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Evaluation of bioactive compounds of black mulberry juice after thermal, microwave, ultrasonic processing, and storage at different temperatures.
Food Sci Technol Int. 2015 Jul; 21(5):392-9.FS

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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Jiang B
College of Life Science, Zhejiang Sci-Tech University, Hangzhou, China College of Biology and Food Engineering, Changshu Institute of Technology, Changshu, China.
Mantri N
Health Innovations Research Institute, School of Applied Sciences, RMIT University, Melbourne, Australia.
Hu Y
College of Chemistry and Life Science, Zhejiang Normal University, Jinhua, China.
Lu J
Division of General Studies, University of Illinois at Urbana-Champaign, Champaign, IL, USA.
Jiang W
College of Chemistry and Life Science, Zhejiang Normal University, Jinhua, China.
Lu H
College of Life Science, Zhejiang Sci-Tech University, Hangzhou, China College of Chemistry and Life Science, Zhejiang Normal University, Jinhua, China luhongfei63@yahoo.com.cn.

MeSH

AnthocyaninsAntioxidantsBeveragesFood HandlingFood StorageFruitHot TemperatureMicrowavesMorusPolyphenolsTemperatureUltrasonics

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24917651

Citation

Jiang, Bo, et al. "Evaluation of Bioactive Compounds of Black Mulberry Juice After Thermal, Microwave, Ultrasonic Processing, and Storage at Different Temperatures." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 21, no. 5, 2015, pp. 392-9.
Jiang B, Mantri N, Hu Y, et al. Evaluation of bioactive compounds of black mulberry juice after thermal, microwave, ultrasonic processing, and storage at different temperatures. Food Sci Technol Int. 2015;21(5):392-9.
Jiang, B., Mantri, N., Hu, Y., Lu, J., Jiang, W., & Lu, H. (2015). Evaluation of bioactive compounds of black mulberry juice after thermal, microwave, ultrasonic processing, and storage at different temperatures. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 21(5), 392-9. https://doi.org/10.1177/1082013214539153
Jiang B, et al. Evaluation of Bioactive Compounds of Black Mulberry Juice After Thermal, Microwave, Ultrasonic Processing, and Storage at Different Temperatures. Food Sci Technol Int. 2015;21(5):392-9. PubMed PMID: 24917651.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evaluation of bioactive compounds of black mulberry juice after thermal, microwave, ultrasonic processing, and storage at different temperatures. AU - Jiang,Bo, AU - Mantri,Nitin, AU - Hu,Ya, AU - Lu,Jiayin, AU - Jiang,Wu, AU - Lu,Hongfei, Y1 - 2014/06/10/ PY - 2012/11/23/received PY - 2014/05/05/accepted PY - 2014/6/12/entrez PY - 2014/6/12/pubmed PY - 2015/8/14/medline KW - Black mulberry juice KW - anthocyanin content KW - antioxidant activity KW - storage KW - thermal KW - ultrasound SP - 392 EP - 9 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 21 IS - 5 N2 - 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. SN - 1082-0132 UR - https://www.unboundmedicine.com/medline/citation/24917651/Evaluation_of_bioactive_compounds_of_black_mulberry_juice_after_thermal_microwave_ultrasonic_processing_and_storage_at_different_temperatures_ DB - PRIME DP - Unbound Medicine ER -