Now showing items 16-35 of 36

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    Interfacial and emulsifying properties of sucrose ester in coconut milk emulsions in comparison with Tween 

    Suwimon Ariyaprakai; Tanachote Limpachoti; Pasawadee Pradipasena (2013)

    In this study, sucrose esters were presented as a promising alternative to petrochemically synthesized Tweens for application in coconut milk emulsions. The interfacial and emulsifier properties of sucrose ester (SE), mainly sucrose monostearate, had been investigated in comparison with Tween 60 (TW), an ethoxylate surfactant. The interfacial tension measurement showed that SE had a slightly better ability to lower the interfacial tension at coconut oilewater interface. These surfactants (0.25 wt%) were applied in coconut milk emulsions with ...
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    Investigating the Effect of Cold Soak Duration on Phenolic Extraction during Cabernet Sauvignon Fermentation 

    Siriwan Panprivech; Lerno, Larry A.; Brenneman, Charles A.; Block, David E.; Oberholster, Anita (2015)

    The impact of increasing cold soak (CS) duration (0, 1, 4, 7, and 10 days at 10 °C) on the extraction of phenolic compounds during the CS period and primary fermentation as well as the final composition of Cabernet Sauvignon wine was investigated. The results showed that CS duration had no effect on hydroxycinnamate and flavonol extractions. Greater amounts of gallic acid, (+)-catechin, (−)-epicatechin, and total tannins were extracted with increasing CS duration, with differences maintained during bottle aging. Anthocyanin extraction and ...
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    Microbial Biofilm in the industry 

    Tatsaporn Todhanakasem (2013)

    Biofilms represent negative and positive attributes in the industries. Biofilm is a functional consortium of microorganisms attached to either biotic or abiotic surfaces and embedded under the extracellular polymeric substances (EPS). Spoilage and pathogenic microorganisms can develop biofilms on food industrial surfaces that can lead to food spoilage and disease transmission when the inappropriate clean up and control have been applied in the food industies. However, single and mixed species of microbial biofilms also represent tremendous ...
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    Microencapsulation of Litsea cubeba Essential Oil in β-Cyclodextrin Using Paste and Co-Precipitation Methods 

    Elizei, Pooyan Shakouri; Wunwisa Krasaekoopt (2014)

    Microencapsulation 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 ...
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    Microencapsulation of Probiotics in Hydrocolloid Gel Matrices: A Review 

    Wunwisa Krasaekoopt (2013)

    The 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 ...
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    Microencapsulation of Saffron (Crocus sativus L.) Extract in Copolymer Complexes Using Extrusion Method 

    Shakoori, Pooria; Wunwisa Krasaekoopt (2015)

    This 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 ...
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    Natural antibacterial activity of Thai curry paste in Thai red curry (Kang-Kati) model against Listeria monocytogenes 10403S 

    Patchanee Yasurin; Thidarat Udchachonand (Rajamangala University of Technology Phra Nakhon, 2013)

    In 2012, outbreak-associated strains of Listeria monocytogenes have been reported to CDC. Foods as natural antibiotics itself might be considered as an alternative for food safety. Thai red curry is a Thai cultural dish which has become well-known worldwide for having fresh coconut milk and red curry paste as main ingredients. The main ingredients of red curry paste include various types of herbs: Capsicum annuum (chili), Citrus hystrix (Kaffir lime), Cuminum cyminum L. (Cumin), Allium ascalonicum L. (Shallot), Allium sativum (Garlic), ...
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    Natural antibacterial activity of Thai curry paste in Thai red curry-water base (Kang-Pa) Model on Salmonella enterica 4, 5, 12: i: - (human) and Salmonella enteric Enteritidis (human) 

    Patchanee Yasurin (2013)

