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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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Development of instant germinated black rice (Maejo rice 1A) milk beverage powder fortified with Cordyceps militaris protein isolate
(2026-08-01)
Senphan, Theeraphol
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Mungmueang, Natthapong
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Jaturapanyaskul, Siri
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Wangcharoen, Wiwat
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Daengprok, Wichittra
Development of instant germinated black rice (Maejo rice 1A) milk beverage powder fortified with Cordyceps militaris protein isolate was investigated. The base formula was optimized using mixture design, with Formula 8 (24% rice powder, 12% monk fruit sugar, 44% milk powder, 19.7% inulin and 0.3% Palsgaard® RecMilk) selected based on sensory evaluation. The beverage was then fortified with protein isolate at 0%, 3%, 5%, and 7% (w/w). Physicochemical properties, antioxidant activities, and sensory characteristics were evaluated. Protein fortification influenced color, water activity, viscosity, and nutritional composition, while enhancing phenolic-related compounds and antioxidant potential, indicating improved functional properties of the beverage powder. The 7% protein-fortified sample exhibited the highest antioxidant activity across all assays while maintaining acceptable thermal stability. Sensory evaluation showed that 5% protein fortification achieved optimal consumer acceptance (overall score 7.65), outperforming commercial products. The study demonstrates successful development of a functional beverage powder with enhanced nutritional and antioxidant properties through protein fortification.
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Antimicrobial film from jackfruit waste powder incorporating clove and ginger essential oils and its application in food packaging
(2026-06-01)
Nimitr, Ronakit
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Eamsiriluck, Phutthipong
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Purba, Daniel Tua
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Sakdasri, Winatta
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Krusong, Warawut
Bioactive composite films were developed utilizing a polyvinyl alcohol (PVA) and jackfruit waste powder (JK PW) matrix, functionalized with either ginger (JK PW–GEO) or clove essential oil (JK PW–CEO). Structural characterization indicated that the essential oils were chemically anchored to the polymer matrix via intermolecular hydrogen bonding, facilitating the formation of a cohesive micro-composite architecture. These chemical interactions significantly enhanced thermal stability; notably, JK PW–GEO films exhibited superior thermal resistance (limiting mass loss to 9 % within the 180–260 °C range) compared to JK PW–CEO films (∼14 % loss). This stability is attributed to the robust retention of non-volatile gingerols within the hydrogen-bonded network, as confirmed by HS-GC–MS/MS analysis. Regarding functional bioactivity, distinct performance profiles were observed: JK PW–CEO films demonstrated exceptional antioxidant capacity (334.75 mg GAE/g; 90.62 % DPPH radical scavenging), whereas JK PW–GEO films exhibited broader antimicrobial efficacy, particularly against resistant bacterial strains such as Bacillus subtilis and Salmonella enterica . In practical application trials, both film formulations effectively extended the shelf life of bread and fresh poultry by mitigating microbial proliferation and suppressing spoilage odors. Sensory evaluation confirmed that the films maintained desirable olfactory profiles, thereby enhancing the perceived quality of the packaged products. Collectively, this study establishes that JK PW-based composites offer a sustainable avenue for active packaging, wherein ginger oil provides superior thermal and antimicrobial stability, while clove oil delivers potent antioxidant protection.
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Low-sodium Chaya Leaf Seasoning Powder with Potassium Chloride Substitution: Nutritional, Antioxidant, and Microbial Quality Assessment
(2025-01-01)
Senphan, Theeraphol
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Puangtong, Kotchaporn
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Namdamrassiri, Benyapa
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Sriket, Chodsana
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Hoque, Md Sazedul
This study investigates the development of a low-sodium seasoning powder using Chaya (Cnidoscolus chayamansa), popularly known as Mexican spinach, by substituting sodium chloride (NaCl) with potassium chloride (KCl) at various ratios. The antioxidant capabilities of dried Chaya leaves, dried at 60°C for five hours, were tested using 2,2-Diphenyl-1-picrylhydrazyl (DPPH), Ferric reducing antioxidant power (FRAP), and 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS) techniques, demonstrating excellent free radical scavenging activity and making it suitable for low sodium seasoning compositions. The substitution of 25% KCl was the most favored option, as it effectively balanced flavor and health advantages without causing noticeable changes in appearance, color, and aroma. This recipe successfully reduced the sodium content to 1171 mg/100 g while maintaining Chaya’s original nutritional values, which include 23.57 g/100 g of protein, 4.77 g/100 g of fats, and 54.12 g/100 g of carbohydrates, as well as dietary fibers. Additionally, the formulation demonstrated physicochemical stability, as indicated by an ash content of 14.00 g/100 g, moisture content of 3.51 g/100g, and a total energy of 353.69 kcal/100 g. The safety of this new seasoning is validated by its microbiological quality, which is indicated by a total bacterial count of 2.6×10<sup>4</sup> cfu/g and the absence of mold and yeast. This emphasizes the potential of the seasoning to promote healthy dietary choices by reducing sodium intake without affecting sensory appeal.
