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Modulation of functional properties, oxidative stability, and aroma evolution in cream-style salad dressing by Wolffia globosa powder incorporation
(2026-08-01)
Sinthusamran, Sirima
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Techavuthiporn, Chairat
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Supapvanich, Suriyan
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Syukri, Daimon
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Atika, Yusti
Wolffia globosa is a novel plant-derived protein rich in bioactive compounds with potential functionality in food products. This study evaluated dried Wolffia globosa powder (WP) as a partial egg yolk substitute (0–20%) in cream-style salad dressing, focusing on physicochemical properties, oxidative stability, and volatile compounds during storage. WP exhibited high protein content (32.31%), abundant chlorophylls and phenolics, and strong antioxidant capacity. Sensory evaluation identified 15% WP as the most acceptable formulation. WP incorporation altered color, reduced viscosity, increased droplet size, and enhanced electrostatic stability through a more negative ζ-potential. Nutritional quality improved via higher protein, fiber, and antioxidant levels. During 28 days at 30 °C, WP significantly suppressed lipid oxidation. GC–MS chemometric analysis revealed reduced oxidation-derived volatiles and preservation of freshness-related monoterpenes. These results demonstrate WP's effectiveness in regulating emulsion structure and oxidative pathways, highlighting its potential as a functional, plant-based ingredient for stable salad dressings.
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Understanding drying processes of steam-blanched Wolffia globosa under microwave vacuum drying through data-driven and semi-theoretical modeling
(2026-06-15)
Pambudi, Suluh
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Churat, Chutikan
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Nitinarot, Manassanan
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Buntreekanok, Withitpong
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Saechua, Wanphut
Steam blanching and microwave vacuum drying (MVD) are increasingly applied to preserve heat-sensitive, protein-rich biomaterials such as Wolffia globosa . However, accurately modeling moisture removal under MVD remains challenging due to the highly nonlinear and stage-dependent nature of microwave-induced drying. This study investigates the combined effects of steam blanching pretreatment and microwave power (540, 720, and 900 W at 5 kPa) on the drying kinetics of W. globosa and evaluates the capability of machine-learning models to predict moisture evolution in comparison with conventional semi-theoretical models. The results indicated that steam-blanched samples consistently exhibited higher maximum drying rates across all power levels, increasing from 1.088 to 1.298 g<inf>w</inf>/(g<inf>dm</inf>·min) at 540 W and from 1.974 to 2.126 g<inf>w</inf>/(g<inf>dm</inf>·min) at 900 W. The pretreatment also reduced total drying time from 19.5 to 18.0 min at 540 W, while drying time remained unchanged at higher microwave powers. Among the evaluated semi-theoretical models, the Midilli equation provided the best fit to condition-specific experimental data (R2 = 0.9981–0.9994). However, the generalized Midilli model showed systematic underestimation at low moisture ratios across operating conditions (R2 = 0.9865, RMSE = 0.9990). In contrast, the k-nearest neighbors (k-NN) model demonstrated strong generalized predictive capability across multiple drying conditions, achieving R2 = 0.9798 and RMSE = 0.0481 on the testing dataset. Beyond improved predictive accuracy, the machine-learning framework effectively captured stage-dependent drying behavior patterns that conventional generalized semi-theoretical models failed to represent. These findings highlight the potential of data-driven approaches for modeling complex drying behavior under microwave vacuum conditions. The accurate prediction of moisture ratio may further support the optimization of MVD processes for W. globosa -based food ingredients.
