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Futamata S, Onishi Y, Adachi S, Khuwijitjaru P, Watanabe Y, Tani F, Kobayashi T. Efficient synthesis of rare sugars from galactose in hot compressed water using eggshells as an environmentally friendly catalyst. Bioresour Technol 2024; 399:130642. [PMID: 38561154 DOI: 10.1016/j.biortech.2024.130642] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 03/21/2024] [Accepted: 03/25/2024] [Indexed: 04/04/2024]
Abstract
Aqueous galactose solutions containing eggshell was heated at 120 °C to produce calcium supplements containing rare sugars. Galactose was isomerized to rare sugars with improving rare sugar yields compared to those without eggshell. Organic acids were also formed as byproducts during the reaction. These acids were neutralized by dissolving eggshells with increasing the calcium ion concentration in the solution. When eggshell components (calcium carbonate, magnesium carbonate, or calcium phosphate) were used for the treatment, rare sugars were also formed. Especially, addition of magnesium carbonate improved rare sugar yield, but byproduct formation became more pronounced. Eggshells used in the treatment were used for repeated treatments. When eggshells were used three times, rare sugar yield changed only slightly but the selectivity of rare sugars improved significantly. By these processes, we obtained an aqueous solution of rare sugars containing calcium ion at 295 mg/L, which has potential as ingredients for dietary supplements.
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Affiliation(s)
- Shin Futamata
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan
| | - Yuichiro Onishi
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan
| | - Shuji Adachi
- Department of Agriculture and Food Technology, Faculty of Bioenvironmental Sciences, Kyoto University of Advanced Science, Kameoka, Kyoto 621-8555, Japan
| | - Pramote Khuwijitjaru
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand
| | - Yoshiyuki Watanabe
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Osaka Metropolitan University, Naka-ku, Sakai, Osaka 599-8531, Japan
| | - Fumito Tani
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan
| | - Takashi Kobayashi
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan.
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2
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Kobayashi T, Khuwijitjaru P, Adachi S. Isomerization and epimerization of glucose and galactose in arginine solution and phosphate buffer under subcritical fluid conditions. Biosci Biotechnol Biochem 2023:7131443. [PMID: 37076769 DOI: 10.1093/bbb/zbad047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/21/2023]
Abstract
Reaction of glucose or galactose was performed in arginine solution or phosphate buffer (pH 7.0) using a batch reactor at 110 °C. The yields of products, pH, and absorbances at 280 nm and 420 nm were measured during the reaction. Fructose, mannose, and allulose were formed from glucose; tagatose, talose, and sorbose were done from galactose. The reaction proceeded more rapidly in arginine solution than in phosphate buffer. In arginine solution, yields of fructose and tagatose were 20% and 16%, respectively, after 30-min reaction; in phosphate buffer, they were 14% and 10%, respectively. However, in both reaction media, the pH drop and increase in absorbances continued even after the yield became almost constant. The absorbance increased particularly in the latter half of the reaction due to formation of browning products. Therefore, to avoid browning, the reaction should be stopped as soon as possible after the yield approaches its maximum value.
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Affiliation(s)
- Takashi Kobayashi
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, Japan
| | - Pramote Khuwijitjaru
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand
| | - Shuji Adachi
- Department of Agriculture and Food Technology, Faculty of Bioenvironmental Sciences, Kyoto University of Advanced Science, Kameoka, Kyoto, Japan
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3
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Khuwijitjaru P, Kobayashi T, Onishi Y, Adachi S. Isomerization of pentoses in arginine solution and phosphate buffer at 110 °C. Biocatalysis and Agricultural Biotechnology 2023. [DOI: 10.1016/j.bcab.2023.102679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
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4
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Khuwijitjaru P, Adachi S. Isomerization of ribose to ribulose using basic amino acids as a catalyst. FSTR 2023. [DOI: 10.3136/fstr.fstr-d-22-00215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Pramote Khuwijitjaru
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
| | - Shuji Adachi
- Department of Agriculture and Food Technology, Faculty of Bioenvironmental Sciences
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5
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Rungpichayapichet P, Chaiyarattanachote N, Khuwijitjaru P, Nakagawa K, Nagle M, Müller J, Mahayothee B. Comparison of near-infrared spectroscopy and hyperspectral imaging for internal quality determination of ‘Nam Dok Mai’ mango during ripening. Food Measure 2022. [DOI: 10.1007/s11694-022-01715-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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6
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Milasing N, Khuwijitjaru P, Adachi S. Isomerization of galactose to tagatose using arginine as a green catalyst. Food Chem 2022; 398:133858. [DOI: 10.1016/j.foodchem.2022.133858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 07/29/2022] [Accepted: 08/02/2022] [Indexed: 11/16/2022]
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Chaiareekitwat S, Latif S, Mahayothee B, Khuwijitjaru P, Nagle M, Amawan S, Müller J. Protein composition, chlorophyll, carotenoids, and cyanide content of cassava leaves (Manihot esculenta Crantz) as influenced by cultivar, plant age, and leaf position. Food Chem 2022; 372:131173. [PMID: 34601424 DOI: 10.1016/j.foodchem.2021.131173] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 09/03/2021] [Accepted: 09/15/2021] [Indexed: 12/20/2022]
Abstract
The variation of proximate compositions, amino acids, carotenoids, chlorophyll, and total cyanide contents in cassava leaves was studied to identify the most suitable leaves for human consumption. The cassava leaves from 4 cultivars were analysed at 3 leaf positions as well as at 2 plant ages. The leaves of 'Rayong 5' cultivar from the middle position at 6 months after planting contained the highest crude protein, amino acids, carotenoids, and chlorophyll. The total cyanide content was high and therefore, an effective detoxification method is needed. Protein from the cassava leaves was rich in glutamine, aspartic acid, and leucine, but low in methionine and cysteine. Additionally, cassava leaves were found to be a rich source of carotenoids and chlorophyll. This study provided the evidences that cassava leaves can be an alternative source as protein supplement and for carotenoids and chlorophyll extraction and paves the way to valorise this abundant agricultural by-product.
