The Quality of Mulberry Juice as Affected by Enzyme Treatments

Abstract

This study was conducted to investigate the effects of commercial enzymes on the extraction yield and the quality of mulberry juice. A mulberry mash was separately treated with two enzymes, namely Pectinex Ultra SP-L and Viscozyme L for different incubation times from 60 to 240 min. Determination of juice yield, total phenolic content, total anthocyanin content, antioxidant capacity, L-ascorbic acid content, total soluble solids, and titratable acidity of juice were carried out. Overall, in comparison with the non-enzymatic treated juice, the juice incubated with Pectinex Ultra SP-L and Viscozyme L was significantly (p < 0.05) higher in all quality attributes. Moreover, samples incubated with Pectinex Ultra SP-L for 120 min had the highest results in extraction yield (87.1%), total soluble solids (11.9 • Bx), titratable acidity (1.4%), L-ascorbic acid content (35.5 mg/100 mL), total phenolic content (160.6 mg GAE/100 mL), and antioxidant capacity (82.6%). For both enzymatic treatments, a prolongation of incubation period from 60 min to 120 min resulted in higher antioxidant values for the juice; however, longer 180 min, they were reduced, except total anthocyanin content. Two-way analysis showed that the impacts of the types of enzyme and treatment duration cannot be separated. Positive correlations between total phenolic content and antioxidant capacity indicated that phenolic compounds were the main antioxidants in the beverages.

Effect of combined ultrasound‐enzyme treatment on recovery of phenolic compounds, antioxidant capacity, and quality of plum ( Prunus salicina L.) juice

“…A further decrease in TPC was observed after 60 min treatment which might be as a result of enzyme hydrolysis of the lateral glycosidic chains of polyphenolic compounds, resulting in less‐stable polyphenols (Butnariu et al., 2013). Generally, the increase in bioactivity upon ultrasound and enzyme treatment could be attributed to acoustic cavitation produce by ultrasound (Abid et al., 2013; Butnariu et al., 2013; Mazza et al., 2019; Nguyen & Nguyen, 2018b) and controlled enzymatic cell wall degradation (Nguyen & Nguyen, 2018a; Oszmiański et al., 2011), which facilitated the release of more soluble antioxidant polyphenols into the juice (Machado et al., 2019). Ultrasound for 30 min (US) and enzymatic treatment for 60 min were considered as the optimal time for single treatment.…”

“…Besides, correlation results revealed a negative relationship ( r = −0.912) between TAC and PPO activity. Enzymatic treatment has been reported to significantly increase the total anthocyanin contents in various fruit juices (Landbo & Meyer, 2004; Lee et al., 2005; Nguyen & Nguyen, 2018a; W. D. Wang et al., 2009). Overall, the results obtained in this study are comparable with previous studies on plum juice (Chun et al., 2003; Gil et al., 2002; Tomás‐Barberán et al., 2001).…”

Effects of Spray-Drying Temperatures and Ratios of Gum Arabic to Microcrystalline Cellulose on Antioxidant and Physical Properties of Mulberry Juice Powder

“…Frozen mulberries were thawed overnight at 4 • C before mashing for 60 s using a blender (Panasonic MX-GM1011GRA, Berhad, Malaysia). Mulberry must was then incubated with Pectinex Ultra SP-L (0.2% v/w) (Novozymes, Bagsvaerd, Denmark), at 50 • C for 120 min [31]. After the treatment, mulberry juice was obtained by filtration with filter papers with size pore of 20-25 µm.…”

Optimization of pectinase‐assisted extraction of Annona muricata L. juice and the effect of liquefaction on its pectin structure

“…Several authors have observed this phenomenon. 15,27,37 Organic acids play a relevant role in the processing of fruit juice. It serves as a mild preservative, contributes to the flavor development via a balanced sugar/acid ratio, and stimulates saliva secretion through a thirst-quenching effect.…”