Hot-Melt Extrusion Enhances Antioxidant Effects of Mulberry on Probiotics and Pathogenic Microorganisms

• Main Authors: Eun Ji Go (Author), Byeong Ryeol Ryu (Author), Gyeong Ju Gim (Author), Ha Yeon Lee (Author), Han Sol You (Author), Hyun Bok Kim (Author), Hyun Tai Lee (Author), Ji Young Lee (Author), Man Sop Shim (Author), Jong-Suep Baek (Author), Jung Dae Lim (Author)
• Format: Book
• Published: MDPI AG, 2022-11-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Mulberry is a rich source of anthocyanins (ACNs) known to possess biological activities. However, these ACNs are unstable in high pH, heat, and aqueous environments with a low bioavailability. In this study, a colloidal dispersion was prepared by hot melt extrusion with proper excipients. In this pr...