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Affiliation(s)
- Sawittree Chaiareekitwat
- Institute of Agricultural Engineering, Tropics and Subtropics Group, University of Hohenheim, Stuttgart 70599, Germany
| | - Sajid Latif
- Institute of Agricultural Engineering, Tropics and Subtropics Group, University of Hohenheim, Stuttgart 70599, Germany
| | - Busarakorn Mahayothee
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand.
| | - Pramote Khuwijitjaru
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand
| | - Marcus Nagle
- Agricultural Research and Development Program, Central State University, Wilberforce, OH 45384, USA
| | - Suwaluk Amawan
- Rayong Field Crops Research Center, Department of Agriculture, Ministry of Agriculture and Cooperatives, Rayong 21150, Thailand
| | - Joachim Müller
- Institute of Agricultural Engineering, Tropics and Subtropics Group, University of Hohenheim, Stuttgart 70599, Germany
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Komonsing N, Khuwijitjaru P, Nagle M, Müller J, Mahayothee B. Effect of drying temperature together with light on drying characteristics and bioactive compounds in turmeric slice. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110695] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Komonsing N, Reyer S, Khuwijitjaru P, Mahayothee B, Müller J. Drying Behavior and Curcuminoids Changes in Turmeric Slices during Drying under Simulated Solar Radiation as Influenced by Different Transparent Cover Materials. Foods 2022; 11:foods11050696. [PMID: 35267330 PMCID: PMC8909861 DOI: 10.3390/foods11050696] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 02/18/2022] [Accepted: 02/23/2022] [Indexed: 02/07/2023] Open
Abstract
Dried turmeric is used as a spice and traditional medicine. The common drying methods for turmeric (Curcuma longa L.) are sun drying and solar drying. In this study, turmeric slices with a thickness of 2 mm were dried at 40, 50, 60, and 70 °C in a laboratory hot-air dryer with a simulated solar radiation applied through transparent polycarbonate cover (UV impermeable) and PMMA cover (UV permeable). Air velocity and relative humidity of drying air were fixed at 1.0 M·s−1 and 25 g H2O kg−1 dry air, respectively. Light significantly increased the sample temperature under both covers. Page was the best model to predict the drying characteristics of turmeric slices. Drying rate correlated with the effective moisture diffusivity, which increased at higher temperature. The hue angle (h°) of turmeric was distinctly lower at 70 °C under both covers. The dried products were of intensive orange color. Curcumin, demethoxycurcumin, and total curcuminoids were affected by the cumulated thermal load (CTL). The lowest curcumin content was found at 40 °C under PMMA (highest CTL). The optimum drying condition was 70 °C under polycarbonate cover due to shorter drying time and better preservation of color and curcuminoids in the dried product.
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Affiliation(s)
- Nilobon Komonsing
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand; (N.K.); (P.K.)
| | - Sebastian Reyer
- Tropics and Subtropics Group, Institute of Agricultural Engineering, University of Hohenheim, 70599 Stuttgart, Germany; (S.R.); (J.M.)
| | - Pramote Khuwijitjaru
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand; (N.K.); (P.K.)
| | - Busarakorn Mahayothee
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand; (N.K.); (P.K.)
- Correspondence:
| | - Joachim Müller
- Tropics and Subtropics Group, Institute of Agricultural Engineering, University of Hohenheim, 70599 Stuttgart, Germany; (S.R.); (J.M.)
