คณะอุตสาหกรรมเกษตร มหาวิทยาลัยสงขลานครินทร์

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ยินดีต้อนรับสู่เว็บไซต์คณะอุตสาหกรรมเกษตร

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คณะอุตสาหกรรมเกษตร มหาวิทยาลัยสงขลานครินทร์ วิทยาเขตหาดใหญ่

ผศ. ดร. กฤษณะ นิลสุวรรณ

Affiliation :

  • Food Science and Technology Program
  • International Center of Excellence in Seafood Science and Innovation

Contact:

  • krisana.n@psu.ac.th

Research record:

  • ResearchGate
  • Web of Science ResearcherID:
CV FILE

Education :

2013 B.Sc. (Food Science and Technology)  1st Hons. Prince of Songkla University, Thailand

2016 M.Sc. (Food Science and Technology)  Prince of Songkla University, Thailand

2020 Ph.D. (Bi-nationally supervised (Cotutelle) PhD research)

  • “Food Science and Technology” program: Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
  • “Renewable materials engineering” program: BIOMAT Research Group, University of The Basque Country (UPV/EHU), Donostia-San Sebastian, Spain

Course Director :

Field of interest :

  • Food chemistry and processing
  • Biodegradable and edible films
  • Utilization of fish processing by-products

Current researches :

Awards :

Second runner up poster presentation, The 17th Food Innovation Asia Conference, BITEC Bangna, Bangkok, Thailand. 18-19 June 2015.

Publications :

