Unveiling mechanisms and future prospects: How electron beam irradiation modifies microstructure and processing qualities of rice

• Starch, protein, and lipid properties are altered by electron beam irradiation (EBI). • Enzyme activity regulation and microbial inhibition via EBI benefit rice storage, particularly for high-moisture varieties. • Processing performance, including cooking, texture, and product adaptability, is impacted by EBI. • Future research should focus on the mechanisms, processing synergy, and nutritional safety of EBI in rice. • EBI holds potential in rice and its byproduct processing. Electron beam irradiation (EBI) utilizes the high kinetic energy of accelerated electrons to effectively interact with most biomacromolecules, making it a clean and highly efficient treatment method in the food industry. This technology has significant potential for rice starch modification and the treatment of raw grains. This review focuses on the research on EBI treatment of rice, examining the changes in rice components from multiple perspectives. It discusses and summarizes the effects of EBI on the microstructure, physicochemical properties, and functional characteristics of rice’s main components, as well as its impact on rice quality and processing properties. Based on studies of EBI’s effects on other grains, the article also briefly explores the impact of irradiation on rice-based starch foods. Considering the advantages of EBI and emerging pre-storage grain processing methods, there remains considerable potential for further research into the practical applications of EBI in rice storage and processing.