Todhanakasem, Tatsaporn

Loading...
Thumbnail Image
Preferred name
Todhanakasem, Tatsaporn
Main Affiliation
Email
tatsaporn.to@kmitl.ac.th

Settings

Now showing 1 - 10 of 11
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Metabolite, volatile, and sensory profiles of cocoa and chocolate produced with Bacillus megaterium and Lactobacillus plantarum starter cultures
    (2026-08-01)
    Phumsombat, Putthapong
    ;
    Chaidech, Pailin
    ;
    Tipvarakarnkoon, Tatsawan
    ;
    Veerasaranakit, Veerapat
    ;
    Todhanakasem, Tatsaporn
    Cocoa is a critical agricultural commodity enjoyed by people worldwide. The microbiome of cocoa beans has proven to be an essential influence on flavor profile, creating aromatic flavor compounds through natural fermentation. Controlled fermentation using isolated starter cultures can be employed to control the quality of the fermentation process on-farm. The relationship of the microbial community during fermentation to resultant biochemical characteristics including flavor, aroma, and metabolic attributes must be understood to be leveraged for product design. Over seven days of conventional cocoa fermentation, we identified 21 genera of bacteria, with the community demonstrating time-based differences in microbial diversity along with alterations in relation to anaerobic and aerobic fermentation conditions. We further used Lactobacillus plantarum and Bacillus megaterium as starters in controlled on-farm fermentation, which resulted in high quantities of theobromine and cyclandelate. Lactobacillus plantarum , Pichia kudriavzevii , and Bacillus megaterium were common indigenous microbes found in controlled fermentation. Volatile analysis further revealed that L. plantarum was associated with fruity–floral aroma characteristics, whereas B. megaterium contributed roasted and caramel-like flavor notes. Sensory evaluation confirmed clear discrimination among chocolate samples, with starter-fermented chocolates exhibiting pronounced fruity, floral, and honey-like attributes compared with the control.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Development of Bioactive Opuntia ficus-indica Edible Films Containing Probiotics as a Coating for Fresh-Cut Fruit
    (2022-11-01)
    Todhanakasem, Tatsaporn
    ;
    Boonchuai, Pratana
    ;
    Itsarangkoon Na Ayutthaya, Pavarunya
    ;
    Suwapanich, Rachit
    ;
    Hararak, Bongkot
    Bioactive edible films have received more attention in recent years as a method for food preservation with value-added functions. The aim of this study was to develop a bioactive edible film containing mucilage of cactus (Opuntia ficus-indica) and incorporating the probiotic strain Enterococcus faecium FM11-2 as an active component to promote consumer health benefits. Opuntia ficus-indica is rich in nutritional and bioactive compounds and the abundance of this cactus makes it attractive for food applications. Mucilage of Opuntia ficus-indica contained 0.47 ± 0.06 mg/g total sugar, 0.33 ± 0.06 mg AGE/mL phenolic content, 0.14 mg/ mL vitamin C, and possessed 35.51 ± 1.88% DPPH scavenging activity. The edible film that was developed exhibited the following characteristics: thickness of 0.02–0.11 mm, percent moisture content 0.19–0.24%, water solubility 30.66–59.41% and water vapor permeability of 0.15–1.5 g·mm/m<sup>2</sup>·min·kpa, while the range of the variation depended on the type of plasticizer used (either sorbitol or glycerol). The addition of sorbitol in the film provided the maximum mechanical strength based on the evaluation of tensile strength, Young’s modulus and elongation at break (44.71 ± 0.78 MPa, 113.22 ± 0.23 MPa and 39.47 ± 0.61%, respectively). The optimal formulation of the edible film, according to the physicochemical, physical and maintenance of fresh-cut apple slices, contained cactus mucilage, gelatin, glycerol and a probiotic. The incorporation of a probiotic into the cactus film created a bioactive edible film that could provide a health benefit. While improvement is needed to maintain the survival rate of the probiotic, this work presents an exciting method for furthering the study of food preservation with edible films.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Engineering Zymomonas mobilis for improving genetic transformation and stability of multi-gene biosynthetic pathways
