Pilasombut, Komkhae

Preferred name

Pilasombut, Komkhae

Alternative Name

Pilasombut, K.

Main Affiliation

School of Agricultural Technology

komkhae.pi@kmitl.ac.th

Now showing 1 - 5 of 5

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Siamese neem tree as a natural preservative: Chemical profile, antioxidant properties, and antibacterial efficacy against foodborne pathogens and spoilage bacteria
(2025-03-01)
Puttongsiri, Tongchai
;
Manichart, Nutcha
;
Teerarak, Montinee
;
Sikhao, Potjana
;
Somala, Naphat
The objective of the present study was to investigate the effect of various ethanol in water solvent systems (0, 25, 50, 75 and 100 % v/v) on the extraction crude yield, total phenolic content, total flavonoid content, and chemical profile of Azadirachta indica (Siamese neem tree) leaf extracts. In addition, the antioxidant and antimicrobial properties were investigated using in vitro assays. Crude yield was highest for the water extract (5.78 g/100 g DW) and decreased with increased ethanol. Total phenolic and flavonoid contents were highest in the 75 % ethanol extract (26.95 mg GAE/g crude and 23.73 mg QE/g crude, respectively). GC-MS analysis of the 75 % ethanol extract revealed 33 bioactive compounds, accounting for 96.33 % of the total area. Significant components included benzene, 1,4-bis(phenylmethyl)- (15.05 %), and naphthalene, 1,6-dimethyl- (10.98 %); also present were sterols, fatty acids, hydrocarbons, aromatic, and heterocyclic compounds, indicating a complex chemical profile. In antioxidant assays, the 75 % ethanol extract revealed the highest DPPH radical scavenging activity (IC<inf>50</inf>: 143.03 mg/L), reducing power (IC<inf>50</inf>: 378.69 mg/L), and lipid peroxidation (IC<inf>50</inf>: 526.25 mg/L). However, the absolute ethanol extract exhibited both the highest metal chelating activity (IC<inf>50</inf>: 382.60 mg/L) and the strongest antimicrobial activity, inhibiting all 11 tested foodborne pathogenic and spoilage bacteria. The lowest minimum inhibitory concentration (MIC) of 25 mg/mL was observed for Staphylococcus aureus, Aeromonas hydrophila, Pseudomonas fluorescens, Latilactobacillus sakei, Streptococcus sp., and Lactococcus cremoris, with inhibition zone diameters of 27.21, 28.79, 28.19, 17.60, 15.09 and 11.20 mm, respectively. Similarly, the lowest minimum bactericidal concentration (MBC) of 25 mg/mL was obtained for S. aureus and L. sakei, indicating potent antibacterial effects against these species. Future studies should include direct comparative analyses of neem extracts and synthetic preservatives to evaluate further their relative efficacy and applicability in real-world food systems.
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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.
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Suthirawat, S.
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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 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.
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Peppermint essential oil enhances the vase life of Dendrobium orchids
(2024-06-15)
Teerarak, Montinee
;
Pilasombut, Komkhae
;
Laosinwattana, Chamroon
To extend the vase life of cut flowers, there is now a trend of using plant essential oils in place of synthetic chemicals, as they are fully biodegradable, more eco-friendly, and safer. The objective of this study was to examine the possible application and postharvest quality effects of three plant essential oils namely, ginger (Zingiber officinale Roscoe), peppermint (Mentha piperita L.), and citronella (Cymbopogon nardus Rendle), as natural vase solution for cut Dendrobium flowers. Peppermint essential oil showed promise as a holding solution for extending the vase life of Dendrobium orchids. To confirm vase life extension, emulsions containing peppermint essential oil at concentrations of 50 and 100 μg mL−1 combined with 4 % glucose to formulate holding solutions applied to Dendrobium orchids. Vase life, some biochemical changes, electrolyte leakage, total microbial count in the holding solution, and physical condition via scanning electron microscopy (SEM) were evaluated over a period of 25 days. The three major compounds in peppermint essential oil were identified as menthol (33.24 %), 1-menthone (18.91 %) and menthofuran (14.85 %). The essential oil was applied in emulsion form as a holding solution. Treatment with 4 % glucose and either 50 or 100 μg mL−1 peppermint essential oil prolonged the vase life of Dendrobium orchids to up to 28 days. Scanning electron microscopy on Day 7 showed that the xylem vessels of treated orchids remained clear, suggesting reduced microbial plugging at the stalk end. Similarly, on Day 20, a reduced microbial cell count was observed for treated orchids (<1 log CFU mL−1) in comparison with controls (7.20 ± 0.04 log CFU mL−1). Finally, the essential oil improved flower quality by helping preserve petal membrane stability and petal anthocyanin content. Our results suggest the application of peppermint essential oil as a novel alternative to chemicals used in holding solutions for extending the vase life of Dendrobium orchids.
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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.
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Pilasombut, Komkhae

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