Moreover, it was found the effectiveness of
UHPH treatment on inactivation microorganisms can be improved
by performing multiple UHPH passes, so a multi-pass ultra-high
pressure homogenisation treatment was often applied for the pasteurisation
of fruit juices (Maresca, Donsi, & Ferrari, 2011). Recently,
Suárez-Jacobo et al. (2011) evaluated the effect of UHPH treatments
on the antioxidant capacity, phenolics composition, vitamin C and
provitamin A contents of apple juice, reporting that UHPH treatments
significantly reduced the degradation of most of these compounds
compared with pasteurised samples. Velázquez-Estrada
et al. (2013) evaluate the effect of UHPH treatments on bioactive
compounds and antioxidant activity of orange juice, and found that
no significant differences (p > 0.05) were observed on the total
phenolics content and antioxidant capacity values between the
fresh and the UHPH-treated orange juice samples while these values
where significantly lower in the thermal pasteurised one. However,
no references about these aspects are available concerning
mulberry juice. Therefore, the aim of this work was to investigate
the effect of UHPH processing at 200 MPa for 1–3 successive passes
on the phenolic compounds, antioxidant capacity and anti-glucosidase
of mulberry juice compared with pasteurisation processing.
Moreover, it was found the effectiveness of
UHPH treatment on inactivation microorganisms can be improved
by performing multiple UHPH passes, so a multi-pass ultra-high
pressure homogenisation treatment was often applied for the pasteurisation
of fruit juices (Maresca, Donsi, & Ferrari, 2011). Recently,
Suárez-Jacobo et al. (2011) evaluated the effect of UHPH treatments
on the antioxidant capacity, phenolics composition, vitamin C and
provitamin A contents of apple juice, reporting that UHPH treatments
significantly reduced the degradation of most of these compounds
compared with pasteurised samples. Velázquez-Estrada
et al. (2013) evaluate the effect of UHPH treatments on bioactive
compounds and antioxidant activity of orange juice, and found that
no significant differences (p > 0.05) were observed on the total
phenolics content and antioxidant capacity values between the
fresh and the UHPH-treated orange juice samples while these values
where significantly lower in the thermal pasteurised one. However,
no references about these aspects are available concerning
mulberry juice. Therefore, the aim of this work was to investigate
the effect of UHPH processing at 200 MPa for 1–3 successive passes
on the phenolic compounds, antioxidant capacity and anti-glucosidase
of mulberry juice compared with pasteurisation processing.
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