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Author: search.filters.author.Tai, Ngo VanSubject: search.filters.subject.Antioxidant

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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
    ;
    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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    Enhancing antioxidant extraction efficiency from red dragon fruit peel by green approach using novel optimization technique
    (2025-01-01)
    Loan, Le Thi Kim
    ;
    Thao, Le Thi Nhu
    ;
    Vinh, Bui The
    ;
    Mansamut, Chaiyut
    ;
    Tai, Ngo Van
    This study is the first application of a combined sonication and enzyme extraction technique as green technology to recover biological compounds from the peel of red-fleshed dragon fruit, utilizing Response Surface Methodology (RSM) and Artificial Neural Network-Genetic Algorithm (ANN-GA). The peel of dragon fruit had sonication pretreatment for 10–30 min (X<inf>1</inf>), followed by hydrolysis using 0.1 % Pectinex Ultra SP-L enzyme at temperatures ranging from 30 to 60 °C (X<inf>2</inf>) for a duration of 60–120 min (X<inf>3</inf>). The Box-Behnken design was employed to structure the experiment. The levels of polyphenol, betacyanin, and antioxidant activity in the extract were utilized to assess the efficacy of the extraction method. The research demonstrated a substantial enhancement in efficiency by the application of ultrasound pretreatment during the enzymatic hydrolysis of dragon fruit peel. The study identified the ideal parameters for the extraction process using the ANN-GA approach, which include an ultrasonic duration of 27.5 min, an enzyme incubation temperature of 47.1 °C, and an enzyme incubation duration of 135.1 min. Under these conditions, the extract exhibited a total phenolic content of 165.34 mg GAE/g peel weight, betacyanin content of 131.87 mg/100 g peel weight, and an antioxidant activity of 0.92 mg TE/100 g by using DPPH radical scavenging activity assay. The research demonstrated that dual treatment enhances the extraction process of chemicals from by-products, particularly dragon fruit peel. The study established a foundation for future research on the utilization and integration of effective extraction technologies to enhance the quality of extracts for use in the food sector.
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    Elucidation of antioxidant compounds recovery capacity from “Cẩm” purple rice bran by different sustainable extraction techniques
    (2024-07-01)
    Loan, Le Thi Kim
    ;
    Vinh, Bui The
    ;
    Tai, Ngo Van
    “Cẩm” rice is a pigmented rice with the purple color that was well known as local cultivar in Tien Giang province (Vietnam). The bran of this rice is usually not properly used; however, it contains rich antioxidants that could be utilized for demanding healthy and nutritional foods. This study is aimed to study the different green and sustainable extraction methods for rice bran’s antioxidants, including microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), ultrasound followed by microwave (U+MAE), microwave followed by ultrasound (M+UAE), and conventional method as the control. The results showed that high extraction efficiency was found when Cẩm rice bran was extracted with the aid of sustainable extraction techniques such as sonication or microwave. The study also reported that dual synergistic-assisted extraction presented a higher content of bioactive compounds and their antioxidant activities compared with single-assisted extraction. In addition, U+MAE was shown to have a higher capacity to extract and maintain antioxidant activities than M+UAE. This study provides the fundamental information for further application and optimization process of extract of antioxidant compounds from Cẩm rice bran, as source of antioxidant and nutraceutical ingredient.
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    Recent important insight into nutraceuticals potential of pigmented rice cultivars: A promising ingredient for future food
    (2024-01-01)
    Loan, Le Thi Kim
    ;
    Vinh, Bui The
    ;
    Tai, Ngo Van
    Many phytochemicals and nutraceuticals have historically been known to have positive effects on health, especially in ancient and modern health systems. Due to the presence of color, rice, a common basic meal, has anti-inflammatory, anti-cancer, and nutritional effects. It has been shown that polyphenols in rice extracts can alter important signaling pathways involved in cancer. It is also commonly used for its nutritional benefits and to promote general health. We cover the phytochemicals and potential health benefits of colored rice in this brief review. This article discusses the relatively limited in vivo research that has been done to date to formally establish the nutritional potential of rice. Importantly, the available literature supports and promotes the use of colored rice as an anti-diabetic agent, source of prebiotics, and cancer-preventing agent. To methodically evaluate the clinical efficacy and potential of colored rice, future research must focus on properly planned clinical trials in cancer and diabetes patients. Further scientific research on rice extract alone or colored rice flour as a nutritional food and/or functional food could pave the way for new ways to explore the health benefits of rice from experiment to the clinic to prevent disease.