Takeungwongtrakul, Sirima

Preferred name

Alternative Name

Takeungwongtrakul, S.

Main Affiliation

School of Industrial Education and Technology

sirima.ta@kmitl.ac.th

Now showing 1 - 10 of 17

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The effects of genetic groups, and age on the chemical composition, physical properties, and somatic cell count of raw buffalo milk
(2022-07-01)
Mettamehtar, K.
;
Tuntivisoottikul, K.
;
Takeungwongtrakul, S.
The genetic groups of the buffaloes influenced all the chemical compositional traits (P<0.05), and some physical properties, such as the percentage of citric acid content, and the milk urea nitrogen concentration (P<0.01). Milk from Swamp buffaloes had the highest percentage of fat content (11.1%) compared to purebred Murrah (7.9%) and 75%Murrah crossbreeds (8.2%), but it was not statistically different from the 50% Murrah crossbreeds (9.5%). Similar results were found in the percentages of protein, solid-not-fat, and total solids content. The purebred Murrah showed the highest average lactose content (4.9%), but it did not statistically differ from those of the 50% Murrah crossbreeds (4.6%) and Swamp buffalo (4.5%). The highest citric acid content was found in the Swamp buffaloes (0.20%), while the lowest of the trait was observed in the 100%Murrah. The Swamp buffaloes and the 50% Murrah crossbreeds had higher averages of urea concentration than the 100% Murrah and the 75% Murrah crossbreeds. The age of the animals in different genetic groups did not affect most of the studied traits (P>0.05), except the percentage of milk fat content, the percentage of citric acid and the percentage of urea concentration (P<0.05). The 50%Murrah crossbreeds and Swamp buffaloes which were older than 9 years old which had higher averages of fat content than the other groups. The highest citric acid content average was found in the 50%Murrah crossbreeds which were older than 9 years old, and the highest urea concentration average was detected in milk from the 50% Murrah crossbreeds which were younger than 7 years old.
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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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Impact of stocking density during live transportation on meat quality of Nile tilapia (Oreochromis niloticus) and their changes during storage
(2022-05-01)
Pongsetkul, Jaksuma
;
Benjakul, Soottawat
;
Takeungwongtrakul, Sirima
;
Sai-ut, Samart
Quality of Nile tilapia meat (Oreochromis niloticus) transported at the densities of 60, 180, 300, and 420 kg/m3 (D60, D180, D300, and D420) for 4–5 h, and their changes during frozen storage were evaluated and compared with control (immediately euthanized after catching). The result found that D60 and D180 had no significant difference in stress indicator’s levels including cortisol, glucose, and lactate, compared with control (p >.05), while D300 and D420 exhibited higher levels of those stress indicators than others, indicating the occurring of fish stress in the two latters. Among all samples, D300 and D420 exhibited a faster rate of postmortem changes as indicated by higher trichloroacetic acid (TCA)-soluble peptides, lipid oxidation products, and faster developments of ATP derivatives than others. D300 and D420 also had lower water-holding capacity (WHC) and higher cooking loss, compared with D60, D180, and control (p ≤.05). Moreover, a faster rate of quality changes during frozen storage was obtained in these two samples. This brings to the significantly lower sensory acceptability at all period tests (p ≤.05). Practical applications: Pre-slaughter stress is an important issue in the fish industry, as it directly influences the welfare and meat quality of animals. Improper fish densities during live fish transportation are one factor that can cause pre-slaughter stress of fish and result in destroying fish meat quality. From this study, the result clearly indicated that transportation densities of Nile tilapia more than 300 kg/m3 were significantly able to suppress the prime quality of fish meat and accelerate quality changes during storage at −20°C.
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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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Thermal processes improving antibrowning potential of mixed Aloe vera and pineapple core extract solution on browning inhibition of fresh-cut apples
(2022-01-01)
Takeungwongtrakul, Sirima
;
Sai-Ut, Samart
;
Waraput, Thidarat
;
Supapvanich, Suriyan
Aloe vera and pineapple fruit extract have been applied as natural antibrowning agent for fresh-cut products. The effect of different thermal treatment processes (high-temperature–short-time pasteurisation at 80 ± 1 °C for 15 s and sterilisation at 121 ± 1 °C for 20 min) of mixed A. vera and pineapple core extract solution at a ratio of 1:1 (v/v) (AP) on enzymatic browning control of fresh-cut ‘Gala’ apples was investigated. Both thermal processes increased the antioxidant activities of AP solution compared to unheated AP solution. Coating of both thermal processed AP solutions alleviated the increased browning incidence of the fresh-cut apples during storage. Compared to sterilised AP coating, the pasteurised AP coating maintained visual appearance, whiteness index (WI) and L* values as well as inhibited browning incidence due to the prevention of increased a*, b*, ΔE* and browning index (BI) values of fresh-cut apples during storage. The fresh-cut apples coated with pasteurised AP had lower total phenolic compounds and polyphenol oxidase activity compared to the samples coated with sterilised AP. These suggested that the suitable thermal process was helpful to enhance antibrowning ability of AP coating agents to control enzymatic browning reaction of fresh-cut fruits.
