Thai Cuisine Research Articles

Greenhouse Gas Emissions from Thai and Japanese Restaurants for Reduction Management Strategies

Abstract Quantifying the total greenhouse gas (GHG) emissions along the whole value chain is essential for effective greenhouse gas management. Two types of the most popular restaurants in Thailand were included in this study: 1) a restaurant that specialized in northeastern Thai cuisine with an area of 94 m2 and 41 000 clients per year and 2) a restaurant serving Japanese–Thai fusion meals with an area of 284 m2 with 59 000 clients per year. Notably, the scope 3 GHG emissions were the highest (76%–81% of total emissions). The main contributors at both restaurants were raw material acquisition, followed by transportation of raw materials and waste management. It was suggested that the restaurants should not overlook the major sources of scope 3 GHG emissions, especially in food procurement, transportation from suppliers, and waste management. GHG management measures that could be applied include using local food ingredients, buying raw materials from nearby locations, simulating transport routes to minimize the distance of transport, and separating food wastes and sorting recyclable packaging wastes for further use. In addition, the restaurants could flag low-carbon footprint meals on their menus to engage their customers in contributing to GHG reductions.

Automated Artificial Intelligence–Based Thai Food Dietary Assessment System: Development and Validation

BackgroundDietary assessment is a fundamental component of nutrition research and plays a pivotal role in managing chronic diseases. Traditional dietary assessment methods, particularly in the context of Thai cuisine, often require extensive training and may lead to estimation errors. ObjectivesTo address these challenges, Institute of Nutrition, Mahidol University (INMU) iFood, an innovative artificial intelligence–based Thai food dietary assessment system, allows for estimating the nutritive values of dishes from food images. MethodsINMU iFood leverages state-of-the-art technology and integrates a validated automated Thai food analysis system. Users can use 3 distinct input methods: food image recognition, manual input, and a convenient barcode scanner. This versatility simplifies the tracking of dietary intake while maximizing data quality at the individual level. The core improvement in INMU iFood can be attributed to 2 key factors, namely, the replacement of Yolov4-tiny with Yolov7 and the expansion of noncarbohydrate source foods in the training image data set. ResultsThis combination significantly enhances the system’s ability to identify food items, especially in scenarios with closely packed food images, thus improving accuracy. Validation results showcase the superior performance of the INMU iFood integrated V7-based system over its predecessor, V4-based, with notable improvements in protein and fat estimation. Furthermore, INMU iFood addresses limitations by offering users the option to import additional food products via a barcode scanner, thus providing access to a vast database of nutritional information through Open Food Facts. This integration ensures users can track their dietary intake effectively, with expanded access to over 3000 food items added to or updated in the Open Food Facts database covering a wide variety of dietary choices. ConclusionsINMU iFood is a promising tool for researchers, health care professionals, and individuals seeking to monitor their dietary intake within the context of Thai cuisine and for ultimately promoting better health outcomes and facilitating nutrition-related research.

Occurrence and molecular characteristics of antimicrobial resistance, virulence factors, and extended-spectrum β-lactamase (ESBL) producing Salmonella enterica and Escherichia coli isolated from the retail produce commodities in Bangkok, Thailand

The incidence of antimicrobial resistance (AMR) in the environment is often overlooked and leads to serious health threats under the One Health paradigm. Infection with extended-spectrum β-lactamase (ESBL) producing bacteria in humans and animals has been widely examined, with the mode of transmission routes such as food, water, and contact with a contaminated environment. The purpose of this study was to determine the occurrence and molecular characteristics of resistant Salmonella enterica (S. enterica) (n = 59) and Escherichia coli (E. coli) (n = 392) isolated from produce commodities collected from fresh markets and supermarkets in Bangkok, Thailand. In this study, the S. enterica isolates exhibited the highest prevalence of resistance to tetracycline (11.9%) and streptomycin (8.5%), while the E. coli isolates were predominantly resistant to tetracycline (22.5%), ampicillin (21.4%), and sulfamethoxazole (11.5%). Among isolates of S. enterica (6.8%) and E. coli (15.3%) were determined as multidrug resistant (MDR). The prevalence of ESBL-producing isolates was 5.1% and 1.0% in S. enterica and E. coli, respectively. A minority of S. enterica isolates, where a single isolate exclusively carried blaCTX-M-55 (n = 1), and another isolate harbored both blaCTX-M-55 and blaTEM-1 (n = 1); similarly, a minority of E. coli isolates contained blaCTX-M-55 (n = 2) and blaCTX-M-15 (n = 1). QnrS (11.9%) and blaTEM (20.2%) were the most common resistant genes found in S. enterica and E. coli, respectively. Nine isolates resistant to ciprofloxacin contained point mutations in gyrA and parC. In addition, the odds of resistance to tetracycline among isolates of S. enterica were positively associated with the co-occurrence of ampicillin resistance and the presence of tetB (P = 0.001), while the E. coli isolates were positively associated with ampicillin resistance, streptomycin resistance, and the presence of tetA (P < 0.0001) in this study. In summary, these findings demonstrate that fresh vegetables and fruits, such as cucumbers and tomatoes, can serve as an important source of foodborne AMR S. enterica and E. coli in the greater Bangkok area, especially given the popularity of these fresh commodities in Thai cuisine.

