title: Evaluation of bioactive compounds of black mulberry juice after thermal, microwave, ultrasonic processing, and storage at different temperatures.
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.
authors.affiliation: College of Life Science, Zhejiang Sci-Tech University, Hangzhou, China College of Biology and Food Engineering, Changshu Institute of Technology, Changshu, China.
authors.forename: Bo
authors.initials: B
authors.lastname: Jiang
authors.affiliation: Health Innovations Research Institute, School of Applied Sciences, RMIT University, Melbourne, Australia.
authors.forename: Nitin
authors.initials: N
authors.lastname: Mantri
authors.affiliation: College of Chemistry and Life Science, Zhejiang Normal University, Jinhua, China.
authors.forename: Ya
authors.initials: Y
authors.lastname: Hu
authors.affiliation: Division of General Studies, University of Illinois at Urbana-Champaign, Champaign, IL, USA.
authors.forename: Jiayin
authors.initials: J
authors.lastname: Lu
authors.affiliation: College of Chemistry and Life Science, Zhejiang Normal University, Jinhua, China.
authors.forename: Wu
authors.initials: W
authors.lastname: Jiang
authors.affiliation: 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.
authors.forename: Hongfei
authors.initials: H
authors.lastname: Lu
mesh_terms: D000872:Anthocyanins / Q000737:chemistry; D000975:Antioxidants / Q000737:chemistry; D001628:Beverages / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D061353:Food Storage; D005638:Fruit / Q000737:chemistry*; D006358:Hot Temperature; D008872:Microwaves; D031625:Morus / Q000737:chemistry*; D059808:Polyphenols / Q000737:chemistry; D013696:Temperature; D014465:Ultrasonics
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D059808:Polyphenols
keywords: Black mulberry juice; anthocyanin content; antioxidant activity; storage; thermal; ultrasound