Metallic nanoparticles embedded in cellulose nanocrystal (MNPs/CNC) films were prepared by solution casting for antimicrobial and fungus in edible peel fruit. MNPs/CNC was synthesized by ultrasonic waves. The as-synthesized was characterized by the chemical characteristics by the transmission electron microscope (TEM), X-ray photoelectron spectroscopy (XPS), X-ray diffraction analysis (XRD), Fourier transform infrared spectrometer (FT-IR), zeta potential analyzer, and UV-visible spectrophotometer. MNPs/CNC films had high potential in antimicrobial and fungus. Therefore, MNPs/CNC can be used to wrap edible peeled fruit to inhibit the growth of microorganisms, which can effectively extend the shelf life of fruits.
ประเทศไทยเป็นหนึ่งในผู้ส่งออกผลไม้รายสำคัญของโลก โดยเฉพาะผลไม้ที่รับประทานแบบไม่ปอกเปลือก ซึ่งผลไม้เหล่านี้มีแนวโน้มเสื่อมคุณภาพหรือเกิดการเน่าเสียระหว่างการขนส่ง อันเป็นผลมาจากการปนเปื้อนของเชื้อราและแบคทีเรียที่สามารถพบได้จากปัจจัยหลายประการ เช่น สภาพแวดล้อมในการเพาะปลูก องค์ประกอบของดิน หรือกระบวนการขนส่ง เชื้อจุลินทรีย์เหล่านี้สามารถเจริญเติบโตได้โดยใช้น้ำตาลจากผลไม้เป็นแหล่งพลังงาน ซึ่งส่งผลให้โครงสร้างของเนื้อผลไม้เปลี่ยนแปลง ความสดลดลง และกระตุ้นกระบวนการเน่าเสียให้เกิดขึ้นเร็วขึ้น งานวิจัยนี้จึงได้สังเคราะห์ฟิล์มเซลลูโลสนาโนคริสตัลที่ฝังอนุภาคนาโนโลหะสำหรับการยับยั้งจุลชีพบนผลไม้ที่รับประทานแบบไม่ปอกเปลือก สำหรับใช้เป็นบรรจุภัณฑ์อัจฉริยะ เพื่อช่วยยืดอายุการเก็บรักษา ลดอัตราการเน่าเสีย และรักษาคุณภาพของผลไม้ให้ยาวนานขึ้น
คณะเทคโนโลยีการเกษตร
Threadfin breams is an economically important fish that can be found in fisheries in both the Gulf of Thailand and Andaman Sea and is cheap. In addition, the consumption of raw fish as sashimi is increasingly popular in Thailand. Therefore, it is necessary to promote its consumption to increase its value. This study investigated the preservation of threadfin breams (N. furcosus) for raw or sashimi consumption. The preservation of threadfin breams consisted of Ikejime (K) and cold seawater (S) methods, and the preservation of the fish by Gutting (G) and whole (W) and storing for 3 days on ice (I) or in a refrigerator (F). The freshness quality of threadfin breams was evaluated by sensory, physicochemical (TVB-N, TMA-N and pH), freshness index (Ki-value) and microbiological methods. It was found that after being stored for 3 days, the KGF group of threadfin breams had the highest overall sensory score, which was 8.36±0.80 points, and the KWI, SWI and SWF groups of threadfin breams had the lowest overall sensory scores, which were 8.13±0.77, 8.13±0.77 and 8.13±0.81 points, respectively. And the overall sensory scores of all experimental groups of fish increased significantly (p<0.05). The TVB-N value of threadfin breams in KGF group had the lowest TVB-N value, which was 1.37±0.93 mg nitrogen/100 g sample. The threadfin breams in SGI group had the highest TVB-N value, which was 2.36±1.15 mg nitrogen/100 g sample. The TVB-N of fish in all experimental groups increased significantly (p<0.05). The TMA-N value of threadfin breams in KGF group had the lowest TMA-N value, which was 1.56±0.88 mg nitrogen/100 g sample. The threadfin breams in SWF group had the highest TMA-N value, which was 2.17±1.22 mg nitrogen/100 g sample. The TMA-N of fish in all experimental groups increased significantly (p<0.05). The pH value of threadfin breams in KGF group had the lowest pH value, which was 6.40±0.12. The threadfin breams in SWF group had the highest pH value, which was 6.78±0.25. The pH of fish in all experimental groups increased significantly (p<0.05). Ki value The threadfin breams in KGF group had the lowest Ki value, which was 9.05±0.73%. The threadfin breams in KWI group had the highest Ki value, which was 12.88±4.19%. The Ki value of all experimental groups of fish increased without statistical significance (p>0.05). In terms of freshness quality in microbiology, it was found that in all experimental groups, Salmonella spp., S. aureus, B. cereus, C. perfringens and E. coli were found in all experimental groups of threadfin breams. All types of microorganisms in all groups of threadfin breams increased with statistical significance (p<0.05). When compared with the freshness quality criteria in terms of sensory, chemical, physical, freshness index and microbiology, it was found that all groups of threadfin breams were very fresh and suitable for raw consumption during the preservation and storage for 3 days. After 3 days of storage, the threadfin breams should be consumed cooked because the freshness quality of the fish is not suitable for raw consumption due to the increase in various parameters. The increase in various parameters is due to the deterioration of the fish and the activities of microorganisms. Therefore, threadfin breams is suitable to promote raw consumption within 3 days of storage. In addition, fish preservation, especially by Ikejime method, then cutting open the belly and storing in the refrigerator, can help improve the freshness of the fish. The results of this study can be used to develop techniques for preserving fish after capture for fishermen and can promote the increase in the value of threadfin breams in the future.
คณะสถาปัตยกรรม ศิลปะและการออกแบบ
This conceptual model, titled "DeHome", incorporates the principles of Deconstructivism in architectural design. It deconstructs the fundamental elements of a house—roof, columns, doors, windows, and bricks—separating them and reassembling them in a way that conveys fragmentation, contradiction, and movement. This design challenges the traditional concept of structural stability by enlarging key elements such as doors, windows, and columns, emphasizing distortion and the dynamic force of transformation. Beyond merely dismantling the physical structure of a house, this project reinterprets the very concept of "home" within the context of contemporary architecture.
คณะอุตสาหกรรมอาหาร
Most rice is consumed as cooked, milled rice, but a small portion is also ground into flour or separated into a starch fraction and used by the food industry as a gluten-free ingredient. This study aims to find out if different types of rice flour and starch, such as white and colored rice, could be used in industry. This study employs green modification techniques to slow down the digestion process by combining polyphenols with starch. Our initial study found that the raw colored rice has a lower glycemic index than other types of rice, such as brown or white rice. Another study that looked at how the quality of colored rice flour was changed by different methods also discovered that out of the six green methods (annealing, heat moisture treatment, ultrasound, pregelatinization, wet-microwave, and dry-microwave). It found that ultrasound improved the polyphenol bioaccessibility in the rice flour and reduced the digestion rate. The pregelatinization process led to the flour having high solubility and an estimated glycemic index. Different techniques affected the flour/starch quality in different ways. Therefore, for further industrial application, it could also be easier to select the method for food product based on their required techno-functional quality of flour/starch. In addition to the modification techniques, this study showed that the high bioaccessible polyphenol content and high polyphenol content in rice greatly slowed down the rate of digestion. This study also open for further exploring the possibility of using high polyphenol agricultural waste to modify starch and flour in a sustainable manner.