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งานประชุมวิชาการและการประกวดผลงานนวัตกรรมระดับนานาชาติในงาน International Innovation, Entrepreneurship & Applied Solutions Competition 2026 รูปแบบ online ณ National Ilan University ไต้หวัน
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ANTIO Plus SESAMIO : Super Boost for Immune System, Anti-inflammatory, Blood Circulation and Alternative Treatment for Diabetic Wound/Diabetic Foot Ulcer
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ANTIO Plus SESAMIO : Super Boost for Immune System, Anti-inflammatory, Blood Circulation and Alternative Treatment for Diabetic Wound/Diabetic Foot Ulcer
ANTIO and SESAMIO are dietary supplement products developed from plant-derived materials and natural honey. ANTIO is formulated from four fresh medicinal plants—kariyat (Andrographis paniculata), elephant garlic (Allium ampeloprasum), butterfly pea (Clitoria ternatea), and turmeric (Curcuma longa)—using an innovative extraction process based on osmotic dehydration, in which natural honey serves as the osmotic agent. SESAMIO is a dietary supplement produced from black sesame seeds (Sesamum indicum) and natural honey using the same innovative extraction technique. Both products were evaluated for their biological and pharmacological activities and further assessed through clinical investigations involving conditions such as diabetic foot ulcers, deep vein thrombosis, and thrombosis (blood clot formation). The innovation underlying ANTIO and SESAMIO lies in the utilization of fresh herbal materials and fresh black sesame seeds, combined with a non-chemical extraction process that preserves natural physicochemical properties and essential nutrients. The production process avoids the use of artificial preservatives, synthetic additives, or chemical extraction agents.
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คำสำคัญ :
เซซามิน แอนไทออกซิแดนท์
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กลุ่มบทความ :
กลุ่มงานตามสมรรถนะบุคลากร
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หมวดหมู่ :
กลุ่มงานสายวิชาการ
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สถิติการเข้าถึง :
เปิดอ่าน
498
ครั้ง | แสดงความคิดเห็น
0
ครั้ง
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ผู้เขียน
ฐิติพรรณ ฉิมสุข
วันที่เขียน
10/6/2569 13:09:21
แก้ไขล่าสุดเมื่อ
24/6/2569 13:18:56
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งานประชุมวิชาการและการประกวดผลงานนวัตกรรมระดับนานาชาติในงาน International Innovation, Entrepreneurship & Applied Solutions Competition 2026 รูปแบบ online ณ National Ilan University ไต้หวัน
»
ANTIO Plus SESAMIO : Super Boost for Immune System, Anti-inflammatory, Blood Circulation and Alternative Treatment for Diabetic Wound/Diabetic Foot Ulcer
|
|
ANTIO Plus SESAMIO : Super Boost for Immune System, Anti-inflammatory, Blood Circulation and Alternative Treatment for Diabetic Wound/Diabetic Foot Ulcer
ANTIO and SESAMIO are dietary supplement products developed from plant-derived materials and natural honey. ANTIO is formulated from four fresh medicinal plants—kariyat (Andrographis paniculata), elephant garlic (Allium ampeloprasum), butterfly pea (Clitoria ternatea), and turmeric (Curcuma longa)—using an innovative extraction process based on osmotic dehydration, in which natural honey serves as the osmotic agent. SESAMIO is a dietary supplement produced from black sesame seeds (Sesamum indicum) and natural honey using the same innovative extraction technique. Both products were evaluated for their biological and pharmacological activities and further assessed through clinical investigations involving conditions such as diabetic foot ulcers, deep vein thrombosis, and thrombosis (blood clot formation). The innovation underlying ANTIO and SESAMIO lies in the utilization of fresh herbal materials and fresh black sesame seeds, combined with a non-chemical extraction process that preserves natural physicochemical properties and essential nutrients. The production process avoids the use of artificial preservatives, synthetic additives, or chemical extraction agents.
