Naraporn Phomkaivon

• Kasetsart University

Ulva rigida green macroalgae contain a variety of polysaccharides. A recent study investigated the optimum concentration and yield of polysaccharide extraction from oven-dried U. rigida biomass using a water-soluble polysaccharide extraction method that adhered to safety standards. This study utilised complete factorial experiments to examine the e...

Oligosaccharides from seaweed have recently attracted attention for their prebiotic potential in foods. In this study, ulvan polysaccharides (UPS) obtained by hot water extraction were treated with ulvan lyase 24A and hydrolyzed to ulvan oligosaccharide (UOS). The composition of UOS was analyzed for total sugars, sulfate, uronic acid, protein, redu...

The antiallergic activity of extracts of Naruto Kintoki sweet potato peel was enhanced after cooking the peel using three conventional methods. Using 400 µg/mL extracts, baking showed the highest suppression of β-hexosaminidase release (36.9 %), followed by microwaving (41.9 %) and boiling (64.2 %). Significant suppression of β-hexosaminidase relea...

Sweet glutinous rice products or khao-mak in Thai were prepared by fermenting cooked glutinous rice (RD6 variety) using traditional starter cultures from Samut Sakhon (SSK) and Pathum Thani (PTT) Provinces at room temperature (28±2 °C) for 3 days. Amylolytic activities of microbial excisting in the traditional starter cultures were tested. Meanwhil...

Characteristics and properties of 4 Thai purple sweet potato flours, Maejo 343, Phichit 65-3, Phichit 290-9 and Torperk were determined in terms of native and pre-gelatinized flours. Color, physicochemical properties and antioxidant activity of native and pre-gelatinized flours depend on their varieties. All native flours showed low redness (a*) an...

Haematococcus pluvialis is a freshwater microalga with commercial importance owing to its ability to accumulate astaxanthin, a natural red pigment with beneficial biological activity belonging to the carotenoids group. The accumulation of astaxanthin from H. pluvialis UTEX 2505 was carried out by inducing agents. H. pluvialis UTEX 2505 was cultivat...

Traditional Thai fermented rice noodles called Kanom-jeen are characterized by a unique flavor and pleasing texture, and widely consumed as a staple food in Thailand and throughout the Indochina region. This study aimed to determine the effect of the fermentation process on rice noodle protein content and composition, and the relationship to Kanom-...

In recent years, intensive research on natural antioxidants derived from plants has grown due to their potential health-benefits and alternative antioxidants to replace synthetic antioxidants. The antioxidant properties of the twenty selected Thai wild plants were examined using three different assays; 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radi...