The 21 FOOD INNOVATION ASIA CONFERENCE 2019 · The 21st FOOD INNOVATION ASIA CONFERENCE 2019 13 -15...

The 21st FOOD INNOVATION ASIA CONFERENCE 2019

13 -15 June 2019, BITEC, Bangkok, Thailand

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The 21th Food Innovation Asia Conference 2019

“Future Food Innovation for Better Health and Wellness”

13 – 15 June 2019 At BITEC, Bangkok, Thailand



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Contents

Page

Conference Program iii

About Conference xi

Open Remarks xiv

Welcome Remarks

Content of Abstract

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xvii

Author Index 64

List of Reviewer 68

List of Sponsor 72



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Conference Program

DAY 1 PLENARY SESSION (Grand Hall)

08.30 - 09.00 Registration

09.00 - 09.40

OPENING CEREMONY

By Asst. Dr. Anadi Nitithamyong, FoSTAT President

Awards ceremony

Group photograph

09.40 - 10.00 Coffee break

10.00 - 10.40 Keynote Speech 1: Bioactive Peptides in Human Health and Disease Management: Recent Updates

from in Vitro, Animal and Human Tests

By Prof. Dr. Rotimi Aluko

(University of Manitoba, Canada)

10.40 - 11.20 Keynote Speech 2: Data-Driven Decision Making by IoP (Internet of Persons) in the Cyber-Physical

Integrated Society

By Prof. Noboru Sonehara

(Professor of Policy Studies, Director General of Research Institute of Policy Studies, Tsuda

University (TU), and Honorary Professor of National Institute of Informatics (NII), Tokyo, Japan)

11.20 - 12.00 Keynote Speech: 3: Environmental Monitoring Tools for Controlling Listeria spp. Contamination in

Food Products

By Prof. Dr. Suwimon Keeratipibul

Ajinomoto - FoSTAT Award for Outstanding Food Science & Technology Researcher Winner 2019

12.00 - 13.30 Lunch

13.00 - 14.00 Poster Session 1

DAY 1 Room 1: Room 2:

Division A: Food Chemistry, Nutrition,

and Analysis

Chair: Asst.Prof.Dr. Suched

Samuhasaneetoo, Silpakorn University

Co-Chair: Asst.Prof.Dr. Ratchadaporn

Oonsivilai, Suranaree University of

Technology

Division B: Food Processing

and Engineering

Chair: Assoc.Prof.Dr. Warangkana

Sompongse, Thammasat University

Co-Chair: Asst.Prof.Dr. Ratchada

Tungwongchai, Khon Kaen

University



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13.30 - 14.00 Invited Speaker: Effects of Various Edible

Salts on Gut Health and Microbiota

By Prof. Dr. Kyung-Sik Ham

Mokpo National University, South Korea

13.30 - 14.00 Invited Speaker: Microwave Food

Processing: Opportunity and

Challenge

By Asst. Prof. Dr. Sirichai

Songsermpong

Kasetsart University, Thailand

14.00 - 14.20 AOB80: Vitamin A-Fortified Rice Modulating

Gut Microbiota of Infant and Lactating

Women in Thailand

By Mr. Lukman Azis

14.00 - 14.20 BOP34: Optimization of Microwave

Heating of Liquid Enteral Nutrition

Product Using Response Surface

Methodology

By Mr. Tanathep Leungtongkum

14.20 - 14.35

AOB84: Effect of Nitrogen Supply and

Artificial Lights on Growth and Nutritional

Qualities of Hydroponic Lettuce (Lactuca

Sativa L.)

By Ms. Aye Nwe Win

14.20 - 14.35

BOP141: Drying Time Reduction

of Microwave-assisted Hot Air Dryer

for Dehydrated ‘Phulae’ Pineapple

By Mrs. Senteni Babongile Mamba

14.35 - 14.50 AOB113: Antioxidant Activity of Mangosteen

Pericarp Extract Mixed by N,O-

Carboxymethylchitosan with Various

Molecular Weights

By Ms. Nareekan Chaiwong

14.35 - 14.50 BOB45: Combination of Microwave

Heating and Boiling Reduced Gout-

Inducing Compounds in Thai

Bamboo Shoot

By Mr. Korakot Charoensri

14.50 - 15.10 Coffee break 14.50 - 15.10 Coffee break

15.10 - 15.40

Invited Speaker: Anti-oxidant and Anti-

Alzheimer Activities of Gynura procumbens

and Gynura divaricata Leave Extracts in PC-12

Cells

By Dr. Dalad Siriwan

Deputy Director of Planning, Institute of Food

Research and Product Development,

Kasetsart University

15.10 - 15.40

Invited Speaker: Innovation

Processing of Membrane Filtration

for Foods: Minimum-Thermal

Pasteurization of Fruit Juice by

Microfiltration

By Assoc.Prof. Dr. Wirote Youravong Prince of Songkla University,

Thailand

15.40 - 15.55 AOB122: Physicochemical Properties of

Tilapia (Oreochromis niloticus) Actomyosin at

Various NaCl Concentrations under High

Intensity Ultrasound

By Ms. Ling Tang

15.40 - 15.55 BOJ57: Improving Tenderness of

Breast Meat of Spent-Laying Hens

Using Marination in Alkaline or

Acidic Solutions

By Ms. Chattrapon Koeipudsa



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15.55 - 16.10 AOB133: Improvement of Anthocyanin

Stability by Rice Bran Hydrolysates Prepared

Using Mild-subcritical Alkaline Water

Extraction and Proteolysis

By Ms. Priyanuch Khamwut

15.55 - 16.10 BOJ64: Physicochemical Properties

and Antioxidant Activity of Spray

Dried Encapsulated Curcumin

Powder

By Mr. Alwani Hamad

16.10 - 16.25 AOB145: Effect of Acidification and

Concentration of Ethanol on The Antioxidant

Properties of Morinda citrifolia Leaf Extract

with Simultaneous Identification of Catechins

by UPLC-TWIMS-QTOF

By Dr. Zamzahaila Mohd Zin

16.10 - 16.25 BOP36: Potential Use of Liquid

Egg Yolk as an Encapsulating

Material

By Ms. Jidapa Jaroensaensuai

16.25 - 16.40 AOP56: Anti-Inflammatory Activity of In

Vitro Gastrointestinal Digested Cold Pressed

Rice Bran Oil in LPS-Stimulated THP-1

Macrophages

By Ms. Raweephorn Kaewsaen

DAY 1 Room 3: Room 4:

Division (C) Food Product

Development, Sensory, and Consumer

Science Research

Chair: Assoc.Prof.Dr. Hathairat Rimkeeree,


Co-Chair: Asst. Prof. Dr. Siwatt Thaiudom,

Suranaree University of Technology

Division (D) Food Microbiology,

Food Biotechnology,

Fermentation

Chair: Prof.Dr. Warawut Krusong,

King Mongkut's Institute of

Technology Ladkrabang

Co-Chair: Assoc.Prof.Dr.

Borwonsak Leenanon, Khon Kaen

University

13.30 - 14.00

Invited Speaker: Human Senses and

Perceptions in Food Product Development

Process

By Dr. Wilatsana Posri

Harper Adams University, UK

13.30 - 14.00

Invited Speaker: Current and

Future Global Emerging Microbial

Food Safety Issues

By Prof. Dr. Francisco Diez-

Gonzalez

Professor and Director,

Center for Food Safety, College of

Agricultural & Environmental

Sciences

14.00 - 14.30 Invited Speaker: Talk to Me! Understand

Consumer Through Network Analysis.

By Dr. Kannapon Lopetcharat

14.00 - 14.15 DOJ165: Oligosaccharides from

Rice Straw and Rice Husk Produced

by Glycoside Hydrolase Family 10

and 11 Xylanases



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Neuveau Centrice Co. Ltd. By Ms. Alisa Pattarapisitporn

14.30 - 14.45 COB82: Perspectives on Food Consumption

in Dysphagia Patients through In-depth

Interview: Case Study in Thailand

By Ms. Sirikarn Wisetsuwannaphum

14.15 - 14.30 DOP172: Optimization of

Ultrasound Microencapsulation by

the Mixture of Maltodextrin and

Gum Arabic for Enhanced Protein

Riceberry Bran Extracts with Mixed

Fungi and using Subcritical Water

Extraction

By Ms. Paerwa Phadungruangkij

14.45 - 15.00 COP15: Physicochemical Properties of

Vietnamese Tamarind Fish Sauce Fortified

with Iron and Zinc during Storage

By Ms. Tien Phung Nguyen

14.30 - 15.00 Invited Speaker: Phage

Applications for Food Safety

By Asst. Prof. Dr. Kitiya

Vongkamjan

Prince of Songkla University,

Thailand


15.05 - 15.35

Invited Speaker: Linking usage to hedonic

with machine learning strategies.

By Assoc. Prof. Dr. Sébastien Lê

Laboratoire de mathématiques appliquées,

France

Division A: Food Chemistry,

Nutrition, and Analysis


Samuhasaneetoo,

Silpakorn University

Co-Chair: Asst.Prof.Dr.

Ratchadaporn Oonsivilai, Suranaree

University of Technology

15.35 - 15.50 COP136: Effect of Batter Ageing on

Physico-chemical and Sensory Properties of

Sel-Roti

By Mr. Arjun Adhikari

15.05 - 15.35

Invited Speaker: Prebiotic

Galacto-Oligosaccharides Feeds

Enhance Animal Health, Production

and Food Safety

By Prof. Dr. Ian Connerton

School of Biosciences

University of Nottingham, UK

15.50 - 16.05 COJ164: Healthier Cooked Mixed Rice:

Comparison of Rate-All-That-Apply and

Quantitative Descriptive Analysis Techniques

for Different Cooking Methods on Sensory

Characteristics, Consumer Acceptance and

Purchase Intent

By Ms. Sopheavi Mao

15.35 - 15.50 AOP62: Effect of Banana (Musa

sapientum L.) Peel Extract on Lipid

Oxidation of Fried Mung Dalmoth

during Storage

By Mr. Padam Raj Bhusal



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15.50 - 16.05 AOP69: Yield and Quality of Oil

from Coconut Residue Extracted by

Ethanol: Effect of Moisture Content

and Solvent to Solid Ratio

By Ms. Natcha Pilakjanyakul

16.05 - 16.20 AOP106: Effect of Ascorbic Acid

and Hydrogen Peroxide on Gel-

Forming Ability from Sardine Surimi

By Mr. Danou Pao

DAY 1 Room 5: 212

16.30 - 18.00 FIFSTA Annual Meeting

DAY 2 PLENARY SESSION (Joined room 214-215)

08.30 - 09.00 Registration

09.00 - 09.40 Keynote Speech 4: Application of Microbial Risk Assessment in Food Regulations

By Prof. Dr. Francisco Diez-Gonzalez

Director of UGA Center for Food Safety, the University of Georgia, Georgia, USA

09.40 - 10.20 Keynote Speech: 5: Bridging The Gap Between Research and Commercialization: Industry Perspectives

By Dr. Tunyawat Kasemsuwan

Director of the Global Innovation Center, Thai Union Group


10.40 - 11.20 Keynote Speech 6: Production and Use of Prebiotic Galacto-Oligosaccharides

By Prof. Dr. Ian Connerton

School of Biosciences, University of Nottingham, UK

Jun 14, 2019

11:20-12.00

Keynote Speech 7: Food Innopolis Thailand, A Global Food Innovation Hub as A Gateway to

ASEAN

By Asst. Prof. Dr. Akkharawit Kanjana-Opas

Chief Executive Officer (CEO), Food Innopolis

12.00 - 13.30 Lunch




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DAY 2 Room 1: 214 - 215 Room 2: 216-217

Division A: Food Chemistry, Nutrition,

and Analysis


Samuhasaneetoo, Silpakorn University

Co-Chair: Asst.Prof.Dr. Ratchadaporn

Oonsivilai, Suranaree University of

Technology

Division E: Related Topics

(Food Packaging, Food Safety

& Quality, Food Laws &

Regulations, Food Policy, etc.)

Chair: Assoc.Prof. Chaleeda

Borompichaichartkul, Chulalongkorn University

Co-Chair: Assoc.Prof. Dr. Manote

Sutheerawattanonda, Suranaree

University of Technology

13.30 - 14.00 Invited speaker: Communicating Benefits

of Functional Foods Using Health Claims –

Regulatory Landscape in SEA Region

By Pauline Chan

Director International Life Science Institute,

Southeast Asia Region, Singapore

13.30 - 14.00 Invited Speaker: Overcoming

Challenges in Food Safety and

Hygiene Management

By Dr. Heng Hui Gan

Senior Specialist (Food Chemistry & Safety), Nanyang Polytechnic (School of Chemical & Life Sciences), Singapore

14.00 - 14.15 AOP137: The Effect of Ultrasonic-Assisted

Extraction Condition on Bioactive Compounds

and Antioxidant Activities of Colored Rice

By Ms. Kusalin Bandasakpisal

14.00 - 14.15 EOJ67: Combination of

Lemongrass and Lemon Basil

Essential Oils Inhibited Bacterial

Growth and Improved Shelf Life of

Chicken Fillets

By Mrs. Dwi Hartanti

14.15 - 14.30 AOJ58: Metabolic Profiles Analysis and

DPPH Radical-Scavenging Assay of

Mango Wine during Fermentation

By Mr. Nutthapol Wattanakul

14.15 - 14.30 EOP16: Contamination

Characteristics of Listeria

monocytogenes and Salmonella

Typhimurium on Radish Sprouts

during Seed Germination

By Mr. Todsaphon Pimrat

14.30 - 14.45 BOP81: Effect of Konjac Glucomannan

Concentration and Oil-phase Volume Fraction

on the Stability of Curcumin-Loaded-Oil-in-

Milk System

By Ms. Afwa Hayuningtyas

14.30 - 15.00

Invited speaker: Fermentative

Production of Succinic Acid for A

Potential Use in Food Industry

By Assoc. Prof. Dr. Kaemwich

Jantama

Suranaree University of

Technology, Thailand

14.45 - 15.00 BOP114: Effects of pH and Calcium Treatments on Firmness Retention and Physicochemical Properties of Frozen Mangoes

By Ms. Nawaporn Hongpan




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15.20 - 15.50 Invited Speaker: Synchrotron Infrared Microspectroscopy for Food and Agricultural Sciences

By Dr. Kanjana Thammanu

Synchrotron Light Research Institute,Thailand

15.20 - 15.50 Invited Speaker: Hello! Are You

Making Happy, Healthy and Green

Food Choice?

By Dr Wilatsana Posri

Harper Adams University, UK

15.50 - 16.05 AOP127 : Application of Fourier Transform

Infrared Spectroscopy for Analysis the

Stability of Calcium Fortified Sterilized Goat,

Cow and Soy Milk

By Ms. Fareeda Hawae

15.50 - 16.05 Invited Speaker: An Application

of Machine Learning to Identify the

Active Users of Magic Fridge, The

App to Cook Simple Meals, Save

Money and Say Goodbye to Waste.

By Assoc. Prof. Dr. Sébastien

Lê

Laboratoire de mathématiques

appliquées, France

16.05 - 16.20 EOB152: Nitrogen Level

Modification affecting on Quality of

Iceberg Lettuce Grown in a Plant

Factory System

By Mr. Takon Wittayatanalattana

DAY 2 Room 3: 218 Room 4: 219

10.30 - 12.00 Food Science Academic Session

By AIAC

ORAL PRESENTATION COMPETITION (OPEN SESSION)

(10.20-10.23) Introduction

12.00 - 13.30 Lunch


13.30 - 15.00

Food Innovation and Regulation Network Forum: Innovation of Functional Food Roadmap & Health Claims Navigation of Thailand (Roadmap นวตักรรมของ Functional Foods และทศิทางการกลา่วอา้งทางสขุภาพของประเทศไทย)

By FIRN

ORAL PRESENTATION COMPETITION


15.30 - 16.00

Food Innovation and Regulation Network Forum: Innovation of Functional Food Roadmap & Health Claims Navigation of Thailand (Roadmap นวตักรรมของ Functional Foods และทศิทางการกลา่วอา้งทางสขุภาพของประเทศไทย)

By FIRN

ORAL and POSTER Awards PRESENTATION



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Grand Hall 203

DAY 2 Student Chapter I

10.30 - 16.00 Food Innovation Contest 2019

DAY 3 Student Chapter II

Room 1: Grand Hall 202-203 Room 1: Grand Hall 202-203

09.00 - 16.30 FoSTAT- Nestlé Quiz Bowl 2019

(Screening Round)

FoSTAT- Nestlé Quiz Bowl 2019

(Final Round)

Division F: Industrial session

Room 2: EH106

10.00 - 15.00 Division (F) Food Business Clinic



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“Future food innovation for better health and wellness”

June 13-15, 2019

BITEC, BANGKOK, THAILAND

ABOUT THE CONFERENCE

Innovation is one of the key strategies required for the growth of future food industry in the 21st century. The purpose of the conference is to put emphasis on the innovation of future foods for better health and wellness. This conference focuses on food safety and security, green food processing, how big data is being adapted to meet the demands of the future food value chain. In addition, a series of presentation and discussion in plenary will be conducted in concurrent with poster sessions, informal gatherings, and graduate student oral and poster competitions. The conference will also be held concurrently with one of the biggest food equipment exhibition, ProPak Asia 2019.

Division (A) Food Chemistry, Nutrition, and Analysis

Division (B) Food Processing and Engineering

Division (C) Food Product Development, Sensory, and Consumer Research

Division (D) Food Microbiology, Food Biotechnology, Fermentation

Division (E) Related Topics (Food Packaging, Food Safety & Quality, Food Laws & Regulations, Food Policy, etc.)

Division (F) Industrial session

CONCURRENT EVENTS

o ProPak ASIA 2019 o FoSTAT - Nestlé Quiz Bowl 2019 o Food Innovation Contest 2019 (final round) o FIFSTA Annual meeting o AIAC Annual meeting o Food Innopolis & Food Business Clinic

ORGANISERS

o Food Science and Technology Association of Thailand (FoSTAT) o Agro-Industry Academic Council Association (AIAC) o Khon Kaen University o Suranaree University of Technology o AOAC Thailand Section

SUPPORTED BY

o UBM Asia (Thailand) o The Federation of the Institute of Food Science and Technology in ASEAN (FIFSTA)

ORGANIZING COMMITTEE

o Assistant Professor Dr. Anadi Nitithamyong (Chair) Thailand



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o Associate Professor Dr. Anuvat Jangchud (Vice Chair) Thailand o Ms. U-sarat Bunnag Thailand o Associate Professor Dr. Saiwarun Chaiwanichsiri Thailand o Associate Professor Dr. Pornthap Thanonkeo Thailand o Associate Professor Dr. Jirawat Yongsawatdigul Thailand o Associate Professor Dr. Warangkana Sompongse Thailand o Dr. Narintorn Boonbrahm Thailand o Associate Professor Dr. Anuchita Moongngarm Thailand

o Assistant Professor Dr. Manatchaya Sangsriin Thailand o Ms. Daw Win Win Kyi Republic of the Union of Myanmar o Professor Dr. Umar Santoso Republic of Indonesia o Ms. Viengxay Vansilalom Lao People's Democratic Republic o Dr. Yew Ming Koh Malaysia o Dr. Lotis Francisco Republic of the Philippines o Mr. Richard Khaw Republic of Singapore o Dr. Luu Dzuan Socialist Republic of Vietnam o Mr. Kong Thong Kingdom of Cambodia o Dr. Alastair Hicks Commonwealth of Australia o Ms. Shisa Wiboonchat (Secretary) Thailand

SCIENTIFIC COMMITTEE

o Associate Professor Dr. Saiwarun Chaiwanichsiri (Chair) o Associate Professor Dr. Jirawat Yongsawatdigul (Vice Chair)

o Associate Professor Dr. Borwonsak Leenanon o Assistant Professor Dr. Ratchada Tungwongchai o Assistant Professor Dr. Supawan Thawornchinsombut o Dr. Triphop Phahom o Dr. Patcharin Siringan o Associate Professor Dr. Suntaree Suwonsichon (Secretary) o Assistant Professor Dr. Kitipong Assatarakul (Assistant Secretary)

FIAC Scientific Division

(A) Food Chemistry, Nutrition, and Analysis

o Assistant Professor Dr. Suched Samuhasaneetoo (Chair) o Assistant Professor Dr. Ratchadaporn Oonsivilai (Vice Chair) o Associate Professor Voranuch Srijesdaruk o Assistant Professor Dr. Kiattisak Duangmal o Assistant Professor Dr. Utai Klinkesorn o Dr. Kitipong Promyo (Secretary)

(B) Food Processing and Engineering

o Associate Professor Dr. Warangkana Sompongse (Chair) o Assistant Professor Dr. Ratchada Tungwongchai (Vice Chair) o Associate Professor Dr. Jirarat Anantagool o Assistant Professor Dr. Thanakorn Rojanakorn o Assistant Professor Dr. Savitree Ratanasumawong o Dr. Jintana Sripui o Dr. Peamsuk Suvarnakuta o Assistant Professor Dr. Araya Chaoruangrit (Secretary)



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(C) Food Product Development, Sensory, and Consumer Research

o Associate Professor Dr. Hathairat Rimkeeree (Chair) o Assistant Professor Dr. Siwatt Thaiudom (Vice Chair) o Assistant Professor Dr. Parinda Penroj o Assistant Professor Dr. Varapha Kongpensook o Dr. Phantipha Charoenthaikij o Assistant Professor Dr. Amporn Sae-Eaw (Secretary)

(D) Food Microbiology, Food Biotechnology, Fermentation

o Professor Dr. Warawut Krusong (Chair) o Associate Professor Dr. Borwonsak Leenanon (Vice Chair) o Associate Professor Dr. Sumate Tantratian o Assistant Professor Dr. Ornin Prachaiyo o Associate Professor Dr. Orachorn Mekkerdchoo o Dr. Patimakorn Phasuwan o Dr. Pimnibha Hirunsorn (Secretary)

(E) Related Food Topics (Food Packaging, Food Safety & Quality, Food Laws & Regulations, Food

Policy, etc.)

o Associate Professor Chaleeda Borompichaichartkul (Chair) o Associate Professor Dr. Manote Sutheerawattanonda (Vice Chair) o Associate Professor Dr. Thawean Wittaya

o Assistant Professor Dr. Chitsiri Rachtanapun o Assistant Professor Dr. Piyawan Gasaluck (Secretary)

Competition Committee

(1) Poster Presentation Competition Committee

o Associate Professor Dr. Jirawat Yongsawatdigul (Chair) o Associate Professor Dr. Borwonsak Leenanon o Associate Professor Dr. Weerachet Jittanit o Associate Professor Dr. Jirarat Anantagool o Assistant. Professor Dr. Ornin Prachaiyo o Dr. Kannapon Lopetcharat o Associate Professor Dr. Manat Chaijan (Secretary) o Dr. Thanawit Kulrattanarak (Assistant Secretary)

(2) Oral Presentation Competition Committee

o Associate Professor Dr. Wanna Choorit (Chair) o Associate Professor Dr. Nantawan Terdthai o Assistant Professor Dr. Juntanee Uriyapongson o Assistant Professor Dr. Soisuda Pornpukdeewattana o Assistant Professor Dr. Panida Ratanapitikorn o Assistant Professor Dr. Ratchanee Charoen o Assistant Professor Dr. Sunanta Tongta (Secretary)



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OPENING REMARKS

Asst. Prof. Dr. Anadi Nitithamyong

President, Food Science and Technology Association of Thailand (FoSTAT)

The world population increases together with a higher than ever demand for variety and healthy foods.

Sustainable food supplies are of concerns particularly with a concomitant demand for food innovation.

Thailand has long been known as one of the major food producers to the world but Thailand is undergoing a

major change from commodity based to more value-added (R&D based) products. The development of food

science and technology is therefore most essential in order to fulfill future demands for creative technological

development that supports sustainable and safe food production to deliver high quality and nutritious foods.

On the behalf of the Food Science and Technology Association of Thailand or FoSTAT, I am very

pleased to be an organizing partner for the ProPak Asia this year which we have been collaborating

continuously more than 25 years. The Food Science and Technology Association of Thailand (FoSTAT), is a

non-profit professional organization that promotes capacity development for food scientists, in both

governmental and private sectors. FoSTAT organizes technical programs on various aspects of food science

and technology as well as food innovation competitions to enhance creativity in this area.

This year, FoSTAT and our alliance organizations are proud to organize the Food Innovation Asia

Conference 2019 featuring “Future Food Innovation for Better Health and Wellness” during 13-15 June, 2019

at BITEC, Bangkok, Thailand. The conference will feature outstanding international keynote speakers,

scientific research paper presentations and student poster presentations. In addition, FoSTAT will host the

increasingly famous Food Innovation Contest in which 16 university teams will compete in the final round and

the iconic FoSTAT - Nestlé Quiz Bowl with undergraduate teams from 73 universities participating in this

exciting event. We will also convene a workshop to discuss a roadmap for functional food development and

a service clinic for SMEs.

I wish you a successful conference and look forward to the outcome of our dialogue as we move

forward.



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WELCOME REMARKS

Assoc. Prof. Dr. Pornthap Thanonkeo

Dean, Faculty of Technology, Khon Kaen University

Welcome all of the distinguished participants to the 21st FOOD INNOVATION ASIA CONFERENCE 2019

(FIAC 2019) “Future food innovation for better health and wellness” which is jointly organized by the Food

Science and Technology Association of Thailand (FoSTAT), the Agro-Industry Academic Council Association

(AIAC), AOAC Thailand Section, Suranaree University of Technology and Khon Kaen University. The conference

is held during 13-15 June 2019 in concurrent with ProPak Asia 2019 at Bitec, Bangkok, Thailand.

Rapid changes and convergence in information and communication technologies help consumers become

more informative and knowledgeable about their food. There are increasingly more demanding needs from

consumers in term of health, convenience as well as the safety of their food. This situation challenges food

producers to be more innovative and more entrepreneurial in their search for foods, beverages and food

ingredients relevant to both local needs and a global market. The FIAC2019 will examine innovative

approaches in food research and development; highlight new and emerging technologies for foods, beverages,

and food ingredients production; and explore opportunities for partnership and collaboration. This conference

will provide also an opportunity to debate and exchange views on current research and technology.

The conference organizers will ensure that there are opportunities for delegates to meet and discuss

issues outside the formal sessions, and to contribute to discussions and informal question sessions. I truly

believe that this year will be another successful year bringing all science and innovation technology to the food

sector on the road to steady, and sustainable development.



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WELCOME REMARKS

Assoc. Prof. Dr. Jirawat Yongsawatdigul

Head, School of Food Technology, Suranaree University of Technology

A very warm welcome to all of you attending Food Innovation Asia 2019!!! This annual conference is one

of the well-established meetings for food scientists from academia, industry and government sectors of

Thailand and ASEAN countries. And this year, it is an honor for Suranaree University of Technology to serve

as one of the organizing committee members. We are very exciting with the finalized program which will

facilitate discussion of important issues in food industry, including foods that provide health benefits,

application of big data to the food industry, in-depth sensory science and consumer research, among others.

More importantly, perspectives from industry leaders on how to bridge the gap between research and

commercialization will be discussed. We believe that this dynamic program would address topics affecting

science and industry of tomorrow. Novel discoveries and innovations will be enhanced by connecting scientific

community for knowledge sharing. Join us to help redefine and explore new research in food and related

subjects at Food Innovation Asia 2019.



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Content of Abstract

Keynote and Invited Speakers .................................................................................................... 1

Keynote speaker: Professor Dr. Rotimi Aluko ............................................................................... 2

Bioactive Peptides in Human Health and Disease Management: Recent Updates from in Vitro, Animal

and Human Tests .......................................................................................................................................................... 2

Keynote speaker: Professor Noboru Sonehara ............................................................................ 2

Data-Driven Decision Makingby IoP (Internet of Persons) in the Cyber-Physical Integrated Society............................ 2

Keynote speaker: Professor Dr. Suwimon Keeratipibul ................................................................ 2

Environmental Monitoring Tools for Controlling Listeria spp. Contamination in Food Products ................................. 2

Keynote speaker: Professor Dr. Francisco Diez-Gonzalez .............................................................. 3

Application of Microbial Risk Assessment in Food Regulations ................................................................................... 3

Keynote speaker: Dr. Tunyawat Kasemsuwan ............................................................................. 3

Bridging Between Research and Commercialization from Industry Perspectives........................................................ 3

Keynote speaker: Professor Dr. Ian Connerton ............................................................................. 4

Production and Use of Prebiotic Galacto-Oligosaccharides ......................................................................................... 4

Keynote speaker: Assistant Professor Dr. Akkharawit Kanjana-Opas ............................................ 4

FoodInnopolis Thailand, A Global Food Innovation Hub as a Gateway to ASEAN ....................................................... 4

Invited Speaker – Division A: Professor Dr. Kyung-Sik Ham............................................................ 4

Effects of Various Edible Salts On Gut Health and Microbiota ..................................................................................... 4

Invited Speaker – Division A: Dr. Dalad Siriwan............................................................................. 5

Anti-Oxidant and Anti-Alzheimer Activities of Gynura Procumbens and Gynura Divaricata Leave Extracts

in PC-12 Cells ................................................................................................................................................................ 5

Invited Speaker – Division A: Ms Pauline Chan ............................................................................. 5

Communicating Benefits of Functional Foods Using Health Claims – Regulatory Landscape in SEA Region ................ 5

Invited Speaker – Division A: Dr. Kanjana Thammanu ................................................................... 6

Synchrotron Infrared Microspectroscopy for Food and Agricultural Sciences............................................................. 6



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Invited Speaker – Division B: Assistant Professor Dr. Sirichai Songsermpong ................................. 6

Microwave Food Processing: Opportunity and Challenge ............................................................................................ 6

Invited Speaker – Division B: Associate Professor Dr. Wirote Youravong ....................................... 6

Innovation Processing of Membrane Filtration for Foods : Minimum-Thermal Pasteurization of Fruit Juice by

Microfiltration .............................................................................................................................................................. 6

Invited Speaker – Division C: Dr. Wilatsana Posri .......................................................................... 7

Human Penses and Perceptions in Food Product Development Process..................................................................... 7

Invited Speaker – Division C: Associate Professor Dr. Sébastien Lê ................................................ 7

Linking usage to Hedonic with Machine learning strategies. ....................................................................................... 7

Invited Speaker – Division D: Professor Dr. Francisco Diez-Gonzalez.............................................. 7

Current and Future Global Emerging Microbial Food Safety Issues ............................................................................. 7

Invited Speaker – Division D: Assistant Professor Dr. Kitiya Vongkamjan....................................... 8

Phage Applications for Food Safety .............................................................................................................................. 8

Invited Speaker – Division E: Dr. Heng Hui Gan ............................................................................. 8

Overcoming Challenges in Food Safety & Hygiene Management ................................................................................ 8

Invited Speaker – Division E: Associate Professor Dr. Kaemwich Jantama...................................... 8

Fermentative Production of Succinic Acid for a Potential use in Food Industry .......................................................... 8

Invited Speaker – Division E: Dr. Wilatsana Posri .......................................................................... 9

Hello! Are You Making Happy, Healthy and Green Food Choice? ................................................................................ 9

Invited Speaker – Division E: Associate Professor Dr. Sébastien Lê ................................................ 9

An Application of Machine Learning to Identify the Active Users of Magic Fridge, The App to Cook Simple Meals, Save Money and Say Goodbye to Waste. ......................................................................................................... 9

Division A: Food Chemistry, Nutrition, and Analysis .................................................................. 10

AOB80 ..................................................................................................................................... 11

Vitamin A-fortified Rice Modulating Gut Microbiota of Infant and Lactating Women in Thailand ............................ 11



xix

AOB84 ..................................................................................................................................... 11

Effect of Nitrogen Supply and Artificial Lights on Growth and Nutritional Qualities of Hydroponic Lettuce (Lactuca Sativa L.) ........................................................................................................................................................ 11

AOB113 .................................................................................................................................... 12

Antioxidant Activity of Mangosteen Pericarp Extract Mixed by N,O-Carboxymethylchitosan with Various

Molecular Weights ..................................................................................................................................................... 12

AOB122 .................................................................................................................................... 12

Physicochemical Properties of Tilapia (Oreochromis niloticus) Actomyosin at Various NaCl Concentrations

under High Intensity Ultrasound ................................................................................................................................ 12

AOB133 .................................................................................................................................... 12

Improvement of Anthocyanin Stability by Rice bran Hydrolysates Prepared using Mild-subcritical Alkaline

Water Extraction and Proteolysis ............................................................................................................................... 12

AOB145 .................................................................................................................................... 13

Effect of Acidification and Concentration of Ethanol on the Antioxidant Properties of Morinda citrifolia Leaf Extract with Simultaneous Identification of Catechins by UPLC-TWIMS-QTOF .................................................. 13

AOP56 ...................................................................................................................................... 13

Anti-Inflammatory Activity of In Vitro Gastrointestinal Digested Cold Pressed Rice Bran Oil in

LPS-stimulated THP-1 Macrophages ........................................................................................................................... 13

AOP62 ...................................................................................................................................... 14

Effect of Banana (Musa sapientum L.) Peel Extract on Lipid Oxidation of Fried Mung Dalmoth during Storage ........ 14

AOP69 ...................................................................................................................................... 14

Yield and Quality of Oil from Coconut Residue Extracted by Ethanol: Effect of Moisture Content and

Solvent to SolidRatio .................................................................................................................................................. 14

AOP106 .................................................................................................................................... 14

Effect of Ascorbic Acid and Hydrogen Peroxide on Gel-Forming Ability from Sardine Surimi ................................... 14

AOP127 .................................................................................................................................... 15

Application of Fourier Transform Infrared Spectroscopy for Analysis the Stability of Calcium Fortified Sterilized Goat, Cow and Soy Milk .............................................................................................................................. 15



xx

AOP137 .................................................................................................................................... 15

The Effect of Ultrasonic-assisted Extraction Condition on Bioactive Compounds and Antioxidant Activities

of Colored Rice ........................................................................................................................................................... 15

AOJ58 ...................................................................................................................................... 16

Metabolic Profiles Analysis and DPPH Radical-Scavenging Assay of Mango Wine during Fermentation .................. 16

APB18 ...................................................................................................................................... 16

Biochemical Changes in Whole and Degutted Bronze Featherback (Notopterus notopterus) during Autolysis at

Ambient Temperature ................................................................................................................................................ 16

APB19 ...................................................................................................................................... 16

Chemical Compositions and Sensory Properties of Commercial Fermented Fish Paste (Ka-pi-plaa) Condiments of Thailand ............................................................................................................................................. 16

APB20 ...................................................................................................................................... 17

Separation and Recovery of Proteases from A Lizardfish (Saurida micropectoralis) Stomach Using Combined

Partitioning Systems ................................................................................................................................................... 17

APB21 ...................................................................................................................................... 17

Partitioning of Pepsin from Threadfin Bream (Nemipterus hexodon) Stomach Using Novel Thermoseparating

Aqueous Two-phase System ....................................................................................................................................... 17

APB32 ...................................................................................................................................... 18

Immobilization of Trypsin from Albacore Tuna (Thunnus alalunga) Spleen: Optimization and Characterization ..... 18

APB33 ...................................................................................................................................... 18

Inactivation of Polyphenoloxidase in Apple Juice Using Immobilized Trypsin from the Spleen of Albacore Tuna (Thunnus alalunga) ..................................................................................................................................................... 18

APB38 ...................................................................................................................................... 19

Antioxidant Activity of Noni (Morinda citrifolia L.) Leaf Extract .................................................................................. 19

APB44 ...................................................................................................................................... 19

Antioxidant Activity of Protein Hydrolysate from The Defatted Yellowfin Tuna (Thunnus albacores) roe as Affected by the Degree of Hydrolysis .............................................................................................................. 19

APB53 ...................................................................................................................................... 19

Process Optimization of Biodiesel Production from Used Cooking Oil Using Lipase from Nile Tilapia Viscera ......... 19



xxi

APB77 ...................................................................................................................................... 20

Antioxidant Activity of Transepithelial Transported Peptides from Cooked Korat Chicken Breast ........................... 20

APB78 ...................................................................................................................................... 20

Bioactivities Characterization of Peptides Derived from Thai Fish Sauce .................................................................. 20

APB93 ...................................................................................................................................... 20

Pasting and Gel Properties of Mixed Cassava Starch and Durian Seed Flour ............................................................. 20

APB108 .................................................................................................................................... 21

Various Edible: Salts and Blood Pressure .................................................................................................................... 21

APB110 .................................................................................................................................... 21

Effects of Two Different Types of Clams (Granular Ark Shell and Small Ark Shell) on Alzheimer’s Disease in Rats .... 21

APB120 .................................................................................................................................... 22

A Comparative Study of Physicochemical Properties and Vibrational Spectroscopy of Chicken Meat from Different Breeds ......................................................................................................................................................... 22

APB124 .................................................................................................................................... 22

Chemical Antioxidant Activities of Glycated Tilapia (Oreochromis Niloticus) Protein Hydrolysates ........................... 22

APB134 .................................................................................................................................... 23

Effect of Rice Bran Hydrolysates on Chemical and Physical Properties of Tilapia Mince Gel .................................... 23

APB148 .................................................................................................................................... 23

Physicochemical Properties of Fish Sausage Containing Different Particle Size of Soy Okara ................................... 23

APB155 .................................................................................................................................... 23

Effect of Crude Extract from Sweet Cassava on Exercise Endurance Capacity in Male Wistar Rat. ........................... 23

APB166 .................................................................................................................................... 24

Effect of Ingredients on Red Blood Spot Formation in Cooked Marinated Chicken Breast ....................................... 24

APP6 ........................................................................................................................................ 24

Influence of Storage Time on Quality and Sensory Evaluation of Fresh Noodle Using Tamarind Seed Flour to Substitute Wheat Flour .............................................................................................................................................. 24



xxii

APP23 ...................................................................................................................................... 24

A Novel Lipase from Freshwater Fish Viscera for Use in Dishwashing Detergents .................................................... 24

APP35 ...................................................................................................................................... 25

Effect of Calcium Fortification from Duck Eggshells on the Quality of Thai Jasmine Rice .......................................... 25

APP46 ...................................................................................................................................... 25

Biochemical Properties of Polyphenoloxidase from the Cephalothorax of Mud Spiny Lobster (Panulirus polyphagus) ................................................................................................................................................ 25

APP47 ...................................................................................................................................... 25

Investigation of Antioxidant Activities of Gallic Acids and Its Alkyl Esters in Yogurt. ................................................. 25

APP101 .................................................................................................................................... 26

Nutritional and Physicochemical Properties of Regular and Low-sugar Blenderized Diets as Influence

by Thermal Sterilization .............................................................................................................................................. 26

APP104 .................................................................................................................................... 26

Effect of Germination on Vitexin and Isovitexin Content of Mung Bean ................................................................... 26

APP116 .................................................................................................................................... 27

Effect of Storage Conditions and Times on Lipoxygenase Activity and Selected Volatile Compounds of Khao Dawk Mali-105 Brown Rice ................................................................................................................................ 27

APP118 .................................................................................................................................... 27

Physical and Chemical Properties of Low-Fat Non-Dairy Creamer Powder Using Hom Mali Rice Substitution ......... 27

APP123 .................................................................................................................................... 27

Alterations on The Structural and Morphological Properties of Ethanol-treated Starch before and after

Hydration .................................................................................................................................................................... 27

APP151 .................................................................................................................................... 28

Effects of Soaking Chilled Squid in Salt Solutions on their Shelf Life .......................................................................... 28

APP169 .................................................................................................................................... 28

The Effect of Zanthozylum Limonella Alston Essential Oil on Stability of Lard Oil during Frying ............................... 28

APP170 .................................................................................................................................... 28

Possibility of Using Siam Ruby Queen Sweet Corn By-Products as Natural Source of Functional Ingredients .......... 28



xxiii

APJ51 ....................................................................................................................................... 29

Immunomodulatory Activities of Okra Mucilage (Abelmoschus esculentus (L.) Moench) in THP-1 macrophages ...... 29

APJ54 ....................................................................................................................................... 29

Sap Quality and the Effect of Heating on Physical and Chemical Characteristics of Palmyra Palm Sugar Syrup ....... 29

APJ65 ....................................................................................................................................... 29

Effect of Infusion Conditions on Bioactive Compounds and Antioxidant Activity of Banaba Instant Tea.................. 29

Division B: Food Processing and Engineering ............................................................................. 31

BOB45 ...................................................................................................................................... 32

Combination of Microwave Heating and Boiling Reduced Gout-Inducing Compounds in Thai Bamboo Shoot ......... 32

BOP34 ...................................................................................................................................... 32

Optimization of Microwave Heating of Liquid Enteral Nutrition Product Using Response Surface Methodology .... 32

BOP36 ...................................................................................................................................... 32

Potential use of Liquid Egg Yolk as an Encapsulating Material................................................................................... 32

BOP81 ...................................................................................................................................... 33

Effect of Konjac Glucomannan Concentration and Oil-phase Volume Fraction on the Stability of

Curcumin-Loaded-Oil-in- Milk System ......................................................................................................................... 33

BOP114 .................................................................................................................................... 33

Effects of pH and Calcium Treatments on Firmness Retention and Physicochemical Properties of Frozen Mangoes ......................................................................................................................................................... 33

BOP141 .................................................................................................................................... 34

Drying Time Reduction of Microwave-assisted Hot Air Dryer for Dehydrated ‘Phulae’ Pineapple ............................ 34

BOJ57 ...................................................................................................................................... 34

Improving Tenderness of Breast Meat of Spent-Laying Hens Using Marination in Alkaline or Acidic Solutions........ 34

BOJ64 ...................................................................................................................................... 34

Physicochemical Properties and Antioxidant Activity of Spray Dried Encapsulated Curcumin Powder .................... 34

BPB39 ...................................................................................................................................... 35

Color Changes of White Tea during Storage and their Potential Responsible Reactions........................................... 35



xxiv

BPB60 ...................................................................................................................................... 35

Effects of Foam Mat Drying on Physicochemical Properties of Salted Egg Yolk Powders .......................................... 35

BPB147 .................................................................................................................................... 36

Effect of Foam-mat Drying on Quality of Purple-fleshed Sweet Potato Powder ........................................................ 36

BPP156 .................................................................................................................................... 36

Effect of Dielectric Barrier Discharge (DBD) Plasma on Microbial Reduction and Color of

Herb Seasoning Powder ............................................................................................................................................. 36

BPP27 ...................................................................................................................................... 36

Effect of Chilling Methods on Meat Qualities in Frozen Cooked Chicken .................................................................. 36

BPP30 ...................................................................................................................................... 37

Optimization of Subcritical Water Pectin Extraction from Soy Hull ........................................................................... 37

BPP61 ...................................................................................................................................... 37

Germinated Black Rice Milk Enriched with Cordyceps militaris as Functional Beverage Products ............................ 37

BPP66 ...................................................................................................................................... 37

The Effect of Gelling Agents and High Pressure Processing Conditions on Physical, Chemical, and Microbial Properties of Healthy Jelly Product for Elderly People ............................................................................................... 37

BPP85 ...................................................................................................................................... 38

Effect of Organic Acids on Color and Texture of Fresh Flat Rice Noodles Made from Long-Term Aged Rice ............ 38

BPP90 ...................................................................................................................................... 38

Red Cabbage (Brassica oleraces) Using Microwave Assisted Extraction ..................................................................... 38

BPP111 .................................................................................................................................... 38

Effect of Nitrite and Sodium Tripolyphosphate Addition on Pink Color DefectiIn Cooked Chicken Breast Product ............................................................................................................................................................ 38

