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Effect of Calcium carbide and Ethephon on flavor profile of ‘Kluai Hom Thong’
(2026-06-01)
Laryea, Damian
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Pinsirodom, Praphan
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Wattanachaisaereekul, Songsak
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Supapvanich, Suriyan
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Arsa, Supeeraya
Banana is a nutritious dessert with its rising demand resulting in the use of ripening agents to increase the ripening rate of bananas. There is, however, limited information on the effect these ripening agents may have on banana quality, including the flavor of bananas. This study determined the effect of CaC<inf>2</inf> and ethephon on the flavor profile of ‘Kluai Hom Thong’ (Musa AAA) banana at the ripe and overripe stages of ripening. Bananas were harvested at the green matured stage and treated with 1000 ppm ethephon and 3.07g/kg CaC<inf>2</inf>. Samples were taken at the fully ripe and overripe stages and analyzed using GC–MS. The Relative Odor Activity Value (ROAV) was also calculated. Esters were the most dominant volatile compounds in both the ripe and overripe stages. Ethephon and CaC<inf>2</inf> reduced the amount of esters in the bananas. Detection and relative content of alcohol and aldehyde volatile compounds varied among treatments. Isoamyl acetate (1-Butanol, 3-methyl-, acetate), an ester, was dominant in both stages of ripening with the control sample having a significantly higher amount among samples. Isoamyl acetate was established as the key volatile compound contributing to the overall aroma and flavor of Musa AAA. Ripening stage and treatments were observed to affect this key volatile compound and could contribute to significant changes in the perception of untreated and treated bananas. Therefore, care has to be taken when using ripening agents as they may affect the flavor of bananas. CaC<inf>2</inf>, however, may contain toxic chemicals; therefore, should be used with caution.
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Impact of wall materials on the physicochemical properties of spray-dried microencapsulated soybean oil bodies
(2025-12-01)
Twumasi, Grace Asantewaa
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Sangadkit, Wipavadee
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Manareet, Nitjaree
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Aussanasuwannakul, Aunchalee
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Ishii, Toya
Soybean oil bodies (SOB) are naturally occurring emulsions with promising applications in food formulations. However, their sensitivity to environmental factors such as moisture, oxidation, and temperature fluctuations, coupled with their native instability, makes them difficult to incorporate into food products. This necessitates effective encapsulation strategies to preserve their bioactive properties, extend shelf life, and improve processability. This study aimed to encapsulate SOB using a spray drying technique with maltodextrin, whey protein isolate, and soy lecithin as wall materials. The encapsulation efficiency (56.43 - 85.41%) demonstrated the effective retention of oil bodies within the microparticles. The resulting powders were further characterized for powder yield, moisture content, water activity, color, wettability, solubility, hygroscopicity, particle size, surface charge, and morphological properties. SOB-maltodextrin microparticles showed higher yield and exhibited lower wettability time, indicating improved encapsulation efficiency and enhanced reconstitution ability. The whey protein isolate-based microparticles exhibited higher solubility (87.65 - 88.62%) and the smallest particle size, reflecting improved emulsification and stabilization properties, whereas soy lecithin-based formulations showed higher absolute surface charge (37.79 - 45.91 mV), lower moisture content, and reduced water activity, indicating superior stability. Spray-dried powders demonstrated good reconstitution properties, making them suitable for food applications. These findings highlight the potential of spray-drying, along with the choice of wall material, as key factors in the effective encapsulation of SOB, paving the way for the development of more stable, functional, and sustainable food products.
