The color stability of mulberry juice is affected during its processing and storage. This study investigates changes in the color of mulberry juice processed by four different sterilization treatments during 30 days of storage at 4 °C: high pressure processing (HPP at 400 MPa/5 min, 400 MPa/10 min, 500 MPa/5 min, and 500 MPa/10 min), thermal processing (TP at 70 °C/10 min, and 75 °C/10 min), high temperature short time (HTST), and membrane filtration (MF). After 30 days of storage, the retention rates of total anthocyanin, cyanidin-3-glucoside and cyanidin-3-rutinoside in juice samples treated by different sterilization methods were found to be significantly higher than those of the control group. Among these treatments, the retention rates of total anthocyanin, cyanidin-3-glucoside and cyanidin-3-rutinoside were highest in HPP (400 MPa/5 min) at 84.70%, 80.20% and 98.61%, respectively. Both TP (70 °C/10 min) and HTST treatments also showed significantly higher anthocyanin retention rates, at 83.19% and 84.27%, respectively. These results indicate that HPP (400 MPa/5 min), TP (70 °C/10 min) and HTST treatments are most suitable for the sterilization of mulberry juice.

Industrial relevance

The distinct color of mulberry juice is one of the foremost qualities that imprints on consumers' senses, but it is extremely unstable in processing and storage. However, the color protection of mulberry juice was not studied previously. In this study, the protective effects of different sterilization treatments on the color-preservation and anthocyanin contents of mulberry juice were investigated for the first time. We found that the high-pressure processing treatment (HPP, 400 MPa/5 min) had the most powerful color-preserving effect. The study is of great significance as a guide to improving the color stability of mulberry juice, thereby also improving and promoting the development of the mulberry deep processing industry.

中文翻译：

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不同灭菌处理对桑storage汁冷藏中颜色和花色苷含量的影响

桑juice汁的颜色稳定性在其加工和储存过程中会受到影响。这项研究调查了在4°C下储存30天期间通过四种不同的灭菌处理处理后的桑juice汁颜色的变化：高压处理（HPP在400 MPa / 5分钟，400 MPa / 10分钟，500 MPa / 5分钟，和500 MPa / 10分钟），热处理（TP在70°C / 10分钟和75°C / 10分钟），高温短时间（HTST）和膜过滤（MF）。储存30天后，发现通过不同灭菌方法处理的果汁样品中总花色苷，花青素3-葡糖苷和花青素3-芸苔苷的保留率显着高于对照组。在这些治疗方法中，总花色苷的保留率，在HPP（400 MPa / 5分钟）中，花青素-3-葡糖苷和花青素-3-芸苔苷最高，分别为84.70％，80.20％和98.61％。TP（70°C / 10 min）和HTST处理均显示出较高的花色苷保留率，分别为83.19％和84.27％。这些结果表明，HPP（400 MPa / 5 min），TP（70°C / 10 min）和HTST处理最适合桑juice汁的灭菌。

行业相关性

桑juice汁独特的颜色是印在消费者感官上的最重要的品质之一，但在加工和储存中却极为不稳定。但是，桑not汁的颜色保护以前没有被研究过。在本研究中，首次研究了不同灭菌处理对桑color汁的保色性和花色苷含量的保护作用。我们发现高压加工处理（HPP，400 MPa / 5分钟）具有最强大的保色效果。该研究对提高桑juice汁的颜色稳定性，从而改善和促进桑deep深加工产业的发展具有重要意义。