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Prof. Yuthana Phimolsiripol
Chiang Mai University

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0 Food Science
0 Shelf Life
0 glycemic response
0 Polysaccharides
0 Cereal-based Foods

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Short Biography

Yuthana Phimolsiripol currently works as an Associate Professor at the Faculty of Agro-Industry, Chiang Mai University and acts as the Director of the Food Innovation and Packaging Center (FIN). He is also an Associate Editor of the Journal of Food Processing and Preservation (JFPP), Wiley, and is the Editor of the Quality Assurance and Safety of Crops & Foods Journal (QASCF).

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Journal article
Published: 24 August 2021 in Journal of Fungi
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This research aimed to extract mucilage polysaccharides (MP) from Amanita hemibapha subspecies javanica (Corner and Bas), and further fractionate them using anion-exchange chromatography, yielding two fractions (MPF1 and MPF2). The crude extract, and fractions mainly consisted of carbohydrates (83.5–93.2%) with minor amounts of proteins (5.40–7.20%), and sulphates (1.40–9.30%). Determination of the monosaccharide composition revealed that glucose was the major unit, followed by galactose, mannose, rhamnose, and arabinose. The average molecular weight (MW) of the crude extract and fractions was in the range 104.0–479.4 × 103 g/mol. Interestingly, the crude extract, and fractions did not cause any toxic effect in RAW264.7 cells. However, they stimulated the RAW264.7 cells to release nitric oxide and cytokines through the activation of nuclear factor-kappa B (NF-κB), and mitogen-activated protein kinase (MAPK) pathways via cell surface TLR4. Structural analysis of the most immunestimulating extract fraction, MPF2, revealed that the main backbone consisted of α-D-(1→6)-glucopyranoside. These results suggest that the MPs derived from A. hemibapha subspecies javanica (Corner and Bas) are potent in enhancing immunity; hence, they can be used as a functional ingredient in food products.

ACS Style

Utoomporn Surayot; Sutee Wangtueai; SangGuan You; Subramanian Palanisamy; Warawut Krusong; Charles S. Brennan; Francisco J. Barba; Yuthana Phimolsiripol; Phisit Seesuriyachan. Extraction, Structural Characterisation, and Immunomodulatory Properties of Edible Amanitahemibapha subspecies javanica (Corner and Bas) Mucilage Polysaccharide as a Potential of Functional Food. Journal of Fungi 2021, 7, 683 .

AMA Style

Utoomporn Surayot, Sutee Wangtueai, SangGuan You, Subramanian Palanisamy, Warawut Krusong, Charles S. Brennan, Francisco J. Barba, Yuthana Phimolsiripol, Phisit Seesuriyachan. Extraction, Structural Characterisation, and Immunomodulatory Properties of Edible Amanitahemibapha subspecies javanica (Corner and Bas) Mucilage Polysaccharide as a Potential of Functional Food. Journal of Fungi. 2021; 7 (9):683.

Chicago/Turabian Style

Utoomporn Surayot; Sutee Wangtueai; SangGuan You; Subramanian Palanisamy; Warawut Krusong; Charles S. Brennan; Francisco J. Barba; Yuthana Phimolsiripol; Phisit Seesuriyachan. 2021. "Extraction, Structural Characterisation, and Immunomodulatory Properties of Edible Amanitahemibapha subspecies javanica (Corner and Bas) Mucilage Polysaccharide as a Potential of Functional Food." Journal of Fungi 7, no. 9: 683.

Journal article
Published: 19 August 2021 in Applied Sciences
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The application of pulsed electric fields (PEF) is an innovative extraction technology promoting cell membrane electroporation, thus allowing for an efficient recovery, from an energy point of view, of antioxidant compounds (chlorophylls, carotenoids, total phenolic compounds, etc.) from microalgae. Due to its selectivity and high extraction yield, the effects of PEF pre-treatment (3 kV/cm, 100 kJ/kg) combined with supplementary extraction at different times (5–180 min) and with different solvents (ethanol (EtOH)/H2O, 50:50, v/v; dimethyl sulfoxide (DMSO)/H2O, 50:50, v/v) were evaluated in order to obtain the optimal conditions for the extraction of different antioxidant compounds and pigments. In addition, the results obtained were compared with those of a conventional treatment (without PEF pre-treatment but with constant shaking). After carrying out the different experiments, the best extraction conditions to recover the different compounds were obtained after applying PEF pre-treatment combined with the binary mixture EtOH/H2O, 50:50, v/v, for 60–120 min. PEF extraction was more efficient throughout the study, especially at short extraction times (5–15 min). In this sense, recovery of 55–60%, 85–90%, and 60–70% was obtained for chlorophylls, carotenoids, and total phenolic compounds, respectively, compared to the maximum total extracted amount. These results show that PEF improves the extraction yield of antioxidant bioactive compounds from microalgae and is a promising technology due to its profitability and environmental sustainability.

ACS Style

Francisco J. Martí-Quijal; Francesc Ramon-Mascarell; Noelia Pallarés; Emilia Ferrer; Houda Berrada; Yuthana Phimolsiripol; Francisco J. Barba. Extraction of Antioxidant Compounds and Pigments from Spirulina (Arthrospira platensis) Assisted by Pulsed Electric Fields and the Binary Mixture of Organic Solvents and Water. Applied Sciences 2021, 11, 7629 .

AMA Style

Francisco J. Martí-Quijal, Francesc Ramon-Mascarell, Noelia Pallarés, Emilia Ferrer, Houda Berrada, Yuthana Phimolsiripol, Francisco J. Barba. Extraction of Antioxidant Compounds and Pigments from Spirulina (Arthrospira platensis) Assisted by Pulsed Electric Fields and the Binary Mixture of Organic Solvents and Water. Applied Sciences. 2021; 11 (16):7629.

Chicago/Turabian Style

Francisco J. Martí-Quijal; Francesc Ramon-Mascarell; Noelia Pallarés; Emilia Ferrer; Houda Berrada; Yuthana Phimolsiripol; Francisco J. Barba. 2021. "Extraction of Antioxidant Compounds and Pigments from Spirulina (Arthrospira platensis) Assisted by Pulsed Electric Fields and the Binary Mixture of Organic Solvents and Water." Applied Sciences 11, no. 16: 7629.

