According to this model, the extraction rate constant of total phenolics and anthocyanins in ultrasound-assisted extraction (UAE) increased approximately 16.9 and 21.5 times, respectively, in comparison with that enzyme-assisted extraction (EAE); the level of phenolics and anthocyanins of mulberry juice from the ultrasonic treatment were 11.3% và 15.9%, respectively, higher than those from the enzymatic treatment.