the calamondin fruit, including the juice, pulp, seeds, and peel, can be used in various applications, from food products li...

Membranes

The food industry is increasingly interested in using active edible packaging to address environm... more The food industry is increasingly interested in using active edible packaging to address environmental problems caused by conventional synthetic polymers, such as pollution and degradation. The present study took advantage of this opportunity to develop active edible packaging using Hom-Chaiya rice flour (RF), incorporating pomelo pericarp essential oil (PEO) at varying concentrations (1–3%). Films without PEO were used as controls. Various physicochemical parameters, structural and morphological observations were examined in the tested films. Overall, the results showed that the addition of PEO at varying concentrations significantly improved the qualities of the RF edible films, particularly the film’s yellowness (b*) and total color. Furthermore, RF-PEO films with increased concentrations significantly reduced the film’s roughness and relative crystallinity, while increasing opacity. The total moisture content in the films did not differ, but water activity was significantly redu...

Foods

Edible insects have become increasingly popular in Thailand as a nutritious and appealing alterna... more Edible insects have become increasingly popular in Thailand as a nutritious and appealing alternative food source. As the edible insect industry in the country expands rapidly, efforts are being made to transform it into an economically viable sector with substantial commercial potential. Some of the most consumed and sold edible insects in Thailand include locusts, palm weevils, silkworm pupae, bamboo caterpillars, crickets, red ants, and giant water bugs. With its strong growth, Thailand has the potential to emerge as a global leader in the production and promotion of edible insect products. Edible insects are an excellent source of protein, fat, vitamins, and minerals. In particular, crickets and grasshoppers are protein-rich, with the average protein content of edible insects ranging from 35 to 60 g/100 g of dry weight or 10 to 25 g/100 g of fresh weight. This surpasses the protein content of many plant-based sources. However, the hard exoskeleton of insects, which is high in ch...

Foods

The objective of this study was to evaluate the impact of varying concentrations of longkong peri... more The objective of this study was to evaluate the impact of varying concentrations of longkong pericarp extract (LPE) on the physicochemical properties of alginate-based edible nanoparticle coatings (NP-ALG) on shrimp. For developing the nanoparticles, the alginate coating emulsion with different LPE concentrations (0.5, 1.0, and 1.5%) was ultrasonicated at 210 W with a frequency of 20 kHz for 10 min and a pulse duration of 1s on and 4 off. After that, the coating emulsion was separated into four treatments (T): T1: Coating solution containing basic ALG composition and without the addition of LPE or ultrasonication treatment; T2: ALG coating solution converted into nano-sized particles with ultrasonication and containing 0.5% LPE; T3: ALG coating solution converted into nano-sized particles with ultrasonication and containing 1.0% LPE; T4: ALG coating solution converted into nano-sized particles with ultrasonication and containing 1.5% LPE. A control (C) was also used, where distilled...

Molecules

Xanthones are significant bioactive compounds and secondary metabolites in mangosteen pericarps. ... more Xanthones are significant bioactive compounds and secondary metabolites in mangosteen pericarps. A xanthone is a phenolic compound and versatile scaffold that consists of a tricyclic xanthene-9-one structure. A xanthone may exist in glycosides, aglycones, monomers or polymers. It is well known that xanthones possess a multitude of beneficial properties, including antioxidant activity, anti-inflammatory activity, and antimicrobial properties. Additionally, xanthones can be used as raw material and/or an ingredient in many food, pharmaceutical, and cosmetic applications. Although xanthones can be used in various therapeutic and functional applications, their properties and stability are determined by their extraction procedures. Extracting high-quality xanthones from mangosteen with effective therapeutic effects could be challenging if the extraction method is insufficient. Although several extraction processes are in use today, their efficiency has not yet been rigorously evaluated. ...

