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    Prolonging the postharvest life of fresh mangoes with a combination of edible coatings
    (2020-01-01)
    Sae-Tang, Nutrada
    ;
    Thompson, Anthony Keith
    ;
    Puttongsiri, Tongchai
    The effects of edible coatings to the surface of mangoes on delaying their deterioration and their quality when ripe were to investigate. Response surface methodology (RSM) was used for optimisation of the formulation of the coating. The mango cultivar selected was 'Nam Dok Mai Si Thong' and the three compounds used, were chitosan applied within the range of 0.5% to 1.5%, gum arabic applied within the range of 0% to 1.5% and rice bran oil applied within the range of 0% to 1.5%. The method proved successful with a desirability factor for weight loss, peel colour, total soluble solids: Titratable acidity (TSS:TA) ratio and ripening index, during storage, always in excess of 0.99 and a composite desirability factor of 0.992. It was concluded the optimum formulation for coating mangoes for short-term storage at Thai ambient temperatures was a combination of 1.5% chitosan, 1% gum arabic and 1% rice bran oil.
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    Lipase – Catalyzed modification of rice bran oil solid fat fraction
    (2018-01-01)
    Kosiyanant, Patchara
    ;
    Pande, Garima
    ;
    Tungjaroenchai, Wanna
    ;
    Akoh, Casimir C.
    This study used a rice bran oil solid fat fraction (RBOSF) to produce cocoa butter alternatives via interesterification reaction catalyzed by immobilized lipase (Lipozyme® RM IM) in hexane. Effects of reaction time (6, 12, and 18 h), temperature (55, 60, and 65°C), mole ratios of 3 substrates [RBOSF:palm olein:C18:0 donors (1:1:2, 1:2:3, and 1:2:6)] were determined. The substrate system was dissolved in 3 mL of hexane and 10% of lipase was added. Two sources of C18:0 donors, stearic acid (SAd) and ethyl stearate (ESd) were used. Pancreatic lipase – catalyzed sn-2 positional analysis was also performed on both substrates and structured lipids (interesterification products). Structured lipids (SL) were analyzed by gas – liquid chromatography (G40.35LC) for fatty acid composition. Major fatty acids of RBOSF were C18:1, oleic acid (OA, 41.15±0.01%), C18:2, linoleic acid (LA, 30.05±0.01%) and C16:0, palmitic acid (PA, 22.64±0.01%), respectively. A commercial raw cocoa butter (CB) contained C18:0, stearic acid (SA, 33.13±0.04%), OA (32.52±0.03%), and PA (28.90±0.01%), respectively. Fatty acids at sn-2 position of RBOSF were OA (46.52±0.63%) and LA (42.98±1.1%), while major fatty acid at sn-2 position of CB was OA (85.24±1.22%). The RBOSF had low SA (2.40±0.01%) compared to CB (33.13±0.04%). The content of OA (46.52±0.63%) at sn-2 position in RBOSF was half of that found in CB (85.24±1.22%). Optimal reaction was 1:2:6 mole ratio of the substrate (RBOSF:PO:SAd), at 65°C for 12 h. Fatty acid compositions of the SL were 31.72±0.99% SA, 30.91±0.53% LA, 23.18±0.32% OA, and 13.26±0.34% PA, respectively. Fatty acids at sn-2 position of the SL were 53.72±4.21% OA, 25.11±3.69% LA, 14.18±1.58% PA, and 6.99±0.02% SA, respectively. DSC curves showed the melting point of CB at 20.94°C, while those of the SL were 14.15 and 40.35°C, respectively. The melting completion temperature (T<inf>mc</inf>) of CB was 25.5°C while that of SL was 43.9°C, respectively.