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Characterization and physicochemical properties of a novel microencapsulated bio-calcium from Asian sea bass bones
(2025-12-01)
Phengleng, Salinee
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Sangadkit, Wipavadee
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Wattanachaisaereekul, Songsak
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Sirison, Jiraporn
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Ruangsomboon, Suneerat
Calcium is the most abundant mineral in the human body, yet intake remains insufficient in many populations. Fishbone-derived bio-calcium from Asian sea bass (Lates calcarifer), containing approximately 37.5 % calcium (dry weight), offers a cost-effective source. However, its primary form, hydroxyapatite, has low solubility due to high crystallinity, limiting its application in food fortification. This study aimed to enhance the physicochemical properties of bio-calcium (B) powders by encapsulating them with maltodextrin (M), gum arabic (G), and their combination (MG) at 5 %, 10 %, and 15 % (w/v) using spray drying. A 1:4 (w/w) ratio of B to wall materials was applied at 180 °C (inlet) and 60 °C (outlet) temperatures. Powder yields ranged from 25.2 % (15 % BG) to 30.3 % (15 % BM), with no significant differences (p > 0.05) among treatments. Encapsulated powders had higher lightness (L*) than B. The highest calcium content and encapsulation efficiency were observed in 5 % BG, while BM showed the lowest. Moisture content and water activity remained below 10 % and 0.6 %, respectively. BG had the highest hygroscopicity, while wall concentration had no significant (p > 0.05) impact. Encapsulation improved water solubility index (75.4–86.5 %), especially in BM. Particle sizes ranged from 0.92 µm (10 % BMG) to 2.89 µm (15 % BM), while zeta potentials ranged from -8.71 mV (15 % BM) to -20.90 mV (15 % BMG). Encapsulated powders were more spherical and smoother than B, while BG particles showed aggregation, whereas BMG showed mixed morphologies. These findings suggest that encapsulation enhanced the physicochemical properties of bio-calcium, supporting its potential application in calcium-fortified foods and dietary supplements.
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Cultivation of Wolffia globosa and its application in functional food development
(2025-12-01)
Sirison, Jiraporn
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Ruangsomboon, Suneerat
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Jongput, Buppha
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Aue-umneoy, Dusit
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Tongsri, Pajongjit
This study assessed the biomass productivity, biochemical composition, and functional food potential of Wolffia globosa cultivated in four nutrient media: AB hydroponic solution, Chlorella medium, 16-16-16 fertilizer, and 16-16-16 supplemented with a vitamin B complex and FeSO<inf>4</inf> (16-16-16-B). Cultivation was conducted for eight weeks, with biomass harvested weekly. Among the treatments, the Chlorella medium produced the greatest biomass yield (133.82–236.00 g FW tank⁻1) and daily productivity (23.90–42.14 g FW m⁻2 day⁻1), significantly surpassing the other media (p < 0.05), followed by 16-16-16-B. Medium replenishment at four weeks initially enhanced growth but was later accompanied by a decline in biomass. Biochemical analysis indicated that the Chlorella medium yielded the highest protein content (46.10 ± 0.93% DW), while the AB medium supported the greatest chlorophyll-a (4.08 ± 0.00% DW) and carbohydrate levels (37.21 ± 1.12% DW); all differences among treatments were statistically significant (p < 0.05). Considering cost-effectiveness and nutritional value, the 16-16-16-B medium was optimal for cultivating W. globosa for food applications. Dried biomass from this medium was incorporated into fresh pasta and fried sweet potato balls, significantly enhancing chlorophyll-a, carotenoids, protein, fiber, and calcium contents. Sensory evaluation using a 9-point hedonic scale showed strong consumer acceptance even at higher inclusion levels. These findings highlight the role of nutrient-enriched media, particularly 16-16-16-B, in enhancing biomass yield and nutritional quality of W. globosa, affirming its potential as a functional food ingredient. Beyond nutritional enhancement, W. globosa-based foods exhibit immunomodulatory and anticancer potential through the antioxidant activity of pigments and other bioactive compounds.
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Evaluating variety and ethephon effect on banana fruit quality at different ripening stages: A comparative and multivariate approach
(2025-03-01)
Laryea, Damian
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Supapvanich, Suriyan
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Pinsirodom, Praphan
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Suwapanich, Rachit
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Arsa, Supeeraya
The purpose of this study was to investigate the effect variety, ethephon and their interaction may have on banana fruit quality at different ripening stages using comparative and multivariate approach. Three varieties of banana (Musa AAB, Musa AAA, Musa AA) were treated with ethephon (0 mg/kg and 1000 mg/kg), allowed to ripen and analyzed at the fully ripe and overripe stages. Although varieties were significantly different in terms of their peel and pulp colour at the fully ripe and overripe stages, ethephon had no significant effect (p < 0.05) on these qualities except for the lightness (L∗) and whiteness index of the pulp. While variety significantly (p < 0.05) affected the TSS (Total soluble solids), pH, TA (Titratable acidity), TSS/TA ratio and firmness, ethephon only affected the firmness at the fully ripe stage and both firmness and TA at the overripe stage. There were significant differences (p < 0.05) observed among varieties in terms of their total phenols, flavonoids, antioxidant activity (DPPH and FRAP), total sugar and starch at the fully ripe and overripe stages. Ethephon significantly (p < 0.05) increased the total sugar at the fully ripe stage but at the overripe stage it caused a significant (p < 0.05) decrease in both total sugar and FRAP. In most of the quality characteristics assayed, the varieties responded in the same way to the ethephon treatment as shown by the interaction effect. Further multivariate analysis (PCA and HCA) concluded that ethephon treated (1000 mg/kg) samples were not significantly different from untreated (0 mg/kg) samples based on the quality characteristics explored in this study.
