Search results for: Utai Klinkesorn

Items from 1 to 19 out of 19 results

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Fabrication and characterization of nanoemulsions for encapsulation and delivery of vitexin: antioxidant activity, storage stability and in vitro digestibility

Sornsawan Chomchoey, Supakchon Klongdee, Methavee Peanparkdee, Utai Klinkesorn

Journal of the Science of Food and Agriculture > 103 > 5 > 2532 - 2543

BACKGROUND Nanoemulsions were prepared as an encapsulation and delivery system for vitexin, a poorly water‐soluble antioxidant. This study evaluated how the type and concentration of the dispersed oil phase and vitexin loading impacted droplet characteristics and nanoemulsion stability. The influences of storage temperature on antioxidant activity and in vitro gastrointestinal digestion on nanoemulsion...

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Influence of crystal promoters on sensory characteristics of heat‐resistant compound chocolate

Czarina Kristine Rosales, Suntaree Suwonsichon, Utai Klinkesorn

International Journal of Food Science & Technology > 53 > 6 > 1459 - 1467

Three additives that acted as crystal promoters (CP1, CP2 and CP3), at varying concentrations, were studied to determine their effect on sensory characteristics of heat‐resistant compound chocolates using trained descriptive panellists. The non‐heat‐resistant compound chocolate with no CP added served as a control. CP1 was composed of mono‐ and diglycerides and polyglycerol esters from high oleic...

article

Iron Encapsulation in Water‐in‐Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability

Nattapong Prichapan, David Julian McClements, Utai Klinkesorn

Journal of Food Science > 83 > 2 > 309 - 317

Abstract Iron deficiency is a major global human health concern. Encapsulation of iron in functional food products may help to solve this problem. However, iron is highly reactive and may promote rapid lipid oxidation in fatty foods. In this study, the effect of ferrous sulfate (0.1 to 0.5 wt%) and rice bran stearin (0 or 30 wt%) on the physical properties, oxidative stability, and encapsulation...

article

Effect of surfactant concentration and solidification temperature on the characteristics and stability of nanostructured lipid carrier (NLC) prepared from rambutan (Nephelium lappaceum L.) kernel fat

Pimchanok Witayaudom, Utai Klinkesorn

Journal of Colloid and Interface Science > 2017 > 505 > C > 1082-1092

Nanostructured lipid carrier (NLC) was fabricated from rambutan (Nephelium lappaceum L.) kernel fat stabilized with Tween 80 in this present work. The influence of the Tween 80 concentration (0.025, 0.05, 0.1, 0.2, 0.5 and 1.0wt%) and solidification temperature (5 and 25°C) on the characteristics and stability of the NLC were investigated. The results showed that an increase in the Tween 80 concentration...

article

Ability of crystal promoters to delay fat bloom development in heat‐resistant compound chocolate with or without the presence of crystal inhibitor

Czarina Kristine Rosales, Suntaree Suwonsichon, Utai Klinkesorn

International Journal of Food Science & Technology > 52 > 11 > 2343 - 2351

Three additives that acted as crystal promoters (CP1, CP2 and CP3), at varying concentrations, were studied to determine their effect on fat bloom inhibition in heat‐resistant compound chocolates. CP1 was composed of mono‐ and diglycerides and polyglycerol esters from high‐oleic sunflower oil. CP2 consisted of mono‐ and diglycerides, lecithin and citric acid esters from blended canola oil and palm...

article

Influence of rice bran stearin on stability, properties and encapsulation efficiency of polyglycerol polyricinoleate (PGPR)-stabilized water-in-rice bran oil emulsions

Nattapong Prichapan, David Julian McClements, Utai Klinkesorn

Food Research International > 2017 > 93 > C > 26-32

In the present study, rice bran stearin was used to improve the physical stability and encapsulation efficiency of water-in-oil (W/O) emulsions fabricated from rice bran oil and polyglycerol polyricinoleate ester (PGPR). In the absence of rice bran stearin, the emulsions were highly unstable to phase separation with an oil layer forming on their surfaces. Phase separation was delayed by increasing...

