In this study, the effects of ultra-high pressure homogenisation (UHPH) processing at 200 MPa for 1–3
successive passes (inlet temperatures at 4 C) were compared with pasteurisation (95 C, 1 min) processing
on phenolic compounds, antioxidant capacity (ORAC value) and anti-glucosidase of mulberry juice.
Compared with thermal pasteurisation processing, the more reductions in the anthocyanins, phenolic
acids (gallic, protocatechuic, caffeic and p-coumaric acids, and a unknown hydroxycinnamic acid) and
quercetin aglycone contents, as well as ORAC value were observed during UHPH processing of mulberry
juice, whereas all reductions above during UHPH processing could be inhibited by adding ascorbic acid to
mulberry juice. Besides, no significant change (p > 0.05) in the a-glucosidase inhibitory activity was
observed during UHPH processing of mulberry juice, but showed a 14% reduction in mulberry juice processed
by thermal pasteurisation.