The most commonly used spices in Thai traditional medicine: in vitro evaluation of anti-hyperglycemic, antioxidant, polyphenol content, and nitric oxide production inhibitory activities.

Diabetes mellitus is a persistent hyperglycemic condition. Thai cuisine and medicine incorporate spices: nutmeg, mace, clove buds, cardamom, cinnamon, and coriander. The in vitro impacts of these spices on anti-diabetic, antioxidant, anti-inflammatory, and total phenolic and flavonoid content were assessed. Alpha-amylase and alpha-glucosidase inhibition assays were conducted. Antioxidant potential was measured through DPPH and ABTS assays. Anti-inflammatory activity was determined by inhibiting nitric oxide generation in RAW 264.7 cells. Total phenolic content was quantified using the Folin Ciocalteu method, while total flavonoid content was estimated via the aluminum chloride colorimetric method. Ethanolic and aqueous extracts of a blend of spices (Siam cardamom, nutmeg, mace, and clove buds), denoted as 4-GlurE and 4-GlurA, displayed concentration-dependent inhibition of alpha-glucosidase, with IC50 values of 0.373 and 0.435 mg/mL, respectively. 4-GlurE and 4-GlurA exhibited antioxidant activity, by ABTS·+ radical and DPPH scavenging capabilities. 4-GlurE demonstrated anti-inflammatory potential by reducing nitric oxide generation (IC50: 43.95 ± 2.47 μg/mL). 4-GlurE and 4-GlurA possessed total phenolic content (TPC) of 122.47 ± 1.12 and 148.72 ± 0.14 mg GAE/g, respectively. 4-GlurE exhibited a higher total flavonoid content (TFC) compared to the aqueous extract (340.33 ± 4.77 and 94.17 ± 3.36 mg QE/g). Cinnamon and clove aqueous extracts were more potent than acarbose in alpha-glucosidase inhibition with the highest antioxidant activity. Polyphenol levels (TPC and TFC) exhibited strong correlations with antioxidant capacity. Findings are consistent with the traditional use of 4-Glur, with cinnamon, for diabetes prevention and treatment.

Relationship of phytochemicals and antioxidant activities in Gymnema inodorum leaf extracts

Gynmena inodorum (GI) is a green leafy vegetable used in the Northern Thai cuisine which has antioxidant activities and may be applicable for preventing oxidative stress and aging-related disease. However, understanding the relationship between GI phytonutrients and their antioxidant properties has been unclear. The aims of this study were to identify the GI leaf phytochemicals and to study their antioxidant activities. A chromatogram of LC-ESI-MS/QTOF-MS showed that the GI leaves were potentially composed of phenolics, quinic acids, flavonoids, and triterpenoid saponins. This study was able to authenticate quercetin, kaempferol, and triterpenoid GIA1 in the samples. The GI materials with high contents of phenolics, flavonoids, quercetin, and kaempferol showed significant relation to antioxidation and protection in endothelial cell death suppressed by reactive nitrogen species. Meanwhile, triterpenoids had a low antioxidant impact. Ultimately, GI leaves with high phenolic compounds are a promising raw material to develop as an antioxidant functional food.

Developing a training program to enhance conservation awareness and attitudes among Thai hotel cooks: A comparative study

Thai cuisine, a reflection of the nation's cultural identity, has evolved over time and embodies the way of life, thoughts, and mindset of the Thai people. This study aims to develop a training program designed to heighten participants' understanding of conservation issues and assess changes in their conservation attitudes pre and post-training. The research, conducted among 354 Thai hotel cooks, reveals a fundamental challenge in Thai food preparation: the lack of standardized conservation and marketing practices. This encompasses basic culinary skills and regional cooking variations. Culinary schools often emphasize their own culinary philosophies, further exacerbating the issue. Results from the training program indicate that business owners significantly improved their cooking practices, adhered to the National Standard for Thai food sanitation, catered to dietary needs, and embraced authentic Thai cuisine. The Delphi method facilitated consensus on the appropriateness of the training program, and 100 participants reported enhanced project management skills and culinary expertise. The participants expressed satisfaction with the trainers' expertise and communication skills. This research has implications for training programs aimed at promoting awareness of traditional conservation issues and fostering conservation attitudes in the context of Thai food preparation.

