Papers by Varongsiri Kemsawasd
International Journal of Molecular Sciences, 2022
The Food and Agriculture Organization of the United Nations (FAO) estimates that more than 500 mi... more The Food and Agriculture Organization of the United Nations (FAO) estimates that more than 500 million people, especially in Asia and Africa, are suffering from malnutrition. Recently, livestock farming has increased to supply high-quality protein, with consequent impact on the global environment. Alternative food sources with high nutritive values that can substitute livestock demands are urgently required. Recently, edible crickets have been promoted by the FAO to ameliorate the food crisis. In this review, the distribution, nutritive values, health-promoting properties (antioxidant, anti-inflammatory, anti-diabetic and anti-obesity), safety, allergenicity as well as the potential hazards and risks for human consumption are summarized. Cricket farming may help to realize the United Nations sustainable development goal No. 2 Zero Hunger. The sustainability of cricket farming is also discussed in comparison with other livestock. The findings imply that edible crickets are safe for d...
Foods, 2021
Currently, research on the accumulation of microplastics (MPs) in the marine food web is being hi... more Currently, research on the accumulation of microplastics (MPs) in the marine food web is being highlighted. An accurate and reliable digestion method to extract and isolate MPs from complex food matrices has seldom been validated. This study aimed to compare the efficacy of MP isolation among enzymatic-, oxidative-, and the combination of two digestion methods on red seaweed, Gracilaria fisheri. The dried seaweed sample was digested using three different methods under various conditions using enzymes (cellulase and protease), 30% H2O2, and a combination of enzymes and 30% H2O2. The method possessing the best digestion efficiency and polymer recovery rate of MPs was selected, and its effect on spiked plastic polymer integrity was analyzed by Raman spectroscopy. As a result, the enzymatic method rendered moderate digestion efficiency (59.3–63.7%) and high polymer recovery rate (94.7–98.9%). The oxidative method using 30% H2O2 showed high digestion efficiency (93.0–96.3%) and high poly...
Acta Optica Sinica, 2019
It is less a matter of finding the harbor than of reaching it. In particular, for the many vehicl... more It is less a matter of finding the harbor than of reaching it. In particular, for the many vehicles that are mainly tied-together rusty kegs, torpedo shells, bottles, tree trunks, balloons, and similar trash that is lighter than water. For this reason the Institute bought two old steam tug boats, who patrol around the Statue of Liberty, looking carefully for anything that resembles a boat and trying to prevent it from being washed into the Atlantic. The crews can tell stories-small anecdotes, like circling around to find some stable hooks to tighten the boats to the tugs; more dramatic adventures, when entire constructions rip apart with one little move; 'clients' on the hook arguing wildly against the tug crews the danger of becoming dependent on machines and outside help, or, of course, real emergency operations in the ocean fog where solar panels fail to provide enough energy for strange air propellers and New Orleans water shovels. Finding the Institute and its harbor is less an issue since huge Zeppelins dock at the Refined Capsule above the Flat Planes, swaying around their ports and thus conveniently pointing out the current wind direction. And if by any chance none of the Zeppelins is there, and neither one of the Queen
GHMJ (Global Health Management Journal), 2019
Background: Recently, there has been considerable interest in increasing the dietary fiber conten... more Background: Recently, there has been considerable interest in increasing the dietary fiber content in food products because of inadequate dietary fiber consump on when considering the daily recommended intake. To in- crease dietary fiber intake, dietary fiber for fied foods are recommended. This study aimed to develop a high fiber snack bar (HFSB) using a combina on of Jerusalem ar choke powder (JAP) and low-fat desiccated coconut (LFDC) as sources of dietary fiber. Methods: The changes in physicochemical and microbiological proper es, and sensory acceptability were mea- sured during storage at 35 oC and 45 oC for 12 weeks. Therefore, the shelf-life of the products was calculated by Q10 test. Results: The HFSB had a higher L* value (lightness) than control (C) due to the addi on of LFDC. Total dietary fiber of the HFSB was approximately 3.7 mes higher than that of the C formula. The L*, a*, and b* values of both C and HFSB were sta s cally significant different (p<0.05) a er stor...
LWT, 2018
This study aimed to examine the influence of mulberry leaf extract (MLE) on viability of Lactobac... more This study aimed to examine the influence of mulberry leaf extract (MLE) on viability of Lactobacillus casei 01 and Lactobacillus acidophilus LA5 in soyoghurt during refrigerated storage (4°C) for 30 days. Changes of physiochemical characteristics and sensory attributes of probiotic-soyoghurts supplemented with MLE were investigated. The findings revealed increased antioxidative effects of probiotic-soyoghurts and minimized probiotic cell loss over prolonged storage upon supplementation with MLE, while increased levels of acidity and syneresis were observed. On sensory attributes, all samples showed similar scores for all sensory attributes regardless MLE or probiotic strains. However, overall likeability slightly reduced in the products after 30 days of storage. Based on the study under in vitro gastrointestinal conditions, comparing between soyoghurts with and without MLE addition, both probiotics showed no significant difference in their survivals of tolerance to gastric and bile fluids. Soyoghurt containing L. casei 01 and MLE demonstrated the greatest antioxidative properties and highest level of probiotic survivors throughout refrigerated storage. This study contributes to the future development and applications of the mulberry leaf extract as a potential ingredient in novel probiotic foods with enhanced consumer health benefits.
