論文 - 詳細
| RRC ID | 84638 |
|---|---|
| 著者 | Hasan M, Tripathi K, Harun M, Krishnan V, Kaushik R, Chawla G, Shakil NA, Verma MK, Dahuja A, Sachdev A, Lorezo JM, Kumar M. |
| タイトル | Unravelling the effect of extraction on anthocyanin functionality and prebiotic potential. |
| ジャーナル | Heliyon |
| Abstract |
Anthocyanins, considered as prebiotic ingredients for functional foods, were extracted from black soybean (BS), black grape (BG), black carrot (BCPm), and black rice (BR) using conventional solvent extraction (CSE) and microwave-assisted extraction (MAE). The study employed a split-plot design with CSE and MAE as main plot factors and anthocyanin extracts (AEs) as subplot factors. Anthocyanins were evaluated for stability (polymeric color, degradation index) and functionality (antioxidant capacity). Prebiotic potential on Lactobacillus rhamnosus, Lactobacillus acidophilus, Weissella confusa was assessed in fermented soymilk. MAE showed higher extraction yield than CSE in BG (3-fold), BS (2-fold), BCPm (1.2-fold), and BR (1.6-fold). Black grape (1255.76 mg/L) and black soybean (976.5 mg/L) had highest anthocyanin with better stability, functionality, and prebiotic potential. The SCFA concentration (propionic acid and butyric acid) increased significantly in BG fortified-fermented soymilk. Overall, anthocyanin-enriched soymilk exhibited higher prebiotic potential, with MAE as the superior extraction method for anthocyanin functionality and stability. |
| 巻・号 | 10(11) |
| ページ | e31780 |
| 公開日 | 2024-6-15 |
| DOI | 10.1016/j.heliyon.2024.e31780 |
| PII | S2405-8440(24)07811-3 |
| PMID | 38867956 |
| PMC | PMC11167309 |
| オルトメトリクス指標 |
オルトメトリクス指標項目
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| 最多言及媒体 | X(Twitter) |
| 各媒体での言及数の合計 | 13 |
| 過去6か月間でのオルトメトリクス指標の変動値 | 0.0 |
| リソース情報 | |
| 一般微生物 | JCM1136 JCM1132 |