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Khuwijitjaru P, Somkane S, Nakagawa K, Mahayothee B. Osmotic Dehydration, Drying Kinetics, and Quality Attributes of Osmotic Hot Air-Dried Mango as Affected by Initial Frozen Storage. Foods 2022; 11:foods11030489. [PMID: 35159639 PMCID: PMC8834474 DOI: 10.3390/foods11030489] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 02/02/2022] [Accepted: 02/05/2022] [Indexed: 01/19/2023] Open
Abstract
Using frozen mango for osmotic hot air drying is still uncommon due to a lack of knowledge on the effect of the freezing process on the final product’s quality attributes. This study aimed to investigate the effect of the freezing method (slow and quick freezing) and frozen storage time at −18 °C (0, 1, and 2 months) on mass transfer kinetics during osmotic dehydration, drying kinetics during hot air drying, and final quality attributes of the dried mango. The results indicated that Peleg’s model could describe the water loss and solid gain during the osmotic dehydration in a 38° Brix sugar solution. Freezing before osmotic dehydration reduced the water loss rate while increasing the solid uptake content. Frozen mangoes showed slightly higher drying rates at 50 and 60 °C than the fresh ones. Freezing and frozen storage also retarded the browning reaction and polyphenol oxidase activities. The osmotic-dried mango obtained from frozen mangoes showed a chewy and gummy texture, which could be considered a distinctive texture characteristic for dried mango.
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Affiliation(s)
- Pramote Khuwijitjaru
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand; (P.K.); (S.S.)
| | - Supawadee Somkane
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand; (P.K.); (S.S.)
| | - Kyuya Nakagawa
- Department of Chemical Engineering, Faculty of Engineering, Kyoto University, Katsura, Nishikyo-ku, Kyoto 615-8510, Japan;
| | - Busarakorn Mahayothee
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand; (P.K.); (S.S.)
- Correspondence:
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11
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Klinchongkon K, Intim B, Milasing N, Khuwijitjaru P. Effect of ethanol concentration and temperature on solubility of fructose. FSTR 2022. [DOI: 10.3136/fstr.fstr-d-21-00191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Khwanjai Klinchongkon
- Division of Food Science and Technology Management, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi
| | - Bussaraporn Intim
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
| | - Neeranuch Milasing
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
| | - Pramote Khuwijitjaru
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
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12
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Adachi S, Miyagawa Y, Khuwijitjaru P, Kobayashi T. Isomerization of maltose to maltulose in a pressurized hot phosphate buffer. Biocatalysis and Agricultural Biotechnology 2021. [DOI: 10.1016/j.bcab.2021.102164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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13
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Limsangouan N, Milasing N, Thongngam M, Khuwijitjaru P, Jittanit W. Physical and chemical properties, antioxidant capacity, and total phenolic content of xyloglucan component in tamarind (
Tamarindus indica
) seed extracted using subcritical water. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14146] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Nipat Limsangouan
- Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
- Department of Food processing and Preservation, Institute of Food Research and Product Development Kasetsart University Bangkok Thailand
| | - Neeranuch Milasing
- Department of Food processing and Preservation, Institute of Food Research and Product Development Kasetsart University Bangkok Thailand
- Department of Food Technology, Faculty of Engineering and Industrial Technology Silpakorn University Nakhon Pathom Thailand
| | - Masubon Thongngam
- Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
| | - Pramote Khuwijitjaru
- Department of Food Technology, Faculty of Engineering and Industrial Technology Silpakorn University Nakhon Pathom Thailand
| | - Weerachet Jittanit
- Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
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Mahayothee B, Komonsing N, Khuwijitjaru P, Nagle M, Müller J. Influence of drying conditions on colour, betacyanin content and antioxidant capacities in dried red-fleshed dragon fruit (Hylocereus polyrhizus
). Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13958] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Busarakorn Mahayothee
- Department of Food Technology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Nilobon Komonsing
- Department of Food Technology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Pramote Khuwijitjaru
- Department of Food Technology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Marcus Nagle
- Institute of Agricultural Engineering, Tropics and Subtropics Group; Universität Hohenheim; Stuttgart 70599 Germany
- Agricultural Research and Development Program; Central State University; Ohio 45384 USA
| | - Joachim Müller
- Institute of Agricultural Engineering, Tropics and Subtropics Group; Universität Hohenheim; Stuttgart 70599 Germany
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Abstract
Abstract
The degradation of passion fruit pectin by subcritical water treatment in a continuous flow-type reactor was investigated in the temperature range of 80−160 °C at a constant pressure of 5 MPa. Changes in the degree of polymerization and reducing end formation were monitored and modeled by applying the Emsley equation and zeroth-order kinetics, respectively. The results showed that both the pectin degradation rate constant and the change in the amount of reducing end were enhanced by temperature, and that the temperature dependence of these parameters obeyed the Arrhenius relationship. The activation energies for pectin degradation and reducing end formation were 62.8 and 86.9 kJ/mol, respectively. The non-linear relationship between the ratio of broken galacturonic acid units to the total galacturonic acid units and the change in the amount of reducing end indicated that pectin cleavage became easier as hydrolysis progressed.