Communication
Published: 23 July 2021 in Polymers
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Polylactic acid (PLA) was melt-blended with epoxy resin to study the effects of the reaction on the mechanical and thermal properties of the PLA. The addition of 0.5% (wt/wt) epoxy to PLA increased the maximum tensile strength of PLA (57.5 MPa) to 67 MPa, whereas the 20% epoxy improved the elongation at break to 12%, due to crosslinking caused by the epoxy reaction. The morphology of the PLA/epoxy blends showed epoxy nanoparticle dispersion in the PLA matrix that presented a smooth fracture surface with a high epoxy content. The glass transition temperature of PLA decreased with an increasing epoxy content owing to the partial miscibility between PLA and the epoxy resin. The Vicat softening temperature of the PLA was 59 °C and increased to 64.6 °C for 0.5% epoxy. NMR confirmed the reaction between the -COOH groups of PLA and the epoxy groups of the epoxy resin. This reaction, and partial miscibility of the PLA/epoxy blend, improved the interfacial crosslinking, morphology, thermal properties, and mechanical properties of the blends.

ACS Style

Krittameth Kiattipornpithak; Nanthicha Thajai; Thidarat Kanthiya; Pornchai Rachtanapun; Noppol Leksawasdi; Yuthana Phimolsiripol; David Rohindra; Warintorn Ruksiriwanich; Sarana Rose Sommano; Kittisak Jantanasakulwong. Reaction Mechanism and Mechanical Property Improvement of Poly(Lactic Acid) Reactive Blending with Epoxy Resin. Polymers 2021, 13, 2429 .

AMA Style

Krittameth Kiattipornpithak, Nanthicha Thajai, Thidarat Kanthiya, Pornchai Rachtanapun, Noppol Leksawasdi, Yuthana Phimolsiripol, David Rohindra, Warintorn Ruksiriwanich, Sarana Rose Sommano, Kittisak Jantanasakulwong. Reaction Mechanism and Mechanical Property Improvement of Poly(Lactic Acid) Reactive Blending with Epoxy Resin. Polymers. 2021; 13 (15):2429.

Chicago/Turabian Style

Krittameth Kiattipornpithak; Nanthicha Thajai; Thidarat Kanthiya; Pornchai Rachtanapun; Noppol Leksawasdi; Yuthana Phimolsiripol; David Rohindra; Warintorn Ruksiriwanich; Sarana Rose Sommano; Kittisak Jantanasakulwong. 2021. "Reaction Mechanism and Mechanical Property Improvement of Poly(Lactic Acid) Reactive Blending with Epoxy Resin." Polymers 13, no. 15: 2429.

Journal article
Published: 29 May 2021 in Foods
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The effect of ultrasonication on the antioxidant and antibacterial properties of Ceylon spinach (Basella alba) extracts (CE) and the shelf life of chilled pork with CE were studied. The CE were ultrasonicated at different power levels (60–100%) for 10–40 min in an ultrasonic bath with the rise of antioxidant activities (p ≤ 0.05) proportional to the ultrasonication time. The additional investigation of antibacterial activities showed that the ultrasonicated extracts (100 mg/mL) could inhibit and inactivate Staphylococcus aureus and Escherichia coli with the optimal condition of 80% power for 40 min. For shelf life testing, fresh pork treated with the ultrasonicated extracts at 100 and 120 mg/mL had lower values of thiobarbituric acid reactive substances (TBARS) than the control (without dipping). For food safety as measured by the total microbial count, the fresh pork dipped with 100–120 mg/mL CE extract could be kept at 0 °C for 7 days, 2 to 3 days longer than control meat at 0 and 4 °C, respectively. A sensory evaluation using a nine-point hedonic scale showed that fresh pork dipped with 100-mg/mL CE extracts was accepted by consumers. It is suggested that CE extracts can be applied in the food industry to enhance the quality and extend the shelf life of meat products.

ACS Style

Yuthana Phimolsiripol; Srirana Buadoktoom; Pimporn Leelapornpisid; Kittisak Jantanasakulwong; Phisit Seesuriyachan; Thanongsak Chaiyaso; Noppol Leksawasdi; Pornchai Rachtanapun; Nareekan Chaiwong; Sarana Sommano; Charles Brennan; Joe Regenstein. Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach (Basella alba) Extracts: Physicochemical and Microbial Properties. Foods 2021, 10, 1241 .

AMA Style

Yuthana Phimolsiripol, Srirana Buadoktoom, Pimporn Leelapornpisid, Kittisak Jantanasakulwong, Phisit Seesuriyachan, Thanongsak Chaiyaso, Noppol Leksawasdi, Pornchai Rachtanapun, Nareekan Chaiwong, Sarana Sommano, Charles Brennan, Joe Regenstein. Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach (Basella alba) Extracts: Physicochemical and Microbial Properties. Foods. 2021; 10 (6):1241.

Chicago/Turabian Style

Yuthana Phimolsiripol; Srirana Buadoktoom; Pimporn Leelapornpisid; Kittisak Jantanasakulwong; Phisit Seesuriyachan; Thanongsak Chaiyaso; Noppol Leksawasdi; Pornchai Rachtanapun; Nareekan Chaiwong; Sarana Sommano; Charles Brennan; Joe Regenstein. 2021. "Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach (Basella alba) Extracts: Physicochemical and Microbial Properties." Foods 10, no. 6: 1241.

Journal article
Published: 21 March 2021 in Polymers
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Curcumin is a phenolic compound derived from turmeric roots (Curcuma longa L.). This research studied the effects of curcumin extract on the properties of chitosan films. The film characteristics measured included mechanical properties, visual aspects, color parameters, light transmission, moisture content, water solubility, water vapor permeability, infrared spectroscopy, and antioxidant activity. The results suggest that adding curcumin to chitosan-based films increases yellowness and light barriers. Infrared spectroscopy analysis showed interactions between the phenolic compounds of the extract and the chitosan, which may have improved the mechanical properties and reduced the moisture content, water solubility, and water vapor permeability of the films. The antioxidant activity of the films increased with increasing concentrations of the curcumin extract. This study shows the potential benefits of incorporating curcumin extract into chitosan films used as active packaging.

ACS Style

Pornchai Rachtanapun; Warinporn Klunklin; Pensak Jantrawut; Kittisak Jantanasakulwong; Yuthana Phimolsiripol; Phisit Seesuriyachan; Noppol Leksawasdi; Thanongsak Chaiyaso; Warintorn Ruksiriwanich; Suphat Phongthai; Sarana Sommano; Winita Punyodom; Alissara Reungsang; Thi Ngo. Characterization of Chitosan Film Incorporated with Curcumin Extract. Polymers 2021, 13, 963 .

AMA Style

Pornchai Rachtanapun, Warinporn Klunklin, Pensak Jantrawut, Kittisak Jantanasakulwong, Yuthana Phimolsiripol, Phisit Seesuriyachan, Noppol Leksawasdi, Thanongsak Chaiyaso, Warintorn Ruksiriwanich, Suphat Phongthai, Sarana Sommano, Winita Punyodom, Alissara Reungsang, Thi Ngo. Characterization of Chitosan Film Incorporated with Curcumin Extract. Polymers. 2021; 13 (6):963.

