คณะอุตสาหกรรมเกษตร มหาวิทยาลัยสงขลานครินทร์

Facebook Tiktok

กลับไปเว็บไซต์เดิม

dek67-4
ยินดีต้อนรับสู่เว็บไซต์คณะอุตสาหกรรมเกษตร

ข้อมูลบุคลากร

คณะอุตสาหกรรมเกษตร มหาวิทยาลัยสงขลานครินทร์ วิทยาเขตหาดใหญ่

ผศ. ดร. ปุณณาณี สัมภวะผล

Affiliation :

  • Food Science and Technology Program

Contact:

  • punnanee.s@psu.ac.th
  • 0-7428-2914

Research record:

  • ResearchGate
  • Web of Science ResearcherID:
CV FILE

Education :

  • 2009      Ph.D. (Pharmaceutical Chemistry and Natural Products)   Chulalongkorn University
  • 2004      M.Sc. (Food and Nutritional Toxicology)                                 Mahidol University
  • 2001      B.Sc. (Food and Nutriton) (Second-Class Honors)                 Mahidol University

Course Director :

Field of interest :

  • Food Safety / Food Microbiology

Current researches :

  • Spoilage bacteria: identification and application in product shelf-life extension
  • Microbial enzymes: production, purification and application in food production
  • Natural antimicrobial agents: extraction and its application in food model

Awards :

Publications :

