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Developing functional properties of food through biotechnology
(2024-05-29)
Borompichaichartkul, Chaleeda
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Phumsombat, Putthapong
Functional foods and ingredients offer health benefits that extend beyond their nutritional value. To develop functional foods, often functional ingredients or supplements are added to create desired properties, especially in the area of health improvement. Many well-known functional ingredients can be obtained from biological processes including probiotics, prebiotics, beta-glucan, enzymes, peptides, antioxidants, medium or short-chain fatty acids, vitamins, etc. Therefore, it is necessary to understand the biotechnological process that is used to create high-quality functional ingredients. This chapter gives an overview of functional foods and ingredients in terms of definition, category, biological production, safety, and future functional foods. Functional food can not only prevent nutrient deficiencies but also protect against diseases and promote proper growth and development, as well as enhance health by boosting the intake of important nutrients. Innovations in functional foods and ingredient development would result from understanding more about their biotechnological manufacturing.
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Translational Value of Natural Pigments with Reference to Healthcare and Cosmetic Applications
(2024-01-01)
Saravanan, Tamil Selvam
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Gopikrishnan, Venugopal
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Manikkam, Radhakrishnan
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Kaari, Manigundan
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Annamalai, Kishore Kumar
The natural pigments have reported to be using in a wide range of industries, agriculture, textiles, cosmetics, pharmaceuticals, and food. They have become a necessary component of our daily safety life. Synthetic dyes can be harmful impacts to human being as consumer and worker’s health as well as negatively affect to the environment. Numerous natural pigments are recognised as intriguing bioactive substances with feasible safety health advantages. Plants and microbes are discovered to be the main suppliers as natural pigments which various application for these natural products. Recently, the use of natural pigments in the food industry has increased in many areas, including pharmacology, toxicology, textile, and printing industries, as well as food, dairy, and fish industries. The amount of food waste produced has significantly increased as a result of the current surge in industrial food production, particularly the leftovers of fruits and vegetables which are a good source of natural colours including anthocyanins, betalains, carotenoids, and chlorophyll which have both decorative and medicinal effects. Therefore, it is crucial for both economic and environmental reasons to recover the natural pigments from food waste. The cost-effective production would be appreciated and investigated would be overshadowed by the advantages for people. The research findings must be investigated to develop the readily available, non-toxic, environmentally responsible, affordable, and biodegradable pigments for multipurpose application and especially for food security and safety.
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Exploring consumer attitudes: Organic herb cordyceps and intention to purchase
(2023-09-01)
Patthirasinsiri, Natphasuth
Cordyceps are a form of herb that is nurtured and propagated utilizing organic farming techniques. This study investigated consumers’ intention towards adopting the organic herb cordyceps, also referred to as “Thungchao” in Thai language. The research was driven by increased health awareness among people, and skewness towards use of organic as compared to conventional medica-tion. In Thailand, the herb has been consumed traditionally for years, because of its medical ben-efits. The Theory of Planned Behavior (TPB) was applied to investigate the outcomes of users’ perceptions (perceived experience with organic product, perceived health benefit, information awareness) and TPB aspects (subjective norm, perceived behavioral control, attitude towards organic herb) to examine intentions of consumers’ towards adopting codyceps. The research collected primary data from 452 Thai respondents. Collected data were evaluated utilizing Structural Equation Modeling analysis. Results revealed that for the perceived customers’ experience, intention to use organic herb cordyceps was positively and significantly influenced by perceived experience with organic hers and information awareness. All the TPB variables – subjective norm, perceived behavior control, and attitude towards organic herbs – significantly and positively influence consumers’ intention towards organic herb cordyceps. The research recommended that organic herb cordyceps “Thungchao” has many medical benefits, and its consumption should be encouraged. Information awareness and sharing of the knowledge of the herb’s medical require-ment and benefits, resources and dosage are necessary to encourage or rather influence consumers intention.
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Risk of overusing mobile phones: Technostress effect
(2017-01-01)
Boonjing, Veera
;
Chanvarasuth, Pisit
Technostress is defined as the stress derived from the use of information technology. Prior researchers have studied this phenomenon in many situations such as in the work environment, concentrating on the effect of technostress on the individual who overwhelmed by the use of information technology on his/her job. In this study, we attempt to examine consequences of continuously overusing mobile phone which lead to technostress. Drawing from the stress-strain-outcome model of stress, we proposed that overusing mobile phone can lead to technostress, whereas technostress will cause problems in personal health and work-related issues. Results from surveying 400 working professionals provide a support for our proposed model.
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Factors driving thai consumers' intention to purchase organic foods
(2014-01-01)
Pomsanam, P.
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Napompech, K.
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Suwanmaneepong, S.
Thailand's organic food production and consumption have grown considerably in recent years due to increasing awareness of health and environmental issues. To encourage consumption of organic foods, entrepreneurs must understand customers and serve them well. The objective of this research is to analyze the factors that drive consumers to purchase organic foods. The study sample was 400 participants and the statistical methods used were factor analysis and multiple linear regression analysis. Results showed that factors stimulating the intention to purchase organic food in Thailand include subjective norms, environmental protection, trust in labels, food quality, availability and convenience to access organic foods. The study suggests that increasing organic consumption can be achieved by increasing potential consumers' knowledge of environmental protection, health benefits and product quality of organic foods through the use of social influence. Knowledge about the labels certifying food as organic should also be provided to consumers to increase trust in such labels. © 2014 Asian Network for Scientific Information.

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