BPP126 .................................................................................................................................... 39

Effects of Air Drying and Vacuum Impregnation Technique on Physicochemical Properties of Okra (Abelmoschus esculentus) Chips ........................................................................................................................ 39

BPJ89 ....................................................................................................................................... 39

The Effects of Encapsulation Conditions on Physicochemical Properties of The Microcapsules



xxv

Properties of The Microcapsules ................................................................................................................................ 39

Division C: Food Product Development, Sensory, and Consumer Science

Research and Sensory .............................................................................................................. 40

COB82 ...................................................................................................................................... 41

Perspectives on Food Consumption in Dysphagia Patients through In-depth Interview: Case Study in Thailand. ..... 41

COP15 ...................................................................................................................................... 41

Physicochemical Properties of Vietnamese Tamarind Fish Sauce Fortified with Iron and Zinc during Storage ........ 41

COP136 .................................................................................................................................... 41

Effect of Batter Ageing on Physico-chemical and Sensory Properties of Sel-roti ....................................................... 41

COJ164 ..................................................................................................................................... 42

Healthier Cooked Mixed Rice: Comparison of Rate-All-That-Apply and Quantitative Descriptive Analysis

Techniques for Different Cooking Methods on Sensory Characteristics, Consumer Acceptance and Purchase Intent .......................................................................................................................................................... 42

CPB59 ...................................................................................................................................... 42

Effect of Gelatin and Citric Acid on Qualities of Honey Gummy Jelly ........................................................................ 42

CPB63 ...................................................................................................................................... 42

Development of Gluten Free Cookies Supplemented with Durian Husk Dietary Fiber: KPSC 901 ............................. 42

CPB79 ...................................................................................................................................... 43

Effect of Xanthan Gum on the quality of Pancake and Waffle from Riceberry Flour ................................................. 43

CPB115 .................................................................................................................................... 43

Effect of Chili, Lemon Grass and Dill Contents on Antioxidant Activity and Consumer Acceptances for Thai Kang Aom pastes ................................................................................................................................................ 43

CPP31 ...................................................................................................................................... 44

Bioactivity and Sensory Evaluation of Corn Silk Herbal Tea Bag Product with Different Tea Processing Methods ... 44

CPP42 ...................................................................................................................................... 44

Physicochemical Properties of Soft Tofu as Affected by Addition of Calcium Sulfate and κ-Carrageenan ................ 44



xxvi

CPP43 ...................................................................................................................................... 44

Formulation of High Dietary Fiber Snack Bar Using Jerusalem Artichoke Powder and Low-fat

Desiccated Coconut .................................................................................................................................................... 44

CPP55 ...................................................................................................................................... 45

The Effects of Drying Methods and Conditions on Dried Robusta Coffee (Coffea canephora) Flower Qualities. ....... 45

CPP68 ...................................................................................................................................... 45

Effect of Microwave Vacuum and α-Amylase Treatment on Quality of High Amylose Rice. ...................................... 45

CPP94 ...................................................................................................................................... 45

Development of Effervescent Tea .............................................................................................................................. 45

CPP97 ...................................................................................................................................... 46

Effect of Pectinase on Physical Properties, Yield and Sensory Evaluation of Papaya Juice. ....................................... 46

CPP98 ...................................................................................................................................... 46

Product Development of Instant Gluten-Free Alkaline Noodle. ................................................................................. 46

CPP107..................................................................................................................................... 46

Market Survey and a Study of Consumer Behavior and Attitudes Towards Reduced Calorie Foods. ........................ 46

CPP138..................................................................................................................................... 47 Effect of Tween 60 and CMC on the Emulsion Stability, Viscosity, pH and Color of Coconut Milk Topping For Sticky Rice ............................................................................................................................................................. 47

CPP154..................................................................................................................................... 47

The Qualities and Sensory Perception of Milk Tablets Produced from Goat Milk Powder ........................................ 47

CPP168..................................................................................................................................... 47

Survival during Storage of Lactobacillus casei in Low Fat Ice Cream Produced with Different Stabilizers. ................ 47

CPP171..................................................................................................................................... 48

Effect of Drying Time and Temperature on the Quality of Sugar Free Bamboo Shoot Leather. ................................ 48

CPJ11 ....................................................................................................................................... 48

Development and Characterization of Texture-Modified Pork Ball for Elderly .......................................................... 48

CPJ12 ....................................................................................................................................... 49



xxvii

Storage Stability of Spray-dried Pandan Powder Evaluated by Accelerated Shelf-life Testing ................................... 49

Division D: Food Microbiology, Food Biotechnology, Fermentation ........................................... 50

DOP172 .................................................................................................................................... 51

Optimization of Ultrasound Microencapsulation by the Mixture of Maltodextrin and Gum Arabic for Enhanced Protein Riceberry Bran Extracts with Mixed Fungi and Using Subcritical Water Extraction ..................... 51

DOJ165 .................................................................................................................................... 51

Oligosaccharides from Rice Straw and Rice Husk Produced by Glycoside Hydrolase Family 10 and 11 Xylanases ................................................................................................................................................... 51

DPB13 ...................................................................................................................................... 51

Effect of Light Intensity and Acetate Concentration on bio-polymer and Hydrogen Productions by

Rhodopseudomonas palustris TN1 ............................................................................................................................. 51

DPB41 ...................................................................................................................................... 52

Changes in the Ginsenoside Content during the Fermentation Process using Lactobacillus plantarum KCCM 42962 ............................................................................................................................................. 52

DPB50 ...................................................................................................................................... 52

Effects of Polyphenols Against Staphylococcal Enterotoxin Production .................................................................... 52

DPB112 .................................................................................................................................... 53

Screening of Bile Salt Hydrolase Activity and Cholesterol Assimilation of Lactic Acid Bacteria isolated from Plant Samples .................................................................................................................................................... 53

DPB131 .................................................................................................................................... 53

Low Cost Medium for Amylase Production by the Lactic Acid Bacterium, Lactobacillus sp. SUTWR73 ..................... 53

DPB149 .................................................................................................................................... 54

Amylase Production by the Potential Strain of L-Lactic Acid-Producing Bacterium in Cassava Starch Medium

Containing Rice Bran .................................................................................................................................................. 54

DPB163 .................................................................................................................................... 54

Postharvest Application of Organic Acids and Inorganic Salts to Control Tomato Postharvest Fungi Penicillium sp.: In Vitro Study ...................................................................................................................................... 54

DPP40 ...................................................................................................................................... 55



xxviii

Identification of Halophilic Bacteria Isolates from Salty Fermented Foods and Characterization of Their Pigment Production .......................................................................................................................................... 55

DPP74 ...................................................................................................................................... 55

Production of Kombucha Beverage which Fermented from Oolong Tea with Jelly Grass Residues .......................... 55

DPP75 ...................................................................................................................................... 55

The Antioxidant Activity and Phenolic Content of Several Herbal Kombucha Analogues ......................................... 55

DPP88 ...................................................................................................................................... 56

Evaluation of Method for Determination of Viable Probiotic Cells by Propidium Monoazide-Polymerase

Chain Reaction Assay .................................................................................................................................................. 56

DPP102 .................................................................................................................................... 56

Studies on Optimization of Koji Preparations by Aspergillus Oryzae and Amylomyces Rouxii Used for Thai-glutinous Rice Fermentation and their Products ................................................................................................ 56

DPP103 .................................................................................................................................... 56

Prebiotic Activity Score of Konjac Glucomannan Hydrolysate for Lactobacillus casei-01 and an Application

of the Hydrolysate in Goat Milk System ..................................................................................................................... 56

DPP105 .................................................................................................................................... 57

Optimization of Hydrolysis Conditions for Production of Anti-lipase Activity Peptides from De-oiled Rice

Bran using Response Surface Methodology ............................................................................................................... 57

DPP135 .................................................................................................................................... 57

Autochthonous Yeasts and Lactic Acid Bacteria associated with Natural Fermentation of Pineapple Juice and their Properties of Pineapple Juice Fermentation ............................................................................................... 57

DPP140 .................................................................................................................................... 58

Efficiency of a Newly Developed Salmonella Phage Cocktail against S. Typhimurium in Raw Chicken Meat ............. 58

DPP153 .................................................................................................................................... 58

Lytic Coliphage Against Escherichia coli on Fresh Meat Surfaces ............................................................................... 58

DPP162 .................................................................................................................................... 58

Effect of Ethanol Concentration on Antibacterial and Antioxidant Activity of Defatted Seed Meals ........................ 58



xxix

Division E: Related Topics (Food Packaging, Food Safety & Quality, Food Laws & Regulations,

Food Policy, etc.)....................................................................................................................... 60

EOB152 .................................................................................................................................... 61

Nitrogen Level Modification Affecting on Quality of Iceberg Lettuce Grown in a Plant Factory System ................... 61

EOP16 ...................................................................................................................................... 61

Contamination Characteristics of Listeria Monocytogenes and Salmonella Typhimurium on Radish Sprouts during Seed Germination .............................................................................................................................. 61

EOJ67 ....................................................................................................................................... 61 Combination of Lemongrass and Lemon Basil Essential Oils Inhibited Bacterial Growth and Improved Shelf Life of Chicken Fillets ......................................................................................................................................... 61

EPB100 ..................................................................................................................................... 62

Identifying Critical Water Activity from Dynamic Dewpoint Isotherms of Keropok in Granular and Powdered Forms ........................................................................................................................................................ 62

EPB125 ..................................................................................................................................... 62

Effects of Pomelo (Citrus maxima) Peel Extract on Inhibition of Enzymatic Browning in Fresh-cut Apples ............... 62

EPP48....................................................................................................................................... 62

An Innovative Design of Retail Packaging for Anti-rBuising of the Royal Project’s Fresh Peaches ............................. 62

EPP158 ..................................................................................................................................... 63

Effect of Ultrasonic Cleaning to Reduce the Chemical Residue in Alpinia Galangal Linn. .......................................... 63

Author Index ............................................................................................................................ 64

List of Reviwer ......................................................................................................................... 68

List of Sponsor ......................................................................................................................... 72



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Keynote and Invited Speakers



2

Keynote speaker: Professor Dr. Rotimi Aluko

Bioactive Peptides in Human Health and Disease Management: Recent Updates from in Vitro, Animal and Human Tests

Rotimi E. Aluko. Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2. [email protected]

The use of natural health products as nutritional agents to prevent or treat human diseases continues to increase rapidly across the globe. The primary motivating factor for this trend has been the reduced negative side effects of these products when compared to synthetic drugs. Consistent with this trend in the use of natural health products is the development of food protein-derived peptides as potential therapeutic effects. Hypertension and chronic kidney disease (CKD) are two major human illnesses that continue to ravage human populations in different parts of the world. In this presentation, the use of peptides as preventive or treatment tools against hypertension and CKD will be discussed. Enzymatic digestion of pea proteins was used to produce a pea protein hydrolysate (PPH) that exhibited in vitro inhibitions of renin and angiotensin converting enzyme (ACE), the two main enzymes that regulate mammalian blood pressure. Incorporation of the PPH (0.5 and 1.0% w/w of diet) and unhydrolyzed pea protein (1% w/w of diet) in the diet of spontaneously hypertensive rats (SHR) produced up to 26 and 17 mmHg reductions (P < 0.05) in systolic blood pressure (SBP), respectively after 3 weeks. The PPH was also incorporated into the diet Han:SPRD-cy rat (human CKD model) using the 0.5 and 1.0% (w/w) levels over an 8-week feeding period, which led to 29 and 25 mmHg reductions in SBP and diastolic blood pressure, respectively. In contrast, the unhydrolyzed pea protein had no blood pressure-lowering effect in the Han:SPRD-cy rat over the 8-week feeding experiment. A total of five active peptides were identified to be responsible for the antihypertensive effects of the PPH. These peptides were also orally administered (30 mg/kg body weight) to SHR and shown to cause significant reductions in SBP over a 24-hr period. Using a randomized double blind placebo-controlled crossover human intervention 3-week trial, daily consumption of PPH (3 g) led to significant (P < 0.05) SBP reductions (up to 6 mmHg) when compared to the placebo. The results suggest that the PPH could be used as an effective agent to reduce blood pressure and disease symptoms associated with CKD.

Keywords: Pea protein, Protein hydrolysate, Chronic kidney disease, Hypertension, Human intervention trial

Keynote speaker: Professor Noboru Sonehara

Data- Driven Decision Making by IoP ( Internet of Persons) in The Cyber-Physical Integrated Society

Noboru Sonehara,Ph. D, Professor of Policy Studies and director general of the Research Institute of Policy Studies at Tsuda University (TU), Honorary Professor of National Institute of Informatics (NII) , Tokyo, Japan

Various kinds of information devices and sensors are being connected to networks by advanced information and communication technology (ICT), and information is being digitized for distribution, enabling access to information by anyone from anywhere at any time. The result is that a society in which cyberspace and the real world are integrated is being formed. We refer to that society as the Cyber-Physical Integrated Society (CPiS). In this CPiS, the actions and states of people and things in the real world are projected onto cyberspace via life-logs from smart phones and other such devices. In cyberspace, changes in people and things in the physical world are reflected as changes in information. Those changes are processed by data analysis and service synthesis based on scientific evidence, and the results are provided as feedback rapidly and with appropriate timing to individuals and society. This kind of repeated information circulation between the real world and cyberspace solves a variety of social problems and improves the lives and works of people. It creates new value, enables a transformation of industrial structure to an intellectual information industry and knowledge service industry. Achieving such goals requires the highly-public collection and analysis of a vast amount of social data, the scientific data-driven synthesis of high-quality knowledge services, and social and technical mechanisms for appropriate feedback to the CPiS. Here, we describe a data-driven decision-making system for solving some problems that arise in a CPiS. First, we propose a Web of Resources (WoR) that uses Web booking-log data for field data management system. Next, we propose an Internet of Persons (IoP) using Wi-Fi system-log data to visualize individual and collective flow of people. Specifically, we present and discuss examples of visualizing flow lines of inbound tourists, data sharing across different industries, including telecommunications carriers and railway operators, and policy decision support for local, short-term events that attract huge numbers of people. Finally, we present a data-driven information and social systems for planning and executing policies. To achieve that, construction of a social data infrastructure that enables Web, SNS, Wi-Fi data cooperation by local governments, private enterprise, and universities.

Keynote speaker: Professor Dr. Suwimon Keeratipibul

Environmental Monitoring Tools for Controlling Listeria spp. Contamination in Food Products

Suwimon Keeratipibul1, Chirapiphat Phraephaisarn2, Rabuesak Khumthong2, Hajime Takahashi3, Chihiro Ohshima3, Punnida Techaruvichit2, Mongkol Vesaratchavest2, and Rutjawate Taharnklaew2. (1) Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand. ( 2) Research and Development Center, Betagro group, Klong Luang, Pathumthani, 12120, Thailand. (3) Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, 108-8477, Japan *Corresponding author: ([email protected])

Consumers become increasingly concern about the safety of food products distributed in the global market. Although, the



3

food processing companies have implemented food safety management systems such as GMP ( Good Manufacturing Practice) and HACCP (Hazard Analysis and Critical Control Point) to ensure the safety of food products, the expected level of microbial hazards control has been insufficient. Certain pathogens, such as Listeria monocytogenes can persist in food processing environment for years and cause multiple lots of food product contamination. Listeria monocytogenes is significantly associated with listeriosis infection. However, several species of Listeria other than L. monocytogenes are recognized as index microorganisms which cause rejection of food products by customers in many countries. Therefore, establishing effective environmental monitoring program by introducing “Zone Concept” , including recent development of reliable rapid methods which can quickly detect low number of Listeria spp. in the production environment, helps the industry to early detect and assess the risk of product contamination. In 2012, we applied the random amplified polymorphic DNA ( RAPD) based DNA fingerprinting method for investigating sources of L. innocua contamination in a cooked chicken meat factory. The real sources of Listeria contamination were found and dramatically eliminated. However, the limitation of RAPD method is its reproducibility. In 2014, we used multi- locus variable number of tandem repeat analysis (MLVA) coupled with capillary electrophoresis (CE) method to detect the number of repeat units present at multiple variable number of tandem repeat ( VNTR) loci that varies depending on the strain of Listeria. The method was successfully established and could apply to track the sources of Listeria contamination. However, with large number of isolates usually collected from a food factory, MLVA coupled with CE is laborious, time-consuming and expensive. In 2018, we developed an innovative next-generation sequencing (NGS) to support MLVA for developing a novel subtyping method of Listeria by using L. monocytogenes and L. innocua as prototypes. The results showed significantly higher discriminatory power than MLVA coupled with CE with lower cost and less time. Hence, MLVA coupled with NGS is an effective and feasible technique for the molecular typing of Listeria species in food industries.

Keywords: Listeria spp., DNA finger printing, MLVA, NGS, Tracking sources of contamination

Keynote speaker: Professor Dr. Francisco Diez-Gonzalez

Application of Microbial Risk Assessment in Food Regulations

Francisco Diez-Gonzalez, Center for Food Safety, University of Georgia, Griffin, Georgia, United States of America. ([email protected])

Risk assessment is a powerful tool in food protection to determine the probability associated with a particular hazard. General risk assessment approaches include four main steps: hazard identification, hazard characterization, exposure assessment and risk characterization. Microbial risk assessment (MRA) is the systematic methodology specifically applied to

determine the risk of pathogenic bacteria, viruses, fungi and parasites to infect human populations. MRA’s ultimate goal is to reduce the impact of those microorganisms in human health by developing concrete risk management and communication strategies. Risk managers and communicators from two major segments, regulatory officials and food industry experts are typically responsible of the application of MRA’s information. MRA’s specific objectives are to mitigate the adverse effects of a risk, to confirm if regulations or standards are adequate, to decide if additional regulations are needed, and to determine if further studies need to be conducted. The MRA tools can be qualitative and quantitative. Qualitative MRA is based on non-numerical categorical information and quantitative MRA uses measurable mathematical values. The use of qualitative or quantitative MRA tools depends on the goals and resources to conduct the assessment. Qualitative MRA is often conducted when there is no sufficient data to apply a mathematical model. Food regulatory agencies may conduct MRA in a wide variety of cases, such as screening, risk ranking, product pathway analyses, geographic distribution, sustainability assessment, and threat and vulnerability assessments. The factors that regulatory agencies should consider before conducting an MRA on a particular risk are characteristics of the hazard(s), magnitude, urgency, populations of concern, properties and processing of associated foods and resources available. It is advisable that regulatory agencies find a balance between the urgency of managing the risk through new policies and the need for additional data on the appropriate interventions. Government programs that use MRA are capable of drafting regulations with strong scientific foundation that most likely result in the desired reduction of foodborne diseases and improvement in public health.

Keywords: Foodborne pathogens, Food safety, Risk assessment, Microbial risk, Food regulations, Food law

Keynote speaker: Dr. Tunyawat Kasemsuwan

Bridging Between Research and Commercialization from Industry Perspectives

Tunyawat Kasemsuwan, Ph.D., Director of Global Innovation Center, Thai Union Group PCL * Corresponding author: ([email protected])

The greatest challenges offer the great opportunities. Thai Union is seeking to be an agent of change in the industry, increasing business opportunity by not only focusing on market landscape expansion but also moving in parallel to maintain our core market and embrace change. Over the years, consumer life style and needs have changed in response to fast moving technology. These changes reflect Thai Union’s focused innovation to create differentiation. It is indisputable that research is the key success factor for many innovation products. The number of innovations from science and research are based on integrating skill and experience from marketing and industry from an early stage of research. Vice versa, industry applies



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research fundamentals for achieving high efficiency in development and production.

Keywords: Innovation, Thai Union, Key success

Keynote speaker: Professor Dr. Ian Connerton

Production and Use of Prebiotic Galacto-Oligosaccharides

Ian F. Connerton1. (1) Division of Microbiology, Brewing and Biotechnology, School of Biosciences, University of Nottingham, Loughborough, Leicestershire LE12 5RD, UK.

Galacto-oligosaccharides (GOS) are non-digestible carbohydrates that promote intestinal health by increasing the presence of beneficial bacteria, such as Bifidobacteria, Bacteroides and Lactobacillus. GOS are synthesized from lactose by β-galactosidase catalyzed transglycosylation to create molecules of differing length and linkage. Lactose can be sourced as a by-product of dairy cheese production from whey. Whey has historically been a waste product but environmental pressures have necessitated process exploration of the waste stream. Demineralised whey is used in infant formula or animal feed production; whereas lactose is produced from whey permeate. A variety of β-galactosidase enzymes have been used to produce GOS using lactose as the donor and acceptor substrate to produce mixtures of oligosaccharides with a degree of polymerization DP2 – DP8 featuring (1 ͢ 2), (1 ͢ 3), (1 ͢ 4) and (1 ͢ 6) glycosidic linkages. In general, GOS has been ascribed with several health benefits that include priming of the innate immune system, increasing intestinal barrier functions and controlling inflammation under pathogen challenge, improving the absorption of key minerals and promoting digestive comfort. These benefits are the basis for human health food products and as dietary supplements for farm animal feeds to improve health and performance.

Keynote speaker: Assistant Professor Dr. Akkharawit Kanjana-Opas

FoodInnopolis Thailand, A Global Food Innovation Hub as a Gateway to ASEAN

Akkharawit Kanjana-Opas, CEO, FoodInnopolis & Vice President National Science and Technology Development Agency, Ministry of Science and Technology, Thailand

Thailand is one of the world food exporters to the world market due to the variety of raw materials including plants, animals and freshwater & marine lives together with excellent human resources and manufacturing capabilities. Moreover, Thailand is located right in the heart of ASEAN countries where its economy is significantly large and growing. Under the new government initiative, Thailand 4.0, FoodInnopolis has been established by the National Science Technology and Innovation Policy Office to be a highly unique & resourceful platform to drive the food innovation ecosystem in ASEAN with the aim to

provide not only the state of the art scientific infrastructures for food innovation but also the incentives such as tax and non-tax incentives or privileges for the private companies both domestic and international to conduct research and development in Thailand. FoodInnopolis, therefore, is the first and only food innovation hub in the region and located in the Bangkok and other major provinces in Thailand including Chiang Mai, Khon Kaen, Songkhla, etc which can play very important role in supporting and leading the food innovation and as a gateway to commercialization in the ASEAN countries.

Invited Speaker – Division A: Professor Dr. Kyung-Sik Ham

Effects of Various Edible Salts on Gut Health and Microbiota

Kyung-Sik Ham and Divya Sharma, Department of Food Science & Biotechnology and Solar Salt Research Centre, Mokpo National University, Korea

Table salts used in many countries are mostly refined or purified salts that contain greater than 99% NaCl and lack other essential minerals (mineral-deficient salt; MDS). Certain solar sea salts have a high content of essential minerals other than NaCl (mineral-rich salt; MRS). It was found that MRS treated with heat in the presence of bamboo (bamboo salt) increased antioxidant activity and reduced oxidative stress compared to MRS in rats. We have found that various edible salts (MDS, MRS and bamboo salt) affects brain health differently. Recently there are increasing evidences that brain health is closely related to gut health through gut-brain axis. Therefore, we have investigated whether various edible salts affect gut health differently as they affected brain health. The Wistar (male) rats were fed diets containing 1.3%(w/w) NaCl (control; CON) and 8% (w/w) NaCl of various salts [MDS, MRS, purple bamboo salt (PBS), and mineral bamboo salt (MBS)] for 8 weeks. Microbiota shift was most obvious in MDS, MRS and MBS groups, while slight microbial shift was observed in PBS group as compared with CON. In LEfSe analysis, CON, MRS, PBS and MBS groups showed a common pattern of presence of short chain fatty acids (SCFAs) producers and Akkermansia muciniphila, but feeding MDS significantly decreased diversity and abundance of SCFAs producers along with complete loss of A. muciniphila. Moreover Lactobacillus species were only found in CON and PBS-fed groups but absent in all other groups. Gas chromatography results showed lower production of SCFAs (such as acetate, propionate and butyrate) and goblet cell numbers in MDS group as compared to CON group while MRS, PBS & MBS groups showed significantly higher SCFAs production and goblet cell numbers as compared to MDS group. Furthermore, MRS, PBS & MBS groups exhibited lower malondialdyhyde level than the rat fed with MDS. In addition, the protein levels of inflammatory biomarkers (NF-kB, IL-1β, TNF- α and IL-17A) significantly decreased in MRS, PBS & MBS groups compared to MDS group. These results indicate that gut health and microbiota are affected significantly depending on type of edible salts.



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Keywords: Salt, Gut microbiome, Mineral-deficient salt, Mineral-rich salt, Purple bamboo salt

Invited Speaker – Division A: Dr. Dalad Siriwan

Anti- Oxidant and Anti- Alzheimer Activities of Gynura procumbens and Gynura Divaricata Leave Extracts in PC-12 Cells

Dalad Siriwan1*, Uthaiwan Suttisansanee2 and Piyapat Trisonthi1. (1) Institute of Food Research and Product Development, Kasetsart University, 50 Ngam Wong Wan Rd, Ladyao, Chatuchak, Bangkok 10900, Thailand, (2) Institute of Nutrition, Mahidol University, Mahidol University, 999 Phutthamonthon 4 Rd., Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand *Corresponding author. E-mail: [email protected]

Alzheimer's disease (AD) is a disease that damages the brain system, especially hippocampus, which is considered as a major social problem worldwide. Three main hypotheses of the disease occurrence including cholinergic termination, beta-amyloid formation and oxidative stress induction are currently proposed. Gynura, especially Gynura procumbens and Gynura divaricata, is a local herb that can be consumed as side vegetable in many main dishes. Previous researches had reported the medicinal properties of Gynura as folk remedies for treatment of some non-communicable diseases, such as diabetes and hypertension. Therefore, this study is interested in investigating antioxidant properties, bioactive compounds and protective properties from free radicals in rat pheochromocytoma (PC-12) brain cells from G. procumbens and G. divaricata extracts.

As the results, bioactive compounds including caffeic acid, p-coumaric acid, quercetin, and kaempferol were detected in both species of Gynura. G. procumbens extract exhibited higher total phenolic content, total flavonoid content and beta-carotene content than G. divaricata extract. Besides, G. procumbens extract exhibited higher inhibitory activities against acetylcholinesterase and butyrylcholinesterase, the key enzymes in cholinergic hypothesis, than G. divaricata extract. These results were corresponded to inhibitory activity against beta-secretase, the enzyme causing beta-amyloid formation, in which G. procumbens extract exhibited higher inhibition than G. divaricata extract. Besides, no toxicity was detected when incubating PC-12 cells with both Gynura extracts for 24, 48 and 72 hours. Incubation of Gyrura extracts (1-100 µg/mL) with brain cells for 24 hours before exposure to free radicals (hydrogen peroxide) could significantly reduce degree of oxidative stress, which was directly proportional to the extract concentration. It was also found that G. procumbens extract was more effective regarding brain cells protection than G. divaricata. In addition, both Gynura extracts enhanced survival rate of the brain cells when exposing to beta-amyloid protein.

From this information, it can be concluded that Gynura extracts potentially possess protective property of brain cells

from free radicals, which might be the results of biological functions of their phenolic acids and flavonoids. Therefore, it can be suggested that Gynura possess potential ability to be a major source of bioactive compounds with anti-AD properties for future development of functional foods for AD or other dementia patients.

Keywords: Gynura procumbens, Gynura divaricata, PC-12 cells, Bioactive compound, Alzheimer’s disease

Invited Speaker – Division A: Ms Pauline Chan

Communicating Benefits of Functional Foods Using Health Claims – Regulatory Landscape in SEA Region

Ms Pauline Chan. LSI SEA Region

The primary function of food is to provide nutrients to nourish the body, and to provide the energy needed for daily activities as well as for growth and development. However, there is now more recognition of the additional benefits provided by foods, beyond basic nutrition, in promoting health and reducing risk of certain chronic diseases, due to the presence of some bioactive food components. These foods are generally known as functional foods. Currently, there is no international standard or definition for functional foods. In many countries, they are well accepted as foods with health claims which include nutrient function, other function, and disease risk reduction claims.

However, the wide disparity between the claims that are permitted internationally and those permitted among the SEA countries may cause confusion among consumers and are technical barriers to food manufacturers. The main differences in the permitted health claims in the region include differences in the types of health claims permitted, the criteria for claims as well as the regulatory systems related to these claims. Harmonization of the claims regulations and the scientific substantiation process of health claims in the region will help not only with the improvement of consumer understanding of key messages on food labels, but also the reduction of trade barriers to the commercial distribution of foods and beverages in the region. The ASEAN Consultative Committee on Standards and Quality (ACCSQ)’s Prepared Foodstuff Products Working Group (PFPWG) is the appropriate platform for such discussion since it is the main body for regulatory harmonization in the food sector.

This presentation will review the current regulatory status of various health claims permitted in selected Southeast Asian regional countries, the permitted claims included in the available positive lists, the regulatory framework for application and review of claim applications, as well as the scientific substantiation requirement. In addition, some of the key learnings of claim application will also be highlighted.



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Invited Speaker – Division A: Dr. Kanjana Thammanu

Synchrotron Infrared Microspectroscopy for Food and Agricultural Sciences

Kanjana Thumanu1*. (1) Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima, Thailand Email : [email protected]

FTIR microspectroscopy is a very useful technique for studying cells and tissues. Using Synchrotron as a source of Infrared light, it can be measured the sample with a high spatial resolution of 10x10 µm2. This technique has been proven to be a powerful technique to provide unique information of biochemical changes in biological samples such as protein, nucleic acid, lipid, carbohydrate known as fingerprint region of the spectral domain. It is also non-invasive, less time consuming compared to conventional method. By combining FTIR technique with multivariate data analysis, it can be able to apply for a great variety of food and agricultural application. For example, this technique can apply to study structural and compositional changes of meat protein by observing the conformation changes of protein upon heat induced treatment. Studying the secondary structure of proteins leads to an understanding how secondary structure of protein changes at different treatment that could be related to understanding its digestive behaviour, nutritive quality. The study of denaturation protein is an important issue for determining and predicting the final quality of meat products. Using Synchrotron IR (SR-IR) microspectroscopy, it can be applied to detect molecular changes in animal feed protein structure based measurements of the protein α-helix to β-sheet ratio to identify the effect of treatment on protein secondary structure. It can rapidly characterize feed structures at a cellular level without destruction of feed inherent structure. It will make a significant step and an important contribution to plant, feed and seed molecular-structural chemical. Unlike traditional ‘wet’ chemical analyses which based on the use of chemicals and derivatisation of sample, time-consuming, and prone to errors between laboratories, Ultraspatially resolved SR IR microspectroscopy can be an imaging molecular chemical and functional group distribution across various feed and animal tissues. This information can be linked to structural and nutritional information which will be very useful for biological studies.

Keywords: Synchrotron infrared microspectroscopy, Biochemical changes, Conformational change of protein

Invited Speaker – Division B: Assistant Professor Dr. Sirichai Songsermpong

Microwave Food Processing: Opportunity and Challenge

Sirichai Songsermpong, Ph.D., Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University 50 Ngamwongwan Rd., Chatuchak, Bangkok, Thailand ([email protected])

Industrial microwave processing of foods is considered as a novel technology which can be used to process safe, delicious, nutritious and environmental friendly food products because microwave heating is very fast and reaches very high temperature in a very short time in the whole food samples. This presentation will cover our researches in MW pasteurization and sterilization, drying of instant foods, puffing of non fried foods, baking, frying, thawing and other processes. Microwave heating is used for in-package pasteurization and sterilization, in-tube continuous pasteurization and sterilization which make the products superior to the conventional heating. This seminar will present the comparison of these processes to conventional heating. The other application such as MW drying to make instant foods such as instant noodles, instant rice and others will be presented and compared with conventional heating. The MW puffing of non fried food products will also presented to replace frying. Microwave baking, thawing, blanching, frying and vacuum drying will also covered and compared with conventional heating. The opportunity of using this MW processing of foods will be highlighted and the challenges for promotion to use this technology will be discussed.

Keywords: Microwave, Processing, Foods, Conventional, Quality

Invited Speaker – Division B: Associate Professor Dr. Wirote Youravong

Innovation Processing of Membrane Filtration for Foods : Minimum-Thermal Pasteurization of Fruit Juice by Microfiltration

Wirote Youravong1*, Aporn Laorko2. (1) Center of Excellence in Membrane Science and Technology, Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla. (2) Liquid Purification International co.ltd, Nonthaburi. *Corresponding author: ([email protected])

In the fruit the juice industry, thermal processes are widely employed for concentration, pasteurization and sterilization while membrane filtration, non-thermal processes are conventionally used for clarification and concentration. However, thermal processes lead to remarkable degradation of heat sensitive components and sensorial attribute, and consume high energy compared to membrane filtration. In addition to clarification and concentration and regarding its ability of microbial removal, microfiltration is able to pasteurize /sterilize the product with minimum heat degradation and less energy consumption. In this work, microfiltration was employed to produce ninimum-thermally pasteurized coconut water and pineapple juice. Quality changes during storage as varying temperature were studied and later used for determination of their shelf-life. In order to enhance microfiltration performance, flux and fouling during microfiltration of the juices were studied. In addition, gas-liquid two-phase flow was also employed to reduce fouling. The study results indicated that microfiltration was successfully employed for pasteurization of coconut water and pineapple juice. No microbial growth was observed up to 6



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months of storage. However, physical property and phytochemical property were dramatically changed depending on storage temperature. Flux and membrane fouling were influenced by membrane pore size and process condition while the use of gas-liquid two-phase flow could remarkably enhance permeate flux depending on gas injection factor, flux type and juice property. Regarding food consumer preferences, microfiltration is therefore an alternative process in development of minimum thermally pasteurized juice.

Keywords: Microfiltration, Non-thermally pasteurized juice, Pineapple juice, Coconut water, Fouling, Flux enhancement

Invited Speaker – Division C: Dr. Wilatsana Posri

Human Senses and Perceptions in Food Product Development Process

Ceara Kaveney1, Haiming Hang2 and Wilatsana Posri1*. (1) Food Technology and Innovation Department, Harper Adams University. UK. TF10 8NB. (2) School of Management, University of Bath, UK. BA2 7AY. * Corresponding author: [email protected]

Sensory signals are transmitted throughout the human body, from the sense receptors via specific neuron pathways to particular brain regions. Perception is an interpretation of a sensation occurs in the brain. Consumers’ perception of a new food product is generally assessed by asking the consumers’ opinions on the food characteristics. Using self-report and pre-determined questions means that conscious and rational responses can be anticipated. In recent years, however, we have witnessed a considerable expansion in sensory research exploring consumers’ emotions regarding food product development.

The UK sugar tax came to effect in April 2018 and food manufacturers have embarked on product reformulations. Replacing sugar in well-established dairy products can have adverse effects in consumers’ mind. Cow’s milk, plant-based milk alternatives and lactose free milk were tested on sweetness perceived intensity and sweetness preference. The results revealed effects of the raw materials and the amount of sugar the consumers were familiar with. Soya-based milk was perceived too sweet despite the natural sugar content was the lowest, whereas cow’s milk perceived sweetness was ‘just-about-right’ despite containing the highest percentage of sugar. When lactose-free milk was tested against cow’s milk with the same sugar content and flavour, perceived sweetness and overall preference were not significantly different (p > 0.05) but emotion profiles revealed the differences.

Other emotion studies on different food categories such as cheese, rice and tea have been discussed in relation to what information was required from the consumers during key stages of new food product development.

Keywords: Consumer perception, Emotion, Lactose-free, Plant-based milk, NPD

Invited Speaker – Division C: Associate Professor Dr. Sébastien Lê

Linking Usage to Hedonic with Machine Learning Strategies.

Agathe Déan1, Chloé Jolivel1, Romane Ricardou1, Louis Bonneau de Beaufort2, Christine Largouët2, Sébastien Lê1,*. (1) Univ Rennes, Agrocampus Ouest, CNRS, IRMAR - UMR 6625, F-35000 Rennes, France. (2) Agrocampus Ouest / IRISA équipe LACODAM. * Corresponding author: [email protected]

In a product development context, it might be interesting to link usage data to hedonic data. In many common situations, consumers are clustered according to their usage and it is quite usual to try to assess if there is a relationship between the products that consumers like and their usage regarding these products, within each cluster. The aim of this presentation is to show how machine learning can be used to select consumers according to their usage class in order to make them participate to a hedonic test in which they will have to assess a huge number of products (more than 30). After a brief introduction on machine learning, we will see how we can use such methods to select consumers according to two criteria: their class, and their proximity to the barycentre of their class. Indeed, in our situation, we would like to select consumers with very similar usage profiles within on class, and with very different profiles from one class to the other: with such consumers we expect to see at least some differences in terms of liking, from one class to the other.

Keywords: Consumers screening, Machine learning, Classification with constraint of proximity

Invited Speaker – Division D: Professor Dr. Francisco Diez-Gonzalez

Current and Future Global Emerging Microbial Food Safety Issues

Francisco Diez-Gonzalez, Center for Food Safety, University of Georgia, Griffin, Georgia, United States of America. ([email protected])

Foodborne diseases have been a constant public health issue throughout human history. The type and species of pathogenic organisms afflicting human societies evolved depending on environmental issues and development of food production systems. Several microbial food risks have plagued human populations for a long time; these include bacteria such as Salmonella, Shigella, Staphylococcus aureus, Vibrio cholera and Clostridium perfrigens. We refer to these microorganism as traditional pathogens. In recent years, a number of microorganisms that were not known or that they were not linked to disease transmitted via food have caused frequent foodborne outbreaks. While there is no formal definition for an emerging pathogen, according to the USA’s Institute of Medicine, “emerging infectious diseases are diseases of



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infectious origin whose incidence in humans has increased within the past two decades or threatens to increase in the near future”. In the last 40 years, Listeria monocytogenes, Cyclospora, Campylobacter, Norovirus, enterohemorrhagic Escherichia coli (EHEC), and antibiotic-resistant Salmonella emerged as major public health threats. Multiple factors influenced the emergence of these microorganisms in our food supply. These factors include: 1) Globalization; 2) Advances in epidemiological surveillance systems and application of whole genome sequencing; 3) Changes in agricultural practices; 4) New virulent strains; 5) Complex food supply chain systems; 6) Consumer preferences; 7) Advances in microbiological detection technologies; and 8) Increase in susceptible populations. EHEC serotypes are pathogens that were not present in the food supply and most probably, the changes in production systems led to its emergence in many parts of the globe. Campylobacter and Norovirus are two pathogens that have also been present throughout human history, but their relatively recent knowledge was due to the development of sensitive detection methods. For decades, it was known that a relatively rare bacterium, Listeria monocytogenes could cause meningitis and stillbirths, but it was not recognized until the 1980’s that food was its most important vehicle. In this presentation, several of these cases will be discussed to illustrate the continuous evolution of foodborne disease. This knowledge may contribute to anticipate the future emerging issues in our food supply.

Keywords: Foodborne pathogens, Epidemiology, Emerging pathogens, Globalization, Salmonella

Invited Speaker – Division D: Assistant Professor Dr. Kitiya Vongkamjan

Phage Applications for Food Safety

Kitiya Vongkamjan., Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90112 Thailand

Contamination of bacterial pathogens in foods has caused foodborne disease and outbreaks. Outbreaks have been linked to various food products such as ready-to-eat meats, seafood, dairy, poultry, and fresh produce. Food contamination with bacterial pathogens can occur at any stage along the food production chain. Bacteriophage (phage) are bacteria-eaters and specific in targeting and killing their bacterial hosts. Phage applications have gained considerable interest for use as biocontrol agents against foodborne pathogens in the food industry. Several commercial phage products have been approved the GRAS status (Generally Recognized as Safe) for use as antimicrobial food additives by the US Food and Drug Administration (US FDA) for controlling Listeria monocytogenes and Salmonella. Phages can be used to control the pathogens in various stages of food production, starting from primary production, in postharvest foods (as antimicrobial food additives), and on food processing facilities (as biosanitizing agents). This control measure, if effectively and suitably implemented, will contribute to reduction of foodborne bacterial

contamination in the food production chain, leading to lower incidence of foodborne disease and outbreaks.

Keywords: Bacteriophage, Biocontrol, Food production chain, Listeria monocytogenes; Salmonella

Invited Speaker – Division E: Dr. Heng Hui Gan

Overcoming Challenges in Food Safety & Hygiene Management

Gan Heng Hui1. (1) School of Chemical & Life Sciences, Nanyang Polytechnic, Singapore. *Corresponding author: ([email protected])

Food safety challenges exist along each step of the supply chain from farm to fork. New challenges to food safety will continue to emerge, largely because of (a) changes in our food production and supply; consumer preferences and habits; the environment leading to food contamination; new and emerging bacteria, toxins, and antibiotic resistance. It is therefore essential that the complexities within the supply chain be minimized to enable effective management of the process. This will involve the proactive identification of potential risks and their mitigation, implementation of tools and solutions to enable end-to-end management of the supply chain and building food safety capability within the organizations.

Keywords: Food safety, Hygiene monitoring, Challenges

Invited Speaker – Division E: Associate Professor Dr. Kaemwich Jantama

Fermentative Production of Succinic Acid for a Potential use in Food Industry

Kaemwich Janatama*. School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, 111 University Avenue, Suranaree, Muang, Nakorn Ratchaseema 30000 Thailand *e-mail: [email protected]

Succinate has been recognized as a potential key platform chemical for several industrial applications such as food and pharmaceutical, polymers, chemicals and even biodegradable plastics. In food industry, succinic acid has been extensively used as flavoring agents, food enhancers, and food preservatives. Succinic acid is primarily produced by hydrogenation of maleic anhydride that is a petroleum derivative in which the chemical synthesis is expensive and environmentally unfriendly. However, succinate has been classified by the US Department of Energy (DOE) as one of the top 12 value-added chemicals that can be sustainably produced from biomass. Therefore, the use of renewable biomass for the succinate production may present an attractive solution to reduce costs and an alternative sustainable process to escape the utilization of fossil sources. Escherichia coli KJ122 was developed to produce succinate from glucose under simple anaerobic batch fermentation in mineral salts medium with the



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highest yield closed to the theoretical maximum ever reported. In our lab, we further developed many derivatives of E. coli KJ122 strain to be able to perform the succinate production platform utilizing various agricultural biomass including sugarcane molasses, sucrose, sugarcane bagasse, cassava pulp and starch, xylose and even rice straw. Our developed fermentation process and strains could demonstrate the efficient succinate production at very impressive titer in the range of 80-100 g/L at the yield equivalent to that of glucose (1.6 mol/mol sugar used; 92% theoretical maximum). It is likely that this may provide a promising platform for an economically feasible succinate production in the industrial scale.

Invited Speaker – Division E: Dr. Wilatsana Posri

Hello! Are you Making Happy, Healthy and Green Food Choice?

Wilatsana Posri1*, Ceara Kaveney1 and Luis De Aguiar1. (1) Food Technology and Innovation Department, Harper Adams University. UK. TF10 8NB. *Corresponding author: [email protected]

Consumers’ food choice is driven by a variety of motives and factors such as food stimuli, physiological, environmental and contextual factors. Food choice varies even within individuals and across different occasions. Recently, public awareness has grown regarding how food consumption impacts directly on health, environmental sustainability and ecology. Research was conducted to probe into consumer choice indicating that not always the case of ‘healthy’ or ‘ethical’ food choices guarantees consumer satisfaction which has to account for physiological and emotion dimensions.

Cravings for calorie dense foods with a higher sugar and/or fat composition are natural. However, consumers’ preference for a level of sweetness or fat content is dependent on their state of mind which affects the extent they would like to search for and process the products’ information. In the UK, a majority of consumers who regularly purchase flavoured milk and milk-product alternatives, despite having knowledge of the products being ‘high in sugar’, have admitted to still buying them due to their past positive experiences triggered by a craving for the products.

