Sirison, Jiraporn

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Sirison, Jiraporn
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jiraporn.si@kmitl.ac.th

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    Impact of wall materials on the physicochemical properties of spray-dried microencapsulated soybean oil bodies
    (2025-12-01)
    Twumasi, Grace Asantewaa
    ;
    Sangadkit, Wipavadee
    ;
    Manareet, Nitjaree
    ;
    Aussanasuwannakul, Aunchalee
    ;
    Ishii, Toya
    Soybean oil bodies (SOB) are naturally occurring emulsions with promising applications in food formulations. However, their sensitivity to environmental factors such as moisture, oxidation, and temperature fluctuations, coupled with their native instability, makes them difficult to incorporate into food products. This necessitates effective encapsulation strategies to preserve their bioactive properties, extend shelf life, and improve processability. This study aimed to encapsulate SOB using a spray drying technique with maltodextrin, whey protein isolate, and soy lecithin as wall materials. The encapsulation efficiency (56.43 - 85.41%) demonstrated the effective retention of oil bodies within the microparticles. The resulting powders were further characterized for powder yield, moisture content, water activity, color, wettability, solubility, hygroscopicity, particle size, surface charge, and morphological properties. SOB-maltodextrin microparticles showed higher yield and exhibited lower wettability time, indicating improved encapsulation efficiency and enhanced reconstitution ability. The whey protein isolate-based microparticles exhibited higher solubility (87.65 - 88.62%) and the smallest particle size, reflecting improved emulsification and stabilization properties, whereas soy lecithin-based formulations showed higher absolute surface charge (37.79 - 45.91 mV), lower moisture content, and reduced water activity, indicating superior stability. Spray-dried powders demonstrated good reconstitution properties, making them suitable for food applications. These findings highlight the potential of spray-drying, along with the choice of wall material, as key factors in the effective encapsulation of SOB, paving the way for the development of more stable, functional, and sustainable food products.
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    Salad cream formulated with tofu and coconut oil
    (2017-01-01)
    Sirison, Jiraporn
    ;
    Rirermwong, Awika
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    Tanwisuit, Nattawadee
    ;
    Meaksan, Taviyaporn
    Purpose: The purpose of this paper is to develop a new salad cream formulation from a mixture of tofu and coconut oil for replacement of egg yolk and soy oil, respectively. Design/methodology/approach: A salad cream formulation mainly composing of edible oil, egg and vinegar was formulated. Ratios of egg yolk and soy oil were replaced by tofu and coconut oil, respectively. The formulated salad creams were determined for pH, color, viscosity, protein and fat. Sensory acceptances of formulated products was evaluated by using a seven-point hedonic scale test and untrained panelists (n=30). The formulated salad creams were stored in a refrigerator for 14 days and determined for pH, color and viscosity. Findings: The results showed that the formulated salad creams using the mixture of 50 percent tofu and 50 percent egg yolk (RE) by weight of egg yolk ratio in control presented 4.25+0.01 of pH which was comparable to control. The highest scores in the sensory test were obtained in the formula using 37 percent coconut oil by weight of salad cream. The formulated salad creams using tofu and coconut oil (REC) presented 4.42+0.03 of pH, 4.25+0.05 cm. of viscosity, and 87.36+0.44 (L), −1.13+0.04 (a), 16.32+0.22 (b) of color values. Protein and fat contents were 4.79 and 27.59 percent (w/w) in the REC, respectively. After storage under refrigerated, pH, color and viscosity of the modified product were less changed. Originality/value: Replacement of egg yolk and soy oil with tofu and coconut oil in salad creams was feasible. The REC was less changed in its quality both fresh and after storage. It was accepted in sensory evaluation. The REC could prepare at home and being a food choice for consumers.