  1. Tirawat, D., Phongpaichi, S., Benjakul, S. and Sumpavapol, P. Microbial load reduction of sweet basil using acidic electrolyzed water and lactic acid in combination with mild heat. Food Control. 64: 29-36. (ISI, Impact Factor 2.806)
  2. Pongsetkul, J., Benjakul, S., Sumpavapol, P., Osako, K. and Faithong, N. 2016. Effect of post-mortem storage prior to salting on quality of salted shrimp paste (Kapi) produced from Macrobrachium lanchesteri. Carpathian Journal of Food Science and Technology. 8(2): 93-106.
  3. Pongsetkul, J., Benjakul, S., Sumpavapol, P., Osako, K. and Faithong, N. 2016. Properties of salted shrimp paste (Kapi) from Acetes vulgaris as affected by postmortem storage prior to salting. Journal of Food Processing and Preservation. 40(4): 636-646.
  4. Arfat, Y.A., Benjakul, S., Prodpran, T., Sumpavapol, P. and Songtipya, P. 2016. Physico-mechanical characterization and antimicrobial properties of fish protein isolate/fish skin gelatin-zinc oxide (ZnO) nanocomposite films. Food and Bioprocess Technology. 9(1): 101-112. (ISI, Impact Factor 691)
  5. Pongsetkul, J., Benjakul, S., Sumpavapol, P., Osako, K. and Faithong, N. 2016. Characterization of endogenous protease and the changes in proteolytic activity of Acetes vulgaris and Macrobrachium lanchesteri during Kapi production. Journal of Food Biochemistry. (Article in press).
  6. Kaewmanee, T., Nagfar, L., Sumpavapol, P. and Benjakul, S. 2015. Functional and antioxidative properties of bambara groundnut (Voandzeia subterranea) protein hydrolysates. International Food Research Journal. 22(4): 1584-1595.
  7. Pongsetkul, J., Benjakul, S., Sumpavapol, P., Osako, K. and Faithong, N. 2015. Chemical compositions, sensory and antioxidative properties of salted shrimp paste (Ka-pi) in Thailand. International Food Research Journal. 22(4): 1454-1465.
  8. Maqsood, S., Kittiphattanabawon, P., Benjakul, S., Sumpavapol, P. and Abushelaibi, A. 2015. Antioxidant activity of date (Phoenix dactylifera Khalas) seed and its preventive effect on lipid oxidation in lipid model systems. International Food Research Journal. 22(3): 1180-1188. (SCOPUS)
  9. Arfat, Y.A., Benjakul, S., Vongkamjan, K., Sumpavapol, P. and Yarnpakdee, S. 2015. Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatinZnO nanocomposite film incorporated with basil leaf essential oil. Journal of Food Science and Technology. 52(10): 6182-6193. (ISI, Impact Factor 2.02)
  10. Sai-Ut, S., Benjakul, S., Sumpavapol, P. and Kishimura, H. 2015. Antioxidant activity of gelatin hydrolysate produced from fish skin gelatin using extracellular protease from Bacillus amyloliquefaciens Journal of Food Processing and Preservation. 39(4): 394-403. (ISI, Impact Factor 0.45)
  11. Sai-Ut, S., Benjakul, S., Sumpavapol, P. and Kishimura, H. 2015. Purification and characterization of extracellular gelatinolytic protease from Bacillus amyloliquefaciens Journal of Food Biochemistry. 39(1): 119-128. (ISI, Impact Factor 0.85)
  12. Pongsetkul, J., Benjakul, S., Sumpavapol, P., Osako, K. and Faithong, N. 2014. Chemical composition and physical properties of salted shrimp paste (Kapi) produced in Thailand. International Aquatic Research. 6:155-166.
  13. Sai-Ut, S., Benjakul, S. Sumpavapol, P. and Kishimura, H. 2014. Effect of drying methods on odourous compounds and antioxidative activity of gelatin hydrolysate produced by protease from amyloliquefaciens H11. Drying Technology. 32(13): 1552-1559. (ISI, Impact Factor 1.77)
  14. Arfat, Y.A., Benjakul, , Prodpran, T., Sumpavapol, P. and Songtipya, P. 2014. Properties and antimicrobial activity of fish protein isolate/fish skin gelatin film containing basil leaf essential oil and zinc oxide nanoparticles. Food Hydrocolloids. 41: 265-273. (ISI, Impact Factor 4.28)
  15. Sai-Ut, S., Benjakul, S. Sumpavapol, P. and Kishimura, H. 2014. Optimization of gelatinolytic enzyme production by amyloliquefaciens sp. H11 through Plackett-Burman design and response surface methodology. International Aquatic Research. 6 (1): 10p (SCOPUS)
  16. Wonghirundecha, S., Benjakul, S. and Sumpavapol, P. Total phenolic content, antioxidant and antimicrobial activities of stink bean (Parkia speciosa) pod extracts. Songklanakarin Journal of Science and Technology. 36(3): 301-308. (SCOPUS)
  17. Ayama, H., Sumpavapol, P. and Chanthachum, S. 2014. Effect of encapsulation of selected probiotic cell on survival in simulated gastrointestinal tract condition. Songklanakarin Journal of Science and Technology. 36(3): 291-300. (SCOPUS)
  18. Sai-Ut, S., Benjakul, S. and Sumpavapol, P. Gelatinolytic enzymes from Bacillus amyloliquefaciens isolated from fish docks: characteristics and hydrolytic activity. Journal of Food Science and Biotechnology. 22(4): 1015-1021. (ISI, Impact Factor 0.66)
  19. Khunthongpan, S., Sumpavapol, P., Tanasupawat, S., Benjakul, S. and H-Kittikun, A. 2013. Providencia thailandensis nov., isolated from seafood processing wastewater. The Journal of General and Applied Microbiology. 59(3): 185-190. (ISI, Impact Factor 0.74)
  20. Khunthongpan, S., Bourneow, C., H-Kittikun, A., Tanasupawat, S., Benjakul, S. and Sumpavapol, P. 2013. Enterobacter siamensis nov., a transglutaminase-producing bacterium isolated from seafood processing wastewater in Thailand. The Journal of General and Applied Microbiology. 59(2): 135-140. (ISI, Impact Factor 0.74)
  21. Benjakul, S., Kittiphanattanabawon, P., Sumpavapol, P. and Maqsood, S. 2012. Antioxidant activities of lead (Leucaena leucocephala) seed as affected by extraction solvent, prior dechlorophyllisation and drying methods. Journal of Food Science and Technology-Mysore. 51(11): 3026-3037. (SCOPUS, Impact Factor 2.02)
  22. Bourneow, C., Benjakul, S., Sumpavapol, P. and H-Kittikun, A. 2012. Isolation and cultivation of transglutaminase-producing bacteria from seafood processing factories. Innovative Romanian Food Biotechnology. 10: 28-39.
  23. Ahmad, M., Benjakul, S., Sumpavapol, P. and Nirmal, N.P. 2012. Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil. International Journal of Food Microbiol 155(3): 171-178. (ISI, Impact Factor 3.01)
  24. Aderibigbe, E.Y., Visessanguan, W., Sumpavapol, P. and Kongtong, K. 2011. Sourcing starter cultures for Parkia biglobosa fermentation I: Phylogenic grouping of Bacillus species from commercial ‘iru’ samples. International Journal for Biotechnology and Molecular Biology Research. 2(7): 121-127.
  25. Sumpavapol, P., Tongyonk, L., Tanasupawat, S., Chokesajawatee, N., Luxananil, P. and Visessanguan, W. 2010. Bacillus siamensis nov. isolated from salted crab (poo-khem) in Thailand. International Journal of Systematic and Evolutionary Microbiology. 60(10): 23642370. (ISI, Impact Factor 2.79)