Pilasombut, Komkhae

Preferred name

Pilasombut, Komkhae

Alternative Name

Pilasombut, K.

Main Affiliation

School of Agricultural Technology

komkhae.pi@kmitl.ac.th

Now showing 1 - 10 of 11

Some of the metrics are blocked by your
consent settings
Potential antioxidant and lipid peroxidation inhibition of Phyllanthus acidus leaf extract in minced pork
(2017-09-01)
Nguyen, Tuyen Thi Kim
;
Laosinwattana, Chamroon
;
Teerarak, Montinee
;
Pilasombut, Komkhae
Objective: This study investigated the effect of extraction solvents on antioxidant bio-active compounds as well as potential antioxidant and lipid peroxidation inhibition of Phyllanthus acidus (P. acidus) leaf extract in minced pork. Methods: The effect of various solvent systems of water, 25%, 50%, 75% (v/v) ethanol in water and absolute ethanol on the extraction crude yield, total phenolic content, total flavonoid content and in vitro antioxidant activities of P. acidus leaves was determined. In addition, antioxidant activities of the addition of crude extract from P. aciuds leaves at 2.5 and 5 g/kg in minced pork on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical cation decolorization, reducing power and inhibition of lipid peroxidation (thiobarbituric acid reactive substances; TBARS) were determined. Moreover, sensory evaluation of the samples was undertaken by using a 7-point hedonic scale. Results: The results showed that the highest crude yield (2.8 g/100 g dry weight) was obtained from water which also had the highest recovery yield for total phenolic content, total flavonoid content and the strongest antioxidant activity. The addition of crude water extract from P. acidus leaves was more effective in retarding lipid peroxidation and higher antioxidant activity than control and butylated hydroxytoluene in minced pork. In particular, the samples containing P. acidus extract had no significant effect on the sensory scores of overall appearance, color, odor, texture, flavor, and overall acceptability compared to the control. Conclusion: Water solvent was an optimally appropriate solvent for P. acidus leaf extraction because of its ability to yield the highest amount of bio-active compounds and in vitro antioxidant property. Particularly, P. acidus crude water extract also strongly expressed the capacity to retard lipid oxidation, radical scavenging, radical cation decolorization and reducing power in minced pork. The results of this study indicated that P. acidus leaf extract could be used as natural antioxidant in the pork industry.
Some of the metrics are blocked by your
consent settings
Characterization of antimicrobial substance from Lactobacillus salivarius KL-D4 and its application as biopreservative for creamy filling
(2016-12-01)
Therdtatha, Phatthanaphong
;
Tandumrongpong, Chanabhorn
;
Pilasombut, Komkhae
;
Matsusaki, Hiromi
;
Keawsompong, Suttipun
Lactobacillus salivarius KL-D4 isolated from duck intestine produced bacteriocin which was stable at high temperature and a wide pH range of 3–10. Its cell free supernatant at pH 5.5 exhibited wide inhibitory spectrum against both G+ and G− bacteria. The highest bacteriocin production was obtained in MRS broth supplemented with 0.5 % (w/v) CaCO<inf>3</inf> at 6 h by gentle shaking. PCR walking using specific primers at the conserved region of class-II bacteriocin resulted in 4 known genes of kld1, kld2, kld3 and kld4 with 100 % similarity to genes encoding for salivaricin α, β, induction peptide and histidine protein kinase of Lb. salivarius GJ-24 which did not previously report for bacteriocin characterization, while showing 94, 93, 59 and 62 % to other salivaricin gene cluster, respectively. The high activities of 25,600 AU/ml indicated a strong induction peptide expressed by kld3 which has low similarity to previous inducer reported. Based on operon analysis, only kld1, kld3 and kld4 could be expressed and subsequently elucidated that only salivaricin α like bacteriocin was produced and secreted out of the cells. Using protein purification, only a single peptide band obtained showed that this strain produced one bacteriocin which could be salivaricin α namely salivaricin KLD showing about 4.3 kDa on SDS-PAGE. Partial purification by 20 % ammonium sulfate precipitation of the product was tested on the artificial contamination of creamy filling by Bacillus cereus, Enterococcus faecalis, Pseudomonas stutzeri, Staphylococcus sp. and Stenotrophomonas sp. resulting the growth inhibitory efficiency of 4.45–66.9, 11.5–100, 100, 0–28.1 and 5–100 % respectively. Therefore, salivaricin KLD can be a tentative biopreservative for food industry in the future.
Some of the metrics are blocked by your
consent settings
Effects of humectant and roasting on physicochemical and sensory properties of jerky made from spent hen meat
(2016-01-01)
Sorapukdee, Supaluk
;
Uesakulrungrueng, Chanpen
;
Pilasombut, Komkhae
