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Author: search.filters.author.Sriprom, PongsertSubject: search.filters.subject.Xyloglucan

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    Comparative physicochemical and rheological properties of tamarind seed xyloglucan from sweet and sour tamarind cultivars for food applications
    (2026-06-01)
    Julapuk, Punwadee
    ;
    Sriprom, Pongsert
    ;
    Narkrugsa, Woatthichai
    ;
    Phumjan, Lamphung
    ;
    Adair, Pornpatu
    This study comparatively investigated the physicochemical, structural, and rheological properties of xyloglucan extracted from sweet (Sri Chomphu) and sour (Kradan) tamarind kernel (TKP) cultivated in Thailand to provide insights for industrial applications. The extraction yields were 58.35 ± 0.28% and 57.90 ± 0.37% (w/w) for sweet and sour TKP, respectively. Chemical composition analysis revealed comparable macronutrient profiles between the two samples. FTIR spectra confirmed similar functional groups, while SEM analysis showed amorphous and heterogeneous structures with slight differences in porosity. Molecular weight distribution indicated that sour TKP-derived xyloglucan was dominated by intermediate molecular weight fractions (4.03 × 10⁵ Da, 70.46%), whereas sweet TKP-derived xyloglucan exhibited a broader distribution. These structural differences influenced hydration properties, with sweet xyloglucan showing significantly higher water absorption and solubility (%WAI: 475.02 ± 9.91%; %WSI: 5.62 ± 0.62%) compared to sour xyloglucan (%WAI: 398.81 ± 7.01%; %WSI: 4.81 ± 0.57%). Evaluation of gelling properties revealed that both samples exhibited maximum gel strength at 2% concentration and pH 3, with sour xyloglucan forming stronger gels. Rheological analysis demonstrated non-Newtonian pseudoplastic behavior and dominant elastic characteristics (G′ ' G″), with higher viscosity observed in the sour cultivar. Emulsifying activity and stability were high and showed no significant differences (EA: 93.58–94.87%; ES: 97.94–98.71%). Overall, while cultivar origin had minimal impact on structural and emulsifying properties, it significantly influenced hydration and gelling-related characteristics, supporting the potential of tamarind xyloglucan as a versatile hydrocolloid for food and material applications.
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    Study on chemical structure stability and properties of chitosan-incorporated tamarind seed kernel xyloglucan hydrogels
    (2024-12-05)
    Manamoongmongkol, Kanjana
    ;
    Sriprom, Pongsert
    ;
    Narkrugsa, Woatthichai
    ;
    Phumjan, Lamphung
    ;
    Permana, Lasuardi
    This study investigated the stability of chitosan-incorporated tamarind seed kernel xyloglucan hydrogels prepared at different ratios after storage for three years. The physical hydrogel samples were studied using ratios of xyloglucan to chitosan between 1.5:1 and 4:1, comparing fresh hydrogel with hydrogel stored for three years. The hydrogels were analyzed for Fourier transform infrared characteristics, rheological behavior, flow rate, and zeta potential. After three years of storage, a reversible reaction was confirmed by C-H molecular stretching using Fourier transform infrared. All hydrogel samples exhibited pseudoplastic fluid characteristics with liquid-like behavior. The zeta potential of fresh hydrogel at 1.5:1 and 4:1 ratios was 27.700 ± 0.964 mV and 22.633 ± 0.929 mV, respectively, whereas after three years, it became 28.067 ± 1.106 mV and 18.867 ± 0.503 mV, respectively. The amount of xyloglucan significantly affected the zeta potential of the xyloglucan-chitosan hydrogel, leading to a decrease in the stability of the hydrogel at a 4:1 ratio. The stability of the hydrogel at a ratio of 1.5:1 was confirmed by pH and zeta potential measurements. In conclusion, the properties and behavior of the xyloglucan-chitosan hydrogel remained stable after three years of storage at a 1.5:1 ratio.
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    Characterization and Self-Cleaning Properties of Silk Fabric Coated by Chitosan-Xyloglucan/nano-TiO2 Composite Film
    (2024-01-01)
    Lampang, Chaiyawat Na
    ;
    Sriprom, Pongsert
    ;
    Manamoongmongkol, Kanjana
    ;
    Assawasaengrat, Pornsawan
    ;
    Narkrugsa, Woatthichai
    In this study, Chitosan-Xyloglucan encapsulated Titanium dioxide was prepared by in-situ method for coating Silk fabric. FT-IR XRD characterized the functional groups and formation of crystallization of composite film. SEM analysis showed the immobilization of composite film on the surface of silk fabric. The coated silk fabrics were stained with methylene blue, and the stain removal efficiency was evaluated. The results showed that the composite film was deposited onto the silk fabric. The functional groups showed peaks around 1635 to 1636 and 400 to 500 cm-1 that indicate the presence of C=N groups of Chitosan-Xyloglucan and Ti-O groups of TiO<inf>2</inf> on the composite, respectively. The XRD results indicated that the TiO<inf>2</inf> prepared by the sol-gel method was an anatase crystalline structure. The mechanical properties showed the composite film was superior to the Chitosan-Xyloglucan, TiO<inf>2</inf>, and uncoated silk fabric. Finally, the methylene blue degradation capability was investigated. The coated silk fabric has insignificantly removing methylene blue stain than the untreated silk fabric, but it is noticeably repellent to stain.
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    Preparation, characterization, and antimicrobial activity of xyloglucan-chitosan film from tamarind (tamarind indica L.) seed kernel
    (2023-06-01)
    Adair, Pornpatu
    ;
    Sriprom, Pongsert
    ;
    Narkrugsa, Woatthichai
    ;
    Phumjan, Lamphung
    ;
    Manamoongmongkol, Kanjana
    Xyloglucan from tamarind seed kernel powder and chitosan were prepared using acetic acid as an oxidizing agent to form a xyloglucan-chitosan film. This study evaluated the properties of xyloglucan-chitosan films with different loading ratios of xyloglucan using various analytical tools. The covalent bonds formed by the oxidized xyloglucan and chitosan were confirmed by FTIR analysis. Morphological analysis using SEM indicated the formation of a conventional covalent bond in the xyloglucan-chitosan film. The water vapor transmission rate in the xyloglucan-chitosan film was reduced significantly with increasing xyloglucan ratio. Conversely, the increase in the xyloglucan ratio improved the film's mechanical properties (tensile strength = 1.84 ± 0.06<sup>a</sup> MPa, elongation at break = 22.47 ± 0.65<sup>a</sup> %). Furthermore, due to the antimicrobial activity of chitosan, the xyloglucan-chitosan film exhibits intense antimicrobial activity. Therefore, the xyloglucan-chitosan film demonstrated good properties for biodegradable food packaging.