Optimization of Preparation Process and In Vitro Antioxidant Activity of Chuzhou Chrysanthemum Polysaccharide Reconstituted Rice

Chuzhou Chrysanthemum polysaccharides (CCPs) are known for their broad‐spectrum bioactivities, yet their application in staple food products remains limited. This study aimed to develop and optimize the preparation of reconstituted rice enriched with CCPs, while evaluating its In Vitro antioxidant capacity. Single‐factor experiments and a Box–Behnken response surface design were used to optimize extrusion parameters, identifying the ideal conditions as 28.94% moisture content, 253 rpm/min screw speed, and 85°C die temperature, yielding a high comprehensive quality score (73.091). Using these parameters, reconstituted rice (RR) with varying CCP concentrations (0–8%) was produced and evaluated. Comprehensive quality, texture cooking loss demonstrated that 2% CCPs addition achieved the best balance. Structural analyses via scanning electron microscopy, Fourier‐transform infrared, and X‐ray diffraction revealed that CCPs incorporation disrupted starch crystallinity, promoting a more amorphous network. In Vitro digestion assays followed by ABTS, DPPH, and hydroxyl radical scavenging tests confirmed improved antioxidant activity in CCPs‐RR, with a dose–response relationship and a synergistic effect observed at 2% CCPs. These findings support the potential of CCPs as a functional ingredient for developing health‐oriented staple foods through extrusion technology.