Skip to main content
SpringerLink
Log in

Preparation of anthocyanin-rich mulberry juice by microwave-ultrasonic combined pretreatment

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

The work aims to study the process of microwave-ultrasonic combined treatment to obtain anthocyanin-rich mulberry juice. A Box-Behnken design was employed to analyze the effects of microwave time and citric acid content on the total phenol content, total anthocyanin content, hue, color intensity, DPPH and ABTS radical scavenging activities. Under the optimum conditions (microwave time of 46 s, citric acid addition of 273 mg/kg), the total phenol content, total anthocyanin content, the DPPH and ABTS radical scavenging activities reached 4.24 mg GAE/mL, 3.29 mg C3G/mL, 4.59 mg TE/mL and 11.90 mg TE/mL, respectively. Subsequently, the mulberry juice was processed with ultrasound of different frequencies. It was found that low-frequency ultrasonic treatment (25 kHz) could significantly reduce the loss of total phenolic and anthocyanin monomers and improve the antioxidant capacity of mulberry juice during storage for five weeks. Overall, mulberry juice with microwave-ultrasonic pretreatment is a natural antioxidant.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Agcam E, Akyildiz A, Balasubramaniam VM. Optimization of anthocyanins extraction from black carrot pomace with thermosonication. Food Chemistry. 237: 461-470 (2017)

    Article  CAS  Google Scholar 

  • Al Bittar S, Perino-Issartier S, Dangles O, Chemat F. An innovative grape juice enriched in polyphenols by microwave-assisted extraction. Food Chemistry. 141: 3268-3272 (2013)

    Article  CAS  Google Scholar 

  • Benchamas G, Huang G, Huang S, Huang H. Preparation and biological activities of chitosan oligosaccharides. Trends in Food Science & Technology. 107: 38-44 (2021)

    Article  CAS  Google Scholar 

  • Brand-Williams WM, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology. 28: 25-30 (1995)

    Article  CAS  Google Scholar 

  • Chen JY, Du J, Li ML, Li CM. Degradation kinetics and pathways of red raspberry anthocyanins in model and juice systems and their correlation with color and antioxidant changes during storage. LWT-Food Science and Technology. 128: 109448 (2020)

    Article  CAS  Google Scholar 

  • Cheng JR, Xu L, Xiang R, Liu XM, Zhu MJ. Effects of mulberry polyphenols on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slices during processing and storage. Meat Science. 160: 107973 (2020)

    Article  CAS  Google Scholar 

  • Darvishi H, Salami P, Fadavi A, Saba MK. Processing kinetics, quality and thermodynamic evaluation of mulberry juice concentration process using ohmic heating. Food and Bioproducts Processing. 123: 102-110 (2020)

    Article  CAS  Google Scholar 

  • Ferreira LF, Minuzzi NM, Rodrigues RF, Pauletto R, Rodrigues E, Emanuelli T, Bochi VC. Citric acid water-based solution for blueberry bagasse anthocyanins recovery: optimization and comparisons with microwave-assisted extraction (MAE). LWT-Food Science and Technology. 133: 110064 (2020)

    Article  CAS  Google Scholar 

  • Gomez-Mejia E, Roriz CL, Heleno SA, Calhelha R, Dias MI, Pinela J, Barros L. Valorisation of black mulberry and grape seeds: chemical characterization and bioactive potential. Food Chemistry. 337: 127998 (2021)

    Article  CAS  Google Scholar 

  • Huang G, Chen F, Yang W, Huang H. Preparation, deproteinization and comparison of bioactive polysaccharides. Trends in Food Science & Technology. 109: 564-568 (2021)

    Article  CAS  Google Scholar 

  • Coelho JP, Robalo MP, Boyadzhieva S, Stateva RP. Microwave-assisted extraction of phenolic compounds from spent coffee grounds. process optimization applying design of experiments. Molecules. 67: 37–44 (2021)

