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Kaewprachu P, Romruen O, Jaisan C, Rawdkuen S, Klunklin W. Smart colorimetric sensing films based on carboxymethyl cellulose incorporated with a natural pH indicator. Int J Biol Macromol 2024; 259:129156. [PMID: 38176494 DOI: 10.1016/j.ijbiomac.2023.129156] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 12/17/2023] [Accepted: 12/28/2023] [Indexed: 01/06/2024]
Abstract
This study aimed to combine various natural pH indicators of anthocyanin from Karanda (CA) with anthocyanin from butterfly pea flower (BA) or curcumin (CC) to improve the sensitivity of CA. CA75/BA25 and CA25/CC75 enhanced the sensitivity of the endpoint colour change of CA. A smart colorimetric sensing film was also developed and characterised by loading different natural pH indicators on carboxymethyl cellulose (CMC) films. The addition of different natural pH indicators increased the thickness, elongation, colour (a* and b* values), and contact angle of CMC films (p < 0.05). However, the tensile strength, water vapour permeability, film solubility, light transmission, and L* value decreased when different natural pH indicators were added (p < 0.05). The indicator films demonstrated enhanced antioxidant capacity and thermal stability. The FTIR spectra showed that natural pH indicators were successfully immobilised into the CMC films. Notably, the CMC/CA75/BA25 film was the most sensitive film to changes in volatile ammonia and different pH buffer solutions. The CMC/CA75/BA25 film changed from purple to green with exposure to ammonia solution and from pink to purple to blue to green with increasing pH. Therefore, the CMC/CA75/BA25 film has potential as a colorimetric sensing film, providing a more accurate assessment result.
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Affiliation(s)
- Pimonpan Kaewprachu
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand; Cluster of Innovation for Sustainable Seafood Industry and Value Chain Management, Chiang Mai University, Samut Sakhon 74000, Thailand.
| | - Orapan Romruen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Chalalai Jaisan
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand; Cluster of Innovation for Sustainable Seafood Industry and Value Chain Management, Chiang Mai University, Samut Sakhon 74000, Thailand
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Warinporn Klunklin
- Division of Marine Product Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
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Somjid P, Chaijan M, Rawdkuen S, Grossmann L, Panpipat W. The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel ( Rastrelliger kanagurta). Foods 2023; 12:3894. [PMID: 37959012 PMCID: PMC10649617 DOI: 10.3390/foods12213894] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2023] [Revised: 10/20/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
The objective of this research was to improve the protein extraction processes of Rastrelliger kanagurta (Indian mackerel) to generate protein isolate with enhanced bio-physico-chemical properties and gel-forming ability. To achieve this, two novel approaches were designed that utilized an additional alkaline separation step and were compared to a conventional process: acid solubilization → alkaline solubilization → pI and acid solubilization → pI → alkaline solubilization. The novel extraction designs resulted in a lower lipid content, lipid oxidation, and TCA-soluble peptides, as well as improving the color and sensory features of the refined proteins, which corresponded to the lowest total heme pigments (p < 0.05). Furthermore, the protein isolate recovered with the modified processes showed significant changes in biochemical properties (decreases in Ca2+-ATPase activity/reactive sulfhydryl content and an increase in surface hydrophobicity) and dynamic rheological behavior. As a result, by altering the extraction procedure it was possible to obtain improved gel characteristics such as gel strength, color, expelled moisture, and improved gel microstructure. Moreover, this study demonstrated that the gel network was partly stabilized by disulfide bonds, according to SDS-PAGE. Overall, this study demonstrates that by optimizing protein extraction procedures a considerable improvement in quality can be achieved and that an additional alkaline extraction after isoelectric point precipitation results in the optimized gel-forming ability of mackerel proteins.
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Affiliation(s)
- Panumas Somjid
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (M.C.)
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (M.C.)
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand;
| | - Lutz Grossmann
- Department of Food Science, University of Massachusetts Amherst, 102 Holdsworth Way, Amherst, MA 01002, USA;
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (M.C.)
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3
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Summpunn P, Deh-ae N, Panpipat W, Manurakchinakorn S, Bhoopong P, Donlao N, Rawdkuen S, Shetty K, Chaijan M. Nutritional Profiles of Yoom Noon Rice from Royal Initiative of Southern Thailand: A Comparison of White Rice, Brown Rice, and Germinated Brown Rice. Foods 2023; 12:2952. [PMID: 37569220 PMCID: PMC10418706 DOI: 10.3390/foods12152952] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/31/2023] [Accepted: 08/03/2023] [Indexed: 08/13/2023] Open
Abstract
For long-term food sustainability and security, it is crucial to recognize and preserve Indigenous rice varieties and their diversity. Yoom Noon is one of the non-glutinous rice (Oryza sativa L.) varieties being conserved as part of the Phanang Basin Area Development Project, which is administered by the Royal Initiative of Nakhon Si Thammarat in Southern Thailand. The goal of this research was to compare the nutritional profiles of Yoom Noon white rice, brown rice, and germinated brown rice. The results indicated that carbohydrate content was found to be the most plentiful macronutrient in all processed Yoom Noon rice types, accounting for 67.1 to 81.5% of the total. White rice had the highest carbohydrate content (p < 0.05), followed by brown rice and germinated brown rice. Brown rice had more protein and fat than white rice (p < 0.05). The maximum protein, dietary fiber, and ash content were found in germinated brown rice, followed by brown rice and white rice (p < 0.05). White rice had the highest amylose content, around 24% (p < 0.05), followed by brown rice (22%), and germinated brown rice (20%). Mg levels in all white, brown, and germinated brown rice ranged from 6.59 to 10.59 mg/100 g, which was shown to be the highest among the minerals studied (p < 0.05). Zn (4.10-6.18 mg/100 g) was the second most abundant mineral, followed by Fe (3.45-4.92 mg/100 g), K (2.61-3.81 mg/100 g), Mn (1.20-4.48 mg/100 g), Ca (1.14-1.66 mg/100 g), and Cu (0.16-0.23 mg/100 g). Se was not found in any processed Yoom Noon rice. Overall, brown rice had the highest content of macro- and micronutrients (p < 0.05). In all processed rice, thiamin was found in the highest amount (56-85 mg/100 g), followed by pyridoxine (18-44 g/100 g) and nicotinamide (4-45 g/100 g) (p < 0.05). Riboflavin was not identified in any of the three types of processed Yoom Noon rice. Individual vitamin concentrations varied among processed rice, with germinated brown rice having the highest thiamine content by around 1.5 and 1.3 folds compared to white and brown rice, respectively. The GABA level was the highest in germinated rice (585 mg/kg), which was around three times higher than in brown rice (p < 0.05), whereas GABA was not detectable in white rice. The greatest total extractable flavonoid level was found in brown rice (495 mg rutin equivalent (RE)/100 g), followed by germinated brown rice (232 mg RE/100 g), while white rice had no detectable total extractable flavonoid. Brown rice had the highest phytic acid level (11.2 mg/100 g), which was 1.2 times higher than germinated brown rice (p < 0.05). However, phytic acid was not detected in white rice. White rice (10.25 mg/100 g) and brown rice (10.04 mg/100 g) had the highest non-significant rapidly available glucose (RAG) values, while germinated brown rice had the lowest (5.33 mg/100 g). In contrast, germinated brown rice had the highest slowly available glucose (SAG) value (9.19 mg/100 g), followed by brown rice (3.58 mg/100 g) and white rice (1.61 mg/100 g) (p < 0.05).
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Affiliation(s)
- Pijug Summpunn
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (N.D.-a.); (W.P.); (S.M.); (P.B.)
| | - Nattharika Deh-ae
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (N.D.-a.); (W.P.); (S.M.); (P.B.)
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (N.D.-a.); (W.P.); (S.M.); (P.B.)
| | - Supranee Manurakchinakorn
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (N.D.-a.); (W.P.); (S.M.); (P.B.)
| | - Phuangthip Bhoopong
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (N.D.-a.); (W.P.); (S.M.); (P.B.)
| | - Natthawuddhi Donlao
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; (N.D.); (S.R.)
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; (N.D.); (S.R.)
| | - Kalidas Shetty
- Global Institute of Food Security and International Agriculture (GIFSIA), North Dakota State University, 374 D Loftsgard Hall, 1360 Albrecht Blvd., Fargo, ND 58108, USA;
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (N.D.-a.); (W.P.); (S.M.); (P.B.)
