Articles
Permanent URI for this collection
Browse
Browsing Articles by Browse by Submit Date
Results Per Page
Sort Options
-
ItemComparison of sensory properties of freshly harvested and 1-year storage Thai riceThailand is a major producer and world supplier of rice, both aromatic and non-aromatic varieties. Rice sold as “new crop” shortly after it is harvested generally commands higher prices. The study compared differences in sensory properties of various aromatic (Khao Dawk Mali 105, RD 15, Pathum Thani 1) and non- aromatic (Chai Nat 1, Phitsanulok 2, Suphan Buri 1) rice varieties and differences in fresh rice and rice stored for 1 year. Floral, popcorn, and sewer/animal flavors were found in both rice samples but jasmine rice had higher intense of floral aroma and was the only aroma that decreased overtime. The texture of jasmine rice samples were more adhere to lips, grain to grain, softer and more intense of cohesiveness of mass than non-aromatic rice. There were three attributes; residual, toothpacking, sweet, from nineteen attributes were not different between jasmine and non-aromatic rice and not changed overtime. Most of the texture attributes were not changed after one year of storage except cohesiveness of mass and starchy mouthcoating that reduced after storage. There were not a significantly differences for most of the flavor attributes except musty flavor between jasmine and non-aromatic rice samples within the same testing year such as grain, straw-like, starch, popcorn flavor, sweet, overall sweet, bitter and metallic. The changes of the flavor like grain and straw-like were decreased from their original intense; while, musty flavor and bitter taste were increased.
-
ItemCombining means-end chain analysis and the portrait value questionnaire to research the influence of personal values on food choicePersonal values can be measured using quantitative or qualitative methods. This paper aims to investi- gate the attribute-consequence-value patterns collected from means-end chain analysis and to examine their relationship to personal value domains from Schwartz value theory measured through the use of the Portrait Value Questionnaire. The study was performed on two product categories, potato chips and orange juice, in which two value segments of opposing value domains were found, Conservatism and Openness to change clusters. There was consistency between means-end chain analysis results and the expected traits of the value domains. The Conservatism cluster embracing security, tradition, and confor- mity values sought financial security through saving money by paying more attention to price and selected familiar brands in order to avoid risks of spending extra money. The Openness to change cluster, which embraced hedonism and stimulation values, emphasized attaining pleasure and enjoyment in life through various consequences that branched out from a number of sensory product attributes. This study illustrates the compatibility between the two instruments. The use of means-end chain analysis con- firmed Schwartz’s definition of values as guiding behavior, and that values are ordered by relative importance.
-
ItemSensory properties and consumer acceptance of imported and domestic sliced black ripe olivesTable olives are healthy and nutritious products with high contents of monounsaturated fatty acids, phenolics, vitamins, minerals, and fiber. Understanding sensory cues affecting consumer preferences would enable the increase of olive consumption. The objectives of this study were to characterize the sensory properties of commercial sliced black ripe olives from different regions, including California, Egypt, Morocco, Portugal, and Spain, and to examine the preferences of California consumers for sliced black ripe olives. Sensory profiles and preferences for 20 sliced olive samples were determined using descriptive analysis with a trained panel and a consumer test with 104 users and likers of table olives. Aroma and flavor characteristics separated the olives according to country of origin, and were the main determinants of consumer preferences for sliced olives, even though the biggest differences among the samples were in appearance and texture. Total of 2 consumer segments were identified with 51 and 53 consumers, respectively, that both liked Californian products, but differed in the olives they disliked. Negative drivers of liking for both segments included alcohol, oak barrel, and artificial fruity/floral characteristics; however, consumers from Cluster 1 were further negatively influenced by rancid, gassy, and bitter characteristics. This study stresses the need for sound and appealing flavor quality for table olives to gain wider acceptance among U.S. consumers.
