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Production of cinnamon essential oil-loaded electrospun nanofiber for postharvest technology application usage
(2024-09-01)
Boonyaritthongchai, P.
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Kebngon, C.
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Khumthongwattana, M.
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Wongs-Aree, C.
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Supapvanich, S.
This research aims to produce a pullulan and gelatin-based nanofiber sheet containing cinnamon essential oil (CEO) by electrospinning technique for postharvest crops usage. Nanofibers contain highly porous mesh with their large surface-to-volume ratio which is much advantage for improving performance for many applications. First study was to produce the based-nanofiber sheet by varying the combination of two polymers as pulluan and gelatin in order to select the best one for the further study. Based-nanofiber sheets of various proportions of pullulan and gelatin as 60:40, 65:35 and 70:30 (pullulan:gelatin) was produced by using electrospinning technique. The potential difference of electricity supply varied from 23, 25 and 28 kV to find the suitable condition for producing the carried nanofiber sheet was investigated. The result revealed that the 70:30 (pullulan:gelatin) with 28 kV of potential difference was the best condition for producing the based-nanofiber sheet. Afterward, this condition was chosen to the further experiment. The various concentrations of CEO were added into the polymer solution prior to shooting the nanofiber by electrospinning machine. The results suggested that 15% CEO electrospun nanofibers revealed the proper morphology with the constant smallest size of fiber diameter without any droplet of beads. In vitro, antibacterial activity of CEO-nanofiber was also evaluated. This electrospun nanofiber can inhibit aerobic plate count. So, this treatment could be possible to use in postharvest fruit and vegetable in order to prevent microbial growth and maintain quality during storage.
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Development of electrospun nanofibers containing methyl jasmonate for applying in postharvest fruit and vegetables
(2022-04-01)
Kebngon, C.
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Srilaong, V.
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Penchaiya, P.
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Supapvanich, S.
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Tepsorn, R.
Development of a nanofiber sheet containing methyl jasmonate produced by electrospinning technique for delaying senescence in perishable crops was studied. Nanofibers contain highly porous mesh with their large surface-to-volume ratio which has much advantage for improving performance for many applications. This research aims to develop the nanofiber sheet containing methy jasmonate. The first study was to produce the proper nanofiber sheet by varying the combination of three polymers as chitosan, cellulose and gelatin for nanofiber sheet. Nanofiber sheets of various proportions of chitosan, cellulose and gelatin as 40:10:50, 40:20:40, 40:30:30 (chitosan: cellulose:gelatin) were produced by using an electrospinning machine. The distance of polymer shooting, flow rate of polymer injection and potential difference of electricity supply was varied to find the suitable condition for producing the carried nanofiber sheet. The result revealed that the 40:30:30 (chitosan:cellulose:gelatin) with 10 cm of polymer shooting distance, 11.67 μL min-1of polymer flow rate and 23 kV of potential difference was the best condition for producing the nanofiber sheet. Afterward, this condition was chosen to the further experiment. Various concentrations of methyl jasmonate were added into the polymer solution prior to shooting the nanofiber by electrospinning machine. The results suggested that 5 mM methyl jasmonate electrospun nanofibers revealed the proper morphology with the smallest size of fiber diameter without any droplet of bead, easy to crack. This treatment could potentially be used for delaying senescence of postharvest fruit and vegetable.
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Comparison of substrate reactivity of polyphenol oxidase and browning symptom of fresh cut 'Nam Dok Mai Si Thong' and 'Nam Dok Mai No. 4' mango in vitro and in vivo
(2022-04-01)
Chimvaree, C.
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Wongs-Aree, C.
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Supapvanich, S.
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Tepsorn, R.
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Boonyaritthongchai, P.
