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
คณะเทคโนโลยีการเกษตร
The development of a board game to enhance cooking skills focuses on a popular and well-known dish—burgers. This study integrates learning with interactive gameplay, allowing players to gain knowledge about burgers, including their ingredients, preparation methods, and even the basics of running a burger business. Through hands-on activities and engaging game mechanics, players can develop both their culinary skills and entrepreneurial mindset while enjoying the fun and immersive experience of the board game.
คณะเทคโนโลยีการเกษตร
The use of chemical herbicides in agriculture has raised concerns due to its adverse effects on farmers' health, environmental sustainability, and consumer safety. Paraquat, a widely used herbicide, has been banned in Thailand. In response to this issue, this research focused on the development of natural herbicide products as an alternative to conventional chemical herbicides. The study involved the extraction of bioactive compounds from selected plants with potential herbicidal properties and evaluating their effectiveness in controlling target weeds. The results indicated that the developed natural herbicide demonstrates significant weed control efficiency. Additionally, this product can be applied to organic farming systems, reducing reliance on hazardous chemicals and promoting sustainable agricultural practices. The development of this natural herbicide served as an essential step toward environmentally friendly and safe agricultural solutions.
คณะครุศาสตร์อุตสาหกรรมและเทคโนโลยี
Mulberry Kefir is a fermented drink made from ripe mulberry fruit, made from ripe mulberry juice. Its pinkish-red color is the color of the natural anthocyanin in mulberries. Anthocyanins have antioxidant properties and contain the prebiotic fructo-oligosaccharides, the probiotic microorganisms Lactobacillus and Saccharomeces. It has a sweet and sour taste, is fizzy and has a little alcohol. The taste and fizz come from production technology, which uses a fermentation process from microorganisms. Mulberry kefir is considered a functional beverage made from plants (Plant Based Beverage), suitable for people who are lactose intolerant and those who do not consume beverages made from milk. It makes you feel refreshed after drinking it.