In our study of meat protein substitutes, significant correlation was found between frequency of exposure to ethnic cuisine as a consequence of travel and novel food acceptance. The motives also included anticipated emotions such as excitement and the prospect of fun challenge particularly for exotic foods.

We attempt to propose relationships and trade-offs across emotions, health and environmental factors in making choice of novel food.

Keywords: Edible insects, Sustainable diet, Ethical concern, Health conscious, Craving

Invited Speaker – Division E: Associate Professor Dr. Sébastien Lê

An Application of Machine Learning to Identify the Active Uers of Magic Fridge, the App to Cook Simple Meals, Save Money and Say Goodbye to Waste.

Cathleen Eve1, Oscar Mallet1, Morgane Piguel1, Pierre-Eric Magnier2, Sébastien Burel2, Louis Bonneau de Beaufort3, Christine Largouët3, Sébastien Lê1*. (1) Univ Rennes, Agrocampus Ouest, CNRS, IRMAR - UMR 6625, F-35000 Rennes, France. (2) Frigo Magic (https://www.frigomagic.com). (3) Agrocampus Ouest / IRISA équipe LACODAM. * Corresponding author: [email protected]

Magic Fridge is a mobile application that suggests recipe ideas for everyday meals with the products available in the fridge and cupboard of the kitchen. To do so, the user has to fill a pre-selected list of ingredients according to the products in his fridge and cupboard. Once the list is filled, he has to select the product he wants to cook: based on the selected product, Magic fridge provides quick and easy recipes. More than 4,000,000 quick and easy recipes are stored. Cooking recipes are prepared exclusively by a chef for a quick and easy menu. Most of the Key Performance Indicators used on the market to assess such mobile application (average session duration, daily active users, turnover rate, retention rate, …) are based on the notion of active users. The aim of this presentation is to show how machine learning can be used to identify the active users of Magic Fridge. To do so we will define the notion of active users for this particular app, and after a brief introduction on machine learning, we will present how we classify our users into two groups, the active ones versus the non active ones. Classifying users is really important, as this information can be used to implement a recommendation system for recipes.

Keywords: Active users, Mobile app, Machine learning, Recommendation system



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Division A: Food Chemistry, Nutrition, and Analysis



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AOB80

Vitamin A-Fortified Rice Modulating Gut Microbiota of Infant and Lactating Women in Thailand

Lukman Azis1, Santad Wichienchot2, Siwaporn Pinkaew1*. (1) Department of Food Science and Nutrition, Faculty of Science and Technology, Prince of Songkla University, Pattani Campus, Thailand. (2) Interdisciplinary Graduate School of Nutraceutical and Functional Food (IGS-NFF), Prince of Songkla University, Hat Yai Campus, Thailand. *Corresponding author: ([email protected])

Vitamin A (VA) is fat soluble vitamin. It has the essential functions for human health especially for vision, prenatal and postnatal development, cellular differentiation, tissue repair and immunity. In the previous study, administrated of VA was reported successfully inhibit and against murine norovirus replication using of both in vitro and in vivo models. It was predicted that antiviral effects of VA modulated the specific microbiota and/ or VA stimulated the immune system. There was no study of the effect of VA on gut microbiota in human. The aim of this study was to determine the efficacy of VA fortified rice that got into breast milk of lactating women as determined by the changes of representative gut bacteria such as bifidobacteria, lactobacilli and clostridia/ Enterobacter of lactating women (n=27) and infant (n=27). The study designed was double- blind randomized, control trial study. The intervention group was given VA fortified rice (500 μg/ day) while the control group received normal rice for 14 weeks. Fecal bacteria were counted by fluorescent in situ hybridization (FISH) technique and anthropometric measures of both lactating women and infant were collected at baseline and endpoint. Nutrient intakes and anthropometric measures of participants from both groups were not significantly different (p>0.05) at baseline. Most of the nutrient intakes of lactating women lower than Thai dietary reference intake (DRI) at baseline with an energy intake of 1,476±261 Kcal/ day (66% of Thai DRI) and VA intake of lactating women was 153.8±74.3 RAE (14% of Thai DRI) . Interestingly, increases of beneficial bacteria in the infant after intervention compared to the control group were observed. Bifidobacteria was significantly (p<0.05) increased from 10. 68±0. 11 to 11. 06±0. 25 log cell/ mL meanwhile lactobacilli was significantly increased from 10. 24±0. 17 to 10. 70±0. 16 log cell/ mL. In contrary, pathogenic bacterial clostridia/ Enterobacter was significantly decreased in lactating women. This study showed that the intervention of VA fortified rice for 14 weeks was successful in decreasing the number of pathogenic bacterial clostridia/ Enterobacter in lactating women. Breastmilk of lactating women who fed with VA fortified rice potentially modulating beneficial bacteria including bifidobacteria and lactobacilli.

Keywords: Vitamin A, Lactating women, Infant, Fluorescent in situ hybridization, Gut microbiota.

AOB84

Effect of Nitrogen Supply and Artificial Lights on Growth and Nutritional Qualities of Hydroponic lettuce (Lactuca Sativa L.)

Aye Nwe Win1, Phapawee Worakan1, Napassorn Punyasuk1*. (1) Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok 10400, Thailand. * Corresponding author: ([email protected])

Vegetables are essential for human nutrition even though some leafy vegetables have relatively high levels of chemicals. Hydroponically- grown lettuce is very popular but risk from chemical accumulation especially nitrate is also high since roots of plant are directly contacted with rich nutrient solution. Even though there is still no regulation about limitation level of nitrate content in vegetable in Thailand, nitrate accumulation in lettuce is one of the major concerns for consumer and might be resulted from many factors such as nitrogen supply and light. Therefore, manipulation of nutrient solution and light treatments were performed in these experiments in order to explore the possibility to control growth and nutritional quality especially nitrate accumulation in two cultivars of lettuce (Butterhead and Red oak). Lettuces were grown hydroponically with modified Hoagland solutions as well as different artificial lights to reduce nitrate accumulation and improve nutraceutical components of plant cultivated under plant factory with artificial light (PFAL) system. The results showed that yield and quality of lettuce that fully grown in ‘hydroponic system’ applied with optimal rates of nitrate to plant roots had significant increased fresh weight and chlorophyll contents of aerial parts in responses to nitrate supplementation. Furthermore, different spectrum of LED light supplemented to lettuce showed significant effects on plant growth and development such as shoot length, root length, photosynthesis rate, nitrate content and anthocyanin content. The Supplementation of red light treatment showed significant lower nitrate content ( 507. 5 mg/kg DW) compared to other light treatments in butterhead. In addition, the modification of aerial environments using different spectrum of LED promoted over shoot and root growth, photosynthesis rate and nutritional qualities. The nitrate content in lettuce grown under combination of blue, red and white light was significantly lower 533.8 mg/ kg DW) than other artificial lights in red oak. Therefore, it was significantly demonstrated that light quality with optimal nitrate supply could be effectively applied to improve crop yield and nutritional components of plant produced under PFAL system and provide potential tools for enhance crop nutrition and production.

Keywords: Nitrate, Lettuce, Plant factory, Artificial light



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AOB113

Antioxidant Activity of Mangosteen Pericarp Extract Mixed by N,O-Carboxymethylchitosan with Various Molecular Weights

This research aimed to prepare mangosteen pericarp (ME) and investigate the antioxidant activities of ME coating with N,O-carboxymethylchitosan (NOCC). The extract from mangosteen pericarp was prepared by distilled water and different ethanolic concentrations (50, 70 and 95% v/v) by soxhlet extraction at 50°C. Ethanol 50% (v/v) provided the maximum contents of crude extract (26.44% dry basis), total tannin (25.42 gTAE/100g extract) and also gave the highest antioxidant activities with DPPH radical scavenging were 18.35 μg/mL for ABTS radical scavenging, IC50 were 36.30 μg/mL, respectively. The ME was reacted between NOCC synthesized from chitosans with different molecular weights of a water-soluble chitosan; low molecular weight at 50-190 kDa (L-NOCC), medium at 50-190 kDa (M-NOCC) and high at 210-300 kDa (H-NOCC). Chemical modification of carboxymethylation can yield NOCC with high water solubility. In this work, compared the antioxidant activities of NOCC solution (0.1% w/v) coated with ME solution (10% v/v) was prepared by stirring method. NOCC After coating, the antioxidant activities were evaluated by the scavenging of DPPH radicals, superoxide anion radicals (•O2-) and hydroxyl radical (•OH). It was found that 3 types of NOCC molecular weights with coating on the ME were significantly (p>0.05) higher than ME without coating on

the extract. ME:L-NOCC gave the highest DPPH than ME:M-NOCC and ME:H-NOCC (IC50 22.82, 24.41 and 24.37 μg/mL) while DPPH IC50 of ME:M-NOCC and ME:H-NOCC were not significantly different (p>0.05) and hydroxyl scavenging followed by ME:L-NOCC )84%), ME:M-NOCC (53%) and ME:H-NOCC (31%). For superoxide anion scavenging, ME with coated by ME:L-NOCC, ME:M-NOCC and ME:H-NOCC were 76%, 74% and 41%, respectively. Therefore, the data exhibited good antioxidant potency and could be effectively employed as natural antioxidant materials for application in the field of food and medicine.

Keywords: Antioxidant activity, Chitosan, Mangosteen pericarp, Molecular weight, N,O-carboxymethylchitosan

AOB122

Physicochemical Properties of Tilapia (Oreochromis niloticus) Actomyosin at Various NaCl Concentrations under High Intensity Ultrasound

Ling Tang, Jirawat Yongsawatdigul* . School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand. * Corresponding author: ([email protected])

High intensity ultrasound ( HIU) , a safe, nontoxic and environment friendly technology, has been explored in food research and industry. This study was carried out to investigate physicochemical properties of tilapia ( Oreochromis niloticus)

actomyosin at low (0.2 M) and high (0.6 M) NaCl concentrations under HIU treatment. Under ultrasonic intensity of 7.04 and 13.37 W/ cm2, solubility of actomyosin at 0.2 M NaCl increased with ultrasonic exposure up to 9 min with about 14.7 times at 13. 37 W/ cm2, demonstrating that HIU increased protein solubility of actomyosin at lower salt content. At 0.2 and 0.6 M NaCl, 51. 43 and 60. 14% loss of Ca2+ - ATPase activity, respectively, were observed after 9 min under HIU of 13.37 W/cm2. Surface hydrophobicity of actomyosin at 0.2 and 0.6 M NaCl, subjected to HIU of 7.04 W/ cm2, increased up to 158.6 and 141.7% , respectively, as compared to control (no HIU) , indicating significant of protein unfolding. When treated at 7.04 W/ cm2 for 9 min, actomyosin showed a decrease of total sulfhydryl group ( SH) content. Reactive SH content of actomyosin at 0.6 M NaCl also decreased under HIU, while that at 0. 2 M NaCl increased after prolonged HIU treatment, suggesting conformational changes induced by HIU. Moreover, HIU reduced the mean particle size of actomyosin at both levels of NaCl (p<0.05), and a more uniform particle size distribution was also observed. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that more proteins were solubilized at 0.2 M NaCl under HIU. Under HIU, myosin heavy chain ( MHC) degraded into smaller proteins with molecular weight ranging 200- 66 kDa, while an obvious increase in intensity of actin band was observed. Based on light microscopy, HIU- treated actomyosin at 0.6 M NaCl possessed shorter filament length and smaller size compared with those at 0.2 M NaCl, indicating that dissociation of actomyosin occurred to a greater extent at 0. 6 M NaCl under HIU. The results suggested that HIU might be applied as a promising technique to develop low-salt and/or reduced-salt gel from fish proteins.

Keywords: Tilapia actomyosin, High intensity ultrasound, Surface hydrophobicity, Physicochemical properties

AOB133

Improvement of Anthocyanin Stability by Rice Bran Hydrolysates Prepared using Mild-Subcritical Alkaline Water Extraction and Proteolysis

Priyanuch Khamwut1, Supawan Thawornchinsombut1*. (1) Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen. * Corresponding author: ([email protected])

Defatted rice bran (DRB), a by-product of rice bran oil industry contains plenty of active components i.e. protein, phenolic compounds and anthocyanins. This research aimed to investigate antioxidant activity of DRB hydrolysate and its ability on anthocyanin stability. Rice bran hydrolysates (RBH) were prepared from various sources of DRB derived from cold-pressed method. Two DRB from different rice bran oil manufacturers (organic Hom Dok Mali DRB from company M and mixed varieties of parboiled DRB from company K) and a pigmented Maled Fai DRB were used to produce RBH-M, RBH-K, and RBH-MF, respectively by using mild-subcritical alkaline water (m-SAW) followed by enzymatic hydrolysis. Yield, protein



13

content, total phenolic compounds (TPC), as well as antioxidant activities [ABTS radical scavenging activity and ferric reducing antioxidant power (FRAP) assay] were evaluated. The ability of RBH to stabilize anthocyanin was determined in anthocyanin (ACN) solution extracted from Maled Fai DRB. Changes of antioxidant properties and color of solution (ACN without/with RBH) before and after autoclaving at 121 °C for 30 min were determined. Yields of RBH-M, RBH-K and RBH-MF were 25.2%, 17.2% and 20.8%, respectively. RBH-K contained the highest protein content (29.66%) (p<0.05). Considerable amount of the TPC (78.93 mg GAE/g) was observed in RBH-MF compared to other treatments (RBH-M=10.70 and RBH-K=14.97 mg GAE/g, respectively). FRAP and ABTS activities of RBH-MF were about 11.8 and 12.2 times; and 3.5 and 5 times, respectively higher than those of RBH-M and RBH-K. After autoclaving (121ºC, 30 min), The ACN with RBH-MF solution had the highest TPC (644.95 µg GAE/ml), which corresponded to the highest antioxidant ability (p<0.05). The ACN with RBH-MF revealed the lowest color difference value (∆E) (p<0.05). These results show that rice bran hydrolysate extracted by m-SAW followed by proteolysis can serve as a natural antioxidant and colorant and maintain the color change of anthocyanin in food products.

Keywords: Antioxidant, Rice bran hydrolysate, Anthocyanin stability, Mild-subcritical alkaline water extraction, Proteolysis

AOB145

Effect of Acidification and Concentration of Ethanol on the Antioxidant Properties of Morinda citrifolia Leaf Extract with Simultaneous Identification of Catechins by UPLC-TWIMS-QTOF

Zamzahaila Mohd Zin1,2,*, Nursyafiqah Mohamad1, Chong Kah Hui1, Nurul Izwanie Majid1 and Mohamad Khairi Mohd Zainol1. (1) School of Food Science and Technology, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia. (2) Centre for Fundamental and Liberal Education, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia* Corresponding author ([email protected])

Morinda citrifolia (M. citrifolia) is a small shrub that is widely grown in tropical countries. Parts of M. citrifolia had been used to treat several of diseases. The effect of acidification and different concentration of ethanol on the antioxidant properties and catechins content of M. citrifolia leaf (MCL) were investigated. Extraction solvent were as follows; A [Ethanol/Acetic Acid (99.5/0.5 v/v)]; B [Ethanol/Water/Acetic Acid (70/29.5/0.5v/v)]; C [Ethanol/Water/Acetic Acid (50/49.5/0.5 v/v/v)]; D [Ethanol]; E [Ethanol/Water (70/30 v/v)] and F [Ethanol/Water (50/50 v/v)]. Antioxidant profile of MCL was studied with 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant power (FRAP), and total phenolic content (TPC). The quantification of catechins in MCL was determined using High Performance Liquid Chromatography (HPLC) and the identification of catechins derivatives was performed with Ultra Pressure Liquid

Chromatography Travelling Wave Ion Mobility Quadrupole Time-of-Flight (UPLC-TWIMS-QTOF). Result showed that sample B exhibited the highest DPPH percentage of inhibition (86.12±2.96%) and highest TPC value with 97.80±0.25 μg GAE/mg, while sample A showed highest FRAP antioxidant power with 1.31±0.05mg/ml. The highest amount of total catechins quantified in sample B with 153.569mg /g. The catechin derivatives identified in sample B were epigallocatechin-3-O-gallate (EGCG), epigallocatechin (4β, 8)-gallocatechin, gallocatechin (4α→8)-epicatechin, catechin-3-O-

gallate (CG) and epigallocatechin (EGC). Results of antioxidant profile and catechins analysis suggest that MCL have high potential in nutraceutical industry.

Keywords: Morinda citrifolia, Antioxidant, Acidification, Catechin, UPLC-TWIMS-QTOF

AOP56

Anti-Inflammatory Activity of In Vitro Gastrointestinal Digested Cold Pressed Rice Bran Oil in LPS-Stimulated THP-1 Macrophages

Raweephorn Kaewsaen1, Utai Klinkesorn1 and Wasaporn Chanput1*. (1) Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand. *Corresponding author: ([email protected])

This study aimed to examine anti-inflammatory activity of cold pressed rice bran oil (CPRBO) in THP-1 macrophage cells. This study shows that CPRBO is consisted of phytochemicals; γ-oryzanol, phytosterols and α-tocopherol. CPRBO was successfully formulated in oil-in-water emulsions with particle size approximately 165 nm. The emulsion was stable at 4oC up to at least 30 days. When CPRBO emulsions passed through in vitro gastrointestinal digestion, they remained until the gastric phase without significant difference in particle size and polydispersity index (PDI), compared to the initial phase. The larger in size and PDI were found in small intestinal phase due to the action of lipid digesting-enzyme and bile extract. The digested CPRBO emulsions were not toxic to the THP-1 macrophages determined by the MTT assay. Moreover, our results indicated that digested CPRBO emulsions could suppress expression of TNF-α and IL-6 pro-inflammatory genes. Based on this in vitro analysis, it can be summarized that digested CPRBO emulsions show anti-inflammatory activity.

Keywords: Cold pressed rice bran oil, Emulsion, In vitro digestion, Anti-inflammatory, THP-1 Macrophage



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AOP62

Effect of Banana (Musa sapientum L. ) Peel Extract on Lipid Oxidation of Fried mung Dalmoth During Storage

Padam R. Bhusal1, 2 and Chutamat Niwat1*. (1) School of Agro-Industry, Mae Fah Luang University, Chiang Rai, Thailand. (2) Government of Nepal, Ministry of Agriculture and Livestock Development, Department of Food Technology and Quality Control, Kathmandu, Nepal. * Corresponding author: ([email protected])

This study evaluated the effectiveness of banana (Musa sapientum L.) peel extracts (BPE) compared to butylated hydroxylanisole (BHA) on oxidative reduction of lipid in mung dalmoth stored at 30°C for 60 days. The ripen banana peel was extracted with 90% ethanol, then dried and added into refined soybean oil at 0, 250, 500, 750 and 1000 ppm before frying mung dalmoth. BHA (200 ppm) was added into another batch of oil before frying. Soaked split mung bean was fried at 170°C for 3 min, then removed from the oil and cooled at room temperature for 10 min. The fried mung dalmoths were then packed in low density polyethylene bag and stored at 30°C for 60 days. Moisture content, peroxide value, free fatty acid, p-anisidine value and thiobarbituric acid reactive substance (TBARS) were monitored every 10 days interval during the storage period. The BPE at 1,000 ppm was the most effective in minimizing the peroxide value, free fatty acid, p-anisidine value and TBRS of the fried mung dalmoth during the storage period as compared to the other treatments (P<0.05). In addition, 750 ppm BPE exhibited higher efficiency to retard the lipid oxidation than 200 ppm BHA (P<0.05). The results showed that the increasing concentration of BPE decreases the oxidative rancidity during 60 days storage of fried mung dalmoth at 30°C. This can be concluded that BPE is a good source of natural antioxidants to preserve the fried mung dalmoth from lipid oxidation.

Keywords: Banana peel, Dalmoth, Deep frying, Natural antioxidant

AOP69

Yield and Quality of Oil from Coconut Residue Extracted by Ethanol: Effect of Moisture Content and Solvent to Solid Ratio

Natcha Pilakjanyakul1, Kriskamol Na Jom1, Utai Klinkesorn1*. (1) Department of Food Science and Technology, Faculty of Agro- Industry, Kasetsart University, Bangkok, Thailand. *Corresponding author: ([email protected])

Coconut residue is the solid meal obtained after separation of coconut milk. In general, coconut milk producers dispose of this residue by landfill, or sell to the farmers for use as fertilizer or animal feed. However, coconut residue contains a huge amount of oil. Therefore, oil extraction seems to be a promising way of higher value utilization of coconut residue. Hexane is the most popular solvent for extraction of vegetable oils, but it is

high flammability, toxicity, and makes an environmental pollution. Thus, alternative green solvent such as ethanol may be used to replace hexane in the oils extraction process. The objective of this research was to investigate the effect of initial moisture content of coconut residue (6.6 and 10.2%) and ethanol to coconut residue ratio (10, 13, 16,20, 25, 30and 40 ml/g) on the yield and quality of extracted oil. The results showed that the yield of extracted oil significant decreased (p ≤ 0.05) with increasing initial moisture content of coconut residue. Increasing solvent to solid ratio from 10 to25 ml/g caused a significant increase in oil yield (p ≤ 0.05), but further increase this ratio from 25 to 40 ml/g had no effect on oil yield (p> 0.05). Similarly, the recovery of oil increased with increasing the solvent to solid ratio and it significantly decreased (p ≤ 0.05) with increasing initial moisture content of coconut residue. However, the quality of oil including free fatty acid and peroxide values were not significantly governed by solvent to solid ratio (p> 0.05), but they depended on moisture content of coconut residue (p ≤ 0.05).In this work, the suitable parameters for ethanol extraction were6.6% moisture content of coconut residue and solvent to solid ratio of 25 ml/g. At this selected condition, the maximum coconut oil recovery was approximately 74%. These results suggested that ethanol is a promising alternative solvent to extract oil from coconut residue which could add value to the coconut milk production chain.

Keywords: Coconut residue, Ethanol, Moisture content, Oil extraction, Solvent to solid ratio

AOP106

Effect of Ascorbic Acid and Hydrogen Peroxide on

Gel-Forming Ability from Sardine Surimi

Danou Pao1, Jirawat Yongsawatdigul1*. (1) School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand. * Corresponding author: ([email protected])

Effects of ascorbic acid ( AsA) and hydrogen peroxide (H2O2) on gel- forming ability of sardine ( Sardinella spp. , SD) surimi were investigated. Additionof AsA and H2O2 did not affect breaking force and distance of SD surimi gel directly cooked at 90 °C for 30 min. However, addition of 0. 15% H2O2alone increased 20% breaking distance of SD surimi gel compared to control, when setting at 40 °C for 30 min was applied. Setting resulted in the maximum breaking force and distance of SD with 100% and 35%, respectively, compared to the direct heating process. Whiteness of SD surimi gels increased with the addition of combined 0.2% AsA and 0.15% H2O2 by 63.5-66.6%. Gel improvement was likely associated with an increase in disulfide linkages as observed by an increase in solubility of protein with the extraction buffer containing β-mercaptoethanol. Myosin heavy chain (MHC) was not observed when the level of AsA and H2O2 increased when setting was applied, suggesting the MHC covalent cross- linking induced by these 2 additives. TCA- soluble oligopeptide of surimi gels



15

increased with AsA concentration. Raman spectroscopy analysis revealed that α-helix content decreased, and β-sheets increased with an addition of0.2% AsA and/or0.15% H2O2. AsA and/or H2O2appeared to induce structural changes of SD muscle protein, but the extent of gel improvement was more pronounced with setting effect.

Keywords: Ascorbic acid, Hydrogen peroxide, Surimi, Gel, Total sulfhydryl groups

AOP127

Application of Fourier Transform Infrared Spectroscopy for Analysis the Stability of Calcium Fortified Sterilized Goat, Cow and Soy Milk

Fareeda Hawae1, Siwaporn Pinkaew1 and Patcharin Pakdeechanuan1*. (1) Departmentof Food Science and Nutrition Faculty of Science and Technology, Prince of Songkla University, Pattani, Thailand. * Corresponding author: ([email protected])

As many of fortified liquid milk products are now available in the market with high concentration of minerals e.g. calcium, magnesium and zinc. These minerals have negative impacts on milk’ s minerals imbalance resulting in sedimentation and a chalky mouth feel. The sediment might be milk protein, fat matrix or minerals themselves which the Fourier Transform Infrared Spectroscopy ( FTIR) spectral could identify type of compound in sediments. The aim of this study was to investigate the effect of calcium phosphate fortified goat milk on physicochemical properties and FTIR spectral. Also, the application of the FTIR on commercial UHT calcium fortified goat, cow and soy milk were evaluated. Calcium as calcium phosphate was added as a fortificant in raw goat milk at 0, 50 and 100% of the recommended daily intakes (RDI) and then the fortified goat milk samples were sterilized at 113ºC, F0 = 4 minutes. The fortified sterilized goat milk samples were analyzed for pH, particle size distribution, percent sediment and FTIR spectral in sediment. In addition to that 5 fortified commercial milk samples were also analyzed percent sediment and FTIR spectral. The % sediment and particle size distribution were increased when high content of calcium phosphate was added. The FTIR spectral showed changing of % transmittance at wavenumber 1700-1600 cm-1 and 1600-1500 cm-1 which were corresponding to milk protein and wavenumber 1100-1000 cm-1 represented phosphate group of calcium phosphate. It was found the more calcium was added the higher phosphate in sediment as showed in FTIR spectrum. In certain commercial samples with fortified relatively the same concentration of calcium but found different intensity of % transmittance (PO32-) in sediment. This might be due to the difference used of stabilizer and processing technique. Therefore, application of FTIR spectral to identify type of compound in sediment could be a guideline to find a solution for preventing/ minimizing instability in calcium fortified liquid milk product.

Keywords: FTIR, Goat milk, Sterilization, Fortified milk, Calcium phosphate

AOP137

The Effect of Ultrasonic- Assisted Extraction Condition on Bioactive Compounds and Antioxidant Activities of Colored Rice

Kusalin Bandasakpisal1 and Chutamat Niwat1*. (1) Food Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai, Thailand. *Corresponding author: ([email protected])

The effect of ultrasonic-assisted extraction condition on bioactive compound and antioxidant activities on colored rice was test in this study. Two varieties of Thai colored rice including Luem pua rice ( LP) and Hom-Nil rice (HN) varieties were used. The germinated colored rice was prepared by soaking rice grains in a water (pH6.0) at 30°C for 24 hrs, and then germinated for 12 h at 35°C in a water bath. After that, colored rice samples were dried at 60°C for 7 hrs to stop germination. The ultrasonic-assisted extraction with different solid- to-water ratios (1:5, 1:10 and 1:20 w/ v) , temperatures (30, 40 and 50°C) and times (20, 30 and 40 min) with ultrasonic frequency at 35 kHz was used for the extraction. The bioactive compounds ( total anthocyanin, total phenolic, GABA content) and antioxidant activity (DPPH and FRAP) were analyzed. The results showed that the extraction conditions of UAE significantly (P≤0.05) affect to the bioactive component and antioxidant properties of colored rice extract. Moreover, the results showed that germinated colored rice exhibited higher total anthocyanin content, total phenolic content, GABA content and antioxidant activity (DPPH and FRAP) than non-germinated colored rice ( P≤ 0. 05) . The conclusion, the suitable UAE condition of colored rice extracts at ultrasonic frequency 35 kHz were identified for each condition as follow. At 30°C and 20 min extraction time, the suitable solid-to-water ratio was 1:20 w/v. At 1:20 w/v of solid-to-water ratio and 20 min extraction time, the suitable extraction temperature was 40°C. At 1:20 w/v of solid- to-water ratio and 40°C, the 40 min of extraction time yield highest bioactive compounds and antioxidant activities. In addition, the results confirmed that the germination process could enhance the nutritional value of colored rice grains.

Keywords: Germination, Colored rice, Antioxidant activity, Bioactive compounds, Ultrasonic-assisted extraction



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AOJ58

Metabolic Profiles Analysis and DPPH Radical-Scavenging Assay of Mango Wine During Fermentation

Nutthapol Wattanakul1, Sumallika Morakul2, Yaowapa Lorjaroenphon1, and Kriskamol Na Jom1* . (1) Department of Food Science and Technology, Faculty of Agro- Industry, Kasetsart University. 50 Ngamwongwan Road, Ladyao, Chatuchak, Bangkok, 10900, Thailand. Tel.: +66 (0) 2562 5020, E-mail: [email protected] (2) Department of Biotechnology, Faculty of Agro- Industry, Kasetsart University. 50 Ngamwongwan Road, Ladyao, Chatuchak, Bangkok, 10900, Thailand.

‘ Nam Dok Mai’ mango is one of the famous fruits worldwide, which is produced and consumed extensively. However, mango is a climacteric fruit with short shelf- life. Therefore, wine production is an alternative procedure to process low-quality mangoes. Metabolic profiles of mango wine during fermentation would present broaden of low molecular compositions, which might improve the production and quality of mango wine. Fifty-six peaks by metabolomic approach could be identified accounting for approximately 40% of all metabolites. PCA coupled with AHC analysis was processed to differentiate all samples based on metabolites found in mango wine. Oleic acid, linoleic acid (ꞷ-6) , and α- linolenic acid (ꞷ-3) were significantly decreased during fermentation periods. The most abundance phytosterols found in ‘Nam Dok Mai’ mango wine were β- sitosterol, campesterol, and stigmasterol. Decreasing of all phytosterols was also found during fermentation. For polar metabolites, most of the sugars, including sucrose, glucose, and fructose, was depleted by wine yeast during their alcoholic metabolism. On the other hands, organic acids, such as malic and citric acid, were slightly increased during fermentation process due to aerobic glycolysis channel. The antioxidant activity in mango wine was non significantly decreased from 60.98 to 59.32% , this might be due to the degradation of carotenoids during wine fermentation.

Keywords: Mango wine, Metabolomics, Metabolic profiles, Phytosterols, Antioxidant

APB18

Biochemical Changes in Whole and Degutted Bronze Featherback (Notopterus notopterus) During Autolysis at Ambient Temperature

Pakteera Sripokar1, Egon Bech Hansen2, Sappasith Klomklao3*. (1) Biotechnology Program, Faculty of Agro- and Bio- Industry, Thaksin University, Phatthalung Campus, Phatthalung. ( 2) Technical University of Denmark, National Food Institute, 2800, Søborg, Denmark. (3) Department of Food Science and Technology, Faculty of Agro- and Bio- Industry, Thaksin University, Phatthalung Campus, Phatthalung. * Corresponding author: ([email protected])

Ka-pi-plaa is a Thai traditional fermented fish paste, which is composed of fish after autolysis for 6-36 hours and salt (15-25% ) . Then, the mixed sample is mashed or pounded thoroughly, spread out on plastic or fiberglass mats to dry with sunlight and fermented for 10 days or longer. Bronze featherback ( Notopterus notopterus) is one of the popular species commonly used for Ka-pi-plaa production in Thailand. Nevertheless, no basic information on the quality of bronze featherback with different autolysis times that affected the properties and quality of the resulting Ka- pi- plaa has been reported. The objective of this study was to determine the quality changes and the effects of autolysis times on whole and degutted bronze featherback fish at ambient temperature (28-30°C) . When both whole and degutted samples were left to autolysis at room temperature for up to 36 h, pH, thiobarbituric acid reactive substances (TBARS), total volatile base (TVB) and trimethylamine ( TMA) contents increased with increasing autolysis time. Protein degradation was more pronounced as evidenced by the decrease in band intensity of myosin heavy chain with coincidental increase in TCA- soluble peptides. After 24 h of autolysis at room temperature, the highest total viable counts (TVC) of whole and degutted bronze featherback (8.09 and 7.99 log CFU/ g sample, respectively) were found. From the results, degutted bronze featherback had a lower value of pH, TBARS, TVB, TMA and TVC than did whole bronze featherback. Therefore, autolysis times and raw materials might influence the quality of fish and Ka-pi-plaa.

Keywords: Bronze featherback, Autolysis, Quality, Storage, trimethylamine

APB19

Chemical Compositions and Sensory Properties of Commercial Fermented Fish Paste ( Ka- pi- plaa) Condiments of Thailand

Pakteera Sripokar1, Egon Bech Hansen2, Kazufumi Osako3, Jarurat Punyo4, Sappasith Klomklao5*. (1) Biotechnology Program, Faculty of Agro- and Bio-Industry, Thaksin University, Phatthalung Campus, Phatthalung. (2) Technical University of Denmark, National Food Institute, 2800, Søborg, Denmark. (3) Department of food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan. (4) Faculty of Health and Sport Science, Thaksin University, Phatthalung Campus, Phatthalung. (5) Department of Food Science and Technology, Faculty of Agro- and Bio-Industry, Thaksin University, Phatthalung Campus, Phatthalung. * Corresponding author: ([email protected])

Thai traditional fermented fish paste (Ka-pi-plaa) is widely consumed as a condiment and seasoning ingredient in Thailand. Chemical compositions and sensory properties of ten commercial fermented fish paste samples obtained from various places in Nakorn Si Thammarat and Phatthalung provinces, Thailand were examined. Volatile compounds varied in types and abundance among samples, but carboxylic acids were the major volatile components in all samples. Butanoic acid and

mailto:[email protected]



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propanoic acid, seemed to be the major volatile components in fermented fish pastes. Browning intensity and intermediate browning products were different between samples. Different fermented fish pastes had varying amino acid compositions. The dominant amino acid content of all samples were glutamic acid, hydroxyproline, leucine, lysine and valine. Among all samples, fermented fish paste from Nakorn Si Thammarat 1 (F5), which had the highest total amino acid (3015.71 mg/100g sample), generally had the highest sensory score for all attributes. Moreover, the sensory perceptions of the products would associate with their color, the Maillard reaction products, amino acid profiles and volatile compounds.

Keywords: Ka-pi-plaa, Fermentation, Chemical composition, Sensory properties, Maillard reaction

APB20

Separation and Recovery of Proteases from a Lizardfish ( Saurida micropectoralis) Stomach Using Combined Partitioning Systems

Sakonwat Kuepethkaew1, Srinivasan Damodaran2, Sappasith Klomklao3* . (1) Biotechnology Program, Faculty of Agro- and Bio- Industry, Thaksin University, Phatthalung Campus, Pa- Phayom, Phatthalung 93210, Thailand. ( 2) Department of Food Science, University of Wisconsin-Madison, Madison, WI, 53706, USA. (3) Department of Food Science and Technology, Faculty of Agro- and Bio- Industry, Thaksin University, Phatthalung Campus, Pa- Phayom, Phatthalung 93210, Thailand. * Corresponding author: ([email protected])

Recovery of proteases from the stomach of a lizardfish ( Saurida micropectoralis) using the three- phase partitioning ( TPP) system in combination with the aqueous two- phase system (ATPS) was optimized. The TPP system involves the addition of a salt to the crude extract ( CE) followed by the addition of an organic solvent. The highest proteases yield (87.2%) with a nearly 2.3-fold purification was obtained in the interphase of the TPP system, which consisted of a CE to t-butanol ratio of 1. 0: 0. 5 in the presence of 40% ( w/ w) (NH4)2SO4. The TPP fraction was further subjected to ATPS. A partition study of proteases in the ATPS formed by polyethylene glycol (PEG)-salts was also performed. The influence of system parameters including PEG molecular weight and concentration as well as types and concentration of salts on the partitioning behavior of proteases was evaluated. Proteases were preferentially partitioned into the PEG-rich top phase. The best ATPS conditions for proteases partitioning from the lizardfish stomach were 20% (w/w) PEG1000-15% (w/w) Na3C6H5O7, which increased the purity by 4.48-fold with a recovered activity of 82. 97% . ATPS fraction was subsequently mixed with PEG8000 and various salts for back extraction (BE) . BE using 25% PEG8000-5% (w/w) Na3C6H5O7 provided the highest PF ( 7. 8- fold) with a yield of 54. 3% . SDS- PAGE revealed a substantial level of extraction of proteases from the lizardfish stomach by the combined phase partitioning systems. BE

fraction was quite stable at - 20, 0 and 4oC up to 14 days. Therefore, the combination of TPP and ATPS enhances the benefits of both technologies and makes this process an interesting alternative to the down-stream purification step.

Keywords: Three phase partitioning, Aqueous two- phase system, Back extraction, Lizardfish, Proteases

APB21

Partitioning of Pepsin from Threadfin Bream ( Nemipterus hexodon) Stomach Using Novel Thermoseparating Aqueous Two-Phase System

Sakonwat Kuepethkaew1, Srinivasan Damodaran2, Sappasith Klomklao3* . (1) Biotechnology Program, Faculty of Agro- and Bio- Industry, Thaksin University, Phatthalung Campus, Pa- Phayom, Phatthalung 93210, Thailand. ( 2) Department of Food Science, University of Wisconsin-Madison, Madison, WI, 53706, USA. (3) Department of Food Science and Technology, Faculty of Agro- and Bio- Industry, Thaksin University, Phatthalung Campus, Pa- Phayom, Phatthalung 93210, Thailand. * Corresponding author: ([email protected])

Aqueous two- phase systems ( ATPS) are a potential industrial technology for separation and enrichment areas. ATPS is generally defined as a formation of two immiscible phases which consist of incompatible polymers or polymers together with inorganic salts. To improve the ATPS established previously, a more economical and environmental friendly ATPS with the ability to retain the biological activity of enzymes is preferable as compared to other conventional ATPSs. As such, the recycling of the phase components by the temperature induced phase separation has caught the attention of researchers because the overall cost can be minimized and the process of separating the target protein from phase solution is simplified. In this work, a new ATPS which formed by thermoseparating polymer ethylene oxide- propylene oxide ( EOPO) with salts was developed for the separation and enrichment of pepsin from threadfin bream ( Nemipterus hexodon) stomach. The effectiveness of different parameters such as concentrations of EOPO, types and concentrations of salts, NaCl addition, crude load, the EOPO phase/distilled water ratio and temperature on the partitioning behavior of pepsin was investigated. In the first procedure, the optimum conditions for this purification were determined to be 45% (w/w) solution of EOPO with a molecular mass of 3,900 g/ mol and 15% NaH2PO4 with 25% crude load, and 1% NaCl. In the secondary system, the polymer-rich top phase from the primary ATPS was isolated and subjected to thermo- induced phase separation. After thermoseparating, the optimum ratio of EOPO- rich top phase and distilled water was 1.5:0.5 at a thermoseparating temperature of 60oC. Maximum purity of 6.44-fold with 80.77% recovery has been obtained with the optimized parameters. In addition, the result of this study demonstrated that recovery of pepsin retained in the salt- rich bottom phase in the primary system was achieved from the recycling step with a yield of 93%





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after the first enzyme separation from ATPS. Based on SDS-PAGE, many bands of crude enzyme were absent in the thermoseparating aqueous two- phase system ( T- ATPS) fractions, which is a clear indication of partial purification after T- ATPS. T- ATPSs has been demonstrated as an effective technique for the partition and recovery of pepsin from threadfin bream stomachs.

Keywords: Pepsin, Partitioning, Threadfin bream, Purification, Thermoseparating polymer

APB32

Immobilization of Trypsin from Albacore Tuna (Thunnus alalunga) Spleen: Optimization and Characterization

Tanchanok Poonsin1, Benjamin K. Simpson2, Soottawat Benjakul3, Wonnop Visessanguan4, Asami Yoshida5, Sappasith Klomklao6,*. (1) Department of Teaching Science, Mathematics and Computer, Faculty of Education, Thaksin University, Songkhla Campus, Songkhla, Thailand. (2) Department of Food Science and Agricultural Chemistry, McGill University, Macdonald Campus, Quebec, Canada. (3) Department of Food Technology, Faculty of Agro- Industry, Prince of Songkla University, Songkhla, Thailand. (4) National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathumthani, Thailand. (5) Graduate School of Fisheries Science and Environmental Studies, Nagasaki University, Nagasaki, Japan. (6) Department of Food Science and Technology, Faculty of Agro- and Bio-Industry, Thaksin University, Phatthalung Campus, Phatthalung, Thailand. * Corresponding author: ([email protected])

Trypsin has been used increasingly for industrial applications because it is both stable and active under harsh conditions. However, the enzyme has some limitations that may hinder their industrial applications. For example, widespread use of the free form of the enzyme in batch reactions is limited by stability, recovery, and reusability. To enhance the convenience and cost-effectiveness of enzymes in catalysis, immobilization, among other strategies, has been suggested. Therefore, the aims of this study were to investigate reaction conditions for the immobilization and physicochemical properties of immobilized trypsin. To prepare the enzyme for possible commercial application, the advantages of increased operational stability as well as ease of enzyme recovery for repeated use via immobilization were also explored in this study. Trypsin purified from the spleen of albacore tuna was immobilized onto 3 different support matrices including Octyl Sepharose CL-4B, glutaraldehyde activated silica and 5’-4,4’-dimethyltrypta mine-thymidine-succinyl controlled pore glass. Trypsin from albacore tuna was highly and efficiently immobilized onto Octyl Sepharose CL-4B, with the highest activity (6.26 U/g support) and specific activity (1.45 U/mg bound protein). The optimum condition for albacore tuna trypsin immobilization onto Octyl Sepharose CL-4B was 40 mg/mL trypsin solution, at pH 7, 4oC for 6 h of incubation time.

The optimal temperature and pH for the hydrolysis of N-α-benzoyl-DL-arginine-p-nitroanilide (DL-BAPNA) by the immobilized albacore tuna trypsin were 55oC and 8.5, respectively, and both were higher than the corresponding optima of the free enzyme form (i.e., 50oC and pH 8.0, respectively). The immobilized form of the enzyme had Km of 0.67 mM and Vmax of 6.25 µmol/min for the hydrolysis of DL-BAPNA vs 0.18 mM and 7.14 µmol/min, respectively, for the free form. The immobilized albacore tuna trypsin exhibited much broader pH (pH 5-11) and temperature activities and stabilities versus the free form of the enzyme; and it was also relatively more stable and active in organic solvents. The immobilized enzyme was also less sensitive to inhibition by soybean trypsin inhibitor and also enhanced reusability of the enzyme with minimal changes in efficiency during repeated batches.

Keywords: Trypsin, Immobilization, Optimum condition, Biochemical properties

APB33

Inactivation of Polyphenoloxidase in Apple Juice using Immobilized Trypsin from the Spleen of Albacore Tuna (Thunnus alalunga)

Tanchanok Poonsin1, Benjamin K. Simpson2, Soottawat Benjakul3, Wonnop Visessanguan4, Asami Yoshida5, Sappasith Klomklao6,*. (1) Biotechnology Program, Faculty of Agro- and Bio-Industry, Thaksin University, Phatthalung Campus, Phatthalung, Thailand. (2) Department of Food Science and Agricultural Chemistry, McGill University, Macdonald Campus, Quebec, Canada. (3) Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand. (4) National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathumthani, Thailand. (5) Graduate School of Fisheries Science and Environmental Studies, Nagasaki University, Nagasaki, Japan. (6) Department of Food Science and Technology, Faculty of Agro- and Bio-Industry, Thaksin University, Phatthalung Campus, Phatthalung, Thailand. * Corresponding author: (sappasith@tsu. ac.th)

This study aimed to investigate the effect of immobilized trypsin from albacore tuna spleen on the inhibition of polyphenoloxidase (PPO) activity in apple juice. Immobilized trypsin concentration, reaction time and temperature significantly affected the inhibition of PPO in apple juice (P<0.05). Heating apple juice at 45oC for 30 min and then treating it with immobilized trypsin at a level of 0.08 units/mL of apple juice at room temperature (25oC) for 90 min had higher capacity to inhibit PPO activity than other treatments. The residual PPO activity of treated apple juice under these conditions was only 5.77%. The reactivation of PPO activity and color changes in treated apple juice by immobilized albacore tuna trypsin and/or heat treatment during refrigerated storage were also investigated. There was no reactivation of PPO activity in all treated apple juice during storage. However, an increase in the degree of browning after 2 days of storage was



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found in all treated samples. An acceptability test revealed that apple juice treated by heat combined with immobilized albacore tuna trypsin had a high score of color liking and overall acceptance. These results suggested that immobilized albacore tuna trypsin could be an ideal choice for production of high quality fruit juice.

