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
วิทยาเขตชุมพรเขตรอุดมศักดิ์
Durian is an important economic crop in Thailand that is affected by foliar diseases such as rust, leaf blight, and leaf spot. These diseases reduce the quality of the yield and increase management costs. This research focuses on developing AI software for screening durian leaf diseases by applying deep learning technology to classify different types of leaf lesions.
คณะครุศาสตร์อุตสาหกรรมและเทคโนโลยี
"Green and Smart City Innovation" is a concrete integration of social innovation and innovation for smart city in Chiang Rai Province with an interdisciplinary collabarative learning approach based on the research and development of learning in the area by the community. Project Title : “APOLE” Cultural Product Design: The Cultural Product Design Beyond. “City development that aims to improve the quality of life By increasing the efficiency of service city management cost reduction and use of resources Emphasis is placed on the participation mechanisms of the public sector, private sector, public sector, and academic sector. Under the concept of developing a livable, modern, sustainable city that provides citizens in the city with a good quality of life. by leveraging technology and innovation as tools” to move towards a Smart City in the future The government sector uses technology as a driving force. Emphasis is placed on creating an infrastructure system. (Infrastructure) to be consistent with the living conditions of local people. By laying down telecommunications infrastructure, smart poles, arranging electrical wires and grounding communication cables. Installation of intelligent CCTV systems, air quality improvement, Internet of Things (IoT) devices, and Internet of Things (IoT) technology control systems, which help improve people's quality of life so that they can live with more quality.
คณะสถาปัตยกรรม ศิลปะและการออกแบบ
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