Inhibitory effect of kiam (Cotylelobium lanceotatumcraih.) wood extract on gram-positive food-borne pathogens and spoilage micro-organisms

Effect of catechin and ferulic acid on melanosis and quality of Pacific white shrimp subjected to prior freeze–thawing during refrigerated storage

“…Treatment of shrimp with 0.2% catechin also exhibited the inhibition towards psychrophilic bacteria in shrimp. Phenolic compounds might disrupt the cell wall of microorganism by forming complex with proteins in cell wall and make lyses of cell wall (Chanthachum & Beuchat, 1997). From the result, the lowest PBC was found in samples with 1 freezethaw cycle, compared to those with 3 and 5 freeze-thaw cycles (P < 0.05).…”

Properties and antimicrobial activity of edible films incorporated with kiam wood (Cotyleobium lanceotatum) extract

“…The mechanism of the action responsible for the antimicrobial activity of phenolic compounds (mainly tannic acid) was present in the kiam wood extract. Chanthachum and Beuchat (1997) identified the most abundant phenolic compounds in kiam wood that may be responsible for the antimicrobial activity observed as consisting of four major fractions. One of the four fractions consists of dichloro-1, 2-benzene, cineole-1, 8-nonanol-dimethyl-1, 2-benzene, naphthaline, a-terpeneol, hydrocarbon sesquiterpenes and hexadeconal.…”

“…The pieces of kiam wood were mixed with water in a proportion of 1g: 100 mL. The extraction was performed by continuous stirring in a water bath at 50 C for 24 h, according to the optimized method described by Chanthachum and Beuchat (1997). The extract thus obtained was filtered through Whatman no.…”

Use of tea extracts for inhibition of polyphenoloxidase and retardation of quality loss of Pacific white shrimp during iced storage

“…Phenolic compound might form complexes with proteins in the cell wall of microorganism, causing lyses of cell wall (Chanthachum & Beuchat, 1997). Furthermore, phenolics, especially catechin and its derivatives in the extract, might chelate some metal ions required for microbial growth.…”