European Food Research and Technology, 2012

PeerJ, 2022

The unripe pulp, inner peel and seed of durian were used in this study. These are generally not c... more The unripe pulp, inner peel and seed of durian were used in this study. These are generally not considered edible and must be disposed of as waste. However, they are good sources of bioactive compounds. Flour extracts from the unripe pulp, inner peel, and seed of two durian (Durio zibethinus Murr.) varieties, namely, Monthong and Chanee, were analyzed chemically to determine their total phenolic content (TPC), antioxidant, and anti-inflammatory capacities. Chanee pulp (CPu) contained a higher TPC (5285.37 ± 517.65 mg GAE/g) than Monthong pulp (MPu), Monthong peel (MP), Monthong seed (MS), Chanee peel (CP) and Chanee seed (CS) (p = 0.0027, 0.0042, 0.0229, 0.0069 and 0.36), respectively. The antioxidant activity of each durian extract was determined against ABTS, nitric oxide, superoxide, hydroxyl, and metal ions. The results indicated that the pulp, inner peel and seed of these durian varieties had antioxidant capacities. Murine Raw 264.7 macrophages were used to determine the cytoto...

Khao-larm (sticky rice in bamboo) is one of well-known sticky rice products normally which compri... more Khao-larm (sticky rice in bamboo) is one of well-known sticky rice products normally which comprise coconut milk, sugar, and adding other ingredients. Those ingredients are mixed, placed into the green bamboo tube, and then cooked by using roasting method. This study aimed to investigate germinated brown sticky rice as a nutrition enrichment in Khao-larm product. The five ratios of white sticky rice to germinated brown sticky rice at 100:0, 75:25, 50:50, 25:75 and 0:100 (w/w) were studied. The ratio of 50:50 (w/w) was obtained high acceptability scores in terms of overall taste, texture and overall acceptability. Three types of sweeteners (white sugar (control), fresh sugar cane juice and fresh sugar cane juice with brown sugar) was utilized for improving the taste attribute of products. Sensory evaluation was applied to evaluate the acceptability of product by using 9-point hedonic scale with 50 untrained panelists. The results revealed that Khao-larm formula using fresh sugar cane...

This research developed healthy Thai jelly sugar candy (TJSC) products with a mixture design. Phy... more This research developed healthy Thai jelly sugar candy (TJSC) products with a mixture design. Physical properties and sensory acceptance by untrained panelists were investigated. The results showed that the suitable ratio of coconut milk, sugar, and wheat flour were 60, 30, and 10 %, respectively. The effect of different flour replacing wheat flour on the quality of TJSC was examined. It was found that TJSC produced from non-glutinous rice flour had the most physical properties like wheat flour, and the overall liking score was not different from wheat flour (p > 0.05). The optimum ratio of corn milk instead of coconut milk was investigated. The ratio of corn milk per coconut milk was 50:50 had a high overall liking score, and it was not different from the formula with 100 % of coconut milk. The stevia instead some parts of sugar were explored. It was found that the optimum ratio of sugar to stevia leaf extract was 80:20, which was a formula with an overall liking score not diffe...

World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering, 2017

This research was conducted to optimize the formula to produce pineapple paste and gluten-free pi... more This research was conducted to optimize the formula to produce pineapple paste and gluten-free pie products. The seven formulas of the pineapple paste consisting of pineapple residue (70-100%), pineapple juice (0-30%) and sugar (0-30%) were studied using Mixture Design. The properties and sensory evaluation by untrained panelists were investigated. The results showed that the pH of pineapple paste tended to decrease when the amount of pineapple juice increased. Apparently, the total soluble solid and brightness of pineapple paste varied directly as the amount of sugar. An appropriate formula of pineapple paste was 75% pineapple residue, 5% pineapple juice and 20% sugar, respectively. This formula had the highest score for all attributes. Next, the nine formulas of gluten-free pie products consisting of mixed flour (60-70%), salted butter (20-40%) and pineapple residue (0-10%) were studied using Mixture Design. The properties and sensory evaluation by untrained panelists were investi...