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Fashakin OO, Tangjaidee P, Unban K, Klangpetch W, Khumsap T, Sringarm K, Rawdkuen S, Phongthai S. Isolation and Identification of Antioxidant Peptides Derived from Cricket ( Gryllus bimaculatus) Protein Fractions. Insects 2023; 14:674. [PMID: 37623384 PMCID: PMC10455153 DOI: 10.3390/insects14080674] [Citation(s) in RCA: 3] [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] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/15/2023] [Accepted: 06/15/2023] [Indexed: 08/26/2023]
Abstract
Crickets contain high protein content that can be used to improve nutrition but are less exploited. This study was conducted to isolate different Cricket Protein Fractions including albumin, globulin, glutelin, and prolamin. All fractions were characterized and hydrolyzed by commercial enzymes. The results showed that the glutelin fractions had the highest extraction yields with 53.9 ± 2.12% (p < 0.05). Moreover, glutelin hydrolysate fraction prepared by Alcalase with a 16.35 ±0.29% hydrolysis degree was selected for further purification because of their high antioxidant activities, including ABTS radical-scavenging activity (0.44-0.55 µmol Trolox eq./g) and metal chelating activity (1721.99-1751.71 µmol EDTA eq./g). Two active fractions, GA-1 (<3 kDa) and GA-2 (<3 kDa), were collected from the consecutive purification of glutelin hydrolysates, which included processes such as membrane ultrafiltration and gel filtration. The fractions were analyzed by LC-MS/MS to obtain 10 peptides with 3-13 amino acids identified as TEAPLNPK, EVGA, KLL, TGNLPGAAHPLLL, AHLLT, LSPLYE, AGVL, VAAV, VAGL, and QLL with a molecular weight range of 359.23-721.37 Da in the two fractions. The amino acid sequence shows a prevalence of hydrophobic amino acids (50-100%) such as valine and leucine in the peptide chains, accounting for its high antioxidant activity. In conclusion, cricket glutelin hydrolysate prepared by Alcalase can serve as an alternative source of potent edible bioactive peptides in functional food products.
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Affiliation(s)
- Olumide Oluwatoyosi Fashakin
- Master’s Degree Program in Food Science and Technology (International Program), Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Pipat Tangjaidee
- Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (P.T.); (K.U.); (W.K.); (T.K.)
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Kridsada Unban
- Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (P.T.); (K.U.); (W.K.); (T.K.)
| | - Wannaporn Klangpetch
- Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (P.T.); (K.U.); (W.K.); (T.K.)
| | - Tabkrich Khumsap
- Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (P.T.); (K.U.); (W.K.); (T.K.)
| | - Korawan Sringarm
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Saroat Rawdkuen
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand;
| | - Suphat Phongthai
- Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (P.T.); (K.U.); (W.K.); (T.K.)
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand;
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Sai-Ut S, Kingwascharapong P, Mazumder MAR, Rawdkuen S. Optimization of Ethanolic Extraction of Phenolic Antioxidants from Lychee and Longan Seeds Using Response Surface Methodology. Foods 2023; 12:2827. [PMID: 37569096 PMCID: PMC10417469 DOI: 10.3390/foods12152827] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 07/17/2023] [Accepted: 07/22/2023] [Indexed: 08/13/2023] Open
Abstract
Lychee seeds (LS) and longan seeds (LoS) are excellent sources of phenolic compounds (PCs) with strong antioxidant activity (AOA). The aim of this study was to optimize the extraction conditions regarding extraction yield (EY), extractable phenolic compound (EPC), and AOA from LS and LoS using surface response methodology (RSM). Solvent concentration, extraction temperature, time, and solid to liquid ratio were optimized using RSM. Increasing the solid to solvent ratio from 1:05 to 1:40 (w/v), increased EY for LoS, however, EY did not change from 1:20 to 1:40 for LS. Solid-liquid ratio 1:20 was chosen for this study. Increasing the quantity of solvent leads to higher EPC and FRAP. The results showed that LoS exhibited higher AOA than LS measured as DPPH, ABTS, and FRAP, respectively. Ethanol concentrations and temperatures significantly (p < 0.05) affect EY, EPC, and AOA. The results (R2 > 0.85) demonstrated a good fit to the suggested models and a strong correlation between the extraction conditions and the phenolic antioxidant responses. The ethanol concentrations of 41 and 53%, temperatures of 51 and 58 °C, and the corresponding times of 139 and 220 min were the optimal conditions that maximized the EY, EPC, and AOA from LS and LoS.
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Affiliation(s)
- Samart Sai-Ut
- Department of Food Science, Faculty of Science, Burapha University, Chonburi 20131, Thailand;
| | | | - Md. Anisur Rahman Mazumder
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
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Mazumder MAR, Tolaema A, Chaikhemarat P, Rawdkuen S. Antioxidant and Anti-Cytotoxicity Effect of Phenolic Extracts from Psidium guajava Linn. Leaves by Novel Assisted Extraction Techniques. Foods 2023; 12:2336. [PMID: 37372547 DOI: 10.3390/foods12122336] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 06/02/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
Phytochemicals (PCs) are gaining popularity due to their antioxidant effects and potential protection against infection, cardiovascular disease, and cellular metabolic activity. These PCs must be retained as much as possible during extraction. This research focused on the extraction of PC from Psidium guajava Linn. leaves due to higher antioxidant potential. Solvent extraction (SE), microwave-assisted extraction (MAE), and ultrasound-assisted extraction (UAE) using distilled water (DW) or 60% (v/v) ethanol/water (ET) were used for the extraction of PC. ET shows higher total phenolic (TPC) and total flavonoid content (TFC) as well as higher antioxidant activity than DW. Phytochemical screening demonstrated that all of the screening showed positive results in all extraction methods, except glycoside. There were no significant differences (p > 0.05) in TPC and TFC during MAE/ET, SE/ET, and UAE/ET. Antioxidant analysis shows that MAE and SE resulted in high (p < 0.05) DPPH and FRAP values for ET and DW, respectively. MAE/ET showed the highest inhibitory activity (IC50 = 16.67 µg/mL). HPLC and TLC analysis reveal the fingerprint of morin, which might function as an anticancer agent with other bioactives. Increasing the extract content increased the inhibitory activity of SW480 cells via MTT assay. In conclusion, MAE/ET is the most efficient among the extraction techniques in terms of anti-cytotoxicity effects.
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Affiliation(s)
- Md Anisur Rahman Mazumder
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Arif Tolaema
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Pongpasin Chaikhemarat
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
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Wongnen C, Panpipat W, Saelee N, Rawdkuen S, Grossmann L, Chaijan M. A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting. Foods 2023; 12:foods12112261. [PMID: 37297504 DOI: 10.3390/foods12112261] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 05/31/2023] [Accepted: 06/02/2023] [Indexed: 06/12/2023] Open
Abstract
Salted eggs are normally produced by treating fresh duck eggs with a high salt concentration in order to acquire distinctive features and excellent preservation capabilities as a result of a series of physicochemical changes. This method, however, induces a high salt content in the product. The goal of this research was to create a new way of producing mildly salted duck eggs using ozonized brine salting. The brine was made by dissolving NaCl (26% w/v) in water or ozonized water at a concentration of 50 ng ozone/mL (ozonized brine). Compared to brine, ozonized brine resulted in salted eggs with reduced ultimate salt levels in both albumen and yolk (p < 0.05). The Haugh unit of the salted eggs generated by ozonized brine was similar to that of the brine-made salted egg group (p > 0.05), but the salted egg produced by ozonized brine matured and solidified faster because the yolk index (0.62) was higher than that of the brine (0.55) (p < 0.05). The final pH of salted eggs generated with brine and ozonized brine was not different (p > 0.05). Regardless of the salting method, both salted eggs contained low TVB-N content (<10 mg/100 g). Ozonized brine increased the protein carbonyl content in salted albumen, which may be related to albumen protein aggregation and served as a salt diffusion barrier. However, after boiling the salted egg, the protein carbonyl level was comparable to that of fresh albumen. The TBARS levels of boiled salted albumen prepared with brine and ozonized brine were comparable (p > 0.05), and the value was extremely low (~0.1 mg MDA equivalent/kg). The TBARS value of the salted yolk prepared with brine was higher than that of the salted yolk prepared with ozonized brine (p < 0.05), and both salted yolks showed increased TBARS values after cooking (p < 0.05). The albumen and yolk components appeared to be altered similarly by both brine and ozonized brine, according to the FTIR spectra. Furthermore, the appearance and color of the yolk and albumen in salted eggs prepared with brine and ozonized brine were comparable. Boiled salted albumen produced with ozonized brine had a denser structure with fewer voids. This could be attributed to the final salted egg's lower salt content and lower salt diffusion rate, which were likely caused by protein oxidation and, as a result, aggregation when ozonized brine was used.
