ArticleFoods (Basel, Switzerland)2022
Effects of Far-Infrared Radiation Drying on Starch Digestibility and the Content of Bioactive Compounds in Differently Pigmented Rice Varieties.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 16 citations in OpenAlex.
- Ultrasound in Pigmented Rice Processing: A Versatile Approach for Anthocyanin Retention and Extraction: A Review.Food science & nutrition · 2026Review
- Nutritional Components and Bioactive Substances of Colored Rice: From Molecular Formation, Nutritional and Health Benefits to Industrial Application Prospects.Molecules (Basel, Switzerland) · 2026Review
- Comparative Chemical Profiling, Antioxidant Activity, and Antidiabetic Potential of Four Whole-Grain Red Rice Cultivars from Three Southern Border Provinces of Thailand: An In Vitro and In Silico Investigation.Foods (Basel, Switzerland) · 2026Article
- Composition and Biological Activity of Colored Rice-A Comprehensive Review.Foods (Basel, Switzerland) · 2025Review
- Changes in chemical composition, volatile compound, and bioactive compounds retention in shallots (Food chemistry: X · 2025Article
- Enhancing Functional Properties and Shelf Life ofFoods (Basel, Switzerland) · 2025Article
- Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods.Food engineering reviews · 2024Review
- Changes in the Physical Properties and Volatile Odor Characteristics of Shiitake Mushrooms (Foods (Basel, Switzerland) · 2023Article
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Authors and funding
4 authors at 3 institutions in 2 countries.
Funding
Abstract
Far infrared radiation (FIR) was applied to six rice varieties with different coloring of the pericarp (purple, red or non-pigment). Changes were determined in amylose content, in gelatinization parameters, in the content of bioactive compounds, in antioxidant activity and in the in vitro digestibility of pigmented rice as affected by FIR. The highest contents of amylose, total phenolic (TPC), total flavonoid (TFC) and total anthocyanins (TAC) were found in the purple and red varieties. Overall, FIR increased TPC, TFC and TAC, including antioxidant capacity. Quercetin and apigenin contents were increased while rutin and myricetin decreased significantly (p < 0.05) in all FIR-dried samples. Dephinidin, cyanidin-3-glucosides and pelargonidin increased after FIR treatment. Mostly, FIR-treated samples were found to have greater gelatinization enthalpy, compared with unheated rice samples. FIR-dried rice showed lower starch digestibility (25−40%) than unheated rice. This research suggested that the specific genotype of rice had the greatest influence on amylose content in pigmented rice, while FIR drying had no further effect. Our results suggest that FIR could enhance the content of the bioactive compounds capable of inhibiting α-amylase, thereby lowering starch digestibility. Hence, FIR may be considered as an appropriate drying method for pigmented rice regarding health benefits.
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