Papers by Wunwisa Krasaekoopt
Lebensmittel-Wissenschaft & Technologie, Jul 1, 2014
Galactooligosaccharides (GOS) and inulin were added during microencapsulation of Lactobacillus ac... more Galactooligosaccharides (GOS) and inulin were added during microencapsulation of Lactobacillus acidophilus 5 and Lactobacillus casei 01 in alginate beads coated with chitosan at the concentrations of 0, 0.5, 1.0 and 1.5%. Addition of prebiotics significantly (p < 0.05) increased the bead size by approximately 3.8%. The presence of GOS (0.3%) in the microencapsulation provided the best protection with only 3.1 and 2.9 logs reduction for L. acidophilus 5 and L. casei 01, respectively, after incubation in simulated gastric juice (pH 1.55), followed by simulate intestinal juice containing 0.6% bile salt. The viabilities of microencapsulated probiotics containing 1.5% GOS in commercial yogurt and orange juice were also performed at refrigerated storage for 4 weeks. In yogurt, the numbers of cells with GOS were higher than those of without GOS by approximately 1.1 and 0.4 logs for L. acidophilus 5 and L. casei 01, respectively. In orange juice, the numbers of cells with GOS were higher than those of without GOS by approximately 0.5 and 0.4 logs for L. acidophilus 5 and L. casei 01, respectively. The numbers of probiotic bacteria were maintained above the recommended therapeutic minimum (10 7 cfu g À1 or mL À1 of product) throughout the storage in both products.
Applied Science and Engineering Progress, Feb 26, 2020
Recently, bamboo leaf extract (BLE) is considered as a new source of natural antioxidants. Microe... more Recently, bamboo leaf extract (BLE) is considered as a new source of natural antioxidants. Microencapsulation technique is one of the potential methods to protect bioactive compounds. In this study, a microencapsulated bamboo leaf extract (MBLE) and its ability to prevent lipid oxidation in fat-containing product was investigated. Moo Yor, a Vietnamese-style sausage is one of the short shelf life meat products due to rancidity developed from lipid oxidation during refrigerated storage. A fat-rich Moo Yor, accounted for 14% fat content, was prepared and MBLE was added at 0, 1, 2, and 3% (w/w), comparing with the addition of conventional synthetic antioxidant butylated hydroxytoluene (BHT). All samples were collected every 2 days throughout 8 days of storage at 4°C to investigate the change of phenolic compounds and lipid oxidation. The gradually reduction of lipid oxidation throughout storage in Moo Yor with BHT was higher than those added with 2% MBLE and 1% MBLE except in Moo Yor with 3% MBLE. The remaining of total phenolic compound in Moo Yor samples was increased in the first 2 days and then decreased throughout storage. The decreasing of total phenolic compounds in control was higher than those of Moo Yor with 1% MBLE, 3% MBLE, BHT, and 2% MBLE, respectively. These results implied that 2% MBLE was the most effective antioxidant to prevent rancidity in fat-rich Moo Yor during 8-day storage at 4°C.
AU Journal of Technology, 2012
Yogurt powder was produced by using foam-mat drying method. Two types of foaming agents as methyl... more Yogurt powder was produced by using foam-mat drying method. Two types of foaming agents as methylcellulose and egg albumin were used at different concentrations as 0.5, 1.0, 1.5 and 2.0% for methylcellulose and 1, 2, 3 and 4% for egg albumin, respectively. The mixture of plain yogurt and foaming agent were blended by using high speed mixer (900 W) for 5, 7, 9 and 12 min. Characteristics of yogurt foam, as foam density, foam stability and foam expansion, were determined. Three percentage of egg albumin with the mixing time of 12 min provided better foam characteristics. The yogurt foam was then dried at 50, 60 and 70C for 3 h. The dried yogurt was blended and kept in an air tight container. Characteristic of yogurt powder as moisture content, water activity (a w) and glass transition temperature (T g) were analyzed. Simultaneously, the food application of yogurt powder in drinking yogurt was studied. Yogurt powder (15%) was dissolved in cold water (85 ml) and then mixed well. Orange flavor (0.1 g) and color (0.1 g) were added into the product. Two physical characteristics of the finished product, viscosity and cohesiveness, were measured. Moreover, sensory evaluation was performed by using 9-point hedonic score and 30 panelists. The highest viscosity product was obtained when 60C yogurt powder was used. Sensory qualities of drinking yogurt of all treatments were not significant (p>0.05) different. The yogurt powder (60C) had a w of 0.348, moisture content 8.5%, T g 25.51 C and lactic acid bacteria count 5.6 x 10 7 cfu g-1. The preference scores of drinking yogurt made by using yogurt powder were 6
AU Journal of Technology, 2010
