The research unit conducts studies on chemistry, functional properties, and health benefits of ingredients that have been traditionally used in Thailand and Southeast Asia.  The research unit aims to identify, purify and modify natural compounds such as polysaccharides, proteins, flavonoids, alkaloids, phenols, and terpenes for use as alternatives to current ingredients and additives used in the industry.  This research unit develops new ingredients from local plants, as well as by-products from food industries, through the study of chemistry, functional properties, the influence of processing parameters and the quality of the end products.

      Current studies involve the characterization, modification, utilization and stability-testing of polysaccharides, antimicrobials, antioxidants and health-promoting bioactive compounds from herbs, spices, tropical fruits and vegetables and by-products from food industries.

  • Extraction, purification and characterization of phytochemicals from indigenous plants
  • Modification of polysaccharides from indigenous plant materials and by-products from fruit and vegetable industries
  • Process optimization for the production of natural antioxidants, vitamins, fiber and therapeutic compounds from rice by-products
  • Chondroitin sulfate and collagen production from fishery by-products
  • Nutraceuticals from auqaculture industry

ผศ.ดร. ธนะบูลย์ สัจจาอนันตกุล
Asst. Prof. Tanaboon Sajjaanantakul
t: +662 562-5039, +662 562-5020
f: +662 562-5021

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