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    Review: antibacterial activity of Coconut milk and Thai curry paste
    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 und o.ut t.h t. the Thai red curry prepared using fresh coconut milk (Kang-Kati) showed higher 111h1b1t1on elTect on foodbome pathogens (Salmonella sp. and L. 111011ocy toge11es), . th n .Thai red curry prepared using UHT milk (Kang-Kati) or water (Kang- Pa). This md1catecl that fresh coconut milk acted as an antibacterial agent. The individual Thai curry paste ingredient s prepared using fresh coconut milk as the extractant showed higher antibacterial activity against foodbome pathogens (Salmonella sp. and l. 111011ocytoge11es) than using UHT coconut milk and water as extractants with all herbs. The fresh coconut milk itself also has antibacterial activity. In Thai red curry, coconut milk act as extractant to extract more antibacterial active compounds from the herbs in the curry paste, Thus the curry paste itself acts as an antibacterial agent.
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    Effect of solvent and time extraction on antibacterial activity of Acacia concinna's pod against Bacillus cereus
    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 and hexane, for 1, 3 and 5 days at 120 rpm. Then dry A. concinna or at 70°C for water , 40°C for 95% ethanol and hexane then dilute to 20 µl/ml. The results showed that dry A. concinna extraction solvents in all extraction times. While dry s pod 95% ethanol crude extracts gave the lowest antibacterial activity. The dry A. concinna -hexane crude extracts gave the highest antibacterial activity; 0.89 ±0.07 cm. There are no statistically significant of antibacterial activity of A. concinna in all three extraction solvents. The results indicated that only extraction solvent affected the antibacterial activity of A. concinna for evaluate the Minimum inhibitory concentration (MIC) and the Minimum bactericidal concentration (MBC). The MIC was between 40-80 µl/ml and MBC was > 160 µl/ml. This showed that dry A. concinna t can be further applied to use in food industry, pharmaceutical and cosmetic.