Papers by Thanida Chuacharoen
Journal of Food Processing and Technology, Aug 29, 2014
Industrial & Engineering Chemistry Research
Lime juice powder was developed with 20% of combined maltodextrin/gum Arabic at a ratio of 4:1. A... more Lime juice powder was developed with 20% of combined maltodextrin/gum Arabic at a ratio of 4:1. A high shear homogenization was applied to encapsulate phytochemical compounds before spray drying with the purpose of protecting bioactive compounds from thermal degradation. The effect of high shear homogenization on physicochemical properties and antioxidant activity of spray-dried lime powder was studied. The particle size, morphology, moisture content, color, solubility, hygroscopicity, ascorbic acid, total polyphenol and flavonoid contents, and antioxidant activity of the spray-dried powder undergoing the homogenization were compared with those of the non-homogenized powder. The higher yield (30%) was obtained in the homogenized powder compared with the control (28%) with no significant difference. The average particle diameter of the homogenized powder was 0.1-4 micrometers, smaller than 18-26 micrometers of the untreated powder. Morphological study revealed that the powder without homogenization was densely packed compared with the homogenized powder. Moisture content of homogenized powder and that of the particles without homogenization were 3.91% and 5.42%, respectively. Higher solubility and less hygroscopicity values and color after spray drying were observed in reconstituted lime powder with high shear homogenization. Folin-Ciocalteu and aluminum trichloride (AlCl3) assays were used to determine total phenolic and flavonoid compounds, respectively. 2, 2-diphenyl-1-picryl hydrazyle-hydrate (DPPH) assay was used to determine total antioxidant activity of the powders. The retention of ascorbic acid and total phenolic contents, and antioxidant activity was significantly better in the homogenized powder, but not the flavonoid contents. The antioxidant activity derived from total phytochemical compounds in the treated powder was preserved by the homogenization before spray drying. This study indicated that the application of high shear homogenization with combined drying agent before spray drying could prevent phytochemical compounds in lime from thermal degradation.
Yanang powder is a functional ingredient that can be used for enhancing the nutritional value of ... more Yanang powder is a functional ingredient that can be used for enhancing the nutritional value of frozen dessert products. In this study the effect of fortification with different concentrations of freeze-dried Yanang powder on physicochemical properties, functionality, microbial risk and sensory quality of sherbet with 10%, 20% and 30% of Yanang powder was investigated. Total solids content and pH values of the samples were found to increase with increased level of Yanang powder addition. Average overrun of sherbet products was decreased when the concentration of freeze-dried Yanang powder increased but the sherbet with fresh Yanang extract had overrun no significant difference from a control. Hardness and viscosity increased but melting rate decreased when the concentration of freeze-dried Yanang powder increased. The highest amount of Yanang powder added into sherbet presented the highest TPC value corresponding with higher DPPH and FRAP values which made the sherbet a good promis...
for her warmth, support and encouragement through all the difficulties of graduate school. I am g... more for her warmth, support and encouragement through all the difficulties of graduate school. I am grateful to her for giving me the opportunity to be a part of this emerging, challenging and exciting research. She has been my tremendous mentor in the truest sense and her guidance has been instrumental in shaping both dissertation research as well as my overall development as a professional. Without her immense patience and encouragement throughout my PhD, this journey would have been much more grueling.
Nanoscience & Nanotechnology Series, 2017
This chapter covers nanodelivery systems developed specifically for use in the food industry. The... more This chapter covers nanodelivery systems developed specifically for use in the food industry. The different types of nanodelivery system are described, including the techniques and materials used to synthesize these particles, and their particular advantages and disadvantages. The release mechanisms of bioactives from nanodelivery systems are covered, as well as the interaction of the nanocarriers with foods and the impact of gastrointestinal conditions on the stability, functionality, and bioavailability of the nanoscale delivery systems and the delivered load. The biological fate of these nanomaterials during absorption, distribution, metabolism, and excretion is discussed, and some information on the bioavailability of the nanodelivered bioactive, in relation to consumer safety, is also included.
