Zero-waste management is crucial for sustainable food systems, promoting the use of agricultural by-products like rice bran. Rich in bioactive polyphenols with antioxidant and antidiabetic properties, rice bran can enhance the nutritional value of food. Polyphenols can slow starch digestion by forming complexes with starch, making them useful for creating low-glycemic foods. While ultrasonication and freeze-thaw treatments have been beneficial individually, their combined effects on starch-polyphenol complexation remain understudied. This study aimed to evaluate the impact of combining these treatments on the interaction between rice starch and red rice bran polyphenols. The dual treatment increased the complexing index, altered functional properties, and affected granule morphology. Structural analysis indicated non-covalent interactions forming non-V-type complexes. Additionally, starch digestibility was reduced, lowering the estimated glycemic index (eGI) compared to the control. These findings suggest a sustainable and green approach to starch modification, with potential for developing functional food products and advancing zero-waste processing.
The growing emphasis on zero-waste management and sustainable food systems has highlighted rice bran as a valuable yet underutilized by-product rich in bioactive polyphenols with antidiabetic properties. Meanwhile, modifying starch to reduce its glycemic response is crucial for diabetes management. Green processing techniques, such as ultrasonication and freeze-thaw treatment, offer a sustainable way to enhance starch-polyphenol complexation, slowing starch digestion naturally. This study explores the synergistic effects of these methods on rice starch-polyphenol complexes from red rice bran, evaluating their structural, functional, and digestibility properties. The findings demonstrate that dual-treated complexes lower starch digestibility and glycemic index (eGI), making them promise for functional food development. Additionally, this research supports sustainable food processing while contributing to healthier, low-glycemic food alternatives
คณะอุตสาหกรรมอาหาร
Spent hens are laying hens that are over 18 months to 2 years old and no longer productive. The texture of spent hen meat is significantly tougher compared to broiler chickens, capons, and native chickens. Therefore, to increase the value of spent hens, a study was conducted to modify the texture of the meat by restructuring it with carrageenan and tenderizing it by marinating it in bromelain solution at different concentrations. The experiment found that restructuring with carrageenan and using bromelain enzyme resulted in a newly formed product and significantly improved the tenderness of the meat compared to chicken meat that was not treated with carrageenan and bromelain enzyme.
คณะวิศวกรรมศาสตร์
This cooperative education project aims to enhance speed and facilitate the verification process for stock issuance, transfers, distributions, and receipts in the warehouse. The primary focus is to address issues related to wasted time and delays in operational processes. Through analysis, it was found that SAP, the current system, involves complex processes requiring specialized expertise. Although the company has developed the iWarehouse system to improve efficiency, delays and procedural complexity persist. To resolve these challenges, Power BI was utilized to visualize data related to stock issuance, transfers, distributions, and receipts, allowing warehouse staff to work more efficiently by minimizing waste and accelerating processes. Additionally, Power Automate was integrated to automate the processing of received stock numbers from emails, reducing errors and delays caused by manual data entry. The results of this improvement indicate a significant increase in employee efficiency and a noticeable reduction in wasted time. Upon project completion, the findings and development approach will be provided to the company for further enhancement.
คณะวิศวกรรมศาสตร์
This research project focuses on the design and development of a Manual Control Robot using Load Cell technology to enhance precision and reduce the time required for robot control. The use of automation robots in industries still presents challenges due to the complexity of programming and control. Therefore, developing a manual control system that responds to force input in all directions can significantly improve the efficiency of robots, making them more suitable for tasks requiring precise and intricate control. The study integrates Load Cell sensors, an HX711 amplifier circuit, and an Arduino UNO R3 to develop a control module that translates user-applied forces into commands for an RV-7FRL-D industrial robotic arm. Additionally, MATLAB is utilized for processing Load Cell data to analyze and optimize the robot’s movement accuracy. The results demonstrate that the developed system effectively reduces robot setup time while simplifying and improving control flexibility. This project represents a crucial step in enhancing the capabilities of industrial robots, allowing for seamless human-robot interaction through a manual control system that directly responds to user-applied forces.