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Affiliation(s)
- Khwanjai Klinchongkon
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, Thailand
| | - Pramote Khuwijitjaru
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, Thailand
| | - Shuji Adachi
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
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Soisangwan N, Khuwijitjaru P, Kobayashi T, Adachi S. Kinetic Analysis of Lactulose Production from Lactose in Subcritical Aqueous Ethanol. FSTR 2017. [DOI: 10.3136/fstr.23.45] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Nontanut Soisangwan
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
- Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University
| | - Pramote Khuwijitjaru
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
| | - Takashi Kobayashi
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
| | - Shuji Adachi
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Koomyart I, Nagamizu H, Khuwijitjaru P, Kobayashi T, Shiga H, Yoshii H, Adachi S. Direct Treatment of Isada Krill under Subcritical Water Conditions to Produce Seasoning with Shrimp-Like Flavour. Food Technol Biotechnol 2016; 54:335-341. [PMID: 27956865 DOI: 10.17113/ftb.54.03.16.4271] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Characterization, sensory evaluation, and astaxanthin stability of isada krill under various subcritical water conditions were investigated to optimize the quality of krill extract and residue for producing food seasoning. Raw krill (82% wet basis moisture content) without additional water was treated in a pressure-resistant vessel for 10 min at a temperature range of 100-240 °C. The yield of water-soluble protein was maximized by treatment at 200 °C and decreased with treatment at higher temperatures. The degradation of large molecules and the concomitant production of small molecules depended on the treatment temperature. Astaxanthin in the krill was unstable at temperatures higher than 140 °C. The odour intensities of krill extract and residue increased with higher treatment temperature; however, the highest intensity of pleasant shrimp-like flavour was obtained by treatment at 140 °C. Subjective preference scores were the highest for extract and residue obtained at 140 °C. Thus, treatment at 140 °C is the most promising method for production of seasoning with shrimp-like flavour from isada krill.
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Affiliation(s)
- Intira Koomyart
- Division of Food Science and Biotechnology, Graduate School of Agriculture,
Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan
| | - Hironori Nagamizu
- Division of Food Science and Biotechnology, Graduate School of Agriculture,
Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan
| | - Pramote Khuwijitjaru
- Department of Food Technology, Faculty of Engineering and Industrial Technology,
Silpakorn University, Nakhon Pathom 73000, Thailand
| | - Takashi Kobayashi
- Division of Food Science and Biotechnology, Graduate School of Agriculture,
Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan
| | - Hirokazu Shiga
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University,
Miki-cho, Kita-gun, Kagawa 761-0795, Japan
| | - Hidefumi Yoshii
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University,
Miki-cho, Kita-gun, Kagawa 761-0795, Japan
| | - Shuji Adachi
- Division of Food Science and Biotechnology, Graduate School of Agriculture,
Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan
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Kobayashi T, Khuwijitjaru P, Adachi S. Decomposition Kinetics of Glucose and Fructose in Subcritical Water Containing Sodium Chloride. J Appl Glycosci (1999) 2016; 63:99-104. [PMID: 34354488 PMCID: PMC8056911 DOI: 10.5458/jag.jag.jag-2016_013] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2016] [Accepted: 10/04/2016] [Indexed: 10/25/2022] Open
Abstract
The kinetics of the decomposition and isomerization of glucose and fructose in pure water and water containing sodium chloride (1-20 % w/w) under subcritical conditions at 180-220 °C was investigated. The addition of sodium chloride in subcritical water accelerated the decrease of glucose, and the rate was expressed by the Weibull equation. Although the isomerization of glucose to fructose was observed in parallel with decomposition, the yield of fructose was lower at higher sodium chloride concentrations. Mannose was also formed from glucose with very low yield. It was seen that fructose decomposed much faster than glucose, in pure and salty subcritical water. The decomposition of fructose obeyed first-order kinetics in the initial stages of the reaction and could be expressed by the autocatalytic model in the later stages. The formation of glucose and mannose from fructose was not observed under any of the conditions investigated.
