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 15

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Properties of different varieties of durian
(2021-06-02)
Arsa, Supeeraya
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Wipatanawin, Angkana
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Suwapanich, Rachit
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Makkerdchoo, Orachorn
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Chatsuwan, Niphattha
Durian (Durio zibethinus Murr.), like many other exotic, tropical, and conventional fruits, is important in the prevention of different diseases. In this study, the characterization of the main bioactive compounds of the most popular cultivars of durian and their properties are described. The changes in the quality indices of the antioxidant status were determined by CUPRAC, ABTS, FRAP, DPPH, and ORAC assays. The profiling of phytochemicals was carried out by Fourier transform infrared (FTIR) spectroscopy and differential scanning calorimetry (DSC). For the first time, in vitro studies were performed by the interaction of extracted durian polyphenols with human serum proteins (HSP) such as human serum albumin (HSAlb), fibrinogen (HSFib) and globulin (HSGlo) as novel biomarkers of coronary artery disease (CAD). The fluorescence measurements of the resulting intensity and calculated binding properties of the interaction of polyphenols with proteins showed that the most reactive was Monthong durian cultivar. This study suggests that durian cultivars have relatively strong antioxidant, binding, and health potentials and could be a significant source of natural antioxidants used in daily fresh consumption and for functional foods.
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Assessing the impact of polyphenol-rich plant extracts on ice cream meltdown behavior and structural elements using multivariate analysis
(2025-06-01)
Pangastuti, Hesti Ayuningtyas
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Wattanachaisaereekul, Songsak
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Pinsirodom, Praphan
Plant extracts are a rich source of polyphenols and become popular as a functional ingredient in ice cream products. However, addition of polyphenols in an ice cream mix can influent its structure and meltdown parameters. The objective of this study was to understand the effects of polyphenol-rich plant extracts on ice cream meltdown behavior and structural elements. Four plant extracts (grape seed, green tea, pomegranate, and roselle) were incorporated into ice cream mixes at 1, 2, and 3 wt % concentrations. All extracts resulted in ice creams with higher initial drip times (239–1421.5 s) and time to 50 % drip-through (1930–3397 s) with a concentration dependence compared to the control (234 and 1632 s, respectively), ranking highest to lowest as follows: green tea, grape seed, roselle, and pomegranate. The ice creams incorporating extracts could be classified into four distinct groups based on structural elements. The first group included green tea and pomegranate sample, which exhibited relatively high flow behavior index and low consistency coefficient. The second group was grape seed extract, characterized by high viscosity and low overrun. The third group comprised 2 % and 3 % roselle extract samples, with high fat globule size, and the fourth group solely the 1 % roselle extract, which showed high overrun. The results demonstrate that polyphenol-rich plant extracts can modify ice cream meltdown behavior due to changing its structural elements, and different polyphenol-rich plant extracts delay meltdown via specific mechanisms. These findings offer valuable insights for the application of plant extracts in ice cream quality modification.
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Quality characteristics of three varieties of banana as affected by calcium carbide induced ripening
(2024-08-01)
Laryea, Damian
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Supapvanich, Suriyan
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Pinsirodom, Praphan
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Suwapanich, Rachit
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Arsa, Supeeraya
Calcium carbide (CaC<inf>2</inf>) use remains a commercial approach to inducing banana ripening but data on the impact of CaC<inf>2</inf> application on banana quality is limited. The purpose of this study was to determine the quality characteristics of three banana varieties (Musa AAB, Musa AAA, Musa AA) during ripening. The three varieties were treated with 3.07 g/kg of CaC<inf>2</inf> and allowed to ripen. The treated samples and their respective controls were selected at the fully ripe and overripe stages and tested for some physicochemical and nutritional properties. The CaC<inf>2</inf> treatment significantly (p < 0.05) increased the acceptability of the bananas, as determined by the total soluble solids/titratable acid (TSS/TA) ratio, at both the fully ripe and overripe stages, of all varieties. The total change in peel and pulp colour (∆E) were not significantly (p ≥ 0.05) affected. CaC<inf>2</inf> also did not significantly (p ≥ 0.05) affect the starch content at both stages for all bananas, but the total sugar content was significantly affected (p < 0.05) at the overripe stage. The total carotenoids for all cultivars were significantly (p < 0.05) reduced as a result of the CaC<inf>2</inf> treatment but the total flavonoids and antioxidant activity (FRAP) were only significantly (p < 0.05) affected at the overripe and fully ripe stages, respectively. The total phenolic content and antioxidant activity (DPPH) were not significantly (p ≥ 0.05) affected by the CaC<inf>2</inf> treatment. Overall, the varieties responded largely in the same way to the treatment. CaC<inf>2</inf>, therefore, has some effect on the qualities of banana and this should be considered when choosing a treatment for banana ripening.
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Fungal biotransformation of okara into functional food: Comparative species-dependent metabolomic and antioxidant profiles
(2026-01-01)
Farniga, Analdi
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Pinsirodom, Praphan
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Wattanachaisaereekul, Songsak
