Author(s):
Hima bindu Chetlapalli, Reshmi R, PR Geeta lekshmi, Chithra N, Pratheesh Gopinath, Beela GK
Abstract:
Rice is a key staple meal and a significant source of nutritional energy, especially in Asia, where it accounts for a large portion of daily food consumption. However, milling and polishing remove nutrient-rich bran and germ layers, causing significant vitamin and mineral losses and boosting the risk of micronutrient deficiencies in populations with poor dietary diversity. Rice fortification is a feasible technique for improving the nutritional value of this widely consumed staple without requiring significant modifications to existing dietary practices. This review addresses the major approaches of food fortification, including mass, targeted, and market-driven fortification, as well as conventional and innovative strategies for rice. Particular attention is placed on parboiling, dusting/coating, and extrusion technologies, with nutrient stability taken into account during processing, storage, and cooking. The review also discusses elements that influence enriched rice's technological performance, such as sensory quality, micronutrient stability, processing conditions, cost, infrastructure, and quality control requirements. Nano-encapsulation and digital fortification quality evaluation tools are emerging techniques that have the potential to improve nutritional bioavailability, accuracy, and monitoring. Despite its potential for widespread population coverage and multiple micronutrient delivery, rice fortification continues to encounter hurdles in terms of nutrient losses, sensory acceptability, fortification consistency, cost, and implementation capability. A technology-specific and context-sensitive approach that incorporates appropriate fortification methods, quality assurance, consumer acceptance, and effective monitoring is thus required for long-term rice fortification and better vitamin delivery.
