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Impact of Bio-calcium from Nile Tilapia Bone as a Supporting Material on the Stability Enhancement of Immobilized Probiotics
(2025-07-01)
Petsong, Kantiya
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Yarnpakdee, Suthasinee
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Senphan, Theeraphol
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Sriket, Chodsana
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Kingwascharapong, Passakorn
This study presented the potential of bio-calcium powder (BC) from Nile tilapia bone on enhancement of probiotics (Lactobacillus acidophilus) stability as supporting material in probiotic immobilization and novel nutritive resource, particularly calcium. Combined immobilization techniques of absorption using BC at different concentrations (0, 10, and 15%) and encapsulation using fish collagen peptide (CP) (10%) were applied. Immobilized probiotics (IP) were investigated for resistance through various adverse conditions, including freeze-drying, severe pH and temperature levels, and gastro-intestinal tract (GI) conditions. After freeze-drying, all IPs showed resistance with > 90% survivability. Under various pHs, all samples revealed non-significant differences on cell survival under neutral and alkaline conditions throughout the tested incubation period (P > 0.05). Notably decreased survivability was detected in IP with BC compared to other samples, especially under acid condition. IP with 10 and 15% BC (IP-10 and IP-15) showed higher stability to thermal condition (55 °C) with increased incubation time, compared with those without BC (IP-0). After GI digestion, IP with BC reveals a better survivability with greater recovery ability, compared with IP-0 (P < 0.05). Calcium solubility increased with BC level in a dose-dependent manner (P < 0.05). Based on morphology and microscopy analysis, IP with BC illustrated cells attached to the rough surface of BC, which was coated with collagen peptide. Elemental mappings and distribution content suggested BC could be a great supporting material and calcium resource, particularly IP-15. Therefore, the absorption by BC together with encapsulation by collagen peptide could render a highly stable immobilized probiotic and a good calcium resource.
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Development of seasoned green mussel (Perna viridis) with sodium reduction using stealth reduction approaches
(2024-12-01)
Kingwascharapong, Passakorn
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Janthueng, Jarupat
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Kongsorn, Peeraya
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Sanprasert, Sasina
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Pansawat, Nantipa
Excessive levels of sodium consumption over the recommended human daily intake level is a global issue. Developing novel low-sodium products to address this issue is challenging. Moreover, there is little research on the use of stealth reduction approaches in reduced sodium seasoned green mussel, representing an additional opportunity for advancement in developing novel products in the seafood processing industry. Thus, this study aimed to develop a seasoned green mussel (Perna viridis) product with a reduced sodium content. The study consisted of two parts: The first part studied two types mussel seasonings (‘Pad-char’; PC and ‘Prik-Pao’; PP) with various sodium reduction levels (30, 70, or 100 %). The difference in taste profiles was confirmed using an electronic tongue technique and consumer acceptance trial. Green mussels seasoned with PC were preferred over those seasoned with PP. Green mussels seasoned with PC at a 30 % sodium reduction level (PC-30 %) received the second highest overall liking score, following the standard, and had a sodium content of 623.80 mg/100 g. Furthermore, PC-30 % was rich in other essential nutrients such as protein and vitamin A. The second aim was to study the shelf-life of the PC-30 % products with storage at 4 ± 1ºC for 12 days. During storage, the PC-30 % sample developed a tough texture, as indicated by higher hardness and chewiness values, along with increased pH and total volatile-based nitrogen. The microbial loads indicated that the shelf-life of the PC-30 % product stored at 4 ± 1ºC was 9 days. This suggests that reducing sodium in mussels through seasoning is feasible while maintaining acceptable sensory scores, but shelf-life challenges must be addressed before bringing these products to market.
