Fu Hua Li
South China University of Technology, China
Title: Effects of ultrafiltration and storage on polyphenol, color, and bioactivities of Mulberry (Morus indica L.) juice
Biography
Biography: Fu Hua Li
Abstract
The effect of clarification by 100 and 18kDa molar weight cut-off (MWCO) ultrafiltration membranes, as well as the storage period (1-2 months) on polyphenol profile, bioactivities (α-Glucosidase inhibition and antioxidant activities) and color properties of mulberry juice (MJ) were investigated. Results indicated that ultrafiltration processing (100kDa MWCO) enriched the phenolic compounds. Comparing to the crude, the clarified MJ showed improved color, α-Glucosidase inhibition activity (αIA) and antioxidant property. However, the excessive clarification by 18kDa MWCO membrane presented more losses of MJ polyphenols due to membrane fouling. At the end of the first one month, the crude MJ showed obvious instability in both the polyphenol content and their bioactivities, which were well retained or even enhanced in the filtered juice by 100kDa MWCO membrane. At the end of storage of two months, compared to MJ stored for one month, the clarified MJ showed significant improvement in contents of phenolic acids and flavonoids, as well as the bioactivities. Accordingly, ultrafiltration processing especially for 100kDa membrane favored the preservation of MJ polyphenols and their bioactivities.
