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Characteristics and nutritional value of silkworm (Bombyx mori) pupae-fortified chicken bread spread
(2022-12-01)
Karnjanapratum, Supatra
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Kaewthong, Pensiri
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Indriani, Sylvia
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Petsong, Kantiya
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Takeungwongtrakul, Sirima
This study aimed to apply silkworm pupae (SP) to food product development. The characteristics and sensory acceptance of chicken bread spread fortified with SP at different levels (0%; SP0, 25%; SP25, 50%; SP50, and 75%; SP75) were evaluated. The fat content of the bread spread was significantly increased, whereas the protein content was decreased with increasing levels of SP (p ≤ 0.05). The increased level of SP resulted in the final products being dark in color, as indicated by the significant decrease in L* and the significant increase in a* and b* (p ≤ 0.05). SP50 was accepted by the consumer. Thereafter, the characteristics and sensory acceptance of SP50 with different levels of coconut oil (CO) (100%; SP50-100, 70%; SP50-70, 40%; SP50-40, and 10%; SP50-10 of CO content in the control sample) were studied. The firmness and stickiness increased, whereas TEF decreased with decreasing CO levels, which was related to the decreased spreadability of SP50. SP50-40 obtained satisfactory sensory properties by the consumer. The energy value for SP50-40 was within the normal range for bread spread products. Therefore, SP could be a source of fat and protein for the production of an alternative food product to increase the added value of edible insects.
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Impact of stocking density during live transportation on meat quality of Nile tilapia (Oreochromis niloticus) and their changes during storage
(2022-05-01)
Pongsetkul, Jaksuma
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Benjakul, Soottawat
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Takeungwongtrakul, Sirima
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Sai-ut, Samart
Quality of Nile tilapia meat (Oreochromis niloticus) transported at the densities of 60, 180, 300, and 420 kg/m<sup>3</sup> (D60, D180, D300, and D420) for 4–5 h, and their changes during frozen storage were evaluated and compared with control (immediately euthanized after catching). The result found that D60 and D180 had no significant difference in stress indicator’s levels including cortisol, glucose, and lactate, compared with control (p >.05), while D300 and D420 exhibited higher levels of those stress indicators than others, indicating the occurring of fish stress in the two latters. Among all samples, D300 and D420 exhibited a faster rate of postmortem changes as indicated by higher trichloroacetic acid (TCA)-soluble peptides, lipid oxidation products, and faster developments of ATP derivatives than others. D300 and D420 also had lower water-holding capacity (WHC) and higher cooking loss, compared with D60, D180, and control (p ≤.05). Moreover, a faster rate of quality changes during frozen storage was obtained in these two samples. This brings to the significantly lower sensory acceptability at all period tests (p ≤.05). Practical applications: Pre-slaughter stress is an important issue in the fish industry, as it directly influences the welfare and meat quality of animals. Improper fish densities during live fish transportation are one factor that can cause pre-slaughter stress of fish and result in destroying fish meat quality. From this study, the result clearly indicated that transportation densities of Nile tilapia more than 300 kg/m<sup>3</sup> were significantly able to suppress the prime quality of fish meat and accelerate quality changes during storage at −20°C.
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Thermal processes improving antibrowning potential of mixed Aloe vera and pineapple core extract solution on browning inhibition of fresh-cut apples
(2022-01-01)
Takeungwongtrakul, Sirima
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Sai-Ut, Samart
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Waraput, Thidarat
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Supapvanich, Suriyan
Aloe vera and pineapple fruit extract have been applied as natural antibrowning agent for fresh-cut products. The effect of different thermal treatment processes (high-temperature–short-time pasteurisation at 80 ± 1 °C for 15 s and sterilisation at 121 ± 1 °C for 20 min) of mixed A. vera and pineapple core extract solution at a ratio of 1:1 (v/v) (AP) on enzymatic browning control of fresh-cut ‘Gala’ apples was investigated. Both thermal processes increased the antioxidant activities of AP solution compared to unheated AP solution. Coating of both thermal processed AP solutions alleviated the increased browning incidence of the fresh-cut apples during storage. Compared to sterilised AP coating, the pasteurised AP coating maintained visual appearance, whiteness index (WI) and L* values as well as inhibited browning incidence due to the prevention of increased a*, b*, ΔE* and browning index (BI) values of fresh-cut apples during storage. The fresh-cut apples coated with pasteurised AP had lower total phenolic compounds and polyphenol oxidase activity compared to the samples coated with sterilised AP. These suggested that the suitable thermal process was helpful to enhance antibrowning ability of AP coating agents to control enzymatic browning reaction of fresh-cut fruits.
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Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.)