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คำสำคัญ :
เซซามิน แอนไทออกซิแดนท์
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|
กลุ่มบทความ :
กลุ่มงานตามสมรรถนะบุคลากร
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|
หมวดหมู่ :
กลุ่มงานสายวิชาการ
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สถิติการเข้าถึง :
เปิดอ่าน
498
ครั้ง | แสดงความคิดเห็น
0
ครั้ง
|
|
ผู้เขียน
ฐิติพรรณ ฉิมสุข
วันที่เขียน
10/6/2569 13:09:21
แก้ไขล่าสุดเมื่อ
24/6/2569 13:18:56
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การประชุมวิชาการระดับนานาชาติ The 6th International Conference on Science, Technology & Innovation (2026)
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ENCAPSULATION OF PHENOLIC COMPOUNDS FROM STROBILANTHES CUSIA LEAVES AND CHARACTERIZATION และ ENCAPSULATION OF BEETROOT EXTRACT USING SODIUM ALGINATE/SODIUM ALGINATE-CASEIN SODIUM SALT: STUDY OF PHYSICAL AND CHEMICAL PROPERTIES
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ENCAPSULATION OF PHENOLIC COMPOUNDS FROM STROBILANTHES CUSIA LEAVES AND CHARACTERIZATION
Strobilanthes cusia (Hom) is commonly used as a traditional medicine with widespread health benefits. The present investigation aimed to determine the effectiveness of phenolics extracted from Hom leaves using the ultrasonic assisted extraction (UAE) method. The lyophilized Hom extract (HE) was analyzed for total phenolic contents and examined for antioxidants. The HE was encapsulated with sodium alginate as the single wall material and with sodium alginate-gum arabic as the combination wall material to enhance the shelf life and stability of the phenolics. Additionally, hydrogel patches incorporating the encapsulated HE were developed to study the antipyretic property. The effects of type and concentration of encapsulating agents on encapsulation efficiency and cooling performance of the hydrogel patches were evaluated. The encapsulation efficiency was analyzed and characterized the encapsules using Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) analyses corroborated the effectiveness of the encapsulation process. Results indicated that HE contained total phenolics of 97.38±0.19 mgGAE/g. Moreover, HE had an IC50 value against the DPPH scavenging assay of 0.182±0.53 g/ml. The highest encapsulation efficiency (87.95%) was achieved using combination wall of 1% sodium alginate and gum arabic. Morphological analysis using SEM revealed the surface particle aggregation of the hydrogel patches. Furthermore, FTIR analysis confirmed the interaction between HE and encapsulating agents, indicating successful microencapsulation. These findings suggest that encapsulation is a promising strategy to enhance the stability and efficacy of HM for pharmaceutical applications.
ENCAPSULATION OF BEETROOT EXTRACT USING SODIUM ALGINATE/SODIUM ALGINATE-CASEIN SODIUM SALT: STUDY OF PHYSICAL AND CHEMICAL PROPERTIES
This study aimed to develop microcapsules containing beetroot extract (BE) to enhance the stability of phenolic compounds during storage and thermal exposure. Beetroot extract was obtained using microwave-assisted extraction, resulting in an extraction yield of 9.58%. The total phenolic content (TPC) of the crude extract was determined to be 25.12±0.23 mg GAE/g extract. To improve the stability of phenolic compounds, BE was microencapsulated using natural wall materials. Sodium alginate was employed as a single wall material, while a combination of sodium alginate and casein sodium salt was used as a mixed wall system. The encapsulation efficiency and physicochemical characteristics of the resulting microcapsules were investigated. Among the tested formulations, microcapsules prepared using 3.0% (w/v) sodium alginate exhibited a more spherical morphology and smoother surface characteristics compared with other formulations. However, the optimized mixed-wall formulation using 3.0% (w/v) sodium alginate combined with 1.0% (w/v) casein sodium salt and crosslinked in 5.0% (w/v) CaCl2 solution demonstrated the thermal stability and the low degradation of phenolic compounds during thermal treatment and had higher encapsulation efficiency than single wall formulation. After 14 days of storage, the total phenolic contents of microcapsules prepared with single-wall alginate and mixed-wall sodium alginate–casein sodium salt systems were 23.18±0.23 and 24.59±0.16 mg GAE/g extract, respectively. These findings indicate that microencapsulation of BE using natural biopolymeric wall materials can effectively reduce polyphenol degradation and improve the thermal stability and shelf life of beetroot phenolics, thereby enhancing the potential applications of BE in food, pharmaceutical, and nutraceutical products.