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Refining the Moderate Inclusion Range of Dried Asian Watermeal (Wolffia globosa) in the Diets of Two-Spotted Crickets (Gryllus bimaculatus): Integrating Segmented Regression and Nutritional Self-Selection
(2026-04-01)
Mitchaothai, Jamlong
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Lertpatarakomol, Rachakris
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Lukkananukool, Achara
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Trairatapiwan, Tassanee
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Kaewsiri, Natnaree
The integration of rapidly renewable biomass into insect production systems has been proposed as a strategy to improve resource-use efficiency in insect production. This study evaluated the graded inclusion levels of dried watermeal (Wolffia globosa) in diets of two-spotted crickets (Gryllus bimaculatus) and assessed voluntary nutrient regulation under free-choice feeding. Four fixed-inclusion diets (0%, 25%, 35%, and 45% watermeal) and one self-selection treatment were tested over 28 days. Growth performance, feed conversion ratio (FCR), survival rate (Surv), production index (PI), and whole-body composition were determined. Repeated-measures analysis using linear mixed-effects models indicated that treatment, week, and their interaction were statistically significant (p ≤ 0.024). However, partial R2 analysis showed that the independent contributions of treatment and week were negligible, whereas the treatment × week interaction explained measurable variance, indicating that dietary effects were primarily expressed through time-dependent responses. Segmented regression identified a breakpoint at 35% watermeal inclusion (95% CI: 24.93–45.07), indicating that PI was the highest within a moderate supplementation range under the present fixed-diet conditions rather than at a precise single optimum. Inclusion levels beyond this threshold reduced performance. Under free-choice conditions, crickets progressively increased watermeal intake with age and maintained stable nitrogen-free extract (NFE):crude protein (CP) and gross energy (GE):CP intake ratios, selecting an average of 25–35% watermeal over the experimental period. This supplementation range improved feed efficiency and protein deposition while limiting lipid accumulation, suggesting improved energy–protein balance and nutrient partitioning. The self-selection result is interpreted as evidence of behavioral intake regulation under choice conditions and not as direct validation of the segmented-regression breakpoint. Collectively, these findings provide complementary statistical and behavioral evidence supporting a biologically relevant moderate inclusion range (approximately 30–35%) of dried watermeal.
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Cultivation of Wolffia globosa and its application in functional food development
(2025-12-01)
Sirison, Jiraporn
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Ruangsomboon, Suneerat
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Jongput, Buppha
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Aue-umneoy, Dusit
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Tongsri, Pajongjit
This study assessed the biomass productivity, biochemical composition, and functional food potential of Wolffia globosa cultivated in four nutrient media: AB hydroponic solution, Chlorella medium, 16-16-16 fertilizer, and 16-16-16 supplemented with a vitamin B complex and FeSO<inf>4</inf> (16-16-16-B). Cultivation was conducted for eight weeks, with biomass harvested weekly. Among the treatments, the Chlorella medium produced the greatest biomass yield (133.82–236.00 g FW tank⁻1) and daily productivity (23.90–42.14 g FW m⁻2 day⁻1), significantly surpassing the other media (p < 0.05), followed by 16-16-16-B. Medium replenishment at four weeks initially enhanced growth but was later accompanied by a decline in biomass. Biochemical analysis indicated that the Chlorella medium yielded the highest protein content (46.10 ± 0.93% DW), while the AB medium supported the greatest chlorophyll-a (4.08 ± 0.00% DW) and carbohydrate levels (37.21 ± 1.12% DW); all differences among treatments were statistically significant (p < 0.05). Considering cost-effectiveness and nutritional value, the 16-16-16-B medium was optimal for cultivating W. globosa for food applications. Dried biomass from this medium was incorporated into fresh pasta and fried sweet potato balls, significantly enhancing chlorophyll-a, carotenoids, protein, fiber, and calcium contents. Sensory evaluation using a 9-point hedonic scale showed strong consumer acceptance even at higher inclusion levels. These findings highlight the role of nutrient-enriched media, particularly 16-16-16-B, in enhancing biomass yield and nutritional quality of W. globosa, affirming its potential as a functional food ingredient. Beyond nutritional enhancement, W. globosa-based foods exhibit immunomodulatory and anticancer potential through the antioxidant activity of pigments and other bioactive compounds.
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