Supapvanich, Suriyan

Preferred name

Alternative Name

supapvanich, Suriyan

Supapvanich, S.

Main Affiliation

School of Industrial Education and Technology

suriyan.su@kmitl.ac.th

Now showing 1 - 10 of 17

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Encapsulation of Cinnamaldehyde from Cinnamon Essential Oils in Cyclodextrin
(2020-06-22)
Chimvaree, C.
;
Tepsorn, R.
;
Supapvanich, S.
;
Wongs-Aree, C.
;
Srilaong, V.
Cinnamaldehyde is the major compound in cinnamon essential oil which has effective inhibiting the microbial growth and revealed low physicochemical stability, low solubility in water. The aim of this study was the encapsulation of cinnamaldehyde in β-cyclodextrin in order to obtain a complex which can be used for preserving fresh-cut produce. The encapsulated complex cinnamaldehyde/ β-cyclodextrin was prepared using the inclusion complex method. The various ratios of cinnamaldehyde/β-cyclodextrin on cinnamaldehyde releasing efficiency was investigated. The various ratios of cinnamaldehyde/β-cyclodextrin as 50:50, 40:60, 30:70 and 25:75 were monitored. Encapsulation efficiency (%EE) and encapsulation capacity (%EC) of encapsulated cinnamaldehyde powder were analyzed. The results showed that the ratio at 25:70 cinnamaldehyde/β-cyclodextrin showed the highest %EC and %EE when compared with other treatments. The ratio at 25:75 had faster control release in first 3 h. Antimicrobial activity was tested against two strains of gram-positive (Staphylococcus aureus and Bacillus cereus) and two strains of gram-negative (Escherichia coli and Pseudomonas aeruginosa) bacteria. β-cyclodextrin with encapsulated cinnamaldehyde exhibited good inhibitory effect against all tested bacterial strains.
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Implementing short-term anoxic conditions as a straightforward and effective postharvest technique to preserve the quality of ‘Sucrier’ bananas
(2026-06-01)
Techavuthiporn, C.
;
Sittiprasert, W.
;
Phakawan, J.
;
Supapvanich, S.
The aim of this study was to examine the impact of an oxygen limitation, so-called anoxic conditions, on the ripening process and the physicochemical characteristics of ‘Sucrier’ bananas during storage. A preliminary experiment was conducted to determine the optimal duration of anoxia treatment, ranging from 0 to 20 h. The experiment determined that subjecting the fruit to anoxic conditions for 16 h resulted in the most successful treatment for delaying the development of fruit skin color at room temperature for a period of 8 days. Furthermore, the reduction in moisture content of the peel and the increase in weight loss, pulp-to-peel ratio, and moisture content of the pulp exhibited a notable disparity compared to the other treatments. Therefore, the duration of 16 h of anoxic conditions was chosen to further examine the responses of fruit after storage for 18 d at 15°C, in comparison to the control fruit, which had no exposure to anoxic conditions. Bananas treated with anoxia exhibited a decrease in the developed peel color, as indicated by decreased Δa* and ΔH values. The treatment also demonstrated greater fruit firmness in comparison to the untreated fruit. In addition, the peel of treated bananas exhibited a greater relative value of firmness, whereas the relative values of electrolyte leakage, malondialdehyde, and H2O2 were lower. This is likely caused by the application of anoxia treatment, which might stimulate the activity of DPPH scavenging.
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Physicochemical factors related to 'Monthong' durian fruit maturity
(2018-08-30)
Youryon, P.
;
Rattanaphon, J.
;
Supapvanich, S.
;
Krairiksh, M.
Heterogeneous maturation of durian fruit on the market is a main problem. The aim of this work was to investigate certain factors related to the maturity of 'Monthong' durian fruit. The durian fruit at immature, onset of maturation, onset of ripening, ripe and full ripe stages were harvested. Non-destructive factors such as specific gravity and total soluble solids (TSS) content of peduncle and destructive factors such as cut-fruit visual appearance, pulp dry weight, colour, TSS content and carotenoids content were monitored. Both specific gravity and TSS content of peduncle were increased until the onset of ripening stage and then remained constant during ripening. The visual appearance showed the increase in pulp yellowness and space between pulp and peel which positively changed with the maturation increase. The pulp dry weight and b* value were increased whilst L* value was decreased as the ripening increased. The pulp TSS concentration was dramatically increased until full ripe and then remained constant. Carotenoids content of the pulp was also obviously increased from immature to the onset of ripening stage and it then remained constant. In conclusion, the decrease in specific gravity and increase in peduncle TSS concentration could be non-destructive factors indicating durian fruit ripening.
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Ripening control of nam dok mai mango (Mangifera indica Linn.) with titanium dioxide
