Soottawat Benjakul

Prince of Songkla University · International Center of Excellence in Seafood Science and Innovation

Fifty isolates of Vibrio parahaemolyticus were tested for pathogenicity, biofilm formation, motility, and antibiotic resistance. Antimicrobial activity of chitooligosaccharide (COS)-tea polyphenol conjugates against all isolates was also studied. Forty-three isolates were randomly selected from 520 isolates from Asian green mussel (Perna viridis) g...

Fish collagen is a good source of protein and essential amino acids. It has a wide range of applications in food manufacturing, pharmaceutics, cosmetics, etc. By-products obtained from fish processing industries are currently used as alternative sources for the production of collagen and gelatin. Hydrolyzed collagen derived from fish skin has prope...

This study explored the effects of sous vide (SV) cooking treatments on the physicochemical quality and volatile flavor of half-shell scallop (Chlamys farreri) during 30 d of chilled storage. The vacuum-packed scallop samples were cooked at 70 °C (SV-70) and 75 °C (SV-75) and maintained for 30 min. The samples were compared with the positive contro...

Mixed gelatin/chitosan solutions incorporated with nisin at varying levels were electrospun on polylactic acid (PLA) films. Electrospinning of gelatin/chitosan solution performed at a constant voltage of 20 kV with a feed rate of 0.5 mL/h resulted in the formation of nanofibers (GC-NF) with diverse morphologies as indicated by the SEM images. Bead...

Green plum is popular due to its tasty flavor and nutritional benefits. This study investigated the volatiles of oils extracted from the green plum seed using the headspace-gas chromatography-ion mobility spectrometry. A total of 42 volatiles were identified in the oil of green plum seed kernel and shell. By principal component analysis, a distinct...

Properties of gelatin/chitosan blend films plasticized with different plasticizers and incorporated with liposomes loaded with betel leaf ethanolic extract (L/BLEE) at 2% or BLEE at an equivalent amount were investigated. Films plasticized with glycerol (GLY) and incorporated with BLEE (B‐GLY) showed better properties (p<0.05) than other films (F‐G...

This study aims to shed light on the association between non-volatile and volatile compounds related to flavor/taste characteristics as well as sensory acceptability of Nile tilapia fillet (Oreochromis niloticus) cooked by various sous-vide (SV) conditions (50–60 ℃, 30–60 min), with fish cooked with boiling water used as control. Higher temperature...

Acid-soluble collagen (ASC) is generally extracted by acid solubilization, followed by precipitation and dialysis. Such a process is typically time consuming and tedious, especially for dialysis. A simplified recovery process based on water washing/centrifugation of collagen pellets to replace dialysis was successfully developed. An ASC pellet from...

Impacts of plastein reaction on bitterness, physicochemical and antioxidant properties of salmon frame hydrolysate with the aid of various proteases (alcalase and papain) at different concentrations and varying reaction temperatures were investigated. Plastein was produced from hydrolysate by papain at 40 °C, which had 30 % degree of hydrolysis (30...

Autolysis technology has shown potential for protein hydrolysates production from marine and aquaculture byproducts. Viscera are a source of cheap proteolytic enzymes for producing protein hydrolysates from the whole fish or processing byproducts of the most valuable commercial species by applying autolysis technology. The use of autolysis allows e...

Phenolic compounds from cashew (Anacardium occidentale L.) leaves were extracted using ethanol with the aid of ultrasonication. Three independent variables, including ultrasound amplitude, time, and ethanol concentration, were used for response surface methodology (RSM) along with the central composite design (CCD). Under the optimized condition (7...

Mechanical, barrier, and thermal properties of biodegradable films prepared using different gelatin/chitosan blends without and with betel leaf ethanolic extract (BLEE) at 1 and 2% were investigated. Incorporation of BLEE enhanced elasticity and heat-seal ability of the films. However, the seal ability was diminished with increasing chitosan propor...

Context Endoplasmic reticulum (ER) stress contributes to endothelium pathological conditions. Chitooligosaccharides (COS) have health benefits, but their effect on endothelial cells is unknown. We demonstrate for the first time a protective effect of COS against ER-induced endothelial cell damage. Objective To evaluate the protective effect of COS...

The effect of salted duck egg white powder (SDEWP) as a source of salt at different salt equivalent (SE) levels (0–2.5% SE) on gel qualities and texture properties of threadfin bream surimi was investigated. SDEWP possessed a high protein (64.59%) and salt (34.86%) concentration. The breaking force of surimi gel increased by the amount of SDEWP (p...

