Improvement of Quality Characteristics of Mulberry ( Morus alba L.) Fruit Extract Using High-Pressure Enzymatic Treatment

This study investigated the effect of high-pressure enzymatic treatment (HPET) on the quality characteristics such as soluble solid content, yield, flavonoid content, and phenolic acid content of mulberry fruits. Of particular note, first, the quality characteristics of the mulberry fruits were most significantly improved under the high-pressure treatment with mixture of Pectinex Be XXL and Ultra color. Second, in the flavonoids, a decrease in rutin content and increases in hyperoside and quercetin contents were confirmed by HPET, which may be the result of the two-step deglycosylation of rutin by pectinase activity. Finally, the extraction yield of mulberry fruits was maintained during HPET 0–36 h, and its bioactive compound profile was variously changed. Therefore, this study provided new clues as to how the HPET may promote changes in the extraction yield and bioactive substance profile of mulberry fruits and suggest the potential for use of natural materials based on mulberry fruit extracts.