DEVELOPING AND UPGRADING THE LINGZHI LOCAL HERB AS THE COMMERCIAL PRODUCTS BY DUAL EXTRACTION METHOD

Authors

  • Nantharat NAMBURI Yala Rajabhat University, Thailand
  • Kwanrutai SAELIM Yala Rajabhat University, Thailand
  • Sirichai NAMBURI Yala Rajabhat University, Thailand
  • Amart SULONG Yala Rajabhat University, Thailand
  • Sukrita RAKSUDJARIT Yala Rajabhat University, Thailand
  • Chanthana SUSAWAENGSUP Maejo University Phrae Campus, Thailand
  • Shinawatra JUNCHAIRASSAMEE Independent Researcher, Thailand

DOI:

https://doi.org/10.14456/aisr.2023.5

Keywords:

Product Development, Black Lingzhi Mushroom, Commercial Supplementary Food Product, Dual Extraction Method

Abstract

The objective of this research is to develop the Lingzhi local herbal as a commercial product. The research design selected for this study is mixed methods research. The target group for this study is the Piyamit Tunnel 1 Community, located in Yala, Thailand. This is achieved through the development of a Lingzhi herbal product branded “PIYAMIT TUNNEL Kiri 1987.” The research revealed that the dual extraction method yields the highest quantity of extract. Additionally, the examination of contamination of heavy metals and microorganisms in the Lingzhi mushroom extract, using the dual extraction method, confirms that they adhere to the standard criteria set by the Ministry of Public Health. This establishes Lingzhi mushroom extract as a suitable ingredient for dietary supplements, capable of being combined with extracts from other herbs known for their immune-stimulating properties. These additional ingredients primarily include Korean ginseng extract, wolfberry extract (Goji berry), cordyceps extract, Beta-glucan, and Citrus Bioflavonoid extract. The herbal packaging design has been developed to be a round bottle with a screw cap. As for the color of the bottle, it is a tea-colored bottle. The herbal mushroom product has received a Food and Drug Product Registration Number, which is 50-2-10764-5-0001.

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Published

2023-12-26

How to Cite

Namburi, N., Saelim, K. ., Namburi, S. ., Sulong, A. ., Raksudjarit, S. ., Susawaengsup, C. ., & Junchairassamee, S. (2023). DEVELOPING AND UPGRADING THE LINGZHI LOCAL HERB AS THE COMMERCIAL PRODUCTS BY DUAL EXTRACTION METHOD. Asian Interdisciplinary and Sustainability Review, 12(2), 41–51. https://doi.org/10.14456/aisr.2023.5

Issue

Vol. 12 No. 2 (2023): Asian Interdisciplinary and Sustainability Review

Section

Articles

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