Nattapol Tangsuphoom

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• PhD
• Professor (Associate) at Mahidol University

Kokumi compounds can enhance the flavor of basic tastes. Thai local plants are rich in nutrients and can be used as natural flavor enhancers. However, there is still a lack of information regarding the potential of kokumi compounds in these plants. Therefore, this study aimed to improve the taste and flavor of sodium/salt reduced food products usin...

This study examined the effect and stability of ultraviolet B (UV-B) irradiation and subsequent cooking on vitamin D content in commonly consumed mushrooms in Thailand. Eight varieties of mushrooms were exposed to two-sided UV-B lamps for up to 3 h in a patented cabinet, followed by vitamin D content analysis. Thereafter, the four mushroom varietie...

Ethnopharmacological relevance: Kheaw-Hom (KH) remedy, a Thai traditional medicine (TTM) on the National List of Essential Medicines, has long been clinically used to treat fever and inflammation in children. However, no in vitro or in vivo anti-inflammatory or bioactive compound studies are published in the literature. Aims of the study: To exp...

Malabsorption syndrome is a condition characterized by difficulties in the digestion or absorption of nutrients from food, which can have a negative impact on growth and development. To meet the nutritional needs of patients with malabsorption, a special diet is required. However, many of the special food options for patients with fat malabsorption...

In 2016, Thailand introduced voluntary front-of-pack nutrition labeling, the ‘Thailand Healthier Choice’ logo (THCL), in order to help consumers make informed, healthier food choices in each food category. This study aimed to assess the uptake of the THCL scheme in Thailand after five years of implementation by analyzing a newly launched product da...

[This corrects the article DOI: 10.1017/jns.2022.31.].

Date fruits (Phoenix dactylifera L.) are rich in sugar and also contain a substantial amount of phenolic compounds. Therefore, date fruits can be used to produce an alternative sweetener, having lower glycemic index than sucrose. This study investigated the effects of extraction and evaporation methods on various properties of the syrups prepared f...

Astaxanthin (AX) is one of the major bioactives that has been found to have strong antioxidant properties. However, AX tends to degrade due to its highly unsaturated structure. To overcome this problem, a Pickering O/W emulsion using nanofibrillated cellulose (NFC) as an emulsifier was investigated. NFC was used because it is renewable, biodegradab...

Background and objectives: Elderly tend to have insufficient protein intake due to their impaired chewing and swallowing abilities and gastrointestinal functions. About 10-27% of the older population worldwide is suffering from sarcopenia. Adequate daily intake of essential amino acids (EAAs), particularly branched-chain amino acids (BCAAs), can re...

In this study, native lotus seed flour (N-LSF) was modified by different methods, namely, partial gelatinization (PG), heat–moisture treatment (HMT), or pullulanase treatment (EP). Their composition, functional properties, starch composition, and estimated glycemic index (eGI) were compared. PG contained similar protein, soluble dietary fiber, and...

Qualities of sourdough and sourdough bread using fermented water from Asian pears and Assam tea leaves with Lactiplantibacillus plantarum 299v and Saccharomyces cerevisiae TISTR 5059 as starter cultures were evaluated. Changes in the growth of lactic acid bacteria and yeast, pH, sourdough height, total phenolic contents (TPCs) and antioxidant activ...

Food waste globally affects food security and sustainability. There currently are few studies focusing on food waste in schools. The present study aimed to determine the meal quality and plate waste in school lunch programme in Thailand. This cross-sectional study was conducted in canteens of representing kindergarten and elementary schools in Sout...

An excessive consumption of Thong Ake, a Thai traditional auspicious dessert made of sugar, flour, coconut milk, and egg yolk, could be a potential risk factor for non-communicable diseases. This study, thus, aimed to formulate reduced-sugar and fiber-enriched Thong Ake containing stevioside-sorbitol mixture and resistant starch type 2 (RS). A mixt...

Date palm fruit (Phoenix dactylifera 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 techni...

