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<p>This study evaluated ultrasound-assisted iron fortification of brown rice to enhance iron content and bioaccessibility while preserving grain quality. Iron deficiency affects nearly 30% of the global population, and brown rice was selected as a fortification vehicle due to its higher nutritional density and improved mineral retention compared to polished white rice. Brown rice was treated with ferrous sulfate (500–1500&#xa0;mg/L) and subjected to ultrasound for 5, 10, or 15&#xa0;min. The optimal treatment (10&#xa0;min + 1500&#xa0;mg/L) achieved the highest iron content (18.42&#xa0;mg/100&#xa0;g) and bioaccessibility (3.75&#xa0;mg/100&#xa0;g), fulfilling adult daily iron requirements without exceeding safe intake limits. Ultrasound reduced the cooking time by approximately 25% and softened the grain texture, increasing adhesiveness, with minor reductions in hardness, cohesiveness, and chewiness. A slight darkening of grains and modest decreases in crude protein and ferulic acid were observed, though levels remained nutritionally acceptable. Sensory evaluation indicated satisfactory appearance, flavor, texture, aroma, and purchase intent. These results demonstrate that ultrasound-assisted fortification is an effective strategy to produce nutritionally enriched, quick-cooking brown rice, offering a practical solution to improve dietary iron intake while maintaining desirable cooking, sensory, and nutritional properties, with potential public health benefits.</p> Graphical Abstract <p></p>

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Quick-Cooking Brown Rice Fortified with Iron Using Ultrasound: A Novel Strategy for Nutritional Enhancement

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年3月18日

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  • Lázaro da Costa Corrêa Cañizares,
  • Silvia Naiane Jappe,
  • Brenda Dannenberg Kaster,
  • Patrícia Brugnerotto,
  • Valdilene Maria Correia Soares,
  • Charlie Guimarães Gomes,
  • Mariana Antunes Vieira,
  • Mauricio de Oliveira

摘要

This study evaluated ultrasound-assisted iron fortification of brown rice to enhance iron content and bioaccessibility while preserving grain quality. Iron deficiency affects nearly 30% of the global population, and brown rice was selected as a fortification vehicle due to its higher nutritional density and improved mineral retention compared to polished white rice. Brown rice was treated with ferrous sulfate (500–1500 mg/L) and subjected to ultrasound for 5, 10, or 15 min. The optimal treatment (10 min + 1500 mg/L) achieved the highest iron content (18.42 mg/100 g) and bioaccessibility (3.75 mg/100 g), fulfilling adult daily iron requirements without exceeding safe intake limits. Ultrasound reduced the cooking time by approximately 25% and softened the grain texture, increasing adhesiveness, with minor reductions in hardness, cohesiveness, and chewiness. A slight darkening of grains and modest decreases in crude protein and ferulic acid were observed, though levels remained nutritionally acceptable. Sensory evaluation indicated satisfactory appearance, flavor, texture, aroma, and purchase intent. These results demonstrate that ultrasound-assisted fortification is an effective strategy to produce nutritionally enriched, quick-cooking brown rice, offering a practical solution to improve dietary iron intake while maintaining desirable cooking, sensory, and nutritional properties, with potential public health benefits.

Graphical Abstract