การพัฒนากระบวนการผลิตผงผลหม่อนที่มีเรสเวอราทรอลสูง

Abstract

This research aimed to find out the optimal production process for high resveratrol mulberry powder. It was found that Chiang Mai variety ripe mulberry fruits had higher bioactive compounds i.e. resveratrol, anthocyanins and antioxidant activities than Burirum 60 variety. The suitable raw materials for the process were mixed ripening stage of fresh ripe mulberry fruits, which were inseason harvested. Result from two extraction methods studied indicate that yeast fermentation method was more suitable than solvent extraction method (95% ethanol and ethyl acetate at 1:1 v/v), due to its simplicity without solvent application. After pressing and filtering the fermented mulberry solution it was subjected for analysis, it was found that the solution contained low sugar and high resveratrol recovery value at 331.97±0.25% as compared to fresh mulberry fruit. The solution was less sweet and strong sourness. Deacidification method by adding the solution with potassium carbonate or calcium carbonate was not necessary, because it caused reduction in both resveratrol and anthocyanins content. After water and ethanol evaporation by vacuum evaporator at 70°C until five times increasing in concentration, the concentrate fermented mulberry solution was provided. Silicon dioxide was used as anticaking agent added in to solution at 20% of total solid content of concentrate solution. The solution was vacuum dried (70°C) then crushed into powder. It was found that the production yield was 3.04% and the powder had 29.91 mg/kg (dry basis) of resveratrol which was increased about three times of fresh mulberry fruits. It was also found that resveratrol recovery was raised up to 372.86% from that of fresh mulberry fruits. After three months storage of the powder containing high resveratrol content derived from mulberry fruits in vacuum aluminum foil bags, it was found that storage at low temperature (4°C) could maintain resveratrol and anthocyanins content, antioxidant activities better than the higher temperature storage (25 and 35 °C). After three months of storage at 4 °C, it was found that resveratrol remained at 96.10% and anthocyanins decreased to 56.94% of the content in the powder before storage