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Investigating phytochemical and antioxidant activity of free and bound phenolics from brown rice bran and their correlation with enzymatic inhibitory and in vitro starch digestibility
(2024-01-01)
Kusumawardani, S.
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Kunyanee, K.
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Luangsakul, N.
Inhibiting the activity of digestive enzymes is a highly effective approach to controlling glucose absorption and, consequently, aiding in controlling type-2 diabetes mellitus. Brown rice bran, a by-product of the rice grain polishing process, represents a natural source rich in bioactive compounds that could be explored as a potential solution to reduce postprandial hyperglycemia. The study focused on evaluating the inhibitory effects of free and bound phenolic compounds on α-amylase and α-glucosidase enzymes, which play significant roles in carbohydrate metabolism. The IC50 values were found to be 0.947±0.05 mg/mL for α-amylase inhibition and 2.188±0.69 mg/mL for α-glucosidase inhibition in the free phenolic compound extract. In contrast, the bound phenolic compound extract displayed higher IC50 values of 13.861±0.03 mg/mL and 16.883±0.15 mg/mL for α-amylase and α-glucosidase inhibition, respectively. These differences in inhibitory potential between the free and bound phenolic compounds were statistically significant (p < 0.005). The superior inhibition observed in the free phenolic extract can be attributed to its higher levels of phenolic, flavonoid, and anthocyanin compounds compared to the bound form. Additionally, the antioxidant content analysis using the DPPH and FRAP methods revealed that the bound phenolic compounds exhibited lower antioxidant levels compared to the free form. Furthermore, the study investigated the impact of these bioactive compounds on starch digestibility by adding 10% sample extracts, both in free and bound forms, to high amylose rice starch. The results showed that the rate of starch digestibility was reduced to 54.04% and 58.2%, respectively, compared to the control (60.52%). Phytochemical content exhibited highly positive correlations with antioxidant activity leading to stronger enzymatic inhibition and slower the digestion rate. These findings suggest that the free phenolic extract from brown rice bran holds promise as a potential antidiabetic agent due to its ability to inhibit enzymatic digestion, leading to reduced postprandial glucose levels.
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Multivariable analysis of physicochemical and functional characterization of four Thai pigmented rice varieties
(2023-11-01)
Tai, N. V.
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Kunyanee, K.
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Luangsakul, N.
Four Thai pigmented rice varieties as know as colored rice — two sources of Manpo red rice [Manpo A (Ounjai company), Manpo B (Thongmanee comapny)], Hommali (red), and Riceberry (purple) were investigated. Result showed the moisture, protein, fat, ash, carbohydrate, and amylose contents of the four types of varieties ranged from 8.62-10.39%, 7.88-9.05%, 1.87-2.90%, 1.67-1.78%, 76.32-79.52%, and 14.17-26.67%, respectively. Abundant fat and protein contents were found in Manpo A, while Manpo B had the highest amylose content. Riceberry and Manpo A varieties were found to have low amylose content. Therefore, the functional properties of the rice varieties were also different. Among the different varieties, Riceberry possessed low swelling power, OAI, and pasting properties; it also exhibited high levels of solubility, WAI, and antioxidant properties. Pearson’s correlation illustrated the relationships among the properties of the rice varieties, which revealed that antioxidant compounds could prohibit the gelatinization process. PCA and HCA separated the cultivars into two groups and showed that Riceberry demonstrated significant differences in characteristics from other varieties, which confirmed that the high content of antioxidants could remarkably lower the value of pasting parameters of rice paste. Finally, this study found that colored rice varieties have a high level of antioxidants, which indicates their potential use as nutraceutical foods. The unique characteristics of colored rice warrants further research to facilitate their utilization in appropriate food products to enhance health benefits.
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Development of sterilized durian cake roll
(2020-12-01)
Chaturattanachaiporn, K.
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Luangsakul, N.
