Research Highlights

Highlights in Functional ingredient and High Valued Agricultural Products and Health Foods

Development of high-value products from porcine placenta functional ingredients

Principal Investigator: Prof. Dr. Tavan Janvilisri, Mahidol University

Porcine placenta – a by-product of food industry – has been shown to contain functional ingredients with various bioactive properties including pro-proliferation, antioxidants and antimicrobials. These functional ingredients have potential to be developed into high-value products. This project aims to develop the production processes of functional ingredients found in porcine placenta into commercial products, namely a skin rejuvenation product, a hair growth product, a bioactive peptide-based wound healing product and a substitute bioproduct for calf serum. The processes developed in this project will be ready to move to pilot production. This research project will create economic benefit to the swine production industry, including pig farms and agricultural cooperatives. Sponsored under a public-private collaboration between PMU-C and CCF Energy Supplement (Thailand) Company Limited, the project is carried out by a research team consisting of Mahidol University, Chulalongkorn University, Silpakorn University, the National Center for Genetic Engineering and Biotechnology and Ratchaburi Livestock Cooperative.

Evaluation of consumption safety and effects of functional drink containing tuna oil on working memory, emotional stresses, and aging process in perimenopausal and menopausal women

Principal Investigator: Assoc. Prof. Dr. Jintanaporn Wattanathorn, Khon Kaen University

Tuna oil has high contents of omega-3-fatty acids e.g., eicosapentaenoic acid and docosahexaenoic acid. Health benefits of omega-3-fatty acids include enhancing brain function, slowing aging process, decreasing inflammation, reducing emotional stress, and lowering blood pressure. This project aims to develop a functional drink containing tuna oil, evaluate the effect and underlying mechanisms of health benefits, and assess the safety for human consumption. The production process along with health benefit and safety information developed in this project will be ready to advance to industrial production and commercialization. This is a joint project between Khon Kaen University and Thai Union Group Public Company Limited.

Pilot plant for standardized herbal extract phase 2

Principal Investigator: Assoc. Prof. Dr. Kornkanok Ingkaninan, Naresuan University

This project aims to bring the Naresuan University herbal extraction pilot plant established with partial funding from PMU-C to the GMP standard which is one of the requirements for the production of certified herbal extracts supplying to industries. Cannabis and hemp extracts produced from the pilot plant will be studied for their potential use as active ingredients in a wide variety of herbal products and functional food. The facility will also be designed for future expansion to produce medical-grade extracts such as CBD oil for placing under the tongue. This GMP facility will support research, development and upscale production, thus expediting the commercialization of herbal extracts. The project is a collaboration between Naresuan University and SLC Interlab Company Limited.

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