Effect of high pressure homogenization and dimethyl dicarbonate (DMDC) on microbial and physicochemical qualities of mulberry juice


Yuanshan Yu … [et al.]


Journal of Food Science 81(3)2016:M702-M708


Dimethyl dicarbonate. High pressure homogenization. Indigenous microorganism. Mulberry juice. Quality.


In this study, the effect of high pressure homogenization (HPH) and dimethyl dicarbonate (DMDC) on microbial and nutrient qualities of mulberry juice was evaluated. Results showed that repeated HPH passes at 200 MPa or adding DMDC at 250 mg/L significantly inactivated the indigenous microorganisms in mulberry juice (P < 0.05), whereas some surviving microorganisms recovered to grow during storage of 4 °C. The combined treatment with 3 passes of HPH and 250 mg/L of DMDC (HPH‐DMDC) decreased the population of surviving indigenous microorganisms to the level attained by heat treatment at 95 °C for 1 min (HT) with no significant increase (P > 0.05) in the population of microorganisms during subsequent storage at 4 °C. Moreover, no significant changes (P > 0.05) in the physical attributes, including pH, TSS (oBrix), L*, a*, and b* values were observed in the samples treated by the HPH‐DMDC or by HT. Compared with HT, HPH‐DMDC treatment resulted in a higher degree of retention in total phenolics, and α‐glucosidase inhibitory activity, although the treatment led to higher losses in cyanidin 3‐glucoside, cyanidin 3‐rutinoside, and antioxidant capacity. Overall, HPH‐DMDC treatment can be a useful alternative to conventional thermal pasteurization of mulberry juice, considering its ability to inactive, and inhibit indigenous microorganisms