Papers by THUMMANOON PRODPRAN
International Journal of Food Science & Technology
Food Packaging and Shelf Life, 2021
Abstract Novel pressure sensitive adhesive natural rubber (NR-PSA) patch incorporated with cinnam... more Abstract Novel pressure sensitive adhesive natural rubber (NR-PSA) patch incorporated with cinnamon oil (CO) and xyloglucan (XG) was prepared to study the effects on mechanical properties, antimicrobial activity, thermal stability, release rate, and shelf life extension of banana cake. The mechanical property test revealed that the contents of CO (8, 10, 15, 20, and 40 μL/patch) did not significantly affect both T-peel and shear strength of NR-PSA/cinnamon oil (NR-PSA/CO) patch. However, CO enhanced the T-peel by 50 % compared to the control patch (without CO). The antimicrobial efficacy was verified against Staphylococcus aureus, Escherichia coli, and Aspergillus niger. At 40 μL of incorporated CO, the patch prolonged the storage life of banana cake for 4 days at ambient temperature relative to the control sample. The release of CO from the patch was studied at 75 % relative humidity (RH). The highest release rate was observed at the first 10 days, and slightly increased up to 45 % after 40 days of the test. These findings indicated a potential of using NR-PSA/CO patch to extend the shelf life of bakery products.
International Journal of Food Science & Technology, 2022
Prodpran, T., Chinabhark, K. and Benjakul, S. Properties of composite film based on bigeye snappe... more Prodpran, T., Chinabhark, K. and Benjakul, S. Properties of composite film based on bigeye snapper surimi protein and lipids Songklanakarin J. Sci. Technol., Dec. 2005, 27(Suppl. 3) : 775-788 Lipids were incorporated into bigeye snapper surimi protein films through emulsification using Tween-20 as a surfactant to form protein/lipid composite films. The effects of lipid types (palm oil, butter or shortening) and concentrations (0-100% glycerol substitution) on film properties were investigated. Addition of lipids up to 75% glycerol substitution resulted in the improved water vapor barrier, lowered tensile strength (TS) and increased elongation at break (EAB) of the composite film (P<0.05). However, an increase in TS was observed with increasing lipid concentration, plausibly caused by increasing protein aggregation in film matrix. Transparency of films was decreased with increasing lipid concentrations used (P<0.05), especially for those added with solid lipids. Generally, the ...
Journal of Food Biochemistry, 2021
The effects of ultrasonication and drying method on particle size and other product characteristi... more The effects of ultrasonication and drying method on particle size and other product characteristics of bio-calcium powder from Asian sea bass (Lates calcarifer) backbone were investigated. Ultrasonication was performed at different amplitudes (60%, 70%, and 80%) for varying periods (15 and 30 min). Ultrasonication at higher amplitudes for a longer time reduced the powder particle size more effectively (p < .05), but had no impact on zeta potential (p > .05). The bio-calcium powder ultrasonicated at 70% amplitude for 15 min had the smallest particle size (3.38 µm) when compared to the control (28.85 µm). When the ultrasonicated bio-calcium was subjected to drying, freeze-drying produced powders with higher calcium solubility but lower whiteness than hot air (tray) drying. The results suggest that the ultrasonication is a potential suitable method to reduce the size of bio-calcium powders, while the drying method slightly affected the product characteristics. The bio-calcium powder could serve as a suitable functional ingredient for food fortification aimed at improving the calcium bioavailability. Particle size of bio-calcium powder from fishbone could affect the mouth feel and calcium solubility when used for food product fortification. This work showed that ultrasonication could be used to obtain up to 10-fold reduction in the particle size of fishbone bio-calcium powders, which promotes increased calcium solubility when subjected to simulated gastrointestinal tract digestion. Few differences in characteristics of the bio-calcium powder were observed for freeze-dried and hot air-dried samples. Thus, an economical, safe, and fast process can be implemented for the production of small particle size bio-calcium powder from fishbone.
Foods, 2021
Effects of psyllium (Plantago ovata) husk powder (PHP) at various concentrations (0, 1, 2, 3 and ... more Effects of psyllium (Plantago ovata) husk powder (PHP) at various concentrations (0, 1, 2, 3 and 4%, w/w) on gelling properties of surimi from threadfin bream (Nemipterus sp.) were investigated. The addition of 1% PHP resulted in the highest increase (50%) in the breaking force (BF) of surimi gel (S), compared to that of the control gel (CON; without PHP). Lower BF was obtained for gel incorporated with PHP at the higher levels (2–4%) (p < 0.05). On the other hand, deformation (DF) was decreased with the addition of PHP at all levels compared to the CON gel. The whiteness and expressible moisture content of gels were decreased with augmenting levels of PHP (p < 0.05). Protein patterns revealed that PHP at all concentrations did not affect the polymerization of the myosin heavy chain. A loss in the elasticity of the gel was attained with the addition of PHP as indicated by decreased storage modulus (G’). A finer and more compact network was detected in gels containing 1 and 2% ...
