Browsing by Author "Lertsiri S."

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    Application of short-wave infrared hyperspectral imaging combined with machine learning on chilling injury detection in fresh coriander
    (2025-06-01) Pipatsart N.; Meenune M.; Hoonlor A.; Niamsiri N.; Punyasuk N.; Mairhofer S.; Lertsiri S.; Pipatsart N.; Mahidol University
    Chilling injury in coriander (Coriandrum sativum L.) occurs easily during transportation at low temperatures and cold storage to maintain freshness, leading to quality deterioration. Such chilling injury is difficult to notice at the early stage, thus rapid and accurate detecting is necessary. In this study, the application of short-wave infrared hyperspectral imaging (SWIR-HSI) combined with machine learning (ML) techniques was demonstrated in quality control of coriander. Selection of the relevant wavelength in SWIR region was conducted prior to investigation of ML algorithms for effective classification of chilling injury. The early stage of chilling injury was explored with SWIR-HSI in comparison with conventional measurement of moisture, total chlorophyll and color. Notably, early chilling injury was detected after 7 days of cold storage with SWIR-HSI, whereas it required 14 days for observation by conventional measurements. In addition, different profiles of volatile organic compounds from different cultivation batches were recognized by the current application of SWIR-HSI, which was in agreement with results from gas chromatography-mass spectrometry. These findings suggested the potential of SWIR-HSI in combination with ML, as a rapid and accurate technique for determining quality of coriander. Among the ML algorithms tested, i.e., K-Nearest Neighbors, Support Vector Machine, Random Forest Classifier, Multilayer Perceptron, and Convolutional Neural Network (CNN), CNN coupled with CNN-based wavelength selection yielded the best performance in classifying the early chilling injury with 94% accuracy.
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    Potential alternative natural colourant from Dendrobium Sonia ‘Earsakul’
    (2022-04-01) Netramai S.; Kijchavengkul T.; Samsudin H.; Lertsiri S.; Mahidol University
    This study aimed to investigate optical properties, colour-changing characteristics, and storage stability of crude aqueous extract of fresh Dendrobium Sonia ‘Earsakul’ (DSE) orchid flower obtained through microwave-assisted extraction. IR spectra of the extract at various pH indicated that anthocyanins were major pigments present in the crude extract. As the pH of the extract increased from 2 to 11, its colour turned from reddish-orange to magenta to purple to blue to green. Crude extract of DSE could be prepared in advance and used within 2 weeks after preparation (if kept at 4°C) without significant reduction of anthocyanin levels (P<0.05). The findings showed that DSE had the potential to be utilized as a natural food colourant as an alternative for those from plants containing cyanidin as the major anthocyanin, due to their similarities in colour-changing patterns and high storage stability.
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    Production and Characterization of Heme Iron Polypeptide from the Blood of Skipjack Tuna (Katsuwonus pelamis) Using Enzymatic Hydrolysis for Food Supplement Application
    (2023-09-01) Tansukkasem S.; Kaewpathomsri P.; Jonjaroen V.; Payongsri P.; Lertsiri S.; Niamsiri N.; Mahidol University
    Organic heme iron in the form of heme iron polypeptide (HIP) is a bioavailable form of iron that can be used for dietary supplements. However, one practical challenge with HIP is that the quality of HIP prepared with different batches of raw material could lead to HIP products with inconsistent characteristics. In this study, skipjack tuna blood, a by-product in canned tuna industry, was converted to HIP at different degrees of enzymatic hydrolysis. The variation in HIP physical–chemical characteristics from different batches was evaluated, including composition, solubility, and molecular weight distribution. It was found that the batch variation had no effect on HIP composition and solubility; however, the degree of hydrolysis (DH) and the size of peptides that interact with heme greatly influenced HIP solubility at pH 2. Tuna-HIP with a low DH (DH, 8%) had 1.76-fold greater solubility than tuna-HIP with a high DH (DH, 32%). High-performance liquid chromatography (HPLC) revealed that tuna-HIP with a low DH had a molecular weight ranging from 1 kDa to 5 kDa. In summary, HIP-derived tuna blood was found to contain 70.54 ± 3.22 mg/100 g of iron and exhibit good solubility at 58.0 ± 2.16% at pH 2. Thus, tuna-HIP with a low DH might be a suitable functional ingredient for iron fortification of food.
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    Volatile Compound Production and Quality Characteristics of Durian Fruit Cv. Monthong as Affected by 1-methylcyclopropene and Modified Atmosphere Storage
    (2022-01-01) Chairat R.; Lertsiri S.; Tananuwong K.; Mahidol University
    This study aimed to evaluate the combined effects of 1-methylcyclopropene (1-MCP) and modified atmosphere (MA) storage on volatile compound production and quality parameters of durian fruit cv. Monthong during storage. Whole durian fruit harvested at the commercial maturity (75–80%) was fumigated with 0–1,000 nL L−1 of 1-MCP for 12 hours. The fruits were then kept in MA chamber fitted with a silicone membrane window at 15°C up to 4 weeks. Volatile aroma compounds including 3 sulfur compounds, 1 ester, 5 alcohols, and 1 ketone were monitored during durian fruit storage. The production of diethyl disulfide, 3,5-dimethyl-1,2,4-trithiolane (2 isomers) and ethyl-2-methyl butanoate was strongly suppressed by 1-MCP/MA treatment. Husk and pulp color changes, pulp softening, respiration rate, production of ethylene, and fermentative metabolites were effectively retarded with 1-MCP/MA technique. 1-MCP treatment at 500 nL L−1 for 12 h under MA condition could extend the storage life of Monthong durian fruit up to 3 weeks without any negative effect. Therefore, this combined technique could be applied to maintain quality and control the ripening process of Monthong durian fruit.