    (2025-12-01)
    Huang, Yuhuan
    ;
    Wang, Xiaojie
    ;
    Chen, Mao
    ;
    Wu, Yanran
    ;
    Todhanakasem, Tatsaporn
    Zymomonas mobilis holds significant promise for metabolic engineering but suffers from inefficient transformation and instability of plasmids over 8 kb. In this study, an element library containing promoters and terminators was constructed by analyzing the promoter activities of Z. mobilis ZM4. Using these regulatory elements, the β-carotene gene cluster (crtEXYIB) and individual genes (crtE, crtXYI, crtB) were regulated to construct pEZ-crt1 and pEZ-crt2 plasmid series. Screening identified top-yielding strains CRT1-29 (0.93 mg/g DCW) and CRT2-22 (1.25 mg/g DCW). Additionally, three key genes determining both the genetic transformation and stability of exogenous plasmids were identified by inactivating the genes encoding Restriction-Modification (R-M) or DNA-repair systems in Z. mobilis ZM4. The knockout of mrr and hsdM not only enhanced the transformation efficiency of a 3.95-kb methylated regular plasmid but also enabled the successful electroporation of a 9.5-kb reporter plasmid harboring a β-carotene expression cassette, which could not be transformed into Z. mobilis ZM4 and Mrr via electroporation previously. Moreover, the deletion of tatD prompted the stability of exogenous plasmid DNAs. The resultant triple-deficiency mutant MHT (Δmrr-hsdM-tatD) maintained the β-carotene expression plasmid in Z. mobilis, producing 2.09 mg/g DCW of β-carotene. Our study will prompt the application of Z. mobilis in metabolic engineering and synthetic biology.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Novel pineapple leaf fibre composites coating with antimicrobial compound as a potential food packaging
    (2022-01-01)
    Todhanakasem, Tatsaporn
    ;
    Panjapiyakul, Sorawit
    ;
    Koombhongse, Piyawit
    Biodegradable packaging coated with antimicrobial compounds has emerged as a new type of food packaging with potential to enhance food safety, extend shelf life and minimize plastic pollution. We have developed a polylactic acid (PLA) composite pineapple leaf fibre (PALF) biopolymer to fulfil the high demand of biodegradable materials for a potential use in food packaging. Our formulation with 10% pineapple fibre PLA/PALF composites exhibited enhanced melting temperatures and heat resistance, with a 44% reduction in the tensile strength and 2.7-fold reduction on the strain at the break when compared with neat PLA. To impart antimicrobial activity, the PLA/PALF was coated with crude supernatants isolated from Pediococcus pentosaceus PP04 containing 1.3% w/v of nisin. This material coated with the crude extract was shown to inhibit the growth of Bacillus cereus ATCC 11778, Salmonella enterica subsp. enterica serovar Typhimurium ATCC 13311, and Escherichia coli ATCC 8739 in culture conditions, as well as minimizing the number of the tested pathogens on coated material surfaces.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    The Relationship between Microbial Communities in Coffee Fermentation and Aroma with Metabolite Attributes of Finished Products
    (2024-08-01)
    Todhanakasem, Tatsaporn
    ;
    Van Tai, Ngo
    ;
    Pornpukdeewattana, Soisuda
    ;
    Charoenrat, Theppanya
    ;
    Young, Briana M.
