Khlong Luang, Thailand
Khlong Luang, Thailand

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Sorapukdee S.,Prince of Songkla University | Kongtasorn C.,Betagro Hybrid International Co. | Benjakul S.,Prince of Songkla University | Visessanguan W.,Food Biotechnology Research Unit
Food Chemistry | Year: 2013

The influences of composition and structure of meats from different pig breeds, including Duroc (D), Large White (LW), Landrace (LR), two-way cross (LR × LW) and three-way cross (D × [LR × LW]) on stability and textural characteristics of cooked meat emulsions were studied by using partial least squares (PLS) regression. Compared to other pig breeds, cooked meat emulsion from LW exhibited superior properties as indicated by lower water and fat released as well as higher chewiness, gumminess, cohesiveness, resilience, springiness and hardness. The univariate analyses of those selected properties indicated a significant correlation with higher contents of myofibrillar and sarcoplasmic proteins, smaller muscle fibre diameter and lower myofibril fragmentation of LW meat, as compared to other breeds. Therefore properties of cooked pork emulsion were influenced by composition and structure of meat, which varied according to the pig breeds. © 2012 Elsevier Ltd. All rights reserved.


Namwong S.,Suan Sunandha Rajabhat University | Tanasupawat S.,Chulalongkorn University | Benjakul S.,Prince of Songkla University | Kudo T.,RIKEN | And 2 more authors.
Malaysian Journal of Microbiology | Year: 2014

The research was carried out to study the isolation, identification of protease-producing halophilic strains and investigation of hydrolysis of various anchovy muscle proteins by a halophilic protease from strain SR5-3. Methodology and results: Seven protease-producing halophilic strains were isolated from Thai fermented food. On the basis of phenotypic and chemotaxonomic characteristics including high DNA-DNA relatedness (70.0-77.3%), six strains were identified as Virgibacillus halodenitrificans and a halophilic bacterium, the highest protease producer, SR5- 3, was named as Halobacillus. The hydrolysis of different fish proteins by a halophilic protease from strain SR5-3 was determined. The halophilic protease completely digested fish collagen and myosin heavy chain (MHC), but partially hydrolysed actin. In order to study the effect of NaCl on proteolytic activity, the degree of hydrolysis of purified protease and commercial proteases towards anchovy protein powder was compared. The halophilic protease showed a greater degree of hydrolysis towards anchovy substrate than that from commercial proteases in the presence of 25% NaCl. Conclusion, significance and impact study: This study revealed that six V. halodenitrificans strains and a Halobacillus strain SR5-3 secreted halophilic proteases. Upon digestion of fish protein, a halophilic protease showed higher protease activity and stability in heavily NaCl concentration, suggesting its potential application in acceleration of fish sauce production.


Kittipongpittaya K.,King Mongkut's University of Technology Bangkok | Panya A.,Food Biotechnology Research Unit | Phonsatta N.,Food Biotechnology Research Unit | Decker E.A.,University of Massachusetts Amherst | Decker E.A.,King Abdulaziz University
Journal of Agricultural and Food Chemistry | Year: 2016

Antioxidant regeneration could be influenced by various factors such as antioxidant locations and pH conditions. The effects of environmental pH on the antioxidant interaction between rosmarinic acid and α-tocopherol in oil-in-water (O/W) emulsions were investigated. Results showed that the combined antioxidants at pH 7 exhibited the strongest synergistic antioxidant activity in comparison with the combinations at other pH conditions as indicated by the interaction index. A drop in pH from 7 to 3 resulted in a reduction in the synergistic effect. However, in the case of pH 3, an additive effect was obtained. Moreover, the effect of the pH on the regeneration of α-tocopherol by rosmarinic acid in heterogeneous Tween 20 solutions was studied using EPR spectrometer. The same was true for the regeneration efficiency, where the reaction at pH 7 exhibited the highest regeneration efficiency of 0.3 mol of α-tocopheroxyl radicals reduced/mol of phenolics. However, the study on depletions of rosmarinic acid and α-tocopherol revealed that the formation of caffeic acid, an oxidative degradation product of rosmarinic acid, could be involved in enhancing the antioxidant activity observed at pH 7 rather than the antioxidant regeneration. This study has highlighted that the importance of pH-dependent antioxidant interactions does not solely rely on antioxidant regeneration. In addition, the formation of other oxidative products from an antioxidant should be taken into account. © 2016 American Chemical Society.