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Properties of novel biodegradable film from gelatin capsule waste as influenced by various solvents and washing cycles
(2024-12-01)
Kumnerdsiri, Pudthaya
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Sanprasert, Sasina
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Seubsai, Anusorn
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Pongsetkul, Jaksuma
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Harnkarnsujarit, Nathdanai
Biodegradable films, featuring eco-friendly attributes, offer a promising solution to environmental pollution and ecological challenges, serving as a viable alternative to synthetic polymer packaging films. This study investigates the washing process with various solvents (ethanol and water) and washing cycles (1 and 3 times) on the properties of gelatin capsule waste films (GCWF). The washing process could improve properties such as tensile strength, thermal properties, transparency value, and solubility by eliminating oil droplets from the raw materials. The GCWF washed by ethanol (GCWF Alc) exhibited higher tensile strength (TS), thermal properties, and transparency value compared with GCWF washed by water (GCWF W). Increasing the number of washing cycles could also enhance the efficiency of eliminating oil droplets from the raw materials. The complete degradation of GCWF in soil was observed on day 15 after burial. FTIR spectroscopy revealed differences in bands and patterns between control film (GCWF) and washed films (GCWF Alc and GCWF W). These findings highlight the potential of the washing process in enhancing film properties, and the utilization of gelatin capsule waste as biodegradable films could be further developed for food packaging applications, contributing to environmentally friendly technologies
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A bilayer emulsion containing encapsulated catfish oil, stabilized with whey protein isolates and fish gelatin for development of PUFA rich mayonnaise
(2024-11-01)
Dave, Jaydeep
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Kumar, Vikas
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Kingwascharapong, Passakorn
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Moula Ali, Ali Muhammed
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Bavisetty, Sri Charan Bindu
This study investigated the impact of sequential deposition of whey protein isolate (WPI) and fish gelatin (FG) on primary o/w emulsions containing 5% catfish oil at concentrations of 0.1–0.75%. Initially, the emulsions were stabilized using 0.5% FG and WPI. The study also examined the influence of sequentially depositing WPI and FG within the emulsions on various parameters, such as stability, particle size, viscosity, electronegativity, and oxidative stability of bilayer fish oil emulsions. It was observed that the particle size increased significantly when FG was deposited onto the primary WPI emulsion, from 0.57 to 1.61 μm. Furthermore, this process increased the apparent viscosity of the emulsion while reducing its droplet charge from − 24.93 to -12.17 mV. Conversely, depositing WPI onto the primary FG emulsion led to a reduction in the particle size and a slight increase in both electronegativity and viscosity. Concerning oxidative stability, a bilayer emulsion consisting of 0.5% WPI and 0.75% FG showed the lowest levels (hexanal concentration: 0.32 ppm) of oxidation after 21 days of storage. The mayonnaise fortified with a 20% bilayer emulsion consisting of 0.5% WPI and 0.75% FG exhibited rheological and microstructural properties comparable to those of commercial mayonnaise. Moreover, the fortification of mayonnaise with emulsified fish oil enhanced the fatty acid profile by increasing Polyunsaturated fatty acids (PUFA) and reducing Saturated fatty acids (SFA).
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Comparative study on the composition and characteristics of giant river prawn (Macrobrachium rosenbergii) cultured using an alternative vertical-recirculating aquaculture system (RAS) and traditional pond: Organoleptic and nutritional aspects
(2024-10-15)
Saengsuk, Nachomkamon
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Boonanuntanasarn, Surintorn
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Kingwascharapong, Passakorn
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Sai-ut, Samart
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Phonsiri, Khanakorn
The organoleptic and nutritional properties of giant river prawns cultivated in two aquaculture systems, the vertical-recirculating aquaculture system (RAS) and the traditional pond (Pond), were examined. Proximate compositions of RAS and Pond did not show significant differences (P > 0.05). Regarding organoleptic properties, the color of RAS meat was noticeably paler, with reduced blueness, as indicated by higher L* and b* values (P < 0.05). This correlated with lower astaxanthin levels (21.23 μg/g) of the RAS compared to Pond (56.02 μg/g) (P < 0.05). RAS also had lower levels of adenosine monophosphate (AMP), inosine monophosphate (IMP), and other desirable volatiles, including aldehydes, suggesting a reduced desirable flavor/taste intensity. However, RAS had higher levels of tasty amino acids (umami/sweetness) such as Glu/Gln and Ala (P < 0.05). In terms of nutrition properties, Pond provided better fatty acid (FA) profiles, as indicated by a higher ratio of polyunsaturated fatty acids/saturated fatty acids (PUFA/SFA) and a higher proportion of omega-3 fatty acids (n-3) (P < 0.05). Moreover, Pond also displayed a more balanced amino acid (AA) composition as indicated by the predicted protein efficiency ratio (P-PER) and the Leu/Ile ratio. Nevertheless, the FA and AA profiles of RAS still met satisfactory levels according to respective standards. In summary, the findings demonstrated that the alternative RAS provided adequate nutritional value but exhibited distinct organoleptic characteristics compared to the traditional pond. These differences may potentially impact customer acceptance and should be taken into consideration during the development of alternative aquaculture systems for this prawn species.