This research aimed to optimize the formula to produce gluten free cookies supplemented with duri... more This research aimed to optimize the formula to produce gluten free cookies supplemented with durian rind dietary fiber. The seven formulations of cookies consisting of durian rind flour (0-20 %), wheat flour (30-50 %) and salted butter (25-45 %) were studied using Mixture Design. Physical properties and sensory evaluation by 30 untrained panelists were investigated. The results showed that weight loss of cookies and spread ratio varied directly as the amount of salted butter. Furthermore, the hardness of cookies tended to increase when the amount of durian rind flour increased. The brightness of cookies varied directly with the amount of wheat flour. Obviously, an optimum formulation of gluten free cookies supplemented with durian rind dietary fiber was 10% durian rind flour, 47.5 % wheat flour and 42.5% salted butter, respectively. This formulation had the highest of overall liking scores. Furthermore, using various types of flour replacement with wheat flour was studied. The r...

Journal of the Science of Food and Agriculture, 2016

BACKGROUND Membrane fouling is a major problem in ultra-filtration systems and two-phase flow is ... more BACKGROUND Membrane fouling is a major problem in ultra-filtration systems and two-phase flow is a promising technique for permeate flux enhancement. The objective of this research was to study the use of an ultra-filtration (UF) system to enrich angiotensin-I converting enzyme (ACE) inhibitory peptides from tilapia protein hydrolysate. To select the most appropriate membrane and operating condition, the effects of membrane molecular weight cut-off (MWCO), transmembrane pressure (TMP) and cross-flow velocity (CFV) on permeate flux and ACE inhibitory peptide separation were studied. Additionally, the gas-liquid two-phase flow technique was applied to investigate its effect on the process capability. RESULTS The results showed that the highest ACE inhibitory activity was obtained from permeate of the 1 kDa membrane. In terms of TMP and CFV, the permeate flux tended to increase with TMP and CFV. The use of gas-liquid two-phase flow as indicated by shear stress number could reduce membrane fouling and increase the permeate flux up to 42%, depending on shear stress number. Moreover, the use of a shear stress number of 0.039 led to an augmentation in ACE inhibitory activity of permeates. CONCLUSIONS Operating conditions using a shear stress number of 0.039 were recommended for enrichment of ACE inhibitory peptides. © 2016 Society of Chemical Industry.

To manipulate enzymatic hydrolysis of tilapia (Oreochromis niloticus) muscle protein for producti... more To manipulate enzymatic hydrolysis of tilapia (Oreochromis niloticus) muscle protein for production of bioactive peptides, its reaction kinetics was intensively studied. The study showed that the production of peptides with different bioactive properties including antioxidant activity, angiotensin-I-converting enzyme (ACE) inhibition and Ca-binding property and their kinetics were affected by the degree of hydrolysis and substrate concentration. A comparative study on reaction kinetics found that the kinetic parameters for the production of each bioactive peptide are unique, that is, the maximum initial velocity, V max , for hydrolysis of protein was as high as 1.07 mg mL À1 min À1 , but that for the production of peptides with antioxidant activity and Ca-binding property were very low, range of 7.14-66.7 lg mL À1 min À1 , and that for the production of peptides with ACE inhibitory activity was the lowest, at 2.57 lg mL À1 min À1. This knowledge of reaction kinetics of protein hydrolysis would be useful for manipulating and optimising the production of peptides with desired bioactive properties.

Coffee Science, 2021

Chicory root coffee currently gains popularity as a coffee substitute because of its health benef... more Chicory root coffee currently gains popularity as a coffee substitute because of its health benefits. The purpose of this research is to develop ready-todrink healthy mixture of chicory and coffee (RDHCC) products. Fifteen trained panelists were invited to evaluate the aroma intensity 6 ratios of chicory and coffee mixture by sensory rating scales on a straight line at the distance of 150 mm. The ratio of 2:3 of chicory and coffee had the highest rating. The ratio was further used for development of RDHCC recipes consisting of chicory-coffee mixture, coffee creamer and sugar. Nine recipes were evaluated by 9-point hedonic scale with twenty trained panelists, and the best recipe was obtained from the ingredients of 15% chicory-coffee mixture, 32.5% coffee creamer and 52.5% sugar. Other ingredients were investigated to replace coffee creamer, and soybean milk powder had the highest overall liking score (7.45±0.94) and it was not significant different from 8.15±1.09 of coffee creamer. ...