    Natural antibacterial is now a very interesting food safety trend. The investigation on the food having antibacterial activity itself, as functional food, becomes more dynamic. Salmonella sp. is a food pathogen which has been reported its outbreaks frequently in variety of foods. Thai red curry (Kang-Pa) is a Thai cultural dish and become worldwide well-known menu. The Thai curry paste, Thai red curry main ingredients, compose of seven herbs including Capsicum annuum (Red chili), Cymbopogon citrates (Lemongrass), Alpinia galangal (Galangal), ...
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    Natural antibacterial activity of Thai red curry paste in coconut milk based curry; Kang-Kati, Model on Salmonella sp. and Listeria monocytogenes 

    Chuchod Sapabguy; Patchanee Yasurin (2015)

    Since 2006, Salmonella sp. and Listeria monocytogenes outbreaks have occurred frequently in a variety food types all over the world. Thai red curry paste is composed of 7 herbs which have been investigated for their antimicrobial activity in different independent laboratories. The investigation aimed to study the antibacterial activity of Thai red curry paste in a coconut milk based curry; Kang-Kati, as a real food model against S. enteric Enteritidis (human) and L. monocytogenes 10403S. The standard plate count method as CFU/ml was used to ...
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    Number of hydroxyl groups on the B-ring of flavonoids affects their antioxidant activity and interaction with phorbol ester binding site of PKCδ C1B domain: in Vitro and in silico studies 

    Teeradate Kongpichitchoke; Hsu, Jue-Liang; Huang, Tzou-Chi (American Chemical Society, 2015)

    Although flavonoids have been reported for their benefits and nutraceutical potential use, the importance of their structure on their beneficial effects, especially on signal transduction mechanisms, has not been well clarified. In this study, three flavonoids, pinocembrin, naringenin, and eriodictyol, were chosen to determine the effect of hydroxyl groups on the B-ring of flavonoid structure on their antioxidant activity. In vitro assays, including DPPH scavenging activity, ROS quantification by flow cytometer, and proteins immunoblotting, and in silico ...
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    Production, purification and characterization of an ionic liquid tolerant cellulase from Bacillus sp. isolated from rice paddy field soil 

    Patchanee Yasurin (2015)

    Background: Lignocellulosic biomass is a renewable, abundant, and inexpensive resource for biorefining process to produce biofuel and valuable chemicals. To make the process become feasible, it requires the use of both efficient pretreatment and hydrolysis enzymes to generate fermentable sugars. Ionic liquid (IL) pretreatment has been demonstrated to be a promising method to enhance the saccharification of biomass by cellulase enzyme; however, the remaining IL in the hydrolysis buffer strongly inhibits the function of cellulase. This study aimed ...
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    Properties and applications of different probiotic delivery systems 

    Wunwisa Krasaekoopt (2012)

    Probiotic 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 ...
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    Review: antibacterial, antioxidant and chemical profile of centella asiatica 

    Supawan Rattanakom; Patchanee Yasurin (2014)

    Plants have been used since ancient times whether as foods/seasoning or medicinal purposes. The used of plants for medicinal purposes can be found almost every parts of the world; from Africa to Europe. Nowadays, there are increasing trends of using natural products. From the discovery that effective life span of any antibiotic is limited. Scientists try to discover alternatives. One of the sources is from plants. As they have an almost limitless ability to synthesize aromatic substances especially plant secondary metabolites. Most of plant ...
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    Review: antimicrobial properties of common herbs and spices used in Thai cooking 

    Patchanee Yasurin (2015)

    The common Thai cooking herbs and spices antimicrobial activities; Chilli (Capsicum annuum), Lemongrass (Cympopogon citrates), Garlic (Allium sativum), Shallot (Allium ascalonicum), Galangal (Alpinia galangal), and Kaffir Lime (Citrus hystrix), have been reported numerously. Not only their antimicrobial activities but the antimicrobial active compounds and composition have been continuous reported under difference extraction methods and analysis methods. To understand antimicrobial mechanism of these herbs and spices will benefit ...
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    Review: the Bioavailability Activity of Centella asiatica 

