Author
Saroat Rawdkuen
Bio: Saroat Rawdkuen is an academic researcher from Mae Fah Luang University. The author has contributed to research in topics: Medicine & Gelatin. The author has an hindex of 31, co-authored 87 publications receiving 2500 citations.
Topics: Medicine, Gelatin, Bran, Materials science, Food science
Papers
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TL;DR: In this paper, the authors investigated the isolation and characterization of bromelain extract from the wastes of Nang Lae and Phu Lae pineapple cultivars (economical fruits of Chiang Rai province, Thailand).
195 citations
TL;DR: The biochemical and gel properties of tilapia surimi prepared by a conventional washing method and protein isolated using alkaline-acid-aided processes were studied in this paper, where the authors found that the solubility and recovery of protein was highest by using a conventional method, followed by an alkaline and acid-assisted process, respectively.
167 citations
TL;DR: There is high potential that antioxidative peptides from rice bran might also be produced in the gastrointestinal tract of the human body.
131 citations
TL;DR: In this article, microwave assisted extraction (MAE) was applied for extracting rice bran protein with a response surface methodology (RSM), and the optimal condition was 1000 W of microwave power, 90 S of extraction time, and a solid to liquid ratio of 0.89 g rice brans/10 L of distilled water.
129 citations
TL;DR: G gelatin was extracted from the skin of farmed giant catfish with a yield of 20.1 g/100 g skin sample on the basis of wet weight and the chemical composition and properties of gelatin were characterised.
Abstract: Gelatin was extracted from the skin of farmed giant catfish (Pangasianodon gigas) with a yield of 20.1 g/100 g skin sample on the basis of wet weight. The chemical composition and properties of gelatin were characterised. The gelatin had high protein (89.1 g/100 g) but low fat (0.75 g/100 g) content and contained a high number of imino acids (proline and hydroxyproline) (211 residues per 1000 residues). Giant catfish skin gelatin had a slightly different amino acid composition than calf skin gelatin. The bloom strength of the gelatin gel from giant catfish skin gelatin (153 g) was greater than that of calf skin gelatin (135 g) (P
109 citations
Cited by
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TL;DR: The present work is a compilation of recent information on collagen and gelatin extraction from new sources, as well as new processing conditions and potential novel or improved applications, many of which are largely based on induced cross-linking, blending with other biopolymers or enzymatic hydrolysis.
1,496 citations
TL;DR: The antibacterial activity of natural components from different sources including plants, animals, bacteria, algae and mushrooms, and their potential use in food systems are reviewed.
822 citations
TL;DR: The types and nature of the waste that originates from fruits and vegetables, the bioactive components in the waste, their extraction techniques, and the potential utilization of the obtained bioactive compounds are described.
Abstract: Fruits and vegetables are the most utilized commodities among all horticultural crops. They are consumed raw, minimally processed, as well as processed, due to their nutrients and health-promoting compounds. With the growing population and changing diet habits, the production and processing of horticultural crops, especially fruits and vegetables, have increased very significantly to fulfill the increasing demands. Significant losses and waste in the fresh and processing industries are becoming a serious nutritional, economical, and environmental problem. For example, the United Nations Food and Agriculture Organization (FAO) has estimated that losses and waste in fruits and vegetables are the highest among all types of foods, and may reach up to 60%. The processing operations of fruits and vegetables produce significant wastes of by-products, which constitute about 25% to 30% of a whole commodity group. The waste is composed mainly of seed, skin, rind, and pomace, containing good sources of potentially valuable bioactive compounds, such as carotenoids, polyphenols, dietary fibers, vitamins, enzymes, and oils, among others. These phytochemicals can be utilized in different industries including the food industry, for the development of functional or enriched foods, the health industry for medicines and pharmaceuticals, and the textile industry, among others. The use of waste for the production of various crucial bioactive components is an important step toward sustainable development. This review describes the types and nature of the waste that originates from fruits and vegetables, the bioactive components in the waste, their extraction techniques, and the potential utilization of the obtained bioactive compounds.
624 citations
TL;DR: This review article summarizes the importance of various natural Polysaccharides, Protein and Lipid-Based Natural edible polymers used for making coatings and edible films.
466 citations
TL;DR: In this paper, the most important natural additives are overviewed, as well as their use, benefits and risks, and the future of these molecules along with new types of additives is also summarized.
Abstract: In a time where the public is more aware and interested with what they eat, natural additives have been gaining interest both from the food industries and the consumers. Some studies show that consumers prefer food prepared with natural additives rather than chemical ones, due to health reasons. Although quite promising, natural additives still face some drawbacks and limitations as well as conflicting information. In this manuscript, the most important natural additives are overviewed, as well as their use, benefits and risks. The future of these molecules along with new types of additives is also summarized.
394 citations