Active compounds: A new direction for rice value addition

Zhaoqiang Jin; Shaobing Peng; Lixiao Nie

doi:10.1016/j.fochx.2023.100781

Active compounds: A new direction for rice value addition

Food Chem X. 2023 Jul 6:19:100781. doi: 10.1016/j.fochx.2023.100781. eCollection 2023 Oct 30.

Authors

Zhaoqiang Jin¹, Shaobing Peng², Lixiao Nie¹

Affiliations

¹ Sanya Nanfan Research Institute of Hainan University, Hainan University, Sanya 572025, China.
² MOA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.

Abstract

The development of rice active compounds is conducive to improving the added value of rice. This paper focused on the types and effects of active compounds in rice. Furthermore, it summarized the effect of rice storage and processing technology on rice active compounds. We conclude the following: Rice contains a large number of active compounds that are beneficial to humans. At present, the research on the action mechanism of rice active compounds on the human body is not deep enough, and the ability to deeply process rice is insufficient, greatly limiting the development of the rice active compound industry. To maximize the added value of rice, it is necessary to establish a dedicated preservation and processing technology system based on the physicochemical properties of the required active compounds. Additionally, attention should be paid to the development and application of composite technologies during the development of the rice active compound industry.

Keywords: Active compound; Healthy; Processing; Rice; Storage.

Publication types

Review