This study determined the physicochemical, sensorial and nutritional properties of breadsticks to which a resistant starch (RS)‐rich ingredient was incorporated by partial substitution, that is, 40%–70%, of hard wheat flour in the control recipe. Wheat flour substitution at the levels exceeding 50% lightened the colour while decreasing the moisture...

Tubers of Jerusalem artichoke (Helianthus tuberosus L.) or Kaentawan (Thai name) are produced worldwide and mainly cultivated in North America, Northern Europe, Australia, China as well as Thailand. It contained high fructans (inulin and fructo-oligosaccharides), moderate protein and dietary fiber, and very low fat and sugar. Fructans are acts as t...

Original Research Article Gac fruit (Momordica cochinchinensis Spreng.) is an indigenous fruit of South and Southeast Asia. Pulp and aril of Gac fruit contain high levels of carotenoids and are known as strong antioxidants. However, the shelf life of fresh and ripened Gac fruit is limited (about 1 week). Gac powder is a good alternative source of r...

Shrimp shells are the waste from shrimp processing industry that can be a potential source of calcium. This study aimed to determine the chemical and functional properties of calcium gluconate (SCG) and calcium lactate (SCL) prepared from shrimp shells and their application as food fortificants in soy milk. Calcium extraction was performed at 70°C...

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 N...

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...

Cyclea barbata Miers is a tropical indigenous plant. The pectin extracted from Cyclea barbata Miers leaves (CBMP) has unique gelling characteristic that strongly depends on the extraction condition. This study aims to determine the chemical and emulsifying properties of CBMP extracted under conditions that deteriorate its gelling ability. CBMP extr...

Thailand is a country in transition due to rapid economic growth and globalization. Traditional Thai fast foods consist of rice served with various types of local main dishes, such as curries, fried meats, fresh or fried vegetables, and soups. In the right combination, traditional Thai fast foods can be complete food groups with balanced energy dis...

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. To evaluate the bioavailability of different iron fortificants in curry powder and their effects on the qualities of curry powder. The serving size of curry powder was evalua...

Previously we have demonstrated improved stability of coconut milk emulsions homogenized with various surface-active stabilizers, i.e., 1 wt% sodium caseinate, whey protein isolate (WPI), sodium dodecyl sulfate (SDS), or polyoxyethylene sorbitan monolaurate (Tween 20) [Tangsuphoom, N., & Coupland, J. N. (2008). Effect of surface-active stabilizers...

Recently we have shown how surface-active stabilizers (≤1 wt% sodium dodecyl sulfate, polyoxyethylene sorbitan monolaurate, whey protein isolate, and sodium caseinate) added either before or after homogenization affect the stability and properties of coconut milk emulsions [Tangsuphoom, N., & Coupland, J. N. (2008). Effect of surface-active stabili...

The effect of homogenization and surface-active stabilizers (0–1 wt% sodium caseinate, whey protein isolate, sodium dodecyl sulfate, or polyoxyethylene sorbitan monolaurate) on the microstructure and colloidal stability of coconut milk was determined using measurements of particle size and creaming, as well as microscopy. The freshly prepared cocon...

Coconut milk (16% to 17% fat, 1.8% to 2% protein) was extracted from coconut (Cocos nucifera L.) endosperm and diluted in buffer to produce natural oil-in-water emulsions (10 wt% oil). The effect of pH (3 to 7) and NaCl (0 to 200 mM) on the properties and stability, namely, mean particle size, zeta-potential, viscosity, microstructure, and creaming...

The effects of homogenization and heat treatment on the colloidal stability of coconut milk were studied. Fresh coconut milk (15% to 17% fat, 1.5% to 2% protein) was extracted and stored at 30 °C before homogenization at 40/4 MPa (stage I/stage II). Both homogenized and non-homogenized samples were heated at 50 °C, 60 °C, 70 °C, 80 °C, and 90 °C fo...