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    ผลการเปรียบเทียบฤทธิ์ในการตานแบคทีเรียของสวนประกอบในพริกแกงแดงในสูตรจําลองแกง ปาและแกงกะทิตอเชื้อ Salmonella Enterica 4,5,12:i:- (human) US clone 

    พัชนีย ยะสุรินทร์ (คณะอุตสาหกรรมเกษตร สถาบันเทคโนโลยีพระจอมเกล้าเจ้าคุณทหารลาดกระบัง, 2012-09)

    จากการศึกษาฤทธิ์ตานเชื้อแบคทีเรียของสวนประกอบหลักของพริกแกงซึ่งประกอบดวยสมุนไพรเจ็ดชนดิ คอื พรกิ (Capsicum annuum), มะกรูด (Citrus hystrix), ยี่หรา (Cuminum cyminum L.), หอมแดง (Allium ascalonicum L.), กระเทียม (Allium sativum), ตะไคร (Cymbopogon citrates), และ ขา (Alpinia galangal) ในสูตรจําลองแกงปา และ แกงกะทิกับเชื้อ Salmonella Enterica 4,5,12:i:- (human) US clone โดยใชวิธี agar diffusion method ลงบนอาหาร เลี้ยงเชื้อ Sallmonella Shigella ภายใตการสกัด 3 สภาวะ โดยใชการปรุงแบบอาหารในครัวเรือน คือ แกงปาใชน้ําในการ ...
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    A study of feasibility to utilize lignocellulosic biomass as materials for biodiesel production 

    Patchanee Yasurin (The International Academic Forum, 2013)

    Lignocellulosic biomass is a renewable, inexpensive, and abundant resource with high potential for biofuel production to implement the sustainable energy energy worldwide. The bottleneck of biofuel production is the recalcitration of ligoncellulosic biomass to fermentable sugars. Searching for a novel cellulase, a biocatalyst is one of major challenges to promote biofuel production with economic and environmental friendly. Natural microorganism is the great source of cellulase production. Therefore the objective of this research is to identify ...
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    The antimicrobial and shelf-life study of vegetable sanitizer from herbal extracts and Acacia concinna(Willd.) D.C’s pod water 

    Patchanee Yasurin (2015-11)

    In the past 3 years, the Centers for Disease Control and Prevention (CDC) reported that there were at least 7 outbreaks in fresh produces, for example; Escherichia coli O121 in raw clover sprouts (2014), E. coli O157:H7 in ready-to-eat salads (2013), and Salmonella Saintpaul in cucumbers (2013). The cleaning of fresh produces is the first step in order to prevent foodborne outbreak. Therefore, this experiment aims to study and develop the shelf life of vegetable sanitizer from Thai herb crude extracts including Cymbopogon citratus (Lemongrass...
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    Effect of ohmic pretreatment on tissue integrity and extraction yield of Chinese chives (Allium tuberosum) leaf oil 

    Patchanee Yasurin (2015-11)

    Chinese chives (Allium tuberosum Rottl.) are known for its antimicrobial and antioxidant properties. However, extract from Chinese chives was not commercially available due to very low extraction yield of the conventional method, steam distillation. This study focused on effect of ohmic pretreatment at different electric field strengths on tissue integrity and extraction yield of Chinese chives leaf oil. The field strength was varied at E = 0, 25, 50, 75 and 100 V/cm. For all treatment, the cut-off temperature was fixed at 60 °C...
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    Antioxidant activity of Allium tuberosum Rottl. ex Spreng under different extraction methods 

    Patchanee Yasurin (2015-11)

    The Bang-Phae organic vegetable grower community enterprise group, Ratchaburi province is one of the big Chinese chives (Allium tuberosum Rottl. ex Spreng) grower in Thailand. However, some Chinese chives did not meet standard and were sorted out. The Chinese chives essential oil, which contains many new and known bioactive compounds, is valued product from sorted out Chinese chives. Therefore, this experiment was aimed to study the antioxidant activity of Chinese chive extracts using 17 different extraction conditions (Steam distillation for...
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    Review: antibacterial activity of Coconut milk and Thai curry paste 

    Patchanee Yasurin (2015-03)

    In recent years, food safety concerns have been f?cused on foo bomc pathogen s such as Salmonella sp. and List ria mo11 cy toge11es, which arc rc ogn.1zcd as a prirna cause of food poisoning worldwide. Massive outbrea s hav occm cd m several part s of the world (lmmweseel et al. 2005). One type of food mgrcd1ent which has potential to be the natural source of antibiotics is Thai red curry paste. There are many type of Thai cuny. One important ingredient is coc?nut milk. Th research f u...
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    The antimicrobial, antibrowning, and shelf-life study of fruit and vegetable sanitizer from herbal extracts 

    Patchanee Yasurin (2015-09)

