收获后大米营养强化系统综述：技术、感官特征、消费者接受度和生物利用率

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-24 DOI:10.1016/j.foodchem.2025.144491

Jinguang Liu , Xiao Zheng , Shahia Khattak , Yanan Qv , Yawen Wang , Victoria Anthony Uyanga , Yongxu Huo , Zhiliang Liu , Yu Cui , Yilun Chen , Yuqian Liu

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引用次数: 0

摘要

为大米添加微量营养素是解决收获后大米营养失衡问题的有效策略。本文系统地回顾了目前可用来强化大米维生素、矿物质和其他微量营养素的技术。文章涵盖了强化参数、保留率、稳定性、感官感受、营养素的生物利用率和成本要素。还阐述了强化大米对认知和生理结果的影响。某些营养素在挤压大米中更稳定。有涂层的米粒具有独特的颜色和味道，有些消费者不喜欢。碾碎的米粒在漂洗时会松动表面的微量营养素预混物。超声波强化大米适合长期保存。与沸煮法相比，高压处理的加工时间更短，米粒形状更接近。多种方法的组合具有更好的强化效果。本综述为了解各种强化程序的效果提供了更多信息，有助于促进这些程序在大米强化中的利用和创新。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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A systematic review of post-harvest rice fortification: Technologies, sensory characteristics, consumer acceptance, and bioavailability

Fortifying rice with micronutrients is an effective strategy for addressing nutritional imbalances in post-harvest rice. This article systematically reviews technologies currently available for fortifying rice with vitamins, minerals, and other micronutrients. Fortification parameters, retention, stability, sensory perception, bioavailability of nutrients, and cost elements were covered. The effects of the fortified rice on cognitive and physiological outcomes were elaborated. Some nutrients are more stable in extruded rice. Coated kernels are endowed with distinctive colors and flavors that some consumers dislike. Dusted kernels loosen the micronutrient-premix on surface with rinsing. Ultrasonically fortified rice is suitable for long-term preservation. Compared with the parboiling method, high-pressure processing provides shorter processing time and closer grain shape. A combination of multiple methods has a better fortification effect. This review provides further information in understanding the effects of diverse fortification procedures, facilitating to promote their utilization and innovation in rice fortification.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.