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Production of cinnamon essential oil-loaded electrospun nanofiber for postharvest technology application usage
(2024-09-01)
Boonyaritthongchai, P.
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Kebngon, C.
;
Khumthongwattana, M.
;
Wongs-Aree, C.
;
Supapvanich, S.
This research aims to produce a pullulan and gelatin-based nanofiber sheet containing cinnamon essential oil (CEO) by electrospinning technique for postharvest crops usage. Nanofibers contain highly porous mesh with their large surface-to-volume ratio which is much advantage for improving performance for many applications. First study was to produce the based-nanofiber sheet by varying the combination of two polymers as pulluan and gelatin in order to select the best one for the further study. Based-nanofiber sheets of various proportions of pullulan and gelatin as 60:40, 65:35 and 70:30 (pullulan:gelatin) was produced by using electrospinning technique. The potential difference of electricity supply varied from 23, 25 and 28 kV to find the suitable condition for producing the carried nanofiber sheet was investigated. The result revealed that the 70:30 (pullulan:gelatin) with 28 kV of potential difference was the best condition for producing the based-nanofiber sheet. Afterward, this condition was chosen to the further experiment. The various concentrations of CEO were added into the polymer solution prior to shooting the nanofiber by electrospinning machine. The results suggested that 15% CEO electrospun nanofibers revealed the proper morphology with the constant smallest size of fiber diameter without any droplet of beads. In vitro, antibacterial activity of CEO-nanofiber was also evaluated. This electrospun nanofiber can inhibit aerobic plate count. So, this treatment could be possible to use in postharvest fruit and vegetable in order to prevent microbial growth and maintain quality during storage.
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Development of electrospun nanofibers containing methyl jasmonate for applying in postharvest fruit and vegetables
(2022-04-01)
Kebngon, C.
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Srilaong, V.
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Penchaiya, P.
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Supapvanich, S.
;
Tepsorn, R.
Development of a nanofiber sheet containing methyl jasmonate produced by electrospinning technique for delaying senescence in perishable crops was studied. Nanofibers contain highly porous mesh with their large surface-to-volume ratio which has much advantage for improving performance for many applications. This research aims to develop the nanofiber sheet containing methy jasmonate. The first study was to produce the proper nanofiber sheet by varying the combination of three polymers as chitosan, cellulose and gelatin for nanofiber sheet. Nanofiber sheets of various proportions of chitosan, cellulose and gelatin as 40:10:50, 40:20:40, 40:30:30 (chitosan: cellulose:gelatin) were produced by using an electrospinning machine. The distance of polymer shooting, flow rate of polymer injection and potential difference of electricity supply was varied to find the suitable condition for producing the carried nanofiber sheet. The result revealed that the 40:30:30 (chitosan:cellulose:gelatin) with 10 cm of polymer shooting distance, 11.67 μL min<sup>-1</sup>of polymer flow rate and 23 kV of potential difference was the best condition for producing the nanofiber sheet. Afterward, this condition was chosen to the further experiment. Various concentrations of methyl jasmonate were added into the polymer solution prior to shooting the nanofiber by electrospinning machine. The results suggested that 5 mM methyl jasmonate electrospun nanofibers revealed the proper morphology with the smallest size of fiber diameter without any droplet of bead, easy to crack. This treatment could potentially be used for delaying senescence of postharvest fruit and vegetable.
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Comparison of substrate reactivity of polyphenol oxidase and browning symptom of fresh cut 'Nam Dok Mai Si Thong' and 'Nam Dok Mai No. 4' mango in vitro and in vivo
(2022-04-01)
Chimvaree, C.
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Wongs-Aree, C.
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Supapvanich, S.
;
Tepsorn, R.
;
Boonyaritthongchai, P.
'Nam Dok Mai Si Thong' and 'Nam Dok Mai No. 4' are popular cultivars for freshcut mango product in Thailand. Fresh-cut mango is considered as one of the most consumed products with the increasing market growth year by year. However, there are problems of fresh-cut mango due to surface browning and microbial contamination. This research was studied on the comparison of substrate reactivity of polyphenol oxidase and browning symptom of fresh-cut mango cultivars 'Nam Dok Mai Si Thong' and 'Nam Dok Mai No. 4'. Enzymatic browning of both 'Nam Dok Mai' mango revealed that polyphenol oxidase activity (PPO) in 'Nam Dok Mai Si Thong' was higher than 'Nam Dok Mai No. 4' mango. Five phenolic substrates of PPO including caffeic acid, catechol, chlorogenic acid, 4-methyl catechol and pyrogallol was individually dropped onto 'Nam Dok Mai Si Thong' and 'Nam Dok Mai No. 4' mango pulp surface for testing the specific substrates of 'Nam Dok Mai' mango's PPO (in vivo). 'Nam Dok Mai No. 4' mango cubes underwent darker browning symptom when treated with chlorogenic acid, 4-methyl catechol and caffeic acid, respectively, while 'Nam Dok Mai Si Thong' mango cubes showed a darker color when treated with 4-methyl catechol, catechol and pyrogallol. In vitro, the specificity of PPO activity of mango extract was determined using various substrates as caffeic acid, catechol, chlorogenic acid, 4-methylcatechol and pyrogallol. PPO extracted from 'Nam Dok Mai Si Thong' and 'Nam Dok Mai No.4' mango was more actively specific to catechol and 4-methylcatechol than other substrates which revealed the higher activity of PPO.
