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Simultaneous extraction of crude polysaccharides, soluble proteins, gingerols, and shogaols from dried ginger by subcritical water extraction
(2025-06-01)
Sakdasri, Winatta
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Kaomaneechot, Sunanta
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Lasim, Sarida
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Somboon, Pichayada
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Chotigavin, Natthaporn
Subcritical water extraction (SWE) is a remarkable method for the simultaneous extraction of high- and low-polarity bioactive compounds from ginger. This study investigated the effects of temperature, pressure, and extraction time on the crude polysaccharide yield, protein content, total phenolic content (TPC), and amounts of 6-gingerol and 6-shogaol. The pressure was maintained at 30 bars, and the temperature and extraction time were optimized to maximize the polysaccharide yield, protein, TPC, gingerols, and shogaols contents. The rising temperatures (100–160 °C) and extended extraction times (10–50 min) enhanced the yield and TPC but negatively affected protein stability, leading to thermal degradation when the temperature surpassed 180 °C. Specifically, the content of 6-gingerol decreased at high temperatures because of its conversion into 6-shogaol. The optimal extraction conditions were 160 °C for 40 min at 30 bars, resulting in a polysaccharide yield of 8.54 %, protein content of 100.35 mg body surface area/g dry mass, TPC of 18.10 mg Galic acid (GA)/g dry mass, 6-gingerol content of 2.14 mg/g dry mass, and 6-shogaol content of 0.28 mg/g dry mass. Therefore, SWE effectively extracts various polar bioactive compounds from plant materials in a single step.
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Recovering bioactive compounds and antioxidant capacity of medium roasted spent coffee grounds through varied hydrothermal brewing cycles
(2025-04-01)
Maiyah, Nur
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Kerdpiboon, Soraya
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Supapvanich, Suriyan
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Kerr, William L.
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Sriprom, Pongsert
Spent coffee grounds (SCGs) are the residual product from brewing coffee and contain valuable bioactive compounds. This study investigated the effects of hydrothermal brewing cycles on the bioactive compounds and antioxidant capacity of medium roasted Arabica (A) and Robusta (R) SCGs. SCGs from A and R were prepared using 3 levels of brewing cycles at 92–95 °C/900 kPa. The SCGs were collected and air dried at 60 °C to achieve a moisture content of less than 4 % wb. Field emission scanning electron microscopy (FE-SEM) imaging showed that brewing increased SCGs porosity, allowing more moisture retention and enhanced extraction of compounds on subsequent cycles. SCGs also became less pigmented after additional brewing. Fourier-transform infrared (FTIR) spectra confirmed the retention of chemical components after each cycle, indicating a level of stability in the functional groups. Ethanol extraction yielded higher total phenolic content (TPC), while water extraction resulted in greater total flavonoid content (TFC); however, both decreased with additional hydrothermal brewing cycles. Caffeine and chlorogenic acid were more abundant in ethanol extracts, whereas water extracts exhibited stronger antioxidant activity (measured by ABTS and FRAP), particularly in Robusta SCGs. The bioactive compounds and antioxidant capacity were reduced with additional SCGs brewing. Significant correlations between TPC, TFC, caffeine, and antioxidant measures underscore the potential for the sustainable reuse of SCGs as a bioactive resource. Overall, hydrothermal brewing cycles enhanced the extraction and utilization of bioactive compounds from SCGs, contributing to the development of value-added products that promote health and sustainability.
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Physical and Functional Properties of Spent Coffee Ground after Various Drying Techniques
(2025-01-01)
Maiyah, Nur
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Auenchitr, Yatima
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Supapvanich, Suriyan
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Sirijariyawat, Arpassorn
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Ingkasupart, Pajaree
Spent coffee ground (SCG) consists of impact compositions and functional ingredients that could be applied to food products. Drying techniques and conditions had an impact on the qualities of SCG. The aim of this research was to investigate the chemical compositions of roasted coffee ground (CG) and SCG from Arabica (A) and Robusta (R) coffee, as well as the physical and functional properties of SCG before and after different drying using hot air tray dryer and freeze dryer. It was found that SCG had moisture and carbohydrate content of 64.79–65.87% wb and 16.55 18.57%. Arabica spent coffee ground (ASCG) had more lipid and less protein, caffeine and phenolic content than that of Robusta spent coffee ground (RSCG). The dried SCG had moisture content lower than 5% for all drying conditions. Moreover, the dried SCG had Aw, solubility, and rehydration in a range of 0.25-0.55, 6.02-6.92%, and 140.67-180.37%, respectively. Freeze-dried SCG retained more functional ingredients than tray-dried SCG across all drying conditions.
