Phumsombat, Putthapong

Preferred name

Main Affiliation

School of Food Industry

putthapong.ph@kmitl.ac.th

Now showing 1 - 9 of 9

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Metabolite, volatile, and sensory profiles of cocoa and chocolate produced with Bacillus megaterium and Lactobacillus plantarum starter cultures
(2026-08-01)
Phumsombat, Putthapong
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Chaidech, Pailin
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Tipvarakarnkoon, Tatsawan
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Veerasaranakit, Veerapat
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Todhanakasem, Tatsaporn
Cocoa is a critical agricultural commodity enjoyed by people worldwide. The microbiome of cocoa beans has proven to be an essential influence on flavor profile, creating aromatic flavor compounds through natural fermentation. Controlled fermentation using isolated starter cultures can be employed to control the quality of the fermentation process on-farm. The relationship of the microbial community during fermentation to resultant biochemical characteristics including flavor, aroma, and metabolic attributes must be understood to be leveraged for product design. Over seven days of conventional cocoa fermentation, we identified 21 genera of bacteria, with the community demonstrating time-based differences in microbial diversity along with alterations in relation to anaerobic and aerobic fermentation conditions. We further used Lactobacillus plantarum and Bacillus megaterium as starters in controlled on-farm fermentation, which resulted in high quantities of theobromine and cyclandelate. Lactobacillus plantarum , Pichia kudriavzevii , and Bacillus megaterium were common indigenous microbes found in controlled fermentation. Volatile analysis further revealed that L. plantarum was associated with fruity–floral aroma characteristics, whereas B. megaterium contributed roasted and caramel-like flavor notes. Sensory evaluation confirmed clear discrimination among chocolate samples, with starter-fermented chocolates exhibiting pronounced fruity, floral, and honey-like attributes compared with the control.
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Effect of hydroxypropyl methylcellulose on physicochemical characteristics of high protein jasmine rice coated with rice protein isolate
(2026-04-15)
Sonklin, Chanikan
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Saengsuk, Nachomkamon
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Wiyaporn, Parnpailin
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Yodlum, Prapawadee
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Phumsombat, Putthapong
This study investigated the effects of hydroxypropyl methylcellulose (HPMC; 0, 2.5, 5, and 10 g/L) on the physicochemical properties of coated high-protein jasmine rice. Water holding capacity (WHC), texture, color, protein content, zeta potential, Fourier transform infrared (FTIR) spectroscopy, microstructure, and differential scanning calorimetry (DSC) were evaluated to identify optimal coating performance. Moderate HPMC concentrations (2.5–5 g/L) significantly improved WHC and produced the softest and least adhesive cooked rice, consistent with a porous and open microstructure observed by SEM. The highest protein content was obtained at 5 g/L HPMC, indicating improved coating uniformity and film cohesion. Increasing HPMC concentration resulted in more negative zeta potential values, suggesting enhanced dispersion stability. FTIR analysis revealed strengthened O–H and carbohydrate-associated bands at moderate HPMC levels, indicating enhanced hydrogen bonding and polysaccharide deposition. DSC results showed that all coated samples exhibited lower retrogradation enthalpy than the control, with the lowest structural ordering observed at 2.5–5 g/L HPMC. Excessive HPMC (10 g/L) formed a denser matrix, partially increasing hardness and enthalpy without exceeding the control. Overall, moderate HPMC concentrations effectively optimized hydration behavior, texture, and coating stability of high-protein jasmine rice.
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Influence of mung bean protein isolate concentration and pH on gel formation and physicochemical properties of mung bean protein–gellan gum composites
(2026-01-01)
Lergchinnaboot, Praewa
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Saengsuk, Nachomkamon
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Sonklin, Chanikan
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Phumsombat, Putthapong
This study examined the effects of mung bean protein isolate concentration and pH on gel formation and physicochemical properties of mung bean protein isolate–low-acyl gellan gum (MB-GG) composite systems for structured plant-based food applications. Composite gels were prepared using mung bean protein isolate concentrations of 25%, 50%, and 75% (w/w) under pH 5, 6, and 7 and evaluated for key physicochemical, structural, and rheological properties. Both mung bean protein isolate concentration and pH significantly influenced gel structure and functionality. Gels formed at pH 5 exhibited stronger intermolecular associations but more heterogeneous structures, potentially because of enhanced protein aggregation near the isoelectric region, whereas increasing pH improved gel uniformity and lightness while reducing water holding capacity. Although gels containing 25% mung bean protein isolate produced the strongest gel network, the 50% formulation at pH 6 provided the most balanced combination of structural stability, water retention, and textural performance. Overall, these findings demonstrate that balanced protein–gellan gum interactions, rather than protein enrichment alone, govern MB-GG gel functionality, and this interaction-driven framework may also guide formulation design in other plant protein–hydrocolloid systems for structured food applications.
