Influence of different sterilization treatments on the color and anthocyanin contents of mulberry juice during refrigerated storage

You, Yilin; Li, Na; Han, Xue; Guo, Jielong; Zhao, Yu; Liu, Guojie; Huang, Weidong; Zhan, Jicheng

doi:10.1016/j.ifset.2018.05.007

Cited by 64 publications

(49 citation statements)

References 39 publications

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“…To understand the color change, the total color change ( ΔE ) was calculated (Table ). It is generally accepted that consumers can only distinguish the color of two products when ΔE > 3 (You et al, ). For the clarified juices, ΔE ranged from 17.61 (NS) to 27.15 (SA).…”

Section: Resultsmentioning

confidence: 99%

Turbidity, antioxidant compounds, color, and dynamics of clarification of bayberry juice using various polysaccharide‐based clarifying agents

Chen

et al. 2019

J Food Process Preserv

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Bayberry juice was clarified with different polysaccharide‐based clarifying agents (guar gum, locust bean gum, agar‐agar, chitosan, xanthan gum, and sodium alginate). The effects of the clarifying agents on transmittance, turbidity, protein content, antioxidant compounds and activity, color, and the dynamics of the clarification of bayberry juice were investigated. The highest transmittance at 720 nm (%) and lowest turbidity (NTU) were obtained in the juice with 1.00 g/L agar‐agar (88.2% and 23.75 NTU), 0.05 g/L xanthan gum (89.5% and 31.65 NTU), 0.10 g/L chitosan (94.6% and 15.65 NTU), and 0.10 g/L sodium alginate (96.3% and 15.30 NTU), respectively. Overall, the data suggested that sodium alginate, agar‐agar, xanthan gum, and chitosan can be used to clarify bayberry juice, although xanthan gum and chitosan were more conducive to the retention of antioxidant compounds. The dynamics of the clarification indicated that sodium alginate and agar‐agar were the most effective clarifying agents, among those tested. Practical applications The juices made from Chinese bayberries had many benefits. However, the raw bayberry juices were cloudy and easy to form haze and precipitation during the storage period. In our study, polysaccharide‐based clarification agents were used to obtain clear bayberry juices. The results provided effective agents for clarifying bayberry juices, confirmed the protein‐removing mechanism of polysaccharide‐based clarification agents, and further guided the industrial production of bayberry juice.

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Section: Resultsmentioning

confidence: 99%

Turbidity, antioxidant compounds, color, and dynamics of clarification of bayberry juice using various polysaccharide‐based clarifying agents

Chen

et al. 2019

J Food Process Preserv

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“…During the storage of the mulberry juice, the stability of C3R exceeded that of C3G. During a previous study, it was found that both tannin extracts and yeast extracts succeeded in improving the stability of C3R, compared to C3G in mulberry wine during the ageing process (You et al ., , ). It has been proven that compared to C3R, C3G was more sensitive to pH levels, temperature and oxygen.…”

Section: Discussionmentioning

confidence: 99%

“…Maximum absorption wavelength, absorbance value of mulberry juice and copigmentation M value According to the previously described method (You et al, 2018a(You et al, , 2018b, the maximum absorption wavelength (k max ) and A max of juice samples were determined using an ultraviolet-visible spectrophotometer (UV-1800; Shimadzu, Kyoto, Japan). The test for each sample was repeated three times, and the means were documented.…”

Section: Colour Index In Mulberry Juicementioning

confidence: 99%

“…The values of L*, a*, b*, H*, C* and DE* were calculated using the formula reported before (Sun et al, 2017). Furthermore, Adobe Photoshop software was employed to fit colour according to the parameters obtained via the CIELAB method (Berns, 1996;You et al, 2018aYou et al, , 2018b.…”

Section: Colour Parametersmentioning

confidence: 99%

“…The total anthocyanin content in mulberry juice was determined via a pH differential method (You et al, 2018a(You et al, , 2018b.…”

Section: Total Anthocyanin Content In Mulberry Juicementioning

confidence: 99%

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The effects of six phenolic acids and tannic acid on colour stability and the anthocyanin content of mulberry juice during refrigerated storage

You

Han

et al. 2019

Int J of Food Sci Tech

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Summary Six phenolic acids and tannic acid are added to fresh mulberry juice to enhance the colour. Effects of these copigments on colour stability and the anthocyanin content of mulberry juice are investigated while being stored at 4 °C for 30 days. Results suggest that the addition of the copigments markedly increases the maximum absorbance of mulberry juice. Cyanidin‐3‐glucoside is the major anthocyanin, followed by cyanidin‐3‐rutinoside. Furthermore, the retention rate of the total anthocyanin, cyanidin‐3‐rutinoside and cyanidin‐3‐rutinoside increases after the addition of all copigments. The effect of ferulic acid on the stability of total anthocyanin, cyanidin‐3‐glucoside and cyanidin‐3‐rutinoside in mulberry juice is the best, 89.52%, 86.90% and 94.46% respectively (66.56%, 62.58% and 73.60% in the control group). Researchers recommend the addition of ferulic acid, p‐coumaric acid and caffeic acid – all of which belong to the hydroxycinnamic acid group, to the mulberry juice to enhance the colour stability and anthocyanin content.

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Berry beverages: From bioactives to antidiabetes properties and beverage processing technology

Yin,

Niu,

Zhang

et al. 2024

Food Frontiers

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Beverages with nutritional functional properties constitute one of the fastest‐growing segments in the food industry. Beverages produced with berries as raw materials, owing to their richness in various beneficial substances (such as fiber, vitamins, minerals, and bioactive phytochemicals), have emerged as integral components of nutritional functional beverages. In this review, we summarize the bioactive polyphenols present in berry beverages and discuss the potential properties of berries from an antidiabetic perspective. The application and impact of new technologies in the processing and production of berry beverages are also explored. Additionally, the review addresses the challenges and prospects faced by industrial development in berry beverage production. Our objective is to provide valuable information for food researchers and the berry beverage production industry, facilitating the production of highly nutritious drinks that appeal to consumers.

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Influence of different sterilization treatments on the color and anthocyanin contents of mulberry juice during refrigerated storage

Cited by 64 publications

References 39 publications

Turbidity, antioxidant compounds, color, and dynamics of clarification of bayberry juice using various polysaccharide‐based clarifying agents

Turbidity, antioxidant compounds, color, and dynamics of clarification of bayberry juice using various polysaccharide‐based clarifying agents

The effects of six phenolic acids and tannic acid on colour stability and the anthocyanin content of mulberry juice during refrigerated storage

Berry beverages: From bioactives to antidiabetes properties and beverage processing technology

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