Luangsakul, Naphatrapi

Preferred name

Alternative Name

Luangsakul, N.

Naphatrapi, Luangsakul

Main Affiliation

School of Food Industry

naphatrapi.lu@kmitl.ac.th

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The utilization of ultrasound and chilling treatment to reduce GI in Thai glutinous rice (RD6)
(2018-12-01)
Kunyanee, K.
;
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 <sup>o</sup> 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 <sup>o</sup> 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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Insight into the nutritional, physicochemical, functional, antioxidative properties and in vitro gastrointestinal digestibility of selected Thai rice: Comparative and multivariate studies
(2024-01-01)
Van Ngo, Tai
;
Kunyanee, Kannika
;
Luangsakul, Naphatrapi
Nutritional, physicochemical, functional, antioxidative and digestion properties of brown and white rice flours from four Thai rice varieties (Luangpatue, upland rice, RD43, and Hommali) were investigated and compared. Due to differences in grain color, the color parameters of flours varied significantly. Protein, fat, ash, carbohydrate, and moisture content, total dietary fiber, and calories of these rice flours were 6.94–10.21%, 1.68–3.16%. 0.554–1.442%, 71.20–79.68%, 9.79–10.53%, 1.07–3.64%, and 350.82–362.73 kcal/100g, respectively. RD43 brown rice (18.4%) and Luangpatue white rice (26.5%) respectively exhibited the lowest and highest amylose content. Luangpatue rice flours also showed higher swelling power, setback value, final viscosity, and thermal properties than other varieties. The variations in hydration properties and oil absorption index were noticeable among these rice flours. In addition, the highest level of total phenolic content and antioxidant activity led to the lowest estimated glycemic index (eGI = 62.92) found in upland brown rice. It was confirmed by the multivariate analysis results. This study reported the diverse physicochemical properties and composition-property relationships of two kinds of flours from four rice varieties collected from Thailand for the first time. It exhibited possible capabilities for the development of various rice-based products that promote health based on their characteristics on industrial scale.
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Effect of harvesting period on physicochemical properties and in vitro digestibility of banana flour
(2020-01-01)
Virulchatapan, P.
;
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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Effect of oil addition on in vitro starch digestibility and physicochemical properties of instant rice
(2018-12-01)
Luangsakul, N.
;
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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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.
;
Kunyanee, K.
;
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.
;
Kunyanee, K.
;
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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Yeasts in bread and baking products and their nutritional and health benefits
(2024-09-16)
Phuengjayaem, Sukanya
;
Jirakanjanasit, Thanadol
;
Choovet, Natladda
;
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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Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions
(2022-11-01)
Ngo, Tai Van
;
Kusumawardani, Sandra
;
Kunyanee, Kannika
;
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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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
;
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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Improving the swelling capacity of granular cold-water rice starch by ultrasound-assisted alcoholic-alkaline treatment
(2023-08-01)
Kunyanee, Kannika
;
Phadtaisong, Kanyarak
;
Na Chiangmai, Jutarat
;
Parittapongsachai, Natch
;
Van Ngo, Tai
The aim of this study was to determine the ability to improve the capacity of cold swelling and cold-water solubility of rice starch by ultrasonic-assisted alcohol-alkaline and alcohol-alkaline methods. To achieve this, ultrasound powers (U) were varied (30%, 70%, 100%) under the granular cold-water swelling starch (GCWSS) preparation (GCWSS + 30 %U, GCWSS + 70 %U, and GCWSS + 100 %U). The effects of these methods on morphological, pasting properties, amylose content, ratio of 1047/1022 spectra by FTIR, turbidity, freeze–thaw stability, and gel texture were also studied and compared. The results showed that the surface of GCWSS granules presented a honeycomb especially GCWSS + U treatments exhibited more porous on the surface of starch granules. The cold swelling power and solubility of GCWSS + U samples were increased which confirmed by reducing ratio of ordered structure to amorphous structure of starch, and turbidity was also decreased. Moreover, pasting temperature, breakdown, final viscosity, and setback decreased while peak viscosity increased as measured using a Rapid Visco Analyzer. The freeze–thaw stability of GCWSS + U was more resistant to syneresis than GCWSS under repeated freeze–thaw cycles. The reduction of gel hardness and springiness was observed using Texture Analyzer. These changes were enhanced with increasing ultrasound powers. Thus, the results indicate that the different ultrasound-assisted alcohol-alkaline treatments for preparing GCWSS show an effective use in the preparation of GCWSS with improved cold-water swelling and reduced retrogradation of rice starch.
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Luangsakul, Naphatrapi

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