Chemical composition and some characteristics including bloom strength, hydroxyproline content an... more Chemical composition and some characteristics including bloom strength, hydroxyproline content and physical properties of bovine (Type B) gelatin were examined. The bovine gelatin used in this study showed good film-forming ability. The properties of the gelatin film were dependent on glycerol, a protein miscible plasticizer, incorporated. The effect of glycerol content (0, 15, 20, 25 and 30% (w/w) of protein) on mechanical, physical and water-vapor barrier properties of bovine gelatin film was investigated. With increasing glycerol content the strength and stiffness of the films decreased as evidenced by the decreased tensile strength (TS) and Young’s modulus (E), respectively (p 0.05). Therefore, glycerol at appropriate amount could improve flexibility, accompanied with decreased watervapor barrier properties, of bovine gelatin films. This plasticizing effect most likely resulted from the decrease in inter
Stability of cuttlefish (Sepia pharaonis) ventral skin gelatin film (CG) and film incorporated wi... more Stability of cuttlefish (Sepia pharaonis) ventral skin gelatin film (CG) and film incorporated with Fenton's reagent (H2O2 0.02 M + Fe2SO4 0.002 M) (FG) was evaluated after 21 days of storage at 50% relative humidity and 25 °C. No changes in mechanical property were observed for CG film but slight increase in tensile strength (TS) was found for FG film after storage (P 0.05). DSC and TGA study revealed that molecular reorganization with higher thermal stability were formed in the film matrix during storage. When CG and FG film were used to cover chicken meat powder, the samples covered with both films had lower moisture content, peroxide values (PV) and thiobarbituric acid reactive substances (TBARS), compared with control samples (without cover) (P < 0.05). Generally, FG film showed more preventive effect than CG film. However, both films were poorer in preventing moisture migration and retarding the color changes of chicken meat powder than low-density polyethylene (LDPE) f...
Prodpran, T., Chinabhark, K. and Benjakul, S. Properties of composite film based on bigeye snappe... more Prodpran, T., Chinabhark, K. and Benjakul, S. Properties of composite film based on bigeye snapper surimi protein and lipids Songklanakarin J. Sci. Technol., Dec. 2005, 27(Suppl. 3) : 775-788 Lipids were incorporated into bigeye snapper surimi protein films through emulsification using Tween-20 as a surfactant to form protein/lipid composite films. The effects of lipid types (palm oil, butter or shortening) and concentrations (0-100% glycerol substitution) on film properties were investigated. Addition of lipids up to 75% glycerol substitution resulted in the improved water vapor barrier, lowered tensile strength (TS) and increased elongation at break (EAB) of the composite film (P<0.05). However, an increase in TS was observed with increasing lipid concentration, plausibly caused by increasing protein aggregation in film matrix. Transparency of films was decreased with increasing lipid concentrations used (P<0.05), especially for those added with solid lipids. Generally, the ...
Effect of different hydrocolloids (chitosan, rice flour, soy protein isolate and curdlan) at diff... more Effect of different hydrocolloids (chitosan, rice flour, soy protein isolate and curdlan) at different ratios (gelatin/hydrocolloid = 10/0, 8/2, 6/4, and 5/5 (w/w)) on some properties of fish gelatin film was investigated. Incorporation of chitosan at the ratio of 8/2 yielded the blend film with higher tensile strength (TS) and elongation at break (EAB), compared to the control gelatin film (p<0.05). However, incorporation of chitosan at other ratios as well as addition of other hydrocolloids at all ratios studied resulted in decreased TS of the resulting blend film as the amount of hydrocolloids increased (p<0.05). Among blend films tested, incorporation of chitosan rendered the blend films with better mechanical properties, compared to those added with other hydrocolloids of the same ratio. Moreover, all gelatin-based blend films added with all types of hydrocolloids of all ratios exhibited lower water vapor permeability (WVP) than did the control gelatin film without hydroc...
Italian Journal of Food Science, 2015
Gelatin was extracted from the swim bladder of yellowfin tuna (Thunnus albacores) at different te... more Gelatin was extracted from the swim bladder of yellowfin tuna (Thunnus albacores) at different temperatures (60, 70 and 80°C) with the extraction yields of 35.6%, 41.1% and 47.3% (dry weight basis), respectively. The α-chains of gelatin decreased with increasing extraction temperatures. Similar amino acid compositions were noticeable among all gelatins, in which glycine constituted the major amino acid. Imino acids ranged from 169 to 172 residues/1,000 residues. The gel strength of gelatin extracted at lower temperature was higher than that of gelatins extracted at higher temperatures. Gelling and melting temperatures for swim bladder gelatin were 11.07- 15.24 and 20.36-22.33°C, respectively. Higher gelling and melting points were observed for gelatin extracted at lower temperatures. Microstructure of gel of gelatin extracted at 60°C was finer with smaller voids, compared with others. FTIR spectra of obtained gelatins revealed the significant loss of molecular order of the triple-he...