Food Bioscience, 2016
Probiotics are the bacteria that can provide health benefits to the consumers and they are suitab... more Probiotics are the bacteria that can provide health benefits to the consumers and they are suitable to be added to a variety of foods. In this research, viability of immobilized potential probiotics, including Lactobacillus casei 01 and Lactobacillus acidophilus LA5, in three different types of chocolate (white, milk and dark) were studied during storage and with an in vitro gastrointestinal model. The sensory attributes of probiotic-chocolates were also evaluated. Both cultures were found to be viable up to 60 days of storage at 4°C (> 6 log CFU/g) which were sufficient to potentially provide health benefits to the consumer. As a carrier, chocolates also may protect probiotics in both the stomach and small intestine environments. The overall sensory results suggested that the probiotic powders had no significant effect on sensory attributes. After 60 days storage, significant decreases of the overall liking scores in all the chocolate samples were observed. Therefore, this study may be useful for the future development of probiotic-supplemented chocolates as foods with health benefits for the consumers.
LWT - Food Science and Technology, 2017
Application of potential probiotic bacteria in dehydrated fruit juices could be an optional diver... more Application of potential probiotic bacteria in dehydrated fruit juices could be an optional diversity for the consumers who are aware of functional beverages. This study purposed to investigate the impact of Tiliacora triandra gum on the survival of Lactobacillus casei and Lactobacillus acidophilus LA5 along with maoluang juice after spray drying and their activities under simulated gut models, as compared to inulin addition. The results showed that probiotic-maoluang juice powders as immobilized by Tiliacora triandra gum and inulin similarly showed protective ability on probiotic bacteria against adverse conditions of simulated gastrointestinal (SGI) model. After 6 h incubation in SGI, the survival rates of spray dried L. casei 01 and L. acidophilus LA5 with maoluang juice and Tiliacora triandra gum or inulin were higher than the free cells, by increasing around 15-20% and 20-21%, respectively. According to the in vitro colon experiments, Tiliacora triandra gum and inulin apparently enhanced the accumulation of lactic acid, short-chain fatty acids (SCFA) and beneficial colon bacteria (i.e. lactobacilli and bifidobaccteria), whilst the levels of toxic ammonia and the populations of harmful bacteria (i.e. clostridia and fecal coliforms) were diminished. Therefore, this indicates that Tiliacora triandra gum displayed prebiotic impacts on the human colon microbiome.
FEMS microbiology ecology, May 25, 2017
During wine fermentations Saccharomyces cerevisiae starts to excrete into the growth medium antim... more During wine fermentations Saccharomyces cerevisiae starts to excrete into the growth medium antimicrobial peptides (AMPs) that induce death of non-Saccharomyces yeasts at the end of exponential growth phase (24-48 h). Those AMPs were found to derive from the glycolytic enzyme glyceraldehyde-3-phosphate dehydrogenase (GAPDH). On the other hand, the early death of non-Saccharomyces yeasts during wine fermentations was also found to be mediated by a cell-to-cell contact mechanism. Since GAPDH is a cell wall-associated protein in S. cerevisiae, we put forward the hypothesis that the GAPDH-derived AMPs could accumulate on the cell surface of S. cerevisiae, thus inducing death of non-Saccharomyces yeasts by cell-to-cell contact. Here we show that 48 h-grown (stationary phase) cells of S. cerevisiae induce death of Hanseniaspora guilliermondii and Lachancea thermotolerans by direct cell-to-cell contact, while 12 h-grown cells (mid-exponential phase) do not. Immunological tests performed wi...
Food Bioscience, 2016
Three different honey samples viz. longan flower, lychee flower and wildflower honeys were collec... more Three different honey samples viz. longan flower, lychee flower and wildflower honeys were collected from Northern Thailand and subjected to conventional thermal (90°C/5 min) and ultrasound (40% and 80% amplitudes/20 kHz/30 min) treatments. The physicochemical characterizations such as color parameters, browning index (BI), pH, viscosity, diastase activity, 5-hydroxymethylfurfural (HMF) content and antioxidative properties affected by processing treatments were determined. Our results illustrated that both thermal and ultrasonic processes sufficiently eliminated the indicator microbes to the complied limits of the Thai Agricultural Standard (TAS 8003-2013). Based on the results, the color, BI, pH, diastase activity and HMF content of ultrasonicated honeys were minimally altered. Ultrasonication yielded higher quality of antioxidant compounds and properties as compared to the conventional thermal technique. Additionally, ultrasound treatment at 40% amplitude noticeably improved the levels of total phenols, total flavonoids and antioxidant capacity (FRAP assay). Thus, ultrasonication, especially with low amplification, is an alternative preservation technique for maintaining the quality of honey samples.
