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Eco-friendly pectin/BCG film sensor: a smartphone-compatible platform for gamma-aminobutyric acid detection
(2026-05-01)
Niamlaoong, Rungthiwa
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Teerasong, Saowapak
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Phengdaam, Apichat
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Tantirungrotechai, Yuthana
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Wattanasin, Panwadee
This work introduces a biodegradable pectin–bromocresol green (BCG) film integrated into a microplate platform for the colorimetric determination of gamma-aminobutyric acid (GABA). The sensing mechanism relies on electrostatic ion-pair formation between the protonated amine group of GABA (-NH₃+) and the sulfonate group of BCG, producing a distinct color transition from yellow to green. The resulting colorimetric response was quantitatively analyzed using a smartphone-assisted RGB system coupled with ImageJ software. Molecular modelling provided insight into the interaction mechanism and indicated that the GABA-BCG association is dominated by electrostatic interactions. Under optimized conditions, the developed assay exhibited a wide linear range (0.1–1000 mg L−1) with detection and quantification limits of 0.07 mg L−1 and 0.22 mg L−1, respectively. Good analytical precision was achieved (%RSD ≤ 5%), while negligible interference from common amino acids, vitamins and food additives was observed. The method was successfully applied to beverage and dietary supplement samples, demonstrating good agreement with HPLC analysis. The biodegradable BCG–pectin film platform provides a rapid, low-cost, and portable approach for GABA determination and represents a promising sensing strategy aligned with the principles of green analytical chemistry.
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Ultraviolet-C irradiation maintaining texture and total sugars content of ready to cook baby corn during commercial storage
(2021-01-01)
Ngu Lwin, Nan Theint
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Supapvanich, Suriyan
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Promyou, Surassawadee
The aim of this study was to investigate the effects of ultraviolet-C (UV-C) irradiation on the changes in total sugars concentration and texture of ready to cook baby corn during cold storage. The baby corns were irradiated with UV-C at the dose of 0 (control), 2.2, 4.4 and 6.6 kJ m−2 and then stored at 5 ± 1 °C for 7 days. The results showed that the losses of total sugars were delayed by UV-C irradiation treatments. All the UV-C treatments significantly maintained the firmness of the treated baby corn samples and prevented the increase in electrolyte leakage, especially at 4.4 kJ m−2. Compared to control sample, the 4.4 kJ m−2 UV-C irradiated baby corn retarded the depolymerisation of pectin substances by suppressing the polygalacturonase and pectin methyl esterase activities. Therefore, the dose of 4.4 kJ m−2 could be a feasible alternative UV-C treatment maintaining texture and the total sugar concentration of ready to cook baby corn during commercial storage.
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Property Improvement of Biodegradable High-Methoxy Pectin Film by Different Contents of Dialdehyde Starch
(2020-08-01)
Prachayawarakorn, Jutarat
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Poomkaew, Sasikorn
In order to improve high hydrophilicity and low mechanical properties of biodegradable high-methoxy pectin (HMP) film, dialdehyde starch (DS) were introduced. In this study, different HMP/DS blended films were prepared by varying DS contents. It was observed from Infrared spectra that lower peak intensity of C=O stretching was detected after the incorporation of DS into HPM film. Moreover, moisture uptake of various HMP/DS blended films was found to be significantly lower than those of HMP film with the addition of low DS content. The improvement of mechanical properties was observed in various HPM/DS blended films. In addition, color parameters, swelling power, morphological and biodegradable properties of various HMP/DS blended films were also investigated.
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Encapsulation of Pediococcus pentosaceus RSU-Nh1 into pectin-sodium alginate and chitosan coating
(2020-01-01)
Yodsenee, K.
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Showpanish, K.
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Sonhom, N.
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Pilasombut, K.
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Prachom, N.
