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
Affiliations
Muzaffar Hasan
Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India; Centre of Excellence for Soybean Processing and Utilisation, ICAR-Central Institute of Agricultural Engineering, Bhopal-462038, India
Kailashpati Tripathi
Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India
Mohd Harun
Division of Design of Experiments, ICAR-Indian Agricultural Statistics Research Institute, New Delhi-110012, India
Veda Krishnan
Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India
Rajeev Kaushik
Division of Microbiology, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India
Gautam Chawla
Division of Nematology, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India
Najam A. Shakil
Division of Design of Experiments, ICAR-Indian Agricultural Statistics Research Institute, New Delhi-110012, India
M.K. Verma
Division of Fruits and Horticulture Technology, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India
Anil Dahuja
Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India; Corresponding author.
Archana Sachdev
Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India; Corresponding author.
Jose M. Lorezo
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia n° 4, San Cibrao das Viñas, 32900, Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ouren-se, Spain
Manoj Kumar
Chemical and Biochemical Processing Division, ICAR—Central Institute for Research on Cotton Technology, Mumbai, 400019, India; Corresponding author.
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.
