Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility

Area of Science:

• Food Science
• Nutritional Chemistry
• Agricultural Science

Background:

• Black mulberries (Morus nigra) are a rich source of antioxidants.
• Industrial-scale jam processing involves multiple steps including cooking and pasteurization.
• Understanding antioxidant changes during processing is crucial for product quality.

Purpose of the Study:

• To quantify the impact of industrial jam processing on black mulberry antioxidants.
• To assess the changes in total phenolics, flavonoids, anthocyanins, and antioxidant capacity.
• To determine the in vitro bioaccessibility of these compounds post-processing.

Main Methods:

• Spectrophotometric methods were used for total phenolic and flavonoid content.
• High-Performance Liquid Chromatography (HPLC) and Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry (LC-QTOF-MS) were employed for anthocyanin analysis.
• Antioxidant capacity was measured using assays like ABTS.

Main Results:

• Jam processing caused significant reductions: 88% in total phenolics, 89% in total flavonoids, and 97% in anthocyanins.
• Antioxidant capacity decreased by 88-93%, with individual anthocyanins showing a ~99% loss.
• Bioaccessible phenolics, anthocyanins, and antioxidant capacity showed increased recovery percentages post-processing (16%, 12%, 37%).

Conclusions:

• Industrial processing of black mulberries into jam leads to substantial losses of key antioxidant compounds.
• Food processing optimization is recommended to minimize antioxidant degradation and enhance the final product's nutritional value.
• Further research can guide the food industry in preserving beneficial phytochemicals during fruit processing.