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Author: search.filters.author.Sinthusamran, SirimaSubject: search.filters.subject.Ultrasound

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    Optimization of ultrasonic assisted ethanolic extraction for natural pigments from butterfly pea flower applied in Thai dessert using Box-Behnken approach
    (2024-06-30)
    Sai-Ut, Samart
    ;
    Teksee, Apisara
    ;
    Pongsetkul, Jaksuma
    ;
    Sinthusamran, Sirima
    ;
    Rawdkuen, Saroat
    Butterfly pea is a natural color source used in food and dessert. This study optimized ultrasound-assisted extraction with ethanol for pigments from butterfly pea flowers (BPF) using a Box-Behnken method. Key factors explored were solid-to-solvent ratio, ultrasound extraction time, and ethanol concentration. The extracted compounds were evaluated for extraction yield (EY), total phenolic content (TPC), total anthocyanin content (TAC), and DPPH antioxidant activity. EY increased significantly with reduced ethanol concentration. Optimal conditions were predicted and experimentally validated. BPF extracts showed distinct absorption wavelengths at different pH levels. BPF extract was used in coconut milk jelly, resulting in the lowest b* value. These findings highlight the value of optimal ultrasonic-assisted extraction for enhancing BPF's natural colorant extraction and promoting sustainable use in food and dessert applications.
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    Effect of low-intensity ultrasound-assisted washing on biochemical and gelling properties of surimi from yellowstripe scad
    (2023-12-01)
    Sinthusamran, Sirima
    ;
    Pongsetkul, Jaksuma
    ;
    Rungchawala, Nattaporn
    ;
    Thongpiboon, Natthawadee
    ;
    Mazumder, Md Anisur Rahman
    Ultrasound-assisted washing had an expectant to increase the concentration of myofibrillar proteins that play an important role in gelling properties of surimi. This work investigated the effect of low-intensity ultrasound-assisted washing on surimi's biochemical and gelling properties from yellowstripe scad. Washed minced fish was obtained by conventional method or washing process through ultrasound at a frequency of 45 kHz with different steps. Physicochemical properties and protein patterns of washed minced and surimi gel were evaluated. Results showed that the washed minced fish treated by ultrasound three times (U-3) showed the highest L* (50.37 ± 0.23) and whiteness (48.69 ± 0.23) (p < 0.05). The ultrasound washing process significantly reduced total myoglobin content (from 2.790 ± 0.078 to 0.178 ± 0.029 mg/g) (p < 0.05). An increase in oxymyoglobin content was found in minced fish treated with ultrasound. Compared with the conventional method, ultrasound-assisted washing had reduced lipid oxidation as indicated by malondialdehyde content (from 2.50 ± 0.11 to 1.81 ± 0.11 mg/kg). The ultrasound treatment also improved water combining ability and increased the water hold capacity of the minced fish. The sarcoplasmic protein was removed, resulting in a concentration of myofibrillar protein that plays an important role in enhancing the surimi product's breaking force and gel strength. Therefore, low-intensity ultrasound-assisted washing effectively improved the gel properties of surimi from the yellowstripe scad.