Search results for: Nathdanai Harnkarnsujarit

Items from 1 to 17 out of 17 results

article

Effect of food simulants on stability of copper oxide in bionanocomposite food packaging film

Nattinee Bumbudsanpharoke, Busarin Chongcharoenyanon, Nathdanai Harnkarnsujarit, Seongyoung Kwon, more

Packaging Technology and Science > 36 > 8 > 657 - 665

Addition of copper oxide nanoparticles (CuONPs) to poly (butylene‐adipate‐co‐terephthalate) (PBAT)/thermoplastic starch (TPS) biopolymer blend produced bionanocomposite films with improved mechanical and oxygen barrier properties, as well as enhanced other benefits including antimicrobial activity. In this study, the PBAT/TPS‐CuO bionanocomposite films with varying CuONPs contents (0.05%, 0.5%, 1%,...

article

Characterisations of cassava starch and poly(butylene adipate‐co‐terephthalate) blown film with silicon dioxide nanocomposites

Danaya Phothisarattana, Nathdanai Harnkarnsujarit

International Journal of Food Science & Technology > 57 > 8 > 5078 - 5089

Films with high permeability are necessary for the packaging of agricultural products that respire to avoid anoxic conditions. This research developed and characterised bioplastic nanocomposite films with enhanced permeation and increased strength. Thermoplastic starch (TPS) was compounded with silicon dioxide (SiO₂) and blended with poly (butylene adipate‐co‐terephthalate) (PBAT) to produce bioplastic...

article

Enhanced antimicrobial effectiveness of synergistic mixtures of rambutan peel extract and cinnamon essential oil on food spoilage bacteria and bio‐based food packaging

Nattaporn Khanoonkon, Prapassorn Rugthaworn, Kunat Kongsin, Prakit Sukyai, more

Journal of Food Safety > 42 > 3 > n/a - n/a

This research aims to enhance antimicrobial activity of rambutan peel extract (RPE), by mixing with cinnamon essential oil (CEO). The mixture of RPE and CEO with different weight ratios (10:0, 9:1, 8:2, 7:3, 6:4, 5:5, 4:6, 3:7, 2:8, 1:9, and 0:10) had been prepared and the antimicrobial efficacy was tested. Nine strains of bacteria: Gram‐positive bacteria (Bacillus sp., Enterococcus faecalis, Leuconostoc...

article

Edible packaging from hydroxypropyl thermoplastic cassava starch, agar and maltodextrin blends produced by cast extrusion

Phanwipa Wongphan, Nathdanai Harnkarnsujarit

International Journal of Food Science & Technology > 56 > 2 > 762 - 772

Edible packaging from hydroxypropyl cassava starch with different degrees of substitution (DS), agar and maltodextrin films was produced by conventional cast extrusion. Microstructures showed hydrophobic agar aggregates (100–200 µm) dispersed in film matrices, giving nonsmooth surfaces that enhanced wettability (17%–31%). Higher DS increased interaction between agar and maltodextrin via hydrogen bonding...

article

Development of starch‐based peelable coating for edible packaging

Thitarat Phinainitisatra, Nathdanai Harnkarnsujarit

International Journal of Food Science & Technology > 56 > 1 > 321 - 329

This research characterised properties and stability of starch‐based peelable coating film layers via mould dipping. Different ratios between rice starch (RS) and hydroxypropyl cassava starch (HS) containing agar blends were characterised for fluid rheology and properties of solid films. Layer‐by‐layer mould dipping in starch blend suspensions produced peelable shells. Rheology indicated that formability...

article

Properties and release kinetics of pine bark incorporated agar and carrageenan film

Pattarin Leelaphiwat, Nutchapat Chanasinphawatkun, Kanokwan Prompa, Nathdanai Harnkarnsujarit

International Journal of Food Science & Technology > 55 > 11 > 3392 - 3402

Effects of plasticisers (glycerol, sorbitol and polypropylene glycol) and blend ratios on release behaviour, molecular vibration, mechanical and water barrier properties in agar and carrageenan films incorporating pine bark extract were investigated. Infrared spectra indicated hydrogen bonding of sorbitol and polypropylene glycol with film polymers which improved water diffusion and agar solubility...

article

Advances in research and development of bioplastic for food packaging

Piyawanee Jariyasakoolroj, Pattarin Leelaphiwat, Nathdanai Harnkarnsujarit

Journal of the Science of Food and Agriculture > 100 > 14 > 5032 - 5045

BACKGROUND The article reviews the recent developments in bioplastic food packaging. Several bioplastic materials (polylactide, polyhydroxyalkanoates, and starch) have been successfully converted into food packaging using conventional plastic conversion technologies including extrusion, injection molding, and compression molding. Recently, bioplastic packaging has been developed into active packaging...

article

Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits

Suwalee Fongin, Kiyoshi Kawai, Nathdanai Harnkarnsujarit, Yoshio Hagura

Journal of Food Engineering > 2017 > 210 > C > 91-97

Effects of water and maltodextrin on the glass transition temperature (T_g) of freeze-dried mango pulp were investigated systematically using differential scanning calorimetry. The T_g of anhydrous mango pulp increased with maltodextrin content, but an abrupt T_g-change was observed between 0.6 and 0.7 maltodextrin weight fraction. The T_g of mango pulp-maltodextrin mixtures decreased with an increase...

article

Structure–property modification of microcrystalline cellulose film using agar and propylene glycol alginate