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    Characterization and physicochemical properties of a novel microencapsulated bio-calcium from Asian sea bass bones
    (2025-12-01)
    Phengleng, Salinee
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    Sangadkit, Wipavadee
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    Wattanachaisaereekul, Songsak
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    Sirison, Jiraporn
    ;
    Ruangsomboon, Suneerat
    Calcium is the most abundant mineral in the human body, yet intake remains insufficient in many populations. Fishbone-derived bio-calcium from Asian sea bass (Lates calcarifer), containing approximately 37.5 % calcium (dry weight), offers a cost-effective source. However, its primary form, hydroxyapatite, has low solubility due to high crystallinity, limiting its application in food fortification. This study aimed to enhance the physicochemical properties of bio-calcium (B) powders by encapsulating them with maltodextrin (M), gum arabic (G), and their combination (MG) at 5 %, 10 %, and 15 % (w/v) using spray drying. A 1:4 (w/w) ratio of B to wall materials was applied at 180 °C (inlet) and 60 °C (outlet) temperatures. Powder yields ranged from 25.2 % (15 % BG) to 30.3 % (15 % BM), with no significant differences (p > 0.05) among treatments. Encapsulated powders had higher lightness (L*) than B. The highest calcium content and encapsulation efficiency were observed in 5 % BG, while BM showed the lowest. Moisture content and water activity remained below 10 % and 0.6 %, respectively. BG had the highest hygroscopicity, while wall concentration had no significant (p > 0.05) impact. Encapsulation improved water solubility index (75.4–86.5 %), especially in BM. Particle sizes ranged from 0.92 µm (10 % BMG) to 2.89 µm (15 % BM), while zeta potentials ranged from -8.71 mV (15 % BM) to -20.90 mV (15 % BMG). Encapsulated powders were more spherical and smoother than B, while BG particles showed aggregation, whereas BMG showed mixed morphologies. These findings suggest that encapsulation enhanced the physicochemical properties of bio-calcium, supporting its potential application in calcium-fortified foods and dietary supplements.
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    Solubility of soy lipophilic proteins: Comparison with other soy protein fractions
    (2017-01-01)
    Sirison, Jiraporn
    ;
    Matsumiya, Kentaro
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    Samoto, Masahiko
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    Hidaka, Hiroshi
    ;
    Kouno, Mitsutaka
    Solubility of soy lipophilic proteins (LP) was studied as compared with that of other soy protein fractions. LP, ß-conglycinin, glycinin, and soy protein isolate (N-SPI) were prepared under the condition to avoid heat denaturation. Solubility of LP was lower than that of other soy protein fractions under all the tested conditions varying in pH values and ionic strength. The solubility of LP was increased constantly by elevating temperature until 90 °C, whereas that of ß-conglycinin and glycinin dropped at high temperature. Temperature-dependent change in solubility of N-SPI might reflect the balance among that of glycinin, ß-conglycinin and LP. Based on the results of SDS-PAGE, determination of phospholipid content and Fourier Transform Infrared spectroscopy, we discussed the solubilization behavior of LP relating to its origin and composition.
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    The Malay’s traditional sweet, dodol: a review of the Malaysia’s heritage delicacy alongside with the rendition of neighbouring countries
    (2021-12-01)
    Ismail, Norsyahidah
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    Muhammad, Muhammad Shahrim
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    Che Ishak, Farah Adibah
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    Arsyad, Mohd Mursyid
    ;
    Karnjamapratum, Supatra
    The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays themselves have contributed to many local cuisines ranging from appetiser, soup, main course and dessert. However, some Malay heritage foods have almost been forgotten and jeopardized in quality. This is especially happening to the Malay sweets or desserts which have gradually become less appealing to the younger generations. They are not even familiar with Malay foods, let alone consuming them. Among the popular Malay heritage foods in Malaysia are lemang, ketupat, rendang, wajik and dodol. Dodol specifically has been listed as one of the endangered heritage foods in Malaysia. Preserving the Malay cuisines is part of sustaining the Malay culture and this should begin with a great amount of knowledge and understanding about any elements within the culture itself. This article highlights a nostalgic and evergreen Malay’s traditional sweet, known by the locals as dodol by discussing its history, different types and names of dodol, as well as the recipes, preparation, cooking methods and packaging. Furthermore, this article hopes to aid the readers, especially among the younger generations in the Malay community to have greater understanding and appreciation about their own beautiful culture.