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Affiliation(s)
- Chantira Wongnen
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Nisa Saelee
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Lutz Grossmann
- Department of Food Science, University of Massachusetts Amherst, 102 Holdsworth Way, Amherst, MA 01002, USA
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
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Mazumder MAR, Sukchot S, Phonphimai P, Ketnawa S, Chaijan M, Grossmann L, Rawdkuen S. Mushroom-Legume-Based Minced Meat: Physico-Chemical and Sensory Properties. Foods 2023; 12:foods12112094. [PMID: 37297339 DOI: 10.3390/foods12112094] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 05/18/2023] [Accepted: 05/19/2023] [Indexed: 06/12/2023] Open
Abstract
A growing number of health-conscious consumers are looking for animal protein alternatives with similar texture, appearance, and flavor. However, research and development still needs to find alternative non-meat materials. The aim of this study was to develop a mushroom-based minced meat substitute (MMMS) from edible Pleurotus sajor-caju (PSC) mushrooms and optimize the concentration of chickpea flour (CF), beetroot extract, and canola oil. CF was used to improve the textural properties of the MMMS by mixing it with PSC mushrooms in ratios of 0:50, 12.5:37.5, 25:25, 37.5:12.5, and 50:0. Textural and sensory attributes suggest that PSC mushrooms to CF in a ratio of 37.5:12.5 had better textural properties, showing hardness of 2610 N and higher consumer acceptability with protein content up to 47%. Sensory analysis suggests that 5% (w/w) canola oil showed the most acceptable consumer acceptability compared to other concentrations. Color parameters indicate that 0.2% beetroot extract shows higher whiteness, less redness, and higher yellowness for both fresh and cooked MMMS. This research suggests that MMMS containing PSC, CF, canola oil, and beetroot extract could be a suitable alternative and sustainable food product which may lead to higher consumer adoption as a meat substitute.
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Affiliation(s)
- Md Anisur Rahman Mazumder
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Shanipa Sukchot
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Piyawan Phonphimai
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Sunantha Ketnawa
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Lutz Grossmann
- Department of Food Science, University of Massachusetts Amherst, 102 Holdsworth Way, Amherst, MA 01002, USA
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
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9
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Mazumder MAR, Sujintonniti N, Chaum P, Ketnawa S, Rawdkuen S. Developments of Plant-Based Emulsion-Type Sausage by Using Grey Oyster Mushrooms and Chickpeas. Foods 2023; 12:foods12081564. [PMID: 37107359 PMCID: PMC10137549 DOI: 10.3390/foods12081564] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/22/2023] [Accepted: 04/04/2023] [Indexed: 04/29/2023] Open
Abstract
Plant-based (PB) meat alternatives are developing due to the consumer's demand, especially those who are mainly health-concerned. Soy proteins (SP) are commonly used as the main ingredients for PB meat analogues; however, SP may have adverse effects on the cognitive function and mood of humans. This study aimed to use grey oyster mushroom (GOM) and chickpea flour (CF) as an alternative source of SP to prepare emulsion-type sausages (ES). The effect of different hydrocolloids and oil on the quality of sausage was also investigated. The sausage was prepared using different concentrations of GOM and CF (20:20, 25:15, and 30:10 w/w). The GOM to CF ratio 25:15 was selected for the ES based on protein content, textural properties, and sensory attributes. The result indicated that sausage containing konjac powder (KP) and rice bran oil (RBO) provided a better texture and consumer acceptability. The final product showed higher protein (36%, dry basis), less cooking loss (4.08%), purge loss (3.45%), higher emulsion stability, and better consumer acceptability than the commercial sausage. The best recipe for mushroom-based ES is 25% GOM, 15% CF, 5% KP, and 5% RBO. In addition, GOM and CF could be an alternative option to replace SP in PB meat products.
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Affiliation(s)
- Md Anisur Rahman Mazumder
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Naphat Sujintonniti
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Pranchalee Chaum
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Sunantha Ketnawa
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
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10
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Ketnawa S, Rawdkuen S. Properties of Texturized Vegetable Proteins from Edible Mushrooms by Using Single-Screw Extruder. Foods 2023; 12:foods12061269. [PMID: 36981195 PMCID: PMC10048080 DOI: 10.3390/foods12061269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/09/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023] Open
Abstract
This research aimed to determine the feasibility of using mushrooms as an alternative ingredient in texturized vegetable protein (TVP) production using a single-screw extruder. TVPs from King Oyster (TVP-KO) and Pheonix mushroom (TVP-PH) were successfully developed and characterized. The visual appearance of TVP was reddish-brown, with a distinct roasted mushroom-soybean aroma. When rehydrated and cooked, both TVPs provided a minced meat-like appearance and chewy meat texture comparable to commercial TVP (TVP-Com); however, they had inferior water and oil holding and rehydration capacities. TVPs contained comparable protein content to TVP-Com (45–47 wt%), slightly lower carbohydrate content (33–36 wt% vs. 39 wt%), and ash (3–4 wt% vs. 8 wt%), but higher lipid content (7–8 wt% vs. 0.84 wt%) than TVP-Com. Sai-aua prepared from TVP-KO gained the highest overall acceptability. Mushrooms proved to be a potential source for TVP production due to their availability, low cost, nutritional value, and health benefits. Moreover, this finding helps add value to traditional meat products, which offer an opportunity for developing non-animal products with satisfactory sensory properties and low cost. In addition, the study would provide scientific resources for developing plant-based meat products that address health awareness and economic and environmental sustainability concerns.
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Affiliation(s)
- Sunantha Ketnawa
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Correspondence: ; Tel.: +66-5391-6739; Fax: +66-5391-6737
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11
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Homthawornchoo W, Hakimi NFSM, Romruen O, Rawdkuen S. Dragon Fruit Peel Extract Enriched-Biocomposite Wrapping Film: Characterization and Application on Coconut Milk Candy. Polymers (Basel) 2023; 15:polym15020404. [PMID: 36679292 PMCID: PMC9863164 DOI: 10.3390/polym15020404] [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] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 01/04/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023] Open
Abstract
Bio-based film is an eco-friendly alternative to petroleum-based packaging film. The effects of biocomposite wrapping film enhanced with dragon fruit peel extract (0, 2% w/v, respectively) and currently used commercial packaging film (polypropylene; PP) on coconut milk caramels during storage (30 °C, 75% RH, nine days) were studied. Both 0% and 2% DPE-enriched biocomposite films were thicker and had higher water vapor permeability and solubility than the PP film but poorer mechanical characteristics. In addition, the 2% film possessed antioxidants and antioxidant ability. A FESEM micrograph revealed the rough surface and porous path of the biocomposite films. Over the storage time, the moisture content, water activity, and springiness of the coconut milk caramel candy wrapped in the PP and all DPE-enriched biocomposite films were not significantly altered. However, the lipid oxidation as the thiobarbituric acid reactive substance (TBARS) and hardness of all coconut caramels were significantly (p < 0.05) increased during storage. Furthermore, the hardness of coconut candy covered in the control (0% DPE) biocomposite film was more pronounced on day nine of storage. However, the changes in quality characteristics of the coconut candy wrapped in each film type need to be better established. The investigating factors influencing the quality deterioration of coconut milk candy should be further identified to mitigate their effects and extend the shelf-life of the coconut candy.
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Affiliation(s)
- Wantida Homthawornchoo
- Innovative Food Packaging and Biomaterials Unit, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Correspondence: (W.H.); (S.R.); Tel.: +66-5391-6751 (W.H.); +66-5391-6739 (S.R.)
| | - Nur Fairuza Syahira Mohamad Hakimi
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Food Sciences and Technology Program, School of Applied Science, Universiti Teknologi MARA, Shah Alam 45100, Malaysia
| | - Orapan Romruen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Saroat Rawdkuen
- Innovative Food Packaging and Biomaterials Unit, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Correspondence: (W.H.); (S.R.); Tel.: +66-5391-6751 (W.H.); +66-5391-6739 (S.R.)
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12
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Zam M, Niyumsut I, Osako K, Rawdkuen S. Fabrication and Characterization of Intelligent Multi-Layered Biopolymer Film Incorporated with pH-Sensitive Red Cabbage Extract to Indicate Fish Freshness. Polymers (Basel) 2022; 14:polym14224914. [PMID: 36433041 PMCID: PMC9697270 DOI: 10.3390/polym14224914] [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] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 10/17/2022] [Accepted: 11/10/2022] [Indexed: 11/16/2022] Open
Abstract
This study aimed to fabricate an intelligent monolayer and multi-layered biodegradable films incorporated with red cabbage extract (RCE) to act as a safe and reliable freshness indicator. A film-forming solution (FFS) of gelatin, carboxymethyl cellulose (CMC) and chitosan was prepared and fortified with 0.5% (w/v) of RCE for developing intelligent monolayer films. The intelligent multi-layer film was prepared via layer by layer casting of gelatin, chitosan (added with 0.5% of RCE) and CMC biopolymers. The thickness of the multi-layered film was the highest (0.123 ± 0.001 mm) compared to gelatin-, CMC- and chitosan-based monolayer films (p < 0.05). Chitosan film has the highest tensile strength (p < 0.05), followed by multi-layer, CMC and gelatin films. Elongation at break was slightly higher in CMC (35.67 ± 7.62%) compared to the multi-layer film (33.12 ± 9.88%) and gelatin film (p > 0.05). Water vapor permeability was higher in the multi-layer film (1.244 ± 0.05 × 10−5 g mm h−1cm−2 P−1) than the other monolayer films. Moisture content was highest in chitosan film followed by the multi-layered film (p < 0.05) and then the CMC and gelatin films. CMC film showed the highest solubility compared to multi-layered and chitosan film (p < 0.05). Additionally, transmittance and transparency values in the multi-layered film were the lowest compared to the chitosan-, CMC- and gelatin-based films. L* and a* values were the lowest, while b* values increased in the multi-layered film compared to the other film samples (p < 0.05). pH sensitivity and ammonia gas tests revealed similar color changes in chitosan and multi-layer films. However, FTIR spectra confirmed that dye leaching was not detected for the multi-layered film soaked in ethanol. The biodegradability test showed rapid degradation of multi-layered and chitosan films within 1 month. Based on the optimum results of the multi-layered film, it was applied to monitor the fresh quality of tilapia fish fillets at 4 °C for 10 days. The results of freshness acceptability were noted on day 6 due to the change in color of the multi-layer film with an estimated total volatile basic nitrogen content of 21.23 mg/100 g. Thus, the multi-layered film can be used as an indicator to monitor the quality of the fish freshness without leaching dye onto the food surface.