This research aimed to determine the method for processing of vanilla pods grown in Thailand. The... more This research aimed to determine the method for processing of vanilla pods grown in Thailand. The three methods (different in killing step) used were KW, BB and MB. KW was the method of the Royal Project, Khun Wang Center, which was based on soaking of green vanilla pods in hot water (80°C) for 1 h, whereas BB and MB were based on soaking in 63-65°C water for 4 min and soaking in 80°C water for 10 sec 3 times with 30 sec interval, respectively. Sweating was done by sun-drying from 11.00 am to 2.00 pm for 7 days. The pods were then slowly dried in shed for 30 days. The last step was the conditioning step for which the pods were kept in an air tight container for 3 months. Vanillin contents of these pods were significantly different (p<0.05). The vanillin contents of BB and MB were approximately 2.5%, while that of KW was 2.3%. The application of Thai vanilla pods in butter cake was then studied in comparison with synthetic vanilla. Butter cake using BB pods had the highest score in all attributes. The use of natural vanilla pod decreased the butter flavor intensity, resulting in mellowing of the butter cake flavor. The product also had higher volume and higher consumer acceptance (59%) than that of synthetic vanilla. In addition, the antimicrobial properties of Thai vanilla pod were investigated. Crude vanilla solutions were extracted using different concentrations of ethanol, with a 1:1 ratio of vanilla pod to solvent; and then tested for antimicrobial properties against E. coli, B. cereus, S. aureus, L. monocytogenes and Sal. typhimurium using disc diffusion method. Standard vanillin solutions were also investigated. E. coli was the most resistant microorganism to all crude vanilla extracts, whereas, L. monocytogenes and Sal. typhimurium were the most sensitive. In addition, antimicrobial properties of standard vanillin (120 mM) were not found in this research. The crude extracts from BB and MB had better antimicrobial effect than that of KW when they were extracted by using 75% ethanol.
AU Journal of Technology, 2012
Job's tear flour was produced by using wet milling method. The soaked job's tear grains were blen... more Job's tear flour was produced by using wet milling method. The soaked job's tear grains were blended with water using the ratio of grains to water as 1:10. The paste was filtered and then dried in an oven at 40°C. After grinding to powder, some chemical properties of Job's tear flour were analyzed. The flour was higher in protein (10.9 %) and fiber contents (0.85 %), conversely, lower swelling power (11.0 %). The flour was used to replace the cake flour as 20, 40 and 60% in the formula of butter cake. Twenty percent of the flour obtained the highest scores for Just About Right test, resulting in only two attributes as texture and sweetness needed to be improved. Three levels of flour as 10, 15 and 20% were studied as well as three levels of sugar, 175,180 and 185 g. The butter cake made by using 15% Job's tear flour and 175 g sugar obtained the highest preference scores. This product was also remarkably accepted by the consumers (87%), with the preference score of 7.3. There was also a potential market for this product, with 73% of consumers willing to buy. Additions of Job's tear flour tended to increase fiber and protein contents, although it affected the texture of the product.
AU Journal of Technology, 2010
Pink Lady' is a late maturing 'Lady Williams' × 'Golden Delicious' apple (Malus domestica Borkh.)... more Pink Lady' is a late maturing 'Lady Williams' × 'Golden Delicious' apple (Malus domestica Borkh.) cultivar developed in Western Australia and imported into New Zealand by the Ministry of Agriculture and Fisheries in 1986. We used trained and consumer panellists, and chemical and physical analyses, to compare the sensory quality of 'Pink Lady' with that of four standard late-harvest apple cultivars. If acceptable, the new apple could usefully extend the harvest season of New Zealand apples. Trained taste panellists gave 'Pink Lady' apples similar ratings to 'Braeburn' and 'Fuji' apples for texture, sweet-sour balance and flavour, but lower ratings for juiciness. 'Pink Lady' was a firm apple as measured by penetrometer, and Instron texture measurements indicated it was a hard, crisp apple. 'Pink Lady', 'Braeburn', and 'Fuji' apples were rated higher for acceptability than 'Granny Smith' and 'Red Dougherty' by the consumer panel, who said they would buy these cultivars and pay more for them. Consumers also preferred the appearance of 'Pink Lady' apples. Changes in sensory quality during storage (as measured by sweetness, flavour, crispness, and juiciness) were similar for 'Pink Lady' and the four late-maturing commercial cultivars tested. 'Pink Lady' had a musty off-flavour initially that disappeared during storage, whereas other cultivars developed metallic, "old", and alcoholic flavours.