-
ItemEffect of drying process on the production of 5-hydroxymethylfurfural in citrofortunella microcarpa at two different maturity stages(International Cooperation and Development Fund, 2015) Teeradate Kongpichitchoke ; Hsu, Jue-Liang ; Huang, Tzou-ChiCitrofortunella microcarpa is a well-known citrus fruit as a good source for flavonoids and antioxidant compounds in peels and seeds. However, they are leftover from juice industry. 5-Hydroxymethylfurfural (HMF) is well-recognized for its dominant role in immunology field, and commonly found in thermal-processed products. Thus, this study aimed to first time report HMF discovery from dried C. microcarpa waste. A conventional hot air drying method was used to determine the effects of drying temperatures (30 - 70 °C) and times as well as the maturity stages of C. microcarpa on HMF production. Liquid chromatography-tandem mass spectrometry (LC-MS") and nuclear magnetic resonance (NMR) were used to characterize the produced HMF. The results showed that HMF production was positively correlated with drying temperature and drying time. Furthermore, the mature fruits produced significantly higher HMF levels than immature fruits. The highest amount of HMF (0.86 mg/g dry weight) was obtained from drying mature fruit at 70°C for four days.
-
ItemNumber of hydroxyl groups on the B-ring of flavonoids affects their antioxidant activity and interaction with phorbol ester binding site of PKCδ C1B domain: in Vitro and in silico studiesAlthough flavonoids have been reported for their benefits and nutraceutical potential use, the importance of their structure on their beneficial effects, especially on signal transduction mechanisms, has not been well clarified. In this study, three flavonoids, pinocembrin, naringenin, and eriodictyol, were chosen to determine the effect of hydroxyl groups on the B-ring of flavonoid structure on their antioxidant activity. In vitro assays, including DPPH scavenging activity, ROS quantification by flow cytometer, and proteins immunoblotting, and in silico analysis by molecular docking between the flavonoids and C1B domain of PKCδ phorbol ester binding site were both used to complete this study. Eriodictyol (10 μM), containing two hydroxyl groups on the B-ring, exhibited significantly higher (p < 0.05) antioxidant activity than pinocembrin and naringenin. The IC50 values of eriodictyol, naringenin, and pinocembrin were 17.4 ± 0.40, 30.2 ± 0.61, and 44.9 ± 0.57 μM, respectively. In addition, eriodictyol at 10 μM remarkably inhibited the phosphorylation of PKCδ at 63.4% compared with PMA-activated RAW264.7, whereas pinocembrin and naringenin performed inhibition activity at 76.8 and 72.6%, respectively. According to the molecular docking analysis, pinocembrin, naringenin, and eriodictyol showed -CDOCKER_energy values of 15.22, 16.95, and 21.49, respectively, reflecting that eriodictyol could bind with the binding site better than the other two flavonoids. Interestingly, eriodictyol had a remarkably different pose to bind with the kinase as a result of the two hydroxyl groups on its B-ring, which consequently contributed to greater antioxidant activity over pinocembrin and naringenin.
-
ItemDetection of hepatocellular carcinoma in transgenic mice by Gd-DTPA- and rhodamine 123-conjugated human serum albumin nanoparticles in T1 magnetic resonance imagingNanoparticle (NP)-based contrast agents that enable high resolution anatomic T1-weighted magnetic resonance imaging (MRI) offer the prospect of improving differential diagnosis of liver tumors such as hepatocellular carci- noma (HCC). In the present study, we investigated the possibility of employing novel non-toxic human serum albumin nanoparticles conjugated with Gd-DTPA and rhodamine 123 (Gd-Rho-HSA-NPs) for the detection of HCC by T1-weighted MRI. In addition, the influence of surface coating of the NPs with poloxamine 908, which al- ters the absorptive behavior of NPs and changes their distribution between the liver and tumor was examined. MRI of transgenic mice with endogenously formed HCCs following intravenous injection of Gd-Rho-HSA-NPs revealed a strong negative contrast of the tumors. Contrasting of the HCCs by NP-enhanced MRI required less Gd as compared to gadolinium-ethoxybenzyl-diethylenetriaminepentaacetic acid-enhanced MRI, which current- ly provides the most sensitive detection of HCC in patients. Immunohistochemical analyses revealed that the Gd-Rho-HSA-NPs were localized to macrophages, which were – similar to HCC in patients – fewer in number in HCC as compared to the liver tissue, which is in agreement with the negative contrasting of HCC in Gd-Rho- HSA-NP-enhanced MRI. Poloxamine-coated NPs showed lower accumulation in the tumor macrophages and caused a longer lasting enhancement of the MRI signal. These data indicate that Gd-Rho-HSA-NPs enable sensi- tive detection of HCC by T1-weighted MRI in mice with endogenous HCC through their uptake by macrophages. Poloxamine coating of the NPs delayed the tumor localization of the NPs.
