Chysirichote, Teerin

Preferred name

Alternative Name

Chysirichote, T.

Main Affiliation

School of Engineering

teerin.ch@kmitl.ac.th

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Fermentation of xylose, arabinose, glucose, their mixtures and sugarcane bagasse hydrolyzate by yeast Pichia stipitis for ethanol production
(2020-02-01)
Phaiboonsilpa, Natthanon
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Chysirichote, Teerin
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Champreda, Verawat
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Laosiripojana, Navadol
Xylose, arabinose and glucose were studied their fermentabilities to ethanol by yeast Pichia stipitis. The experiments were conducted by using 1.0, 5.0, 10.0 and 20.0 g/l of mono-saccharide solutions in a close fermentation system at 30 °C with 100-rpm shaking rate for 120 h. Fermentabilities of mono-saccharides appeared to produce high ethanol yield when a low concentration of xylose and arabinose was applied. Glucose fermentability was, however, found to be preferable at high sugar concentration. The highest ethanol yields could be achieved at 106.27, 86.25, and 73.10%, reported as a relative % to its theoretical ethanol yield, by using 1.0 g/l of xylose, 1.0 g/l of arabinose, and 20.0 g/l of glucose solutions, respectively. The empirical equations were then established based on the fementabilities obtained to predict ethanol yield for a given concentration of mono-saccharides. A comparative study on fermentation of the mono-saccharide mixture and sugarcane bagasse hydrolyzate, of which xylose, arabinose and glucose concentrations were similar, were moreover conducted. It was revealed that the empirical equations provided an excellent estimation of ethanol concentration when the mono-saccharide mixture was used. The presence of furans and other compounds in sugarcane bagasse hydrolyzate besides the mono-saccharides, however, resulted in a lower ethanol fermentability compared with that calculated by the empirical equations. This is due apparently to an inhibition effect of these additional components to Pichia stipitis.
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Using ohmic heating to shorten the tempering time for frozen fish
(2024-03-01)
Chysirichote, Teerin
;
Phumchom, Nahathai
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Chintapum, Sappayakorn
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Klinthong, Worasuang
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Ohtaguchi, Kazuhisa
Thawing is necessary to restore the freshness of fish before cooking because fish is often frozen to retain its freshness. Frequently, fish is partially thawed (or ‘tempered’) as it is easier to handle in this form than fully thawed fish. However, the conventional tempering techniques – immersion in water and still air tempering – take a long time and alter the fish's characteristics. Hence, the aim of this study was to use the heat generated inside the frozen fish, or ohmic heating, to alter the tempering process. Compared with conventional tempering operations, in this study, three voltage levels (20, 30 and 40 V/cm) were used for ohmic tempering. The fish quality and yield findings revealed that 30-V/cm ohmic heating was more appropriate, even though ohmic heating at 40 V/cm provided the shortest tempering time. The main operating expense for ohmic tempering was the power cost of USD 58.5/100 kg, whereas the major operating expense for water immersion was the cost of water supply and wastewater treatment, which was around USD 108/100 kg. By using ohmic heating instead of still air and water immersion to temper the frozen fish, not only was less time required while retaining the freshness of the fish but the cost of tempering was also reduced.
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Ultrasonic-assisted extraction of gallic acid and isoquercetin from aspergillus Niger fermented tri-phala waste
(2018-08-14)
Chysirichote, Teerin
;
Pakaweerachat, Pattarabhorn
The Aspergillus Niger fermented Tri-phala waste (FTW) was extracted with ultrasonic assisted extraction (UAE) using deionized water as an extraction medium at 30°C. The 40 kHz ultrasonic frequency was used for sonicate the FTW immerged in the water at the ratio of 1: 100 for 10, 20, 30, 40, 50 and 60 min. The contents of gallic acid, isoquercetin obtained after extraction were measured by HPLC. The extraction yields of gallic acid and isoquercetin were compared with the yields from the water extraction without ultrasonic assistance (control condition). The results showed that using the ultrasonic assistance increased the extraction yield of gallic acid from 0.25±0.03 to 1.26±0.25 g.g<sup>-1</sup> with the shorter extraction time from 60 min to 30 min. Moreover, isoquercetin extraction yield increased from 0.17±0.02 to 0.41±0.04 g.g<sup>-1</sup> with the shorter extraction time from 60 min to 20 min.
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pH-driven mechanistic segmentation and enzyme-assisted deconstruction for the selective release of centelloids from Centella asiatica
(2026-05-01)
Chysirichote, Teerin
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Aroonsong, Soysruang