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Affiliation(s)
- Mindu Zam
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Thasud, Chiang Rai 57100, Thailand
| | - Itthi Niyumsut
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Thasud, Chiang Rai 57100, Thailand
| | - Kazufumi Osako
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Thasud, Chiang Rai 57100, Thailand
- Unit of Innovative Food Packaging and Biomaterials, Mae Fah Luang University, 333 Moo 1 Thasud, Chiang Rai 57100, Thailand
- Correspondence: ; Fax: +66-53-916737
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13
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Junsathian P, Nakamura S, Katayama S, Rawdkuen S. Antioxidant and Antimicrobial Activities of Thai Edible Plant Extracts Prepared Using Different Extraction Techniques. Molecules 2022; 27:molecules27196489. [PMID: 36235025 PMCID: PMC9570912 DOI: 10.3390/molecules27196489] [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] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/20/2022] [Accepted: 09/28/2022] [Indexed: 11/06/2022]
Abstract
This study investigated the antioxidant and antimicrobial activities of six Thai edible plant leaf extracts, including Cashew (CN), Chamuang (CM), Monpu (MP), Thurianthet (TT), Kradon (KD) and Pakliang (PL), extracted using ethanol extraction (EE), microwave-assisted extraction (MAE), and ultrasonic-assisted extraction (UAE). The leaf extracts were characterized for percentage yield, total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and-ferric reducing antioxidant power (FRAP) activity, and antimicrobial activity against spoilage. MAE produced the highest percentage yields, among which MAE-extracted MP exhibited the highest yield. Furthermore, the highest TPC and TFC were obtained for MAE, with MAE-extracted KD and CN showing the highest TPC and TFC, respectively, among the samples. The highest DPPH and FRAP values were seen in MAE-processed CN, KD, and MP extracts. The inhibition zone of pathogenic bacteria, minimum inhibitory concentration, and minimum bacterial concentration were determined in all samples except TT. These findings indicate that, compared to EE and UAE, MAE improved the antioxidant and antimicrobial efficacy of the leaf extracts. The aforementioned extracts could be employed as natural food additives to prevent chemical and microbial spoilage of foods.
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Affiliation(s)
- Pimmada Junsathian
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Soichiro Nakamura
- Institute for Biomedical Sciences, Interdisciplinary Cluster for Cutting Edge Research, Shinshu University, 8304 Minamiminowa, Nagano 399-4598, Kamiina, Japan
| | - Shigeru Katayama
- Institute for Biomedical Sciences, Interdisciplinary Cluster for Cutting Edge Research, Shinshu University, 8304 Minamiminowa, Nagano 399-4598, Kamiina, Japan
- Correspondence: (S.K.); (S.R.)
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Correspondence: (S.K.); (S.R.)
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14
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Rawdkuen S, D’Amico S, Schoenlechner R. Physicochemical, Functional, and In Vitro Digestibility of Protein Isolates from Thai and Peru Sacha Inchi ( Plukenetia volubilis L.) Oil Press-Cakes. Foods 2022; 11:foods11131869. [PMID: 35804688 PMCID: PMC9265265 DOI: 10.3390/foods11131869] [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] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/21/2022] [Accepted: 06/22/2022] [Indexed: 11/22/2022] Open
Abstract
Proteins from Sacha inchi (SI) have been widely known for their health-benefiting properties. This study aimed to investigate the different protein isolates obtained from oil press-cakes of Thai and Peru SI. The protein content and protein recovery of Thai and Peru SI were estimated to be 93.27, 90.67%, and 49.15, 59.32%, respectively. The protein patterns of the Thai and Peru SI samples analyzed by SDS-PAGE showed glycoprotein as a major protein, with a molecular weight of 35 kDa. Both protein isolates (PI) showed water and oil holding capacities in the range of 2.97−3.09 g/g sample and 2.75−2.88 g/g sample, respectively. The emulsifying properties of the PI from Thai SI were higher than those of Peru (p < 0.05), while the foaming properties were not analogous to the emulsion properties. The Thai SI sample showed lower digestibility up to 120 min of in vitro digestion time than that of the Peru SI sample (p < 0.05). However, simulated in vitro pepsin digestion of Thai and Peru Si samples displayed hydrolyzed protein bands compared to trypsin digestion, which showed no protein patterns in both SI samples on a 4−20% gradient gel. These results suggest that the protein isolates from Thai and Peru SI exhibit marked variations in physical and techno-functional properties and have a high potential to be employed as plant-based protein additives for future non-animal-based protein-rich foods.
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Affiliation(s)
- Saroat Rawdkuen
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Correspondence: ; Tel.:+66-53916-752
| | - Stefano D’Amico
- Institute of Animal Nutrition and Feeding, AGES—Austrian Agency for Health and Food Safety, Spargelfeldstr. 191, 1220 Vienna, Austria;
| | - Regine Schoenlechner
- Department of Food Sciences and Technology, Institute of Food Technology, BOKU-University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria;
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15
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Homthawornchoo W, Kaewprachu P, Pinijsuwan S, Romruen O, Rawdkuen S. Enhancing the UV-Light Barrier, Thermal Stability, Tensile Strength, and Antimicrobial Properties of Rice Starch-Gelatin Composite Films through the Incorporation of Zinc Oxide Nanoparticles. Polymers (Basel) 2022; 14:polym14122505. [PMID: 35746081 PMCID: PMC9229570 DOI: 10.3390/polym14122505] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [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: 05/28/2022] [Revised: 06/13/2022] [Accepted: 06/17/2022] [Indexed: 02/06/2023] Open
Abstract
The effects of zinc oxide nanoparticles (ZnONPs) on the properties of rice starch−gelatin (RS−G) films were investigated. ZnONPs were synthesized by a green method utilizing Asiatic pennywort (Centella asiatica L.) extract. The ZnONPs were rod-shaped, with sizes ranging from 100−300 nm. An increase in the concentration of ZnONPs significantly (p < 0.05) increased the thickness (0.050−0.070 mm), tensile strength (3.49−4.63 MPa), water vapor permeability (5.52−7.45 × 10−11 g m/m2 s Pa), and thermal stability of the RS−G−ZnONPs nanocomposite films. On the other hand, elongation at break (92.20−37.68%) and film solubility (67.84−30.36%) were significantly lower (p < 0.05) than that of the control RS−G film (0% ZnONPs). Moreover, the addition of ZnONPs strongly affected the film appearance, color, transmission, and transparency. The ZnONPs had a profound effect on the UV-light barrier improvement of the RS−G film. The crystalline structure of the ZnONPs was observed in the fabricated nanocomposite films using X-ray diffraction analysis. Furthermore, the RS−G−ZnONPs nanocomposite films exhibited strong antimicrobial activity against all tested bacterial strains (Staphylococcus aureus TISTR 746, Bacillus cereus TISTR 687, Escherichia coli TISTR 527, Salmonella Typhimurium TISTR 1470) and antifungal activity toward Aspergillus niger. According to these findings, RS−G−ZnONPs nanocomposite film possesses a potential application as an active packaging: antimicrobial or UV protective.
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Affiliation(s)
- Wantida Homthawornchoo
- Innovative Food Packaging and Biomaterials Unit, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand;
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand;
- Correspondence: (W.H.); (S.R.); Tel.: +66-53916739 (W.H. & S.R.); Fax: +66-53916737 (W.H. & S.R.)
| | - Pimonpan Kaewprachu
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand;
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Suttiporn Pinijsuwan
- Innovative Food Packaging and Biomaterials Unit, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand;
| | - Orapan Romruen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand;
| | - Saroat Rawdkuen
- Innovative Food Packaging and Biomaterials Unit, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand;
- Correspondence: (W.H.); (S.R.); Tel.: +66-53916739 (W.H. & S.R.); Fax: +66-53916737 (W.H. & S.R.)
