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Impact of crystalline type on starch-polyphenol complexation under sequential gelatinization and ultrasonication
(2026-05-01)
Kusumawardani, Sandra
;
Luangsakul, Naphatrapi
Inhibiting starch digestion is an effective approach to regulate postprandial blood glucose levels, and ultrasound assisted modification has emerged as a promising non-thermal strategy to tailor starch structure and functionality. In this study, sequential treatment of gelatinization and ultrasonication at varying amplitudes were employed to assess the impact of the interaction between different types of starch crystallinity (A, B, and C type) with red rice bran polyphenols. The results demonstrated moderate amplitude at 60% provided optimal ultrasound condition, significantly enhancing polyphenol binding and promoting molecular rearrangement across all starch types. B type starch exhibited the highest polyphenol binding capacity. In contrast, A and C type starches showed more pronounced increases in crystalline order and thermal stability, indicating stronger molecular reorganization under ultrasound stress. X-ray diffraction revealed no new peaks among all starch types, indicating that complexation occurred via non V-type interactions. Amplitude of ultrasound at 60% effectively reduced rapidly digestible starch while increasing slowly digestible and resistant starch fractions, resulting in a lower estimated glycemic index within the medium range (65–68). These findings elucidate the role of ultrasonic cavitation in modulating starch-polyphenol interactions and demonstrate how starch crystalline structure governs complexation behavior and digestion resistance. Overall, the present study contributes a promising strategy for the development of functional food ingredients, particularly for slowing down the digestibility.
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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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Intelligent model and optimization of ultrasound-assisted extraction of antioxidants and amylase enzyme from Gnaphalium affine D. Don
(2025-01-01)
Luangsakul, Naphatrapi
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Kunyanee, Kannika
;
Kusumawardani, Sandra
;
Ngo, Tai Van
The study uses ultrasound-assisted extraction to recovery the antioxidant and amylase enzyme from Gnaphalium affine D. Don, namely “chewcut” in Thailand. The study involves two statistical methods: artificial neural networks (ANN) and response surface methodology (RSM) to model and optimize extraction procedure for improving the yield of antioxidant and amylase enzyme activity (AEA). Both RSM and ANN showed the potential to predict and find the optimal extraction conditions. However, ANN model could give more accurate values compared with validation test. ANN model found that under optimal conditions (temperature: 65.92 °C, ultrasonic power: 58.22 %, extraction time: 37.95 min), the total phenolic compounds, total flavonoid compounds, antioxidant activity and AEA were 218.35 ± 0.34 mgGAE/g, 0.554 ± 0.045 mgQE/g, 84.2 ± 0.2 %, 364.14 ± 1.35 mg-maltose/g. This is the first report on amylase potential of chewcut, which could be further served as the natural enzyme source. Moreover, by adding its bioactive compounds, it may be possible to improve nutraceutical properties and quality of products.
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Enhancing Banana Flour Quality through Physical Modifications and Its Application in Gluten-Free Chips Product
(2024-02-01)
Kunyanee, Kannika
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Van Ngo, Tai
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Kusumawardani, Sandra
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Luangsakul, Naphatrapi
The objective of this study was to analyze the effects of different single or dual physical treatments, including pre-gelatinization (PBF), annealing (ANN), PBF+ANN, and ANN+PBF, on banana flour’s characteristics and its application in gluten-free chip production. The study involved determining the color, swelling capacity, solubility, oil absorption index, and pasting properties of both the native and modified banana flour samples. The results showed a significant change in color, particularly in the pre-gelatinized samples. There was a noticeable decrease in the values of the pasting parameters in the modified samples. PBF samples exhibited a remarkable reduction in the breakdown value compared to the native and ANN treated samples. Furthermore, PBF-treated banana flour displayed higher oil absorption and swelling power than the other samples, along with lower solubility in the PBF-treated sample. These characteristics appear to be responsible for enabling the pre-gelatinized sample to form the dough required for producing banana chips, resulting in distinct texture profiles. Finally, our research emphasizes the useful application of modified banana flour in the food industry and emphasizes how crucial it is to choose the right modification method to achieve the desired effects on the product.
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Assessment of polyphenols in purple and red rice bran: Phenolic profiles, antioxidant activities, and mechanism of inhibition against amylolytic enzymes
(2024-01-01)
Kusumawardani, Sandra
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Luangsakul, Naphatrapi
Pigmented Thai rice varieties, including purple (Riceberry) and red (Hommali), are gaining popularity due to their health benefits as a source of polyphenols that may exert a hypoglycemic effect through specific inhibition of amylolytic enzymes. This study determined the free phenolic extract from purple rice bran (PFE) to exhibit notably greater content of phytochemical compounds than did phenolic extracts from red rice bran, whether free (RFE) or bound fractions. This phytochemical content correlated with increased antioxidant activity and strong inhibition capacity against amylolytic enzymes, suppressing the conversion of carbohydrates into glucose. Several polyphenol compounds were identified in pigmented rice bran extracts, including benzoic acid, chlorogenic acid, ferulic acid, apigenin, and rutin; among these, flavonoids exhibited greater effect on inhibition capacity. Mechanistically, PFE was found to act as a competitive and uncompetitive inhibitor of α-amylase and α-glucosidase respectively, while RFE showed respective uncompetitive and competitive inhibitory modes.
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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
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Kusumawardani, Sandra
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Kunyanee, Kannika
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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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Ultrasound-chilling assisted annealing treatment to produce a lower glycemic index of white rice grains with different amylose content
(2022-06-01)
Kunyanee, Kannika
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Van Ngo, Tai
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Kusumawardani, Sandra
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Lungsakul, Naphatrapi
White rice samples, Chai-Nat1 (CN1) and Jasmin rice (KDML105), were treated with the ultrasound-chilling (UC) and combined with annealing treatments (UC + ANN 45, UC + ANN50, and UC + ANN55). Their physicochemical properties and in vitro glycemic index of rice samples were analyzed. UC + ANN treatments presented pasting temperature, gelatinization temperature and crystallinity increased whereas the glycemic index of both rice samples was decreased as compared to its native. Especially, UC + ANN55 treated rice produced the lowest glycemic index and starch hydrolysis. Moreover, UC + ANN treated CN1 rice exhibited delayed gelatinization temperature, increased gelatinization enthalpy, and decreased glycemic index than KDML105 rice. In addition, Pearson's correlation presented that UC + ANN and amylose content had a highly negative correlation with the glycemic index at p < 0.0.1. The result exhibited that UC followed by ANN show an effective way to modify starch granules with delayed starch hydrolysis reduced glycemic index and properties depending on annealing temperature and rice cultivar.

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