Journal of Food Health and Bioenvironmental Science

Optimizing Anthocyanin Yield and Stability from Black Rice Bran through Response Surface Methodology and Microencapsulation

2024-08-19T09:15:58+07:00

Black rice bran is a rich source of bioactive compounds, particularly anthocyanins, which offer significant health benefits and are thus suitable for development into high-value products. However, anthocyanins are prone to degradation due to environmental factors. The objectives of this research were to study the extraction and encapsulation of anthocyanins using spray drying. Anthocyanin extraction from black rice bran was optimized using response surface methodology with a Box-Behnken design. Additionally, the parameters for spray-dried microcapsule production, including wall materials and inlet air, were investigated. Three key factors for the extraction of anthocyanin from black rice bran involved varying citric acid concentrations (1-4%), temperatures (40-90 °C) and time (30-180 min). The optimal conditions providing maximum total anthocyanin content emerged as a 4% citric acid concentration, a temperature of 74.66 °C and an extraction time of 37.24 min. Under these conditions, the resulting extract exhibited a total anthocyanin content of 70.70 mg/L. Microencapsulation using maltodextrin and Arabic gum at air temperatures of 160 °C, 170 °C and 180 °C produced microcapsules with low moisture content (5.37%-6.23%), water activity (0.38-0.48) and high encapsulation efficiency (94.25%-98.50%). These microcapsules exhibited substantial antiradical properties, with 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and ferric reducing antioxidant power (FRAP) values ranging between 6.90% to 10.11% and 20.82 to 35.51 mg Trolox equivalent (TE)/g, respectively. Maltodextrin at 160 °C exhibited the greatest solubility and lowest wettability. The findings of this study offer valuable insights into the extraction and future application of anthocyanin extracts derived from black rice bran in powder form.

PM10-Associated Heavy Metals and Health Risk Assessment in Charcoal Production Communities: A Case Study in Phitsanulok Province

2024-06-14T09:35:50+07:00

This research aimed to assess the concentration and health risks associated with exposure to particulate matter less than 10 microns in diameter (PM₁₀) in charcoal production communities in Phitsanulok Province. The study area was divided into two zones: residential and charcoal kiln areas. Samples were collected using a personal sampling pump, and the concentrations of heavy metals (Zn, Fe, Cd, Cu, and Pb) in the PM₁₀ samples were determined using flame atomic absorption spectroscopy (FAAS). The results showed that the average concentration of PM₁₀ in the kiln zone exceeded both Thailand's National Ambient Air Quality Standards (NAAQS) and the World Health Organization (WHO) recommendations. The mean concentrations of metals in PM₁₀ were ranked as follows for the kiln zone: Fe (107.87 ng m^-3 > Zn (86.83 ng m^-3) > Pb (65.20 ng m^-3) > Cu (17.39 ng m^-3) > Cd (5.07 ng m^-3). In the residential zone, the mean concentrations of Fe, Zn, Pb, Cu, and Cd were 12.59, 16.43, 7.09, 1.86, and 1.08 ng m^-3, respectively. All heavy metals were found to be well within the permissible safe limits set by the US. EPA, except for Cd. The health risk assessment, based on the Hazard Quotient (HQ), revealed HQ values ranging from 0.83 to 11.26 in the residential area and from 1.87 to 14.41 in the kiln area, both of which are greater than 1.0, indicating potential human health risks.

Optimizing Trichoderma longibrachiatum Pellets with Spent Mushroom Substrate: A Study on Conidial Viability and Shelf Life

2024-06-28T14:38:56+07:00

Spent mushroom substrate (SMS), a byproduct of mushroom production, is commonly used as growth media in plant nurseries and horticulture. This study aimed to develop Trichoderma longibrachiatum pellets using SMS to extend conidial shelf life and enhance efficiency for biological control. T. longibrachiatum strains isolated from paddy field soils in Phayao and Chiang Rai provinces were formulated into pellets using SMS and diatomaceous earth (DE) across four formulations. Each formulation contained viable conidia of T. longibrachiatum at a concentration of 2×10⁷ conidia/mL of distilled water, with varying ratios of SMS and DE. The pellets were characterized based on weight, diameter, water solubility, and conidial shelf life after storage at 4°C for 60 days. Formulations 2–4 showed a significant increase in weight compared to Formulation 1, depending on the percentage of DE. The average pellet diameters ranged from 9.40 ± 0.27 mm (Formulation 1) to 10.89 ± 0.65 mm (Formulation 4). Water solubility tests revealed significant differences among the formulations (P < 0.05). Formulation 1 had the longest dissolution time (11.12 ± 0.89 min), while Formulation 4 had the shortest (0.26 ± 0.08 min). All formulations maintained conidial viability when cultured on Trichoderma Selective Media (TSM). Based on water solubility and conidial viability, Formulation 4 emerged as the optimal formulation for potential use in biological control applications in agriculture.

From Parental Preferences to Product Design: Factors Shaping Nutritional Finger Foods for Early Childhood

2024-07-03T17:58:59+07:00

This study explores the decision-making process of parents when purchasing healthy snacks for early childhood, emphasizing the need for snacks with complete nutritional benefits tailored to age, gender, and developmental stage. Insights from 371 parents at La-or Utis Demonstration and Wat Intharam Schools in Bangkok, Thailand, revealed that the three main factors influencing their snack-purchasing decisions were nutrition, taste, and safety. In response, high-nutritional-value finger food (snack) formulations were developed, including: 1) a high-calcium formula, 2) an Omega-3 formula, and 3) a probiotic formula, using nutrient-dense ingredients such as brown rice flour (Aromatic Suphanburi), high-calcium milk powder, cheese powder, canola oil (for Omega-3), and Bacillus coagulans (for probiotics). The physico-chemical properties of all extruded snack samples were evaluated and compared to a control. Results indicated no significant differences in color (L*, a*, b*), expansion ratio, and water activity (a_w) among the fortified formulas and the control (p>0.05). However, significant differences were observed in inner and outer diameters, hardness, fracturability, moisture content, crude fat, protein, fiber, ash, total carbohydrates, and calcium levels (p≤0.05). Notably, the calcium-enriched formula could be labeled as a “good source of calcium,” while the Omega-3 and probiotic formulas showed enhanced levels of Omega-3 (5.03 g) and Bacillus coagulans viability (1.7 x 10⁸ CFU/g), respectively.