KMITL

Permanent URI for this communityhttps://dspace.kmitl.ac.th/handle/kmitl/1

Browse

Search Results

Now showing 1 - 7 of 7

Some of the metrics are blocked by your
consent settings
Development of functional chili sauce: effect of andaliman and bilimbi juices on antioxidant activity and vitamin C content
(2026-01-01)
Maser, Wahyu Haryati
;
Panggabean, Efrillin Natasya
;
Ritonga, Ajuan
;
Hasdar, Muhamad
;
Laryea, Damian
This research investigated the influence of Zanthoxylum acanthopodium (andaliman) and Averrhoa bilimbi (bilimbi/Belimbing Wuluh) juice addition on the antioxidant activity and vitamin C content of chili sauce. A factorial Completely Randomized Design (CRD) was employed, involving two factors: andaliman concentration (0.3%, 0.5%, 0.7%) and bilimbi juice concentration (15%, 20%, 25%). The addition of andaliman significantly enhanced antioxidant activity (IC50) (P<0.01), while bilimbi juice also exerted a markedly significant effect (P<0.01). No significant interaction (P>0.05) was found between the two factors. The combination of 0.5% andaliman and 25% bilimbi juice resulted in a vitamin C content of 20.24 mg/100 g. These results demonstrate the potential of incorporating andaliman and bilimbi juice to develop functional chili sauce with improved antioxidant capacity and vitamin C enrichment. Furthermore, utilizing locally available plant-based ingredients such as andaliman and bilimbi supports sustainable food production through the valorisation of indigenous biodiversity and the reduction of synthetic additives. This approach contributes to food security by promoting functional products that enhance nutritional value, extend shelf life, and utilize renewable local resources.
Some of the metrics are blocked by your
consent settings
Effect of soy flour substitution and coconut sugar concentration on protein content and glycemic index of Sihobuk peanut biscuits
(2026-01-01)
Maser, Wahyu Haryati
;
Panggabean, Efrillin Natasya
;
Ritonga, Ajuan
;
Hasdar, Muhamad
;
Laryea, Damian
This study aimed to investigate the effects of soy flour substitution for wheat flour and coconut sugar concentration on the protein content and glycemic index of Sihobuk peanut biscuits. A factorial Completely Randomized Design (CRD) was used involving with two factors: the ratio of soy flour to wheat flour (T1 = 70%:30%, T2 = 75%:25%, T3 = 80%:20%, and T4 = 85%:15%) and coconut sugar concentration (G1 = 15%, G2 = 25%, G3 = 35%, and G4 = 45%). The analyzed parameters were protein content (%) and glycemic index. The results showed that both soy flour substitution and coconut sugar concentration significantly affected protein content (P<0.01). The glycemic index value of Sihobuk peanut biscuits was 41.27, indicating a low glycemic response. These findings suggest that incorporating soy flour and coconut sugar can improve the nutritional quality of traditional Sihobuk peanut biscuits, making them a potential functional food with enhanced protein content and a low glycemic index. By utilizing locally sourced ingredients and improving the nutritional profile of traditional foods, this approach supports food security and promotes sustainable food production aligned with global development goals.
Some of the metrics are blocked by your
consent settings
Antidiabetic Property Optimization from Green Leafy Vegetables Using Ultrasound-Assisted Extraction to Improve Cracker Production
(2024-01-01)
Maser, Wahyu Haryati
;
Maiyah, Nur
;
Karnjanapratum, Supatra
;
Nukthamna, Pikunthong
;
Thompson, Anthony Keith
Here we test a method of incorporating of plant extracts into popular snack foods to help control diabetes. Since some fresh vegetables contain antidiabetic compounds, ultrasound-assisted extraction was used to optimize their extraction of from spring onions, bunching onions, and celery for later incorporation into crackers. We compared various concentrations of ethanol used during extraction, after which they were exposed to an ultrasound processor whose amplitude and sonication time were also varied. The optimal extraction conditions were found to be an ethanol concentration of 44.08%, an amplitude of 80%, and a sonication time of 30 min. This resulted in the highest level of α-glucosidase inhibitory activity (i.e., 1,449.73 mmol ACE/g) and the highest extraction yield (i.e., 24.16%). The extract produced from these optimum conditions was then used as a constituent component of crackers at 0.625%, 1.25%, or 2.5% w/w. These biscuits were then produced at baking temperatures of 140°C, 150°C, or 160°C. We then measured the physical characteristics and bioactivities of sample biscuits from each treatment. We found that biscuits containing 2.5% vegetable combination extract and baked at 140°C had the highest total phenolic content, the strongest antioxidant performance, and showed the most substantial antidiabetic and antiobesity effects. Here we establish conditions for the effective extraction of antidiabetic functional ingredients via ultrasound from green leafy vegetables. We also provide a method of using these ingredients to prepare crackers with the aim of developing a functional antidiabetic snack food.
Some of the metrics are blocked by your
consent settings
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
;
Karnjanapratum, Supatra
;
Dave, Jaydeep
;
Purba, Daniel Tua
;
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.
1
Some of the metrics are blocked by your
consent settings
Microbial enzymes for the recovery of nutraceuticals from agri-food waste
(2023-02-06)
Bavisetty, Sri Charan Bindu
;
Maiyah, Nur
;
Karim, Shahrim Ab
;
Pinakin, Dave Jaydeep
;
Maser, Wahyu Haryati
Some of the metrics are blocked by your
consent settings
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
;
Maiyah, Nur
;
Nagarajan, Muralidharan
;
Kingwascharapong, Passakorn
;
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.
Some of the metrics are blocked by your
consent settings
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
;
Karnjanapratum, Supatra
;
Kingwascharapong, Passakorn
;
Venkatachalam, Karthikeyan
;
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.
1

KMITL

Browse

Filters

Settings

Sort By

Results per page

Search Results