EFFECT OF PECTINASE ENZYME ON EXTRACTION EFFICIENCY AND BIOACTIVE COMPOUNDS OF BLACK MULBERRY JUICE (MORUS NIGRA L.) WITH ULTRASOUND-ASSISTED

Nguyễn Đình Phúc; Nguyễn Như Ngọc

doi:10.34238/tnu-jst.10921

EFFECT OF PECTINASE ENZYME ON EXTRACTION EFFICIENCY AND BIOACTIVE COMPOUNDS OF BLACK MULBERRY JUICE (MORUS NIGRA L.) WITH ULTRASOUND-ASSISTED

About this article

Received: 12/08/24 Revised: 17/10/24 Published: 18/10/24

Authors

1. Nguyen Dinh Phuc, Nguyen Tat Thanh University
2. Nguyen Nhu Ngoc , Nguyen Tat Thanh University

Abstract

Black mulberry is widely used in Vietnam because of its flavor and high nutritional value. This study aimed to examine the impact of pectinase enzyme concentration on the extraction recovery efficiency, total polyphenol content (TPC), anthocyanin content (ACN), antioxidant activity (DPPH), and turbidity of black mulberry juice. To process and extract the juice, different concentrations of pectinase (0%, 0.05%, 0.1%, 0.2%, and 0.4%) were used, along with 30kHz ultrasound-assisted conditions. The pectinase enzyme used in this study was obtained by fermenting Aspergillus niger with supplemented pectin from red dragon fruits. The results showed that treatment with pectinase enzyme at different concentrations affected the recovery efficiency, TPC, DPPH, ACN, and turbidity. The recovery efficiency reached high values of 88.04% and 88.23% at 0.2 and 0.4% enzyme concentrations, respectively. Similarly, the turbidity of black mulberry juice was also best obtained at enzyme concentrations of 0.2 and 0.4%. However, TPC, ACN and DPPH gave the best results when treated with the enzyme at a concentration of 0.2%.

Keywords

Morus nigra; Pectinase; Ultrasound; Anthocyanin; Polyphenol

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DOI: https://doi.org/10.34238/tnu-jst.10921

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