Lactic acid bacteria (LAB) are beneficial to the human intestines, they inhibit the growth of pathogenic microorganisms and are used for lactic acid fermentation. LAB are partially digested when they pass through the digestive system, resulting in reduced survival rate. Encapsulation can be used to enhance the survival of probiotic bacteria as protection against harsh conditions in the gastrointestinal tract. Results indicated that the initial cell numbers of Pediococcus pentosaceus RSU-Nh1, free cells survived with 7.68 log CFU/ml, whereas encapsulation using sodium alginate combined with various pectins extracted from pomelo and passion fruit peel exhibited free cell survival with 7.35 and 8.12 log CFU/ml, respectively. Encapsulation by combining chitosan with shrimp shells and fish scales showed cell survival rates of 8.59 and 8.08 log CFU/ml, respectively, while encapsulation with pectin from passion fruit coated with chitosan from shrimp shells showed the highest number of Ped. pentosaceus RSU-Nh1 with 9.24 log CFU/ml in gastrointestinal simulation. It revealed that encapsulation improved the survival of Ped. pentosaceus RSU-Nh1 in simulated gastrointestinal conditions.
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Effect of extracted pectin from fruit wastes on growth of Pediococcus pentosaceus RSU-Nh1 and Lactobacillus plantarum RSU-SO2
(2020-01-01)
Showpanish, K.
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Sonhom, N.
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Pilasombut, K.
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Woraprayote, W.
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Prachom, N.
Two strains of lactic acid bacteria identified as Pediococcus pentosaceus RSU-Nh1 and Lactobacillus plantarum RSU-SO2 were isolated from Thai fermented pork sausage (Nham) and fermented spring onion (Ton-Hom-Dong) respectively. The culture supernatant (CFS) of both strains exhibited antimicrobial activity against both Gram-positive and Gramnegative pathogenic bacteria. After being treated with alpha-chymotrypsin and trypsin, the antimicrobial activity of their CFS was eliminated, which suggests that the antimicrobial compound produced was antimicrobial peptide or bacteriocin. Pectin extracted from different fruit peels was supplemented in the bacterial growth medium to investigate the effect of pectin on the growth and antimicrobial production of Ped. pentosaceus RSU-Nh1 and Lb. plantarum RSU-SO2. Pectin was extracted from pomelo, durian, passion fruit and salacca fruit peels with a pectin yield of 5.02 to 26.44%, degree of esterification of 80.84 to 86.68%, and galacturonic acid content of 52.36 to 64.23%. Supplementation with pomelo and passion fruit pectin exhibited the highest improvement of bacterial growth and antimicrobial production of Ped. pentosaceus RSU-Nh1 and Lb. plantarum RSU-SO2. These findings suggested the potential application of these pectin extracts as prebiotics to promote the growth and antimicrobial production of lactic acid bacteria.
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Optimization of pressurised intermittent microwave assisted extraction of pectin from thai soybean hulls
(2020-01-01)
Sobmor, L.
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Banjong, K.
Soybean (Glycine max), a major crop worldwide, is used to produce oil for cooking and for industrial purposes such as production of soy milk, soy sauce and biodiesel fuel. The hulls are mainly used as animal feed but they can be used for pectin extraction for food industries; but, the methods currently used for extraction have limited efficiency. Therefore, pressurised intermittent microwave-assisted extraction (PIMAE) was tested to extract pectin from soybean hulls from either flakes (SHF) or flakes ground into powder (SHP). Pressurised intermittent microwave-assisted extraction reduced both extraction time and solvent consumption. It also uses a by-product of a processed crop and is an environmentally friendly technology. Box-Behnken response surface design was utilized to study and optimize the effects of processing variables, which included pH from 1.5 to 2.5, pulse ratios from 1.0 to 1.51 and extraction time from 5 to 15 min on pectin yield. The degree of esterification of pectin was measured since it affects pectin's commercial value as a gelling and thickening agent. The amount of pectin extracted increased with increasing extraction time and reduced as the pH and pulse ratio increased. The conditions that resulted in the highest pectin yield were pH 2 pulse ratio 1.0 and extraction time 15 min, which gave 6.42% from SHF samples and pH 1.5, pulse ratio 1.0 and extraction time 10 min, which gave 12.09% from SHP samples. The conditions that produced the highest percentage of esterification were pH 2.5, pulse ratio 1.25 and extraction time of 5 min, which gave 80.81% for SHF and 80.59% for SHP samples. The extracted pectin contained high levels of methoxy pectin. Levels of pectin yield and degree of esterification were below the predicted theoretical values from the Box-Behnken response surface design, despite the good fit of the models, which were 0.99 R2 for SHF and 0.98 R2 for SHP for yields of pectin and 0.97 R2 for SHF and 0.98 R2 for SHP for the degree of esterification of pectin. In these optimal conditions, experimental yield correlated with predicted yields.
