การพัฒนาผลิตภัณฑ์พุดดิ้งผักเพื่อผู้สูงอายุและผลของการเก็บรักษาผลิตภัณฑ์ต่อปริมาณโพลีฟีนอลทั้งหมดและฤทธิ์การต้านอนุมูลอิสระ(FORMULATION OF VEGETABLE PUDDING FOR ELDERLY AND THEIR STORAGE EFFECT ON TOTAL PHENOLICS AND ANTIOXIDANT ACTIVITIES)

พุดดิ้งเป็นอาหารที่อุดมไปด้วยสารอาหารต่างๆ ซึ่งมีส่วนประกอบหลักคือ นม น้ำตาล น้ำมัน และสารก่อเจล อีกทั้งพุดดิ้งมีเนื้อสัมผัสที่นุ่มและสามารถกลืนได้ง่าย ดังนั้นผลิตภัณฑ์พุดดิ้งจึงเหมาะสมสำหรับผู้สูงอายุที่มีปัญหาด้านการบดเคี้ยวเนื่องจากมีการสูญเสียฟัน ซึ่งงานวิจัยนี้มีวัตถุประสงค์เพื่อพัฒนาผลิตภัณฑ์พุดดิ้งที่มีสารอาหารครบถ้วน โดยมีการใช้ผักผง 3 ชนิด ได้แก่ มันเทศหวาน ข้าวโพดหวาน และฟักทอง ที่ระดับความเข้มข้นร้อยละ 8 เติมลงในพุดดิ้งสูตรต้นแบบ เพื่อศึกษาการยอมรับทางประสาทสัมผัส สี ปริมาณโพลีฟีนอลทั้งหมด ฤทธิ์การต้านอนุมูลอิสระ และผลของระยะเวลาในการเก็บรักษาผลิตภัณฑ์ จากการศึกษาพบว่าผลิตภัณฑ์พุดดิ้งผักจะมีสีเข้มกว่าพุดดิ้งสูตรต้นแบบ แต่ผลิตภัณฑ์พุดดิ้งทุกสูตรยังได้รับการยอมรับทางประสาทสัมผัส โดยมีความชอบโดยรวมที่ระดับความชอบปานกลาง สำหรับปริมาณโพลีฟีนอลทั้งหมดและฤทธิ์การต้านอนุมูลอิสระ พบว่าผลิตภัณฑ์พุดดิ้งผักทุกสูตรมีปริมาณโพลีฟีนอลทั้งหมดและฤทธิ์การต้านอนุมูลอิสระมากกว่าพุดดิ้งสูตรต้นแบบ โดยเฉพาะอย่างยิ่งในผลิตภัณฑ์พุดดิ้งข้าวโพดหวานและพุดดิ้งฟักทอง ส่วนผลิตภัณฑ์พุดดิ้งมันเทศหวานมีปริมาณโพลีฟีนอลทั้งหมดใกล้เคียงกับพุดดิ้งสูตรต้นแบบ แต่มีฤทธิ์การต้านอนุมูลอิสระมากกว่าพุดดิ้งสูตรต้นแบบ ผลิตภัณฑ์ทั้งหมดทำการเก็บรักษาที่อุณหภูมิ 35 องศาเซลเซียส เป็นเวลา 12 สัปดาห์ พบว่า ผลิตภัณฑ์มีสีคล้ำขึ้นตามระยะเวลาในการเก็บรักษา ส่วนปริมาณโพลีฟีนอลทั้งหมดของผลิตภัณฑ์ทุกสูตรมีการเพิ่มขึ้นสูงสุดที่สัปดาห์ที่ 6 และหลังจากนั้นมีการลดลงจนถึงสัปดาห์ที่ 12 สำหรับฤทธิ์การต้านอนุมูลอิสระพบว่ามีการเพิ่มขึ้นในระหว่างการเก็บรักษา และมีการลดลงที่สัปดาห์ที่ 12 ดังนั้นในการศึกษานี้จะเห็นได้ว่าการเติมผักผงและระยะเวลาในการเก็บรักษามีผลต่อปริมาณโพลีฟีนอลทั้งหมดและฤทธิ์การต้านอนุมูลอิสระ ผลิตภัณฑ์พุดดิ้งที่พัฒนาขึ้นนี้สามารถเป็นต้นแบบของผลิตภัณฑ์เสริมอาหารสำหรับผู้สูงอายุ ที่มีประโยชน์ต่อสุขภาพ นอกจากนี้ผลิตภัณฑ์นี้สามารถเป็นผลิตภัณฑ์สำหรับเด็กและผู้บริโภคที่ดูแลสุขภาพได้อีกด้วยคำสำคัญ: พุดดิ้งผัก  ปริมาณโพลีฟีนอลทั้งหมด  ฤทธิ์การต้านอนุมูลอิสระ  การเก็บรักษาPudding is a nutrient-rich dessert commonly served for elderly who is lack of chewing ability due to tooth loss because of its soft texture. Pudding is usually composed of milk, oil, sugar and hydrocolloids. The aim of this study was to formulate ready-to-eat pudding containing essential nutrients with varying types of vegetable powder added, including sweet potato (SP), sweet corn (SC), and pumpkin (PK) powder. The pudding was studied the sensory acceptability, color, total phenolic contents (TPC) and antioxidant activities (AA) measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) assays. The effect of storage time on the color, TPC and AA of each developed formula was also investigated. The vegetable powder was added at 8% (w/w) separately into the control. All developed puddings were accepted by the panelists at like moderately of overall acceptability. Although, the color of vegetable puddings were darker than the control, the panelists still accepted. The TPC and AA of vegetable puddings were greater than that of the control, particularly SC and PK pudding. The TPC content of SP pudding was similar to that of the control, whilst the AA of it was higher than that of the control. The developed products stored at 35ºC for 12 weeks showed that the color was darker. TPC of all formulas were highest at week 6, and then declined until week 12. The AA of the vegetable pudding increase somewhere during storage time, then reduced at the week 12. This study demonstrated that vegetable powder affected TPC and AA. Furthermore, the storage time played an important role on TPC and AA. These products are prototype of supplement for elderly which have health benefits beyond basic nutrition. In addition, these products can be extended to children and health conscious consumers as well.Keywords: Vegetable Pudding, Total Phenolic Contents, Antioxidant Activities, Storag