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Ultrasonic-assisted Extraction of Dietary Fiber from Defective Lemon Basil (Ocimum basilicum var. citriodorum) Seed
(2025-01-01)
Nilmat, Kamonthip
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Noitang, Sajee
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Supang, Wirasinee
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Sakdasri, Winatta
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Chotigavin, Natthaporn
Lemon basil (Ocimum basilicum var. citriodorum) is an herbaceous plant cultivated for seed consumption only in Sukhothai Province, Thailand. Unlike cultivating for fresh leave consumption, the production of lemon basil seed requires maturity and reproduction phases, the same as rice and wheat. After harvesting, the farmer separates unmatured red basil seeds (RBS) because of their diverse color. The RBS contains valuable compounds, such as dietary fiber, that could be extracted by an ultrasonic-assisted extraction (UAE). This work aims to extract DF with the highest brightness using L*a*b* color in liquid form as an indicator. The optimal condition was identified by the crossing point between the brightness (L*) and extraction yield. The proximate nutrient analysis showed that RBS has a higher fiber content than high-quality basil seed (HBS). For water swelling ability, HBS performed 4-fold higher than RBS. The complete extraction of dietary fiber was observed at 10 min for UAE at 200 W, a water-to-seed ratio of 30:1, and 100% amplitude, and it was preferably conducted at room temperature (30±2°C) without an external cooling system. The correlation between UAE extraction time and temperature at constant total power and amplitude was also explored. When the extraction temperature exceeded 80°C, the extracted mucilage was rotten within 24 h, even if stored at 4°C. Moreover, the extracted RBS contained Omega-3 oil that a screw-press machine or supercritical CO2 could extract in further study.
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Shelf-life extension of Thai green papaya salad dressing by hurdle technology
(2024-09-01)
Sriphochanart, Wiramsri
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Krusong, Warawut
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Pornchaloempong, Pimpen
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Chotigavin, Natthaporn
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Srisawat, Kraisuwit
Green papaya salad or Som Tum is the most popular spicy mixed salads in Thailand due to its unique rich flavor. Green papaya salad dressing (GPSD) is made from various ingredients such as fresh chili pepper, fresh garlic, rind tamarind, fish sauce and lime oil, including the limitation in controlling the taste and flavor of salad dressing and its poor shelf-life. In this study, a convenient ready-to-eat GPSD was developed. Hurdle technology was applied to extend shelf-life of the GPSD based on monitoring of microbial contamination and food pathogens throughout the process. Hurdle technology able to decrease total plate count (TPC) from 5.6 ± 0.2 to 1 ± 0.3 log CFU/g and yeast and mold (Y&M) from 4.2 ± 0.3 to <1 log CFU/g. After 12 weeks of storage at 5 ± 2 °C, slightly increase of TPC was detected as 1.5 ± 0.2 log CFU/g and no changes were found for Y&M and other pathogens. At week 12, GPSD stored at 32 ± 2 °C was found to have higher TPC and Y&M (3.7 ± 0.3 and 2.4 ± 0.3 log CFU/g, respectively). Therefore, a combination of hurdles that combines low a<inf>w</inf>, low pH, heat treatment, low temperature after hot filling, and chilled storage could extend the shelf-life of GPSD with satisfy sensorial test result and be suitable for minimally processed salad dressing.
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Novel sous-vide pressure technique affecting properties of local beef muscle
(2023-02-01)
Chotigavin, Natthaporn
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Kerr, William L.
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Klaypradit, Wanwimol
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Kerdpiboon, Soraya
The low-temperature, long-time method of cooking known as sous-vide was used with increased pressure to enhance the tenderness and cook yield of local Thai beef round. The cooking was done in specialized equipment at 60 °C and 101, 200 or 300 kPa for 0–4 h. Beef treated with pressure was slightly lighter in color, and samples cooked for 2 h at 200 kPa had greater red saturation. Cooking at 200 kPa improved cook yield while reducing cook loss, with values of 78% after 4 h at 200–300 kPa versus 67% at 101 kPa. Cooking at 200–300 kPa resulted in more tender beef than at 101 kPa after 2 h. Sensory evaluation showed sous-vide pressure beef had higher ranking scores for tenderness and juiciness compared to control. SEM showed connective tissue of sous-vide pressure-cooked beef was diffuse and with looser muscle fibers than boiled or raw beef. Electrophoretic profiles showed that thick and thin filament bands decreased with cooking time. However, myosin heavy chain was sensitive to both heat and pressure. Reducing conditions showed pressure and heat induced disulfide bonding. Studies by FTIR showed cooking at 200 kPa caused the greatest decrease in α-helix content and increase in β-structures than non-treated and boiled beef.