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Quality characteristics of three varieties of banana as affected by calcium carbide induced ripening
(2024-08-01)
Laryea, Damian
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Supapvanich, Suriyan
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Pinsirodom, Praphan
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Suwapanich, Rachit
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Arsa, Supeeraya
Calcium carbide (CaC<inf>2</inf>) use remains a commercial approach to inducing banana ripening but data on the impact of CaC<inf>2</inf> application on banana quality is limited. The purpose of this study was to determine the quality characteristics of three banana varieties (Musa AAB, Musa AAA, Musa AA) during ripening. The three varieties were treated with 3.07 g/kg of CaC<inf>2</inf> and allowed to ripen. The treated samples and their respective controls were selected at the fully ripe and overripe stages and tested for some physicochemical and nutritional properties. The CaC<inf>2</inf> treatment significantly (p < 0.05) increased the acceptability of the bananas, as determined by the total soluble solids/titratable acid (TSS/TA) ratio, at both the fully ripe and overripe stages, of all varieties. The total change in peel and pulp colour (∆E) were not significantly (p ≥ 0.05) affected. CaC<inf>2</inf> also did not significantly (p ≥ 0.05) affect the starch content at both stages for all bananas, but the total sugar content was significantly affected (p < 0.05) at the overripe stage. The total carotenoids for all cultivars were significantly (p < 0.05) reduced as a result of the CaC<inf>2</inf> treatment but the total flavonoids and antioxidant activity (FRAP) were only significantly (p < 0.05) affected at the overripe and fully ripe stages, respectively. The total phenolic content and antioxidant activity (DPPH) were not significantly (p ≥ 0.05) affected by the CaC<inf>2</inf> treatment. Overall, the varieties responded largely in the same way to the treatment. CaC<inf>2</inf>, therefore, has some effect on the qualities of banana and this should be considered when choosing a treatment for banana ripening.
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Tuning of rheological behavior of soybean lipophilic protein-stabilized emulsions
(2023-08-01)
Sirison, Jiraporn
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Ishii, Toya
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Matsumiya, Kentaro
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Higashino, Yuki
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Nambu, Yuko
Soy lipophilic protein (LP) is a protein fraction mainly composed of a phospholipid-protein complex isolated from defatted soy meal. This work investigated effects of seasoning materials, i.e., NaCl, sucrose, and acetic acid, on rheological properties of LP-stabilized O/W emulsions. LP dispersions in water were homogenized with soybean oil to create LP-stabilized emulsions of which added oil was 50 wt%. LP emulsions immediately flocculated but resisted coalescence at least for 8 weeks. An addition of NaCl and sucrose separately decreased emulsion viscosity probably due to salting-in and hydration effects, respectively. LP emulsions initially in a liquid form at pH 7.2 became semisolid at pH 5.7 by stepwise acidification, and thereafter returned to liquid by further acidification below pH 4.2. The drastic change was attributed to insufficient inter-droplet electrostatic repulsion within the pH range (pH 5.7–4.2) according to the zeta-potential analysis. The storage modulus (G′) of the solidified emulsions was higher than the loss modulus (G″) and not strongly dependent on frequency, indicating internal network structure. Cryo-SEM clarified that acidification neither caused more inhomogeneous distribution nor promoted coalescence of oil droplets, revealing that the acid-induced solidification resulted from enhanced non-covalent interactions between contacted and packed oil droplets. The solidified emulsion was stable against coalescence for at least 8 weeks under a commercial shelf-life condition. These findings show that LP can create stable emulsions highly tunable regarding rheological behavior, thereby emphasizing potential of LP for application to various food emulsion products varying in texture from liquid to semisolid.