Nutritional Compositions, Phenolic Contents, and Antioxidant Potentials of Ten Original Lineage Beans in Thailand

Legumes and pulses are nutrient-dense foods providing a good source of protein, complex carbohydrates, fiber, vitamins, minerals, and bioactive compounds. To breed a new lineage of beans with specific nutritional and health beneficial purposes, more information on original lineage beans must be obtained. However, data concerning the nutritive compositions, total phenolic contents (TPCs), and health benefits regarding the antioxidant potentials of some original lineage beans in Thailand remain scarce, causing difficulty in decisional selection to breed a new lineage. Thus, this study aimed to examine the nutritional values (proximate compositions, vitamins, and minerals), TPCs, and antioxidant activities of ten original lineage bean cultivars in Glycine, Phaseolus, and Vigna genera from Genebank, Department of Agriculture (DOA), Thailand. The results indicated that beans in the Glycine genus potentially provided higher energy, protein, fat, and calcium contents than other genera, while the Phaseolus genus tended to provide higher carbohydrate and dietary fiber. Specifically, lima bean cultivar ‘38’ exhibited high vitamin B1, and red kidney bean cultivar ‘112’ exhibited high potassium content. Beans in the Vigna genus exhibited high TPCs and antioxidant activities. However, their nutritional compositions were markedly varied. The results of this work could support bean consumption as a feasible alternative diet and be used as a reference for future bean breeding (within the same genera) of a new lineage with particular nutritional requirements and health potentials

Gastric emptying is involved in Lactobacillus colonisation in mouse stomach

Lactobacilli are indigenous microbes of the stomach of rodents, with much lower numbers being present in mice fed a purified diet than in those fed a non-purified diet. We postulated that gastric emptying (GE) is responsible for the different colonisation levels of lactobacilli and tested this hypothesis in the present study. BALB/cCr Slc mice were fed either a non-purified diet or a purified diet for 2 weeks. The number of gastric tissue-associated lactobacilli was lower in mice fed the purified diet than in those fed the non-purified diet. GE, estimated by measuring the food recovered from the stomach, was higher in mice fed the purified diet than in those fed the non-purified diet and correlated negatively with the number of lactobacilli. Mice fed the non-purified diet exhibited lower GE rates even when lactobacilli were eliminated by ampicillin administration through the drinking-water, suggesting that GE is the cause but not the consequence of different Lactobacillus colonisation levels. The plasma concentrations of acylated ghrelin, a gastric hormone that promotes GE, were higher in mice fed the purified diet than in those fed the non-purified diet. There was a negative correlation between GE and the number of lactobacilli in mice fed the non-purified diet, the purified diet, and the purified diet supplemented with sugarbeet fibre (200 g/kg diet) or carboxymethyl cellulose (40 g/kg diet). We propose that a higher GE rate contributes, at least in part, to lower gastric colonisation levels of lactobacilli in mice fed a purified diet

Lifestyles, Food Consumption Frequencies, and Eating Behaviors among Three Main Disciplines of Undergraduate Students during the Early COVID-19 Outbreak in Thailand

