Kanda Whangchai

Bio: Kanda Whangchai is an academic researcher from Chiang Mai University. The author has contributed to research in topics: Postharvest & Biofuel. The author has an hindex of 12, co-authored 45 publications receiving 480 citations. Previous affiliations of Kanda Whangchai include Commission on Higher Education.

Effects of heat treatments on antioxidant capacity and total phenolic content of four cultivars of purple skin eggplants

Abstract: We investigated the effects of three heat treatments on antioxidant capacity and total phenolic content in purple skinned eggplant fruits. Four cultivars of eggplant: 'Muang Lek', 'Muang Lot Fai', 'Muang Kan Dam', and 'Muang Kan Khiao' were subjected to boiling, steaming, and microwaving for 5, 10, and 15 min in each treatment. The results show that antioxidant capacity (DPPH and ABTS) and total phenolic content significantly increased in all eggplant cultivars with all cooking methods compared with those of raw fruits. Fruits microwaved for 10 and 15 min had the highest antioxidant capacities and total phenolic content in all cultivars. 'Muang Lot Fai' had the highest antioxidant capacity and total phenolic content of the four cultivars examined. A highly positive correlation for each heat treatment was found between antioxidant capacity and total phenolic content.

Insoluble-Bound Phenolics in Food.

Abstract: This contribution provides a review of the topic of insoluble-bound phenolics, especially their localization, synthesis, transfer and formation in plant cells, as well as their metabolism in the human digestive system and corresponding bioactivities. In addition, their release from the food matrix during food processing and extraction methods are discussed. The synthesis of phenolics takes place mainly at the endoplasmic reticulum and they are then transferred to each organ through transport proteins such as the ATP-binding cassette (ABC) and multidrug and toxic compound extrusion (MATE) transporter at the organ’s compartment membrane or via transport vesicles such as cytoplasmic and Golgi vesicles, leading to the formation of soluble and insoluble-bound phenolics at the vacuole and cell wall matrix, respectively. This part has not been adequately discussed in the food science literature, especially regarding the synthesis site and their transfer at the cellular level, thus this contribution provides valuable information to the involved scientists. The bound phenolics cannot be absorbed at the small intestine as the soluble phenolics do (5%–10%), thus passing into the large intestine and undergoing fermentation by a number of microorganisms, partially released from cell wall matrix of foods. Bound phenolics such as phenolic acids and flavonoids display strong bioactivities such as anticancer, anti-inflammation and cardiovascular disease ameliorating effects. They can be extracted by several methods such as acid, alkali and enzymatic hydrolysis to quantify their contents in foods. In addition, they can also be released from the cell wall matrix during food processing procedures such as fermentation, germination, roasting, extrusion cooking and boiling. This review provides critical information for better understanding the insoluble-bound phenolics in food and fills an existing gap in the literature.

Chlorpyrifos: pollution and remediation

Abstract: The widespread use of pesticides in modern agriculture is of increasing concern due to environmental contamination and subsequent biodiversity loss. Chlorpyrifos is a toxic organophosphate pesticide. Repeated applications of chlorpyrifos modify the soil microbial community structure and pose potential health risks to the other nontargets. Chlorpyrifos has been reported as the second most commonly detected pesticide in food and water. Extensive use of chlorpyrifos in agriculture and persistence in the environment have raised public concern and demand for safe technologies to overcome the pollution and toxicity problems. Here, we review pollution and toxicity issues associated with chlorpyrifos use and discuss strategies to solve pesticide contamination. Chlorpyrifos, previously shown to be resistant to enhanced degradation, has now been proved to undergo enhanced microbe-mediated decay. Here, special emphasis is given to degradation methods such as ozonation, Fenton treatment, photodegradation, and advanced oxidation processes along with microbial degradation. Finally, we focus on degradation process at enzyme and molecular levels which will enable us to elucidate the exact degradative pathway involved in biodegradation.

A Review on Ozone-Based Treatments for Fruit and Vegetables Preservation

Abstract: The development and application of efficient methods for the preservation of food products have always been industrial concerns. The search for new technologies that assure safety and quality of the products is an ever-growing challenge. In this context, ozone has emerged, presenting a set of characteristics that makes it highly suitable for fruits and vegetables. Ozone properties and ozone applications to fruits and vegetables industries are included in this work. Due to the potential of ozone-based treatments for obtaining safe products with extended shelf life, several researchers have been focusing on this topic. A compilation of those works is presented in this review, with emphasis on the ozone impact on microbial inactivation and quality aspects of processed fruits and vegetables, and fruit juices as well. This review can be a helpful tool for finding process conditions of ozone-based treatments and subsequent impacts on quality and safety attributes of already studied products, opening further areas of research.