Food Hydrocolloids, 2021
Background: Tilt table test (TTT) is commonly used for dizziness work-up, that includes use of ni... more Background: Tilt table test (TTT) is commonly used for dizziness work-up, that includes use of nitroglycerine(NTG) during provocation phase. Paradoxical hypertensive reaction to NTG is extremely rare. Pheochromocytoma rarely presents as dizziness and hypertensive emergency can rarely occur during TTT with NTG provocation in these patients. Case: A 51year-old woman with controlled hypertension underwent TTT for dizziness with sublingual NTG for provocation phase. Within 14 minutes, she developed hypertensive emergency, pulmonary edema and cardio-pulmonary instability with room air SpO 2 71%, heart rate 103 bpm and BP 273/158mmHg, cold, clammy and greyish skin. Possible anaphylaxis to NTG with hypertensive emergency was suspected and treated with hydralazine, metoprolol, intravenous methylprednisolone sodium succinate and diphenhydramine. Initially, epinephrine was withheld due to severe hypertension. Despite treatment, patient decompensated with further respiratory distress and developed hypotension. Epinephrine was given with respiratory support to stabilize her. She recovered uneventfully and was discharged home. Decision-Making: Possible anaphylaxis to NTG was suspected given the rapidity of the patient's adverse reaction. Skin test with NTG was recommended, but posed risk of life threatening adverse reaction. Hyperadrenergic surge from undiagnosed pheochromocytoma was considered as alternate diagnosis. Laboratory studies showed elevated 24-hour urine metanephrine 4266 mcg/24hr (normal range, 140 to 785) and 24-hour urine normetanephrine 4175 mcg/24hr (normal range, 75 to 375). MRI of abdomen revealed right suprarenal mass consistent with diagnosis of pheochromocytoma. Conclusions: NTG, an antihypertensive, with paradoxical hypertensive response should evoke suspicion for pheochromocytoma. Focused laboratory and imaging studies prevented a potentially life threatening skin test with nitroglycerine in this patient.
Materials & Design, 2020
Novel system to develop food contact material based on natural rubber was introduced. • Flexible ... more Novel system to develop food contact material based on natural rubber was introduced. • Flexible and biodegradable thermoplastic natural ruber (TPNR) from NR/PBAT blend was successfully developed by simple blending process. • Incorporation of compatibilizers such as MNR, NR-g-PMMA, and ENR-50 enhanced the mechanical properties of the blend. • The TPNR exhibited good performance in terms of flexibility, food contact ability, recyclability, and biodegradability. • The overall migration limit of the TPNR in aqueous food simulants was lower than the upper limit according to EU regulation.
Food Production, Processing and Nutrition, 2019
In the original publication of this article [1], the author point out the ‘3.18–4.77 CFU/g’ in se... more In the original publication of this article [1], the author point out the ‘3.18–4.77 CFU/g’ in sentence ‘At day 10, all counts were in the range of 5.49–6.57 and 3.18–4.77 CFU/g sample for gels added without and with COS-L’ should be ‘3.18–4.77 log CFU/g’.
Food Production, Processing and Nutrition, 2019
Chitooligosaccharides (COS) from squid pen produced using amylase, lipase and pepsin were charact... more Chitooligosaccharides (COS) from squid pen produced using amylase, lipase and pepsin were characterized. COS produced by 8% (w/w) lipase (COS-L) showed the maximum FRAP and ABTS radical scavenging activity than those prepared using other two enzymes. COS-L had the average molecular weight (MW) of 79 kDa, intrinsic viscosity of 0.41 dL/g and water solubility of 49%. DPPH, ABTS radical scavenging activities, FRAP and ORAC of COS-L were 5.68, 322.68, 5.66 and 42.20 μmol TE/g sample, respectively. Metal chelating activity was 2.58 μmol EE/g sample. For antibacterial activity, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of COS-L against the targeted bacteria were in the range of 0.31–4.91 mg/mL and 0.62–4.91 mg/mL, respectively. Sardine surimi gel added with 1% (w/w) COS-L showed the lower PV, TBARS and microbial growth during 10 days of storage at 4 °C. COS-L from squid pen could inhibit lipid oxidation and extend the shelf-life of refrigerated sa...