Dynamic changes in Thai-style fermented fish: Low-salt, short fermentation with autochthonous starter culture

Thai-fermented fish (Pla-ra), a popular seasoning for Thai cuisine, is rich in free amino acids, but its high salt content and long fermentation time limit its applications. Autochthonous starter culture for Pla-ra production has been developed to accelerate the fermentation, improve safety and quality, and achieve a product similar to traditional Pla-ra. Herein, we investigated the potential of the starter culture for low-salt Pla-ra fermentation, assessing the physical, chemical, and safety properties of low-salt fermented fish (LSFF, using 5% salt with starter culture) compared to traditional fermented fish (TFF, using 20% salt) using local Nile Tilapia (Oreochromis niloticus). Within four weeks, LSFF acquired Pla-ra characteristics with the main volatile compounds: methyl butyric acid, methanethiol, and ethyl hexanoate, while no volatile compounds were detected in TFF at this stage. The LCMS/MS analysis showed that the free amino-acid content in LSFF tripled by the second week, while histamine remained lower than the safety limit (<200 mg/kg). Furthermore, Staphylococcus aureus, a salt-tolerant pathogen, was significantly lower in LSFF than TFF. Thus, the LSFF process with autochthonous starter culture yielded desirable Pla-ra with shorter and safer fermentation compared to the traditional process. This study revealed LSFF's potential for fermented fish product innovation.

In-vitro Antioxidant and Anti-Inflammation Activities of Ethanol Extract from “Bang Chang” Thai Cultivar Chili Pepper (Capsicum annuum Var. acuminatum)

Chili peppers (Capsicum spp.) are really important crops in several Asian countries. In Thailand, chili pepper cultivars are also a wide range of flavors, colors, shapes, and spiciness levels. The cultural importance in Thai cuisine. The “Bang Chang chili pepper” (Capsicum annuum var. acuminatum), a Thai cultivar of capsicum, had first cultivated in Bang Chang subdistrict, Samut Songkhram, Thailand. This study aimed to determine capsaicin, phenolic compounds and flavonoids and screen ethanol extract’s biological activities. The extract’s average capsaicin and total phenolic content (TPC) was 10.4 ± 0.3 (g/100 mL and 2.50 ± 0.13 mg GAE/g, while it could not determine flavonoids. The low amount of capsaicin in extract was defined this cultivars as non-pungent capsicum (0-700 Scoville Heat Units, SHU). This extract was strongly scavenged NO and DPPH radicals (IC50 = 0.09 ± 0.02 and 14.88 ± 1.59 mg/mL). There was also exerted in-vitro anti-inflammation activity by suppression of albumin breakdown (IC50 = 0.51 ± 0.05 mg/mL), which, can comparable to control, diclofenac diethyl ammonium (IC50 = 0.45 ± 0.01 mg/mL). Therefore, lipid peroxidation was weakly inhibited (IC50 &gt;1,000 mg/mL) and unable to trap metals compared to vitamin E and EDTA. According to our finding, this extract was exerted biological properties like antioxidant and anti-inflammation, as well as being non-pungent, it can be used externally for medicinal purposes like as a muscle relaxant and massage oil to reduce subcutaneous fat. This extract can be used as a condiment in Asian recipes and other healthful dishes

Nutritional Composition, Capsaicin Content and Enzyme Inhibitory Activities from “Bang Chang” Thai Cultivar Chili Pepper (Capsicum annuum Var. acuminatum) after Drying Process

Chili pepper cultivars come in a broad variety of tastes, colors, sizes, and spiciness levels due to various growth conditions. The significance of different chili peppers and other spices in Thai cuisine may be seen in dishes. This study evaluated the nutritional composition and capsaicin content from “Bang Chang” Thai cultivar chili pepper after drying, and the inhibition of lipase, tyrosinase and elastase enzymes from its oil and ethanol extracts. The nutritional composition of sun-dried chili pepper was high dietary fiber and beta-carotene, which were significantly high amount portion of Thai recommended dietary intake (RDI). According to calculations and definitions, “Bang Chang chili pepper” is a non-pungent Capsicum (0-700 SHU) since it contains a low amount of capsaicin. Total phenolic content was more abundant in ethanol extract (2.50 ± 0.13 mg GAE/g) than oil extract (1.05 ± 0.05 mg GAE/g). Compared to the positive control orlistat (IC50 = 3.26 ± 0.28 mg/mL), an anti-lipase drug, ethanol extract was 2.0 times more lipase inhibitory. In addition, ethanol extract was mildly anti-tyrosinase, while oil extract was non-activity. The anti-lipase activity of ethanol extract was due to phenolic content rather than capsaicin contained and this enzyme inhibition may act on active site. We found that ethanol extract of “Bang Chang” cultivar chili pepper yielded higher TPC content and more effective anti-lipase than oil extract. The finding provided benefits on applying this chili pepper on anti-lipase use and weight management.