'Nam Dok Mai Si Thong' and 'Nam Dok Mai No. 4' are popular cultivars for freshcut mango product in Thailand. Fresh-cut mango is considered as one of the most consumed products with the increasing market growth year by year. However, there are problems of fresh-cut mango due to surface browning and microbial contamination. This research was studied on the comparison of substrate reactivity of polyphenol oxidase and browning symptom of fresh-cut mango cultivars 'Nam Dok Mai Si Thong' and 'Nam Dok Mai No. 4'. Enzymatic browning of both 'Nam Dok Mai' mango revealed that polyphenol oxidase activity (PPO) in 'Nam Dok Mai Si Thong' was higher than 'Nam Dok Mai No. 4' mango. Five phenolic substrates of PPO including caffeic acid, catechol, chlorogenic acid, 4-methyl catechol and pyrogallol was individually dropped onto 'Nam Dok Mai Si Thong' and 'Nam Dok Mai No. 4' mango pulp surface for testing the specific substrates of 'Nam Dok Mai' mango's PPO (in vivo). 'Nam Dok Mai No. 4' mango cubes underwent darker browning symptom when treated with chlorogenic acid, 4-methyl catechol and caffeic acid, respectively, while 'Nam Dok Mai Si Thong' mango cubes showed a darker color when treated with 4-methyl catechol, catechol and pyrogallol. In vitro, the specificity of PPO activity of mango extract was determined using various substrates as caffeic acid, catechol, chlorogenic acid, 4-methylcatechol and pyrogallol. PPO extracted from 'Nam Dok Mai Si Thong' and 'Nam Dok Mai No.4' mango was more actively specific to catechol and 4-methylcatechol than other substrates which revealed the higher activity of PPO.
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Encapsulation of Cinnamaldehyde from Cinnamon Essential Oils in Cyclodextrin
(2020-06-22)
Chimvaree, C.
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Tepsorn, R.
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Supapvanich, S.
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Wongs-Aree, C.
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Srilaong, V.
Cinnamaldehyde is the major compound in cinnamon essential oil which has effective inhibiting the microbial growth and revealed low physicochemical stability, low solubility in water. The aim of this study was the encapsulation of cinnamaldehyde in β-cyclodextrin in order to obtain a complex which can be used for preserving fresh-cut produce. The encapsulated complex cinnamaldehyde/ β-cyclodextrin was prepared using the inclusion complex method. The various ratios of cinnamaldehyde/β-cyclodextrin on cinnamaldehyde releasing efficiency was investigated. The various ratios of cinnamaldehyde/β-cyclodextrin as 50:50, 40:60, 30:70 and 25:75 were monitored. Encapsulation efficiency (%EE) and encapsulation capacity (%EC) of encapsulated cinnamaldehyde powder were analyzed. The results showed that the ratio at 25:70 cinnamaldehyde/β-cyclodextrin showed the highest %EC and %EE when compared with other treatments. The ratio at 25:75 had faster control release in first 3 h. Antimicrobial activity was tested against two strains of gram-positive (Staphylococcus aureus and Bacillus cereus) and two strains of gram-negative (Escherichia coli and Pseudomonas aeruginosa) bacteria. β-cyclodextrin with encapsulated cinnamaldehyde exhibited good inhibitory effect against all tested bacterial strains.
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Effects of hot water incorporated with salicylic acid dips on postharvest quality of 'Holland' papaya fruit during storage
(2020-04-22)
Supapvanich, S.
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Boonyaritthongchai, P.
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Promyou, S.
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Wong-Aree, C.