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Comparative studies on characterizations and cytotoxicity of oil extracted from Lingzhi (Ganoderma lucidum) G2 spore using Soxhlet extraction and microwave-assisted extraction
(2024-12-01)
Senphan, Theeraphol
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Benjakul, Soottawat
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Sukketsiri, Wanida
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Chotphruethipong, Lalita
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Sriket, Chodsana
This study aimed to compare the characteristics, antioxidant activity, and cytotoxicity of Ganoderma lucidum G2 spore (GLS) oil extracted using two different extraction methods, including Soxhlet extraction (SLE) and microwave-assisted extraction (MAE). The SLE method yielded higher oil content than the MAE method. MAE-extracted oil showed higher lightness (L*) and yellowness (b*) values but lower redness (a*) values. Both methods provided similar fatty acid compositions in GLS oils, including palmitic acid, oleic acid, and linoleic acid as major components. Higher saturated fatty acid content was found in SLE-extracted oil, while MAE-extracted oil had increased levels of mono- and poly-unsaturated fatty acids. The oil obtained from SLE showed slightly higher di- and tri-glycerides than that obtained from MAE (P < 0.05). Furthermore, MAE-extracted oil had high oxidative stability as indicated by lower levels of conjugated diene (CD), peroxide value (PV), thiobarbituric acid-reactive substances (TBARS), and free fatty acids (FFA) as compared to SLE (P < 0.05). MAE-extracted oil had a higher total triterpenoid content than SLE-extracted oil (P < 0.05). Also, MAE-extracted oil showed lower DPPH radical scavenging activity (DPPH-RSA) than SLE-extracted oil (P < 0.05). FTIR spectra of both samples exhibited similar functional groups. Additionally, oils obtained from both processes (at 0.1–10 µg/mL) showed low toxicity on Caco-2 cells (P > 0.05). Therefore, GLS oil with high antioxidant activity and oxidative stability, especially oil extracted by MAE, could be a food supplement for health. Also, the MAE used was a potential implement for extracting oil from GLS.
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Effect of solid-state fermentation using Aspergillus oryzae and Aspergillus niger on bitter and bioactive compounds of Moringa oleifera seed flour
(2024-09-01)
Puspitasari, Candytias
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Pinsirodom, Praphan
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Wattanachaisaereekul, Songsak
Moringa seeds are a valuable source of phenolics and antioxidants when incorporated into food formulations. However, they also have a characteristic bitter taste attributed to the presence of glucosinolate compounds. This study aimed to assess the impact of solid-state fermentation (SSF) with monocultures and co-cultures of Aspergillus oryzae (AO) and Aspergillus niger (AN) on the levels of glucosinolate and phenolic compounds in moringa seed flour. After autoclave sterilization, the most significant reduction of glucosinolates was observed in samples fermented via AO:AN (1:1) co-culture, accompanied by a notable increase in myrosinase activity. Meanwhile, total phenolic and tannin content were most markedly increased with AO:AN (1:2) co-culture following autoclave sterilization. Assays measuring antioxidant activity (DPPH, ABTS, and FRAP) also showed substantial enhancement after fermentation. Pearson Correlation analysis indicated tannins to feature prominently in the antioxidant activity of moringa seed flour. All told, the results demonstrate SSF with AO:AN co-culture to be effective in reducing glucosinolates, elevating phenolic compounds, and enhancing antioxidants, the fermented flour also exhibited a noteworthy increase in protein content. These findings highlight the promising potential of fermented moringa seed flour in developing food products.
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Production of Coffee oil and Bioactive Peptides from Spent Coffee Grounds via Supercritical Carbon Dioxide Extraction and Enzymatic Hydrolysis
(2024-04-01)
Hunsub, Panusorn
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Ponmana, Kanokporn
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Ngamprasertsith, Somkiat
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Sakdasri, Winatta
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Karnchanatat, Aphichart
Supercritical carbon dioxide (SCCO<inf>2</inf>) extraction was applied for recovering non-polar compounds in spent coffee grounds (SCGs) before enzymatic hydrolysis was performed. The SCCO<inf>2</inf> extracted oil yield of 11.93 wt% was observed at 30 MPa and 50 °C. The detectable volatile compounds in SCGs oil were aldehydes and flavor compounds classified as furans. Although the degree of hydrolysis of SCGs and defatted SCGs (DFSCGs) were not significantly different, the soluble protein of DFSCGs was higher than that of SCGs. Electrophoretic profiles of SCGs and DFSCGs comprise polypeptide bands at < 20 and ~ 24 kDa, which are mainly derived from 11S globulin subunits. After hydrolysis, the molecular masses of 4–20 and 24 kDa were virtually eliminated, thus releasing polypeptides with molecular masses < 4 kDa. Furthermore, the DFSCGs hydrolysate had higher total phenolic content and antioxidant capacity than that of SCGs hydrolysate. Pretreatment of SCGs with SCCO<inf>2</inf> enhances enzymatic accessibility, improves the quality of protein hydrolysate, and procures SCGs oil as a by-product. Graphical Abstract: (Figure presented.)