    Patchanee Yasurin (2015)

    Centella asiatica (Bao-bog, Tiger Herbal, Pennywort, Gotu kola) has been announced as one of five “Thailand Champion Herbal Products (TCHP)” by the Department for Development of Thai Transitional and Alternative Medicine, Ministry of Public Health. C. asiatica has been investigated for its bioavailability activity, antimicrobial activity, antioxidant activity, anti-inflammatory activity, wound healing activity and anticancer activity. C. asiatica contains many types of active compounds: terpenoids, terpenoids and phenols. Thus, C. asiatica has ...
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    Sensory characterization of instant tom yum soup 

    Kamolnate Kitsawad; Nasara Tuntisripreecha (2016)

    Kamolnate Kitsawad 5.86Assumption University of Thailand Nasara Tuntisripreecha Abstract Instant tom yum soups are widely available in the market in various forms, powder, paste, and liquid. Despite the similarity in the use of key ingredients, each product is unique in flavor. The aim of this study was to characterize the sensory profile of instant tom yum soup. Descriptive analysis was performed to examine the sensory profiles of 12 instant tom yum soups. Sensory descriptors were generated; appearance (color, amount of oil, cloudiness), ...
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    Sensory properties and consumer acceptance of imported and domestic sliced black ripe olives 

    Kamolnate Kitsawad (Institute of Food Technologists, 2012)

    Table olives are healthy and nutritious products with high contents of monounsaturated fatty acids, phenolics, vitamins, minerals, and fiber. Understanding sensory cues affecting consumer preferences would enable the increase of olive consumption. The objectives of this study were to characterize the sensory properties of commercial sliced black ripe olives from different regions, including California, Egypt, Morocco, Portugal, and Spain, and to examine the preferences of California consumers for sliced black ripe olives. Sensory profiles and ...
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    Stability of Orange Oil-in-Water Emulsions Prepared by Multilayer Membranes 

    Suwimon Ariyaprakai; Qi, Wu Jai (2013)

    Due to the small molecular size of orange oil, primary orange oil–in-water emulsion can easily undergo Ostwald ripening destabilization. To improve the stability of orange oil emulsion, multilayer emul- sion was prepared using Citrem as emulsifier and gelatin as coated biopolymer. Firstly, primary emulsion containing 20 wt% orange oil and 0.4 wt% Citrem was produced. Since Citrem was an anionic emulsifier, the primary emulsion had a negative charge of ~ -57mV. Then, the primary emulsion was suspended in 0.5 wt% gelatin aqueous solution ...
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    Use of Rice Hull Hydrolyzate in the Cultivation of Lactobacillus acidophilus 

    Tatsaporn T.; Nikapong Puanglamyai (2012)

    This project aims to minimize the cost of production of live L. acidophilus by replacing the expensive carbon source in the fermentation medium with the rice hull hydrolyzate and compare the growth efficiency of the microbe in the rice hull formulated medium with the rich medium (de Man Rogosa Sharpe or MRS). Rice hull was hydrolyzed with diluted H2 SO4 and HCl at various concentrations 0.25, 0.5 and 1% v/v at 120 o C for 30 minutes. The hydrolyzate was further overliming with Ca(OH) 2 and filter through the diatomaceous earth. ...
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    Zymomonas mobilis biofilm formation on different types of carriers 

    Tatsaporn Todhanakasem; Rashmi Tiwari (2016)

    Zymomonas mobilis biofilm have been proposed to enhance the bioethanol production from agricultural derived materials. Z. mobilis biofilm reactor has been prospected to be used for a large scale bioethanol production. The cost effective carrier for Z. mobilis biofilm reactor was searched. This study investigated the biofilm forming abilities of Z. mobilisstrain TISTR 551 and ZM4 on biotic (loofah and corn silk) or abiotic carriers (flatted sheet polyvinyl chloride, PVC). Biofilm formation was visualized for 3 consecutive days under the bright-field ...