Current Applied Science and Technology, Jun 13, 2024

Membranes, Apr 15, 2023

Pomelo (Citrus maxima) Pericarp Essential Oil on the Physicochemical Properties of HomChaiya Rice... more Pomelo (Citrus maxima) Pericarp Essential Oil on the Physicochemical Properties of HomChaiya Rice (Oryza sativa L. cv. HomChaiya) Flour-Derived Edible Films.

Horticulturae

The present review article is intended to provide comprehensive insights into the techniques of s... more The present review article is intended to provide comprehensive insights into the techniques of sunflower cultivation, methods of processing, and opportunities for value addition through a variety of applications. Sunflower (Helianthus annuus L.) is an economically valuable crop, admired for its vibrant yellow flowers and seeds rich in high-quality oil. The oil derived from sunflower seeds is nutritionally valued for its high content of unsaturated fatty acids, such as linolenic and linoleic acids, which help to reduce cholesterol levels and prevent arterial fat clots. Moreover, it contains essential vitamins A, D, E, and K. Sunflower cultivation primarily occurs in warm regions, aligning with the plant’s climatic preferences. As a short-lived plant, sunflowers demonstrate drought resilience due to their deep root system. In recent years, the use of sunflowers has significantly expanded, driving economic growth. The demand for products derived from sunflowers, including sprouts, roa...

Horticulturae

The pericarp of the Longkong fruit rapidly browns during ambient storage, typically reducing its ... more The pericarp of the Longkong fruit rapidly browns during ambient storage, typically reducing its shelf life to between 3 and 7 days. Recently, n-butanol has demonstrated a promising effect in preventing this deterioration, extending the shelf life of tropical fruits to more than a week. The present study exploited this opportunity to examine the exogenous application of aqueous n-butanol at various concentrations (0.2–0.6%) in controlling pericarp browning and suppressing different oxidoreductase enzymes in the pericarp under prolonged ambient storage conditions (8 days). Every two days, the fruit pericarps were tested for color (lightness (L*), redness (a*), and yellowness (b*)), browning index (BI), membrane permeability loss (MPL), malondialdehyde (MDA) content, total phenolic content (TPC), and reactive oxygen species (ROS). Enzymes including phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), phospholipase D (PLD), lipoxygenase (LOX), superoxide dismutase (SOD), catala...

Molecules

The calamondin (Citrofortunella microcarpa) is a hybrid citrus fruit resulting from the crossing ... more The calamondin (Citrofortunella microcarpa) is a hybrid citrus fruit resulting from the crossing of a mandarin orange with a kumquat. It is a small, round-shaped fruit with thin, smooth skin ranging from orange to dark red. The aroma of the fruit is distinctive and unique. Calamondin is an excellent source of Vitamin C, D-Limonene, and essential oils, providing benefits to the immune system, as well as anti-inflammatory, anti-cancer, anti-diabetic, anti-angiogenic, and anti-cancer properties, and it exhibits various therapeutic effects. It also contains a good amount of dietary fiber from pectin. Its distinctive flavor and high juice content make calamondin juice a popular ingredient in many international cuisines. The juice also contains bioactive compounds, such as phenolics and flavonoids, which are a potential source of antioxidant properties. All parts of the calamondin fruit, including the juice, pulp, seeds, and peel, can be used in various applications, from food products li...

