Takeungwongtrakul, Sirima

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Preferred name
Takeungwongtrakul, Sirima
Alternative Name
Takeungwongtrakul, S.
Main Affiliation
Email
sirima.ta@kmitl.ac.th

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    Production of fiber hydrolysate from bamboo shoot with antioxidative properties by enzymatic hydrolysis
    (2019-06-04)
    Karnjanapratum, Supatra
    ;
    Kaewthong, Pensiri
    ;
    Takeungwongtrakul, Sirima
    ;
    Sae-Leaw, Thanasak
    ;
    Hong, Jeong Hwa
    Bamboo shoots possess a rich source of dietary fiber for Asian countries as well as Thailand, which give various beneficial physiological effects for human beings. Dietary fibers in soluble form could provide better texture and would be easier to apply in food products. This study aimed to prepare fiber hydrolysate with high solubility and antioxidant activity from bamboo (Bambusa vulgaris) shoot. The fiber hydrolysate from bamboo shoot (FHBS) was prepared by stepwise enzymatic hydrolysis including amylase (1%, w/w), cellulase (1, 2, 3%, w/w) and papain (1%, w/w). The released fiber yield of FHBS increased with increasing cellulose levels in dose dependent manner (P≤0.05). It was found that the process with 1% (w/w) amylase for 1 h and 3% (w/w) cellulase for 3 h followed by 1% (w/w) papain for 1 h at 50 ºC, rendered the highest released fiber yield (92.10±1.10%). The resultant FHBS contained 5.76±0.21 % of total dietary fiber with total sugar and reducing sugar contents of 1431.22±46.01 and 918.91±10.57 mg/g solid, respectively. The FHBS exhibited antioxidant activities including ABTS radical scavenging activities (ABTS), DPPH radical scavenging activities (DPPH), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC). Therefore, FHBS with antioxidant activities could be effectively prepared by using enzymatic hydrolysis and suitable to apply in the fiber fortified products.
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    Effect of Glucose Syrup and Fish Gelatin on Physicochemical Properties and Oxidative Stability of Spray-Dried Micro-Encapsulated Shrimp Oil
    (2017-06-01)
    Takeungwongtrakul, Sirima
    ;
    Benjakul, Soottawat
    The effects of different wall materials on micro-encapsulated shrimp oil (MSO) and oxidative stability of MSO during the storage were studied. Whey protein concentrate (WPC), sodium caseinate (SC) and glucose syrup (GS) mixtures at the ratio of either 1:1:2 or 1:1:4 (w/w/w) as wall materials yielded MSO with the highest encapsulation efficiency (EE). When gelatin (GEL) was used to substitute the mixture of WPC : SC, the EE was decreased. The highest EE was obtained when GEL was used to replace WPC. Therefore, SC : GEL : GS (1:1:4) was shown as the most appropriate wall material. After 6 weeks of storage at 30C, MSO with SC : GEL : GS (1:1:4) as wall material had the low peroxide value and the lowest abundance of volatile compounds. Thus, MSO with SC : GEL : GS (1:1:4) as wall material showed the highest EE and enhanced oxidative stability. Practical Applications: Shrimp oil from hepatopancreas, is one of the important sources of n–3 fatty acids and carotenoids, which are susceptible to oxidation. Micro-encapsulation with the appropriate wall materials is another potential means in prevention of deterioration of oil mediated by oxidation. Wall material is important in developing micro-encapsulation to enhance oxidative stability of shrimp oil during the extended storage.
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    Astaxanthin degradation and lipid oxidation of Pacific white shrimp oil: kinetics study and stability as affected by storage conditions
    (2016-03-01)
    Takeungwongtrakul, Sirima
    ;
    Benjakul, Soottawat
    The kinetics of astaxanthin degradation and lipid oxidation in shrimp oil from hepatopancreas of Pacific white shrimp (Litopenaeus vannamei) as affected by storage temperature were studied. When shrimp oil was incubated at different temperatures (4, 30, 45 and 60 °C) for 16 h, the rate constants (k) of astaxanthin degradation and lipid oxidation in shrimp oil increased with increasing temperatures (p < 0.05). Thus, astaxanthin degradation and lipid oxidation in shrimp oil were augmented at high temperature. When shrimp oils with different storage conditions (illumination, oxygen availability and temperature) were stored for up to 40 days, astaxanthin contents in all samples decreased throughout storage (p < 0.05). All factors were able to enhance astaxanthin degradation during 40 days of storage. With increasing storage time, the progressive formation of primary and secondary oxidation products were found in all samples as evidenced by the increases in both peroxide values (PV) and thiobarbituric acid reactive substances (TBARS) (p < 0.05). Light, air and temperatures therefore had the marked effect on astaxanthin degradation and lipid oxidation in shrimp oils during the extended storage.
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    Biscuits fortified with micro-encapsulated shrimp oil: characteristics and storage stability
    (2017-04-01)
    Takeungwongtrakul, Sirima
    ;
    Benjakul, Soottawat
    Characteristics and storage stability of biscuits fortified with micro-encapsulated shrimp oil (MSO) were determined. The addition of MSO increased spread ratio, whilst decreased the thickness of biscuit. The highest hardness of biscuit was obtained with addition of 9 or 12% MSO. Biscuit surface showed higher redness and yellowness when MSO was incorporated (p < 0.05). The addition of MSO up to 6% had no adverse effect on biscuit quality and acceptability. When biscuits added with 6% MSO were stored under different illumination conditions (light and dark), lipid oxidation in all samples increased throughout the storage of 12 days. Light accelerated lipid oxidation of biscuits as evidenced by the increases in both peroxide values and abundance of volatile compounds. No marked change in EPA, DHA and astaxanthin contents were noticeable in biscuit fortified with MSO after 12 days of storage. Therefore, the biscuit could be fortified with MSO up to 6% and must be stored in dark to assure its oxidative stability.
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    Physicochemical properties and oxidative stability of oils from samrong (Sterculia foetida) seed
    (2018-12-01)
    Chanyawiwatkul, J.
    ;
    Supapavnich, S.
    ;
    Takeungwongtrakul, S.
    Samrong seed kernel consisted of 5.91 ± 0.12% moisture, 2.80 ± 0.17% ash, 46.09 ±0.44% oil, 11.68 ±0.16% protein and 33.52 ±0.07% carbohydrate. The crude oil was extracted from samrong seed kernel using cold hexane as solvent. The oil from samrong seed kernel contained 27.32% saturated fatty acid (SFA), 5.30% monounsaturated fatty acid (MUFA) and 55.95% poly-unsaturated fatty acid (PUFA). Gamma-linolenic acid (47.80%) was the dominant fatty acid, followed by palmitic acid (16.49%) and steric acid (10.45%). The physicochemical properties including color, viscosity, tocopherol content, total phenolic content, acid value, free fatty acid, peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and ρ-anisidine value of kernel oil were determined. When kernel oil was stored at 30°C for 48 days, the oxidative stability of kernel oil was also examined. The kernel oil had the increase in PV and TBARS within the first 36 days of storage (P < 0.05). Subsequently, a decrease in PV and TBARS were noticeable up to day 48 (P < 0.05). Oil from samrong seed kernel showed high quality and oxidative stability during storage. Thus, samrong seed kernel could be used as a potential source of edible oil for use in the food industrial.