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Romruen O, Karbowiak T, Tongdeesoontorn W, Shiekh KA, Rawdkuen S. Extraction and Characterization of Cellulose from Agricultural By-Products of Chiang Rai Province, Thailand. Polymers (Basel) 2022; 14:polym14091830. [PMID: 35566998 PMCID: PMC9099998 DOI: 10.3390/polym14091830] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [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: 03/24/2022] [Revised: 04/22/2022] [Accepted: 04/26/2022] [Indexed: 02/06/2023] Open
Abstract
Cellulose is an abundant component of the plant biomass in agricultural waste valorization that may be exploited to mitigate the excessive use of synthetic non-biodegradable materials. This work aimed to investigate the cellulose utilized by alkaline extraction with a prior bleaching process from rice straw, corncob, Phulae pineapple leaves, and Phulae pineapple peels. The bleaching and alkaline extraction process was performed using 1.4% acidified sodium chlorite (NaClO2) and 5% potassium hydroxide (KOH) in all the samples. All the samples, without and with the alkaline process, were characterized for their physico-chemical, microstructure, thermal properties and compared to commercial cellulose (COM-C). The extraction yield was the highest in alkaline-extracted cellulose from the corncob (AE-CCC) sample (p < 0.05), compared to the other alkaline-treated samples. The undesired components, including mineral, lignin, and hemicellulose, were lowest in the AE-CCC sample (p < 0.05), compared to raw and alkaline-treated samples. The microstructure displayed the flaky AE-CCC structure that showed a similar visibility in terms of morphology with that of the alkaline-treated pineapple peel cellulose (AE-PPC) and COM-C samples compared to other alkaline-treated samples with a fibrous structure. Fourier Transform Infrared (FTIR) and X-ray Diffraction (XRD) of AE-CCC samples showed the lowest amorphous regions, possibly due to the elimination of hemicellulose and lignin during bleaching and alkaline treatment. The highest crystallinity index obtained in the AE-CCC sample showed a close resemblance with the COM-C sample. Additionally, the AE-CCC sample showed the highest thermal stability, as evidenced by its higher Tonset (334.64 °C), and Tmax (364.67 °C) compared to the COM-C and alkaline-treated samples. Therefore, agricultural wastes after harvesting in the Chiang Rai province of Thailand may be subjected to an alkaline process with a prior bleaching process to yield a higher cellulose content that is free of impurities. Thus, the extracted cellulose could be used as an efficient, eco-friendly, and biodegradable material for packaging applications.
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Affiliation(s)
- Orapan Romruen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand;
| | - Thomas Karbowiak
- UMR PAM-Food and Wine Science & Technology, Agro-Sup Dijon, Université de Bourgogne France-Comte, Esplanade Erasme, F-21000 Dijon, France;
| | - Wirongrong Tongdeesoontorn
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; (W.T.); (K.A.S.)
| | - Khursheed Ahmad Shiekh
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; (W.T.); (K.A.S.)
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand;
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; (W.T.); (K.A.S.)
- Correspondence: ; Tel.: +66-53916739; Fax: +66-53916737
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17
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Kaewprachu P, Osako K, Rungraeng N, Rawdkuen S. Properties of fish myofibrillar protein film: effect of glycerol-sorbitol combinations. J Food Sci Technol 2022; 59:1619-1628. [PMID: 35250085 PMCID: PMC8882529 DOI: 10.1007/s13197-021-05173-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/08/2021] [Accepted: 06/03/2021] [Indexed: 10/21/2022]
Abstract
The effects of glycerol-sorbitol combinations (G/S) at different ratios (0: 2, 0.5: 1.5, 1: 1, 1.5: 0.5, and 2: 0, w/w) on the properties of fish myofibrillar protein (FMP) films were evaluated and then compared to those of synthetic wrap film (polyvinyl chloride; PVC). The thickness of FMP films plasticized with G/S at various ratios was in the range of 0.012 to 0.013 mm and transparency values were 3.81-3.86. Significant increases in elongation at break (65.81-116.53%), oxygen permeability (12.83-36.11 cm3/m2/day), and water vapour permeability (0.27-1.43 × 10-10 g/m/s/Pa) were observed when the proportion of glycerol increased (P < 0.05). No significant difference was observed in a* and b* values, compared to the PVC film. However, tensile strength values (12.56-3.52 MPa) decreased when the proportion of glycerol increased (P < 0.05). A change in the amount of sorbitol influenced the thermal properties of FMP films. According to their properties, up to 50% of glycerol could be substituted for sorbitol in order to enhance the strength, barrier, and thermal properties of the FMP films.
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Kaewprachu P, Jaisan C, Rawdkuen S, Tongdeesoontorn W, Klunklin W. Carboxymethyl cellulose from Young Palmyra palm fruit husk: Synthesis, characterization, and film properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107277] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Shiekh KA, Liangpanth M, Luesuwan S, Kraisitthisirintr R, Ngiwngam K, Rawdkuen S, Rachtanapun P, Karbowiak T, Tongdeesoontorn W. Preparation and Characterization of Bioactive Chitosan Film Loaded with Cashew (Anacardium occidentale) Leaf Extract. Polymers (Basel) 2022; 14:polym14030540. [PMID: 35160528 PMCID: PMC8840661 DOI: 10.3390/polym14030540] [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: 12/15/2021] [Revised: 01/20/2022] [Accepted: 01/24/2022] [Indexed: 12/11/2022] Open
Abstract
Chitosan is a biopolymer known for its rapid biodegradability and film-forming properties. This research aimed to synthesize and characterize chitosan films loaded with cashew leaf extract (CLE) obtained from immature and mature cashew leaves via aqueous and 70% ethanolic extraction methods. Freeze-dried CLE samples were dissolved in 50% dimethyl sulfoxide for in vitro analysis and chitosan film preparation. The total phenolic content of mature cashew leaves extracted in ethanol (MECLE) showed higher free radicle scavenging activity by a 2,2-diphenyl-1-picrylhydrazyl assay than the other extracts (p < 0.05). MECLE displayed a lower minimal inhibitory concentration, minimum fungal concentration, and higher zone of inhibition against Aspergillus niger compared to the other treatments (p < 0.05). Film-forming solutions were prepared using 2% chitosan, 2% chitosan with 5% mature cashew leaves extracted in deionized water (MACLE) (w/v), and 2% chitosan with 5% MECLE (w/v), respectively, to cast films. Of these, 2% chitosan (CH) with 5% MECLE (CH-MECLE-5) displayed the highest thickness and water vapor transmission rate, water vapor permeability, and oxygen transmission rate when compared to other film samples (p < 0.05). The CH-MECLE-5 film showed the highest inhibition zone of A. niger compared to the control and treated films (p < 0.05). The lightness (L*) of the CH-MECLE-5 film decreased with increment in b* values, which represented the yellow color of the film. In addition, two-photon microscopy revealed a uniform distribution via the auto-fluorescent 3D structure of MECLE in the CH-MECLE-5 film. Therefore, chitosan combined with 5% MECLE may be a potential bioactive and eco-friendly packaging film.
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Affiliation(s)
- Khursheed Ahmad Shiekh
- School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand; (K.A.S.); (M.L.); (S.L.); (R.K.); (K.N.); (S.R.)
- Research Group of Innovative Food Packaging and Biomaterials Unit, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand
| | - Mooksupang Liangpanth
- School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand; (K.A.S.); (M.L.); (S.L.); (R.K.); (K.N.); (S.R.)
| | - Siriporn Luesuwan
- School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand; (K.A.S.); (M.L.); (S.L.); (R.K.); (K.N.); (S.R.)
- Scientific and Technological Instruments Center, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand
| | - Rinlanee Kraisitthisirintr
- School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand; (K.A.S.); (M.L.); (S.L.); (R.K.); (K.N.); (S.R.)
- Research Group of Innovative Food Packaging and Biomaterials Unit, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand
| | - Kittaporn Ngiwngam
- School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand; (K.A.S.); (M.L.); (S.L.); (R.K.); (K.N.); (S.R.)
| | - Saroat Rawdkuen
- School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand; (K.A.S.); (M.L.); (S.L.); (R.K.); (K.N.); (S.R.)
- Research Group of Innovative Food Packaging and Biomaterials Unit, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand
| | - Pornchai Rachtanapun
- Division of Packaging Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
- Center of Excellence in Materials Science and Technology, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Thomas Karbowiak
- UMR PAM-Food and Wine Science and Technology, Agro-Sup Dijon, Université de Bourgogne France-Comte, Esplanade Erasme, F-21000 Dijon, France;
| | - Wirongrong Tongdeesoontorn
- School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand; (K.A.S.); (M.L.); (S.L.); (R.K.); (K.N.); (S.R.)
