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Effect of hydroxypropyl methylcellulose on physicochemical characteristics of high protein jasmine rice coated with rice protein isolate
(2026-04-15)
Sonklin, Chanikan
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Saengsuk, Nachomkamon
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Wiyaporn, Parnpailin
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Yodlum, Prapawadee
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Phumsombat, Putthapong
This study investigated the effects of hydroxypropyl methylcellulose (HPMC; 0, 2.5, 5, and 10 g/L) on the physicochemical properties of coated high-protein jasmine rice. Water holding capacity (WHC), texture, color, protein content, zeta potential, Fourier transform infrared (FTIR) spectroscopy, microstructure, and differential scanning calorimetry (DSC) were evaluated to identify optimal coating performance. Moderate HPMC concentrations (2.5–5 g/L) significantly improved WHC and produced the softest and least adhesive cooked rice, consistent with a porous and open microstructure observed by SEM. The highest protein content was obtained at 5 g/L HPMC, indicating improved coating uniformity and film cohesion. Increasing HPMC concentration resulted in more negative zeta potential values, suggesting enhanced dispersion stability. FTIR analysis revealed strengthened O–H and carbohydrate-associated bands at moderate HPMC levels, indicating enhanced hydrogen bonding and polysaccharide deposition. DSC results showed that all coated samples exhibited lower retrogradation enthalpy than the control, with the lowest structural ordering observed at 2.5–5 g/L HPMC. Excessive HPMC (10 g/L) formed a denser matrix, partially increasing hardness and enthalpy without exceeding the control. Overall, moderate HPMC concentrations effectively optimized hydration behavior, texture, and coating stability of high-protein jasmine rice.
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Influence of mung bean protein isolate concentration and pH on gel formation and physicochemical properties of mung bean protein–gellan gum composites
(2026-01-01)
Lergchinnaboot, Praewa
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Saengsuk, Nachomkamon
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Sonklin, Chanikan
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Phumsombat, Putthapong
This study examined the effects of mung bean protein isolate concentration and pH on gel formation and physicochemical properties of mung bean protein isolate–low-acyl gellan gum (MB-GG) composite systems for structured plant-based food applications. Composite gels were prepared using mung bean protein isolate concentrations of 25%, 50%, and 75% (w/w) under pH 5, 6, and 7 and evaluated for key physicochemical, structural, and rheological properties. Both mung bean protein isolate concentration and pH significantly influenced gel structure and functionality. Gels formed at pH 5 exhibited stronger intermolecular associations but more heterogeneous structures, potentially because of enhanced protein aggregation near the isoelectric region, whereas increasing pH improved gel uniformity and lightness while reducing water holding capacity. Although gels containing 25% mung bean protein isolate produced the strongest gel network, the 50% formulation at pH 6 provided the most balanced combination of structural stability, water retention, and textural performance. Overall, these findings demonstrate that balanced protein–gellan gum interactions, rather than protein enrichment alone, govern MB-GG gel functionality, and this interaction-driven framework may also guide formulation design in other plant protein–hydrocolloid systems for structured food applications.
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Influence of cooking methods on physicochemical characteristics and in vitro protein digestibility of restructured pork steak hydrolyzed by bromelain and reformed by κ-carrageenan
(2025-06-01)
Phumsombat, Putthapong
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Saengsuk, Nachomkamon
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Laohakunjit, Natta
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Selamassakul, Orrapun
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Sonklin, Chanikan
This study systematically investigated the effects of cooking methods (sous vide, baking, and frying), enzymatic treatment with bromelain, and hydrocolloid stabilization using κ-carrageenan on the physicochemical properties and in vitro protein digestibility (IVPD) of restructured pork steaks. Sous vide cooking retained 36 % more moisture (27 % Water holding capacity; WHC) and had 84 % lower cooking loss (4 %) than fried samples, resulting in a more tender texture (hardness reduced by 30 % compared to baked samples) and the highest IVPD (9 % higher than baked and 10 % higher than fried samples). Baked samples exhibited the highest WHC (42 %), while fried samples showed the highest cooking loss (25 %). Microstructure analysis revealed that sous vide samples maintained a more uniform and intact protein matrix, while fried samples exhibited greater structural disruption and porosity. Bromelain hydrolyzed muscle proteins into smaller peptides, improving tenderness and digestibility, while κ-carrageenan formed a stabilizing protein-polysaccharide network, counteracting bromelain's over-hydrolysis and preserving textural integrity. Additionally, κ-carrageenan significantly enhanced WHC and contributed to a uniform appearance across all cooking methods. This indicates that bromelain and κ-carrageenan work synergistically to enhance moisture retention, texture, and digestibility. Results demonstrate the potential of sous vide, combined with enzymatic and hydrocolloid treatments, to produce innovative, high-quality restructured meat products that align with modern consumer preferences for convenience, nutrition, and functionality. This research offers a promising framework for optimizing restructured meat production to meet evolving industry and consumer demands.