  • Kim BS, Kim H, Kang S. In vitro anti-bacterial and anti-inflammatory activities of lactic acid bacteria-biotransformed mulberry (Morus alba Linnaeus) fruit extract against Salmonella Typhimurium. Food Control. 106: 106758 (2019)

    Article  CAS  Google Scholar 

  • Kwaw E, Ma YK, Tchabo W, Sackey AS, Apaliya MT, Xiao L, Sarpong F. Ultrasonication effects on the phytochemical, volatile and sensorial characteristics of lactic acid fermented mulberry juice. Food Bioscience. 24: 17-25 (2018)

    Article  CAS  Google Scholar 

  • Li J, Fan Y, Huang G, Huang H. Extraction, structural characteristics and activities of zizylphus vulgaris polysaccharides. Industrial Crops and Products. 178: 114675 (2022)

    Article  Google Scholar 

  • Li XS, Zhang L, Peng ZY, Zhao YQ, Wu KY, Zhou N, Bai WB. The impact of ultrasonic treatment on blueberry wine anthocyanin color and its in-vitro anti-oxidant capacity. Food Chemistry. 333: 127455 (2020)

    Article  CAS  Google Scholar 

  • Lin B, Huang G. Extraction, isolation, purification, derivatization, bioactivity, structure-activity relationship, and application of polysaccharides from white jellyfungus. Biotechnology and Bioengineering. 119: 1359-1379 (2022)

    Article  CAS  Google Scholar 

  • Martins CPC, Cavalcanti RN, Cardozo TSF, Couto SM, Guimara JT, Balthazar CF, Cruz AG. Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages. Food Chemistry. 345: 128746 (2021)

    Article  CAS  Google Scholar 

  • Perez-Grijalva B, Herrera-Sotero M, Mora-Escobedo R, Zebadua-Garcia JC, Silva-Hernandez E, Oliart-Ros R, Guzman-Geronimo R. Effect of microwaves and ultrasound on bioactive compounds and microbiological quality of blackberry juice. LWT-Food Science and Technology. 87: 47-53 (2018)

    Article  CAS  Google Scholar 

  • Re R. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine. 26: 1231-1237 (1999)

    Article  CAS  Google Scholar 

  • Sanchez-Camargo AD, Ballesteros-Vivas D, Buelvas-Puello LM, Martinez-Correa HA, Parada-Alfonso F, Cifuentes A, Gutierrez LF. Microwave-assisted extraction of phenolic compounds with antioxidant and anti-proliferative activities from supercritical CO2 pre-extracted mango peel as valorization strategy. LWT-Food Science and Technology. 137: 110414 (2021)

    Article  CAS  Google Scholar 

  • Singleton V, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture. 16: 144-158 (1964)

    Google Scholar 

  • Sza B, Gh A, Gc B. Extraction, structural analysis, derivatization and antioxidant activity of polysaccharide from Chinese yam. Food Chemistry. 361: 130089 (2021)

    Article  Google Scholar 

  • Tang Q, Huang G. Improving method, properties and application of polysaccharide as emulsifier. Biomedicine & Pharmacotherapy. 376: 131937 (2021)

    Google Scholar 

  • Tang Z, Huang G. Extraction, structure, and activity of polysaccharide from radix astragali. Biomedicine & Pharmacotherapy. 150: 113015 (2022)

    Article  CAS  Google Scholar 

  • Tchabo W, Ma YK, Kwaw E, Zhang HN, Li X, Afoakwah NA. Effects of ultrasound, high pressure, and manosonication processes on phenolic profile and antioxidant properties of a sulfur dioxide-free mulberry (morus nigra) wine. Food and Bioprocess Technology. 10: 1210-1223 (2017)

    Article  CAS  Google Scholar 

  • Wang JY, Xie BJ, Sun ZD. Quality parameters and bioactive compound bioaccessibility changes in probiotics fermented mango juice using ultraviolet-assisted ultrasonic pre-treatment during cold storage. LWT-Food Science and Technology. 137: 110438 (2021)