The development of durian cake roll was investigated by using a sterilization process for extending its shelf life. The first study was reported the durian cream filling with the sterilized conditions of 121°C for 15 minutes. Two types of commercial modified starch (SMS and SPF) were studied with concentrations of 6, 8 and 10% to improve the quality of the sterilized durian cream filling. The increased concentrations of both modified starches caused to increase firmness in cream. Sensory evaluation showed higher liking score on odor, taste and overall acceptance in cream with SMS modified starch than the control. The durian cake roll was improved by three hydrocolloids with different concentrations (Hydroxypropyl methylcellulose 0.8, 1.0%, Carboxymethyl cellulose 0.5, 1.0%, Xanthan gum 0.5 and 1.0%) and improved the sterilized durian cake roll. CMC of 1.0 % affected higher liking score on taste, texture and overall acceptance than trhe control which significantly lowest hardness on texture measurement. The change of durian cake roll was stored at 35 and 55°C for four weeks. Result showed that the tendency of increase in hardness and decrease in springiness of sterilized durian cake roll when kept in storage with temperature and time. Microbiology analysis using total plate count and yeast and mold count of both storage at 35 and 55°C for four weeks were lower than 1 x 101CFU which requires for Thai regulated standard.
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The effects of the reduced sugar on macaron quality
(2020-09-01)
Luangsakul, N.
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Chiralaksanakul, N.
Higher levels of sugars affected both firmness and cohesiveness in macaron batter which the latter was more affected. For macaron shell quality, higher levels of granulated and confectioner's sugars caused more fracturability, hardness and cohesiveness of macaron shells. Both sugars showed significantly pronounced effects on textural attributes of macaron shells, especially on its brittleness, hardness, and cohesiveness. The study showed that the amount of granulated sugar could be reduced from 150 g to 130 g and confectioner's sugar from 150 g to 126 g without affecting their acceptability in a professional panel sensory evaluation. The impact of reduced sugar on macaron shells was reduce feet height and increased chewiness. The macarons made from either reduced or non-reduced sugar levels which had similar overall liking scores that were not significantly different (p>0.05).
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Effect of harvesting period on physicochemical properties and in vitro digestibility of banana flour
(2020-01-01)
Virulchatapan, P.
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Luangsakul, N.
The research finding focused on the effect of unripe bananas with 3 different harvesting times of 60, 70 or 80 days after blooming (DAB) on the physicochemical properties in vitro digestibility and yield of banana flour. The results showed that peel color changed from green to light green with increasing DAB and that the diameter and pulp weight of fruit at 80 DAB had significantly (p≥0.05) larger diameter (35.82 ± 2.74 mm) and higher weight (116.69 ± 1.64 g) than either 60 or 70 DAB. The amount of pulp per finger was not significantly different (p≥0.05) with values in the range of 57.25 to 69.89%. The yield of banana flour ranged between 19.36-25.12%. The pH of flour from bananas 70 DAB was 5.19 ± 0.09 and 80 DAB was 5.30 ± 0.09 both of which were significantly higher (p≥0.05) than banana flour from 60 DAB. The total soluble solids of all the samples was not significantly different (p≥0.05). The swelling power of all samples were not significantly different (p≥0.05) but solubility of the flour after 80 DAB was the lowest. The time of harvest of all the samples showed no significant effect (p≥0.05) on gelatinization temperature, which ranged 80.98 to 83.14°C, other thermal properties and resistant starch (RS) content ranged between 41.42 to 49.55% but estimated glycemic index of 60 DAB sample (45.77 ± 0.88) with significantly higher (p≥0.05) than 70 and 80 DAB samples.
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The effects of dual modification with ultrasound and annealing treatments on the properties and glycemic index of the Thai glutinous rice cultivar ‘RD6’.
(2019-01-01)
Kunyanee, K.
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Luangsakul, N.
Glutinous rice is a popular food and an important source of carbohydrate, especially in the North and North-Eastern areas of Thailand. However, glutinous rice can be considered unhealthy because it has a high glycemic index (GI=75-92), which makes it unsuitable for people suffering with type II diabetes. Therefore, a method of processing glutinous rice that reduces its GI could make it a more acceptable food and more suitable for diabetics. Ultrasound, which applies mechanical waves with a frequency above 16 kHz, and annealing (ANN), which is a hydrothermal treatment, have both been successfully used to modify starch. Ultrasound impacts starch granules and can change molecular structure and properties. ANN can reduce starch hydrolysis and improve its relative crystallinity, which affected its thermal properties. Therefore, the combination of ultrasound and ANN treatments were investigated to determine their effects on the glycemic index of the Thai glutinous rice cultivar ‘RD6’. Samples of ‘RD6’ were treated with ultrasound, at 100% amplitude, for 15 min followed by storage at 4oC for 24 h and then exposed to ANN at 45, 50 or 55oC. The samples were then evaluated for their pasting properties (pasting temperature, pasting viscosity, breakdown, final viscosity and setback), gelatinization properties, starch hydrolysis and glycemic index. All the pasting properties of the ‘RD6’ samples that treated with ultrasound and ultrasound plus ANN had significantly (p<0.05) increased levels of all compared to the untreated samples (control). These treatments also significantly (p<0.05) increased onset temperature and gelatinization enthalpy, particularly the ANN at the higher temperatures (50 and 55oC). In addition, ultrasound plus ANN significantly (p<0.05) decreased starch hydrolysis and promoted a decrease in their glycemic index from (76.78-77.62) as compared to the control (84.14) and ultrasound alone (80.71), but none of these treatments reduced glycemic index to below 70, which is ranked as high.