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Genotypic Variability of Total Phenolic Compounds and Antioxidant Activity in Jerusalem Artichoke (Helianthus tuberosus L.) Germplasm
(2024-01-01)
Ruttanaprasert, Ruttanachira
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Jogloy, Sanun
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Sennoi, Rattikarn
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Aninbon, Chorkaew
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Puttha, Ratchanee
This research examines the variability in tuber yield, yield component, phenolic compounds, and antioxidant activity of twenty-five Jerusalem artichoke genotypes. The field experiment is arranged using a randomized complete block design with three replications. The plant tubers are harvested at maturity and recorded for tuber dry weight, total phenolic content, and antioxidant activity. The results show significant genetic variations in tuber dry weight, phenolic content, and antioxidant activity determined by FRAP and ABTS methods. Significant and positive correlations are found among individual tuber dry weight, number of tubers per plant, tuber dry weight, including phenolic content, and antioxidant activity determined by the FRAPmethod. Jerusalem artichoke genotypes are classified into five groups based on tuber dry weight, phenolic content, and antioxidant activity determined by DPPH and FRAP methods. KT504 is identified as the accession with high levels of tuber dry weight, phenolic content, and antioxidant activity, and this genotype might be used as a material source for the pharmaceutical industry. Total phenolic content in the tuber can serve as an index for selecting Jerusalem artichoke genotypes with direct high antioxidant activity.
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Effect of steamed purple sweet potato addition on chemico-physical properties of sandwich bread
(2023-12-01)
Thuy, N. M.
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Tham, T. T.H.
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Giau, T. N.
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Tien, V. Q.
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Thanh, N. V.
Purple sweet potato (PSP) has the potential to be used to prepare functional foods due to its attractive color and high anthocyanin content. With completely randomized design experiments used, the study investigated the effect of the percentage of steamed PSP (25, 29, 33 and 37% of total batch weight) on the overall quality of sandwich bread. The results showed that the added PSP significantly affected the color (L*, a* and b*) and anthocyanin content of bread. The sandwich bread with 33% PSP had the most intense purple color, and a soft structure was found with a measured hardness of 92.12 and 25.11 g force in the bread crust and the centre of the bread, respectively. The expansion ratio was 5.86 times compared with the control sample (5.47 times), and the moisture and anthocyanin content were 38.23% and 55.14 mg%, respectively. The findings of this study also suggested that the preparation of sandwiches with the addition of PSP, in addition to providing a beautiful color, also has the potential to improve overall product quality, increase fiber content (2.4%) and DPPH free radical scavenging activity (28.80%) compared to the control sample.
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Evaluation of functional characteristics of roselle seed and its use as a partial replacement of wheat flour in soft bread making
(2023-03-01)
Thuy, Nguyen Minh
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Tram, Nguyen Bao
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Cuong, Dinh Gia
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Duy, Huynh Khanh
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An, Ly Thanh
Roselle seeds (Hibiscus sabdariffa L.) are often discarded during processing, while they can be used as a source of nutritional and functional compounds, especially bioactive compounds and dietary fiber. The research was carried out to take advantage of this unused raw material and apply it in soft bread making. Seeds after collection were dried and analyzed for functional characteristics. Roselle seeds flour was then used as a partial replacement of wheat flour in amounts varying from 4.4% to 26.4% (interval 4.4%) in soft bread processing with samples coded from B1 to B6 and the control sample B0 (without the addition of roselle seed flour). The influence of roselle seeds flour on the functional and nutritional properties of soft bread was evaluated. Research results showed that roselle seeds were high in fiber (25.42%) and phenolic compounds (1.8 mg gallic acid equivalent/g). Besides, this powder showed high antioxidant activity, with a value of 38.36% inhibition of 2,2-diphenyl-1 picrylhydrazyl radical. Among the seven bread recipes, recipe B2 (8.8% roselle seed flour) was rated the highest for its sensory properties and was the most preferred by consumers. Besides that, sample B2 showed a higher total fiber content (3.2 g/100 g) than the control sample (0.29 g/100 g). The addition of roselle seed powder in soft bread products resulted in an upward trend in the total phenolic content, which was 1.8 times higher than that of the control sample.

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