Browsing by Author "Wunwisa Krasaekoopt"
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ItemDevelopment of job's tears yogurt(Assumption University, 2013) Nontaon Keeratibunharn ; Wunwisa Krasaekoopt ; Assumption University. Vincent Mary School of Science and Technology
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ItemEncapsulation of protease from Aspergillus oryzae and lipase from Thermomycess lanuginoseus using alginate and different copolymer type( 2016) Thu, Truong Thi Mong ; Wunwisa KrasaekooptAlthough the application of enzymes in food as a food processing aid and enzyme supplement is ofinterest and widely used, the enzymes can be easily deactivated or lose their activity due to many causessuch as pH and moisture as well as through the introduction of incompatible ingredients during foodprocessing and storage. These problems can be solved by the encapsulation technique, especially in a gelmatrix. The influences were studied of the alginate concentration, types of copolymer and their con-centrations on the bead size, encapsulation yield (EY), encapsulation efficiency (EE), leakage and theretention of enzyme activity during storage period of encapsulated protease from Aspergillus oryzae andlipase from Thermomyces lanuginosus beads. A solution of purified protease or lipase was encapsulated incalcium alginate-chitosan beads (CACB), calcium alginate-xanthan gum beads (CAXB) and calciumalginate-maltodextrin beads (CAMB) using the extrusion method. Increasing the alginate and copolymerconcentrations in the solution increased the bead size, EY, EE and the retention of enzyme activity duringthe storage period and reduced leakage of both the encapsulated protease and lipase. In addition,different types of copolymer significantly (p0.05) affected these properties of both encapsulatedenzymes. Furthermore, protease encapsulated using 2.0% alginate and 0.2% chitosan provided the highestEY (81.7%) and EE (77.2%) with a bead size of 1.85 mm and 8.1% leakage. The retention of encapsulatedprotease activity and the shelf-life of encapsulated enzyme which was expressed as half-life, the timerequired for the enzyme activity to decrease by half (thalf life) were 75.8% and 27.2 wk, respectively afterstorage at 4C for 10 wk. For lipase, encapsulation using 2.0% alginate and 0.4% xanthan gum providedthe highest EY (42.5%) and EE (43.9%) and the bead size and leakage were 1.81 mm and 6.2%, respectively.The retention of encapsulated lipase activity and the thalf lifewere 77.9% and 27.8 wk, respectively afterstorage at 4C for 10 wk. CACB was a suitable complex polymer for encapsulating protease while CAXBwas suitable for lipase. EY and EE values of CACB-protease were higher than those of CAXB-lipase.Therefore, the encapsulation method, gelling conditions and interactions between carriers and lipaseshould be further studied.
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ItemMicroencapsulation of Litsea cubeba Essential Oil in β-Cyclodextrin Using Paste and Co-Precipitation Methods( 2014) Elizei, Pooyan Shakouri ; Wunwisa KrasaekooptMicroencapsulation of Litsea cubeba essential oil (LCEO) with β-cyclodextrin (BCD) was carried out using the paste and co-precipitation methods at various oil concentrations and ratios of LCEO to BCD adapted from a central composite design to determine the effect of these factors on the microencapsulation efficiency, microencapsulation yield, surface oil and recovery of the finished product. In addition, the effect of different levels of water activity and temperature on the oxidative stability of the powder was investigated. Treatment 4 using the paste method with 90% LCEO and a ratio of LCEO to BCD of 15:85 was found to be more efficient compared to samples produced by the co-precipitation method. This condition provided an oil loading of 102 mg.g-1 of powder, 74.7% microencapsulation yield, 71.9% microencapsulation efficiency, 94.8% recovery of LCEO powder and surface oil with 4.08 mg.g-1 of powder. Statistical analysis indicated that the temperature and water activity had significant effects on the peroxide value. Moreover, there was an interaction between these two factors. The LCEO powder had higher oxidative stability with the lowest peroxide value of 4.9 meq.kg-1 when it was stored at 10 °C and a water activity of 0.53 whilst the accelerated conditions of 50 °C and a water activity of 0.64 resulted in the highest peroxide value (13.6 meq.kg-1) and lower oxidative stability. It was notable that except for the samples stored at a water activity of 0.64 and temperatures of 30 and 50 °C, the other samples did not exceed the limit for the peroxide value of 10 meq.kg-1 which is the acceptable limit for edible vegetable oils.
