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

• मुख्य लेखकों: Eun Ji Go (लेखक), Byeong Ryeol Ryu (लेखक), Gyeong Ju Gim (लेखक), Ha Yeon Lee (लेखक), Han Sol You (लेखक), Hyun Bok Kim (लेखक), Hyun Tai Lee (लेखक), Ji Young Lee (लेखक), Man Sop Shim (लेखक), Jong-Suep Baek (लेखक), Jung Dae Lim (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: MDPI AG, 2022-11-01T00:00:00Z.
• विषय: article
• ऑनलाइन पहुंच: 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...