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Application of underutilized straw mushroom (Volvariella volvacea) powder in cereal bars: Nutritional composition, amino acid profiling, and multivariate analysis
(2026-12-01)
Sinthusamran, Sirima
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Pomasa, Panjit
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Syukri, Daimon
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Sai-Ut, Samart
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Fuangpaiboon, Nattavong
An underutilized straw mushroom (Volvariella volvacea) is an agricultural resource with potential as a functional food ingredient due to its nutritional value and bioactive compounds. This study aimed to evaluate the effects of incorporating straw mushroom powder into cereal bars on sensory attributes, nutritional composition, antioxidant activity, and amino acid profiles. Cereal bars containing 0%, 5%, 10%, and 15% straw mushroom powder were prepared and evaluated for sensory acceptability, proximate composition, physicochemical properties, antioxidant activity, and amino acid composition. Multivariate analysis was performed to assess relationships among quality attributes and formulations. The cereal bar containing 10% straw mushroom powder achieved the highest sensory acceptance, particularly for appearance and texture. Compared with the control, this formulation exhibited higher protein (30.31%vs. 26.60%) and dietary fiber contents (19.66%vs. 12.54%), enhanced antioxidant activity, and lower moisture content and water activity. Amino acid analysis revealed increased levels of lysine, aspartic acid, glutamic acid, and arginine. These results indicate that straw mushroom powder improves the nutritional quality, antioxidant properties, and physicochemical characteristics of cereal bars while maintaining consumer acceptability. In conclusion, the incorporation of 10% straw mushroom powder provided the most favorable balance between sensory acceptance and nutritional enhancement, supporting its potential use as a sustainable functional ingredient for nutrient-dense cereal bar products. Future studies should assess shelf-life stability and microbial quality to confirm the long-term efficacy of the treatment.
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Modulation of functional properties, oxidative stability, and aroma evolution in cream-style salad dressing by Wolffia globosa powder incorporation
(2026-08-01)
Sinthusamran, Sirima
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Techavuthiporn, Chairat
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Supapvanich, Suriyan
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Syukri, Daimon
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Atika, Yusti
Wolffia globosa is a novel plant-derived protein rich in bioactive compounds with potential functionality in food products. This study evaluated dried Wolffia globosa powder (WP) as a partial egg yolk substitute (0–20%) in cream-style salad dressing, focusing on physicochemical properties, oxidative stability, and volatile compounds during storage. WP exhibited high protein content (32.31%), abundant chlorophylls and phenolics, and strong antioxidant capacity. Sensory evaluation identified 15% WP as the most acceptable formulation. WP incorporation altered color, reduced viscosity, increased droplet size, and enhanced electrostatic stability through a more negative ζ-potential. Nutritional quality improved via higher protein, fiber, and antioxidant levels. During 28 days at 30 °C, WP significantly suppressed lipid oxidation. GC–MS chemometric analysis revealed reduced oxidation-derived volatiles and preservation of freshness-related monoterpenes. These results demonstrate WP's effectiveness in regulating emulsion structure and oxidative pathways, highlighting its potential as a functional, plant-based ingredient for stable salad dressings.
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Metabolomic Profiling of Red Chili (Capsicum Annum L) Puree Stored in a Fish-Pond by Gas Chromatography-Mass Spectrometry (GC-MS)
(2025-05-01)
Syukri, Daimon
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Yenrina, Rina
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Dwi Putri, Mutiara
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Darmawulan, Raja
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Welya Refdi, Cesar
Chili puree, a highly valued horticulture crop, faces challenges related to rapid deterioration due to its high water content. Processing chili into puree has been proposed to extend its shelf-life. However, fresh chili puree quickly rots when left in ambient circumstances due to microbial growth fueled by its water content. To address this issue, the use of fish ponds as an alternative and environmentally friendly storage method has been investigated. This study explored the metabolome changes and preservation mechanism of chili puree stored in a fish pond compared to conventional refrigerator storage. Metabolites in chili puree were determined by mass spectrometry analysis after being separated using a gas chromatography system. The chemical composition and changes in the puree during storage can be understood by comprehensively measuring metabolites with the chemometric technique. Even though it is known that the sensory parameters of ground chilies stored in the refrigerator are relatively the same as those of ground chilies stored in a pool for five weeks, it is known molecularly that the distribution of metabolites in the two samples is different starting from the fourth week. Insights gained from this research can lead to tailored storage conditions that maximize preservation potential and ensure the quality and safety of the preserved chili puree. This study highlighted the potential of fish ponds to extend the shelf life of chili puree while minimizing waste and resource usage.
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GC-MS Metabolite Profiling and Chemometric Analysis of Robusta Green Beans (Bantjah Coffee)
(2025-01-01)
Permatasari, Fitria Indah
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Nazir, Novizar
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Anggraini, Tuty
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Hellyward, James
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Techavuthiporn, Chairat
In this study, three types of Robusta green bean coffee developed in the Bantjah area were characterized. This study characterized three types of Robusta green coffee beans with potential for development in the Bantjah area. The three coffee beans were (A) Bantjah area and the two (B, C) selected from different altitudes of the West Sumatra area. The purpose of this study was to analyze metabolite profiling of Robusta green coffee green beans. The coffee beans were fermented using the natural method and then the extract was derivatized with N-Methyl-N-(trimethylsilyl) trifluoroacetamide before being analyzed by Gas chromatography-mass spectrometry (GCMS). The chromatogram obtained was then analyzed statistically using principle component analysis (PCA). GCMS analysis produced more than 60 chemical components in green beans of Robusta coffee. Principle component analysis determined the metabolite distribution of coffee samples as influenced by their geographical origin. Coffee originating from the highlands had different marker compounds than coffee grown in lower plains. A metabolomics approach provides a comprehensive explanation of this relationship.

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