Nalinanon, Sitthipong

Loading...
Thumbnail Image
Preferred name
Nalinanon, Sitthipong
Alternative Name
Nalinanon, S.
Nalinanon, Sittipong
Main Affiliation
Email
sitthipong.na@kmitl.ac.th

Settings

Now showing 1 - 4 of 4
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Modulating Fish Gelatin Gelling Properties Through Furcellaran Addition: A Structural and Physicochemical Analysis
    (2025-06-01)
    Petcharat, Tanyamon
    ;
    Chaijan, Manat
    ;
    Indriani, Sylvia
    ;
    Pongsetkul, Jaksuma
    ;
    Karnjanapratum, Supatra
    Fish gelatin (FG) is a promising alternative to mammalian gelatin but is limited by poor gelling ability, low gel strength, and inability to set at room temperature. This study evaluated the effects of furcellaran (FUR), a gelling agent, on the structural and physicochemical properties of FG gels at different substitution levels (25–100%). The addition of 25% FUR improved gel strength and hardness. However, higher FUR levels (>50%) led to reduced springiness and increased syneresis. Intermolecular force measurements revealed that ionic and hydrogen bonds were crucial in the FG/FUR gel system, with higher levels of FUR promoting stronger ionic and hydrogen bonding. Color changes were observed with decreased L* and increased b* and ∆E* values as FUR levels rose. Gelling and melting points also increased proportionally with FUR content. Microstructural analysis showed denser gel networks with smaller gaps upon FUR incorporation. SAXS analysis confirmed enhanced structural conformation with higher FUR levels. An appropriate level of FUR added (25%) could therefore improve gelling properties via increasing gel strength and gelling temperature without negative effects on springiness and syneresis of resulting gel.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Sustainable Goat Skin Gelatin-Based Edible Coatings Incorporated with Konjac Glucomannan: Physicochemical Properties and Preservation Efficacy on Strawberries
    (2026-04-01)
    Hasdar, Muhamad
    ;
    Nalinanon, Sitthipong
    ;
    Nirmal, Nilesh Prakash
    ;
    Petcharat, Tanyamon
    ;
    Sriket, Chodsana
    This study evaluated the effectiveness of edible coatings made from goat skin gelatin, with and without konjac glucomannan, for preserving strawberries at room temperature. Three groups were analyzed: a control group (EKG1), a gelatin coating group (EKG2), and a gelatin with konjac glucomannan group (EKG3). The addition of konjac glucomannan increased coating viscosity and thickness. While EKG3 initially raised total soluble solids, this difference disappeared by day 3. Both gelatin-based coatings maintained pH levels and showed no significant firmness difference between EKG2 and EKG3. The coatings effectively slowed color changes and pigment oxidation because they limited oxygen exposure. Weight loss was similar for EKG2 and EKG3, but EKG3 better preserved ascorbic acid on day 12. These results suggest that natural coatings can effectively reduce fruit spoilage, supporting sustainable food packaging and circular economy principles because they extend shelf life while being environmentally friendly.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Physicochemical, Sensorial and Calcium Bioavailability of Jelly Prepared Using Fish Gelatin in Combination with Furcellaran and Calcium L-Threonate
    (2026-01-01)
    Petcharat, Tanyamon
    ;
    Chaijan, Manat
    ;
    Indriani, Sylvia
    ;
    Karnjanapratum, Supatra
    ;
    Nirmal, Nilesh
    Confectionery products, specifically jelly and gummy, require optimized structural, thermal, and nutritional properties for functionality and consumer acceptance. This study investigated the impact of furcellaran (FUR) and calcium L-threonate (Ca) on the physicochemical and the sensory properties of fish gelatin-based jelly (JFG). Furcellaran modestly enhanced gel strength and hardness, while its combination with calcium L-threonate produced synergistic improvements, with JFG-FUR-Ca achieving the highest gel strength (947.63 g) and hardness (78.14 N). Microstructural and intermolecular force analyses indicated that Ca<sup>2+</sup> bridging between gelatin and furcellaran promoted ionic and hydrogen bonding, forming a dense and thermostable network. The combined incorporation of furcellaran and calcium L-threonate enhanced the rheological properties while preserving low syneresis. Sensory evaluation revealed minor reductions; however, overall acceptability was higher than 7. Calcium bioavailability after digestion through the gastrointestinal tract model remained high (70–80%), confirming effective calcium fortification. The synergistic incorporation of furcellaran and calcium L-threonate effectively improved the structural integrity, thermal stability, and calcium bioavailability of fish gelatin-based jelly, while maintaining acceptable sensory qualities, highlighting its potential as a functional calcium-fortified confectionery product.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Extraction techniques, structural features, and functional properties of collagenous derivatives from unconventional animal sources: a review
    (2026-12-01)
    Indriani, Sylvia
    ;
    Petcharat, Tanyamon
    ;
    Andriani, Cynthia
    ;
    Benjakul, Soottawat
    ;
    Nalinanon, Sitthipong
    Collagenous derivatives (collagen, gelatin, and collagenous hydrolysate (CH)) are extensively used across the food, biomedical, and pharmaceutical industries. Traditionally, these have been sourced from porcine, bovine, and fish due to their ready availability and biocompatibility. However, conventional collagenous derivatives face ongoing challenges regarding sustainability, resource intensity, and socio-cultural perceptions. This has led to the exploration of alternative collagenous derivatives from unconventional sources, with a primary focus on evaluating their potential for yields, extractability, and functional properties, all of which are fundamental for future scale-up and alternative applications. This review summarizes alternative collagenous derivatives from unconventional animals, including amphibians, mollusks, echinoderms, insects, unconventional fish and byproducts, and reptiles. Their structures, extraction techniques, functional properties, and potential applications are comprehensively summarized, showcasing their ability to complement or even surpass conventional sources in specific uses. Additionally, the challenges and prospects for industrial application, emphasizing the sustainability of meeting growing collagen demand and encouraging further research into these promising alternative sources, were discussed. Unconventional collagenous derivatives demonstrate excellent and unique characteristics as alternatives to conventional ones. Type I collagen from amphibians, reptiles, and mollusks had superior thermal stability. Unconventional gelatin and CH also possess various bio-functionalities that can enhance their potential applications. The relatively low extraction yield could be addressed by increasing the concentration of chemicals or extraction time and incorporating green technology without causing an adverse impact on the quality. These findings indicate the potential applications of unconventional collagenous derivatives as food ingredients and supplements.