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

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 th...

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Detalles Bibliográficos
Autores principales: Go, Eun-Ji, Ryu, Byeong-Ryeol, Ryu, Su-Ji, Kim, Hyun-Bok, Lee, Hyun-Tai, Kwon, Jin-Woo, Baek, Jong-Suep, Lim, Jung-Dae
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8625858/
https://www.ncbi.nlm.nih.gov/pubmed/34830259
http://dx.doi.org/10.3390/ijms222212377

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8625858/
https://www.ncbi.nlm.nih.gov/pubmed/34830259
http://dx.doi.org/10.3390/ijms222212377

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