ORCID Profile
0000-0002-4699-1351
Current Organisation
Chiang Mai University
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Publisher: Elsevier BV
Date: 05-2003
Publisher: Hindawi Limited
Date: 21-10-2018
DOI: 10.1111/JFPP.13815
Publisher: Informa UK Limited
Date: 10-11-2016
DOI: 10.1080/10826068.2016.1224244
Abstract: Candida shehatae ATCC 22984, a xylose-fermenting yeast, showed an ability to produce ethanol in both glucose and xylose medium. Maximum ethanol produced by the yeast was 48.8 g/L in xylose and 52.6 g/L in glucose medium with ethanol yields that varied between 0.3 and 0.4 g/g depended on initial sugar concentrations. Xylitol was a coproduct of ethanol production using xylose as substrate, and glycerol was detected in both glucose and xylose media. Kinetic model equations indicated that growth, substrate consumption, and product formation of C. shehatae were governed by substrate limitation and inhibition by ethanol. The model suggested that cell growth was totally inhibited at 40 g/L of ethanol and ethanol production capacity of the yeast was 52 g/L, which were in good agreement with experimental results. The developed model could be used to explain C. shehatae fermentation in glucose and xylose media from 20 to 170 g/L sugar concentrations.
Publisher: Wiley
Date: 16-03-2007
Publisher: MDPI AG
Date: 12-04-2023
DOI: 10.3390/HORTICULTURAE9040482
Abstract: Garlic is one of the most economically important crops cultivated and consumed worldwide. The rising demand for garlic in the functional food market is driven by the growing interest in using processed products and supplements for benefits in health and wellbeing. Prior to processing, freshly harvested Thai garlic undergoes six distinct curing procedures however, the losses and initial quality evaluation of the cured garlics have never been assessed. The research aims to evaluate losses and types of biomass during post-harvest processing using lab scale waste composition and mass–flow analyses, which align with the bio-circular green economic approach. Qualitative process flow diagrams (PFD) of each curing procedure were outlined, and the volume of post-harvest loss and types of biomasses were recorded. The study found that the overall losses during garlic curing were significantly higher than those associated with curing the bulb with root attached and the bulb alone. Moisture loss ( %) was the greatest type of loss, followed by through biomass during initial and minimal processing. The aerial part accounted for % of total biomass loss, while root and skin were variable, depending on whether the initial process was conducted before or after curing. In terms of quality, the study found that the total phenolic and flavonoid content of garlic decreased after curing, and the level of total reducing sugar significantly decreased from the day of harvest. This result can be used as the criterion for handling Thai garlic after harvest. In addition, the biomass produced by postharvest processing can be utilised as a raw material for biorefinery extraction.
Publisher: MDPI AG
Date: 29-05-2021
Abstract: 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.
Publisher: Springer Science and Business Media LLC
Date: 10-2002
DOI: 10.1007/S00253-002-1084-7
Abstract: (R)-Phenylacetylcarbinol [(R)-PAC)] is the chiral precursor for the production of the pharmaceuticals ephedrine and pseudoephedrine. Reaction conditions were improved to achieve increased (R)-PAC levels in a simple batch biotransformation of benzaldehyde emulsions and pyruvate, using partially purified pyruvate decarboxylase (PDC) from the filamentous fungus Rhizopus javanicus NRRL 13161 as the catalyst. Lowering the temperature from 23 degrees C to 6 degrees C decreased initial rates but increased final (R)-PAC concentrations. Addition of ethanol, which increases benzaldehyde solubility, was not beneficial for (R)-PAC production. It was established that proton uptake during biotransformation increases the pH above 7 thereby limiting (R)-PAC production. For small-scale studies, biotransformations were buffered with 2-2.5 M MOPS (initial pH 6.5). High concentrations of MOPS as well as some alcohols and KCl stabilised PDC. A balance between PDC and substrate concentrations was determined with regards to ( R)-PAC production and yields on enzyme and substrates. R. javanicus PDC (7.4 U/ml) produced 50.6 g/l (337 mM) ( R)-PAC in 29 h at 6 degrees C with initial 400 mM benzaldehyde and 600 mM pyruvate. Molar yields on consumed benzaldehyde and pyruvate were 97% and 59%, respectively, with 17% pyruvate degraded and 24% converted into acetaldehyde and acetoin 43% PDC activity remained, indicating reasonable enzyme stability at high substrate and product concentrations.
No related grants have been discovered for Noppol Leksawasdi.