EFFECT OF STERILIZATION ON ANTIOXIDANT ACTIVITY: IN THE CASE OF THAI HALAL CURRY PASTE

Halalan and thayyiban foods are intensively important among Muslims all around the world. Besides, consumer health concerns are escalating the demand for healthy food. Thai cuisine usually consists of several spices and herbs meant for colouring, flavouring, enhancing taste, and having various medicinal properties. Thai red curry paste commonly contains chilli pepper, black pepper, garlic bulb, lemon grass, and turmeric as its main ingredients. In addition, the phytochemicals of particular herbs in red curry paste also have antioxidant activities. This study builds on previous research using halal red curry pasted to increase shelf-life and monitor the herbal values. The sterilization and packaging improvement could increase the shelf-life by up to 1 year. Moreover, phenolic, flavonoid, and antioxidant activity (DPPH) were measured by comparing PreS and PostS. The results show that red curry paste has a high level of phenolic, and flavonoid content, and radical scavenging activity. Moreover, the health benefits of herbs and spices were increased after sterilization. This study presumed that curry paste considered a thayyiban product might be a fascinating choice for health-conscious Muslims and non-Muslims.

Exploration of the nutritional and carotenoids profiles of vegetables in Thai cuisine as potential nutritious ingredients

Missing information on plant origin control and nutritional data on herbs, spices and vegetables could lead to sample quality deficit and misusage of the plant database. In this study, twenty vegetables that were collected and managed based on the recommendations of the Department of Agriculture, Ministry of Agriculture and Cooperatives, Thailand, were investigated regarding their proximate mineral, vitamin and carotenoid contents using the standard procedures of the Association of Official Analytical Chemists (AOAC). The results showed that these plants (100 g dry weight) exhibited similar energy levels (337.11–420.48 kcal), which were mainly distributed from high carbohydrate content (21.01–88.17 g), while protein (3.14–66.07 g) and fat (0.00–10.33 g) levels were quite low. As a form of carbohydrate, dietary fiber was found to be high in Cymbopogon citratus (DC.) Stapf (Cy. citratus) and Solanum torvum Sw. (So. torvum) (57.00–59.54 g). Interestingly, Senegalia pennata subsp. insuavis (Lace) Maslin, Seigler & Ebinger (S. pennata) exhibited exceptionally high protein content, which was between 2.3 and 3.1 times higher than its carbohydrates. High mineral contents were detected in S. pennata, Ocimum africanum Lour. (O. africanum), Ocimum basilicum L. (O. basilicum), Ocimum gratissimum L. var. macrophyllum Briq. (O. gratissimum) and Coriandrum sativum L. (Co. sativum), while Mentha cordifolia Opiz ex Fresen (M. cordifolia) was observed to be a good source of vitamin C (381.36–547.47 mg). High carotenoids were mostly found in Eryngium foetidum L. (E. foetidum), O. gratissimum, Co. sativum and O. basilicum (75.23–119.96 mg). Interestingly, the location of sample collection seemed to have minimal effect on the nutritional and carotenoid compositions. The results of this study provide reliable information concerning the nutritional and carotenoid contents in plant sources with control of origin, which could be used in the future for food development with specific nutritional requirements.

Blastocystis subtypes in raw vegetables from street markets in northern Thailand.

Blastocystis is a stramenopile protist of controversial pathogenicity. The organism colonizes a broad range of vertebrate and invertebrate hosts. Blastocystis has also been found in the environment both in water and soil. Several routes of transmission have been proposed including human to human, animal to human, and via contaminated food and water. In recent years, the presence of Blastocystis in vegetables has started to be explored. However, most studies have focused on microscopic detection. Moreover, works of this type from Asia are barely available. Hence, the aim of this preliminary study was to examine the occurrence of Blastocystis in raw vegetables sold in markets in northern Thailand. Fresh produce (n = 20) commonly used in Thai cuisine (Lanna) was purchased from two street markets and screened for Blastocystis using qPCR. Blastocystis was detected in 45% of the samples with the dominant subtype being ST3. Produce growing underground, such as galangal, carrot, and beetroot, were positive for the organism suggesting soil or inadequately composted manure as the source of contamination. To our knowledge, our study is the first to perform subtyping of Blastocystis in vegetables. Our results hint toward fresh produce being a, as yet, not widely explored, transmission route of Blastocystis in the studied community. Looking forward, large-scale investigations on the prevalence of this and other organisms under the One Health umbrella should be undertaken.