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Microbiota differences of giant river prawn (Macrobrachium rosenbergii) cultured in a recirculating aquaculture system (RAS) – A prototype vertical farming and traditional pond cultured system and their impact on autolysis rate and textural characteristics
(2024-07-15)
Saengsuk, Nachomkamon
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Boonanuntanasarn, Surintorn
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Boonchuen, Pakpoom
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Phonsiri, Khanakorn
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Kingwascharapong, Passakorn
Microbial profiles, autolysis rates, and textural characteristics of giant river prawn (Macrobrachium rosenbergii) cultured in a vertical farming with a recirculating aquaculture system (RAS) were compared to those of prawns cultured in a traditional pond system (Pond). Bioinformatics analysis revealed significant differences in the quantity and diversity of microbial communities between RAS and Pond. Firmicutes were the dominant phylum found in both samples but at higher levels in Pond (P < 0.05). Conversely, Tenericutes, Proteobacteria, and Actinobacteria, known as healthy microbiomes, were more abundant in RAS (P < 0.05). At the genus level, Enterococcus, recognized for its potential to improve colonization resistance against pathogens in the gut, was detected at higher levels in RAS (P < 0.005). This variation in microbiota might affect the difference in autolysis rates and textural properties between these two samples. RAS had a lower autolysis rate at all temperatures (4, 15, 25, and 35 °C) (P ˂ 0.05), consistent with the lower TCA-soluble peptide (157.61 μmol tyrosine equivalent/g sample). The differences in textural characteristics of these two prawns were observed. RAS had more water holding capacity (WHC) (80.07%) but lower drip loss (15.75%) and cooking loss (28.36%) than Pond (73.77, 17.84, and 31.20%, respectively) (P ˂ 0.05). From TPA results, RAS showed higher chewiness and gumminess than Pond, indicating a firmer texture, which is a desirable characteristic, particularly in fresh prawn. Overall, the findings indicated an improvement in microbial profiles, which further translated into economic benefits in terms of yield production and muscle quality, particularly texture, of prawn cultured in a recirculating aquaculture system as an alternative approach.
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Development of fish snack (Keropok) with sodium reduction using alternative salts (KCl and CaCl2)
(2024-06-01)
Kingwascharapong, Passakorn
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Paewpisakul, Pranpriya
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Sripoovieng, Wilaiwan
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Sanprasert, Sasina
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Pongsetkul, Jaksuma
The incidence of non-communicable diseases (NCDs) caused by excessive sodium intake is becoming an important issue that many researchers have investigated. Processing is an effective way to add value to underutilized fish species. Thus, the objective of this research was to develop a fish snack (Keropok) using reduced sodium. Two types of alternative sodium chloride (NaCl) were used, namely potassium chloride (KCl) and calcium chloride (CaCl<inf>2</inf>) with substitution at levels of 15, 30, and 45 % (w/w). The results indicated that substitution of NaCl with KCl or CaCl<inf>2</inf> in the product had a negative effect on the cooking yield (%) (P<0.05). Using 55 % NaCl with 45 % KCl (B3) in Keropok had a consumer acceptance score similar to the control formula (P>0.05) and the lowest sodium content (P<0.05). After storage at 4 °C for 21 days, the microbial loads (Bacillus cereus, Escherichia coli, mold, Staphylococcus aureus, yeast) in B3 satisfied the requirements of the Thailand Community Product Standard (107/2011). In addition, increasing the storage time did not affect the texture of the product (hardness, gumminess, chewiness and cohesiveness) nor consumer acceptance (P>0.05). B3 was rich in nutrients (macromolecules and micromolecules) that are essential to the human body. Therefore, Kerepok (55 % NaCl with 45 % KCl: B3) could be considered as a healthy snack.
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Ultrasonication on Collagen Yield, Physiochemical and Structural Properties from Seabass (Lates Calcarifer) Scales as Affected by Pretreatment and Extraction Conditions
(2024-01-01)
Bavisetty, Sri Charan Bindu
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Karnjanapratum, Supatra
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Dave, Jaydeep
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Purba, Daniel Tua
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Kudre, Tanaji
This research explored the use of ultrasound as a pretreatment and extraction assisted process for extraction of collagen from seabass scales. Both acid-soluble (AC) and pepsin-soluble collagens (PC) were extracted with ultrasonication at different extraction times (24 and 48 h). Ultrasound pretreatment (PU) and ultrasound-assisted extraction (UE) notably improved AC extraction yields over 48 hours, registering 2.12% and 4.62%, respectively. The highest yield for PC, 21.85%, was achieved with 48 hours of ultrasound assisted extraction. Protein analysis verified the extracted collagens as type I, indicated by the presence of specific α and β chains. Further, FTIR spectra confirmed collagen's presence in all samples through distinct amide band peaks. Interestingly, ultrasound processes marginally reduced AC's thermal stability while boosting PC's thermal stability, especially when combined with pepsin treatment. Moreover, CD spectroscopy showed the preserved native structure of collagen across all samples. The ultrasound method increased collagen extraction yields and retained its structural integrity. These outcomes are pivotal for advancing collagen extraction methods in the biomedical and food sectors.
