Sriket, Chodsana
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Preferred name
Sriket, Chodsana
Alternative Name
Sriket, C.
Main Affiliation
Email
chodsana.sr@kmitl.ac.th
14 results
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Item type:Publication, Development of djenkol peel extract-loaded liposome as functional food ingredients: Physicochemical characteristic, antioxidant activities, and cytotoxicity(2025-06-01) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Development of instant germinated black rice (Maejo rice 1A) milk beverage powder fortified with Cordyceps militaris protein isolate(2026-08-01) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Comparative studies on characterizations and cytotoxicity of oil extracted from Lingzhi (Ganoderma lucidum) G2 spore using Soxhlet extraction and microwave-assisted extraction(2024-12-01) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Impact of Bio-calcium from Nile Tilapia Bone as a Supporting Material on the Stability Enhancement of Immobilized Probiotics(2025-07-01); Kingwascharapong, PassakornThis study presented the potential of bio-calcium powder (BC) from Nile tilapia bone on enhancement of probiotics (Lactobacillus acidophilus) stability as supporting material in probiotic immobilization and novel nutritive resource, particularly calcium. Combined immobilization techniques of absorption using BC at different concentrations (0, 10, and 15%) and encapsulation using fish collagen peptide (CP) (10%) were applied. Immobilized probiotics (IP) were investigated for resistance through various adverse conditions, including freeze-drying, severe pH and temperature levels, and gastro-intestinal tract (GI) conditions. After freeze-drying, all IPs showed resistance with > 90% survivability. Under various pHs, all samples revealed non-significant differences on cell survival under neutral and alkaline conditions throughout the tested incubation period (P > 0.05). Notably decreased survivability was detected in IP with BC compared to other samples, especially under acid condition. IP with 10 and 15% BC (IP-10 and IP-15) showed higher stability to thermal condition (55 °C) with increased incubation time, compared with those without BC (IP-0). After GI digestion, IP with BC reveals a better survivability with greater recovery ability, compared with IP-0 (P < 0.05). Calcium solubility increased with BC level in a dose-dependent manner (P < 0.05). Based on morphology and microscopy analysis, IP with BC illustrated cells attached to the rough surface of BC, which was coated with collagen peptide. Elemental mappings and distribution content suggested BC could be a great supporting material and calcium resource, particularly IP-15. Therefore, the absorption by BC together with encapsulation by collagen peptide could render a highly stable immobilized probiotic and a good calcium resource. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Improving calcium bioavailability from fish bone waste: the role of sodium hydroxide in bio‑calcium extraction from tilapia (Oreochromis niloticus) bones(2025-10-01); Kishimura, HidekiCalcium deficiency is a global health issue motivating the search for sustainable calcium sources from aquaculture waste. This study investigated sodium hydroxide (NaOH) concentration effects on bio‑calcium quality and bioavailability extracted from tilapia (Oreochromis niloticus) bones. Tilapia bones were treated with 0.5 M, 1 M, and 2 M NaOH solutions for 30 min compared to untreated controls. Increasing NaOH concentrations decreased yield while improving brightness, ash content, and calcium bioavailability. The 2 M NaOH treatment produced bio‑calcium with highest calcium bioavailability (8.57 %), surpassing both control (7.26 %) and commercial calcium carbonate (0.72 %) by 12-fold. Higher NaOH concentrations reduced moisture, protein, and fat contents while increasing hydroxyproline and decreasing lipid oxidation. SEM showed smoother surfaces with homogeneous pores in 2 M NaOH-treated samples. ATR-FTIR and EDS confirmed consistent hydroxyapatite structure. This optimization provides a sustainable approach for converting fish waste into high-bioavailability calcium supplements, supporting circular economy in aquaculture while addressing global calcium deficiency. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Sequential extraction protocol for bio-calcium from saltwater crocodile (Crocodylus porosus) bone: Physicochemical and molecular studies(2026-06-01) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Low-sodium Chaya Leaf Seasoning Powder with Potassium Chloride Substitution: Nutritional, Antioxidant, and Microbial Quality Assessment(2025-01-01); Hoque, Md SazedulThis study investigates the development of a low-sodium seasoning powder using Chaya (Cnidoscolus chayamansa), popularly known as Mexican spinach, by substituting sodium chloride (NaCl) with potassium chloride (KCl) at various ratios. The antioxidant capabilities of dried Chaya leaves, dried at 60°C for five hours, were tested using 2,2-Diphenyl-1-picrylhydrazyl (DPPH), Ferric reducing antioxidant power (FRAP), and 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS) techniques, demonstrating excellent free radical scavenging activity and making it suitable for low sodium seasoning compositions. The substitution of 25% KCl was the most favored option, as it effectively balanced flavor and health advantages without causing noticeable changes in appearance, color, and aroma. This recipe successfully reduced the sodium content to 1171 mg/100 g while maintaining Chaya’s original nutritional values, which include 23.57 g/100 g of protein, 4.77 g/100 g of fats, and 54.12 g/100 g of carbohydrates, as well as dietary fibers. Additionally, the formulation demonstrated physicochemical stability, as indicated by an ash content of 14.00 g/100 g, moisture content of 3.51 g/100g, and a total energy of 353.69 kcal/100 g. The safety of this new seasoning is validated by its microbiological quality, which is indicated by a total bacterial count of 2.6×10<sup>4</sup> cfu/g and the absence of mold and yeast. This emphasizes the potential of the seasoning to promote healthy dietary choices by reducing sodium intake without affecting sensory appeal. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Enhanced calcium solubility of bio-calcium powder from blackchin tilapia (Sarotherodon melanotheron) bone: Influence of alkaline pretreatment conditions(2026-07-01); Benjakul, SoottawatBio-calcium powder was prepared from blackchin tilapia ( Sarotherodon melanotheron ) bones, an invasive species by-product from surimi production in Thailand, to evaluate the effects of alkaline pretreatment on bio-calcium properties. Bones were pretreated with NaOH or KOH (1 and 2 M) at a bone-to-solution ratio of 1:10 (w/v) for 2 h, followed by ethanol washing, hydrogen peroxide bleaching, drying, and grinding to obtain bio-calcium powder. The yield on a wet weight basis was 26–28%, with water activity values of 0.33–0.34 measured at room temperature. Among all treatments, 1 M KOH gave the highest yield (28%), calcium content (26.13%), and lightness (L∗ = 88.5). Collagenous proteins and hydroxyapatite were identified by SDS-PAGE and ATR-FTIR, respectively. All bio-calcium samples showed four to five times higher in vitro calcium solubility after simulated gastrointestinal digestion (13.4-17.50%) than calcium carbonate (3.4%). The 2 M treatments exhibited the highest calcium solubility (17.2-17.50%). The 1 M KOH can be used for food fortification due to its high yield and lightness, whereas the 2 M treatments can serve as calcium supplements where higher calcium solubility is required. Blackchin tilapia bone is a potential source for bio-calcium production, with 1 M KOH suitable for food fortification and 2 M treatments more appropriate for applications requiring higher calcium solubility. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Elucidating the physicochemical and structural properties of Ganoderma lucidum spores: Comparative analysis of various disruption techniques(2024-04-15); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Impact of different smoke flavors on the quality of hermetically sealed green chili paste (Nam Prik Num)(2024-06-01)