Evaluation of proximate composition and biological activities of sompoi (Acacia concinna) leaves in Thailand.

Acacia concinna leaves are beneficial as medicinal for treating many symptoms and vegetable plants in Thai cuisine. The objective of the study was to analyze proximate compositions and micronutrients value, as well as, to evaluate biological activities including, antioxidant and anticancer activities of A. concinna leaves in Thailand. Proximate composition and micronutrients value were determined relative to the Association of Official Analytical Chemists standard methodology. Antioxidant capacity was examined following oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assay. Anticancer activity was determined following resazurin microplate assay. Proximate composition of A. concinna leaves including crude protein and dietary fiber constituted 6.73 ± 0.03 g and 9.15 ± 0.03 g/100 g sample. Energy constituted 113.00 ± 3.61 kcal/100 g sample. Its leaves also had the highest micronutrients value on calcium, with constituted 321.38 ± 4.29 mg/100 g sample. A. concinna leaves hold antioxidant capacity with ORAC and FRAP values of 20407.55 ± 74.23 μmoles and 1016.38 ± 29.29 μmoles TE/100 g sample, respectively. Its ethanolic extract holds slightly anticancer effect against tested cancerous cell lines. A. concinna can be a healthy alternative source of nutrients with good antioxidant capacity and slightly anticancer properties.

