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Black rice color extraction targets the anthocyanin pigments concentrated mainly in the outer bran layer of the grain, responsible for its deep purple to black coloration. The process starts with selecting high-quality black rice, which is cleaned and sometimes dehulled to expose the bran. The rice bran or whole grains are then ground into a coarse powder to facilitate pigment release. Extraction is typically carried out using acidified aqueous solvents—commonly water acidified with citric or hydrochloric acid—to stabilize anthocyanins and enhance color retention. Methods like ultrasound-assisted extraction (UAE) or maceration are used to improve pigment yield and reduce extraction time. After extraction, the solution is filtered and concentrated under controlled low temperatures to preserve the vibrant color and antioxidant properties. The resulting extract is widely used in natural food colorants, cosmetics, and nutraceutical products due to its intense pigmentation and health benefits. Proper control of pH, temperature, and light exposure during extraction is essential for pigment stability.

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Black Rice Color Extraction Plant

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