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Beverages 2018, 4(3), 56;

Ultrasonic Effects on the Quality of Mulberry Juice

Department of Food Technology, Biotechnology School, International University, Vietnam National University, Ho Chi Minh City 700000, Vietnam
These authors contributed equally to this work.
Author to whom correspondence should be addressed.
Received: 17 June 2018 / Revised: 26 July 2018 / Accepted: 27 July 2018 / Published: 3 August 2018
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This study was conducted to investigate the effects of ultrasonic treatments on the extraction yield and the quality of mulberry juice. The mulberry mash was treated with ultrasound at different incubation times from 30 to 120 min and different temperatures from 30 to 75 °C. The determination of the juice yield, total phenolic content, total anthocyanin content, antioxidant capacity, l-ascorbic acid content, total soluble solids, and the titratable acidity of the juice were carried out. Overall, applying ultrasound at 45 °C for 60 min resulted in the highest juice yield and antioxidant contents for the mulberry juice. The ultrasonic treatment increased the extraction yield (29.6%), the total soluble solid (8.7%), the titratable acidity (39.3%), the l-ascorbic acid content (94.3%), total phenolic content (174.1%), total anthocyanin content (156.9%) and the antioxidant capacity (40.7%) of the mulberry juice as compared to pressing only. A strong positive correlation between the total phenolic content and the antioxidant capacity indicated that phenolic compounds were the main antioxidants in the beverage. View Full-Text
Keywords: mulberry juice; ultrasound treatment; polyphenols; anthocyanins; antioxidant capacity mulberry juice; ultrasound treatment; polyphenols; anthocyanins; antioxidant capacity
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Nguyen, C.L.; Nguyen, H.V.H. Ultrasonic Effects on the Quality of Mulberry Juice. Beverages 2018, 4, 56.

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