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Affiliation(s)
- Takashi Kobayashi
- 1 Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
| | - Pramote Khuwijitjaru
- 2 Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
| | - Shuji Adachi
- 1 Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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20
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Klinchongkon K, Chanthong N, Ruchain K, Khuwijitjaru P, Adachi S. Effect of Ethanol Addition on Subcritical Water Extraction of Pectic Polysaccharides from Passion Fruit Peel. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13138] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Khwanjai Klinchongkon
- Department of Food Technology, Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Nathapon Chanthong
- Department of Food Technology, Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Kakanang Ruchain
- Department of Food Technology, Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Pramote Khuwijitjaru
- Department of Food Technology, Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Shuji Adachi
- Division of Food Science and Biotechnology, Graduate School of Agriculture; Kyoto University; Sakyo-Ku Kyoto 606-8502 Japan
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21
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Soisangwan N, Gao DM, Kobayashi T, Khuwijitjaru P, Adachi S. Kinetic analysis for the isomerization of cellobiose to cellobiulose in subcritical aqueous ethanol. Carbohydr Res 2016; 433:67-72. [DOI: 10.1016/j.carres.2016.07.015] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2016] [Revised: 07/08/2016] [Accepted: 07/09/2016] [Indexed: 12/22/2022]
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Khuwijitjaru P, Kobayashi T, Adachi S. Degradation kinetics of trisaccharides comprised of glucose residues in subcritical water. J Carbohydr Chem 2016. [DOI: 10.1080/07328303.2016.1209213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Pramote Khuwijitjaru
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, Japan
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, Thailand
| | - Takashi Kobayashi
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, Japan
| | - Shuji Adachi
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, Japan
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Koomyart I, Nagamizu H, Khuwijitjaru P, Kobayashi T, Shiga H, Yoshii H, Adachi S. Using severity factor as a parameter to optimize krill treatment under subcritical water conditions. Biosci Biotechnol Biochem 2016; 80:2192-2197. [PMID: 27379912 DOI: 10.1080/09168451.2016.1204220] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The aim of this study was to optimize the conditions for subcritical water treatment of krill, as expressed with a single parameter: the severity factor (log R0). Raw krill was treated under subcritical water conditions at various log R0 values (1.54-3.75) by varying the treatment temperatures (120-180 °C) and times (0-10 min) in two different sizes of batch-type vessel (10 and 117 mL). The log R0 value could efficiently describe changes in various properties of the obtained liquid extracts and solid residues. The most desirable shrimp-like flavor intensity and highest sensory preference were obtained for log R0 values of 2.75-3.01. The results also proved that severity factor can be used as a single parameter to control subcritical water treatment conditions in differently sized batch-type vessels to produce shrimp-like flavor extract and residue from krill.
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Affiliation(s)
- Intira Koomyart
- a Department of Food Technology, Faculty of Engineering and Industrial Technology , Silpakorn University , Nakhon Pathom , Thailand
| | - Hironori Nagamizu
- b Division of Food Science and Biotechnology , Graduate School of Agriculture, Kyoto University , Kyoto , Japan
| | - Pramote Khuwijitjaru
- a Department of Food Technology, Faculty of Engineering and Industrial Technology , Silpakorn University , Nakhon Pathom , Thailand
| | - Takashi Kobayashi
- b Division of Food Science and Biotechnology , Graduate School of Agriculture, Kyoto University , Kyoto , Japan
| | - Hirokazu Shiga
- c Department of Agriculture and Food Technology, Faculty of Bio-Environmental Science , Kyoto Gakuen University , Kyoto , Japan
| | - Hidefumi Yoshii
- d Department of Applied Biological Science, Faculty of Agriculture , Kagawa University , Kagawa , Japan
| | - Shuji Adachi
- b Division of Food Science and Biotechnology , Graduate School of Agriculture, Kyoto University , Kyoto , Japan
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24
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Mahayothee B, Koomyart I, Khuwijitjaru P, Siriwongwilaichat P, Nagle M, Müller J. Phenolic Compounds, Antioxidant Activity, and Medium Chain Fatty Acids Profiles of Coconut Water and Meat at Different Maturity Stages. International Journal of Food Properties 2016. [DOI: 10.1080/10942912.2015.1099042] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Busarakorn Mahayothee
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, Thailand
| | - Intira Koomyart
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, Thailand
| | - Pramote Khuwijitjaru
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, Thailand
| | - Prasong Siriwongwilaichat
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, Thailand
| | - Marcus Nagle
- Tropics and Subtropics Group, Institute of Agricultural Engineering, Universität Hohenheim, Stuttgart, Germany
| | - Joachim Müller
- Tropics and Subtropics Group, Institute of Agricultural Engineering, Universität Hohenheim, Stuttgart, Germany
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25
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Wiboonsirikul J, Watanabe Y, Omori A, Khuwijitjaru P, Adachi S. Antioxidative Properties of Stearoyl Ascorbate in a Food Matrix System. J Oleo Sci 2016; 65:487-92. [PMID: 27181253 DOI: 10.5650/jos.ess16016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Stearoyl ascorbate or 6-O-stearoyl l-ascorbate is a lipophilic derivative of l-ascorbic acid and is commercially used in foods as a fat-soluble antioxidant and surfactant to overcome the disadvantages of using l-ascorbic acid. The objective of this research is to evaluate the antioxidative ability of stearoyl ascorbate, in the presence of wheat starch or gluten as a matrix, by measuring the unoxidized methyl linoleate available in the mixture of them after oxidation under accelerated conditions compared to that when using ascorbic acid. We observed that stearoyl ascorbate and ascorbic acid exhibited mutually adjacent antioxidative ability against oxidation of the methyl linoleate at a molar ratio of 0.0001 in presence of either wheat starch or gluten. In addition, the oxidation process in the mixture containing either stearoyl ascorbate or ascorbic acid was significantly slower than that in the mixture without stearoyl ascorbate or ascorbic acid. Moreover, by altering the initiation and propagation periods of the oxidation process, the mixture containing the stearoyl ascorbate and gluten as the matrix exhibited conspicuously slower oxidation than the mixture containing either the wheat starch or stearoyl ascorbate alone. However, increase in the ratio of stearoyl ascorbate to methyl linoleate to 0.001 or higher resulted in adverse effects due to acceleration of the oxidation process.