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Enzymatic hydrolysis and biological activities of Konjac glucomannan hydrolysate in different degree of polymerisation
(2024-11-01)
Pomsang, Pachara
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Ayuni, Dwi
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Phumsombat, Putthapong
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Eugelio, Fabiola
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Fanti, Federico
The study explores the enhanced functional and bioactive properties of Konjac Glucomannan Hydrolysate (KGMH) by partially degrading Konjac Glucomannan (KGM) using β-mannanase over 60 min. KGM concentrations (40% and 50% w/w) were treated with 200–300 U g<sup>−1</sup> of the enzyme over 60 min. The hydrolysis of KGM was monitored by colorimetry, with DP values ranging from 4.20 to 6.16 for 40% KGM and 4.10 to 4.60 for 50% KGM. MALDI-TOF-MS analysis confirmed typical oligosaccharides with DP values from 2 to 9 and some acetyl substitutions. The optimal conditions of 40% KGM with 250 U g<sup>−1</sup> enzyme and varying hydrolysis times produced KGMHs with a wide range of DPs, demonstrating in vitro antioxidant and anti-glycation activities. The results showed significant bioactivities (P < 0.05) positively correlated with lower DP values. This study emphasises the potential of KGMH as a novel functional food ingredient, highlighting its bioactive properties and the significant impact of DPs on the biological functionality of saccharides.
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Developing functional properties of food through biotechnology
(2024-05-29)
Borompichaichartkul, Chaleeda
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Phumsombat, Putthapong
Functional foods and ingredients offer health benefits that extend beyond their nutritional value. To develop functional foods, often functional ingredients or supplements are added to create desired properties, especially in the area of health improvement. Many well-known functional ingredients can be obtained from biological processes including probiotics, prebiotics, beta-glucan, enzymes, peptides, antioxidants, medium or short-chain fatty acids, vitamins, etc. Therefore, it is necessary to understand the biotechnological process that is used to create high-quality functional ingredients. This chapter gives an overview of functional foods and ingredients in terms of definition, category, biological production, safety, and future functional foods. Functional food can not only prevent nutrient deficiencies but also protect against diseases and promote proper growth and development, as well as enhance health by boosting the intake of important nutrients. Innovations in functional foods and ingredient development would result from understanding more about their biotechnological manufacturing.
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Synbiotic and protein-enriched low-fat Sao Hai rice ice cream
(2024-01-01)
Phumsombat, Putthapong
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Trisakwattana, Kulanid
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Ittithanaput, Natcha
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Viwatanawatanakarn, Natchanan
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Borompichaichartkul, Chaleeda
This research aimed to investigate the production of low-fat Khao Sao Hai ice cream fortified with synbiotics, soy protein (SP), and chicken breast protein. The study incorporated Sao Hai rice milk into the ice cream formulations and conducted experiments to analyze the physical, chemical, and sensory characteristics. The application of synbiotic powder, SP, and chicken breast protein was explored, with the results indicating significant variations in the nutritional profile. Specifically, ice cream fortified with chicken breast protein exhibited the highest protein content at 4.20 g, followed by SP at 3.92 g, and the control formulation at 1.38 g. In addition, the survival rate of probiotics, represented by Lactobacillus acidophilus LA5, exceeded 98% during storage at −20°C for 21 days, showcasing the successful encapsulation of probiotics with Konjac glucomannan and soy protein isolate. Furthermore, sensory testing revealed that the control formula received the highest consumer acceptance, followed by SP–fortified ice cream. In contrast, chicken breast protein–fortified ice cream received the least acceptance. These findings highlight the potential of Sao Hai rice in creating nutritionally diverse ice cream formulations, offering insights into consumer preferences and the efficacy of different protein sources in enhancing ice cream quality.
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Influence of cooking methods on physicochemical characteristics and in vitro protein digestibility of restructured pork steak hydrolyzed by bromelain and reformed by κ-carrageenan
(2025-06-01)
