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ItemNatural 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 monocytogenesFoods 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 research is to investigate the antibacterial activity of Kang Panaeng curry paste model against S. enterica 4,5,12:i:- (human) US clone and L. monocytogenes 10403S. The Kang Panaeng curry paste in-vitro antibacterial activity was evaluated by standard plate count method on SS agar and BHI media every hour for 6 hours at room temperature. Kang Panaeng was prepared by Thai homemade authentic cooking method. The t-test was done by using SAS on log CFU/ml (P < 0.05). The results showed that the log CFU/ml of S. enterica 4,5,12:i:-(human)US clone in Kang Panaeng was significant lower than in positive control (NB) (P<0.05) since 1st-6th hour: 1sthr; 6.32±0.10and 5.94±0.07, 2ndhr; 7.26±0.07 and 6.17±0.04, 3rdhr; 7.30±0.07 and 6.32±0.01, 4thhr; 7.93±0.50 and 6.37±0.01 , 5thhr; 8.01±0.48 and 6.40±0.02, and 6thhr; 8.34±0.03 and 6.45±0.01 log CFU/ml, respectively. For L. monocytogenes 10403S, the log CFU/ml in Kang-Panaeng was significant lower than in positive control (BHI), since 2nd-6th hour; 2ndhr; 7.23±0.01and 6.39±0.06, 3rdhr; 7.30±0.02 and 6.44±0.02, 4thhr; 7.39±0.01 and 6.46±0.01, 5thhr; 7.44±0.01 and 7.39±0.01, and 6thhr; 7.46±0.01 and 7.42±0.01 log CFU/ml, respectively. The Kang-Panaeng curry paste in Kang Panaeng model showed promising antibacterial activity against food-borne pathogenic bacteria, S. enterica 4,5,12:i:-(human) US clone and L. monocytogenes.
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ItemNatural antibacterial activity of Thai red curry paste in Thai red curry (Kang-Kati and Kang-Panaeng) model against Salmonelle enterica EnteritidisBeginning 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), Cuminum cyminum L. (Cumin), Allium ascalonicum L. (Shallot), Allium sativum (Garlic), Cymbopogon citratus (Lemongrass), Alpinia galangal (Galangal). All of the mentioned herbs have been investigated for their antibiotics activity. Therefore, the objective of this research is to investigate the antibacterial activity of red curry paste in Kang-Kati and Knag-Panaeng model against Salmonella enterica Enteritidis. The curry paste in-vitro antibacterial activity was evaluated by cell count serial dilution method on SS media every hour for 6 hrs at room temperature. Thai curry was prepared by Thai homemade authentic cooking method as it has been served in Thai cuisine. The result showed that the S. enterica Enteritidis log CFU/ml level in Kang-Kati was significantly lower than in nutrient broth (NB), as positive control, (P < 0.05) since 4th - 6th hour, 4th; 6.27±0.01 and 6.42±0.05, 5thhr; 6.36±0.04 and 7.20±0.07 and 6thhr; 7.13±0.05 and 7.39±0.03 log CFU/ml, respectively. For Kang-Panaeng was significant lower than those of positive control (NB), (P<0.05) at 5th and 6th hour: 5thhr; 6.45±0.017and 8.05±0.072, 6thhr;6.71±0.448 and 8.11±0.070 log CFU/ml, respectively. The T-test has been done by using SAS on log CFU/ml with P < 0.05.The curry paste in both Kang-Kati and Kang-Panaeng model showed promising antibacterial activity against food-borne pathogenic bacteria, S enterica Enteritidis.
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ItemConsumer test and food pairing of developed cashew nut butter( 2015) Tatsawan TipvarakarnkoonThe purpose of this research was to conduct a consumer test and food pairing test on a new developed butter product. Butter was produced from roasted broken cashew nut blended with trans-fat free hydrogenated vegetable oil, salt and sugar. A consumer test was conducted by a hundred consumers. of consumers accept the developed product with the overall liking score of . ± . for cashew nut butter and . ± . for bread sticks coated with cashew nut butter. Product pairing between the developed cashew nut butter with eight different types of food was evaluated by seventy-five panelists. This was to identify product harmony by evaluating each pair of product on a 10-point matching score (0 refers to no match and 10 refers to ideal match) and then ranking them from least match (1st rank) to best match (8th rank). Product pairing was carried out by dividing into two groups. First group of product (pineapple jam, strawberry jam, cocoa and cream cheese) was tested by mixing with cashew nut butter and spreading on white milk bread. A second group of product, cashew nut butter was coated on the bread stick with four different types of food (chopped dried cranberry, chopped dried pineapple, cereal and honey). The results showed that the highest score of matching level belonged to dried cranberry, cereal and dried pineapple (8.7, 8.0, and 7.7, respectively). This is also compliance with the ranking sum results. Best match to the developed cashew nut butter product was chopped dried cranberry coated on bread sticks, following by dried pineapple and cereal (P < 0.05).
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ItemReview: antibacterial activity of Coconut milk and Thai curry paste( 2015-03) Patchanee YasurinIn 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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ItemEffect of solvent and time extraction on antibacterial activity of Acacia concinna's pod against Bacillus cereus( 2015-09) Patchanee YasurinHerb 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.
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