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 12

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Recovering bioactive compounds and antioxidant capacity of medium roasted spent coffee grounds through varied hydrothermal brewing cycles
(2025-04-01)
Maiyah, Nur
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Kerdpiboon, Soraya
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Supapvanich, Suriyan
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Kerr, William L.
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Sriprom, Pongsert
Spent coffee grounds (SCGs) are the residual product from brewing coffee and contain valuable bioactive compounds. This study investigated the effects of hydrothermal brewing cycles on the bioactive compounds and antioxidant capacity of medium roasted Arabica (A) and Robusta (R) SCGs. SCGs from A and R were prepared using 3 levels of brewing cycles at 92–95 °C/900 kPa. The SCGs were collected and air dried at 60 °C to achieve a moisture content of less than 4 % wb. Field emission scanning electron microscopy (FE-SEM) imaging showed that brewing increased SCGs porosity, allowing more moisture retention and enhanced extraction of compounds on subsequent cycles. SCGs also became less pigmented after additional brewing. Fourier-transform infrared (FTIR) spectra confirmed the retention of chemical components after each cycle, indicating a level of stability in the functional groups. Ethanol extraction yielded higher total phenolic content (TPC), while water extraction resulted in greater total flavonoid content (TFC); however, both decreased with additional hydrothermal brewing cycles. Caffeine and chlorogenic acid were more abundant in ethanol extracts, whereas water extracts exhibited stronger antioxidant activity (measured by ABTS and FRAP), particularly in Robusta SCGs. The bioactive compounds and antioxidant capacity were reduced with additional SCGs brewing. Significant correlations between TPC, TFC, caffeine, and antioxidant measures underscore the potential for the sustainable reuse of SCGs as a bioactive resource. Overall, hydrothermal brewing cycles enhanced the extraction and utilization of bioactive compounds from SCGs, contributing to the development of value-added products that promote health and sustainability.
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Sous-vide meat properties as a function of physical and surface changes during processing
(2022-01-01)
Chotigavin, Natthaporn
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Kerr, William L.
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Klaypradit, Wanwimol
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Kerdpiboon, Soraya
Sous-vide is a method of cooking of vacuum-packed samples at relatively low temperature for longer periods than practiced with conventional cooking. Sous-vide is applicable to a wide variety of foods, and optimized sous-vide processing of meat can result in more tender products with less cooking loss. In this study, chicken breast and Thai local beef round were compared under sous-vide (vacuum-packaged and cooked at 60 to 80 °C for 1 to 7.5 h) and traditional cooking temperatures. The physical properties and surface texture of meat during sous-vide cooking were determined. It was found that the L* (lightness) and a* (redness) of cooked chicken breast were not affected by cooking temperatures or times (p >0.05), while the color of cooked beef depended on both temperature and time (p ≤0.05). It was found that cooking at higher temperature and for longer time resulted in meat with lower cooking yield and higher sous-vide loss, but with less re-heating loss (p ≤0.05). These results were supplemented with surface texture images which showed that larger spaces developed between the fibers after cooking at higher temperatures for longer time than those for samples cooked by sous-vide. Sous-vide chicken breast cooked at 60 °C for 2 h and 80 °C for 0.5 h, as well as beef cooked at 60 °C for 2.5 h and 80 °C for 2 h, were the most tender as measured by the lowest shear force values.
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Structural changes in local Thai beef during sous-vide cooking
(2021-05-01)
Supaphon, Pattama
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Kerdpiboon, Soraya
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Vénien, Annie
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Loison, Olivier
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Sicard, Jason
Thai beef (Bos indicus) samples were sous-vide-cooked at temperatures of 60°C, 70°C or 80°C for 2 to 36 hrs and prepared for microstructure characterization by light and electron microscopy. Muscle fibers showed a first phase of lateral shrinkage during the first 6 hrs of cooking at 60–70°C and the first 2 hrs at 80°C followed by a second phase of significant alternations of shrinkage and swelling independently of water transfers. Swelling peaked at 12 hrs. Microstructural changes were more variable for samples cooked at 60–70°C than for samples cooked at 80°C that showed a larger cross-sectional myofibrillar mass area (CSA). Hypercontracted fibers were evidenced at all temperature–time combinations and were associated with adjacent wavy fibers and a characteristic structural evolution in the mitochondria. The role of thermal denaturation of proteins and the ultrastructural analogy of hypercontracted fibers with cold-shortened fibers are discussed.
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Drying effects on physicochemical and functional properties of cuttlefish (Sepia officinalis) ink powder
(2024-09-01)
Salsabila, Salma
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Kerdpiboon, Soraya
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Kerr, William L.
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Puttongsiri, Tongchai
This study investigated the physicochemical, functional, and organoleptic properties of cuttlefish (Sepia officinalis) ink powder prepared by freeze drying and hot air tray drying. Key proximate and physicochemical properties were measured to assess differences due to drying method. In addition, organoleptic tests were conducted on cuttlefish ink powder incorporated into spaghetti sauce. Freeze-dried powders had slightly higher moisture (9.86 %) than tray-dried powders (7.65 %) and more ash (15.04 versus 13.19 %). Both samples had ∼43 % protein, a light-brown to black color and a pH of 5.5–5.6 when rehydrated. There were no differences in loose or tapped density and Hausner ratios of 1.30–1.35 suggest the powders had ‘passable’ flow. Overall protein solubility varied with pH and freeze-dried materials generally had greater solubility. FT-IR showed no differences in peaks derived from organic components. FE-SEM showed both samples had spherical granules that formed 100–200 nm clusters; however, the surface texture of tray-dried powders was rougher than the freeze-dried samples. Consumer tests showed higher overall likability for spaghetti sauce with fresh ink compared to dried ink powders. Differences were attributed more to texture than to flavor or appearance. Cuttlefish ink can be utilized in the food industry, particularly as a natural flavor, food coloring or additive.
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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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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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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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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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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.

Kerdpiboon, Soraya

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