Handbook of Food Engineering, 2018
Molecules, 2019
Surfactants are used to stabilize nanoemulsions by protecting their physical stability and preven... more Surfactants are used to stabilize nanoemulsions by protecting their physical stability and preventing deterioration of the entrapped bioactive during processing and storage. The effect of surfactant concentration on physical-chemical properties of nanoemulsions with entrapped curcumin, relevant to commercial applications, was addressed in this research. Furthermore, the functionality of nanoemulsified curcumin in terms of lipid oxidation inhibition was determined. Protection against varying pH and thermal treatments was more significant in the nanoemulsions at the elevated surfactant level, but at these high concentrations, the surface charges of the emulsions dramatically decreased under sodium salt addition, which may result in instability over time. Nanoemulsions showed the potential to inhibit malondialdehyde (MDA) formulation by protecting the entrapped curcumin and enhance its antioxidant activity when added to milk. The fortified milk with added curcumin systems had a yellow ...
LWT, 2019
Recently, many published studies focus on optimizing synthesis of curcumin-nanocarriers by improv... more Recently, many published studies focus on optimizing synthesis of curcumin-nanocarriers by improving physicochemical properties and functionality. The comparative ability of nanocarriers to prevent deterioration of curcumin under processing and storage, particularly within food matrix, is addressed. Nanoemulsions and nanoparticles with entrapped curcumin were synthesized at the same level of surfactant concentration. The stability and functionality of emulsified or nanoentrapped-curcumin were determined relative to curcumin in nanosuspended form. All systems were subjected to conditions relevant to commercial applications. Protection of curcumin against degradation in varying pH and thermal treatments was better in zein nanoparticles, but these particles precipitated in the presence of salt. Nanoemulsions were more stable, but their surface charge decreased dramatically under thermal processing. The effect of nanoparticles on curcumin stability was less pronounced after 15 days storage compared with the nanoemulsions. The release of entrapped curcumin under phosphate buffer saline was sustained for 72 hours for both nanosystems. When added to milk, both nanostructures had the potential to inhibit lipid oxidation, as indicated by an insignificant color change of the fortified milk after 5 days. This study provides insights which can help choose the most suitable nanocarrier for delivering curcumin as a food additive in different commercial products.
Journal of Nanoparticle Research, 2017
Zein nanoparticles covalently linked to folic acid were hypothesized to sustain the release of th... more Zein nanoparticles covalently linked to folic acid were hypothesized to sustain the release of the folic acid in addition to targeting cancer cells overexpressing folate-binding receptors, whereas zein nanoparticles with physically entrapped folic acid would only be able to control the release of the bioactive without targeting of cancer cells. The two types of particles, folic acid covalently linked zein nanoparticles (ZN-FA nps) and zein nanoparticles with entrapped folic acid (ZN(FA) nps), were synthesized and the covalent link between folic acid and zein was assessed by Fourier transform infrared spectroscopy (FTIR) and nuclear magnetic resonance spectroscopy (1 H NMR). Their size, polydispersity index, zeta potential, morphology, and loading capacity were evaluated by dynamic light scattering (DLS), transmission electron microscopy (TEM), and spectrophotometric technique. The release studies of the folic acid preformed in phosphate-buffered saline (PBS) at 37°C for 7 days concluded that the release of the loaded folic acid was sustained over 7 days for both systems. The cytotoxicity was investigated using a methyl thiazolyl tetrazolium (MTT) assay, and the results showed that zein nanoparticles were biocompatible to HeLa (an overexpressing folate receptor cells) and A549 (a deficient folate receptor cells) cells, which have different levels of folate receptors on surface and both folic acid nanoparticle systems were able to diminish the adverse toxic effect of folic acid to cells. The increased uptake of ZN-FA nps relative to ZN(FA) nps supported the use of ZN-FA nps as targeting nanoagents to cells overexpressing folate receptors.
LWT - Food Science and Technology, 2016
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2016
Food Research, 2021
The effect of maltodextrin on the moisture sorption isotherm, glass transition temperature (Tg), ... more The effect of maltodextrin on the moisture sorption isotherm, glass transition temperature (Tg), and degree of caking of freeze-dried avocado samples at room temperature (25°C) was investigated. The incorporation of maltodextrin reduced the water sorption capacity of the powder due to its less hygroscopic nature. Parameters derived from the Guggenheim, Anderson, and de Boer (GAB) model describing the properties of absorbed water are discussed. The water absorption isotherm possessed the characteristic sigmoid-shaped type II isotherm curves and the model gave the best fit over the whole range of aw tested. The differential scanning calorimetric method was used to measure the Tg of freeze-dried avocado samples. Increasing the water content decreased the Tg, and Tg was increased with increasing maltodextrin content. Increased maltodextrin content to solid material in the freeze-dried sample was associated with less sensitivity to caking as evidenced by Tg values. In addition, increased...
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Papers by Thanida Chuacharoen