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The utilization of ultrasound and chilling treatment to reduce GI in Thai glutinous rice (RD6)
(2018-12-01)
Kunyanee, K.
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Luangsakul, N.
The source of carbohydrate in the North and North-Eastern areas in Thailand are predominantly based on glutinous rice which high glycemic index (GI75-92). Lower GI glutinous rice was interesting prospect to develop diabetics. There are modified methods to reduce GI by limit the accessibility of the digestive enzymes on starch molecule. The most common physical modification method used for reducing GI on starch are hydrothermal and gelatinization-retrogradation methods. Ultrasound is the sound wave at frequency exceeding audible threshold of the human hearing rang. It is studied on starch to change the molecular structure for improving some physicochemical properties. Therefore, this resecrch focused on the utilization of ultrasound and chilling treatment to reduce GI in Thai glutinousonrice (RD6). The glutinous rice was treated with ultrasound for 15 and 30 min and amplitude at 40, 70, and 100%. All of the ultrasound-treated rice was stored at 4 o Cfor 24 h. Then, thery were analyzed on the ratio crystalline to amorphous by FTIR, thermal properties by DSC, RVA pasting properties, and GI. With increasing time and amplitude of ultrasound, the ratio of crystalline to amorphous decreased from 0.779 to 0.662. The onset temperatureand enthalpy (∆H) decreased from 62.38 to 58.10 o C, and 1.81 to 0.70 J/g, respectively. The peak viscosity, and final viscosity from RVA increased from 3079 to 3838.67 cP and 2407.33 to 2922 cP, respectively. When increasing time and amplitude of ultrasound, the hydrolysis index (HI) and eGI slightly increased with longer time and higher amplitude than the others. The chilled samplesafter ultrasound treatment showed that the ratio of crystalline to amorphous, and ∆H increased while HI and eGI decreased when compared to unchilled ultrasound treated rice.
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Effect of oil addition on in vitro starch digestibility and physicochemical properties of instant rice
(2018-12-01)
Luangsakul, N.
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Ritudomphol, O.
The most varieties of rice have high starch digestibility and glycemic index (GI), which is unsuitable for diabetics. The processes involved in the production of instant rice, not only make it more convenient for the consumer, but can also lower its starch digestibility and GI through the decrease in enzymatic accessibility to rice kernels. One way to control the enzymatic digestion of rice was increasing the amylose-lipid complex formation. The effect of oil addition during rice cooking on in vitro starch digestibility, GI and some physicochemical properties (thermal properties, X-ray diffraction patterns and pasting properties) of instant rice wasc studied. During rice cooking, 2 type of cooking oil, including coconut oil (C) and rice bran oil (R) at 2.5, 5 and 7.5% (w/w, on the basis of uncooked rice) were added to Sao Hai rice (SH), which had amylose content of 21.35 g/100g (dry weight basis, db). Thermal properties showed amylose-lipid complex dissociation peaks when rice was cooked with oil, and the highest enthalpy was found in the addition of oil at 2.5%. In X-ray diffraction patterns, cooked rice with oil which showed A+V type crystalline structure and the addition of rice bran oil at 2.5% exhibited the highest relative crystallinity (19.98%). The formation of amylose-lipid complex of cooked rice with oil reduced in vitro starch digestibility and eGI compared to cooked rice without oil. The addition of rice bran oil at 2.5% had the highest slowly digestible starch (SDS) and resistant starch (RS) contents, which were consistent with their lowest estimated glycemic index (eGI). The addition of oil to rice resulted in a lower peak viscosity (PV) and setback (SB), as compared to instant rice without oil.

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