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Author: search.filters.author.Sae-Leaw, Thanasak

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    Production of fiber hydrolysate from bamboo shoot with antioxidative properties by enzymatic hydrolysis
    (2019-06-04)
    Karnjanapratum, Supatra
    ;
    Kaewthong, Pensiri
    ;
    Takeungwongtrakul, Sirima
    ;
    Sae-Leaw, Thanasak
    ;
    Hong, Jeong Hwa
    Bamboo shoots possess a rich source of dietary fiber for Asian countries as well as Thailand, which give various beneficial physiological effects for human beings. Dietary fibers in soluble form could provide better texture and would be easier to apply in food products. This study aimed to prepare fiber hydrolysate with high solubility and antioxidant activity from bamboo (Bambusa vulgaris) shoot. The fiber hydrolysate from bamboo shoot (FHBS) was prepared by stepwise enzymatic hydrolysis including amylase (1%, w/w), cellulase (1, 2, 3%, w/w) and papain (1%, w/w). The released fiber yield of FHBS increased with increasing cellulose levels in dose dependent manner (P≤0.05). It was found that the process with 1% (w/w) amylase for 1 h and 3% (w/w) cellulase for 3 h followed by 1% (w/w) papain for 1 h at 50 ºC, rendered the highest released fiber yield (92.10±1.10%). The resultant FHBS contained 5.76±0.21 % of total dietary fiber with total sugar and reducing sugar contents of 1431.22±46.01 and 918.91±10.57 mg/g solid, respectively. The FHBS exhibited antioxidant activities including ABTS radical scavenging activities (ABTS), DPPH radical scavenging activities (DPPH), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC). Therefore, FHBS with antioxidant activities could be effectively prepared by using enzymatic hydrolysis and suitable to apply in the fiber fortified products.
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    Changes in lipids and fishy odour development in skin from Nile tilapia (Oreochromis niloticus) stored in ice
    (2013-01-01)
    Sae-Leaw, Thanasak
    ;
    Benjakul, Soottawat
    ;
    Gokoglu, Nalan
    ;
    Nalinanon, Sitthipong
    Changes in lipids, lipoxygenase activity and fishy odour development in the skin of Nile tilapia (Oreochromis niloticus) during iced storage of 18 days were monitored. Triacylglycerol content of skin decreased with coincidental increases in free fatty acid, monoacylglycerol, diacylglycerol and phospholipid contents during storage (p < 0.05). During iced storage, peroxide value increased at day 9 and subsequently decreased up to 18 days (p < 0.05). Thiobarbituric acid reactive substances values and lipoxygenase activity increased throughout 18 days of iced storage (p < 0.05). With increasing storage time, a progressive formation of hydroperoxide was found as evidenced by the increase in amplitude of peak at 3600- 3200 cm-1 in Fourier transform infrared spectra. Those changes indicated that lipid oxidation took place during iced storage. The increase in fishy odour of skin was observed as the storage time increased. The development of fishy odour in Nile tilapia skin during iced storage was mostly governed by lipid oxidation via autoxidation or induced by lipoxygenase. Thus, the extended storage time of whole fish resulted in the pronounced changes in lipids and the increased fishy odour in the skin. © 2013 Elsevier Ltd.