Phra Nakhon Si Ayutthaya, Thailand

Phranakhon Si Ayutthaya Rajabhat University
Phra Nakhon Si Ayutthaya, Thailand
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Kaewanuchit C.,Phranakhon Si Ayutthaya Rajabhat University
Pertanika Journal of Science and Technology | Year: 2016

The study objectives are to verify a path analysis of mental health among Thai elderly with diabetes mellitus. The sampling method used is stratified random sampling. The sample size comprises 2,000 Thai elderly persons over 60 years old with diabetes mellitus. The variables are divided into individual (food, exercise, BMI and drugs), psychological (illness perception) and social factors (family support). Data are analysed using path analysis. The total variables described mental health change by 64.5%. It was found that exercise, illness perception, food and drugs as variables had a direct influence on mental health with standardised regression weights of 0.732, 0.347, 0.243 and 0.050, respectively (p-value<0.01). The exercise variable had a direct effect on mental health the most. The benefits of this study include providing recommendations to guide future mental health policy and to reduce the cost of health maintenance in Thailand. © 2016 Universiti Putra Malaysia Press.

Wanchai K.,Phranakhon Si Ayutthaya Rajabhat University
Key Engineering Materials | Year: 2015

Impure BiFeO3 as a visible light photocatalyst for phenol degradation was synthezied via solid state method. The calcined temperatures of catalysts were studied. The characteristics of the catalysts were determined by XRD, SEM/EDS and BET. The catalysts were mainly composed of rhombohedral distorted perovskite-type BiFeO3 phase with impurity phases (B2Fe4O9, Bi25FeO40 and Bi2O3). Photocatalytic activity of phenol (5 mg/l) was studied in the impure BiFeO3 illuminated with 200 w fluorescence lamps. The catalyst amount and initial pH value of phenol solution on the photocatalytic effiency have been also investigated. In the present experiments, the catalyst calcined at 800°C shows the highest activity. The optimum loading of impure BiFeO3 and pH value were obtained to be 0.5 g/l and 6, respectively. © (2015).

Pattarith K.,Phranakhon Si Ayutthaya Rajabhat University
Asian Journal of Chemistry | Year: 2014

The objective of this study was to prepare water filtering material from rice husk ash. The material was obtained by dissolving rice husk ash in sodium hydroxide solution and neutralized with HCl. The chemical composition of material was SiO2, Al2O3, Fe2O3 and Na2O in the values of 98.50, 0.49, 0.04 and 0.13 %, respectively. The morphology of material was undefined solid with BET surface area of 245.98 m2/g, average porosity of 13.38 nm and total pore volume of 0.76 cm3/g. The material was evaluated its filtration efficiency. The filter cartridge with 1.5 cm diameter and 9 cm long was made from 5 g of material and was assemble to a water filtering model. The filter capacity for water was up to 3 L and filtrated water was determined its quality index. Water quality parameters of the filtrate such as conductivity, turbidity, total dissolved solids and total hardness were lowered by 10.13, 94.72, 5.68 and 13.08 %, respectively, of the prior treated water. © 2014, Chemical Publishing Co. All rights reserved.

Khamhlom M.B.,Phranakhon Si Ayutthaya Rajabhat University
34th Asian Conference on Remote Sensing 2013, ACRS 2013 | Year: 2013

The goal of the research is to explore local wisdom and create Phranakhon Si Ayutthaya tourism database by using Geographic Information System (GIS) to compose travel maps for local wisdom-based Phranakhon Si Ayutthaya tourism promotion. The research will be approached by using applied GIS programs and Global Positioning System (GPS) to observe the locations where local art and craft wisdom have been passed on from forefathers and create travel maps. The observation results show there are 21 local art and craft wisdom places in 15 districts in Phranakhon Si Ayutthaya province. The travel maps are available in the provincial overview, district-based and transportation-based ones to meet various demands of people interested.

Chaikham P.,Phranakhon Si Ayutthaya Rajabhat University
Food Bioscience | Year: 2015

This study intended to investigate the impact of alginate encapsulation with Thai herbal extracts including cashew flower, pennywort and yanang on viability of probiotic bacteria suspended in fruit juices (i.e. mulberry, maoberry, longan and melon juices) and stirred yoghurt during storage at 4°C. The strains of probiotics used in this work were Lactobacillus casei 01, Lactobacillus acidophilus LA5 and Bifidobacterium lactis Bb-12. The results displayed that the surviving population of L. casei 01 cells entrapped with 0.05% (w/v) cashew flower extract were significantly higher than those encapsulated with pennywort and yanang extracts, after storage for 30 days. Accordingly, this level of cashew flower extract was selected to immobilize the cultures before inoculation into fruit juices and yoghurt, in order to comparison with green tea extract (a standard plant extract). Upon storage, cashew flower and green tea extracts noticeably improved the stability of probiotic beads in all the products, as compared to the controls. Encapsulated L. casei 01 and B. lactis Bb-12 showed better survival than encapsulated L. acidophilus LA5. The diminution of pH values in each product was also observed. © 2015 Elsevier Ltd. All rights reserved.