Several studies have shown that the early death of non-Saccharomyces during wine fermentations ar... more Several studies have shown that the early death of non-Saccharomyces during wine fermentations are due to yeast-yeast interactions induced by Saccharomyces cerevisiae (Sc) through different mechanisms such as growth arrest mediated by a cell-cell contact mechanism (Nissen et al. 2003
Several studies have shown that the early death of non-Saccharomyces during wine fermentations ar... more Several studies have shown that the early death of non-Saccharomyces during wine fermentations are due to yeast-yeast interactions induced by Saccharomyces cerevisiae (Sc) through different mechanisms such as growth arrest mediated by a cell-cell contact mechanism (Nissen et al. 2003
Applied microbiology and biotechnology, Jan 11, 2015
In this study, the influence of twenty different single (i.e. 19 amino acids and ammonium sulphat... more In this study, the influence of twenty different single (i.e. 19 amino acids and ammonium sulphate) and two multiple nitrogen sources (N-sources) on growth and fermentation (i.e. glucose consumption and ethanol production) performance of Saccharomyces cerevisiae and of four wine-related non-Saccharomyces yeast species (Lachancea thermotolerans, Metschnikowia pulcherrima, Hanseniaspora uvarum and Torulaspora delbrueckii) was investigated during alcoholic fermentation. Briefly, the N-sources with beneficial effects on all performance parameters (or for the majority of them) for each yeast species were alanine, arginine, asparagine, aspartic acid, glutamine, isoleucine, ammonium sulphate, serine, valine and mixtures of 19 amino acids and of 19 amino acids plus ammonium sulphate (for S. cerevisiae), serine (for L. thermotolerans), alanine (for H. uvarum), alanine and asparagine (for M. pulcherrima), arginine, asparagine, glutamine, isoleucine and mixture of 19 amino acids (for T. delbru...
FEMS microbiology letters, Jan 24, 2015
The roles of cell-to-cell contact and antimicrobial peptides in the early death of Lachanchea the... more The roles of cell-to-cell contact and antimicrobial peptides in the early death of Lachanchea thermotolerans CBS2803 during anaerobic, mixed culture fermentations with Saccharomyces cerevisiae S101 were investigated using a commercially available, double-compartment fermentation system separated by cellulose membranes with different pore sizes; i.e. 1000 kDa for mixed- and single culture fermentations, and 1000 kDa and 3.5-5 kDa for compartmentalized-culture fermentations. SDS-PAGE and gel filtration chromatography were used to determine an antimicrobial peptidic fraction in the fermentations. Our results showed comparable amounts of the antimicrobial peptidic fraction in the inner compartments of the mixed culture- and 1000 kDa compartmentalized-culture fermentations containing L. thermotolerans after 4 days of fermentation, but a lower death rate of L. thermotolerans in the 1000 kDa compartmentalized-culture fermentation than in the mixed culture fermentation. Furthermore, L. ther...
Polymers, 2022
The objective of this study was to explore the influence of nanocellulose type (nanocrystalline c... more The objective of this study was to explore the influence of nanocellulose type (nanocrystalline cellulose (NCC) and nanofibrillated cellulose (NFC)) and concentrations (0.05–0.20%, w/w) on the physicochemical properties, microstructure, and in vitro digestion of β-carotene loaded emulsions and β-carotene bioaccessibility. The optimum conditions for the formation of stable β-carotene loaded emulsions were found when NCC was used as a stabilizer at a concentration of 0.2% w/w. This was due to the rod-shaped structure of NCC, which led to more stable emulsions with smaller droplet size and reduced flocculation. During the in vitro gastrointestinal digestion, NFC emulsions at increased concentrations were found to retard free fatty acid (FFA) release from the emulsions and reduce the bioaccessibility of β-carotene. On the other hand, NCC emulsions at concentrations of 0.2% w/w promoted lipolysis and demonstrated highest β-carotene bioavailability. Hence, these emulsions could be used fo...
Current Research in Nutrition and Food Science Journal
According to many recent studies, ice cream was found to be an effective carrier of probiotics al... more According to many recent studies, ice cream was found to be an effective carrier of probiotics along the human gastrointestinal tract. While probiotics have long been known to improve gut health, prebiotic-supplemented ice creams have demonstrated properties that could be linked to various health benefits and improvement of the gut microbiota. In this study, riceberry and sesame-riceberry milk ice creams were supplemented with inulin, Lactobacillus casei 01 and Lactobacillus acidophilus LA5 to examine the changes of probiotic populations in different formulations of ice cream. The survivability of probiotics after 60 days of frozen storage and the level of viable cell tolerance towards the simulated gastrointestinal environment were also assessed, followed by sensory evaluation with 100 untrained panelists and determination of chemical qualities of ice cream samples. Findings revealed L. casei 01 to be more resistant to frozen storage compared to L acidophilus LA5, whereas addition ...
Uploads
Papers by Varongsiri Kemsawasd