-
ItemBiodegradable human serum albumin nanoparticles as contrast agents for the detection of hepatocellular carcinoma by magnetic resonance imaging(Elsevier, 2014) Waralee Watcharin ; Schmithals, Christian ; Pleli, Thomas ; Koberle, Verena ; Korkusuz, Hudayi ; Huebner, Frank ; Zeuzem, Stefan ; Korf, Hans W. ; Vogl, Thomas J. ; Rittmeyer, Claudia ; Terfort, Andreas ; Piiper, Albrecht ; Gelperina, Svetlana ; Kreuter, JorgTumor visualization by magnetic resonance imaging (MRI) and nanoparticle-based contrast agents may improve the imaging of solid tumors such as hepatocellular carcinoma (HCC). In particular, human serum albumin (HSA) nanoparticles appear to be a suitable carrier due to their safety and feasibility of function- alization. In the present study HSA nanoparticles were conjugated with gadolinium diethylenetriamine- pentaacetic acid (Gd-DTPA) using carbodiimide chemistry. The nanoparticles had a uniform spherical shape and a diameter of 235 ± 19 nm. For better optical visualization in vitro and in vivo, the HSA-Gd nanoparticles were additionally labeled with rhodamine 123. As shown by confocal microscopy and flow cytometry analysis, the fluorescent nanoparticles were readily taken up by Huh-7 hepatocellular carci- noma cells. After 24 h incubation in blood serum, less than 5% of the Gd(III) was released from the par- ticles, which suggests that this nanoparticulate system may be stable in vivo and, therefore, may serve as potentially safe T1 MRI contrast agent for MRI of hepatocellular carcinoma.
-
ItemAntibacterial activity of Chrysanthemum indicum, Centella asiatica and Andrographis paniculata on Bacillus cereus and Listeria monocytogenes under Low pH StressClassic food preservation methods do not guarantee to inhibit Bacillus cereus and Listeria monocytogenes growth. The application of natural antibacterial agent is an alternative way to control their growth. Asia herbs, Chrysanthemum indicum, Centella asiatica, and Andrographis paniculata were used in this experiment to test their antibacterial activity under low pH stress. Their antibacterial activities of 95% ethanolic crude extracts were tested on B. cereus and L. monocytogenes 10403S under different low pH stress by agar disc diffusion method. The best antibacterial effect on both bacteria was found at low pH stress condition. Lowering pH also acts as one inhibitory effect. The result of in vitro antibacterial effect as inhibition zone at pH 7.0, 6.5, 6.0, 5.5, showed that the inhibition zone diameters of C. indicum extracts were 7.62±1.18. 7.87±2.35, 6.25±3.06 and 9.50±2.14 cm, while the inhibition zone diameters of C. asiatica extracts were 8.75±1.03, 8.75±2.66, 7.75±2.37 and 9.12±1.96 cm and A. paniculata extracts were 9.75±1.75, 5.87±3.52, 8.5±1.23 and 9.33±1.63 against L. monocytogenes 10403S, respectively. Under the same condition, the inhibition zone diameters of C. indicum extracts at 2.12±0.64, 1.37±0.92, 0.93±0.78 and 6.00±3.25 cm, the inhibition zone diameters of C. asiatica extracts at 0.62±0.44, 2.25±0.46, 1.75±0.28 and 6.50±1.60 cm and A. paniculata extracts at 0.87±0.79, 1.25±0.60, 2.00±1.65 and 6.00±1.31, respectively against B. cereus. All 95% ethanolic crude extracts showed more inhibition effect on L. monocytogenes 10403S than B.cereus. However, the promising active antibacterial compounds in all three herbs are needed to be identified. The MBCs of A. paniculata, C. asiatica and C. indicum showed 4, 16 and >32 µl/ml against B. cereus while A. paniculata and C. asiatica showed 16 and >32 µl/ml against L. monocytogenes 10403S.
