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    A Kinetic Study on Starch Digestibility and Polyphenol Release of Different Physically Modified Riceberry Flours During In Vitro Stimulated Gastrointestinal Digestion
    (2025-01-01)
    Van Ngo, Tai
    ;
    Naphatrapi, Luangsakul
    Riceberry rice has a dark purple color; and a high content of antioxidants, which could affect the digestion behaviors and its application. This study is aimed to analyze the starch digestion rate and predict the bio-accessibility of polyphenols in various modified Riceberry flours during the in vitro digestive process. It also discussed the relationship between the rate of digestion and polyphenol release, which provided basic information about the digestion behavior of Riceberry flour. Seven rice flour samples were used for this study, which included six physically treated flours: annealed flour (AF), heat moisture-treated flour (HMT), pregelatinized flour (Pregel), ultra-sonicated flour (US), wet microwave-treated flour (Wet), dry microwave treated flour (Dry), and untreated (control sample). The obtained results showed that, compared with the control sample, the digestion rate of the Pregel sample was higher, while the others had lower values. However, the Pregel sample showed the second highest rank of bio-accessible polyphenol during digestion after the US sample. While the HMT sample presented the lowest rate of starch digestion and release of bioactive compounds. This investigation also used an artificial neural network (ANN) to forecast the starch digestion and polyphenol bio-accessibility of rice flours. During digestion, the ANN model demonstrated a high capacity to predict the polyphenol bio-accessibility and starch hydrolysis percentage. There was a goodness of fit between the ANN-predicted and the actual values (R<sup>2</sup> >0.95). The importance of the bioavailability and bio-accessibility analysis indicates the functional potential that flour can have, which could be predicted effectively by applying modern techniques such as the ANN model. Moreover, it was also concluded that the digestive tract readily absorbs released polyphenol compounds in rice flour, which also influences the rate of starch hydrolysis. However, the impact could vary depending on the flour’s starch fraction content and the polyphenol activity, which is a topic for future investigation. The high antioxidant content and low digestion rate of flour could be highly promising functional materials for application in the food industry..
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    MODEL KINETIC AND TECHNO-ANALYSIS OF MORINGA LEAVES HOT AIR-DRYING PROCESS FOR SUSTAINABILITY DEVELOPMENT
    (2024-01-01)
    Van Tai, Ngo
    ;
    Thuy, Nguyen Minh
    ;
    Huong, Huynh Thi Thu
    ;
    Dang, Pham Cam
    ;
    Minh, Vo Quang
    Background. The economic worth of moringa leaves may increase if drying is applied to the leaves to produce a powder. This is a source that can be applied to a variety of food products instead of using it as animal feed or discarding it. In addition, the key factors that affect a product’s quality and impact on the environment are its energy consumption and quality change. Material and methods. In this study, the impact of various drying temperatures (55-70°C) on kinetic behaviour, effective moisture diffusivity coefficient (D<inf>eff</inf>), activation energy (E<inf>a</inf>), specific energy consumption (SEC), rehydration index, hunter whiteness, and gas emissions was evaluated. Results. Seven models were applied and fitted on actual data for the drying process. Among these, Page showed the best fit, with high R<sup>2</sup>, low RMSE (Root-mean-square error), and low Chi-square. The results showed that D<inf>eff</inf> and E<inf>a</inf> values were 8.36 x 10<sup>-12</sup> - 1.22 x 10<sup>-11</sup> m<sup>2</sup>/s and 20.14 kJ/mol, respectively. The energy consumption of drying the moringa leaves ranged from 39.92 to 154.01 kWh/kg. The high in hunter whiteness and low in gas emissions were found when the sample was dried at 65-70°C. Conclusion. The grade of dried moringa leaves and the amount of energy used were both significantly influenced by temperature. Additionally, the first data concerning the amount of energy used to dry moringa leaves also offer greater details on the impact of drying on environmental carbon emissions. To ensure sustainable agricultural production in the future, research aiming at enhancing product quality and reducing environmental consequences should be carried out and put into practice.