Browsing by Subject "Antimicrobial"
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ItemThe antimicrobial and shelf-life study of vegetable sanitizer from herbal extracts and Acacia concinna(Willd.) D.C’s pod water( 2015-11) Patchanee YasurinIn 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), Citrus hystrix (Kaffir lime), Chrysanthemum indicum (Chrysanthemum) and Acacia concinna (Willd.) D.C’s pod (Som-poi) water compared with 2 commercial brands namely Jirada and Veggie. To achieve this goal, antibacterial activity and shelf-life study were determined by antimicrobial efficiency experiment using total plate count. In this study, the vegetable sanitizer was prepared by adding 1.5% of each 0.2 g/ml crude extracts into Som-poi’s pod water and then sterilized at 121 ºC for 15 minutes. Lactuca sativa (Lettuce) using as vegetable model was soaked in 1 % of the vegetable sanitizer in water for 20 minutes before determination antibacterial activity of the vegetable sanitizer every 2 weeks for 10 weeks. Surprisingly, the results showed that the highest percentage of antimicrobial efficiency was 99.70±0.13. Although the percentage of antimicrobial efficiency decreased significantly after the 6th week; however, antimicrobial efficiency of the vegetable sanitizer remained higher than 90% up to 10 weeks. There was no significant difference of antimicrobial efficiency among 2 commercial brands and the vegetable sanitizer for 8 weeks. In conclusion, the results illustrated hat the vegetable sanitizer from Thai herbal extracts and A. concinna (Willd.) D.C’s pod water was excellent in antibacterial activity as well as a commercial brand however it could be more value in terms of a green vegetable sanitizer.
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ItemThe antimicrobial, antibrowning, and shelf-life study of fruit and vegetable sanitizer from herbal extracts( 2015-09) Patchanee YasurinIn 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 (Capsicum annuum), Lemongrass (Cymbopogon citratus), Kaffir lime (Citrus hystrix),. Chrysanthemum (Chrysanthemum indicum . L) and Som-poi (Acacia concinna (Willd.) D.C). The fruit and vegetable sanitizer was prepared by adding 1.5% of each 0.2 mg/ml crude extracts into Som-poi's pod water and was sterilized at 121 °C for 15 min. The percentage of antimicrobial efficiency was used for evaluating the antibacterial activity and studying shelf-life comparing with 2 commercial brands (Jirada and Veggie). Lettuce (Lactuca sativa) as vegetable model was soaked in 1 % sanitizer for 20 min and was done for total plate count every month for 3 months. The results showed that the fruit and vegetable sanitizer had the highest percentage of antimicrobial efficiency in 151 and 2nd month; 87.00±13.58, 78.70±25.01, respectively. The antimicrobial efficiency was significantly decreased after 2nd month. This indicated that the fruit and vegetable sanitizer from herb extracts showed antibacterial activity and its shelf-life was only 2 months. For antibrowning activity, apple (Ma/us domestica), as fruit model, was soaked in 0.1 % fruit and vegetable sanitizer for 2 min, and then color was measured by using colorimeter every 10 min for 50 min. The total color difference (!1£) was used to evaluate the antibrowning activity. The results showed that fruit and vegetable sanitizer had no antibrowning activity.
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ItemThe Overview: the antimicrobial, antioxidant activities and chemical profile of Centella asiaticaAccording 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 and extraction times could affect the antimicrobial activities, antioxidant activities and chemical profile. Thus that biological active compound compositions, antimicrobial activity, and antioxidant activity profiles would be the important stepping stone for development of medicine industry, food industry, cosmetics industry.
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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.