Puttongsiri, Tongchai

Preferred name

Alternative Name

Puttongsiri, T.

Main Affiliation

School of Food Industry

tongchai.pu@kmitl.ac.th

Now showing 1 - 10 of 12

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Changes in ascorbic acid, total polyphenol, phenolic acids and antioxidant activity in juice extracted from coated kiew wan tangerine during storage at 4, 12 and 20°c
(2010-03-01)
Puttongsiri, Tongchai
;
Haruenkit, Ratiporn
The aim of this research was to investigate changes in ascorbic acid, total polyphenol, phenolic acids and antioxidant activity in juice extracted from Kiew Wan tangerines (Citrus reticulate Blanco cv. Kiew Wan) coated with shellac. The coated fruits were stored for five weeks at 4, 12 and 20°C and samples were taken weekly for analysis. Ascorbic acid decreased during storage at all tested temperatures. The major phenolic acids found were ferulic acid followed by sinapic, caffeic and p-coumaric acid. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2 azinobis (3-ethylbenzothiazoline-6-sulfonate (ABTS) antioxidant activities increased during storage and were correlated with total polyphenol and phenolic acid contents. Sinapic, caffeic and p-coumaric acid levels were significantly correlated with the DPPH while ferulic acid was correlated with the ABTS. All phenolic acids increased during the early stage of storage at 4 and 12°C but decreased at the end. Weight loss of coated fruit during storage was in the range of 4-17%.
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Factors affecting purchase decisions for organic dried noodles of a community enterprise in Chachoengsao Province, Thailand
(2024-03-01)
Saengnang, B.
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Suwanmaneepong, S.
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Llones, C.
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Puttongsiri, T.
;
Mankeb, P.
The findings demonstrated that the typical potential buyer of organic dried noodles was a female aged 40–50 with a propensity toward online purchases. Interestingly, the primary determinants influencing purchase decisions are found to be product attributes such as trusted quality certifications (e.g., the FDA seal), comprehensive product information detailing benefits or nutritional content, and the credibility and traceability of the brand. These insights offered valuable guidance for businesses, encouraging further development of marketing strategies and product offerings to align with evolving consumer preferences and demands.
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Quantification of total beta-glucan, ganoderic acid A and antioxidant activity of Ganoderma lucidum (Lingzhi) powder
(2025-02-01)
Vijitrotai, P.
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Vijitrotai, N.
;
Puttongsiri, T.
This study aimed to investigate the polysaccharide, triterpene and antioxidant properties of Ganoderma lucidum powder obtained through commercial extraction and spray drying from various species of G. lucidum. The different species of G. lucidum, MG2 and G2, were used in these studies. The dried mushroom was ground and stored in an airtight black polythene bag at room temperature until use. Commercial water extraction (100°C in 76 min) and spray drying (inlet temperature 140°C and outlet temperature 80℃) were used to produce lingzhi powder. Ganoderma lucidum MG2 and G2 were extracted and then spray-dried with and without maltodextrin to make lingzhi powder. It was found that the species and presence of maltodextrin influence the antioxidant activity of G. lucidum (lingzhi powder). From the analysis of G. lucidum MG2 and G2 powder after spray drying, it was found that G. lucidum MG2 had the highest total amount of antioxidants by the ferric-reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) methods, with G. lucidum powder from MG2 found to be greater than G2. The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) revealed that G. lucidum G2 had better antioxidation properties. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) method showed that extracts from G. lucidum G2, followed by G. lucidum MG2 offered antioxidant activity. A high-performance liquid chromatographic (HPLC) analysis of β-glucan from Ganoderma to differentiate the various species of the genus Ganoderma. Results show that the highest β-glucan content ranged from 9.9149 to 38.8291 mg/100 mg. It was found of ganoderic acid A varying from 0.8502 to 0.9241 mg/100 mg was found to contribute to local medicinal mushroom habitats and significantly contributed to the accumulation of bioactive compounds or nutraceutical products, such as β-glucan content.