Chicago/Turabian Style

Pornchai Rachtanapun; Warinporn Klunklin; Pensak Jantrawut; Kittisak Jantanasakulwong; Yuthana Phimolsiripol; Phisit Seesuriyachan; Noppol Leksawasdi; Thanongsak Chaiyaso; Warintorn Ruksiriwanich; Suphat Phongthai; Sarana Sommano; Winita Punyodom; Alissara Reungsang; Thi Ngo. 2021. "Characterization of Chitosan Film Incorporated with Curcumin Extract." Polymers 13, no. 6: 963.

Journal article
Published: 04 February 2021 in Polymers
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Nata de coco has been used as a raw material for food preparation. In this study, the production of carboxymethyl cellulose (CMC) film from nata de coco and the effect of monochloroacetic acid on carboxymethyl bacterial cellulose (CMC n ) and its film were investigated. Bacterial cellulose from nata de coco was modified into CMC form via carboxymethylation using various concentrations of monochloroacetic acid (MCA) at 6, 12, 18, and 24 g per 15 g of cellulose. The results showed that different concentrations of MCA affected the degree of substitution (DS), chemical structure, viscosity, color, crystallinity, and morphology of CMC n . The optimum treatment for carboxymethylation was found using 24 g of MCA per 15 g of cellulose, which provided the highest DS at 0.83. The morphology of CMC n was related to DS value; a higher DS value showed denser and smoother surface than nata de coco cellulose. The various MCA concentrations increased the mechanical properties (tensile strength and percentage of elongation at break) and water vapor permeability of CMC n , which were related to the DS value.

ACS Style

Pornchai Rachtanapun; Warinporn Klunklin; Pensak Jantrawut; Noppol Leksawasdi; Kittisak Jantanasakulwong; Yuthana Phimolsiripol; Phisit Seesuriyachan; Thanongsak Chaiyaso; Warintorn Ruksiriwanich; Suphat Phongthai; Sarana Sommano; Winita Punyodom; Alissara Reungsang; Thi Ngo. Effect of Monochloroacetic Acid on Properties of Carboxymethyl Bacterial Cellulose Powder and Film from Nata de Coco. Polymers 2021, 13, 488 .

AMA Style

Pornchai Rachtanapun, Warinporn Klunklin, Pensak Jantrawut, Noppol Leksawasdi, Kittisak Jantanasakulwong, Yuthana Phimolsiripol, Phisit Seesuriyachan, Thanongsak Chaiyaso, Warintorn Ruksiriwanich, Suphat Phongthai, Sarana Sommano, Winita Punyodom, Alissara Reungsang, Thi Ngo. Effect of Monochloroacetic Acid on Properties of Carboxymethyl Bacterial Cellulose Powder and Film from Nata de Coco. Polymers. 2021; 13 (4):488.

Chicago/Turabian Style

Pornchai Rachtanapun; Warinporn Klunklin; Pensak Jantrawut; Noppol Leksawasdi; Kittisak Jantanasakulwong; Yuthana Phimolsiripol; Phisit Seesuriyachan; Thanongsak Chaiyaso; Warintorn Ruksiriwanich; Suphat Phongthai; Sarana Sommano; Winita Punyodom; Alissara Reungsang; Thi Ngo. 2021. "Effect of Monochloroacetic Acid on Properties of Carboxymethyl Bacterial Cellulose Powder and Film from Nata de Coco." Polymers 13, no. 4: 488.

Journal article
Published: 22 January 2021 in Polymers
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Bacterial cellulose from nata de coco was prepared from the fermentation of coconut juice with Acetobacter xylinum for 10 days at room temperature under sterile conditions. Carboxymethyl cellulose (CMC) was transformed from the bacterial cellulose from the nata de coco by carboxymethylation using different concentrations of sodium hydroxide (NaOH) and monochloroacetic acid (MCA) in an isopropyl (IPA) medium. The effects of various NaOH concentrations on the degree of substitution (DS), chemical structure, viscosity, color, crystallinity, morphology and the thermal properties of carboxymethyl bacterial cellulose powder from nata de coco (CMCn) were evaluated. In the carboxymethylation process, the optimal condition resulted from NaOH amount of 30 g/100 mL, as this provided the highest DS value (0.92). The crystallinity of CMCn declined after synthesis but seemed to be the same in each condition. The mechanical properties (tensile strength and percentage of elongation at break), water vapor permeability (WVP) and morphology of CMCn films obtained from CMCn synthesis using different NaOH concentrations were investigated. The tensile strength of CMCn film synthesized with a NaOH concentration of 30 g/100 mL increased, however it declined when the amount of NaOH concentration was too high. This result correlated with the DS value. The highest percent elongation at break was obtained from CMCn films synthesized with 50 g/100 mL NaOH, whereas the elongation at break decreased when NaOH concentration increased to 60 g/100 mL.

ACS Style

Pornchai Rachtanapun; Pensak Jantrawut; Warinporn Klunklin; Kittisak Jantanasakulwong; Yuthana Phimolsiripol; Noppol Leksawasdi; Phisit Seesuriyachan; Thanongsak Chaiyaso; Chayatip Insomphun; Suphat Phongthai; Sarana Sommano; Winita Punyodom; Alissara Reungsang; Thi Ngo. Carboxymethyl Bacterial Cellulose from Nata de Coco: Effects of NaOH. Polymers 2021, 13, 348 .

AMA Style

Pornchai Rachtanapun, Pensak Jantrawut, Warinporn Klunklin, Kittisak Jantanasakulwong, Yuthana Phimolsiripol, Noppol Leksawasdi, Phisit Seesuriyachan, Thanongsak Chaiyaso, Chayatip Insomphun, Suphat Phongthai, Sarana Sommano, Winita Punyodom, Alissara Reungsang, Thi Ngo. Carboxymethyl Bacterial Cellulose from Nata de Coco: Effects of NaOH. Polymers. 2021; 13 (3):348.

Chicago/Turabian Style

Pornchai Rachtanapun; Pensak Jantrawut; Warinporn Klunklin; Kittisak Jantanasakulwong; Yuthana Phimolsiripol; Noppol Leksawasdi; Phisit Seesuriyachan; Thanongsak Chaiyaso; Chayatip Insomphun; Suphat Phongthai; Sarana Sommano; Winita Punyodom; Alissara Reungsang; Thi Ngo. 2021. "Carboxymethyl Bacterial Cellulose from Nata de Coco: Effects of NaOH." Polymers 13, no. 3: 348.