The use of hydrocolloid gel matrices to encapsulate probiotics is of interest due to their gentle... more The use of hydrocolloid gel matrices to encapsulate probiotics is of interest due to their gentle and simplicity of gel formation as well as mild condition used. This technique enhances the viability of entrapped cells during the product shelf life at least above therapeutic minimum level as well as in the gastrointestinal tract to ensure the health benefits of consumers. This review describes the advantages of microencapsulation, hydrocolloid gel matrices such as alginate, carrageenan and whey protein, microencapsulation processes, special treatments for further improvement in encapsulation efficiency of gel matrices as well as food applications of microencapsulated probiotics.
Elsevier eBooks, 2018
Abstract Confectionery refers to a large range of food items, commonly known as sweets, such as c... more Abstract Confectionery refers to a large range of food items, commonly known as sweets, such as candy, toffee, marshmallow, or chocolate. Main ingredient of confectionery is sweetener(s) which provides brown color and caramel flavor when it is heated above 100°C. Thus, they are often used in combination with coloring and flavoring agent especially synthetic color and flavor according to their heat stability. Recently, consumer concern in relation to the safety has led to the restricted application of synthetic colors and flavors in foods, confectionery, and beverages, and has increased the use of natural colors and flavors. However, the application of natural colors and flavors in confectionery is limited because of the stability and change during process or storage including flavor released during consumption. Microencapsulation is a technique in which a physical barrier between the color or flavor and its environment is made. Color and flavor compounds are protected by coating film against deterioration, which increases the stability, and reduces the changes. It is currently an active field of research and it has numerous applications in confectionery so as to deliver the colorants, flavoring agents, or vitamins at the right time, in the right quantity, and at the right rate.
International Dairy Journal, Aug 1, 2004
The probiotics, Lactobacillus acidophilus 547, Bifidobacterium bifidum ATCC 1994, and Lactobacill... more The probiotics, Lactobacillus acidophilus 547, Bifidobacterium bifidum ATCC 1994, and Lactobacillus casei 01, were encapsulated into uncoated calcium alginate beads and the same beads were coated with three types of material, chitosan, sodium alginate, and poly-l-lysine in combination with alginate. The thickness of the alginate beads increased with the addition of coating materials. No differences were detectable in the bead strength by texture analysis or in the thickness of the beads with different types of coating materials by transmission electron microscopy. The survivability of three probiotics in uncoated beads, coated beads, and as free cells (unencapsulated) was conducted in 0.6% bile salt solution and simulated gastric juice (pH 1.55) followed by incubation in simulated intestinal juice with and without 0.6% bile salt. Chitosan-coated alginate beads provided the best protection for L. acidophilus and L. casei in all treatments. However, B. bifidum did not survive the acidic conditions of gastric juice even when encapsulated in coated beads.
International Journal of Food Properties, May 1, 2005
The gelation profile of yoghurts from conventionally treated (85° C/30 min) and UHT treated (143°... more The gelation profile of yoghurts from conventionally treated (85° C/30 min) and UHT treated (143° C/6s) milks at 16, 18, and 20% total solids was analyzed during fermentation for 4 hrs using the invasive Rapid Visco Analyzer (RVA) and the non-invasive ultrasonic spectroscope. The viscosity measured by the RVA and the ultrasonic velocity measured by the ultrasonic spectroscope exhibited similar sigmoid trends with respect to fermentation time. The ultrasonic spectroscope detected the onset of gelation of yoghurt milk earlier (by ...
Lebensmittel-Wissenschaft & Technologie, Mar 1, 2006
Survival of the microencapsulated probiotics, Lactobacillus acidophilus 547, Bifidobacterium bifi... more Survival of the microencapsulated probiotics, Lactobacillus acidophilus 547, Bifidobacterium bifidum ATCC 1994, and Lactobacillus casei 01, in stirred yoghurt from UHT-and conventionally treated milk during low temperature storage was investigated. The probiotic cells both as free cells and microencapsulated cells (in alginate beads coated with chitosan) were added into 20 g/100 g total solids stirred yoghurt from UHT-treated milk and 16 g/100 g total solids yoghurt from conventionally treated milk after 3.5 h of fermentation. The products were kept at 4 1C for 4 weeks. The survival of encapsulated probiotic bacteria was higher than free cells by approximately 1 log cycle. The number of probiotic bacteria was maintained above the recommended therapeutic minimum (10 7 cfu g À1) throughout the storage except for B. bifidum. The viabilities of probiotic bacteria in yoghurts from both UHT-and conventionally treated milks were not significantly (P40:05) different.
