Effect of black rice anthocyanins on texture and sensory properties of 3D printed arrowroot starch gel

This study investigated the effects of black rice anthocyanins (BRA) on the properties of 3D-printed arrowroot starch gels (AS gels). BRA exhibited greater stability when embedded in the AS gels. Compared to the control group, where BRA content peaked on day 2 before rapidly degrading, BRA-AS gels showed a delayed peak on day 4, with concentrations 11.91 mg/L higher in dark conditions and 13.06 mg/L higher in light conditions. Color stability analysis confirmed that BRA was effectively retained within the gel matrix, suggested that BRA-AS gels maintained better sensory color stability during storage. Compared to the control AS gels, the BRA-AS gels exhibited higher printing precision, particularly under lower pH conditions. Moreover, the Young's modulus of BRA-AS gels decreased from 204,711 KPa at pH 5.5 to 102,181 KPa at pH 7.0, indicating enhanced resistance to deformation in acidic environments. Texture analysis also revealed improved elasticity of BRA-AS gels under low-pH conditions. Sensory evaluation further supported that BRA-AS gels were softer and more elastic than the controls. These findings support advancements in 3D food printing and functional food development by improving texture, elasticity, and stability. • Black rice anthocyanins (BRA) incorporation improves the storage stability and color stability of arrowroot starch with BRA gels. • BRA incorporation enhanced the printing precision of arrowroot starch gels compared to the control group. • BRA enhanced gel hardness and elasticity, while improving sensory attributes, particularly in terms of softness and texture.