Beyond Eating: Theorizing the Trinitas of Food in Southeast Asia

Since time immemorial, food has been the primary reason that family, friends, and new acquaintances are gathered. In recent years, food remains the star of the gathering and is further highlighted with the emergence of social media and heightened by the popularity of food selfies. This development requires a deeper understanding of food, especially heritage dishes of Southeast Asia, beyond eating. In past decades, several cookbooks, historical narratives, blogs, and vlogs on food were beautifully done both in the Philippines and beyond. However, there is no study yet that primarily theorizes the emergence and evolution of food in Southeast Asia. This paper, therefore, attempts to contribute to the continuing discussion of food in the region by using the Trinitas of ethnicity, environment, and experiences as framework.&#x0D; &#x0D; References &#x0D; Agoncillo, Teodoro. History of the Filipino People. Quezon City: R.P. Garcia Publishing House, 1990.&#x0D; Boileau, Janet. A Culinary History of the Protuguese Eurasians: The Origins of Luso-Asian Cuisine in the Sixteenth and Seventeenth Centuries. Australia: University of Adelaide, 2010.&#x0D; Brissenden, Rosemary. Joys and Subtleties: South East Asian Cooking. New York: Pantheon Books, 1971.&#x0D; Charnysh, Volha. “Does Climate Influence Culture?” A Historical Perspective. May 31, 2021. https://broadstreet.blog/2021/05/31/does-climate-influence-culture-a-historical-perspective/&#x0D; Cokro Handoyo, Chrisfella, et. al. “Klappertaart: An Indonesian-Dutch influenced traditional food.” Journal of Ethnic Foods 5 (2018).&#x0D; David, Wahyudi and Daniel Kofahl. Eds. Food Culture of Southeast Asia: Perspectives of Social Science and Food Science. Germany: Kassel University Press, 2017.&#x0D; Devine, Carole, et. al. “Food Choices in Three Ethnic Groups: Interactions of Ideals, Identities and Roles.” Journal of Nutrition Education 31 (1999).&#x0D; Fernandez, Doreen. “Beyond Sans Rival: Exploring the French Influence on Philippine Gastronomy.” Philippine Studies 39, no.1 (1991).&#x0D; Funtecha, Henry. “Contemporary Philippines-Japan cultural interconnections.” The News Today, July 31, 2009. http://www.thenewstoday.info/2009/07/31/contemporary.philippines.japan.cultural.interconnections.html.&#x0D; Handoyo, Chrisfella Cokro, et. al. “Klappertaart: An Indonesian-Dutch influenced traditional food.” Journal of Ethnic Foods 5 (2018). How other countries influence Filipino food. November 19, 2016. https://foodnetphilippines.wordpress.com/2016/11/19/how-other-countries-influence-filipino-food/#:~:text=The%20use%20of%20udon%20or,Davao%20has%20a%20version%20of.&#x0D; https://en.unesco.org/silkroad/content/did-you-know-spread-islam-southeast-asia-through-trade-routeshttps://factsanddetails.com/southeast-asia/Laos/sub5_3b/entry-2958.htmlhttps://factsanddetails.com/southeast-asia/Malaysia/sub5_4a/entry-3619.html#:~:text=The%20British%20formally%20made%20Malaysia,fratricidal%20wars%20of%20the%20sultans.&#x0D; https://research.appetitesg.com/idea/portuguese-influence-in-asian-food/&#x0D; https://www.tasteatlas.com/most-popular-rice-in-southeast-asia&#x0D; Johns, Anthony. “Islamization in Southeast Asia: Reflections and Reconsiderations with Special Reference to the Role of Sufism.” Southeast Asian Studies 31, no.1 (1993).&#x0D; Lantrip, Brandon Chase. The Chinese Cultural Influence on Filipino Cuisine. (2017). https://repository.usfca.edu/cgi/viewcontent.cgi?article=1334&amp;context=thes.18-19.&#x0D; Leong-Salobir, Cecilia. Food Culture in Colonial Asia: A Taste of Empire. New York: Routledge, 2011.&#x0D; Lockard, Craig. “Chinese Migration and Settlement in Southeast Asia Before 1850: Making Fields from the Sea.” History Compass 11, no.9 (2013).&#x0D; Ludovice, Nicolo Paolo. “The Ice Plant Cometh: The Insular Cold Storage and Ice Plant, Frozen Meat, and the Imperial Biodeterioration of American Manila, 1900-1935.” Global Food History 7, no.2 (2021).&#x0D; Madrid, Randy. “Ang Pariancillo ng Molo, Iloilo sa Pagtatagpo ng Hiligaynon at Hok-kien Bilang mga Wikang Pangkalakalan Noong Dantaon 18.” Saliksik e-Journal 2, no.1 (2013).&#x0D; Mandy, Apple. “Everything You Need to Know About Filipino Food: The Next Great American Cuisine.” December 5, 2020. https://www.themanual.com/food-and-drink/filipino-food-guide/#:~:text=From%20that%20time%20through%201946,technology%20like%20microwave%20and%20fridge.&#x0D; Marchetti, Silvia. “Curry puffs: How a Portuguese Snack Arrived in Southeast Asia in the 1500s and Became a Hit Across the Region.” South China Morning Post, January 12, 2021. https://www.scmp.com/lifestyle/food-drink/article/3117240/curry-puffs-how-portuguese-snack-arrived-southeast-asia-1500s.&#x0D; McLeod, Saul. “Nature vs. Nurture in Psychology.” https://www.simplypsychology.org/naturevsnurture.html. 2018.&#x0D; Newman, Jacqueline. “Cultural Aspects of Asian Dietary Habits”. In C. Ang, K. Liu, and Y. Huang (Eds.). Asian Foods: Science &amp; technology. Pennsylvania: Technomic Publishing Co., Inc., (1999).Ocampo, Ambeth. “Japanese origins of the Philippine ‘halo-halo.” Philippine Daily Inquirer, August 30, 2012. https://opinion.inquirer.net/35790/japanese-origins-of-the-philippine-halo-halo.&#x0D; Pew-Templeton Global Religious Futures Project, 2022. http://www.globalreligiousfutures.org/regions/asia-pacific/religious_demography#/?affiliations_religion_id=0&amp;affiliations_year=2010&#x0D; Santarita, Joefe. Becoming Filipino. Quezon City: Vibal Publishing House, forthcoming 2023.&#x0D; Sengupta, Jayshree. “India’s Cultural and Civilizational Influence on Southeast Asia.” Observer Research Foundation, August 30, 2017. https://www.orfonline.org/expert-speak/indias-cultural-and-civilizational-influence-on-southeast-asia/&#x0D; Sibal, Vatika. “Food: Identity of Culture and Religion.” September 2018. https://www.wathi.org/food-identity-of-culture-and-religion-researchgate/.&#x0D; Steele, Jonathan. “Nation Building in East Timor.” World Policy Journal 19, no.2 (2002).&#x0D; Tasevski, Olivia. “The Dutch are Uncomfortable with Being History’s Villains, not Victims.” Foreign Policy, August 10, 2020. https://foreignpolicy.com/2020/08/10/dutch-colonial-history-indonesia-villains-victims/.&#x0D; Trivedi, Sonu. “Early Indian Influence in Southeast Asia: Revitalizing Partnership between India and Indonesia.” India Quarterly 66, no.1 (March 2010).&#x0D; Turrow, Eve. “Colonizers' Influence Infuses Southeast Asian Cuisine.” October 19, 2011. https://www.npr.org/2011/10/18/141465353/colonizers-influence-infuses-southeast-asian-cuisine.&#x0D; Understanding Ajinomoto. https://www.ajinomoto.com.ph/corp-blogs/ajinomoto-vetsin/&#x0D; Van Esterik, Penny. “Culinary Colonialism and Thai Cuisine: The Taste of Crypto-colonial Power.” Dublin Gastronomy Symposium (2018).&#x0D; Veneracion, Connie. “The Spanish Influence on Filipino Cuisine.” May 18, 2021. https://www.thespruceeats.com/the-spanish-influence-on-filipino-cuisine-3030287.