-
ItemNatural antibacterial activity of Thai curry paste in Thai red curry-water base (Kang-Pa) Model on Salmonella enterica 4, 5, 12: i: - (human) and Salmonella enteric Enteritidis (human)( 2013) Patchanee YasurinNatural antibacterial is now a very interesting food safety trend. The investigation on the food having antibacterial activity itself, as functional food, becomes more dynamic. Salmonella sp. is a food pathogen which has been reported its outbreaks frequently in variety of foods. Thai red curry (Kang-Pa) is a Thai cultural dish and become worldwide well-known menu. The Thai curry paste, Thai red curry main ingredients, compose of seven herbs including Capsicum annuum (Red chili), Cymbopogon citrates (Lemongrass), Alpinia galangal (Galangal), Allium ascalonicum L (Shallot), Allium sativum (Garlic), Citrus hystrix (kaffir lime), Cuminum cyminum (Cumin). This study aimed to investigate the potential of Thai curry paste in Thai red curry-water base (Kang-Pa) model as natural antibacterial agent against S. enterica 4, 5, 12: i - (human) US clone and S. enteric Enteritidis (Human). Thai curry paste in-vitro antibacterial activity was evaluated by standard plate count method on SS media every hour for 6 hrs at room temperature. Thai red curry was prepared according to Thai homemade authentic cooking method as it has been served in Thai cuisine. The result showed that the log CFU/ml of S. enterica 4, 5, 12: i - (human) US clone in Kang-Pa was significantly lower than in nutrient broth, as positive control, (P < 0.05) since 2nd - 6th hour: 2nd hr; 5.14±0.06 and 5.44±0.17, 3rdhr; 5.86±0.19 and 6.76±0.28, 4th; 5.85±0.16 and 6.97±0.6, 5th hr; 5.92±0.22 and 6.26±0.27 and 6th hr; 6.88±0.04 and 7.51±0.20 log CFU/ml, respectively. While the log CFU/ ml of S. enteric Enteritidis in Kang-Pa was significant lower than those of positive control (NB) (P<0.05) only at 2nd and 3rd hour: 2nd hr: 5.705±0.199 and 6.370±0.085 log CFU/ml, at 3rd hr: 5.872±0.255 and 6.878±0.177 log CFU/ml, respectively. The t-test has been done by using SAS on log CFU/ml with P < 0.05. Thai curry paste in Kang-Pa model showed promising antibacterial activity against food-borne pathogenic bacteria, S. enterica 4, 5, 12: i - (human) and S. enteric Enteritidis (human).
-
ItemNatural antibacterial activity of Thai curry paste in Thai red curry (Kang-Kati) model against Listeria monocytogenes 10403SIn 2012, outbreak-associated strains of Listeria monocytogenes have been reported to 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 well-known worldwide for having fresh coconut milk and red curry paste as main ingredients. The main ingredients of red curry paste include various types of herbs: Capsicum annuum (chili), Citrus hystrix (Kaffir lime), Cuminum cyminum L. (Cumin), Allium ascalonicum L. (Shallot), Allium sativum (Garlic), Cymbopogon citratus (Lemongrass), and Alpinia galangal (Galangal). All of the mentioned herbs have been investigated for their antibiotics activity. This project aimed to investigate the antibacterial activity of red curry paste in fresh-coconut-milk-based Thai red curry (Kang-Kati) model on L. monocytogenes 10403S. Thai curry paste in-vitro antibacterial activity was evaluated by standard plate count method on BHI media every hour for 6 hours at room temperature. Thai red curry was prepared by Thai homemade authentic cooking method as served in Thai cuisine. Results showed that the L. monocytogenes 10403S log CFU/ml level in Thai red curry (Kang-Kati) was significantly lower than in nutrient broth, as positive control, (P < 0.05) since 2nd - 6th hour; 2ndhr; 6.28±0.01 and 6.38±0.02, 3rdhr; 6.39±0.04 and 6.91±0.14, 4th; 6.96±0.05 and 7.24±0.10, 5th hr; 7.02±0.05 and 7.38±0.10 and 6th hr; 7.04±0.04 and 7.43±0.03 log CFU/ml, respectively. The t-test has been done by using SAS on log CFU/ml with P < 0.05. The Thai red curry paste in Kang-Kati model showed promising antibacterial activity against food-borne pathogenic bacteria, L. monocytogenes 10403S.
