Pinsirodom, Praphan

Preferred name

Pinsirodom, Praphan

Alternative Name

Pinsirodom, P.

Main Affiliation

School of Food Industry

praphan.pi@kmitl.ac.th

Now showing 1 - 10 of 28

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Critical temperature for production of MAG by esterification of different FA with glycerol using Penicillium camembertii lipase
(2004-01-01)
Pinsirodom, Praphan
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Watanabe, Yomi
;
Nagao, Toshihiro
;
Sugihara, Akio
;
Kobayashi, Takashi
Production of MAG by a lipase-catalyzed reaction is known to be effective at low temperature. This phenomenon can be explained by assuming that synthesized MAG are excluded from the reaction system because MAG, which have low m.p., are solidified at low temperatures. Consequently, MAG are efficiently accumulated and do not serve as the precursor of DAG. If this hypothesis is correct, the critical temperature for MAG production, defined as the highest temperature at which DAG synthesis is repressed, should depend on the m.p. of the MAG. Esterification of FFA with glycerol using Candida rugosa, Rhizopus oryzae, and Penicillium camembertii lipases produced MAG efficiently at low temperatures. However, Candida lipase showed very low esterification activity at high temperatures (>20°C), and Rhizopus lipase produced not only MAG but also DAG even at low temperatures. Meanwhile, P. camembertii lipase catalyzed synthesis of MAG only from FFA and glycerol at low temperatures, although the enzyme catalyzed synthesis of DAG from MAG in addition to synthesis of MAG at high temperatures. We thus studied the effect of temperature on esterification of C<inf>10</inf>-C<inf>18</inf> FFA with glycerol using Penicillium lipase as a catalyst and determined the critical temperatures for production of MAG. The critical temperature for production of each MAG showed a linear correlation with m.p. of the MAG, which supported the hypothesis. In addition, because the m.p. of MAG are estimated from that of the constituent FA, the optimal temperature for production of MAG can be predicted from the m.p. of the FFA used as a substrate.
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Selectivity of potato tuber lipid acyl hydrolase toward long-chain unsaturated FA in esterification reactions with glycerol analogs in organic media
(2003-01-01)
Pinsirodom, Praphan
;
Parkin, Kirk L.
FA selectivity of a Celite-immobilized potato lipid acyl hydrolase (LAH) in esterification reactions with long-chain FA, including stearic acid (18:0), oleic acid (18:1), linoleic acid (18:2), α-linolenic acid (18:3), EPA (20:5), and DHA (22:6), and alcohol co-substrates (n-propanol, isopropanol, 1,3-propanediol, and glycerol) was studied in isooctane. Immobilized LAH was selective for FA of greater degrees of unsaturation (18:3 > 18:2 > 18:1 > 18:0) for all alcohol acceptors evaluated. Selectivity of LAH toward unsaturated C<inf>18</inf> FA increased with an increase in water activity (a<inf>w</inf>) from 0.19 to 0.90 for n-propanol, isopropanol, and 1,3-propanediol as alcohol co-substrates. In contrast, with glycerol as the alcohol co-substrate, selectivity of LAH toward these unsaturated C<inf>18</inf> FA increased with a decrease in a<inf>w</inf> from 0.90 to 0.19. In addition, immobilized LAH strongly discriminated against EPA and DHA for both 1,3-propanediol and glycerol as alcohol co-substrates.
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Screening of bacteriocin-producing bacteria associated in traditional Thai fermented beef (MUM)
(2023-08-28)
Piayura, S.
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Pinsirodom, P.
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Surapantapisit, Y.
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Swetwiwathana, A.
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Evaluation of oxidative stability and some quality characteristics of chinese-style sausage as affected by the addition of roselle extract and different sweetenersl
(2011-12-01)
Parinyapatthanaboot, T.
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Pinsirodom, P.
The purpose of this study was to evaluate the oxidative stability and qualities during storage of Chinese-style sausages with addition of roselle extract and different sweeteners. The Chinese-style sausage with 0.3% (w/w) roselle extract and 16.6 % (w/w) sucrose or sugar alcohols (lactitol, moltitol and xylitol) were stored at room temperature (29±1 ?C) for four weeks in a vacuum plastic bag. The results showed that Chinese-style sausage with xylitol addition had lower moisture content and water activity (p<0.05). Chinese-style sausages with sugar alcohols addition exhibited the lower TBARS values (p<0.05) compared to those of sucrose added sausage or control (no roselle extract). According to color parameters of Chinese-style sausage, lactitol added sample was higher in lightness (CIE L*) and yellowness (CIE b*). However, no significant differentces (p=0.05) on chroma and browning index of all Chinese-style sausage samples were observed. Considering texture profile analysis (TPA), xylitol added sausage showed better values in hardness, adhesiveness, springiness and gumminess than those of lactitol or maltitol added samples. Adding roselle extract with xylitol in Chinese-style sausage not only improves quality and delays lipid oxidation, but also retains the similar texture qualities compared to the original Chinese-style sausages.
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Antioxidant activity and phenolic acid composition in different parts of selected cultivars of mangoes in Thailand
(2018-01-01)
Pinsirodom, P.
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Taprap, R.