- Research Group of Innovative Food Packaging and Biomaterials Unit, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand
- Correspondence:
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Bagoudou AF, Zheng Y, Nakabayashi M, Rawdkuen S, Park HY, Vattem DA, Sato K, Nakamura S, Katayama S. Glochidion littorale Leaf Extract Exhibits Neuroprotective Effects in Caenorhabditis elegans via DAF-16 Activation. Molecules 2021; 26:molecules26133958. [PMID: 34203560 PMCID: PMC8271589 DOI: 10.3390/molecules26133958] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/24/2021] [Accepted: 06/24/2021] [Indexed: 11/16/2022] Open
Abstract
A number of plants used in folk medicine in Thailand and Eastern Asia are attracting interest due to the high bioactivities of their extracts. The aim of this study was to screen the edible leaf extracts of 20 plants found in Thailand and investigate the potential neuroprotective effects of the most bioactive sample. The total phenol and flavonoid content and 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity were determined for all 20 leaf extracts. Based on these assays, Glochidion littorale leaf extract (GLE), which showed a high value in all tested parameters, was used in further experiments to evaluate its effects on neurodegeneration in Caenorhabditis elegans. GLE treatment ameliorated H2O2-induced oxidative stress by attenuating the accumulation of reactive oxygen species and protected the worms against 1-methyl-4-phenylpyridinium-induced neurodegeneration. The neuroprotective effects observed may be associated with the activation of the transcription factor DAF-16. The characterization of this extract by LC-MS identified several phenolic compounds, including myricetin, coumestrin, chlorogenic acid, and hesperidin, which may play a key role in neuroprotection. This study reports the novel neuroprotective activity of GLE, which may be used to develop treatments for neurodegenerative diseases such as Parkinson’s syndrome.
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Affiliation(s)
- Abdel Fawaz Bagoudou
- Graduate School of Medicine, Science and Technology, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan; (A.F.B.); (S.N.)
| | - Yifeng Zheng
- Institute for Biomedical Sciences, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan; (Y.Z.); (M.N.)
| | - Masahiro Nakabayashi
- Institute for Biomedical Sciences, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan; (Y.Z.); (M.N.)
| | - Saroat Rawdkuen
- School of Agro-Industry, Mae Fah Luang University, 333 Moo 1, Thasud, Muang, Chiang Rai 57100, Thailand;
| | - Hyun-Young Park
- Edison Biotechnology Institute, Konneker Research Laboratories, Ohio University, Athens, OH 45701, USA; (H.-Y.P.); (D.A.V.)
| | - Dhiraj A. Vattem
- Edison Biotechnology Institute, Konneker Research Laboratories, Ohio University, Athens, OH 45701, USA; (H.-Y.P.); (D.A.V.)
- College of Health Sciences & Professions, Ohio University, Athens, OH 45701, USA
| | - Kenji Sato
- Graduate School of Agriculture, Kyoto University, Kyoto 606-8502, Japan;
| | - Soichiro Nakamura
- Graduate School of Medicine, Science and Technology, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan; (A.F.B.); (S.N.)
| | - Shigeru Katayama
- Graduate School of Medicine, Science and Technology, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan; (A.F.B.); (S.N.)
- Institute for Biomedical Sciences, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan; (Y.Z.); (M.N.)
- Correspondence: ; Tel.: +81-265-77-1603
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Abstract
One of the most popular and abundant traditional foods in Asian countries is dried rice noodles. In fact, the demand for this product has increased steadily around the world in recent years. The qualities of rice noodles are directly related to the specific preferences of consumers. Hence, the present study aimed to determine the properties of eight commercial dried rice noodles that are readily available in most Thai markets. The specific properties under investigation and comparison in this study were proximate composition, amylose content, color, pasting quality, cooking quality, texture, and sensory properties. The specimens were divided into two groups: white (A, B, C, D, and E) and colored rice noodles (F, G, and H). The results showed that the proximate composition, amylose content, and color of both white and colored rice noodles were significantly different (p < 0.05). The lowest cooking losses in white and colored rice noodles were 0.11% (B) and 2.03% (G) (p < 0.05), respectively. Higher values of pasting (setback and final viscosities) and texture properties (tensile strength and extensibility) provided higher overall acceptability. The highest scores for acceptability of white and colored rice noodles were 7.00 (B) and 5.87 (H) (p < 0.05), respectively.
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Affiliation(s)
- Supaluck Kraithong
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Muang Chiang Rai, Thailand
| | - Saroat Rawdkuen
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Muang Chiang Rai, Thailand
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Taweechat C, Wongsooka T, Rawdkuen S. Properties of Banana ( Cavendish spp.) Starch Film Incorporated with Banana Peel Extract and Its Application. Molecules 2021; 26:molecules26051406. [PMID: 33807750 PMCID: PMC7961874 DOI: 10.3390/molecules26051406] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 02/25/2021] [Accepted: 03/01/2021] [Indexed: 12/02/2022] Open
Abstract
The objective of this study was to develop an active banana starch film (BSF) incorporated with banana peel extract. We compared the film’s properties with commercial wrap film (polyvinyl chloride; PVC). Moreover, a comparison of the quality of minced pork wrapped during refrigerated storage (7 days at ±4 °C) was also performed. The BSF with different concentrations of banana peel extract (0, 1, 3, and 5 (%, w/v)) showed low mechanical properties (tensile strength (TS): 4.43–31.20 MPa and elongation at break (EAB): 9.66–15.63%) and water vapor permeability (3.74–11.0 × 10−10 g mm/sm2 Pa). The BSF showed low film solubility (26–41%), but excellent barrier properties to UV light. The BSF had a thickness range of 0.030–0.047 mm, and color attributes were: L* = 49.6–51.1, a* = 0.21–0.43, b* = 1.26–1.49. The BSF incorporated with banana peel extracts 5 (%, w/v) showed the highest radical scavenging activity (97.9%) and inhibitory activity of E. coli O157: H7. The BSF showed some properties comparable to the commercial PVC wrap film. Changes in qualities of minced pork were determined for 7 days during storage at ±4 °C. It was found that thiobarbituric acid reactive substances (TBARS) of the sample wrapped with the BSF decreased compared to that wrapped with the PVC. The successful inhibition of lipid oxidation in the minced pork was possible with the BSF. The BSF incorporated with banana peel extract could maintain the quality of minced pork in terms of oxidation retardation.
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Affiliation(s)
- Chanitda Taweechat
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; (C.T.); (T.W.)
| | - Tipapon Wongsooka
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; (C.T.); (T.W.)
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; (C.T.); (T.W.)
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Correspondence: ; Tel.: +66-53-916-752
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Kraithong S, Rawdkuen S. Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle. PeerJ 2020; 8:e10235. [PMID: 33194418 PMCID: PMC7648449 DOI: 10.7717/peerj.10235] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [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: 05/12/2020] [Accepted: 10/04/2020] [Indexed: 11/20/2022] Open
Abstract
The aim of this study was to examine the quality characteristics of extruded red Jasmine rice flour (RJF) noodle that had been prepared with hydrocolloids, namely guar gum (GG), carboxymethyl cellulose (CMC), and xanthan gum (XG) at the concentrations of 0.0 (control sample), 0.2, and 0.4% (w/w), respectively. The use of hydrocolloids had no effect on total phenolic contents, antioxidant properties (DPPH, ABTS, and FRAP), color, and X-ray diffraction patterns (p > 0.05). In contrast, the hydrocolloids tended to increase the expansion ration of the noodle. GG and CMC improved cooking, textural, and sensory properties. Ultimately, 0.2%-GG showed the lowest cooking loss (5.07%) when compared with others. Moreover, it also provided the noodle with better textural properties such as tensile strength, extensibility, hardness, cohesiveness, and chewiness (p < 0.05). For these reasons, the highest acceptability (6.75) for the noodle was achieved with GG02. XG resulted in lower overall acceptability (5.05), particularly the 0.4%-XG recipe (p < 0.05). Thus, usage of 0.2%-GG was the best option for improving the qualities of extruded RJF noodle. XG was deemed ineffective for improving the noodle.
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Affiliation(s)
- Supaluck Kraithong
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai, Thailand
| | - Saroat Rawdkuen
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai, Thailand
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Pattarasiriroj K, Kaewprachu P, Rawdkuen S. Properties of rice flour-gelatine-nanoclay film with catechin-lysozyme and its use for pork belly wrapping. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105951] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Phongthai S, Singsaeng N, Nhoo-ied R, Suwannatrai T, Schönlechner R, Unban K, Klunklin W, Laokuldilok T, Phimolsiripol Y, Rawdkuen S. Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread. Foods 2020; 9:foods9070942. [PMID: 32708774 PMCID: PMC7404560 DOI: 10.3390/foods9070942] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [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: 06/18/2020] [Revised: 07/10/2020] [Accepted: 07/15/2020] [Indexed: 11/16/2022] Open
Abstract
Protein hydrolysates (PH) with a degree of hydrolysis (DH) of 5%, 10%, and 13% from two varieties of peanut were prepared using two commercial enzymes, Alcalase and Flavourzyme. The content of essential amino acids (30,290 mg/100 g) and hydrophobic amino acids (34,067 mg/100 g) of the peanut variety Kalasin 2 (KAC431) protein was higher than that of a common variety, Kalasin 1 (KAC1) (p < 0.05). The protein molecular weight distributions of the two varieties of peanut detected by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) were similar, ranging from 15 to 75 kDa, with a major protein band at 50–75 kDa. The antioxidant and functional properties of derived PHs were influenced by DH. Although the foaming ability of protein was improved by DH5%, it was obviously decreased upon increasing DH further. The best emulsifying properties were observed in PH with DH5% (p < 0.05). The incorporation of PH with a small DH, especially when produced using Flavourzyme, had a highly positive impact on the specific volume and relative elasticity of gluten-free bread. The effect of PHs on bread quality was highly correlated with their functional properties. This study suggests that partially enzymatically modified proteins are suitable for incorporation in food products such as bread and other gluten-free products.
