Authors:Thanawit Kulrattanarak Pages: 1 - 10 Abstract: Freezing is one of the most common methods for preserving food as it is an effective way to extend shelf life and preserve flavor and color. Currently, the high voltage electrostatic field (HVEF) has been studied to assist freezing meats such as lamb and pork. The results showed that the drip loss decreased, and textures were closed to unfrozen meat. However, many works had studied the effect of HVEF assisted freezing on texture of thawed small meat samples (around 1 – 15 g), and there was little information on texture of cooked products. The objective of this research is to study the physical characteristics of cooked chicken breast, with higher weight (38 ± 2 g.), frozen under different HVEF intensities. The chicken breasts were cut into 2 cm thickness and sealed in plastic bag (LDPE). The HVEF intensities (0, 1.25, 1.875, 2.5 and 3.125 kV/cm) were applied with freezing temperature at -20ºC for 5 h. Frozen samples were kept at -40ºC until they were analyzed. Then the samples were thawed at ambient temperature and cooked at 95-100ºC. The drip loss and cooking loss of HVEF treatment decreased when they were compared to conventional freezing. The moisture content of cooked products was higher than those of products without HVEF. For texture, the hardness and chewiness of cooked products were decreased statistically significant difference from non-HVEF treatment, but the springiness and cohesiveness were not significantly different. PubDate: 2023-08-25 Issue No:Vol. 11, No. 2 (2023)
Authors:Nuttinee Salee, Srisuwan Naruenartwongsakul, Wantida Chaiyana, Malaiporn Wongkaew, Niramon Utama-ang Pages: 11 - 34 Abstract: Living and eating healthiness have been the topic of interest for the elderly and their caregivers. Functional foods with balanced nutrition and anti-aging properties were considered and researched continuously. This review aimed to summarize and discuss the aging process and functional foods from natural sources for the elderly using studies conducted between 1996 and 2023 that focus on their effectiveness to alleviate aging symptoms. Aging is a complex process with various mechanisms including oxidative stress, hormonal system, activity of the enzyme sirtuin, and intestinal microbiota. The aging process leads to many disorders in the elderly such as Alzheimer’s, Parkinson’s, and non-communicable diseases. Additionally, it was found that balanced nutrients and energy along with the consumption of natural antioxidants from vitamins, phytochemicals, and sirtuin activator foods were effective at slowing down aging and extending an individual’s lifespan. Recently, innovative research into foods for the elderly has focused on their sensory perception and whether they consist of the necessary nutrients. Therefore, this review might support a future perspective product of the food and pharmaceutical industries because of the different requirements of the elderly in society. PubDate: 2023-08-25 Issue No:Vol. 11, No. 2 (2023)
Authors:Naphatsanan Chailert Pages: 35 - 47 Abstract: Colletotrichum spp. and Fusarium spp. are the main fungi that cause of the postharvest loss of banana fruit loss during storage. In this study, poisoned food bioassay technique and vapor phase diffusion technique were used to investigate the inhibition effect of cinnamon EO (C) and cinnamon EO mixed with vanillin (VC) against Colletotrichum spp. and Fusarium spp. isolated from infected bananas tissue. For poisoned food bioassay technique, Colletotrichum spp. and Fusarium spp. were placed on potato dextrose agar containing 20, 100, 200 and 1000 μL/L of C and VC (vanillin 1 g/cinnamon EO 15 mL). The results showed that the growth of Colletotrichum spp. and Fusarium spp. were delay in PDA containing C and VC at 20 μL/L and above. Both strains were completely inhibited in PDA containing 100 μL/L C and VC and above. For the vapor phase diffusion technique, the 20, 100, 200 and 1000 μL of C and VC were dropped into sterile filter paper and adhered on the plate cover. At the lowest concentration studied, vanillin synergized the inhibition effect of cinnamon EO against both strains. VC had better antifungal effect against Colletotrichum spp. and Fusarium spp. compared with using C alone. Vanillin can be used to limit the stringent odour of cinnamon EO and helped to lower the amount of cinnamon EO required. PubDate: 2023-08-25 Issue No:Vol. 11, No. 2 (2023)
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