Pea Protein and Maltodextrin‐Based Encapsulation of Anthocyanins From Black Rice Bran: Characterization, Storage Stability, and In Vitro Anthocyanin Release

This study aimed to encapsulate anthocyanins from black rice bran (an agro‐industrial by‐product) using pea protein (PR) and maltodextrin (MA) as wall materials. The microcapsules were characterized by determining encapsulation efficiency, structural and thermal characteristics, color and storage stability, and in vitro anthocyanin release. Two formulations were prepared, both containing 2.5% anthocyanin (ANC), one containing 100% PR (PP) and the other containing 50% PR and 50% MA (PM). The encapsulation efficiency (EE) was higher for PM (94.7%) than for PP (90.2%). Furthermore, the particle size was 2.2‐fold higher for PM due to the addition of MA. After 60 days, the stability of both microcapsules was significantly higher (approximately 66%–70%) than that of ANC (54%) and did not differ significantly between them ( p  > 0.05). Regarding the evaluation of anthocyanin release, the PM sample in the gastric phase presented a release of 34.7%. In comparison, PP was 29.2%, but at the end of the intestinal phase, the PP sample presented a total of 56.2% anthocyanin release, while PM presented 59.6%, differing from each other ( p  < 0.05). Overall, the addition of PR was essential to increase the storage stability of anthocyanins through encapsulation, presenting high EE and good release during the in vitro digestibility of these compounds. Microcapsules have the potential to be applied in several areas, especially in the food industry.

Practical Applications

The key contribution of this research is that the food and supplement industries can use microcapsules as a natural, stable coloring agent and antioxidant booster derived from rice waste. They protect sensitive nutrients during storage and ensure their controlled release in the body, offering a healthier, plant‐based alternative to synthetic dyes in functional foods.