BrushXchange is a toothbrush brand dedicated to reducing plastic waste in Thailand by offering toothbrushes made from recycled plastic with replaceable bristles. These products help minimize waste generated by traditional toothbrushes. The design is modern and user-friendly, emphasizing durability, comfort, and affordability, making it appropriate for health-conscious and environmentally aware consumers. The brand aims to drive change in the oral care industry by providing high-quality products at accessible prices. Its marketing strategy focuses on using social media platforms like Instagram and TikTok and collaborating with organizations that promote sustainability. The product is distributed through retail stores such as Lotus’s and Tops. BrushXchange also prioritizes environmental responsibility by using recycled paper packaging and organizing sustainability campaigns. The brand's long-term goal is to become a widely recognized brand image in the eco-friendly toothbrush market in Thailand while encouraging sustainable living habits within society.
1.ปัญหาขยะพลาสติกในประเทศไทย ประเทศไทยมีการผลิตขยะรวม 27.8 ล้านตันต่อปี โดยขยะพลาสติกคิดเป็น 12-13% ของปริมาณขยะทั้งหมด โดยขยะพลาสติกจากแปรงสีฟันที่ใช้แล้วทิ้งเป็นอีกปัจจัยที่ทำให้ปริมาณขยะเพิ่มขึ้น ด้วยจำนวนประชากรไทยกว่า 66 ล้านคน มีความเป็นไปได้ที่จะมีแปรงสีฟันที่ถูกทิ้งปีละประมาณ 66 ล้านชิ้น 2.มุ่งเน้นการสร้างความตระหนักรู้เกี่ยวกับปัญหาขยะพลาสติกในชุมชนและสังคม 3.เราต้องการนำเสนอผลิตภัณฑ์ที่ตอบสนองความต้องการของผู้บริโภคที่ใส่ใจสิ่งแวดล้อม โดยยังคงคุณภาพ ทนทาน และใช้งานได้สะดวก
คณะอุตสาหกรรมอาหาร
Zero-waste management is crucial for sustainable food systems, promoting the use of agricultural by-products like rice bran. Rich in bioactive polyphenols with antioxidant and antidiabetic properties, rice bran can enhance the nutritional value of food. Polyphenols can slow starch digestion by forming complexes with starch, making them useful for creating low-glycemic foods. While ultrasonication and freeze-thaw treatments have been beneficial individually, their combined effects on starch-polyphenol complexation remain understudied. This study aimed to evaluate the impact of combining these treatments on the interaction between rice starch and red rice bran polyphenols. The dual treatment increased the complexing index, altered functional properties, and affected granule morphology. Structural analysis indicated non-covalent interactions forming non-V-type complexes. Additionally, starch digestibility was reduced, lowering the estimated glycemic index (eGI) compared to the control. These findings suggest a sustainable and green approach to starch modification, with potential for developing functional food products and advancing zero-waste processing.
วิทยาเขตชุมพรเขตรอุดมศักดิ์
Abstract: Banana French Fries This project aimed to study and develop the product Banana French Fries, which is a snack made by frying bananas in a form similar to French fries, in order to add value to bananas and create new choices for consumers. The experiment consisted of selecting suitable banana varieties, developing a coating formula, and testing the taste of samples. The results of the study found that Nam Wa bananas are the most suitable for making banana French fries because they have a firm texture and naturally sweet taste. The best coating formula consists of wheat flour, eggs, and milk, which provide longer crispiness. The taste test found that most consumers gave a very good response and were satisfied with the taste and texture. This project shows that banana French fries are a product with potential to be developed as a healthy snack and can be further developed into a commercial product in the future.
คณะอุตสาหกรรมอาหาร
Spent hens are laying hens that are over 18 months to 2 years old and no longer productive. The texture of spent hen meat is significantly tougher compared to broiler chickens, capons, and native chickens. Therefore, to increase the value of spent hens, a study was conducted to modify the texture of the meat by restructuring it with carrageenan and tenderizing it by marinating it in bromelain solution at different concentrations. The experiment found that restructuring with carrageenan and using bromelain enzyme resulted in a newly formed product and significantly improved the tenderness of the meat compared to chicken meat that was not treated with carrageenan and bromelain enzyme.