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Characterisation of chicken breast and soy proteins glycated with konjac glucomannan hydrolysate
(2024-11-01)
Pomsang, Pachara
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Phumsombat, Putthapong
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Borompichaichartkul, Chaleeda
This study investigated the enhancement of food proteins through glycation with bioactive saccharides derived from Konjac glucomannan hydrolysate (KGMH) via the Maillard reaction. The focus was on how the degree of polymerisation (DP) of KGMH influences the glycation process and the properties of conjugates with chicken breast and soy proteins. KGMH samples with low, medium, and high DPs (4.20, 5.21, and 6.11, respectively) were glycated under wet-heating conditions with varying pH levels (8, 9, and 10) at 70 °C for 15 min to 6 h. Results demonstrated that higher pH and longer reaction times significantly enhanced (P < 0.05) glycation and browning, particularly with lower DP saccharides. The optimal conjugates markedly improved protein solubility (1.3 to 1.9 times), heat stability (1.1 to 2.4 times), and emulsification properties (1.2 to 1.5 times), with the highest DP showing the strongest correlation. Additionally, these conjugates exhibited significantly enhanced in vitro bioaccessibility (58.69% to 66.65%) and antioxidant activity (P < 0.05). This study highlights the novel potential of KGMH-protein conjugation through the Maillard reaction for developing functional food ingredients with superior quality.
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Enzymatic hydrolysis and biological activities of Konjac glucomannan hydrolysate in different degree of polymerisation
(2024-11-01)
Pomsang, Pachara
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Ayuni, Dwi
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Phumsombat, Putthapong
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Eugelio, Fabiola
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Fanti, Federico
The study explores the enhanced functional and bioactive properties of Konjac Glucomannan Hydrolysate (KGMH) by partially degrading Konjac Glucomannan (KGM) using β-mannanase over 60 min. KGM concentrations (40% and 50% w/w) were treated with 200–300 U g−1 of the enzyme over 60 min. The hydrolysis of KGM was monitored by colorimetry, with DP values ranging from 4.20 to 6.16 for 40% KGM and 4.10 to 4.60 for 50% KGM. MALDI-TOF-MS analysis confirmed typical oligosaccharides with DP values from 2 to 9 and some acetyl substitutions. The optimal conditions of 40% KGM with 250 U g−1 enzyme and varying hydrolysis times produced KGMHs with a wide range of DPs, demonstrating in vitro antioxidant and anti-glycation activities. The results showed significant bioactivities (P < 0.05) positively correlated with lower DP values. This study emphasises the potential of KGMH as a novel functional food ingredient, highlighting its bioactive properties and the significant impact of DPs on the biological functionality of saccharides.
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Enhancing probiotic encapsulation with konjac glucomannan hydrolysate
(2024-10-01)
Phumsombat, Putthapong
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Lekhavat, Supaporn
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Devahastin, Sakamon
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Chiewchan, Naphaporn
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Borompichaichartkul, Chaleeda
Feasibility of using konjac glucomannan hydrolysate (KGMH) as prebiotics and wall material for encapsulating probiotics was investigated. Prebiotic activity scores (PASs) were determined for KGMH, inulin, fructooligosaccharides and konjac glucomannan to assess their effectiveness in promoting growth of probiotics and inhibiting enteric mixture. Thermal tolerances of probiotics were also assessed. Lactobacillus rhamnosus L34 and L. acidophilus LA5 exhibited higher PASs and thermal tolerances and were selected for encapsulation; freeze drying and spray drying were used to form and dry encapsulated probiotics. Maltodextrin (MD), soy protein isolate (SPI) and KGMH, either individually or in combination, were comparatively used as wall materials. Freeze drying with SPI and KGMH resulted in highest survival rates for L. rhamnosus L34 (97.92%) and L. acidophilus LA5 (88.94%). In case of spray drying, MD, KGMH and combination of MD and KGMH resulted in drying yields of 55–71%; SPI-containing formula resulted in lower yields (20–23%). Spray-dried probiotics exhibited lower survival rates compared to their freeze-dried counterpart. KGMH, particularly in combination with SPI, emerged as promising material for enhancing probiotics survival during encapsulation.