Antimicrobial Properties of Ocimum Species: An In Vitro Study.

This study aimed to determine the antimicrobial activity of ethanol-extracts obtained from Ocimum gratissimum L. (clove or African basil, Lamiaceae) and O. santum L. (holy basil) against some microorganisms present in oral cavity related to either medical or dental disease. Antimicrobial properties of both ethanol-extracts of Ocimum species against Streptococcus mutans KPSK2, S. pyogenes ATCC 19615, Staphylococcus aureus ATCC 16794, and Candida albicans ATCC 10231 were primarily determined by agar disk diffusion method. The minimum inhibitory concentration (MIC) and minimum bactericidal or fungicidal concentration (MBC or MFC) of these herbal extracts were further determined by broth micro-dilution method. Ethanol-extracts of O. sanctum L. and O. gratissimum L. inhibited the growth of all tested microorganisms in various degrees ranging from the strongest antimicrobial activity of O. sanctum against S. pyogenes [MIC at 0.19% (w/v); MBC at 0.78% (w/v)] to the least inhibitory activity of O. gratissimum against C. albicans [MIC at 12.5% (w/v); undetectable MFC]. The ethanol-extract of O. sanctum showed stronger antimicrobial property against the tested bacteria and fungus than O. gratissimum. The ethanol-extracts of both Ocimum species showed stronger antibacterial than antifungal activity. However, the ethanol-extract of O. gratissimum even at a high concentration of 50% (w/v) was unable to eliminate the tested fungus. Ethanol-extracts of Ocimum species contain effective antibacterial and antifungal properties that may be beneficial for further development of antimicrobial agents in medical and dental fields.

Development of Integrated Media for Promoting of Thai Cuisine to Global Market

The research aims to develop suitable integrated media for public relations of Thai food innovations created under the research project Thai Food to Global Market. The sample group is 257 tourists. The research tools are 1) integrated media for public relations of Thai food to Global Market including website, video, mobile application, and AR publication, 2) media evaluation form for Thai food and public relations media expert, and 3) satisfactory survey of tourist on the integrated media. The results indicate that 1) quality of the integrated media developed under the research has met the standard with a Very Good score level evaluated by media experts, and 2) tourists are satisfied with the integrated media with the highest satisfactory level, in which online media and mobile application are the most satisfied media by tourists both in term of content presentation and its accessibility. The research also illustrated that the convergent media concept can be performed in order to enhance its accessibility and target of the media itself. The procedure used to develop the media in the researches has indicated a significant outcome suggested from the quality of the media and satisfactory level of the media receivers.

Concentrations of 238U in selected Thai spices and the related dose assessment

Finger root, galangal, turmeric, and lemon grass are commonly used in Thai cuisine as spices and herbs. The radionuclide uranium accumulates in human diet can has toxic effects in human health such as kidney damage and neurological disorders. In this study, the concentrations of 238U in some selected spices commonly used in Thailand were determined and the annual effective doses (AED) were assessed. Four spices consisted of galangal, turmeric, lemon grass and finger root were sampling from Bang Krathum district, Phitsanulok during 2017-2018. The radioactivity of 238U in these spice samples were varied from 0.015 (below detection limit) to 2.79 Bq/kg fresh. The highest activity was recorded in finger root (2.79 ± 0.14) while the lowest was lemon grass (0.34 ± 0.06). The estimated AED determined in this study due to consumption of spices ranges from 0.004 to 0.781µSv/y and the total value for all four spices was 1.934 µSv/y. It was found that AED in this study is far below the International standard of average radiation dose of 290 µSv/y received per person worldwide due to intake of natural radionuclides in food. The results revealed insignificant radiological health hazard to the public due to the consumption of spices via foods. Based on these results, the spices samples from the studied area are considered radiological safe for human consumption. The results provide baseline values which may be useful in establishing rules and regulations relating to radiation protection.

Dietary Salt-Related Determinants of Hypertension in Rural Northern Thailand.

