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Combined Effect of Acid Salts with Clove and Cinnamon Oils on Controlling of Postharvest Decay in Carrot
(2025-09-03)
Nanasombat, Suree
;
Phunpruch, Saranya
Fungal decay in carrots is a serious problem during postharvest storage. The present work aimed to study the antifungal effect of ammonium carbonate (AC) or potassium metabisulfite (PM) in combination with cinnamon or clove oils on delaying carrot decay caused by black rot mold during chill storage. In vitro trials were conducted to determine the antifungal activity of those acid salts, essential oils and their combinations against selected fungi isolated from carrots. Alternaria sp. C7D7 isolated from carrots was inhibited by AC and PM at 0.5-1.0% w/v minimum inhibitory concentration (MIC), while cinnamon and clove oils possessed strong anti-Alternaria effect with 0.025% w/v MIC. The combination of AC or PM at 0.25-0.5% w/v with cinnamon or clove oils at 0.04-0.25% w/v in potato dextrose agar produced a 100% antifungal index. Synergy testing by the checkerboard method showed that the combination of AC and cinnamon oil had partial synergistic effects against the mold. The optimum concentrations of combined AC or PM and cinnamon or clove oil were selected to formulate dipping solutions for carrot treatments. Their effect on controlling black rot decay in carrots during chill storage was investigated. The treatment with the dipping solutions consisting of combined 0.5% AC with 0.25% cinnamon oil or 1% AC alone caused a lower percentage of black rot decay (13.9-19.4% decay) in carrots compared to the others during storage at 5°C for 10 weeks. These findings show the usefulness of cinnamon oil and AC or their combination on delaying black rot decay in carrots.
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Control of Aspergillus postharvest rot on plum tomato by potassium metabisulfite and potassium sorbate
(2025-01-01)
Nanasombat, Suree
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Phunpruch, Saranya
In this study, fungal contamination of plum tomato fruits (Solanum lycopersicum) was preliminarily examined by the dilution plating method. The tomato samples were highly contaminated by molds and yeasts (1.0x105-1.4x108 CFU/g), including Aspergillus, Geotrichum, Penicillium, Rhizopus, Candida, Cryptococcus and Rhodotorula. The mold strains that contaminated the tomatoes to the greatest extent were Penicillium and Rhizopus. Three fungal isolates (Aspergillus niger T6D5, Candida guilliermondii T7D4 and Rhodotorula mucilaginosa T7D5) were selected for further in vitro study. Then, the antifungal activity of organic acids (citric and tartaric acids) and salts (potassium acetate, potassium metabisulfite and potassium sorbate) against molds and yeasts was investigated. Salt solutions showed higher inhibitory effects than did acid solutions. Interestingly, A. niger T6D5 showed the highest susceptibility to potassium sorbate and potassium metabisulfite at 0.01-1% (w/v) MIC, respectively, compared to other fungi. In yeasts, potassium metabisulfite effectively inhibited the growth of C. guilliermondii T7D4 and R. mucilaginosa T7D5 at 0.25% (w/v) MIC. The use of organic acids and salts to control the growth of A. niger T6D5 on tomatoes was investigated. Among all the salts and acids tested, 1% (w/v) potassium metabisulfite and 3% (w/v) potassium sorbate completely inhibited the growth of A. niger T6D5 on tomatoes.