University students’ lifestyles and dietary habits have been considerably impacted by the coronavirus disease 2019 (COVID-19) outbreak and its related policies and restrictions. An online cross-sectional survey was conducted from March to May 2020 to compare lifestyles, food consumption frequencies, and eating behaviors among three main disciplines of undergraduate students during the early COVID-19 outbreak in Thailand. The study involved 584 participants from Mahidol University, with 45.2% from Health Sciences (HS), 29.1% from Sciences and Technologies (ST), and 25.7% from Social Sciences and Humanities (SH). The results showed that ST students had the highest proportion of overweight and obese (33.5%) individuals, followed by HS (23.9%) and SH (19.3%) students. ST students skipped breakfast the most (34.7%), followed by SH (34%) and HS (30%) students. Furthermore, 60% of SH students spent 7 h or more daily on social media, and they had the least exercise and the highest frequency of ordering home-delivery food. SH students (43.3%) reported a higher likelihood of making unhealthier food choices and consuming fast food, processed meat, bubble tea, boxed fruit and vegetable juice, and crunchy snacks more frequently than students from other disciplines. The findings show that undergraduate students had poor eating behaviors and lifestyles during the early COVID-19 outbreak, highlighting the urgent need to promote food and nutrition security among students during and after the pandemic

A Comparison of the Nutritional and Biochemical Quality of Date Palm Fruits Obtained Using Different Planting Techniques

Date palm fruit (Phoenix dactylifera L.) is commonly consumed around the world and has recently become an economical crop in Eastern Thailand, especially the Barhi cultivar that can be consumed as fresh fruit. To maintain genetic qualities, date palm is populated through cell culture. This leads to high production costs, while access to this technique is limited. Increasing date palm population by simple seed planting is currently of interest as an alternative for local farmers. Nevertheless, information on nutritive values, bioactive compounds, and health-promoting bioactivities of seed originating from date palm fruit is unavailable. Effects of different planting origins (cell culture origin (CO) and seed origin (SO)) of date palm fruits at the Khalal stage of Barhi cultivar were investigated for nutritive values, bioactive compounds, and in vitro health-promoting properties via key enzyme inhibitions against obesity (lipase), diabetes (α-amylase, α-glucosidase, and dipeptidyl peptidase-IV), Alzheimer’s disease (cholinesterases and β-secretase), and hypertension (angiotensin-converting enzyme). Waste seeds as a by-product from date palm production were also examined regarding these properties to increase seed marketing opportunities for future food applications and other health-related products. CO and SO exhibited insignificant differences in energy, fat, and carbohydrate contents. SO had higher protein, dietary fiber, vitamin A, vitamin E, and calcium contents than CO, while CO contained higher contents of fructose, glucose and maltose. Higher phenolic contents in SO led to greater enzyme inhibitory activities than CO. Interestingly, seeds of date palm fruits mostly contained higher nutritive values than the flesh. No carotenoids were detected in seeds but higher phenolic contents resulted in greater enzyme inhibitory activities than recorded for fruit flesh. Results suggest that appropriate planting of date palm can support the development of novel date palm fruit products, leading to expansion of economic opportunities and investment in date palm fruit agriculture

Effects of Maturity and Thermal Treatment on Phenolic Profiles and In Vitro Health-Related Properties of Sacha Inchi Leaves

Sacha inchi (Plukenetia volubilis L.) has been adopted as a novel economic crop with well-studied nutritional and bioactive benefits for human health. Sacha inchi seeds and oil have high commercial value but scant research has focused on its leaves. This study investigated and compared phenolic compositions, antioxidant potentials and in vitro health-related properties of both young and mature sacha inchi leaves after freeze-drying and oven-drying processes. Results showed that p-coumaric acid, 4-hydroxybenzoic acid, ferulic acid and gallic acid were predominantly detected in both young and mature leaves that also exhibited similar total phenolic contents (TPCs), while higher TPCs were detected in freeze-dried than in oven-dried leaves. Mature leaves exhibited higher antioxidant potential than young leaves after freeze-drying, while the opposite results were observed for oven-drying. Overall in vitro health-related activities were higher in mature leaves compared to young leaves regardless of the drying process. Knowledge gained from this study can be used to encourage prospective utilization of sacha inchi leaves as a source of health-promoting compounds. This, in turn, will increase the commercial value of the leaves and provide a wider market variety of sacha inchi products

Exploration of the nutritional and carotenoids profiles of vegetables in Thai cuisine as potential nutritious ingredients

