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Near-Infrared Hyperspectral Imaging to Predict Intact Sweet Tamarind Fruit Quality
(2026-07-01)
Sahachairungrueng, Woranitta
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Aozora, Wayan Dipasasri
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Tantinantrakun, Achiraya
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Suwapanich, Rachit
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Workhwa, Saranya
The quality of sweet tamarind fruit, as determined by its total soluble solids (TSS), titratable acidity (TA), and TSS/TA ratio, is important for consumer satisfaction. Nondestructive techniques are therefore required to assess the quality of sweet tamarind fruit. This study investigated whether near-infrared hyperspectral imaging (NIR-HSI) in the wavelength range of 935–1720 nm can be used as a non-destructive method to assess TSS, TA, and the TSS/TA ratio of sweet tamarind fruit and to classify it under commercial standards. NIR-HSI-based chemometric and machine-learning modeling was applied for quantification and qualification analyses. Calibration models for determining TSS, TA, and the TSS/TA ratio were developed using partial least squares regression (PLSR) and support vector machine regression (SVMR). A combination of first derivative and SNV spectral pretreatment was optimized to establish an SVMR model for TSS determination. MSC spectral pretreatment was optimized to develop the SVMR model for TA assessment, and the first derivative spectral pretreatment was optimized to establish an SVMR model for the TSS/TA ratio. Correlation coefficients of prediction (R<inf>p</inf>) of 0.959, 0.961 and 0.957 were obtained with root mean square errors of prediction (RMSEP) of 1.102%, 0.369% and 7.850, and a ratio of performance to deviation (RPD) of 3.29, 3.52 and 3.34 for the TSS, TA, and TSS/TA ratio evaluations, respectively. Partial least squares–discriminant analysis (PLS-DA) and support vector machine classification (SVMC) were used for classifying sweet tamarind fruit under a commercial acidity standard (≤4%). The SVMC with SNV spectral pretreatment produced the best prediction results for distinguishing standard and off-standard sweet tamarind fruit with an 82.86% accuracy. NIR HSI can be used to non-destructively predict the quality of tamarind fruit. It can be applied for online sorting to evaluate individual sweet tamarind fruits for grading and quality control in factory environments.
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Effect of Calcium carbide and Ethephon on flavor profile of ‘Kluai Hom Thong’
(2026-06-01)
Laryea, Damian
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Pinsirodom, Praphan
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Wattanachaisaereekul, Songsak
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Supapvanich, Suriyan
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Arsa, Supeeraya
Banana is a nutritious dessert with its rising demand resulting in the use of ripening agents to increase the ripening rate of bananas. There is, however, limited information on the effect these ripening agents may have on banana quality, including the flavor of bananas. This study determined the effect of CaC<inf>2</inf> and ethephon on the flavor profile of ‘Kluai Hom Thong’ (Musa AAA) banana at the ripe and overripe stages of ripening. Bananas were harvested at the green matured stage and treated with 1000 ppm ethephon and 3.07g/kg CaC<inf>2</inf>. Samples were taken at the fully ripe and overripe stages and analyzed using GC–MS. The Relative Odor Activity Value (ROAV) was also calculated. Esters were the most dominant volatile compounds in both the ripe and overripe stages. Ethephon and CaC<inf>2</inf> reduced the amount of esters in the bananas. Detection and relative content of alcohol and aldehyde volatile compounds varied among treatments. Isoamyl acetate (1-Butanol, 3-methyl-, acetate), an ester, was dominant in both stages of ripening with the control sample having a significantly higher amount among samples. Isoamyl acetate was established as the key volatile compound contributing to the overall aroma and flavor of Musa AAA. Ripening stage and treatments were observed to affect this key volatile compound and could contribute to significant changes in the perception of untreated and treated bananas. Therefore, care has to be taken when using ripening agents as they may affect the flavor of bananas. CaC<inf>2</inf>, however, may contain toxic chemicals; therefore, should be used with caution.
