An Enhanced Water Solubility and Stability of Anthocyanins in Mulberry Processed with Hot Melt Extrusion
Mulberry fruits are rich sources of anthocyanins that exhibit beneficial biological activity. These anthocyanins become instable in an aqueous media, leading to their low bioavailability. In this study, a colloidal dispersion was produced by processing mulberry samples with hot-melt extrusion. In th...
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2021
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oai:doaj.org-article:5b2ce28541da4d02bbaa3baf715687ec2021-11-25T17:55:56ZAn Enhanced Water Solubility and Stability of Anthocyanins in Mulberry Processed with Hot Melt Extrusion10.3390/ijms2222123771422-00671661-6596https://doaj.org/article/5b2ce28541da4d02bbaa3baf715687ec2021-11-01T00:00:00Zhttps://www.mdpi.com/1422-0067/22/22/12377https://doaj.org/toc/1661-6596https://doaj.org/toc/1422-0067Mulberry fruits are rich sources of anthocyanins that exhibit beneficial biological activity. These anthocyanins become instable in an aqueous media, leading to their low bioavailability. In this study, a colloidal dispersion was produced by processing mulberry samples with hot-melt extrusion. In this process, hydrophilic polymer matrices were used to disperse the compound in an aqueous media. Mulberry samples were processed with hot-melt extrusion and in the presence of an ionization agent and sodium alginate to form mulberry-extrudate solid formulations. The particle size of mulberry-extrudate solid formulations decreased, while the total phenol content, the total anthocyanin content, and solubility increased. Fourier transform infrared spectroscopy (FT-IR) revealed that mulberry-extrudate solid formulations now contained new functional groups, such as –COOH group. We investigated whether mulberry-extrudate solid formulations had a positive impact on the stability of anthocyanins. The non-extrudate mulberry sample and mulberry-extrudate solid formulations were incubated with a simulated gastric fluid system and an intestinal fluid system. The number of released anthocyanins was determined with HPLC. We found that anthocyanins were released rapidly from non-extrudate mulberry extract. Mulberry-extrudate solid formulations contained a large number of available anthocyanins even after being incubated for 180 min in the intestinal fluid system. Thus, hot-melt extrusion enhanced water solubility and stability of anthocyanins with the prolonged release.Eun-Ji GoByeong-Ryeol RyuSu-Ji RyuHyun-Bok KimHyun-Tai LeeJin-Woo KwonJong-Suep BaekJung-Dae LimMDPI AGarticleanthocyaninalginatehot-melt extrusionmicrocapsulecontrolled releaseBiology (General)QH301-705.5ChemistryQD1-999ENInternational Journal of Molecular Sciences, Vol 22, Iss 12377, p 12377 (2021) |
| institution |
DOAJ |
| collection |
DOAJ |
| language |
EN |
| topic |
anthocyanin alginate hot-melt extrusion microcapsule controlled release Biology (General) QH301-705.5 Chemistry QD1-999 |
| spellingShingle |
anthocyanin alginate hot-melt extrusion microcapsule controlled release Biology (General) QH301-705.5 Chemistry QD1-999 Eun-Ji Go Byeong-Ryeol Ryu Su-Ji Ryu Hyun-Bok Kim Hyun-Tai Lee Jin-Woo Kwon Jong-Suep Baek Jung-Dae Lim An Enhanced Water Solubility and Stability of Anthocyanins in Mulberry Processed with Hot Melt Extrusion |
| description |
Mulberry fruits are rich sources of anthocyanins that exhibit beneficial biological activity. These anthocyanins become instable in an aqueous media, leading to their low bioavailability. In this study, a colloidal dispersion was produced by processing mulberry samples with hot-melt extrusion. In this process, hydrophilic polymer matrices were used to disperse the compound in an aqueous media. Mulberry samples were processed with hot-melt extrusion and in the presence of an ionization agent and sodium alginate to form mulberry-extrudate solid formulations. The particle size of mulberry-extrudate solid formulations decreased, while the total phenol content, the total anthocyanin content, and solubility increased. Fourier transform infrared spectroscopy (FT-IR) revealed that mulberry-extrudate solid formulations now contained new functional groups, such as –COOH group. We investigated whether mulberry-extrudate solid formulations had a positive impact on the stability of anthocyanins. The non-extrudate mulberry sample and mulberry-extrudate solid formulations were incubated with a simulated gastric fluid system and an intestinal fluid system. The number of released anthocyanins was determined with HPLC. We found that anthocyanins were released rapidly from non-extrudate mulberry extract. Mulberry-extrudate solid formulations contained a large number of available anthocyanins even after being incubated for 180 min in the intestinal fluid system. Thus, hot-melt extrusion enhanced water solubility and stability of anthocyanins with the prolonged release. |
| format |
article |
| author |
Eun-Ji Go Byeong-Ryeol Ryu Su-Ji Ryu Hyun-Bok Kim Hyun-Tai Lee Jin-Woo Kwon Jong-Suep Baek Jung-Dae Lim |
| author_facet |
Eun-Ji Go Byeong-Ryeol Ryu Su-Ji Ryu Hyun-Bok Kim Hyun-Tai Lee Jin-Woo Kwon Jong-Suep Baek Jung-Dae Lim |
| author_sort |
Eun-Ji Go |
| title |
An Enhanced Water Solubility and Stability of Anthocyanins in Mulberry Processed with Hot Melt Extrusion |
| title_short |
An Enhanced Water Solubility and Stability of Anthocyanins in Mulberry Processed with Hot Melt Extrusion |
| title_full |
An Enhanced Water Solubility and Stability of Anthocyanins in Mulberry Processed with Hot Melt Extrusion |
| title_fullStr |
An Enhanced Water Solubility and Stability of Anthocyanins in Mulberry Processed with Hot Melt Extrusion |
| title_full_unstemmed |
An Enhanced Water Solubility and Stability of Anthocyanins in Mulberry Processed with Hot Melt Extrusion |
| title_sort |
enhanced water solubility and stability of anthocyanins in mulberry processed with hot melt extrusion |
| publisher |
MDPI AG |
| publishDate |
2021 |
| url |
https://doaj.org/article/5b2ce28541da4d02bbaa3baf715687ec |
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