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    Quality characteristics of three varieties of banana as affected by calcium carbide induced ripening
    (2024-08-01)
    Laryea, Damian
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    Supapvanich, Suriyan
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    Pinsirodom, Praphan
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    Suwapanich, Rachit
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    Arsa, Supeeraya
    Calcium carbide (CaC<inf>2</inf>) use remains a commercial approach to inducing banana ripening but data on the impact of CaC<inf>2</inf> application on banana quality is limited. The purpose of this study was to determine the quality characteristics of three banana varieties (Musa AAB, Musa AAA, Musa AA) during ripening. The three varieties were treated with 3.07 g/kg of CaC<inf>2</inf> and allowed to ripen. The treated samples and their respective controls were selected at the fully ripe and overripe stages and tested for some physicochemical and nutritional properties. The CaC<inf>2</inf> treatment significantly (p < 0.05) increased the acceptability of the bananas, as determined by the total soluble solids/titratable acid (TSS/TA) ratio, at both the fully ripe and overripe stages, of all varieties. The total change in peel and pulp colour (∆E) were not significantly (p ≥ 0.05) affected. CaC<inf>2</inf> also did not significantly (p ≥ 0.05) affect the starch content at both stages for all bananas, but the total sugar content was significantly affected (p < 0.05) at the overripe stage. The total carotenoids for all cultivars were significantly (p < 0.05) reduced as a result of the CaC<inf>2</inf> treatment but the total flavonoids and antioxidant activity (FRAP) were only significantly (p < 0.05) affected at the overripe and fully ripe stages, respectively. The total phenolic content and antioxidant activity (DPPH) were not significantly (p ≥ 0.05) affected by the CaC<inf>2</inf> treatment. Overall, the varieties responded largely in the same way to the treatment. CaC<inf>2</inf>, therefore, has some effect on the qualities of banana and this should be considered when choosing a treatment for banana ripening.
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    Comparison of surface and foaming properties of soy lipophilic protein with those of glycinin and β-conglycinin
    (2021-03-01)
    Sirison, Jiraporn
    ;
    Ishii, Toya
    ;
    Matsumiya, Kentaro
    ;
    Samoto, Masahiko
    ;
    Kohno, Mitsutaka
    Soy lipophilic protein (LP) is considered to form a major fraction of soy protein isolate, in addition to β-conglycinin (7 S) and glycinin (11 S). LP consists of phospholipid-protein complex and phospholipid-free protein molecules. Surface and foaming properties of LP were compared to those of 7 S and 11 S. These soy protein samples were prepared under mild conditions in order to avoid thermal denaturation, which enabled us to study the effects of heat treatment on surface and foaming properties of the proteins. Without heat treatment, the surface and foaming properties of LP were superior to those of other soy protein fractions, suggesting the phospholipid-protein complex in LP can produce fine bubbles with high drainage stability. Despite low surface and foaming properties of non-heated 7 S and 11 S, heat treatment improved the surface and foaming properties of 7 S and 11 S dramatically, which could be relevant to heat-induced changes in particle size, zeta-potential and surface hydrophobicity of 7 S and 11 S molecules. On the other hand, the foaming ability of LP was declined, but the foam stability was increased to maintain the foam volume up to the final stage of observation, by heating. In the foam stabilized by heated LP, medium sized bubbles as well as fine bubbles were produced. The improved foam stability may be attributed to the combination effect of the delayed drainage from the lamellar phase of fine bubbles and the increased resistance to the bursting of medium sized bubble.
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    Tuning of rheological behavior of soybean lipophilic protein-stabilized emulsions
    (2023-08-01)
    Sirison, Jiraporn
    ;
    Ishii, Toya
    ;
    Matsumiya, Kentaro
    ;
    Higashino, Yuki
    ;
    Nambu, Yuko
    Soy lipophilic protein (LP) is a protein fraction mainly composed of a phospholipid-protein complex isolated from defatted soy meal. This work investigated effects of seasoning materials, i.e., NaCl, sucrose, and acetic acid, on rheological properties of LP-stabilized O/W emulsions. LP dispersions in water were homogenized with soybean oil to create LP-stabilized emulsions of which added oil was 50 wt%. LP emulsions immediately flocculated but resisted coalescence at least for 8 weeks. An addition of NaCl and sucrose separately decreased emulsion viscosity probably due to salting-in and hydration effects, respectively. LP emulsions initially in a liquid form at pH 7.2 became semisolid at pH 5.7 by stepwise acidification, and thereafter returned to liquid by further acidification below pH 4.2. The drastic change was attributed to insufficient inter-droplet electrostatic repulsion within the pH range (pH 5.7–4.2) according to the zeta-potential analysis. The storage modulus (G′) of the solidified emulsions was higher than the loss modulus (G″) and not strongly dependent on frequency, indicating internal network structure. Cryo-SEM clarified that acidification neither caused more inhomogeneous distribution nor promoted coalescence of oil droplets, revealing that the acid-induced solidification resulted from enhanced non-covalent interactions between contacted and packed oil droplets. The solidified emulsion was stable against coalescence for at least 8 weeks under a commercial shelf-life condition. These findings show that LP can create stable emulsions highly tunable regarding rheological behavior, thereby emphasizing potential of LP for application to various food emulsion products varying in texture from liquid to semisolid.
