FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (11): 116-123.doi: 10.7506/spkx1002-6630-20180504-049

• Food Engineering • Previous Articles     Next Articles

Effect of Fermentation and Processing on Antioxidant and Hypoglycemic Activity of Mulberry Fruit

LONG Xiaoshan, HU Tenggen, ZOU Yuxiao, LIAO Sentai*, WANG Siyuan, LIN Guangyue, LI Erna, LIU Fan, LI Qian   

  1. Key Laboratory of Functional Food, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China
  • Online:2019-06-15 Published:2019-06-28

Abstract: Objective: To study the effect of fermentation and processing on the antioxidant and hypoglycemic activity of mulberry fruit. Methods: The monosaccharide content, microbial populations and scavenging capacity against 2,2’-azinobis- (3-ethylbenzthiazoline-6-sulphonate) (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals, ferrous ion chelating power and alpha-glucosidase inhibitory activity of mulberry powder (MP), fermented mulberry (FM), freeze-dried fermented mulberry (D (FM)) and freeze-dried fermented mulberry mixed with soybean (D (FM + S)) were determined. Results: After fermentation and freeze-drying of mulberry, its fructose and glucose levels decreased to zero. The survival rates of Leuconstoc mesenteroides and Saccharomyces cerevisiae in D (FM) were 54.77% and 53.40%, respectively, while those in D (FM + S) were both more than 90%, implying that the presence of soybean resulted in reduced loss of probiotics during the freeze drying process. The ABTS radical scavenging capacity of these samples followed the decreasing order of D (FM) > D (FM + S) > MP > FM. Consistent trends were observed for DPPH and hydroxyl radical scavenging capacity and ferrous ion chelating power. Both D (FM) and D (FM + S) were ranked the highest, followed by MP, and FM was the weakest. The IC50 values for inhibition of alpha-glucosidase by MP, FM, D (FM) and D (FM + S) were 0.58, 0.53, 0.19 and 0.31 mg/mL, respectively, which indicates that the inhibitory effect of D (FM) and D (FM + S) was better than that of the other samples. Conclusion: Frozen-dried fermented mulberry mixed with soybean has stronger antioxidant and hypoglycemic effects than both fermented and unfermented mulberry.

Key words: mulberry, monosaccharide, microbial populations, antioxidant effect, hypoglycemic effect

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