Syaidahtull Naseha Ibrahim, MacDalyna Esther Ronie, Ahmad Hazim Abdul Aziz, Wolyna Pindi, Jumardi Roslan, Noor Atiqah Aizan Abdul Kadir, Mohd Sani Sarjadi, Mohamad Khairi Zainol, Asep Awaludin Prihanto, Nicky Rahmana Putra, Mohd Sabrie Salim, Hasmadi Mamat
Rice, the staple food for more than half of the world’s population, is predominantly consumed in polished form, which lacks essential micronutrients and contributes to hidden hunger. This review examines biofortification and functional rice development as sustainable methods to improve the nutritional and health-enhancing attributes of rice. Evidence from conventional breeding, genetic engineering, agricultural practices, and microbiological interventions is consolidated, focusing on the biofortification of iron, zinc, and vitamin A. Functional rice enriched with anthocyanins, resistant starch, proteins, and prebiotic or probiotic traits is also discussed, alongside nutrient bioavailability and the influence of processing methods such as fermentation, germination, and parboiling. Findings indicate that biofortified rice can helps mitigate micronutrient deficiencies, while functional rice provides additional advantages for the management of diabetes, cardiovascular disease, and gastrointestinal health. Nonetheless, challenges persist, particularly in nutrient absorption, regulatory approval, and consumer acceptance. Current evidence is restricted by insufficient biomarkers, contradictory findings in zinc studies, and an absence of long-term intervention trials, underscoring the need for further research and socio-economic integration. © 2026 Elsevier B.V.
Food Safety and Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Sabah, Kota Kinabalu, 88400, Malaysia; Nutrition in Community Engagement Laboratory (NICE), Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Sabah, Kota Kinabalu, 88400, Malaysia; Faculty of Science and Technology, Universiti Malaysia Sabah, Sabah, Kota Kinabalu, 88400, Malaysia; Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Terengganu, Kuala Nerus, 21030, Malaysia; Department Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University, East Java, Malang, 65145, Indonesia; Faculty of Engineering Technology and Science, Higher College of Technology (HCT), Abu Dhabi, United Arab Emirates; Agriculture Research Centre Tuaran (ARC), Peti Surat No. 3, Sabah, Tuaran, 89207, Malaysia
