|
KMID : 1041220130510020159
|
|
Journal of Sericultural and Entomological Science
2013 Volume.51 No. 2 p.159 ~ p.163
|
|
|
Processing method of mulberry fruit juice improved C3G stability
|
|
Kim Hyun-Bok
|
|
|
Abstract
|
|
|
|
As mulberry fruit's functionalities are known to the media, the interest in promoting of consumption and processed products is increasing. But there is no C3G(Cyanidin-3-glucoside) data based on the stability of the pigment during processing. To solve this problems, and to expand the use of mulberry fruit, processing methods was developed for mulberry fruit juice improved cyanidin-3-glucoside(C3G) stability. The results obtained are summarized as follows. The food additive citric acid with 0.3 % improved C3G content and antioxidant ability in the treatment of mulberry fruit and sucrose the ratio of 50 % : 50 %(w/w). In the case of the addition of oligosaccharides, citric acid decreased antioxidant ability. Xylitol treatment showed up the lowest of C3 content, but by the addition of citric acid improved the pigment content and antioxidant activity of the mulberry fruit juice. Addition of citric acid was more affected C3G stability than containers (clear glass bottles, brown glass bottles, aluminum foil, green glass bottle, translucent glass bottles). In the processing of mulberry juice, 3 minutes blanching treatment using microwave dropped C3G content somewhat. Therefore, using this method is not recommended. However in the antioxidant ability, microwave blanching showed a stabilizing effect compared to the other treatments.
|
|
|
KEYWORD
|
|
|
C3G, Stability, Antioxidant capacity, Mulberry fruit, Juice
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|