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Monitoring of organochlorine pesticide residues in school milk and associated health risk assessment in Thailand
(2026-06-01)
Cha-aim, Chatartorn
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Manamoongmongkol, Kanjana
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Nisapai, Wiparat
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Phumjan, Lamphung
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Oomnog, Niroth
School milk products are recognized as an important and affordable food source for Thai people, particularly students. However, milk was classified as an agricultural product in which organochlorine pesticide (OCP) residues can be detected due to its fat content. This study investigated the levels of organochlorine pesticides in school milk products, including raw milk, pasteurized milk, and UHT milk, using the QuEChERS method. The fat content of these three types of milk was 3.50%, 3.03%, and 3.33%, respectively. A correlation coefficient (R2) of 0.9953–0.9998 confirmed the validity of the QuEChERS method. The limit of detection (LOD) for each pesticide ranged from 0.003 to 0.0615 mg/kg, and the limit of quantification (LOQ) ranged from 0.010 to 0.2050 mg/kg, with recovery rates of 80.95–110.00%. The analysis for 13 organochlorine pesticide residues, including Aldrin, Cis-Chlordane, Trans-Chlordane, Dieldrin, p,p'-DDD, p,p'-DDE, p,p'-DDT, Endrin, Heptachlor, Heptachlor epoxide, alpha-HCH, beta-HCH, and gamma-HCH using a GC–MS, revealed that no residues were detected above the LOQ (0.01 mg/kg) in any samples, indicating compliance with food safety standards. A scenario-based risk assessment using estimated daily intake (EDI) and hazard quotient (HQ) suggested that, although current exposure is negligible, potential risks may arise under worst-case conditions, particularly for aldrin, dieldrin, and heptachlor in high-consumption groups. Overall, school milk products in Thailand are considered safe; however, continuous monitoring and risk assessment remain essential to ensure long-term food safety.
2
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Shelf-life extension of fresh-cut mango by coating with cactus extract
(2025-12-01)
Todhanakasem, Tatsaporn
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Eamsiriluck, Phuttipong
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Nimitr, Ronakit
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Suwapanich, Rachit
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Maleenont, Kamolnate Kitsawad
Edible coating of fresh-cut fruit with functional ingredients has been adopted recently as a practical technology for enhancing safety, nutritional, freshness, and sensory attributes. This research aims to spray-coat fresh-cut mango with extracts from two types of cactus (Opuntia dillenii and Opuntia ficus-indica) in combination with gelatin, glycerol, and fructooligosaccharide. The O. ficus-indica coating tended to provide significant improvements, with two times less weight loss than the control. Physicochemical assay results (total soluble solids, pH, percent citric acid, total phenolic content and firmness) also showed to maintain the quality of fresh-cut mango and hinder growth of microorganisms (104 CFU/ml with the coating versus 105 CFU/mL without) in fruit refrigerated at 4°C for ten days. Meanwhile, coating with O. dillenii extract significantly increased of phenolic content on day 10 of storage (785.94 µg GAE/g sample), which has potential health benefit as well as helping to extend the product's shelf life. In addition, it represented the highest potential in inhibiting the total color change during refrigerated storage. Both coatings had no effect on overall consumer liking when the sensory analysis was performed. Therefore, Opuntia cactus extracts have promise as components of a bioactive edible coating to improve the shelf life of fresh-cut mango and promote health benefits to consumers.
3
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Evaluating variety and ethephon effect on banana fruit quality at different ripening stages: A comparative and multivariate approach
(2025-03-01)
Laryea, Damian
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Supapvanich, Suriyan
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Pinsirodom, Praphan
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Suwapanich, Rachit
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Arsa, Supeeraya
The purpose of this study was to investigate the effect variety, ethephon and their interaction may have on banana fruit quality at different ripening stages using comparative and multivariate approach. Three varieties of banana (Musa AAB, Musa AAA, Musa AA) were treated with ethephon (0 mg/kg and 1000 mg/kg), allowed to ripen and analyzed at the fully ripe and overripe stages. Although varieties were significantly different in terms of their peel and pulp colour at the fully ripe and overripe stages, ethephon had no significant effect (p < 0.05) on these qualities except for the lightness (L∗) and whiteness index of the pulp. While variety significantly (p < 0.05) affected the TSS (Total soluble solids), pH, TA (Titratable acidity), TSS/TA ratio and firmness, ethephon only affected the firmness at the fully ripe stage and both firmness and TA at the overripe stage. There were significant differences (p < 0.05) observed among varieties in terms of their total phenols, flavonoids, antioxidant activity (DPPH and FRAP), total sugar and starch at the fully ripe and overripe stages. Ethephon significantly (p < 0.05) increased the total sugar at the fully ripe stage but at the overripe stage it caused a significant (p < 0.05) decrease in both total sugar and FRAP. In most of the quality characteristics assayed, the varieties responded in the same way to the ethephon treatment as shown by the interaction effect. Further multivariate analysis (PCA and HCA) concluded that ethephon treated (1000 mg/kg) samples were not significantly different from untreated (0 mg/kg) samples based on the quality characteristics explored in this study.