Membranes

The food industry is increasingly interested in using active edible packaging to address environm... more The food industry is increasingly interested in using active edible packaging to address environmental problems caused by conventional synthetic polymers, such as pollution and degradation. The present study took advantage of this opportunity to develop active edible packaging using Hom-Chaiya rice flour (RF), incorporating pomelo pericarp essential oil (PEO) at varying concentrations (1–3%). Films without PEO were used as controls. Various physicochemical parameters, structural and morphological observations were examined in the tested films. Overall, the results showed that the addition of PEO at varying concentrations significantly improved the qualities of the RF edible films, particularly the film’s yellowness (b*) and total color. Furthermore, RF-PEO films with increased concentrations significantly reduced the film’s roughness and relative crystallinity, while increasing opacity. The total moisture content in the films did not differ, but water activity was significantly redu...

Foods

Edible insects have become increasingly popular in Thailand as a nutritious and appealing alterna... more Edible insects have become increasingly popular in Thailand as a nutritious and appealing alternative food source. As the edible insect industry in the country expands rapidly, efforts are being made to transform it into an economically viable sector with substantial commercial potential. Some of the most consumed and sold edible insects in Thailand include locusts, palm weevils, silkworm pupae, bamboo caterpillars, crickets, red ants, and giant water bugs. With its strong growth, Thailand has the potential to emerge as a global leader in the production and promotion of edible insect products. Edible insects are an excellent source of protein, fat, vitamins, and minerals. In particular, crickets and grasshoppers are protein-rich, with the average protein content of edible insects ranging from 35 to 60 g/100 g of dry weight or 10 to 25 g/100 g of fresh weight. This surpasses the protein content of many plant-based sources. However, the hard exoskeleton of insects, which is high in ch...

Foods

The objective of this study was to evaluate the impact of varying concentrations of longkong peri... more The objective of this study was to evaluate the impact of varying concentrations of longkong pericarp extract (LPE) on the physicochemical properties of alginate-based edible nanoparticle coatings (NP-ALG) on shrimp. For developing the nanoparticles, the alginate coating emulsion with different LPE concentrations (0.5, 1.0, and 1.5%) was ultrasonicated at 210 W with a frequency of 20 kHz for 10 min and a pulse duration of 1s on and 4 off. After that, the coating emulsion was separated into four treatments (T): T1: Coating solution containing basic ALG composition and without the addition of LPE or ultrasonication treatment; T2: ALG coating solution converted into nano-sized particles with ultrasonication and containing 0.5% LPE; T3: ALG coating solution converted into nano-sized particles with ultrasonication and containing 1.0% LPE; T4: ALG coating solution converted into nano-sized particles with ultrasonication and containing 1.5% LPE. A control (C) was also used, where distilled...

Molecules

Xanthones are significant bioactive compounds and secondary metabolites in mangosteen pericarps. ... more Xanthones are significant bioactive compounds and secondary metabolites in mangosteen pericarps. A xanthone is a phenolic compound and versatile scaffold that consists of a tricyclic xanthene-9-one structure. A xanthone may exist in glycosides, aglycones, monomers or polymers. It is well known that xanthones possess a multitude of beneficial properties, including antioxidant activity, anti-inflammatory activity, and antimicrobial properties. Additionally, xanthones can be used as raw material and/or an ingredient in many food, pharmaceutical, and cosmetic applications. Although xanthones can be used in various therapeutic and functional applications, their properties and stability are determined by their extraction procedures. Extracting high-quality xanthones from mangosteen with effective therapeutic effects could be challenging if the extraction method is insufficient. Although several extraction processes are in use today, their efficiency has not yet been rigorously evaluated. ...