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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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Siamese neem tree as a natural preservative: Chemical profile, antioxidant properties, and antibacterial efficacy against foodborne pathogens and spoilage bacteria
(2025-03-01)
Puttongsiri, Tongchai
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Manichart, Nutcha
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Teerarak, Montinee
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Sikhao, Potjana
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Somala, Naphat
The objective of the present study was to investigate the effect of various ethanol in water solvent systems (0, 25, 50, 75 and 100 % v/v) on the extraction crude yield, total phenolic content, total flavonoid content, and chemical profile of Azadirachta indica (Siamese neem tree) leaf extracts. In addition, the antioxidant and antimicrobial properties were investigated using in vitro assays. Crude yield was highest for the water extract (5.78 g/100 g DW) and decreased with increased ethanol. Total phenolic and flavonoid contents were highest in the 75 % ethanol extract (26.95 mg GAE/g crude and 23.73 mg QE/g crude, respectively). GC-MS analysis of the 75 % ethanol extract revealed 33 bioactive compounds, accounting for 96.33 % of the total area. Significant components included benzene, 1,4-bis(phenylmethyl)- (15.05 %), and naphthalene, 1,6-dimethyl- (10.98 %); also present were sterols, fatty acids, hydrocarbons, aromatic, and heterocyclic compounds, indicating a complex chemical profile. In antioxidant assays, the 75 % ethanol extract revealed the highest DPPH radical scavenging activity (IC<inf>50</inf>: 143.03 mg/L), reducing power (IC<inf>50</inf>: 378.69 mg/L), and lipid peroxidation (IC<inf>50</inf>: 526.25 mg/L). However, the absolute ethanol extract exhibited both the highest metal chelating activity (IC<inf>50</inf>: 382.60 mg/L) and the strongest antimicrobial activity, inhibiting all 11 tested foodborne pathogenic and spoilage bacteria. The lowest minimum inhibitory concentration (MIC) of 25 mg/mL was observed for Staphylococcus aureus, Aeromonas hydrophila, Pseudomonas fluorescens, Latilactobacillus sakei, Streptococcus sp., and Lactococcus cremoris, with inhibition zone diameters of 27.21, 28.79, 28.19, 17.60, 15.09 and 11.20 mm, respectively. Similarly, the lowest minimum bactericidal concentration (MBC) of 25 mg/mL was obtained for S. aureus and L. sakei, indicating potent antibacterial effects against these species. Future studies should include direct comparative analyses of neem extracts and synthetic preservatives to evaluate further their relative efficacy and applicability in real-world food systems.
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Carbon Footprint Assessment of Food Waste Disposal Methods in a Thai Hypermarket’s Fresh Food Department
(2026-04-01)
Hutangkoon, Thunyanat
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Yuangyai, Chumpol
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Puttongsiri, Tongchai
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Filimonau, Viachaslau
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Koiwanit, Jarotwan
The global urgency to mitigate environmental degradation and promote sustainable resource use necessitates effective waste management strategies, particularly in the retail sector, which is a significant contributor to food waste. This study explores the carbon ramifications of food waste disposal methods within a hypermarket’s fresh food department in Bangkok, Thailand. Using the method of life cycle assessment (LCA) under the CML2001 framework, this study evaluates three food waste management methods: anaerobic digestion (AD), sanitary landfill, and mechanical and biological waste treatment (MBT). The analysis is structured to quantify the carbon footprint associated with each waste management strategy, measured in kilograms (kg) of carbon dioxide (CO<inf>2</inf>) equivalent (eq.) per kg of food waste. The estimated carbon footprint is 0.0066 kg CO<inf>2</inf> eq./kg of food waste for MBT, 0.1221 kg CO<inf>2</inf> eq./kg of food waste for AD, and 1.4667 kg CO<inf>2</inf> eq./kg of food waste for sanitary landfill. These values were derived from defined system boundaries, modeling assumptions, and available operational data used to construct the life cycle inventory (LCI). In addition, a formal sensitivity analysis was not conducted in this study. Therefore, the reported values should be interpreted within the context of the modeling assumptions and data sources applied.
