Sangadkit, Wipavadee

Preferred name

Alternative Name

Sangadkit, W.

Main Affiliation

School of Food Industry

wipavadee.sa@kmitl.ac.th

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Impact of wall materials on the physicochemical properties of spray-dried microencapsulated soybean oil bodies
(2025-12-01)
Twumasi, Grace Asantewaa
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Sangadkit, Wipavadee
;
Manareet, Nitjaree
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Aussanasuwannakul, Aunchalee
;
Ishii, Toya
Soybean oil bodies (SOB) are naturally occurring emulsions with promising applications in food formulations. However, their sensitivity to environmental factors such as moisture, oxidation, and temperature fluctuations, coupled with their native instability, makes them difficult to incorporate into food products. This necessitates effective encapsulation strategies to preserve their bioactive properties, extend shelf life, and improve processability. This study aimed to encapsulate SOB using a spray drying technique with maltodextrin, whey protein isolate, and soy lecithin as wall materials. The encapsulation efficiency (56.43 - 85.41%) demonstrated the effective retention of oil bodies within the microparticles. The resulting powders were further characterized for powder yield, moisture content, water activity, color, wettability, solubility, hygroscopicity, particle size, surface charge, and morphological properties. SOB-maltodextrin microparticles showed higher yield and exhibited lower wettability time, indicating improved encapsulation efficiency and enhanced reconstitution ability. The whey protein isolate-based microparticles exhibited higher solubility (87.65 - 88.62%) and the smallest particle size, reflecting improved emulsification and stabilization properties, whereas soy lecithin-based formulations showed higher absolute surface charge (37.79 - 45.91 mV), lower moisture content, and reduced water activity, indicating superior stability. Spray-dried powders demonstrated good reconstitution properties, making them suitable for food applications. These findings highlight the potential of spray-drying, along with the choice of wall material, as key factors in the effective encapsulation of SOB, paving the way for the development of more stable, functional, and sustainable food products.
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An integrated enrichment-detection platform for identification of contamination of Vibrio parahaemolyticus in food samples
(2020-02-01)
Sangadkit, Wipavadee
;
Weeranoppanant, Nopphon
;
Thipayarat, Aluck
A novel and rapid method to identify contamination of Vibrio parahaemolyticus during an enrichment was developed. The principle was based on the bacteria's capability of carbohydrate fermentation and amino acid decarboxylation. Six different broths were developed with four sugar substrates, namely, dextrose (DEX), arabinose (ARA), mannose (MAO), mannitol (MAI), and two amino acids, namely, lysine (LYS) and ornithine (ODB). Bromocresol purple (BP) and phenol red (PR) were added to detect pH changes of the broths. The absorbance of the color change was determined for all sugar broths at 600 nm and both amino acids at 550 nm. Salinity and pH were adjusted to suppress competitive bacteria. The optimal conditions for the sugar substrates and the amino acids were 8% NaCl/pH = 9.0 and 6% NaCl/pH = 6.0, respectively. In real samples, this method was capable of detecting V. parahaemolyticus with a limit of detection of 0.1–1.0 log CFU/mL (measured as an initial cell concentration in the samples). At 24 h, this method also yielded a 100% sensitivity and improved a specificity to 95%–100%, compared to the 88% specificity as obtained in the conventional method. Integrating the detection of V. parahaemolyticus provided a quick and effective screening for the presence of V. parahaemolyticus.
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Characterization and physicochemical properties of a novel microencapsulated bio-calcium from Asian sea bass bones
(2025-12-01)
Phengleng, Salinee
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Sangadkit, Wipavadee
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Wattanachaisaereekul, Songsak
;
Sirison, Jiraporn
;
Ruangsomboon, Suneerat
