Reference - Detail
| RRC ID | 84638 |
|---|---|
| Author | Hasan M, Tripathi K, Harun M, Krishnan V, Kaushik R, Chawla G, Shakil NA, Verma MK, Dahuja A, Sachdev A, Lorezo JM, Kumar M. |
| Title | Unravelling the effect of extraction on anthocyanin functionality and prebiotic potential. |
| Journal | 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. |
| Volume | 10(11) |
| Pages | e31780 |
| Published | 2024-6-15 |
| DOI | 10.1016/j.heliyon.2024.e31780 |
| PII | S2405-8440(24)07811-3 |
| PMID | 38867956 |
| PMC | PMC11167309 |
| Altmetric score |
オルトメトリクス指標項目
|
| The most frequently cited source | X(Twitter) |
| Total number of mentions | 13 |
| Altmetric score changes over past 6months | 0.0 |
| Resource | |
| General Microbes | JCM1136 JCM1132 |