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Affiliation(s)
- Suphat Phongthai
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (N.S.); (R.N.-i.); (T.S.); (K.U.); (W.K.); (T.L.); (Y.P.)
- Cluster of High Value Product from Thai Rice for Health, Chiang Mai University, Chiang Mai 50100, Thailand
- Correspondence:
| | - Nuttapon Singsaeng
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (N.S.); (R.N.-i.); (T.S.); (K.U.); (W.K.); (T.L.); (Y.P.)
| | - Rossarin Nhoo-ied
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (N.S.); (R.N.-i.); (T.S.); (K.U.); (W.K.); (T.L.); (Y.P.)
| | - Thipubol Suwannatrai
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (N.S.); (R.N.-i.); (T.S.); (K.U.); (W.K.); (T.L.); (Y.P.)
| | - Regine Schönlechner
- Institute of Food Technology, Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences, 18, 1190 Vienna, Austria;
| | - Kridsada Unban
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (N.S.); (R.N.-i.); (T.S.); (K.U.); (W.K.); (T.L.); (Y.P.)
| | - Warinporn Klunklin
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (N.S.); (R.N.-i.); (T.S.); (K.U.); (W.K.); (T.L.); (Y.P.)
| | - Thunnop Laokuldilok
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (N.S.); (R.N.-i.); (T.S.); (K.U.); (W.K.); (T.L.); (Y.P.)
- Cluster of High Value Product from Thai Rice for Health, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Yuthana Phimolsiripol
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (N.S.); (R.N.-i.); (T.S.); (K.U.); (W.K.); (T.L.); (Y.P.)
- Cluster of High Value Product from Thai Rice for Health, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Saroat Rawdkuen
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand;
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Phongthai S, Rawdkuen S. Fractionation and characterization of antioxidant peptides from rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion. Cereal Chem 2020. [DOI: 10.1002/cche.10247] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Suphat Phongthai
- Division of Food Science and Technology Faculty of Agro‐Industry Chiang Mai University Chiang Mai Thailand
- Unit of Innovative Food Packaging and Biomaterials School of Agro‐Industry Mae Fah Luang University Chiang Rai Thailand
| | - Saroat Rawdkuen
- Unit of Innovative Food Packaging and Biomaterials School of Agro‐Industry Mae Fah Luang University Chiang Rai Thailand
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Kraithong S, Lee S, Rawdkuen S. Effect of red Jasmine rice replacement on rice flour properties and noodle qualities. Food Sci Biotechnol 2019; 28:25-34. [PMID: 30815291 DOI: 10.1007/s10068-018-0452-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [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: 04/17/2018] [Revised: 08/01/2018] [Accepted: 08/06/2018] [Indexed: 11/25/2022] Open
Abstract
This study aimed to assess flour and noodle qualities after substituting Phitsanulok rice flour (PH) with red Jasmine rice flour (RJ). Blended rice flours were prepared by replacing PH with RJ at various ratios [100:00 (0RJ), 75:25 (25RJ), 50:50 (50RJ), 25:75 (75RJ), and 00:100 (100RJ)]. Some quality improvements were observed in the blended rice flour in terms of chemical and pasting properties at the replacement ratio of 75:25 (p < 0.05). At the same ratio, total phenolic contents, antioxidance activites, and some textural and sensory properties of noodle were developed (p < 0.05). However, increasing values of some undesirable properties including cooking loss and rehydration were also observed (p < 0.05). The noodle made from 100RJ showed the highest level of acceptability but not significantly different compared with others (p > 0.05). Thus, RJ could be used to improve the nutritional value of rice flour, and it could be used for development of health benefits in rice noodle.
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Affiliation(s)
- Supaluck Kraithong
- 1Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai, 57100 Thailand
| | - Suyong Lee
- 2Carbohydrate Bioproduct Research Center, Department of Food Science and Technology, Sejong University, Seoul, 143-747 South Korea
| | - Saroat Rawdkuen
- 1Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai, 57100 Thailand
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28
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Kaewprachu P, Ben Amara C, Oulahal N, Gharsallaoui A, Joly C, Tongdeesoontorn W, Rawdkuen S, Degraeve P. Gelatin films with nisin and catechin for minced pork preservation. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.10.011] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Kaewprachu P, Osako K, Rawdkuen S. Effects of plasticizers on the properties of fish myofibrillar protein film. J Food Sci Technol 2018; 55:3046-3055. [PMID: 30065414 PMCID: PMC6045997 DOI: 10.1007/s13197-018-3226-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/21/2018] [Accepted: 05/10/2018] [Indexed: 10/16/2022]
Abstract
This study investigated the effects of various plasticizer types [glycerol (GLY), sorbitol (SOR), and polyethylene glycol (PEG)] on the properties of fish myofibrillar protein (FMP) film. FMP films plasticized with GLY showed the greatest elongation at break (116.53%). It also showed the greatest water vapor permeability (1.43 × 10-10 g m-1 s-1 Pa-1). The film plasticized with SOR exhibited the highest tensile strength (12.56 MPa) and film solubility (62.59%). PEG plasticized film showed to have yellowish colour as indicated by the high b* value and low light transmission at 280 nm. Furthermore, FMP films containing PEG and SOR possessed lower moisture content than films with GLY. FT-IR and electrophoretic properties were not affected by any types of plasticizer. The appearance of the FMP film was similar to that of the PVC film. It was concluded that plasticizers had major effects on FMP films. They not only plasticize the protein film, but also affected other major film properties.
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Affiliation(s)
- Pimonpan Kaewprachu
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai 57100 Thailand
| | - Kazufumi Osako
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, 108-8477 Japan
| | - Saroat Rawdkuen
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai 57100 Thailand
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30
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Kraithong S, Lee S, Rawdkuen S. The Influence of Hydrocolloids on the Properties Organic Red Jasmine Rice Noodles, Namely on Antioxidant Activity, Cooking, Texture, and Sensory Properties. STARCH-STARKE 2018. [DOI: 10.1002/star.201800145] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Supaluck Kraithong
- Unit of Innovative Food Packaging and Biomaterials; School of Agro-Industry; Mae Fah Luang University; Muang Chiang Rai 57100 Thailand
| | - Suyong Lee
- Carbohydrate Bioproduct Research Center; Department of Food Science & Technology; Sejong University; Seoul 143-747 South Korea
| | - Saroat Rawdkuen
- Unit of Innovative Food Packaging and Biomaterials; School of Agro-Industry; Mae Fah Luang University; Muang Chiang Rai 57100 Thailand
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Kaewprachu P, Osako K, Benjakul S, Suthiluk P, Rawdkuen S. Shelf life extension for Bluefin tuna slices ( Thunnus thynnus ) wrapped with myofibrillar protein film incorporated with catechin-Kradon extract. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.04.014] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Kaewprachu P, Rungraeng N, Osako K, Rawdkuen S. Properties of fish myofibrillar protein film incorporated with catechin-Kradon extract. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.07.003] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Phongthai S, D'Amico S, Schoenlechner R, Homthawornchoo W, Rawdkuen S. Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion. Food Chem 2017; 240:156-164. [PMID: 28946256 DOI: 10.1016/j.foodchem.2017.07.080] [Citation(s) in RCA: 113] [Impact Index Per Article: 16.1] [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: 11/19/2016] [Revised: 06/23/2017] [Accepted: 07/17/2017] [Indexed: 11/17/2022]
Abstract
Rice bran was used as a starting material to prepare protein concentrate through enzyme-assisted extraction. The hydrolysis of protein concentrate under in vitro gastrointestinal digestion (pepsin-trypsin system) greatly improved the antioxidant properties. Rice bran protein hydrolysate was further fractionated by membrane ultrafiltration (UF, F1: molecular weight (MW) <3kDa, F2: MW 3-5kDa, and F3: MW 5-10kDa). Peptides with smaller MW possessed higher antioxidant activities (P<0.05). UF showed a great efficacy to selectively separate the metal-chelating peptides. Tyrosine and phenylalanine had positive correlations with their DPPH & ABTS radicals scavenging activities and ferric reducing antioxidant power (r>0.831). A major peptide fragment was detected at m/z 1088 by a MALDI-TOF mass spectrometry. There is high potential that antioxidative peptides from rice bran might also be produced in the gastrointestinal tract of the human body.