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Developing functional properties of food through biotechnology
(2024-05-29)
Borompichaichartkul, Chaleeda
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Phumsombat, Putthapong
Functional foods and ingredients offer health benefits that extend beyond their nutritional value. To develop functional foods, often functional ingredients or supplements are added to create desired properties, especially in the area of health improvement. Many well-known functional ingredients can be obtained from biological processes including probiotics, prebiotics, beta-glucan, enzymes, peptides, antioxidants, medium or short-chain fatty acids, vitamins, etc. Therefore, it is necessary to understand the biotechnological process that is used to create high-quality functional ingredients. This chapter gives an overview of functional foods and ingredients in terms of definition, category, biological production, safety, and future functional foods. Functional food can not only prevent nutrient deficiencies but also protect against diseases and promote proper growth and development, as well as enhance health by boosting the intake of important nutrients. Innovations in functional foods and ingredient development would result from understanding more about their biotechnological manufacturing.
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Synbiotic and protein-enriched low-fat Sao Hai rice ice cream
(2024-01-01)
Phumsombat, Putthapong
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Trisakwattana, Kulanid
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Ittithanaput, Natcha
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Viwatanawatanakarn, Natchanan
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Borompichaichartkul, Chaleeda
This research aimed to investigate the production of low-fat Khao Sao Hai ice cream fortified with synbiotics, soy protein (SP), and chicken breast protein. The study incorporated Sao Hai rice milk into the ice cream formulations and conducted experiments to analyze the physical, chemical, and sensory characteristics. The application of synbiotic powder, SP, and chicken breast protein was explored, with the results indicating significant variations in the nutritional profile. Specifically, ice cream fortified with chicken breast protein exhibited the highest protein content at 4.20 g, followed by SP at 3.92 g, and the control formulation at 1.38 g. In addition, the survival rate of probiotics, represented by Lactobacillus acidophilus LA5, exceeded 98% during storage at −20°C for 21 days, showcasing the successful encapsulation of probiotics with Konjac glucomannan and soy protein isolate. Furthermore, sensory testing revealed that the control formula received the highest consumer acceptance, followed by SP–fortified ice cream. In contrast, chicken breast protein–fortified ice cream received the least acceptance. These findings highlight the potential of Sao Hai rice in creating nutritionally diverse ice cream formulations, offering insights into consumer preferences and the efficacy of different protein sources in enhancing ice cream quality.
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A soft computing tool for species classification and prediction of glucomannan content in Amorphophallus genus
(2017-12-01)
Banerjee, Anupam
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Das, Priti
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Mekkerdchoo, Orachorn
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Borompichaichartkul, Chaleeda
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Basu, Subhadip
The proposed work aims at designing a classification system for automatic identification of A. muelleri species, grown as a potential cash crop in many Asian countries, from the DNA fingerprints of Amorphophallus genus. Four sets of 48 DNA fingerprints belonging to 37 species of the Amorphophallus genus, developed with the help of four different primers are considered for the experiment, with an objective to identify only the fingerprints of the species of interest. A second experimental setup deals with the automatic classification of species containing high amounts of glucomannan from the same set of DNA fingerprints of the Amorphophallus genus. For each set of 48 DNA fingerprints generated with a specific primer, the DNA fingerprints are preprocessed to extract a 42 dimensional feature vector which is used to generate a k-Nearest Neighbor based classifier based on the Leave One Out Cross Validation protocol. Final classification based on outputs from individual classifiers constructed with respect to the four different primers is performed according to a n-star consensus strategy. The n-star consensus predicts species A. muelleri with cent per cent accuracy while it predicts species containing glucomannan with a more modest accuracy of 81.25%.