    Coffee is a critical agricultural commodity and is used to produce premium beverages enjoyed by people worldwide. The microbiome of coffee beans has proven to be an essential tool that improves the flavor profile of coffee by creating aromatic flavor compounds through natural fermentation. This study investigated the natural microbial consortium during the wet process fermentation of coffee onsite in Thailand in order to identify the correlation between microbial diversity and biochemical characteristics including flavor, aroma, and metabolic attributes. Our study found 64 genera of bacteria and 59 genera of yeast/fungi present during the fermentation process. Group of microbes, mainly yeast and lactic acid bacteria, that predominated in the process were significantly correlated with preferable flavor and aroma compounds, including linalyl formate, linalool, cis-isoeugenol, trans-geraniol, and (-)-isopulegol. Some of the detected metabolites were found to be active compounds which could play a role in health.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Expanding the horizons of levan: from microbial biosynthesis to applications and advanced detection methods
    (2024-07-01)
    Wang, Sijie
    ;
    Wu, Bo
    ;
    Todhanakasem, Tatsaporn
    Levan, a β-(2,6)-linked fructose polymer, exhibits diverse properties that impart versatility, rendering it a highly sought-after biopolymer with various industrial applications. Levan can be produced by various microorganisms using sucrose, food industry byproducts and agricultural wastes. Microbial levan represents the most potent cost-effective process for commercial-scale levan production. This study reviews the optimization of levan production by understanding its biosynthesis, physicochemical properties and the fermentation process. In addition, genetic and protein engineering for its increased production and emerging methods for its detection are introduced and discussed. All of these comprehensive studies could serve as powerful tools to optimize levan production and broaden its applications across various industries.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Active Thermoplastic Starch Film with Watermelon Rind Extract for Future Biodegradable Food Packaging
    (2022-08-01)
    Todhanakasem, Tatsaporn
    ;
    Jaiprayat, Chayanit
    ;
    Sroysuwan, Thunchanok
    ;
    Suksermsakul, Supakanya
    ;
    Suwapanich, Rachit
    Petrochemical plastic wastes generate serious environmental problems because they are resistant to natural decomposition. The aim of this study was to develop a biodegradable active thermoplastic film composed of polyvinyl alcohol (PVA), corn starch (ST), glycerol, and the active compounds from watermelon rind extract (WMRE), or PVA/ST/WMRE, using the casting technique. The film was examined for its mechanical, antioxidant, and functional properties against selected foodborne pathogens. The results showed that the addition of 10% v/v of watermelon rind extract to the film formulation significantly increased the tensile strength from 19.44 ± 0.84 MPa to 33.67 ± 4.38 MPa and slightly increased the percent elongation at break (% EAB) from 35.04 ± 0.96% to 35.16 ± 1.08%. The antioxidant property of PVA/ST/WMRE film was analyzed based on the DPPH scavenging activity assay, which significantly increased from 29.21 ± 0.24% to 63.37 ± 4.27%. The minimum inhibitory concentration (MIC) of watermelon rind extract was analyzed for the growth inhibition of Bacillus cereus ATCC 11778, Escherichia coli ATCC 8739, and Salmonella enterica subsp. enterica serovar Typhimurium ATCC 13311, with 10% (v/v) found as an optimal concentration against B. cereus. Wrapping fresh-cut purple cabbage with PVA/ST/WMRE film significantly reduced the microbial load after 3 days of storage, in comparison to commercial packaging (PET) and thermoplastic control film. Consumer testing of the packaging film indicated that user acceptance of the product was favorable. Therefore, we suggest that this newly developed film can be used as a biodegradable food packaging item that will lead to enhanced food safety, food quality, prolonged shelf life, and consumer acceptance for further food applications.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Physicochemical characteristics and metabolite content of roasted arabica coffee in relation to consumer preference
    (2025-02-01)
    Todhanakasem, Tatsaporn
    ;
    Van Tai, Ngo
    ;
    Kunyanee, Kannika
    ;
    Pitinidhipat, Nateepat