  1. Sharma, K.; Nilsuwan, K.; Hong, H.; Fan, X.; Benjakul, S. Debittering of salmon frame protein hydrolysate and plastein using Maillard reaction as affected by types of sugar. International Journal of Food Science and Technology 2024, doi:10.1111/ijfs.16904.
  2. Fikry, M.; Benjakul, S.; Al-Ghamdi, S.; Mittal, A.; Nilsuwan, K.; Fulleros, R.; Dabbour, M. Sorption isotherms and thermodynamic characteristics of gelatin powder extracted from whitefish skin: Mathematical Modeling Approach. Foods 2024, 13, doi:10.3390/foods13010092.
  3. Tagrida, M.; Nilsuwan, K.; Gulzar, S.; Prodpran, T.; Benjakul, S. Fish gelatin/chitosan blend films incorporated with betel (Piper betle L.) leaf ethanolic extracts: Characteristics, antioxidant and antimicrobial properties. Food Hydrocolloids 2023, 137, doi:10.1016/j.foodhyd.2022.108316.
  4. Tagrida, M.; Gulzar, S.; Nilsuwan, K.; Prodpran, T.; Ma, L.; Benjakul, S. Properties of gelatin/chitosan blend films incorporated with betel leaf ethanolic extract loaded in liposomes and their use as pouches for shrimp oil packaging. International Journal of Food Science and Technology 2023, 58, 1108-1119, doi:10.1111/ijfs.16254.
  5. Sharma, K.; Nilsuwan, K.; Zhang, B.; Hong, H.; Benjakul, S. Protein hydrolysate from salmon frame debittered by plastein reaction: amino acid composition, characteristics and antioxidant activities. International Journal of Food Science and Technology 2023, 58, 154-166, doi:10.1111/ijfs.16183.
  6. Sharma, K.; Nilsuwan, K.; Ma, L.; Benjakul, S. Effect of liposomal encapsulation and ultrasonication on debittering of protein hydrolysate and plastein from salmon frame. Foods 2023, 12, doi:10.3390/foods12040761.
  7. Petsong, K.; Kaewthong, P.; Kingwascharapong, P.; Nilsuwan, K.; Karnjanapratum, S.; Tippayawat, P. Potential of jackfruit inner skin fibre for encapsulation of probiotics on their stability against adverse conditions. Scientific Reports 2023, 13, doi:10.1038/s41598-023-38319-y.
  8. Patil, U.; Nilsuwan, K.; Buamard, N.; Zhang, B.; Benjakul, S. Characteristics and molecular properties of crude hemeproteins extracted from Asian seabass gills using an ultrasound-assisted process. Journal of the Science of Food and Agriculture 2023, doi:10.1002/jsfa.13121.
  9. Nilsuwan, K.; Pomtong, S.; Chedosama, A.; Sookchoo, P.; Benjakul, S. Chemical compositions and characteristics of biocalcium from Asian sea bass (Lates calcarifer) scales as influenced by pretreatment and heating processes. Foods 2023, 12, doi:10.3390/foods12142695.
  10. Naher, J.; Nilsuwan, K.; Palamae, S.; Hong, H.; Zhang, B.; Osako, K.; Benjakul, S. Ethanolic extracts from mint (Mentha arvensis) and basil (Ocimum basilicum) leaves: Antioxidant, antimicrobial capacities and shelf-life extension of refrigerated squid mantle cut. International Aquatic Research 2023, 15, 313-332, doi:10.22034/iar.2023.1995310.1502.
  11. Khalifa, I.; Nilsuwan, K.; Prodpran, T.; Benjakul, S. Covalently phenolated-β-lactoglobulin-pullulan as a green halochromic biosensor efficiency monitored Barramundi fish’s spoilage. International Journal of Biological Macromolecules 2023, 243, doi:10.1016/j.ijbiomac.2023.125189.
  12. Tagrida, M.; Gulzar, S.; Nilsuwan, K.; Prodpran, T.; Zhang, B.; Benjakul, S. Polylactic acid film coated with electrospun gelatin/chitosan nanofibers containing betel leaf ethanolic extract: Properties, bioactivities, and use for shelf-life extension of tilapia slices. Molecules 2022, 27, doi:10.3390/molecules27185877.
  13. Nilsuwan, K.; Widyanti, N.; Prodpran, T.; Benjakul, S.; de la Caba, K. Properties and characteristics of salmon frame protein isolate films influenced by glycerol and squalene. International Food Research Journal 2022, 29, 676-685, doi:10.47836/ifrj.29.3.19.
  14. Nilsuwan, K.; Patil, U.; Tu, C.; Zhang, B.; Benjakul, S. Salmon skin acid-soluble collagen produced by a simplified recovery process: Yield, compositions, and molecular characteristics. Fishes 2022, 7, doi:10.3390/fishes7060330.
  15. Nilsuwan, K.; Fusang, K.; Pripatnanont, P.; Benjakul, S. Properties and characteristics of acid-soluble collagen from salmon skin defatted with the aid of ultrasonication. Fishes 2022, 7, doi:10.3390/fishes7010051.
  16. Nilsuwan, K.; Chantakun, K.; Zhang, B.; Ma, L.; Yesilsu, A.F.; Benjakul, S. Ammonium sulfate and repeated freeze-thawing recover oil from emulsion separated from salmon skin hydrolysate. European Journal of Lipid Science and Technology 2022, 124, doi:10.1002/ejlt.202200027.
  17. Nilsuwan, K.; Arnold, M.; Benjakul, S.; Prodpran, T.; de la Caba, K.; Mohan, C.O. Characteristics and seal ability of blend films based on chicken protein isolate and fish skin gelatin. Journal of Food Science and Technology 2022, 59, 2562-2571, doi:10.1007/s13197-021-05273-4.
  18. Gulzar, S.; Tagrida, M.; Nilsuwan, K.; Prodpran, T.; Benjakul, S. Electrospinning of gelatin/chitosan nanofibers incorporated with tannic acid and chitooligosaccharides on polylactic acid film: Characteristics and bioactivities. Food Hydrocolloids 2022, 133, doi:10.1016/j.foodhyd.2022.107916.
  19. Gulzar, S.; Nilsuwan, K.; Raju, N.; Benjakul, S. Whole wheat crackers fortified with mixed shrimp oil and tea seed oil microcapsules prepared from mung bean protein isolate and sodium alginate. Foods 2022, 11, doi:10.3390/foods11020202.
  20. Chotphruethipong, L.; Hutamekalin, P.; Nilsuwan, K.; Sukketsiri, W.; Aluko, R.E.; Abdul, N.R.; Benjakul, S. Combined effects of defatted hydrolyzed collagen from salmon skin and vitamin C on proliferation and migration of human fibroblast cell. Fishes 2022, 7, doi:10.3390/fishes7050265.