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คำสำคัญ :
นานาชาติ ประชุมICSTI2026
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กลุ่มบทความ :
กลุ่มงานตามสมรรถนะบุคลากร
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หมวดหมู่ :
กลุ่มงานสายวิชาการ
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สถิติการเข้าถึง :
เปิดอ่าน
127
ครั้ง | แสดงความคิดเห็น
0
ครั้ง
|
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ผู้เขียน
ฐิติพรรณ ฉิมสุข
วันที่เขียน
8/6/2569 14:57:22
แก้ไขล่าสุดเมื่อ
24/6/2569 13:18:57
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การประชุมวิชาการระดับนานาชาติ The 6th International Conference on Science, Technology & Innovation (2026)
»
ENCAPSULATION OF PHENOLIC COMPOUNDS FROM STROBILANTHES CUSIA LEAVES AND CHARACTERIZATION และ ENCAPSULATION OF BEETROOT EXTRACT USING SODIUM ALGINATE/SODIUM ALGINATE-CASEIN SODIUM SALT: STUDY OF PHYSICAL AND CHEMICAL PROPERTIES
|
|
ENCAPSULATION OF PHENOLIC COMPOUNDS FROM STROBILANTHES CUSIA LEAVES AND CHARACTERIZATION
Strobilanthes cusia (Hom) is commonly used as a traditional medicine with widespread health benefits. The present investigation aimed to determine the effectiveness of phenolics extracted from Hom leaves using the ultrasonic assisted extraction (UAE) method. The lyophilized Hom extract (HE) was analyzed for total phenolic contents and examined for antioxidants. The HE was encapsulated with sodium alginate as the single wall material and with sodium alginate-gum arabic as the combination wall material to enhance the shelf life and stability of the phenolics. Additionally, hydrogel patches incorporating the encapsulated HE were developed to study the antipyretic property. The effects of type and concentration of encapsulating agents on encapsulation efficiency and cooling performance of the hydrogel patches were evaluated. The encapsulation efficiency was analyzed and characterized the encapsules using Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) analyses corroborated the effectiveness of the encapsulation process. Results indicated that HE contained total phenolics of 97.38±0.19 mgGAE/g. Moreover, HE had an IC50 value against the DPPH scavenging assay of 0.182±0.53 g/ml. The highest encapsulation efficiency (87.95%) was achieved using combination wall of 1% sodium alginate and gum arabic. Morphological analysis using SEM revealed the surface particle aggregation of the hydrogel patches. Furthermore, FTIR analysis confirmed the interaction between HE and encapsulating agents, indicating successful microencapsulation. These findings suggest that encapsulation is a promising strategy to enhance the stability and efficacy of HM for pharmaceutical applications.
ENCAPSULATION OF BEETROOT EXTRACT USING SODIUM ALGINATE/SODIUM ALGINATE-CASEIN SODIUM SALT: STUDY OF PHYSICAL AND CHEMICAL PROPERTIES
This study aimed to develop microcapsules containing beetroot extract (BE) to enhance the stability of phenolic compounds during storage and thermal exposure. Beetroot extract was obtained using microwave-assisted extraction, resulting in an extraction yield of 9.58%. The total phenolic content (TPC) of the crude extract was determined to be 25.12±0.23 mg GAE/g extract. To improve the stability of phenolic compounds, BE was microencapsulated using natural wall materials. Sodium alginate was employed as a single wall material, while a combination of sodium alginate and casein sodium salt was used as a mixed wall system. The encapsulation efficiency and physicochemical characteristics of the resulting microcapsules were investigated. Among the tested formulations, microcapsules prepared using 3.0% (w/v) sodium alginate exhibited a more spherical morphology and smoother surface characteristics compared with other formulations. However, the optimized mixed-wall formulation using 3.0% (w/v) sodium alginate combined with 1.0% (w/v) casein sodium salt and crosslinked in 5.0% (w/v) CaCl2 solution demonstrated the thermal stability and the low degradation of phenolic compounds during thermal treatment and had higher encapsulation efficiency than single wall formulation. After 14 days of storage, the total phenolic contents of microcapsules prepared with single-wall alginate and mixed-wall sodium alginate–casein sodium salt systems were 23.18±0.23 and 24.59±0.16 mg GAE/g extract, respectively. These findings indicate that microencapsulation of BE using natural biopolymeric wall materials can effectively reduce polyphenol degradation and improve the thermal stability and shelf life of beetroot phenolics, thereby enhancing the potential applications of BE in food, pharmaceutical, and nutraceutical products.
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คำสำคัญ :
นานาชาติ ประชุมICSTI2026
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|
กลุ่มบทความ :
กลุ่มงานตามสมรรถนะบุคลากร
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|
หมวดหมู่ :
กลุ่มงานสายวิชาการ
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|
สถิติการเข้าถึง :
เปิดอ่าน
127
ครั้ง | แสดงความคิดเห็น
0
ครั้ง
|
|
ผู้เขียน
ฐิติพรรณ ฉิมสุข
วันที่เขียน
8/6/2569 14:57:22
แก้ไขล่าสุดเมื่อ
24/6/2569 13:18:57
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