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Affiliation(s)
- Jintana Wiboonsirikul
- Department of Food Science and Technology, Faculty of Agricultural Technology, Phetchaburi Rajabhat University
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26
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Soisangwan N, Gao DM, Kobayashi T, Khuwijitjaru P, Adachi S. Production of Lactulose from Lactose in Subcritical Aqueous Ethanol. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12413] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Nontanut Soisangwan
- Division of Food Science and Biotechnology, Graduate School of Agriculture; Kyoto University; Sakyo-ku Kyoto 606-8502 Japan
- Department of Biotechnology, Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand
| | - Da-Ming Gao
- Division of Food Science and Biotechnology, Graduate School of Agriculture; Kyoto University; Sakyo-ku Kyoto 606-8502 Japan
| | - Takashi Kobayashi
- Division of Food Science and Biotechnology, Graduate School of Agriculture; Kyoto University; Sakyo-ku Kyoto 606-8502 Japan
| | - Pramote Khuwijitjaru
- Division of Food Science and Biotechnology, Graduate School of Agriculture; Kyoto University; Sakyo-ku Kyoto 606-8502 Japan
- Department of Food Technology, Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Shuji Adachi
- Division of Food Science and Biotechnology, Graduate School of Agriculture; Kyoto University; Sakyo-ku Kyoto 606-8502 Japan
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27
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Tamiya S, Koomyart I, Kobayashi T, Shiga H, Yoshii H, Khuwijitjaru P, Adachi S. Preparation of Liquid and Solid Seasonings with Shrimp-like Flavor from Isada Krill under Subcritical Water Conditions by Steam Injection. FSTR 2016. [DOI: 10.3136/fstr.22.317] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Shinri Tamiya
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
| | - Intira Koomyart
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
| | - Takashi Kobayashi
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
| | - Hirokazu Shiga
- Department of Agriculture and Food Technology, Faculty of Bio-environmental Science, Kyoto Gakuen University
| | - Hidefumi Yoshii
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University
| | - Pramote Khuwijitjaru
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
| | - Shuji Adachi
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Wiboonsirikul J, Nakata K, Kobayashi T, Khuwijitjaru P, Adachi S. Degradation of disaccharides containing two glucose units in subcritical water. ASIA-PAC J CHEM ENG 2015. [DOI: 10.1002/apj.1900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Jintana Wiboonsirikul
- Department of Food Science and Technology, Faculty of Agricultural Technology; Phetchaburi Rajabhat University; 38 Moo 8, Hard Chao Samran Road Na Wung, Muang, Phetchaburi 76000 Thailand
| | - Keisuke Nakata
- Division of Food Science and Biotechnology, Graduate School of Agriculture; Kyoto University; Sakyo-ku Kyoto 606-8502 Japan
| | - Takashi Kobayashi
- Division of Food Science and Biotechnology, Graduate School of Agriculture; Kyoto University; Sakyo-ku Kyoto 606-8502 Japan
| | - Pramote Khuwijitjaru
- Department of Food Technology, Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Shuji Adachi
- Division of Food Science and Biotechnology, Graduate School of Agriculture; Kyoto University; Sakyo-ku Kyoto 606-8502 Japan
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Klinchongkon K, Khuwijitjaru P, Wiboonsirikul J, Adachi S. Extraction of Oligosaccharides from Passion Fruit Peel by Subcritical Water Treatment. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12269] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Khwanjai Klinchongkon
- Department of Food Technology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Pramote Khuwijitjaru
- Department of Food Technology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Jintana Wiboonsirikul
- Department of Food Science and Technology; Faculty of Agricultural Technology; Phetchaburi Rajabhat University; Phetchaburi 76000 Thailand
| | - Shuji Adachi
- Division of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto University; Kyoto 606-8502 Japan
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30
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Koomyart I, Nagamizu H, Khuwijitjaru P, Kobayashi T, Shiga H, Yoshii H, Adachi S. Compositions, flavour and antiradical properties of products from subcritical water treatment of raw Isada krill. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12799] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Intira Koomyart
- Division of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto University; Kyoto 606-8502 Japan
| | - Hironori Nagamizu
- Division of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto University; Kyoto 606-8502 Japan
| | - Pramote Khuwijitjaru
- Department of Food Technology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Takashi Kobayashi
- Division of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto University; Kyoto 606-8502 Japan
| | - Hirokazu Shiga
- Department of Applied Biological Science; Faculty of Agriculture; Kagawa University; Kagawa 761-0795 Japan
| | - Hidefumi Yoshii
- Department of Applied Biological Science; Faculty of Agriculture; Kagawa University; Kagawa 761-0795 Japan
| | - Shuji Adachi
- Division of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto University; Kyoto 606-8502 Japan
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31
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Koomyart I, Nagamizu H, Khuwijitjaru P, Kobayashi T, Shiga H, Yoshii H, Adachi S. Subcritical Water Treatment for Producing Seasoning From Semidried Isada Krill. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12110] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Intira Koomyart
