Techavuthiporn, Chairat

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Techavuthiporn, Chairat
Alternative Name
Techavuthiporn, C.
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Email
chairat.te@kmitl.ac.th

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    Formulation of Supplemented Thai Custard Spread Using Jackfruit Rag and Sugar Replacement with Stevia
    (2024-05-01)
    Pomasa, Panjit
    ;
    Sai-Ut, Samart
    ;
    Sinthusamran, Sirima
    ;
    Techavuthiporn, Chairat
    The aims of this study were to investigate whether jackfruit rags could be incorporated into a food product like custard spread, and to evaluate the sensory and physicochemical properties of the resulting products. The first trial comprised four treatments, each of which contained a different concentration of jackfruit rag (0, 20, 40, and 60% w/w). It was found that 40% jackfruit rag substitution gave higher acceptance ratings (appearance, colour, taste, odour, spreadability and overall likeness) than other concentrations. Subsequently, stevia substitution at 20% produced considerably greater sensory acceptability across all treatments. In addition, the nutritional and physicochemical characteristics of jackfruit rag-supplemented custard with 0% and 20% stevia were evaluated. Proximate analysis results showed there were no differences no difference between custard spreads fortified with 0% and 20% stevia. However, carbohydrate and energy were reduced about twice in the 20% stevia treatment. Moreover, texture profile analysis revealed that replacement with stevia increased spreadability and decreased stickiness. The results suggested that jackfruit rag could be used in custard spreads and could enhance the recovery of food waste for food production.
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    Application of underutilized straw mushroom (Volvariella volvacea) powder in cereal bars: Nutritional composition, amino acid profiling, and multivariate analysis
    (2026-12-01)
    Sinthusamran, Sirima
    ;
    Pomasa, Panjit
    ;
    Syukri, Daimon
    ;
    Sai-Ut, Samart
    ;
    Fuangpaiboon, Nattavong
    An underutilized straw mushroom (Volvariella volvacea) is an agricultural resource with potential as a functional food ingredient due to its nutritional value and bioactive compounds. This study aimed to evaluate the effects of incorporating straw mushroom powder into cereal bars on sensory attributes, nutritional composition, antioxidant activity, and amino acid profiles. Cereal bars containing 0%, 5%, 10%, and 15% straw mushroom powder were prepared and evaluated for sensory acceptability, proximate composition, physicochemical properties, antioxidant activity, and amino acid composition. Multivariate analysis was performed to assess relationships among quality attributes and formulations. The cereal bar containing 10% straw mushroom powder achieved the highest sensory acceptance, particularly for appearance and texture. Compared with the control, this formulation exhibited higher protein (30.31%vs. 26.60%) and dietary fiber contents (19.66%vs. 12.54%), enhanced antioxidant activity, and lower moisture content and water activity. Amino acid analysis revealed increased levels of lysine, aspartic acid, glutamic acid, and arginine. These results indicate that straw mushroom powder improves the nutritional quality, antioxidant properties, and physicochemical characteristics of cereal bars while maintaining consumer acceptability. In conclusion, the incorporation of 10% straw mushroom powder provided the most favorable balance between sensory acceptance and nutritional enhancement, supporting its potential use as a sustainable functional ingredient for nutrient-dense cereal bar products. Future studies should assess shelf-life stability and microbial quality to confirm the long-term efficacy of the treatment.