The effect of pre-extraction treatment of Centella asiatica (L.) using different pre-treatment parameters, namely, pH (4.0–6.0) and treatment time (15–105 min), in combination with enzymatic pretreatment, on centelloid extracts obtained by ultrasound-assisted extraction was investigated. It was observed that the pre-extraction treatment of plant samples at all tested pH values in combination with enzymatic deconstruction led to distinct synergistic effects. Liberation of centelloids was found to occur mainly at two different pretreatment regimes, namely, Phase I (Proton-induced pectin relaxation and rapid glycoside liberation), which led to maximum glycoside yield at pH 4.0 within 15 min (18.20 ± 0.15 mg/g madecassoside and 8.51 ± 0.15 mg/g asiaticoside), and Phase II (Enzyme-mediated collapse and aglycone re-adsorption), in which, at pH 5.0–6.0, the role of enzymatic contribution in enhancing the extraction of aglycones was found to be negligible. Optimum yields and quality of centelloid aglycones were achieved at pH 6.0, where maximal yields were obtained at 60 min and declined thereafter. The observed decline in centelloid aglycone yields at prolonged treatment time could be attributed to the extensive enzymatic fragmentation and subsequent collapse of the disrupted plant matrix, leading to non-specific re-adsorption of the bioactive triterpenes. This study provides a sustainable and cost-effective framework for optimizing extract composition through precise pH and temporal control, offering an efficient methodology for the green separation of bioactive centelloids.
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Estimation of glucosamine in biomass of Trichoderma reesei cultivated on lignocellulosic substrates
(2021-04-01)
Chysirichote, Teerin
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Mapisansup, Waraporn
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Aroonsong, Soysrung
Effects of the compositions of lignocellulosic substrate including hemicellulose, cellulose, lignin, and protein on the glucosamine content in biomass of Trichoderma reesei TISTR3080 were studied. A synthetic solid surface media containing different ratios of xylan (hemicellulose), carboxymethyl cellulose (cellulose), lignin, and various concentrations of yeast extract (source of protein) were used to cultivated T. reesei. Regression analysis identified significant individual and interaction factors that affected glucosamine quantity in T. reesei biomass. A regression model was developed to estimate the glucosamine content in biomass of T. reesei from the compositions of the lignocellulosic substrate. An acceptable error (not more than 10%) of the regression model was obtained from validation with the experimental results of glucosamine content in biomass of T. reesei cultivated on lignocellulosic solid surface media made from copra waste and banana peel.
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Simultaneous isoquercitin and gallic acid production of Aspergillus niger on Triphala byproduct under solid state fermentation in packed-bed bioreactor
(2023-01-01)
Pakaweerachat, Pattarabhorn
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Klinthong, Worasaung
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Ohtaguchi, Kazuhisa
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Chysirichote, Teerin
Triphala byproduct from hot-water extraction (TPB), which was a traditional process, was valorized by solid state fermentation in this research. Since the leftovers from the extraction contain high rutin and tannin contents, they were hydrolysable to isoquercitin and gallic acid, which were their monomers, respectively. Aspergillus niger, a producer of α-L-rhamnosidase and β-glucosidase, was cultured on the TPB to produce both isoquercitin and gallic acid, which were powerful antioxidants used in medical applications. The solid-state fermentation (SSF) was conducted in the three-layered packed-bed bioreactor aerated with humid air at different rates (0.1, 0.2 and 0.3 L/L/min or vvm). The highest isoquercitin and gallic acid production rates were found in the SSF, with 0.1 vvm at 1.14/h and 0.3 vvm at 3.12/h, respectively. The interaction of aeration rate and fermentation time significantly affected the fungal growth and the production of gallic acid, while the isoquercitin production was affected only by the fermentation time. Moreover, the differences of their production yields in different positions of bed along the height of bioreactor found to be useful to design the harvesting period of the fermentation products including isoquercitin or gallic acid or simultaneous isoquercitin and gallic acid. The results clearly showed that aeration, harvesting time, and position of the bioreactor were crucial in designing the process for isoquercitin, gallic acid, or both.
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Effects of Broth pH and Chilling Storage on the Changes in Volatile Profiles of Boiled Chicken Flesh
(2024-09-01)
Pakaweerachat, Pattarabhorn
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Chysirichote, Teerin