Journal article
Published: 28 December 2020 in Polymers
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Cellulose from Asparagus officinalis stalk end was extracted and synthesized to carboxymethyl cellulose (CMCas) using monochloroacetic acid (MCA) via carboxymethylation reaction with various sodium hydroxide (NaOH) concentrations starting from 20% to 60%. The cellulose and CMCas were characterized by the physical properties, Fourier Transform Infrared spectroscopy (FTIR), Differential scanning calorimetry (DSC), Scanning electron microscopy (SEM) and X-ray diffraction (XRD). In addition, mechanical properties of CMCas films were also investigated. The optimum condition for producing CMCas was found to be 30% of NaOH concentration for the carboxymethylation reaction, which provided the highest percent yield of CMCas at 44.04% with the highest degree of substitution (DS) at 0.98. The melting point of CMCas decreased with increasing NaOH concentrations. Crystallinity of CMCas was significantly deformed (p < 0.05) after synthesis at a high concentration. The L* value of the CMCas was significantly lower at a high NaOH concentration compared to the cellulose. The highest tensile strength (44.59 MPa) was found in CMCas film synthesized with 40% of NaOH concentration and the highest percent elongation at break (24.99%) was obtained in CMCas film treated with 30% of NaOH concentration. The applications of asparagus stalk end are as biomaterials in drug delivery system, tissue engineering, coating, and food packaging.

ACS Style

Warinporn Klunklin; Kittisak Jantanasakulwong; Yuthana Phimolsiripol; Noppol Leksawasdi; Phisit Seesuriyachan; Thanongsak Chaiyaso; Chayatip Insomphun; Suphat Phongthai; Pensak Jantrawut; Sarana Rose Sommano; Winita Punyodom; Alissara Reungsang; Thi Minh Phuong Ngo; Pornchai Rachtanapun. Synthesis, Characterization, and Application of Carboxymethyl Cellulose from Asparagus Stalk End. Polymers 2020, 13, 81 .

AMA Style

Warinporn Klunklin, Kittisak Jantanasakulwong, Yuthana Phimolsiripol, Noppol Leksawasdi, Phisit Seesuriyachan, Thanongsak Chaiyaso, Chayatip Insomphun, Suphat Phongthai, Pensak Jantrawut, Sarana Rose Sommano, Winita Punyodom, Alissara Reungsang, Thi Minh Phuong Ngo, Pornchai Rachtanapun. Synthesis, Characterization, and Application of Carboxymethyl Cellulose from Asparagus Stalk End. Polymers. 2020; 13 (1):81.

Chicago/Turabian Style

Warinporn Klunklin; Kittisak Jantanasakulwong; Yuthana Phimolsiripol; Noppol Leksawasdi; Phisit Seesuriyachan; Thanongsak Chaiyaso; Chayatip Insomphun; Suphat Phongthai; Pensak Jantrawut; Sarana Rose Sommano; Winita Punyodom; Alissara Reungsang; Thi Minh Phuong Ngo; Pornchai Rachtanapun. 2020. "Synthesis, Characterization, and Application of Carboxymethyl Cellulose from Asparagus Stalk End." Polymers 13, no. 1: 81.

Journal article
Published: 10 December 2020 in Foods
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Fructooligosaccharides (FOS) are considered prebiotics and have been widely used in various food industries as additives. Ultrasonication has been widely used to enhance food processes; however, there are few reports on ultrasound-assisted FOS synthesis. In the present study, FOS were produced from brown sugar using ultrasonication combined with microbubbles, and the production was optimised using a Box-Behnken experimental design. Here we showed that a combination of ultrasonication and microbubbles could boost the enzyme activity by 366%, and the reaction time was shortened by 60%. The reaction time was a significant variable affecting the FOS production. The optimum conditions were 5 min 45 s of ultrasonication and 7 min 19 s of microbubbles with a reaction time of 5 h 40 min. The maximum enzyme activity and total FOS yield were 102.51 ± 4.69 U·mL−1 and 494.89 ± 19.98 mg·g−1 substrate, respectively. In an enlarged production scale up to 5 L, FOS yields were slightly decreased, but the reaction time was decreased to 4 h. Hence, this technique offers a simple and useful tool for enhancing enzyme activity and reducing reaction time. We have developed a pilot technique as a convenient starting point for enhancing enzyme activity of oligosaccharide production from brown sugar.

ACS Style

Worraprat Chaisuwan; Apisit Manassa; Yuthana Phimolsiripol; Kittisak Jantanasakulwong; Thanongsak Chaiyaso; Wasu Pathom-Aree; SangGuan You; Phisit Seesuriyachan. Integrated Ultrasonication and Microbubble-Assisted Enzymatic Synthesis of Fructooligosaccharides from Brown Sugar. Foods 2020, 9, 1833 .

AMA Style

Worraprat Chaisuwan, Apisit Manassa, Yuthana Phimolsiripol, Kittisak Jantanasakulwong, Thanongsak Chaiyaso, Wasu Pathom-Aree, SangGuan You, Phisit Seesuriyachan. Integrated Ultrasonication and Microbubble-Assisted Enzymatic Synthesis of Fructooligosaccharides from Brown Sugar. Foods. 2020; 9 (12):1833.

Chicago/Turabian Style

Worraprat Chaisuwan; Apisit Manassa; Yuthana Phimolsiripol; Kittisak Jantanasakulwong; Thanongsak Chaiyaso; Wasu Pathom-Aree; SangGuan You; Phisit Seesuriyachan. 2020. "Integrated Ultrasonication and Microbubble-Assisted Enzymatic Synthesis of Fructooligosaccharides from Brown Sugar." Foods 9, no. 12: 1833.

Journal article
Published: 30 July 2020 in LWT - Food Science and Technology
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The optimal formulation of gluten-free functional noodles (GFN) based on rice (70%) and cassava (30%) flour enriched with gelatin hydrolysates was studied. The effect of pregelatinized flour (rice: cassava, 70:30) (X1, 10–30%), fish gelatin hydrolysates (X2, 1–5%) and transglutaminase (X3, 0.1–1.0%) on physiochemical, functional and sensory properties of GFN were evaluated by using a response surface methodology (RSM) with Box and Behnken design. The results showed that a quadratic equation was appropriate for all models with high R2 value (0.90–0.98). Optimum conditions for X1, X2 and X3 were 20.5, 5.0 and 0.25%, respectively. The optimized GFN had a 1.16 mm thickness, 24% cooking loss, 279% cooking weigth, 179% water absorption, and 0.19 N tensile strength. Antioxidative activities of GFN (IC50) were 0.57 g/mL for DPPH scavenging activity, 0.87 g/mL for ABTS scavenging activity and 0.01 mmol FeSO4/g for FRAP assay. Addition of fish gelatin hydrolysates resulted in GFN noodles with slightly rougher surface. Sensory properties lay in the range of like slightly to like moderately (6–7).

ACS Style

Sutee Wangtueai; Yuthana Phimolsiripol; Chaluntorn Vichasilp; Joe M. Regenstein; Regine Schöenlechner. Optimization of gluten-free functional noodles formulation enriched with fish gelatin hydrolysates. LWT - Food Science and Technology 2020, 133, 109977 .

