ArticleFoods (Basel, Switzerland)2025
Effect of Pre-Heating on Enhancing the Anti-Digestive and Antioxidant Properties of Curcumin Rice by Self-Emulsifying Technology.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Self-emulsifying delivery systems (SEDSs) generate micro/nanoemulsions within the gastrointestinal tract, enhancing the bioavailability of hydrophobic phytochemicals. Turmeric rice is a staple across Asia, yet the mechanism of curcumin binding with rice remains unclear. This study utilized curcumin SEDS and pre-heating to produce curcumin instant rice (CIR). The CIR maintained its appearance and increased the levels of slowly digestible starch to 26.43-28.38% following steamer steaming (SST). In contrast, cooker water-boiling treatment (CWBT) enhanced resistant starch (16.73-38.24%), curcumin loading (3.77-61.39 mg/100 g), total phenolic content (23.09-193.79 mg GAE/100 g DW), and antioxidant activity. Following 50 min of CWBT, the gelatinization process disrupted the ordered structure of starch, facilitating the formation of amylose-lipid complexes. This process resulted in a maximum resistant starch content of 47.81% and a curcumin loading of 66.50 mg/100 g. Differential scanning calorimetry revealed an endothermic peak for type II crystals (105-130 °C), while X-ray diffraction exhibited V-type patterns, confirming the observed changes. Pre-heating enhanced the curcumin encapsulation and RS of CIR, thereby enhancing its bioavailability relative to conventional turmeric rice.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.