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Control of postharvest fungal decay in papaya fruits by chitosan-carboxymethyl cellulose coating incorporated with essential oilsãnd potassium sorbate
(2023-12-01)
Nanasombat, Suree
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Phunpruch, Saranya
The objective of this study was to evaluate the effect of plant essential oils in combination withãcid salts for development of edible coating formulations. Firstly,ãntifungalãctivities of cinnamon (Cinnamomum verum), clove (Syzygiumãromaticum),ãnd collaãromatica Roxb. (Homalomenaãromatica) oilsãndãcid salts (ammonium carbonate, potassium metabisulfite,ãnd potassium sorbate) were studied. Cinnamonãnd clove oilsãt 0.0125-0.2% minimum inhibitory concentration (MIC) were effective to inhibit growth of Aspergillus flavus TISTR 3041, Penicillium citrinum TISTR 3437,ãnd 2 mold strains, Talaromyces sp. P2D4ãnd Aspergillus sp. P8A6 isolated from papaya fruits, while those salts showedãntifungalãctivityãt 0.5-8% MIC. Combination of cinnamon or clove oil with potassium sorbate showed the synergistic effectãgainst Talaromyces sp. P2D4. Effect of cinnamon or clove oil combined with potassium sorbate in 0.1% chitosanãnd 0.25% carboxymethyl cellulose (ChiCMC) coating on controlling postharvest fungal decay in papaya fruits during storageãt 30°C for 8 days was studied. Synergistic combinations of 0.0397% clove oil combined with 0.25% potassium sorbate, or 0.25% cinnamon oil combined with 1% potassium sorbate in the ChiCMC coating were effective to delay fungal decay in papaya fruits. At the end of storage, these coatings significantly showed less decay incidence (53.3-56.7%) compared toã control treatment (100% decay incidence). Thus, use of cinnamon or clove oil combined with potassium sorbate in the ChiCMC coating could potentially be used in the postharvest management for decay control in papaya fruits.
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Antioxidant, Anti-Oral Cancer, and Antimicrobial Activity of Medicinal Plant Extracts: Development of Mouthrinse Formulations
(2023-04-01)
Nanasombat, Suree
Nowadays, there is growing interest in using medicinal plants as antimicrobial agents to treat microbial infections in the oral cavity. This study was aimed to evaluate phytochemical properties, anti-oral cancer and antimicrobial activity against C. albicans and some potential oral lactic acid bacteria (Lactobacillus casei and Lactobacillus plantarum). Plant extracts including Cinnamomum verum (cinnamon), Acorus calamus (sweet flag), Hibiscus sabdariffa (roselle), Zingiber officinale (ginger) and Alpinia officinarum (lesser galangal) were tested and used to formulate mouthrinses for oral health care. Cinnamon extract possessed the highest phenolic, flavonoid and tannin content, and antioxidant activity (1,152.58 mg ascorbic acid equivalent/g by phosphomolybdenum assay and 39.64 % nitric oxide radical scavenging activity), while roselle extract had the highest total alkaloids. Only lesser galangal extract displayed anti-oral cancer activity with 97.83 % cytotoxicity. High performance liquid chromatography (HPLC) analysis revealed the presence of galangin and kaempferide in the lesser galangal rhizome extract. The cinnamon extract showed the strongest inhibitory activity against Candida albicans (4 mg/mL MIC). Cinnamon extract (24 mg/mL) and cinnamaldehyde (0.08 mol/L) exhibited the best killing effect and the highest cellular protein leakage in C. albicans. In addition, these plant extracts were used to develop mouthrinse formulations. The extracts of cinnamon and ginger at 10 % in mouthrinse formulations could strongly inhibit the growth of C. albicans. In comparison, 8 and 10 % roselle extracts showed the best inhibitory effect against Lactobacillus casei. In summary, cinnamon and lesser galangal were potential plants with antimicrobial, antioxidant, anti-biofilm and anti-oral cancer activities, and thus can be utilized to formulate oral care products.