;
Parinyapatthanaboot, T.
Total polyphenol contents, phenolic acid composition and antioxidant properties in peel, flesh and seed kernel of green mature (GM) and fully ripe (FR) mangoes of six cultivars (Khiew Sawoey, Nam Dokmai, Rad, Chok Anan, Fah Lan and Kaew Dum) were investigated. Results showed that all mango seed kernels contained highest content of total polyphenols, followed by those observed in peel and flesh. For GM and FR mango flesh, the highest amount of total polyphenols was found in Kaew Dum whereas Fah Lan showed the lowest amount. Mango seed kernel of all cultivars in FR stages exhibited the highest DPPH scavenging activity, ferric reducing antioxidant potential (FRAP) and H<inf>2</inf>O<inf>2</inf> scavenging activity, followed by those observed in peel and flesh. Peel and flesh of all FR mango samples tended to possess higher antioxidant capacities compared to those of GM mangoes, while GM mango seed kernels showed higher antioxidant potentials over the ripe ones. For all mango samples, the correlation among DPPH, FRAP and H<inf>2</inf>O<inf>2</inf> as well as their correlation with the total polyphenol content were highly correlated with positive correlation coefficients. Phenolic acid, as determined by high performance liquid chromatography, which found in all parts of mangoes was caffeic acid. Different types and contents of phenolic acids were found in all parts of each mango cultivar. The results indicated that mangoes, especially in peel and seed kernels, can be good sources of phenolic compounds with strong antioxidant.
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Mango Seed Kernel Extract as a Natural Antioxidant in Minced Fish During Frozen Storage
(2022-01-01)
Pinsirodom, Praphan
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Namngam, Chaianun
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Taprap, Ruchira
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Nalinanon, Sitthipong
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Thompson, Katherine Gabrielle
Mango seed kernel extract (MSKE) has been reported to contain high content of phenolic compounds, and exhibit strong in vitro antioxidant activity. This study aimed to evaluate the application of MSKE as natural antioxidant in frozen minced fish products. The effect of MSKE at different concentrations (0%, 1%, 2% and 3% w/w) on retarding lipid and protein oxidation in minced fish samples during frozen storage at-18 ºC was investigated and compared to the chemical antioxidant, BHT (butylated hydroxytoluene) at 0.01% w/w. Physicochemical parameters related to the oxidative stability of minced fish samples including pH, color, peroxide value (PV), thiobarbituric acid reactive substances (TBARS), conjugated diene (CD), protein carbonyl, sulfphydryl groups (SH), and total volatile base nitrogen (TVB-N) were determined. The results showed that the pH values had significantly increased in all samples being treated with MSKE and BHT after 12 weeks of frozen storage. Samples treated with 3% MSKE or BHT were significantly lower in lightness (L*) and redness (a*) but presented no significant effects on yellowness (b*). Moreover, MSKE at all concentrations studied, and BHT, significantly delayed the increase in values of PV, TBARS, CD, protein carbonyl, and TVB-N and the decrease in values of SH compared to the control sample. At the end of storage, no significant odd odor and flavor assessed by sensory test were detected in frozen minced fish. In conclusion, MSKE at 3% w/w proved to be as efficient as BHT in retarding lipid and protein oxidation in minced fish during frozen storage.
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Glycolytic genes expression, proapoptotic potential in relation to the total content of bioactive compounds in durian fruits
(2019-11-01)
Paśko, Paweł
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Tyszka-Czochara, Małgorzata
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Trojan, Sonia
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Bobis-Wozowicz, Sylwia
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Zagrodzki, Paweł
The properties of durian fruit at five stages of ripeness were evaluated and compared. The physicochemical parameters such as titratable acidity (TA) and total soluble solids (TSS) increased, whereas the pH slightly decreased during the ripening process. The highest contents of polyphenols, flavonoids, flavanols, tannins, vitamin C and the antioxidant capacities, measured by radical scavenging assays, were found in ripe and overripe fruits. The structural properties of extracted polyphenols were evaluated by Fourier transform infrared spectroscopy (FTIR) and fluorescence spectroscopy. The interaction of polyphenols with the main drug carrier in blood human serum albumin (HSA) showed decrease in its fluorescence intensity. The binding properties of polyphenols were in direct correlation with the antioxidant capacities of the investigated fruits. HepG2 cells evaluated cytotoxic effect and the mechanism of cell death after treatment with durian. The metabolism of carbohydrates was examined on the expression of glycolysis-related genes (hexokinase 2 (HK2); 6-phosphofructo-2-kinase 4 (PFKFB4); facilitated glucose transporter member 1 (SLC2A1 (Glut1)) and lactate dehydrogenase A and utilization of glucose in the hepatocytes with durian treatment. Durian in immature stage had stronger cytotoxic effect and weak proapoptotic potential on HepG2 cells than the mature and overripe ones. The ripe and overripe fruits increased the expression of hepatic HK2 and PFKFB4 glycolytic genes and stimulated glucose utilization in HepG2 cells. The present results indicate that durians reveal different biological activity and may provide their broad and extensive use as medicinal or functional foods.
