The effect of ethanolic extracts of kiam wood (EKW) or cashew bark (ECB) and commercial phenolic ... more The effect of ethanolic extracts of kiam wood (EKW) or cashew bark (ECB) and commercial phenolic compounds oxidized under alkaline condition (pH 9) on gel properties of gelatin extracted from cuttlefish skin was investigated. All the oxidized compounds increased gel strength (GS) of gelatin, in which the highest value was noticed for gels containing oxidized catechin (CH-G) and gallic acid (GA-G) (P<0.05). Among the ethanolic extracts, the gel added with EKW (EKW-G) had higher GS than that containing ECB gel (ECB-G) (P<0.05). Both extracts yielded gels with similar GS to those added with oxidized ferulic and tannic acids (P>0.05). Lightness and free amino group content of gels were decreased with the addition of oxidized compounds, regardless of their types. Gels added with oxidized compounds showed lower solubility and amino group content as compared to the control, indicating the formation of nondisulphide covalent bonds in the gel matrix. The treated samples showed a gel...
Effects of different phenolic compounds (catechin, ferulic acid, tannic acid and gallic acid) or ... more Effects of different phenolic compounds (catechin, ferulic acid, tannic acid and gallic acid) or the extracts including ethanolic kiam wood extract (EKWE) and ethanolic cashew bark extract (ECBE) oxidised by laccase (20 U/mL) on the properties of gelatin from cuttlefish (Sepia pharaonis) skin were investigated. Gel incorporated with all oxidized phenolic compounds or extracts showed the increases in gel strength, compared with the control (P<0.05). Gel added with oxidised gallic acid showed the highest gel strength, followed by that containing oxidized catechin (P<0.05). Both oxidised gallic acid and catechin showed the cross-linking activity as evidenced by the decreases in free amino group contents of gelatin. Those oxidised compounds were able to stabilise the gel matrix via non-disulphide covalent bonds more effectively than others and the gel network had the thick strands with small voids. However, the addition of oxidised phenolic compounds or extracts resulted in the lo...
Current Research in Nutrition and Food Science Journal, 2021
Information on the local rice varieties grown in each Tambon (subdistrict), community or part of ... more Information on the local rice varieties grown in each Tambon (subdistrict), community or part of Thailand is still outdated. The present pilot work aimed to determine physical characteristics (grain dimensions, 1000-grain weight and color parameters) of paddy and dehusked rice in order to enhance the nutritional quality of these varieties. Moreover, it further supports cultivation of local Hawm Gra Dang Ngah (HGDN) rice in Narathiwat to ultimately develop to commercial premium quality. The nutritional values of dehusked rice were also compared among Tambons, as well as between the dehusked rice of local HGDN versus pure line selection HGDN PTNC09002-59. The study analysed rice samples grown locally in 4 Tambons: Bangkhunthong, Phron, Praiwan and Salamai in Takbai Amphoe (district), Narathiwat, Thailand. The main findings in this study revealed that medium and long types of both paddy and dehusked rice were all found in each Tambon. Moreover, local dehusked HGDN grain was darker red-...
Extraction of gelatin from the skin of cuttlefish (Sepia pharaonis) was studied. Prior to gelatin... more Extraction of gelatin from the skin of cuttlefish (Sepia pharaonis) was studied. Prior to gelatin extraction, the skin of cuttlefish was pretreated by the removal of non-collagenous protein using NaOH solution at different concentrations (0.2, 0.4 and 0.6 M) in the absence or presence of H2O2 (0.5 and 0.75% v/v) with a skin/solution ratio of 1:10 (w/v) for 3 h with 4 repetitions. Protein and hydroxyproline contents in skin decreased with increasing concentration of NaOH and H2O2. The skin treated with 0.4 N NaOH in combination with 0.75% H2O2 had the decreased protein content with the compromising loss in hydroxyproline. The pretreated skin was further treated with H2O2 at various concentrations (0, 5, 7.5 and 10% v/v) using a skin/solution ratio of 1:10 (w/v) for 48 h prior to gelatin extraction. Gelatin extracted from the pretreated skin with subsequent treatment using 10% H2O2 had the highest yield (66.20%) and the lowest a*-value (p<0.05). When gelatin was extracted by placin...
Changes in physicochemical, textural, microbial, and sensory quality of harpiosquillid mantis shr... more Changes in physicochemical, textural, microbial, and sensory quality of harpiosquillid mantis shrimp (Harpiosquilla raphidea) (HMS) during 10 days of iced storage were studied. Weight and cooking losses were increased during storage (p < 0.05). Drastic decrease in myosin heavy chain was found after 2 days of storage. Increases in total volatile basic nitrogen, trimethylamine, peroxide value, and thiobarbituric acid reactive substances with coincidentally augmented pH were found during the storage (p < 0.05). For microbiological analyses, total viable counts exceeded the limit at day 6. Melanosis score increased with a decreased L* value as storage time increased. Rapid decreases in hardness, springiness, cohesiveness, gumminess, and chewiness were associated with pasty and softened texture, which was supported by looser arrangement of muscle fiber along with gapping. This was reconfirmed by lowered shear force. Based on the quality evaluation, HMS could maintain the freshness ...