European Food Research and Technology, 2012

PeerJ, 2022

The unripe pulp, inner peel and seed of durian were used in this study. These are generally not c... more The unripe pulp, inner peel and seed of durian were used in this study. These are generally not considered edible and must be disposed of as waste. However, they are good sources of bioactive compounds. Flour extracts from the unripe pulp, inner peel, and seed of two durian (Durio zibethinus Murr.) varieties, namely, Monthong and Chanee, were analyzed chemically to determine their total phenolic content (TPC), antioxidant, and anti-inflammatory capacities. Chanee pulp (CPu) contained a higher TPC (5285.37 ± 517.65 mg GAE/g) than Monthong pulp (MPu), Monthong peel (MP), Monthong seed (MS), Chanee peel (CP) and Chanee seed (CS) (p = 0.0027, 0.0042, 0.0229, 0.0069 and 0.36), respectively. The antioxidant activity of each durian extract was determined against ABTS, nitric oxide, superoxide, hydroxyl, and metal ions. The results indicated that the pulp, inner peel and seed of these durian varieties had antioxidant capacities. Murine Raw 264.7 macrophages were used to determine the cytoto...

Khao-larm (sticky rice in bamboo) is one of well-known sticky rice products normally which compri... more Khao-larm (sticky rice in bamboo) is one of well-known sticky rice products normally which comprise coconut milk, sugar, and adding other ingredients. Those ingredients are mixed, placed into the green bamboo tube, and then cooked by using roasting method. This study aimed to investigate germinated brown sticky rice as a nutrition enrichment in Khao-larm product. The five ratios of white sticky rice to germinated brown sticky rice at 100:0, 75:25, 50:50, 25:75 and 0:100 (w/w) were studied. The ratio of 50:50 (w/w) was obtained high acceptability scores in terms of overall taste, texture and overall acceptability. Three types of sweeteners (white sugar (control), fresh sugar cane juice and fresh sugar cane juice with brown sugar) was utilized for improving the taste attribute of products. Sensory evaluation was applied to evaluate the acceptability of product by using 9-point hedonic scale with 50 untrained panelists. The results revealed that Khao-larm formula using fresh sugar cane...

This research developed healthy Thai jelly sugar candy (TJSC) products with a mixture design. Phy... more This research developed healthy Thai jelly sugar candy (TJSC) products with a mixture design. Physical properties and sensory acceptance by untrained panelists were investigated. The results showed that the suitable ratio of coconut milk, sugar, and wheat flour were 60, 30, and 10 %, respectively. The effect of different flour replacing wheat flour on the quality of TJSC was examined. It was found that TJSC produced from non-glutinous rice flour had the most physical properties like wheat flour, and the overall liking score was not different from wheat flour (p > 0.05). The optimum ratio of corn milk instead of coconut milk was investigated. The ratio of corn milk per coconut milk was 50:50 had a high overall liking score, and it was not different from the formula with 100 % of coconut milk. The stevia instead some parts of sugar were explored. It was found that the optimum ratio of sugar to stevia leaf extract was 80:20, which was a formula with an overall liking score not diffe...

World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering, 2017

This research was conducted to optimize the formula to produce pineapple paste and gluten-free pi... more This research was conducted to optimize the formula to produce pineapple paste and gluten-free pie products. The seven formulas of the pineapple paste consisting of pineapple residue (70-100%), pineapple juice (0-30%) and sugar (0-30%) were studied using Mixture Design. The properties and sensory evaluation by untrained panelists were investigated. The results showed that the pH of pineapple paste tended to decrease when the amount of pineapple juice increased. Apparently, the total soluble solid and brightness of pineapple paste varied directly as the amount of sugar. An appropriate formula of pineapple paste was 75% pineapple residue, 5% pineapple juice and 20% sugar, respectively. This formula had the highest score for all attributes. Next, the nine formulas of gluten-free pie products consisting of mixed flour (60-70%), salted butter (20-40%) and pineapple residue (0-10%) were studied using Mixture Design. The properties and sensory evaluation by untrained panelists were investi...

This research aimed to optimize the formula to produce gluten free cookies supplemented with duri... more This research aimed to optimize the formula to produce gluten free cookies supplemented with durian rind dietary fiber. The seven formulations of cookies consisting of durian rind flour (0-20 %), wheat flour (30-50 %) and salted butter (25-45 %) were studied using Mixture Design. Physical properties and sensory evaluation by 30 untrained panelists were investigated. The results showed that weight loss of cookies and spread ratio varied directly as the amount of salted butter. Furthermore, the hardness of cookies tended to increase when the amount of durian rind flour increased. The brightness of cookies varied directly with the amount of wheat flour. Obviously, an optimum formulation of gluten free cookies supplemented with durian rind dietary fiber was 10% durian rind flour, 47.5 % wheat flour and 42.5% salted butter, respectively. This formulation had the highest of overall liking scores. Furthermore, using various types of flour replacement with wheat flour was studied. The r...

