KMITL

Permanent URI for this communityhttps://dspace.kmitl.ac.th/handle/123456789/1

Browse

Settings

Author: search.filters.author.Wongs-Aree, ChalermchaiSubject: search.filters.subject.antioxidant activity

Search Results

Now showing 1 - 3 of 3
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Efficiency of salicylic acid or methyl jasmonate immersions on internal browning alleviation and physicochemical quality of Queen pineapple cv. “Sawi” fruit during cold storage
    (2019-12-01)
    Sangprayoon, Preyanuch
    ;
    Supapvanich, Suriyan
    ;
    Youryon, Pannipa
    ;
    Wongs-Aree, Chalermchai
    ;
    Boonyaritthongchai, Panida
    The pineapples were dipped in salicylic acid (SA) (2.5 or 5.0 mM) or methyl jasmonate (MeJA) (0.01 or 0.1 mM) for 1, 2, or 3 hr and then held at 13 ± 1°C for 10 days. The parameters were determined after left the fruits at 25°C for 2 days. It was found that, in the tissue adjacent to the core, 5.0 mM SA for 2 hr and 0.01 mM MeJA for 3 hr alleviated chilling injury (CI) and maintained color than other treatments. The MeJA immersions lowered CI score, electrolyte leakage, and malondialdehyde content greater than other treatments. SA and MeJA immersions retarded polyphenol oxidase activity, total phenols, and induced antioxidant activity during storage. In the pulp tissue, SA treatment increased ascorbic acid and total sugar contents, and MeJA immersions enhanced bioactive compound and antioxidant enzyme activities than SA immersion. Therefore, MeJA immersions could alleviate CI and enhance antioxidant better than other treatments of pineapples during cold storage. Practical applications: Postharvest immersion at the optimum concentration of SA or MeJA can be applied for commercial scale in order to alleviate chilling of “Sawi” pineapple fruit during storage. MeJA treatment enhances antioxidant activity and reduces internal browning better than SA treatment in pineapple.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Increasing energy efficiency of the Cissus quadrangularis drying by hot air fluidization technique
    (2017-01-01)
    Promnuch, Jutamas
    ;
    Junka, Nittaya
    ;
    Wongs-Aree, Chalermchai
    ;
    Soponronnarit, Somchart
    ;
    Srisang, Naruebodee
    The aim of this paper is to increase energy efficiency by reducing specific energy consumption (SEC) during Cissus quadrangularis drying. The fresh sample, with a high moisture content of 90 ± 2 % wet basis (w.b.), was dried by hot air Fluidized bed technique at temperatures of 90, 110, 130 and 150°C to a final moisture content of 5 % (w.b.) and then was compared to the results of tray drying at a low temperature of 50°C, following a method by Tha Sae Hospital in Chumphon province, Thailand. The drying kinetic result revealed that fluidization drying had a higher rate of water removal than the tray drying method. That rate directly correlated with the drying temperature; it increased with an increase of drying temperature. With the increasing of the rate, it resulted in a decreasing of SEC. Although using a drying temperature of 150°C had the highest rate of water removal and subsequently had the lowest SEC, it negatively affected the antioxidant activity of the sample. To dry Cissus quadrangularis with the lowest SEC as possible, it should be dried by hot air fluidization at a drying temperature of 110°C. At this drying condition, there is still a high rate of water removal and a low effect of the desired qualities of the sample.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Influence of hot air fluidized bed drying on quality changes of purple rice
    (2016-09-09)
    Rattanamechaiskul, Chaiwat
    ;
    Junka, Nittaya
    ;
    Wongs-Aree, Chalermchai
    ;
    Prachayawarakorn, Somkiat
    ;
    Soponronnarit, Somchart
    The influence of drying using a fluidization technique on the quality of purple rice was investigated in this study. The results demonstrated that the initial moisture of rice was 28.3% dry basis (db). Compared to the sun-dried or reference purple rice samples, the influence of drying at temperatures ranging from 100 to 150°C did not affect the quality of color, anthocyanin content, total phenolic content, or antioxidant activity. At this initial moisture level, samples should be dried at 150°C air because such temperatures yield the highest drying rate. Drying at this temperature also causes an increase in the head purple rice yield because of the gelatinization of starch. In the case of an initial moisture content of 33.3% (db), the drying temperature should not exceed 130°C.