John Wiley & Sons, Ltd eBooks, Feb 16, 2018
This chapter reviews various aspects of fresh‐cut vegetables, including sensory, physiological, m... more This chapter reviews various aspects of fresh‐cut vegetables, including sensory, physiological, microbial, and manufacturing details. To obtain fresh‐cut vegetables, the basic premise is minimal processing to retain fresh like texture, color, and flavor, and safe‐to‐use quality. This chapter illustrates the normal processing steps for fresh‐cut vegetables. Wounding or injury associated with processing and handling fresh‐cut vegetables can cause physiological changes, which influence ethylene production, respiration rate, discoloration, deterioration of texture, and water loss. Good manufacturing practice (GMP) and Hazard Analysis and Critical Control Points (HACCP) based production and handling, and proper documentations related to sourcing, processing, quality checking, packaging, and storage are important to ensure the safety and traceability of fresh‐cut vegetables. There are many physical methods that have been researched to reduce the microbial load in fresh‐cut vegetables, including modified atmosphere packaging (MAP), ultraviolet (UV) light, irradiation, high‐pressure processing, and ultrasonics. Among these techniques, MAP has been widely used commercially
Applied Science and Engineering Progress, Nov 4, 2020
In this study, the antioxidant activity and total phenolic content of Thunbergia laurifolia Lindl... more In this study, the antioxidant activity and total phenolic content of Thunbergia laurifolia Lindl. or Rang Chuet (RC) extracts from leaf, stem and rhizome were evaluated by using ferric reducing antioxidant power assay (FRAP) and the folin ciocalteu method for total phenolic compounds (TPC).The extracts were prepared by infusion using different amount of plant powder (2.5, 5.0, and 7.5 g) at different concentrations of ethanol as 0, 25, 50, and 75% and extraction time of 24, 48, and 72 h. The crude extract of 7.5 g leaf powder extracted for 72 h using water as the extraction solvent showed the highest antioxidant properties and total phenolic content. This extraction condition produced a FRAP content of 2.62 ± 0.01 mmol Fe2+/g that was significantly differed from those of the stem and rhizome and the highest TPC content of 877.36±18.75 (mg GAE/g). The crude extract from the leaf was subsequently encapsulated by using β-cylcodextrin (BCD) and maltodextrin 20DE (MD) as coating materials using freeze drying method. The encapsulated powder was investigated for its antioxidant activity. The highest encapsulation efficiency (EE) was obtained when only maltodextrin 20DE was used. The storage stability of encapsulated T. luarifolia leaf crude extract was then studied by storing the encapsulated powder at 35, 45, and 55°C for 5 weeks. The storage temperature had no effect on the stability of the encapsulated powder when TPC was used as the criteria unlike that of FRAP which was inconsistent during storage.
Chiang Mai University journal of natural sciences, 2015
Journal of Food Science, May 31, 2006
The textures of yogurt made from ultra-high temperature (UHT) treated and conventionally treated ... more The textures of yogurt made from ultra-high temperature (UHT) treated and conventionally treated milks at high total solids were investigated. The yogurt premixes, fortified with low-heat skim milk powder to 16%, 18%, and 20% total solids, were UHT processed at 143°C for 6 s and heated at 85°C for 30 min using the conventional method. The onset of gelation was delayed in the UHT-processed milk compared with conventionally heated milk. During fermentation, the viscosity of yogurt made from UHT-treated milk at 20% total solids was close to that of yogurt made from conventionally treated milk with 16% total solids. However, after storage for Ն Ն Ն Ն Ն 1 d, the yogurt made from UHT-treated milk had lower viscosity and gel strength than the yogurt made from conventionally treated milk. The solids level had no influence on yogurt culture growth.
