Kerdpiboon, Soraya

Preferred name

Kerdpiboon, Soraya

Alternative Name

Kerdpiboon, S.

Main Affiliation

School of Food Industry

soraya.ke@kmitl.ac.th

Now showing 1 - 10 of 19

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Upland rice vinegar vapor inhibits spore germination, hyphal growth and aflatoxin formation in Aspergillus flavus on maize grains
(2017-01-01)
Pornpukdeewattana, Soisuda
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Kerdpiboon, Soraya
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Jindaprasert, Aphacha
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Pandee, Patcharaporn
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Teerarak, Montinee
The efficacy of vapor-phase (VP) upland rice vinegar (URV) was investigated as a bio-fumigant for maize, to reduce consumer health risks associated with spore and toxin formation by Aspergillus flavus. Complete reduction of mycelial growth occurred with in vitro VP exposure to URV (containing 0.0017 mmol/L acetic acid) or with VP exposure to pure acetic acid (PAA) (containing 0.0023 mmol/L acetic acid). No significant differences were observed between the two materials after 90 min exposures. Using gas chromatography-mass spectrometry (GC-MS), URV vapor was shown to contain volatiles having antifungal activities. These are identified as isoamylalcohol, 1-butanol, 3-methyl-, acetate and β-phenylethyl acetate. It is suggested these volatiles increase the antifungal effectiveness of URV. Exposure to VP-URV (containing 0.0043 mmol/L AA) for 5 h completely eliminated viable spores of A. flavus on maize seeds (23% moisture content) previously inoculated with 4.43 ± 0.28 log spores/g). At the same time, aflatoxin production decreased, as VP-URV exposure increased. Hence, VP-URV is shown to be an effective control agent for A. flavus mycelial growth and aflatoxin formation on maize, so effectively reducing the potential for consumer health risks due to this widespread fungus.
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Comparison of vapor-phase acetic acid and vinegar effectiveness in maintaining quality of sweet basil (Ocimum basilicum Linn.)
(2020-01-01)
Teerarak, Montinee
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Kerdpiboon, Soraya
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Krusong, Warawut
Leafy shoots of sweet basil (Ocimum basilicum Linn.) were exposed to the vapor of either dilute acetic acid (AA) or of upland rice vinegar (URV) – both solutions were diluted to contain 4% of acetic acid – for 10 min and stored at 12°C. The sweet basil exposure to AA had a 16% increase in shelf life and those exposures to URV 35% increase compare to the control. There were no significant differences in fresh weight loss during storage between the AA and URV but both had significantly lower fresh weight losses than the control. The chlorophyll content of both AA and URV were significantly higher than the control. The radical scavenging was significantly higher in the URV than in the AA and the control. The electrolyte leakage was both significantly lower in the URV than in the AA and the control. The occurrence of lipid peroxidation was similar in both the AA and URV, and both were significantly lower than in the control. These results indicate URV has potential as an effective way of raising quality and extending postharvest storage of sweet basil shoots.
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Artificial neural network modeling of physicochemical changes of shrimp during boiling
(2012-01-01)
Niamnuy, Chalida
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Kerdpiboon, Soraya
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Devahastin, Sakamon
Frozen boiled shrimp and dried shrimp are among the high-value fishery products of Thailand. During the production of these products boiling is one of the most important steps that affects significantly the product physicochemical properties, especially the quantity and quality of proteins, which in turn affect other apparent properties perceived by consumers. The protein changes are, however, difficult to evaluate comparing to other typical physical properties of shrimp. The objective of this study was therefore to develop an artificial neural network (ANN) model to predict the protein changes of shrimp in terms of protein loss and protein denaturation as a function of the boiling conditions, namely, concentration of salt solution and boiling time, as well as a rather easily determined change of shrimp, that is, cooking loss. Other apparent physical changes of shrimp viz. shrinkage and hardness were also predicted. The optimized ANN structure for the prediction of protein changes consists of two hidden layers and twelve neurons per layer, while the optimized ANN structure for the prediction of physical changes consisted of two hidden layers and eight neurons per layer. The predicted protein and physical changes agreed very well with the experimental data with R2 > 0.994 and 0.972, respectively. © 2011 Elsevier Ltd.
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Properties changes of chicken breast during sous-vide cooking and acceptance for elderly
(2019-01-01)
Kerdpiboon, Soraya
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Suraphantapisit, Nuttapon
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Pongpaew, Possathorn
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Srikalong, Pramual