This study was carried out to develop jerky product utilizing spent hen meat. Manipulation of water activity (aw) of semi-dried meat with the addition of humectants (glycerol and sorbitol at the concentration of 0, 10, and 15%) and roasting process were applied to enhance quality of jerky product. After spent hen meat was ground, formulated, reformed and then dried in convection oven at 85oC for 2 h followed by 60oC for 1 h, all jerky samples showed values of aw ≤0.85 with total aerobic bacteria, yeast and mold and Staphylococcus aureus counts were reduced to undetectable levels. Moreover, the results showed that the 15% glycerol added jerky showed superior quality, indicated by the lowest aw, low protein aggregation as evaluated by sorption isotherm and the lowest shear value as compared to sorbitol added and control samples (p<0.05). Regardless effect of humectant, roasting could improve the quality of the jerky via enhanced sensory attributes by increasing color, appearance, flavor and overall acceptability scores (p<0.05). Therefore, spent hen meat could be used as a potential raw material for jerky in which soft product texture obtained by the addition of glycerol and intense flavor resulted from roasting process after drying, leading to sensory acceptance.
Some of the metrics are blocked by your
consent settings
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.
Some of the metrics are blocked by your
consent settings
In vitro characterization of bacteriocin produced by lactic acid bacteria isolated from Nem Chua, a traditional Vietnamese fermented pork
(2015-08-01)
Pilasombut, Komkhae
;
Rumjuankiat, Kittaporn
;
Ngamyeesoon, Nualphan
;
Duy, Le Nguyen Doan
The aim of this study was to screen and In vitro characterize the properties of bacteriocin produced by lactic acid bacteria isolated from Vietnamese fermented pork (Nem chua). One hundred and fifty LAB were isolated from ten samples of Nem chua and screened for bacteriocin-producing lactic acid bacteria. Antimicrobial activity of bacteriocin was carried out by spot on lawn method against both gram positive and gram negative bacteria. One isolate, assigned as KL-1, produced bacteriocin and showed inhibitory activity against Lactobacillus sakei, Leuconostoc mesenteroides and Enterococcus faecalis. To characterize the bacteriocin-producing strain, optimum temperature, incubation period for maximum bacteriocin production and identification of bacteriocin-producing strain were determined. It was found that the optimum cultivation temperature of the strain to produce the maximum bacteriocin activity (12,800 AU/mL) was obtained at 30°C. Meanwhile, bacteriocin production at 6,400 AU/mL was found when culturing the strain at 37°C and 42°C. The isolate KL-1 was identified as L. plantarum. Antimicrobial activity of cell-free supernatant was completely inhibited by proteolytic enzyme of trypsin, alpha-chymotrypsin and proteinase K. Bacteriocin activity was stable at high temperature up to 100°C for 10 min and at 4°C storage for 2 d. However, the longer heating at 100°C and 4°C storage, its activity was reduced.
Some of the metrics are blocked by your
consent settings
Comparison of antioxidant properties in different herbal fresh sausages
(2018-12-01)
Jaisut, N.
;
Teerarak, M.
;
Ngamyeesoon, N.
;
Pilasombut, K.
The antioxidant properties of different herbal fresh sausages was evaluated. Sensory evaluation of five herbal adding to fresh sausage recipes No.1 - No.5 were examined. Two highest overall acceptability scores of sausages were selected and subsequently studied on antioxidant properties by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical cation decolorization and thiobarbituric acid reactive substances (TBARS) methods. The results showed that the most favorite of cooked herbal fresh sausages recipes were No.2 and No.5. Therefore, two of these recipes were further studied for antioxidant properties. The DPPH and ABTS of sausage No.5 was higher than sausage No.2 and sausage contained 0.01% butylated hydroxytoluene (BHT) (P<0.05). However, TBARS of sausage recipes No.2 and No.5 were higher than 0.01% BHT (P<0.05) which indicated that sausage recipes No.2 and No.5 was more rancid than the recipe with 0.01% BHT. This finding displayed the beneficial herbal fresh sausages as healthy food.
Some of the metrics are blocked by your
consent settings
Antioxidant activities and heat stability of edible flowers of Telosma minor and Sesbania javanica
(2018-01-02)
Teerarak, Montinee
;
Changsawake, Kanokporn
;
Pilasombut, Komkhae
;
Laosinwattana, Chamroon