British Food Journal, Oct 2, 2017
Purpose The purpose of this paper is to encapsulate vanilla extract by using inclusion complex of... more Purpose The purpose of this paper is to encapsulate vanilla extract by using inclusion complex of ß-cyclodextrin and also to investigate the qualities of the encapsulated powder in terms of vanillin content, moisture content, and stability under accelerated condition. Design/methodology/approach A randomized block and factorial 3×3 experimental designs with three replications were used for the studies of solvent extraction, microencapsulation of natural vanilla extract and stability of microencapsulated vanilla powder. Findings Ethanol concentration and ratio of vanilla to ethanol had positive effects on vanillin content. The extraction with 55 percent ethanol and the ratio of vanilla pods to ethanol as 1:4 provided the highest vanillin content of 341.23 mg/100 mL of the extract. The amount of vanilla extract and kneading time gave significant (p&lt;0.05) effect on the microencapsulation efficiency (ME). The greatest ME found was 94.50 percent when 9 percent vanilla extract and 10 min of kneading time were used. The interaction of temperature and water activity gave significant effect on the second-order kinetic reaction of encapsulated vanilla powder (p&lt;0.05).The most suitable condition of storage was 35°C with aw of 0.64, providing the kinetic constant (k) of 0.0024, and correlation coefficient (R2) of 0.92 with thalf-life of 4.54 weeks. Originality/value This study provides the most suitable condition for natural vanilla extraction and microencapsulation as well as storage stability for natural vanilla powder production using the third grade vanilla pods grown at Royal Project, Khun Wang Center, Chiang Mai, Thailand.
Elsevier eBooks, 2012
Probiotic products should contain and maintain viable cells during the product shelf life at leas... more Probiotic products should contain and maintain viable cells during the product shelf life at least above therapeutic minimum level for the benefit of consumers. Due to their generally poor viability and stability in food products, especially in fermented dairy products, as well as in the host gastrointestinal tract, various microencapsulation techniques for probiotics have been developed in recent years to overcome these issues. This chapter describes the benefit of microencapsulation, various encapsulation techniques used to encapsulate probiotics and the application of encapsulated probiotics in selected food systems. The use of various supporting or encapsulating materials, such as alginate, chitosan and carrageenan is also discussed. Special treatments (such as complexation coating) of capsules for further improving the stability of the probiotics are also described.
Agriculture and Natural Resources, May 1, 2016
Although the application of enzymes in food as a food processing aid and enzyme supplement is of ... more Although the application of enzymes in food as a food processing aid and enzyme supplement is of interest and widely used, the enzymes can be easily deactivated or lose their activity due to many causes such as pH and moisture as well as through the introduction of incompatible ingredients during food processing and storage. These problems can be solved by the encapsulation technique, especially in a gel matrix. The influences were studied of the alginate concentration, types of copolymer and their concentrations on the bead size, encapsulation yield (EY), encapsulation efficiency (EE), leakage and the retention of enzyme activity during storage period of encapsulated protease from Aspergillus oryzae and lipase from Thermomyces lanuginosus beads. A solution of purified protease or lipase was encapsulated in calcium alginate-chitosan beads (CACB), calcium alginate-xanthan gum beads (CAXB) and calcium alginate-maltodextrin beads (CAMB) using the extrusion method. Increasing the alginate and copolymer concentrations in the solution increased the bead size, EY, EE and the retention of enzyme activity during the storage period and reduced leakage of both the encapsulated protease and lipase. In addition, different types of copolymer significantly (p 0.05) affected these properties of both encapsulated enzymes. Furthermore, protease encapsulated using 2.0% alginate and 0.2% chitosan provided the highest EY (81.7%) and EE (77.2%) with a bead size of 1.85 mm and 8.1% leakage. The retention of encapsulated protease activity and the shelf-life of encapsulated enzyme which was expressed as half-life, the time required for the enzyme activity to decrease by half (t half life) were 75.8% and 27.2 wk, respectively after storage at 4 C for 10 wk. For lipase, encapsulation using 2.0% alginate and 0.4% xanthan gum provided the highest EY (42.5%) and EE (43.9%) and the bead size and leakage were 1.81 mm and 6.2%, respectively. The retention of encapsulated lipase activity and the t half life were 77.9% and 27.8 wk, respectively after storage at 4 C for 10 wk. CACB was a suitable complex polymer for encapsulating protease while CAXB was suitable for lipase. EY and EE values of CACB-protease were higher than those of CAXB-lipase. Therefore, the encapsulation method, gelling conditions and interactions between carriers and lipase should be further studied.
International Dairy Journal, 2003
The health benefits provided by probiotic bacteria have led to their increasing use in fermented ... more The health benefits provided by probiotic bacteria have led to their increasing use in fermented and other dairy products. However, their viability in these products is low. Encapsulation has been investigated to protect the bacteria in the product's environment and improve their survival. There are two common encapsulation techniques, namely extrusion and emulsion, to encapsulate the probiotics for their use in the fermented and other dairy products. This review evaluates the merits and limitations of these two techniques, and also discusses the supporting materials and special treatments used in encapsulation processes.
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Papers by Wunwisa Krasaekoopt