Narkthewan, Patcharaporn

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Preferred name
Narkthewan, Patcharaporn
Alternative Name
Narkthewan, P.
Main Affiliation
Email
patcharaporn.na@kmitl.ac.th

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    Determination of histamine-forming bacteria, total coliform and escherichia coli in fermented foods
    (2020-01-01)
    Narkthewan, Patcharaporn
    ;
    Makkapan, Walaiporn
    Fermented fishery food products have been generally sold in the local market, Thailand. These products were frequently contaminated with various microorganisms due to raw material and unhygienic production process. Determination of microbial contamination of fermented food products helps to assure safety for consumers. Therefore, the aims of the study were to determine total bacteria, total coliform, Escherichia coli and histamine producing bacteria from fermented fishery food products commercially distributed in several regions of Chumphon and Surat Thani provinces. Twenty-two samples of fermented fishery food products were randomly collected for bacterial contamination assay. All samples revealed the levels of pH and salt content in the range of 3.67-7.46 and 8.46%-29.69%, respectively. The bacterial contamination of the samples was tested by total plate count method. Determination of coliform bacteria and E. coli was examined by multiple-tube fermentation technique. Total bacteria, total coliform and E. coli of all samples were in the range of 2.15-7.54 log CFU/g, < 3-460 MPN/g and < 3-93 MPN/g, respectively. In addition, thirteen histamine-forming bacteria were found on histamine-forming bacteria isolation agar after incubation at 37°C for 4 days. Five isolates of histamine-forming bacteria named M1, M3, M9, M11, and M13 were selected to identify by molecular techniques. M1 and M3 were obtained from shrimp paste (Kapi) and M11 was obtained from fermented fish (Pla Pang Dang). They were identified as Enterobacter sp. M9 and M13 isolated from fermented fish (Pla Som and Pla Ra) were identified as Citrobacter farmeri and Staphylococcus kloosii, respectively.
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    Low-sodium Chaya Leaf Seasoning Powder with Potassium Chloride Substitution: Nutritional, Antioxidant, and Microbial Quality Assessment
    (2025-01-01)
    Senphan, Theeraphol
    ;
    Puangtong, Kotchaporn
    ;
    Namdamrassiri, Benyapa
    ;
    Sriket, Chodsana
    ;
    Hoque, Md Sazedul
    This study investigates the development of a low-sodium seasoning powder using Chaya (Cnidoscolus chayamansa), popularly known as Mexican spinach, by substituting sodium chloride (NaCl) with potassium chloride (KCl) at various ratios. The antioxidant capabilities of dried Chaya leaves, dried at 60°C for five hours, were tested using 2,2-Diphenyl-1-picrylhydrazyl (DPPH), Ferric reducing antioxidant power (FRAP), and 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS) techniques, demonstrating excellent free radical scavenging activity and making it suitable for low sodium seasoning compositions. The substitution of 25% KCl was the most favored option, as it effectively balanced flavor and health advantages without causing noticeable changes in appearance, color, and aroma. This recipe successfully reduced the sodium content to 1171 mg/100 g while maintaining Chaya’s original nutritional values, which include 23.57 g/100 g of protein, 4.77 g/100 g of fats, and 54.12 g/100 g of carbohydrates, as well as dietary fibers. Additionally, the formulation demonstrated physicochemical stability, as indicated by an ash content of 14.00 g/100 g, moisture content of 3.51 g/100g, and a total energy of 353.69 kcal/100 g. The safety of this new seasoning is validated by its microbiological quality, which is indicated by a total bacterial count of 2.6×10<sup>4</sup> cfu/g and the absence of mold and yeast. This emphasizes the potential of the seasoning to promote healthy dietary choices by reducing sodium intake without affecting sensory appeal.
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    The First Genome Survey and De Novo Assembly of the Short Mackerel (Rastrelliger brachysoma) and Indian Mackerel (Rastrelliger kanagurta)
    (2022-07-01)
    Surachat, Komwit
    ;
    Narkthewan, Patcharaporn
    ;
    Thotsagotphairee, Chayanin
    ;
    Wonglapsuwan, Monwadee
    ;
    Thongpradub, Walaiporn
    Rastrelliger brachysoma (short mackerel) and Rastrelliger kanagurta (Indian mackerel) are commercially important marine species in Southeast Asia. In recent years, numbers of these two species have been decreasing in the wild, and genomic information about them is still limited. We conducted a genome survey of these two mackerel species to acquire essential genomic information using next-generation sequencing data. To obtain this genetic information, comprehensive bioinformatics analyses were performed, including de novo assembly, gene prediction, functional annotation, and phylogenetic analysis. The estimated genome sizes were around 680.14 Mbp (R. brachysoma) and 688.82 Mbp (R. kanagurta). The heterozygosity of these species was very similar (≈0.81), while the repeat content for R. kanagurta (9.30%) was slightly higher than for R. brachysoma (8.30%). Functional annotation indicated that most of the genes predicted in these two species shared very close average amino acid identities (94.06%). The phylogenetic analysis revealed close phylogenetic relationships between these two species and other scombrids. This is the first reported genome survey and assembly of species in the genus Rastrelliger and could be useful for future comparative genomic studies.
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    Influence of extraction methods and temperature on hemp seed oil stability: A comprehensive quality assessment
    (2025-06-01)
    Senphan, Theeraphol
    ;
    Mungmueang, Natthaphong
    ;
    Sriket, Chodsana
    ;
    Sriket, Pornpimol
    ;
    Sinthusamran, Sirima
    Hemp seed oil's increasing popularity demands a comprehensive understanding of the impact of processing on its quality and stability. This study investigated the effects of extraction methods (hydraulic pressing, Bligh and Dyer method, and Soxhlet extraction) combined with storage temperatures (45 °C and 55 °C) on oil characteristics over 60 days. The oil extraction processes were conducted using standard protocols, followed by storage under controlled conditions. Analysis encompassed color changes, oxidation indicators (peroxide value, p-anisidine value, TBARS), free fatty acids, moisture content, and Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy for molecular-level changes. Hydraulic press extraction demonstrated superior stability with minimal linoleic acid reduction (0.75 %) compared to Bligh and Dyer method (1.43 %) at 55 °C (p < 0.05) and Soxhlet extraction method (1.09 %). Higher storage temperature (55 °C) accelerated quality degradation significantly faster than 45 °C (p < 0.05), affecting oxidation markers and sensory attributes. Color darkening intensified at elevated temperatures, particularly in Bligh and Dyer extracted oils. ATR-FTIR spectroscopy analysis revealed significant changes in characteristic bands (2923.78 and 2854.07 cm⁻¹), with hydraulic press-extracted oils showing better stability in peak intensities at 45 °C compared to other methods at 55 °C (p < 0.05). While most fatty acids remained stable, polyunsaturated fatty acids showed temperature and extraction-dependent degradation. These findings highlight the critical role of extraction method selection and temperature control in preserving hemp seed oil quality, suggesting hydraulic pressing as the preferred commercial extraction method. Implementation of appropriate storage conditions and the potential incorporation of natural antioxidants could further enhance oil stability.