The aim of this work was to determine the effects of quarantine hot water incorporated with salicylic acid (SA+H) dip on postharvest quality of 'Holland' papaya fruit during cold storage at 8±1°C, followed by 1 day at room temperature (31±2°C). Skin damage, fruit decay, firmness, total soluble solids (TSS)/total acid (TA) content, tissue electrolyte leakage and skin and flesh color were monitored. The fruits dipped with 4 mM SA+H had severe skin damage since after treatment. The hot water (H) dip, 1 and 2 mM SA+H prevented fruit skin damage and decay. Both H and SA+H treatments delayed fruit softening and the increase in TSS/TA ratio when compared to the untreated fruits. The fruit treated with 2 mM SA+H had the highest firmness. The electrolyte leakage of both skin and flesh of the untreated and fruit treated with 4 mM SA+H was higher than other treatments. Two mM SA+H dip effectively delayed the skin greenness reduction and yellowness increase. Both H and SA+H dips did not affect the fruit flesh color. In conclusion, 2 mM SA+H dip is an alternative maintaining postharvest quality of 'Holland' papaya fruit during the storage.
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Physicochemical changes in ‘Holland’ papaya fruit treated with quarantine hot water incorporated with salicylic acid dip during cold storage
(2019-01-01)
Supapvanich, S.
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Boonyaritthongchai, P.
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Wongs-Aree, C.
The aim of this study was to determine the effects of quarantine hot water dip at 42°C for 40 min followed with 49°C for 20 min (H) incorporated with 2.0 mM salicylic acid (SA) on physicochemical changes in ‘Holland’ papaya fruit during storage. Firmness, total soluble solids content, electrolyte leakage (EL), malondialdehyde (MDA) content, pectin substances, antioxidant capacity, ascorbic acid and total phenols content of the fruit held at 8±1°C for 21 days followed by 1 day at room temperature (31±2°C) were monitored. The firmness of the fruit dipped in hot water incorporated with 2.0 mM SA (2.0 mM SA+H) dip was higher than that of the fruit dipped in H, 2.0 mM SA and control. All treatments had no effect on TSS content. 2.0 mM SA+H dip retarded the increase in EL, MDA and EDTA-soluble pectin content and decrease in Na2CO3-soluble pectin content better than other treatments. Moreover, bioactive compounds content such as antioxidant capacity, ascorbic acid and total phenols content were maintained by 2 mM SA+H dip. These suggest that the use of 2.0 mM SA+H is an effective alternative maintaining postharvest quality of papaya fruit during cold storage.
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Effect of preharvest chitosan application on bioactive compounds of and sunflower sprouts during storage
(2018-12-01)
Supapvanich, S.
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Chimsoontorn, V.
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Anan, W.
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Boonyaritthongchai, P.
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Tepsorn, R.
The effects of preharvest chitosan treatments on antioxidant activities and bioactive compounds of sunflower sprouts during cold storage were investigated. The sprouts were watered with 0, 0.1, 0.5 and 1.0 % (w/v) chitosan solutions prior harvest 24 h. After harvest, the sprouts were stored at 4 ±1 °C for 9 d. The investigated parameters were visual appearance, antioxidant activities such as ferric reducing antioxidant potential (FRAP), DPPH radical scavenging (DFRS) activity and bioactive compounds including total phenols, flavonoids and ascorbic acid concentrations. The visual appearance of the sprouts of all treatments was maintained during storage at 4 ± 1 °C for 9 d. Preharvest chitosan treatment enhanced antioxidant and DFRS activities, total phenols, flavonoids and ascorbic acid contents of the sprouts, especially at 0.1 % chitosan. During the storage, 1.0 % chitosan treatment induced FRAP, DFRS activity and all bioactive compounds rather than others treatments. These suggest that preharvest chitosan treatment is an effective alternative improving nutritional quality of the sunflower sprouts during cold storage.
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Application of natural extracts from pineapple juice on inhibiting browning symptom of fresh-cut 'Nam Dok Mai' mango
(2018-08-30)
Boonyaritthongchai, P.
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Supapvanich, S.
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Wongaree, C.
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Uthairatanakij, A.
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Jitareerat, P.