-
Itemโอกาสความเป็นไปได้ของการใช้เทคโนโลยีพลังงานชีวภาพในประเทศไทย( 2014) พัชนีย์ ยะสุรินทร์ ; มาลินี ศรีอริยนันท์ในปัจจุบันความต้องการใช้พลังงานทั้งในภาคอุตสาหกรรมและครัวเรือนเพิ่มขึ้นทุกปี จึงต้องพึ่งพาการนำเข้าพลังงานจากต่างประเทศเป็นหลัก พลังงานที่ใช้ส่วนใหญ่เป็นเชื้อเพลิงซากดึกดำบรรพ์ (Fossil Fuels) บทความวิชาการฉบับนี้แสดงให้เห็นถึงสถานการณ์พลังงานและการพัฒนาการผลิตพลังงานชีวภาพ (Biofuel) ของประเทศไทย รวมถึงโอกาสความเป็นและเทคโนโลยีได้ในการผลิตพลังงานชีวภาพ โดยเฉพาะการผลิตไบโอดีเซลจากมวลชีวภาพลิกโนเซลลูโลสที่ได้มาจากวัสดุเหลือทิ้งทางการเกษตรในประเทศไทยและผลิตพลังงานจากกระบวนเมตาบอลิซึมของกรดไขมันในแบคทีเรีย ซึ่งช่วยลดการพึ่งพาการนำเข้าพลังงานจากต่างประเทศ
-
ItemNatural antibacterial activity of Thai red curry paste in coconut milk based curry; Kang-Kati, Model on Salmonella sp. and Listeria monocytogenes( 2015) Chuchod Sapabguy ; Patchanee YasurinSince 2006, Salmonella sp. and Listeria monocytogenes outbreaks have occurred frequently in a variety food types all over the world. Thai red curry paste is composed of 7 herbs which have been investigated for their antimicrobial activity in different independent laboratories. The investigation aimed to study the antibacterial activity of Thai red curry paste in a coconut milk based curry; Kang-Kati, as a real food model against S. enteric Enteritidis (human) and L. monocytogenes 10403S. The standard plate count method as CFU/ml was used to evaluate the Thai red curry paste’s in vitro antibacterial activity every hour for 6 h at room temperature. The Thai red curry paste was extracted according to the traditional Thai home cooking as Kang-Kati. The log CFU/ml of S. enteric Enteritidis (human) level was significantly lower (P < 0.05) in the Kang-Kati model than in nutrient broth (NB) as control at only 3rd and 4th h; 3rd h; 5.53±0.027 and 5.65±0.019, and at 4th h; 5.62±0.07 and 5.80±0.03 log CFU/ml, respectively. While the log CFU/ml of the L. monocytogenes level was also significantly lower (P < 0.05) in Kang-Kati than in NB at 3rd and 4th h; 3rd h; 5.49±0.01 and 5.61±0.02, and at 4th h 5.63±0.02 and 5.70±0.04 for log CFU/ml, respectively. The Thai red curry paste in Kang-Kati as a real food model showed promising natural antibacterial activity against the food borne pathogens, enteric Enteritidis (human) and L. monocytogenes 104003S.
-
ItemReview: antibacterial, antioxidant and chemical profile of centella asiatica( 2014) Supawan Rattanakom ; Patchanee YasurinPlants have been used since ancient times whether as foods/seasoning or medicinal purposes. The used of plants for medicinal purposes can be found almost every parts of the world; from Africa to Europe. Nowadays, there are increasing trends of using natural products. From the discovery that effective life span of any antibiotic is limited. Scientists try to discover alternatives. One of the sources is from plants. As they have an almost limitless ability to synthesize aromatic substances especially plant secondary metabolites. Most of plant secondary metabolites serve as plant defense mechanisms against predation by microorganisms, insects, and herbivores. Thus this is where the hypothesis of using plants as alternative antimicrobial agents. Not only that, plant also contains phenolic compounds that can be served as natural antioxidants. 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. By that, gathered information of antibacterial, antioxidant and chemical profile of C. asiatica could serve as stepping stone.
