Publications by authors named "Nattapol Tangsuphoom"

4 Publications

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A Comparison of the Nutritional and Biochemical Quality of Date Palm Fruits Obtained Using Different Planting Techniques.

Molecules 2021 Apr 13;26(8). Epub 2021 Apr 13.

Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand.

Date palm fruit ( L.) is commonly consumed around the world and has recently become an economical crop in Eastern Thailand, especially the Barhi cultivar that can be consumed as fresh fruit. To maintain genetic qualities, date palm is populated through cell culture. This leads to high production costs, while access to this technique is limited. Increasing date palm population by simple seed planting is currently of interest as an alternative for local farmers. Nevertheless, information on nutritive values, bioactive compounds, and health-promoting bioactivities of seed originating from date palm fruit is unavailable. Effects of different planting origins (cell culture origin (CO) and seed origin (SO)) of date palm fruits at the Khalal stage of Barhi cultivar were investigated for nutritive values, bioactive compounds, and in vitro health-promoting properties via key enzyme inhibitions against obesity (lipase), diabetes (α-amylase, α-glucosidase, and dipeptidyl peptidase-IV), Alzheimer's disease (cholinesterases and β-secretase), and hypertension (angiotensin-converting enzyme). Waste seeds as a by-product from date palm production were also examined regarding these properties to increase seed marketing opportunities for future food applications and other health-related products. CO and SO exhibited insignificant differences in energy, fat, and carbohydrate contents. SO had higher protein, dietary fiber, vitamin A, vitamin E, and calcium contents than CO, while CO contained higher contents of fructose, glucose and maltose. Higher phenolic contents in SO led to greater enzyme inhibitory activities than CO. Interestingly, seeds of date palm fruits mostly contained higher nutritive values than the flesh. No carotenoids were detected in seeds but higher phenolic contents resulted in greater enzyme inhibitory activities than recorded for fruit flesh. Results suggest that appropriate planting of date palm can support the development of novel date palm fruit products, leading to expansion of economic opportunities and investment in date palm fruit agriculture.
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http://dx.doi.org/10.3390/molecules26082245DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8069938PMC
April 2021

Effect of extraction condition on properties of pectin from banana peels and its function as fat replacer in salad cream.

J Food Sci Technol 2017 Feb 9;54(2):386-397. Epub 2017 Jan 9.

Food Science Unit, Institute of Nutrition, Mahidol University, Phutthamonthon 4 Road, Salaya, Phutthamonthon, Nakhon Pathom, 73170 Thailand.

Banana peels are wasted from banana processing industry. Pectin is a soluble dietary fibre usually prepared from fruit and vegetable processing wastes. Pectin extraction from banana peels thus should be an effective way of waste utilization. This study aimed to determine the effect of extraction condition on the properties of pectin from peels of Nam Wa banana ( (ABB group) 'Kluai Nam Wa') and its role as fat replacer in salad cream. Banana peel pectin (BPP) was extracted with HCl (pH 1.5) and water (pH 6.0) for 30-120 min at 90 ± 5 °C. Acid extraction yielded 7-11% pectin on a dry basis with galacturonic acid content (GalA), degree of methylation (DM), and viscosity-average molecular weight (M) of 42-47, 57-61%, and 17-40 kDa, respectively; while water-extracted BPP contained lower DM but higher GalA and M. Prolonged extraction raised the pectin yield but lowered the M of BPP and the viscosity of their solutions. Incorporation of BPP obtained from 60 min acid- and water-extraction into salad cream at 30% oil substitution level resulted in the decreases in viscosity and lightness. All reduced-fat samples were stable to cream separation during 3-weeks storage although the formula containing water-extracted BPP had larger oil droplet size and greater extent of droplet flocculation. There was no difference in sensory scores rated by 50 panelists on thickness, smoothness, and overall acceptability of the full- and reduced-fat salad creams. Therefore, Nam Wa banana peels can be an alternative source of pectin with potential application as fat replacer in food products.
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http://dx.doi.org/10.1007/s13197-016-2475-6DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5306033PMC
February 2017

Development and acceptability testing of ready-to-use supplementary food made from locally available food ingredients in Bangladesh.

BMC Pediatr 2014 Jun 27;14:164. Epub 2014 Jun 27.