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Affiliation(s)
- Suphat Phongthai
- Program of Food Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Stefano D'Amico
- Institute of Food Technology, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
| | - Regine Schoenlechner
- Institute of Food Technology, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
| | - Wantida Homthawornchoo
- Program of Food Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.
| | - Saroat Rawdkuen
- Program of Food Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.
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Kaewprachu P, Osako K, Tongdeesoontorn W, Rawdkuen S. The effects of microbial transglutaminase on the properties of fish myofibrillar protein film. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.04.002] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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36
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Phongthai S, D’Amico S, Schoenlechner R, Rawdkuen S. Comparative study of rice bran protein concentrate and egg albumin on gluten-free bread properties. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.09.015] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Ketnawa S, Martínez-Alvarez O, Gómez-Estaca J, del Carmen Gómez-Guillén M, Benjakul S, Rawdkuen S. Obtaining of functional components from cooked shrimp (Penaeus vannamei) by enzymatic hydrolysis. FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2016.05.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Affiliation(s)
- Suphat Phongthai
- Food Technology Program; School of Agro-Industry, Mae Fah Luang University; Chiang Rai 57100 Thailand
| | - Seung-Taik Lim
- Laboratory of Food and Biomaterial Chemistry; College of Life Science and Biotechnology, Korea University; Seoul Republic of Korea
| | - Saroat Rawdkuen
- Food Technology Program; School of Agro-Industry, Mae Fah Luang University; Chiang Rai 57100 Thailand
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Kaewprachu P, Osako K, Benjakul S, Rawdkuen S. Effect of protein concentrations on the properties of fish myofibrillar protein based film compared with PVC film. J Food Sci Technol 2016; 53:2083-91. [PMID: 27413238 DOI: 10.1007/s13197-016-2170-7] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/16/2015] [Accepted: 01/06/2016] [Indexed: 11/24/2022]
Abstract
The effect of protein concentrations on the properties of fish myofibrillar protein film (FMP) were investigated and compared with commercial wrap film (polyvinyl chloride; PVC). FMP (2 %, w/v) showed the highest mechanical properties [tensile strength: 4.38 MPa and elongation at break: 133.05 %], and water vapor permeability [2.81 × 10(-10) g m(-1) s(-1) Pa(-1)]. FMP contained high molecular weight cross-links, resulting in complex film network, as indicated by lower film solubility (19-22 %) and protein solubility (0.6-1.3 %). FMP showed excellent barrier properties to UV light at the wavelength of 200-280 nm. FMP had the thickness [0.007-0.032 mm], color attributes and transparency similar to PVC film [thickness: 0.010 mm]. Therefore, protein concentration majority influenced the properties of develop FMP. The protein content of 1 % (w/v) had potential to be developed the biodegradable film with comparable properties to the commercial wrap film.
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Affiliation(s)
- Pimonpan Kaewprachu
- Food Technology Program, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai 57100 Thailand
| | - Kazufumi Osako
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, 108-8477 Japan
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
| | - Saroat Rawdkuen
- Food Technology Program, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai 57100 Thailand
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Rawdkuen S, Sai-Ut S, Benjakul S. Optimizing the Tyrosinase Inhibitory and Antioxidant Activity of Mango Seed Kernels with a Response Surface Methodology. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0494-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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41
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Ketnawa S, Martínez-Alvarez O, Benjakul S, Rawdkuen S. Gelatin hydrolysates from farmed Giant catfish skin using alkaline proteases and its antioxidative function of simulated gastro-intestinal digestion. Food Chem 2016; 192:34-42. [DOI: 10.1016/j.foodchem.2015.06.087] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2015] [Revised: 06/08/2015] [Accepted: 06/25/2015] [Indexed: 11/16/2022]
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42
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Sai-Ut S, Benjakul S, Kraithong S, Rawdkuen S. Optimization of antioxidants and tyrosinase inhibitory activity in mango peels using response surface methodology. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.003] [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] [Indexed: 10/23/2022]
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Ketnawa S, Martinez-Alvarez O, Benjakul S, Rawdkuen S. Extraction and Biochemical Characterization of Peptidases from Giant Catfish Viscera by Aqueous Two-Phase System. J Food Biochem 2015. [DOI: 10.1111/jfbc.12145] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sunantha Ketnawa
- Program of Food Technology; School of Agro-Industry; Mae Fah Luang University; Chiang Rai 57100 Thailand
| | - Oscar Martinez-Alvarez
- Department of Products, Lab. Fishery Products and Aquaculture; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC); Madrid Spain
| | - Soottawat Benjakul
- Department of Food Technology; Faculty of Agro-Industry; Prince of Songkla University; Hat Yai Songkhla Thailand
| | - Saroat Rawdkuen
- Program of Food Technology; School of Agro-Industry; Mae Fah Luang University; Chiang Rai 57100 Thailand
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Kaewprachu P, Osako K, Benjakul S, Rawdkuen S. Quality attributes of minced pork wrapped with catechin–lysozyme incorporated gelatin film. Food Packag Shelf Life 2015. [DOI: 10.1016/j.fpsl.2014.11.002] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Ketnawa S, Benjakul S, Martínez-Alvarez O, Rawdkuen S. Thermoseparating Aqueous Two-Phase System for the Separation of Alkaline Proteases from Fish Viscera. SEP SCI TECHNOL 2014. [DOI: 10.1080/01496395.2014.919595] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Ketnawa S, Benjakul S, Martínez-Alvarez O, Rawdkuen S. Three-phase partitioning and proteins hydrolysis patterns of alkaline proteases derived from fish viscera. Sep Purif Technol 2014. [DOI: 10.1016/j.seppur.2014.05.006] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Vannabun A, Ketnawa S, Phongthai S, Benjakul S, Rawdkuen S. Characterization of acid and alkaline proteases from viscera of farmed giant catfish. FOOD BIOSCI 2014. [DOI: 10.1016/j.fbio.2014.01.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Ketnawa S, Benjakul S, Ling TC, Martínez-Alvarez O, Rawdkuen S. Enhanced recovery of alkaline protease from fish viscera by phase partitioning and its application. Chem Cent J 2013; 7:79. [PMID: 23631530 PMCID: PMC3653721 DOI: 10.1186/1752-153x-7-79] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [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: 12/25/2012] [Accepted: 04/24/2013] [Indexed: 11/10/2022] Open
Abstract
Background Too many different protein and enzyme purification techniques have been reported, especially, chromatographic techniques. Apart from low recovery, these multi-step methods are complicated, time consuming, high operating cost. So, alternative beneficially methods are still required. Since, the outstanding advantages of aqueous two phase system (ATPS) such as simple, low cost, high recovery and scalable, ATPS have been used to purify various enzymes. To improve purification efficiency, parameters affected to enzyme recovery or purity was investigated. The objectives of the present study were to optimize of alkaline protease recovery from giant catfish fish viscera by using ATPS and to study of hydrolytic patterns against gelatin. Results Using 70% (w/w) crude enzyme extract (CE) in system (15% PEG2000-15% sodium citrate) provided the highest recovery, PF and KE. At unmodified pH (8.5) gave the best recovery and PF with compare to other pHs of the system. The addition of 1% (w/w) NaCl showed the recovery (64.18%), 3.33-fold and 15.09 of KE compared to the system without NaCl. After addition of 10% (w/w) sodium citrate in the second ATPS cycle, the highest protease recovery (365.53%) and PF (11.60-fold) were obtained. Thus, the top phase from the system was subjected to further studied. The protein bands with molecular weights (MWs) of 20, 24, 27, 36, 94 and 130 kDa appeared on the protein stained gel and also exhibited clear zone on casein-substrate gel electrophoresis. The β, α1, α2 of skin gelatin extensively degraded into small molecules when treated with 10 units of the extracted alkaline protease compared to those of the level of 0.21 units of Flavourzyme. Conclusions Repetitive ATPS is the alternative strategy to increase both recovery and purity of the alkaline protease from farmed giant catfish viscera. Extracted alkaline protease exposed very high effectiveness in gelatin hydrolysis. It is suggested that the alkaline protease from this fish viscera can further be used in protein hydrolysate production.
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Affiliation(s)
- Sunantha Ketnawa
- Program of Food Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.
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Rawdkuen S, Thitipramote N, Benjakul S. Preparation and functional characterisation of fish skin gelatin and comparison with commercial gelatin. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12067] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Saroat Rawdkuen
- Food Technology Program; School of Agro-Industry; Mae Fah Luang University; Muang; Chiangrai; 57100; Thailand
| | | | - Soottawat Benjakul
- Department of Food Technology; Faculty of Agro-Industry; Prince of Songkla University; Hat Yai; Songkhla; 90112; Thailand
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Rawdkuen S, Jaimakreu M, Benjakul S. Physicochemical properties and tenderness of meat samples using proteolytic extract from Calotropis procera latex. Food Chem 2013; 136:909-16. [DOI: 10.1016/j.foodchem.2012.08.077] [Citation(s) in RCA: 43] [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] [Received: 04/14/2012] [Revised: 06/21/2012] [Accepted: 08/31/2012] [Indexed: 11/17/2022]
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