Theinsathid P.,Chulalongkorn University | Visessanguan W.,Food Biotechnology Research Unit | Kruenate J.,Metal and Materials Technology Center | Kingcha Y.,Chulalongkorn University | Keeratipibul S.,Chulalongkorn University
Journal of Food Science | Year: 2012

A novel type of environmentally friendly packaging with antibacterial activity was developed from lauric arginate (LAE)-coating of polylactic acid (PLA) films after surface activation using a corona discharge. Scanning electron microscopy (SEM)-based analysis of the LAE/PLA films confirmed the successful coating of LAE on the PLA surface. The mechanical properties of the LAE/PLA films with different levels of LAE-coating (0% to 2.6%[w/w]) were essentially the same as those of the neat PLA film. The antibacterial activity of the LAE/PLA films against Listeria monocytogenes and Salmonella enterica Serovar Typhimurium (S. Typhimurium) was confirmed by a qualitative modified agar diffusion assay and quantitative JIS Z 2801:2000 method. Using the LAE/PLA film as a food-contact antimicrobial packaging for cooked cured ham, as a model system, suggested a potential application to inhibit L. monocytogenes and S. Typhimurium on ham with a 0.07% (w/w) LAE coating on the PLA when high transparency is required, as evidenced from the 2 to 3 log CFU/tested film lower pathogen growth after 7 d storage but even greater antibacterial activity is obtained with a LAE coating level of 2.6% (w/w) but at the cost of a reduced transparency of the finished product. This article shows how we can simply develop functional green packaging of PLA for food with effective and efficient antimicrobial activity by use of LAE coating on the surface via corona discharge. © 2012 Institute of Food Technologists ®.


PubMed | Food Biotechnology Research Unit, University of Massachusetts Amherst and King Mongkut's University of Technology Bangkok
Type: Journal Article | Journal: Journal of agricultural and food chemistry | Year: 2016

Antioxidant regeneration could be influenced by various factors such as antioxidant locations and pH conditions. The effects of environmental pH on the antioxidant interaction between rosmarinic acid and -tocopherol in oil-in-water (O/W) emulsions were investigated. Results showed that the combined antioxidants at pH 7 exhibited the strongest synergistic antioxidant activity in comparison with the combinations at other pH conditions as indicated by the interaction index. A drop in pH from 7 to 3 resulted in a reduction in the synergistic effect. However, in the case of pH 3, an additive effect was obtained. Moreover, the effect of the pH on the regeneration of -tocopherol by rosmarinic acid in heterogeneous Tween 20 solutions was studied using EPR spectrometer. The same was true for the regeneration efficiency, where the reaction at pH 7 exhibited the highest regeneration efficiency of 0.3 mol of -tocopheroxyl radicals reduced/mol of phenolics. However, the study on depletions of rosmarinic acid and -tocopherol revealed that the formation of caffeic acid, an oxidative degradation product of rosmarinic acid, could be involved in enhancing the antioxidant activity observed at pH 7 rather than the antioxidant regeneration. This study has highlighted that the importance of pH-dependent antioxidant interactions does not solely rely on antioxidant regeneration. In addition, the formation of other oxidative products from an antioxidant should be taken into account.