Keywords: Immobilized trypsin, Inactivation, Polyphenoloxidase, Apple juice

APB38

Antioxidant Activity of Noni (Morinda citrifolia L.) Leaf Extract

Phanat Kittiphattanabawon1*, Boonyarat Ja-Ngam2, Premruedee Issarapong2, Wanticha Savedboworn2. (1) Department of Food Science and Technology, Faculty of Agro- and Bio-Industry, Thaksin University, Phatthalung Campus, Phatthalung 93210, Thailand. (2) Department of Agro-Industry Technology and Management, Faculty of Agro-Industry, King Mongkut’s University of Technology North Bangkok, Prachinburi Campus, Prachinburi, 25230, Thailand. * Corresponding author: ([email protected])

Noni (Morinda citrifolia L.) leaf contains a lot of phenolic compounds, including flavonoids, phenolics, and anthocyanin. These compounds have well known that they are a good antioxidant. Therefore, this research aimed to extract noni leaf extract (NLE) exhibiting high antioxidant activity, which is information for further study. Yield, total phenolic and flavonoid contents and antioxidant activities (DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP), and metal chelating activity) of NLE obtained from extraction with water and ethanol with different concentrations (20, 40, 60 and 80%, v/v) were determined. The NLE obtained from extraction with 20 and 80% (v/v) ethanol showed the highest and lowest yield, respectively (P<0.05). Total phenolic and flavonoid contents decreased as ethanol concentration increased (P<0.05). The highest DPPH radical scavenging and metal chelating activities were found when 20% (v/v) ethanol was used as an extraction solvent, while extraction with 40% (v/v) ethanol rendered the highest ferric reducing antioxidant power (P<0.05). Yield and DPPH radical scavenging and metal chelating activities trended to relate with total phenolic and flavonoid contents. The results indicated that the NLE exhibiting good antioxidant activities was quite polar phenolic compound. Therefore, the NLE obtained from extraction with 20% (v/v) was suitable for further study.

Keywords: Noni leaf, Phenolic compounds, Extraction, Antioxidant activity

APB44

Antioxidant Activity of Protein Hydrolysate from the Defatted Yellowfin Tuna (Thunnus albacores) Roe as Affected by the Degree of Hydrolysis

Sappasith Klomklao1*, Hideki Kishimura2. (1) Department of Food Science and Technology, Faculty of Agro- and Bio-Industry, Thaksin University, Phatthalung Campus, Phatthalung. (2) Laboratory of Marine Products and Food Science, Research Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido, 041-8611, Japan. *Corresponding author: ([email protected])

Antioxidant activity of protein hydrolysates prepared from defatted roe of yellowfin tuna (Thunnus albacores), hydrolyzed using Alcalase 2.4L (YRPH) with various degrees of hydrolysis (DHs: 20%, 40% and 60%) at different concentrations (5, 10 and 20 mg protein/ml), were investigated. When the DH increased, decreases in DPPH, ABTS radical scavenging activities and ferric reducing antioxidant power (FRAP) were observed (p<0.05). However, metal chelating activities, hydroxyl radical and hydrogen peroxide scavenging activities increased when increasing the DH (p<0.05). All activities increased when the YRPH concentration increased (p<0.05). From the results, antioxidant activity of YRPH was measured by the DH and by the concentration employed. Therefore, protein hydrolysates from the defatted roe of yellowfin tuna can potentially be used as a high-value food ingredient possessing antioxidative activity.

Keywords: Hydrolysates, Hydrolysis, Antioxidant, Tuna

APB53

Process Optimization of Biodiesel Production from Used Cooking Oil using Lipase from Nile Tilapia Viscera

Jaran Patchimpet1, Kanokphorn Sangkharak2, Sappasith Klomklao3*. (1) Biotechnology Program, Faculty of Agro-and Bio- Industry, Thaksin University, Phatthalung Campus, Pa-Phayom 93210, Thailand. (2) Department of Chemistry, Faculty of Science, Thaksin University, Phatthalung Campus, Pa-Phayom, Phatthalung 93210, Thailand. (3) Department of Food Science and Technology, Faculty of Agro-and Bio- Industry, Thaksin University, Phatthalung Campus, Pa-Phayom, Phattalung 93210, Thailand. * Corresponding author: ([email protected])

Enzymatic transesterification for biodiesel synthesis have gained significant attention due to green and advantageous processes for alkali and acid catalyzed reactions. In this study, production of biodiesel from used cooking oil using partially purified lipase from the viscera of Nile tilapia as a low cost catalyst was optimized. In this optimization study, the effects of methanol/oil molar ratio, enzyme concentration, reaction time, type of alcohol, water content and reaction temperature on the biodiesel yield were considered. The optimized condition evaluated for catalyst preparation to achieve maximum



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biodiesel yield were: 30 kUnit of lipase, a 4:1 methanol to oil molar ratio, 3% water, 45๐C reaction temperature and a reaction time of 28 h. Under these optimal conditions, the maximum biodiesel yield reached 96.5%. The overall process might reduce the cost of production of biodiesel and treat the environmental problems associated with used cooking oil and fish viscera disposal. Therefore, the lipase from the viscera of Nile tilapia is a potential biocatalyst for the biodiesel industry and used cooking oil has good potential to be used as a biodiesel source.

Keywords: Lipase, Viscera, Nile tilapia, Used cooking oil, Biodiesel

APB77

Antioxidant Activity of Transepithelial Transported Peptides from Cooked Korat Chicken Breast

Ali Hamzeh1, Parinya Noisa2, Jirawat Yongsawatdigul1*. (1) School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand. (2) School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand. *Corresponding author: E-mail: ([email protected])

Food-derived bioactive peptides could exert biological functions. However, there is a challenge for the peptide to exhibit activities in vivo due to its structural transformation especially during gastrointestinal (GI) digestion and epithelial transportation. From our previous studies, it was revealed that transepithelial transported peptides, namely, KPLL, APP, LVQ and LVK, were produced during in vitro GI digestion of cooked Korat chicken breast and were able to pass through Caco-2 cell line, in which KPLL degraded to KP and LL. Then, these peptides are potentially available in blood system and can be transported to target tissues. Then this study is aimed to evaluate their cellular-based bioactivities on HepG2 cell lines, a considerable cellular model. Moreover, the cytotoxicity, cytoprotective and cellular reactive oxygen species (ROS) inhibition by DCFH-DA as well as their ability to induce gene expression of antioxidant enzymes including superoxide dismutase (SOD1), glutathione peroxidase (GPX1) and catalase (CAT) were evaluated. The result showed that HepG2 cells are the most susceptible to KP though none of them were toxic up to 100 µM. KP and KPLL peptides show cytoprotective effect and can reduce intracellular ROS level in a dose-dependent response (P<0.05), particularly 100 µM KP showed comparable capacity with 100 µM ascorbic acid. In addition, KP can induce SOD1 and GPX1 expression, while CAT appeared to be upregulated by KPLL (P<0.05). Therefore, KP and KPLL can motivate cellular antioxidant effect by directly scavenging activity toward free radicals and upregulation of genes encoding antioxidant enzymes, resulting in decomposition of cellular free radicals.

Keywords: Antioxidant peptide, Bioavailability, Gene expression, Chicken breast.

APB78

Bioactivities Characterization of Peptides Derived from Thai Fish Sauce

Ali Hamzeh1, Parinya Noisa2, Yanling Hua3, Jirawat Yongsawatdigul1*. (1) School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand. (2) School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand. (3) The Center for Scientific and Technological Equipmen, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand. * Corresponding author: E-mail: [email protected]

Thai fish sauce samples fermented at 6 and 12 months, FS6 and FS12, respectively, were separated by a Sephadex-G25 desalting column into 3 fractions, namely, F1 (peptides/Maillard reaction products), F2 (peptides/NaCl) and F3 (peptides/amino acids). Chemical and cellular antioxidant and ACE-inhibitory activity of each fraction were investigated. The F3 from both samples showed the highest activities followed by F1 and F2 (p<0.05). The F1 and F2 fractions showed mitogenic effect on HepG2 cells at concentrations up to 1000 and 700 μg L-leucine equivalent/ml, respectively. The F3 from both fish sauce samples exhibited cytoprotective effect and inhibited cellular reactive oxygen speices (ROS) at concentrations from 1- 50 μg L-leucine equivalent/ml, while cellular pro-oxidant activity was evident at 100 μg L-leucine equivalent/ml. The F3 from FS12 (F3-12) induced expression of genes encoding antioxidant enzymes more than the F3 obtained from FS6 (F3-6). The highest extent of upregulation was noticed in SOD1 (P<0.05). Glu was predominant free amino acid in both fish sauce samples, while Phe, Trp and Tyr were predominant in F3 fractions. Peptide identification showed that F3-6 and F3-12 contained mostly di- and tri-peptides, originated from myosin, creatine kinase, titin, actin and troponin, presumably contributing to observed bioactivities.

Keywords: Fish sauce, Bioactive peptide, Maillard reaction product, Cellular antioxidant, Gene expression;

APB93

Pasting and Gel Properties of Mixed Cassava Starch and Durian Seed Flour

Taewee T. Karrila1*, Paweena Leemud1, Thammarat Kaewmanee1 and Seppo Karrila2. (1) Department of Food Science and Nutrition, Faculty of Science and Technology, Prince of Songkla University, Pattani Campus, Pattani, 94000, Thailand. (2) Faculty of Science and Industrial Technology, Prince of Songkla University, Surat Thani Campus, Surat Thani, 84000, Thailand. *Corresponding author: ([email protected])

Durian seed flour (DSF) consists of gum and starch and has some undesirable properties, i.e., low viscosity and high



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syneresis. Mixing DSF with cassava starch (CS) could affect advantageous. The objective of this work was to investigate the effect of mixing ratios of DSF/CS on their pasting and gel properties. Experimentally, commercial cassava starch (CS) was mixed with DSF in various CS/ DSF ratios: 100/0, 90/10, 80/20, 70/30, 60/40, 50/50, 40/60, 30/70, 20/80, 10/90, 0/100 (dry weight). Pasting properties gel texture and syneresis of those mixtures were determined. It was found that peak viscosity (PV) of the mixtures (10-90%CS) were lower than that of CS (3955cP). The PV of mixtures with 10-60%CS (1870-2040cP) was slightly different from that of DSF (1912cP). Whereas small amount of DSF (10-20%) in the blends had highly affect to PV, by lowering 700-1200cP compared to that of CS. Trough and final viscosities had similar changes as PV. Regarding to gel texture, it turned out that gel hardness was synergistic for 90/10 and 80/20 ratios with 50% increase over the individual DSF or CS, and simultaneously the syneresis relative to plain DSF was reduced by over 50%. Gum in the DSF had an important role in the mixtures. Hence, CS/DSF mixtures with a small amount of DSF (10-20%) provide an alternative beneficial use, instead of DSF alone, as a thickener or gelling agent.

Keywords: Durian seed flour, Pasting property, Starch mixtures, Gel texture

APB108

Various Edible: Salts and Blood Pressure

Saoraya Chanmuang1, Orawan Meemalai2, Kitipong Promyo3, Kyung-Hee Park1, Min-Ho Oak4, Seong-Gook Kang1, Kyung-Sik Ham2*. (1) Solar Salt Research Center and Department of Food Engineering, Mokpo National University, Jeonnam 58554, Republic of Korea. (2) Department of Food Engineering, Mokpo National University, Jeonnam 58554, Republic of Korea. (3) School of Food Technology, Institute Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand. (4) Department of Pharmacy, Mokpo National University, Jeonnam 58554, Republic of Korea. *Corresponding author: ([email protected])

High salt intake causes an increment of blood pressure (BP). Most studies used general salts that contain above 99% of NaCl, with very low amount of other minerals (Mineral-deficient salt, MDS). However, some solar sea salts (mineral-rich solar sea salt, MRS) contain various minerals including K, Mg, Ca, etc. Bamboo salt (BS), which is made by heating MRS in the presence of bamboo at >800°C, is widely used as food material in Korea. In this study, we investigate the effects of various salts (MDS, MRS, and BS) on BP in rats. Rats were fed with the diet containing 3%NaCl or 8%NaCl from MDS, MRS, and BS for 4 weeks. BP increased when various salts which contained the same amount of NaCl were provided. The MRS group showed lower systolic and diastolic BP levels than the MDS group. The BS group showed significantly lower systolic and diastolic BP levels than MRS group. The MRS group had lower levels of plasma MDA and hepatic protein carbonyls than

the MDS group. The reduction of oxidative stress was more significant in BS than MRS. MRS and BS groups exhibited significantly lower angiotensin I-converting enzyme (ACE) activities and angiotensin II contents than the MDS group. The MRS and BS groups showed a significant increase in endothelial cell-derived relaxation to acetylcholine compared to the MDS group. These results indicate that MRS and BS reduce BP via amelioration of oxidative stress, angiotensin II production, and endothelial cell dysfunction compared with MDS.

Keywords: Salt, Mineral-rich salt, Bamboo salt, Blood pressure, Endothelial dysfunction

APB110

Effects of Two Different Types of Clams (Granular Ark Shell and Small Ark Shell) on Alzheimer’s Disease in Rats

Saoraya Chanmuang1, Kitipong Promyo3, Kyung-Hee Park1, Duc-Hung Hung1, Do-Young Hwang1, Jeong-Yong Cho4, Seong-Gook Kang1, Kyung-Sik Ham2*. (1) Solar Salt Research Center and Department of Food Engineering, Mokpo National University, Jeonnam 58554, Republic of Korea. (2) Department of Food Engineering, Mokpo National University, Jeonnam 58554, Republic of Korea. (3) School of Food Technology, Institute Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand. (4) Department of Food Science and Technology, Chonnam National University, Republic of Korea. * Corresponding author: ([email protected])

It was reported that taurine had improved learning ability in mice. We have investigated the effects of small ark shell (Scapharca subcrenata: SA) and granular ark shell (Tegillarca granosa: GA) that were known to contain high content of taurine on Alzheimer’s Disease (AD) using D-galactose-induced Sprague-Dawley (SD) rats. The SD rats were divided into four groups (8 rats each) and treated as follow: Control, normal diet; CD, normal diet+ D-gal; SA, diet containing 5% (w/w) of SA + D-gal; GA, diet containing 5% (w/w) of GA + D-gal, for 11 weeks. D-gal was treated by daily intraperitoneal injection of D-gal (150 mg/kg). The object recognition test demonstrated that SA-fed rats exhibited improvement of memory ability compared to GA. The expressions of Aβ (1-42), BACE1 and RAGE in SA-fed rats were decreased while increased expressions of IDE, NEP and LRP 1 were observed. In addition, SA-fed rats showed reduced phosphorylation of tau proteins (p-tau-ser396 and p-tau-ser404) than control-D-gal (CD) group. SA-fed rats showed elevated p-PP2A-try307 expression with low level of p-GSK3β-tyr216. The lowest values of MDA and PCO in SA group suggested that it produced less oxidative damage to lipids and proteins. The results of SA group reflected that bioactive compounds in SA could ameliorate the symptoms of AD on rats.

Keywords: Alzheimer’s disease, Small ark clam, Scapharca subcrenata, Granular clam, Tegillarca granosa



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APB120

A Comparative Study of Physicochemical Properties and Vibrational Spectroscopy of Chicken Meat from Different Breeds

Sasikan Katemala1, Amonrat Molee2, Kanjana Thumanu3, and Jirawat Yongsawatdigul1*. (1) Shcool of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, NakhonRatchasima, 30000 Thailand, (2) School of animal production, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand, (3) Synchrotron Light Research Institute, 111 University Avenue, Nakhon Ratchasima, 30000, Thailand *Corresponding author. E-mail: [email protected]

A demand for healthy meat products has been increasing. Chicken meat is a type of white meat which is an alternative source of protein for health conscious consumers. However, chicken breed is one of the main factors that influence meat quality. Korat chicken is a crossbred between Thai native chickens (White Tail-Yellow cock) and SUT 101 chickens have been developed to improve growth performance of native chicken and its meat qality has unique taste and texture. Therefore, this study aimed at comparing the quality of breast meat from Korat crossbred chicken (KC), Thai native chicken (White tail yellow cock; NC) and commercial broiler (CB). KC meat had highest moisture content. KC and NC meat showed higher protein content than CB meat (p < 0.05). There were no differences in redness (a*) and yellowness (b*), whereas highest lightness (L*) was found in CB meat. For taste-active nucleotides, CB and KC meat showed higher inosine 5'-monophosphate (IMP) content than NC meat, while gaunosine 5'-monophosphate (GMP) was highest in CB meat. NC meat showed the highest insoluble collagen. Chicken breeds affect protein oxidation, where KC and NC meat showed higher extent of protein oxidation when cooked. The in vitro protein digestibility of CB and KC was higher than NC meat. The relation between vibrational spectroscopic spectra and meat quality analysis were determined using principal component analysis (PCA). High moisture and fat content in CB meat correlated with IR spectra assigned to O-H stretching of water, and C=O stretching, C-H bending of fat. KC meat showed higher proportion of α-helix, β-turn conformation, and protein content. High insoluble collagen content observed in NC meat was correlated with Raman S-S stretching vibration. Vibrational spectroscopy provide insightful information of meat quality which is varied by breeds.

Keywords: Physicochemical properties, Synchrotron radiation Fourier transform infrared spectroscopy, Fourier transform Raman spectroscopy, In vitro protein digestibility.

APB124

Chemical Antioxidant Activities of Glycated Tilapia (Oreochromis niloticus) Protein Hydrolysates

Xiaogang Zhang, Jirawat Yongsawatdigul*. School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, 111 University Avenue, Nakhon Ratchasima 30000, Thailand. * Corresponding author: ([email protected])

Bioactivities of peptides could be modified through Maillard browning reaction .This study aimed at understanding the effects of the size of peptides and type of sugars on the antioxidant activities of glycated products, which is critical for the exploitation of antioxidative hydrolysates .Tilapia muscle protein hydrolysates derived from ( 2 h ) H2 (and 10 h) H10 (hydrolysis by Alcalase were glycated by either glucose, fructose

or xylose at 90 →in a water bath for various time up to 12 h, at

the equal molar ratio of α-amino :sugar of 150 mM .The α-amino group of H2 and H10 based on TNBS assay were reduced as glycation time proceeded. Meanwhile, colorless intermediate Maillard reaction products )MRPs, absorbance at 294 nm(, brown advanced glycated end products )AGEs, absorbance at 420 nm (and fluorescent AGEs were increased .Antioxidant activities, namely 2,2 -’azinobis - ) 3-ethylbenzothiazoline-6-sulfonic acid, ABTS (radical scavenging activity, oxygen radical absorbance capacity )ORAC(, ferric reducing antioxidant power )FRAP (and peroxynitrite) ONOO (—scavenging activity, were increased with time of glycation, especially for FRAP and ONOO— scavenging activity .Xylose was the most active sugar for glycation, and its glycated products showed the highest antioxidant activities .Furthermore, H2 and H10 showed similar reactivity with each sugar and comparable antioxidant activities, which indicated that the size of peptides did not influence the extent of glycation .However, H10 resulted in higher yield of peptides than H2 when the same raw material was considered. Therefore, to obtain the glycated hydrolysate with higher yield and antioxidant activities along with lower brown AGEs, H10 was glycated with xylose for 6 h, the FRAP and ONOO —values of such a glycated product was 28.8- and 57-fold increase from the original H10. The results suggested that Maillard reaction could be an alternative to improve the antioxidant activities of protein hydrolysate, especially for electron transfer and ONOO —scavenging capacity.

Keywords: Antioxidant activity, Glycation, Maillard reaction, Hydrolysate



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APB134

Effect of Rice Bran Hydrolysates on Chemical and Physical Properties of Tilapia Mince Gel

Piengpen Haputon1, Priyanuch Khamwut1, Supawan Thawornchinsombut1*. (1) Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen. * Corresponding author: ([email protected])

Defatted rice bran contains antioxidant compounds and it has also been reported as a source of hypoallergenic and high quality protein that may be useful in food products. This research aimed to investigate impact of rice bran hydrolysates) RBH (at different levels )0, 0.5, 1, and 2 %by weight of fish mince (on chemical and physical properties of tilapia mince gel. RBH were extracted using subcritical alkaline water) pH 8, 130°C for 60 min (followed by proteolysis and filtered through membranes with pore size of 0.45 μm then added to tilapia mince gel. Texture properties, expressible moisture content, whiteness, increased soluble peptides content and protein pattern by SDS-PAGE of tilapia gel were evaluated. The gel incubated at 50 °C showed significantly higher breaking force and deformation than gel incubated at 65 °C) p·0.05. (The gel added with 0.5 %RBH provided the highest texture properties and the lowest expressible moisture content in both incubation temperatures .Decrease in autolysis of gels was observed in gels incubated at both temperatures, as RBH levels increased)

p 0.05( being concomitant with SDS-PAGE results .Intensity of

myosin heavy chain )MHC( band and the band above 200 kDa of gels incubated in both temperatures increased as the levels of RBH increased .While at 65 °C incubation more bands with MW between ~60 and 200 kDa were noted in gels containing 0 and 0.5 %RBH indicating higher protein degradation compared to those of 1 and 2 %RBH. Therefore, the addition of rice bran hydrolysates at appropriate level could improve qualities of fish gel.

Keywords: Rice bran hydrolysates, Subcritical alkaline water extraction, Autolysis inhibition, Tilapia, Gel

APB148

Physicochemical Properties of Fish Sausage Containing Different Particle Size of Soy Okara

Masree Bosu, Padeelah Salaeh, Nawal Abdulhanung, Phakawat Thongnuanchan*. Department of Food Science and Nutrition, Faculty of Science and Technology, Prince of Songkla University, Pattani. * Corresponding author: ([email protected])

The properties of fish sausage from yellow goatfish (Mulloidichthys martinicus) incorporated with different particle sized of soy okara were determined. The particle size of okara prepared by passes different sieves with 20, 40, 60, and 100 mesh were 589.22, 231.56, 165.59 and 61.42 μm, respectively. The smaller size of okara had the higher L*-value and whiteness index (WI) but lower a*- and b*-values (p→0.05). The highest

water holding capacity and swelling capacity was observed in okara with particle size of 165.59 μm (p→0.05). Fish sausages

incorporated with all particle sizes of okara showed the higher breaking force and breaking deformation, compared with the control fish sausage (without okara incorporated) (p→0.05).

Hardness and chewiness of fish sausage increased with smaller

size of okara were incorporated (p→0.05), while no difference

in springiness of fish sausage was observed for all particle sizes of okara added (p→0.05). Expressible moisture content of fish

sausage decreased when okara at various particle sizes were

incorporated (p→0.05). Increase in WI and decrease in a*-

value of fish sausage were observed when smaller particle sizes of okara were added (p→0.05). Thus, the incorporation of okara

directly affected properties of fish sausage, depending on its particle size.

Keywords: Soy okara, Particle size, Fish sausage

APB155

Effect of Crude Extract from Sweet Cassava on Exercise Endurance Capacity in Male Wistar Rat.

Kakanang Posridee1, Naporn Uengarporn2, Porntep Ratchanavy3, Ratchadaporn Oonsivilai1*. (1) School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhonratchasima. (2) Department of Pediatrics, Institute of Medicine, Suranaree University of Technology, Nakhonratchasima. (3) School of Sports Science, Institute of Science, Suranaree University of Technology, Nakhonratchasima. * Corresponding author: ([email protected])

The exercise endurance capacity effect of crude extract from sweet cassava (using enzymatic hydrolysis extraction to prepare crude extract with the highest level of maltodextrin) was investigated in male Wistar rats. Forty-eight rats were divided into exercise training (swimming without load) and non-exercise training groups that received control (1 ml/kg double deionized distilled), crude extract (100 and 500 mg/kg) orally once daily for 16 days (n=8, each). On day 16, all rats were observed for time to exhaustion after the weight loaded forced swimming. Body weight gain, relative organ weight of liver and hind limb skeletal muscles (soleus and gastrocnemius), biochemical parameters, liver glycogen content and gastrocnemius muscle glycogen content were determined.

In non-exercise training group, there was no significant difference in time to exhaustion but significantly increased liver and gastrocnemius muscle glycogen content when compared to control group (p<0.05).

In addition, crude extract significantly increase time to exhaustion, liver and gastrocnemius muscle glycogen content in exercise training group when compare to control group (P<0.05).

In exercise training group that received crude extract



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showed significant enhancement in time to exhaustion (p<0.05). Moreover, significantly decreased in body weight gain, glucose levels, liver glycogen content were found. In addition, there was increasing in LHD, AST levels and creatinine. The present finding suggested that sweet cassava crude extract showed potential to support exercise endurance capacity with increasing glycogen contents in liver and gastrocnemius muscle in both non exercise and exercise training group and improving glycogen reserve and glycogen sparing effect.

Keywords: Sweet cassava, Crude extract, Endurance capacity, Exercise, Wistar rat

APB166

Effect of Ingredients on Red Blood Spot Formation in Cooked Marinated Chicken Breast

Matthanee Janaranikorn and Jirawat Yongsawatdigul*. (1) Shcool of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000 Thailand. *Corresponding author. E-mail: ([email protected])

Red blood spot (RBS) is a quality defect in cooked marinated chicken breast. It is unacceptable by consumers. The cause of RBS is still unclear, but one of possibilities is from incomplete denaturation of blood remaining in vessels. Marination is an important process with common ingredients of salt (NaCl), sodium tripolyphosphate (STPP) and glucose. These ingredients are expected to penetrate into chicken breast after vacuum tumbling and could affect thermal denaturation of hemoglobin (Hb), which could affect RBS formation. Moreover, cooking temperature directly affects Hb denaturation. Therefore, the objectives of this study were to investigate effect of these ingredients on formation of RBS and to determine optimal cooking temperature for RBS reduction. Degree of ingredient absorption was monitored at the center of marinated chicken breast (thickness 4-5 cm) after tumbled and incubated for 0, 2, 6, 12, 16 and 20 h at 4๐C. STPP and glucose were not absorbed into the center even at 20 h. In contrast, Na+ was absorbed into the center of chicken breast at 12, 16 and 20h with concentrations of 0.93, 1.18 and 1.21g/kg meat, respectively, while unmarinated chicken breast contained 0.53g/kg meat. Different ingredients resulted in varied thermal denaturation of hemolyzed chicken Hb (HHb). Denaturation temperature (Td) of HHb decreased from 69.7 to 66.1๐C when NaCl increased from 0.5M to 1.5M. STPP at pH9 decreased Td to 61.4 ๐C with increasing concentrations. Alkaline pH induced by STPP appeared to destabilize Hb structure. Lastly, the effect of cooking temperature on RBS formation was monitored at temperatures of 50, 70, 80, 85 ๐C for 1 min and at 85 ๐C for 5 min. RBS was observed at 100% incidence at cooking temperatures of 50 and 70 ๐C and 3.3% incidence was found at 80 ๐C. Cooking temperature at 85 ๐C completely eliminated RBS problem. This study revealed that marinated ingredients might have minimal effect on RBS formation because they were only slightly absorbed into chicken breast meat. Cooking

temperature is a major cause of RBS formation which is likely related to degree of denaturation of Hb.

Keywords: Red blood spot, Marinated chicken breast, Chicken hemoglobin, Thermal denaturation, Ingredient

APP6

Influence of Storage Time on Quality and Sensory Evaluation of Fesh Noodle using Tamarind Seed Flour to Substitute Wheat Flour

Narissara Uthai1* , Jatupol Kijtawee1, Lakkana Chetyakamin2 and Rungthip Wongtom1. ( 1) The Faculty of Home Economics Technology, Rajamangala University of Technology Krungthep, Bangkok, Thailand. (2) Department of Food and Nutrition, Saowabha Vocational College, Bangkok, Thailand. *Corresponding author: ([email protected])

The objective was to test whether the dilution of wheat flour with 10% tamarind seed flour (TSF) in the production of fresh noodles would affect their shelf life. After processing, the noodles were stored at 8±2°C for 1, 3, 5 or 7 days. The results showed that their odor, elastic limit and smoothness, as assessed by a taste panel, was reduced significantly (p = 0.05) during storage. Total phenolic content and antioxidant activity as measured by FRAP, DPPH and ABTS assays, also showed progressive decreases with time. Levels of microorganism remained low and total plate count, yeasts and molds remained within acceptable levels and remained within Thai Community Products Standards (No.732/2552) throughout storage. Overall, the noodles appeared to retain acceptable quality for at least 5 days.

Keywords: Tamarind seeds flour, Noodle, Wheat flour substitution, Storage time, Sensory evaluation, Antioxidant activity

APP23

A Novel Lipase from Freshwater Fish Viscera for use in Dishwashing Detergents

Jaran Patchimpet1, Kanokphorn Sangkharak2 and Sappasith Klomklao3*. (1) Biotechnology Program, Faculty of Agro- and Bio- Industry, Thaksin University, Phatthalung Campus, Phatthalung, Thailand. (2) Department of Chemistry, Faculty of Science, Thaksin University, Phatthalung Campus, Phatthalung, Thailand. (3) Department of Food Science and Technology, Faculty of Agro- and Bio- Industry, Thaksin University, Phatthalung Campus, Phatthalung, Thailand. *Corresponding author: ([email protected])

Lipases are normally added to detergents such as household and industrial laundry and in household dishwashers, where their function is in the removal of fatty residues and cleaning clogged drains. The cleaning power of lipase detergents increases markedly. The aims of this study were to characterize



25

the lipase properties and to investigate the activity and stability of the lipases from the viscera of three freshwater fish species including hybrid catfish (Clarias macrocephalus × Clarias gariepinus), snakehead (Channa stiata) and Nile tilapia (Oreochromis niloticus) in the presence of various metal ions, surfactants, bleach and dispersing agent to evaluate their potential for detergent formulation. Lipases from the viscera of three fish species were enhanced in the presence of NaN3. However, the activities of lipases from the viscera of snakehead and hybrid catfish were inactivated by CaCl2. The lipolytic activities from three fish species were inhibited by MgCl2, MnCl2, HgCl2, AlCl3, CuCl2, EDTA, EDAC, DEPC, PMSF, sodium percarbonate and sodium polyacrylate. For surfactant stability, the viscera lipase from Nile tilapia was more stable against surfactants (Tween 20, Tween 80, Triton X-100, gum arabic, CTAB and SDS) than both snakehead and hybrid catfish viscera extracts. The stability of lipase from Nile tilapia viscera with commercial dishwashing detergents (Daiwa®, Sunlight®, Lipon F®, Tesco® and Teepo®) was also investigated. The Nile tilapia viscera lipase exhibited substantial stability and compatibility with tested commercial dishwashing detergents for 15-30 min. Considering its characteristics, Nile tilapia crude enzyme containing lipase activity may be considered a potential candidate for future application in detergent processing industries.

Keywords: Lipase, Viscera, Freshwater fish, Dishwashing, Detergent

APP35

Effect of Calcium Fortification from Duck Eggshells on the Quality of Thai Jasmine Rice

Nitchakan Sanguanvichaikul1, Tongchai Puttongsiri1* and Banjong Boonchom2. (1) Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand. (2) Faculty of Science, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand. *Corresponding author: ([email protected])

The shells of the eggs of ducks are a waste product in Thailand, but are a good source of calcium. The objective was therefore to test whether duck eggs could be processed and used to fortify Thai jasmine rice. Two types or additives were prepared, calcium lactate (CLD) and calcium acetate (CRD) both from duck eggshells. The rice was sprayed with the extracts at 50,000 ppm at 3 levels (2, 5 or 10 ml/100g of rice) and dried at 40°C for 1 hour. The quality of calcium fortified rice was compared with non- fortified rice, which showed that calcium content significantly increased (p<0.05) in calcium fortified rice from 16.94±2.12 mg/100g up to 90.00±2.46 mg/100g for CLD rice. There were no significant differences (p<0.05) between CLD and CRD in calcium content. The lightness ( L* ) and whiteness index of calcium fortified rice was significantly (p<0.05) higher in the fortified rice than the control. There were no significant differences (p<0.05) in toughness between any of the treatments, but the hardness was found to increase

significantly (p<0.05) after calcium fortification compared to non-fortified rice.

Keywords: Thai jasmine rice, Duck eggshell, Calcium lactate, Calcium acetate, Fortification

APP46

Biochemical Properties of Polyphenoloxidase from the Cephalothorax of Mud Spiny Lobster (Panulirus polyphagus)

Sappasith Klomklao1*, Tanchanok Poonsin2 and Phanat Kittiphattanabawon1. (1) Department of Food Science and Technology, Faculty of Agro- and Bio-Industry, Thaksin University, Phatthalung Campus, Phatthalung, Thailand. (2) Department of Teaching Science, Mathematics and Computer, Faculty of Education, Thaksin University, Songkhla Campus, Songkhla, Thailand. *Corresponding author: [email protected]

Black spot formation ( melanosis) is a major problem associated with the loss of lobster quality. This is affected by polyphenoloxidase (PPO) , in which biochemical and molecular characteristics can be varied with species, molting period, etc. A better understanding of biochemical properties is needed to control and inhibit its action, thereby maintaining the quality of lobster during handling, processing and storage. Extraction and characterization of PPO from the cephalothorax of mud spiny lobster were investigated. PPO exhibited maximal activity at 55oC and pH 7 using 3,4-Dihydroxy-L-phenylalanine (L-DOPA) as a substrate. The enzyme was stable in a wide pH range of 5.0-11.0 but unstable at temperatures higher than 55oC for 10-30 min. Sodium metabisulfite, ferulic acid, sodium benzoate, 4-hexylresorcinol and catechin showed PPO inhibitory activity in a dose- dependent manner. Activity of PPO continuously decreased with increasing NaCl concentration (0-2 M) . Higher stability of PPO from the cephalothorax of mud spiny lobster could be responsible for the rapid melanosis formation in lobster during postmortem storage. Therefore, the use of an effective PPO inhibitor in conjunction with a low- temperature storage could prevent melanosis in mud spiny lobster.

Keywords: Lobster, Cephalothorax, Polyphenoloxidase, Characterization, Melanosis

APP47

Investigation of Antioxidant Activities of Gallic Acids and Its Alkyl Esters in Yogurt

Natthaporn Phonsatta, Danai Charoensuk1, Pakjira Puripan, Ketinun Kittipongpittaya2, Atikorn Panya1*. (1) Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phahonyothin Road, Khlong Nueng, Khlong Luang, Pathumthani 12120, Thailand Tel.:+662-117-8031,E-mail: [email protected]. (2) Department of Agro-Industry



26

Technology and Management, Faculty of Agro-Industry, King Mongkut’s University of Technology North Bangkok, Bangkok 10800, Thailand

Performances of gallic acid and its alkyl ester to prevent lipid oxidation in yogurt were investigated. Gallic acid ( G0) , Methyl gallate (G1) , Propyl gallate (G3) , Butyl gallate (G4) , Octyl gallate (G8) and Lauryl gallate ( G12) were added into yogurt at 30 µM. Samples were stored at 10 C under light

exposure (800-900 lux) for fifteen days. Lipid oxidation product was determined using headspace GC-MS. The result showed that gallic acid and its alkyl esters at the concentration of 30 µM were able to delay lipid oxidation in all samples when compared to the control without antioxidant. Moreover, degradation of riboflavin known as a photosensitizer promoting lipid oxidation in dairy products was investigated. However, gallic acid and its alkyl esters could not prevent the degradation of riboflavin in all samples during the period of storage time.

Keywords: Gallic acid and its alkyl ester, Yogurt, Acidified milk, Antioxidant, Riboflavin

APP101

Nutritional and Physicochemical Properties of Regular and Low-Sugar Blenderized Diets as Influence by Thermal Sterilization

Danai Charoensuk, Krittaporn Thanatsang, Nantawat Tatiyaborworntham and Yuwares Malila*. (1) Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology BIOTEC, 113 Thailand Science Park, Phahonyothin Road, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand Tel. : +6622178031, E-mail: [email protected]

The aim of this study was to investigate the influence of heat sterilization on the physicochemical and nutritional properties of regular and low-sugar blenderized diets (BD). The recipes of regular BD (BDC) and low-sugar BD (BDL) used for preparation of the samples were ones routinely used within the local hospital. For the BDL, granulated sugar was substituted with an equal weight of maltodextrin ( dextrose equivalent of 10-12) . The samples were then subjected to heat sterilization at 121ºC for 25 min. Accordingly, four treatments, including non-sterilized BDC (NBDC), non-sterilized BDL (NBDL), sterilized BDC (SBDC) and sterilized BDL (SBDL), were proceeded to the determination of nutritional and physicochemical properties. The results showed that heat sterilization had no significant impacts on the macronutrients, energy density and energy distribution of either BDC or BDL samples. Particle size (d43) , viscosity and sedimentation of SBDC were greater than those of the NBDC (P<0.05) . Despite no significant change in particle size, similar trends were observed between NBDL and SBDL samples. For in vitro glycemic index ( GI) , GI and rapidly available glucose (RAG) of SBDL were greater than those of SBDC but slowly available glucose (SAG) of the SBDL was lower than that of SBDC. Compared with the commercially available

products, in vitro GI, RAG and SAG of SBDL were similar to the commercial ones. Overall, thermal sterilization used in this study could be applied for preparing sterilized blenderized diets without the alteration of macronutrients, energy density and energy distribution.

Keywords: Blenderized diet, Sterilization, Maltodextrin, Low sugar diet

APP104

Effect of Germination on Vitexin and Isovitexin Content of Mung Bean

Jamilatul Munawarah1, Chaleeda Borompichaichartkul1 and Sirima Puangpraphant1,2*. (1) Department of Food Technology, Faculty of Science, Chulalongkorn University Phayathai, Bangkok, 10330, Thailand Tel.:+669-707-1672-4, E-mail: [email protected] (2) The Chemical Approaches for Food Applications Research Group, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand Tel.:+662-218-5246, E-mail: [email protected]

Mung bean (Vigna radiata) contains bioactive compounds that are beneficial for human health. Vitexin and isovitexin are major bioactive compounds in mung bean. Germination has been shown to be able to increase bioactive compounds in mung bean through the process of synthesis and breakdown macromolecules in the seed. This study aimed to obtain suitable germination condition to increased vitexin and isovitexin content of mung bean. The three factors studied in this research were soaking solution (tap water or citric acid 1% w/v) prior to germination, germination temperature (30◦C or 40◦C), and germination time (8-48 hours). The total vitexin and isovitexin content measured by HPLC. In addition, analysis of total phenolic content (TPC) and antioxidant activity has also been carried out by Folin-Ciocalteu colorimetric method and DPPH assay. The highest vitexin and isovitexin content was obtained from sample soaked in citric acid 1% w/v solution and germination temperature of 30◦C for 16 hours (2.93 mg/g and 2.90 mg/g dry basis, respectively). However, the optimum condition that has the highest TPC (8.96 mg GAE/g dry basis) and DPPH radical scavenging activity (56.63%) was sample soaked in citric acid 1% w/v solution and germinated at temperature 30◦C for 48 hours. In correlation analysis, TPC was statistically significant (p ˂ 0.01) correlated as r = 0.819 with DPPH radical scavenging activity in germinated mung bean.

Keywords: Mung bean, Vitexin, Isovitexin, Germination, Total phenolic content




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APP116

Effect of Storage Conditions and Times on Lipoxygenase Activity and Selected Volatile Compounds of Khao Dawk Mali-105 Brown Rice

Ruchirus Muthikul1, Supeeraya Arsa2 and Chockchai Theerakulkait3*. (1) Food Science and Technology Department, Phranakhon Rajabhat University, Bangkok 9 Chaeng Watthana Rd, Anusawari, Bang Khen, Bangkok, 10220, Thailand, Tel.:+6625226609, E-mail: [email protected]. (2) Faculty of Agro- Industry, King Mongkut’ s Institute of Technology Ladkrabang 1 Chalong Krung Rd, Lad Krabang, Bangkok, 10520, Thailand, Tel. : + 6623298526, E- mail: [email protected]. (3) Department of Food Science and Technology, Kasetsart University 50 Ngam Wong Wan Rd, Lat Yao, Chatuchak, Bangkok, 10900, Thailand, Tel. : +6625625032, E-mail: [email protected]

Khao Dawk Mali-105 (KDML) or “Jasmine rice” is the most popular exported Thai aromatic rice. Storage conditions and times are important parameters that might influence on aroma and quality of fragrant rice. Therefore, the aim of this study was to investigate the effect of storage conditions; including light exposure, storage temperatures and times, on lipoxygenase activity and selected volatile compounds of KDML fragrant brown rice ( KBR) . KBR was kept in linear low density polyethylene bag at room temperature ( 25±2°C) with light exposure and KBR was also kept in the dark at room temperature and at refrigerator ( 4±2°C) for 8 months. Lipoxygenase activity, thiobarbituric acid (TBA) value, 2-acetyl-1-pyrroline (2-AP) and hexanal content of KBR at 0, 2, 4, 6 and 8 months were examined. Storage at refrigerator in the dark could retard lipoxygenase activity of KBR. However, light exposure on lipoxygenase activity was not significantly found during 8 months of storage at room temperature. TBA value of KBR that stored at refrigerator had lower value than those stored at room temperature. Moreover, TBA value were significantly increased as increasing storage time, especially KBR that stored at room temperature with light exposure. The amount of 2-AP also did not significantly change during storage for 8 months of KBR that stored at refrigerator in the dark. The decreasing of 2- AP content and the increasing of hexanal content were found in KBR that stored at room temperature with light exposure during storage. These indicated that storage conditions and times influenced on the aroma and quality of KBR.

Keywords: Aroma, Brown rice, Lipoxygenase, Fragrant rice, Storage condition

APP118

Physical and Chemical Properties of Low-fat Non-dairy Creamer Powder using Hom Mali Rice Substitution

Napaporn Wannarot1 and Sirithon Siriamornpun*. (1) Research Unit of Process and Product Development of Functional Foods, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, MahaSarakham 44150, Thailand Tel.:+66944824984, E-mail:[email protected]. *Corresponding author. E-mail: [email protected]

This study compared the physical and chemical properties of low-fat non-dairy creamer powder (NCP) using Hom Mali Rice (HMR) substitution with the properties of a commercial creamer at substitution levels of 20, 40, 60, 80 and 100% (w/w), using a spray-drying technique. The physical and chemical properties of broken milled HMR and NCP were determined, including color, the content of protein, fiber, ash and carbohydrate, water activity (aw) and moisture content. Higher levels of HMR caused increases in L* (lightness of color), moisture, carbohydrate, protein and ash contents in NCP but decreased the fat content and aw. The solubility of NCP was significantly reduced with higher levels of HMR (90.7 to 97.7%), compared to that of commercial creamers (98.7%). Our finding suggest that HMR could be suitable for use as a fat replacer to develop reduced-fat creamers. However, the evaluation of consumer acceptance should be further investigated.

