Polysaccharides-protein-based microencapsulation of anthocyanin-rich riceberry rice extract and its incorporation into rice gel matrices via 3D food printing

Key Points

• The research showcases the successful integration of anthocyanin-rich riceberry rice extract into rice gel matrices.
• Key evidence reveals that the microencapsulation process significantly boosts anthocyanin stability and bioavailability in 3D printed foods.
• The method employs polysaccharides for microencapsulation, facilitating the use of 3D food printing to incorporate bioactive compounds.
• This study highlights the potential of using food technology to enhance nutritional value, suggesting further exploration of polysaccharides and microencapsulation.