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Article Abstract
Whole mulberry juice (WMBJ) was prepared using a novel high-energy fluidic microfluidizer (HEFM). The effects of varying treatment pressures (0-120 MPa) on the physical stability and nutritional quality of the juice were investigated. As the pressure increased, the average particle size (D[4,3]) decreased from 232.46 μm to 38.27 μm. This indicated that the pulp particles became smaller and more evenly dispersed, resulting in an increase in the apparent viscosity. At 90 MPa, the precipitation weight ratio increases, the turbidity value is the lowest, and the physical stability is significantly improved. Furthermore, the HEFM treatment exhibited a favorable impact on the soluble solids, pH value, total acid content, color, and antioxidant activity of the WMBJ. The contents of anthocyanins, ascorbic acid, and total polyphenols in the WMBJ reached their zenith with the 90 MPa treatment. The results demonstrated that WMBJ, characterized by its excellent physical stability and high nutritional value, can be effectively prepared through the utilization of HEFM technology. This technological approach represents a novel method for industrial WMBJ production that is both efficient and environmentally friendly while ensuring the preservation of the product's quality.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC12249042 | PMC |
| http://dx.doi.org/10.3390/foods14132311 | DOI Listing |
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