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    Sustainable Active Packaging: Essential Oil-Enhanced Rice Starch Film for Preserving Fried Foods
    (2025-12-01)
    Chysirichote, Teerin
    ;
    Khanthong, Thitirat
    ;
    Khampanin, Nonthiya
    This study develops a biodegradable, edible packaging film made from acetylated rice starch and enhanced with essential oils (EOs) to improve food preservation. Three EOs, including ginger, holy basil, and lemongrass, were selected for their well-documented antimicrobial and antioxidant activities as well as their relevance to regional culinary applications. The combination of EO-based antimicrobial properties with modified starch extended the shelf life of a typical fried food. The effects of acetylation at degrees of substitution (DS) of 1.0, 1.8, and 3.0 on the film’s physical, mechanical, and barrier properties were investigated. The film with DS 1.8 exhibited optimal properties, including low water solubility (15.3 %), low water vapor permeability (10 × 10⁻¹¹ g·m⁻¹·s⁻¹·Pa⁻¹), and high flexibility and tensile strength. The optimized acetylated rice starch film (ARSF) with the selected EOs was then evaluated for antimicrobial and antioxidant activities. Among the tested oils, lemongrass EO showed the strongest antibacterial and antifungal activities, supporting its emphasis as the most promising candidate for improving product shelf life. Predictive modeling demonstrated that the application of the optimized EO-enhanced ARSF (EO-ARSF) significantly prolonged the shelf life of pork crackling stored at 30 °C, increasing it from 37.8 days with ARSF alone to 57.7 days with EO-ARSF. These results emphasize the attractiveness of EO-ARSF, particularly lemongrass-enriched films, as a sustainable, industrially applicable packaging material for fried foods, combining functional preservation properties with eco-friendly design.
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    Green technology for glycemic control: developing rice starch-red rice bran polyphenol complexes through ultrasonication and freeze–thaw treatment
    (2025-11-01)
    Luangsakul, Naphatrapi
    ;
    Kusumawardani, Sandra
    Rice bran, an abundant agricultural by-product, offers great potential for zero–waste utilization due to its high polyphenol content. Polyphenols can reduce starch digestibility by forming complexes with starch molecules, and thereby contribute to the development of low–glycemic food products. This study investigated the effects of single or combined ultrasonication and freeze–thaw treatment on complex formation between rice starch and polyphenols extracted from red rice bran. Combined treatment was found to significantly enhance the complexation index, modify functional properties, and alter starch granule morphology. FTIR analysis revealed a peak at 1246 cm<sup>−1</sup>, indicating the presence of flavonoids, while X–ray diffraction confirmed non–inclusion complexation. The estimated glycemic index decreased from 79.78 (control) to 63.47 under dual treatment with three freeze–thaw cycles. Collectively, these findings demonstrate the potential of green, sustainable processing methods for producing functional, low–glycemic food ingredients while promoting zero–waste utilization of rice bran.
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    Improving the swelling capacity of granular cold-water rice starch by ultrasound-assisted alcoholic-alkaline treatment
    (2023-08-01)
    Kunyanee, Kannika
    ;
    Phadtaisong, Kanyarak
    ;
    Na Chiangmai, Jutarat
    ;
    Parittapongsachai, Natch
    ;
    Van Ngo, Tai
    The aim of this study was to determine the ability to improve the capacity of cold swelling and cold-water solubility of rice starch by ultrasonic-assisted alcohol-alkaline and alcohol-alkaline methods. To achieve this, ultrasound powers (U) were varied (30%, 70%, 100%) under the granular cold-water swelling starch (GCWSS) preparation (GCWSS + 30 %U, GCWSS + 70 %U, and GCWSS + 100 %U). The effects of these methods on morphological, pasting properties, amylose content, ratio of 1047/1022 spectra by FTIR, turbidity, freeze–thaw stability, and gel texture were also studied and compared. The results showed that the surface of GCWSS granules presented a honeycomb especially GCWSS + U treatments exhibited more porous on the surface of starch granules. The cold swelling power and solubility of GCWSS + U samples were increased which confirmed by reducing ratio of ordered structure to amorphous structure of starch, and turbidity was also decreased. Moreover, pasting temperature, breakdown, final viscosity, and setback decreased while peak viscosity increased as measured using a Rapid Visco Analyzer. The freeze–thaw stability of GCWSS + U was more resistant to syneresis than GCWSS under repeated freeze–thaw cycles. The reduction of gel hardness and springiness was observed using Texture Analyzer. These changes were enhanced with increasing ultrasound powers. Thus, the results indicate that the different ultrasound-assisted alcohol-alkaline treatments for preparing GCWSS show an effective use in the preparation of GCWSS with improved cold-water swelling and reduced retrogradation of rice starch.
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    Properties of thermoplastic rice starch composites reinforced by cotton fiber or low-density polyethylene
    (2010-06-11)
    Prachayawarakorn, J.
    ;
    Sangnitidej, P.
    ;
    Boonpasith, P.
    Biodegradable polymer was prepared from thermoplastic rice starch (TPRS) plasticized by glycerol. In order to improve poor tensile properties and high water absorption of the TPRS, cotton fiber or low-density polyethylene (LDPE) were added into the TPRS matrix. The effect of maleic anhydride-grafted-polyethylene (MAPE) and vinyltrimethoxy silane (VTMS) compatibilizers on properties of the TPRS/LDPE specimens were also studied. The TPRS/cotton fiber, TPRS/LDPE, TPRS/LDPE/MAPE and TPRS/LDPE/VTMS samples were analyzed for tensile and morphological properties. The results showed that the incorporation of either cotton fiber or LDPE into the TPRS matrix caused the considerable improvement of tensile strength and Young's modulus. Moreover, water absorption of the TPRS samples was clearly reduced by the inclusion of cotton fiber or LDPE. In addition, phase morphology, thermal stability and biodegradability were carried out for different TPRS samples. Crown Copyright © 2010.
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