AMA Style

Sutee Wangtueai, Yuthana Phimolsiripol, Chaluntorn Vichasilp, Joe M. Regenstein, Regine Schöenlechner. Optimization of gluten-free functional noodles formulation enriched with fish gelatin hydrolysates. LWT - Food Science and Technology. 2020; 133 ():109977.

Chicago/Turabian Style

Sutee Wangtueai; Yuthana Phimolsiripol; Chaluntorn Vichasilp; Joe M. Regenstein; Regine Schöenlechner. 2020. "Optimization of gluten-free functional noodles formulation enriched with fish gelatin hydrolysates." LWT - Food Science and Technology 133, no. : 109977.

Journal article
Published: 16 July 2020 in Foods
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Protein hydrolysates (PH) with a degree of hydrolysis (DH) of 5%, 10%, and 13% from two varieties of peanut were prepared using two commercial enzymes, Alcalase and Flavourzyme. The content of essential amino acids (30,290 mg/100 g) and hydrophobic amino acids (34,067 mg/100 g) of the peanut variety Kalasin 2 (KAC431) protein was higher than that of a common variety, Kalasin 1 (KAC1) (p < 0.05). The protein molecular weight distributions of the two varieties of peanut detected by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) were similar, ranging from 15 to 75 kDa, with a major protein band at 50–75 kDa. The antioxidant and functional properties of derived PHs were influenced by DH. Although the foaming ability of protein was improved by DH5%, it was obviously decreased upon increasing DH further. The best emulsifying properties were observed in PH with DH5% (p < 0.05). The incorporation of PH with a small DH, especially when produced using Flavourzyme, had a highly positive impact on the specific volume and relative elasticity of gluten-free bread. The effect of PHs on bread quality was highly correlated with their functional properties. This study suggests that partially enzymatically modified proteins are suitable for incorporation in food products such as bread and other gluten-free products.

ACS Style

Suphat Phongthai; Nuttapon Singsaeng; Rossarin Nhoo-Ied; Thipubol Suwannatrai; Regine Schönlechner; Kridsada Unban; Warinporn Klunklin; Thunnop Laokuldilok; Yuthana Phimolsiripol; Saroat Rawdkuen. Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread. Foods 2020, 9, 942 .

AMA Style

Suphat Phongthai, Nuttapon Singsaeng, Rossarin Nhoo-Ied, Thipubol Suwannatrai, Regine Schönlechner, Kridsada Unban, Warinporn Klunklin, Thunnop Laokuldilok, Yuthana Phimolsiripol, Saroat Rawdkuen. Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread. Foods. 2020; 9 (7):942.

Chicago/Turabian Style

Suphat Phongthai; Nuttapon Singsaeng; Rossarin Nhoo-Ied; Thipubol Suwannatrai; Regine Schönlechner; Kridsada Unban; Warinporn Klunklin; Thunnop Laokuldilok; Yuthana Phimolsiripol; Saroat Rawdkuen. 2020. "Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread." Foods 9, no. 7: 942.

Journal article
Published: 07 July 2020 in Polymers
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The aim of this work was to synthesize carboxymethyl cellulose (CMC) and produce CMC films from the cellulose of palm bunch and bagasse agricultural waste. The effect of various amounts of H2O2 (0–40% v/v) during delignification on the properties of cellulose, CMC, and CMC films was studied. As the H2O2 content increased, yield and the lignin content of the cellulose from palm bunch and bagasse decreased, whereas lightness (L*) and whiteness index (WI) increased. FTIR confirmed the substitution of a carboxymethyl group on the cellulose structure. A higher degree of substitution of CMC from both sources was found when 20%–30% H2O2 was employed. The trend in the L* and WI values of each CMC and CMC film was related to those values in their respective cellulose. Bleaching each cellulose with 20% H2O2 provided the cellulose with the highest viscosity and the CMC films with the greatest mechanical (higher tensile strength and elongation at break) and soluble attributes, but the lowest water vapor barrier. This evidence indicates that cellulose delignification with H2O2 has a strong effect on the appearance and physical properties of both CMCs.

ACS Style

Rungsiri Suriyatem; Nichaya Noikang; Tamolwan Kankam; Kittisak Jantanasakulwong; Noppol Leksawasdi; Yuthana Phimolsiripol; Chayatip Insomphun; Phisit Seesuriyachan; Thanongsak Chaiyaso; Pensak Jantrawut; Sarana Rose Sommano; Thi Minh Phuong Ngo; Pornchai Rachtanapun. Physical Properties of Carboxymethyl Cellulose from Palm Bunch and Bagasse Agricultural Wastes: Effect of Delignification with Hydrogen Peroxide. Polymers 2020, 12, 1505 .

AMA Style

Rungsiri Suriyatem, Nichaya Noikang, Tamolwan Kankam, Kittisak Jantanasakulwong, Noppol Leksawasdi, Yuthana Phimolsiripol, Chayatip Insomphun, Phisit Seesuriyachan, Thanongsak Chaiyaso, Pensak Jantrawut, Sarana Rose Sommano, Thi Minh Phuong Ngo, Pornchai Rachtanapun. Physical Properties of Carboxymethyl Cellulose from Palm Bunch and Bagasse Agricultural Wastes: Effect of Delignification with Hydrogen Peroxide. Polymers. 2020; 12 (7):1505.

Chicago/Turabian Style

Rungsiri Suriyatem; Nichaya Noikang; Tamolwan Kankam; Kittisak Jantanasakulwong; Noppol Leksawasdi; Yuthana Phimolsiripol; Chayatip Insomphun; Phisit Seesuriyachan; Thanongsak Chaiyaso; Pensak Jantrawut; Sarana Rose Sommano; Thi Minh Phuong Ngo; Pornchai Rachtanapun. 2020. "Physical Properties of Carboxymethyl Cellulose from Palm Bunch and Bagasse Agricultural Wastes: Effect of Delignification with Hydrogen Peroxide." Polymers 12, no. 7: 1505.

Journal article
Published: 28 June 2020 in Polymers
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This research aimed to synthesize carboxymethyl chitosan (CMCH) from different molecular weights of chitosan including low MW (L, 50–190 kDa), medium MW (M, 210–300 kDa) and high MW (H, 310–375 kDa) on the antioxidant and moisturizing properties. The L-CMCH, M-CMCH and H-CMCH improved the water solubility by about 96%, 90% and 89%, respectively when compared to native chitosan. Higher MW resulted in more viscous of CMCH. For antioxidant properties, IC50 values of DPPH and ABTS radical scavenging activity for L-CMCH were 1.70 and 1.37 mg/mL, respectively. The L-CMCH had higher antioxidant properties by DPPH and ABTS radical scavenging assay and FRAP. The moisturizing properties on pig skin using a Corneometer® showed that 0.5% H-CMCH significantly presented (p ≤ 0.05) greater moisturizing effect than that of untreated-skin, distilled water, propylene glycol and pure chitosan from three molecular weights.

