An Enhanced Water Solubility and Stability of Anthocyanins in Mulberry Processed with Hot Melt Extrusion

• Published in: International journal of molecular sciences 2021-11, Vol.22 (22), p.12377
• Main Authors: Go, Eun-Ji, Ryu, Byeong-Ryeol, Ryu, Su-Ji, Kim, Hyun-Bok, Lee, Hyun-Tai, Kwon, Jin-Woo, Baek, Jong-Suep, Lim, Jung-Dae
• Format: Article
• Language: English
• Subjects: Alginates - chemistry; Alginic acid; Anthocyanins; Anthocyanins - chemistry; Anthocyanins - isolation & purification; Aqueous solutions; Bioavailability; Biological activity; Biomimetic Materials - chemistry; Chromatography, High Pressure Liquid; Colloiding; Delayed-Action Preparations - chemistry; Ethanol; Extrusion; Flavonoids; Food; Fourier transforms; Fruit - chemistry; Functional groups; Gastric Juice - chemistry; High-performance liquid chromatography; Humans; Hydrophobic and Hydrophilic Interactions; Infrared spectroscopy; Intestine; Ionization; Kinetics; Liquid-Liquid Extraction - methods; Morus - chemistry; Natural products; Particle Size; Phenols; Phenols - chemistry; Phenols - isolation & purification; Polymers; Polyphenols; Sodium alginate; Solubility; Stability; Water - chemistry
• ISSN: 1422-0067; 1661-6596; 1422-0067
• DOI: 10.3390/ijms222212377

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.