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We have developed processing methods improved cyanidin-3-glucoside(C3G) stability in mulberry fruit`s jam. In the processing of mulberry jam, 3 minutes blanching using microwave inhibited the C3G destruction by maintaining the antioxidant capacity and inactivation of enzymes related to pigment`s stability. Also citric acid increased C3G stability in the mulberry fruit`s jam. As the adding sugar, sucrose was considered the more desirable sugar than oligosaccharide or xylitol. It showed high C3G content and antioxidant capacity compared to the two treatment groups. In conclusion, when processing mulberry fruit`s jam, the addition of citric acid and the enzyme`s inactivation treatment were considered effective treatment for the C3G stability and antioxidant ability.

The effect of citric acid and enzyme inactivation treatment on C3G stability and antioxidant capacity of mulberry fruit jam