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Encapsulation of Cinnamaldehyde from Cinnamon Essential Oils in Cyclodextrin
(2020-06-22)
Chimvaree, C.
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Tepsorn, R.
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Supapvanich, S.
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Wongs-Aree, C.
;
Srilaong, V.
Cinnamaldehyde is the major compound in cinnamon essential oil which has effective inhibiting the microbial growth and revealed low physicochemical stability, low solubility in water. The aim of this study was the encapsulation of cinnamaldehyde in β-cyclodextrin in order to obtain a complex which can be used for preserving fresh-cut produce. The encapsulated complex cinnamaldehyde/ β-cyclodextrin was prepared using the inclusion complex method. The various ratios of cinnamaldehyde/β-cyclodextrin on cinnamaldehyde releasing efficiency was investigated. The various ratios of cinnamaldehyde/β-cyclodextrin as 50:50, 40:60, 30:70 and 25:75 were monitored. Encapsulation efficiency (%EE) and encapsulation capacity (%EC) of encapsulated cinnamaldehyde powder were analyzed. The results showed that the ratio at 25:70 cinnamaldehyde/β-cyclodextrin showed the highest %EC and %EE when compared with other treatments. The ratio at 25:75 had faster control release in first 3 h. Antimicrobial activity was tested against two strains of gram-positive (Staphylococcus aureus and Bacillus cereus) and two strains of gram-negative (Escherichia coli and Pseudomonas aeruginosa) bacteria. β-cyclodextrin with encapsulated cinnamaldehyde exhibited good inhibitory effect against all tested bacterial strains.
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Effect of preharvest chitosan application on bioactive compounds of and sunflower sprouts during storage
(2018-12-01)
Supapvanich, S.
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Chimsoontorn, V.
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Anan, W.
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Boonyaritthongchai, P.
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Tepsorn, R.
The effects of preharvest chitosan treatments on antioxidant activities and bioactive compounds of sunflower sprouts during cold storage were investigated. The sprouts were watered with 0, 0.1, 0.5 and 1.0 % (w/v) chitosan solutions prior harvest 24 h. After harvest, the sprouts were stored at 4 ±1 °C for 9 d. The investigated parameters were visual appearance, antioxidant activities such as ferric reducing antioxidant potential (FRAP), DPPH radical scavenging (DFRS) activity and bioactive compounds including total phenols, flavonoids and ascorbic acid concentrations. The visual appearance of the sprouts of all treatments was maintained during storage at 4 ± 1 °C for 9 d. Preharvest chitosan treatment enhanced antioxidant and DFRS activities, total phenols, flavonoids and ascorbic acid contents of the sprouts, especially at 0.1 % chitosan. During the storage, 1.0 % chitosan treatment induced FRAP, DFRS activity and all bioactive compounds rather than others treatments. These suggest that preharvest chitosan treatment is an effective alternative improving nutritional quality of the sunflower sprouts during cold storage.
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Efficiency of salicylic acid immersion using fine-bubble technique on quality of Musa AAA fruit during ripening
(2018-12-01)
Anuchai, J.
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Chumthongwattana, M.
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Tepsorn, R.
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Supapavnich, S.
The physiological quality and bioactive compound in changes of banana (Musa AAA) fruit was determined by using 2 mM salicylic acid solution with 2 different methods. Dipping (SA) and immersion using fine-bubble technique (SAF) with 2 different period of time (15 and 30 minutes) were used. Peel color, fruit firmness, total acidity (TA), antioxidant, total phenol and total flavonoid were investigated. The result showed that banana treated with SAF for 15 minutes could maintain lightness (L*) and yellowness (b*) of peel color. In term of fruit firmness, there were not significantly different among the treatments. After 4 days of color break, banana treated with SAF for 15 minutes also resulted in high TA, antioxidant and total phenol. While SAF for 30 minutes resulted in high total flavonoid contents. It concluded that SAF technique can maintain and strengthen physiological quality and bioactive compound changes of banana (Musa AAA) fruit during ripening.

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