Unravelling the Effect of Extraction on Anthocyanin Functionality and Prebiotic Potential

Muzaffar Hasan,Kailashpati Tripathi,Mohd Harun,Veda Krishnan,Rajeev Kaushik,Gautam Chawla,Najam A. Shakil,M. K. Verma,Anil Dahuja,Archana Sachdev, Jose M. Lorezo,Manoj Kumar

HELIYON（2024）

Indian Agr Res Inst

Cited 0|Views12

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.

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Key words

Soymilk,Prebiotic,Probiotic,Fermentation,Functional food

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【要点】：研究比较了传统溶剂提取和微波辅助提取方法对黑豆、黑葡萄、黑胡萝卜和黑米中花青素的提取效果，及其在功能性和益生元潜力方面的表现，发现微波辅助提取法在提取效率和花青素功能上具有优势。

【方法】：采用分割地块设计，将传统溶剂提取和微波辅助提取作为主地块因素，花青素提取物作为副地块因素，对花青素的稳定性（聚合色度、降解指数）和功能性（抗氧化能力）进行了评估。

【实验】：通过在发酵豆奶中对Lactobacillus rhamnosus、Lactobacillus acidophilus、Weissella confusa的益生元潜力进行评估，发现微波辅助提取法提取的花青素在黑葡萄和黑豆中含量最高，且在发酵豆奶中短链脂肪酸（丙酸和丁酸）浓度显著增加。实验使用的数据集名称未在文中明确提及。