Phumsombat, Putthapong
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Saengsuk, Nachomkamon
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Laohakunjit, Natta
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Selamassakul, Orrapun
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Sonklin, Chanikan
This study systematically investigated the effects of cooking methods (sous vide, baking, and frying), enzymatic treatment with bromelain, and hydrocolloid stabilization using κ-carrageenan on the physicochemical properties and in vitro protein digestibility (IVPD) of restructured pork steaks. Sous vide cooking retained 36 % more moisture (27 % Water holding capacity; WHC) and had 84 % lower cooking loss (4 %) than fried samples, resulting in a more tender texture (hardness reduced by 30 % compared to baked samples) and the highest IVPD (9 % higher than baked and 10 % higher than fried samples). Baked samples exhibited the highest WHC (42 %), while fried samples showed the highest cooking loss (25 %). Microstructure analysis revealed that sous vide samples maintained a more uniform and intact protein matrix, while fried samples exhibited greater structural disruption and porosity. Bromelain hydrolyzed muscle proteins into smaller peptides, improving tenderness and digestibility, while κ-carrageenan formed a stabilizing protein-polysaccharide network, counteracting bromelain's over-hydrolysis and preserving textural integrity. Additionally, κ-carrageenan significantly enhanced WHC and contributed to a uniform appearance across all cooking methods. This indicates that bromelain and κ-carrageenan work synergistically to enhance moisture retention, texture, and digestibility. Results demonstrate the potential of sous vide, combined with enzymatic and hydrocolloid treatments, to produce innovative, high-quality restructured meat products that align with modern consumer preferences for convenience, nutrition, and functionality. This research offers a promising framework for optimizing restructured meat production to meet evolving industry and consumer demands.
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Enhancing probiotic encapsulation with konjac glucomannan hydrolysate
(2024-10-01)
Phumsombat, Putthapong
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Lekhavat, Supaporn
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Devahastin, Sakamon
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Chiewchan, Naphaporn
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Borompichaichartkul, Chaleeda
Feasibility of using konjac glucomannan hydrolysate (KGMH) as prebiotics and wall material for encapsulating probiotics was investigated. Prebiotic activity scores (PASs) were determined for KGMH, inulin, fructooligosaccharides and konjac glucomannan to assess their effectiveness in promoting growth of probiotics and inhibiting enteric mixture. Thermal tolerances of probiotics were also assessed. Lactobacillus rhamnosus L34 and L. acidophilus LA5 exhibited higher PASs and thermal tolerances and were selected for encapsulation; freeze drying and spray drying were used to form and dry encapsulated probiotics. Maltodextrin (MD), soy protein isolate (SPI) and KGMH, either individually or in combination, were comparatively used as wall materials. Freeze drying with SPI and KGMH resulted in highest survival rates for L. rhamnosus L34 (97.92%) and L. acidophilus LA5 (88.94%). In case of spray drying, MD, KGMH and combination of MD and KGMH resulted in drying yields of 55–71%; SPI-containing formula resulted in lower yields (20–23%). Spray-dried probiotics exhibited lower survival rates compared to their freeze-dried counterpart. KGMH, particularly in combination with SPI, emerged as promising material for enhancing probiotics survival during encapsulation.
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Characterisation of chicken breast and soy proteins glycated with konjac glucomannan hydrolysate
(2024-11-01)
Pomsang, Pachara
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Phumsombat, Putthapong
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Borompichaichartkul, Chaleeda
This study investigated the enhancement of food proteins through glycation with bioactive saccharides derived from Konjac glucomannan hydrolysate (KGMH) via the Maillard reaction. The focus was on how the degree of polymerisation (DP) of KGMH influences the glycation process and the properties of conjugates with chicken breast and soy proteins. KGMH samples with low, medium, and high DPs (4.20, 5.21, and 6.11, respectively) were glycated under wet-heating conditions with varying pH levels (8, 9, and 10) at 70 °C for 15 min to 6 h. Results demonstrated that higher pH and longer reaction times significantly enhanced (P < 0.05) glycation and browning, particularly with lower DP saccharides. The optimal conjugates markedly improved protein solubility (1.3 to 1.9 times), heat stability (1.1 to 2.4 times), and emulsification properties (1.2 to 1.5 times), with the highest DP showing the strongest correlation. Additionally, these conjugates exhibited significantly enhanced in vitro bioaccessibility (58.69% to 66.65%) and antioxidant activity (P < 0.05). This study highlights the novel potential of KGMH-protein conjugation through the Maillard reaction for developing functional food ingredients with superior quality.

Phumsombat, Putthapong

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