3
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Coating minimally processed Golden Nam Dok Mai mango with Aloe vera gel extract to maintain quality during storage
(2025-01-01)
Suwapanich, Rachit
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Thompson, Anthony Keith
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Nukthamna, Pikunthong
This study investigated the effects of varying concentrations of Aloe vera gel extract on the post-harvest quality and shelf life of minimally processed 'Golden Nam Dok Mai' mango chunks stored at 5 °C for 7 days. Although all mango chunks softened during storage, slower softening was observed with higher Aloe vera concentrations, except for those treated with 100% A. vera, which showed similar softening to the controls. Coating with A. vera gel reduced weight loss compared to untreated controls, although the concentration of A. vera did not significantly influence weight loss. Total soluble solids increased across all treatments, but 40% A. vera treatment led to the least increase, suggesting moderate metabolic activity. Titratable acidity decreased during storage, with higher A. vera concentrations (40% and 60%) preserving acidity better. Vitamin C content was better retained in mango chunks coated with 100% A. vera. Additionally, A. vera coatings led to a darker flesh over time, particularly with thicker coatings. Sensory evaluation revealed that mango chunks coated with 40% A. vera gel were most preferred. We concluded that coating minimally processed ‘Golden Nam Dok Mai’ mango chunks with A. vera gel would be beneficial in terms of a cost-effective natural preservative to enhance the shelf life and sensory qualities of fresh-cut mangoes.
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Quality characteristics of three varieties of banana as affected by calcium carbide induced ripening
(2024-08-01)
Laryea, Damian
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Supapvanich, Suriyan
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Pinsirodom, Praphan
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Suwapanich, Rachit
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Arsa, Supeeraya
Calcium carbide (CaC<inf>2</inf>) use remains a commercial approach to inducing banana ripening but data on the impact of CaC<inf>2</inf> application on banana quality is limited. The purpose of this study was to determine the quality characteristics of three banana varieties (Musa AAB, Musa AAA, Musa AA) during ripening. The three varieties were treated with 3.07 g/kg of CaC<inf>2</inf> and allowed to ripen. The treated samples and their respective controls were selected at the fully ripe and overripe stages and tested for some physicochemical and nutritional properties. The CaC<inf>2</inf> treatment significantly (p < 0.05) increased the acceptability of the bananas, as determined by the total soluble solids/titratable acid (TSS/TA) ratio, at both the fully ripe and overripe stages, of all varieties. The total change in peel and pulp colour (∆E) were not significantly (p ≥ 0.05) affected. CaC<inf>2</inf> also did not significantly (p ≥ 0.05) affect the starch content at both stages for all bananas, but the total sugar content was significantly affected (p < 0.05) at the overripe stage. The total carotenoids for all cultivars were significantly (p < 0.05) reduced as a result of the CaC<inf>2</inf> treatment but the total flavonoids and antioxidant activity (FRAP) were only significantly (p < 0.05) affected at the overripe and fully ripe stages, respectively. The total phenolic content and antioxidant activity (DPPH) were not significantly (p ≥ 0.05) affected by the CaC<inf>2</inf> treatment. Overall, the varieties responded largely in the same way to the treatment. CaC<inf>2</inf>, therefore, has some effect on the qualities of banana and this should be considered when choosing a treatment for banana ripening.
10
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Impact of temperature on gluconic acid production during acetification by Acetobacter aceti
(2023-06-01)
Sriphochanart, Wiramsri
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Krusong, Warawut
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Mekkerdchoo, Orachon
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Suwapanich, Rachit
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Sriprom, Pongsert
The current approach to gluconic acid production is acetification at 30°C, a temperature that can be difficult to maintain in tropical countries. This study investigated the production of gluconic acid during acetification by Acetobacter aceti WK at high temperatures. An acid-tolerant and thermotolerant species, A. aceti WK, was used for acetification at three different temperatures, namely, 30°C (normal temperature), 37°C, and 40°C (high temperature). Acetification was performed in a 100 L bioreactor with 0.15% CaCl<inf>2</inf> for protection of the cells against high temperatures. The production of the organic acids, that is, acetic acid, gluconic acid, 2-keto gluconic acid, glucuronic acid, citric acid, succinic acid, lactic acid, and formic acid, was analyzed. Under acetification in the target total concentration of 80 g/L, the highest acetic acid content (39.3 g/L) was obtained at 37°C with an acetification rate of 0.3013 g/L/h, while the acetic acid content and acetification rate achieved at 30°C were 31 g/L and 0.3089 g/L/h, respectively. Additionally, gluconic acid presented at the highest concentration of 2.17 g/L. The rate of production of gluconic acid was 0.0169 g/L/h at 37°C. This acetification process at 37°C will be valuable as an alternative source for gluconic acid production for commercial applications.
