title: The effects of juice processing on black mulberry antioxidants.
abstract: Black mulberry fruit is processed to juice at significant scale in Turkey. The effect of industrial-scale juice production on black mulberry antioxidants was evaluated using samples collected from the main steps of processing; including the selection of fruits, washing, mechanical milling, mashing, cold pressing, pasteurization, and filling-packing. Two major anthocyanins (cyanidin-3-glucoside and cyanidin-3-rutinoside), two phenolic acids (3- and caffeoylquinic acid) and 3 flavonols (rutin, quercetin-3-glucoside, and quercetin-malonyl-glucoside) were identified using LC-QTOF-MS and were quantified using HPLC. Approximately, 60-70% of the fruit anthocyanins were retained in the final juice, which also contained high levels of caffeoylquinic acids, relative to the fruit. Mashing and pressing were the steps which were effective for the recovery of fruit polyphenolics into the juice fraction. Moreover, an in vitro gastrointestinal digestion model, applied to determine the effect of processing on the bioavailability of mulberry antioxidants, indicated a higher anthocyanin bioavailability for the fruit matrix than for the juice matrix.
authors.affiliation: Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey.
authors.forename: Merve
authors.initials: M
authors.lastname: Tomas
authors.affiliation: Faculty of Engineering and Architecture, Food Engineering Department, Okan University, Akfirat-Tuzla, 34959 Istanbul, Turkey.
authors.forename: Gamze
authors.initials: G
authors.lastname: Toydemir
authors.affiliation: Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey.
authors.forename: Dilek
authors.initials: D
authors.lastname: Boyacioglu
authors.affiliation: Wageningen UR, Plant Research International, Bioscience, 6708 PB Wageningen, The Netherlands.
authors.forename: Robert
authors.initials: R
authors.lastname: Hall
authors.affiliation: Wageningen UR, Plant Research International, Bioscience, 6708 PB Wageningen, The Netherlands.
authors.forename: Jules
authors.initials: J
authors.lastname: Beekwilder
authors.affiliation: Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey. Electronic address: capanogl@itu.edu.tr.
authors.forename: Esra
authors.initials: E
authors.lastname: Capanoglu
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis*; D001628:Beverages / Q000032:analysis*; D044948:Flavonols / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D005960:Glucosides / Q000032:analysis; D031625:Morus; D011801:Quinic Acid / Q000031:analogs & derivatives / Q000032:analysis; D014421:Turkey
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D044948:Flavonols; D005960:Glucosides; C472707:caffeoylquinic acid; C462279:cyanidin-3-O-beta-glucopyranoside; D011801:Quinic Acid; C428983:cyanidin 3-rutinoside
keywords: Antioxidant; Bioavailability; Black mulberry juice; In vitro gastrointestinal digestion; Processing