Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products

•Artemide black rice is a good source of anthocyanins.•Spray-drying allows to obtain powdered extract useful as functional ingredients.•Coating agents partially protected polyphenols during baking.•Model biscuits enriched with rice extracts showed an improved polyphenolic profile. Artemide is one of the Italian pigmented rice varieties richest in polyphenols, especially anthocyanins. The aim of this work was to obtain anthocyanin-rich powders from Artemide cv, useful as functional ingredients for bakery foods. The hydroalcoholic extract prepared from Artemide black rice was processed by both spray-drying (with and without coating agents: maltodextrins: MD; arabic gum: GA) and freeze drying, in order to obtain ingredients more stable during storage and baking. The polyphenols spray-dried with MD and GA (50:50, w/w) resulted the ingredient most stable to the storage and partially protected from thermal damage during the baking in a model biscuit. The enriched biscuits showed a significantly higher content of polyphenols, antioxidant capacity and anthocyanins respect to a control biscuit. The polyphenolic extract obtained from Artemide black rice can be considered a valuable source of polyphenols to produce functional foods or microencapsulated ingredients for nutraceutical applications.