Pilasombut, Komkhae

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Preferred name
Pilasombut, Komkhae
Alternative Name
Pilasombut, K.
Main Affiliation
Email
komkhae.pi@kmitl.ac.th

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    In vitro antioxidant activities and volatile compounds from karanda (Carissa carandas L.) fruit wine
    (2018-12-01)
    Rumjuankiat, K.
    ;
    Sonhom, N.
    ;
    Showpanish, K.
    ;
    Somsri, A.
    ;
    Pilasombut, K.
    Carissa carandas L. or karanda (in Thai called namdaeng or manaao ho) is widely used as a medicinal plant. Karanda juice was fermented for 22 days to produce alcohol using Saccharomyces cerevisiae TISTR5918. Total soluble solids or TSS of karanda juice (approximately 1.0°Brix) was adjusted to 24°Brix and samples were collected every 2 days for analysis of total soluble solids (TSS), pH and alcohol content. Yield of alcohol was measured at 12.50±0.35% in the final fermentation. TSS dropped gradually from 24°Brix to 9.17±0.58°Brix, whereas pH increased slightly from 2.47±0.06 to 2.80±0.00 (Day 0-22). Volatile compounds in karanda wine (KW) were examined and analyzed using gas chromatography-mass spectrometry (GC-MS). Volatile compounds detected in KW included 3-methyl-1-butanol, butanoic acid, butyrolactone, phenylethyl alcohol, butanedioic acid, benzene ethanol and 2-propenyl ester as a common flavor and aroma in wine. Heavy metals (Pb, As, Cu and Cd) determined by atomic absorption spectroscopy (AAS) were present in lower than their maximum allowed concentrations. Methanol was detected at only 0.005% in KW analyzed by gas chromatography equipped with a flame ionization detector (GC-FID). Antioxidant activities were determined by three methods comprising diphenyl picrylhydrazyl radical scavenging assay (DPPH), radical cation decolorization assay (ABTS) and reducing power. The IC <inf>50</inf> values of DPPH and ABTS were 0.84±0.03% and 3.28±0.03%, respectively, and the EC <inf>50</inf> of reducing power was 11.03±0.11%. Total phenolic content, measured according to the Folin-Ciocalteu procedure, was determined as 746.64±3.10 mg GAE/100 ml sample.
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    Encapsulation of Pediococcus pentosaceus RSU-Nh1 into pectin-sodium alginate and chitosan coating
    (2020-01-01)
    Yodsenee, K.
    ;
    Showpanish, K.
    ;
    Sonhom, N.
    ;
    Pilasombut, K.
    ;
    Prachom, N.
    Lactic acid bacteria (LAB) are beneficial to the human intestines, they inhibit the growth of pathogenic microorganisms and are used for lactic acid fermentation. LAB are partially digested when they pass through the digestive system, resulting in reduced survival rate. Encapsulation can be used to enhance the survival of probiotic bacteria as protection against harsh conditions in the gastrointestinal tract. Results indicated that the initial cell numbers of Pediococcus pentosaceus RSU-Nh1, free cells survived with 7.68 log CFU/ml, whereas encapsulation using sodium alginate combined with various pectins extracted from pomelo and passion fruit peel exhibited free cell survival with 7.35 and 8.12 log CFU/ml, respectively. Encapsulation by combining chitosan with shrimp shells and fish scales showed cell survival rates of 8.59 and 8.08 log CFU/ml, respectively, while encapsulation with pectin from passion fruit coated with chitosan from shrimp shells showed the highest number of Ped. pentosaceus RSU-Nh1 with 9.24 log CFU/ml in gastrointestinal simulation. It revealed that encapsulation improved the survival of Ped. pentosaceus RSU-Nh1 in simulated gastrointestinal conditions.
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    Effect of extracted pectin from fruit wastes on growth of Pediococcus pentosaceus RSU-Nh1 and Lactobacillus plantarum RSU-SO2
    (2020-01-01)
    Showpanish, K.
    ;
    Sonhom, N.
    ;
    Pilasombut, K.
    ;
    Woraprayote, W.
    ;
    Prachom, N.
    Two strains of lactic acid bacteria identified as Pediococcus pentosaceus RSU-Nh1 and Lactobacillus plantarum RSU-SO2 were isolated from Thai fermented pork sausage (Nham) and fermented spring onion (Ton-Hom-Dong) respectively. The culture supernatant (CFS) of both strains exhibited antimicrobial activity against both Gram-positive and Gramnegative pathogenic bacteria. After being treated with alpha-chymotrypsin and trypsin, the antimicrobial activity of their CFS was eliminated, which suggests that the antimicrobial compound produced was antimicrobial peptide or bacteriocin. Pectin extracted from different fruit peels was supplemented in the bacterial growth medium to investigate the effect of pectin on the growth and antimicrobial production of Ped. pentosaceus RSU-Nh1 and Lb. plantarum RSU-SO2. Pectin was extracted from pomelo, durian, passion fruit and salacca fruit peels with a pectin yield of 5.02 to 26.44%, degree of esterification of 80.84 to 86.68%, and galacturonic acid content of 52.36 to 64.23%. Supplementation with pomelo and passion fruit pectin exhibited the highest improvement of bacterial growth and antimicrobial production of Ped. pentosaceus RSU-Nh1 and Lb. plantarum RSU-SO2. These findings suggested the potential application of these pectin extracts as prebiotics to promote the growth and antimicrobial production of lactic acid bacteria.