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Anthocyanins from black glutinous rice (BGR) bran fraction were used as core material. Maltodextrins with 3 dextrose equivalent (DE) at DE10, 20 and 30 (BRM10, BRM20 and BRM30) were enzymatically produced from broken BGR fraction and then used as wall materials. Spray‐drying condition was varied for three inlet air temperatures (IAT; 140, 160 and 180C). Increasing IAT enhanced microencapsulation efficiency (MEE), but reduced total anthocyanin content (TAC), surface anthocyanin content (SAC) and antioxidant activities of the microcapsules. BRM20 provided microcapsules with higher/similar levels of TAC and antioxidant activities compared with a commercial maltodextrin DE10. Increasing both IAT and DE decreased the color L*, a*, b* and C* but enhanced the h°; however, spray drying produced a brighter microcapsule color than freeze drying. Although freeze drying showed higher MEE and TAC, the storage stability of freeze‐dried anthocyanin was much lower (19.7–100.0%) than those produced by spray drying. Practical Application To improve the color and eating quality of rice, black rice is sold as milled rice in some rice markets. The two by‐products of rice milling, bran and broken rice fractions, can be used to produce anthocyanins microcapsules. Black rice bran anthocyanins were successfully encapsulated with maltodextrins produced from broken rice fraction by both spray drying and freeze drying methods. Maltodextrin from broken rice fraction can be used as wall material to replace the commercial maltodextrin. Because of high storage stability, spray drying was recommended for BGR anthocyanin microencapsulation.

Deterioration of food quality and freshness is mainly due to microbial growth and enzyme activity. Chilled fresh food, especially meat and seafood, as well as pasteurized products, rapidly lose quality and freshness during packing, distribution and storage. Real‐time food quality monitoring using on‐package indicator films can help consumers make informed purchasing decisions. Interest in the use of intelligent packaging systems for monitoring safety and food quality has increased in recent years. Polysaccharide‐based films can be developed into on‐package indicator films due to their excellent film‐forming properties and biodegradability. Another important component is the use of colorants with visible color changes at various pH levels. Currently, natural pigments are receiving increased attention because of their safety and environmental friendliness. This review highlights the recent findings regarding the role of natural pigments, the effects of incorporating natural pigments and polysaccharides on properties of indicator film, current application and limitations of on‐package indicator films based on polysaccharides in some foods, problems and improvement of physical properties and color conversion of indicator film containing natural pigments, and development of polysaccharide‐based pH‐responsive films. © 2022 Society of Chemical Industry.