Rajamangala University of Technology Phra Nakhon joins hands with Mahidol Wittayanusorn School Introducing new food options Aiyu Jelly, Triphala Antioxidant Herbal Formula for the elderly

Thailand enters an aging society. And nowadays, the elderly as well as most consumers have begun to pay more attention to health care. causing many healthy food trends to emerge But one of the main problems encountered in the elderly is Increased free radicals in the body But there was a decrease in the production of antioxidants. It has a negative effect on health and is the cause of various diseases such as old age, heart disease, cancer, dementia, etc. Normally, the body can create antioxidants by itself or get them from eating vegetables, fruits and herbs. Various, but most elderly people cannot eat vegetables and fruits. which is an adequate source of antioxidants There are many factors such as reduced chewing ability. Unhealthy gums and teeth Taste buds don’t work well. and anorexia From the above information Secondary school student research team Mahidol Wittayanusorn School consists of Mr. Parinwarit Pangprasertkul, Mr. Panithan Weeraolarakul, Ms. Nujutha Thamsumet, Dr. Nujutha Thamsumet, Teacher of Chemistry, and Asst. Prof. Dr. Sirirat Panich, Lecturer in Health Technology. Cosmetics and anti-aging Faculty of Science and Technology Rajamangala University of Technology Phra Nakhon research consultant Therefore, they jointly developed the product Ai Yu Jelly mixed with Triphala. To be an alternative food that helps the elderly get more antioxidants. Because it contains nutrients that are beneficial to the body and health. It’s also easy to eat.

Dr. Nujutha Thammasumet, Chemistry Department Teacher Said that most of the Triphala products available for sale are in the form of beverages. which has a bitter and astringent taste that is difficult to eat As a result, it is not very popular with consumers. Taking pills or capsules may cause problems for people with swallowing problems. Especially the sick or the elderly In addition, eating Triphala in drink or boiled form will be absorbed better. Therefore gives better results than taking capsules. Therefore, it is taken to make dietary supplements in jelly form. Therefore, it has become an innovation that answers the needs of people with such problems. It can also be applied and improved in a variety of flavors. Responding to the needs of consumers who are bored with the old supplements and are looking for new and better products. Ai Yu Jelly is obtained by squeezing the mucus from Ai Yu seeds. It is a fig vine. The mucus has pectin. Used as an ingredient in jelly. The highlight is that it can freeze at room temperature. Makes it not lose nutritional value Especially antioxidants that may decompose from heat during the gelation process. Unlike pectin that comes from other natural sources such as apples and citrus fruits (oranges, grapefruits), most require acids and high temperatures to harden the jelly.

side Asst. Prof. Dr. Sirirat Panich Said that the research has studied to find the appropriate ratio of aiyu seeds to produce herbal jelly. Then take herbs that are a high source of antioxidants, such as Thai samosa, Phipek samosa, Indian gooseberry, samosa, and red goji berries. Black goji berries, Triphala (Somthai, Smopipek, Makhampom) and Chatuphala (Somthai, Smopipek, Makhampong, Smutt) were analyzed for their total antioxidant capacity (TAC) and quantification of phenolic compounds. All (TPC) and selected herbs with high antioxidant capacity to mix in 2 formulas of Li Ai Yu Jelly products, namely the Triphala Jelly Ai formula. and the recipe for Aiwi Triphala jelly mixed with licorice. which from the test of overall antioxidant capacity It was found that the herb that gave the highest TAC was triphala. And the herb that gives the highest TPC is Somphipek. and sensory quality testing It was found that Triphala jelly with the addition of licorice Has the highest overall satisfaction score Because it has a mellow taste and the appearance is more appetizing

“Aiyu jelly product with Triphala antioxidant herbal formula. A petty patent was registered in July 2023. In addition, this research work received a gold medal. From the international science and innovation project competition at The 24^th International Elements Fair (IEF 2023) organized by Anderson Serangoon Junior College, Republic of Singapore. and honorable mention From the Thai traditional medicine academic competition folk medicine and the 20th National Alternative Medicine Conference from the Department of Thai Traditional and Alternative Medicine Ministry of Public Health Last June 2023 as well. The research team from Mahidol Wittayanusorn School and Rajamangala University of Technology Phra Nakhon It is expected that it will be further developed into a product for the market. To provide an alternative food in the form of jelly that is easy to chew and swallow for the elderly who want to get enough antioxidants. In addition, we will expand the product and apply it to other Thai herbal formulas to create a new type of dietary supplement innovation that truly meets the needs of the elderly with health problems,” Asst. Prof. Dr. Sirirat said.

However, those interested can ask for more information at Health Technology major Cosmetics and anti-aging Faculty of Science and Technology Rajamangala University of Technology Phra Nakhon Tel. 0 2836 3000 ext. 4156, 4159 or Department of Chemistry Mahidol Wittayanusorn School Tel. 0 2027 7850 ext. 622