1
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Development of Bioactive Opuntia ficus-indica Edible Films Containing Probiotics as a Coating for Fresh-Cut Fruit
(2022-11-01)
Todhanakasem, Tatsaporn
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Boonchuai, Pratana
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Itsarangkoon Na Ayutthaya, Pavarunya
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Suwapanich, Rachit
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Hararak, Bongkot
Bioactive edible films have received more attention in recent years as a method for food preservation with value-added functions. The aim of this study was to develop a bioactive edible film containing mucilage of cactus (Opuntia ficus-indica) and incorporating the probiotic strain Enterococcus faecium FM11-2 as an active component to promote consumer health benefits. Opuntia ficus-indica is rich in nutritional and bioactive compounds and the abundance of this cactus makes it attractive for food applications. Mucilage of Opuntia ficus-indica contained 0.47 ± 0.06 mg/g total sugar, 0.33 ± 0.06 mg AGE/mL phenolic content, 0.14 mg/ mL vitamin C, and possessed 35.51 ± 1.88% DPPH scavenging activity. The edible film that was developed exhibited the following characteristics: thickness of 0.02–0.11 mm, percent moisture content 0.19–0.24%, water solubility 30.66–59.41% and water vapor permeability of 0.15–1.5 g·mm/m2·min·kpa, while the range of the variation depended on the type of plasticizer used (either sorbitol or glycerol). The addition of sorbitol in the film provided the maximum mechanical strength based on the evaluation of tensile strength, Young’s modulus and elongation at break (44.71 ± 0.78 MPa, 113.22 ± 0.23 MPa and 39.47 ± 0.61%, respectively). The optimal formulation of the edible film, according to the physicochemical, physical and maintenance of fresh-cut apple slices, contained cactus mucilage, gelatin, glycerol and a probiotic. The incorporation of a probiotic into the cactus film created a bioactive edible film that could provide a health benefit. While improvement is needed to maintain the survival rate of the probiotic, this work presents an exciting method for furthering the study of food preservation with edible films.
2
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Active Thermoplastic Starch Film with Watermelon Rind Extract for Future Biodegradable Food Packaging
(2022-08-01)
Todhanakasem, Tatsaporn
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Jaiprayat, Chayanit
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Sroysuwan, Thunchanok
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Suksermsakul, Supakanya
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Suwapanich, Rachit
Petrochemical plastic wastes generate serious environmental problems because they are resistant to natural decomposition. The aim of this study was to develop a biodegradable active thermoplastic film composed of polyvinyl alcohol (PVA), corn starch (ST), glycerol, and the active compounds from watermelon rind extract (WMRE), or PVA/ST/WMRE, using the casting technique. The film was examined for its mechanical, antioxidant, and functional properties against selected foodborne pathogens. The results showed that the addition of 10% v/v of watermelon rind extract to the film formulation significantly increased the tensile strength from 19.44 ± 0.84 MPa to 33.67 ± 4.38 MPa and slightly increased the percent elongation at break (% EAB) from 35.04 ± 0.96% to 35.16 ± 1.08%. The antioxidant property of PVA/ST/WMRE film was analyzed based on the DPPH scavenging activity assay, which significantly increased from 29.21 ± 0.24% to 63.37 ± 4.27%. The minimum inhibitory concentration (MIC) of watermelon rind extract was analyzed for the growth inhibition of Bacillus cereus ATCC 11778, Escherichia coli ATCC 8739, and Salmonella enterica subsp. enterica serovar Typhimurium ATCC 13311, with 10% (v/v) found as an optimal concentration against B. cereus. Wrapping fresh-cut purple cabbage with PVA/ST/WMRE film significantly reduced the microbial load after 3 days of storage, in comparison to commercial packaging (PET) and thermoplastic control film. Consumer testing of the packaging film indicated that user acceptance of the product was favorable. Therefore, we suggest that this newly developed film can be used as a biodegradable food packaging item that will lead to enhanced food safety, food quality, prolonged shelf life, and consumer acceptance for further food applications.

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