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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Blended Films of Carboxymethyl Cellulose from Papaya Peel (CMCp) and Corn Starch) ผู้เขียน: Pornchai Rachtanapun สื่อสิ่งพิมพ์:pdf AbstractCellulose was extracted from papaya peels by NaOH and then modified by reacting with chloroacetic acid to obtain carboxymenthyl cellulose from the papaya peel (CMCp). Infrared (IR) spectroscopy was used to investigate changes in the functional group of the product obtained at carboxymethylation. A carbonyl peak (C=O) at 1600 cm-1, the –CH2 peak at 1420 cm-1 and the ether peak (-O-) at 1060 cm-1 on the IR spectra of CMCp increased substantially. The effect of corn starch content on the mechanical properties (tensile strength and %elongation) and water vapor permeability (WVP) of blended films of CMCp and corn starch was investigated. The addition of corn starch in the blended film resulted in an increase in tensile strength but a decrease in %elongation. The weight ratio for CMCp to corn starch of 25:75 gave the maximum tensile strength. This ratio was used to investigate the effect of plasticizer (glycerol) content on the mechanical properties and water vapor permeability (WVP). When glycerol was added to the blended films, the tensile strength decreased, but %elongation and WVP increased. |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Antioxidants on Properties of Rice Flour/Cassava Starch Film Blends Plasticized with Sorbitol) ผู้เขียน:Pornchai Rachtanapun, Wirongrong Tongdeesoontorn สื่อสิ่งพิมพ์:pdf AbstractThe effects of antioxidants (gallic acid (GA), propyl gallate (PG) and butyl hydroxyanisole (BHA)) on the mechanical properties, water solubility and melting point temperature (Tm) of rice flour/ cassava starch film blends with sorbitol were investigated. All films forming a solution were casted and dried at room temperature. Film blended with GA (400 mg) showed higher tensile strength and folding endurance, but lower %elongation than the control film blend. The tensile strength of film blended with PG and film blended with BHA were not significantly different (p>0.05) compared with the control film. Film blended with GA showed higher water solubility than the control film, film blended with PG and film blended with BHA, respectively, because GA had a higher polarity than PG and BHA, respectively. Differential scanning calorimeter (DSC) thermographs showed a single peak for all film blends with and without antioxidants, confirming their homogeneity. Changes in the Tm of film blends with antioxidants depended upon the Tm of the antioxidants. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Antimicrobial Activity of Oligomer and Polymer Chitosan from Different Sources against Foodborne Pathogenic Bacteria) ผู้เขียน:ฐิติมา สุขมาก, Pornchai Rachtanapun,  จิตศิริ (ซ้ำ) ราชตนะพันธุ์, อาจารย์ สื่อสิ่งพิมพ์:pdf AbstractThe antibacterial activities of oligomer and polymer chitosan from different sources (shrimp, crab and squid) were examined against foodborne pathogenic bacteria. Sixteen tested foodborne microorganisms comprised of eight Gram-positive bacteria—namely, Listeria monocytogenes strains 101, 310, 108, Scott A and V7, Staphylococcus aureus, Bacillus cereus and Bacillus subtilis and eight Gram-negative bacteria—namely, Vibrio parahaemolyticus strains BCC 24339, FS 004, TDH 293, TDH 330 and FS 015, Escherichia coli, Salmonella Weltevreden and Salmonella Typhimurium. The minimum inhibitory concentration (MIC) of the chitosans was analyzed by an agar dilution method and the minimum bactericidal concentration (MBC) was analyzed by a broth dilution method. Polymer chitosan from crab showed the best antilisterial activity while polymer chitosan from squid showed the best efficiency for inhibiting S. aureus, B. cereus and B. subtilis. Oligomer chitosan from squid showed the strongest antibacterial activity on V. parahaemolyticus. However, S. Weltevreden was the most resistant to the chitosan groups (MIC = 0.15%v/v). In addition, chitosan with a degree of deacetylation (DD) 98.01% had the strongest antimicrobial activity against the growth of L. monocytogenes and B. cereus. The antibacterial activity against B. cereus was enhanced with increasing DD. Therefore, the antimicrobial activity of chitosan depends on the target microorganism, chitosan source, molecular size and DD. These observations suggested that the source, DD and molecular size of chitosan must be chosen selectively to control the target foodborne pathogens. |
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 Researcherดร. กนิฐพร วังใน, ผู้ช่วยศาสตราจารย์ที่ทำงาน:ภาควิชาวิทยาศาสตร์และเทคโนโลยีการอาหาร คณะอุตสาหกรรมเกษตร สาขาที่สนใจ:Food Chemical Safety, Process-induced active compounds/toxicants in food, Meat technology Resume |
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 Researcherดร. ภาณุวัฒน์ สรรพกุล, ศาสตราจารย์ที่ทำงาน:ภาควิชาเทคโนโลยีการบรรจุและวัสดุ คณะอุตสาหกรรมเกษตร สาขาที่สนใจ:Active packaging technology with an emphasis on controlled and released packaging , Intelligent packaging technology with an emphasis on diagnostic packaging , Research Methodology Resume |