Development of local food growth logistics and economics

This study investigates the logistics and economics of local food production for modeling active living. The data collected from selective groups of respondents in Khunyuam dale regarding Thailand’s cost of living, demographics, food products, transport geography, and outbound logistics served as empirical evidence. A unique tiger bean was reviewed as a local asset in food products. The results showed that the capabilities of local economics and logistics were enhanced by establishing regional food production. The local living standard and household economy were logistically improved by the positive outcomes of active living. Finally, the findings suggested that each county should have its own food products to boost logistics and economics

Optimization of Edible Coating Preparation from Mixed Fish Gelatin and Fish Gelatin Hydrolysate Enriched with Transglutaminase for Extending Shelf Life of Chilled Tabtim Fish Fillets

บทคัดย่อ การศึกษาสภาวะที่เหมาะสมในการเตรียมสารเคลือบผิวที่บริโภคได้จากเจลาตินปลา เจลาตินไฮโดรไลเสทเสริมด้วยเอนไซม์ทรานส์กลูทามิเนสด้วยวิธีพื้นที่ผิวตอบสนอง (Response Surface Methodology: RSM) ร่วมกับแผนการทดลอง Box-Behnken Design โดยศึกษาผลของ 3 ปัจจัย คือ ปริมาณเจลาตินปลา (ร้อยละ 1-10) ปริมาณเจลาตินปลาไฮโดรไลเสท (ร้อยละ 1-10) และปริมาณเอนไซม์ทรานส์กลูทามิเนส (ร้อยละ 0.5-1.5) ต่อกิจกรรมการเป็นสารต้านออกซิเดชัน ได้แก่ ความสามารถในการจับอนุมูล DPPH และ ABTS รวมถึงความสามารถในการรีดิวซ์ FeSO4 พบการศึกษาด้วย RSM มีการกระจายของข้อมูลที่ได้จากการทดลองเป็นแบบปกติ สมการกำลังสองคือแบบจำลองที่เหมาะสม และแบบจำลองของทุกค่าตอบสนองแสดงค่า R2 ที่ระดับ0.89-0.98 สภาวะที่เหมาะสมจากการวิเคราะห์ร่วมกันของทุกค่าตอบสนอง (Multi-response optimization) คือ ปริมาณเจลาตินปลา เจลาตินปลาไฮโดรไลเสท และเอนไซม์ทรานส์กลูทามิเนสที่เหมาะสมในการเตรียมสารเคลือบผิว เท่ากับ ร้อยละ 5.23 5.00 และ 0.99 ตามลำดับ และศึกษาผลการเคลือบผิวปลาทับทิมแล่ต่อคุณภาพระหว่างการเก็บรักษาในสภาวะแช่เย็น พบว่าคุณภาพทางเคมี กายภาพ และจุลินทรีย์ของปลาทับทิมแล่ที่เคลือบผิวด้วยเจลาตินปลาเสริมเจลาตินปลาไฮโดรไลเสทมีการเปลี่ยนแปลงคุณภาพที่แสดงถึงการเสื่อมเสียได้ช้ากว่า และมีอายุการเก็บรักษาที่มากกว่าสิ่งทดลองที่ไม่มีการเคลือบผิวคำสำคัญ: ปลาแล่แช่เย็น ปลาทับทิม เจลาตินปลา เจลาตินปลาไฮโดรไลเสท สารเคลือบผิวที่บริโภคได้ABSTRACTThe optimization of edible coating preparation from mixed fish gelatin and fish gelatin hydrolysate enriched with transglutaminase was studied. The effect of fish gelatin content(1-10%), fish gelatin hydrolysate content (1-10%) and transglutaminase content (0.5-1.5%) on antioxidant activity (DPPH and ABTS radical scavenging activity, FRAP assay) in coating solution were determined by using response surface methodology (RSM) with 3-levels, 3-factors Box-Behnken Design. The results showed that all experiments by RSM performed a data with normal distribution. A quadratic equation was appropriated for all models with high R2 value at the range of 0.89-0.98. By multi-response optimization, the optimum conditions for preparation of coating solution were 5.23% fish skin gelatin content, 5.00% fish gelatin hydrolysate and 0.99% transglutaminase. Those optimum conditions were applied to study effect of fish gelatin enriched fish gelatin hydrolysate coating on quality of Tabtim fish fillets during chilling storage. Thechanging of physiochemical and microbiological properties of coated fish fillets were lower than uncoated. Thus Tabtim fish fillets coated with fish gelatin enriched fish gelatin hydrolysateshowed a longer shelf life than the uncoated in chilling storage.Keywords: chilled fish fillets, tabtim fish, fish gelatin, fish gelatin hydrolysate, edible coating