Physicochemical, proteomics, and bioinformatics analyses were conducted to investigate protein profiles in Trichiurus haumela under frozen (120 d) and chilled (6 d) storage. Springiness, chewiness, myofibrillar active sulfhydryl content, and Ca 2+-ATPase activity significantly decreased, suggesting that cold stress altered muscle proteins. Compared...

Phosphates and trehalose are widely accepted additives in animal muscle products. In this study, the effects of pre-soaking with sodium tripolyphosphate (STPP) and trehalose under vacuum permeation (VP) conditions on the physicochemical properties of shrimp muscle were evaluated over 120 d of frozen storage. The results indicate the STPP/trehalose-...

Shrimp contains a fat that benefits cardiovascular function and may help in the prevention of diseases. The stress of essential cellular organelle endoplasmic reticulum (ER) is linked to endothelial dysfunction and damage. This research aimed at investigating the effect of shrimp lipid (SL) on endothelial cells in response to ER stress, as well as...

Asian sea bass bio‐calcium (ASBC) can be fortified in low calcium food product such as mayonnaise. To ensure the smoothness of fortified products, the particle size and fishy compounds of ASBC must be reduced. Ultrasonicated ASBC (U‐ASBC) was applied for different times (5–15 min) in the presence of hexane. ASBC and U‐ASBC had mean particle size (D...

Skin injury causes fibroblast dysfunction and lowers collagen production. Safe, functional ingredients such as vitamin C (Vit C) and fish hydrolyzed collagen (HC) have been used to alleviate this problem. Defatted HC from salmon (Oncorhynchus nerka) skin could be a potential functional ingredient with skin nourishment activity. This study aimed to...

Intermuscular bones (IBs) are a common characteristic of Asian carp. Ingested IBs and other fishbone fragments are associated with health complications and have remained a significant concern among consumers. Asian carp are bony, and their safety concerning IBs is a hot topic, prompting extensive research on possible ways of eliminating IBs from fi...

Gelatin/chitosan solutions incorporated with betel leaf ethanolic extract (BLEE) at varying concentrations were electrospun on polylactic acid (PLA) films. Nanofibers with different morphologies, as indicated by scanning electron microscopy (SEM), were formed after solutions of gelatin/chitosan with and without BLEE were electrospun on PLA films at...

Alzheimer’s disease is characterized by a progressive loss of memory and cognition. Accumulation of amyloid-beta (Aβ) in the brain is a well-known pathological hallmark of the disease. In this study, the ethanolic extract of white shrimp (Litopenaous vannamei) shells and the ethanolic extract-loaded liposome were tested for the neuroprotective effe...

This study aimed to evaluate the combined effect of κ-carrageenan and salted duck egg white powder (SDEWP) in improving the gel quality of threadfin bream surimi. Effects of κ-carrageenan at different levels (0–2 %) on gel properties of threadfin bream surimi without and with salted duck egg white powder at 3 % (protein equivalent) were investigate...

The effect of shrimp This article is protected by copyright. All rights reserved

To predict the maturity of bananas, the present study used non-destructive methods to analyze changes in the sweetness and color of the stalks, middles, and tips of bananas during ripening. The results indicated that the respective maturation of these three segments did not occur simultaneously, as indicated by the differential enzyme activity and...

Bigeye tuna (Thunnus obesus) is an economically valuable ocean fish species. It is susceptible to contamination during storage and transportation. Having proper transportation packaging and stable temperature during transportation are critical to prevent quality deterioration. However, the influence of packaging on retaining freshness in transit re...

This study focused on impact of ultrasound-assisted process (UAP) at pre-treatment (UP) and simultaneous treatment (US) during papain hydrolysis for preparing collagen hydrolysate (CH) from Asian bullfrog skin. Ultrasonication times were varied (10, 20, 30 min), and CH prepared using papain hydrolysis without UAP was used as control. Different UAPs...

Respiratory distress syndrome and pneumothorax are the foremost causes of death as a result of the changing lifestyle and increasing air pollution. Numerous approaches have been studied for the pulmonary delivery of drugs, proteins as well as peptides using meso/nanoparticles, nanocrystals, and liposomes. These nano/microcarrier systems (NMCs) load...

The inhibitory effects of chitooligosaccharide-epigallocatechin gallate (COS-EGCG) conjugate in comparison with COS, EGCG, and acarbose on α-amylase were studied. The half-maximum inhibitory concentration (IC50) of COS-EGCG conjugate against α-amylase was 4.62 mg/mL, which was lower than other samples expect acarbose (IC50=0.48 mg/mL) (p<0.05). COS...

