Processing method of mulberry fruit juice improved C3G stability

ABSTRACT As mulberry fruit ’ s functionalities are known to the media, the interest in promoting of consumption and processedproducts is increasing. But there is no C3G(Cyanidin-3-glucoside) data based on the stability of the pigment during pro-cessing. To solve this problems, and to expand the use of mulberry fruit, processing methods was developed for mul-berry fruit juice improved cyanidin-3-glucoside(C3G) stability. The results obtained are summarized as follows. Thefood additive citric acid with 0.3 % improved C3G content and antioxidant ability in the treatment of mulberry fruitand sucrose the ratio of 50 % : 50 %(w/w). In the case of the addition of oligosaccharides, citric acid decreased anti-oxidant ability. Xylitol treatment showed up the lowest of C3 content, but by the addition of citric acid improved thepigment content and antioxidant activity of the mulberry fruit juice. Addition of citric acid was more affected C3G sta-bility than containers (clear glass bottles, brown glass bottles, aluminum foil, green glass bottle, translucent glass bot-tles). In the processing of mulberry juice, 3 minutes blanching treatment using microwave dropped C3G contentsomewhat. Therefore, using this method is not recommended. However in the antioxidant ability, microwave blanchingshowed a stabilizing effect compared to the other treatments.Key words : C3G, Stability, Antioxidant capacity, Mulberry fruit, Juice