The antiviral activity of bacterial, fungal, and algal polysaccharides as bioactive ingredients: Potential uses for enhancing immune systems and preventing viruses

Viral infections may cause serious human diseases. For instance, the recent appearance of the novel virus, SARS-CoV-2, causing COVID-19, has spread globally and is a serious public health concern. The consumption of healthy, proper, functional, and nutrient-rich foods has an important role in enhancing an individual's immune system and preventing viral infections. Several polysaccharides from natural sources such as algae, bacteria, and fungi have been considered as generally recognized as safe (GRAS) by the US Food and Drug Administration. They are safe, low-toxicity, biodegradable, and have biological activities. In this review, the bioactive polysaccharides derived from various microorganisms, including bacteria, fungi, and algae were evaluated. Antiviral mechanisms of these polysaccharides were discussed. Finally, the potential use of microbial and algal polysaccharides as an antiviral and immune boosting strategy was addressed. The microbial polysaccharides exhibited several bioactivities, including antioxidant, anti-inflammatory, antimicrobial, antitumor, and immunomodulatory activities. Some microbes are able to produce sulfated polysaccharides, which are wellknown to exert a board spectrum of biological activities, especially antiviral properties. Microbial polysaccharide can inhibit various viruses using different mechanisms. Furthermore, these microbial polysaccharides are also able to modulate immune responses to prevent and/or inhibit virus infections. There are many molecular factors influencing their bioactivities, e.g., functional groups, conformations, compositions, and molecular weight. At this stage of development, microbial polysaccharides will be used as adjuvants, nutrient supplements, and for drug delivery to prevent several virus infections, especially SARS-CoV-2 infection

Microneedles from fish scale biopolymer

This article was published in the serial Journal of Applied Polymer Science [© Wiley Periodicals, Inc.]. The definitive version is available at: http://dx.doi.org/10.1002/app.40377This article reports on microneedles produced from biopolymer films extracted from fish scales of tilapia (Oreochromiss sp.) using micromolding technique. Evaluation of the properties of polypeptide films prepared from the fish scales gave refractive index (1.34), protein concentration (78%), ash content (1.6%) at (22%) moisture content. The microneedles successfully inserted into artificial skin models and imaging using digital camera showed microneedles remained intact when inserted and when removed from the skin model. Microneedles also successfully inserted into porcine skin and were shown to dissolve gradually at 0 s, 60 s, 120 s, and 180 s after insertion. Microneedles containing methylene blue as model drug were also produced and successfully pierced porcine skin. 3D finite element (FEM) simulations were performed using the measured mechanical properties of the biopolymer films (Young's modulus 0.23 N/mm2 and tensile strength 1.8105 N/mm2) to evaluate the stress distribution on various dimensions of the fish scale derived microneedles and hence, their ability to withstand force necessary to pierce the skin without fracture. Results from mechanical analysis using FEM showed that microneedles with tip radius between 10 and 100 μm could withstand up to 0.12 N of force per microneedle without fracture, which is indicated when the stress at the tip of the microneedle exceeds the ultimate stress of the material of fabrication. Using skin insertion tests and finite element simulations, this study provides evidence that microneedles fabricated from fish scale biopolymer can effectively pierce and degrade into skin and therefore are good candidate for transdermal applications

Preservations, packaging materials and temperatures affected on quality changes of ready-to-eat bamboo shoot during storage

The influences of preservatives types (sodium benzoate and citric acid), storage temperatures (-10, 4 and 25 degrees Celsius) and container types (low-density polyethylene; LDPE and laminate nylon) on quality changes (physical, microbiological and sensory) of ready-to-eat trimmed and sliced bamboo shoot (slice shape) during storage were investigated. The ready-to-eat bamboo shoot treated with citric acid had good color and microbial stabilities than the control (without the preservatives) and the treated with sodium benzoate at 4th week of storage period. However, the weight loss percentage of the sodium benzoate treatment was lower than the citric acid treatment and the control. At 4 degrees Celsius of storage temperature, the bamboo shoot had the lowest of weight loss percentage compared to other treatments, which the qualities of bamboo shoot at 14 days of storage in this temperature showed an acceptable of weight loss, color, microbial and sensory qualities and could be stored up to 21 days before spoilage. While the storage at 25 degrees Celsius, the bamboo shoot had a shelf life for 7 days. The storage of bamboo shoot in 60 micron LDPE bag was comparable to the laminate nylon bag in term of all quality aspects

Physicochemical and biological properties of collagens obtained from tuna tendon by using the ultrasound-assisted extraction

