Srikijkasemwat, Kanokrat

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Preferred name
Srikijkasemwat, Kanokrat
Alternative Name
Srikijkasemwat, K.
Main Affiliation
Email
kanokrat.sr@kmitl.ac.th

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    Enhancing the shelf-life of washed eggs using a gelatin-based coating enriched with pomegranate peel extract under tropical storage conditions
    (2026-06-01)
    Thiangtae, Siwimol
    ;
    Srikijkasemwat, Kanokrat
    ;
    Kaewhom, Paitoon
    ;
    Kongrith, Chunya
    ;
    Polyorach, Sineenart
    Egg washing effectively improves food safety but accelerates quality deterioration by removing the natural cuticle, especially during ambient storage. This study investigated the efficacy of a gelatin-based edible coating incorporated with pomegranate peel extract (PPE) in preserving the internal quality of washed chicken eggs stored at room temperature (25–30°C). Eggs were assigned to four treatments: uncoated control (UC), gelatin-only (GEL), and gelatin containing 1.0% (GEL-PPE1.0) or 1.5% PPE (GEL-PPE1.5), and evaluated over 28 days. The results showed that GEL-PPE1.5 significantly outperformed other groups in preserving internal quality (P ' 0.05). By Day 28, the GEL-PPE1.5 group maintained a Haugh unit (HU) of 55.59 ± 9.42, whereas the UC group dropped to 33.73 ± 17.29 (P ' 0.001). Similarly, the yolk index (YI) of the GEL-PPE1.5 group was 0.21 ± 0.02, compared to 0.11 ± 0.03 in UC eggs. The PPE coatings also moderate pH shifts; the albumen pH of the GEL-PPE1.5 group remained at 9.16 ± 0.20, significantly lower than the 9.61 ± 0.14 in the UC group (P ' 0.05). No microbial growth was detected in any treatment (' 10 CFU/g). The preservation efficacy arises from synergistic mechanisms: the gelatin matrix acts as a physical barrier to gas exchange, while the ellagic acid-rich PPE enhances biochemical stability by mitigating oxidative degradation. These findings demonstrate that PPE-fortified gelatin coatings provide a practical and bioactive strategy for maintaining egg freshness, offering a clear magnitude of protection for washed eggs in supply chains where refrigeration is limited.
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    Ensiling Time and Mixed Microbe Fermented Liquid Modulate In Vitro Digestibility and Rumen Fermentation of Fermented Total Mixed Rations
    (2026-01-01)
    Polyorach, Sineenart
    ;
    Suphalucksana, Wichai
    ;
    Klompanya, Ampon
    ;
    Yuangklang, Chalermpon
    ;
    Wanapat, Metha
    This study investigated how varying the ensiling period and the level of mixed microbes fermented liquid (MMFL) influences the chemical composition, in vitro degradability, rumen fermentation profile, and microbial ecology of fermented total mixed rations (FTMR). A completely randomized 4 × 4 factorial design was used, incorporating four fermentation durations (0, 7, 14, and 21 days) and four MMFL inclusion rates (0, 0.5, 1.0, and 1.5% of DM). Both factors exerted significant effects on FTMR quality (p < 0.05). The combination of a 14-day fermentation period with 0.5% MMFL consistently produced the most desirable outcomes. Under these conditions, crude protein concentration rose from 12.0% to 14.3% of DM, while neutral-detergent fiber declined from 54.2% to 49.1%. Improvements were also observed in in vitro digestibility, with DM and OM increasing by 9–12% relative to the untreated control (p < 0.05). Fermentation end-products were enhanced, as total volatile fatty acids increased by 15% (92.4 vs. 80.1 mmol/L), and the molar proportion of propionate increased from 24.5 to 29.2 mol/100 mol, thereby lowering the acetate-to-propionate ratio (2.4 vs. 3.0; p < 0.05). Estimated methane production declined by 18% (p < 0.01). Microbial counts reflected a shift toward a more efficient fermentative community, with bacterial and fungal populations increasing by 21% and 18%, and protozoa decreasing by 25% (p < 0.05). Overall, moderate MMFL supplementation during a 14-day ensiling phase enhanced nutrient conservation and fermentation efficiency, suggesting practical value for improving FTMR utilization in ruminant systems. Further in vivo and economic evaluations remain necessary.