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Evaluation of antidiabetic, antioxidant and other phytochemical properties of Thai fruits, vegetables and some local food plants
(2019-01-01)
Nanasombat, Suree
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Yansodthee, Kanokwan
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Jongjaited, Ilada
Antidiabetic, antioxidant, anti-acetylcholinesterase and prebiotic activities, total phenolics and flavonoids of 33 crude ethanolic extracts of Thai local fruits, vegetables and some local food plants were determined. Mangosteen (Garcinia mangostana) fruit peel and Indian gooseberry (Phyllanthus emblica) fruit extracts had highest antioxidant activity. Bamboo grass (Tiliacora triandra) leaf extract had strongest α-amylase inhibitory activity (78.28 % inhibition), while mulberry (Morus alba) fruit extract had strongest α-glucosidase inhibitory activity (59.63 % inhibition). Star cactus (Aloe vera) leaf pulp extract had strongest anti-acetylcholinesterase activity (31.55 % inhibition). Indian gooseberry fruit and mangosteen fruit peel extracts had highest content of total phenolics and flavonoids, respectively. The extract with highest indigestible polysaccharide content was the extract of mangosteen fruit peels (188.62 mg/g extract), while those with relatively high indigestible polysaccharides were the extracts of pineapple fruits (Ananas comosus), lotus seeds (Nelumbo nucifera), black rice grains (Oryza sativa) and pisang mas banana fruits (Musa sapientum). Based on these properties, 5 plant extracts were selected to study for their prebiotic effect on growth and fermentation of Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus in yogurt at 42 °C. Addition of lotus seed extract resulted in highest proliferation of these bacteria with 2.24 logCFU/g increase of total lactic acid bacterial counts in yogurt after 24 h fermentation, while addition of black rice grain, pisang mas banana fruit and pineapple fruit extracts caused good growth of these bacteria with 2.12-2.19 logCFU/g increase of total counts.
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Antibacterial activity of thai medicinal plant extracts against oral and gastrointestinal pathogenic bacteria and prebiotic effect on the growth of lactobacillus acidophilus
(2018-01-01)
Nanasombat, Suree
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Kuncharoen, Nattakorn
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Ritcharoon, Benjarat
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Sukcharoen, Paweena
The 25 crude methanolic extracts of Thai medicinal plants were tested for their antibacterial activity against 10 bacterial strains using disk diffusion assay and minimum inhibitory concentration (MIC) determination. Rhubarb (Rheum palmatum) root, wild turmeric (Curcuma aromatica) rhizome, aleppo oak (Quercus infectoria) gall and ringworm bush (Cassia alata) stem extracts possessed strong antibacterial activity. Aleppo oak and wild turmeric extracts strongly inhibited Y. enterocolitica growth, while aromatic ginger (Kaempferia galanga) rhizome, rhubarb, wild turmeric and ringworm bush extracts strongly inhibited the growth of Porphyromonas gingivalis, an oral pathogen (0.32 mg/mL MIC). The aleppo oak gall extract had the highest phenolics and tannins (672.13 mg gallic acid equivalents (GAE)/g extract and 884.79 mg tannic acid equivalents (TAE)/g extract, respectively), whereas copper pod (Peltophorum pterocarpum) stem bark extract had the highest flavonoids (5,293.60 mg quercetin eqivalents (QE)/g extract). Five plant extracts with high water soluble carbohydrate were tested for their prebiotic properties. Their indigestible polysaccharide contents and prebiotic effect on the growth of Lactobacillus acidophilus in MRS broth were determined. Of all, mangosteen (Garcinia mangostana) fruit peel, nutgrass (Cyperus rotundus) rhizome and gac (Momordica cochinchinensis) root extracts had high indigestible polysaccharide contents, and exhibited good stimulating effect to the growth of L. acidophilus.
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Lactic acid bacteria isolated from raw and fermented pork products: Identification and characterization of catalase-producing Pediococcus pentosaceus
(2017-02-01)
Nanasombat, Suree
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Treebavonkusol, Patcharee
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Kittisrisopit, Sunisa
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Jaichalad, Thitirut
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Phunpruch, Saranya
Lactic acid bacteria (LAB) from raw and fermented pork samples were screened for their inhibitory activity by an agar spot test in order to obtain a LAB strain with suitable property to be used as meat starter cultures. Among the 174 isolates, 73 were positive to inhibit at least one of the seven indicator bacteria, which were further characterized. The most suitable isolate was isolate P0805, identified as Pediococcus pentosaceus. This bacterium was catalase- and nitrate reductase-positive and amino acid decarboxylase-negative; moreover, it produced inhibitory substances against Salmonella Typhimurium with the activity of the partially purified inhibitory substances of 409,600 AU/mL. To further characterize the catalase-producing ability of P. pentosaceus P0805, the effect of hematin on its catalase activity in Sausage Model Broth (SMB) was evaluated, and it enhanced catalase production. The catalase activity was found in both SMB with and without hematin. It was concluded that catalase produced by this bacterium was heme-independent catalase.