article

Solvent fractionation of rambutan (Nephelium lappaceum L.) kernel fat for production of non-hydrogenated solid fat: Influence of time and solvent type

Busakorn Mahisanunt, Kriskamol Na Jom, Shingo Matsukawa, Utai Klinkesorn

Journal of King Saud University - Science > 2017 > 29 > 1 > 32-46

The present study performed isothermal (25°C) solvent fractionation of rambutan (Nephelium lappaceum L.) kernel fat (RKF) to obtain the fat fraction that had melting properties comparable to a commercial hydrogenated solid fat. The effect of two fractionation parameters, holding time (12, 18 and 24h) and solvent types (acetone and ethanol), on the properties of fractionated fat were investigated....

article

Evaluation of Electrostatic Interaction between Lysolecithin and Chitosan in Two-Layer Tuna Oil Emulsions by Nuclear Magnetic Resonance (NMR) Spectroscopy

Yaowapa Kwamman, Busakorn Mahisanunt, Shingo Matsukawa, Utai Klinkesorn

Food Biophysics > 2016 > 11 > 2 > 165-175

The main objective of this work was to investigate the electrostatic interaction between lysolecithin and chitosan in two-layer tuna oil-in-water emulsions using nuclear magnetic resonance (NMR) spectroscopy. The influence of chitosan concentration on the stability and properties of these emulsions was also evaluated. The 5 wt% tuna oil one-layer emulsion (lysolecithin-stabilized oil droplets without...

article

Rheology and Microstructure of Lecithin-Stabilized Tuna Oil Emulsions Containing Chitosan of Varying Concentration and Molecular Size

Supakchon Klongdee, Masubon Thongngam, Utai Klinkesorn

Food Biophysics > 2012 > 7 > 2 > 155-162

The purpose of these experiments was to determine the influence of chitosan concentration (0–0.25 wt.%) and molecular weight (120, 250 and 342.5 kDa) on the rheological properties and microstructure of lecithin-stabilized tuna oil emulsions. The apparent viscosity of the emulsions significantly increased with increasing chitosan concentration and molecular weight (P ≤ 0.05). However, the studied chitosan...

article

Response surface optimization and characteristics of rambutan (Nephelium lappaceum L.) kernel fat by hexane extraction

Wanrada Sirisompong, Wannee Jirapakkul, Utai Klinkesorn

LWT - Food Science and Technology > 2011 > 44 > 9 > 1946-1951

Response surface methodology (RSM) was used to study the effect of moisture content (1.59–18.41 g/100 g), extraction time (2.3–10.7 h) and particle size (0.09–2.11 mm) on the fat yield from rambutan kernels using hexane extraction. The physical and chemical characteristics of rambutan fat were also determined. The optimum conditions obtained from response surface analysis was 4.99 g/100 g moisture,...

article

Impact of Lipase, Bile Salts, and Polysaccharides on Properties and Digestibility of Tuna Oil Multilayer Emulsions Stabilized by Lecithin–Chitosan

Utai Klinkesorn, David Julian McClements

Food Biophysics > 2010 > 5 > 2 > 73-81

The influence of lipase, bile salts, and polysaccharides (pectin and maltodextrin) on the properties and digestibility of lecithin/chitosan-stabilized tuna oil-in-water multilayer emulsions were studied when they were subjected to an in vitro digestion model. All emulsions became unstable to creaming after passing through the digestion model, as deduced from the formation of large visible brown clumps...

article

Influence of chitosan and NaCl on physicochemical properties of low-acid tuna oil-in-water emulsions stabilized by non-ionic surfactant

Utai Klinkesorn, Yaowapa Namatsila

Food Hydrocolloids > 2009 > 23 > 5 > 1374-1380

An influence of low molecular weight (LMW) chitosan on physicochemical properties and stability of low-acid (pH 6) tuna oil-in-water emulsion stabilized by non-ionic surfactant (Tween 80) was studied. The mean droplet diameter, droplet charge (ζ-potential), creaming stability and microstructure of emulsions (5wt% oil) were evaluated. The added chitosan was adsorbed on the surface of oil droplets stabilized...

