This research aims to optimize the production process of gamma-aminobutyric acid (GABA) in fermented pineapple juice using probiotics and acetic acid bacteria (AAB), which are microorganisms with the potential to enhance GABA levels. This process has been developed to improve the nutritional value of fermented pineapple juice and to increase the economic value of Thai pineapples, which have long suffered from low market prices. This study focuses on determining the optimal conditions for GABA production by examining factors such as sugar content, pH levels, fermentation duration, and L-glutamate concentration, as well as the co-cultivation of probiotics and acetic acid bacteria. The experiments are conducted using controlled fermentation techniques, and the bioactive components of the fermented juice are analyzed with advanced instruments such as HPLC and GC-MS. The findings of this research are expected to contribute to the development of formulations and production processes for a high-GABA pineapple-based functional beverage. This product could offer health benefits such as stress reduction, cognitive function enhancement, and relaxation while also strengthening the potential of Thailand’s fermented food and beverage industry.
การพัฒนากระบวนการผลิตกรดแกมมา-อะมิโนบิวทิริก (γ -aminobutyric acid) ในเครื่องดื่มจากน้ำสับปะรดด้วยโพรไบโอติกซึ่งเน้นการใช้แบคทีเรียกรดอะซิติกและโพรไบโอติกเพื่อเพิ่มประสิทธิภาพการผลิต GABA โดยที่มาของการวิจัยนี้เกิดจากความต้องการแก้ไขปัญหาราคาสับปะรดของไทยซึ่งมีราคาต่ำมาเป็นเวลานาน การผลิตเครื่องดื่มที่มี GABA สูง มีประโยชน์ต่อสุขภาพ เช่น ช่วยในการผ่อนคลาย ลดความวิตกกังวล และส่งเสริมการทำงานของสมอง
คณะวิทยาศาสตร์
Direct Arc Plasma Generator with Six Nozzles, Applications of Plasma Technology and Progress in Nuclear Fusion and Thailand Tokamak-1 (TT1) Development
คณะอุตสาหกรรมอาหาร
This study aims to investigate the co-encapsulation technique of vitamin C and coenzyme Q10 within liposomes to enhance their stability and encapsulation efficiency and evaluate their antioxidant activity and release behavior under simulated gastrointestinal conditions. Liposomes were prepared using the High-Speed Homogenization Method, and their characteristics, including particle size, zeta potential, encapsulation efficiency, and antioxidant activity, were analyzed using DPPH, ABTS, and FRAP assays. The results demonstrated that co-encapsulation significantly improved the stability of vitamin C and coenzyme Q10 compared to single encapsulation. The liposomes exhibited high encapsulation efficiency and maintained strong antioxidant activity. The release profile under simulated gastrointestinal conditions also indicated a sustained and controlled release. These findings highlight the potential of the co-encapsulation technique in enhancing the efficacy of functional bioactive compounds, making it applicable to the food and nutraceutical industries.
คณะสถาปัตยกรรม ศิลปะและการออกแบบ
The purpose of this research aims to guidelines the identity design for high-speed rail stations, which are divided into four steps: 1) Survey and analysis of identity at the high-speed train stations, including subway in Japan and Taiwan. 2) Comparison the perception of the environment by the questionnaire at BTS, MRT BL, Airport Rail Link (AERA1), and MRT PPL in Bangkok from passengers 800 passengers. 3) Survey and analysis the perception of identity at the MRT Blue Line by questionnaires 800 passengers at Wat Mangkorn, Sam Yod, Sanam Chai, and Itsaraphap stations. 4) To analysis with the descriptive statistics and one-way ANOVA. Study and survey of the high-speed rail environment from Bangkok to Nong Khai, then synthesize the identity design guidelines by 12 experts with structured interviews to summarize the conceptual framework for identity design for high-speed rail stations. The results shown that the identity of train stations in Japan and Taiwan is designed based on architectural and historical concepts that align with the local environment, society, and lifestyle near the stations. This design approach is evident at stations serving as significant tourist attractions and in the surrounding environment, including external buildings and nearby public transportation connections, as well as entrance and exit doors to the station. In summary, four types of identities have been identified: 1) The Identity Historical and Architectural 2) The Identity of Culture 3) The Identity from Cartoons and 4) The Identity of Art and Design