Evaluation of bioactive compounds of black mulberry juice after thermal, microwave, ultrasonic processing, and storage at different temperatures. (July 2015)

• Record Type: Journal Article
• Authors: Jiang, Bo; Mantri, Nitin; Hu, Ya; Lu, Jiayin; Jiang, Wu; Lu, Hongfei
• Is Part Of: Food science and technology international. Volume 21:Number 5(2015:Jul.)
• Page Start: 392
• Page End: 399
• Publication Date: 2015-07
• Subjects: Black mulberry juice -- anthocyanin content -- antioxidant activity -- thermal -- ultrasound -- storage; Food -- Analysis -- Periodicals; 664
• DOI: 10.1177/1082013214539153
• Languages: English
• ISSNs: 1082-0132

Abstract

The effect of different sterilization methods (thermal, microwave, and ultrasonic processing) on the main bioactive compounds and antioxidant activity of black mulberry juice during selected storage time (8 days) and temperatures (5, 15, and 25 ℃) was investigated. The antioxidant activity of thermal-treated juice depleted with storage time, whilst both ultrasound- and microwave-treated juices showed transient increase in antioxidant activity during the first 2 days that later decreased with storage time. Lower temperature storage preserved more bioactive compounds and antioxidant activity, especially in ultrasound sterilized samples. The activation energy values were 15.99, 13.07, and 12.81 kJ/mol for ultrasonic, microwave, and thermal pasteurization processes, respectively. In general, ultrasound-sterilized samples showed higher total phenolics, anthocyanin, and antioxidant activity compared to the microwave- and thermal-processed juice during the storage time especially at lower temperatures.