Journal of Food Science and Technology, 2019
Protein hydrolysates were obtained from salmon frame using Alcalase or Flavourzyme at 3% (w/w pro... more Protein hydrolysates were obtained from salmon frame using Alcalase or Flavourzyme at 3% (w/w protein) for 180 min. Protein hydrolysates prepared using Alcalase (HA) and Flavourzyme (HF) had DH and yield of 25.1-26.9% and 28.5-32.3 g/100 g sample, respectively. HF showed lower bitterness score (5.78) than that of HA (8.68) (P \ 0.05). When HA and HF were further subjected to debittering with 2-butanol or isopropanol, the recovery of 77.88-81.60% was obtained (P \ 0.05). HF and HA debittered with 2-butanol possessed less bitterness score, 3.60 and 3.77, respectively (P \ 0.05). Surface hydrophobicity of 81.4 and 124.8 was attained when HF and HA were debittered with 2-butanol (P \ 0.05). Selected debittered hydrolysates, produced using Flavourzyme, followed by fractionation using 2-butanol (HF-B) contained glutamic acid/glutamine (15.14 g/100 g), aspartic acid/asparagine (10.07 g/100 g) and glycine (9.30 g/100 g) as the predominant amino acids. HF-B had the decreased ABTS radical scavenging activity and metal chelating activity. A 280 of peptides separated by gel filtration was lowered to some extent and coincided with the lower bitterness score and surface hydrophobicity. Thus, debittered protein hydrolysate from salmon frame could serve as a nutritive ingredient at high levels in health promoting foods.
Food Hydrocolloids, 2019
Films prepared from fish gelatin molecularly modified via covalent attachment with oxidized linol... more Films prepared from fish gelatin molecularly modified via covalent attachment with oxidized linoleic acid (OLA) so called "modified gelatin (MG)" and those added with OLA (G+OLA) at various levels (10-50%, w/w, of protein) were characterized, in comparison to control film (without modification or addition with OLA). Films from MG and G+OLA had lower elastic modulus (EM), tensile strength (TS) and water-vapor permeability (WVP) but higher elongation at break (EAB) and yellowness (b*-value), as compared to control film (p < 0.05). MG film had lower WVP than G+OLA film containing OLA up to 30% (p < 0.05). Moreover, MG film possessed higher transparency and much lower yellowness without rancid smell, compared to the G+OLA films. The control and MG films exhibited similar smooth and homogenous surface and cross-section, while G+OLA films showed rough surface with distributed oil droplets. FTIR and DSC analyses revealed that incorporation of OLA via either molecular modification or direct addition to gelatin led to the decrease of gelatin-gelatin interactions and structure order. In addition, both MG and G+OLA films exhibited lower glasstransition (T g), melting transition (T m) and degradation (T d) temperatures than the control film. Therefore, the incorporation of OLA by molecular modification and direct addition to gelatin could improve flexibility and water-vapor barrier property of gelatin-based films but slightly decrease thermal stability.
Food Biophysics, 2017
Multi-layered films based on tilapia skin gelatin and poly(lactic acid) (PLA) were characterized,... more Multi-layered films based on tilapia skin gelatin and poly(lactic acid) (PLA) were characterized, in comparison with the control gelatin and PLA films. Three different layers of multi-layered films (PLA/Gelatin/PLA) were visualized by scanning electron microscopic (SEM) analysis. The synergetic effect of lamination was evidenced by the increased mechanical properties (P < 0.05). Multi-layered films had higher water vapor barrier property and water resistance, compared to control gelatin film (P < 0.05). Gelatin films showed increased lightness (L*) with coincidental decrease in total color difference (ΔE*) in the presence of PLA layers (P < 0.05). Transparency and solubility of films decreased with increasing ratio of PLA (P < 0.05). In addition, multi-layered films showed the enhanced hydrophobicity and thermal stability as evidenced by increased water contact angle and degradation temperature, respectively. Thus, PLA/Gelatin/PLA multilayered film with improved water vapour barrier property could serve as biodegradable packaging material for wider applications.
LWT, 2016
Interfacial properties of spray-dried goat skin gelatin (SDGG) and freeze-dried counterpart (FDGG... more Interfacial properties of spray-dried goat skin gelatin (SDGG) and freeze-dried counterpart (FDGG) were determined, in comparison with commercial bovine gelatin (BG). SDGG had the highest surface hydrophobicity (p < 0.05), followed by FDGG and BG, respectively. FDGG became more positively or negatively charged than SDGG at pH below or above pIs (4.83–4.88). Foam expansion and stability of all gelatins increased with increasing concentrations (10–30 g/L) (p < 0.05). SDGG had higher foam expansion and stability than FDGG. Emulsion containing SDGG had the higher droplet size (d32, d43) and flocculation factor than that stabilized by FDGG (p < 0.05). The former also showed the lower stability as indicated by the higher coalescence index with lower negative charge after 10 d of storage. Thus, drying methods affected both foaming and emulsifying properties of goat skin gelatin.
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Papers by THUMMANOON PRODPRAN