ACS Style

Nareekan Chaiwong; Pimporn Leelapornpisid; Kittisak Jantanasakulwong; Pornchai Rachtanapun; Phisit Seesuriyachan; Vinyoo Sakdatorn; Noppol Leksawasdi; Yuthana Phimolsiripol. Antioxidant and Moisturizing Properties of Carboxymethyl Chitosan with Different Molecular Weights. Polymers 2020, 12, 1445 .

AMA Style

Nareekan Chaiwong, Pimporn Leelapornpisid, Kittisak Jantanasakulwong, Pornchai Rachtanapun, Phisit Seesuriyachan, Vinyoo Sakdatorn, Noppol Leksawasdi, Yuthana Phimolsiripol. Antioxidant and Moisturizing Properties of Carboxymethyl Chitosan with Different Molecular Weights. Polymers. 2020; 12 (7):1445.

Chicago/Turabian Style

Nareekan Chaiwong; Pimporn Leelapornpisid; Kittisak Jantanasakulwong; Pornchai Rachtanapun; Phisit Seesuriyachan; Vinyoo Sakdatorn; Noppol Leksawasdi; Yuthana Phimolsiripol. 2020. "Antioxidant and Moisturizing Properties of Carboxymethyl Chitosan with Different Molecular Weights." Polymers 12, no. 7: 1445.

Journal article
Published: 26 June 2020 in Scientific Reports
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Purple glutinous rice bran (Kum Doi Saket rice (KUM)) contains high content of edible polysaccharides and anthocyanins and has an excellent antioxidant activity. This research aimed to optimize the extraction of crude polysaccharides from defatted purple glutinous rice bran using an ultrasonic-assisted extraction (UAE) and compared with a hot water extraction (HWE). Results showed that optimal extraction condition was as follows: a defatted rice bran to water ratio of 1:20 w/v, extraction temperature and time of 70 °C for 20 min. Under the optimal extraction condition, the yield of polysaccharide of UAE (4%) was significantly higher than that obtained from the HWE (0.8%). Additionally, antioxidant activities of extracted polysaccharide including IC50 value DPPH, IC50 value ABTS, and FRAP value were 1.09 mg/mL, 2.80 mg/mL and 197 µM Fe2+/g, respectively. It is suggested that the UAE process is promising method to decrease the processing time and to enhance extracted polysaccharide yields by 4 times.

ACS Style

Siriluck Surin; SangGuan You; Phisit Seesuriyachan; Rattana Muangrat; Sutee Wangtueai; Anet Režek Jambrak; Suphat Phongthai; Kittisak Jantanasakulwong; Thanongsak Chaiyaso; Yuthana Phimolsiripol. Optimization of ultrasonic-assisted extraction of polysaccharides from purple glutinous rice bran (Oryza sativa L.) and their antioxidant activities. Scientific Reports 2020, 10, 1 -10.

AMA Style

Siriluck Surin, SangGuan You, Phisit Seesuriyachan, Rattana Muangrat, Sutee Wangtueai, Anet Režek Jambrak, Suphat Phongthai, Kittisak Jantanasakulwong, Thanongsak Chaiyaso, Yuthana Phimolsiripol. Optimization of ultrasonic-assisted extraction of polysaccharides from purple glutinous rice bran (Oryza sativa L.) and their antioxidant activities. Scientific Reports. 2020; 10 (1):1-10.

Chicago/Turabian Style

Siriluck Surin; SangGuan You; Phisit Seesuriyachan; Rattana Muangrat; Sutee Wangtueai; Anet Režek Jambrak; Suphat Phongthai; Kittisak Jantanasakulwong; Thanongsak Chaiyaso; Yuthana Phimolsiripol. 2020. "Optimization of ultrasonic-assisted extraction of polysaccharides from purple glutinous rice bran (Oryza sativa L.) and their antioxidant activities." Scientific Reports 10, no. 1: 1-10.

Original article
Published: 15 June 2020 in International Journal of Food Science & Technology
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An egg coating was developed to preserve the internal quality of eggs by mixing cassava starch (CS), gelling agents and fatty acids. Hydroxypropyl methylcellulose (HPMC) and carboxymethyl cellulose (CMC) were used as gelling agents. Palm oil fatty acid (PO) was incorporated. Coated and non‐coated eggs were evaluated over a period of 4 weeks at 28 °C by the yolk colour, weight loss, albumen pH and Haugh unit testing. The quality of non‐coated eggs deteriorated from AA to B grade after 3 weeks, with values below the detection limit at 4 weeks. The optimum coating was 6/1/3 w/v% (CS/CMC/PO3). Contact angle, solubility and swelling in the water of the coating materials indicated the improvement of water resistance by addition of CMC and PO. Weight loss of the coated eggs was 4.9% lower than that of the non‐coated eggs (6.5%) after 4 weeks. The CS/CMC/PO3 emulsion coating significantly extended egg shelf life due to the high compatibility and water resistance of CMC as well as the hydrophobic property of PO.

ACS Style

Nattagarn Homsaard; Araya Kodsangma; Pensak Jantrawut; Pornchai Rachtanapun; Noppol Leksawasdi; Yuthana Phimolsiripol; Phisit Seesuriyachan; Thanongsak Chaiyaso; Sarana Rose Sommano; David Rohindra; Kittisak Jantanasakulwong. Efficacy of cassava starch blending with gelling agents and palm oil coating in improving egg shelf life. International Journal of Food Science & Technology 2020, 1 .

AMA Style

Nattagarn Homsaard, Araya Kodsangma, Pensak Jantrawut, Pornchai Rachtanapun, Noppol Leksawasdi, Yuthana Phimolsiripol, Phisit Seesuriyachan, Thanongsak Chaiyaso, Sarana Rose Sommano, David Rohindra, Kittisak Jantanasakulwong. Efficacy of cassava starch blending with gelling agents and palm oil coating in improving egg shelf life. International Journal of Food Science & Technology. 2020; ():1.

Chicago/Turabian Style

Nattagarn Homsaard; Araya Kodsangma; Pensak Jantrawut; Pornchai Rachtanapun; Noppol Leksawasdi; Yuthana Phimolsiripol; Phisit Seesuriyachan; Thanongsak Chaiyaso; Sarana Rose Sommano; David Rohindra; Kittisak Jantanasakulwong. 2020. "Efficacy of cassava starch blending with gelling agents and palm oil coating in improving egg shelf life." International Journal of Food Science & Technology , no. : 1.

