Suriya Palamae
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View article: Chemical, microbiological and histological properties of refrigerated Asian seabass (Lates calcarifer) as influenced by different bleeding methods
Chemical, microbiological and histological properties of refrigerated Asian seabass (Lates calcarifer) as influenced by different bleeding methods Open
Bleeding improves fish quality by removing blood, a source of nutrients for microbes and a prooxidant for lipid oxidation. However, different bleeding techniques for Asian seabass particularly related with microbial quality and lipid oxida…
View article: Carbon Dots from Dried German Chamomile Flower and Its Residual Biomass: Characteristics, Bioactivities, Cytotoxicity and Its Preservative Effect on the Refrigerated Precooked Baby Clam (Paphia undulata)
Carbon Dots from Dried German Chamomile Flower and Its Residual Biomass: Characteristics, Bioactivities, Cytotoxicity and Its Preservative Effect on the Refrigerated Precooked Baby Clam (Paphia undulata) Open
The growing demand for natural and sustainable food preservatives has drawn interest in carbon dots (CDs) derived from plant sources. This study aimed to synthesize CDs from dried German chamomile flowers (DF) and residual biomass (RB) obt…
View article: Combined effects of pulsed electric field and vacuum impregnation using chitooligosaccharide-epigallocatechin gallate conjugate on shelf-life, muscle integrity, and microbial diversity of depurated Asian green mussel
Combined effects of pulsed electric field and vacuum impregnation using chitooligosaccharide-epigallocatechin gallate conjugate on shelf-life, muscle integrity, and microbial diversity of depurated Asian green mussel Open
View article: Impact of Chitooligosaccharide Conjugated Epigallocatechin Gallate and Non-Thermal High-Voltage Atmospheric Cold Plasma on Vibrio parahaemolyticus: An In Vitro Study and the Use in Blood Clam Meat
Impact of Chitooligosaccharide Conjugated Epigallocatechin Gallate and Non-Thermal High-Voltage Atmospheric Cold Plasma on Vibrio parahaemolyticus: An In Vitro Study and the Use in Blood Clam Meat Open
Vibrio parahaemolyticus is the leading cause of bacterial diarrhea in humans from shellfish consumption. In Thailand, blood clam is a popular shellfish, but homemade cooking often results in insufficient heating. Therefore, consumers may s…
View article: Quality changes, diversity and virulence of Aeromonas spp. in the refrigerated Meretrix meretrix and Paphia undulata clams
Quality changes, diversity and virulence of Aeromonas spp. in the refrigerated Meretrix meretrix and Paphia undulata clams Open
View article: The combined effect of free or encapsulated ethanolic cashew leaf extract and high-pressure processing (HPP) on shelf-life extension of refrigerated Nile tilapia slices
The combined effect of free or encapsulated ethanolic cashew leaf extract and high-pressure processing (HPP) on shelf-life extension of refrigerated Nile tilapia slices Open
Cashew (Anacardium occidentale L.) leaf extract (CLE) has been known as an excellent source of antioxidant and antimicrobial agents. To enhance the stability, encapsulation via chitosan-tripolyphosphate complexation can be the promising ap…
View article: Impact of High-Pressure Processing on Prevention of Quality Loss and Spoilage Bacteria Diversity in Precooked Baby Clam (Paphia undulata) During Refrigerated Storage
Impact of High-Pressure Processing on Prevention of Quality Loss and Spoilage Bacteria Diversity in Precooked Baby Clam (Paphia undulata) During Refrigerated Storage Open
The influence of high-pressure processing (HPP) at 200, 400, and 600 MPa on spoilage bacterial diversity, microbial load, and chemical and sensory properties of the precooked edible portion of baby clam (PC-EP) was investigated. HPP at 400…
View article: Synergistic effect of hyperoside and amentoflavone found in cashew leaf crude extract and potassium sorbate on inhibition of food spoilage bacteria
Synergistic effect of hyperoside and amentoflavone found in cashew leaf crude extract and potassium sorbate on inhibition of food spoilage bacteria Open
Antimicrobial potential of cashew leaf crude extract (CLCE) and its major phenolic compounds, particularly when used in combination with potassium sorbate toward spoilage bacteria, was investigated. CLCE was extracted using an ultrasound-a…
View article: Edible portions of precooked blue swimming crab: Chemical composition and effect of chitooligosaccharide conjugate and high-pressure processing on microbial inactivation
Edible portions of precooked blue swimming crab: Chemical composition and effect of chitooligosaccharide conjugate and high-pressure processing on microbial inactivation Open
View article: Activity of Bambara Groundnut Seed Coat Extract Against Shewanella Species: Efficacy and Mechanisms of Action
Activity of Bambara Groundnut Seed Coat Extract Against Shewanella Species: Efficacy and Mechanisms of Action Open
The Bambara groundnut is the indigenous legume in the southern part of Thailand. It contains a seed coat rich in polyphenols, which can serve as natural antimicrobial agents. The extracts from red and white seed coats of Bambara groundnuts…
View article: Ethanolic Cashew Leaf Extract Encapsulated in Tripolyphosphate–Chitosan Complexes: Characterization, Antimicrobial, and Antioxidant Activities
Ethanolic Cashew Leaf Extract Encapsulated in Tripolyphosphate–Chitosan Complexes: Characterization, Antimicrobial, and Antioxidant Activities Open
