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Author: search.filters.author.Pilasombut, K.Subject: search.filters.subject.Antimicrobial

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    Application of tempeh and split gill mushroom extracts in herbal fresh sausage: Evolution of antioxidant and antimicrobial activities
    (2025-03-01)
    Somsri, A.
    ;
    Yodsenee, K.
    ;
    Suthirawat, S.
    ;
    Pilasombut, K.
    ;
    Rumjuankiat, K.
    Tempeh, recognized as a high-protein meat alternative, is gaining popularity across Asian countries, while split gill mushroom (Schizophyllum commune), rich in essential nutrients, are increasingly consumed in Southeast Asia. The antioxidant activities of all treatments were significantly higher than the control (p<0.05). Furthermore, formulations containing split gill mushroom (R3, R4, and R5) exhibited lower initial total plate count (TPC) values compared to the other formulations. Sensory evaluation was then conducted on sausages containing tempeh, split gill mushrooms, and their combinations in ratios of 1:1, 1:3, and 3:1, yielding overall acceptance scores of 3.93, 3.30, 4.27, 5.33, and 3.37, respectively. The combination with a 3:1 tempeh-to-mushroom ratio demonstrated the highest consumer acceptance. Therefore, the study on the application of tempeh and split gill mushroom extracts in herbal fresh sausage is provided valuable information for developing plant-based products and functional foods in the future.
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    Antimicrobial properties of extracts from Carissa carandas L. Fruits and its application in chilled and frozen ground pork
    (2019-01-01)
    Pilasombut, K.
    ;
    Laosinwattana, C.
    ;
    Tuyen Nguyen, T. K.
    ;
    Ngamyeeesoon, N.
    ;
    Teerarak, M.
    In vitro antimicrobial activities of Carissa carandas L. fruit extracts dissolved in water and their effect on biological qualities in ground pork during storage period for 8 days at 4 <sup>o</sup> C and at -20 <sup>o</sup> C for 12 weeks were investigated. The antimicrobial avctivity was carried out using agar well diffusion method against food pathogenic and spoilage bacteria. For antimicrobial testing, water extracts of C. carandas inhibited both pathogenic and spoilage bacteria including Salmonella Typhimurium TISTR 292, Staphylococcus aureus TISTR 118, Escherichia coli TISTR 780, Aeromonas hydrophila TISTR 1321, Pseudomonas fluorescens TISTR 358 and Bacillus coagulans TISTR 1447, at the concentration of 50 mg/ml. The water extract of C. carandas fruit was applied in ground pork. The ground pork samples were subjected to four treatments including control (non-treated), 0.2 g BHT/kg meat, 2.5 g and 5 g extracts /kg meat. Total microbial count, yeast/mold, psychrophilic bacteria and coliforms were determined in ground pork during storage time for 0, 2, 4, 6 and 8 days at 4 <sup>o</sup> C and frozen ground pork storage at -20 <sup>o</sup> C for 0, 4, 8, and 12 weeks. The results showed that pH was not different in each treatments. Total plate count and coliforms bacteria was decreased after adding 5 g extracts /kg meat at 6-8 days in chilled ground pork and up to 8 and 12 weeks in frozen ground pork. This finding indicated that C. carandas fruit extracts could be used for natural antimicrobial in ground pork for prolong shelf-life.
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    In vitro antimicrobial properties of different solvent extracts from carissa fruts Carissa carandas L
    (2018-12-01)
    Pilasombut, K.
    ;
    Laosinwattana, C.
    ;
    Tuyen Nguyen, T. K.
    ;
    Teerarak, M.
    In vitro antimicrobial activities of various solvent systems (0%, 25%, 50%, 75% and 100% ethanol in water) of carissa fruit extracts (Carissa carandas) was reported. Agar well diffusion, Minimum Inhibitory Concentration (MIC), Minimum Bactericidal Concentration (MBC) and killing time were determined. The results found that absolute ethanol and 75% ethanol extracts inhibited all 11 strains of both pathogenic and spoilage bacteria at the concentration of 100 mg/ml. The absolute ethanol extract was selected as an optimal extraction solvent for the following study showed the strongest antimicrobial activity. The MIC values of absolute ethanol extract to inhibit Pseudomonas fluorescens TISTR 358, Staphylococcus aureus TISTR 118, Salmonella Typhimurium TISTR 292, Escherichia coli TISTR 780 were 25, 25, 50, and 50 mg/ml, whereas the MBC values to inhibit these bacteria were 100, 25, 50, and 100 mg/ml, respectively. Moreover, S. aureus TISTR 118 and S. Typhimurium TISTR 292 were completely killed at 20 and 6 minutes exposure time by absolute ethanol extract from C. carandas fruits at the concentration of 25 mg/ml and 50 mg/ml, respectively.