Kittipongpittaya K.,University of Massachusetts Amherst | Panya A.,Food Biotechnology Research Unit | McClements D.J.,University of Massachusetts Amherst | Decker E.A.,University of Massachusetts Amherst
JAOCS, Journal of the American Oil Chemists' Society | Year: 2014

Association colloids such as phospholipid reverse micelles could increase the rate of lipid oxidation in bulk oils. In addition to phospholipids, other surface active minor components in commercial oils such as free fatty acids may impact lipid oxidation rates and the physical properties of reverse micelles. In this study, the effects of free fatty acids on changes in the critical micelle concentration (CMC) of 1,2-Dioleoyl-sn-glycero-3-phosphocholine (DOPC) in stripped corn oil (SCO) were determined by using the 7,7,8,8- tetracyanoquinodimethane solubilization technique. Different free fatty acids including myristoleic, oleic, elaidic, linoleic and eicosenoic were added at 0.5 % by wt along with the DOPC into the bulk oils. There was no significant effect of free fatty acids with different chain length, configuration and number of double bonds on the CMC value for DOPC in bulk oil. However, increasing concentrations of oleic acid (0.5 to 5 % by wt) caused the CMC value for DOPC in bulk oils to increase from 400 to 1,000 μmol/kg oil. Physical properties of DOPC reverse micelles in the presence of free fatty acids in bulk oils were also investigated by the small angle X-ray scattering technique. Results showed that free fatty acids could impact on the reverse micelle structure of DOPC in bulk oils. Moreover, free fatty acid decreased pH inside reverse micelle as confirmed by the NMR studies. The oxidation studies done by monitoring the lipid hydroperoxide and hexanal formation revealed that free fatty acids exhibited pro-oxidative activity in the presence and absence of DOPC. Different types of free fatty acids had similar pro-oxidative activity in bulk oil. © 2013 AOCS.


Panya A.,Food Biotechnology Research Unit | Temthawee W.,Food Biotechnology Research Unit | Temthawee W.,Mahidol University | Phonsatta N.,Mahidol University | And 5 more authors.
Journal of Agricultural and Food Chemistry | Year: 2015

Development of an antioxidant assay explaining antioxidant behaviors in complex food systems has been a challenging topic for food scientists. This research aimed to investigate antioxidant capacities and interactions of selected synthetic antioxidants and commercial natural antioxidant extracts using the CAT assay and a newly developed ApoCAT assay, which used water- and lipid-soluble azo radical initiators, respectively. Results suggested that the higher the hydrophobicity of an antioxidant, the higher the antioxidant capacity of an antioxidant observed in the ApoCAT assay. The relationship between the two different assays was explained by the ratio between the ApoCAT and the CAT values. Interestingly, all lipophilic derivatives of the antioxidants exhibited higher ApoCAT/CAT ratios than their hydrophilic derivatives. In the case of the commercial food-grade antioxidants, green tea extract and mixed tocopherols showed a higher antioxidant capacity in the ApoCAT assay than in the CAT assay, while grape seed and rosemary extracts did not show significantly different changes in behaviors in both assays. The study on antioxidant interactions revealed that additive, synergistic, and antagonistic effects between hydrophilic antioxidants and natural extracts, and mixed tocopherols could be observed in both the CAT and the ApoCAT assays, depending on the combined ratios. In most cases, at a particular ratio, the synergistic effect reached the maximum level before suddenly dropping to additive and antagonistic effects in both assays. © 2015 American Chemical Society.


PubMed | Institution of Engineering and Technology, University of Massachusetts Amherst and Food Biotechnology Research Unit
Type: | Journal: Food & function | Year: 2017