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    Efficacy of methyl jasmonate-liposomes on 'Kluai Khai' bananas (Musa AA) quality preservation and oxidative response alleviation during room temperature storage
    (2025-02-01)
    Da, Li
    ;
    Youryon, Pannipa
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    Suo, Xiaoyu
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    Sinthusamran, Sirima
    ;
    Phakawan, Janejira
    The rapid acceleration of ripening during ambient storage is a primary factor limiting the shelf-life of bananas. Application of methyl jasmonate (MeJA) has been used to enhance the postharvest quality of perishable commodities. This study aimed to investigate the efficacy of MeJA (10<sup>−3</sup> M) encapsulated in liposomes (MeJA-liposomes) on the postharvest quality of ‘Kluai Khai’ bananas (Musa AA) during storage at room temperature (26 ± 2 °C) for 9 d The MeJA-liposomes exhibited an average particle size of 152.37 ± 1.63 nm with a PDI of 0.21 and a zeta potential value of -33.9 ± 1.02 mV. The MeJA-liposomes treatment exhibited a greater delay in fruit ripening and peel colour development compared to the MeJA (10<sup>−3</sup> M), blank-liposomes, and control treatments, respectively. MeJA-liposomes reduced the oxidative stress of the peel by decreasing electrolyte leakage, lipoxygenase activity, and the levels of malondialdehyde, α-fanesene, conjugated triene (CT-281) and H<inf>2</inf>O<inf>2</inf> in the fruit peel. As the ripening process in untreated bananas progressed, they exhibited greater antioxidant activities, namely in terms of ferric reduction antioxidant capacity and DPPH radical scavenging activity in the peel, compared to the MeJA-liposome-treated bananas. The application of MeJA-liposomes treatment resulted in a postponement in the process of softening and an increase in the levels of total soluble solids content, and BrimA in the banana pulp throughout the storage period. In conclusion, the application of MeJA-liposomes presents a promising method for postponing the ripening process, alleviating the oxidative response in the peel and prolonging the shelf-life of ‘Kluai Khai’ bananas (Musa AA) at room temperature.
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    Valorization of banana peel by-product: An innovative component for gluten-free cookies rendered with corn flour
    (2025-03-01)
    Pomasa, Panjit
    ;
    Sai-Ut, Samart
    ;
    Sinthusamran, Sirima
    ;
    Techavuthiporn, Chairat
    Banana peels produce considerable amounts of waste during consumption and processing in the agroindustry. The preliminary study shows that ripened banana powder (RBP) is a beneficial source of natural antioxidants. This was shown by measuring its antioxidant activity with DPPH radical scavenging (DPPH-RS) (639.11 mg TE/100 g) and ABTS radical scavenging (ABTS-RS) (772.46 mg TE/100 g). This study aimed to investigate the feasibility of incorporating RBP into corn flour cookies as a viable ingredient for functional food products, considering its health benefits and gluten-free status. The cookies were enriched by substituting portions of the corn flour in the control formulation with varying levels of RBP: 0 % (C-0RBP), 3 % (C-3RBP), 6 % (C-6RBP), 9 % (C-9RBP), and 12 % (C-12RBP). Cookies provided with a substitution of up to 9 % RBP were found to be sensory-acceptable. Consequently, the physicochemical properties and storability of C-9RBP cookies were continuously examined in comparison with C-0RBP. The enrichment of cookies with RBP may improve their nutritional profile and bioactive properties, as evidenced by elevated levels of fiber and total phenolic compounds. The findings demonstrated a notable disparity in the cookie structures and functional groups between the two formulations, as evidenced by scanning electron microscopy and Fourier transform spectroscopy. The incorporation of RBP markedly improved the antioxidant activities of the cookies, as evaluated by DPPH-RS and ABTS-RS assays. The storability test indicated that C-9RBP exhibited lower peroxide value content and maintained a higher level of hardness relative to C-0RBP. The findings of this investigation suggested that RBP has the potential to serve as an alternative nutrient source, potentially contributing to human health by serving as a natural source of antioxidants.