-
ItemReview: antimicrobial properties of common herbs and spices used in Thai cooking( 2015) Patchanee YasurinThe common Thai cooking herbs and spices antimicrobial activities; Chilli (Capsicum annuum), Lemongrass (Cympopogon citrates), Garlic (Allium sativum), Shallot (Allium ascalonicum), Galangal (Alpinia galangal), and Kaffir Lime (Citrus hystrix), have been reported numerously. Not only their antimicrobial activities but the antimicrobial active compounds and composition have been continuous reported under difference extraction methods and analysis methods. To understand antimicrobial mechanism of these herbs and spices will benefit to food industry. This article reviews the antimicrobial activities, the antimicrobial active compounds composition, the antimicrobial mechanism and the application in food of these herbs and spices.
-
ItemIn-vitro Individual Antibacterial Activity Of Thai Red Curry Paste Ingredients Against Salmonella Enterica Enteritidis (Human) And Listeria Monocytogenes 10403s( 2015) Patchanee Yasurin ; Treuktongjai SaenghirunaThai red curry paste consists of herbs which have potential to be natural antibacterial agents. Therefore 7 herbs of Thai curry paste ingredients; Chili (Capsicum annuum), Kaffir lime (Citrus hystrix), Cumin (Cuminum cyminum L.), Shallot (Allium ascalonicum L.),Garlic (Allium sativum), Lemongrass (Cymbopogon citrates), and Galangal (Alpinia galangal), were investigated for their individual antibacterial activity againt Salmonella enterica Enteritidis (human) and Listeria monocytogenes 10403S by agar diffusion method Agar under 3 extraction3; water, UHT coconut milk and fresh coconut milk. In-vitro antibacterial screening results, fresh coconut milk extraction showed the highest potential in inhibiting S. enterica Enteritidis (human), in all herbs and the highest antibacterial activity was found in garlic; 01.00 ± 0.18 cm, using water extraction. For L. monocytogenes 10403S, the highest antibacterial activity was found in lemon grass using fresh coconut milk extraction; 0.90 ± 0.12 cm. The minimum inhibitory concentration (MICs), using broth dilution method, of all herbs were between 80 to >160µl/ ml. The minimum bactericidal concentrations (MBCs) of all herbs under three extractions, using broth dilution method, showed >160µl/ml in both bacteria. The herbs in Thai red curry paste ingredient showed the significantly promising antibacterial activity against food-borne pathogen, S. enterica Enteritidis (human) and L. monocytogenes10403S.
-
ItemIn-vitro antibacterial activity screening of herb extracts against foodborne pathogenic bacteria from Thailand( 2015) Patchanee Yasurin ; Sasiwan Piya-IsarakulHerbs have been used as traditional medicine since the ancient times as primary health care for local people. This experiment was aimed to study the individual antibacterial activity of six Thai local herbs (Tradescantia spathacea, Andrographis paniculata, Eleocharis acicularis, Acacia concinna, Phyllanthus niruri, and Tinospora cordifolia) against six foodborne pathogenic bacteria (Escherichia coli ATCC25822, Samonella enterica Typhimurium U302 (DT1046), S. enterica Enteritidis (human), S. enterica 4,5,12: i-(human) US clone, Bacillus cereus, and Listeria monocytogenes 10403S) under five extractions (95% ethanol, chloroform, hexane, sterile distilled water, and autoclaving at 121°C 15 PSI for 15 minutes). Agar disc diffusion method was used to evaluate antibacterial activity. The results showed that 95% ethanol and chloroform extraction gave the highest antibacterial activity of all herb extracts against all bacteria. The range of antibacterial activity is between 7.0 mm to 10.5 mm. The highest antibacterial activity was chloroform extract of T. cordifolia against S. enterica Typhimurium U302 (DT1046). The range of MIC and MBC is between 32 µl/ml to 256 µl/ml. These results showed the promising of antibacterial activity of six Thai local herbs which are stepping stone for further application like food industry, pharmaceutical industry, and cosmetic industry.