The impact of flaxseed gum (FG) on the microrheological properties and physicochemical stability of whey protein isolate (WPI) stabilized -carotene emulsions at pH 3.0 was studied. A layer-by-layer electrostatic deposition method was used to prepare multilayered -carotene emulsions with interfacial membranes consisting of WPI and FG. The microrheological behavior of the multilayered -carotene emulsions was measured through the diffusive wave spectroscopy technique. WPI alone and WPI-FG (concentration of FG = 0.1, 0.2, 0.3 wt%) stabilized -carotene emulsions were purely viscous giving a mean square displacement that scaled linearly with decorrelation time (). The presence of 0.01, 0.02, and 0.05 wt% FG in the WPI-stabilized emulsions caused them to exhibit viscoelastic properties. Meanwhile, the increase in reflected the increase in the length scale of connectivity in the emulsions until a cluster was formed and the droplets were not free to move due to droplet-network interaction. The apparent increase in the macroscopic viscosity and elasticity index and decrease in the solid lipid balance and fluidity index of emulsions with lower concentrations (0.01, 0.02, 0.05 wt%) of FG indicated that the bridging flocculation of FG had a much more appreciable influence on the microrheological properties than depletion flocculation (higher concentrations, 0.1, 0.2, 0.3 wt%). Droplet size, zeta-potential, and transmission profiles using the centrifugal sedimentation technique and -carotene degradation during storage were also characterized. With the addition of FG, the zeta-potential of WPI coated -carotene droplets decreased from positive to negative, and an increase in the apparent droplet size was also noted. LUMISizer analysis exhibited an improvement in physical stability with the addition of 0.1 wt% FG. FG also helped to chemically stabilize the WPI emulsions against -carotene degradation mainly by slowing down the mobility of the droplets.


PubMed | Mahidol University, University of Massachusetts Amherst and Food Biotechnology Research Unit
Type: Evaluation Studies | Journal: Journal of agricultural and food chemistry | Year: 2015

Development of an antioxidant assay explaining antioxidant behaviors in complex food systems has been a challenging topic for food scientists. This research aimed to investigate antioxidant capacities and interactions of selected synthetic antioxidants and commercial natural antioxidant extracts using the CAT assay and a newly developed ApoCAT assay, which used water- and lipid-soluble azo radical initiators, respectively. Results suggested that the higher the hydrophobicity of an antioxidant, the higher the antioxidant capacity of an antioxidant observed in the ApoCAT assay. The relationship between the two different assays was explained by the ratio between the ApoCAT and the CAT values. Interestingly, all lipophilic derivatives of the antioxidants exhibited higher ApoCAT/CAT ratios than their hydrophilic derivatives. In the case of the commercial food-grade antioxidants, green tea extract and mixed tocopherols showed a higher antioxidant capacity in the ApoCAT assay than in the CAT assay, while grape seed and rosemary extracts did not show significantly different changes in behaviors in both assays. The study on antioxidant interactions revealed that additive, synergistic, and antagonistic effects between hydrophilic antioxidants and natural extracts, and mixed tocopherols could be observed in both the CAT and the ApoCAT assays, depending on the combined ratios. In most cases, at a particular ratio, the synergistic effect reached the maximum level before suddenly dropping to additive and antagonistic effects in both assays.


Tosukhowong A.,Food Biotechnology Research Unit | Visessanguan W.,Food Biotechnology Research Unit | Pumpuang L.,Food Biotechnology Research Unit | Tepkasikul P.,Food Biotechnology Research Unit | And 2 more authors.
Food Chemistry | Year: 2011

Biogenic amines are of concern for sausage due to their toxicological effects on nervous, blood pressure, gastric and intestinal systems. In this study, the influence of raw pork meat quality and starter culture inoculation on biogenic amines accumulation in Nham, a Thai traditional fermented pork, were studied. Before Nham processing, pork meat was stored at 30 °C for 6 h, and at 4 and -20 °C for 2 days. Formation of biogenic amines (cadaverine, putrescine, histamine and tyramine) was significantly higher in Nham processed from stored meat. Accumulation of these biogenic amines in Nham reduced significantly by the addition of Lactobacillus plantarum BCC 9546, a commercial Nham starter culture. The results highlight the importance of using fresh meat products and the inclusion of an appropriate starter culture to minimise the formation of biogenic amines during the process of Nham fermentation. © 2011 Elsevier Ltd. All rights reserved.

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