Calcium is the most abundant mineral in the human body, yet intake remains insufficient in many populations. Fishbone-derived bio-calcium from Asian sea bass (Lates calcarifer), containing approximately 37.5 % calcium (dry weight), offers a cost-effective source. However, its primary form, hydroxyapatite, has low solubility due to high crystallinity, limiting its application in food fortification. This study aimed to enhance the physicochemical properties of bio-calcium (B) powders by encapsulating them with maltodextrin (M), gum arabic (G), and their combination (MG) at 5 %, 10 %, and 15 % (w/v) using spray drying. A 1:4 (w/w) ratio of B to wall materials was applied at 180 °C (inlet) and 60 °C (outlet) temperatures. Powder yields ranged from 25.2 % (15 % BG) to 30.3 % (15 % BM), with no significant differences (p > 0.05) among treatments. Encapsulated powders had higher lightness (L*) than B. The highest calcium content and encapsulation efficiency were observed in 5 % BG, while BM showed the lowest. Moisture content and water activity remained below 10 % and 0.6 %, respectively. BG had the highest hygroscopicity, while wall concentration had no significant (p > 0.05) impact. Encapsulation improved water solubility index (75.4–86.5 %), especially in BM. Particle sizes ranged from 0.92 µm (10 % BMG) to 2.89 µm (15 % BM), while zeta potentials ranged from -8.71 mV (15 % BM) to -20.90 mV (15 % BMG). Encapsulated powders were more spherical and smoother than B, while BG particles showed aggregation, whereas BMG showed mixed morphologies. These findings suggest that encapsulation enhanced the physicochemical properties of bio-calcium, supporting its potential application in calcium-fortified foods and dietary supplements.
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Ornithine-decarboxylase activity assay during enrichment: Early identification of Escherichia coli O157:H7-free food samples
(2024-01-01)
Sangadkit, W.
;
Kaewboonruang, S.
;
Wattanachaisaereekul, S.
Enrichment step is a cell amplification step essential for all detection of foodborne pathogens. The present work developed an early identification of finished food samples free from Escherichia coli O157:H7 contamination. Our work exploited the activity of ornithine decarboxylase (ODC) along with its pH indicator and a selective inhibitor. In the presence of the target bacteria, the enrichment broth changed colour significantly due to the diauxic growth during sugar fermentation and ODC activity. Among all conditions, phenol red and 0.028 g/L novobiocin were found to be optimal and selective for determining the presence or absence of E. coli O157:H7. When tested on real food samples, the proposed method yielded results that agreed well with the conventional method (Cohen’s kappa = 1.00). The present work provided a new method for quickly determining if finished food products are free from E. coli O157:H7 contamination.
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Effective microbial disinfection in food industry with hydroxyl radical fumigation
(2020-01-01)
Sangadkit, W.
;
Kongtrub, J.
Hydrogen peroxide (H<inf>2</inf>O<inf>2</inf>) fumigation has recently been explored and tested to be a good fumigant replacement of formaldehyde. This technique has been proven safer, less irritating and requires shorter exposure times. Surface disinfection has long been implemented with toxic formaldehyde or 35% hydrogen peroxide (H<inf>2</inf>O<inf>2</inf>). The results showed that they could be replaced with a safer and stronger oxidizing agent, activated H<inf>2</inf>O<inf>2</inf> in a vaporized form. Aerosolization by aerosol generators has been used to produce aerosols containing hydroxyl radicals of hydrogen peroxide. The dispersal of this highly oxidizing mist of micron-size droplets destroyed Escherichia coli and Aspergillus niger colonies that have been artificially spiked on surfaces. The experiments demonstrated efficient disinfection by integrating 1 to 5% H<inf>2</inf>O<inf>2</inf> fumigation with ozone (O<inf>3</inf>) and ultraviolet light (UV-C). Studies with E. coli and A. niger showed some disinfection with either O<inf>3</inf> or UV-C. Combining H<inf>2</inf>O<inf>2</inf> fumigation with both O<inf>3</inf> and UV-C exposure considerably accelerated the microbial inactivation. This approach allowed fast disinfection with 1 to 5% H<inf>2</inf>O<inf>2</inf> while offering cheaper and safer disinfection for healthcare settings.

Sangadkit, Wipavadee

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