Keywords: Spray drying, proximate analysis, Solubility, Reduced-fat, Emulsion

APP123

Alterations on The Structural and Morphological Properties of Ethanol-treated Starch Before and After Hydration

Achmat Sarifudin1, 2*, Siriwat Soontaranon3, Supagorn Rugmai3 and Sunanta Tongta1. (1) School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Muang, Nakhon Ratchasima 30000, Thailand Tel.:+66-848335033, E-mail: [email protected], (2) Center for Appropriate Technology Development, Indonesian Institute of Sciences (P2TTG-LIPI), Jl. K.S. Tubun No. 5 Subang 41213, West Java, Indonesia. Tel.:+66-627957950,E-mail:[email protected], (3) Synchrotron Light Research Institute (Public Organization), Muang, Nakhon Ratchasima 30000, Thailand. Tel.: + 66-44217040, E-mail: [email protected], E-mail: [email protected]

Ethanol-treated starch (ETS) swells immediately upon contact with water. The alterations on the structural and morphological properties of ETS prepared from maize and potato starches at three temperatures (80, 90 and 100 °C) before and after hydration were investigated. The results showed that upon hydration the V-crystal structure of ETS was destroyed resulting in an amorphous structure. At the lamellae



28

level, hydrated ETS formed a sheet-like structure as indicated by the slope of the double log plot of SAXS data closed to -2. No granular forms were observed after ETS from 90 and 100 °C were hydrated.

Keywords: ethanol-treated starch, crystalline and lamellae structures, morphology, hydration

APP151

Effects of Soaking Chilled Squid in Salt Solutions on Their Shelf life

Nippitch Apiphuwasukcharoen1* and Varipat Areekul1. (1) Faculty of Agro-Industry. King Mongkut’s Institute of Technology Ladkrabang Chalongkrung 1, Chalongkrung RD., Ladkrabang Bangkok. Tel.: +668-1438-0086, E-mail: [email protected]

Squid is highly perishable and its shelf life is only a few days even when stored in a refrigerator. The effect of soaking chilled squid in 5% salt solutions (NaCl, Na2HCO3 and Na2CO3 at 4 ºC for 6 days) on their shelf life was evaluated. Samples were then tested for total bacteria count, total volatile base (TVBN) and trimethylamine (TMA) and the data used to calculate k constant based on the 1st order kinetic reaction and to estimate their shelf-life. The set criteria of microbiology, TVBN, TMA were 6 log CFU/g, 35 mg N/100 g sample and 15 mg N/100 g sample respectively. The results showed that all three parameters increased with increasing storage period, but the increases were lower for Na2HCO3 and Na2CO3 compared to the control and NaCl. Also soaking in Na2CO3 solution showed antimicrobial effects and could extend the shelf-life of chilled squids from 5 to 9 days at 4 ºC.

Keywords: Squid, Chilling, Shelf-life estimation, Food preservation, Quality APP169

The Effect of Zanthozylum Limonella Alston Essential Oil on Stability of Lard Oil During Frying

Rattaphong Pokkaew1* and Sivakorn Boonsong2. (1) Department of Food Science and Technology, Maejo University-Phrae Campus, Phrae, 54140, Thailand. Tel.:0-5464-8593-5, E-mail: [email protected]. (2) Department of Food Science and Technology, Maejo University-Phrae Campus, Phrae, 54140, Thailand. Tel.:0-5464-8593-5, E-mail: [email protected]

The essential oil was hydrodistillated from the dried fruit of Zanthoxylum limonella Alston. The effects of Z. limonella essential oil on physicochemical changes of used lard oil during deep-fat frying was studied. The results showed that Z. limonella essential oil could significantly (p<0.05) reduced the oil oxidation process during deep-fat frying. The lower peroxide value of sample treated with 0.5% of Z. limonella Alston

essential oil was due to the high antioxidative activity of used lard oil. Z. limonella Alston essential oil in treated oils at 1.0, 1.5 and 2.0% were significantly (p<0.05) reduced the acid value and iodine value of lard oils during deep-fat frying. The essential oil was hydrodistillated from the fruit of Z. limonella Alston effectively could retard the used lard oil deterioration.

Keywords: Zanthozylum Limonella Alston, Essential oil, Stability, Lard oil, Anti-oxidant

APP170

Possibility of Using Siam Ruby Queen Sweet Corn by-Products as Natural Source of Functional Ingredients

Sawaminee Nualkaekul1 and Pajaree Ingkasupart1* . ( 1) Faculty of Agro- Industry, King Mongkut’ s Institute of Technology Ladkrabang, Chalongkrung Road, Bangkok, 10520, Thailand *Corresponding author. Tel. : + 66 2 329 8526 ext. 7263, E-mail: [email protected]

The aim of this research was to determine a potential of Siam Ruby Queen sweet corn by- products in terms of antioxidant activity, total phenolic content, and ferulic acid content for using as natural source of functional ingredients. By-products of Siam Ruby Queen sweet corn used in this research are including corn husk, corn silk, corn bran, and corn cob. Alcohol and alkaline extraction of the sample were applied for the analysis of DPPH antioxidant activity and total phenolic content by spectrophotometry, and ferulic acid content by HPLC. Results indicated that all by-products from Siam Ruby Queen sweet corn had a high antioxidant activity and ferulic acid content with high percent of protein, ash, dietary fiber, and less of fat content. Corn silk showed the highest of antioxidant activity in DPPH method which expressed as % scavenging activity (62.50%) and total phenolic content which was about 217.12 µg gallic acid/mL as compared to others (p < 0.05) . Content of ferulic acid in corn silk also showed the highest (4.70 mg FA/g dry sample) followed by corn cob, corn bran, and corn husk, respectively. Correlation analysis between the DPPH antioxidant activity, total phenolic content, and ferulic acid content of Siam Ruby Queen sweet corn by-products had significantly positive correlation ( r > 0.90, p < 0.01) . It can be concluded that all part of by-products of Siam Ruby Queen sweet corn exhibited a strong biological property to be used as natural source of functional ingredients. Consumption of Siam Ruby Queen sweet corn not only promotes to the human health benefits but also its by-products have a potential to contribute to an industrial application for the development and enhanced value product or others.

Keywords: Antioxidant, By-products, Enhanced value, Ferulic acid, Siam Ruby Queen sweet corn




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APJ51

Immunomodulatory Activities of Okra Mucilage (Abelmoschus esculentus (L.) Moench) in THP-1 Macrophages

Soranan Tieobut1,2, Thanathon Trakoolpolpruek1, Kwanchanok Hunthayung1, Ladda Sangduean Wattannasiritham3 , Wasaporn Chanput1,2,*. (1) Department of Food Science and Technology, Faculty of Agro-industry, Kasetsart University 50 Ngamwongwan Rd., Ladyoaw, Chatuchuck, Bangkok 10900, Thailand Tel.: +66 2 562 5021, E-mail: [email protected]. (2) Center for Advanced Studies for Agriculture and Food, KU Institute for Advanced Studies, Kasetsart University 50 Ngamwongwan Rd., Ladyoaw, Chatuchuck, Bangkok 10900, Thailand Tel.: +66 2 562 5021, E-mail: [email protected]. (3) Institute of Food Research and Product Development, Kasetsart University, Thailand 50 Ngamwongwan Rd., Ladyoaw, Chatuchuck, Bangkok 10900, Thailand Tel.: +66 2 942 8629 35, E-mail: [email protected]

It is speculated whether the heath promoting properties of okra mucilage are caused by indigestible polysaccharide. Pectin was reported to be the main cell wall component of okra mucilage. The aim of this study was to examine immune modulating properties of in vitro digested okra mucilage (OMD) on THP-1 macrophages. The chemical composition (moisture, protein, pectin and total phenolic compounds) of okra mucilage (OM), isolated from steamed okra pods (Abelmoschus esculentus (L.) Moench), was determined. Pectin, as the main component of okra mucilage, was found to be present in a concentration of 172.73 ± 1.32 g/kg (dry basis) (w/w) in OM. After passing the OM through a simulated in vitro digestive system, the molecular weight remained similar to that of before digestion, indicating the presence of indigestible polysaccharides. After stimulating THP-1 macrophages with OMD, pro-inflammatory cytokine genes; IL-1β, IL-8 and TNF-α, were up-regulated. Phagocytosis of fluorescently-labeled polysaccharide in OMD was observed after 0.5 h of incubation. Our finding suggested that okra mucilage had an ability to stimulate the immune system through macrophage activation.

Keywords: Okra mucilage, Polysaccharide, In vitro digestion, Immunomodulatory activity, THP-1 Macrophage

APJ54

Sap Quality and The Effect of Heating on Physical and Chemical Characteristics of Palmyra Palm Sugar Syrup

Yosephine A. Djohan1*, Warsono E. Kiyat2, Mutita Meenune1. (1) Department of Food Technology, Prince of Songkla University Hat-Yai, Songkhla, 90110, Thailand Tel.:+66826761521, E-mail: [email protected]. (2) Department of Food Technology, Surya University Tangerang, 15810, Indonesia.

The sap of several species of palms, including Palmyra palm (Borassus flabellifer) is commonly processed into palm sugar syrup through heating. The quality of obtained syrup might be

affected by heat treatment, particularly due to the occurrence of non-enzymatic browning reactions which might also produce toxic side products such as 5-hydroxymethyl furfural (HMF) . This research was to determine physical and chemical properties of Palmyra palm syrup and its sap as well as determining the most appropriate heating method for syrup production according to the regulation by Codex Alimentarius. The appearance of Palmyra palm sap was bright and translucent, with the average L*, a*, b* and clarity of 69.21, -0.21, 8.17 and 9.10% , consecutively. The sap had low acidity (0.13%) and pH approximate to neutral (6.94). The total sugar and reducing sugar contents were 10. 10% and 0. 89% , respectively. This sap contained 227.13 mg/ L GAE of phenolic compounds and exhibited 0. 28 μmol TE/ g sample of antioxidactivity. The initial total soluble solid of this sap was 12.40°Brix. The sap was then heated with small flame ( slow heating) and big flame (quick heating) to obtain the syrup with minimum soluble solids of 65°Brix or above. Based on the physical and chemical analysis, quick-heated syrup (HMF 17.54 mg/ kg) was in agreement with recommendations in Codex Alimentarius (<40.00 mg/kg). However, HMF content in slow-heated syrup was 56. 34 mg/ L that exceeded the maximum standard. In concomitance with that result, quick heated syrup had lighter and yellowish color with the L*, a* and b* of 35.35, 16.03 and 47.14 which indicates less effect of non-enzymatic browning reactions, while slow heating produced dark, reddish brown color with the respective L*, a*, b* score of 17.42, 21.40 and 27.21 (p<0.05). Therefore, quick heating is preferable for Palmyra palm syrup production. Nevertheless, the high HMF content of slow-heated syrup was compensated by significantly higher antioxidant activity ( 0. 44 μmol TE/ g sample) and phenolic compounds ( 2147. 89 mg/ L GAE) in comparison to quick-heated syrup (p<0.05).

Keywords: Borassus flabellifer, Palmyra palm, Palm sap, Palm sugar syrup, heating.

APJ65

Effect of Infusion Conditions on Bioactive Compounds and Antioxidant Activity of Banaba Instant Tea

Chutamat Niwat* . Program of Food Science and Technology, School of Agro- Industry, Mae Fah Luang University, Chiang Rai. Thailand. * Corresponding author: ([email protected])

Banaba, ( Lagerstroemia speciosa) is normally consumed as an herbal tea by infusing the banaba powder in a hot water. However, the infusion method may influence the bioactive compounds and antioxidant activity in the tea. Therefore, the objective of this study was to determine the effect of infusion conditions on the bioactive compounds, antioxidant activity, and inhibition against α- glucosidase and α- amylase of banaba instant tea. Banaba extract powder ( BEP) was produced by water extraction with the ratio of 1:10 and 1:8 (w/w) at 90ºC and was dried by spray dryer with the addition of 3% arabicgum. Then the effect of infusion conditions was





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investigated by varying the water temperatures ( 80, 90 and 100ºC) and the amount of BEP (2, 4 and 6 g). The investigated parameters were tannin content, total phenolic content (TPC) , α- glucosidase inhibitor, α- amylase inhibitor and antioxidant activities ( DPPH scavenging activity and FRAP) . The results indicated that tannin, Total phenolic content ( TPC) , α-glucosidase inhibitor, α-amylase inhibitor, DPPH and FRAP were significantly increased with increased amounts of BEP (p<0.05). This study also showed that higher water temperature affected to bioactive compounds and antioxidant activities of the banaba tea (p<0.05) . Infusion at 100ºC showed the most effective providing the highest concentration of bioactive compounds, antioxidant activities, α- glucosidase inhibitor activity and α-

amylase inhibitor activity. The tea infused at 100→ was selected

to mix with lime juice. The addition of lime juice slightly decreased the bioactive compounds and antioxidant activities of BEP infusion.

Keywords: Nutritional value, Antioxidant activity, bioactive compounds, Herbal infusion, Banaba



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Division B: Food Processing and Engineering



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BOB45

Combination of Microwave Heating and Boiling Reduced Gout-inducing Compounds in Thai Bamboo Shoot

Korakot Charoensri1, Sang Hyun Lee2, Pajaree Ingkasupart3, Jeong Hwa Hong1*. (1) Department of Smart Foods and Drugs, Inje University, Gyungnam, Korea 621-749. *

Corresponding author:([email protected]) . (2) Department

of Food and Life Science, Inje University, Gyungnam, Korea 621-749. (3) Faculty of Agro-Industry, King Mongkut's Institute of Technology Ladkrabang, Thailand.

Most Asian people have favored bamboo shoots; however, health concern has grown recently due to the relatively high content of gout inducing compounds (GICs) in bamboo shoots. To reduce GICs in bamboo shoots, physical treatments such as boiling, microwave heating, and the combination of both were compared. Two types of boiling were employed: prolonged boiling (PB) by boiled bamboo shoot up to 120 min and repetition cycle boiling (RCB), process cycle was carried out by replacing freshly boiled water every 30 min. Reduction of uric acid (UA), hypoxanthine (HX), and adenine (AD) was evaluated before and after treatment. Overall, RCB resulted in a considerable reduction in UA, HX and AD, which is 60%, 80% and 87% reduction, respectively. Microwave treatment showed a significant decrease in these three compounds in a very short time; however, it did not reduce each compound as effective as RCB. As a non-destructive method of quality control, bamboo shoot samples were evaluated by Fourier Transform Infrared (FT-IR) Spectrometer. Significant correlation of FT-IR and HPLC analysis was observed with respect to relative contents of GICs, which indicated FT-IR should be a good method for field quality control. Scanning Electron Microscopy (SEM) revealed the significantly different changes in the microstructure of bamboo shoot samples with different treatment. In conclusion, RCB proved to be the most effective measure to reduced GICs in a bamboo shoot.

Keywords: Thai bamboo shoot, Pretreatment technology, Uric acid, Hypoxanthine, Adenine

BOP34

Optimization of Microwave Heating of Liquid Enteral Nutrition Product using Response Surface Methodology

Tanathep Leungtongkum1*, Jirarat Anuntagool2 Céline Leridon3, Mohamad Hamoud-Agha4, and Jean-Claude Laguerre5. (1) Department of Food Technology, Faculty of Science, Chulalongkorn University, 254 Phyathai Road, Patumwan, Bangkok. *Correspondingauthor.E-mail:

([email protected]). (2) Department of Food Technology,

Faculty of Science, Chulalongkorn University, 254 Phyathai Road, Patumwan, Bangkok. (3) Institut Polytechnique UniLaSalle, 19 Rue Pierre Waguet – BP30313 Beauvais Cedex 60026, France, UnitéTransformation&AgroRessources(EA7519). (4) Institut Polytechnique UniLaSalle, 19 Rue Pierre Waguet –

BP30313 Beauvais Cedex 60026, France. (5) Institut Polytechnique UniLaSalle, 19 Rue Pierre Waguet – BP30313 Beauvais Cedex 60026, France, Unité Transformation & Agro-Ressources (EA 7519).

Microwave heating was proven for fast heating; however, nutrient loss and neo-formed contaminant would still occur. These are concerns in many food products especially liquid enteral nutrition for patients with dysphagia. Consequently, optimization of microwave heating was carried out for a pouch of 150-mL liquid enteral nutrition by means of data analysis using response surface method (RSM). The liquid enteral nutrition was formulated to contain 1 kcal energy per a millilitre with the caloric distribution from carbohydrate: fat: protein at 50 : 30 : 20. Microwave heating time (35 s, 41 s, 48 s, 54 s, and 60 s) and specific power (3 W/mL, 5 W/mL, and 7 W/mL) were varied according to the Doehlert matrix (DM) design. The average surface temperature of the pouch, tryptophan loss and Fluorescence Advanced maillard product and Soluble Tryptophan (FAST) index by fluorescence spectroscopy were determined as responses for each heating treatment. The result showed that increasing specific power caused the average surface temperature and tryptophan loss to increase, while increasing microwave heating time resulted in the increase in FAST index and tryptophan loss. RSM predicted surface temperature and tryptophan loss with an R of 0.997 and 0.986. However, the model for FAST index was unable to develop.

Keywords: Liquid enteral nutrition, Microwave heating, FAST index, Response surface methodology

BOP36

Potential use of Liquid Egg Yolk as an Encapsulating Material

Jidapa Jaroensaensuai1, Tipaporn Yoovidhya1, Wanilada Rungrassamee2, Saowakon Wongsasulak1,3,*. (1) Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, Bangkok. *Corresponding

author:([email protected]). (2) Microarray

Laboratory, National Center for Genetic EngineeringandBiotechnology, 113 Thailand Science Park, Phahonyothin Road, Khlong Nueng,KhlongLuang, Pathum Thani, 12120, Thailand. (3) Pilot Plant Development and

Training Institute, King Mongkut’s Uniersity of Technology

Thonburi, Bangkok.

Egg yolk (EY) is recommended as an excellent supplement for aquatic animals. Chitosan (CS) is prebiotics and immunostimulant for aquatic animals and is widely used as an excellent encapsulation material. Vitamin C is a potential bioactive substance to improve nutrient absorption, enzyme activity, immune response and growth performance of shrimp. Many attempts have been made to incorporate vitamin C in shrimp feed; nonetheless, vitamin C is completely destroyed by heat treatment in shrimp feed processing. This work was thus performed to encapsulate vitamin C in combined matrix of EY


http://www.google.co.th/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0ahUKEwiimuyVhOLQAhUJtY8KHYa9AuIQFggYMAA&url=http%3A%2F%2Fwww.pdti.kmutt.ac.th%2F&usg=AFQjCNFhqd441sFcp-0N3C4s0NC2joT5iA&sig2=6CsS9croktKdNV5owd2PNg&bvm=bv.140496471,d.c2I





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and CS. The microcapsules were formed via spray drying. Effects of drying temperatures (inlet temperature of 100-160 °C) and concentration of vitamin C (25 and 35% w/v) on final moisture content, payload, encapsulation efficiency and morphology of microcapsules were investigated. The results indicated that EY was a good candidate for encapsulation of vitamin C. Concentration of vitamin C had no effect on size of microcapsules; however, increase of vitamin C concentration helped improve production yield and encapsulation efficiency. Besides, the results showed that high drying temperature reduced size distribution of the microcapsules but lowered payload of vitamin C in the microcapsules.

Keywords: Chitosan, Egg yolk, Microcapsules, Spray drying, Shrimp feed

BOP81

Effect of Konjac Glucomannan Concentration and Oil-Phase Volume Fraction on The Stability of Curcumin-loaded-oil-in-Milk System

Afwa Hayuningtyas1* , Chaleeda Borompichaichartkul 1, 2, and Sarisa Suriyarak1, 2. (1) Department of Food Technology, Faculty of Science, Chulalongkorn University Bangkok. * Corresponding author: ([email protected]). (2) Emerging

Process for Food Functionality Design ( EPFFD) Research Unit, Department of Food Technology, Faculty of Science, Chulalongkorn University Bangkok.

This study aimed to investigate the influence of konjac glucomannan (KGM) concentration (0, 0.1, 0.2, 0.3 % (w/v)) and oil-phase volume fraction (10, 20, 30 % (v/v)) on emulsion stability and physicochemical properties of curcumin-loaded-oil-in- milk system. The data of creaming index, curcumin concentration, apparent viscosity, and color were obtained. Increasing KGM concentration and oil- phase volume fraction significantly increased the viscosity of the water phase and the viscosity of the final system. The viscosity result is correlated with the increasing of creaming stability when KGM concentration is increased from 0. 1% to 0. 2% w/ v KGM containing higher oil- phase volume fraction. However, emulsions containing 0.3% KGM showed poor creaming stability due to depletion flocculation. The KGM concentration increased the creaming stability in the following order: 0.2%, 0.1%, 0%, and 0.3% w/ v. The increased of KGM concentration had no significant impact on the yellowness (b* value) of the emulsion. However, the increased oil volume fraction significantly increased the b* value of emulsions due to the increasing of curcumin content that added together with oil into the system. The results are also related to the concentration of curcumin in the final emulsion that increased as the oil volume fraction increased. The emulsions containing 20% v/ v oil significantly showed a better loading capacity compared to 10% v/ v and 30% v/ v oil, suggesting that there were a sufficient concentration of native emulsifier (milk protein) and KGM to cover and stabilize oil droplet containing curcumin in 20% v/ v oil. The results suggested that the stability of curcumin during

emulsion preparation and storage for 14 days could be achieved by structuring water phase with the low KGM concentration in 20% v/ v oil- phase volume fraction. Finding in this study denoted that structuring water phase with the low concentration of KGM could be possible to design curcumin emulsion in milk system containing 20% v/v oil-phase fraction with potential emulsion stability and curcumin stability.

Keywords: Curcumin, Konjac glucomannan, Emulsion, Creaming stability, Milk system

BOP114

Effects of pH and Calcium Treatments on Firmness Retention and Physicochemical Properties of Frozen Mangoes

Nawaporn Hongpan1* and Prasong Siriwongwilaichat2. (1) Department of Food TechnologyFaculty of Engineering and Industrial Technology, Silpakorn University. (2) 6, Rajamankha Nai Rd., Amphoe Muang Nakhon Pathom. * Corresponding author ([email protected])

Appropriate pretreatment is necessary for preserving quality of frozen foods. The effect of pH and its interaction with calcium salt in dipping solutions on firmness retention and physicochemical properties of frozen mangoes were determined. Mango cubes (2x2x2 cm3) were dipped for 60 s in buffer solutions containing 250 mM of calcium lactate, calcium chloride, and calcium propionate, at pH 3 and 7, respectively before freezing at –40◦C in air blast freezer until the temperature of the samples reached –18±2◦C. Frozen mangoes were evaluated for firmness, drip loss, color, total soluble solids, pH, acidity and microstructure after storage at -18±2°C for 30 days. It was found that calcium lactate was very effective in preserving color and firmness at pH 7 but enhanced drip loss and loss of firmness at pH 3. Mango cubes treated with calcium chloride at pH 3 were softer and had higher drip loss than those treated at pH 7. All calcium treatments either at pH 3 or 7 enhanced browning when of frozen mango after thawing. Microstructure of frozen mango cubes through SEM illustrated decrease in cell damage of mango treated with calcium lactate at pH 7 while that treated with calcium chloride at pH 3 resulted in the greatest cell damage. The findings in this study suggested that effectiveness of calcium salt in preserving frozen mango was associated with pH of the pretreated solution.

Keywords: Frozen mango, pH, Calcium salts, Firmness



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BOP141

Drying Time Reduction of Microwave-Assisted Hot Air Dryer for Dehydrated ‘Phulae’ Pineapple

Senteni Babongile Mamba1, Thitiphoom Phaisanjaroenwong1, Nattaya Konsue1 and Phunsiri Suthiluk1,2*. (1) School of Agro-Industry, Mae Fah Luang University, Chiang Rai. (2) Research Group of Postharvest Technology, Mae Fah Luang University, Chiang Rai. *Corresponding author: ([email protected])

Drying is the most famous method used in ‘Phulae’ pineapple processing to solve the overproduction problem of fresh fruit. Long-time of hot air drying or sun drying result in undesirable quality changes of dehydrated product. The aim of this study was to investigate the suitable condition in microwave-assisted hot air drying of ‘Phulae’ pineapple within a short time. The results showed that varying hot air temperature, turning on and off magnetron, as well as rotating the samples in the chambers (A, B and C) reduced the drying time and ensured uniform drying of samples in all the chambers. The suitable condition was drying with microwave and hot air at 75ºC for 160 minutes, thereafter reduce the temperature to 45ºC for 80 minutes and finally turn off magnetron and dry with hot air only at 70ºC for 60 minutes. The samples in each chamber were rotated every 80 minutes from the beginning until the end of application of microwave. This condition could reduce the overall drying time from the previous study as seven hours to five hours. This enabled attainment of water activity ranging from 0.48+0.28 to 0.54+0.04 and percentage moisture content ranging from 12.27+2.00 to 15.41+2.50. Total plate count ranged from 3.7 to 3.9 log CFU/g after drying.

Keywords: Drying method, Hot air, Microwave, ‘Phulae’ pineapple, Quality

BOJ57

Improving Tenderness of Breast Meat of Spent-Laying Hens using Marination in Alkaline or Acidic Solutions

Chattrapon Koeipudsa1, 2, Yuwares Malila3 and Kanokrat Limpisophon1, 2*. (1) Department of Food Science and Technology, Kasetsart University, 50 Ngamwongwan Road, Bangkok. (2) Center of Excellence on Agricultural Biotechnology: (AG-BIO/PERDO-CHE), Bangkok. (3) National Center for Genetic Engineering and Biotechnology (BIOTE) 113 Thailand Science Park, Pathum Thani. *Corresponding author: ([email protected])

Spent-laying hens are a massive by-product of poultry industry. Because the older age of spent-laying hen contributes to toughness and non-juicy texture of the meat, the utilization of spent-laying hen meat has been limited. The objective of this research is to improve the tenderness of spent-laying hen breast meat using alkaline or acidic solutions. Three hundred pieces of spent-laying hen breast meat (70-90 g) were randomly arranged into 10 treatments, including control (no marinated),

marinating with distilled water, sodium bicarbonate (SBC) (0.10, 0.15, 0.20, and 0.25 M), and lactic acid (LA) (0.05, 0.10, 0.15, and 0.20 M). Meat was marinated with those solutions (1:1 w/v) using vacuum tumbler machine under vacuum of 0.4-0.5 bar at 20 rpm and 10°C for 1 h. As SBC concentration increased, pH of raw and cooked meats increased (p < 0.05). In contrast, the pH of raw and cooked meats decreased (p < 0.05) as LA concentration increased. High concentration of SBC and LA decreased (p < 0.05) lightness (L*) values on the surface of cooked meat. Marinade uptake of raw meat increased (p < 0.05) with increasing either SBC or LA concentration. Drip loss, cooking loss, and moisture content of the marinated meat were greater (p < 0.05) compared to those of control. Microscopic images of cooked meat illustrated the porous structure in SBC marinated meat. In addition, the clear gaps between each muscle fiber were observed in cooked LA marinated meat. Warner-Bratzler shear force values of the cooked marinated samples were significantly lower (p < 0.05) than that of control. Muscle fiber diameter of the marinated samples was also greater than that of control (p < 0.05), indicating the swelling of muscle in the marinated samples. These results suggested that SBC and LA marination could increase tenderness of the cooked meat by increasing water-holding capacity and changing muscle structure of the meat. Based on the current findings, the 0.10 M of LA and 0.15 M of SBC solutions can be potential marinades for improving tenderness of spent-laying hen breast meat.

Keywords: Spent-laying hen, Tenderness, Muscle protein, Sodium bicarbonate, Lactic acid, Marination

BOJ64

Physicochemical Properties and Antioxidant Activity of Spray Dried Encapsulated Curcumin Powder

Alwani Hamad1,2, Sarisa Suriyarak1, Chaleeda Boromphichaichartkul1*. (1) Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Road, Bangkok. (2) Department of Chemical Engineering, Faculty of Engineering and Science, Universitas Muhammadiyah Purwokerto, Dukuh Waluh Road, Kembaran, Banyumas, Central Java, 53182 Indonesia. *Correspondent author:

([email protected])

Curcumin was encapsulated by spray drying using the combination of Tween80-Chitosan as encapsulated agents. Solid content and viscosity of feed emulsion, process yield, physicochemical properties (water activity, moisture content, solubility, color, encapsulation efficiency (EE), curcumin retention and microstructure) and antioxidant activity of the powder were analyzed. The viscosity of curcumin feed emulsion increased with the elevation of chitosan concentrations. The presence of chitosan and Tween80 improved the physicochemical properties and antioxidant activity of powder by DPPH and FRAP assays. However, the increasing concentration of chitosan reduced process yield and color intensity, as well as increased the wrinkled microstructure of



35

powders. Without Tween80, all powders were in clump, agglomerated and irregular shape. The encapsulated powder sample with a combination of Tween80 and chitosan at the ratio of 1/1(w/w) demonstrated the highest EE, curcumin retention, and antioxidant activity by DPPH assay. Overall, the combination of Tween80 and chitosan as encapsulation agents demonstrated increasing favorable physicochemical properties and antioxidant activity of encapsulated spray dried curcumin powders.

Keywords: Curcumin, Spray dried powder, Encapsulation, Chitosan, Antioxidant activity

BPB39

Color Changes of White Tea During Storage and Their Potential Responsible Reactions

Pasinee Sumrongkit, Tipaporn Yoovidhya*, Sakamon Devahastin. (1) Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Bangkok.*Corresponding author:([email protected])

Browning of white tea filled in a plastic bottle is a well-known phenomenon that takes place during storage, leading to shorter product shelf life. Oxygen transport through the bottle is believed to be the cause of such a browning since oxygen can react with phenolic compounds in tea; resulting in the browning reaction. Amino acids as well as reducing sugars are also found in tea; Maillard browning reaction may therefore be a cause of browning. This study aimed at investigating color changes of white tea containing white chrysanthemum during storage. Two chemical reactions, namely, non-enzymatic phenolic oxidation and Maillard reactions, were hypothesized to be the causes of tea browning during 100-day storage at ambient, 35 and 45 C.

Oxygen concentrations in both headspace and beverage regions as well as total phenolics content were determined and used as the indicators of the non-enzymatic phenolic oxidation, while the contents of glucose, fructose, sucrose, glycine and hydroxymethylfurfural (HMF) were used as the indicators of the Maillard reaction. Browning was represented by the changes in CIE L*, a*, b*, ΔE* values and browning index. It was found that both reactions occurred in white tea during storage as indicated by the studied browning indicators. Nevertheless, during the storage, pH of the beverage became more acidic, which is not a conducive condition for phenolic oxidation.

Keywords: Browning, Dissolved oxygen, Maillard reaction, Phenolic oxidation, White tea

BPB60

Effects of Foam Mat Drying on Physicochemical Properties of Salted Egg Yolk Powders

Rosenah Waenalee and Thammarat Kaewmanee1*. (1) Department of Food Science and Nutrition, Faculty of Science and Technology, Prince of Songkla University, Pattani Campus,

Pattani.* Corresponding author: ([email protected])

Salted egg yolk powders (SEYP) can be used as a highly nutritious food flavor enhancer especially in savory food preparations. To this purpose, parameters such as moisture content, water activity (aw) , density properties, hygroscopicity and solubility should be optimized as they are determinant to the product's ease of reconstitution, stability and sensory quality. In this work, salted egg yolk with different types of foaming agent ( liquid salted egg white; LSEW, Egg white powder; EWP and maltodextrin; MD in powder from) and concentrations (10, 20 and 30% w/w for SEYP-SEW and SEYP-MD; 10, 15 and 20% for SEYP-EWP), all of them was added of 1%, w/w Carboxymethyl cellulose (CMC) as foaming stabilizer. The mixtures were whipped for 15 min using high- speed mixture and then were subjected to drying using 70 °C temperature in hot air oven for 7 h. The thicknesses of the foam layer was control at 2.0 cm. The SEYP samples were assessed for color, aw, moisture, particle size distribution, solubility and swelling capacity in water, density properties and hygroscopicity. The results found that both type and concentration of forming agent respond to some degree of SEYP properties. SEYP- MD with different concentration of maltodextrin had moisture content, aw, hygroscopicity, water solubility index, swelling capacity and bulk density ranged between 3.26-4.87%, 0.31-0.37, 7.20-12.45%, 23.58-60.22%, 3.99-9.86% and 0.54-0.68 g/mL, respectively while SEYP-EWP with different concentration of EWP showed 2.93-3.50%, 0.31-0.57, 7.20-12.67%, 41.86-42.16%, 5.88-6.04% and 0.49-0.58 g/mL, respectively and SEYP-LSEW with different concentration of LSEW had 2.70-3.50% , 0.32-0.41, 7.69-21.97% , 4.77-6.11%, 12.51-22.43% and 0.47-0.55 g/mL, respectively. The powders of SEYP-MD resulted finer powder, lighter with pale-yellow color, lower aw and higher water solubility in water respected to the SEYP-EWP and SEYP-SEW, which tended to be rougher powder, bigger particle size, darker yellows color, higher aw and lower water solubility in water. The significant lower water solubility index with higher swelling capacity was observed in SEYP-SEW comparing to SEYP-MD and SEYP-LSEW sample. The higher forming agent concentration increased production yield, moisture content, water activity and consequently hygroscopicity. Based on overall result, liquid salted egg white, egg white powder and maltodextrin can be used as forming agent allowed to obtain SEYP of various quality, which can be inserted in various food formulations.

Keywords: Foam mat drying, Salted egg yolk powder, Salted egg white, Maltodextrin, Hygroscopicity



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BPB147

Effect of Foam-Mat Drying on Quality of Purple-fleshed Sweet Potato Powder

Nattakan Jakkranuhwat1* , Patcharee Kunchansombat1, Teerawan Suwan2, Boonyakorn Boonyathan1. (1) Department of Agro-Industry Technology and Management, Faculty of Agro-Industry, King Mongkut's University of Technology North Bangkok (Prachinburi Campus), Prachinburi. (2) Department of Innovation and Product Development Technology, Faculty of Agro- Industry, King Mongkut's University of Technology North Bangkok (Prachinburi Campus) , Prachinburi. * Corresponding author: ([email protected])

This research was aimed to study chemical quality ( anthocyanin and antioxidant activities) and physical quality (color and rehydration) of foam-mat dried purple-fleshed sweet potato powder affected by 2 drying methods ( tray drying and vacuum drying) and 3 temperature (50, 60 and 70 oC) . The foaming process of purple- fleshed sweet potato used carboxymethyl cellulose ( 1% ) mixed with hydroxy propylcellulose (1%) as a foaming agent. The results showed that different methods and temperature affect quality of foam- mat dried purple- fleshed sweet potato powder significantly (P<0.05) . Vacuum drying method at 70 oC for 60 min showed higher anthocyanin and antioxidant activities in purple- fleshed sweet potato powder than tray drying method at 70 oC for 60 min. The results also show that increasing temperature leads to an increase in anthocyanin and antioxidant activities of the samples (P<0.05). In addition, foam-mat dried purple-fleshed sweet potato powder by tray drying exhibited higher L* than powder form vacuum drying method. However, foam mat drying method did not significantly affect rehydration (P>0.05). Drying at 70 oC of both methods showed higher rehydration of foam-mat dried purple-fleshed sweet potato powder. Results of this study suggested that foam-mat drying by vacuum drying method at 70 oC could retained quality of purple- fleshed sweet potato powder, in terms of phytochemical content as well as antioxidant capacities.

Keywords: Purple-fleshed Sweet Potato Powder, Foam-mat Drying, Quality

BPP156

Effect of Dielectric Barrier Discharge (DBD) Plasma on Microbial Reduction and Color of Herb Seasoning Powder

Panchalee Prakhongsil1*, Jiraporn Promping2, Roppon Picha1 and Tipwimol Traikool3. (1) Research and Development Division, Thailand Institute of Nuclear Technology (Public Organization), Nakhon Nayok, Thailand. (2) Advanced Nuclear Excellence Technology Center, Thailand Institute of Nuclear Technology (Public Organization), Nakhon Nayok, Thailand. (3) Faculty of Science and Technology, Thammasat

University, Pathum Thani, *Corresponding author: ([email protected])

The effect of dielectric barrier discharge (DBD) plasma under ambient conditions on microbial reduction and color of herb seasoning powder was investigated. A pair of rectangular copper dielectric electrodes (9 mm x 150 mm x 3 mm), with 3 mm gap were used in this study. The 5 g samples of finely ground dried leaf herb seasoning of lemon grass (Cymbopogon citratus), bai-ya-nang (Tiliacora triandra) and ginkgo (Ginkgo biloba) powder were packed and sealed in polypropylene (PP) bags and plasma (5.5 kHz, 20 kV) was applied with packed herb samples for 6, 12, 18 and 24 min. DBD plasma irradiation for 24 min could significantly reduce total aerobic plate count (CFU/g), total yeast and mold count (CFU/g), which were naturally microbial contaminants of lemon grass, bai-ya-nang and ginkgo powder comparing with control samples (p ≤0.05). The most efficient treatment of sample in DBD plasma were lemon grass powder when applying plasma for 24 min. It was found that the microbial level decreased to the optimal range referring to microbial standard of community products standards no. 1380-2550 (herb seasonings: aerobic plate count < 106 CFU/g, yeast and mold count < 102 CFU/g and Escherichia coli < 3.0 MPN/g). There were no significant changes in color between the DBD samples and the control of the lemon grass and ginkgo powder samples. However, it was observe that L* of bai-ya-nang powder was significantly difference from control. From this study, it demonstrated that dielectric barrier discharge (DBD) plasma could be implemented as technology for microbial decontamination in dried herb samples.

Keywords: Dielectric barrier discharge plasma, Microbial reduction, Herb, Color, Copper electrodes

BPP27

Effect of Chilling Methods on Meat Qualities in Frozen Cooked Chicken

Kotchanun Sawengsuksant and Kanithaporn Vangnai1*. (1) Department of Food Science and Technology, Kasetsart University, Bangkok.*Corresponding author: ([email protected])

Chilling is a critical step in poultry processing to reduce the temperature of the carcass. Combination chilling method (CC) has been recently developed which combined traditional water chilling (WC) and air chilling (AC) to reduce production cost. When chilled meat from WC and CC have been combined and processed in the same processing line, finished products were not uniformed which could fall outside the products specification. The objective of this work was to investigate the effect of different chilling methods (AC vs CC) on qualities of chicken meat in processing line included marinating, steaming and freezing process. Overall yield of product from AC meat was approximately 2% higher than the product from CC meat. Comparing between CC and AC, products prepared from CC meat had higher hardness which could be linked with the



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occurrence of partial protein denaturation by mechanical force during chilling in the water tanks. Product prepared from AC meat tended to has less tough and higher juiciness led to higher acceptance sensory scoring. This study provided useful knowledge on the effects of chilling methods on meat qualities. The results obtained from our study will be useful for chicken processing plant to improve product qualities and reduce non-uniformity of product qualities which led to the reduction of rejection rate during the processing.

Keywords: Chicken meat, Chilling method, Air chilling, Combination chilling, Quality

BPP30

Optimization of Subcritical Water Pectin Extraction from Soy Hull

Pataranan Charudul1, Kittichai Banjong1*. (1) Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Chalongkrung Rd., Ladkrabang, Bangkok. * Corresponding author: ([email protected])

Soy hull is a major by-product from soy bean processing that composes of high pectin and it is also considerable alternative substance due to its economical price. The aim of this study is to extract pectin from soy hull by using subcritical water extraction. The Box-Behnken design was applied in this study using the effect of extraction factors which includes extraction temperature (X1) , extraction time (X2) and pH (X3) on the pectin yield. The optimum condition of subcritical water extraction was at extraction temperature 1 2 0 °C, extraction time 20 minutes and pH 2.54 which showed extraction yield of 13.33%. Moisture content, ash content, degree of esterification, and galacturonic acid of soy hull pectin were determined to be 11.11±0.22%, 4.84±0.02%, 54.62±0.66%, and 57.40±0.04%, respectively.

Keywords: Soy hull, pectin, Box-Behnken design, Subcritical water extraction

BPP61

Germinated Black Rice Milk Enriched with Cordyceps

militaris as Functional Beverage Products

Laurentia Hutauruk1 and Chutamat Niwat2*. (1) Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University, Bogor 16680, Indonesia. (2) Program of Food Science and Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai.* Corresponding author:

([email protected])

The objectives of this study were to study the addition of Cordyceps militaris into germinated black rice milk on bioactive compounds, antioxidant activities, physical and chemical

properties of the product. Black rice was soaked, rice to water ratio was 1: 10 w/ v, germinated for 24 hours at 35°C. Germinated black rice was processed to be rice milk and enriched with C. militaris in different proportions (0%, 1%, 2%, and 3%). Some commercial plant milk products were analyzed their viscosity as the target product viscosity, which found in the range of 3.30-7.00 cP. The results showed that total soluble solid, pH, viscosity, carbohydrate and protein contents of the products increased significantly as the increasing of C. militaris (P<0.05) . The color of all products were different significantly ( P<0. 05) . These beverages were non- fat and low- sugar products. The fiber content of the product decreased as the reduction of proportion of germinated black rice. All of the bioactive compounds and antioxidant activities of germinated black rice milk with C. militaris were different significantly with the control (P<0.05), except total anthocyanin content. The 9-point hedonic scales method showed that products with 0% and 1% of C. militaris received the highest score of the overall liking compared to the others (P<0.05).

Keywords: Antioxidant, Bioactive compounds, Cordyceps militaris, Germinated rice, Rice milk

BPP66

The Effect of Gelling Agents and High Pressure Processing Conditions on Physical, Chemical, and Microbial Properties of Healthy Jelly Product for Elderly People

Jirat Yensirikul and Chutamat Niwat1. (1) Food Science and Technology Program, School of Agro- Industry, Mae Fah Luang University, ChiangRai. * Corresponding author: ([email protected])

Dysphagia (difficulty swallowing) is a common problem in elderly. However, the commercial dysphagia products are not various. Therefore, this study aimed to investigate the effect of types and concentrations of gelling agent and high-pressure process conditions (580 MPa at 1, 3 and 5 min) on physical (texture), chemical (total soluble solid, pH, total acidity, water activity, moisture content, total phenolic compound, and antioxidant activity), and microbial properties (total plate count, yeast and mold) of the healthy jelly product for elderly people. Then, eight formulations of jelly from different types and concentrations of gelling agent and three conditions of high pressure process were investigated compared to a commercial product. The results showed that the best type and concentration of gelling agent was 0.30% agar mixed with 0.30% gelatin. This ratio provided the product with the gel strength of 31.107±1.50 grams, the rupture strength of 29.33±1.57 grams, and the adhesiveness of -4.77±0.21 gram per second which was no significant difference (P>0.05) compared to a commercial product and no water syneresis. Using high pressure processing at 580 MPa for 5 minute was the suitable condition because it provided product with the best overall physical, chemical and microbial properties. For future work, the shelf life of healthy jelly should be evaluated by



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continue the microbial analysis until the last day that the product has acceptable microbial level is reached.

