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Combined ultrasound–hydrothermal pretreatment enhances moisture diffusivity, energy efficiency, and quality retention during hot air drying of holy basil (Ocimum sanctum L.)
(2026-06-01)
Pambudi, Suluh
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Khamon, Duanghathai
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Ngo, Tai Van
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Saechua, Wanphut
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Jongyingcharoen, Jiraporn Sripinyowanich
Drying of holy basil (Ocimum sanctum L.) is limited by slow internal moisture diffusion and severe degradation of heat-sensitive pigments and bioactive compounds during prolonged thermal exposure. This study investigates the combined effects of ultrasonic and hydrothermal pretreatments on moisture transport, energy efficiency, and quality retention during hot air drying at 60 °C. Ultrasonication (30 and 60 min), hot-water blanching, steam blanching, and their combinations were systematically evaluated through drying kinetics, effective moisture diffusivity (D<inf>eff</inf>), microstructural analysis, POD enzyme activity, specific energy consumption (SEC), and comprehensive quality assessment. Drying occurred entirely in the falling-rate regime, confirming diffusion-controlled moisture transport. The combined ultrasound–blanching treatment (US30B) exhibited the greatest changes in drying performance, enlarging stomatal openings and enhancing moisture transport during drying, which increased D<inf>eff</inf> nearly threefold (from 1.70 × 10−11 to 5.02 × 10−11 m2/s) and reduced drying time from 100 to 30 min. This transport intensification decreased total SEC by 11% while simultaneously minimizing shrinkage and enhancing rehydration capacity. Importantly, accelerated moisture removal may have reduced thermal and oxidative degradation, resulting in superior retention of chlorophyll, phenolics, flavonoids, and antioxidant activity (p ≤ 0.05), alongside improved green color stability. These findings suggest that pretreatment strategies that enhance internal moisture transport may improve both energy efficiency and functional quality in heat-sensitive leafy herbs. The combined ultrasound–hydrothermal pretreatment shows potential as a practical approach for improving drying performance and quality retention in herbal dehydration.
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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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Insights into Recent Updates on Factors and Technologies That Modulate the Glycemic Index of Rice and Its Products
(2023-10-01)
Ngo, Tai Van
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Kunyanee, Kannika
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Luangsakul, Naphatrapi
Rice is a staple food and energy source for half the world’s population. Due to its quick digestion and absorption in the gastrointestinal tract, rice is typically regarded as having a high or medium–high glycemic index (GI); however, this can vary depending on the variety, nutrient compositions, processing, and accompanying factors. This report included a table of the glycemic index for rice and rice products in different countries, which could give an overview and fundamental information on the recent GI of different rice varieties. In addition, latest updates about the mechanism effects of rice nutritional profiles and processing techniques on GI were also provided and discussed. The influence of state-of-the-art GI regulation methods was also evaluated. Furthermore, the effectiveness and efficiency of applied technologies were also given. Furthermore, this review offered some aspects about the potential nutraceutical application of rice that food scientists, producers, or consumers might consider. Diverse types of rice are grown under various conditions that could affect the GI of the product. The instinct nutrients in rice could show different effects on the digestion rate of its product. It also revealed that the rice product’s digestibility is process-dependent. The postprandial glucose response of the rice products could be changed by modifying processing techniques, which might produce the new less-digestive compound or the inhibition factor in the starch hydrolysis process. Because of the significant importance of rice, this paper also concluded the challenges, as well as some important aspects for future research.
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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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