A Simple Narrative Review of Progress on the Processing and Utilization of Functional Rice
文献类型： 外文期刊
作者： Yi, Ziying 1 ; Chen, Dagang 2 ; Zhou, Xinqiao 2 ; Guo, Jie 2 ; Chen, Ke 2 ; Ye, Chanjuan 2 ; Liu, Chuanguang 2 ; Liu, Juan 2 ;
作者机构： 1.South China Agr Univ, Guangzhou Dublin Int Coll Life Sci & Technol, Guangzhou 510640, Peoples R China
2.Guangdong Acad Agr Sci, Rice Res Inst, Guangzhou 510640, Peoples R China
3.Rice Res Inst, Guangdong Rice Engn Lab, Guangzhou 510640, Peoples R China
4.Rice Res Inst, Guangdong Key Lab New Technol Rice Breeding, Guangzhou 510640, Peoples R China
5.Minist Agr & Rural Affairs, Key Lab Genet & Breeding High Qual Rice Southern C, Guangzhou 510640, Peoples R China
关键词： functional rice; colored rice; low gluten rice; high-resistant starch rice; micronutrient-rich rice; bioreactor rice
期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2024 年 13 卷 23 期
页码：
收录情况： SCI
摘要： This paper aims to review the research progress on the processing and utilization of functional rice and explore its potential to enhance human health. The research progress in the processing and utilization of colored rice, low-protein rice, high-resistant starch rice, micronutrient-enriched rice, and bioreactor rice was systematically analyzed through a comprehensive literature review. The impact of various processing techniques on the retention of nutritional components in functional rice was also discussed. This study found that functional rice exhibits great potential in terms of nutritional value, health effects, and market demand. However, issues such as the loss of bioactive components during processing, the maintenance of specific agronomic traits, and market acceptance still need to be addressed. The research and development of functional rice are significant for enriching people's dietary choices and addressing global malnutrition and chronic disease problems. Future efforts should focus on further optimizing processing techniques and utilizing genetic engineering and molecular breeding technologies to enhance the nutritional value and agronomic traits of functional rice, thus meeting market demands and health objectives.
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