- Division of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto University; Kyoto 606-8502 Japan
| | - Hironori Nagamizu
- Division of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto University; Kyoto 606-8502 Japan
| | - Pramote Khuwijitjaru
- Department of Food Technology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Takashi Kobayashi
- Division of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto University; Kyoto 606-8502 Japan
| | - Hirokazu Shiga
- Department of Applied Biological Science; Faculty of Agriculture; Kagawa University; Kita-gun Kagawa 761-0795 Japan
| | - Hidefumi Yoshii
- Department of Applied Biological Science; Faculty of Agriculture; Kagawa University; Kita-gun Kagawa 761-0795 Japan
| | - Shuji Adachi
- Division of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto University; Kyoto 606-8502 Japan
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Khuwijitjaru P, Pokpong A, Klinchongkon K, Adachi S. Production of oligosaccharides from coconut meal by subcritical water treatment. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12524] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pramote Khuwijitjaru
- Department of Food Technology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Areewan Pokpong
- Department of Food Technology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Khwanjai Klinchongkon
- Department of Food Technology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Shuji Adachi
- Division of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto University; Sakyo-ku Kyoto 606-8502 Japan
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Khuwijitjaru P, Suaylam B, Adachi S. Degradation of caffeic acid in subcritical water and online HPLC-DPPH assay of degradation products. J Agric Food Chem 2014; 62:1945-1949. [PMID: 24483598 DOI: 10.1021/jf404850a] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Caffeic acid was subjected to degradation under subcritical water conditions within 160-240 °C and at a constant pressure of 5 MPa in a continuous tubular reactor. Caffeic acid degraded quickly at these temperatures; the main products identified by liquid chromatography-diode array detection/mass spectrometry were hydroxytyrosol, protocatechuic aldehyde, and 4-vinylcatechol. The reaction rates for the degradation of caffeic acid and the formation of products were evaluated. Online high-performance liquid chromatography/2,2-diphenyl-1-picryhydrazyl assay was used to determine the antioxidant activity of each product in the solution. It was found that the overall antioxidant activity of the treated solution did not change during the degradation process. This study showed a potential of formation of antioxidants from natural phenolic compounds under these subcritical water conditions, and this may lead to a discovering of novel antioxidants compounds during the extraction by this technique.
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Affiliation(s)
- Pramote Khuwijitjaru
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University , Nakhon Pathom 73000, Thailand
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Khuwijitjaru P, Plernjit J, Suaylam B, Samuhaseneetoo S, Pongsawatmanit R, Adachi S. Degradation kinetics of some phenolic compounds in subcritical water and radical scavenging activity of their degradation products. CAN J CHEM ENG 2013. [DOI: 10.1002/cjce.21898] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Pramote Khuwijitjaru
- Department of Food Technology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Jiraporn Plernjit
- Department of Food Technology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Boonyanuch Suaylam
- Department of Food Technology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Suched Samuhaseneetoo
- Department of Food Technology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Rungnaphar Pongsawatmanit
- Department of Product Development; Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand
| | - Shuji Adachi
- Division of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto University; Kyoto 606-8502 Japan
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Wiboonsirikul J, Mori M, Khuwijitjaru P, Adachi S. Properties of Extract from Okara by Its Subcritical Water Treatment. International Journal of Food Properties 2013. [DOI: 10.1080/10942912.2011.573119] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Khuwijitjaru P, Sayputikasikorn N, Samuhasaneetoo S, Penroj P, Siriwongwilaichat P, Adachi S. Subcritical water extraction of flavoring and phenolic compounds from cinnamon bark (Cinnamomum zeylanicum). J Oleo Sci 2012; 61:349-55. [PMID: 22687781 DOI: 10.5650/jos.61.349] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Cinnamon bark (Cinnamomum zeylanicum) powder was treated with subcritical water at 150 and 200°C in a semi-continuous system at a constant flow rate (3 mL/min) and pressure (6 MPa). Major flavoring compounds, i.e., cinnamaldehyde, cinnamic acid, cinnamyl alcohol and coumarin, were extracted at lower recoveries than the extraction using methanol, suggesting that degradation of these components might occur during the subcritical water treatment. Caffeic, ferulic, p-coumaric, protocatechuic and vanillic acids were identified from the subcritical water treatment. Extraction using subcritical water was more effective to obtain these acids than methanol (50% v/v) in both number of components and recovery, especially at 200°C. Subcritical water treatment at 200°C also resulted in a higher total phenolic content and DPPH radical scavenging activity than the methanol extraction. The DPPH radical scavenging activity and total phenolic content linearly correlated but the results suggested that the extraction at 200°C might result in other products that possessed a free radical scavenging activity other than the phenolic compounds.
