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A Kinetic Study on Starch Digestibility and Polyphenol Release of Different Physically Modified Riceberry Flours During In Vitro Stimulated Gastrointestinal Digestion
(2025-01-01)
Van Ngo, Tai
;
Naphatrapi, Luangsakul
Riceberry rice has a dark purple color; and a high content of antioxidants, which could affect the digestion behaviors and its application. This study is aimed to analyze the starch digestion rate and predict the bio-accessibility of polyphenols in various modified Riceberry flours during the in vitro digestive process. It also discussed the relationship between the rate of digestion and polyphenol release, which provided basic information about the digestion behavior of Riceberry flour. Seven rice flour samples were used for this study, which included six physically treated flours: annealed flour (AF), heat moisture-treated flour (HMT), pregelatinized flour (Pregel), ultra-sonicated flour (US), wet microwave-treated flour (Wet), dry microwave treated flour (Dry), and untreated (control sample). The obtained results showed that, compared with the control sample, the digestion rate of the Pregel sample was higher, while the others had lower values. However, the Pregel sample showed the second highest rank of bio-accessible polyphenol during digestion after the US sample. While the HMT sample presented the lowest rate of starch digestion and release of bioactive compounds. This investigation also used an artificial neural network (ANN) to forecast the starch digestion and polyphenol bio-accessibility of rice flours. During digestion, the ANN model demonstrated a high capacity to predict the polyphenol bio-accessibility and starch hydrolysis percentage. There was a goodness of fit between the ANN-predicted and the actual values (R<sup>2</sup> >0.95). The importance of the bioavailability and bio-accessibility analysis indicates the functional potential that flour can have, which could be predicted effectively by applying modern techniques such as the ANN model. Moreover, it was also concluded that the digestive tract readily absorbs released polyphenol compounds in rice flour, which also influences the rate of starch hydrolysis. However, the impact could vary depending on the flour’s starch fraction content and the polyphenol activity, which is a topic for future investigation. The high antioxidant content and low digestion rate of flour could be highly promising functional materials for application in the food industry..
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ULTRASOUND-ENZYME ASSISTED EXTRACTION OF POLYPHENOL AND AMYLASE ENZYME FROM VIETNAMESE RAMIE LEAVES: PREDICTIVE MODELING DEVELOPMENT AND OPTIMIZATION STUDY
(2024-01-01)
Loan, Le Thi Kim
;
Vinh, Bui The
;
Van Tai, Ngo
Ramie leaves are rich in antioxidant polyphenols and amylase enzyme, which could be a good source for food applications. This study investigated the impact of combined ultrasound-enzyme treatment (U-EAT), including ultrasound intensity (10-30%), content of Viscozyme L. enzyme addition (0.5-1%) and extraction time (5-15 min) on polyphenol recovery, antioxidant activity, and amylase activity. The result revealed that U-EAT could enhance the efficiency of extraction, with a significantly higher yield of bioactive compounds and antioxidant capacity, and amylase enzyme activity compared to an untreated sample. Multiple regression analysis was applied to predict the efficacy of extraction through the values of total phenolic content, antioxidant activity and enzyme activity. The established models shown high accuracy in predicting the effect of the extracted conditions on the yield of the extraction of antioxidant and enzyme amylase. It was found that the maximum yield of extraction could be obtained when the operation conditions were ultrasound intensity of 26.5%, enzyme concentration of 0.87% and extraction time of 10.88 min. Under these optimal conditions, the highest values were found (TPC of 99.047 mgGAE/100 g, antioxidant activity of 65.02% and amylase activity of 45.36 U/mL). In summary, the findings indicate that the utilization of ultrasound combined with the enzymatic extraction process of polyphenol and amylase enzyme from ramie leaves holds potential for enhancing both the extraction yield and bioactivity of the extract. Further study should be concerned with the process of producing food ingredients or products from this extract.
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MICROWAVE-ASSISTED EXTRACTION OF “CẨM” PURPLE RICE BRAN POLYPHENOL: A KINETIC STUDY
(2023-01-01)
Loan, Le Thi Kim
;
Tai, Ngo Van
;
Thuy, Nguyen Minh
Background. “Cẩm” rice bran has been considered a waste product; however, it possesses rich bioactive compounds. These compounds could be utilized to make value-added products, using microwave-assisted extraction. Materials and methods. This study aimed to investigate and establish the kinetic extraction for “Cẩm” rice bran under different conditions of microwave-assisted extraction. Five levels of microwave power (90, 150, 300, 600, and 800 W) were used for extraction at a time range from 0 to 30 minutes. The extraction yield (%) and total phenolic compound (mg gallic acid equivalent per g, mgGAE/g) were determined. The experimental data were fitted with five empirical models to find the best fit model. Results. The power of irradiation greatly influenced the extraction yield and phenolic compounds in rice bran extract. The fast rate of extraction was found at the initial stage (after 5 minutes of extraction), then remained unchanged or slightly declined. Among the five models, the first-order model showed the best fit between the actual and predicted data. Conclusions. Based on the extraction rate constant from the first-order model, 500 W was considered the appropriate power level for extracting polyphenol from rice bran with a high yield of extraction and total polyphenol content. These conditions could be further optimized and upscaled for use in the food industry.
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Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions
(2022-11-01)
Ngo, Tai Van
;
Kusumawardani, Sandra
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Kunyanee, Kannika
;
Luangsakul, Naphatrapi
Health problems associated with excess calories, such as diabetes and obesity, have become serious public issues worldwide. Innovative methods are needed to reduce food caloric impact without negatively affecting sensory properties. The interaction between starch and phenolic compounds has presented a positive impact on health and has been applied to various aspects of food. In particular, an interaction between polyphenols and starch is widely found in food systems and may endow foods with several unique properties and functional effects. This review summarizes knowledge of the interaction between polyphenols and starch accumulated over the past decade. It discusses changes in the physicochemical properties, in vitro digestibility, prebiotic properties, and antioxidant activity of the starch–polyphenol complex. It also reviews innovative methods of obtaining the complexes and their applications in the food industry. For a brief description, phenolic compounds interact with starch through covalent or non-covalent bonds. The smoothness of starch granules disappears after complexation, while the crystalline structure either remains unchanged or forms a new structure and/or V-type complex. Polyphenols influence starch swelling power, solubility, pasting, and thermal properties; however, research remains limited regarding their effects on oil absorption and freeze–thaw stability. The interaction between starch and polyphenolic compounds could promote health and nutritional value by reducing starch digestion rate and enhancing bioavailability; as such, this review might provide a theoretical basis for the development of novel functional foods for the prevention and control of hyperglycemia. Further establishing a comprehensive understanding of starch–polyphenol complexes could improve their application in the food industry.

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