    In the past 3 years, The Centers for Disease Control and Prevention (CDC) reported that there were at least 7 outbreaks in fresh produces , for example; Escherichia coli 0121 in raw clover sprouts (2014), E. coli 0157:H7 in ready-to-eat salads (2013), and Salmonella Saintpaul in cucumbers (2013). The cleaning of fresh produces is the first step in order to prevent foodbome outbreak. Therefore, this research was aimed to develop and study the shelf life of fruit and vegetable sanitizer from Thai herb crude extracts including Chili ...
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    Effect of solvent and time extraction on antibacterial activity of Acacia concinna's pod against Bacillus cereus 

    Patchanee Yasurin (2015-09)

    Herb extract becomes the great interesting functional ingredient. Acacia concinna -poi pod) is a potential herb as the functional ingredient. Therefore, this study aimed to investigate the effect of extraction solvent and time on antibacterial activity of dry A. concinna Bacillus cereus. The agar disc diffusion method was used to evaluate the antibacterial activity of A. concinna ts using Muller Hinton Agar media (MHA). The 20 g dry A. concinna solvents; water, 95% ethanol an...
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    Development of Natural vegetable sanitizer from Thai local herbs 

    Patchanee Yasurin (Universitas Katolik Soegijapranata, 2014-09)

    Nowadays, food safety becomes public concern, especially in fresh produce; fresh vegetables and fruits. The CDC has been reported at least 7 outbreaks from fresh produce in the past 3 years; for example, Escherichia coli O121 in raw clover sprouts (2014), E. coli O157:H7 in ready-to-eat salads (2013), Salmonella Saintpaul in cucumbers (2013), Salmonella Typhimurium and Newport in cantaloupe (2012), and E. coli O157:H7 in spinach and spring mix salad (2012). Washing, before consuming, is the most important step in order to prevent foodborne outb...
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    Isolation and purification of cellulase from alkaline-tolerant Bacillus subtilis 

    Patchanee Yasurin (Universitas Katolik Soegijapranata, 2014-09)

    Lignocellulosic biomass is one of the most abundant renewable resource in the world. It has high potential to be used as material for biorefinery process because it yields fermentable sugar that can be converted to various bioproducts via microorganism functions. To make the biorefinery process success, the efficient hydrolysis process is needed to be improved to release the maximum amounts of sugars from lignocellulosic biomass. Natural environment is an important source to find an efficient cellulase producing bacteria. Previously, an alkalin...
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    The Overview: the antimicrobial, antioxidant activities and chemical profile of Centella asiatica 

    Patchanee Yasurin (School of Biotechnology, Assumption University of Thailand, 2014-07)

    According to the draft of Thai herbals development strategic plan; Thailand Champion Herbal Products: TCHP by the department for development of Thai transitional and alternative medicine, Ministry of Public Health, Centella asiatica (Bao-bog, Gotu Kola) is one of the five herbs in champion herbal products. To be able to produce quality herbal products, scientific proven data is needed to increase the confidence and acceptance of consumers, not only local wisdom. The variation in herbal form (fresh and dried), solvent types, and extraction ratio...
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    Effect of solvent extraction of Centella asiatica on antioxidant activity and antibacterial activity against Salmonella enterica Enteritidis 

    Patchanee Yasurin (School of Biotechnology, Assumption University of Thailand, 2014-07)

    Nowadays, there are increasing trends of using natural products. Interestingly herbs are considered to be one of the alternatives consumers choose to use. In Thailand, Centella asiatica can be found in local market and locally called Buabok. C. asiatica is famous in Ayurvedic medicine for the treatment of leprosy, insanity, asthma, ulcers, eczema, skin tuberculosis, wounds, stomach aches, arthritis, varicose veins and high blood pressure (Ariffin et al, 2011 and Hakono et al, 1999). Due to the benefits of C. asiatica and its easily accessible, ...
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    Effect of extraction and shaking time on antibacterial activity of dry centella asiatica againts food pathogenic microorganisms 

    Patchanee Yasurin (School of Biotechnology, Assumption University of Thailand, 2014-07)

    The outbreaks caused by pathogenic bacteria still being a major human health and food industry problem. Since time immemorial, people used plant material as medicine and nowadays, it widely used as tea preparation. Centella asiatica is a potential herbs related to its antibacterial activity. Therefore, this study aimed to investigate the antibacterial activity of dry C. asiatica crude 95% ethanolic extract under different extraction time (1, 3, 5, and 7 days) and shaking action (120 r...
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    Purification and identification of bacterial cellulase activity of Bacillus subtilis W48 for biofuel production 

    Patchanee Yasurin (School of Biotechnology, Assumption University of Thailand, 2014-07)

