Mekkerdchoo, Orachorn

Preferred name

Alternative Name

Mekkerdchoo, O.

Mekkerdchoo, Orachon

Main Affiliation

School of Food Industry

orachorn.me@kmitl.ac.th

Now showing 1 - 4 of 4

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Tracing the evolution and economic potential of konjac glucomannan in Amorphophallus species (Araceae) using molecular phylogeny and RAPD markers
(2016-10-27)
Mekkerdchoo, Orachorn
;
Borompichaichartkul, Chaleeda
;
Perrigo, Allison L.
;
Srzednicki, George
;
Prakitchaiwattana, Cheunjit
The genus Amorphophallus is an economically important taxon that is abundant in Old World tropical forests (Asia, Oceania and Africa). It includes many species that are used with increasing frequency as a source of food and pharmaceutical products worldwide. Amorphophallus konjac is an important economic crop and has been used widely in China and Japan for commercial konjac glucomannan (KGM) production. However, the species’ range does not extend to Thailand, where other closely related species may be more suitable for commercial KGM production. Present understanding of genetic relaionships among Thai Amorphophallus species is still limited, and the connection between evolutionary history and KGM content is unknown. Here, the genetic relationships among various accessions of Amorphophallus spp. collected in Thailand are investigated using the chloroplast trnL-trnF spacer, nuclear ribosomal internal transcribed spacer (ITS) region and the second intron of LEAFY (FLint2) together with genome-wide DNA variation analysis, Randomly Amplified Polymorphic DNA (RAPD) technique. RAPD primers are also developed to quickly and efficiently identify species producing high levels of KGM. This study finds that two monophyletic clades include high KGM content species. RAPD analyses indicate that primer AC-10 generates specific bands identifying species belonging only to the high and medium KGM content clades. These primers can be used as a screening tool for economical species, aiming at improving the industrial production of KGM in Thailand and the world.
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Production of konjac glucomannan antimicrobial film for extending shelf life of fresh-cut vegetables
(2017-03-01)
Saeheng, Panya
;
Eamsakulrat, Panuwat
;
Mekkerdchoo, Orachorn
;
Borompichaichartkul, Chaleeda
The 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−2) 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−2 with SB oil at 4% resulted in the smoothest surface. When the film was tested against Escherichia coli, KGM at 0.325 mLcm−2 with 4% SB oil and at 455 mLcm−2 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 × 10−3 gcm−2h−1) 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.
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A soft computing tool for species classification and prediction of glucomannan content in Amorphophallus genus
(2017-12-01)
Banerjee, Anupam
;
Das, Priti
;
Mekkerdchoo, Orachorn
;
Borompichaichartkul, Chaleeda
;
Basu, Subhadip
The proposed work aims at designing a classification system for automatic identification of A. muelleri species, grown as a potential cash crop in many Asian countries, from the DNA fingerprints of Amorphophallus genus. Four sets of 48 DNA fingerprints belonging to 37 species of the Amorphophallus genus, developed with the help of four different primers are considered for the experiment, with an objective to identify only the fingerprints of the species of interest. A second experimental setup deals with the automatic classification of species containing high amounts of glucomannan from the same set of DNA fingerprints of the Amorphophallus genus. For each set of 48 DNA fingerprints generated with a specific primer, the DNA fingerprints are preprocessed to extract a 42 dimensional feature vector which is used to generate a k-Nearest Neighbor based classifier based on the Leave One Out Cross Validation protocol. Final classification based on outputs from individual classifiers constructed with respect to the four different primers is performed according to a n-star consensus strategy. The n-star consensus predicts species A. muelleri with cent per cent accuracy while it predicts species containing glucomannan with a more modest accuracy of 81.25%.
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Probiotic encapsulation by spray drying using konjac glucomannan hydrolysate as wall material and its application in ice cream
(2018-01-01)
Yanprapasiri, K.
;
Lohsrithong, C.
;
Setthachaimongkol, S.
;
Mekkerdchoo, O.
;
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.

Mekkerdchoo, Orachorn

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