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    Soybean lipophilic proteins — Origin and functional properties as affected by interaction with storage proteins
    (2017-03-01)
    Matsumura, Yasuki
    ;
    Sirison, Jiraporn
    ;
    Ishi, Toya
    ;
    Matsumiya, Kentaro
    Soy protein isolate (SPI) is a typical commercial product of soybean, widely used as a food ingredient. SPI has long been thought to consist of two major storage proteins, namely, glycinin and β-conglycinin. However, the finding of new protein fractions, lipophilic proteins (LP), which occupy about 30% of SPI, requires us to reconsider the composition and functional properties of SPI. In this review, we consider the origin of LP and its interaction with the two storage proteins referring to recent results on the solubility of LP, glycinin, β-conglycinin, and SPI. The importance of the interaction between LP and the storage proteins is also highlighted by comparing our results with those previously published on the emulsifying properties of LP. The major component of LP is a complex of oleosin-phospholipids, and this complex forms a strong membrane surrounding the oil body in soybean seeds. The possibility of using the oil body as an emulsifying agent is also discussed, and the importance of the interaction between LP and storage proteins is highlighted.
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    Cultivation of Wolffia globosa and its application in functional food development
    (2025-12-01)
    Sirison, Jiraporn
    ;
    Ruangsomboon, Suneerat
    ;
    Jongput, Buppha
    ;
    Aue-umneoy, Dusit
    ;
    Tongsri, Pajongjit
    This study assessed the biomass productivity, biochemical composition, and functional food potential of Wolffia globosa cultivated in four nutrient media: AB hydroponic solution, Chlorella medium, 16-16-16 fertilizer, and 16-16-16 supplemented with a vitamin B complex and FeSO<inf>4</inf> (16-16-16-B). Cultivation was conducted for eight weeks, with biomass harvested weekly. Among the treatments, the Chlorella medium produced the greatest biomass yield (133.82–236.00 g FW tank⁻<sup>1</sup>) and daily productivity (23.90–42.14 g FW m⁻<sup>2</sup> day⁻<sup>1</sup>), significantly surpassing the other media (p < 0.05), followed by 16-16-16-B. Medium replenishment at four weeks initially enhanced growth but was later accompanied by a decline in biomass. Biochemical analysis indicated that the Chlorella medium yielded the highest protein content (46.10 ± 0.93% DW), while the AB medium supported the greatest chlorophyll-a (4.08 ± 0.00% DW) and carbohydrate levels (37.21 ± 1.12% DW); all differences among treatments were statistically significant (p < 0.05). Considering cost-effectiveness and nutritional value, the 16-16-16-B medium was optimal for cultivating W. globosa for food applications. Dried biomass from this medium was incorporated into fresh pasta and fried sweet potato balls, significantly enhancing chlorophyll-a, carotenoids, protein, fiber, and calcium contents. Sensory evaluation using a 9-point hedonic scale showed strong consumer acceptance even at higher inclusion levels. These findings highlight the role of nutrient-enriched media, particularly 16-16-16-B, in enhancing biomass yield and nutritional quality of W. globosa, affirming its potential as a functional food ingredient. Beyond nutritional enhancement, W. globosa-based foods exhibit immunomodulatory and anticancer potential through the antioxidant activity of pigments and other bioactive compounds.