Ethanolic cashew leaf extract (ECL-E) is rich in phenolic compounds and shows remarkable antioxidative and antimicrobial activities. Encapsulation could stabilize ECL-E as the core. Tripolyphosphate (TPP)–chitosan (CS) nanoparticles were u…
View article: Multidrug-Resistance of Vibrio Species in Bivalve Mollusks from Southern Thailand: Isolation, Identification, Pathogenicity, and Their Sensitivity toward Chitooligosaccharide-Epigallocatechin-3-Gallate Conjugate
Multidrug-Resistance of Vibrio Species in Bivalve Mollusks from Southern Thailand: Isolation, Identification, Pathogenicity, and Their Sensitivity toward Chitooligosaccharide-Epigallocatechin-3-Gallate Conjugate Open
Vibrio spp. is a Gram-negative bacteria known for its ability to cause foodborne infection in association with eating raw or undercooked seafood. The majority of these foodborne illnesses are caused by mollusks, especially bivalves. Thus, …
View article: Pretreatment and Non-thermal Processing Technologies for Quality Maintenance and Shelf-life Extension of Seafoods
Pretreatment and Non-thermal Processing Technologies for Quality Maintenance and Shelf-life Extension of Seafoods Open
The seafood industry faces significant challenges in preserving the quality and extending the shelf-life of its products to meet the demands of consumers for fresh, safe, and nutritious seafood. Apart from traditional pretreatments such as…
View article: Quality of Refrigerated Squid Mantle Cut Treated with Mint Extract Subjected to High-Pressure Processing
Quality of Refrigerated Squid Mantle Cut Treated with Mint Extract Subjected to High-Pressure Processing Open
Squid (Loligo vulgaris) is commonly prone to spoilage, leading to a short shelf-life. High-pressure processing (HPP) can play a role in maintaining the quality and freshness of squid. Along with HPP, food preservatives from natural sources…
View article: Impact of Prior Pulsed Electric Field and Chitooligosaccharide Treatment on Trypsin Activity and Quality Changes in Whole and Beheaded Harpiosquillid Mantis Shrimp during Storage in Iced Water
Impact of Prior Pulsed Electric Field and Chitooligosaccharide Treatment on Trypsin Activity and Quality Changes in Whole and Beheaded Harpiosquillid Mantis Shrimp during Storage in Iced Water Open
Harpiosquillid mantis shrimp (Harpiosquilla raphidea) (HMS) without and with beheading pretreated with pulsed electric field (PEF) (15 kV/cm, 800 pulses, 5 min) were soaked in chitooligosaccharide (COS) solution at varying concentrations (…
View article: Comparative Study of Quercetin and Hyperoside: Antimicrobial Potential towards Food Spoilage Bacteria, Mode of Action and Molecular Docking
Comparative Study of Quercetin and Hyperoside: Antimicrobial Potential towards Food Spoilage Bacteria, Mode of Action and Molecular Docking Open
The antibacterial activities of quercetin and hyperoside were evaluated towards two major spoilage bacteria in fish, Pseudomonas aeruginosa (PA) and Shewanella putrefaciens (SP). Hyperoside showed a lower minimum inhibitory concentration (…
View article: Effects of proteases on textural softening and changes in physical property of harpiosquillid mantis shrimp ( <i>Harpiosquilla raphidea</i> ) during the iced storage
Effects of proteases on textural softening and changes in physical property of harpiosquillid mantis shrimp ( <i>Harpiosquilla raphidea</i> ) during the iced storage Open
Summary Rapid softening of texture is a major problem associated with quality loss and consumer rejection of harpiosquillid mantis shrimp ( Harpiosquilla raphidea ) (HMS). Effects of endogenous proteases in muscles and digestive tract on p…
View article: Multiplex PCR-Lateral Flow Dipstick Method for Detection of Thermostable Direct Hemolysin (TDH) Producing V. parahaemolyticus
Multiplex PCR-Lateral Flow Dipstick Method for Detection of Thermostable Direct Hemolysin (TDH) Producing V. parahaemolyticus Open
Vibrio parahaemolyticus is usually found in seafood and causes acute gastroenteritis in humans. Therefore, a detection method of pathogenic V. parahaemolyticus is necessary. Multiplex PCR combined with lateral flow dipstick (LFD) assay was…
View article: Bactericidal Action of Shrimp Shell Chitooligosaccharide Conjugated with Epigallocatechin Gallate (COS-EGCG) against Listeria monocytogenes
Bactericidal Action of Shrimp Shell Chitooligosaccharide Conjugated with Epigallocatechin Gallate (COS-EGCG) against Listeria monocytogenes Open
The antibacterial effect of chitooligosaccharide conjugated with five different polyphenols, including catechin (COS-CAT), epigallocatechin gallate (COS-EGCG), gallic acid (COS-GAL), caffeic acid (COS-CAF), and ferulic acid (COS-FER), agai…
View article: Vibrio parahaemolyticus Isolates from Asian Green Mussel: Molecular Characteristics, Virulence and Their Inhibition by Chitooligosaccharide-Tea Polyphenol Conjugates
Vibrio parahaemolyticus Isolates from Asian Green Mussel: Molecular Characteristics, Virulence and Their Inhibition by Chitooligosaccharide-Tea Polyphenol Conjugates Open
Fifty isolates of Vibrio parahaemolyticus were tested for pathogenicity, biofilm formation, motility, and antibiotic resistance. Antimicrobial activity of chitooligosaccharide (COS)-tea polyphenol conjugates against all isolates was also s…
View article: Sustainability indicators for rubber plantations in Thailand: Environmental integrity dimension
Sustainability indicators for rubber plantations in Thailand: Environmental integrity dimension Open
The natural rubber industry has played a vital role in Thailand’s economic, environmental, and social contexts. Therefore, sustainable rubber production is a significant concern. At present, a wide variety of international tools has been d…