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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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A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance
(2024-04-01)
Pongsetkul, Jaksuma
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Saengsuk, Nachomkamon
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Siriwong, Supatcharee
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Thumanu, Kanjana
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Yongsawatdigul, Jirawat
Korat chicken (KC) is a slow-growing crossbreed renowned for its excellent growth and firm texture. This study investigated the effect of various sous-vide (SV) conditions (60 and 70°C, 1–3 h) on their texture, protein structure and degradation, as well as consumer acceptability, with the traditional boiling served as control. Texture showed significant improvement under all SV conditions compared to the control, as demonstrated by increased water holding capacity (WHC), cooking loss, and decreased shear force, hardness, and chewiness (P < 0.05). These changes corresponded to the higher sensory scores (P < 0.05). Among the SV samples, increased temperatures and longer cooking times led to higher degradation of myofibrils and connective tissue, as evidenced by a decrease in water-, salt-soluble proteins, and soluble collagen (P < 0.05). These findings aligned with the scanning electron microscopy (SEM) results, which showed a looser muscle structure in the meat under more intense cooking conditions. Based on synchrotron radiation-based Fourier transform infrared (SR-FTIR) results, a gradual increase in antiparallel forms within the amide I bands (1,700–1,600 cm<sup>−1</sup>) of the total spectra with higher temperature and longer cooking times was observed (P < 0.05), while the fluctuations were observed in the changes of α-helix, β-sheet, and β-turn structures. This suggested that the antiparallel structure represented a looser configuration developing during intense SV cooking. Combined with the principal component analysis (PCA) results, the findings indicated that the suitable SV condition for KC breast meat was 70°C for varying durations (1–3 h), as it showed the strongest correlation with sensory scores, particularly in terms of tenderness. In summary, these findings provided a better understanding of molecular changes and discovered SV conditions to enhance the texture quality of the KC meat.
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Lipid and Volatile Profiles of Various Goat Primal Cuts: Aspects of Nutritional Value and Flavor/Taste Attributes
(2024-02-01)
Saengsuk, Nachomkamon
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Sangsawad, Papungkorn
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Paengkoum, Pramote
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Pongsetkul, Jaksuma
The lipid and volatile profiles of goat primal cuts (shoulder, rib, loin, breast, and leg), as well as their potential impact on nutritional and flavor/taste attributes, were investigated. The breast cuts had the lowest protein but the highest fat content. Triacylglycerol was the predominant lipid in all cuts (82.22–88.01%), while the breast cuts had the lowest triacylglycerol and the highest diacylglycerol and free fatty acids. Also, the highest unsaturated fatty acid (UFA), both monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), was obtained in the breast cuts. These findings correlated well with the highest peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) value. The volatile profiles of the various grilled cuts indicated that the breast and leg cuts had similar volatiles, with higher amounts of alcohol, aldehyde, ketone, and ester than others, which could explain the flavor oxidation by lipid and off-flavors in spoiled meat. While the shoulder, rib, and loin cuts had higher amounts of nitrogen-containing compounds. The highest sulfur-containing and hydrocarbon compounds were also observed in the shoulder cuts, which are mainly formed during the Maillard reaction and responsible for the cooked meat flavor. This investigation revealed that each cut of goat meat has a varied composition, especially in lipids and volatile compounds. Thus, meat quality differs in terms of nutritional aspects and flavor/taste characteristics, enabling consumers to select nutritious or proper cuts for their cooking to achieve the most satisfaction from goat meat consumption.
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Texture modification of easily chewable pork meat batter for masticatory dysfunction people: effects and interactions of bromelain, κ-carrageenan, and plant protein hydrolysates
(2024-01-01)
Saengsuk, Nachomkamon
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Barbut, Shai
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Laohakunjit, Natta
Meat intake in masticatory dysfunction people is commonly reduced because the relatively tough texture of meat can impair mastication. Pork meat batters were prepared by different levels of bromelain (0%, 0.5% w/w), κ-carrageenan (0.5%, 1.0% w/w), and rice berry and mung bean ratios (0:0, 1:0, 0:1, 0.5:0.5). The experiment was designed to study the effect of infusion treatments and their interaction on the properties of pork meat batter. Lower cooking losses (2.33%–3.45%) was observed in the samples with 1.0% (w/w) κ-carrageenan. Hardness, cohesiveness, chewiness, and gumminess of samples with bromelain were lower, and higher in samples containing 1.0% (w/w) κ-carrageenan. Bromelain also resulted in decreasing storage modulus (G′) and loss modulus (G″) values compared to nonbromelain-treated samples. Microstructure revealed that connective tissue and muscle fibres were disrupted in bromelain-treated meats while incorporation of plant proteins led to better binding of meat particles. These results revealed that bromelain has a potential to produce a softer texture batter, while 1.0% (w/w) κ-carrageenan and plant proteins have potential to improve textural properties and shape a product. This implies that the effects and interactions of infusion treatments offer the possibility to improve texture-optimised product for masticatory dysfunction people, such as elderly.

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