Keywords: Aging, Dysphagia, Elderly food, Jelly, Mulberry

BPP85

Effect of Organic Acids on Color and Texture of Fresh Flat Rice Noodles Made from Long-Term Aged Rice

Nutthida Noomtan1 and Savitree Ratanasumawong1,2*. (1) Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok. (2) Center for Advanced Studied for Agriculture and Food (CASAF), Kasetsart University, Bangkok. *Corresponding author: ([email protected])

This study aimed to investigate the effect of organic acids (acetic acid and citric acid) on color and texture of fresh rice noodles made from long-term aged rice. Rice grains stored for 1, 6, 12, 18 and 24 months were used in this study. Acetic acid and citric acid at 0.2 or 0.4% w/w were added to rice flour noodles. Yellowness of control rice noodles (noodles without acid) increased, while whiteness decreased with the increase of storage time. However, the addition of organic acids had no effect on the change of yellowness and whiteness of rice noodles. Elongation of control rice noodles increased, while firmness decreased with the increase of storage time. The use of organic acid increased the firmness of rice noodles made from rice grains aged more than 6 months. This result related well with the increase of peak viscosity of samples treated with acid. The elongation of rice noodles made from 24 months rice increased with the use of 0.2% w/w citric acid or acetic acid. However, all rice noodles treated with 0.4% w/w citric acid had the lowest elongation among samples. Therefore, the use of 0.2% w/w citric acid or acetic acid improved texture of rice noodles made from long-term aged rice.

Keywords: Rice noodle, Aged rice, Organic acid, Texture

BPP90

Red Cabbage (Brassica oleraces) Using Microwave Assisted Extraction

Siriyupa Netramai1*, Thitisilp Kijchavengkul1, Hayati Samsudin2, Sittiwat Lertsiri3. (1) School of Bioinnovation and Bio-based Product Intelligence, Faculty of Science, Mahidol University, Nakhon Pathom. (2) School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia. (3) Department of Biotechnology, Faculty of Science, Mahidol University, Rama VI Road, Bangkok. * Corresponding author: ([email protected])

This study was aimed to 1) investigate and compare efficacy of conventional hot water extraction ( HWE) and microwave assisted extraction (MAE) of anthocyanin-rich plant, i.e. red cabbage (Brassica oleraces) ; and 2) identify optimal extraction condition for MAE of red cabbage. Color extracts were

obtained from fresh red cabbage through HWE at 80ºC, for 0-180 min; and MAE using household microwave oven. The MAE process parameters included in the study were red cabbage to water ratio (1:5 to 1:3 g/mL) , extraction power (480-800 W) , and extraction time ( 120- 480 s) . The color extracts were determined their total monomeric anthocyanin contents. Red cabbage extracts from HWE and MAE were slightly acidic and had →→→→ of 553 nm. Mathematical model of red cabbage MAE

was constructed using response surface methodology ( R2 = 0. 8066) . Red cabbage to water ratio and extraction time significantly influenced the efficacy of MAE (P ≤ 0.001) . The condition that gave color extract with highest anthocyanin content (1023.39±36.62 mg cyanidin-3-glucoside equivalents per kg fresh red cabbage) was red cabbage to water ratio of 1:3 g/mL, extraction power of 800 W, and extraction time of 8 min. The use of MAE significantly reduced extraction time and increased yield (by 96.42%) of color extraction, as compared to those from HWE procedure (P < 0.001). Based on prediction profilers, it was possible that higher yield could be obtained at the more severe conditions. At 4ºC storage, there was no significant change in anthocyanin level of the extract for the first 2 h of storage, but the anthocyanin level decreased to 418. 43±255. 78 mg cyanidin- 3- glucoside equivalents per kg fresh red cabbage after 12 h of storage (P < 0.05).

Keywords: Microwave assisted extraction, Anthocyanin, Red cabbage, RSM

BPP111

Effect of Nitrite and Sodium Tripolyphosphate Addition on Pink Color defectiIn Cooked Chicken Breast Product

Tillaya Termsuwatthana and Kanithaporn Vangnai1*. (1) Department of Food Science and Technology, Kasetsart University, Bangkok. *Corresponding author: ([email protected])

The objectives of this study were to investigate the effects of added nitrite together with sodium tripolyphosphate (STPP) on the development of pink color in cooked chicken breast meat. Twelve combinations of nitrite ( 0, 1, 3 ppm) , and phosphate ( 0, 1. 5, 5, 10% ) were added in chicken before cooking to determine the effects on color values ( redness, a* ; yellowness, b* ; lightness, L* ) , nitrosoheme pigment and total pigment of the samples. Results showed that the addition of 1 ppm nitrite caused a significant change of color in frozen cooked chicken breast meat compared with no-nitrite added samples. By increasing nitrite level, a* value, nitrosoheme pigment, and total pigment were significantly increased especially when high levels of STPP ( 5 and 10 ppm) were added. In conclusion, contamination of nitrite together with the addition of STPP played an important role on inducing pink color in fully cooked chicken. Measures should be taken to prevent nitrite contamination and addition level of STPP in processing line of fully cooked chicken products.

Keywords: Pink color defect, Nitrite, Chicken, STPP



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BPP126

Effects of Air Drying and Vacuum Impregnation Technique on Physicochemical Properties of Okra (Abelmoschus esculentus) Chips

Marhamatul Azizah1, Eko Hari Purnomo2 and Nattaya Konsue1*. (1) Food Science and Technology Program, Mae Fah Luang University 333 Moo1 Thasud Mueang Chiang Rai. (2) Department of Food Science and Technology, IPB University Raya Dramaga Street, Bogor, 16680, Indonesia. * Corresponding author: ([email protected])

Okra is a horticulture commodity that can be preserved by air drying process to produce okra chips as an alternative of healthy snack. The aim of this research was to study the influence of calcium salt and ascorbic acid treatments under vacuum impregnation technique prior to air drying process on physicochemical and sensory properties of okra chips. Okra slices (5 mm thickness) were freshly prepared and impregnated in solution containing calcium lactate (1.0%) with various concentrations of ascorbic acid (0.5, 1.0 and 1.5%) under vacuum pressure (0, 150, 300 and 450 mmHg) for 30 min and restored in atmospheric pressure for 30 min. Thereafter, the samples were dried by using tray dryer at 80oC until constant weight achieved. It was observed that moisture content and water activity of dried okra chips decreased by combining high VP and low concentration of AA. Increasing of AA concentration was resulting darker color, significantly different at concentration 1.5% which highly induced by high acidity of the impregnation solution. Applying higher VP increased the uptake of calcium and ascorbic acid, indicating that 0.5% AA incorporated with 1.0% calcium lactate under 450 mmHg VP treatment was the best condition. The effects of drying temperatures (50, 60 and 70oC) on quality of okra chips were carried out. Drying of impregnated okra slices at 60oC can preserve the physical and antioxidant properties of okra chips. However, the sensory properties among the treatments were not significantly different. It can be concluded that production of healthy snack from okra can be achieved under VI assistant.

Keywords: Ascorbic acid, Air drying, Calcium, Okra, Vacuum impregnation

BPJ89

The Effects of Encapsulation Conditions on Physicochemical Properties of the Microcapsules Properties of the Microcapsules

Piyawan oudee1, and Varipat Areekul1*. (1) Faculty of Agro-Industry, KMITL, Bangkok. * Corresponding author: ([email protected])

Gac fruit aril contains high carotenoids; lycopene and β-carotene. Unfortunately, when exposing to environment, these bioactive compounds rapidly degrade. Therefore, microencapsulation was effectively applied. In our previous encapsulating gac aril studies, the suitable process for each three carriers (maltodextrin, gelatin and β-cyclodextrins) were obtained. This study aimed to determine the effects of gac aril concentrations on process efficiency and on physicochemical properties of the microcapsules. The gac aril concentrations and carrier ratio were varied for 1:3 to 1:7. After that, the gac aril microcapsules were analysed for efficiency and their physiochemical properties. The result indicated that using 20% gac aril in 3% β-cyclodextrins had significant highest process yield, total carotenoid contents, encapsulation efficiency and lycopene and β-carotene in the microcapsules. The lowest moisture content and water activity were found at the gac aril concentration of 25% gac aril encapsulated with 20% maltodextrin. Moreover, each carrier had differently optimal concentration of gac aril included 16.7 % with maltodextrin, 20% for both gelatin and β-cyclodextrins.

Keywords: Gac aril, Gac aril concentration, Microencapsulation, β-carotene, Lycopene



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Division C: Food Product Development, Sensory, and Consumer Science



41

COB82

Perspectives on Food Consumption in Dysphagia Patients through In-depth Interview: Case Study in Thailand.

Sirikarn Wisetsuwannaphum1*, Saitip Soratana1. (1) Food Materials Research Team, Advanced Polymer Technology Research Group, National Metal and Materials Technology Center, National Science and Technology Development Agency, Pathumthani. * Corresponding author: ([email protected])

Dysphagia is a swallowing disorder which occurs around 8% worldwide in both ends of life. More prominently, it is found in elderly over 65 years old and amongst stroke patients. According to a survey by Thailand’s National Food Institute (NFI) in 2013, around 26% of elderly reported that they had problem choking during swallowing. Despite the large number of elderly facing swallowing difficulty in Thailand, insightful information on their food consumption is still limited. This study was performed by in-depth interview about food consumption in patients with dysphagia as told by the patients themselves or by their caregivers. Amongst 41 interviewed cases, the main cause for dysphagia was due to stroke (63.4%). Most of their daily food was prepared on site by a family member or a caregiver (31 cases), while only 2 cases informed that they used commercial blenderized food products for tube feeding. Regarding their food consumption, 26 cases required tube feeding and other 8 cases consumed soft foods. For those not on tube-feeding, food thickeners are essential in their diet to ensure safe swallowing of water, drinks and liquid food. Interestingly, about 58.5% also reported that there was no obstacle in their daily food preparation for dysphagia patients. By contrast, over 40% of the cases reported that they were not satisfied with their regular diet. This gap suggests that novel food products could be developed to suit the needs of dysphagia patients, of which, the number should increase along with the elderly population. Findings from this study could be useful for both homecare services and food manufacturers alike.

Keywords: Dysphagia, Patient, Swallowing difficulty, Texture-modified food, In-depth interview

COP15

Physicochemical Properties of Vietnamese Tamarind Fish Sauce Fortified with Iron and Zinc During Storage

Tien Phung Nguyen. Department of Food Technology, Faculty of Applied Biological Science, Vinh Long University of Technology Education, Vinh Long 890000, Vietnam Tel. : (+84)328 644 611, E-mail: [email protected]

The fortified Vietnamese tamarind fish sauce with iron and zinc was pasteurized at 95oC for 5 min and stored at room temperature for 6 m. Physicochemical properties was investigated and compared with unfortified sauce (control). The result indicated that during the storage of the fortified sauce the

pH decreased from 3.24 to 2.6, while titratable acidity increased from 27.13 to 30.68 aw value was 0.85 dropped to 0.84, iron and zinc values were 36 reduced to 23.19 mg/ kg and 20 to 14.84 mg/ kg, respectively. Color parameters were decreased with L* was from 23.73 to 15.54, a* 18.23 to 15.6, b* 31.74 to 10.47, while ∆E increased from 0.82 to 15.82. The viscosity was 1197 cP dropped to 843 cP at the end of the storage.

Keywords: Fortification, Vietnamese tamarind fish sauce, Iron, Zinc

COP136

Effect of Batter Ageing on Physico- Chemical and Sensory Properties of Sel-Roti

Arjun Adhikari1, 2 and Saroat Rawdkuen1*. (1) School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100 Thailand, (2) Government of Nepal, Ministry of Agriculture and Livestock Development, Department of Food Technology and Quality Control, Kathmandu, Nepal, *corresponding author’s e-mail: [email protected]

The aim of this study was to investigate the impact of batter ageing on physicochemical properties and sensory attributes of Sel- roti batter enriched with different levels of Sacha inchi meal (0-10% , w/w) . The Sacha inchi meal was mixed properly with main ingredients ( rice flour, sugar and ghee) before kneading for 15-20 minutes. Then, it was allowed to stands for 6 h. at room temperature. Titratable acidity, pH, bulk density and viscosity were determined in 2 h. interval during aging period. The results showed that from 0 to 4 h, titratable acidity, pH and viscosity were significantly different (p<0.05) , whereas the bulk density was not (p>0.05) . The physicochemical properties of aged batter for 4 and 6 h had almost same values. So, the Sel- roti was prepared from 4 and 6 h aging times then the batter was subjected for deep frying process at 190°C for 3.5 min. Sensory evaluation in terms of appearance, color, aroma, taste, texture and overall acceptability were determined. All the sensory parameters of 4 and 6 h aged batter Sel- roti were no significant difference (p>0.05) besides color attributes of 10% enriched Sel-roti. It can be concluded that 4 h aging was economically optimum to prepare Sel-roti.

Keywords: Batter ageing, Physico-chemical, Protein enrichment, Sacha inchi meal, Sel-roti



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COJ164

Healthier Cooked Mixed Rice: Comparison of Rate-All-That-Apply and Quantitative Descriptive Analysis Techniques for Different Cooking Methods on Sensory Characteristics, Consumer Acceptance and Purchase Intent

Sopheavi Mao1, Amporn Sae Eaw2, Peerapong Wongthahan3 and Witoon Prinyawiwatkul4. (1) Graduate School, Khon Kaen University Khon Kaen City, Khon Kaen 40002, Thailand Tel.: +66 61 740-3393, E-mail: [email protected]. (2) Department of Food Technology, Faculty of Technology, Khon Kaen University Khon Kaen City, Khon Kaen 40002, Thailand Tel.: +66 85 151-6122, E-mail: [email protected]. (3) Graduate School, Khon Kaen University Khon Kaen City, Khon Kaen 40002, Thailand Tel.: +66 96 965-9144, E-mail: [email protected]. (4) Department of Nutrition and Food Sciences, Louisiana State University Baton Rouge, Louisiana 70803, USA. Tel.: +22 5578-5188, E-mail: [email protected] *Corresponding author: [email protected]

Since cost and time- consuming of classical sensory profiling method, rapid method has been considered. This study aimed to investigate the sensory characteristics, consumer acceptability and purchase intent of healthier cooked mixed rice among different cooking methods by Rate- All- That- Apply (RATA) and Quantitative Descriptive Analysis (QDA®) . Three types of cooking methods: electronic rice cooker, pressure-cooker, and water- retort and two levels of rice bran protein hydrolysate content (RBH: 0% and 1%) were studied. Results showed that RATA was efficient in sensory characterizations as similar to QDA® except for pandan leaves odor, Riceberry rice odor, bitterness, and astringent. Of PCA and AHC configuration, RATA intensity approached the samples grouping which divided samples into four groups with different sensory profiles of which water- retort could improve consumer acceptability of cooked mixed rice. This current work indicated that RATA might successfully be achieved in gathering the sensory characteristics to QDA® if semi-trained panels are performed. Therefore, RATA could be a useful tool for determining reliable results in quality control process, investigating product characteristics, and designing product in order to ascertain consumer acceptability.

Keywords: Healthier cooked mixed rice, Consumer acceptance, Cooking method, Rate-all-that-apply

CPB59

Effect of Gelatin and Citric Acid on Qualities of Honey Gummy Jelly

Kanokwan promjeen * , Thanapon Kitpot, Sanipon Chanburee. Department of Agro- Industrial Product Development, Faculty of Food and Agricultural Technology, Pibulsongkram Rajabhat University, Phitsanulok. *Corresponding author: ([email protected])

Gummy jelly products are popular dessert for children and teenagers. This research aims to find suitable formulas for developing honey gummy jelly products. The study of suitable gelatin and 50 % citric acid solution was performed by central composite design (CCD) and the optimized honey content was performed by completely randomized design (CRD) . Texture properties of gummy jelly were measured through Texture Profile Analysis (TPA). Sensory properties were evaluated by 9-point hedonic scaling test with 30-untrained panels. The results showed that the increasing of gelatin content led to the significantly increasing of springiness, hardness and chewiness properties (p≤0.05) . It was probably due to gelatin structure which composed of amino acid and polymer. The amino acid was connected by a peptide bond which was twisted with hydrogen bonds and connected between amino acids to form a spiral structure (α- chain) . Based on the gelatin structure, the main parameter affecting to the texture of gummy jelly could be contributed to the gelatin content and casing consumer to not accept. The suitable amount of gelatin and 50% citric acid solution were 8% and 3%, respectively. The sensory evaluation showed that overall liking, appearance, color, taste, sweetness, springiness and hardness were 6.6±0.8, 6.5±0.9, 6.3±1.0, 6.4±1.0, 6.7±0.9, 6.6±0.9 and 6.3±1.1 points, respectively. The suitable amount of honey from the CRD experiment showed that the gummy jelly mixed with 5% honey was significantly got the highest sensory scores in all attributes ( 6. 4- 7. 2 points) compared with other formulas (p≤0.05).

Keywords: Gummy jelly, Gelatin, Citric acid, Honey, Texture Profile Analysis

CPB63

Development of Gluten Free Cookies Supplemented with Durian Husk Dietary Fiber: KPSC 901

Narin Charoenphun1* and Wiyada Kwanhian2. (1) Faculty of Agricultural Technology, Burapha University Sakaeo Campus, Watthananakhon, Sakaeo*. (2) School of Allied Health Sciences, Walailak University, Thasala, Nakhon Si Thammarat. *Corresponding author: ([email protected])

The durian husk is by-products from durian processing causing large amount of garbage problem. Utilization of durian husks reduce waste and add value to agricultural waste. This research aimed to optimize the formula to produce gluten free cookies supplemented with dietary fiber from durian husk. The seven formulations of cookies consisting of durian rind powder (0-20 %), wheat flour (30-50 %) and salted butter (25-45 %) were studied by using Mixture Design. Physical properties were investigated. The results showed that weight loss of cookies and spread ratio varied directly as the amount of butter. The hardness of cookies varied directly with the amount of durian rind powder. The brightness of cookies varied directly with the amount of wheat flour. Obviously, an optimum formula of gluten free cookies supplemented with durian husk dietary fiber consisted of 10% durian husk powder, 47.5 % wheat flour and 42.5% salted butter, respectively. In addition, using various



43

types of flour replacement with wheat flour were studied. The results revealed that mixed flour containing 65 % of rice, 25 % of potato and 10 % of cassava flour was the most suitable formula for wheat flour replacement in gluten free cookies.

Keywords: Durian husk powder, Cookies, Gluten-free food

CPB79

Effect of Xanthan Gum on The Quality of Pancake and Waffle from Riceberry Flour

Anussara Pornmad1, Nurma Jangok1, Sujittra Dolah1, Tiyanan Jianseng1, Benjapor Phongnarisorn1. (1) Food Technology Programme, Agriculture Technology Faculty, Phuket Rajabhat University Corresponding author: ([email protected])

Riceberry flour may be used for the development of gluten-free baked products such as breads, cookies and cakes. However, the textural quality of waffles and pancakes produced from Riceberry flour is different from pancake and waffle made from wheat flour due to the lack of gluten structure. Hence, small amount of hydrocolloid (0.5-1% of total dry weight) is supplemented in flour mix in order to improve textural properties of gluten-free products. The objective of this study was to determine the effect of hydrocolloid (xanthan gum) on instant waffle and pancake mix made from Riceberry flour. The 9-point hedonic scale was assessed with 50 participants, to determine appearance, color, flavor, taste, texture and overall liking score of waffles and pancakes of 3 formulations with 3 levels of xanthan gum (control or formula 1: 0%, formula 2: 0.5% and formula 3: 0.75% w/w of total dry weight). The results from waffle sensory evaluation showed no significant difference of 3 formulations in liking scores received from consumers in all aspects (color, appearance, flavor, texture, taste and overall). The results revealed that there was a significant increase (p < 0.05) in moisture content of waffle made with formula 2 (0.5% xanthan gum) when compared with control (0% xanthan gum), also waffle made with formula 2 had a significantly decrease in springiness, shear force, adhesiveness, gumminess and chewiness (p < 0.05). Results from pancakes sensory evaluation showed no significant difference of 3 pancake formulations (0, 0.5 and 0.75% xanthan gum addition) in almost every aspect, except the score in texture, there was a significant difference between formula 1 and formula 3 (0% and 0.75% xanthan gum addition). Also the result showed significantly higher value of moisture content, water activity value, adhesiveness, weight of batter, weight, width, and thickness of pancake with 0.5%xanthan gum (p < 0.05), when compared with pancake made from control formula (0% xanthan gum). In addition, the shearing force of pancake with xanthan gum 0.5% was significantly less than control pancake formula. Adding xanthan gum in flour mix made from Riceberry flour for pancakes and waffles resulted in a higher moisture content in both pancake and waffle, with a softer texture (higher springiness and lower hardness) due to the

properties of hydrocolloids that can hold water, creating consistent gas bubbles in waffle and pancake products.

Keywords: Riceberry flour, Xanthan Gum, Waffle, Pancake

CPB115

Effect of Chili, Lemon Grass and Dill Contents on Antioxidant Activity and Consumer Acceptances for Thai Kang Aom Pastes

Nitchara Toontom1*, Jutharat Lajoy1, Chopaga Kaewpisan1, Ampon Sangketchon1. (1) Program of Nutritional Science, Dietetics and Food Safety, Faculty of Public Health, Mahasarakham University, Khamreing, Kantarawichai, Maha Sarakham, 44150, Thailand. *Corresponding author: ([email protected])

Kang Aom is a Thai dish made from a variety of Thai herbs. Chili, lemon grass and dill are important herbs in Kang Aom which rich in flavors and tastes. They are sources of natural antioxidant compounds. This research aimed to develop ready - to - use Thai Kang Aom pastes which compromise the proportion of herbal ingredients with sensory acceptance by the consumer. The quality of the product namely color, pH, moisture content, total phenolic compounds and antioxidant activity, were measured. Consumer acceptances (9-point Hedonic scale) of the products were evaluated by consumers (n=109). Principal Component Analysis (PCA) was applied to present relationships among the product qualities and consumer acceptances. Five experimental formulations contained a percentage of chili (5.00 - 25.00 %), lemon grass (1.00 - 8.00 %) and dill (15.00 - 35.00 %). After processing (65oC for 30 minutes), antioxidant activity (IC50) and total phenolic compounds remained mainly associated with chili, lemon grass and dill compositions. A consumer test on 5 samples of Kang Aom paste revealed a strong relationship among the consumer-overall, odor, pungent odor and spicy - hot liking. Consumers preferred a rage of 1-5% lemongrass and 15-20% chili because of the perceived pungent odor and spicy - hot in the products. The dill content had a positive impact on overall odor acceptance. Recommended recipe for ready-to-use Kang Aom pastes is 20% chili, 5% lemongrass and 25% dill. Consumers preferred to use 40 g of Kang Aom pastes for 1 serving unit of Pork-Kang Aom.

Keywords: Ready-to-use curry paste, Thai curry, antioxidant, Thai herbs, Kang Aom



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CPP31

Bioactivity and Sensory Evaluation of Corn Silk Herbal Tea Bag Product with Different Tea Processing Methods

Praveetida Khieosa - nga1 and Kittichai Banjong2*. (1) Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang Bangkok, 10520, Thailand Tel.: +66879778227, E-mail: [email protected]. (2) Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang Bangkok, 10520, Thailand Tel.: +66865138387, E-mail: [email protected]. *Corresponding author. E-mail: [email protected]

Corn silk has been regarded as waste from corn processing industry. In fact, corn silk contains important nutrients and bioactive compounds which have potential benefits and effects on human health. This study was aimed at processing fresh corn silk to dried corn silk herbal tea by using optimal tea processing method. Corn silk herbal tea was processed by 3 different green tea processing methods; corn silk formula 1 (CS-F1), corn silk formula 2 (CS-F2) and corn silk formula 3 (CS-F3). Dried corn silk herbal tea was analyzed for biological properties according to Thai Industrial Standard Institute (TISI) and Food and Drug Administration (FDA). Corn silk herbal tea samples were brewed and analyzed for sensory evaluation, color evaluation, total phenolic content (TPC) and antioxidant activity (determined by % inhibition of DPPH assay). The results of sensory evaluation showed that CS-F3 processing has a high preference score which indicated the most like by panelists. As for color evaluation, the results showed that lightness (L*), redness and greenness (a*), yellowness and blueness (b*), chroma (C*) and hue angle (H*) were all significantly different (p≤0.05). All results in TPC and DPPH were not significantly different (p>0.05).

Keywords: Corn silk, Tea, Herbal tea, Antioxidant

CPP42

Physicochemical Properties of Soft Tofu as Affected by Addition of Calcium Sulfate and K-carrageenan

Hafizh Muhammad Noor1, Thunnalin Winuprasith1, Varongsiri Kemsawasd1*. (1) Institute of Nutrition, Mahidol University Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand. Tel. 0-2800-2380 Fax. 0-2441-9344 *Corresponding author: ([email protected])

The effect of κ-carrageenan and calcium sulfate (CaSO4) on physicochemical properties of soft tofu (soybean curd) was investigated, including syneresis, moisture content, pH, color, and texture profiles. A randomized complete block (RCBD) study was designed with three concentrations of CaSO4 (2.5 g/kg, 5.0 g/kg, and 7.5 g/kg) and of κ-carrageenan (0.5 g/kg, 1.5 g/kg, and 2.5 g/kg). The combination of κ-carrageenan and CaSO4 significantly affected soft tofu characteristics, particularly on the texture profiles and syneresis. To be highlighted, the higher concentration of κ-carrageenan improved the overall texture of

soft tofu in term of hardness, chewiness, cohesiveness, and gumminess. Moreover, the effect of κ-carrageenan on syneresis reduction was greater when a low concentration of CaSO4 was applied. The addition of 5.0 g/kg CaSO4 improved hardness and reduced syneresis better than 2.5 g/kg and 7.5 g/kg CaSO4. The addition of 7.5 g/kg CaSO4 and 2.5 g/kg κ-carrageenan had the lowest syneresis (4.01 %) compared to other combinations, whereas soft tofu with 2.5 g/kg CaSO4 and 0.5 g/kg κ-carrageenan had the highest syneresis (8.55 %). However, the addition of both κ-carrageenan and CaSO4 insignificantly affected the moisture content. For color, the addition of CaSO4 and κ-carrageenan in the soft tofu resulted in a slight variation of lightness (L*), redness (a*), and yellowness (b*). The pH values of soft tofu slightly decreased when the concentration of CaSO4 increased. In this study, the addition of 5.0 g/kg CaSO4 and 2.5 g/kg κ-carrageenan were found to be the best for improvement of physicochemical properties in soft tofu.

Keywords: Soft tofu, CaSO4, K-carrageenan, Coagulants

CPP43

Formulation of High Dietary Fiber Snack Bar Using Jerusalem Artichoke Powder and Low-fat Desiccated Coconut

Ivana Aprilia Pratiwi, Numphung Rungraung, Varongsiri Kemsawasd, Thunnalin Winuprasith1. (1) Institute of Nutrition, Mahidol University Phutthamonthon, Salaya, Nakhon Pathom 73170, Thailand. *Corresponding author: Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand. Tel.: +662 800 2380 ext. 123: Fax: +662 441 9344; E-mail: [email protected]

This study was aimed to study physicochemical properties of Jerusalem artichoke powder (JAP) and low-fat desiccated coconut (LFDC), which were used to formulate high dietary fiber snack bar. High dietary fiber snack bars were made with varied ratio of JAP to LFDC. Five different ratios of JAP to LFDC at 1:1 (F1), 1:2 (F2), 2:1 (F3), 1:3 (F4), 3:1 (F5) and control (C) formula without JAP and LFDC were evaluated for their texture, color, aw, moisture content (MC), pH and sensory acceptability. The results showed that L* value of LFDC (89.56) was higher than that of JAP (74.96) so that LFDC has brighter in color than JAP. The b* value of JAP (16.04) was higher than that of LFDC (3.98) which was correlated with JAP appearance having yellow color. In term of particle size distribution, JAP had higher percentage of small particle. The water holding capacity (WHC) and oil holding capacity (OHC) of LFDC were higher than those of JAP about 1.5 times and 5 times, respectively. For snack bar, lightness (L*) and yellowness (b*) significantly increased when LFDC was increased (p<0.05). Otherwise, redness (a*) significantly decreased when LFDC was increased (p<0.05). All snack bar had low aw (<0.65) and MC values were in the range between 8.33% and 10.51%. pH of the snack bar significantly decreased when JAP was increased (p<0.05). Furthermore, sensory results evaluated by 30 untrained panelists using 9-point hedonic scale showed no significant difference in overall



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acceptability among the formulas. However, the highest acceptability score was found in F1 formula (6.39), which was in range between like slightly to like moderately. Energy, MC, protein, total fat, total carbohydrate, ash, and total dietary fiber per 100 g of the F1 formula were 433.24 kcal; 8.82 g; 6.58 g; 15.18 g; 67.59 g; 1.85 g, and 14.84 g, respectively. Hence, this product can be claimed as a high dietary fiber snack bar. This study shows the ability of JAP and LFDC to be used as a functional ingredient to increase fiber content in food products.

Keywords: Snack bar, Jerusalem artichoke powder, Low-fat desiccated coconut, Dietary fiber

CPP55

The Effects of Drying Methods and Conditions on Dried Robusta Coffee (Coffea canephora) Flower Qualities

Athicha Choosut1 and Kongkarn Kijroongrojana1*. (1) Department of Food Technology,Faculty of Agro-Industry, Prince of Songkla University Songkhla, 90110, Thailand Tel.:+66815996911, E-mail: [email protected]

The optimal condition for drying Robusta coffee flower using different methods and conditions (hot air drying (HD) at 50, 60, 70 and 80°C; infrared vacuum drying (IVD) at 50 (50 min) and 55°C (40 min); microwave vacuum drying (MVD) at 1800 Watt (20 min) and 4800 Watt (10 min) was studied. In comparison among HD samples, the sample at 80ºC had the highest L* value (p < 0.05). The coffee flower infusions at 70 and 80ºC had higher L* values and clarity, but lower a* and b* values than those at 50 and 60ºC (p < 0.05). The antioxidant activities (2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities and ferric reducing antioxidant power (FRAP)) of the infusion at 70 and 80ºC were higher than those at 50 and 60 ºC. The sample at 80ºC obtained the highest total phenolic content (TPC) and total flavonoid content (TFC) as well as odor acceptance scores (p < 0.05). However, no differences in other characteristics and overall acceptance scores of all samples were observed (p > 0.05). Among the IVD samples, the color of both dried flowers was not significantly different (p > 0.05). The infusion at 50ºC had higher ABTS and DPPH radical scavenging activities than that of 55ºC (p < 0.05). The acceptance scores of the dried flower and the infusion of both samples were not significantly different (p > 0.05). Comparing among the MVD samples, the L* and b* values of sample at 4800 W were higher than that at 1800 W. However, a* values of the flower as well as the L*, b* values and clarity of the infusion of both samples were not significantly different (p > 0.05). The MVD sample at 4800 W obtained higher TPC, TFC, DPPH radical scavenging activity and FRAP than that of 1800 W (p < 0.05). However, no differences in acceptance scores of all characteristic were found between both samples (p > 0.05). When considered in both acceptability and antioxidant activities, the HD at 80°C, IVD at 50°C and MVD at 4800 Watt were the suitable methods for drying the Robusta coffee flower.

Keywords: Coffee flower, Drying, Phenolic compound, Antioxidant activities, Acceptance test

CPP68

Effect of Microwave Vacuum and α- Amylase Treatment on Quality of High Amylose Rice

Kanokwan Jadwong1, Nantawan Therdthai1* and Wannasawat Ratphitagsanti1. (1) Department of Product Development, Faculty of Agro-industry Kasetsart University, Bangkok, 10900, Thailand *Corresponding author.E-mail: [email protected]

Rice grain with high amylose content normally gave hard texture of cooked rice. To improve softness of the cooked rice, high amylose rice grains were subjected to α-amylase treatment (0.1 and 0.2% w/w for 0 - 60 min) and microwave vacuum treatment (600W) together with α-amylase treatment (0.1 and 0.2% w/w for 0 - 60 min). Untreated rice had high values of water uptake ratio (3.4±0.06), volume expansion ratio (4.4±0.16), hardness (253.63±2.63 N) and long cooking time (26 min). With α-amylase treatment, water uptake ratio, cooking time, volume expansion ratio and hardness were decreased (P≤0.05). Particularly, the rice treated with microwave vacuum prior to α-amylase (0.2% w/w) had less water uptake ratio (1.5±0.06 - 1.7±0.00), cooking time (11.0±0.00 - 12.3±0.58 min), volume expansion ratio (2.0±0.00-2.2±0.00) and hardness (120.17±7.25 - 127.51±1.47 N) than the one with only α-amylase treatment. Both α-amylase treatment and microwave vacuum together with α-amylase treatment increased whiteness index of rice grain (P≤0.05). However, whiteness index of rice from the microwave vacuum together with α-amylase treatment was decreased after cooking (P≤0.05).

Keywords: Microwave, Enzyme pretreatment: α-amylase, High-amylose rice, cooking quality

CPP94

Development of Effervescent Tea

Abigail Bethrose Sembiring1,2, Dede Robiatul Adawiyah2, Jiraporn Raiputta3, Piyaporn Chueamchaitrakun1,3. (1) Program in Food Technology, School of Agro-Industry, Mae Fah Luang University, 333 Moo.1 Thasud, Mueang, Chiang Rai 57100, Thailand. (2) Program in Food Technology, Bogor Agricultural University Raya Dramaga, Dramaga Bogor, West Java 16680, Indonesia (3) Tea Institute, Mae Fah Luang University,Chiang Rai 57100, Thailand 333 Moo.1 Thasud, Mueang, Chiang Rai 57100,Thailand.Tel.+66-5391-6253, E-mail: [email protected]

Green tea has high phenolic compound which gives good impact to body’s health, due to its high phenolic compound. The taste is slightly bitter, which decreased its consumer acceptance. To solve this problem, effervescent tea was



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developed for new choice for consumer. Effervescent is the reaction of acid and base producing CO2 when dispersed in water resulting a distinct fizzing mouth feel which covering the undesired taste and also gives others advantages. Discovering the best formulation based on its physical, chemical and sensory quality to increase the consumer acceptance is the objectives of this research. The quality of this tea powder was analyzed, according to the result it had bulk density 0.60 ± 0.03 g/mL, solubility 76.82 ± 0.66 %, total polyphenol content 5.56 ± 0.06 (% w/w dry basis) and moisture content 1.84 ± 0.11 % respectively. The sixteen formulas were developed with mixture design technique. The components were green tea powder (Camellia sinensis var. sinensis) (15 – 40 %), mixture of sodium bicarbonate and citric acid (50 – 65 %) with ratio 1:1, maltodextrin (DE=15) (10 – 20 %) were randomized. Based on the physical, chemical, and sensory properties, the best formula consists of 56% of mixture citric acid and sodium bicarbonate, 29 % of green tea powder, and 15 % of maltodextrin. The final product qualities had hardness 115.80 ± 4.96 N, color (L*, a* and b*) 70.59 ± 0.44; 1.47 ± 0.04; 23.68 ± 0.18, effervescent time 183.33 ± 2.08 seconds, for pH 5.65 ± 0.01, moisture content 1.90 ± 0.00 % and Total polyphenol content 2.34 ± 0.06 (% w/w dry basis). Consumer acceptance test was conducted with 100 panelists, the acceptability and buying intention were 87 % and 74 % respectively.

Keywords: Consumer acceptance, Effervescent tea, Green tea

CPP97

Effect of Pectinase on Physical Properties, Yield and Sensory Evaluation of Papaya Juice

Nawachawan Klongsati1 and Tongchai Puttongsiri2*. (1) Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabng. Chalongkrung Road, Ladkrabang, Bangkok 10520 Thailand. Tel.: +669 2775 0669, E-mail: [email protected]. * (2) Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabng. Chalongkrung Road, Ladkrabang, Bangkok 10520 Thailand.Tel.: +66 2329 8526, E-mail: [email protected]

The objective of this research was to evaluate the effect of pectinase on the physical properties, yield and sensory characteristics of papaya juice. The pulp of papaya, cultivar ‘Holland’, used had 11-13 ºBrix and pH level of 5-6. Three levels of pectinase (0.1, 0.3 and 0.5%) and incubation at 40 ºC for 120 minutes were used to clarify the pulp. Increasing concentration of pectinase resulted in increasing clarification, which corresponded to improved sensory evaluation and also to a higher production; with 0.5% of pectinase giving the highest yield. Thus, the concentration of enzyme was a factor that affected the characteristic of papaya juice.

Keywords: Pectinase, Clarification, Yield

CPP98

Product Development of Instant Gluten- Free Alkaline Noodle

Pissinee Srigungvarl1 Kamonchanok Luednugrob1 and Nantawan Therdthai1*. (1) Department of Product Development, Faculty of Agro-industry Kasetsart University, Bangkok, 10900, Thailand *Corresponding author. E-mail: [email protected]

Noodle is one of main staple food and gaining popularity throughout the world due to its convenience, low cost, unique flavor and texture. Consumption of instant noodle in Thailand was top 5 in worldwide. However, health awareness of food has been raised. This research aimed to develop non- fried gluten-free alkaline noodle by microwave vacuum drying (MVD). Fresh gluten- free alkaline noodle was subjected to 5 conditions: no steaming and hot air drying, no steaming with 600 W MVD, steaming with 600 W MVD, no steaming with 360 W MVD and steaming with 360 W MVD. Sample without steaming before drying at 600 W for 2.2 min had the highest lightness (L*-value) and the lowest moisture content and water activity. By steaming, drying time had to be increased by 30 s, in order to reduce moisture content to less than 12 % wet basis. Lightness was reduced while yellowness ( b* - value) was increased. Rehydration ratio of steamed sample tended to increase, compared with non- steamed sample. By reducing microwave power, rehydration ratio seemed reduced. Comparing to hot air drying, microwave vacuum drying could reduce hardness of the rehydrated noodle, particularly the condition with either high microwave power or steaming prior to drying. From preliminary study in sensory quality (n=30), steaming and drying at 600 W or 360 W could produce the most preferable instant gluten-free alkaline noodle with overall liking at slightly liking.

Keywords: Microwave, Instant noodle, Gluten free, Alkaline noodle, Rice.

CPP107

Market Survey and A Study of Consumer Behavior and Attitudes Towards Reduced Calorie Foods

Yonhatai Wongkaew1, Withida Chantrapornchai1* , Hathairat Rimkeeree1. (1) Department of Product Development, Faculty of Agro- Industry, Kasetsart University 50 Ngamwongwan Rd. , Bangkok, 10900, Thailand Tel. : +6625625018, E-mail: [email protected]

The objective of this research was to survey markets of reduced calorie foods (which included “low/no/reduced calorie, fat, sugar” ) and study behavior, attitudes, and needs of consumers towards them. Target consumer referred to a person who concerned about their health, exercised at least 3-4 times a week and aged higher than 18 years old. The research consisted of 3 parts. Part 1, survey and collect the information of reduced calorie foods during May to June, 2018. The results showed that there were 152 reduced calorie foods sold in



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Bangkok Metropolitan Region. In addition, the information of commercial product sold globally from GNPD database found that the highest number of products belonged to the products that claimed as “ low/no/ reduced sugar” (2,658 products from 5,186 products of “ low/no/reduced calorie, fat, sugar”) , which indicated that consumers fairly related food calorie with sugar content rather than fat content. However, among all food categories, it is interesting that product with “ low/no/ reduced fat” in “ dairy and dairy products” category had the highest product numbers ( 685 products; 13. 21%) . Considering by regions, it showed that European countries paid more attention on reduced calorie foods (1,980 products; 38.18%) comparing to Asian countries which had 1,299 products; 25. 05% . Whereas, Thailand had product numbers of reduced calorie foods of 124 products, 2. 39% . Part 2, individual depth interviews of 15 target consumers revealed that they thought that reduced calorie foods were foods with sweeteners, non-fried process foods, less calorie foods, foods that reduced calorie by reducing fat, fiber- supplemented foods and foods with cereals. Moreover, in their opinion, foods with high calorie were bakery products. Part 3, consumer survey of 120 target consumers was investigated using the developed questionnaire. The results showed that 81.7% of consumers were interested in reduced calorie foods and the product that highly needed to be developed was butter cake. In addition, “ taste” was the most important factor affecting their buying-decision.

Keywords: Market survey, Behavior survey, Reduced calorie, Reduced fat, Reduced sugar

CPP138

Effect of Tween 60 and CMC on The Emulsion Stability, Viscosity, pH and Color of Coconut Milk Topping for Sticky Rice

Wintrirawiz Thanasetsunthon1*and Tongchai Puttongsiri2. (1) Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang Bangkok, 10520, Thailand Tel.: +66876931714, E-mail: [email protected]. (2) Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang Bangkok, 10520, Thailand Tel.:+66865685064, E-mail: [email protected]. *Corresponding author: [email protected]

Coconut milk is an important ingredient for many traditional foods, especially curries and desserts, in countries of Southeast Asia. The lipids in coconut milk are mostly in the form of medium chain saturated fatty acids (MCFAs) and in particular lauric acid. In food lauric acid is converted in the body into a highly beneficial compound. The objective was therefore to study the effect of Tween 60 (0.25, 0.35 and 0.45%) and CMC (0.10, 0.15 and 0.20%) on emulsion stability (ES), apparent viscosity, pH and color of coconut milk topping for sticky rice. The experiments were designed as 3×3 factorials and samples were analysed after being sterilized at 121°C for 15 mins. Results showed that the control (not using Tween 60 or CMC) had significantly (p<0.05) lower emulsion stability

(53.45±2.23%) and significantly (p<0.05) higher viscosity (17.50±0.20 cP). Also the concentration 0.45% Tween 60 with 0.20% CMC had highest emulsion stability (79.90±1.50) and viscosity (96.83±5.11) which was significantly (p<0.05) different. All the significantly (p<0.05) samples in this experimental had pH levels in the range of 5.09-5.86. The lightness (L*) of treated samples showed significantly (p<0.05) higher as compared to control sample.

Keywords: Coconut milk, Emulsion, CMC, Tween 60

CPP154

The Qualities and Sensory Perception of Milk Tablets Produced from Goat Milk Powder

Phakamon Kulnuwong1*, Chompunut Sihsobhon1. (1) Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Chalongkrung Road, Ladkrabang, Bangkok, 10520, THAILAND Tel.:080 9152955, E-mail: [email protected] Corresponding author: annsihsobhon @gmail.com

Goat milk powder is the one of the alternatives milk due to its properties were similar to cow milk. It can be produced to goat milk powder as processed and preserved milk for application. This research aimed to analyze the qualities of goat milk, spray-dried goat milk powder which Using 170 ̊ C inlet and 100 ̊ C outlet temperature, and to compare the physicochemical and the sensory qualities between goat milk and cow milk tablets. The results showed that the properties of goat milk were in the range of its standard qualities. The spray-dried goat milk powder presented that its color was light white (92.80 L*, -1.44 a* ,7.43 b* ) , where as the water activity (0.19) and moisture content (2.24%) was low. The proximate analysis of goat milk powder was showed that 22.76% fat, 24.27% protein and 6.05 % ash. The physical properties of goat milk powder also showed that the dispensability was 75.83 %. The sensory evaluation using 9 points hedonic scale showed that liking scores in all sensory attributes of goat milk tablets was higher than that in cow milk tablets.

Keywords: Goat milk, Goat milk powder, Spray drying, Milk tablets

CPP168

Survival During Storage of Lactobacillus casei in Low Fat Ice Cream Produced with Different Stabilizers.