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Sous-vide meat properties as a function of physical and surface changes during processing
(2022-01-01)
Chotigavin, Natthaporn
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Kerr, William L.
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Klaypradit, Wanwimol
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Kerdpiboon, Soraya
Sous-vide is a method of cooking of vacuum-packed samples at relatively low temperature for longer periods than practiced with conventional cooking. Sous-vide is applicable to a wide variety of foods, and optimized sous-vide processing of meat can result in more tender products with less cooking loss. In this study, chicken breast and Thai local beef round were compared under sous-vide (vacuum-packaged and cooked at 60 to 80 °C for 1 to 7.5 h) and traditional cooking temperatures. The physical properties and surface texture of meat during sous-vide cooking were determined. It was found that the L<sup>*</sup> (lightness) and a<sup>*</sup> (redness) of cooked chicken breast were not affected by cooking temperatures or times (p >0.05), while the color of cooked beef depended on both temperature and time (p ≤0.05). It was found that cooking at higher temperature and for longer time resulted in meat with lower cooking yield and higher sous-vide loss, but with less re-heating loss (p ≤0.05). These results were supplemented with surface texture images which showed that larger spaces developed between the fibers after cooking at higher temperatures for longer time than those for samples cooked by sous-vide. Sous-vide chicken breast cooked at 60 °C for 2 h and 80 °C for 0.5 h, as well as beef cooked at 60 °C for 2.5 h and 80 °C for 2 h, were the most tender as measured by the lowest shear force values.
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Stimulation of beta-glucan production from Saccharomyces carlsbergensis RU01 by tannin
(2021-10-01)
Chotigavin, Natthaporn
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Yaiyen, Surachai
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Kudan, Sanya
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Sriphochanart, Wiramsri
This study aimed to evaluate the tannin-stimulated production of β-glucan from Saccharomyces carlsbergensis RU01 in molasses medium. Central composite design was used for the experiment design. The optimum concentrations of molasses (X<inf>1</inf>), ammonium sulfate (X<inf>2</inf>), and tannin (X<inf>3</inf>), which produced the highest biomass, were determined. Optimization analysis revealed that the optimum concentration of substrates for biomass was 3% (w/v) of molasses, 0.1% (w/v) of ammonium sulfate and 0.1% (w/v) of tannin. The maximum biomass production was 2.64 g/L. Meanwhile, the experimental validation was 2.84±0.10 g/L, and the highest β-glucan production was 119.47 mg/g of dry cell weight. Carbohydrate content in yeast cell walls was detected by Congo red staining. The cell wall of yeast grown in the optimized medium with tannin showed higher intensity than that grown in yeast malt medium. These results suggested that tannin addition can enhance β-glucan production with a high β-1,3-glucans content in the cell wall of S. carlsbergensis RU01.
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Increasing the Production of β-Glucan from Saccharomyces carlsbergensis RU01 by Using Tannic Acid
(2021-08-01)
Chotigavin, Natthaporn
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Sriphochanart, Wiramsri
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Yaiyen, Surachai
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Kudan, Sanya
In this study, we increased β-glucan production from brewer’s yeast, Saccharomyces carlsbergensis RU01, by using tannic acid. High-pressure freezing and transmission electron microscopy (HPF-TEM) revealed that the yeast cell wall obtained from yeast malt (YM) medium supplemented with 0.1% w/v tannic acid was thicker than that of yeast cultured in YM medium alone. The production of β-glucan from S. carlsbergensis RU01 was optimized in 3% w/v molasses and 0.1% w/v diammonium sulfate (MDS) medium supplemented with 0.1% w/v tannic acid. The results showed that MDS medium supplemented with 0.1% w/v tannic acid significantly increased the dry cell weight (DCW), and the β-glucan production was 0.28±0.01% w/v and 11.99±0.04% w/w. Tannic acid enhanced the β-glucan content by up to 42.23%. β-Glucan production in the stirred tank reactor (STR) was 1.4-fold higher than that in the shake flask (SF) culture. Analysis of the β-glucan composition by Fourier transform infrared (FTIR) spectroscopy showed that the β-glucan of S. carlsbergensis RU01 cultured in MDS medium supplemented with 0.1% w/v tannic acid had a higher proportion of polysaccharide than that of the control. In addition, β-glucans from brewer’s yeast can be used as prebiotic and functional foods for human health and in animal feed.

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