Abstract
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.
Highlights
Polyphenols are major antioxidants consumed by humans
Polyphenols are widely used in pharmaceuticals, food, and cosmetic industries as natural antioxidants [1]
In order to achieve high water solubility and stability of ATCs in MUL, hot-melt extrusion (HME) process was introduced with proper excipients
Summary
Polyphenols are major antioxidants consumed by humans. Polyphenols are widely used in pharmaceuticals, food, and cosmetic industries as natural antioxidants [1].Anthocyanins (ATCs) are present in high concentrations in fruits, vegetables, and processed foods or beverages, such as juices and wine [2,3]. Polyphenols are major antioxidants consumed by humans. Polyphenols are widely used in pharmaceuticals, food, and cosmetic industries as natural antioxidants [1]. As the use of synthetic food dyes has raised safety concerns, the demand for ATCs has increased steadily as it is a potential alternative to natural colorants [4]. The advantages of ATCs are as follows: radical scavenging [5], the inhibition of lipoprotein oxidation and the aggregation of platelets [6], anti-inflammatory activity [7], anti-obesity properties [8], improved visual acuity [9], anti-diabetic properties [10], and antioxidant activity [11]. ATCs exert antioxidant effects and have numerous advantages, they cause a few problems when used directly by humans. Many studies have reported on the potential therapeutic effect of ATC in vitro, it has not been clearly reported whether
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