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Antibacterial activity of spice extracts against pseudomonas fluorescens: Application of clove and thyme extracts in decontamination of raw chicken
(2017-01-01)
Nanasombat, Suree
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Mahawiriyo, Gantharat
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Budsamongkon, Chitlada
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Thummajinda, Nudtapong
Antimicrobial activity of 6 spice methanolic extracts against Pseudomonas fluorescens using disc diffusion assay and minimum inhibitory concentration (MIC) determination was studied. Extract of clove (Syzygium aromaticum) was the most effective against the growth of P. fluorescens (3.2 mg/ml MIC), followed by the extracts of thyme (Thymus vulgaris), star anise (Illicium verum), galanga (Alpini agalanga), caraway (Ocimum gratissimum) and licorice (Glycyrrhiza glabra). Clove extract also possessed the strongest antioxidant activity (3.63 mmol Fe (II)/ g extract) by ferric reducing antioxidant power method, followed by the extracts of thyme, caraway, galanga, licorice and star anise. Therefore, clove and thyme extracts were selected for further study. Their effect on microbial load and lipid oxidation in raw chicken thighs has investigated. Total viable counts and total Pseudomonas counts on raw chicken thigh surface after dipping in aqueous solution of 1-2% clove extract, 1-2% thyme extract or distilled water were compared. Addition of 2% clove extract in dipping solution was the most effective to reduce the microbial number on the chicken thigh surface and delayed the lipid oxidation in the raw chicken thigh meat. The treatment of naturally contaminated chicken thighs by dipping in aqueous solution of 2% clove extract resulted in immediate reduction of total viable counts and total Pseudomonas counts on the chicken thigh surface by 0.56 and 0.28 log CFU/ 25 cm 2 , respectively. Moreover, this treatment also resulted in 0.53 log CFU/ 25 cm 2 reduction of total Pseudomonas counts on the chicken thigh surface, and delayed lipid oxidation in the raw chicken thigh meat after 7-day refrigerated storage.
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Formulation and characterization of novel functional beverages with antioxidant and anti-acetylcholinesterase activities
(2015-01-01)
Nanasombat, Suree
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Thonglong, Jidapa
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Jitlakha, Jutharat
Background: Nowadays, there is increased consumer demand for high-antioxidant foods. Drinking high-antioxidant beverages may help to protect against aging, Alzheimer's disease, and other chronic diseases. Grapes and some plants including Phyllanthus emblica, Terminalia chebula, Kaempferia parviflora, Centella asiatica, Nelumbo nucifera, Rauvolfia serpentina, Ginkgo biloba, Crocus sativus, Clitoria ternatea and others are well-known to possess antioxidant, neuroprotective and other health-promoting activities. Thus, it is possible to use these plants for the development of new functional beverages. Methods: Ten formulations of beverages were produced. The 5 non-alcoholic beverages contained dried medicinal plants, fresh grapes and others and are as follows: beverage B1: 10.2% K. parviflora rhizomes, 5.1% brown sugar and 84.7% water; beverage B2: 0.45% Ardisia polycephala leaves, 0.45% C. asiatica leaves, 0.36% C. ternatea flowers, 0.45% C. sativus pollens, 0.45% G. biloba leaves, 0.45% Melodorum fruticosum flowers, 0.90% N. nucifera petals, 0.45% Nymphaea lotus petals, 5.43% crystalline sugar and 90.58% water; beverage B3: 0.62% A. polycephala fruits, 0.35% C. ternatea flowers, 0.44% G. biloba leaves, 2.64% K. parviflora rhizomes, 1.76% P. emblica fruits, 0.88% T. chebula fruits, 5.28% brown sugar and 