The effect of ethanolic extracts of kiam wood (EKW) or cashew bark (ECB) and commercial phenolic ... more The effect of ethanolic extracts of kiam wood (EKW) or cashew bark (ECB) and commercial phenolic compounds oxidized under alkaline condition (pH 9) on gel properties of gelatin extracted from cuttlefish skin was investigated. All the oxidized compounds increased gel strength (GS) of gelatin, in which the highest value was noticed for gels containing oxidized catechin (CH-G) and gallic acid (GA-G) (P<0.05). Among the ethanolic extracts, the gel added with EKW (EKW-G) had higher GS than that containing ECB gel (ECB-G) (P<0.05). Both extracts yielded gels with similar GS to those added with oxidized ferulic and tannic acids (P>0.05). Lightness and free amino group content of gels were decreased with the addition of oxidized compounds, regardless of their types. Gels added with oxidized compounds showed lower solubility and amino group content as compared to the control, indicating the formation of nondisulphide covalent bonds in the gel matrix. The treated samples showed a gel...
Effects of different phenolic compounds (catechin, ferulic acid, tannic acid and gallic acid) or ... more Effects of different phenolic compounds (catechin, ferulic acid, tannic acid and gallic acid) or the extracts including ethanolic kiam wood extract (EKWE) and ethanolic cashew bark extract (ECBE) oxidised by laccase (20 U/mL) on the properties of gelatin from cuttlefish (Sepia pharaonis) skin were investigated. Gel incorporated with all oxidized phenolic compounds or extracts showed the increases in gel strength, compared with the control (P<0.05). Gel added with oxidised gallic acid showed the highest gel strength, followed by that containing oxidized catechin (P<0.05). Both oxidised gallic acid and catechin showed the cross-linking activity as evidenced by the decreases in free amino group contents of gelatin. Those oxidised compounds were able to stabilise the gel matrix via non-disulphide covalent bonds more effectively than others and the gel network had the thick strands with small voids. However, the addition of oxidised phenolic compounds or extracts resulted in the lo...
Current Research in Nutrition and Food Science Journal, 2021
Information on the local rice varieties grown in each Tambon (subdistrict), community or part of ... more Information on the local rice varieties grown in each Tambon (subdistrict), community or part of Thailand is still outdated. The present pilot work aimed to determine physical characteristics (grain dimensions, 1000-grain weight and color parameters) of paddy and dehusked rice in order to enhance the nutritional quality of these varieties. Moreover, it further supports cultivation of local Hawm Gra Dang Ngah (HGDN) rice in Narathiwat to ultimately develop to commercial premium quality. The nutritional values of dehusked rice were also compared among Tambons, as well as between the dehusked rice of local HGDN versus pure line selection HGDN PTNC09002-59. The study analysed rice samples grown locally in 4 Tambons: Bangkhunthong, Phron, Praiwan and Salamai in Takbai Amphoe (district), Narathiwat, Thailand. The main findings in this study revealed that medium and long types of both paddy and dehusked rice were all found in each Tambon. Moreover, local dehusked HGDN grain was darker red-...
Extraction of gelatin from the skin of cuttlefish (Sepia pharaonis) was studied. Prior to gelatin... more Extraction of gelatin from the skin of cuttlefish (Sepia pharaonis) was studied. Prior to gelatin extraction, the skin of cuttlefish was pretreated by the removal of non-collagenous protein using NaOH solution at different concentrations (0.2, 0.4 and 0.6 M) in the absence or presence of H2O2 (0.5 and 0.75% v/v) with a skin/solution ratio of 1:10 (w/v) for 3 h with 4 repetitions. Protein and hydroxyproline contents in skin decreased with increasing concentration of NaOH and H2O2. The skin treated with 0.4 N NaOH in combination with 0.75% H2O2 had the decreased protein content with the compromising loss in hydroxyproline. The pretreated skin was further treated with H2O2 at various concentrations (0, 5, 7.5 and 10% v/v) using a skin/solution ratio of 1:10 (w/v) for 48 h prior to gelatin extraction. Gelatin extracted from the pretreated skin with subsequent treatment using 10% H2O2 had the highest yield (66.20%) and the lowest a*-value (p<0.05). When gelatin was extracted by placin...
Changes in physicochemical, textural, microbial, and sensory quality of harpiosquillid mantis shr... more Changes in physicochemical, textural, microbial, and sensory quality of harpiosquillid mantis shrimp (Harpiosquilla raphidea) (HMS) during 10 days of iced storage were studied. Weight and cooking losses were increased during storage (p < 0.05). Drastic decrease in myosin heavy chain was found after 2 days of storage. Increases in total volatile basic nitrogen, trimethylamine, peroxide value, and thiobarbituric acid reactive substances with coincidentally augmented pH were found during the storage (p < 0.05). For microbiological analyses, total viable counts exceeded the limit at day 6. Melanosis score increased with a decreased L* value as storage time increased. Rapid decreases in hardness, springiness, cohesiveness, gumminess, and chewiness were associated with pasty and softened texture, which was supported by looser arrangement of muscle fiber along with gapping. This was reconfirmed by lowered shear force. Based on the quality evaluation, HMS could maintain the freshness ...
Uploads
Papers by wattana temdee