Processing effects on the nutritional and phytochemical properties of pigmented rice products: A comprehensive review

作者：Manmath Sontakke, Muhammed Ansil M, Rafeeya Shams, Kshirod Kumar Dash, Ayaz Mukarram Shaikh, Kovács Bela · 发表于：Food Chemistry Advances · 年份：2026 · DOI：10.1016/j.focha.2026.101363 · 研究领域：GABA and Rice Research、Food composition and properties、Microbial Metabolism and Applications

Pigmented rice is rich in nutraceuticals and encompasses bioactive compounds such as anthocyanins and flavonoids. The bran layers of coloured rice grains, such as black and red rice, contain phenolic compounds. The health benefits of phenolic compounds of pigmented rice include their antioxidant, anticarcinogenic, antiallergic, anti-inflammatory, anti-atherosclerotic, and hypoglycemic actions. Consumption of pigmented rice can help reduce the risk of chronic diseases due to its high antioxidant capacity. This review emphasises the impact of various processing steps, such as milling, cooking, thermal treatments, fermentation, extrusion, and novel processing methods, on the retention of nutrients and bioactive compounds in pigmented rice. Rice milling intensity is influential, with minimal milling retaining significantly higher levels of phenolic compounds and nutrients. Thermal processing yields different effects, such as steaming preserves 85-90% of the anthocyanins, while boiling results in 40-50% losses. Among ready-to-eat forms, popped rice retains more phenolics than puffed or beaten rice, though toasting increases bound polyphenols at the expense of soluble forms. Innovative methods such as cold extrusion and fermentation can further enhance the functional value of pigmented rice. Future research should focus on standardising processes and evaluating storage stability to support their wider adoption as health-promoting foods.