article

Influence of chitosan on stability and lipase digestibility of lecithin-stabilized tuna oil-in-water emulsions

Utai Klinkesorn, David Julian McClements

Food Chemistry > 2009 > 114 > 4 > 1308-1315

The influence of chitosan concentration (0–0.3wt%) and molecular weight (120, 250 and 342.5kDa) on the physical stability and lipase digestibility of lecithin-stabilized tuna oil-in-water emulsions was studied. The ζ-potential, droplet size, creaming stability, free fatty acids and glucosamine released was measured for the emulsions when they were subjected to an in vitro digestion model. The ζ-potential...

article

Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition

Utai Klinkesorn, Pairat Sophanodora, Pavinee Chinachoti, Eric A. Decker, more

Food Research International > 2006 > 39 > 4 > 449-457

Tuna oil-in-water emulsions containing droplets stabilized by lecithin–chitosan membranes were produced using an electrostatic layer-by-layer deposition process. Corn syrup solids were added to the emulsions and then the emulsions were spray-dried, which produced a powder consisting of spheroid microcapsules (diameter=5–30μm) containing tuna oil droplets (diameter <1μm) embedded within a carbohydrate...

article

Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition

Utai Klinkesorn, Pairat Sophanodora, Pavinee Chinachoti, Eric A. Decker, more

Food Hydrocolloids > 2005 > 19 > 6 > 1044-1053

Tuna oil-in-water emulsions (5wt% tuna oil, 100mM acetate buffer, pH 3.0) containing droplets stabilized either by lecithin membranes (primary emulsions) or by lecithin–chitosan membranes (secondary emulsions) were produced. The secondary emulsions were prepared using a layer-by-layer electrostatic deposition method that involved adsorbing cationic chitosan onto the surface of anionic lecithin-stabilized...

article

Stability of Spray-Dried Tuna Oil Emulsions Encapsulated with Two-Layered Interfacial Membranes

Utai Klinkesorn, Pairat Sophanodora, Pavinee Chinachoti, D. Julian McClements, more

Journal of Agricultural and Food Chemistry > 2005 > 53 > 21 > 8365 - 8371

article

Increasing the Oxidative Stability of Liquid and Dried Tuna Oil-in-Water Emulsions with Electrostatic Layer-by-Layer Deposition Technology

Utai Klinkesorn, Pairat Sophanodora, Pavinee Chinachoti, D. Julian McClements, more

Journal of Agricultural and Food Chemistry > 2005 > 53 > 11 > 4561 - 4566

article

Chemical transesterification of tuna oil to enriched omega-3 polyunsaturated fatty acids

Utai Klinkesorn, Aran H-Kittikun, Pavinee Chinachoti, Pairat Sophanodora

Food Chemistry > 2004 > 87 > 3 > 415-421

The effect of reaction conditions on transesterification of tuna oil with n-3 fatty acid methyl ester (n-3 FAME) using sodium methoxide as catalyst was studied. The lipid and fatty acid composition of the reaction products were analyzed. The time course of the reaction indicated that the highest incorporation of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) occurred after 5 h, and did...

article

Stability and rheology of corn oil-in-water emulsions containing maltodextrin

Utai Klinkesorn, Pairat Sophanodora, Pavinee Chinachoti, D.J. McClements

Food Research International > 2004 > 37 > 9 > 851-859

The influence of maltodextrin concentration (0-35 wt%) and dextrose equivalent (DE=10-36) on the stability and rheology of 5 wt% corn oil-in-water emulsions stabilized by Tween 80 was studied. Creaming stability, mean droplet diameter, ζ-potential, and apparent shear viscosity of emulsions were measured. Rapid creaming was observed when the maltodextrin concentration exceeded a particular value, referred...

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Search results for: Utai Klinkesorn

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