(2019-01-01)
Chaishome, Jedsada
;
Tunsathitsak, Yossakorn
;
Boonyaritthongchai, Panida
;
Supapvanich, Suriyan
— This research aims to slow down the release of ethylene of ‘Nam Dok Mai’ mango during shipment transportation by using titanium dioxide as an absorbent. The result found that the mango begin to the ripening process after stored at 13°C for 12 days (ethylene and carbon dioxide around 0.06910 µL C2H4/kg.hr and 32.10 mg CO2/kg.hr, respectively). Then, the appropriate titanium dioxide was tested by trial at 3, 5 and 10 grams. The result showed that titanium dioxide decreased ethylene but each treatment were not statistically different (p <0.05). Afterward, all fruits were stored at 13°C for 14 days and at 25°C for 4 days, respectively. The physical and chemical properties of fruit were analyzed during storage time. After 14 days at 13°C, firmness, color, titratable acidity, pH, total soluble solids and ripening index of the treatments of titanium dioxide and control treatment were significant different. After 4 days at 25°C, the ripening process of fruit between titanium dioxide treatment and control treatment were not significant differences.
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Effect of passive modified atmosphere storage incorporated with 1-MCP on quality of asparagus spears during cold storage
(2020-04-22)
Techavuthiporn, C.
;
Supapvanich, S.
The purpose of this work was to determine the effects of 1-methycyclopropane (1-MCP) incorporated with passive modified atmosphere packaging on quality of asparagus during stored at 4°C. Weight loss, texture, fiber, total ascorbic acid and total sugar content of the asparagus packed in polyethylene bag (PE), treated with 1 ppb 1-MCP (MC) and treated with 1 ppb 1-MCP incorporated with contained in PE bag (MP) were monitored. The result shows that the use of PE bag prevented the loss of fresh weight of asparagus. The use of 1-MCP and 1-MCP incorporated with PE delayed the loss of firmness. The fiber content of the asparagus increased during storage. There was no significant difference in fiber content of each treatment during storage. The use of 1-MCP incorporated with PE delayed the loss of ascorbic acid content rather than other treatments. The use of PE, 1-MCP and 1-MCP incorporated with PE delayed the reduction of total sugar content when compared to the control. These results suggest that the use of 1-MCP incorporated with PE is a good alternative delaying the loss of fresh weight and total ascorbic acid content of asparagus spears.
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Polylactic acid (PLA) based green composites reinforced pineapple leaf fibres: Evaluation of processing and tensile performance
(2018-08-14)
Chaishome, Jedsada
;
Supapvanich, Suriyan
This paper reports on a study of the compression moulding and the vacuum forming of unidirectional pineapple leaf fibres/polylactic acid composites and the influence of process variables on the tensile properties of the material. The characterisation of the micro and meso structures of the pineapple leaf fibres is reported. The effect of consolidation temperature on the fibre thermal stability and the tensile properties of the composites is investigated. The results show that vacuum forming was found to be preferable process with high stiffness modulus and UTS of the composites, compared to compression moulding. The insignificant detrimental effect of 165°C high consolidation temperature was observed. Finally, the fibre thermal degradation seems to dominate the composite tensile performance over its interfacial quality between the fibre and the matrix.
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Efficacy of preharvest salicylic acid treatment on postharvest quality enhancement of Marian plums (Bouea oppositifolia (Roxb.) Meisn.)
(2026-06-01)
Supapvanich, S.
;
Da, L.
;
Phakawan, J.
;
Techavuthiporn, C.
Marian plum (Bouea oppositifolia (Roxb.) Meisn.) is a tropical fruit tree that holds significant commercial importance in Southeast Asia. Softening and disease incidence are the main problems limiting the postharvest quality of the fruits. The purpose of this study was to determine the efficacy of preharvest salicylic acid (SA) spray on fruit quality maintenance during storage at room temperature (25±1°C). The fruits were preharvest sprayed with SA at concentrations of 0 (water), 1, 2, and 3 mM prior to harvest for 3 days. The finding showed that 3 mM SA evidently delayed the progression of fruit coloration from the time of harvest to the end of storage (day 8) in comparison to the control treatment. During storage, disease incidence in the 3 mM SA-treated fruits was not found in comparison to other treatments. All SA treatments reduced the magnitude of the weight loss increase. The 3 mM SA treatment delayed fruit softening, lipid membrane degradation, and an increase in total soluble solids, while maintaining a high level of total acidity. In addition, the application of 3 mM SA significantly increased the ferric reducing antioxidant potential, and all SA treatments effectively maintained free radical scavenging activity compared to the control treatment. In conclusion, preharvest SA spray at 3 mM prior to harvest is an effective approach to maintaining the postharvest quality of marian plums during storage.