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Production of konjac glucomannan antimicrobial film for extending shelf life of fresh-cut vegetables
(2017-03-01)
Saeheng, Panya
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Eamsakulrat, Panuwat
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Mekkerdchoo, Orachorn
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Borompichaichartkul, Chaleeda
The aim of this research was to produce konjac glucomannan (KGM) antimicrobial film with added sweet basil oil (SB) (Ocimum basilicum) as an antimicrobial agent for inhibiting coliform bacteria which is the type most often found in fresh-cut vegetables. The concentrations of SB oil in the emulsion that inhibited the most antimicrobial growth were 4% and 6% (v/v). Film-forming conditions were evaluated by varying the volume of KGM solution per area (0.325, 0.455 and 0.585 mLcm−2) and the concentration of SB oil (4% and 6%). After mixing the film emulsions, the emulsions were dried on a tray dryer at 50 °C for 10 h. After drying, the results showed that KGM film made at 0.325 mLcm−2 with SB oil at 4% resulted in the smoothest surface. When the film was tested against Escherichia coli, KGM at 0.325 mLcm−2 with 4% SB oil and at 455 mLcm−2 with 6% SB oil produced the greatest inhibition. Film with SB oil at 4% was used to study film properties. Physical properties of the film such as tensile strength (68.08 MPa) and % elongation (33.56%) as well as water vapor transmission rate (4.44 × 10−3 gcm−2h−1) were determined. The KGM/SB film did not show an antimicrobial effect on packages of fresh-cut baby cos lettuce or spring onion under the experimental conditions. Further work will be carried out to study more closely the controlled release properties of KGM/SB film to enhance its antimicrobial effects. These improvements could help to develop a more successful application for its use as a natural biopreservative in minimally-processed products like fresh-cut vegetables.
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Tracing the evolution and economic potential of konjac glucomannan in Amorphophallus species (Araceae) using molecular phylogeny and RAPD markers
(2016-10-27)
Mekkerdchoo, Orachorn
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Borompichaichartkul, Chaleeda
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Perrigo, Allison L.
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Srzednicki, George
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Prakitchaiwattana, Cheunjit
The genus Amorphophallus is an economically important taxon that is abundant in Old World tropical forests (Asia, Oceania and Africa). It includes many species that are used with increasing frequency as a source of food and pharmaceutical products worldwide. Amorphophallus konjac is an important economic crop and has been used widely in China and Japan for commercial konjac glucomannan (KGM) production. However, the species’ range does not extend to Thailand, where other closely related species may be more suitable for commercial KGM production. Present understanding of genetic relaionships among Thai Amorphophallus species is still limited, and the connection between evolutionary history and KGM content is unknown. Here, the genetic relationships among various accessions of Amorphophallus spp. collected in Thailand are investigated using the chloroplast trnL-trnF spacer, nuclear ribosomal internal transcribed spacer (ITS) region and the second intron of LEAFY (FLint2) together with genome-wide DNA variation analysis, Randomly Amplified Polymorphic DNA (RAPD) technique. RAPD primers are also developed to quickly and efficiently identify species producing high levels of KGM. This study finds that two monophyletic clades include high KGM content species. RAPD analyses indicate that primer AC-10 generates specific bands identifying species belonging only to the high and medium KGM content clades. These primers can be used as a screening tool for economical species, aiming at improving the industrial production of KGM in Thailand and the world.
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Relationship between overall difference decision and electronic tongue: Discrimination of civet coffee
(2016-07-01)
Lopetcharat, Kannapon
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Kulapichitr, Fareeya
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Suppavorasatit, Inthawoot
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Chodjarusawad, Thanawee
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Phatthara-Aneksin, Anat
This paper demonstrates a new approach to relate electronic tongue (E-tongue) to human perception for fine quality of beverage. Six civet, one weasel and one non-civet coffees were chosen as the testing platform. The sensory test based on the overall difference method by pair comparison followed by sureness-rating tasks was divided into three experiments. In each, 12-14 consumers were asked to express differences in six pairs of hot brew coffee samples on a four-point scale. The results were analyzed by the Multi-Dimensional Scaling (MDS) analysis. An in-house electronic tongue based on cyclic voltammetry and the Principal Component Analysis (PCA) was applied to measure the coffee samples, alongside the panel test. The relationship between PCA and MDS solutions was obtained by Generalized Procrustes Analysis (GPA), which reveals a strong correlation between E-tongue and human perception. Both were able to identify differences between all coffee samples from different sources.

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