    Lignocellulosic biomass is a renewable, inexpensive, and abundant resource with high potential for biofuel production to implement the sustainable energy worldwide. An important key of biofuel production is the hydrolysis of lignocellulosic biomass to fermentable sugars. Screening for a novel cellulase, as a biocatalyst, is challenge for development of biofuel production to be the economic and environmental friendly process. Natural environment is an important source to find ...
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    The fresh Thai local herbs in vitro antibacterial activity against Listeria monocytogenes 10403S 

    Patchanee Yasurin (School of Biotechnology, Assumption University of Thailand, 2014-07)

    Thai local herbs are one important ingredient of Thai food. Six fresh herbs extracted by five different ethanol concentrations (0%, 25%, 50%, 75%, and 95%) were investigated for their individual antibacterial activity; Chilli (Capsicum annuum), kaffir lime (Citrus hystrix), cumin (Cuminum cyminum L.), shallot (Allium ascalonicum L.), garlic (Allium sativum), lemongrass (Cymbopogon citratus), and galangal (Alpinia galanga) against Listeria monocytogenes 10403S by using the agar disk diffusion method on Brain Heart Infusion media (BHI), five diff...
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    The individual antibacterial activity of Thai red curry paste’s dry ingredients against Listeria monocytogenes using different ethanolic extraction 

    Patchanee Yasurin (School of Biotechnology, Assumption University of Thailand, 2014-07)

    Thai red curry paste is a main ingredient of Thai Red curry. The paste contains herbs which have the potential to be natural antibiotics. Six herbs contained in Thai red curry paste were tested for their individual antibacterial activity against Listeria monocytogenes 10403S. Six herbs tested were Chilli (Capsicum annuum), Kaffir lime (Citrus hystrixShallot (Allium ascalonicum L.), Garlic (Allium sativum), Lemongrass (Cymbopogon citratus), and Galangal (Alpinia galanga). The agar disk diffusion method was used for in-vitro screening antibacteri...
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    Natural antibacterial activity of Thai red curry paste in Thai red curry (Kang-Kati and Kang-Panaeng) model against Salmonelle enterica 4,5,12:i:-(HUMAN) US CLONE AND Listeria monocytogenes 

    Patchanee Yasurin (Faculty of Graudate Studies Mahidol UniversityCouncil of the Graudate Studies Administrators of Public and Autonomous Universities, 2014-02)

    Foods with natural antibiotic properties become one of consumer concern Salmonella sp. and Listeria monocytogenes are important cause of human illness and have been reported about the outbreak in many years and many countries. Kang Panaeng is the traditional Thai food and popular dish. Kang Panaeng main ingredients compose of many types of including Capsicum annuum (Chili), Cymbopogoncitratus (Lemongrass), Allium ascalonicum (Shallots), Allium sativum (Garlic), Arachishypogaea (Peanuts) shrimp paste, sugar and salt. The objective of this rese...
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    Natural antibacterial activity of Thai red curry paste in Thai red curry (Kang-Kati and Kang-Panaeng) model against Salmonelle enterica Enteritidis 

    Patchanee Yasurin (Faculty of Graduate Studies Mahidol UniversityCouncil of the Graduate Studies Administrators of Public and Autonomous Universities, 2014-02)

    Beginning in the 1970s, the incidence of Salmonella enterica serotype Enteritidis (SE) infection and the number of related outbreaks in the United States has increased dramatically. Foods as natural antibiotics itself might be considered as an alternative for food safety. Thai red curry is a Thai cultural dish which has become a well-known dish worldwide having fresh coconut milk and red curry paste as a main ingredient. The red curry paste main ingredients include various types of herbs; Capsicum annuum (chili), Citrus hystrix (Kaffir lime)...
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    A study of feasibility of pretreatment process to utilize lignocellulosic biomass as materials for biodiesel production 

    Patchanee Yasurin (The International Academic Forum, 2013)

    Lignocellulosic biomass is a renewable, inexpensive, and abundant resource with high potential for biofuel production to implement the sustainable energy energy worldwide. The bottleneck of biofuel production is the recalcitration of ligoncellulosic biomass to fermentable sugars. Searching for a novel cellulase, a biocatalyst is one of major challenges to promote biofuel production with economic and environmental friendly. Natural microorganism is the great source of cellulase production. Therefore the objective of this research is to identify ...
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    Natural Antibacterial Activity of Thai Curry Paste in Thai Red Curry (Kang-Kati) Model against Salmonella enterica 4,5,12:i:-(human) 

    Patchanee Yasurin (2013-06)

    The salmonellosis is a food safety issue that is concerned widely at this present moment. In 2012, there were more than 10 Salmonella outbreaks reported by Centers for Disease Control and Prevention (CDC). Foods as natural antibiotics itself might be considered as an alternative for food safety. Thai red curry is a Thai cultural dish which has become a well-known dish worldwide having fresh coconut milk and red curry paste as a main ingredient. The red curry paste main ingredients include various types of herbs; Capsicum annuum (chili), Citrus ...
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