Journal of Food Health and Bioenvironmental Science

Transformation for Environmental Schools: Opportunities and Challenges

Montol Suwanprapha — 2024-11-18

This study analyzes the opportunities and challenges in establishing graduate-level environmental schools to address increasingly complex and severe environmental crises, particularly the impacts of global climate change, which has increased by 1.1°C since the pre-industrial era and is likely to reach 1.5°C by the 2030s without urgent action. The study reveals five key opportunities: responding to labor market demands, integrating interdisciplinary knowledge, leveraging digital technologies, fostering green innovations, and supporting sustainable development goals. Conversely, seven primary challenges are identified: designing curricula that encompass complex environmental issues, balancing theory and practice, adapting to rapid changes, managing resources, building cross-sector partnerships, cultivating diverse skill sets in students, and fostering environmental consciousness. The study emphasizes the importance of developing flexible curricula and integrating practical learning experiences.This study contributes significantly to the ongoing discourse on environmental education and provides insights for policymakers and educational institutions in developing effective environmental schools for the future. The findings underscore the potential of environmental schools to create positive societal and environmental impacts by developing human resources capable of navigating future social and environmental transitions.

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

Thunwadee Srithawirat — 2024-10-11

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.

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

Natchanok Nukit — 2024-11-13

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.

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

Patcharamon Pimsuwan — 2024-10-25

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.

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

Waraporn Kaewkhon — 2024-10-31

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.

Development of a Nutritious Instant Soup for the Elderly: Thai Chicken Soup with Coconut and Galangal (Tom Kha Gai)

Varaporn Vittayaporn — 2024-12-12

This research aims to develop a Thai-flavored instant soup product familiar to Thai seniors. Ranked as the highest on the list of the best chicken soups in the world, Thai Chicken Soup with Coconut and Galangal, or Tom Kha Gai, topped the TasteAtlas global food mapping site in 2023 (Bangkok Post, 2023). The ingredients of the soup are primarily vegetables and herbs with high nutritional value, including king oyster mushrooms, enoki mushrooms, straw mushrooms, kaffir lime leaves and galangal. The production process of the instant soup was studied, and the results showed that, among the different drying techniques, the freeze-drying method was able to preserve the sensory characteristics of the soup better than the drum-drying technique (p≤0.05). The results indicated that the instant Tom Kha Gai soup with emulsion powder encapsulated with vitamin B1, B2, B12, and folate had substantially higher levels of these nutrients (p≤0.05) compared to the instant Tom Kha Gai soup without the emulsion supplements, while maintaining similar dietary fiber content. The consumer acceptance test showed a high perceived liking for the instant Tom Kha Gai with a score of “Like Very Much” (7.4±1.1). Furthermore, 89% of the consumers accepted the product, and 86% expressed their willingness to purchase it if available for sale. Therefore, the development of the nutritional Thai-flavored instant soup successfully met the demands of elderly and health-oriented consumers.

Effects of Drying Temperature on Physicochemical Properties, Bioactive Compounds, Antioxidant, and Antibacterial Activities of Three Sweet Potato Cultivars

Phuriwat CheeKham — 2024-12-12

This study investigates the impact of drying temperature (60-100°C) on the physicochemical properties, bioactive compounds, antioxidant, and antibacterial activities of three sweet potato cultivars: yellow (HRDI Sp-74), orange (HRDI Sp-72), and purple (HRDI Sp-61). Using a completely randomized design, the results revealed that while drying temperature did not affect yields, it reduced the lightness (L*) of the cultivars. Among them, HRDI Sp-61 exhibited the highest protein content (6.35 g/100g, p ≤ 0.05), whereas HRDI Sp-72 showed the highest phenolic compound content (409.88 mg GAE/100 g powder), which was in line with DPPH antioxidant activity. All dried sweet potato extracts displayed antibacterial activity against Escherichia coli, with HRDI Sp-61 demonstrating the most significant inhibitory effects (10.50 and 10.07 mm zones of inhibition).