  21. Chantakun, K.; Nilsuwan, K.; Tagrida, M.; Sumpavapol, P.; Benjakul, S. Tender coconut water fortified with edible bird’s nest protein hydrolysate subjected to sterilization and high hydrolytic pressure processes: Qualities, acceptability and changes during refrigerated storage. Food Control 2022, 140, doi:10.1016/j.foodcont.2022.109116.
  22. Chantakun, K.; Nilsuwan, K.; Sumpavapol, P.; Huda, N.; Benjakul, S. Effect of ultraviolet-C radiation and pasteurization on quality and shelf life of refrigerated tender coconut water fortified with edible bird’s nest protein hydrolysate. Journal of Food Processing and Preservation 2022, 46, doi:10.1111/jfpp.16870.
  23. Chantakun, K.; Nilsuwan, K.; Sripradit, A.; Benjakul, S. House and cave edible bird’s nest: Characteristics and quality of sterilised beverages containing the selected bird’s nest. International Journal of Food Science and Technology 2022, 57, 2447-2458, doi:10.1111/ijfs.15606.
  24. Theerawitayaart, W.; Prodpran, T.; Benjakul, S.; Nilsuwan, K.; de la Caba, K. Storage stability of fish gelatin films by molecular modification or direct incorporation of oxidized linoleic acid: Comparative studies. Food Hydrocolloids 2021, 113, doi:10.1016/j.foodhyd.2020.106481.
  25. Nilsuwan, K.; Guerrero, P.; Caba, K.D.L.; Benjakul, S.; Prodpran, T. Fish gelatin films laminated with emulsified gelatin film or poly(lactic) acid film: Properties and their use as bags for storage of fried salmon skin. Food Hydrocolloids 2021, 111, doi:10.1016/j.foodhyd.2020.106199.
  26. Nilsuwan, K.; Chantakun, K.; Chotphruethipong, L.; Benjakul, S. Development of hydrolysis and defatting processes for production of lowered fishy odor hydrolyzed collagen from fatty skin of sockeye salmon (Oncorhynchus nerka). Foods 2021, 10, doi:10.3390/foods10102257.
  27. Nilsuwan, K.; Arnold, M.; Benjakul, S.; Prodpran, T.; de la Caba, K. Properties of chicken protein isolate/fish gelatin blend film incorporated with phenolic compounds and its application as pouch for packing chicken skin oil. Food Packaging and Shelf Life 2021, 30, doi:10.1016/j.fpsl.2021.100761.
  28. Mittal, A.; Singh, A.; Benjakul, S.; Prodpran, T.; Nilsuwan, K.; Huda, N.; Caba, K.D.L. Composite films based on chitosan and epigallocatechin gallate grafted chitosan: Characterization, antioxidant and antimicrobial activities. Food Hydrocolloids 2021, 111, doi:10.1016/j.foodhyd.2020.106384.
  29. Nilsuwan, K.; Guerrero, P.; de la Caba, K.; Benjakul, S.; Prodpran, T. Properties and application of bilayer films based on poly (lactic acid) and fish gelatin containing epigallocatechin gallate fabricated by thermo-compression molding. Food Hydrocolloids 2020, 105, doi:10.1016/j.foodhyd.2020.105792.
  30. Nilsuwan, K.; Guerrero, P.; Caba, K.D.L.; Benjakul, S.; Prodpran, T. Properties of fish gelatin films containing epigallocatechin gallate fabricated by thermo-compression molding. Food Hydrocolloids 2019, 97, doi:10.1016/j.foodhyd.2019.105236.
  31. Nilsuwan, K.; Benjakul, S.; Prodpran, T.; de la Caba, K. Fish gelatin monolayer and bilayer films incorporated with epigallocatechin gallate: Properties and their use as pouches for storage of chicken skin oil. Food Hydrocolloids 2019, 89, 783-791, doi:10.1016/j.foodhyd.2018.11.056.
  32. Karnjanapratum, S.; Nilsuwan, K.; Benjakul, S.; Sumpavapol, P. Oil from Asian bullfrong (Rana tigerina) skin: Antimicrobial activity and its application in emulsion gelatin-based film. Chiang Mai University Journal of Natural Sciences 2019, 18, 68-79, doi:10.12982/CMUJNS.2019.0006.
  33. Nilsuwan, K.; Benjakul, S.; Prodpran, T. Physical/thermal properties and heat seal ability of bilayer films based on fish gelatin and poly(lactic acid). Food Hydrocolloids 2018, 77, 248-256, doi:10.1016/j.foodhyd.2017.10.001.
  34. Nilsuwan, K.; Benjakul, S.; Prodpran, T. Properties and antioxidative activity of fish gelatin-based film incorporated with epigallocatechin gallate. Food Hydrocolloids 2018, 80, 212-221, doi:10.1016/j.foodhyd.2018.01.033.
  35. Nilsuwan, K.; Benjakul, S.; Prodpran, T. Properties, microstructure and heat seal ability of bilayer films based on fish gelatin and emulsified gelatin films. Food Biophysics 2017, 12, 234-243, doi:10.1007/s11483-017-9479-2.
  36. Nilsuwan, K.; Benjakul, S.; Prodpran, T. Emulsion stability and properties of fish gelatin-based films as affected by palm oil and surfactants. Journal of the Science of Food and Agriculture 2016, 96, 2504-2513, doi:10.1002/jsfa.7371.
  37. Nilsuwan, K.; Benjakul, S.; Prodpran, T. Influence of palm oil and glycerol on properties of fish skin gelatin-based films. Journal of Food Science and Technology 2016, 53, 2715-2724, doi:10.1007/s13197-016-2243-7.
  38. Nilsuwan, K.; Benjakul, S.; Prodpran, T. Quality changes of shrimp cracker covered with fish gelatin film without and with palm oil incorporated during storage. International Aquatic Research 2016, 8, 227-238, doi:10.1007/s40071-016-0138-x.
  39. Nilsuwan, K.; Benjakul, S.; Prodpran, T. Effects of soy lecithin levels and microfluidization conditions on properties of fish gelatin-based film incorporated with palm oil. International Journal of Food Engineering 2016, 12, 647-660, doi:10.1515/ijfe-2016-0064.
  40. Tongnuanchan, P.; Benjakul, S.; Prodpran, T.; Nilsuwan, K. Emulsion film based on fish skin gelatin and palm oil: Physical, structural and thermal properties. Food Hydrocolloids 2015, 48, 248-259, doi:10.1016/j.foodhyd.2015.02.025.