Phenolics Distribution in Rice and Their Macromolecular Interactions: A Matrix-Centric Perspective

Area of Science:

• Food Science
• Nutritional Biochemistry
• Plant Biochemistry

Background:

• Rice is a global staple and a key source of beneficial phenolic compounds.
• Phenolic compound properties are significantly affected by their interactions within the rice matrix.
• Existing knowledge on these complex interactions requires comprehensive synthesis.

Purpose of the Study:

• To review and synthesize current knowledge on rice phenolics distribution and macromolecule interactions.
• To examine the structural, functional, and nutritional consequences of these interactions.
• To establish a framework for designing improved rice products.

Main Methods:

• Comprehensive literature review integrating evidence from binary, ternary, and whole-matrix systems.
• Analysis of identified polyphenols (76 types) and their binding mechanisms (non-covalent interactions).
• Evaluation of matrix-mediated effects on phenolic stability, bioaccessibility, and technofunctional properties.

Main Results:

• Identified 76 polyphenols in rice, including phenolic acids, flavonoids, proanthocyanidins, and anthocyanins.
• Non-covalent interactions (hydrogen bonding, hydrophobic, electrostatic, CH-π, π-π stacking) dominate phenolic binding.
• Matrix interactions influence phenolic stability, bioaccessibility, macronutrient digestibility, glycemic response, and rice properties.

Conclusions:

• Rice matrix-phenolic interactions are crucial for determining nutritional and functional outcomes.
• Understanding these interactions provides a basis for developing phenolic-enriched, low-glycemic rice.
• This knowledge supports the rational design of rice with targeted health benefits.