Effect of Pre-Heating on Enhancing the Anti-Digestive and Antioxidant Properties of Curcumin Rice by Self-Emulsifying Technology

Self-emulsifying delivery systems (SEDSs) generate micro/nanoemulsions within the gas- trointestinal 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 in- stant rice (CIR). The CIR maintained its appearance and increased the levels of slowly digestible starch to 26.43–28.38% following steamer steaming...