The sous-vide process has been used in cooking to maintain nutrients and improve texture of meat. This improvement in nutrients and softening of the texture could be advantageous for the elderly. The objective of this research was to study effects of sous-vide cooking on the properties and changes of chicken breast fillet and their sensory acceptance by the elderly. Chicken breast fillets were vacuum packed and cooked at 60 °C for different times from 1 to 8 h comparing the effects with a common way of cooking as a control (100 °C for 30 min). Sous-vide cooked chicken had significantly (P < 0.05) higher yield percentage, water holding capacity (WHC) and redness and lower hardness, chewiness and lightness than the control. With increased sous-vide cooking time the yield percentage, WHC, redness and hardness significantly (P < 0.05) decreased, while lightness and chewiness significantly increased (P < 0.05). Sous-vide cooking for 3, 4 and 5 h resulted in the lowest hardness, which was in the range of 40.05-60.01 N and lowest chewiness in the range of 11.24-16.88, but the highest springiness in the range of 0.03-0.04. A sensory evaluation panel of 50 people of 60-70 years old tested samples of the sous-vide breast chicken after cooking for 3, 4 or 5 h. Their evaluation showed that cooking for 4 h had the highest acceptance score compared with other times.
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Impact of roasting levels and brewing cycles on bioactive compounds in spent coffee grounds
(2026-02-01)
Maiyah, Nur
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Kerdpiboon, Soraya
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Kerr, William L.
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Klaypradit, Wanwimol
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Smithisukul, Chayada
Spent coffee grounds (SCGs) represent a potential source of residual bioactive compounds for sustainable reuse. Effects of roasting levels and sequential brewing cycles on recovery of total phenolic content (TPC), total flavonoid content (TFC), caffeine, and chlorogenic acid (CGA) from Arabica and Robusta SCGs were investigated. Coffee beans were roasted (light, medium, dark), brewed through three hydrothermal cycles, and the resulting SCGs extracted with 70% ethanol. The first brewing cycle removed most water-soluble bioactive compounds, while subsequent brews induced smaller compositional changes, indicating the persistence of functional compounds. Roasting influenced the initial bioactive profile, but its impact diminished after brewing. Robusta SCGs retained higher TPC and antioxidant activity while caffeine diminished with brewing cycle, they were relatively stable to roasting while CGA was more heat-sensitive. Principal component analysis confirmed brewing history as the main factor governing SCG chemical profiles. These findings support brewing-informed SCG valorization for sustainable functional food applications.
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Prediction of influence of stepwise increment of initial acetic acid concentration in charging medium on acetification rate of semi-continuous process by artificial neural network
(2014-01-01)
Krusong, Warawut
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Pornpukdeewatana, Soisuda
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Kerdpiboon, Soraya
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Tantratian, Sumate
Based on industrial vinegar production, ethanol concentration in charging medium is normally considered as a strong variable influencing the acetification for a given initial acetic acid concentration. Moreover, high initial acetic acid concentration is considered when higher than 100 g L-1 of acetic acid as finished product is obtained. This study assessed the effect of a stepwise increment of initial acetic acid concentration in fermentation medium of 45, 55, and 65 g L-1 after charging at constant ethanol concentration of 35 g L-1 on acetification rate (ETA) by high acid-tolerant strain of Acetobacter aceti WK. Average ETA was 8.144 + 0.09 g L-1 d-1 at 45 g L-1 and 8.655 + 0.09 g L-1 d-1 at 55 g L-1, and significant decreased to 6.819 + 0.23 g L-1 d-1 at 65 g L-1. An artificial neural network (ANN) model was applied to predict the ETA in semi-continuous acetification under the conditions of the study. The optimized ANN structure was revealed to contain two hidden layers and seven neurons per layer. The experimental acetification correlated to the predicted data with R2 of training and testing data set of 0.858 and validation data set of 0.831, respectively. Results indicated that the inputs as acetic acid and ethanol concentrations successfully predicted the ETA of semi-continuous acetification process. © 2013 Elsevier Ltd.
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Synthesis of soluble calcium compound from skipjack tuna bones using edible weak acids
(2022-06-01)
Aenglong, Chakkapat
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Wang, Yu Ming
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Limpawattana, Maruj
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Sukketsiri, Wanida
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Tang, Qing Juan
This study aimed to enhance the water solubility of calcium from tuna (Katsuwonus pelamis) bones (TB). Calcium hydroxyapatite (HA) was obtained by calcination of TB. For mineral profiles of TB and HA, Ca had the highest content followed by P with Ca/P of 3.47 and 1.94. Mg, K, and Na as macro minerals and Cr, Cu, Mn, and Zn as micro minerals were also found. Subsequently, HCl was applied to form structured HA-chloride compound (HA-Cl) then reacted with alkaline to obtain structured HA-hydroxide compound (HA-OH). In order to enhance the water solubility, citric and lactic acid were individually reacted with HA-Cl and HA-OH to obtain structured HA-citrate compounds (HA-Cl-Ci and HA-OH-Ci) and structured HA-lactate compounds (HA-Cl-Lac and HA-OH-Lac). HA-Cl-Ci had the highest water solubility (93.34 ± 0.45%) followed by HA-OH-Lac (90.35 ± 0.23%) with Ca/P ratio of 2.28 and 2.24, respectively. HA-Cl-Ci and HA-OH-Lac demonstrated the similar mineral profiles to those of HA but with different contents. The results of FT-IR indicated the carboxyl group of acid played an important role in binding Ca2+. X-ray diffractograms indicated that calcined bone was HA whereas the major composition of HA-Cl-Ci and HA-OH-Lac was related to calcium citrate tetrahydrate and calcium lactate pentahydrate, respectively.
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Activated carbon derived from Mahachanok mango seeds as a potential material to delay the ripening of mangoes
(2024-12-01)
Sriprom, Pongsert
