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Recent advances and future directions in healthy and innovative technology for the future noodle processing
(2026-06-01)
Luangsakul, Naphatrapi
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Mutchadej, Patranid
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Van Tai, Ngo
The desire for nutritious food, traceability, and diminished environmental effect is transforming the noodle sector. Noodles are becoming regarded as a structured food system rather than just a convenience product, with component interactions influencing sensory perception, digestibility, shelf life, and environmental impact . This review outlines the recent research from 2021 to 2025 across three main focuses: (i) health and nutrition focuses [low glycemic index (GI), resistant starch (RS), probiotics, targeted micronutrients]; (ii) advancements in processing technology; and (iii) digitalization [artificial intelligence (AI), Internet of Things (IoT), in-line sensors]. Health-related strategies such as increasing RS, soluble fiber, and starch-lipid complexes, along with enhancing amino acid quality, demonstrate significant potential. Alternative flour matrices and hydrocolloids/emulsifiers facilitate the enhancement of protein, fiber, and bioactive while preserving or remaining texture, particularly in gluten-free systems, when utilized within the suitable dose-process parameters. Non-thermal and reactive extrusion technologies enhance shelf life and allow for precise adjustments in starch digestibility; 3D printing is viable when optimizing rheological properties. Non-destructive assessment and in-line quantification are supplanting intuition, facilitating the integration of AI/IoT and enabling real-time control. The proposed roadmap integrates recipe design with process parameterization and real-time detection to achieve products that are delicious, healthy, and environmentally sustainable.
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Impact of crystalline type on starch-polyphenol complexation under sequential gelatinization and ultrasonication
(2026-05-01)
Kusumawardani, Sandra
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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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Potential of modified rich-polyphenol red rice flour in production of healthy porridge for the elderly
(2025-12-01)
Luangsakul, Naphatrapi
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Tai, Ngo Van
This study aimed to develop nutritionally enhanced red rice porridge suitable for elderly individuals by using native, ultrasonicated, and pregelatinized red rice flours (Hommali and Manpo). Porridges were formulated with 10 % and 15 % rice flour and evaluated for pasting and rheological properties, antioxidant release, and starch digestibility. All samples exhibited shear-thinning properties (n < 1). Ultrasonication, especially in the 15 % Manpo sample, significantly improved polyphenol release and reduced estimated glycemic index (eGI = 63.25), while achieving spoon-thick texture (IDDSI Level 4). Pregelatinized flours showed rapid rehydration, suitable for instant product. A high eGI (73.96) was also observed in the sample utilizing Hommali pregelatinized rice flour at a concentration of 10 %. Multivariate analysis confirmed the influence of flour modification and amylose content on functional attributes. These findings support ultrasound as a promising green technology for elderly-targeted porridge products. Especially, ultrasonicated red rice flour, particularly at 15 % concentration, provided an optimal balance between texture and functional bioactivity, making it a promising ingredient for elderly-focused nutritional products.
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Engineering the perfect croissant: A comprehensive study of processing variables and their impact on dough and final quality
(2025-12-01)
Mutchadej, Patranid
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Luangsakul, Naphatrapi
Precision processing is a key factor to produce the high-quality croissants, which is also essential for both artisanal and industrial production. This study systematically investigated the influence of key processing variables including dough mixing time, lamination techniques (number of laminated layers), proofing conditions, and oven type, on the physical, textural, and sensory qualities of dough and the final baked croissants. The dough could be reached optimal point after 10 mins of mixing, which enhances the dough's resistance and elasticity, yielding croissants with an exquisite crumb structure, consistent shape, golden-brown crust, crisp texture, and rich buttery flavor. Following single-double folding (25 layers) and proofing at 27 °C for 2 hrs, the dough showed enhancements in proofing, ovenspring, volume, hardness, and luminosity. This improved the aroma and flavor of croissants, augmenting their sensory properties. Both convection and deck ovens produce acceptable products, but convection ovens yield in croissant with a more symmetrical shape, a crispier crust, and a more pronounced butter flavor. Principal component analysis (PCA) was utilized to categorize treatment effects and ascertain optimal processing settings, hence validating the previously mentioned findings. These findings provide insights into optimizing croissant production processes to achieve consistent product quality and enhanced consumer satisfaction.
