Unravelling the effect of extraction on anthocyanin functionality and prebiotic potential

Area of Science:

• Food Science
• Nutritional Science
• Microbiology

Background:

• Anthocyanins are potent antioxidants found in dark-colored plants.
• Prebiotics promote beneficial gut bacteria, impacting overall health.
• Functional foods require stable and bioavailable bioactive compounds.

Purpose of the Study:

• To compare conventional solvent extraction (CSE) and microwave-assisted extraction (MAE) for anthocyanins.
• To evaluate the stability, functionality, and prebiotic potential of extracted anthocyanins.
• To assess the impact of anthocyanin-enriched soymilk on gut microbiota.

Main Methods:

• Anthocyanins were extracted from black soybean, grape, carrot, and rice using CSE and MAE.
• Extraction yields, anthocyanin stability (polymeric color, degradation index), and antioxidant capacity were measured.
• Prebiotic potential was assessed using Lactobacillus species in fermented soymilk, measuring short-chain fatty acid (SCFA) production.

Main Results:

• MAE yielded significantly more anthocyanins than CSE across all sources.
• Black grape and black soybean extracts exhibited the highest anthocyanin content, stability, and functionality.
• Anthocyanin-enriched soymilk, particularly from black grape, significantly increased SCFA concentrations (propionic and butyric acid).

Conclusions:

• Microwave-assisted extraction (MAE) is a more effective method for extracting high-quality anthocyanins.
• Anthocyanin-enriched soymilk demonstrates significant prebiotic potential, supporting the growth of beneficial gut bacteria.
• Black grape and black soybean are excellent sources of anthocyanins for functional food applications.