| dc.description.abstract | This study was initiated to investigate the effects of commercial enzymes, namely Pectinex Ultra SP-L and Viscozyme L for different incubation times from 60 to 240 min and the effects of ultrasound treatment at different times from 30 to 120 min and temperatures from 30 to 75oC on extraction yield and antioxidant properties of mulberry juice. Determination of total phenolic contents (TPC), total anthocyanin contents (TAC), antioxidant capacities (AC), L-ascorbic acid content (L-AA), total soluble solids (TSS) and titratable acidity (TA) of juice were carried out. After incubating mulberry fruit with enzymes, samples applied Pectinex Ultra SP-L for 120 min had higher results as compared to those using Viscozyme L in extraction yield (87.1%), TSS (11.9oBr), TA (1.38%), L-AA (35.5 mg/100 ml), TPC (160.6 mg GAE/100 ml) and AC (82.6%). Incubating samples for 120 min with Pectinex Ultra SP-L combined with ultrasound treatment at 45oC for 60 min resulted in the highest juice yield and antioxidant contents for the mulberry juice.
Keywords: mulberry juice, enzyme, ultrasound, antioxidant properties. | en_US |