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    Pre-storage anoxia treatment induces physicochemical characteristics of ‘Sucrier’ bananas (Musa AA group) in response to postharvest cold storage and subsequent ambient temperature
    (2025-01-01)
    Sittiprasert, Wasetthee
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    Supapvanich, Suriyan
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    Sinthusamran, Sirima
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    Nimitkeatkai, Hataitip
    ;
    Techavuthiporn, Chairat
    The rapid ripening and senescence are the main problems of ‘Surcrier’ bananas during marketing. This study examined the impact of a short-term anoxia treatment on the physicochemical characteristics of ‘Sucrier’ bananas during refrigeration (15 °C), followed by exposure to 25 °C for 2 days. The anoxia treatment delayed the increases in the weight loss, and pulp-to-peel ratio as well as the pulp softening during refrigeration and after shifting to 25 °C compared to the untreated bananas. Moreover, at the end of refrigeration, the yellow color value (YCV) was 0.149 for control and 0.122 for anoxia-treated fruits. Meanwhile, on day 21+2, the YCV values increased to 0.246 for control and 0.275 for anoxia-treated fruits. Electrolyte leakage, malondialdehyde, and hydrogen peroxide levels were found to be reduced by the increased capacity of 2,2-diphenyl-2-picrylhydrazyl (DPPH) scavenging in the peel. This suggests that anoxia treatment may be able to mitigate physiological damage and senescent spotting in ‘Sucrier’ bananas during cold storage and subsequent ambient temperature. The total soluble solids (TSS) content in control fruit increased from 5.25 % to 22.00 % after storage, while anoxia-treated fruit exhibited an increase in TSS content to 18.67 %, resulting in a delay in fruit ripening. In addition, the investigation revealed that the treatment of anoxia improved the antioxidant capacity of banana pulp by augmenting the total phenolic content and DPPH scavenging in the pulp. According to the results of this study, it is most beneficial to employ anoxic treatment prior to storage in terms of both fruit ripening and quality considerations.
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    Molecular interactions and functional performance of jicama starch–CMC films and coatings in extending banana shelf life
    (2026-06-01)
    Techavuthiporn, Chairat
    ;
    Nimitkeatkai, Hataitip
    ;
    Nukunkit, Phetlada
    ;
    Bilalee, Nattha
    ;
    Wutthicharoenphuree, Wetpisit
    Jicama starch (JS), an underutilized starch source, was examined in combination with carboxymethyl cellulose (CMC) for the purpose of developing edible films and coatings. We analyzed films based on JS (3 % w/v) that contained CMC (0.5–1.5 % w/v) for their structural, thermal, mechanical, and barrier properties. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) confirmed the presence of intermolecular interactions, whereas thermogravimetric analysis (TGA) demonstrated increased stability at elevated CMC levels. Scanning electron microscopy (SEM) confirmed that the incorporation of JS with CMC resulted in the transformation of the fragile and cracked JS matrix into a compact and homogeneous structure. Enhanced CMC levels resulted in improved tensile strength while simultaneously reducing transparency, solubility, and water vapor permeability, thus enhancing its suitability for packaging applications. Contact angle measurements for functional evaluation indicated enhanced wettability and diffusivity of JS–CMC coatings on banana peel surfaces. JS–CMC coatings applied to ethephon-treated bananas stored at 25 °C effectively reduced weight loss, malondialdehyde accumulation, and electrolyte leakage, while also delaying peel discoloration and changes in soluble solids and titratable acidity associated with ethephon-induced ripening. The results indicate that JS–CMC blended films/coatings exhibit adjustable hydrocolloid properties with practical functionality in delaying chemically induced ripening, highlighting their potential as sustainable, plant-based materials for edible packaging.
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    Preprocess Sonication Maintains Quality and Inhibits Browning of Fresh-cut Fruit Using Apples as the Fruit Model
    (2024-10-02)
    Thuamsuk, Pathitta
    ;
    Sinthusamran, Sirima
    ;
    Techavuthiporn, Chairat
    ;
    Supapvanich, Suriyan
    Ultrasonic (US) waves (sound waves) have been used to preserve and improve the quality of fresh fruits and vegetables. The goal of this study was to determine whether pre-process US treatment was useful in reducing browning and retaining certain aspects of fresh-cut ‘Gala’ apples’ quality. The apples were sonicated at a frequency of 120 kHz for 0, 5, 10 and 15 min before processing and then the processed apples were stored at 4±1°C. The US treatment at 5 min significantly delayed the loss of lightness, and increases in colour difference and browning index, and maintained whiteness compared to other treatments. The US treatment at 5 min controlled enzymatic browning reaction, probably due to inhibition of polyphenol oxidase activity. US treatments could delay the loss of hardness compared to the control treatment but had no influence on the total soluble solids content. Interestingly, US treatments induced antioxidant activity in fresh-cut apples during storage. In summary, the 5 min sonication could prevent browning and enhance the quality of fresh-cut apples during storage.
