Browsing by Author "Phongthai S"

Now showing 1 - 5 of 5
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    Extraction, Enzymatic Modification, and Anti-Cancer Potential of an Alternative Plant-Based Protein from Wolffia globosa
    (MDPI (Basel, Switzerland), 2023-10-18) Siriwat W; Ungwiwatkul S; Unban K; Laokuldilok T; Klunklin W; Tangjaidee P; Potikanond S; Kaur L; Phongthai S; Iacopetta D
    The global plant-based protein demand is rapidly expanding in line with the increase in the world's population. In this study, ultrasonic-assisted extraction (UAE) was applied to extract protein from Wolffia globosa as an alternative source. Enzymatic hydrolysis was used to modify the protein properties for extended use as a functional ingredient. The successful optimal conditions for protein extraction included a liquid to solid ratio of 30 mL/g, 25 min of extraction time, and a 78% sonication amplitude, providing a higher protein extraction yield than alkaline extraction by about 2.17-fold. The derived protein was rich in essential amino acids, including leucine, valine, and phenylalanine. Protamex and Alcalase were used to prepare protein hydrolysates with different degrees of hydrolysis, producing protein fragments with molecular weights ranging between <10 and 61.5 kDa. Enzymatic hydrolysis caused the secondary structural transformations of proteins from β-sheets and random coils to α-helix and β-turn structures. Moreover, it influenced the protein functional properties, particularly enhancing the protein solubility and emulsifying activity. Partial hydrolysis (DH3%) improved the foaming properties of proteins; meanwhile, an excess hydrolysis degree reduced the emulsifying stability and oil-binding capacity. The produced protein hydrolysates showed potential as anti-cancer peptides on human ovarian cancer cell lines.
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    Mushroom-legume-based alternative chicken nuggets: Physico-chemical and sensory properties
    (Elsevier Ltd., 2024-07-17) Mazumder MAR; Jongraksang K; Kaewsiri K; Keawnualborvornnij S; Nenjatee W; Kaur L; Zhang W; Phongthai S; Rawdkuen S
    The consumer demand for meat analogs (MAs) is on the rise. Soy proteins are frequently used as the primary ingredient in MAs, but soybean may negatively impact human health and cognitive functions. The aim of this research was to develop alternative chicken nuggets using mushroom and chickpea flour. Effect of different sources of mushroom and starch in the textural and sensory quality of nuggets were determined. Phoenix mushroom was chosen based on nuggets' textural and sensory qualities. Different ratios of mushroom and chickpea flour (0:70, 15:55, 55:15, and 70:0, w/w) were tested to prepare the nuggets. Based on protein, textural and sensory qualities compared to chicken and commercial plant-based nuggets, the mushroom to flour ratio of 55:15 was chosen. The results showed that tapioca starch-containing nuggets had a better texture and were more palatable to consumers. The processed nuggets demonstrated lower protein (6.88 vs 11.72%, dry wt. basis) but better cooking yield (87.65 vs 85.29%), moisture retention (77.86 vs 75.16%), fat retention (90.55 vs 88.39%) and higher consumer acceptability than commercially available soy-based nuggets. The results of the study suggest that mushroom and chickpea flour may replace soy protein in meat analogs.
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    Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health.
    (MDPI (Basel, Switzerland), 2024-06-05) Ajomiwe N; Boland M; Phongthai S; Bagiyal M; Singh J; Kaur L; Wei Z
    This review discusses different protein sources and their role in human nutrition, focusing on their structure, digestibility, and bioavailability. Plant-based proteins, such as those found in legumes, nuts, and seeds, may contain anti-nutritional factors that impact their bioavailability apart from structural and compositional differences from animal proteins. Animal proteins are generally highly digestible and nutritionally superior to plant proteins, with higher amino acid bioavailability. Alternative protein sources are also processed in different ways, which can alter their structure and nutritional value, which is also discussed.
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    Pulsed Electric Field for Quick-Cooking Rice: Impacts on Cooking Quality, Physicochemical Properties, and In Vitro Digestion Kinetics
    (MDPI (Basel, Switzerland), 2024-11-17) Thongkong S; Kraithong S; Singh J; Tangjaidee P; Yawootti A; Klangpetch W; Rachtanapun P; Rawdkuen S; Phongthai S; Mortas M
    Pulsed electric field (PEF) is one of the emerging technologies that has been applied in many aspects of the food industry. This study examined the impacts of a PEF on the cooking quality, physicochemical properties, nutritional factors, and in vitro protein and starch digestion of two varieties of rice, including Jasmine 105 (white non-glutinous rice) and San Pa Tong 1 (white glutinous rice). Response surface methodology (RSM) and a three-level, three-factor Box–Behnken design were employed to assess the effects of the pulse number, electric field strength, and frequency on cooking time. The findings demonstrated that the number of pulses was a crucial factor influencing cooking time. Under optimal conditions (3347–4345 pulses, electric field strengths of 6–8 kV/cm, and frequencies ranging from 6 to 15 Hz), the rice cooking time was significantly reduced by 40–50% (p < 0.05) when compared to a conventional method. Moreover, PEF-treated rice showed a significant enhancement in in vitro protein and starch digestibility (p < 0.05), as well as retained a higher content of rapidly digestible starch. These results suggested that PEF treatment is a promising green technology for producing a novel quick-cooking rice with an improved eating quality.
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    White mulberry leaf (Morus alba L.) infusion as a strategy to reduce starch digestibility: The influence of particle size of leaf powder
    (Elsevier B.V., 2024-10-30) Aumasa T; Apinanthanuwong G; Singh J; Kaur L; Tian J; Phongthai S; Tanongkankit Y; Issara U; Ogawa Y; Donlao N
    Mulberry leaf (Morus Alba L.) has been found in clinical trials to be effective in reducing diabetes in Asia. The powdered tea market is expanding in popularity due to its functional properties. This study aimed to examine the influence of different particle sizes of mulberry leaf powder (MLP) infusion on the digestibility of starch in cooked Japonica rice (cv. Koshihikari) and the bioaccessibility of phytochemicals. Dried mulberry leaf was pulverized and sieved into several particle sizes: 160 μm (MLP160), 250 μm (MLP250), 404 μm (MLP404), and 774 μm (MLP774). Through simulated in vitro digestion, we assessed starch hydrolysis (%SH), the kinetics of starch hydrolysis, estimated glycemic index (eGI), as well as total phenolic content (TPC) and total flavonoid content (TFC). The smaller particle size of MLP showed a greater reduction of eGI. Specifically, infusions prepared from MLP160 resulted in a reduction of 15 % in eGI for cooked grains and 3 % for slurries, respectively. The reduction in eGI was attributed to the interaction among flavonoids and digestive enzymes, demonstrating a concentration-dependent manner on enzyme inhibition effect. Pulverization significantly influenced the concentration of phytochemicals and their bioaccessibility in infusions. This study offers valuable insights into determining optimal particle sizes for MLP, considering both physical and functional characteristics as well as implications for the food industry. The results further suggest that MLP infusion holds promise as a functional beverage, potentially providing benefits in reducing postprandial hyperglycemia.