-
ItemChemical profiling of centella asiatica under different extraction solvents and its antibacterial activity, antioxidant activity( 2015) Patchanee YasurinCentella asiatica (L) urban, synonym Hydrocotyle asiatica, is found almost all over the world. This plant is famous in Ayurvedic medicine and used in the management of central nervous system, skin and gastrointestinal disorder. Thus this research had been done to evaluate the effect of solvent extraction (Ethanol, Chloroform and Hexane) of C. asiatica on chemical profile, antioxidant activity and antibacterial activity against some foodborne pathogens. The result showed that all solvents (ethanol, chloroform and hexane) used in extraction showed antibacterial activity against Salmonella enterica Typhimurium U302, S. enterica Enteritidis, S. enterica 4,5,12:I human (US clone), Bacillus cereus and B. subtilis at 50mg/ml concentration. In antioxidant part, ethanolic extract gave highest phenolic content and FRAP value. The results also showed that different extraction solvent gave different chemical profile. Hexane extract C. asiatica showed lowest in both antibacterial and antioxidant activity. Ethanolic and chloroform extract of C. asiatica showed promising potential in both antibacterial and antioxidant activity.
-
ItemProduction, purification and characterization of an ionic liquid tolerant cellulase from Bacillus sp. isolated from rice paddy field soil( 2015) Patchanee YasurinBackground: Lignocellulosic biomass is a renewable, abundant, and inexpensive resource for biorefining process to produce biofuel and valuable chemicals. To make the process become feasible, it requires the use of both efficient pretreatment and hydrolysis enzymes to generate fermentable sugars. Ionic liquid (IL) pretreatment has been demonstrated to be a promising method to enhance the saccharification of biomass by cellulase enzyme; however, the remaining IL in the hydrolysis buffer strongly inhibits the function of cellulase. This study aimed to isolate a potential IL-tolerant cellulase producing bacterium to be applied in biorefining process. Result: One Bacillus sp., MSL2 strain, obtained from rice paddy field soil was isolated based on screening of cellulase assay. Its cellulase enzyme was purified and fractionated using a size exclusion chromatography. The molecular weight of purified cellulose was 48 kDa as revealed by SDS-PAGE and zymogram analysis. In the presence of the IL, 1-ethyl-3-methylimidazolium acetate ([C2mim][OAc]) concentration of 1 M, the cellulase activity retained 77.7% of non-IL condition. In addition, the optimum temperature and pH of the enzyme is 50°C and pH 6.0, respectively. However, this cellulase retained its activity more than 90% at 55°C, and pH 4.0. Kinetic analysis of purified enzyme showed that the Km and Vmax were 0.8 mg/mL and 1000 μM/min, respectively. Conclusion: The characterization of cellulase produced from MSL2 strain was described here. These properties of cellulase made this bacterial strain become potential to be used in the biorefining process.
-
ItemReview: the Bioavailability Activity of Centella asiatica( 2015) Patchanee YasurinCentella asiatica (Bao-bog, Tiger Herbal, Pennywort, Gotu kola) has been announced as one of five “Thailand Champion Herbal Products (TCHP)” by the Department for Development of Thai Transitional and Alternative Medicine, Ministry of Public Health. C. asiatica has been investigated for its bioavailability activity, antimicrobial activity, antioxidant activity, anti-inflammatory activity, wound healing activity and anticancer activity. C. asiatica contains many types of active compounds: terpenoids, terpenoids and phenols. Thus, C. asiatica has high potential to be applied in pharmaceutical, cosmetic and food industries.
-
ItemDetermination of suitable palate cleanser for spicy tom yum soup( 2014) Kamolnate KitsawadPalate cleansers are required in sensory tests as they help improve the accuracy for sensory responses especially for foods containing strong flavour. The objective of this study is to determine a suitable palate cleanser that can be used to relief spiciness in a Thai dish, tom yum soup. The untrained judges rated the spiciness of three levels of spicy tom yum soups before and after using five palate cleanser strategies, water, bread, unsweetened milk, 10 percent sucrose and nothing. One palate cleanser strategy was used per session, thus the judges performed a total of five sessions. All of the palate cleanser strategies have shown to exhibit the ability to relief spiciness of the tom yum soups where milk was most effective Thus, using milk as a palate cleanser strategy follow by a water rinse is considered to be one of the appropriate palate cleanser choices for spicy soup.