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Comparison of substrate reactivity of polyphenol oxidase and browning symptom of fresh cut 'Nam Dok Mai Si Thong' and 'Nam Dok Mai No. 4' mango in vitro and in vivo
(2022-04-01)
Chimvaree, C.
;
Wongs-Aree, C.
;
Supapvanich, S.
;
Tepsorn, R.
;
Boonyaritthongchai, P.
'Nam Dok Mai Si Thong' and 'Nam Dok Mai No. 4' are popular cultivars for freshcut mango product in Thailand. Fresh-cut mango is considered as one of the most consumed products with the increasing market growth year by year. However, there are problems of fresh-cut mango due to surface browning and microbial contamination. This research was studied on the comparison of substrate reactivity of polyphenol oxidase and browning symptom of fresh-cut mango cultivars 'Nam Dok Mai Si Thong' and 'Nam Dok Mai No. 4'. Enzymatic browning of both 'Nam Dok Mai' mango revealed that polyphenol oxidase activity (PPO) in 'Nam Dok Mai Si Thong' was higher than 'Nam Dok Mai No. 4' mango. Five phenolic substrates of PPO including caffeic acid, catechol, chlorogenic acid, 4-methyl catechol and pyrogallol was individually dropped onto 'Nam Dok Mai Si Thong' and 'Nam Dok Mai No. 4' mango pulp surface for testing the specific substrates of 'Nam Dok Mai' mango's PPO (in vivo). 'Nam Dok Mai No. 4' mango cubes underwent darker browning symptom when treated with chlorogenic acid, 4-methyl catechol and caffeic acid, respectively, while 'Nam Dok Mai Si Thong' mango cubes showed a darker color when treated with 4-methyl catechol, catechol and pyrogallol. In vitro, the specificity of PPO activity of mango extract was determined using various substrates as caffeic acid, catechol, chlorogenic acid, 4-methylcatechol and pyrogallol. PPO extracted from 'Nam Dok Mai Si Thong' and 'Nam Dok Mai No.4' mango was more actively specific to catechol and 4-methylcatechol than other substrates which revealed the higher activity of PPO.
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Effects of preharvest salicylic acid or oxalic acid on quality of ‘Queen’ pineapple fruit harvested at different month stored at room temperature
(2019-01-01)
Youryon, P.
;
Chimphakdee, N.
;
Supapvanich, S.
The aim of this work was to investigate the effects of preharvest salicylic acid (SA) or oxalic acid (OX) on quality and internal browning of ‘Queen’ pineapple fruits harvested at different month in year 2015. Visual appearance of half-cut fruit, internal browning (IB) severity score, percentage of fruit number having IB, total soluble solids (TSS), total acidity (TA), ascorbic acid (AsA) contents were determined. The fruits harvested in March had no IB during storage at 25±1°C for 14 days in all treatments. The highest IB severity and the percentage of fruit having IB were found in the fruits harvested in June, especially in control in which IB severity score was 5 and percentage of fruit number having IB was 50%. Preharvest 5 mM SA application could alleviate IB in the fruits during storage and had more effect in reducing IB symptom than 5 mM OX application. Both SA and OX application had no significant effect on the changes in TSS, TA and AsA content of the pineapple fruits. In conclusion, the severity of IB in ‘Queen’ pineapple fruit after harvest depended on the harvesting period and preharvest 5 mM SA application might be an effective alternative alleviating IB during storage.
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Physicochemical changes in ‘Holland’ papaya fruit treated with quarantine hot water incorporated with salicylic acid dip during cold storage
(2019-01-01)
Supapvanich, S.
;
Boonyaritthongchai, P.
;
Wongs-Aree, C.
The aim of this study was to determine the effects of quarantine hot water dip at 42°C for 40 min followed with 49°C for 20 min (H) incorporated with 2.0 mM salicylic acid (SA) on physicochemical changes in ‘Holland’ papaya fruit during storage. Firmness, total soluble solids content, electrolyte leakage (EL), malondialdehyde (MDA) content, pectin substances, antioxidant capacity, ascorbic acid and total phenols content of the fruit held at 8±1°C for 21 days followed by 1 day at room temperature (31±2°C) were monitored. The firmness of the fruit dipped in hot water incorporated with 2.0 mM SA (2.0 mM SA+H) dip was higher than that of the fruit dipped in H, 2.0 mM SA and control. All treatments had no effect on TSS content. 2.0 mM SA+H dip retarded the increase in EL, MDA and EDTA-soluble pectin content and decrease in Na2CO3-soluble pectin content better than other treatments. Moreover, bioactive compounds content such as antioxidant capacity, ascorbic acid and total phenols content were maintained by 2 mM SA+H dip. These suggest that the use of 2.0 mM SA+H is an effective alternative maintaining postharvest quality of papaya fruit during cold storage.

Supapvanich, Suriyan

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