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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 CSE and MAE as main plot factors and anthocyanin extracts (AEs) as subplot factors. Anthocyanins were evaluated for stability (polymeric color, degradation index) and functionality (antioxidant capacity). Prebiotic potential on Lactobacillus rhamnosus, Lactobacillus acidophilus, Weissella confusa was assessed in fermented soymilk. MAE showed higher extraction yield than CSE in BG (3-fold), BS (2-fold), BCPm (1.2-fold), and BR (1.6-fold). Black grape (1255.76 mg/L) and black soybean (976.5 mg/L) had highest anthocyanin with better stability, functionality, and prebiotic potential. The SCFA concentration (propionic acid and butyric acid) increased significantly in BG fortified-fermented soymilk. Overall, anthocyanin-enriched soymilk exhibited higher prebiotic potential, with MAE as the superior extraction method for anthocyanin functionality and stability.

Single differential cross sections as a function of secondary electron energy at fixed incident electron energies 100 and 200 eV for the targeted molecule CH3 and SiH3 have been evaluated by using a modified Jain-Khare semi-empirical approach. The integral or total electron-impact ionization cross-sections and the averaged energy loss from differential ionization cross-sections are calculated for incident electron energy from the ionization threshold to the 5 keV regimes. The temperature-dependent ionization rate coefficient is also calculated from total ionization cross-sections and Maxwell-Boltzmann electron energy distribution.The calculated values of total ionization cross sections corresponding to (e, 2e) processes for CH3 and SiH3 molecules are in good accord with available theoretical and experimental results.