Microwave-assisted aqueous two-phase extraction (MAATPE) was applied to obtain anthocyanins from mulberry using ethanol/ammonium sulfate ((NH4)2SO4) as the biphasic extractant. The optimal conditions for anthocyanins extraction were determined by response surface methodology (RSM), which included 39% ethanol (w/w), 13% (NH4)2SO4 (w/w), a liquid-to-solid ratio of 45:1, and microwave exposure for 3 min at 32°C and 480 W, resulting in a maximum extraction recovery of 86.35 ± 0.32%. The main components of mulberry-extracted anthocyanin were effectively enriched through MAATPE extraction, as analyzed using high-performance liquid chromatography (HPLC). Fourier transform infrared (FT-IR) spectra analysis indicated that hydrogen bonding was the primary mechanism causing the extraction behavior of MAATPE. Scanning electron microscope (SEM) showed that MAATPE was more conducive to the dissolution of mulberry anthocyanins than ethanol and ATPE extraction. Moreover, antioxidant experiments showed that the mulberry anthocyanin extract obtained employing the MAATPE method exhibited better antioxidant activity in scavenging DPPH and ABTS free radicals. These results demonstrate that the MAATPE is a promising approach for the extraction of anthocyanins from mulberry. Moreover, mulberry-derived anthocyanins may serve as novel natural antioxidants for functional food ingredients and additives.

Chuju polysaccharide, which is extracted from a traditional Chinese flower, contains diabetes benefits. In this study, the free radical scavenging ability and reducing force of the Chuju polysaccharides were determined. The Chuju polysaccharides were given intragastrically to the diabetic mice. Results have shown that three Chuju polysaccharides had certain scavenging effects on DPPH radical, hydroxyl radical and superoxide anion radical, which are stronger than VE, but weaker than VC. The scavenging effects of three Chuju polysaccharides on hydroxyl radical were as follows: D2 > D1 > D3. The reducing force of the three components was also shown as the same, indicating that Chuju polysaccharide had strong antioxidant activity. According to the histological anatomy and pathological section analysis of mice, the three components of Chuju polysaccharide could have a certain protective effect on liver, kidney and pancreas. The components with stronger antioxidant activity contain a more significant protective effect. Together, these findings indicated that Chuju polysaccharides possess great potential as a diet supplement or medication for diabetes.

The physicochemical properties and structure changes of pregelatinized Waxy rice starch (PWRS) were studied by measuring the thermodynamic properties, crystal structure, texture properties, dynamic rheology, freeze-thaw stability, microstructure and sensory analysis of PWRS. The results showed that when carrot powder was added, the initial gelatinization temperature of PWRS increased, the crystallinity increased first and then decreased, the crystal structure presented no changes, the pores in the microstructure increased, the water holding capacity increased, the weak binding water content also increased, and the water separation rate decreased under different freezing-thawing cycles. Compared with pure glutinous rice starch, when the addition of carrot powder was controlled within 10%, the gel strength and solid properties of glutinous rice starch would be increased, and the elasticity and hardness could also be increased. When the additive amount was more than 10%, the starch gel tends to be liquid, the hardness decreased, and the gel structure was difficult to form. Therefore, adding carrot powder can improve the gel properties of glutinous rice starch, which is expected to provide a theoretical basis for delaying the aging of glutinous rice starch.