    Roasting is probably the most important step in developing the complex flavors that make coffee enjoyable. During the roasting process, the beans undergo many complex reactions that change their biochemical and physical properties as well as form the substances responsible for the sensory qualities of the beverage. This study investigated the impact of roasting level (light, medium-light, or medium) on the evolution of coffee aroma, biochemical compounds, physical properties, and sensory characteristics in arabica coffee. The degree of roasting was directly correlated to the intensity of color development. The main volatile compounds that were commonly generated during roasting were 2-furancarboxaldehyde, furancarboxaldehyde-5-methyl, 2-furanmethanol, 2-furanmethanol-acetate, nonanal, camphor, 2-hexadecen-1-ol,3,7,11,15-tetramethyl-R-R∗,R∗-E, 2-furanmethanol, 2-furancarboxaldehyde-5-methyl, 2-furancarboxaldehyde, 2- furanmethanol-acetate, linalyl formate, citronellyl isobutyrate, and furfuryl pentanoate. Roasting coffee altered amino acid composition and the presence of bioactive compounds, including compounds potentially beneficial and unbeneficial with respect to human health. Regarding the sensory evaluation, there was no significant difference among roasting levels in overall liking, liking of overall aroma, coffee flavor, sourness, bitterness, body, or coffee aftertaste. However, the medium-light condition generated sensory attributes of roasted, bitter, jasmine, coffee aftertaste, smoky, nutty, and coffee flavor that tended to be more favorable to the consumer. This study provides valuable enlightenment on the impact of roasting degree in relation to coffee quality.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Shelf-life extension of fresh-cut mango by coating with cactus extract
    (2025-12-01)
    Todhanakasem, Tatsaporn
    ;
    Eamsiriluck, Phuttipong
    ;
    Nimitr, Ronakit
    ;
    Suwapanich, Rachit
    ;
    Maleenont, Kamolnate Kitsawad
    Edible coating of fresh-cut fruit with functional ingredients has been adopted recently as a practical technology for enhancing safety, nutritional, freshness, and sensory attributes. This research aims to spray-coat fresh-cut mango with extracts from two types of cactus (Opuntia dillenii and Opuntia ficus-indica) in combination with gelatin, glycerol, and fructooligosaccharide. The O. ficus-indica coating tended to provide significant improvements, with two times less weight loss than the control. Physicochemical assay results (total soluble solids, pH, percent citric acid, total phenolic content and firmness) also showed to maintain the quality of fresh-cut mango and hinder growth of microorganisms (10<sup>4</sup> CFU/ml with the coating versus 10<sup>5</sup> CFU/mL without) in fruit refrigerated at 4°C for ten days. Meanwhile, coating with O. dillenii extract significantly increased of phenolic content on day 10 of storage (785.94 µg GAE/g sample), which has potential health benefit as well as helping to extend the product's shelf life. In addition, it represented the highest potential in inhibiting the total color change during refrigerated storage. Both coatings had no effect on overall consumer liking when the sensory analysis was performed. Therefore, Opuntia cactus extracts have promise as components of a bioactive edible coating to improve the shelf life of fresh-cut mango and promote health benefits to consumers.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Economic co-production of cellulosic ethanol and microalgal biomass through efficient fixation of fermentation carbon dioxide
    (2024-03-01)
    Liu, Linpei
    ;
    Zhou, Zheng
    ;
    Gong, Guiping
    ;
    Wu, Bo
    ;
    Todhanakasem, Tatsaporn
    An integrated process for the co-production of cellulosic ethanol and microalgal biomass by fixing CO<inf>2</inf> generated from bioethanol fermentation is proposed. Specifically, over one-fifth of the fermentative carbon was converted into high-purity CO<inf>2</inf> during ethanol production. The optimal concentration of 4 % CO<inf>2</inf> was identified for the growth and metabolism of Chlorella sp. BWY-1. A multiple short-term intermittent CO<inf>2</inf> supply system was established to efficiently fix and recycle the waste CO<inf>2</inf>. Using this system, economical co-production of cellulosic ethanol by Zymomonas mobilis and microalgal biomass in biogas slurry wastewater was achieved, resulting in the production of ethanol at a rate of 0.4 g/L/h and a fixed fermentation CO<inf>2</inf> of 3.1 g/L/d. Moreover, the amounts of algal biomass and chlorophyll a increased by over 50 % and two-fold, respectively. Through techno-economic analysis, the integrated process demonstrated its cost-effectiveness for cellulosic ethanol production. This study presents an innovative approach to a low-carbon circular bioeconomy.