Original article
Published: 04 June 2020 in Journal of Food Processing and Preservation
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The effective enhancement of β‐carotene production by Sporidiobolus pararoseus KM281507 was successfully achieved by random mutagenesis using ethyl methanesulfonate (EMS) combined with light irradiation. The mutant S. pararoseus E47 obtained from EMS mutagenesis produced a promising yield of biomass, β‐carotene, and total carotenoids under white light (1,000 Lux). The maximal biomass (19.76 g/L), β‐carotene (128.97 mg/L), total carotenoids (179.72 mg/L), and β‐carotene content (72%, w/w) of the total carotenoids were obtained. The β‐carotene‐rich carotenoids were extracted from yeast cells and encapsulated in alginate beads using a new encapsulation method to enhance its stability, revealing an effective concentration of 0.5% alginate + 1.0% vitamin C. The half‐life of this β‐carotene was 13 and 68 days for un‐encapsulated and encapsulated + 1.0% vitamin C at 4°C with 1,000‐Lux light irradiation, respectively. This result could uncover a potential alternative β‐carotene source and its further application in foods, animal feeds, and cosmetic industries. Practical applications The carotenoid extract of S. pararoseus mutant E47 was rich in β‐carotene (72%, w/w). After extraction, the β‐carotene‐rich carotenoids were very sensitive to light and oxygen; thus, they were stabilized using a microencapsulation technique. To enhance their stability, vitamin C was added in the alginate phase making the β‐carotene‐rich carotenoid alginate beads (BCAB) highly stable and simply used for many applications including foods, feeds, cosmetics, and medicines.

ACS Style

Atchara Manowattana; Charin Techapun; Thunnop Laokuldilok; Yuthana Phimolsiripol; Thanongsak Chaiyaso. Enhancement of β‐carotene‐rich carotenoid production by a mutant Sporidiobolus pararoseus and stabilization of its antioxidant activity by microencapsulation. Journal of Food Processing and Preservation 2020, 44, 1 .

AMA Style

Atchara Manowattana, Charin Techapun, Thunnop Laokuldilok, Yuthana Phimolsiripol, Thanongsak Chaiyaso. Enhancement of β‐carotene‐rich carotenoid production by a mutant Sporidiobolus pararoseus and stabilization of its antioxidant activity by microencapsulation. Journal of Food Processing and Preservation. 2020; 44 (8):1.

Chicago/Turabian Style

Atchara Manowattana; Charin Techapun; Thunnop Laokuldilok; Yuthana Phimolsiripol; Thanongsak Chaiyaso. 2020. "Enhancement of β‐carotene‐rich carotenoid production by a mutant Sporidiobolus pararoseus and stabilization of its antioxidant activity by microencapsulation." Journal of Food Processing and Preservation 44, no. 8: 1.

Journal article
Published: 12 May 2020 in Carbohydrate Polymers
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Thermoplastic elastomer (TPE) was developed by blending thermoplastic starch (TPS) with rubber. Thermoplastic starch-chitosan (TPSC) was prepared by the solution mixing of cassava starch, chitosan (CTS) and glycerol in acidified water (lactic acid 1 wt%) at 80 °C follow by melt mixing at 130 °C. Sodium benzoate (BEN) and chlorhexidine gluconate (Cl) were added during the solution mixing as additives for antimicrobial properties. TPSC was melt-mixed with epoxidized natural rubber (ENR) (70/30 wt/wt). The tensile strength and elongation at break of the TPSC/ENR increased with the additive content. Elastic recovery was improved by the addition of Cl. A new peak in the FTIR data confirmed the reaction between the reactive functional groups of the CTS and the additives with the epoxy groups of ENR. These reactions and miscibility of the TPSC/ENR/additives blends improved the mechanical properties, elasticity, morphology, and antimicrobial properties of the blends.

ACS Style

Araya Kodsangma; Nattagarn Homsaard; Sudarut Nadon; Pornchai Rachtanapun; Noppol Leksawasdi; Yuthana Phimolsiripol; Chayatip Insomphun; Phisit Seesuriyachan; Thanongsak Chaiyaso; Pensak Jantrawut; Nakarin Inmutto; Toshiaki Ougizawa; Kittisak Jantanasakulwong. Effect of sodium benzoate and chlorhexidine gluconate on a bio-thermoplastic elastomer made from thermoplastic starch-chitosan blended with epoxidized natural rubber. Carbohydrate Polymers 2020, 242, 116421 .

AMA Style

Araya Kodsangma, Nattagarn Homsaard, Sudarut Nadon, Pornchai Rachtanapun, Noppol Leksawasdi, Yuthana Phimolsiripol, Chayatip Insomphun, Phisit Seesuriyachan, Thanongsak Chaiyaso, Pensak Jantrawut, Nakarin Inmutto, Toshiaki Ougizawa, Kittisak Jantanasakulwong. Effect of sodium benzoate and chlorhexidine gluconate on a bio-thermoplastic elastomer made from thermoplastic starch-chitosan blended with epoxidized natural rubber. Carbohydrate Polymers. 2020; 242 ():116421.

Chicago/Turabian Style

Araya Kodsangma; Nattagarn Homsaard; Sudarut Nadon; Pornchai Rachtanapun; Noppol Leksawasdi; Yuthana Phimolsiripol; Chayatip Insomphun; Phisit Seesuriyachan; Thanongsak Chaiyaso; Pensak Jantrawut; Nakarin Inmutto; Toshiaki Ougizawa; Kittisak Jantanasakulwong. 2020. "Effect of sodium benzoate and chlorhexidine gluconate on a bio-thermoplastic elastomer made from thermoplastic starch-chitosan blended with epoxidized natural rubber." Carbohydrate Polymers 242, no. : 116421.

Original article
Published: 30 March 2020 in Journal of Food Processing and Preservation
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Changes of phytochemicals and probiotic in the pressurized purple rice beverages on storage were compared with heated products. Germinated or nongerminated purple rice were used to produce the beverages which were subjected to either pressurization at 500 MPa for 20 min at 25°C or heat at 95°C for 20 min. Subsequently, encapsulated Lactobacillus casei 01 was aseptically added to the beverages which were stored at 4°C for 4 weeks. It was found that germination led to reduction of anthocyanins, phenolic compounds and antioxidant capacity, but enhanced GABA and γ‐oryzanol contents. Pressurized beverages were lighter in color than thermally treated ones; however, their color changed faster than the heated samples during storage. Phytochemicals such as anthocyanins, phenolics, and DPPH radical inhibitors in both pressurized (germinated and nongerminated) beverages had the same trends of decreasing, but GABA and γ‐oryzanol were stable on storage. L. casei 01 remained at about 8 log CFU/ml. Practical applications Compared to ordinary rice, purple rice contains higher contents of phytochemicals such as anthocyanins and phenolic compounds. In particular, germinated grains have high concentrations of health promoting aminobutyric acid and γ‐oryzanol. To enrich its health benefits, an encapsulated probiotic can be added to the processed beverages and pressurization is a promising process to preserve these phytochemicals. Currently, pressure treatment, though relatively expensive, is becoming more widely used in food manufacturing. Since its benefits in retaining important nutrients and, as this study shows, phytochemicals are significant, and justify the increased costs that health conscious consumers will pay. The increasing popularity of functional foods suggest the processes researched in this study could be easily taken up and exploited in the market place to produce high‐quality purple rice products.