    Article  CAS  Google Scholar 

  • Wang WJ, Jung J, Tomasino E, Zhao Y. Optimization of solvent and ultrasound-assisted extraction for different anthocyanin rich fruit and their effects on anthocyanin compositions. LWT-Food Science and Technology. 72: 229-238 (2016)

    Article  CAS  Google Scholar 

  • Xu X, Huang YY, Xu JW, He XJ, Wang YH. Anti-neuroinflammatory and antioxidant phenols from mulberry fruit (Morus alba L.). Journal of Functional Foods. 68: 103914 (2020)

  • Yang W, Huang G. Extraction methods and activities of natural glucans. Trends in Food Science & Technology. 112: 50-57 (2021)

    Article  CAS  Google Scholar 

  • Yang W, Huang G, Chen F, Huang H. Extraction/synthesis and biological activities of selenopolysaccharide. Trends in Food Science & Technology. 109: 211-218 (2021)

    Article  CAS  Google Scholar 

  • Yang W, Yang Z, Zou Y, Sun X, Huang G. Extraction and deproteinization process of polysaccharide from purple sweet potato. Chemical Biology & Drug Design. 99: 111-117 (2022)

    Article  CAS  Google Scholar 

  • Yilmaz S, Ergun S, Yigit M, Yilmaz E, Ahmadifar E. Dietary supplementation of black mulberry (Morus nigra) syrup improves the growth performance, innate immune response, antioxidant status, gene expression responses, and disease resistance of nile tilapia (Oreochromis niloticus). Fish & Shellfish Immunology. 107: 211-217 (2020)

    Article  CAS  Google Scholar 

  • Zafra-Rojas QY, Cruz-Cansino N, Ramirez-Moreno E, Delgado-Olivares L, Villanueva-Sanchez J, Alanis-Garcia E. Effects of ultrasound treatment in purple cactus pear (Opuntia ficus-indica) juice. Ultrasonics Sonochemistry. 20: 1283-1288 (2013)

    Article  CAS  Google Scholar 

  • Zhang LX, Fan GJ, Khan MA, Yan Z, Beta T. Ultrasonic-assisted enzymatic extraction and identification of anthocyanin components from mulberry wine residues. Food Chemistry. 323: 126714 (2020)

    Article  CAS  Google Scholar 

  • Zhou S, Huang G, Huang H. Extraction, derivatization and antioxidant activities of onion polysaccharide. Food Chemistry. 388: 133000 (2022)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This work was supported by National Key R&D Program of China (2019YFD1002300), the North Jiangsu Science and Technology Project (XZ-SZ201929) and the Research Project of Jiangxi Forestry Bureau (No. 202012).

Funding

Funding was provided by National Key R&D Program of China (2019YFD1002300), the North Jiangsu Science and Technology Project (XZ-SZ201929) and the Research Project of Jiangxi Forestry Bureau (No. 202012).

Author information

Authors and Affiliations

  1. College of Light Industry and Food Engineering, Nanjing Forestry University, 159 Longpan Road, Xuanwu District, Nanjing, 210037, Jiangsu, People’s Republic of China

    Kaiqian Xu, Gongjian Fan, Caie Wu, Andi Suo & Zhihao Wu

  2. Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, 210037, China

    Gongjian Fan & Caie Wu

Authors
  1. Kaiqian Xu
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Gongjian Fan
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Caie Wu
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Andi Suo
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Zhihao Wu
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

KX: methodology, software, data curation, writing-original draft preparation, visualization. GF: resources, supervision, funding acquisition, writing-reviewing and editing. CW: visualization, investigation. AS: validation, writing-reviewing and editing, conceptualization. ZW: data curation, software.

Corresponding author

Correspondence to Gongjian Fan.

Ethics declarations

Conflict of interest

All authors of the article have no conflict of interest.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Xu, K., Fan, G., Wu, C. et al. Preparation of anthocyanin-rich mulberry juice by microwave-ultrasonic combined pretreatment. Food Sci Biotechnol 31, 1571–1581 (2022). https://doi.org/10.1007/s10068-022-01147-3

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-022-01147-3

Keywords

Search

Navigation