Trypsin loaded beads were produced using alginate and chitosan ionotropic gelation. Effect of drying methods (air‐drying and freeze‐drying) on characteristic and relative trypsin activity (RTA) of beads were studied. More homogeneous, spherical, and smoother surface with larger size of beads and higher RTA were obtained by freeze‐drying method (FDT...

Skipjack tuna eyeball scleral cartilage biocalcium (SCBC) with reduced particle can be fortified as the source of calcium in fish tofu. Ultrasonication for various times (0‐30 min) were applied for treatment of SCBC. No differences in mean particle size were observed but polydispersity index of SCBC decreased with augmenting ultrasonication times....

Overall quality attributes between deskinned Asian seabass and mangrove red snapper fillet are similar. This may lead to the substitution of Asian seabass, a cheaper species, with the latter. Therefore, the authentication method for distinguishing these two species could conquer adulteration. Four primers were designed, based on mitochondrial cytb...

The impact of maltodextrin (10%) in combination with trehalose or glycerol at different levels (2.5% and 5%) and their mixture on the stability of freeze-dried pepsin from skipjack tuna stomach was studied. Addition of 5% trehalose and 10% maltodextrin yielded the powder (TPP-T5) with highest relative pepsin activity (p < 0.05). TPP-T5 had differen...

Effects of glucose syrup (GS) at different ratios as wall materials on encapsulation efficiency (EE) and properties of micro‐encapsulated skipjack tuna eyeball oil (ME‐STEO) were determined. Highest EE (90.45‐90.61%) was obtained when the mixtures of fish gelatin (FG), sodium caseinate (SC) and GS at ratios of 1:1:1 and 1:1:2 (w/w/w) were used. Moi...

This study aimed to develop and evaluate a method for simultaneously analyzing malondialdehyde (MDA) and two typical toxic α,β-unsaturated aldehydes, 4-hydroxy-2-hexenal (HHE), and 4-hydroxy-2-nonenal (HNE), using ultra-high-performance liquid chromatography with triple quadrupole mass spectrometry (UHPLC-QqQ-MS/MS). The method possessed widely lin...

Blue swimming crab meat is easily adulterated by other crab meats with a lower price. A potential authentication method is required to prevent mislabeling. LAMP assays were established to identify the meat of blue swimming crab, crucifix crab, and three spotted swimming crab. The primers were designed using PrimerExplorer V5. The specificity of the...

Optimization of ingredient levels in red dragon fruit bar was conducted using response surface methodology (RSM). The central composite design (CCD) was used to establish the formula based on two independent variables, including levels of passion fruit and pectin. Total titratable acidity (TTA), ascorbic acid (AA), betacyanin (BA), total phenolic c...

Characteristics of edible/biodegradable film based on salmon frame protein isolate (SFPI), a processing by-product, containing glycerol at two different concentrations (50 and 65% by weight of protein) with and without 30% squalene (by weight of protein) were investigated. Without squalene, the SFPI film generally had higher hydrophilicity when hig...

The effect of bovine serum albumin (BSA) or whey protein isolate (WPI) at various concentrations (0.5%, 1.5%, and 3%; w/v) on the properties of shrimp oil-in-water emulsion was investigated. Both proteins at 1.5% showed the highest emulsifying properties. Moreover, the combined impact of chitosan (CS) at different levels (0.25%, 0.50%, 0.75%, and 1...

Soluble Asian sea bass bone bio‐calcium (SBC) prepared using citric acid was characterized and examined for bioavailability. SBC showed lower calcium content (9.12%) but higher solubility (74.56%) in in vitro gastrointestinal tract system, compared to bio‐calcium. Calcium bioavailability of bio‐calcium across CaCo‐2 cells was higher than that of SB...

Physicochemical and microbiological qualities of tender coconut water (TCW) with and without edible bird’s nest protein hydrolysate (EBPH) (TCW‐EBPH and TCW, respectively) subjected to ultraviolet‐C (UV‐C) radiation and pasteurization under various conditions were studied. All TCW‐EBPH samples had lower L*‐value with higher a* and b*‐values, browni...

Electrospinning of gelatin/chitosan solutions incorporated with tannic acid (TA) and chitooligosaccharides (COS) at varying levels was performed on polylactic acid (PLA) films at a constant voltage of 20 kV with a feed rate of 0.5 mL/h. Nanofibers of gelatin/chitosan were incorporated with TA and COS as the sources of antioxidant and antimicrobial...

