The significantly decreased availability of the main raw materials for making shrimp paste is a big problem, while most by-products from shrimp processing, especially head, are not yet properly used. Therefore, using shrimp head for shrimp paste production is well motivated. However, traditional shrimp paste is high in salt and can impact health via hypertension, kidney, or cardiovascular disease. This study aimed to produce a reduced sodium shrimp head paste, using 12, 14 or 16-fold amount of shrimp heads relative to salt. The salted shrimp head was fermented for 14-16 hr. Thereafter, it was dried at 60 °C, then ground and fermented further for 30 d. The paste was dried again to 40-45% moisture content and fermented for another 90 d. The total viable count and lactic acid bacteria significantly decreased in all treatments, and no pathogenic microorganisms were detected. After fermentation for 90 d, the a w had decreased in all treatments. The highest shrimp head proportion (16:1) exhibited the highest total volatile basic nitrogen (TVB-N) and trimethylamine (TMA) contents. In conclusion, shrimp head can serve as an alternative raw material in shrimp paste with comparatively low salt content that may reduce the risks of hypertension, cardiovascular disease, and stroke.

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The qualities of bread products generally deteriorate during storage. Some ingredients are considered to prolong the alteration of bread products during storage in both chill and freeze conditions. The effect of mannitol and kale protein extract (KPE) was studied in the development of Sung Yod rice bread (SYRB) along with the investigation of its physicochemical, textural and sensory qualities during prolonged storage at different temperatures (4 and À20 °C). Mannitol (0.00%-3.00%) and KPE (0.00%-0.10%) were varied for SYRB using 3-Level Factorial Design with two centrepoints. The optimised SYRB consisted of mannitol (3.00%) and KPE (0.04%). The physicochemical, textural and sensory qualities of the stored SYRB at different temperatures from the periodic evaluation showed that the SYRB stored at À20 °C exhibited better quality than stored at 4 °C. The outcome of this study indicated that mannitol and KPE can be used as ingredients to delay the deterioration of SYRB qualities during the prolonged storage duration at low temperatures and can be applied to produce bakery products that needed to be stored under chill and freeze conditions.

Botanical beverages are the latest trend in the health drink industry. Natural plant extracts bring many health benefits. The objective of this research was to investigate changes in the biological activity of sapodilla (Manilkara zapota) leaf powder production and extraction for functional food applications. The first investigation determined the effect of different leaf ages. The leaves were dried using a hot air oven. After leaf powder extraction, phytochemical content, antioxidant capacity and antihyperglycemic activities were monitored. Optimal condition for sapodilla leaf powder production was drying mature leaves at 55 °C, giving total phenolic content (TPC) at 36.10 mg GAE/g extract and IC 50 values of α-amylase and α-glucosidase 0.054 and 0.001 mg/mL, respectively. Extraction of sapodilla leaf powder using 50% acetone solvent gave TPC 260.54 mg GAE/g extract and IC 50 of α-amylase and α-glucosidase 0.004 and 0.00 mg/mL, respectively with glucose uptake into HepG2 cells increased from 290% to 710%. Using sapodilla leaves to make botanical beverages provided antioxidant benefits and inhibited digestion enzymes.

Head of Litopenaeus vannamei, a low‐priced by‐product, was used to make fermented shrimp paste, Kapi, instead of the traditional raw material. The addition of garlic was hypothesized to prevent oxidation of unsaturated fatty acids, and tested by using garlic at 0%, 3%, and 5%. Decreasing aw was found in all treatments, while pH seemed to not change during fermentation. TVB‐N, TMA, malondialdehyde, and DH significantly increased with fermentation time. The addition of garlic at 3% and 5% seemed to retard lipid oxidation compared to the control case. After fermentation for 90 days, significant indole was noticed but no histamine was detected, while TVC and LAB of all treatments decreased. However, no pathogenic microorganisms were found. Likeness scores of all cases were approximately 6/9. Shrimp head can be used as an alternative raw material for making Kapi, but the texture and taste attributes must be improved in future work to meet consumer preferences. Novelty impact statement Shrimp head can be a substituted raw material to produce shrimp paste. Shrimp head paste with 12:1 ratio of shrimp head to salt and added with garlic at 3% can retard lipid oxidation in the product. Shrimp head waste is brightening for the prevention of authentic Thai dishes collapse due to shortening of shrimp paste.