This study investigated the changes in volatile compounds in chicken flesh after boiling at various pHs (6.0–9.0) and after chilling storage (4.0±1.0℃) for 7 d. The volatile compounds were assessed qualitatively and quantitatively by using a headspace gas chromatography-mass spectrometry analysis. Twenty-one volatile compounds were discovered and categorized as amine, aldehyde, alcohol, ketone, acid, and furan. One type of amine, (2-aziridinylethyl) amine, was the most prevalent volatile component, followed by aldehyde, ketone, aldehyde, acid, ester, and furan. The results showed that the quantity and quality of the volatile compounds were influenced by a pH of the boiling medium. Additionally, the types and volatile profiles of the chicken were altered during chilling. In particular, in the chicken that was boiled at a pH of 8.0, the hexanal (an aldehyde) content increased the most after 7 d of chilling. Moreover, various alcohols formed after the 7 d of chilling of the chicken that was boiled at pHs of 8.0 and 9.0. Because of the oxidation and degradation of fat and proteins, the most altering volatile compounds were the reducing amines and the increasing aldehydes.
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Effects of starch and protein on glucosamine content in the biomass of Monascus ruber
(2013-10-25)
Chysirichote, Teerin
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Takahashi, Reiji
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Asami, Kazuhiro
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Ohtaguchi, Kazuhisa
Biomass and its glucosamine content were measured for Monascus ruber after its cultivation on solid media containing different amounts of rice starch and protein. The protein was supplied as either yeast extract or peptone. The ratios of carbohydrate weight and protein weight (C/P ratio) in the media in this study were 2.2, 2.7, 20, 29, 34, and 60. Biomass production increased when the C/P ratio increased. The results show a linear relationship between the glucosamine content in biomass of M. ruber and the C/P ratio of media. We have successfully used this linear relationship to predict the glucosamine content in the biomass of M. ruber on rice flour medium. The error in this prediction method is not more than 15%. © 2013 The Society of Chemical Engineers, Japan.
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Sustainable Active Packaging: Essential Oil-Enhanced Rice Starch Film for Preserving Fried Foods
(2025-12-01)
Chysirichote, Teerin
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Khanthong, Thitirat
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Khampanin, Nonthiya
This study develops a biodegradable, edible packaging film made from acetylated rice starch and enhanced with essential oils (EOs) to improve food preservation. Three EOs, including ginger, holy basil, and lemongrass, were selected for their well-documented antimicrobial and antioxidant activities as well as their relevance to regional culinary applications. The combination of EO-based antimicrobial properties with modified starch extended the shelf life of a typical fried food. The effects of acetylation at degrees of substitution (DS) of 1.0, 1.8, and 3.0 on the film’s physical, mechanical, and barrier properties were investigated. The film with DS 1.8 exhibited optimal properties, including low water solubility (15.3 %), low water vapor permeability (10 × 10⁻¹¹ g·m⁻¹·s⁻¹·Pa⁻¹), and high flexibility and tensile strength. The optimized acetylated rice starch film (ARSF) with the selected EOs was then evaluated for antimicrobial and antioxidant activities. Among the tested oils, lemongrass EO showed the strongest antibacterial and antifungal activities, supporting its emphasis as the most promising candidate for improving product shelf life. Predictive modeling demonstrated that the application of the optimized EO-enhanced ARSF (EO-ARSF) significantly prolonged the shelf life of pork crackling stored at 30 °C, increasing it from 37.8 days with ARSF alone to 57.7 days with EO-ARSF. These results emphasize the attractiveness of EO-ARSF, particularly lemongrass-enriched films, as a sustainable, industrially applicable packaging material for fried foods, combining functional preservation properties with eco-friendly design.
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Effect of Adding Freeze-dried Kale Powder on Physicochemical, Functional, and Sensory Properties of Fresh Pasta
(2024-01-01)
Pongtongkam, Pimonporn
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Moolwong, Jutamas
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Chysirichote, Teerin
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Chuacharoen, Thanida
Nutritionally enhanced pasta was prepared using wheat flour substituted with freeze-dried kale powder at ratios of 1%, 3%, and 5%. Pasta incorporated with 5% kale powder significantly exhibited the highest fiber and total ash content values. Replacing wheat flour with freeze-dried kale powder resulted in higher cooking time and cooking loss but, decreased water absorption due to lesser wheat flour. Similarly, higher kale powder incorporated reduced tensile strength and elasticity. Increased kale content decreased brightness, increased greenness, but no significant difference in yellowness of the pasta, and increased antioxidant and antimicrobial capacity. At 3% of kale powder, the pasta showed a good level of all attributes except for odor, which had the highest negative responses when the kale increased to 5%. Hence, the increased concentration of freeze-dried kale powder on physicochemical properties could enhance the functional potential of the pasta required for maintaining healthy health.

Chysirichote, Teerin

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