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A Comparative Study of the Effects of Ultrafiltration Membranes and Storage on Phytochemical and Color Properties of Mulberry Juice.
J Food Sci. 2019 Dec; 84(12):3565-3572.JF

Abstract

We investigated the influence of both the clarification by ultrafiltration membranes with 100 or 18 kDa molar weight cut-off (MWCO) and subsequent storage on phenolic properties and color of mulberry juice (MJ). Results showed that clarification by the ultrafiltration membrane with 100 kDa MWCO elevated levels of total polyphenols (↑11.4%), total monomeric anthocyanins (↑87.7%), phenolic acids and flavonoids (↑10-64%), thus leading to enhanced antioxidant activity (↑twofolds) and α-glucosidase inhibitory rate (↑23.3%), as well as redness (↑37.9%), which were sharply decreased in the clarified MJ by the ultrafiltration membrane with 18 kDa MWCO. MJ pretreated by the membrane with 100 kDa MWCO exhibited better storage stability than the other two juices. Hence, the ultrafiltration membrane with 100 kDa MWCO has great potential in juice clarification for purpose of enrichment of phenolic compounds, and enhancement of bioactive activities and storage stability. PRACTICAL APPLICATION: Mulberry juice has many health benefits related to phenolic compounds. Clarification is necessary to obtain a bright, clear juice and improves juice taste, thus making a favorable first impression on consumer. Ultrafiltration membrane with 100 kDa MWCO is recommended in mulberry juice processing, since it helps to enrich phenolic compounds, and enhance bioactive activities and sensory quality of mulberry juice.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Li F
Authors Fuhua Li, Huiming Yan, Weizhou Li, Jichun Zhao, and Jian Ming are from College of Food Science, Southwest Univ., Chongqing, 400715, China. Author Fuhua Li is from School of Food Science and Engineering, South China Univ. of Technology, Guangzhou, 510000, China.
Yan H
Authors Fuhua Li, Huiming Yan, Weizhou Li, Jichun Zhao, and Jian Ming are from College of Food Science, Southwest Univ., Chongqing, 400715, China.
Li W
Authors Fuhua Li, Huiming Yan, Weizhou Li, Jichun Zhao, and Jian Ming are from College of Food Science, Southwest Univ., Chongqing, 400715, China.
Zhao J
Authors Fuhua Li, Huiming Yan, Weizhou Li, Jichun Zhao, and Jian Ming are from College of Food Science, Southwest Univ., Chongqing, 400715, China.
Ming J
Authors Fuhua Li, Huiming Yan, Weizhou Li, Jichun Zhao, and Jian Ming are from College of Food Science, Southwest Univ., Chongqing, 400715, China.

MeSH

AnthocyaninsAntioxidantsColorFlavonoidsFood HandlingFood StorageFruitFruit and Vegetable JuicesMembranes, ArtificialMorusPhenolsPhytochemicalsPolyphenolsTasteUltrafiltration

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

31750950

Citation

Li, Fuhua, et al. "A Comparative Study of the Effects of Ultrafiltration Membranes and Storage On Phytochemical and Color Properties of Mulberry Juice." Journal of Food Science, vol. 84, no. 12, 2019, pp. 3565-3572.
Li F, Yan H, Li W, et al. A Comparative Study of the Effects of Ultrafiltration Membranes and Storage on Phytochemical and Color Properties of Mulberry Juice. J Food Sci. 2019;84(12):3565-3572.
Li, F., Yan, H., Li, W., Zhao, J., & Ming, J. (2019). A Comparative Study of the Effects of Ultrafiltration Membranes and Storage on Phytochemical and Color Properties of Mulberry Juice. Journal of Food Science, 84(12), 3565-3572. https://doi.org/10.1111/1750-3841.14935
Li F, et al. A Comparative Study of the Effects of Ultrafiltration Membranes and Storage On Phytochemical and Color Properties of Mulberry Juice. J Food Sci. 2019;84(12):3565-3572. PubMed PMID: 31750950.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A Comparative Study of the Effects of Ultrafiltration Membranes and Storage on Phytochemical and Color Properties of Mulberry Juice. AU - Li,Fuhua, AU - Yan,Huiming, AU - Li,Weizhou, AU - Zhao,Jichun, AU - Ming,Jian, Y1 - 2019/11/21/ PY - 2019/07/21/received PY - 2019/10/05/revised PY - 2019/10/10/accepted PY - 2019/11/22/pubmed PY - 2020/2/29/medline PY - 2019/11/22/entrez KW - bioactive activities KW - mulberry juice KW - phenolic compounds KW - storage KW - ultrafiltration membrane SP - 3565 EP - 3572 JF - Journal of food science JO - J Food Sci VL - 84 IS - 12 N2 - We investigated the influence of both the clarification by ultrafiltration membranes with 100 or 18 kDa molar weight cut-off (MWCO) and subsequent storage on phenolic properties and color of mulberry juice (MJ). Results showed that clarification by the ultrafiltration membrane with 100 kDa MWCO elevated levels of total polyphenols (↑11.4%), total monomeric anthocyanins (↑87.7%), phenolic acids and flavonoids (↑10-64%), thus leading to enhanced antioxidant activity (↑twofolds) and α-glucosidase inhibitory rate (↑23.3%), as well as redness (↑37.9%), which were sharply decreased in the clarified MJ by the ultrafiltration membrane with 18 kDa MWCO. MJ pretreated by the membrane with 100 kDa MWCO exhibited better storage stability than the other two juices. Hence, the ultrafiltration membrane with 100 kDa MWCO has great potential in juice clarification for purpose of enrichment of phenolic compounds, and enhancement of bioactive activities and storage stability. PRACTICAL APPLICATION: Mulberry juice has many health benefits related to phenolic compounds. Clarification is necessary to obtain a bright, clear juice and improves juice taste, thus making a favorable first impression on consumer. Ultrafiltration membrane with 100 kDa MWCO is recommended in mulberry juice processing, since it helps to enrich phenolic compounds, and enhance bioactive activities and sensory quality of mulberry juice. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/31750950/A_Comparative_Study_of_the_Effects_of_Ultrafiltration_Membranes_and_Storage_on_Phytochemical_and_Color_Properties_of_Mulberry_Juice_ DB - PRIME DP - Unbound Medicine ER -