Pigmented rice in food systems: Technological and functional perspectives

This review synthesizes recent advances (2020–2025) on the technological, nutritional, and sensory dimensions of incorporating pigmented rice (Oryza sativa L.) into composite flours and alternative food systems. Emphasis is placed on the integration of black, red, and purple rice varieties with non-wheat crops such as cassava, plantain, and legumes, as well as agro-industrial by-products, to promote functional, gluten-free, and sustainable food innovation. Evidence from compositional and processing studies demonstrates that pigmented rice flour (PRF) enhances total phenolic content, antioxidant activity, and fiber enrichment while modifying dough rheology, hydration, and color intensity. Key challenges include anthocyanin instability, matrix disruption, and inconsistent sensory quality, while enzymatic treatments, hydrocolloids, and lactic fermentation offer promising approaches to improve structure and preserve bioactive compounds. Industrial-scale trials underscore the need for standardized pigment control, optimized processing parameters, and stabilization technologies to mitigate pigment degradation. Integrating PRF into sustainable food systems aligns with circular bioeconomy principles by valorizing bran and by-products as natural colorants or antioxidant ingredients. This review identifies pigmented rice as a multifunctional ingredient capable of advancing clean-label product development, nutritional enhancement, and climate-resilient food production.