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Assawasaengrat, Pornsawan
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Kraijan, Phornwimon
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Laonork, Siraphob
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Rodmee, Apiwat
The mango processing industry in Thailand generates significant waste, with over 60 % consisting of mango seed. Mahachanok mango seeds, a by-product of mango processing, can be processed into highly porous activated carbon with potential application in agricultural and food preservation. This study investigated the potential of activated carbon derived from Mahachanok mango seeds on delaying the ripening of Nam Dok Mai mangoes. The activated carbon was prepared through a two steps process: biochar preparation followed by activation using KMnO<inf>4</inf>. The morphology of activated carbon was characterized by Fourier transform infrared (FT-IR) spectroscopy, Brunauer-Emmett-Teller (BET) surface area, and Scanning electron microscopy (SEM). The optimal carbonization temperature was determined, and the activated carbon was applied to mango storage. The mango ripening was assessed by measuring weight loss, total color difference (ΔE), firmness, total soluble solids (TSS), titratable acidity (TA), and TSS/TA ratio as a ripening level indicator. The optimal carbonization temperature was found to be 500 °C, yielding 25.47 % activated carbon with iodine number of 361.77 mg I<inf>2</inf>/g AC. The activated surface carbon contained hydroxyl and manganyl groups, with a BET-surface area of 0.649 m2/g. Mangoes stored with 10 g of synthesized activated carbon exhibited the best delay in ripening, extending the ripening process by five days compared to the control. On the 8th day of storage, mangoes became early ripe with firmness and TSS/TA values for 10 g of synthesized activated carbon were 0.467 N/mm and 22.35, respectively (p < 0.05). The TSS/TA ratio indicated that this treatment effectively maintained mango quality for up to 14 days of storage. Activated carbon derived from Mahachanok mango seed shows promising results in delaying mango ripening, especially when used at 10 g dosage. This approach utilized food processing waste to create a valuable product for post-harvest handling, potentially improving the freshness of exported fruit.
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Novel sous-vide pressure technique affecting properties of local beef muscle
(2023-02-01)
Chotigavin, Natthaporn
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Kerr, William L.
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Klaypradit, Wanwimol
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Kerdpiboon, Soraya
The low-temperature, long-time method of cooking known as sous-vide was used with increased pressure to enhance the tenderness and cook yield of local Thai beef round. The cooking was done in specialized equipment at 60 °C and 101, 200 or 300 kPa for 0–4 h. Beef treated with pressure was slightly lighter in color, and samples cooked for 2 h at 200 kPa had greater red saturation. Cooking at 200 kPa improved cook yield while reducing cook loss, with values of 78% after 4 h at 200–300 kPa versus 67% at 101 kPa. Cooking at 200–300 kPa resulted in more tender beef than at 101 kPa after 2 h. Sensory evaluation showed sous-vide pressure beef had higher ranking scores for tenderness and juiciness compared to control. SEM showed connective tissue of sous-vide pressure-cooked beef was diffuse and with looser muscle fibers than boiled or raw beef. Electrophoretic profiles showed that thick and thin filament bands decreased with cooking time. However, myosin heavy chain was sensitive to both heat and pressure. Reducing conditions showed pressure and heat induced disulfide bonding. Studies by FTIR showed cooking at 200 kPa caused the greatest decrease in α-helix content and increase in β-structures than non-treated and boiled beef.
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Physical characteristics and their relationship with surface-physical properties of Thai local beef during sous-vide processing
(2020-01-01)
Supaphon, Pattama
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Astruc, Thierry
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Kerdpiboon, Soraya
In Thailand, local beef (Bos indicus) is preferred by most consumers since it is cheaper than imported beef; however, it has a tougher texture and requires a longer cooking time to make it palatable. The sous-vide cooking process has been found to improve food characteristics, especially the color and texture of meat. Therefore, sous-vide cooking was tested on Thai local beef using various cooking temperatures (60°C, 70°C or 80°C) for various cooking times (2–36 hr), after which the cooking loss, color and shear force of samples were measured. Cooked samples were also re-heated to simulate the preparation by the consumer and the re-heating loss was measured. Sous-vide cooking significantly (p<0.05) reduced cooking loss and lightness and resulted in higher yellowness and less redness compared to a raw sample. However, the lightness of the beef was not significantly (p>0.05) different at any of the cooking temperatures and times tested, whereas yellowness and redness depended on the cooking temperatures and times. Increasing the cooking temperature resulted in an increased shear force, while increasing the cooking time resulted in a significantly (p<0.05) decreased shear force. Cooking at higher temperatures for longer times significantly (p<0.05) increased the sous-vide cooking loss and decreased the re-heating loss. Image analysis of the surface texture showed that muscle fiber was at first clear and firm and then it shrank, with layering clearly visible during cooking. The coefficient of determination for the relationship between the fiber shrinkage area from images and the physical properties of color, cooking loss, re-heating loss and shear force were in the range 0.70–0.98 in all cases.
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Kerdpiboon, Soraya

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