Aqueous and ethanolic extracts from the edible flowers of Telosma minor (cowslip creeper), and Sesbania javanica (sesbania) were assessed for their their total phenolics, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, and anti-lipid peroxidation ability. Aqueous extracts of cowslip creeper had the highest activities as a DPPH radical scavenger and as an inhibitor of lipid peroxidation. The value of the half-maximal effective concentration (EC<inf>50</inf>) for DPPH radical-scavenging of the aqueous cowslip creeper extract was 252.5 mg L−1, compared to the EC<inf>50</inf> values for the standards, ascorbic acid, and butylated hydroxytoluene (BHT), which were 2.26 and 21.80 mg L−1, respectively. For anti-lipid peroxidation, the IC<inf>50</inf> (the half-maximal inhibition concentration) value of the aqueous cowslip creeper extract was 1539.93 mg L−1 while the IC<inf>50</inf> value of BHT was 683.5 mg L−1. The aqueous extract of cowslip creeper had the highest total phenolic concentration (991.3 mg gallic acid equivalents 100 g−1 DW). The total phenolic content in cowslip creeper and sesbania flowers had high positive correlation with their antioxidant activities and anti-lipid peroxidation. The aqueous extract of sesbania flowers was the most heat stable antioxidant (100°C for 15 or 30 min), decreasing in total phenolic content but no changes in DPPH scavenging or in anti-lipid peroxidation activity.
Some of the metrics are blocked by your
consent settings
Purification and characterization of a novel plantaricin, KL-1Y, from Lactobacillus plantarum KL-1
(2015-06-13)
Rumjuankiat, Kittaporn
;
Perez, Rodney Horanda
;
Pilasombut, Komkhae
;
Keawsompong, Suttipun
;
Zendo, Takeshi
Three bacteriocins from Lactobacillus plantarum KL-1 were successfully purified using ammonium sulfate precipitation, cation-exchange chromatography and reverse-phase HPLC. The bacteriocin peptides KL-1X, -1Y and -1Z had molecular masses of 3053.82, 3498.16 and 3533.16 Da, respectively. All three peptides were stable at pH 2–12 and 25 °C and at high temperatures of 80 and 100 °C for 30 min and 121 °C for 15 min. However, they differed in their susceptibility to proteolytic enzymes and their inhibition spectra. KL-1Y showed broad inhibitory activities against Gram-positive and Gram-negative bacteria, including Salmonella enterica serovar Enteritidis DMST 17368, Pseudomonas aeruginosa ATCC 15442, P. aeruginosa ATCC 9027, Escherichia coli O157:H7 and E. coli ATCC 8739. KL-1X and -1Z inhibited only Gram-positive bacteria. KL-1X, KL-1Y and KL-1Z exhibited synergistic activity. The successful amino acid sequencing of KL-1Y had a hydrophobicity of approximately 30 % and no cysteine residues suggested its novelty, and it was designated “plantaricin KL-1Y”. Plantaricin KL-1Y exhibited bactericidal activity against Bacillus cereus JCM 2152T. Compared to nisin, KL-1Y displayed broad inhibitory activities of 200, 800, 1600, 800, 400 and 400 AU/mL against the growth of Bacillus coagulans JCM 2257T, B. cereus JCM 2152T, Listeria innocua ATCC 33090T, Staphylococcus aureus TISTR 118, E. coli O157:H7 and E. coli ATCC 8739, respectively, whereas nisin had similar activities against only B. coagulans JCM 2257T and B. cereus JCM 2152T. Therefore, the novel plantaricin KL-1Y is a promising antimicrobial substance for food safety uses in the future.
Some of the metrics are blocked by your
consent settings
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 o C and at -20 o 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 o C and frozen ground pork storage at -20 o 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.
Some of the metrics are blocked by your
consent settings
Effect of glycerol on improving quality of ready to eat Nham jerky, an innovation of Thai fermented meat product
(2019-01-01)
Pilasombut, K.
;
Sorapukdee, S.
;
Chetawan, T.
;
Ngamyeesoon, N.
Different concentrations of glycerol were investigated for improving qualities of ready to eat pork Nham jerky, an innovation of Thai fermented meat product. Three concentrations at 0 (control), 5 and 10% of glycerol were applied in pork Nham. Microbiologica and physicochemical qualities were recorded during fermentation period and after drying. The results showed that addition of 10% glycerol displayed higher pH particularly on the third day of fermentation (p<0.05), causing lower total acidity and purge loss in pork Nham during fermentation process. However, lactic acid bacteria population were not different in all treatments. Greater red color (a*) and lower lightness (L*) was observed in Nham with 5% and 10% glycerol adding (p<0.05). After 3 days of fermentation process, pork Nham was cooked and dehydrated until the internal temperature reached 72C and water activity (a <inf>w</inf> ) < 0.75. This product, ready to eat Nham jerky is a novel meat product as normally Nham consume as raw product. Percentage of drying yield, a <inf>w</inf> , shear force, color and sensory evaluation were compared among treatments. The results demonstrated that drying yield percentage of jerky Nham containing 5% and 10% glycerol was significantly higher than that of the control (p<0.05), while a <inf>w</inf> and shear force obtained the lower value than control (p<0.05). Sensory evaluation indicated that the highest score in overall acceptance was observed in Nham jerky containing 10% glycerol. In conclusion, adding glycerol in Nham jerky improved qualities and sensory acceptance.

Pilasombut, Komkhae

Filters

Settings

Sort By

Results per page