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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
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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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Sustainable techniques to enhance novel techno-functional properties and modulate starch digestibility of polyphenol-rich red rice flours with varying amylose content
(2025-07-15)
Luangsakul, Naphatrapi
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Van Ngo, Tai
Red rice flours performed modification using sustainable techniques, including ANN (annealing), HMT (heat moisture treatment), US (ultrasound), Pregel (Pregelatinization), WM (wet-microwave treatment), and DM (dry-microwave treatment). Manpo rice flour, which is high in amylose, demonstrated higher peak viscosity compared to flours from medium-high amylose rice (Hommali rice), under the same treatment conditions. The reduction in swelling power observed after ANN and HMT treatment in both varieties corresponds with the pasting behaviors of these flours. All samples exhibited notable shear-thinning properties. Pregel samples exhibited rapid digestion, with the maximum RDS levels reaching 35.4 % for Manpo rice and 37.3 % for Hommali rice. While, the structure of US samples changed, resulting in enhanced polyphenol bioaccessibility and decreased digestion rate. The lowest eGI recorded in US samples was 60.7 for Manpo rice and 61.5 for Hommali rice, with polyphenol bioaccessibility at 180 min measured at 37 % and 28.8 %, respectively. This study documents the impact of sustainable practices on the properties of red rice flours, thereby enhancing its culinary applications for future commercialization.
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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
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Kusumawardani, Sandra
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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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Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Oryza sativa L.) flour
(2025-01-01)
Van Ngo, Tai
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Luangsakul, Naphatrapi
Six green modification techniques, including annealing (ANN), heat moisture treatment (HMT), pregelatinization (Pregel), ultrasound (US), wet-microwave (WM), and dry-microwave (DM), were applied to modulate the properties of rich-polyphenol low-amylose rice flour. WM produced more stable flour paste with the highest peak viscosity (246.83 ± 7.03 RVU) and swelling power (8.98 ± 1.04 g/g), and lowered digestion rate. Pregel reduced the pasting properties, led to a weak gel structure, and increased estimated glycemic index (eGI = 69.69 ± 2.69). US sample improved the solubility and increased the polyphenols bioavailability, and significantly decreased rate of digestion (eGI = 60.77 ± 0.90). ANN and HMT, altered the digestion rate of flour to be lower as presented by FTIR spectra. The previous results were confirmed by multivariate analysis. This is the first study on green modification techniques affecting the properties of low-amylose purple rice flour, opening the possibility of producing highly functional rice flour for the development of low-digestibility rice products with specific properties.
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Yeasts in bread and baking products and their nutritional and health benefits
(2024-09-16)
Phuengjayaem, Sukanya
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Jirakanjanasit, Thanadol
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Choovet, Natladda
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Luangsakul, Naphatrapi
Baker's yeast, scientifically named Saccharomyces cerevisiae, is a fundamental microorganism in baking and leavening dough that influences the flavor and texture of bread. It has a rich history and continues to evolve through biotechnological advancements, contributing to the art and science of baking. At present, driven by a growing consumer preference for healthier, more sustainable, and technologically advanced food processing options, bakers are adapting their techniques to cater to these evolving demands. In addition to other premium ingredients used in baking, the addition of yeast significantly influences bread quality. Therefore, enhancing the characteristics of yeast strains is crucial for improving bread quality. This chapter explores traditional and innovative baking techniques, incorporating alternative ingredients and adopting cutting-edge technologies to align with evolving consumer preferences. This finding underscores the pivotal role of bakers in shaping the future of food, combining tradition and innovation to enrich the culinary landscape. This overview offers valuable insights into the diverse contributions of yeasts to the bread industry, including flavor enhancement, texture improvement, and adaptation to changing market demands.
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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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