Green extraction of mulberry anthocyanin with improved stability using β‐cyclodextrin

BACKGROUND: Mulberry anthocyanin is reported to possess various biological activities and it is unstable during extraction or food production. The use of organic solvents for extraction of mulberry anthocyanins may cause environmental pollution and safety concerns. Therefore, the aim of this study was to investigate the effect of a green extraction solvent (cyclodextrin) on the recovery of anthocyanin from mulberry fruits, as well as the thermal stability of anthocyanin. RESULTS: . CONCLUSIONS: Overall, our study suggests that β-CD is an alternative green extraction solvent for the recovery of anthocyanins, and addition of β-CD may potentially increase the thermal stability of anthocyanin during the extraction, which may give guidance for functional beverage production. © 2018 Society of Chemical Industry.