AbstractOkara, a nutrient-dense by-product of soybean processing, is abundantly produced in many Asian countries and holds significant potential for multiple purposes. Solid-state fungal fermentation represents a promising approach to improve its nutritional quality and functional properties; however, there is currently no research available on how fungal starter selection shapes the metabolites in the final product. This study aimed to investigate and compare the metabolite profiles of okara fermented using five different fungi: three species of Rhizopus (Rhizopus microsporus, Rhizopus oligosporus, and Rhizopus oryzae), Aspergillus oryzae, and Neurospora sitophila. Increased glucan content, which represents the fungal biomass, was observed after all fermentation periods (24 h for Rhizopus spp.; 48 h for A. oryzae; 72 h for N. sitophila). The highest glucan content, at 9.07% w/w, was achieved after fermentation with N. sitophila, representing an 11.20-fold increase, with α-glucan accounting for 6.38%. Meanwhile, R. microsporus yielded the highest β-glucan content at 5.93%, achieving a 20.45-fold increase. The LC-MS results showed that each starter facilitated the expression of different metabolites. A total of 181 metabolites were detected, with Rhizopus spp. notably producing 49–61 unique metabolites, while A. oryzae and N. sitophila distinctively resulted in formation of betaine and L-glutamic acid. In addition, fungal-fermented okara exhibited elevation of phenolic compounds by 2.19- to 4.13-fold and correspondingly possessed superior antioxidant properties compared to non-fermented okara. All told, the present study provides substantial information on considerations in fungal starter selection for fermenting okara.
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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
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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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Physicochemical properties and melting behavior of coconut milk ice cream with Melinjo (Gnetum gnemon Linn.) leaves incorporation
(2025-09-01)
Chonlatarn, Threechart
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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 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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Evaluating variety and ethephon effect on banana fruit quality at different ripening stages: A comparative and multivariate approach
(2025-03-01)
Laryea, Damian
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Supapvanich, Suriyan
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Pinsirodom, Praphan
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Suwapanich, Rachit
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Arsa, Supeeraya
The purpose of this study was to investigate the effect variety, ethephon and their interaction may have on banana fruit quality at different ripening stages using comparative and multivariate approach. Three varieties of banana (Musa AAB, Musa AAA, Musa AA) were treated with ethephon (0 mg/kg and 1000 mg/kg), allowed to ripen and analyzed at the fully ripe and overripe stages. Although varieties were significantly different in terms of their peel and pulp colour at the fully ripe and overripe stages, ethephon had no significant effect (p < 0.05) on these qualities except for the lightness (L∗) and whiteness index of the pulp. While variety significantly (p < 0.05) affected the TSS (Total soluble solids), pH, TA (Titratable acidity), TSS/TA ratio and firmness, ethephon only affected the firmness at the fully ripe stage and both firmness and TA at the overripe stage. There were significant differences (p < 0.05) observed among varieties in terms of their total phenols, flavonoids, antioxidant activity (DPPH and FRAP), total sugar and starch at the fully ripe and overripe stages. Ethephon significantly (p < 0.05) increased the total sugar at the fully ripe stage but at the overripe stage it caused a significant (p < 0.05) decrease in both total sugar and FRAP. In most of the quality characteristics assayed, the varieties responded in the same way to the ethephon treatment as shown by the interaction effect. Further multivariate analysis (PCA and HCA) concluded that ethephon treated (1000 mg/kg) samples were not significantly different from untreated (0 mg/kg) samples based on the quality characteristics explored in this study.
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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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Effect of Calcium carbide and Ethephon on flavor profile of ‘Kluai Hom Thong’
(2026-06-01)
Laryea, Damian
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Pinsirodom, Praphan
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Wattanachaisaereekul, Songsak
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Supapvanich, Suriyan
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Arsa, Supeeraya
Banana is a nutritious dessert with its rising demand resulting in the use of ripening agents to increase the ripening rate of bananas. There is, however, limited information on the effect these ripening agents may have on banana quality, including the flavor of bananas. This study determined the effect of CaC<inf>2</inf> and ethephon on the flavor profile of ‘Kluai Hom Thong’ (Musa AAA) banana at the ripe and overripe stages of ripening. Bananas were harvested at the green matured stage and treated with 1000 ppm ethephon and 3.07g/kg CaC<inf>2</inf>. Samples were taken at the fully ripe and overripe stages and analyzed using GC–MS. The Relative Odor Activity Value (ROAV) was also calculated. Esters were the most dominant volatile compounds in both the ripe and overripe stages. Ethephon and CaC<inf>2</inf> reduced the amount of esters in the bananas. Detection and relative content of alcohol and aldehyde volatile compounds varied among treatments. Isoamyl acetate (1-Butanol, 3-methyl-, acetate), an ester, was dominant in both stages of ripening with the control sample having a significantly higher amount among samples. Isoamyl acetate was established as the key volatile compound contributing to the overall aroma and flavor of Musa AAA. Ripening stage and treatments were observed to affect this key volatile compound and could contribute to significant changes in the perception of untreated and treated bananas. Therefore, care has to be taken when using ripening agents as they may affect the flavor of bananas. CaC<inf>2</inf>, however, may contain toxic chemicals; therefore, should be used with caution.

Pinsirodom, Praphan

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