This study aimed to maximize the utilization of tuna tendons, which are by-products of the tuna canning process, to obtain collagen through ultrasound-assisted extraction. Ultrasound was used to assist the extraction of vinegar-, acid-, and pepsin-soluble collagen from tuna tendons, denoted as VUTC, AUTC, and PUTC, respectively. The yield ranged from 10% to 15%, and the collagen solubility was 0.5–0.7 mg protein/mg collagen. The color differed among the collagen samples. Tuna tendon collagens comprised γ-, β-, α1-, and α2-chains, in accordance with type I calf skin collagen. Regarding the amino acid composition, there were high amounts of glycine, proline, glutamic acid, alanine, hydroxyproline, and aspartic acid. Salt concentration and pH effects on the solubility of collagen were evaluated. The samples were less soluble at higher salt concentrations and had good solubility at low pH. Fourier transform infrared spectroscopy showed the presence of a triple helix. Fractional viscosity and differential scanning calorimetry (DSC) analysis indicated a degradation temperature of 30–36 °C and 167–171 °C, respectively. Finally, tuna tendon collagen had antioxidant and immune-enhancing activities and did not exert cytotoxicity

Extraction and Physico–Chemical Characterization of Chitosan from Mantis Shrimp (<i>Oratosquilla nepa</i>) Shell and the Development of Bio-Composite Film with Agarose

Mantis shrimp (Oratosquilla nepa) exoskeleton, a leftover generated after processing, was used as a starting material for chitosan (CS) production. CS was extracted with different deacetylation times (2, 3 and 4 h), termed CS−2, CS−3 and CS−4, respectively, and their characteristics and antimicrobial and film properties with agarose (AG) were investigated. Prolonged deacetylation time increased the degree of deacetylation (DDA: 73.56 ± 0.09–75.56 ± 0.09%), while extraction yield (15.79 ± 0.19–14.13 ± 0.09%), intrinsic viscosity (η: 3.58 ± 0.09–2.97 ± 0.16 dL/g) and average molecular weight (Mν: 1.4 ± 0.05–1.12 ± 0.08 (×106 Da)) decreased (p ν and antimicrobial activity. Therefore, it was chosen for the development of composite films with AG at different ratios (CS−3/AG; 100/0, 75/25, 50/50, 25/75 and 0/100). As the proportion of AG increased, the tensile strength (29.96 ± 1.80–89.70 ± 5.08 MPa) of the composite films increased, while thickness (0.056 ± 0.012–0.024 ± 0.001 mm), elongation at break (36.52 ± 1.12–25.32 ± 1.23%) and water vapor permeability (3.56 ± 0.10–1.55 ± 0.02 (×10−7 g m m−2 s−1 Pa−1)) decreased (p < 0.05). Moreover, lightness of the films increased and yellowness decreased. CS−3/AG (50/50) composite film exhibited high mechanical and barrier properties and excellent compatibility according to FTIR and SEM analyses. According to these finding, mantis shrimp exoskeleton could be used to produce CS. The developed bio-composite film based on an appropriate ratio (50/50) of CS−3 and AG has potential for being used as food packaging material

Characteristics and Properties of Acid- and Pepsin-Solubilized Collagens from the Tail Tendon of Skipjack Tuna (<i>Katsuwonus pelamis</i>)

The tail tendons of skipjack tuna (Katsuwonus pelamis), a by-product from the meat-separation process in canned-tuna production, was used as an alternative source of collagen extraction. The acid-solubilized collagens using vinegar (VTC) and acetic-acid (ATC) extraction and pepsin-solubilized collagen (APTC) were extracted from tuna-tail tendon. The physiochemical properties and characteristics of those collagens were investigated. The obtained yield of VTC, ATC, and APTC were 7.88 ± 0.41, 8.67 ± 0.35, and 12.04 ± 0.07%, respectively. The determination of protein-collagen solubility, the effect of pH and NaCl on collagen solubility, Fourier-transform infrared spectroscopy (FTIR) spectrum, and microstructure of the collagen-fibril surface using a scanning electron microscope (SEM) were done. The protein solubility of VTC, ATC, and APTC were 0.44 ± 0.03, 0.52 ± 0.07, and 0.67 ± 0.12 mg protein/mg collagen. The solubility of collagen decreased with increasing of NaCl content. These three collagens were good solubility at low pH with the highest solubility at pH 5. The FTIR spectrum showed absorbance of Amide A, Amide B, Amide I, Amide II, and Amide III groups as 3286–3293 cm−1, 2853–2922 cm−1, 1634–1646 cm−1, 1543–1544 cm−1, and 1236–1237 cm−1, respectively. The SEM analysis indicated a microstructure of collagen surface as folding of fibril with small pore