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Effect of different extraction solvents on the yield and enzyme inhibition (α-amylase, α-glucosidase, and lipase) activity of some vegetables
(2023-01-01)
Maser, Wahyu Haryati
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Maiyah, Nur
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Nagarajan, Muralidharan
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Kingwascharapong, Passakorn
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Senphan, Theeraphol
Maser WH, Maiyah N, Nagarajan M, Kingwascharapong P, Senphan T, Ali AMM, Bavisetty SCB. 2023. Effect of different extraction solvents on the yield and enzyme inhibition (α-amylase, α-glucosidase, and lipase) activity of some vegetables. Biodiversitas 24: 3320-3331. The present study investigated the in vitro inhibition of α-amylase, α-glucosidase, and lipase, and antioxidant activities (DPPH, metal chelating, and FRAP) of Allium cepa L., Apium graveolens L., Coriandrum sativum L., and Petroselinum crispum (Mill.) Fuss using solvent 80% ethanol, absolute ethanol, acetone, methanol, n-hexane, chloroform, and hot water. The total phenolic content (TPC) and the FTIR and GC-MS characterization spectra were compared with the activities. The TPC of 80% ethanol extract in A. graveolens L. was the highest among the extracts, with 23.78 mg GAE/g extract. The 80% ethanol extract exhibited the most potent antioxidant activity on DPPH radical scavenging (A. graveolens, 125.57 mg AEAC/g extract), metal chelating (C. sativum, 92.85 mg EECC/g extract), and FRAP activities (C. sativum, 46.98 mg AEAC/g extract). The 80% ethanol extract showed the highest anti-α-amylase (P. crispum, 30.61 mmol ACE/g extract) and anti-α-glucosidase (A. cepa, 595.28 mmol ACE/g extract) activities. In comparison, the absolute ethanol extract of C. sativum showed the highest anti-lipase activity (42.10% inhibition). According to the FTIR spectra, the 80% ethanol extract of the four green leafy vegetables is predicted to have several active compounds. GC-MS identified the compounds responsible for the activity. Studies on the recovery potential of active compounds as oral agents to treat diabetes mellitus with certain solvents are very useful in producing oral agents and functional foods to prevent diabetes mellitus.
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Effect of different drying methods on phenolic content, antioxidant, antidiabetic, anti-obesity, and inhibition kinetic properties of selective green leafy vegetables
(2023-01-01)
Maser, Wahyu Haryati
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Karnjanapratum, Supatra
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Kingwascharapong, Passakorn
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Venkatachalam, Karthikeyan
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Ali, Ali Muhammed Moula
The present study assessed the impact of dehydration drying, oven drying, and freeze drying on Total Phenolic Content (TPC), antioxidant activities (DPPH, metal chelating, and FRAP), and the inhibition activity of α-amylase, α-glucosidase, and lipase in selected green leafy vegetables, namely celery (Apium graveolens L.), coriander (Coriandrum sativum L.), parsley (Petroselinum crispum (Mill.) Fuss), and spring onion (Allium cepa L.). FTIR analysis was conducted to examine the functional groups, GC-MS was utilized to characterize the compounds, and a kinetic study of α-glucosidase inhibition was undertaken to assess its inhibitory mode as an antidiabetic agent. Freeze drying exhibited the highest extraction yield (17.89% to 26.15%). However, freeze-drying showed lower drying efficiency, TPC, and bioactivities. Oven drying showed the highest bioactivities, including antioxidant and enzyme inhibitory activities. Spring onion demonstrated the highest bioactivity with dehydration drying, particularly in α-glucosidase inhibitory activity. The results notified that oven drying can be highly suitable for green leafy vegetables with thinner structures, facilitating an efficient drying process. On the other hand, dehydration drying is better suited for thicker green leafy vegetables with the appropriate heat pump intensity. The results for bioactivities were aligned with the observed inhibition mechanism, functional groups, and bioactive compounds in the samples analyzed via FTIR and GC-MS analysis. Therefore, selecting the drying method for a specific sample should consider its unique characteristics to ensure optimal bioactivity.
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