Gelatin hydrolysates prepared from threadfin bream skin (GH) using lizardfish stomach pepsin (GHLP) with different degrees of hydrolysis (DHs: 10-40%) were studied as a potential alternative to commercial cryoprotectant (sucrose/sorbitol blend; SuSo, 1:1) used in frozen surimi. The characteristics of threadfin bream natural actomyosin (NAM) contain...

Chemical and liquid chromatography–mass spectrometry (LC–MS)-based lipidomics techniques were used to investigate the alternations of lipid profiles in hairtail (Trichiurus haumela) muscle after chilled storage for six days. The chemical results showed that the peroxide values (PVs) and thiobarbituric acid reactive species (TBARS) content in the mu...

Emulsions containing shrimp oil (SO) at varying amounts were prepared in the presence of red kidney bean protein isolate (KBPI) and κ-carrageenan (KC) at a ratio of 1:0.1 (w/w). The emulsions were subjected to ultrasonication and high-pressure microfluidization to assist the encapsulation process. For each sample, ultrasonication was carried out fo...

Edible bird’s nest beverage (B-nest-Bev) was produced from edible bird’s nest (B-nest) flakes using different thermal processes. Pasteurization of B-nest-Bev at a low temperature for a longer time (LTLT) or at a high temperature for a shorter time (HTST) resulted in lower CIE L*, CIE a*, CIE b*-values, and drained weight (p < 0.05) than sterilizati...

Emulsion separated by disk stack centrifugal separator is the leftover from salmon skin hydrolyzed collagen production, in which oil can be recovered for further uses. Impacts of ammonium sulfate (AS) at different levels (0 – 10%, w/w) and freeze‐thawing with various cycles (0 – 7) on destabilization of emulsion separated from salmon skin (Oncorhyn...

Chemical and LC/MS-based lipidomics strategies were performed to explore the alterations of lipid profiles in hairtail (Trichiurus haumela) muscle during 120 days of frozen storage. Chemical results indicated that the PV and TBARS values in hairtail muscle significantly increased during 120 days of frozen storage. Lipidomics results detected 1223 l...

The large yellow croaker, a species of fish found in the northwestern Pacific, is favored by consumers because of its prevalence in saltwater bodies, golden yellow abdomen, high calcium content, high protein, high fat content, and a flavor that originates from its lipids and volatile components. Volatile organic compounds significantly affect the a...

The qualities and acceptability of tender coconut water (TC) fortified with edible bird's nest protein hydrolysate (TCBH) subjected to sterilization and high hydrostatic pressure (HHP) under different conditions were investigated. Lower (p < 0.05) a*-, b*- and ΔE*-values, browning index and α-amino group content were observed for all TCBH samples t...

Gel properties of threadfin bream surimi gels with squid fin protein hydrolysate (SFPH) at various concentrations (0, 1, 2, 3, and 4%; w/w) were determined. The gel without SFPH (CON) had the highest breaking force (BrF) and deformation (DeF) as compared to those with SFPH (p < 0.05). Among the gel with SFPH, gel containing 1 and 2% SFPH (SFPH‐1 an...

Asian carp is a general designation for grass carp, silver carp, bighead carp, and black carp. These fish species belong to the family Cyprinidae. In 2018, more than 18.5 million tons of Asian carp were produced globally. Asian carp can be used for producing surimi, a stabilized myofibrillar protein concentrate that can be made into a wide variety...

Protein hydrolysates (P-HS) from edible bird's nest co-product prepared without and with ultrasound (US) pretreatment in combination with heating before hydrolysis using alcalase at different concentrations were characterized. US treatment of co-product in water at 60% amplitude for 20 min, followed by heating at 95 °C for 3 h was done before enzym...

Tropomyosin in shellfish is considered a major cross-reactive allergen in house dust mites and cockroaches; however, the specific epitopes have not been elucidated. Therefore, this study aimed to identify the consensus antigenic determinant among shrimp, house dust mites, and cockroaches using in silico methods. The protein sequences of tropomyosin...

Sensory characteristics and microbiological quality of Nile tilapia cooked with various sous-vide (SV) conditions including 50 and 60°C, for 30, 45 and 60 min (S5-30, S5-45, S5-60, S6-30, S6-45 and S6-60) and their changes during storage (4°C) were investigated, compared with control (cooking with boiling water). The result found that increasing te...

