Luangsakul, Naphatrapi

Preferred name

Alternative Name

Luangsakul, N.

Naphatrapi, Luangsakul

Main Affiliation

School of Food Industry

naphatrapi.lu@kmitl.ac.th

Now showing 1 - 8 of 8

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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
;
Kunyanee, Kannika
;
Kusumawardani, Sandra
;
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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The effects of ultrasound – assisted recrystallization followed by chilling to produce the lower glycemic index of rice with different amylose content
(2020-09-01)
Kunyanee, Kannika
;
Luangsakul, Naphatrapi
White rice is a major source of carbohydrates, but its high glycemic index makes it unsuitable for diabetics. The objective of this study was to lower the expected glycemic index (eGI) of two white rice cultivars, ‘KDML105’ (low amylose content) and ‘CN1’ (high amylose content), using ultrasound, chilling treatments, or the combination of both. Ultrasound was applied by ultrasonic bath with varied amplitude and duration; chilling was performed at 4 °C for 24 h. Fourier transform infrared spectroscopy, X-ray diffraction, and gelatinization assays revealed that ultrasound treatment induced changes in grain crystallinity These changes affected the eGI, increasing it for ‘KDML105’, and lowering it for ‘CN1’. The combination of ultrasound and chilling contributed to rearrangement of starch molecules, causing a decrease in the eGI of both cultivars. Therefore, the combination of ultrasound and chilling treatment strongly promoted lowering the eGI of both rice cultivars.
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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
;
Kunyanee, Kannika
;
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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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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The impact of heat moisture treatment on the physicochemical properties and in vitro glycemic index of rice flour with different amylose contents and associated effects on rice dumpling quality
(2022-01-15)
Kunyanee, Kannika
;
Luangsakul, Naphatrapi
This study investigated the effects of heat moisture treatment (HMT) on the in vitro glycemic index and physicochemical properties of rice flour from two cultivars with different amylose contents. HMT decreased glycemic index and pasting viscosity, but increased pasting temperature and onset temperature relative to non-treated rice flour. High-amylose rice flour exhibited significantly higher pasting temperature and lower glycemic index than that with low amylose content. Rice flour dumplings prepared with 0, 40, 50, or 60% w/w HMT flour demonstrated differing texture profiles and sensory characteristics. Pearson's correlation showed that the amylose content of the rice flour used to make the dumplings was positively correlated (p < 0.01) with their hardness and negatively correlated (p < 0.01) with their adhesiveness, cohesiveness, and overall acceptance score. In addition, the glycemic index decreased with increasing HMT flour proportion. It was therefore concluded that HMT of rice flour could be used to achieve product acceptance with a lower glycemic index by compromising between physicochemical properties and sensory quality.
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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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Enhancing Banana Flour Quality through Physical Modifications and Its Application in Gluten-Free Chips Product
(2024-02-01)
Kunyanee, Kannika
;
Van Ngo, Tai
;
Kusumawardani, Sandra
;
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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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.

Luangsakul, Naphatrapi

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