Centre for Nutrition and Food Security, icddr,b, 68 Shaheed Tajuddin Ahmed Sarani, Mohakhali, Dhaka 1212, Bangladesh.

Background: Inadequate energy and micronutrient intake during childhood is a major public health problem in developing countries. Ready-to-use supplementary food (RUSF) made of locally available food ingredients can improve micronutrient status and growth of children. The objective of this study was to develop RUSF using locally available food ingredients and test their acceptability.

Methods: A checklist was prepared of food ingredients available and commonly consumed in Bangladesh that have the potential of being used for preparing RUSF. Linear programming was used to determine possible combinations of ingredients and micronutrient premix. To test the acceptability of the RUSF compared to Pushti packet (a cereal based food-supplement) in terms of amount taken by children, a clinical trial was conducted among 90 children aged 6-18 months in a slum of Dhaka city. The mothers were also asked to rate the color, flavor, mouth-feel, and overall liking of the RUSF by using a 7-point Hedonic Scale (1 = dislike extremely, 7 = like extremely).

Results: Two RUSFs were developed, one based on rice-lentil and the other on chickpea. The total energy obtained from 50 g of rice-lentil, chickpea-based RUSF and Pushti packet were 264, 267 and 188 kcal respectively. Children were offered 50 g of RUSF and they consumed (mean ± SD) 23.8 ± 14 g rice-lentil RUSF, 28.4 ± 15 g chickpea based RUSF. Pushti packet was also offered 50 g but mothers were allowed to add water, and children consumed 17.1 ± 14 g. Mean feeding time for two RUSFs and Pushti packet was 20.9 minutes. Although the two RUSFs did not differ in the amount consumed, there was a significant difference in consumption between chickpea-based RUSF and Pushti packet (p = 0.012). Using the Hedonic Scale the two RUSFs were more liked by mothers compared to Pushti packet.

Conclusions: Recipes of RUSF were developed using locally available food ingredients. The study results suggest that rice-lentil and chickpea-based RUSF are well accepted by children.

Trial Registration: ClinicalTrials.gov NCT01553877. Registered 24 January 2012.
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http://dx.doi.org/10.1186/1471-2431-14-164DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4098698PMC
June 2014

Shelf stability, sensory qualities, and bioavailability of iron-fortified Nepalese curry powder.

Food Nutr Bull 2011 Mar;32(1):13-22

Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand.

Background: The prevalence of iron-deficiency anemia in Nepal is almost 50% of the whole population. Curry powder is a promising vehicle for fortification due to its use in various meals.

Objective: To evaluate the bioavailability of different iron fortificants in curry powder and their effects on the qualities of curry powder.

Methods: The serving size of curry powder was evaluated in 40 Nepalese households and 10 restaurants. The powders were fortified with iron sources of different bioavailability. Sources with good bioavailability of iron--ferrous sulfate (FS), ferrous fumarate (FF), and sodium ferric ethylenediaminetetraacetic acid (NaFeEDTA)--were added to provide one-third of the recommended daily intake (RDI) of iron per serving. Elemental iron (H-reduced [HRI] and electrolytic [EEI]), which has poor bioavailability, was added to provide two-thirds of the RDI per serving. Both fortified and unfortified products were packed in either commercial packs or low-density polyethylene bags and stored at 40 +/- 2 degrees C under fluorescent light for 3 months. The stored products were analyzed for CIE color, peroxide value, thiobarbituric acid reactive substances, moisture, water activity, iron, and sensory qualities. The contents of phenolic compounds and phytate were analyzed, and iron bioavailability was determined by the Caco-2 cell technique.

Results: The serving size of curry powder was 4 g. Iron fortificants did not have adverse effects on the physical, chemical, and sensory qualities of curry powder packed in commercial packaging. After 3 months storage, HRI significantly affected darker colors of curry powder and the cooked dishes prepared with curry powder. The relative bioavailabilities of NaFeEDTA and EEI were 1.05 and 1.28 times that of FS, respectively. The cost of fortification with EEI was similar to that with FS and 4.6 times less than that with NaFeEDTA.

Conclusions: It is feasible and economical to fortify Nepalese curry powder packed in commercial packaging with EEI.
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http://dx.doi.org/10.1177/156482651103200102DOI Listing
March 2011
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