Influence of different sterilization treatments on the color and anthocyanin contents of mulberry juice during refrigerated storage

The distinct color of mulberry juice is one of the foremost qualities that imprints on consumers' senses, but it is extremely unstable in processing and storage. However, the color protection of mulberry juice was not studied previously. In this study, the protective effects of different sterilization treatments on the color-preservation and anthocyanin contents of mulberry juice were investigated for the first time. We found that the high-pressure processing treatment (HPP, 400 MPa/5 min) had the most powerful color-preserving effect. The study is of great significance as a guide to improving the color stability of mulberry juice, thereby also improving and promoting the development of the mulberry deep processing industry.