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Green extraction of mulberry anthocyanin with improved stability using β-cyclodextrin
Jiahong Xie1, Yang Xu1, Mohammad Ri Shishir1
1Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.
Journal of the Science of Food and Agriculture
|November 1, 2018
Summary
Cyclodextrins offer a green method for extracting mulberry anthocyanins, improving both recovery and thermal stability. This approach provides a safer alternative to organic solvents for functional beverage production.
Area of Science:
- Food Chemistry
- Green Chemistry
- Phytochemistry
Background:
- Mulberry anthocyanins possess beneficial biological activities but are unstable during processing.
- Traditional organic solvent extraction poses environmental and safety risks.
Purpose of the Study:
- To evaluate cyclodextrins as a green solvent for mulberry anthocyanin extraction.
- To assess the impact of cyclodextrins on anthocyanin thermal stability.
Main Methods:
- Extraction efficiency comparison using beta-cyclodextrin (β-CD) and hydroxypropyl-β-cyclodextrin versus water/ethanol.
- Molecular docking to elucidate anthocyanin-β-CD interaction.
- Box-Behnken design for optimizing extraction parameters.
- Degradation kinetic study to determine activation energy.
Main Results:
- β-CD and hydroxypropyl-β-cyclodextrin demonstrated superior anthocyanin extraction efficiency.
- Molecular docking confirmed anthocyanin encapsulation within β-CD, enhancing solubility.
- Optimal extraction achieved at 20°C, 44.95 min, and 45 g/L β-CD.
- β-CD significantly increased anthocyanin thermal stability, raising activation energy from 63.06 to 76.77 kJ/mol.
Conclusions:
- β-Cyclodextrin serves as a viable green alternative for anthocyanin extraction from mulberries.
- Incorporating β-CD enhances anthocyanin stability, offering potential for functional beverage development.
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