Review on biological activity and processing stability of anthocyanin in mulberry fruit

LI Zhao-lu; CHEN Qin-qin; BI Jin-feng; WU Xin-ye; DUAN Yu-quan; SI Xu

doi:10.13386/j.issn1002-0306.2015.09.077

LI Zhao-lu, CHEN Qin-qin, BI Jin-feng, WU Xin-ye, DUAN Yu-quan, SI Xu. Review on biological activity and processing stability of anthocyanin in mulberry fruit[J]. Science and Technology of Food Industry, 2015, (09): 395-399. DOI: 10.13386/j.issn1002-0306.2015.09.077

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Review on biological activity and processing stability of anthocyanin in mulberry fruit

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Anthocyanins are a kind of the most important bioactive compounds contained in mulberry fruit,which related to the functions of antioxidant,anticancer,neuroprotective,cardiovascular protection and anti- obesity effects,etc. However,the anthocyanins are unstable under the conditions of heat and light,which result in the degradation during processing and storage.This review presents an overview on biological activity,processing and storage stability of anthocyanins in mulberry fruit based on the researches in recent years,aiming to provide theoretical supports for the efficient utilization of anthocyanins in mulberry fruit.

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Review on biological activity and processing stability of anthocyanin in mulberry fruit

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