Chaikham P.,Phranakhon Si Ayutthaya Rajabhat University | Prangthip P.,Mahidol University
Food Bioscience | Year: 2015

This work evaluated the effect of high hydrostatic pressure (300-500 MPa/25°C/5-20 min), ultra-sonic (20-60% amplitude/20 kHz/5-20 min) and thermal (50-100°C/1-5 min) processing on phenolic contents and antioxidant capacities of honey from the longan flower. Total phenolic compounds, total flavonoids and antioxidant capacity (DPPH and FRAP assays) were determined. It was found that high pressure, ultra-sonic and thermal treatments had a significant effect on antioxidative properties of honey sample. After pressurization, the quantities of total phenols, flavonoids and antioxidant capacity in honey signi ficantly increased with the increasing pressure levels and processing times, in particular samples pressurized at 500 MPa for 20 min. Similarly, these bioactive compounds in honey samples processed by ultra-sonication were also enhanced when the amplitude levels and treatment times increased. For thermal treatments at 50 and 70°C, all antioxidative constituents had no significant differences when compared to the control, while the sample heated at 100°C contained the lowest levels of phenols and antioxidant capacity. Therefore, both high pressure and ultra-sonic processing are an alternative technique to preserve the antioxidative qualities of longan flower-honey, while also not affecting the nutritional values. © 2015 Elsevier Ltd. All rights reserved.

Kemsawasd V.,Mahidol University | Chaikham P.,Phranakhon Si Ayutthaya Rajabhat University | Rattanasena P.,Phranakhon Si Ayutthaya Rajabhat University
Food Bioscience | Year: 2016

Probiotics are the bacteria that can provide health benefits to the consumers and they are suitable to be added to a variety of foods. In this research, viability of immobilized potential probiotics, including Lactobacillus casei 01 and Lactobacillus acidophilus LA5, in three different types of chocolate (white, milk and dark) were studied during storage and with an in vitro gastrointestinal model. The sensory attributes of probiotic-chocolates were also evaluated. Both cultures were found to be viable up to 60 days of storage at 4 °C (>6 log CFU/g) which were sufficient to potentially provide health benefits to the consumer. As a carrier, chocolates also may protect probiotics in both the stomach and small intestine environments. The overall sensory results suggested that the probiotic powders had no significant effect on sensory attributes. After 60 days storage, significant decreases of the overall liking scores in all the chocolate samples were observed. Therefore, this study may be useful for the future development of probiotic-supplemented chocolates as foods with health benefits for the consumers. © 2016 Elsevier Ltd

Chaikham P.,Phranakhon Si Ayutthaya Rajabhat University | Kemsawasd V.,Mahidol University | Apichartsrangkoon A.,Chiang Mai University
Food Bioscience | Year: 2016

Three different honey samples viz. longan flower, lychee flower and wildflower honeys were collected from Northern Thailand and subjected to conventional thermal (90 °C/5 min) and ultrasound (40% and 80% amplitudes/20 kHz/30 min) treatments. The physicochemical characterizations such as color parameters, browning index (BI), pH, viscosity, diastase activity, 5-hydroxymethylfurfural (HMF) content and antioxidative properties affected by processing treatments were determined. Our results illustrated that both thermal and ultrasonic processes sufficiently eliminated the indicator microbes to the complied limits of the Thai Agricultural Standard (TAS 8003-2013). Based on the results, the color, BI, pH, diastase activity and HMF content of ultrasonicated honeys were minimally altered. Ultrasonication yielded higher quality of antioxidant compounds and properties as compared to the conventional thermal technique. Additionally, ultrasound treatment at 40% amplitude noticeably improved the levels of total phenols, total flavonoids and antioxidant capacity (FRAP assay). Thus, ultrasonication, especially with low amplification, is an alternative preservation technique for maintaining the quality of honey samples. © 2016 Elsevier Ltd. All rights reserved.

Chaikham P.,Phranakhon Si Ayutthaya Rajabhat University | Prangthip P.,Mahidol University
International Food Research Journal | Year: 2015

This study investigated the effects of high hydrostatic pressure (HHP) at 400-600 MPa/25 and 50°C/20 min on physicochemical qualities and bioactive compounds retention in Yanang juice mixed with 10% (v/v) longan flower-honey. The results showed that the parameter (brightness) significantly increased in pressurized juices when compared to fresh juice, while the greenness (-a*) of all processed juices slightly decreased, in particular pressurized batches at 50°C. There was no significant difference in the pH values of fresh and pressurized juices. The levels of ascorbic acid and antioxidant capacity (DPPH and FRAP assays) decreased according to treatment severities, particularly the juices processed at milder-temperatures. The highest retention of total phenols and flavonoids was found in HHP treated juices at 600 MPa. This study also demonstrated that pressure could inactivate the indicator microorganisms including total plate counts, yeasts-moulds and fecal coliforms to levels conforming to the Thai Community Product Standard for Yanang juice.

The alteration of microbiological, physicochemical and antioxidant properties of Maoberry (Antidesma thwaitesianum Müell. Arg.) juices after pressurization (400 or 600 MPa/25°C/10 min) and pasteurization (90&°C/1 min), and their storage stability at 4&°C for 4 weeks were determined. It was found that pressurization and pasteurization were satisfactory eliminated the general microbes in Maoberry juice, also both processed juices exhibited a better microbiological stability throughout the refrigerated storage period. A significant change of pH in low pressure treated juice (400 MPa) during storage could be due primarily to the increase of general microbes. Both processing had no effect on the dynamic viscosity of Maoberry juice, but the reductions of the viscosity in all processed juices were observed after storage for 4 weeks. Considering the color parameters, the reddish (a*) of pressurized juices were similar to the fresh juice, suggesting that high pressure could preserve the anthocyanins (red-purple pigments) in the juice better than thermal treatment. The polyphenol oxidase (PPO) activity was completely destroyed after pasteurization, whilst this enzyme still remained in pressurized juices at 400 and 600 MPa up to 79% and 53% respectively. Upon the storage, all pressurized juices showed a gradually decrease in the residual PPO activity when the storage was extended. This study also displayed that the retentions of ascorbic acid, phenols and anthocyanins as well as antioxidant capacity (DHHP and FRAP assays) in pressurized juices were significantly higher than that the pasteurized juice during the entire storage.

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