(2021-05-01)
Karnjanapratum, Supatra
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Supapvanich, Suriyan
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Kaewthong, Pensiri
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Takeungwongtrakul, Sirima
Impact of steaming pretreatment processes on physical properties, bioactive compounds and antioxidant activities, of black garlics (Allium sativum L.) was studied. Steaming pretreatment at different times (0, 4 and 6 min) was conducted before incubating in 60 °C-incubator at different incubation times (0, 9 and 18 days). Different steaming pretreatment processes affected the color and hardness of black garlic differently, while total polyphenol content (TPC) and total flavonoid content (TFC) were also determined by the steaming pretreatment time used. TPC and TFC increased with increasing of incubating time, where the highest those bioactive compounds was observed from 18-day incubation, especially with 4 min of steaming pretreatment (p ≤ 0.05). Increase of those bioactive compounds was in accordance with increasing of DPPH radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP) of black garlic during incubation. In addition, black garlic obtained from 18-day incubation with steaming pretreated for 4 min revealed the optimum condition providing the black garlic with high in both DPPH and FRAP, compared with others (p ≤ 0.05). Therefore, steaming pretreatment could effectively improve the efficiency of black garlic production process by increase the generation rate of bioactive compounds as well as induce antioxidant properties of black garlic with shorten process time.
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Effects of Zn-L-selenomethionine on carcass composition, meat characteristics, fatty acid composition, glutathione peroxidase activity, and ribonucleotide content in broiler chickens
(2020-05-01)
Chaosap, Chanporn
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Sivapirunthep, Panneepa
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Takeungwongtrakul, Sirima
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Zulkifli, Razauden Mohamed
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Sazili, Awis Qurni
The effects of organic Zn-L-selenomethionine (Zn-L-SeMet) at 0.3 ppm on carcass composition, meat characteristics, fatty acid composition, glutathione peroxidase activity, and ribonucleotide content were compared against the commercial inorganic sodium selenite (Na-Se) and the combination of the two, in commercial broilers. A total of 540 one day-old chicks were assigned at random to 3 dietary treatments: i) commercial inorganic selenium as control or T1, ii) a 1:1 ratio of inorganic and organic selenium as T2, and iii) organic selenium as T3. Carcass composition, meat characteristics, cholesterol content, fatty acid composition, and ribonucleotide content were generally unaffected by treatments. However, discrepancy were significantly observed in glutathione peroxidase activity (GSH-Px) and water holding capacity, with organic selenium showing higher glutathione peroxidase activity (p<0.01) and lower shrinkage loss (p<0.05), respectively. These findings could be explained by the contribution of organic selenium in bioavailability of GSH-Px. However, having conducted in a commercial close house system with sufficient amount of nutritional supplementation, the present study demonstrated little or no effects of organic Zn-L-SeMet on meat characteristics, fatty acid composition, and ribonucleotide content (flavor characteristic) in broiler chickens.
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Shelf-life prediction of micro-encapsulated shrimp oil in different packages using empirical models
(2020-01-01)
Takeungwongtrakul, Sirima
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Benjakul, Soottawat
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Pisuchpen, Supachai
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Kaewthong, Pensiri
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Nalinanon, Sitthipong
Micro-encapsulated shrimp oil (MSO) can be used to fortify food products and may be especially useful in the development of new functional foods. The shelf-life of packaged MSO was studied and sorption isotherms were examined. Moisture sorption isotherms and moisture sorption kinetics of MSO were evaluated at 30°C for water activity (a<inf>w</inf>) values ranging from 0.113 to 0.923 by a static gravimetric method. Empirical models were determined to predict the experimental data. The initial stage of moisture sorption by the MSO was relatively rapid and it decreased with time. All the sorption curves were found to be type III. The most suitable model for predicting the moisture sorption isotherm of MSO was the GAB model because it had the lowest percentage root mean square error (RMSE). The shelf-life of MSO packaged in polypropylene (PP), Nylon/linear low density polyethylene (Nylon/LLDPE) and metalized polyethylene terephthalate (metalized PET) pouches stored at 30°C and either 75% or 80% relative humidity (RH) was predicted by the GAB equation and the longest shelf-life of MSO (507 days in 80% RH and 725 days in 75% RH) was found in metalized PET packages. The empirical models can be useful for predicting the shelf-life of MSO.
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Characterization of acid soluble collagen from the skin of snakeskin gourami (Trichogaster Pectoralis)
(2020-01-01)
Sukkon, Piyaporn
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Ali, Ali Muhammed Moula
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Nalinanon, Sitthipong
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Kishimura, Hideki
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Takeungwongtrakul, Sirima
The present study was aimed to isolate and characterized acid soluble collagen (ASC) from the skin of snakeskin gourami (Trichogaster pectoralis). ASC from gourami skin had a yield of 9.43% and 34.65%, based on wet and dry weight basis, respectively. The purity of ASC was superior with a distinct absorption peak at wavelength (WL) of 230.7 nm. Based on the electrophoretic pattern, gourami skin ASC was classified as type I collagen, as it comprised α1 and α2 as major components and higher molecular weight (MW) components γ, β were distinctly observed. ASC exhibited high Tmax value of 33.43°C, which could correspond to its imino acids content of 188 residues/1000 residues. Fourier transform infrared (FTIR) spectrum and circular dichroism (CD) revealed that ASC extracted from gourami skin had greater structural integrity in its triple-helical form. Solubility of ASC was high at the pH range of 2-4 in which zeta potential exhibited highly positive charge. The highest solubility of ASC in the presence of NaCl was observed at 2% (w/v). Therefore, with all the characteristic features, ASC from snakeskin gourami skin can be a valueadded product in the fish processing industry.