Hypertension and its connection to high salt consumption have been observed in the Thai population. This study mainly contributed to the literature to examine the dietary-salt-related determinants associated with the risk of hypertension in rural northern Thailand, which exhibited the highest prevalence of hypertension. A total of 376 adults residing in San Pa Tong District, Chiang Mai province, were face-to-face interviewed using a structured questionnaire assessing dietary-salt-related knowledge, attitudes, consumption, sources, and habits. The subject’s blood pressure (BP) was measured twice before and after the interview. Hypertension was defined as a systolic BP ≥ 130 mmHg or a diastolic BP ≥ 80 mmHg. The dietary-salt-related knowledge, attitude, and habits toward salt reduction were positively correlated; however, knowledge and attitudes were not significantly correlated with consumption. Multivariate logistic regression results indicated subjects who frequently bought ready-to-eat food, ate out, or used bouillon cube/monosodium glutamate (MSG) during food preparation were likely to have hypertension (OR = 2.24, 95% CI: 1.36–3.69, p = 0.002). MSG was heavily consumed and used as a flavor enhancer in northern Thai cuisine; however, a few subjects realized it contains sodium due to no salty taste. The deficiency of specific dietary-salt-related knowledge illustrated the need for tailored educational intervention strategies.

Gymnema inodorum (Lour.) Decne. Extract Alleviates Oxidative Stress and Inflammatory Mediators Produced by RAW264.7 Macrophages.

Gymnema inodorum (Lour.) Decne. (G. inodorum) is widely used in Northern Thai cuisine as local vegetables and commercial herb tea products. In the present study, G. inodorum extract (GIE) was evaluated for its antioxidant and anti-inflammatory effects in LPS plus IFN-γ-induced RAW264.7 cells. Major compounds in GIE were evaluated using GC-MS and found 16 volatile compounds presenting in the extract. GIE exhibited antioxidant activity by scavenging the intracellular reactive oxygen species (ROS) production and increasing superoxide dismutase 2 (SOD2) mRNA expression in LPS plus IFN-γ-induced RAW264.7 cells. GIE showed anti-inflammatory activity through suppressing nitric oxide (NO), proinflammatory cytokine production interleukin 6 (IL-6) and also downregulation of the expression of cyclooxygenase-2 (COX-2), inducible nitric oxide synthase (iNOS), and IL-6 mRNA levels in LPS plus IFN-γ-induced RAW264.7 cells. Mechanism studies showed that GIE suppressed the NF-κB p65 nuclear translocation and slightly decreased the phosphorylation of NF-κB p65 (p-NF-κB p65) protein. Our studies applied the synchrotron radiation-based FTIR microspectroscopy (SR-FTIR), supported by multivariate analysis, to identify the FTIR spectral changes based on macromolecule alterations occurring in RAW264.7 cells. SR-FTIR results demonstrated that the presence of LPS plus IFN-γ in RAW264.7 cells associated with the increase of amide I/amide II ratio (contributing to the alteration of secondary protein structure) and lipid content, whereas glycogen and other carbohydrate content were decreased. These findings lead us to believe that GIE may prevent oxidative damage by scavenging intracellular ROS production and activating the antioxidant gene, SOD2, expression. Therefore, it is possible that the antioxidant properties of GIE could modulate the inflammation process by regulating the ROS levels, which lead to the suppression of proinflammatory cytokines and genes. Therefore, GIE could be developed into a novel antioxidant and anti-inflammatory agent to treat and prevent diseases related to oxidative stress and inflammation.

Bioactive Compounds and Antioxidant Properties of Banana Inflorescence in a Beverage for Maternal Breastfeeding

Banana inflorescence is consumed as a traditional Thai cuisine for milk lactation in maternal breastfeeding. In this study, the inflorescence of banana (Musa x paradisiaca) was extracted in various solvents to determine the bioactive compounds and antioxidant activity in 2,2′-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging. A suitable extract was developed into a beverage. We compared the results for the amount of total phenolic compounds and the capability of antioxidants obtained in polar and non-polar solvents. The extract in a high-polarity solvent demonstrated high total phenolic compounds and flavonoids. The bioactive compounds of banana inflorescence contained β- sitosterol, flavonoids, saponin, and other phenolic compounds such as catechin and isoquercetin. The aqueous extract of banana inflorescence was developed to act as a primary beverage ingredient. The beverage containing the aqueous extract of banana inflorescence (BAB) exhibited a brownish-yellow color and displayed high acidity and high total phenolic compounds, which are responsible for the antioxidant activity. The food processing of BAB showed no contamination of microbial pathogens. From our results, we concluded that banana inflorescence is a beneficial health food supplement for general consumers. Additionally, the beverage provides convenience and an alternative drink for postpartum mothers who breastfeed for their infants.