Effect of pectinase enzyme on extraction efficiency and bioactive compounds of black mulberry juice (Morus nigra l.) with ultrasound assisted

Black mulberry is widely used in Vietnam because of its flavor and high nutritional value. This study aimed to examine the impact of pectinase enzyme concentration on the extraction recovery efficiency, total polyphenol content (TPC), anthocyanin content (ACN), antioxidant activity (DPPH), and turbidity of black mulberry juice.