Luangsakul, Naphatrapi

Preferred name

Alternative Name

Luangsakul, N.

Naphatrapi, Luangsakul

Main Affiliation

School of Food Industry

naphatrapi.lu@kmitl.ac.th

Now showing 1 - 10 of 23

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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 the reduced sugar on macaron quality
(2020-09-01)
Luangsakul, N.
;
Chiralaksanakul, N.
Higher levels of sugars affected both firmness and cohesiveness in macaron batter which the latter was more affected. For macaron shell quality, higher levels of granulated and confectioner's sugars caused more fracturability, hardness and cohesiveness of macaron shells. Both sugars showed significantly pronounced effects on textural attributes of macaron shells, especially on its brittleness, hardness, and cohesiveness. The study showed that the amount of granulated sugar could be reduced from 150 g to 130 g and confectioner's sugar from 150 g to 126 g without affecting their acceptability in a professional panel sensory evaluation. The impact of reduced sugar on macaron shells was reduce feet height and increased chewiness. The macarons made from either reduced or non-reduced sugar levels which had similar overall liking scores that were not significantly different (p>0.05).
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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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Sustainable techniques to enhance novel techno-functional properties and modulate starch digestibility of polyphenol-rich red rice flours with varying amylose content
(2025-07-15)
Luangsakul, Naphatrapi
;
Van Ngo, Tai
Red rice flours performed modification using sustainable techniques, including ANN (annealing), HMT (heat moisture treatment), US (ultrasound), Pregel (Pregelatinization), WM (wet-microwave treatment), and DM (dry-microwave treatment). Manpo rice flour, which is high in amylose, demonstrated higher peak viscosity compared to flours from medium-high amylose rice (Hommali rice), under the same treatment conditions. The reduction in swelling power observed after ANN and HMT treatment in both varieties corresponds with the pasting behaviors of these flours. All samples exhibited notable shear-thinning properties. Pregel samples exhibited rapid digestion, with the maximum RDS levels reaching 35.4 % for Manpo rice and 37.3 % for Hommali rice. While, the structure of US samples changed, resulting in enhanced polyphenol bioaccessibility and decreased digestion rate. The lowest eGI recorded in US samples was 60.7 for Manpo rice and 61.5 for Hommali rice, with polyphenol bioaccessibility at 180 min measured at 37 % and 28.8 %, respectively. This study documents the impact of sustainable practices on the properties of red rice flours, thereby enhancing its culinary applications for future commercialization.
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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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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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Engineering the perfect croissant: A comprehensive study of processing variables and their impact on dough and final quality
(2025-12-01)
Mutchadej, Patranid
;
Luangsakul, Naphatrapi
Precision processing is a key factor to produce the high-quality croissants, which is also essential for both artisanal and industrial production. This study systematically investigated the influence of key processing variables including dough mixing time, lamination techniques (number of laminated layers), proofing conditions, and oven type, on the physical, textural, and sensory qualities of dough and the final baked croissants. The dough could be reached optimal point after 10 mins of mixing, which enhances the dough's resistance and elasticity, yielding croissants with an exquisite crumb structure, consistent shape, golden-brown crust, crisp texture, and rich buttery flavor. Following single-double folding (25 layers) and proofing at 27 °C for 2 hrs, the dough showed enhancements in proofing, ovenspring, volume, hardness, and luminosity. This improved the aroma and flavor of croissants, augmenting their sensory properties. Both convection and deck ovens produce acceptable products, but convection ovens yield in croissant with a more symmetrical shape, a crispier crust, and a more pronounced butter flavor. Principal component analysis (PCA) was utilized to categorize treatment effects and ascertain optimal processing settings, hence validating the previously mentioned findings. These findings provide insights into optimizing croissant production processes to achieve consistent product quality and enhanced consumer satisfaction.
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Recent advances and future directions in healthy and innovative technology for the future noodle processing
(2026-06-01)
Luangsakul, Naphatrapi
;
Mutchadej, Patranid
;
Van Tai, Ngo
The desire for nutritious food, traceability, and diminished environmental effect is transforming the noodle sector. Noodles are becoming regarded as a structured food system rather than just a convenience product, with component interactions influencing sensory perception, digestibility, shelf life, and environmental impact . This review outlines the recent research from 2021 to 2025 across three main focuses: (i) health and nutrition focuses [low glycemic index (GI), resistant starch (RS), probiotics, targeted micronutrients]; (ii) advancements in processing technology; and (iii) digitalization [artificial intelligence (AI), Internet of Things (IoT), in-line sensors]. Health-related strategies such as increasing RS, soluble fiber, and starch-lipid complexes, along with enhancing amino acid quality, demonstrate significant potential. Alternative flour matrices and hydrocolloids/emulsifiers facilitate the enhancement of protein, fiber, and bioactive while preserving or remaining texture, particularly in gluten-free systems, when utilized within the suitable dose-process parameters. Non-thermal and reactive extrusion technologies enhance shelf life and allow for precise adjustments in starch digestibility; 3D printing is viable when optimizing rheological properties. Non-destructive assessment and in-line quantification are supplanting intuition, facilitating the integration of AI/IoT and enabling real-time control. The proposed roadmap integrates recipe design with process parameterization and real-time detection to achieve products that are delicious, healthy, and environmentally sustainable.
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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.

Luangsakul, Naphatrapi

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