Journal of the Science of Food and Agriculture, 2016

BACKGROUND Membrane fouling is a major problem in ultra-filtration systems and two-phase flow is ... more BACKGROUND Membrane fouling is a major problem in ultra-filtration systems and two-phase flow is a promising technique for permeate flux enhancement. The objective of this research was to study the use of an ultra-filtration (UF) system to enrich angiotensin-I converting enzyme (ACE) inhibitory peptides from tilapia protein hydrolysate. To select the most appropriate membrane and operating condition, the effects of membrane molecular weight cut-off (MWCO), transmembrane pressure (TMP) and cross-flow velocity (CFV) on permeate flux and ACE inhibitory peptide separation were studied. Additionally, the gas-liquid two-phase flow technique was applied to investigate its effect on the process capability. RESULTS The results showed that the highest ACE inhibitory activity was obtained from permeate of the 1 kDa membrane. In terms of TMP and CFV, the permeate flux tended to increase with TMP and CFV. The use of gas-liquid two-phase flow as indicated by shear stress number could reduce membrane fouling and increase the permeate flux up to 42%, depending on shear stress number. Moreover, the use of a shear stress number of 0.039 led to an augmentation in ACE inhibitory activity of permeates. CONCLUSIONS Operating conditions using a shear stress number of 0.039 were recommended for enrichment of ACE inhibitory peptides. © 2016 Society of Chemical Industry.

To manipulate enzymatic hydrolysis of tilapia (Oreochromis niloticus) muscle protein for producti... more To manipulate enzymatic hydrolysis of tilapia (Oreochromis niloticus) muscle protein for production of bioactive peptides, its reaction kinetics was intensively studied. The study showed that the production of peptides with different bioactive properties including antioxidant activity, angiotensin-I-converting enzyme (ACE) inhibition and Ca-binding property and their kinetics were affected by the degree of hydrolysis and substrate concentration. A comparative study on reaction kinetics found that the kinetic parameters for the production of each bioactive peptide are unique, that is, the maximum initial velocity, V max , for hydrolysis of protein was as high as 1.07 mg mL À1 min À1 , but that for the production of peptides with antioxidant activity and Ca-binding property were very low, range of 7.14-66.7 lg mL À1 min À1 , and that for the production of peptides with ACE inhibitory activity was the lowest, at 2.57 lg mL À1 min À1. This knowledge of reaction kinetics of protein hydrolysis would be useful for manipulating and optimising the production of peptides with desired bioactive properties.

Coffee Science, 2021

Chicory root coffee currently gains popularity as a coffee substitute because of its health benef... more Chicory root coffee currently gains popularity as a coffee substitute because of its health benefits. The purpose of this research is to develop ready-todrink healthy mixture of chicory and coffee (RDHCC) products. Fifteen trained panelists were invited to evaluate the aroma intensity 6 ratios of chicory and coffee mixture by sensory rating scales on a straight line at the distance of 150 mm. The ratio of 2:3 of chicory and coffee had the highest rating. The ratio was further used for development of RDHCC recipes consisting of chicory-coffee mixture, coffee creamer and sugar. Nine recipes were evaluated by 9-point hedonic scale with twenty trained panelists, and the best recipe was obtained from the ingredients of 15% chicory-coffee mixture, 32.5% coffee creamer and 52.5% sugar. Other ingredients were investigated to replace coffee creamer, and soybean milk powder had the highest overall liking score (7.45±0.94) and it was not significant different from 8.15±1.09 of coffee creamer. ...