Dimethyl dicarbonate and high pressure treatment of mulberry juice
What it found
In mulberry juice, a combined high pressure and dimethyl dicarbonate treatment knocked down native microbes to the same level as heat treatment, and the microbes stayed down during cold storage.
The combined treatment kept more phenolics and enzyme-blocking activity than heat, but lost more of some colour compounds and antioxidant capacity.
What they found
Microbe kill by each method
Repeated high pressure passes at 200 MPa or dimethyl dicarbonate at 250 mg/L significantly inactivated the juice's native microorganisms. Some surviving microorganisms grew back during storage at 4 °C.
Combined treatment matches heat
Three high pressure passes plus 250 mg/L dimethyl dicarbonate brought surviving native microorganisms down to the level reached by heat treatment at 95 °C for 1 minute. During later storage at 4 °C, the microbe population did not significantly increase.
Physical attributes unchanged
The combined treatment and the heat treatment caused no significant changes in pH, TSS ((o) Brix), or L*, a*, and b* values.
Phenolics and enzyme activity
Compared with heat treatment, the combined treatment kept more total phenolics and more α-glucosidase inhibitory activity.
Colour compounds and antioxidants
The combined treatment led to higher losses of cyanidin 3-glucoside, cyanidin 3-rutinoside, and antioxidant capacity than heat treatment.
What the authors conclude
“Overall, HPH-DMDC treatment can be a useful alternative to conventional thermal pasteurization of mulberry juice, considering its ability to inactive, and inhibit indigenous microorganisms.”
Also in their conclusions
- They say the combined high pressure and dimethyl dicarbonate treatment can be a useful alternative to conventional thermal pasteurization of mulberry juice.
- They base this on its ability to inactivate and inhibit indigenous microorganisms.
How it was done
They treated mulberry juice with repeated high pressure homogenization passes at 200 MPa, or with dimethyl dicarbonate at 250 mg/L, or with both together. They then stored the juice at 4 °C and measured microbes, physical attributes and nutrients.
What it can’t tell you
- We summarised it from the abstract only.
- This study looked only at mulberry juice and its native microbes, not at health effects in people.
- It did not test how the treated juice affects people who drink it.
Who paid
- Authors work at
- Sericultural & Agri-Food Research Inst. Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, China
The paper
- Title
- Effect of High Pressure Homogenization and Dimethyl Dicarbonate (DMDC) on Microbial and Physicochemical Qualities of Mulberry Juice
- Type
- Study
- Summarised from
- Abstract only
- Cite
- Yu Y, Wu J, Xu Y, Xiao G, Zou B (2016). Effect of High Pressure Homogenization and Dimethyl Dicarbonate (DMDC) on Microbial and Physicochemical Qualities of Mulberry Juice. Journal of food science. doi:10.1111/1750-3841.13213PubMed 26764561DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error