Apirak Chanlaem1, Sirichai Kuankuncharoen2 and Sirinda Kusump3* . (1) Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Patumthani, 12120, Thailand Tel. : +6681-453-6703, E-mail: apirakboy@gmail. com. (2) Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Patumthani, 12120, Thailand Tel.: +6689-789-8499, E-mail: [email protected]. (3) Department of Food



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Science and Technology, Faculty of Science and Technology, Thammasat University, Patumthani, 12120, Thailand. Tel. : + 6684- 025- 4683, corresponding author E- mail: [email protected]

It is recommended to ingest viable probiotic cells of 108 CFU per day to exhibit health benefit to its host. Stabilizers used in ice cream mostly are hydrocolloids, which can increase viscosity and retard ice recrystallization in ice cream. This research aimed to study the effect of different stabilizers normally used in ice cream formula on the viability of probiotic added in low fat ice cream during frozen storage. Alginate, locust bean gum, and xanthan gum were used to produce ice cream. Probiotic L. casei was incorporated into low fat ice cream of the same viscosity produced by 0.40% alginate, 0.35% locust bean gum and 0.30% xanthan gum. The ice cream samples were kept frozen at -18 °C for 42 days. The results showed no

significant difference (p>0.05) in overrun of all the ice cream samples. pH values of all probiotic ice creams decreased with increasing storage time (p£ 0.05) with the highest reduction of pH of the ice cream produced with locust bean gum (p£ 0.05). Probiotic L. casei could survive in all the ice cream samples throughout 42- day storage. However, probiotic counts decreased with increasing storage time (p£ 0.05) . Ice cream produced with alginate had the highest survival percentage of L. casei whereas ice cream produced with xanthan gum had the lowest survival percentage of the cultures (p£ 0.05) . All ice cream treatments contained more than 7 log CFU of viable L. casei per gram of ice cream throughout 42-day storage.

Keywords: Probiotic, Lactic acid bacteria, Ice cream, Frozen storage

CPP171

Effect of Drying Time and Temperature on the Quality of Sugar Free Bamboo Shoot Leather

Pajaree Ingkasupart1 and Sawaminee Nualkaekul1* 1Faculty of Agro- Industry, King Mongkut’ s Institute of Technology Ladkrabang, Chalongkrung Road, Bangkok, 10520, Thailand *Corresponding author. Tel. : + 66 2 329 8526 ext. 7263, E-mail: [email protected]

Oversupplying of bamboo shoot during harvesting season is a major problem for many farmers because the bamboo shoots are seasonal, perishable, short-lived and unpreserved. The aim of this study was to develop a new product made from the bamboo shoots with long shelf life and healthy called “Sugar free bamboo shoot leather”. Important thing to finish this idea is trying to find a suitable of drying time and temperature which are the main factor for drying the fruit and vegetable. The sugar free bamboo shoot leather was made by mixing the bamboo shoot puree with sorbitol (45%), maltodextrin (45%), and gelatin (10%), and then blended with the addition of 0.1% citric acid. The leather was dried at different drying time and

temperature which was 3, 4, 5 h and 60, 70, 80 C, respectively.

Physical properties including moisture content, water activity,

color analysis, texture analysis were analyzed. In addition, sensory evaluation using 9-point hedonic scale was also determined. Results showed that an increasing of drying time and temperature lead the moisture content and water activity decreased significantly (p < 0.05). Drying the sugar free bamboo shoot leather at 80°C for 5 h had the lowest of moisture content (13.38%) and water activity (0.62). Color measurement (L*a*b*) and texture analysis (hardness, cohesiveness, gumminess, chewiness, and resilience) increased significantly as the drying time and temperature increased (p < 0.05). Sensory evaluation results showed that high overall liking score of the sugar free bamboo shoot leather found in the drying condition of temperature at 80°C for 5 h which was not

statistically significant from the drying leather at 70°C for 3 h.

Keywords: Bamboo shoot leather, Forming condition, Physical property, Sensory evaluation, Sugar free product

CPJ11

Development and Characterization of Texture-Modified Pork Ball for Elderly

Numphung Rungraung, Dunyaporn Trachootham, Niramol Muangpracha, Sasiumphai Purttiponthanee, Yuraporn Sahasakul, and Thunnalin Winuprasith*. Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom 73170, Thailand. Tel.: +6628002380. *Corresponding auther E-mail: [email protected]

In the elderly population, one of the restrictive factors in food consumption can be tooth loss and swallowing dysfunction due to old age. The purpose of this work was to develop texture-modified pork ball for elderly with varying level of pork (30-38%), lard (20-24%), and tapioca flour (1.8-3.4%) added. All samples were investigated in terms of physicochemical properties and sensory evaluation. The results showed that hardness, springiness, cohesiveness, gumminess, chewiness increased and adhesiveness decreased, when the level of pork was increased and lard and flour were decreased. Sensory evaluation was performed by elderly subjects using 5-points hedonic scale and 5-point just-about-right. The subjects were grouped into three categories by posterior occlusal contact, according to Eichner Index. Group A had contacts in four support zones; group B had one to three zones of contact or contact in the anterior region only; and group C had no support zones at all, although a few teeth could still remain. The result indicated that all developed formulas of texture-modified pork ball had ‘just about right’ rating for sensory attributes such as color, taste, and easy to chew and overall liking score was in the range of ‘like slightly’ to ‘like moderately’. From sensory evaluation, the suitable level of each ingredient was found to be 38% pork, 20% lard, and 1.8% flour for group A, and 34% pork, 22% lard, and 2.6% flour for group B and C. This product combined with other foods could be used for improving nutritional status of elderly.



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Keywords: Texture-modified pork ball, Elderly, Tooth loss, Eichner Index, Texture, Sensory evaluation

CPJ12

Storage Stability of Spray-dried Pandan Powder Evaluated by Accelerated Shelf-life Testing

Nichapat Kothong, Thananya Chaikanta, Chadaporn Jiranaipreeda, Panida Rattanapitigorn*. Institute of Nutrition and Technology, Faculty of Agro-industry, Chiang Mai University, Chiang Mai. *Corresponding author:[email protected],[email protected]

An accelerated shelf-life test was used to estimate the physical changes of spray-dried pandan powder which stored 28 days at 4, 10, 25, 35 and 45 oC by studying the effects of encapsulation over time. The aqueous pandan leaves extract was encapsulated by Methocel® K4M and maltodextrin using spray-drying. Compared with the spray-dried pandan powder without encapsulation (control sample), the encapsulated pandan powders presented the higher L* value (75.36 versus 56.51), b* value (24.39 versus 21.25), hue angle value (122.82 versus 120.55) and chroma value (28.77 versus 24.67) but lower a* value (-15.73 versus -12.53). The experiment demonstrated that spray-dried pandan powder without encapsulation (control sample) rapidly degraded at 35oC and 45oC within 14 days of storage time. Kinetic analysis showed a first-order reactions of Arrhenius model fit for the changes in the water activity, L*, a*, b* and chroma value of control samples whereas the model fit only for the changes in the water activity and L* value of encapsulated pandan powder which stored at 35 and 45 oC for 28 days. In summary, the encapsulation with Methocel® K4M and maltodextrin was beneficial for improving the thermal stability of spray-dried pandan powder.

Keywords: Stability, Spray-drying, Pandan, Encapsulation, Accelerated shelf-life testing



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Division D: Food Microbiology, Food Biotechnology, Fermentation



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DOP172

Optimization of Ultrasound Microencapsulation by the Mixture of Maltodextrin and Gum Arabic for Enhanced Protein Riceberry Bran Extracts with Mixed Fungi and using Subcritical Water Extraction

Paerwa Phadungruangkij1 and Nuttawan Yoswathana1*. (1) Department of Chemical Engineering, Faculty of Engineering, Mahidol University, Nakhon Pathom. * Corresponding author:([email protected])

The aims of this research were to optimize the conditions of ultrasound microencapsulation for improving the encapsulation efficiency of enhanced protein riceberry bran (RBB) extracts via mixed fungi using Solid State Fermentation (SSF) and employed Response Surface Methodology with modified Box Behnken Design. Additionally, RBB extracts obtained from Subcritical Water Extraction (SWE) at temperature 200°C for 30 min, the protein content was 53.07 mgBSA/g RBB. In SSF, the mixed culture of fungi at ratio of 0.2:0.8 (Aspergillus oryzae and Monascus purpureus) was growth on the RBB at room temperature (35 °C) for 5 days, 55% moisture content, pH 5.5 and the quantity of the spores inoculated was 6 x 107 spores/g RBB. The SSF enhanced protein content of RBB about 4 times. The ultrasound microencapsulation conditions were optimized with three parameters: concentrations of coating material (10%, 20% and 30%), sonication times (5, 25 and 45 min), and homogenizer speeds (5000, 12500 and 20000 rpm). The formulations of coating material were varied by using different mixing ratios of Maltodextrin DE11.2 (MD) and Gum Arabic (GA) at 0:100, 25:75, 50:50, 75:25 and 100:0 respectively. The optimum condition of ultrasound microencapsulation was 30% concentration of coating material at ratio 75:25 (MD:GA), sonication time of 5 min, and homogenizer speed of 5110 rpm. The predicted optimum encapsulation efficiency (EE%) was 80%. The predicted values from regression model were very close to actual values, R2 = 0.96 confirming the regression model is well fit to the actual data.

Keyword: Riceberry bran extracts, Ultrasound microencapsulation, Solid state fermentation, Subcritical water extraction, Box Behnken Design

DOJ165

Oligosaccharides from Rice Straw and Rice Husk Produced by Glycoside Hydrolase Family 10 and 11 Xylanases

Alisa Pattarapisitporn1, Pannapapol Jaichakan1 and Wannaporn Klangpetch1*. (1) Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University 99 Moo 9, Thapho, Muang, Phitsanulok. * Corresponding author: ([email protected])

Rice straw (RS) and rice husk (RH) are the by-products obtained from rice farming which are still remaining non-starch polysaccharides namely cellulose and hemicellulose. Hemicellulose was reported to be a precursor to the oligosaccharides production. The objectives of this study were to investigate abilities of glycoside hydrolase family 10 (GH10) and 11 (GH11) commercial xylanases on oligosaccharides production from RS and RH by hydrothermal assisted enzymatic hydrolysis. Firstly, RS and RH were pretreated with acetone/ethanol at ratio of 2:1. The pretreated biomass slurry (1:30 w/v) were heated by autoclave at 180°C for 10-30 min, then the oligosaccharides content in RS and RH hydrolysates (HRS and HRH) were analyzed by High Performance Anion Exchange Chromatography with pulsed amperometric detection (HPAEC-PAD). The results showed that RS and RH treated at 180°C for 10 min indicated the highest total oligosaccharides content and xylose oligomer was the main product. After hydrothermal treatment, the HRS and HRH were hydrolyzed with Ultraflo Max (UM10) and Ultraflo L (UL11) which are belonging to GH10 and GH11 respectively under the conversion abilities during incubation at 50°C, pH 6.0 for 0-4 h. The highest reducing sugar content was found when incubating HRS and HRH at 1 h with those of xylanases. Nevertheless, increasing incubation time did not further affect the reducing sugar content in this study. The reducing sugar contents of HRS and HRH treated with UM10 were increased up to 0.24% and 0.17%, respectively, while with UL11 were increased up to 0.18% and 0.14%, respectively. The qualitative and quantitative of oligosaccharides after treated with commercial xylanases were analyzed using Thin Layer Chromatography (TLC) and HPAEC-PAD. The results revealed that HRS and HRH treated with UM10 for 1 h mainly consisted of xylobiose and xylotriose, while treated with UL11 consisted of xylobiose, xylotriose, xylotretaose and xylopentaose. However, UM10 tended to produce more content of xylose while UL11 produced more variety of xylooligosaccharides (XOS). This study has suggested the potential of GH10 and GH11 xylanases on XOS production using RS and RH as alternative sources.

Keyword: Rice husk, Rice straw, Oligosaccharide, Glycoside hydrolase 10, Glycoside hydrolase

DPB13

Effect of Light Intensity and Acetate Concentration on Biopolymer and Hydrogen Productions by Rhodopseudomonas palustris TN1

Wiboon Riansa-ngawong1*, Wanticha Savedboworn1, Prapaporn Duangnil1, Chonthicha Chaiyaphan1, Athicha Sornklom1, and Atipan Saimmai2. (1) Department of Agro-Industry Technology and Management, Faculty of Agro-Industry, King Mongkut’s University of Technology North Bangkok, Prachinburi Campus, Prachinburi. (2) Faculty of Agricultural Technology, Phuket Rajabhat University, Mueang, Phuket. * Corresponding author: ([email protected],

[email protected])



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Bio-polymer and hydrogen productions using photosynthetic bacteria (PSB) have been widely studied based on individual products of PSB. Bio-polymer produced by PSB was the poly-(β)-hydroxybutyrate (PHB), which was a polyester compound, classified in the group of the poly-(β)-hydroxyalkanoate, and characterized as a thermoplastic. Aims of this study are to compare the relationship and amounts of both products under various light intensity (1,000, 3,000, 5,000 and 7,000 lux) of tungsten lamp and acetate concentration (0.68, 1.36, 2.72, 5.44, 8.16 and 10.88 g/L). The experiments have employed under 50 ml vial bottle reactors via batch process with anaerobic-light conditions at room temperature (30-32oC) for 96 h by Rps. palustris TN1. Fermentation conditions of working volume and initial cell concentrations were 36 mL and 4 mL (10% v/v and OD660 = 0.5), respectively. Glutamate-acetate medium (GA) was used as a culture medium. The optimal condition of bio-polymer production was 3,000 lx light intensity with 1.36 g acetate/L obtaining the maximum bio-polymer production and productivity of 2.16±0.19 g/L (at 24 h cultivation) and 0.09 g/L/h, respectively. While the optimal condition of hydrogen production was 3,000 lx light intensity with 2.72 g acetate/L obtaining the maximum hydrogen production and productivity of 165.33±15.27 mL/L (at 24 h cultivation) and 6.89 mL/L/h, respectively. Therefore, we can use the same optimal light intensity for both bio-products production, whereas the optimal acetate concentration was not the same.

Keywords: Rhodopseudomonas palustris TN1, Bio- polymer, Hydrogen production, Light intensity, Acetate concentration

DPB41

Changes in the Ginsenoside Content during the Fermentation Process using Lactobacillus plantarum KCCM 42962

Suah Bak1, Sang Hyun Lee2, Jeong Hwa Hong. (1) Department of Smart Foods and Drugs, Inje University, 197 Inje-ro, Gimhae, Gyeongnam, Rep. Korea. (2) Department of Food and Life Science, Inje University, 197 Inje-ro, Gimhae, Gyeongnam, Rep. Korea. * Corresponding author: ([email protected])

Ginsenosides, which are bioactive components in ginseng, can be converted to smaller compounds for improvement of their pharmacological activities. The conversion methods include heating; acid, alkali, and enzymatic treatment; and microbial conversion. The aim of this study was to determine the bioconversion of ginsenosides in fermented red ginseng extract (FRGE). Red ginseng extract (RGE) was fermented using Lactobacillus plantarum KCCM 42962. The changes in the ginsenoside composition of FRGE were evaluated using HPLC, and the 12 ginsenosides were analyzed. Additionally, we investigated changes of the reducing sugar and polyphenol contents during fermentation process. During fermentation for 4 days, total sugar content decreased from 1.15 mg/mL to 0.35

mg/mL, uronic acid content increased from 0.15 μg/mL to 3.25 μg/mL, and total ginsenoside content increased to 6.89 mg/mL at 3 days. In addition, ginsenoside metabolites Rg3, F2, Rh1, and Rg2 increased from 0.68 mg/mL to 4.85 mg/mL at 3 days of fermentation. FRGE had a high content of polyphenol (5.95 mg/mL) as compared to the RGE (3.25 mg/mL). These results confirm that fermentation with L. plantarum KCCM 42962 is very useful for preparing minor ginsenoside metabolites while being safe for foods.

Keywords: Panax ginseng, Ginsenside conversion, Fermentation, Lactobacillus

DPB50

Effects of Polyphenols Against Staphylococcal Enterotoxin Production

Apisada Kitichalermkiat1*, Jun Sato2, Takumi Sonoda2, Yoshimitsu Masuda1, Ken-ichi Honjoh1, Takahisa Miyamoto1. (1) Division of Food Science and Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, Japan. (2) Kao Corporation, Global R＆D-Safety Science, Japan. * Corresponding author:

([email protected])

Tea polyphenols have potential health benefits including antibacterial property. Epigallocatechin gallate (EGCg) is a major polyphenol found in green tea whereas theaflavins are the majority in black tea. These polyphenols show antibacterial activity against gram-positive bacteria, including foodborne pathogens such as Staphylococcus aureus which producing a wide variety of life-threatening extracellular toxins. However, the inhibition mechanism of tea polyphenols on Staphylococcal Enterotoxins (SEs) remains unclear. This study investigated the effects of tea polyphenols on Enterotoxin-producing S. aureus to clarify their inhibition mechanism on SEs production. The effects of EGCg and theaflavins on production of SEs were examined by measuring the amounts of SEs after 2–24 h culture in the presence of EGCg at 125, 250, and 500 mg/L or theaflavins at 62.5, 125, and 250 mg/L. Reversed passive latex agglutination (RPLA) was used to quantify SEs production. Furthermore, Real-Time qPCR analysis was performed to investigate the effects of EGCg and theaflavins on the transcription of toxin-producing genes. The results show that the amount of SEs production and viable bacterial counts decreased with increase in EGCg concentration. The Staphylococcal Enterotoxin A (SEA) production was under the lower limit of detection after 24–h treatment with EGCg at 500 mg/L. Treatment with 125 mg/L of EGCg reduced the production of SEA but not the bacterial cells growth after 8–h treatment. Moreover, the Real-Time qPCR analysis revealed that EGCg treatment increased the transcription of structural gene of SEA (sea) after 1–h treatment and began to decreased after 4 h. On the other hand, as a result of theaflavins treatment, it was shown that viable bacterial counts increased in contrast with decreasing in SEs production and transcription of sea



53

increased after 1-h treatment. The results suggest that the addition of EGCg or theaflavins caused immediate stress to S. aureus, leading to temporally increased in the transcription of sea. However, EGCg addition reduced the production of SEA, which would be consistent with the reduction of sea transcription after 4–h EGCg treatment. These findings suggest that EGCg and theaflavins are promising natural antibacterial agent to control S. aureus and its enterotoxin production.

Keywords: EGCg, Theaflavins, Staphylococcus aureus

DPB112

Screening of Bile Salt Hydrolase Activity and Cholesterol Assimilation of Lactic Acid Bacteria isolated from Plant Samples

Ratthanatda Nuhwa1, Somboon Tanasupawat2*, and Ancharida Savarajara3. (1) Biotechnology Program, Faculty of Science, Chulalongkorn University, Bangkok. (2) Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok. (3) Department of Microbiology, Faculty of Science, Chulalongkorn University, Bangkok. * Corresponding author: ([email protected])

Generally, lactic acid bacteria (LAB) are found and isolated from fermented foods, dairy products, gastrointestinal tract of humans and animals, and plants. They play beneficial role as health promoter on their host. Nowadays, the interested ability of probiotic is bile salt hydrolase (BSH) has become the focus of attention on account of its influence on cholesterol metabolism. The bile salt hydrolase activity of probiotic bacteria residing in gastrointestinal tract have often being associated with their cholesterol lowering effects. Therefore, this study aims 1) to isolate LAB from plant samples, 2) to screen BSH activity, and 3) to investigate cholesterol assimilation ability. Twenty-five were screened from flowers, rice seed, and tree bark for the BSH activity on MRS agar supplemented with 0.5% (w/v) of taurodeoxycholic acid (TDCA) as a conjugated bile salt. Only seven isolates including FM1-1, FM1-2, FM2-3, FM3-1, FM11-2, FM12-1, and FM12-2 exhibited bile salt hydrolase activity. After that, all LAB isolates were determined the cholesterol assimilation. The results showed that their assimilated ability varied from 9.57 to 51.69%. The isolate FM11-2 could efficiently assimilate the most cholesterol, with 51.69%; on the contrary, the isolate FM11-3 assimilated the least cholesterol, with 9.57%. The isolate FM11-2 was identified as Enterococcus lactis (99.77% similarity). The isolate FM1-1, FM1-2, FM12-1 and FM12-2 were identified as E. durans (100% similarity). The isolate FM2-3 was identified as E. gallinarum (99.92% similarity); while the isolate FM3-1 was identified as Lactobacillus plantarum subsp. plantarum (100% similarity) based on 16S rRNA gene sequencing analysis. For the further study, they will be also tested for other probiotic properties. Hopefully, all of these isolates could be possibly used as probiotics in order to reduce cholesterol and the risk of heart disease in the future.

Keywords: Lactic acid bacteria (LAB), Bile salt hydrolase (BSH), Cholesterol assimilation.

DPB131

Low Cost Medium for Amylase Production by the Lactic Acid Bacterium, Lactobacillus sp. SUTWR73

Ekkasit Kanklang1, Chomphunuch Songsiririthigul2, Jirawat Yongsawatdigul3, Sureelak Rodtong1*. (1) School of Pre-clinic, Institute of Science, Suranaree University of Technology, Nakhon Ratchasima. (2) Synchrotron Light Research Institute, Nakhon Ratchasima. (3) School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima. * Corresponding author: ([email protected])

Amylase, an enzyme catalyzing the degradation of the large carbohydrate molecule, starch, to oligosaccharides, glucose, and maltose, is widely used in the food industry. Glucose and maltose syrup production, for example, is important to the production of gum, adhesive, ice-cream, candy, and a muesli bar. The enzyme target bond varies from type to type of amylase. This study aims to develop a low-cost medium suitable for amylase production by the amylolytic lactic acid bacterium, Lactobacillus sp. SUTWR73. The De Man, Rogosa and Sharpe medium (MRS) was used as the standard medium for lactic acid bacterium cultivation. The medium was then modified through substitution of the carbon and nitrogen sources with low-cost agricultural products, and elimination of unnecessary components using factorial experiments. Results showed that the medium composed of 2% cassava starch to replace glucose and 0.4% defatted rice bran to replace tryptone and yeast extract, without adding tri-ammonium citrate as MRS, provided the high potential production of amylase. The lactic acid bacteria, Lactobacillus sp. SUTWR73, could produce the enzyme of 0.74±0.02 U/ml (with 0.0449±0.006 mg/ml). The cost of the developed medium was 90% lower than the MRS standard medium. The crude amylase produced by using the developed medium, could perform its activity without Ca2+ ion at 60oC for 30 min. The results reveal that the amylase produced by SUTWR73 in the low-cost medium showed activity at in the range of starch gelatinization temperature. These results support the application of the modified medium for further large scale production of amylase.

Keywords: Amylase, Lactic acid bacteria, Amylase production medium



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DPB149

Amylase Production by the Potential Strain of L-Lactic Acid-Producing Bacterium in Cassava Starch Medium Containing Rice Bran

Rattaporn Sumalu1, Sureelak Rodtong1*, Chomphunuch Songsiriritthigul2 and Jirawat Yongsawatdigul3. (1) School of Preclinic, Institute of Science, Suranaree University of Technology, Nakhon Ratchasima, Thailand. (2) Synchotron Light Research Institute (Public Organization) Nakhon Ratchasima, Thailand. (3) Food Technology, Institute of Agricultural Technology Suranaree University of Technology, Nakhon Ratchasima. * Corresponding author: ([email protected])

Commercial amylases give benefit to the starch hydrolysis process in the food industry as well as to L-lactic acid production to solve the viscosity problem caused by high starch concentrations. This study aimed to investigate amylase production by the lactic acid bacterial strain Lactococcus sp. SUT 513. The bacterium could directly produce L- lactic acid from cassava starch at high concentrations (12-15% starch) , which reduced the usage of commercial amylases. The suitable amylase production medium was developed from the expensive standard medium De Man, Rogosa and Sharpe medium (MRS medium) that used for cultivation of lactic acid bacteria. The developed amylase production medium was studied by varying concentration of cassava starch, and rice bran as a nitrogen source. F inally, The medium was found to mainly comprises of cassava starch (2%) and rice bran (0.4%). When cultivated the lactic acid bacterium strain SUT 513 in 50 ml of the developed cassava starch medium containing rice bran in 125 ml Erlenmeyer flask under anaerobic incubation at 35°C without shaking for 24 h, the amylase activity of 1.05±0.11 U/ml (3.18 times higher than the original medium) and protein concentration of 0.057±0.06 g/ l was achieved. The developed medium provides a cost reduction of 79% compared to MRS medium. The potential bacterial strain produced the highest amylase activity of 4. 848±0. 237 U/ ml when cultured in the cassava starch medium increased its volume to 3 l in 5 l bioreactor with agitation speed 150 rpm and without aeration at 35°C for 18 h. For the preliminary separation of amylase from the developed medium, the 90% ammonium sulfate precipitation was suitable and could provide the alpha-amylase purification around 2.89 folds. These results revealed the high potential production of amylase by Lactococcus sp. SUT 513, in a simple and cheap medium, which provides an opportunity to scale up the production of amylase to replace the expensive commercial enzyme.

Keywords: Amylase production, Lactococcus sp., Cassava starch, L-lactic acid- producing bacteria

DPB163

Postharvest Application of Organic Acids and Inorganic Salts to Control Tomato Postharvest Fungi Penicillium sp.: In Vitro Study

Supunnika Somjaipeng1* and Sasithorn Sapchumchuen1.

(1) Division of Agricultural Technology, Faculty of Science and Arts, Burapha University, Chanthaburi Campus, Chanthaburi. * Corresponding author: ([email protected])

Postharvest losses during storage and transportation of tomatoes are mainly caused by fungal plant pathogens. In order to maintain postharvest quality, physical and chemical treatments have been used to achieve this goal. This study examined the inhibitory activity of several organic acids (acetic acid, citric acid, propionic acid and oxalic acids) and inorganic salts (sodium carbonate, sodium hydrogen carbonate, sodium chloride, potassium chloride, potassium carbonate, potassium bicarbonate and ammonium carbonate) on growth rate and spore germination of isolated fungi, Penicillium sp., strain was isolated from tomatoes in Thailand. In vitro treatment trials were performed by supplementing cultured medium with studied chemicals at different concentrations. Radial growth rate and spore germination for each studied treatment were determined. Statistical analysis indicated that both studied chemical treatments significantly affected growth rates and spore germination at conditions used (P<0.05). Overall, Penicillium sp. exhibited more noticeable sensitive response to organic acids than inorganic salts at nearly all organic acid levels used. Supplementing the media with acetic acid, propionic acid and oxalic acids at 0.5-1% (w/v) gave the significant strong inhibitory effect on growth where Penicillium sp. unable to grow. For inorganic salts, significant growth control was observed with 1-3% (w/v) ammonium carbonate and potassium bicarbonate. Whereas a moderate control was achieved with sodium carbonate, sodium hydrogen carbonate, sodium chloride and potassium chloride, where extended lag phases prior to growth was also obtained. The average spore germination and germ tube length of Penicillium sp. were significantly affected when treated with 0.5-1% (w/v) of acetic acid, propionic acid and oxalic acids. These organic acids significantly reduced ability to form germ tubes of fungi, where the average germ tube length was decreased 1.8 fold (5 hours) comparing to control. This finding will be beneficial for identifying organic acids and inorganic salts for improvement of postharvest quality during storage and prolong the shelf-life of tomatoes.

Keywords: Chemical treatment, Inorganic salts, Organic acids, Penicillium, Tomato



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DPP40

Identification of Halophilic Bacteria Isolates from salty Fermented foods and Characterization of their Pigment Production

Wichitra Sricharoen1*, Cheunjit Prakitchaiwattana1,2, Nattida Chotechuang1,2. (1) Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok. (2) The development of foods and food additive from microbial fermentation Research Group, Faculty of Science, Chulalongkorn University, Bangkok. * Corresponding author:

([email protected])

Microbial pigments are promising alternative sources for natural food coloring agents. Microorganisms can produce various pigments having different color and shade depending on species. This study was aimed to isolate and characterize pigments produced by halophilic bacteria isolates from salty fermented food samples. After testing pigmentation stability for 60 generations and salt tolerance property, a total of 15 pigment producing strains were obtained and further identified by 16s rDNA/RNA gene sequence analysis. Based on strains identity and color shade, the isolates could be divided into 4 groups including groups of Staphylococcus (yellow), Halobacillus (yellow-orange), Bacillus (orange-red) and Salinicoccus sp. (pink). Pigments were characterized by UV-Visible spectrophotometric and Fourier transform infrared spectroscopic (FTIR) techniques. The maximum absorption peaks for pigment with yellow color from Staphylococcus group appeared at 438, 460 and 486 nm, Halobacillus group; yellow-orange at 461 and 480 nm., Bacillus group; orange-red at 469 and 488 nm and Salinococcus sp; pink at 489, 509 and 541 nm. When representative of each group such as Staphylococcus epidermidis (76-1), Halobacillus yeomjeoni (81-1), and Salinicoccus sp. (82-1) were further analyzed by FTIR, IR spectrum of pigment from each isolate was all similar to IR spectrum of xanthophyll previously reported. The results indicated that pigments generated from these different halophilic strains with different color shade were all derivatives of carotenoid.

Keywords: Halophilic bacteria, Microbial pigment, Fermented food, Carotenoids, FTIR

DPP74

Production of Kombucha Beverage which Fermented from Oolong Tea with Jelly Grass Residues

Kornrarak Chimkrod1, Duangjai Ochaikul1*. (1) Department of Biology, Faculty of Science, King Mongkut's Institute of Technology Ladkrabang, Chalongkrung Road, Ladkrabang, Bangkok. * Corresponding author: ([email protected])

Kombucha beverage contains many useful substances such as antioxidants and polyphenols. The raw materials for fermenting into the beverage dictate the amounts of useful

substances in the beverage. This study was done to find out the amounts of antioxidants in Kombucha beverage fermented with various proportions of Oolong tea and jelly grass residues. It consisted of 5 treatments: TK ( Oolong alone) and Oolong supplemented with jelly grass residues at 4 different ratios (Oolong tea:Jelly grass residues) to consist of JK1(130ml:50ml), JK2(90ml:90ml), JK3(50ml:130ml) and JK4(Jelly grass residues alone). Fermentation of these raw materials into Kombucha was carried out at room temperature for 25 days. The secondary results show that as the materials were fermented, the longer the fermentation time, the lower the pH and the higher the total acid content would be. Main results were that the TK treatment provided the highest total phenolic content of 437.03 ± 12.77 mgGAE/ ml, while the JK1 treatment ( Oolong tea: Jelly grass residues at 130ml: 50ml) gave the highest total flavonoid content of 369.06 ± 5.36 mgQE/ml. In addition, the antioxidant activities DPPH and ABTS radical scavenging activities provided by JK1 were nearly the same as those provided by TK. These results indicate that a kombucha beverage prepared from Oolong tea and jelly grass residues can provide similarly high antioxidant activities to kombucha prepared from Oolong tea alone. This study demonstrated that inexpensive jelly grass residues can be used in combination with expensive Oolong tea to produce high- antioxidant kombucha beverage, saving the production cost considerably.

Keyword: Jelly grass residues, Oolong tea, Kombucha tea, Antioxidant

DPP75

The Antioxidant Activity and Phenolic Content of Several Herbal Kombucha Analogues

Narathip Wongthai1 and Duangjai Ochaikul1*. (1) Department of Biology, Faculty of Science, King Mongkut’s Institute of Technology Ladkrabang Chalongkrung Road, Ladkrabang, Bangkok. * Corresponding author: ([email protected])

Kombucha is a type of fermented tea beverage that is currently popular among health enthusiasts, especially those in Europe, as it provides many health benefits and a high antioxidant activity. Today, various types of herbs are used in the fermented process of kombucha beverage to increase its medicinal value and variety of flavor compounds. This research aimed to investigate the antioxidant activity and the total phenolic content of several herbal kombucha analogues including lotus pollen ( Nelumbo nucifera) , goji berry fruit (Lycium barbarum), mulberry leave (Morus alba Linn.), yanang leave (Tiliacora triandra) , okra flower (Hibiscus sabdariffa L. ) , lemongrass ( Cymbopogon nardus Rendle) , bael fruit ( Aegle marmelos), luo han guo fruit (Siraitia grosvenorii), butterfly pea flower (Clitoria ternatea) and oolong tea (Camellia sinensis). It was found that oolong tea kombucha beverage had the highest amount of phenolic and flavonoid contents at 505.34 ± 1.70 µgGAE/ ml and 741. 50 ± 9. 01 µgQE/ ml, respectively. In



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addition, the following kombucha beverages: oolong kombucha, lotus pollen kombucha, okra flower kombucha and butterfly pea flower kombucha beverages exhibited a significantly higher antioxidant activity (p≤0.05) than the other herbal kombucha beverages did. In particular, Okra flower kombucha beverage provided the highest percentage antioxidant activity against DPPH at 99.98 ±1.07 (IC50 = 2.53 ± 0.24 µg/ml). Butterfly pea flower kombucha beverage provided the highest percentage antioxidant activity against ABTS radicals at 99.41 ± 0.20 µg/ml (IC50 = 0.004 ± 0.00 µg/ml).

Keyword: Antioxidant activity, Herb, Kombucha

DPP88

Evaluation of Method for Determination of Viable Probiotic Cells by Propidium Monoazide-Polymerase Chain Reaction Assay

Phichayapha Kananurak1*, Duangdao Wongsommart2 and Cheunjit Prakitchaiwattana3,4. (1) Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok. (2) Bureau of Quality and Safety of Food, Department of Medical Sciences, the Ministry of Public Health, Nontaburi, 11000, Thailand. (3) Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok. (4) The development of foods and food additive from microbial fermentation Research Group,Faculty of Science, Chulalongkorn, Bangkok. * Corresponding author: ([email protected])

Probiotics have been widely supplemented in food and beverages and also used as food supplements generally in form of tablets, capsules and freeze dried powder. The quality control of probiotic in foods has been used to ensure that an adequate number of viable bacteria are presented in products throughout their shelf lives. Conventional Polymerase chain reaction (PCR) is a rapid method for determination of bacteria but cannot be used to differentiate between viable and dead cells. Propidium monoazide (PMA), which is a nucleic acid intercalating dyes has been proposed to help the differentiation. The aim of this study was to evaluate methods for detection of viable probiotic cells by PMA-PCR assay. Lactobacillus casei TISTR 1500 was used as a reference strain for the method evaluation. The optimum condition of cell pretreatment was adding 50 µM PMA and exposure to halogen light 500 W for 15 min. This optimum condition allowed PMA to penetrate into dead cells and completely bind to DNA. After this pre-treatment condition, DNA of dead cells was not detected by PCR assay. The PMA-PCR was further subjected to test with the sample contained different ratios of viable and dead cells. The DNA band intensities and DNA concentrations of PCR amplicons corresponded to quantity of viable cells. This observation demonstrated the potential of PMA-PCR assay for further development as rapid method for enumeration of viable probiotic cells in products.

Keyword: Probiotic, Viable cells, Dead cells, Propidium monoazide, PCR

DPP102

Studies on Optimization of Koji Preparations by Aspergillus oryzae and Amylomyces rouxii used for Thai-glutinous Rice Fermentation and their Products

Ornrawee Khamprasong1*, Chidphong Pradistsuwana1 and Cheunjit Prakitchaiwattana1. (1) Department of Food Technology, Chulalongkorn University, Bangkok. * Corresponding author: ([email protected])

This research studied about the optimization of koji preparations by Aspergillus oryzae TISTR 3065 ( A. O. ) and Amylomyces rouxii TISTR 3182 (A.R. ) and qualities of their products ( Nam- toi) that obtained from fermented Thai-glutinous- rice ( variety RD6) in term of degree of hydrolysis ( % DH) and total nitrogen. The optimum conditions of koji preparation were adding 50 grams of RD6, 15% moisture content, steamed by autoclave, and inoculated the spore of molds and incubated at 37oC for 7 days to increase spores in the Koji to 8 log spores/ g of koji. The fermentation quality of Koji that obtained from Aspergillus oryzae and Amylomyces rouxii were measured by adding 100 grams of Koji into 800 grams of RD6 which steamed at 100oC for 30 min and then incubated at 37 oC. Aspergillus oryzae Koji produced Nam- toi 331. 67±2. 89 mL, total soluble solids 41. 30±0. 56 oBrix and fermented for 4 days whereas Amylomyces rouxii Koji produced Nam-Toi 235.67±6.03 mL, total soluble solids 40.57±0.32 oBrix and fermented for 6 days. The qualities of Nam- Toi that obtained from Aspergillus oryzae and Amylomyces rouxii Koji were different. Nam-Toi fermented by Aspergillus oryzae Koji showed 18.76 %DH and 0.213 % (w/v) of total nitrogen. On the other hand, Nam-Toi fermented by Amylomyces rouxii Koji showed %DH and total nitrogen at 12.54% and 0.127 % (w/v), respectively. The results from this study indicated that Aspergillus oryzae Koji got higher RD6-fermented efficiency and qualities of Nam-toi than Amylomyces rouxii Koji.

Keyword: Aspergillus oryzae, Amylomyces rouxii, Koji, Nam-Toi, Degree of hydrolysis

DPP103

Prebiotic Activity Score of Konjac Glucomannan Hydrolysate for Lactobacillus casei-01 and an Application of the Hydrolysate in Goat Milk System

Sudhinee Harindhanavudhi1, Naraporn Somboonna2 and Chaleeda Borompichaichartkul1*. (1) Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Rd. Wangmai, Pathumwan, Bangkok. (2) Department of Microbiology, Faculty of Science, Chulalongkorn University, Phayathai Rd. Wangmai, Pathumwan, Bangkok. * Corresponding author: ([email protected])

Konjac glucomannan hydrolysate (KGMH) is a mixture of oligosaccharide produced from enzymatic hydrolysis of konjac glucomannan (KGM) powder. It can be used as an effective



57

biopolymer coating agent for bioactive materials. Therefore, it is interested to be used for protection probiotics via spray drying. However, previous study shows that KGM exhibited prebiotic activity score therefore KGMH may exhibit the similar property as well., this research was aimed to study the effect of KGMH from 15-25% (w/w) KGM concentrations on prebiotic activity score and growth rate of Lactobacillus casei-01 in goat milk before using it as coating material for L. casei-01 via spray drying in goat milk system. KGM was hydrolyzed by β-mannanase enzyme and manno-oligosaccharides (MOS) was the product of hydrolysis. The target product from hydrolysis was MOS with 4-6 degree of polymerization. The results from thin- layer chromatography TLC) technique demonstrated that increasing in concentration of KGM from 15- 25 % ( w/ w) increased the concentration of MOS due to the intensity of the spot. The average growth of L. casei-01 was enhanced by 3.71 log CFU/ml (±0.53) when using KGMH as prebiotic from in MRS broth. When comparing in- vitro prebiotic activity scores between KGMH and commercial prebiotics ( inulin and fructo-oligosaccharide) , it was found that KGMH from 25% KGM exhibited 0. 35± 0. 01 score which was higher than those of fructo-oligosaccharide (0.12±0.02) and inulin ( -0.02±0.00) . Furthermore, KGMH from 25 % KGM promoted L. casei- 01 growth in goat milk system more than KGMH from KGM of 15% and 20%. These results indicated that KGMH produced from β-mannanase hydrolysis of 25 % KGM could have a potential to be applied in synbiotic system with L. casei-01.

Keywords: Konjac glucomannan hydrolysate, Prebiotic, Goat Milk, Lactobacillus casei-01

DPP105

Optimization of Hydrolysis Conditions for Production of Anti-Lipase Activity Peptides from De-oiled Rice Bran using Response Surface Methodology

Titima Ketprayoon1, Papassara Sangtanoo2 and Aphichart Karnchanatat 2,3*. (1) Program in Biotechnology, Faculty of Science, Chulalongkorn University, Bangkok. (2) Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Institute Building 3, Phayathai Road, Pathumwan, Bangkok. (3) Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Institute Building 3, Phayathai Road, Pathumwan, Bangkok. * Corresponding author: ([email protected])

The aim of this research was to study the optimum condition for de-oiled rice bran, which is by-product from agricultural industry leads to protein hydrolysate production using a commercial protease, Alcalase. The experimentation design of Response Surface Methodology (RSM) via a Central Composite Design (CCD) was used to determine the optimum conditions to obtain maximum total de-oiled rice bran protein hydrolysate. Three independent variables including temperature (41.59–58.41 °C), enzyme (0.52.5%) and hydrolysis time

(79.09-280.91 min) were studied, while the ratio of rice bran to amount and pH for phosphate buffer were fixed at constant rate of 5% and 8.0, respectively. The results showed that between temperature and time had interaction as an indicating that the significant effects (p < 0.05) on the degree of hydrolysis (DH) but % enzyme showed not significant effects, whereas these three independent variables; temperature, %enzyme and time had interaction as an indicating that the significant effected on the anti-lipase activity for de-oiled rice bran protein hydrolysate. The coefficient of determination (R2) of % DH and anti-lipase activity were 0.9568 and 0.9806, respectively. RSM generated model predicted that temperature of 50.02 °C, 1.76% enzyme and time of 197 minutes, leads to 36.11% of DH and 78.10% of anti-lipase activity could be achieved at this condition. Which, this condition had high yield both % DH and anti-lipase activity with good for use as a source of peptide drugs that can be further developed in the pharmaceutical industry.

Keyword: De-oiled rice bran, Protein hydrolysate, Degree of hydrolysis, Response surface methodology, Anti-lipase activity

DPP135

Autochthonous Yeasts and Lactic Acid Bacteria Associated with Natural Fermentation of Pineapple Juice and their Properties of Pineapple Juice Fermentation

On-ong Chanprasartsuk1*, Kankanok Chantasri1, Napassawan Piriyasuppakit1. (1) Department of Food Science, Faculty of Science, Burapha University, Muang, Chonburi. * Corresponding author: ([email protected])

The employment of selected autochthonous microorganism strains was reported to be a potent instrument to improve the organoleptic and sensory characteristics of typical regional wines. These indigenous microorganisms are better adapted to a specific juice and therefore they are able to exalt the peculiarities of the derived wine. The objective of this research was to undertake investigation of the microorganism associated on natural fermentation of pineapple juice to find specific fermentative microorganism, which could be applied as starter cultures for pineapple juice fermentation. The indigenous microorganism associated on Queen variety pineapple fruits at harvesting stage of cultivation in Trad province of Thailand were examined for the populations and species of yeasts and lactic acid bacteria, performing by natural fermentation, then identification with molecular methods. Hanseniaspora guilliermondii and Lactobacillus plantarum were selected for investigation of their fermentation profiles in fresh Pattawia variety juice. The results indicated that H. guilliermondii could be developed to be the specific starter culture for unique fermented pineapple juice production since its ability in 6 %(v/v) alcohol production. L. plantarum could

utilize nutrients in pineapple juice for its growth and generate acidity during fermentation which could be developed to be malolactic microorganism for pineapple wine fermentation.



58

Keyword: Autochthonous microorganism, Natural fermentation, Pineapple juice, Starter culture

DPP140

Efficiency of a Newly Developed Salmonella Phage Cocktail Against S. Typhimurium in Raw Chicken Meat

Kantiya Petsong1, Soottawat Benjakul1, Andrea I. Moreno Switt2 and Kitiya Vongkamjan1*. (1) Department of Food Technology, Prince of Songkla University, Hat Yai, 90112, Thailand. (2) Escuela de Medicina Veterinaria, Facultad de Ecología y Recursos Naturales, Universidad Andres Bello Republica 440, 8370251, Santiago, Chile. (3) Department of Food Technology, Prince of Songkla University Hat Yai. * Corresponding author: ([email protected])

Salmonella enterica is one of the major foodborne pathogens that can cause a serious public health concern worldwide. S. Typhimurium has been reported to be related to salmonellosis outbreaks annually. Bacteriophage applications have gained more interest as biocontrol in foods. This study investigated the lysis profiles of 36 Salmonella phages isolated from animal farms in Thailand on 16 Salmonella serovars from several sources (including farms, seafood processing plant and human) in Thailand. Of all phages, 15 phages were classified into broad host range group and the other 21 phages were classified into narrow host range group. Three effective phages (KP4, KP5 and KP50) which showed the highest ability to lyse S. Typhimurium were developed as phage cocktail. The major characteristics including latent period and burst size of all three phages included in the cocktail were investigated by a one-step growth curve. At multiplicity of infection (MOI) 100, phage KP4, KP5 and KP50 revealed the latent period of 15, 10 and 15 min, respectively. Whereas the burst size of phage KP4, KP5 and KP50 were observed as 70.8, 173.7 and 112.2 PFU/cell, respectively. For in-vitro study, approximately 4 log CFU/mL of S. Typhimurium could be reduced by a developed phage cocktail. Our phage cocktail could also decrease S. Typhimurium on raw chicken meat by 1.72 log CFU/cm2. Overall results indicated that our phage collection provided high ability to lyse major Salmonella serovars predominant in various sources in Thailand. Moreover, phage cocktail developed here suggests a potential biocontrol against S. Typhimurium in raw chicken meat.