As a preliminary experiment, the effects of pineapple juice extracted from core and pulp on the browning process occurring in fresh-cut 'Nam Dok Mai' mango was investigated. We found that pineapple juice extracted from core effectively reduced surface browning of fresh-cut mango. So, efficiency of 50% pineapple core juice on physical and physiological changes of fresh cut mango was determined. Fresh-cut mangos were dipped into 50% pineapple juice extracted from core, then exposed to air drying and packing in a clamshell plastic box and stored at 4°C. The results showed that mango treated with pineapple juice had lower browning value than untreated mango. The brightness expressed as L* values of treated fruit was higher than the control. The L* value significantly decreased with time in the control sample held in air, but not in those treated with pineapple juice. The change in the L* value was due to slight browning on the surface of the fresh-cut mango. Browning intensity value of treated fresh-cut mango was lower than the untreated sample during storage. Polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) activity of the control sample was significantly higher than in the pineapple juice-treated mango. Furthermore, fresh cut mango treated with pineapple juice dipping also exhibited significantly higher levels of total phenolic content than untreated fresh-cut mango. Firmness of pineapple juice-treated mango was higher than the untreated sample while the control sample revealed a high amount of malondialdehyde (MDA) compared to pineapple juice-treated fresh-cut mango. Sensory evaluation proved the efficacy of pineapple juice dipping by maintaining the overall quality of fresh-cut mango during the storage period for 6 days.
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Effects of fresh Aloe vera gel coating on browning alleviation of fresh cut wax apple (Syzygium samarangenese) fruit cv. Taaptimjaan
(2016-06-01)
Supapvanich, S.
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Mitrsang, P.
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Srinorkham, P.
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Boonyaritthongchai, P.
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Wongs-Aree, C.
The effect of natural coating by using fresh Aloe vera (A. vera) gel alleviating browning of fresh-cut wax apple fruits cv. Taaptimjaan was investigated. The fresh-cut fruits were dipped in fresh A. vera gel at various concentrations of 0, 25, 75 or 100 % (v/v) for 2 min at 4 ± 1 °C for 6 days. Lightness (L*), whiteness index (WI), browning index (BI), total color difference (ΔE*), sensorial quality attributes, total phenolic (TP) content, antioxidant activity and polyphenol oxidase (PPO) and peroxidase (POD) activities were determined. During storage, L* and WI of the fresh-cut fruits surface decreased whilst their BI and ΔE* increased. A. vera coating maintained the L* and WI and delayed the increase in BI and ΔE*, especially at 75 % A. vera dip. The fresh-cut fruits dipped in 75 % A. vera had the lowest browning score, the highest acceptance score and delayed the increase in TP content and PPO activity. However POD activity was induced by A. vera coating. Antioxidant activity had no effect on browning incidence of the fresh-cut fruits. Consequently, A. vera gel coating could maintain quality and retarded browning of fresh-cut wax apple fruits during storage.
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Visual appearance maintenance of fresh-cut 'Nam Dok Mai' mango fruit by honey dip
(2016-01-01)
Supapvanich, S.
;
Boonyaritthongchai, P.
The effects of honey solutions on preventing browning discoloration and maintaining visual appearance in fresh-cut 'Nam Dok Mai' mango fruit and the comparison of honey dip and commercially used citric acid and ascorbic acid dips were investigated. The mango cubes were dipped in honey solutions at the concentration of 0, 5, 10, 15, 20 or 25 % (v/v) and the visual appearance and browning intensity (ΔOD<inf>420</inf>/100g FW) were determined after storage for 24 h. The cubes dipped in 25 % honey solution showed the lowest browning intensity and the best visual appearance compared to the others. The 25% honey dip and 1% citric acid dip inhibited the browning of the mango cubes stored at 4°C for 6 days more than 1% ascorbic acid dip and the control. All treatments had no effect on the changes in weight loss, yellowness (b* value), hue angle and chroma over storage. The honey dip showed higher overall acceptance score and L* value and lower colour difference (ΔE*) than the others. In conclusion, 25% honey dip showed a potential maintaining visual appearance and inhibiting browning discoloration in fresh-cut 'Nam Dok Mai' mango fruit during storage.

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