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Author: search.filters.author.Kusumawardani, SandraSubject: search.filters.subject.Starch-polyphenol complex

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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.