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Production of fiber hydrolysate from bamboo shoot with antioxidative properties by enzymatic hydrolysis
(2019-06-04)
Karnjanapratum, Supatra
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Kaewthong, Pensiri
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Takeungwongtrakul, Sirima
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Sae-Leaw, Thanasak
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Hong, Jeong Hwa
Bamboo shoots possess a rich source of dietary fiber for Asian countries as well as Thailand, which give various beneficial physiological effects for human beings. Dietary fibers in soluble form could provide better texture and would be easier to apply in food products. This study aimed to prepare fiber hydrolysate with high solubility and antioxidant activity from bamboo (Bambusa vulgaris) shoot. The fiber hydrolysate from bamboo shoot (FHBS) was prepared by stepwise enzymatic hydrolysis including amylase (1%, w/w), cellulase (1, 2, 3%, w/w) and papain (1%, w/w). The released fiber yield of FHBS increased with increasing cellulose levels in dose dependent manner (P≤0.05). It was found that the process with 1% (w/w) amylase for 1 h and 3% (w/w) cellulase for 3 h followed by 1% (w/w) papain for 1 h at 50 ºC, rendered the highest released fiber yield (92.10±1.10%). The resultant FHBS contained 5.76±0.21 % of total dietary fiber with total sugar and reducing sugar contents of 1431.22±46.01 and 918.91±10.57 mg/g solid, respectively. The FHBS exhibited antioxidant activities including ABTS radical scavenging activities (ABTS), DPPH radical scavenging activities (DPPH), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC). Therefore, FHBS with antioxidant activities could be effectively prepared by using enzymatic hydrolysis and suitable to apply in the fiber fortified products.
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Effect of Glucose Syrup and Fish Gelatin on Physicochemical Properties and Oxidative Stability of Spray-Dried Micro-Encapsulated Shrimp Oil
(2017-06-01)
Takeungwongtrakul, Sirima
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Benjakul, Soottawat
The effects of different wall materials on micro-encapsulated shrimp oil (MSO) and oxidative stability of MSO during the storage were studied. Whey protein concentrate (WPC), sodium caseinate (SC) and glucose syrup (GS) mixtures at the ratio of either 1:1:2 or 1:1:4 (w/w/w) as wall materials yielded MSO with the highest encapsulation efficiency (EE). When gelatin (GEL) was used to substitute the mixture of WPC : SC, the EE was decreased. The highest EE was obtained when GEL was used to replace WPC. Therefore, SC : GEL : GS (1:1:4) was shown as the most appropriate wall material. After 6 weeks of storage at 30C, MSO with SC : GEL : GS (1:1:4) as wall material had the low peroxide value and the lowest abundance of volatile compounds. Thus, MSO with SC : GEL : GS (1:1:4) as wall material showed the highest EE and enhanced oxidative stability. Practical Applications: Shrimp oil from hepatopancreas, is one of the important sources of n–3 fatty acids and carotenoids, which are susceptible to oxidation. Micro-encapsulation with the appropriate wall materials is another potential means in prevention of deterioration of oil mediated by oxidation. Wall material is important in developing micro-encapsulation to enhance oxidative stability of shrimp oil during the extended storage.
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Biscuits fortified with micro-encapsulated shrimp oil: characteristics and storage stability
(2017-04-01)
Takeungwongtrakul, Sirima
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Benjakul, Soottawat
Characteristics and storage stability of biscuits fortified with micro-encapsulated shrimp oil (MSO) were determined. The addition of MSO increased spread ratio, whilst decreased the thickness of biscuit. The highest hardness of biscuit was obtained with addition of 9 or 12% MSO. Biscuit surface showed higher redness and yellowness when MSO was incorporated (p < 0.05). The addition of MSO up to 6% had no adverse effect on biscuit quality and acceptability. When biscuits added with 6% MSO were stored under different illumination conditions (light and dark), lipid oxidation in all samples increased throughout the storage of 12 days. Light accelerated lipid oxidation of biscuits as evidenced by the increases in both peroxide values and abundance of volatile compounds. No marked change in EPA, DHA and astaxanthin contents were noticeable in biscuit fortified with MSO after 12 days of storage. Therefore, the biscuit could be fortified with MSO up to 6% and must be stored in dark to assure its oxidative stability.

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