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    Methyl Jasmonate Spray Enhances Antioxidant Defense and Preserves Postharvest Quality of Marian Plum (Bouea macrophylla Griffith) During Shelf Life
    (2026-06-01)
    Supapvanich, Suriyan
    ;
    Li, Da
    ;
    Techavuthiporn, Chairat
    ;
    Suo, Xiaoyu
    ;
    Youryon, Pannipa
    Marian plum (Bouea macrophylla Griff.), an exotic fruit with high commercial potential, has received limited attention in postharvest research. This study evaluated the effects of postharvest methyl jasmonate (MeJA) spray application on the maintenance of physicochemical quality of Marian plums during shelf-life storage under room-temperature (26 ± 1 °C and 70–75% relative humidity) for 12 days. Fruits were treated with MeJA at concentrations of 0 (CK), 0.01, 0.1, and 1 mM. MeJA application did not significantly influence skin colour development and weight loss throughout storage. However, fruit treated with 1 mM MeJA showed reduced visual decay compared with lower concentrations and the CK. Treatments with 0.1 and 1 mM MeJA moderated changes in total soluble solids and titratable acidity, resulting in a higher BrimA index relative to the CK and 0.01 mM treatment. In addition, higher MeJA concentrations delayed fruit softening by slowing insoluble pectin degradation and soluble pectin accumulation during storage. MeJA treatments at 0.1 and 1 mM mitigated oxidative stress by lowering malondialdehyde and lipoxygenase activity, while enhancing antioxidant capacity, total phenolics, and the activities of catalase and ascorbate peroxidase. Pearson’s correlation and principal component analyses confirmed that 0.1 and 1 mM MeJA delayed fruit deterioration by improving antioxidant capacity and preserving texture during shelf life. Overall, these findings suggest that postharvest MeJA application, particularly at 0.1–1 mM, represents a promising and potentially sustainable strategy for extending shelf life and improving the marketability of Marian plum under room-temperature storage.
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    Transformation of Thai chicken-rice sauce into an instant powder via egg-white foam-mat drying: Physicochemical, sensory characterization, and microstructural
    (2026-01-01)
    Pomasa, Panjit
    ;
    Techavuthiporn, Chairat
    ;
    supapvanich, Suriyan
    ;
    Fuangpaiboon, Nattavong
    ;
    Kaesang, Trus
    The production of stable powdered Thai chicken rice sauce using foam-mat drying techniques is feasible. Achieving an optimal balance between functionality and sensory quality in protein incorporation presents significant challenges. This research investigated the impact of egg white concentration (0–30 %) on powder yield, color, foaming, physicochemical characteristics, and sensory attributes. The inclusion of moderate egg white (20 %) enhanced foam expansion, reduced density, and established a porous, stable matrix, thereby improving drying efficiency and solubility. Elevated protein levels (≥25 %) resulted in foam collapse and reduced sensory acceptability. Physicochemical analyses indicated that egg white decreased moisture, water activity, and hygroscopicity. Differential scanning calorimetry and scanning electron microscopy indicated that the addition of 20 % egg white increased the glass transition temperature and resulted in a denser microstructure. The findings indicate that the controlled addition of egg white can facilitate the development of high-quality foam-mat dried savory powders by optimizing functionality and sensory attributes.
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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
    ;
    Techavuthiporn, Chairat
    ;
    Supapvanich, Suriyan
    ;
    Syukri, Daimon
    ;
    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.