Asian sea bass mince gels having different adjusted moisture/water content (80 and 85%; w/w) were prepared with addition of sodium bicarbonate (SB) at various concentrations (0, 0.05 and 0.1%; w/w). Fish mince gels of 80% water content added with 0.05 and 0.1% SB (G80-0.05 and G80-0.1, respectively) had the highest increase (135–139%) in breaking f...

The effect of theaflavin pretreatment on changes in quality of semi-dried large yellow croaker fillets was investigated and compared with a water-soaking treatment during storage. The data indicated that the springiness, chewiness, L*, and b* values of the control and theaflavin-treated fillets both showed significantly decreasing trends during 5 d...

Betel (Piper betle L.) leaf ethanolic extract (BLEE) has shown to possess antibacterial activities. However, the use of BLEE is still limited due to the instability and remaining chlorophylls even after dechlorophyllization. Encapsulation using liposomes might enhance its stability and reduce the color of BLEE, but antibacterial properties of lipos...

The effect of optimal low-level pressure coupled with heat treatment (OPH treatment) on the gel properties and water migration of Nemipterus virgatus surimi was studied and compared with optimal high-pressure processing treatment (OP treatment) and traditional two-stage heat treatment (H treatment). Furthermore, the mechanism of OPH treatment in im...

The present study is the first report on collagen extraction as acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC), which could maximize the exploitation of Asian bullfrog (Rana tigerina) skin as an alternative collagen material in food and pharmaceutical fields. Extraction methods for ASC and PSC from Asian bullfrog skin were developed...

Effects of vacuum packaging (VP) on quality changes of cooked and peeled harpiosquillid mantis shrimp during storage at 4 ℃ of 15 days were investigated. VP inhibited bacterial growth as ascertained by the lower rate of increases in total viable and psychrotrophic bacteria counts as well as other pathogenic and spoilage bacteria. VP samples have lo...

Chitooligosaccharide (COS)-polyphenol (PPN) conjugates prepared using different PPNs, including gallic, caffeic, and ferulic acids, epigallocatechin gallate, and catechin, at various concentrations were characterized via UV-visible, FTIR, and 1H-NMR spectra and tested for antioxidant, antidiabetic, and antimicrobial activities. Grafting of PPNs wit...

Scleral cartilage biocalcium (SCBC) powder from skipjack tuna ( Katsuwonus pelamis ) eyeball scleral cartilage (STESC) was produced using hexane and isopropanol (1:1) for defatting, followed by protein removal using alcalase at different concentrations (1.5–4.5%) for various times (0-180 min). Calcined scleral cartilage (CSC) was also prepared and...

Cathepsin B is a cysteine protease that has important effects on the quality of muscle products. In this study, the changes of cathepsin B activity and its relation to muscle proteins were investigated in intact and beheaded shrimp during chilled and frozen storage. The obtained results indicated that the water holding capacity (WHC), shear force,...

Quality of Nile tilapia meat (Oreochromis niloticus) transported with the densities of 60, 180, 300 and 420 kg/m3 (D60, D180, D300 and D420) for 4‐5 h, and their changes during frozen storage, were evaluated, compared with control (immediately euthanized after catching). The result found that D60 and D180 had no significantly difference in stress i...

Chitooligosaccharides (COS) prepared from shrimp (Litopenaeus vannamei) shell chitosan using H2O2 at different concentrations or ascorbic acid (AsA)/H2O2 redox pair at various concentration ratios using different hydrolysis times and temperatures were characterised. COS produced by 0.05/0.1 (M/M) of AsA/H2O2 redox pair (COS‐RP) showed higher DPPH a...

Chitooligosaccharide (COS) is the hydrolyzed product of chitosan (CS). Various chemical, physical, and enzymatic methods have been employed to produce COS. COS has higher water solubility than the CS, which is an aqueous acid soluble biopolymer. In general, COS has a molecular weight (MW) varied between 3 and 10 kDa with a degree of depolymerizatio...

Salmon skin, a byproduct from the deskinning process, can be used as an alternative source of collagen. Due to the high fat content in skin, the defatting process is required prior to extraction. The properties and characteristics of acid-soluble collagen (ASC) from salmon skin (Oncorhynchus nerka), defatted using isopropanol without and with ultra...

Quality changes of salted shrimp paste, one of the most popular traditional Thai fermented food ingredients, stored in different packaging containers including polypropylene containers (PP), polyethylene terephthalate containers (PET), glass jar containers (GJ) as well as LLDPE/Nylon vacuum bags (VB) at room temperature (28 ± 1 °C) for 15 months we...