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Proximate analysis, mineral and germanium of Ganoderma lucidum or Lingzhi powder by spray dry affecting in different strains and their maltodextrin
(2023-01-01)
Vijitrotai, P.
;
Vijitrotai, N.
;
Puttongsiri, T.
Ganoderma lucidum or Lingzhi powder has been used for food and beverage ingredients for nutrition and health promoting. The G. lucidum in difference strains of MG2 and G2 were investigated to be good quality powder. The dried lingzhi was ground and stored in an air tight black polythene bag at room temperature until used. Commercial water extraction (100C in 76 min) and spray drying (inlet temperature 140C and outlet temperature 80C) were operated to produce lingzhi powder from. G. lucidum MG2 and G2 extracts, and then spray drying with and without maltodextrin to make lingzhi powder. It was found that strains of lingzhi and maltodextrin affected to proximate constituent mineral and germanium of lingzhi powder. From the analysis of G. lucidum MG2 and G2 powder through spray drying found that the nutritional value as a good source of energy carbohydrate, protein and minerals. Results showed that germanium from G. lucidum powder from starin MG2 higher than strain G2.
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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
;
Kerr, William L.
;
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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Formulation of chitosan-oleic acid coating for Kiew Wan tangerine by response surface methodology
(2010-05-01)
Puttongsiri, Tongchai
;
Haruenkit, Ratiporn
The coating formulation is an essential factor in maintaining the postharvest quality of tangerines. A common problem found in coated tangerines is off-flavor due to improper coating. The aim of this study was to use chitosan and oleic acid to formulate the most suitable coating for tangerines displayed at room temperature (30±2°C). In order to optimize the formulation, response surface methodology (RSM) with a central composite design was applied. The response effect of chitosan (1-2%) and oleic acid (1-4%) on weight loss, ethanol in juice, and carbon dioxide and oxygen in fruit were investigated. A second order model was used to explain the effect of the dependent variables (weight loss, O<inf>2</inf>, CO<inf>2</inf>, ethanol), which were highly significant and produced R2 values in the range from 77 to 92%. The optimum coating formulation for tangerine was found to be 1% chitosan (v/v) and 2.5% oleic acid (v/v), which was based on a composite desirability value of 0.80.
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Subchronic toxicity of liquid smoke from 'Tian Op' in Wistar rats
(2013-07-18)
Watcharananun, Wanwarang
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Chivapat, Songpol
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Rangsripipat, Anudep
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Attawish, Aimmanas
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Chavalittumrong, Pranee
Liquid smoke (LS) from 'Tian Op ' has been developed for 'feathering' (softening) the odor of many Thai desserts. The benefits of liquid smoke are reduced smoking time, increased ease of utilization and standardization of the intensity of the flavor in dessert products. The Medicinal Plant Research Institute, Department of Medical Science, Ministry of Public Health, Thailand conducted a 90 d oral subchronic toxicity test of LS in 120 Wistar rats divided into five groups (12 per sex per group). Groups 1 and 2 were control groups receiving distilled water and propylene glycol at a volume of 10 mL.kg-1. day-1, respectively, where the weight was based on live body weight. Groups 3-5 were experimental groups receiving LS at doses of 0.04, 0.4 and 4.0 g.kg-1.day-1, respectively. LS at any dosage did not affect growth, food consumption and hematological values. Rats receiving LS at doses of 0.4 and 4.0 mL.kg-1.day-1 had significantly higher albumin levels than the water control and the propylene glycol-treated rats, but these alterations did not indicate any abnormalities. Histopathology of organs revealed no abnormalities related to liquid smoke toxicity. Therefore, it may be concluded that liquid smoke at the given dosages did not produce toxicity in Wistar rats.

Puttongsiri, Tongchai

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