88.03% water; beverage B4: 0.51% Acorus calamus stems, 0.68% C. ternatea flowers, 4.23% K. parviflora rhizomes, 0.85% N. nucifera petals, 0.85% N. lotus petals, 0.85% M. fruticosum flowers, 0.34% R. serpentina roots, 0.34% U. gambir, 1.69% Zingiber officinale rhizomes, 5.08% brown sugar and 84.60% water; beverage B5: 53.09% fresh grapes, 2.65% brown sugar and 44.25% water. After heating, filtering, and cooling, these beverages were put in sterile bottles. One part of each beverage was stored at 4°C for 23 weeks before analyzing, but the other two parts were used to prepare the alcoholic beverage of each formulation. Grapes were mixed with the beverages B1, B2, B3, B4 and B5 in the ratio of 60:40 to prepare alcoholic beverages W1, W2, W3, W4 and W5, respectively. Two different fermentation conditions (fermentation with or without pieces of sliced medicinal plant residue, PMPR) were compared. After fermenting, racking and aging, all alcoholic beverages, as well as all non-alcoholic beverages, were analyzed for some phytochemical properties. Results: Grape fermented with PMPR had higher anti-acetylcholinesterase and antioxidant activities, and total phenolics, flavonoids and tannins, compared to the others. Among all nonalcoholic beverages, the beverage B3 contained the highest anti-acetylcholinesterase (22.78% inhibition at 1:10,000 dilution) and antioxidant activities (reducing capacity, 4.22 mmol Fe(II)/100 mL), total phenolics, flavonoids, and tannins (494.44 mg gallic acid equivalents) (GAE)), 383.22 mg catechin equivalents (CE) and 338.29 mg tannic acid equivalents ((TAE)/100 mL, respectively). Among all alcoholic beverages, the beverage W3 (fermented with PMPR) exhibited the highest antioxidant activity (DPPH radical inhibition, 95.99 mg trolox equivalents and reducing capacity, 3.57 mmol Fe(II) /100 mL), total phenolics, flavonoids and tannins (239.71 mg GAE, 372.67 mg CE and 157.67 mg TAE/100 mL, respectively). The beverage W2 (fermented with PMPR) had the highest anti-acetylcholinesterase activity (21.35% inhibition at 1:10,000 dilution). Conclusion: The beverages B3, W2 and W3 contained valuable sources of natural antioxidants and acetylcholinesterase inhibitors, and may provide health benefits when consumed.
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Control of salmonella rissen and staphylococcus aureus in fermented beef sausage by a combination of cinnamon and mace oils
(2012-12-01)
Nanasombat, Suree
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Wimuttigosol, Pornpan
The antibacterial effect of cinnamon and mace oils on different food model media was evaluated. All pathogenic bacteria tested (Salmonella Senftenberg, Salmonella Rissen, Staphylococcus aureus and Listeria monocytogenes) were sensitive to cinnamon oil on sausage agar (0.063 mg.mL-1 minimum inhibitory concentrations; MIC), but the spoilage bacterium, Pseudomonas fluorescens was susceptible to this oil on meat agar (0.015 mg.mL-1 MIC). However, S. Rissen was the most resistant bacterium to mace oil on sausage agar (22 mg.mL-1 MIC). Most of the lactic acid bacteria tested (Pediococcus pentosaceus, Lactococcus lactis, Enterococcus faecalis and Enterococcus faecium) were more resistant to mace oil as compared to cinnamon oil. Then, the effect of mixed cinnamon and mace oils at different concentrations on the survival of S. Rissen and Staph. aureus in fermented beef sausages was studied. A cinnamon (1,008 ppm) and mace (1,375 ppm) oil combination effectively decreased Staph. aureus viable counts in fermented beef sausages by 3.70 log CFU.g-1 at the end of fermentation (96 h). However, cinnamon oil (252 ppm) with mace oil (1,375 ppm) was sufficient to decrease viable S. Rissen cells to below detection level (less than 1 log CFU.g-1) in fermented sausages.

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