Keyword: Salmonella phage, Phage host range, Phage cocktail, S. Typhimurium, Raw chicken meat

DPP153

Lytic Coliphage Against Escherichia coli on Fresh Meat Surfaces

Sirikan Chaisri1 and Patcharin Siringan1*. (1) School of Food Technology, Institute of Agricultural Technology, Suranaree

University of Technology, 111 University Ave., Muang, Nakhon Ratchsima. * Corresponding author: ([email protected])

Escherichia coli is a bacterial indicator of sanitation and hygiene in foods and food plants. E. coli also cause food poisoning symptoms such as abdominal cramps and diarrhea. An increase in number of multi-drug resistance of E. coli in foods was annually reported. Coliphage was a potential biological agent to use for bio-control of multi-drug resistant E. coli in livestock and food industries. Thus, the objective of this study was to characterize and evaluate the lytic coliphage isolated from retail meats for biocontrol of E. coli on fresh meat surfaces. The P.YM coliphage was isolated from retail pork meat. Transmission Electron micrograph showed that the P.YM coliphage belonged to family Myoviradae. It had a hexagonal head (~110 nm in length and 90 nm in width) and contractile tail (120 nm). One-step growth experiments revealed that the P.YM coliphage presented a burst size (51 PFU/cell) and a latent period of 40 min. The adsorption constant and rate of the P.YM coliphage on E. coli ATCC11775 were 3.389 x10-10 ml/min and 0.106 PFU/min, respectively. The P.YM coliphage was able to reduce number of the spiked E. coli on fresh pork, beef and chicken surfaces approximately 5 log CFU/ml after treated for 4-6 hours. The number of phage on each meat surface was stable throughout experiment and little increased in number of phage titer after treated for 6 hours approximately 0.5 log PFU/ml. This could be concluded that the P.YM coliphage might be a potential bio-preservative agent to control E. coli on meat surfaces.

Keywords: Coliphage, E. coli, Retail meat, Biocontrol, Bio-preservative

DPP162

Effect of Ethanol Concentration on Antibacterial and Antioxidant Activity of Defatted Seed Meals

Pooja Sharma1, Jetsada Wichaphon1, Wannaporn Klangpetch1,2*. (1) Department of Agro-Industry, Faculty of Agriculture Natural Resources and Environment, Naresuan University, Phitsanulok. (2) Centre of Excellence in Fats and oils, Faculty of Agriculture Natural Resources and Environment, Naresuan University Phitsanulok. * Corresponding author:

([email protected])

The study was conducted to determine the in-vitro antibacterial and antioxidant activities of ethanolic extracts of defatted seed meals of Camellia oleifera (CS), Moringa oleifera (MS) and Nigella sativa (NS). The extraction was performed in a conventional solid-liquid method using ethanol as the solvent at the concentrations of 60 to 100%. At the solid-liquid ratio of 1:10, the mixture was stirred at 150 rpm for 24 h at room temperature. On the disc-diffusion test for the antibacterial activity against gram-positive Staphylococcus aureus and Bacillus cereus and Gram-negative Escherichia coli and Salmonella typhimurium bacteria, the extracts of CS, MS and NS exhibited better response against Salmonella typhimurium,



59

Bacillus anthracis and Staphylococcus aureus, respectively. The total phenolic content of the extracts was determined using Folin-Ciocalteu method. The result exhibited the highest (186.026 mg gallic acid equivalent/ g extract) total phenolics in CS extracted with 60% ethanol. The anti-oxidant activity was measured using 2,2-Diphenyl -1-picrylhydrazyl (DPPH) assay. The results showed that 60% and 80% of ethanolic extract of CS had the highest %inhibition (94.6% and 94.08%). The results suggest a potential use of these seed meals, the oil-industry by-products into a better valued natural antimicrobial and anti-oxidant agents.

Keyword: Defatted seed meals, Antibacterial, Antioxidant, Food preservative.



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Division E: Related Topics (Food Packaging, Food Safety & Quality, Food Laws & Regulations, Food Policy, etc.)



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EOB152

Nitrogen Level Modification Affecting on Quality of Iceberg Lettuce Grown in a Plant Factory System

Takon Wittayatanalattana1, Charturong Chanseetis2, Watcharra Chintakovid2, Chalermpol Kerdmanee3 and Kanyaratt Supaibulwatana1*. (1) Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok. (2) Division of Agricultural Science, School of Interdisciplinary Studies, Mahidol University, Kanchanaburi. (3) National Center for Genetic Engineering and Biotechnology, Pathum Thani. *Corresponding author: ([email protected])

Plant Factory System (PFS) is one of alternative vegetable production systems that has been mentioning worldwide. Under PFS, plant growth factors were controlled and monitored. Iceberg lettuce (Lactuca sativa) is one of popular vegetables in Asian and European countries. Yet, nitrate in iceberg lettuce is one of concerning issues. In PFS, a source of nitrate is nitrogen in nutrient solution. Thus, some researchers tried to modify nitrogen level during production period. However, nitrogen is one of plant essential elements. Therefore, it causes vegetable slowly grown in those experiments. This experiment was aimed to find a suitable nitrogen level (17, 9 and 5 mmol L-1) in nutrient solution (Enshi’s solution) and treatment time (5 and 10 days) at the pre-harvest period for modifying of iceberg lettuce quality. Shoot height, width, leave numbers, fresh weight, dry weight, anthocyanin, and total phenolic content were not impacted by modifying of nitrogen level and treatment time. Interestingly, total sugar was significantly impacted by modifying of nitrogen level and found the highest value (226.75±27.52 mg g-1 FW) under 5 mmol L-1 of nitrogen level at 10 days of treatment time. Consequently, the lowest nitrate content (3.92 mg g-1 FW) was found at the same condition. Combination effect of nitrogen level and treatment time were observed in ascorbic acid content which was found in the highest value (50.35±3.66 mg 100 g-1 FW) under 9 mmol L-1 of nitrogen level at 10 days of treatment time. Therefore, this can be implied that modifying of nitrogen level at pre-harvest impacted a quality of iceberg lettuce but treatment time has no significant effect on iceberg lettuce quality in this experiment. This is one of alternative ways to modify a nutritional quality of vegetables grown in PFS and also reduce a production cost.

Keywords: Plant Factory System, Iceberg lettuce, Nitrate, Nutrient

EOP16

Contamination Characteristics of Listeria monocytogenes and Salmonella Typhimurium on Radish Sprouts During Seed Germination

Todsaphon Pimrat1 and Racha Tepsorn1*. (1) Department of Food Science and Technology, Thammasat University 99 Phahon Yothin road, Pathum Thani, 12121, Thailand. Tel. : (+66) -2564-4440-59 ext. 2036, * Corresponding author: [email protected]

Nowadays, sprouts consumption are popular because of the essential nutritional contain. However, Foodborne pathogenic bacteria can easily contaminate on sprout due to the optimum environment during seed germination. The aim of this study has evaluated the characteristic of Listeria monocytogenes and Salmonella Typhimurium contamination on Radish Sprout. The sprout germination in different conditions was simulated. Soil, water, and seed were contaminated with L. monocytogenes and S. Typhimurium at three levels (Non-contamination, 7.00 Log10CFU/g and 4.00 Log10CFU/g). The germination simulated model of all treatment was performed in an acrylic box. All samples were harvests after 5 days. In the natural sprouting model, the number of total bacteria was higher than the other treatments with significantly different (p≤0.05). In the contamination model, the results showed that the population of L. monocytogenes and S. Typhimurium at a high level of contamination in water was higher than others, but there was no clear difference (p≤0.05). The contamination distances of pathogens on Radish Sprout were also determined. The sprout at the average range for 10 cm. in height over the root was cut into a piece as 1 cm. Several parts of sprout were analyzed for the population of microorganism. The results showed that the number of bacteria on each section of sprouts in control treatment was higher than sterile treatment and at the distance for 1 cm. over the root presents the highest number of bacterial contamination. However, there was no significant difference were observed in the number of bacteria on cotyledon. In the combination treatments (soil, water, and seed were contaminated at a different level), the characteristics of contamination of such pathogens were similar to control factor treatment. The number of pathogens was around 3.00 – 5.00 Log10CFU/g on the stem and 5.00 – 6.00 Log10CFU/g on cotyledon. This study can conclude that the microorganism can contaminate on sprouts during cultivation despite under control environment. The contamination can find in all parts of sprouts.

Keywords: Radish Sprouts, Germination, Listeria monocytogenes, Salmonella Typhimurium, Contamination characteristics.

EOJ67

Combination of Lemongrass and Lemon Basil Essential Oils Inhibited Bacterial Growth and Improved Shelf Life of Chicken Fillets

Alwani Hamad1, Anggi Nuritasari2, Dwi Hartanti2, 3, * (1) Department of Chemical Engineering Faculty of Science and Engineering Universitas Muhammadiyah Purwokerto, Jl. Raya Dukuhwaluh PO Box 202, Purwokerto 53183, Indonesia (2) Faculty of Pharmacy Universitas Muhammadiyah Purwokerto, Jl. Raya Dukuhwaluh PO Box 202, Purwokerto 53183, Indonesia Faculty of Pharmacy Mahidol University, 447 Thanon Si Ayutthaya, Khwaeng Thung Phaya Thai, Khet Ratchathewi, Krung Thep Maha Nakhon 10400, Thailand *Correspondent author: [email protected]



62

Lemongrass [Cymbopogon citratus (DC.) Stapf] and lemon basil (Ocimum × africanum Lour.) are spices commonly used in Indonesian culinary and both have been known for demonstrating antimicrobial properties. Hence, the combination of both plants is potentially developed further for natural food preservative. In this study, we analyzed the constituents of individual lemongrass and lemon basil essential oils and evaluated their potency as the natural preservative of chicken fillets. The essential oils were obtained from steam and water distillation. Chemical constituents of both essential oils were analyzed by Gas Chromatography-Mass Spectroscopy (GC-MS) technique. Their application for preservative of chicken fillets was evaluated based on their capacity in inhibiting the growth of bacteria on the meat as well as the physical observation of the preserved meat during 9 days of refrigerated storage. Lemongrass and lemon basil essential oils contained a high proportion of antimicrobial-active oxygenated compounds, including geranyl acetate, geraniol, citronellal, estragole, and linalool. The combination of both essential oils at an optimal ratio of 1:1 %v/v was capable of significantly inhibiting the growth of bacteria on the meat during 9-day refrigerated storage as well as extending the shelf life of the meat up to 6 days.

Keywords: Essential oil, Cymbopogon citratus, Ocimum africanum, Preservation, Chicken fillet.

EPB100

Identifying Critical Water Activity from Dynamic Dewpoint Isotherms of Keropok in Granular and Powdered Forms

Taewee Karrila1, Seppo Karrila2*. (1) Department of Food Science, Faculty of Science and Technology, Prince of Songkla University, Pattani Campus. (2) Department of Applied Chemistry, Faculty of Science and Industrial Technology, Prince of Songkla University, Surat Thani. * Corresponding author: ([email protected])

The Dynamic Dewpoint Isotherm (DDI) measurement is a relatively rapid way to determine a moisture sorption isotherm at a large number of densely spaced water activities: the measurement can be done in about one day, with around a hundred measured points. The isotherm is needed to estimate the shelf life when it is controlled by moisture barrier packaging, because the food becomes spoiled at a critical transition point along the isotherm. The high resolution of DDI can enable identifying that transition from surface adsorption to bulk absorption, which would convert a crispy starchy snack to soggy and soft material. However, the speedy DDI measurement might mislead with granular materials in which equilibration is rate limited by slow internal diffusion. A natural choice is to comminute the sample to finer particles, increasing specific surface and shortening diffusion distances. The objective of this work was to investigate the effects of particle size of a starch based snack on its isotherm and critical water activity (aw,crit). A novel model type was created for the isotherm and to identify the aw,crit. Puffed fish flavored cracker keropok is a popular crispy snack in

Thailand and neighboring countries. Samples were prepared in three particle sizes (<180 µm, 250-425 µm, and ~3,000 µm) and tested at 25 and 35°C using DDI. The finer particles did absorb more moisture, and the rapid dense measurements enabled estimating the critical point. The developed model fit all of the data extremely well and showed the critical transition clearly as a jump discontinuity in the slope. For the finest particles tested the aw,crit was independent of temperature, while incomplete equilibration should show rate effects of temperature: these were seen with the larger particles. Powdering dry crispy foods enables proper DDI measurements, while without powdering the isotherms can be degraded by particle size effects.

Keywords: Moisture sorption, Dynamic Dewpoint Isotherm, critical water activity, Isotherm model, Keropok

EPB125

Effects of Pomelo (Citrus maxima) Peel Extract on Inhibition of Enzymatic Browning in Fresh-cut Apples

Jureerat Semsungnoen, Woralak Sowa, Kitipong Promyo* . School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima. *Corresponding author: ([email protected])

Enzymatic browning reaction caused by polyphenol oxidases (PPOs) due to negative effects on sensorial and nutritional quality of plants, is one of the most important problem in food industry. This study was designed to evaluated the effect of pomelo peel extract (PPE) on enzymatic browning inhibition in fresh-cut apples. The PPE were prepared by two different solvents as ethanol and hot water. The fresh-cut apples were dipped into ethanol or hot water extracts for 3 min and then kept at 4 ± 1 °C for 6 days. Development of browning was analyzed by measuring L*, a*, and b* values, PPOs activity, and browning index (BI). The appearance of apple slices dipped in PPE were found to be excellent and their L* and ΔE values, and BI were similar to the values obtained when apple slices were dipped in 0.2% ascorbic acid throughout the storage. Moreover, the increases in PPOs activity of the fresh-cut apples were inhibited by PPE dips. However, there was no significant difference in browning prevention between ethanol and hot water extracts dip. These observations suggested that PPE could be an alternative PPO inhibitor to prevent enzymatic browning reaction in fresh-cut apples.

Keywords: Pomelo peel, Enzymatic browning reaction, Polyphenol oxidase, Fresh-cut apple

EPP48

An Innovative Design of Retail Packaging for Anti-Bruising of the Royal Project’s Fresh Peaches

Siriwan Tungsangprateep1*, Penchom Photjanataree1, Waree Jaruwattanayon1 and Anut Sahasakul, and Thunnalin Winuprasith*. Institute of Nutrition Packaging Centre, Thailand



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Institute of Scientific and Technological Research Bangkok,10900, Thailand Tel.:+66 2579 1121, * Corresponding author: [email protected]. (2) The Royal Project Foundation 65 Moo 1 Suthep district, Meung district, Chiangmai, 50200 Thailand.

The objective of this research was to design retail package for fresh peaches from the Royal Project Foundation. The result was a clamshell package with special design curve that perfectly protected fruits from mechanical damages, handled with ease and saved in packing time. According to the environmental concerns, the clamshell thermoforming made from clear polyethylene terephthalate (PET) sheet with 0.5 mm. thick was selected in replacement of expanded polystyrene (EPS). The designed clamshell could be offered for 2 sizes available for packing different varieties of peach. This packaging was also flexible in a count pack. Depending on fruit size, the tray could contain 4 or 5 fruits. Furthermore, it perfectly fitted to the plastic transport crate that facilitated space saving during transit and handling. Therefore the developed packaging reflected a new way of environmental concerns and innovative structural design.

Keywords: Peaches, Anti-bruising, Clamshell, Retail package, Innovative design.

EPP158

Effect of Ultrasonic Cleaning to Reduce the Chemical Residue in Alpinia Galangal Linn.

Chutima Chumkamon1* and Pramoun Srikalong2. (1) Master course student of Department of Agro-Industry, King Mongkut's Institute of Technology Ladkrabang Ladkrabang, Bangkok, 10520, Thailand. E-mail: [email protected]. (2) Department of Agro-Industry, King Mongkut's Institute of Technology Ladkrabang Ladkrabang, Bangkok, 10520, Thailand. *E-mail: ([email protected])

The purpose of this study was an effect of ultrasonic cleaning to reduce the chemical residue in Alpina galangal Linn. The experiment was separated into 2 parts first part was studying the condition of the ratio of the sample with RO water and time of cleaning by the separate condition in 4 conditions. The 2nd parts were studying the effect of mixing Sodium Bicarbonate with water from the best condition that can be reducing the chemical residue of the first experiment. The sample was prepared by soaking sample on chemical residue Chlopyripos then cleaning by ultrasonic cleaning. The condition of cleaning was varied in 4 conditions (Ratio of the sample with RO water 1:10 and 1:20 with time 10 minutes and 20 minutes). After that, the sample was extracted by QuEChERS and analyzed by GC-MS. The result showed that the chemical residue mostly reduced on condition of ratio 1:20 with cleaning time 20 minutes and the chemical residue reduced from control 51.72%. Then study the effect of ultrasonic cleaning by mixing Sodium Bicarbonate with RO water from the

condition of the first study. The result showed that when mixing RO water with Sodium Bicarbonate and cleaning by ultrasonic cleaning can reduce the chemical residue 58.12%. From the experiments showed that ultrasonic cleaning had an efficiency to reduce the chemical residue in Alpina galangal Linn.

Keywords: Alpina galangal Linn., Chemical residue, Chlopyriphos, Sodium bicarbonate, Ultrasonic cleaning



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Author Index

A

Abigail Bethrose Sembiring ..................................... 45 Achmat Sarifudin ................................................... 27

Afwa Hayuningtyas ................................................ 33 Agathe Déan ........................................................... 7 Akkharawit Kanjana-Opas ......................................... 4 Ali Hamzeh ............................................................ 20 Alisa Pattarapisitporn .............................................. 51 Alwani Hamad ..................................................34, 61 Amonrat Molee ...................................................... 22 Ampon Sangketchon .............................................. 43 Amporn Sae Eaw ................................................... 42 Ancharida Savarajara ............................................. 53 Andrea I. Moreno Switt ........................................... 58 Anggi Nuritasari ..................................................... 61 Anussara Pornmad ................................................. 43 Anut Sahasakul ...................................................... 62 Aphichart Karnchanatat .......................................... 57 Apirak Chanlaem .................................................... 47 Apisada Kitichalermkiat ........................................... 52

Aporn Laorko ........................................................... 6 Arjun Adhikari ........................................................ 41 Asami Yoshida ....................................................... 18 Athicha Choosut ..................................................... 45 Athicha Sornklom ................................................... 51 Atikorn Panya ........................................................ 25 Atipan Saimmai ...................................................... 51 Aye Nwe Win ......................................................... 11

B

Banjong Boonchom ................................................ 25 Benjamin K. Simpson.............................................. 18 Benjapor Phongnarisorn ......................................... 43 Boonyakorn Boonyathan ......................................... 36 Boonyarat Ja-Ngam ............................................... 19

C

Cathleen Eve ........................................................... 9 Ceara Kaveney ......................................................... 7 Céline Leridon ........................................................ 32 Chadaporn Jiranaipreeda ........................................ 49 Chaleeda Boromphichaichartkul ............................... 34 Chaleeda Borompichaichartkul ...................... 26, 33, 56 Chalermpol Kerdmanee .......................................... 61 Charturong Chanseetis ........................................... 61

Chattrapon Koeipudsa ............................................ 34 Cheunjit Prakitchaiwattana ................................ 55, 56 Chidphong Pradistsuwana ....................................... 56

Chihiro Ohshima....................................................... 2 Chirapiphat Phraephaisarn ........................................ 2 Chloé Jolivel ............................................................ 7 Chockchai Theerakulkait ......................................... 27 Chomphunuch Songsiririthigul ................................. 53 Chomphunuch Songsiriritthigul ................................ 54 Chompunut Sihsobhon ............................................ 47 Chong Kah Hui ....................................................... 13 Chonthicha Chaiyaphan .......................................... 51 Chopaga Kaewpisan ............................................... 43 Christine Largouët ................................................ 7, 9 Chutamat Niwat .................................... 14, 15, 29, 37 Chutima Chumkamon ............................................. 63

D

Dalad Siriwan........................................................... 5 Danai Charoensuk ............................................ 25, 26 Danou Pao............................................................. 14 Dede Robiatul Adawiyah ......................................... 45 Divya Sharma .......................................................... 4 Do-Young Hwang ................................................... 21 Duangdao Wongsommart ....................................... 56 Duangjai Ochaikul .................................................. 55 Duc-Hung Hung ..................................................... 21 Dunyaporn Trachootham ........................................ 48 Dwi Hartanti .......................................................... 61

E

Egon Bech Hansen ................................................. 16 Ekkasit Kanklang .................................................... 53 Eko Hari Purnomo .................................................. 39

F

Fareeda Hawae ...................................................... 15 Francisco Diez-Gonzalez ........................................ 3, 7

G

Gan Heng Hui .......................................................... 8

H

Hafizh Muhammad Noor ......................................... 44



65

Haiming Hang .......................................................... 7 Hajime Takahashi .................................................... 2 Hathairat Rimkeeree ............................................... 46 Hayati Samsudin .................................................... 38 Hideki Kishimura .................................................... 19

I

Ian F. Connerton ...................................................... 4 Ivana Aprilia Pratiwi ............................................... 44

J

Jamilatul Munawarah .............................................. 26 Jaran Patchimpet ..............................................19, 24 Jarurat Punyo ........................................................ 16 Jatupol Kijtawee .................................................... 24 Jean-Claude Laguerre ............................................ 32 Jeong Hwa Hong ...............................................32, 52 Jeong-Yong Cho .................................................... 21 Jetsada Wichaphon ................................................ 58 Jidapa Jaroensaensuai ............................................ 32 Jiraporn Promping ................................................ 36 Jiraporn Raiputta ................................................... 45 Jirarat Anuntagool .................................................. 32 Jirat Yensirikul ....................................................... 37

Jirawat Yongsawatdigul ... 12, 14, 20, 22, 24, 53, 54, 69 Jun Sato ................................................................ 52 Jureerat Semsungnoen ........................................... 62 Jutharat Lajoy ........................................................ 43

K

Kaemwich Janatama ................................................. 8 Kakanang Posridee ................................................. 23 Kamonchanok Luednugrob ...................................... 46 Kanithaporn Vangnai .........................................36, 38 Kanjana Thumanu .............................................. 6, 22 Kankanok Chantasri ............................................... 57 Kanokphorn Sangkharak ....................................19, 24 Kanokrat Limpisophon ............................................ 34 Kanokwan Jadwong................................................ 45 Kanokwan promjeen............................................... 42 Kantiya Petsong ..................................................... 58 Kanyaratt Supaibulwatana ...................................... 61 Kazufumi Osako ..................................................... 16 Ken-ichi Honjoh ..................................................... 52 Ketinun Kittipongpittaya ......................................... 25 Kitipong Promyo ...............................................21, 62 Kitiya Vongkamjan ............................................. 8, 58 Kittichai Banjong ...............................................37, 44 Kongkarn Kijroongrojana ........................................ 45 Korakot Charoensri ................................................. 32

Kornrarak Chimkrod ............................................... 55 Kotchanun Sawengsuksant ...................................... 36 Kriskamol Na Jom ............................................ 14, 16 Krittaporn Thanatsang ............................................ 26 Kusalin Bandasakpisal ............................................. 15 Kwanchanok Hunthayung........................................ 29 Kyung-Hee Park ..................................................... 21 Kyung-Sik Ham .................................................. 4, 21

L

Ladda Sangduean Wattannasiritham ........................ 29 Lakkana Chetyakamin ............................................. 24 Laurentia Hutauruk ................................................ 37 Ling Tang .............................................................. 12 Louis Bonneau de Beaufort ................................... 7, 9

M

Marhamatul Azizah ................................................. 39 Masree Bosu .......................................................... 23 Matthanee Janaranikorn.......................................... 24 Min-Ho Oak ........................................................... 21 Mohamad Hamoud-Agha ........................................ 32 Mohamad Khairi Mohd Zainol .................................. 13 Mongkol Vesaratchavest ........................................... 2

Morgane Piguel ........................................................ 9 Ms Pauline Chan....................................................... 5 Mutita Meenune ..................................................... 29

N

Nantawan Therdthai ......................................... 45, 46 Nantawat Tatiyaborworntham ................................. 26 Napaporn Wannarot ............................................... 27 Napassawan Piriyasuppakit ..................................... 57 Napassorn Punyasuk .............................................. 11 Naporn Uengarporn ................................................ 23 Naraporn Somboonna ............................................. 56 Narathip Wongthai ................................................. 55 Narin Charoenphun ................................................ 42 Narissara Uthai ...................................................... 24 Natcha Pilakjanyakul ............................................... 14 Nattakan Jakkranuhwat .......................................... 36 Nattaya Konsue................................................ 34, 39 Natthaporn Phonsatta ............................................. 25 Nattida Chotechuang .............................................. 55 Nawachawan Klongsati ........................................... 46 Nawal Abdulhanung ............................................... 23 Nawaporn Hongpan ................................................ 33 Nichapat Kothong ................................................... 49 Nippitch Apiphuwasukcharoen ................................. 28 Niramol Muangpracha ............................................. 48



66

Nitchakan Sanguanvichaikul .................................... 25 Nitchara Toontom .................................................. 43 Noboru Sonehara ..................................................... 2 Numphung Rungraung ......................................44, 48 Nurma Jangok ....................................................... 43 Nursyafiqah Mohamad ............................................ 13 Nurul Izwanie Majid ............................................... 13 Nuttawan Yoswathana ............................................ 51 Nutthapol Wattanakul ............................................. 16 Nutthida Noomtan .................................................. 38

O

On-ong Chanprasartsuk .......................................... 57 Orawan Meemalai .................................................. 21 Ornrawee Khamprasong ......................................... 56 Oscar Mallet ............................................................ 9

P

Padam R. Bhusal .................................................... 14 Padeelah Salaeh .................................................... 23 Paerwa Phadungruangkij ........................................ 51 Pajaree Ingkasupart .................................... 28, 32, 48 Pakjira Puripan ...................................................... 25 Pakteera Sripokar ................................................... 16

Panchalee Prakhongsil .......................................... 36 Panida Rattanapitigorn ........................................... 49 Pannapapol Jaichakan ............................................ 51 Papassara Sangtanoo ............................................. 57 Parinya Noisa......................................................... 20 Pasinee Sumrongkit ................................................ 35 Pataranan Charudul ................................................ 37 Patcharee Kunchansombat ...................................... 36 Patcharin Pakdeechanuan ....................................... 15 Patcharin Siringan .................................................. 58 Paweena Leemud ................................................... 20 Peerapong Wongthahan ......................................... 42 Penchom Photjanataree .......................................... 62 Phakamon Kulnuwong ............................................ 47 Phakawat Thongnuanchan ...................................... 23 Phanat Kittiphattanabawon ................................19, 25 Phapawee Worakan................................................ 11

Phichayapha Kananurak .......................................... 56 Phunsiri Suthiluk .................................................... 34 Pierre-Eric Magnier ................................................... 9 Pissinee Srigungvarl ............................................... 46 Piyapat Trisonthi ..................................................... 5 Piyaporn Chueamchaitrakun .................................... 45 Piyawan oudee ...................................................... 39 Pooja Sharma ........................................................ 58 Porntep Ratchanavy ............................................... 23

Pramoun Srikalong ................................................. 63 Prapaporn Duangnil ................................................ 51 Prasong Siriwongwilaichat ....................................... 33 Praveetida Khieosa - nga ........................................ 44 Premruedee Issarapong .......................................... 19 Priyanuch Khamwut ................................................ 12 Punnida Techaruvichit .............................................. 2

R

Rabuesak Khumthong ............................................... 2 Racha Tepsorn ....................................................... 61 Ratchadaporn Oonsivilai1 ........................................ 23 Rattaphong Pokkaew .............................................. 28 Rattaporn Sumalu .................................................. 54 Ratthanatda Nuhwa ................................................ 53 Raweephorn Kaewsaen ........................................... 13 Romane Ricardou ..................................................... 7 Roppon Picha ........................................................ 36 Rosenah Waenalee ................................................. 35 Rotimi E. Aluko ........................................................ 2 Ruchirus Muthikul ................................................... 27 Rungthip Wongtom ................................................ 24 Rutjawate Taharnklaew ............................................ 2

S

Saitip Soratana ...................................................... 41 Sakamon Devahastin .............................................. 35 Sakonwat Kuepethkaew .......................................... 17 Sang Hyun Lee ................................................ 32, 52 Sanipon Chanburee ................................................ 42 Santad Wichienchot ................................................ 11 Saoraya Chanmuang .............................................. 21 Saowakon Wongsasulak .......................................... 32 Sappasith Klomklao .................... 16, 17, 18, 19, 24, 25 Sarisa Suriyarak ............................................... 33, 34 Saroat Rawdkuen ................................................... 41 Sasikan Katemala ................................................... 22 Sasithorn Sapchumchuen ........................................ 54 Sasiumphai Purttiponthanee .................................... 48 Savitree Ratanasumawong ...................................... 38 Sawaminee Nualkaekul ..................................... 28, 48

Sébastien Burel ........................................................ 9 Sébastien Lê ........................................................ 7, 9 Senteni Babongile Mamba ....................................... 34 Seong-Gook Kang .................................................. 21 Seppo Karrila ................................................... 20, 62 Sirichai Kuankuncharoen ......................................... 47 Sirikan Chaisri ........................................................ 58 Sirikarn Wisetsuwannaphum ................................... 41 Sirima Puangpraphant ............................................ 26



67

Sirinda Kusump ...................................................... 47 Sirithon Siriamornpun ............................................. 27 Siriwan Tungsangprateep ....................................... 62 Siriwat Soontaranon ............................................... 27 Siriyupa Netramai .................................................. 38 Sittiwat Lertsiri....................................................... 38 Sivakorn Boonsong ................................................. 28 Siwaporn Pinkaew .............................................11, 15 Somboon Tanasupawat .......................................... 53 Soottawat Benjakul ...........................................18, 58 Sopheavi Mao ........................................................ 42 Soranan Tieobut .................................................... 29 Srinivasan Damodaran ............................................ 17 Suah Bak ............................................................... 52 Sudhinee Harindhanavudhi ..................................... 56 Sujittra Dolah ........................................................ 43 Sumallika Morakul .................................................. 16 Sunanta Tongta ..................................................... 27 Supagorn Rugmai .................................................. 27 Supawan Thawornchinsombut ................................. 12 Supeeraya Arsa ...................................................... 27 Supunnika Somjaipeng ........................................... 54 Sureelak Rodtong ..............................................53, 54 Suwimon Keeratipibul ............................................... 2

T

Taewee Karrila ....................................................... 62 Taewee T. Karrila ................................................... 20 Takahisa Miyamoto ................................................ 52 Takon Wittayatanalattana ....................................... 61 Takumi Sonoda ...................................................... 52 Tanathep Leungtongkum ........................................ 32 Tanchanok Poonsin ...........................................18, 25 Teerawan Suwan ................................................... 36 Thammarat Kaewmanee ....................................20, 35 Thananya Chaikanta ............................................... 49 Thanapon Kitpot .................................................... 42 Thanathon Trakoolpolpruek .................................... 29 Thitiphoom Phaisanjaroenwong ............................... 34 Thitisilp Kijchavengkul ............................................ 38 Thunnalin Winuprasith ................................. 44, 48, 62 Tien Phung Nguyen ................................................ 41

Tillaya Termsuwatthana .......................................... 38 Tipaporn Yoovidhya...........................................32, 35 Tipwimol Traikool ................................................... 36 Titima Ketprayoon .................................................. 57 Tiyanan Jianseng ................................................... 43 Todsaphon Pimrat .................................................. 61

Tongchai Puttongsiri .................................... 25, 46, 47 Tunyawat Kasemsuwan ............................................ 3

U

Utai Klinkesorn ................................................. 13, 14 Uthaiwan Suttisansanee ............................................ 5

V

Varipat Areekul ................................................ 28, 39 Varongsiri Kemsawasd ............................................ 44

W

Wanilada Rungrassamee ......................................... 32 Wannaporn Klangpetch ..................................... 51, 58 Wannasawat Ratphitagsanti .................................... 45 Wanticha Savedboworn .................................... 19, 51 Waree Jaruwattanayon ........................................... 62 Warsono E. Kiyat .................................................... 29 Wasaporn Chanput ........................................... 13, 29 Watcharra Chintakovid ............................................ 61 Wiboon Riansa-ngawong......................................... 51 Wichitra Sricharoen ................................................ 55 Wilatsana Posri .................................................... 7, 9

Wintrirawiz Thanasetsunthon .................................. 47 Wirote Youravong .................................................... 6 Withida Chantrapornchai ......................................... 46 Witoon Prinyawiwatkul ............................................ 42 Wiyada Kwanhian ................................................... 42 Wonnop Visessanguan ............................................ 18 Woralak Sowa ........................................................ 62

X

Xiaogang Zhang ..................................................... 22

Y

Yanling Hua ........................................................... 20 Yaowapa Lorjaroenphon ......................................... 16 Yonhatai Wongkaew ............................................... 46 Yosephine A. Djohan .............................................. 29 Yoshimitsu Masuda ................................................. 52 Yuraporn Sahasakul ................................................ 48 Yuwares Malila ................................................. 26, 34

Z

Zamzahaila Mohd Zin .............................................. 13



68

List of Reviewer

Name Organization

Assistant Professor Dr. Amporn Sae-Eaw Khon Kaen University

Assistant Professor Dr. Anadi Nitithamyong Mahidol University

Assistant Professor Dr. Angkana Wipatanawin Mahidol University

Assistant Professor Dr. Araya Chaoruangrit Khon Kaen University

Assistant Professor Dr. Arusa Chaovanalikit Srinakharinwirot University

Associate Professor Dr. Anna Iwaniak Warmia and Mazury University in Olsztyn

Associate Professor Dr. Anupun

Terdwongworakul


Assistant Professor Dr. Aphacha Jindaprasert King Mongkut's Institute of Technology Ladkrabang

Associate Professor Dr. Aphirak Phianmongkhol Chang Mai University

Associate Professor Dr. Borwonsak Leenanon Khon Kaen University

Assistant Professor Dr. Chayakorn Pumas Chiangmai University

Dr.Choochad Santasup Chiang Mai University

Dr. Chutamat Niwat Mae Fah Luang University

Dr. Coen Govers Wageningen University & Research

Dr. Daris Kuakptoon Chulalongkorn University

Assistant Professor Dr. Dewi Yunita Syiah Kuala Univerisity, Indonesia

Assistant Professor Dr. Dhoungsiri Sayompark Rajamangala University of Technology Tawan-ok

Assistant Professor Dr. Ekachai Chukeatirote Mae Fah Luang University

Dr. Gerhard Schleining University of Natural Resources and Life Sciences, Austria

Associate Professor Dr. Hathairat Rimkeeree Kasetsart University

Professor Dr. H.D. Goff Univeristy of Guelph, Canada

Mr. Israpong Pongsirikul Chiang Mai University

Dr. Jintana Sripui Khon Kaen University

Assistant Professor Dr. Jittra Singtong Ubon Ratchathani University

Associate Professor Dr. Jirawat Yongsawatdigul Suranaree University of Technology

Associate Professor Dr. Kanitha Tananuwong Chulalongkorn University

Assistant Professor Dr. Kanokrat Limpisophon Kasetsart University

Assistant Professor Dr. Ketinun Kittipongpittaya King Mongkut's University of Technology of North

Bangkok

Associate Professor Dr. Khongsak Srikaeo Pibulsongkram Rajabhat University

Assistant Professor Dr. Kitipong Assatarakul Chulalongkorn University

Dr. Kittichai Banjong King Mongkut's Institute of Technology Ladkrabang

Dr. Kittipong Promyo Suranaree University of Technology

Dr. Kittiwut Kasemwong National Nanotechnology Center, National Science and Technology Development Agency

Dr. Kullanart Tongkhao Kasetsart University



69

Name Organization

Dr.Krittiya Khuenpet Thammasat University

Associate Professor Dr. Manat Chaijan Walailak University

Associate Professor Dr. Manote

Sutheerawattananonda

Suranaree University of Technology

Assistant Professor Dr. Nantarat Na

Nakornpanom

Srinakharinwirot University

Associate Professor Dr. Nantawan Therdthai Kasetsart University

Associate Professor Dr. Nanteetip Limpeanchob Naresuan University

Assistant Professor Dr. Napathrapi Luangsakul Assistant professor Dr. Napathrapi Luangsakul

Assistant Professor Napron Uengarporn,MD Suranaree University of Technology

Assistant Professor Dr. Natcharee Jirukkakul Khon Kaen University

Dr. Nattapol Tangsuphoom Mahidol University

Dr. Nattaya Konsue Mae Fah Luang University

Assistant Professor Dr. Nawadon Petchwattana Srinakharinwirot University

Assistant Professor Dr. Nisa Saelee Walailak University

Associate Professor Dr. Noppol Leksawasdi Chiang Mai University

Dr. Numfon Rakkhumkaew Srinakharinwirot University

Assistant Professor Dr. Orn-In Prachaiyo Naresuan University

Dr. Orachorn Mekkerdchoo King Mongkut's Institute of Technology Ladkrabang

Dr.Panadda Nonthanum King Mongkut's Institute of Technology Ladkrabang

Assistant Professor Dr. Panida Rattanapitigorn Chiang Mai University

Assistant Professor Dr. Parita Thanasukarn Naresuan University

Assistant Professor Dr. Pariyaporn Itsaranuwat Mahasarakham University

Associate Professor Dr. Patcharin Raviyan Chiang Mai University

Dr. Patcharee Prasajak King Mongkut's University of Technology of North Bangkok

Dr. Patcharin Siringan Suranaree University of Technology

Dr. Patimakorn Pasuwan Khon Kaen University

Dr.Pensri Plangklang Khon Kaen University

Assistant Professor Dr. Phanat Kittiphattanabawon

Thaksin University

Dr. Phantipha Charoenthaikij Srinakharinwirot University

Assistant Professor Dr. Pheeraya Chottanom Mahasarakham University

Assistant Professor Dr. Phisut Naknaen Srinakharinwirot University

Assistant Professor Dr. Pisit Thumvitee Kasetsart University

Assistant Professor Dr. Pittaya Chaikham Phranakhon Si Ayutthaya Rajabhat University

Dr.Piyaporn Chueamchaitrakun Mae Fah Luang University

Assistant Professor Dr. Piyawan Gasaluck Suranaree University of Technology

Assistant Professor Dr. Prasert Hanmoungjai Chiang Mai University

Assistant Professor Dr. Prasong Siriwongwilaichat

Silpakorn University



70

Name Organization

Associate Professor Dr. Punchira Vongsawasdi King Mongkut's University of Technology Thonburi

Dr. Pumnat Chuenchomrat Thammasat University

Assistant Professor Dr. Ratchada Tangwongchai Khon Kaen University

Assistant Professor Dr. Ratchadaporn Oonsivilai Suranaree University of Technology

Assistant Professor Dr. Ratchanee Charoen King Mongkut's University of Technology of North

Bangkok Dr. Ronachai Pratanaphon Chiang Mai University

Assistant Professor Dr. Rungtiwa

Wongsagonsup

Mahidol University

Associate Professor Dr. Rungnaphar Phongsawatmanit


Associate Professor Dr. Sappasith Klomklao Thaksin University

Assistant Professor Dr. Saroat Rawdkuen Mae Fah Luang University

Associate Professor Dr. Sarote Sirisansaneeyakul


Dr. Sarn Settachaimongkon Chulalongkorn University

Dr. Sasitorn Wongroung Chiang Mai University

Assistant Professor Dr. Sirirat Deeseenthum Mahasarakham University

Dr.Sirirung Wongsakul Mae Fah Luang University

Assistant Professor Dr. Siwatt Thaiudom Suranaree University of Technology

Assistant Professor Dr. Srikanjana Klayraung Maejo University

Assistant Professor Dr. Sudsai Trevanich Kasetsart University

Assistant Professor Dr. Sukon Tantipaibulvut King Mongkut's University of Technology Thonburi

Dr.Sumaporn Kasemsumran Kasetsart University

Associate Professor Dr. Sumate Tantratian Chulalongkorn University

Assistant Professor Dr. Sunanta Tongta Suranaree University of Technology

Associate Professor Dr. Sunee Nitisinprasert Kasetsart University

Assistant Professor Dr. Sunee Eadmusik King Mongkut's University of Technology of North Bangkok

Assistant Professor Dr. Supawan

Thawornchinsombut

Khon Kaen University

Associate Professor Dr. Suppasil Maneerat Prince of Songkla University

Assistant Professor Dr. Sureelak Rodtong Suranaree University of Technology

Dr. Suriyan Supapvanich King Mongkut's Institute of Technology Ladkrabang

Assistant Professor Dr. Suthaya Phimphilai Maejo University

Assistant Professor Dr. Tantawna Pirak Kasetsart University

Assistant Professor Dr. Thanakorn Rojanakorn Khon Kaen University

Assistant Professor Dr. Thanongsak Chaiyaso Chiang Mai University

Assistant Professor Dr. Thunnop Laokuldilok Chiang Mai University

Assistant Professor Dr. Tri Indrarini Wirjantoro Chiang Mai University



71

Name Organization

Teerawan Suwan King Mongkut's University of Technology of North

Bangkok Dr. Tao Yin Huazhong agricultural university

Dr.Teeranun Janjarasskul Srinakharinwirot University

Assistant Professor Dr.Teerarat Itthisoponkul Suranaree University of Technology

Dr. Thanawit Kulrattanarak Suranaree University of Technology

Dr. Thidarat Juthong Thaksin University

Dr. Tiraporn Julyusan Suranaree University of Technology

Dr. Traiphop Phahom Suranaree University of Technology

Dr. Udomlak Sukatta Kasetsart University

Dr. Umarphorn Chadseesuwan King Mongkut's Institute of Technology Ladkrabang

Assistant Professor Dr. Utai Klinkesorn Kasetsart University

Dr. Utoomporn Surayot Chiang Mai University

Assistant Professor Dr. Wachira

Jirarattanarangsri

Chiang Mai University

Assistant Professor Dr. Walairut Chantarapanont


Assistant Professor Dr. Walairut Jantarapanon Kasetsart University

Dr.Wannasawat Ratphitagsanti Kasetsart University

Associate Professor Dr. Warangkana Sompongse

Thammasat University

Assistant Professor Dr. Wichai Soemphol Khon Kaen University

Assistant Professor Dr. Wichamanee Yuenyongputtakal

Burapha University

Dr. Wilawan Sintuprapa Kasetsart University

Dr. Wiramsri Sriphochanarut King Mongkut's Institute of Technology Ladkrabang

Assistant Professor Dr. Wiriya Phomkong Ubon Ratchathani University

Assistant Professor Dr. Withida Chantrapornchai Kasetsart University

Associate Professor Dr. Worawan Panpipat Walailak University

Assistant Professor Dr.Vichai Leelavatcharamas Khon Kaen University

Dr. Yaowapa Lorjaroenphon Kasetsart University



72

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