Mekkerdchoo, Orachorn
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Preferred name
Mekkerdchoo, Orachorn
Alternative Name
Mekkerdchoo, O.
Mekkerdchoo, Orachon
Main Affiliation
Email
orachorn.me@kmitl.ac.th
8 results
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Item type:Publication, Tracing the evolution and economic potential of konjac glucomannan in Amorphophallus species (Araceae) using molecular phylogeny and RAPD markers(2016-10-27); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Germinated Brown Rice Preparation for Value Added Material for Healthy Brewed Vinegar(2022-01-01); ; Soaking grains in water during the preparation of germinated brown rice (GBR) can result in the multiplication of bacterial contaminants. To address this problem, a system was designed to automatically change the soaking water every 6 h. A significant reduction of the contaminants was observed. GBR was saccharified by mold bran Amylomyces rouxii. The 5 day saccharified GBR that contained the highest α-amylase and glucoamylase activities was further used for alcohol fermentation by yeast Saccharomyces cerevisiae. Then, acetic acid was produced by Acetobacter aceti through a semi-continuous process. In the evaluation of the nutritional quality during processing, significant increments in the levels of γ-aminobutyric acid (GABA), antioxidant activities (DPPH), and total phenolic contents were found during soaking, but these levels progressively decreased in wine and were lowest in vinegar. Moreover, the soaking period from 36 h to 48 h had no significant effect on these substances. GC-MS analysis indicated that four important volatile organic compounds in the produced wine and vinegar were reported for their antimicrobial activity. Furthermore, no change in GABA was found in the vinegar over 6 months of storage. Thus, using this method could successfully produce brewed vinegar with health benefits from GBR. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Production of konjac glucomannan antimicrobial film for extending shelf life of fresh-cut vegetables(2017-03-01); Borompichaichartkul, ChaleedaThe aim of this research was to produce konjac glucomannan (KGM) antimicrobial film with added sweet basil oil (SB) (Ocimum basilicum) as an antimicrobial agent for inhibiting coliform bacteria which is the type most often found in fresh-cut vegetables. The concentrations of SB oil in the emulsion that inhibited the most antimicrobial growth were 4% and 6% (v/v). Film-forming conditions were evaluated by varying the volume of KGM solution per area (0.325, 0.455 and 0.585 mLcm<sup>−2</sup>) and the concentration of SB oil (4% and 6%). After mixing the film emulsions, the emulsions were dried on a tray dryer at 50 °C for 10 h. After drying, the results showed that KGM film made at 0.325 mLcm<sup>−2</sup> with SB oil at 4% resulted in the smoothest surface. When the film was tested against Escherichia coli, KGM at 0.325 mLcm<sup>−2</sup> with 4% SB oil and at 455 mLcm<sup>−2</sup> with 6% SB oil produced the greatest inhibition. Film with SB oil at 4% was used to study film properties. Physical properties of the film such as tensile strength (68.08 MPa) and % elongation (33.56%) as well as water vapor transmission rate (4.44 × 10<sup>−3</sup> gcm<sup>−2</sup>h<sup>−1</sup>) were determined. The KGM/SB film did not show an antimicrobial effect on packages of fresh-cut baby cos lettuce or spring onion under the experimental conditions. Further work will be carried out to study more closely the controlled release properties of KGM/SB film to enhance its antimicrobial effects. These improvements could help to develop a more successful application for its use as a natural biopreservative in minimally-processed products like fresh-cut vegetables. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Impact of temperature on gluconic acid production during acetification by Acetobacter aceti(2023-06-01); ; - Some of the metrics are blocked by yourconsent settings
Item type:Publication, A soft computing tool for species classification and prediction of glucomannan content in Amorphophallus genus(2017-12-01); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Probiotic encapsulation by spray drying using konjac glucomannan hydrolysate as wall material and its application in ice cream(2018-01-01); Borompichaichartkul, C.This research aims to study encapsulation efficiency of cell probiotics by using Konjac glucomannan hydrolysate (KGMH) under spray drying. KGMH was prepared from Konjac glucomannan solution (KGMS) at different concentrations. Lactobacillus casei was used in this study as it is commonly used in food industry and resistance to heat. The effect of wall material (HGMH) concentration on encapsulation efficiency of the cell probiotic was evaluated. Probiotics culture was prepared by inoculating in sterile MRS broth and incubated at 37°C for 48 hours, the cells were harvested in the early stationary phase. Konjac glucomannan solution was hydrolysed by mannanase at 40°C for 4 hours. Then, probiotic solution (10 log CFU/ml) was mixed with KGMH at concentration of 15%, 20% and 25% (w/w). Spray drying condition was kept at constant inlet air temperature of 170°C, outlet air temperature of 85°C and feed flow rate of 10 mL min-l. Encapsulated probiotic with KGMH at concentration of 25% (w/w) exhibited the highest encapsulation efficiency (95.4 %), water activity of 0.198 and moisture content of 4.38 % (w.b.). For application in ice cream, microcapsules of probiotic encapsulated with KGMH at concentration of 25% with and without 10% (w/w) trehalose were then mixed into milk ice cream separately. The ice cream was stored at -18°C for one month. The survival rate of microencapsulated probiotic cells and free cells probiotics in the ice cream were measured. It was found that microcapsule of KGMH at concentration of 25% (w/w) with 10% (w/w) trehalose gave higher survival rate of probiotics cell (> 90%) in ice cream under freezing temperature than KGMH at concentration of 25% (w/w) and free cell probiotics during storage, respectively. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Healthy dried baby corn silk vinegar production and determination of its main organic volatiles containing antimicrobial activity(2020-01-01); ; Dried baby corn silks (DBCS) are an underutilized by-product and a good source of active compounds. Analysis of DBCS showed 5.15 ± 0.21 mg GAE mL<sup>−1</sup> total phenolic compounds, 4.24 ± 0.08 mg GAE mL<sup>−1</sup> total flavonoid compounds and an antioxidant activity of 45.98 ± 7.89% inhibition for free radical scavenging DPPH, 91.33 ± 0.33% inhibition for ABTS and 44.17 ± 0.53% chelating effect for FIC. In the acetification process, 15 g L<sup>−1</sup> (w/v) DBCS was suitable for wine making resulting in 94 ± 1 g L<sup>−1</sup> alcohol. Subsequently, acetic acid (62 ± 1 to 75 ± 1 g L<sup>−1</sup>) was produced during 9 cycles of semi-continuous processing. The remaining active compounds, in both wine and vinegar, were also determined and a significant reduction (p ≤ 0.5) of total phenolic compounds and antioxidant activity from DBSC was observed, which were higher in vinegar than in wine. Among volatile organic compounds found using GC-MS, only five of the main compounds, which had antimicrobial properties, were found in both wine and vinegar. They were acetic acid, ethyl ester; 1-butanol, 3-methyl-, acetone; 1-butanol, 3-methyl-; hexanoic acid and octanoic acid. Results indicated that DBCS contained compounds that were beneficial to health and therefore could be a functional food and provide additional beneficial applications as an antimicrobial agent. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Effects of freeze-drying and vacuum-drying on the quality, total phenolic contents,and antioxidant activities of bee honey in northern Thailand(2024-01-01);