Vipa Hongtrakul

Publications (2)2.41 Total impact

• Source

  Available from: Panuwat Suppakul

  Article: Development and characterization of a prototype of a lactic acid–based time–temperature indicator for monitoring food product quality

  Chahattuche Wanihsuksombat, Vipa Hongtrakul, Panuwat Suppakul
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  ABSTRACT: Temperature is a crucial factor affecting the quality and safety of food products during both distribution and storage. The difficulty in controlling and monitoring the temperature history of food products makes it difficult to precisely predict shelf life. Time–temperature indicators (TTIs) provide a visual summary of a product’s accumulated chill-chain history, recording the effects of both time and temperature. Attempts have been made to develop a prototype of a time–temperature indicator based on the diffusion of lactic acid, which is temperature-dependent. Four lactic acid-based TTIs were made in different substrate concentrations. Color changes associated with the diffusion of lactic acid were monitored. In the vapor diffusion of lactic acid, an irreversible color change of a chemical chromatic indicator (from green to red) clearly and progressively occurred due to the pH reduction. The temperature dependence of these TTIs kinetics was characterized isothermally in the range of 4–45 °C, yielding activation energy (Ea) of, approximately, 50 kJ mol−1. The mathematical models of each TTI were established according to the relationships between color changes and time and temperature. The differences between the Ea values of the TTIs and the Ea associated with food quality losses – including enzymatic loss, hydrolysis, lipid oxidation, nutrient loss and microbial growth – were less than 40 kJ mol−1, and therefore these TTIs could be considered as good candidates to monitor food quality losses. Although these TTIs do not cover the whole range of food quality losses, they could be applied to show the time–temperature history of some foods, especially fruits and vegetables, and to indicate food quality associated with time–temperature exposure.
  Journal of Food Engineering 10/2010; 100(3):427-434. · 2.41 Impact Factor
• Source

  Available from: agriculture14.npust.edu.tw

  Article: Intersubgeneric cross in Nymphaea spp. L. to develop a blue hardy waterlily

  Pairat Songpanich, Vipa Hongtrakul
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  ABSTRACT: Five waterlily cultivars, with good pod setting and completely formed flowers, from the subgenus Nymphaea (hardy waterlily) were used as pod (female) parent. Waterlilies from subgenera Anecphya (2 entities) and Brachyceras (20 entities), specifically the blue-flowered ones, were used as pollen (male) parent for transferring blue-flowered characteristic to the hardy waterlily. Hybridization of subgenus Nymphaea with subgenus Anecphya was unsuccessful. A successful crossing was obtained between the subgenera Nymphaea and Brachyceras, yielding one pod with 244 seeds, from which only 39 seeds germinated and yielded 20 good intersubgeneric hybrid plants. The characteristics of the hybrids were categorized by their flower colors into two groups, a pink-flowered group with 17 hybrids and a blue-flowered group with 3 hybrids. In the blue-flowered group, there was a prominent one with beautiful blue-purple flower, which was determined by PCR-RFLP markers to be a hybrid between Nymphaea and Brachyceras subgenera, as well as inherited some plant characteristics, for example, ovary carpel, leaf (pad), rootstock, position of flower at flowering from the parent. The blue-purple flowered hybrid had important characteristics inherited from the hardy waterlily (subgenus Nymphaea); therefore, the hybrid has been named Nymphaea ‘Siam Blue Hardy’ to honor the birth place and its distinct flower color.
  Scientia Horticulturae.