ACS Style

Sasitorn Baipong; Arunee Apichartsrangkoon; Srivilai Worametrachanon; Autchara Tiampakdee; Sujinda Sriwattana; Yuthana Phimolsiripol; Danchai Kreungngern; Panlop Sintuya. Effects of germinated and nongerminated rice grains on storage stability of pressurized purple rice beverages with Lactobacillus casei 01 supplement. Journal of Food Processing and Preservation 2020, 44, e14442 .

AMA Style

Sasitorn Baipong, Arunee Apichartsrangkoon, Srivilai Worametrachanon, Autchara Tiampakdee, Sujinda Sriwattana, Yuthana Phimolsiripol, Danchai Kreungngern, Panlop Sintuya. Effects of germinated and nongerminated rice grains on storage stability of pressurized purple rice beverages with Lactobacillus casei 01 supplement. Journal of Food Processing and Preservation. 2020; 44 (6):e14442.

Chicago/Turabian Style

Sasitorn Baipong; Arunee Apichartsrangkoon; Srivilai Worametrachanon; Autchara Tiampakdee; Sujinda Sriwattana; Yuthana Phimolsiripol; Danchai Kreungngern; Panlop Sintuya. 2020. "Effects of germinated and nongerminated rice grains on storage stability of pressurized purple rice beverages with Lactobacillus casei 01 supplement." Journal of Food Processing and Preservation 44, no. 6: e14442.

Review article
Published: 09 March 2020 in Food Bioscience
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Many microorganisms are able to synthesize polysaccharides and then secrete them into the external environment; these compounds are known as exopolysaccharides (EPS). The EPS are produced for various purposes including protection, adhesion, biofilm formation, and as a nutrient source. These polymers can be produced by microbes such as archaea, bacteria, and fungi. On an industrial scale, it is beneficial to use microbes because they can be cultivated using controlled conditions and produce a large quantity of EPS within short periods. Fermentation techniques, therefore, are important strategies that are used to improve product yield and productivity. These techniques can be done using submerged fermentation and solid-state fermentation. In addition, the application of optimization techniques are able to be used to obtain the maximum yield of microbial EPS. Some EPS (called bioactive EPS) derived from microbes show bioactivities such as anticancer, antioxidant, antimicrobial, and immunomodulatory activities. There are many factors influencing their bioactivities including their structure, molecular weight, functional groups, and monosaccharide compositions. Moreover, there are many reports where various methods have been used to modify microbial EPS to improve their bioactivities. The modification methods include biological, physical, chemical, and biomolecular modifications. Additionally, immunomodulatory EPS have been extensively studied. The immune stimulating activities of EPS have been investigated both in vitro and in vivo, and some reports have suggested possible pathways for activating the immune response. This review will focus on resources, fermentation, modification, and bioactivities of EPS, and review possible mechanisms of microbial EPS stimulating immune responses.

ACS Style

Worraprat Chaisuwan; Kittisak Jantanasakulwong; Sutee Wangtueai; Yuthana Phimolsiripol; Thanongsak Chaiyaso; Charin Techapun; Suphat Phongthai; SangGuan You; Joe M. Regenstein; Phisit Seesuriyachan. Microbial exopolysaccharides for immune enhancement: Fermentation, modifications and bioactivities. Food Bioscience 2020, 35, 100564 .

AMA Style

Worraprat Chaisuwan, Kittisak Jantanasakulwong, Sutee Wangtueai, Yuthana Phimolsiripol, Thanongsak Chaiyaso, Charin Techapun, Suphat Phongthai, SangGuan You, Joe M. Regenstein, Phisit Seesuriyachan. Microbial exopolysaccharides for immune enhancement: Fermentation, modifications and bioactivities. Food Bioscience. 2020; 35 ():100564.

Chicago/Turabian Style

Worraprat Chaisuwan; Kittisak Jantanasakulwong; Sutee Wangtueai; Yuthana Phimolsiripol; Thanongsak Chaiyaso; Charin Techapun; Suphat Phongthai; SangGuan You; Joe M. Regenstein; Phisit Seesuriyachan. 2020. "Microbial exopolysaccharides for immune enhancement: Fermentation, modifications and bioactivities." Food Bioscience 35, no. : 100564.

Journal article
Published: 24 October 2019 in Polymers
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Thermoplastic starch (TPS) was prepared by melt-mixing cassava starch with glycerol. Polyethylene (PE), polyethylene-grafted-maleic anhydride (PE-MAH) and poly(lactic acid) (PLA) solutions at 2% (w/v) were used to coat TPS using the dip coating process. The tensile strength of TPS increased with the dip coating solution technique, especially for PLA coating. Swelling index, water-soluble matter and water droplet contact angle confirmed the water resistant improvement of TPS by PE-MAH and the PLA dip coating solution. Plasticizer bleeding was found in uncoated TPS after storage, but not in the coated TPS. Coating TPS with PE-MAH and PLA improved the tensile properties, water resistance and conquered plasticizer bleeding problems in TPS.

ACS Style

Kittisak Jantanasakulwong; Nattagarn Homsaard; Phanurot Phengchan; Pornchai Rachtanapun; Noppol Leksawasdi; Yuthana Phimolsiripol; Charin Techapun; Pensak Jantrawut. Effect of Dip Coating Polymer Solutions on Properties of Thermoplastic Cassava Starch. Polymers 2019, 11, 1746 .

AMA Style

Kittisak Jantanasakulwong, Nattagarn Homsaard, Phanurot Phengchan, Pornchai Rachtanapun, Noppol Leksawasdi, Yuthana Phimolsiripol, Charin Techapun, Pensak Jantrawut. Effect of Dip Coating Polymer Solutions on Properties of Thermoplastic Cassava Starch. Polymers. 2019; 11 (11):1746.

Chicago/Turabian Style

Kittisak Jantanasakulwong; Nattagarn Homsaard; Phanurot Phengchan; Pornchai Rachtanapun; Noppol Leksawasdi; Yuthana Phimolsiripol; Charin Techapun; Pensak Jantrawut. 2019. "Effect of Dip Coating Polymer Solutions on Properties of Thermoplastic Cassava Starch." Polymers 11, no. 11: 1746.