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Affiliation(s)
- Pramote Khuwijitjaru
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Amphoe Mueang, Nakhon Pathom, Thailand.
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Murayama Y, Wiboonsirikul J, Khuwijitjaru P, Kobayashi T, Adachi S. Antioxidant characteristics of extracts from cereal residues by their subcritical water treatment. J Oleo Sci 2012; 61:465-8. [PMID: 22975779 DOI: 10.5650/jos.61.465] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Subcritical water treatment of cereal residues including okara, defatted rice bran, desalted soy sauce lees, sake lees, corn kernel hull, and defatted rapeseed was conducted at 260°C for 5 min to obtain the antioxidative extracts. The antioxidative activities of the extracts were evaluated using DPPH radical, peroxyl radical, hydroxyl radical, hypochlorite ion, and peroxynitrite ion. The results show that the extracts from the sake lees, corn kernel hull, and defatted rapeseed had differently the antioxidative activities against all radicals and ions. However, the okara, defatted rice bran and desalted soy sauce lees had no activity against the hypochlorite ion.
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Affiliation(s)
- Yusuke Murayama
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, Japan
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Khuwijitjaru P, Watsanit K, Adachi S. Carbohydrate content and composition of product from subcritical water treatment of coconut meal. J IND ENG CHEM 2012. [DOI: 10.1016/j.jiec.2011.11.010] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Khuwijitjaru P, Yuenyong T, Pongsawatmanit R, Adachi S. Effects of ferric chloride on thermal degradation of γ-oryzanol and oxidation of rice bran oil. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201000485] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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40
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Khuwijitjaru P, Anantanasuwong S, Adachi S. Emulsifying and Foaming Properties of Defatted Soy Meal Extracts Obtained by Subcritical Water Treatment. International Journal of Food Properties 2011. [DOI: 10.1080/10942910903112118] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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41
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Khuwijitjaru P, Yuenyong T, Pongsawatmanit R, Adachi S. Degradation Kinetics of Gamma-Oryzanol in Antioxidant-Stripped Rice Bran Oil during Thermal Oxidation. J Oleo Sci 2009; 58:491-7. [DOI: 10.5650/jos.58.491] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Khuwijitjaru P, Kimura Y, Matsuno R, Adachi S. Preparation of finely dispersed O/W emulsion from fatty acid solubilized in subcritical water. J Colloid Interface Sci 2004; 278:192-7. [PMID: 15313654 DOI: 10.1016/j.jcis.2004.05.032] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2003] [Accepted: 05/18/2004] [Indexed: 10/26/2022]
Abstract
A novel method for preparing a finely dispersed oil-in-water emulsion is proposed. Octanoic acid dissolved in water at a high temperature of 220 or 230 degrees C at 15 MPa was combined with an aqueous solution of a surfactant and then the mixture was cooled. When a nonionic surfactant, decaglycerol monolaurate (ML-750) or polyoxyethylene sorbitan monolaurate (Tween 20), was used, fine emulsions with a median oil droplet diameter of 100 nm or less were successfully prepared at ML-750 and Tween 20 concentrations of 0.083% (w/v) and 0.042%, respectively, or higher. The diameters were much smaller than those of oil droplets prepared by the conventional homogenization method using a rotor/stator homogenizer. However, an anionic surfactant, sodium dodecyl sulfate, was not adequate for the preparation of such fine emulsions by the proposed method. Although the interfacial tensions between octanoic acid and the surfactant solutions were measured at different temperatures, they were not an indication for selecting a surfactant for the successful preparation of the fine emulsion by the proposed method.
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Affiliation(s)
- Pramote Khuwijitjaru
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan
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Abstract
The solubility in water of saturated fatty acids with even carbon numbers from 8 to 18 was measured in the temperature range of 60 to 230 degrees C and at a pressure of 5 or 15 MPa. The pressure had no significant effect on the solubility. The solubility of the fatty acids increased with increasing temperature. At temperatures higher than about 160 degrees C, the logarithm of the solubility in mole fraction was linearly related to the reciprocal of the absolute temperature for each fatty acid, indicating that the water containing solubilized fatty acid molecules formed a regular solution at the higher temperatures. The enthalpy of a solution of the fatty acids in water, which was evaluated from the linear relationship at the given temperatures, increased linearly with the carbon number of the fatty acid.
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Affiliation(s)
- Pramote Khuwijitjaru
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Japan
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