Nathdanai Harnkarnsujarit, Yue Li

Journal of Applied Polymer Science > 134 > 47 > n/a - n/a

Microcrystalline cellulose gum (MCG) forms edible films with poor physical and barrier properties. This study investigated the effects of incorporated agar and propylene glycol alginate (PGA) on structure and property of MCG films. The addition of agar and PGA modified the microstructure and reduced pinholes contributed to lower water vapor permeability (WVP) and improved tensile property of agar–MCG...

article

Effects of freezing on microstructure and rehydration properties of freeze-dried soybean curd

Nathdanai Harnkarnsujarit, Kiyoshi Kawai, Manabu Watanabe, Toru Suzuki

Journal of Food Engineering > 2016 > 184 > C > 10-20

Ice crystallization controls the microstructure and subsequent mass transport of water in freeze-dried food matrices. This study investigated the effects of freezing on the microstructure and rehydration properties of porous, freeze-dried soybean curd. Soybean curd was prefrozen at various freezing conditions (−20 °C, −50 °C, −90 °C and in Liq.N₂) prior to freeze-drying. Scanning electron microscopy...

article

Impacts of freezing and molecular size on structure, mechanical properties and recrystallization of freeze-thawed polysaccharide gels

Nathdanai Harnkarnsujarit, Kiyoshi Kawai, Toru Suzuki

LWT - Food Science and Technology > 2016 > 68 > C > 190-201

Freezing modifies microstructures and affects physico-chemical changes during thawing of foods. This study investigated impact of freezing temperature (−20 °C, −50 °C and −90 °C) and controlled freezing process, and dextrose equivalent (DE5, DE15 and DE18) of maltodextrin (MD) on microstructure, mechanical and structural changes (shrinkage and recrystallization) of freeze-thawed MD-agar gels. Shrinkage...

article

Effects of Freezing Temperature and Water Activity on Microstructure, Color, and Protein Conformation of Freeze-Dried Bluefin Tuna ( Thunnus orientalis )

Nathdanai Harnkarnsujarit, Kiyoshi Kawai, Toru Suzuki

Food and Bioprocess Technology > 2015 > 8 > 4 > 916-925

Freeze-drying of muscle foods including bluefin tuna ( Thunnus orientalis ) effectively restricted microbial growth and prolonged shelf life; however, microstructures and protein conformation changes possibly take place which contribute to functional and quality loss. This study aimed to investigate the effects of freezing and water sorption on microstructure, color, and conformation...

article

Thermal Properties of Freeze-Concentrated Sugar-Phosphate Solutions

Nathdanai Harnkarnsujarit, Misako Nakajima, Kiyoshi Kawai, Manabu Watanabe, more

Food Biophysics > 2014 > 9 > 3 > 213-218

In order to understand the effect of phosphate salts on the freeze-concentrated glass-like transition temperature (T _g′) of aqueous sugar solutions, two types of sugar (glucose and maltose) and five types of phosphate salts (Na₃PO₄, Na₄P₂O₇, Na₅P₃O₁₀, K₃PO₄, and K₄P₂O₇) were employed, and the thermal properties of various sugar-phosphate aqueous systems were investigated using differential scanning...

article

Porosity and Water Activity Effects on Stability of Crystalline β‐Carotene in Freeze‐Dried Solids

Nathdanai Harnkarnsujarit, Sanguansri Charoenrein, Yrjö H. Roos

Journal of Food Science > 77 > 11 > E313 - E320

Abstract: Stability of entrapped crystalline β‐carotene as affected by water activity, solids microstructure, and composition of freeze‐dried systems was investigated. Aliquots (1000 mm³, 20% w/w solids) of solutions of maltodextrins of various dextrose equivalents (M040: DE6, M100: DE11, and M250: DE25.5), M100‐sugars (1:1 glucose, fructose and sucrose), and agar for gelation with dispersed β‐carotene...

article

Microstructure formation of maltodextrin and sugar matrices in freeze-dried systems

Nathdanai Harnkarnsujarit, Sanguansri Charoenrein, Yrjö H. Roos

Carbohydrate Polymers > 2012 > 88 > 2 > 734-742

Properties of freeze-dried foods are governed by ice formation during freezing. This study investigated the effects of freezing temperature and solids composition on the microstructure and mechanical properties of freeze-dried solids. Maltodextrin and maltodextrin–sugars (glucose, fructose and sucrose) systems were used as solid components. The glass transition and onset temperatures of ice melting...

article

Influence of collapsed structure on stability of β-carotene in freeze-dried mangoes

Nathdanai Harnkarnsujarit, Sanguansri Charoenrein

Food Research International > 2011 > 44 > 10 > 3188-3194

This study aimed to investigate the effect of structural collapse of freeze-dried mangoes on stability of β-carotene. Three different freeze-drying protocols were performed to produce collapse and non-collapse structures of freeze-dried mangoes. Thermal transitions of samples were determined using a differential scanning calorimeter. β-carotene content was monitored during storage using high-performance...

article

Effect of water activity on sugar crystallization and β-carotene stability of freeze-dried mango powder

Nathdanai Harnkarnsujarit, Sanguansri Charoenrein

Journal of Food Engineering > 2011 > 105 > 4 > 592-598

Storage water activity (a _w ) affects the stability of freeze-dried food. The sugar crystallization and storage stability of β-carotene in freeze-dried mango powder was investigated following storage under various relative vapor pressures (11.3–80.9%). Sugar crystallization was revealed by the loss of sorbed water in the water sorption experiment. However, the sorption isotherms showed unclear...

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