Missing information on plant origin control and nutritional data on herbs, spices and vegetables could lead to sample quality deficit and misusage of the plant database. In this study, twenty vegetables that were collected and managed based on the recommendations of the Department of Agriculture, Ministry of Agriculture and Cooperatives, Thailand, were investigated regarding their proximate mineral, vitamin and carotenoid contents using the standard procedures of the Association of Official Analytical Chemists (AOAC). The results showed that these plants (100 g dry weight) exhibited similar energy levels (337.11–420.48 kcal), which were mainly distributed from high carbohydrate content (21.01–88.17 g), while protein (3.14–66.07 g) and fat (0.00–10.33 g) levels were quite low. As a form of carbohydrate, dietary fiber was found to be high in Cymbopogon citratus (DC.) Stapf (Cy. citratus) and Solanum torvum Sw. (So. torvum) (57.00–59.54 g). Interestingly, Senegalia pennata subsp. insuavis (Lace) Maslin, Seigler & Ebinger (S. pennata) exhibited exceptionally high protein content, which was between 2.3 and 3.1 times higher than its carbohydrates. High mineral contents were detected in S. pennata, Ocimum africanum Lour. (O. africanum), Ocimum basilicum L. (O. basilicum), Ocimum gratissimum L. var. macrophyllum Briq. (O. gratissimum) and Coriandrum sativum L. (Co. sativum), while Mentha cordifolia Opiz ex Fresen (M. cordifolia) was observed to be a good source of vitamin C (381.36–547.47 mg). High carotenoids were mostly found in Eryngium foetidum L. (E. foetidum), O. gratissimum, Co. sativum and O. basilicum (75.23–119.96 mg). Interestingly, the location of sample collection seemed to have minimal effect on the nutritional and carotenoid compositions. The results of this study provide reliable information concerning the nutritional and carotenoid contents in plant sources with control of origin, which could be used in the future for food development with specific nutritional requirements

Partial Substitution of Glucose with Xylitol Prolongs Survival and Suppresses Cell Proliferation and Glycolysis of Mice Bearing Orthotopic Xenograft of Oral Cancer

Many types of cancer have metabolic alterations with increased glycolysis. Identification of alternative sweeteners that do not fuel cancer is a novel approach to cancer control. The present study aimed to investigate the effects of xylitol on tumor growth and survival of mice bearing orthotopic xenograft of tongue cancers. The results showed that partial substitution of glucose with xylitol (glucose 0.35 g plus xylitol 2.06 g/kg body weight) non-significantly reduced tumor volume, and significantly prolonged the median survival time from 19 days in the control to 30.5 days in the xylitol group. Immunohistochemical data of the tongue tissue shows significantly lower intense-to-mild staining ratios of the proliferation marker Ki-67 in the xylitol than those of the control group (p = 0.04). Furthermore, the xylitol substitution significantly reduced the expression of the rate-limiting glycolytic enzyme, phosphofructokinase-1 (PFK-1) (p = 0.03), and showed a non-significant inhibition of PFK activity. In summary, partial substitution of glucose with xylitol at the equivalent dose to human household use of 10 g/day slows down tumor proliferation and prolongs survival of mice bearing an orthotopic oral cancer xenograft, possibly through glycolytic inhibition, with minimal adverse events. The insight warrants clinical studies to confirm xylitol as a candidate sweetener in food products for cancer survivors

Optimized Conditions for the Extraction of Phenolic Compounds from <i>Aeginetia indica</i> L. and Its Potential Biological Applications

Aeginetia indica L., a parasitic root in the Orobanchaceae family, is used as a food colorant in traditional Thai desserts. However, scant information is available on its food applications as well as medicinal properties, while overharvesting by the local people has severely depleted wild plant populations. This research, thus, aimed to extract optimized total phenolic content (TPC) in varying extraction conditions using response surface methodology (RSM) and the Box–Behnken design (BBD). Results indicated that an extraction temperature of 90 °C, 80% (v/v) aqueous ethanol, and 0.5% (w/v) solid-to-liquid ratio yielded the highest TPC at 129.39 mg gallic acid equivalent (GAE)/g dry weight (DW). Liquid chromatography–electrospray ionization tandem mass spectrometry (LC-ESI-MS/MS) identified the predominant phenolics as apigenin (109.06 mg/100 g extract) and luteolin (35.32 mg/100 g extract) with trace amounts of naringenin and rutin. Under the optimal extraction condition, the plant extract exhibited antioxidant activities of 5620.58 and 641.52 µmol Trolox equivalent (TE)/g DW determined by oxygen radical absorbance capacity (ORAC) and ferric ion reducing antioxidant power (FRAP) assay, while the scavenging capacity of total radicals at 50% (SC50) was determined to be 135.50 µg/mL using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. The plant extract also exhibited inhibitory activities against the key enzymes relevant to type II diabetes, obesity, and Alzheimer’s disease, suggesting the potential for medicinal applications