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ItemMicroencapsulation of Probiotics in Hydrocolloid Gel Matrices: A Review( 2013) Wunwisa KrasaekooptThe use of hydrocolloid gel matrices to encapsulate probiotics is of interest due to their gentle and simplicity of gel formation as well as mild condition used. This technique enhances the viability of entrapped cells during the product shelf life at least above therapeutic minimum level as well as in the gastrointestinal tract to ensure the health benefits of consumers. This review describes the advantages of microencapsulation, hydrocolloid gel matrices such as alginate, carrageenan and whey protein, microencapsulation processes, special treatments for further improvement in encapsulation efficiency of gel matrices as well as food applications of microencapsulated probiotics.
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ItemMicroencapsulation of Saffron (Crocus sativus L.) Extract in Copolymer Complexes Using Extrusion Method( 2015) Shakoori, Pooria ; Wunwisa KrasaekooptThis study describes the preparation of alginate-chitosan and alginate-gelatin beads containing saffron components to be incorporated as additives in food products. This study evaluated the influence of incorporating hydrophilic natural polymers, alginate-chitosan and alginate-gelatin on preserving saffron components. The alginate beads were coated with chitosan and gelatin as copolymer by extrusion method with a polyelectrolyte complex reaction between two oppositely charged poly-ions. The beads were formulated, optimized and evaluated to obtain high encapsulation efficiency of crocin, safranal and picrocrocin as the main components of saffron. The encapsulation variables were selected in accordance with Central Composite Design and were further optimized via response surface methodology. Alginate concentration significantly influenced particle size and encapsulation efficiency of alginate-chitosan and alginate-gelatin beads (p ≤ 0.05). Both chitosan and gelatin positively affected encapsulation efficiency. The optimum condition for preparing alginate-chitosan beads was an alginate concentration of 1.97% and chitosan concentration of 0.925%; this yielded an encapsulation efficiency of 66.3 ± 1.5, 86.2 ± 0.7 and 52.9 ± 3% for picrocrocin, safranal and crocin, respectively. The optimum condition for preparing alginate-gelatin beads was an alginate concentration of 1.95% and gelatin concentration of 3.65%; this yielded encapsulation efficiency of 39.2 ± 2.9, 31.9 ± 1.7 and 18.3 ± 1% for picrocrocin, safranal and crocin, respectively. The results clearly indicated that, in combination with alginate, chitosan was a better copolymer than gelatin for encapsulating saffron components.
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ItemProperties and applications of different probiotic delivery systems( 2012) Wunwisa KrasaekooptProbiotic products should contain and maintain viable cells during the product shelf life at least above therapeutic minimum level for the benefit of consumers. Due to their generally poor viability and stability in food products, especially in fermented dairy products, as well as in the host gastrointestinal tract, various microencapsulation techniques for probiotics have been developed in recent years to overcome these issues. This chapter describes the benefit of microencapsulation, various encapsulation techniques used to encapsulate probiotics and the application of encapsulated probiotics in selected food systems. The use of various supporting or encapsulating materials, such as alginate, chitosan and carrageenan is also discussed. Special treatments (such as complexation coating) of capsules for further improving the stability of the probiotics are also described.
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ItemSensory characteristics and consumer acceptance of fruit juice containing probiotics beads in Thailand(Assumption University, 2010) Wunwisa Krasaekoopt ; Kamolnate Kitsawad, jt. auth. ; Assumption University. Vincent Mary School of Science and TechnologyAlthough the survival of probitoics in fruit juices, which were nominated to be a good probiotic carrier, could be improved by using microencapsulation technique in alginate bead coated with chitosan, the satisfactoriness of the consumer must be considered. Consumer assessment and sensory evaluation of this product were performed by consumers in Thailand and by using descriptive analysis, respectively. Four hundred consumers from Bangkok and the suburbs of Bangkok were served with orange and grape juices containing probiotic beads together with questionnaire in order to determine the consumer demographic, buying behavior and consumer acceptance. Most consumers bought fruit juice due to its taste (9.6) and nutritional value (8.9). However, the addition of probiotic beads influenced the sensory quality of the product by increasing the swallowing difficulty and remaining particles of the products. The majority of consumers accepted orange and grape juices containing probiotic beads (82.3 and 84.3%, respectively), giving scores of texture and overall preferences as 6.6 and 6.7 for orange juice; and 6.8 and 6.9 for grape juice. Application of probiotic beads also increased turbidity of grape juice. Moreover, more than 86% of the participants were willing to try and purchase the product, reflecting existence of a potential market for fruit juice containing probiotic beads.
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