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Effect of pectin particles and cotton fibers on properties of thermoplastic cassava starch composites
(2016-03-01)
Prachayawarakorn, Jutarat
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Pattanasin, Worawan
Due to poor mechanical properties and high water uptake of thermoplastic starch (TPS), this research focused on property improvement of thermoplastic cassava starch (TPCS) using natural compatible polymers, i.e. pectin particles and cotton fibers. Different TPCS composites, reinforced by the pectin particles and/or the cotton fibers, were compounded and shaped using an internal mixer and a compression molding machine, respectively. It was found from infrared (IR) spectra that the peak position of O-H stretching of the TPCS polymer clearly shifted to lower wavenumber by the addition of the pectin particles and/or the cotton fibers. Moreover, the significant increase of stress at maximum load and Young’s modulus of the TPCS/pectin particle and the TPCS/cotton fiber composites was observed. The drop of water uptake was also found when the cotton fibers were incorporated into the TPCS matrix with/without pectin particles. In addition, X-Ray Diffraction, Scanning Electron Microscopy and Thermogravimetric Analysis were used to characterize different TPCS composites.
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Effect of pectin contents on properties of biodegradable thermoplastic mung bean starch/low-density polyethylene blends using injection molding technique
(2016-01-01)
Prachayawarakorn, Jutarat
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Hommanee, Luxana
Mechanical properties and water uptake of thermoplastic starch (TPS)/low-density polyethylene (LDPE) blend are still the main problems for applications of biodegradable polymers; therefore, properties of the TPS/LDPE blends were, then, modified using pectin, a natural gelling agent. In this study, biodegradable polymer blends; prepared from thermoplastic mung bean starch (TPMBS) and LDPE, were processed using an injection molding technique. Different contents of pectin, i.e. 0%, 2%, 4%, 6%, 8% and 10% were added into the TPMBS/ LDPE blend. It was found from Fourier Transform Infrared spectroscopy (FT-IR) spectra that O-H stretching peak shifted to lower wavenumber by the addition of pectin, even with the presence of LDPE. Better phase compatibility between the TPMBS and LDPE phases, observed from Scanning Electron Microscopy (SEM) technique, was also detected by the addition of pectin. In addition, tensile properties of the TPMBS/LDPE blends were also significantly improved by the modification of pectin. Melt flow index, water absorption, thermal degradation temperature and biodegradability of different TPMBS/LDPE blends modified by pectin were also investigated.
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Evaluation of pectin constituents of Japanese pear by near infrared spectroscopy
(2007-01-01)
Sirisomboon, Panmanas
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Tanaka, Munehiro
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Fujita, Shuji
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Kojima, Takayuki
Japanese pears (Pyrus serotina Rehder var. culta 'Housui') collected in 1997 and 1998 were measured for their pectin constituents including alcohol insoluble solids, water soluble pectin, oxalate soluble pectin, non-soluble pectin and total pectin. Near infrared (NIR) spectra (1100-2500 nm) were measured within the range of at 2 nm intervals. The NIR spectra of intact Japanese pear were measured by fiber optics in interactance mode and the spectra of juice were measured by diffuse trans-reflectance. The spectral data used were raw spectra and their second derivative. By using multiple linear regression, calibration equations developed from the intact fruit spectra and juice spectra, the alcohol insoluble solids in the fresh weight (AIS in the FW) and the oxalate soluble pectin content in the alcohol insoluble solids (OSP in the AIS) were accurately predicted (For intact fruit spectra: R = 0.93, SEP = 0.62 for AIS in the FW, and R = 0.95, SEP = 8.48 for OSP in the AIS; For juice spectra: R = 0.93, SEP = 0.63 for AIS in the FW and R = 0.91, SEP = 7.93 for OSP in the FW). In addition, the equations from the juice spectra could be used to predict the water soluble pectin in the alcohol insoluble solids (WSP in the AIS), and the total pectin in the alcohol insoluble solids (TP in the AIS) (R = 0.91, SEP = 1.41 for WSP in the AIS and R = 0.94, SEP = 11.52 for TP in the AIS). The NIR models developed with the data collected in 1998 were not able to predict the 1997 data. This study showed that near infrared spectroscopy has potential to measure the pectin constituents of the Japanese pear. © 2005 Elsevier Ltd. All rights reserved.

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