Unravelling the effect of extraction on anthocyanin functionality and prebiotic potential

Anthocyanins, considered as prebiotic ingredients for functional foods, were extracted from black soybean (BS), black grape (BG), black carrot (BCPm), and black rice (BR) using conventional solvent extraction (CSE) and microwave-assisted extraction (MAE). The study employed a split-plot design with...

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Bibliographic Details
Published in:	Heliyon
Main Authors:	Muzaffar Hasan, Kailashpati Tripathi, Mohd Harun, Veda Krishnan, Rajeev Kaushik, Gautam Chawla, Najam A. Shakil, M.K. Verma, Anil Dahuja, Archana Sachdev, Jose M. Lorezo, Manoj Kumar
Format:	Article
Language:	English
Published:	Elsevier 2024-06-01
Subjects:	Soymilk Prebiotic Probiotic Fermentation Functional food
Online Access:	http://www.sciencedirect.com/science/article/pii/S2405844024078113

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