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The Malay’s traditional sweet, dodol: a review of the Malaysia’s heritage delicacy alongside with the rendition of neighbouring countries
(2021-12-01)
Ismail, Norsyahidah
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Muhammad, Muhammad Shahrim
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Che Ishak, Farah Adibah
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Arsyad, Mohd Mursyid
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Karnjamapratum, Supatra
The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays themselves have contributed to many local cuisines ranging from appetiser, soup, main course and dessert. However, some Malay heritage foods have almost been forgotten and jeopardized in quality. This is especially happening to the Malay sweets or desserts which have gradually become less appealing to the younger generations. They are not even familiar with Malay foods, let alone consuming them. Among the popular Malay heritage foods in Malaysia are lemang, ketupat, rendang, wajik and dodol. Dodol specifically has been listed as one of the endangered heritage foods in Malaysia. Preserving the Malay cuisines is part of sustaining the Malay culture and this should begin with a great amount of knowledge and understanding about any elements within the culture itself. This article highlights a nostalgic and evergreen Malay’s traditional sweet, known by the locals as dodol by discussing its history, different types and names of dodol, as well as the recipes, preparation, cooking methods and packaging. Furthermore, this article hopes to aid the readers, especially among the younger generations in the Malay community to have greater understanding and appreciation about their own beautiful culture.
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Comparison of surface and foaming properties of soy lipophilic protein with those of glycinin and β-conglycinin
(2021-03-01)
Sirison, Jiraporn
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Ishii, Toya
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Matsumiya, Kentaro
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Samoto, Masahiko
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Kohno, Mitsutaka
Soy lipophilic protein (LP) is considered to form a major fraction of soy protein isolate, in addition to β-conglycinin (7 S) and glycinin (11 S). LP consists of phospholipid-protein complex and phospholipid-free protein molecules. Surface and foaming properties of LP were compared to those of 7 S and 11 S. These soy protein samples were prepared under mild conditions in order to avoid thermal denaturation, which enabled us to study the effects of heat treatment on surface and foaming properties of the proteins. Without heat treatment, the surface and foaming properties of LP were superior to those of other soy protein fractions, suggesting the phospholipid-protein complex in LP can produce fine bubbles with high drainage stability. Despite low surface and foaming properties of non-heated 7 S and 11 S, heat treatment improved the surface and foaming properties of 7 S and 11 S dramatically, which could be relevant to heat-induced changes in particle size, zeta-potential and surface hydrophobicity of 7 S and 11 S molecules. On the other hand, the foaming ability of LP was declined, but the foam stability was increased to maintain the foam volume up to the final stage of observation, by heating. In the foam stabilized by heated LP, medium sized bubbles as well as fine bubbles were produced. The improved foam stability may be attributed to the combination effect of the delayed drainage from the lamellar phase of fine bubbles and the increased resistance to the bursting of medium sized bubble.
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Soybean lipophilic proteins — Origin and functional properties as affected by interaction with storage proteins
(2017-03-01)
Matsumura, Yasuki
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Sirison, Jiraporn
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Ishi, Toya
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Matsumiya, Kentaro
Soy protein isolate (SPI) is a typical commercial product of soybean, widely used as a food ingredient. SPI has long been thought to consist of two major storage proteins, namely, glycinin and β-conglycinin. However, the finding of new protein fractions, lipophilic proteins (LP), which occupy about 30% of SPI, requires us to reconsider the composition and functional properties of SPI. In this review, we consider the origin of LP and its interaction with the two storage proteins referring to recent results on the solubility of LP, glycinin, β-conglycinin, and SPI. The importance of the interaction between LP and the storage proteins is also highlighted by comparing our results with those previously published on the emulsifying properties of LP. The major component of LP is a complex of oleosin-phospholipids, and this complex forms a strong membrane surrounding the oil body in soybean seeds. The possibility of using the oil body as an emulsifying agent is also discussed, and the importance of the interaction between LP and storage proteins is highlighted.

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