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Author: search.filters.author.Humthaisong, Amornrat

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    Chitosan Coating Fortified with Carissa Carandas Extract for Enhanced Microbial Control and Quality Preservation in Ready-to-Eat Cherry Tomatoes
    (2025-12-01)
    Phakawan, Janejira
    ;
    Humthaisong, Amornrat
    ;
    Kimleg, Montien
    ;
    Thaisamak, Phirunrat
    ;
    Supapvanich, Suriyan
    Karanda (Carissa carandas Linn.) fruit extract (KE) is recognized for its antimicrobial properties and richness in bioactive compounds. This study investigated the effectiveness of KE at different maturity stages, with or without chitosan coating, in preserving the quality of cherry tomatoes during refrigerated storage. Extracts were obtained by hot-water extraction (90 °C, 1 h) or ethanol extraction (50% or 95%, 24 h). Ripe fruit extracted with 50% ethanol exhibited the highest total phenolic content, antioxidant capacity, and inhibitory activity against foodborne pathogens. Both KE (5%) and KE combined with 0.25% chitosan (KEC) effectively suppressed Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli. KEC and chitosan coatings helped maintain visual quality (reduced shrinkage), weight loss, firmness, acidity, and soluble solids. Meanwhile, KEC-treated fruit retained higher levels of ascorbic acid, phenolics, and antioxidant capacity compared to other treatments. In addition, KEC and KE enhanced antioxidant enzyme activity and lowered H<inf>2</inf>O<inf>2</inf> accumulation, while significantly reducing total bacterial, yeast, and mold counts during storage. Principal Component Analysis (PCA) confirmed that KEC was strongly correlated with improved antioxidant status and reduced oxidative stress. Overall, KE- and KEC-based coatings show promise for commercial postharvest handling to enhance microbial safety, nutritional quality, and shelf life of cherry tomatoes and other perishable fruits.
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    Efficacy of Cysteine-Liposomes on Enzymatic Browning Inhibition, Oxidative Resilience, and Physicochemical Quality Preservation of Fresh-Cut ‘Fuji’ Apples
    (2025-11-01)
    Phakawan, Janejira
    ;
    Srichua, Mantharika
    ;
    Prakobkit, Veerisa
    ;
    Humthaisong, Amornrat
    ;
    Thaisamak, Phirunrat
    The quality of minimally processed apples is influenced by enzyme-induced browning and physicochemical changes during storage. Cysteine is identified as a promising natural compound that can inhibit enzymatic browning reactions in foods. This research aimed to enhance the efficacy of cysteine through liposome encapsulation to impede enzymatic browning, improve oxidation resistance, and sustain the quality of fresh-cut ‘Fuji’ apples during refrigeration for 10 days. The samples were subjected to treatment with liposome-encapsulated cysteine (0.1%) (LEC), cysteine (0.1%), and ascorbic acid (0.1%). The particle size and zeta potential values of LEC were 208.10 nm and − 62.30 mV. Compared to the control, all treatments preserved the firmness and whiteness and inhibited all investigated parameters related to browning incidence, oxidative responses, bioactive compounds, and antioxidants. The LEC treatment demonstrated a significantly higher ability to preserve flesh whiteness, reduce brown occurrence, inhibit the activity of browning-related enzymes (peroxidase and polyphenol oxidase), limit increases in hydrogen peroxide and malondialdehyde levels, and maintain elevated levels of both reducing antioxidant potential and free radical scavenging activity, compared to treatments with cysteine or ascorbic acid alone (p < 0.05). Furthermore, it adequately preserved firmness (> 30 N) and minimized weight loss (< 2%) throughout storage. The amounts of bacteria, yeast, and molds stayed low and were unaffected by any of the treatments applied. In summary, the encapsulation of liposomes significantly improved the efficacy of cysteine in preventing enzymatic browning, promoting oxidative resistance, and enhancing the physicochemical quality of fresh-cut apples compared to the use of cysteine alone.