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Physicochemical properties and melting behavior of coconut milk ice cream with Melinjo (Gnetum gnemon Linn.) leaves incorporation
(2025-09-01)
Chonlatarn, Threechart
;
Pinsirodom, Praphan
Melinjo (Gnetum gnemon Linn.), locally known in Thailand as “Liang,” is a widely consumed vegetable in Southern Thailand and often referred to as the “queen of local vegetables” due to its nutritional and health-promoting properties. However, old leaves remain underutilized. This study aimed to evaluate the effects of Melinjo leaf incorporation on the physicochemical properties and melting behavior of coconut milk ice cream. Ice cream formulations were prepared with 5%, 10%, 15%, and 15% (pulp-separated) leaves (w/w), and their physicochemical and melting characteristics—including color parameters, pH, apparent viscosity, overrun, melting rate, induction time to the first drip, and time to 50% drip-through—were analyzed. Increasing Melinjo leaf content significantly decreased L* values while increasing a* and b* values (p≤0.05). Leaf incorporation slightly elevated pH and significantly increased viscosity (p≤0.05), whereas overrun decreased with higher leaf levels, likely due to the influence of dietary fiber and phenolic compounds on air incorporation. Furthermore, Melinjo addition significantly reduced the melting rate and prolonged both induction time to the first drip and time to 50% drip-through (p≤0.05). Overall, incorporation of 15% Melinjo leaves was found to optimize melting resistance and functional properties. These results highlight the potential of Melinjo leaves as a functional ingredient for the development and quality enhancement of coconut milk ice cream and related plant-based frozen desserts.
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Evaluation of the efficiency of various folic acid microencapsulation techniques for rice vermicelli (Khanom Jeen) fortification
(2024-05-01)
Yingleardrattanakul, Phatthira
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Thompson, Anthony Keith
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Taprap, Ruchira
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Pinsirodom, Praphan
;
Bindu, Charan
This study evaluated the efficiency of various folic acid microencapsulation techniques, such as gel particle (GP), coacervation (CC), and spray drying (SD), for fortification of rice vermicelli. Of the microcapsules, the GP capsules were rough and 13 % soluble in acid solutions; the CC capsules formed spontaneously and were water-soluble for 120 min; and the SD capsules had spherical shape and the fastest acid solubility. The different microcapsule types had different levels of folic acid loss. CC capsules dissolved in water within 120 min, whereas GP and SD capsules were water-insoluble. SD capsules had the lowest moisture content, water activity, pH, and total acidity. For rice vermicelli fortification 300 µg of SD encapsulate per 100 g of flour. The analysis of fortified rice vermicelli included water content, folic acid, pH, total acid, sensory evaluation by drying, high performance liquid chromatography (HPLC), pH meter, titration respectively, and sensory testing. In the mixing, extrusion, and first and second washing steps, the wet weight basis of 100 g folic acid SD was 342.02, 470.67, 530.07, and 546.25 µg, the acidity was 3.96, 4.09, 4.12, and 4.17, respectively; the total acid was 0.11 %, 0.07 %, 0.07 %, and 0.07 %, respectively; and the loss of folic acid during the processing in each step was 38 %, 55 %, and 60 %. The sensory test results among groups were not significantly different (p > 0.05). In conclusion, SD was the most suitable technique for folic acid microencapsulation in rice vermicelli because SD microcapsules were acid-soluble but water-insoluble, thus preventing the loss of folic acid during processing.
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Evaluation of spray drying microencapsulation for folic acid fortification of dried rice vermicelli (Khanom Jeen)
(2024-12-01)
Yingleardrattanakul, Phatthira
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Taprap, Ruchira
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Pinsirodom, Praphan
This study evaluated spray drying (SD) microencapsulation of folic acid for physicochemical properties and its overall suitability for fortification of dried rice vermicelli. The SD microcapsules were formulated to achieve 30 µg of folic acid per 100 g of flour. The formula was homogenized into a 2% solid phase and made into a dry powder by the SD dryer, and the fortified dough was produced and dried in the final step. Fortified samples were analyzed for chemical and physical attributes, sensory evaluation, folic acid content, and stability in processing. The physical quality testing, water content, and the aw values were significantly different from controls (P < 0.05). The acid content was not significantly different (P > 0.05). Color difference, as assessed by a colorimeter, was significant (P < 0.05). In the mixing, extrusion, and first and second washing steps, the coatings effectively prevented loss of folic acid during processing at 15, 12, 38, and 7% by wet weight, respectively. The folic acid content decreased significantly in the first 2 months of storage. In conclusion, for the fortification of flour this method was suitable and the SD microencapsulating technique can protect against folic acid loss during processing.
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Pinsirodom, Praphan

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