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Author: search.filters.author.Suppavorasatit, InthawootStart date: 2020

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    Influence of drying methods on isoflavones, soyasaponins, fatty acids, and aroma profiles in Thai fermented black soybean (thua nao)
    (2026-05-01)
    Mathatheeranan, Pakavit
    ;
    Wongprasert, Thanakorn
    ;
    Wu, Wei Yuan
    ;
    Wang, Huei Ju
    ;
    Chang, Hsin Jo
    Drying treatments significantly influenced non-volatile and volatile components in dried thua nao products. The effects of four drying methods, including natural sun drying (SUN), hot air oven drying (HOT), microwave vacuum drying (MIC), and vacuum oven drying (VAC), on isoflavone, soyasaponin, fatty acid, and aroma-active compound profiles were evaluated using mass spectrometry technique. The results showed that the profiles of isoflavones, soyasaponins, and aroma-active compounds were significantly affected by drying treatments, whereas fatty acid contents showed less pronounced differences. The SUN-treated samples contained higher levels of aroma-active compounds, while SUN treatment showed the greatest degradation of isoflavones and soyasaponins. In contrast, vacuum-based drying treatments (MIC and VAC) effectively preserved isoflavone, soyasaponin compounds but resulted in a loss of aroma-active compounds. The HOT treatment, as recommended drying method, provided both aroma-active compounds and retained isoflavones and soyasaponins. This research revealed the correlations among isoflavones, soyasaponins, and aroma components.
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    Effects of deamidation by protein glutaminase on the flavor binding properties of pea protein isolate
    (2026-02-01)
    Siripitakpong, Panatthida
    ;
    Wongprasert, Thanakorn
    ;
    Rungrotmongkol, Thanyada
    ;
    Suppavorasatit, Inthawoot
    This study aimed to investigate the effects of protein deamidation by protein glutaminase (PG) on the flavor binding properties of pea protein isolate (PPI), using vanillin as a model. The binding behaviors of native PPI and deamidated PPI were assessed at different temperatures (5–25 °C). The results showed that the number of binding sites (n) increases with decreasing temperature. In addition, the binding constant (K) and overall binding (nK) are considerably lower after deamidation. Thermodynamic analysis revealed negative ∆G° values for both proteins, confirming spontaneous binding. Additionally, positive ∆H° and ∆S° values suggested that the interactions are entropy-driven and primarily hydrophobic in nature, which was confirmed using molecular docking studies, with stronger bonding to vanillin observed for PPI than for deamidated PPI. Sensory evaluation revealed that deamidation promoted flavor release. Thus, PG deamidation enhances flavor delivery performance, positioning deamidated PPI as promising protein-based component for improving flavor interactions in food applications.
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    FROM PLATE TO PLANET: REDEFINING THE LOW-CARBON TOURISM EXPERIENCE AND INVESTIGATING ITS INFLUENCE ON GASTRONOMY-BASED TOURISTS’ REVISIT INTENTIONS AND ENVIRONMENTALLY RESPONSIBLE BEHAVIORS
    (2025-09-05)
    Suwannakul, Ekkarat
    ;
    Khetjenkarn, Siriporn
    ;
    Suppavorasatit, Inthawoot
    ;
    Na Nan, Tansiphorn
    Gastronomy tourism reflects key sustainability issues and has become an important means of supporting sustainable tourism. Many tourist cities have developed gastronomic and low-carbon travel activities to promote local food through tourism campaigns. However, the concept of low-carbon tourism (LCT) within the gastronomy context has not been explored adequately, and empirical research on the LCT experience from the demand side remains limited. This study employs mixed-methods research. First, the dimensions and attributes of the LCT experience of gastronomy-based tourists were developed and validated. Following the scale development process, a multidimensional LCT experience scale comprising seven dimensions was identified: learning, sensory, escapism, immersive, prestige, affective and sociocultural experience. Second, quantitative data collected from 947 participants were analyzed using structural equation modeling to examine the causal relationships between the LCT experience, experiential satisfaction, destination image, revisit intentions and environmentally responsible behavior among gastronomy-based tourists. The findings offer an extended view of the LCT experience from the perspective of gastronomy-based tourists and contribute to understanding how such experiences shape the tourists’ environmentally responsible behaviors and support sustainable tourism.
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    Volatile profiles and aroma-active components of Northern Thai fermented soybean (thua nao) produced from controlled and uncontrolled fermentations
    (2023-09-01)
    Mathatheeranan, Pakavit
    ;
    Wongprasert, Thanakorn
    ;
    Na Nan, Tansiphorn
    ;
    Suwannakul, Ekkarat
    ;
    Wang, Yi
    Thua nao is a fermented soybean product that is widely consumed, especially in the northern part of Thailand. Thua nao can be used as a condiment to enhance the aroma and flavor of foods. In general, commercial thua nao is traditionally made by indigenous microbial, especially Bacillus spp. fermentation under ambient conditions, leading to inconsistencies in product aroma quality. To solve this problem, inoculation of selected microorganisms can help control thua nao consistency. The objective of this research was to characterize and compare volatile aroma-active compounds in three samples, including thua nao made by commercial Bacillus subtilis inoculation fermented under controlled conditions (YSB) and two thua nao products made by indigenous fermentation in commercial production sites in Lumpoon (LPN) and Chiang-Mai (CMI) provinces, Thailand. It was found that 2-methyl butanoic acid, phenylethyl alcohol, benzaldehyde, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine and 2-methoxy phenol were dominant compounds in the YSB samples. These compounds contributed to fermented/sour, floral, almond-like and nutty aromas, which were related to positive attributes perceived by consumers. In contrast, several aldehydes and ketones related to off-aroma as oxidized, fatty, green, and earthy attributes derived from lipid oxidations were dominantly detected in samples from uncontrolled fermentations (LPN and CMI). From the study, it can be implied that inoculation of B. subtilis in thua nao fermentation could enhance aroma compounds with positive attributes and thus improve the organoleptic property of the product. These findings could benefit fermented soybean manufacturers to improve their aroma quality and to control products’ consistency by controlling fermentation conditions.