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Change in fatty acid profile, volatile compounds and FTIR spectra of samrong seed oil during storage
(2020-01-01)
Takeungwongtrakul, S.
;
Karnjanapratum, S.
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Kaewthong, P.
;
Nalinanon, S.
Samrong (Sterculia foetida Linn.) is a wild plant. It is used in traditional medicine. The kernels of samrong seeds have been reported to contain a high amount of oil. The changes in fatty acid profile, volatile compounds, and fourier transform infrared (FTIR) spectra of oil from samrong seed kernel during storage (48 days) were investigated. With increasing storage time, the content of saturated fatty acid (SFA) and polyunsaturated fatty acid (PUFA) decreased. There was little change in fatty acid profile at the end of storage. As to FTIR spectra, a slight change in wave number from 3600 cm-1 to 3200 cm-1 and wave number 1711 cm-1 was observed with increasing storage time. After storage, the results observed 12 volatile lipid oxidation compounds. However, slight changes in abundance of volatile compounds were found. Therefore, samrong seed kernel oil had good oxidative stability.
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Milk fatty acid profile in different genetic groups and age of buffaloes
(2021-11-01)
Mettamehtar, K.
;
Tuntivisoottikul, K.
;
Takeungwongtrakul, S.
Thirty-seven fatty acids were identified in 40 buffalo milk samples. Nineteen of the totals identified fatty acids were found in all samples. Sixteen fatty acids were detected in some samples. -Linolenic acid (C18:3n6) and cis-11,14,17-eicosatrienoic acid (C20:3n3) were not found in buffalo milk. Milk from 50% Murrah crossbreds had the highest content of C6:0, C8:0, C10:0, C12:0, C14:0, C16:0, and C18:1n9t (p<0.05). There were no significant differences in the averages of docosahexaenoic acid (C22:6n3) contents between 100% Murrah and 50% Murrah crossbreds. Averages of SFA and total fatty acids in 50% Murrah crossbreds were higher than those of the 100% Murrah. The factor of age within different genetic groups affected six fatty acids such as C6:0, C8:0, C10:0, C12:0, C16:0, and C22:6n3 (p<0.05). The traits in 50% Murrah crossbreds which were younger than 7 years old and older than 9 years old were higher than those in others, except for C6:0 and C22:6n3, in which the 50% Murrah, that were older than 9 years old were the highest. With regards to the Murrah purebreds, no significant differences in the traits of the different studied ages were noticed. The factor also affected the SFA and total fatty acids contents (p<0.05) but did not influence MUFA and PUFA (p>0.05).
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Shelf-life prediction of micro-encapsulated shrimp oil in different packages using empirical models
(2020-01-01)
Takeungwongtrakul, Sirima
;
Benjakul, Soottawat
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Pisuchpen, Supachai
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Kaewthong, Pensiri
;
Nalinanon, Sitthipong
Micro-encapsulated shrimp oil (MSO) can be used to fortify food products and may be especially useful in the development of new functional foods. The shelf-life of packaged MSO was studied and sorption isotherms were examined. Moisture sorption isotherms and moisture sorption kinetics of MSO were evaluated at 30°C for water activity (a<inf>w</inf>) values ranging from 0.113 to 0.923 by a static gravimetric method. Empirical models were determined to predict the experimental data. The initial stage of moisture sorption by the MSO was relatively rapid and it decreased with time. All the sorption curves were found to be type III. The most suitable model for predicting the moisture sorption isotherm of MSO was the GAB model because it had the lowest percentage root mean square error (RMSE). The shelf-life of MSO packaged in polypropylene (PP), Nylon/linear low density polyethylene (Nylon/LLDPE) and metalized polyethylene terephthalate (metalized PET) pouches stored at 30°C and either 75% or 80% relative humidity (RH) was predicted by the GAB equation and the longest shelf-life of MSO (507 days in 80% RH and 725 days in 75% RH) was found in metalized PET packages. The empirical models can be useful for predicting the shelf-life of MSO.
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Characteristics and nutritional value of silkworm (Bombyx mori) pupae-fortified chicken bread spread
(2022-12-01)
Karnjanapratum, Supatra
;
Kaewthong, Pensiri
;
Indriani, Sylvia
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Petsong, Kantiya
;
Takeungwongtrakul, Sirima
This study aimed to apply silkworm pupae (SP) to food product development. The characteristics and sensory acceptance of chicken bread spread fortified with SP at different levels (0%; SP0, 25%; SP25, 50%; SP50, and 75%; SP75) were evaluated. The fat content of the bread spread was significantly increased, whereas the protein content was decreased with increasing levels of SP (p ≤ 0.05). The increased level of SP resulted in the final products being dark in color, as indicated by the significant decrease in L* and the significant increase in a* and b* (p ≤ 0.05). SP50 was accepted by the consumer. Thereafter, the characteristics and sensory acceptance of SP50 with different levels of coconut oil (CO) (100%; SP50-100, 70%; SP50-70, 40%; SP50-40, and 10%; SP50-10 of CO content in the control sample) were studied. The firmness and stickiness increased, whereas TEF decreased with decreasing CO levels, which was related to the decreased spreadability of SP50. SP50-40 obtained satisfactory sensory properties by the consumer. The energy value for SP50-40 was within the normal range for bread spread products. Therefore, SP could be a source of fat and protein for the production of an alternative food product to increase the added value of edible insects.

Takeungwongtrakul, Sirima

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