The Effect of Honey on the Persistence of Anthocyanin in Mulberry Nectar

Abstract

Abstract

At the present, people are more interested in healthy food choices. Vegetables and fruits are an alternative processed for consumers need. Necta juice is a popular product with the addition of sweeteners to extend the shelf life as well as protecting of active compounds, such as phytochemicals, in the product more stable. Although the sweeteners used in the food industry are guaranteed to be safe, but may effect on long term human health. The purpose of this study was to compare the effects of sweeteners between honey and saccharin which added to the crude extracted mulberry juice, in terms of the treatment of anthocyanin, vitamin C and antioxidant activity. The experiments were conducted at storage temperatures of 25 to 30°C for 42 days. The results found that the concentration of 7.5% honey (H-1) and 0.008% saccharine (S-1) was able to slow down the decomposition of anthocyanin were 1774.30 ± 31.43 and 1886.37 ± 27.14 mg/L, respectively, and extended the half-life of anthocyanin were 83.01 and 97.83 days, respectively. These concentrations of the sweetener also maintained the vitamin C content at 12.99 ± 0.44 and 6.09 ± 0.12 mg/100 mL, respectively, and the antioxidant scavenging activity (DPPH EC50) was 24.91 ± 0.11 and 33.67. ± 0.18 mg/mL, respectively. For the FRAP assay, the sweetener concentrations were 118.44 ± 2.79 and 163.31 ± 2.64 mg ascorbic acid equivalent/ml, respectively. The data also show that the highest concentration of honey (7.5%) can preserve the active substances in the nectar juice which similar to the highest concentration of saccharin (0.008%) used in the food industry. Therefore, the use of honey (which is a substitute for sweetness found in nature) instance of synthetic sweeteners in the fruit juice industry, should be concerned, in terms of reducing the risks to human health in case of long term consumed.