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Journal articles on the topic 'Mulberry juice'

Author: Grafiati

Published: 4 June 2021

Last updated: 19 February 2022

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1

Wang, Fan, Bao-Lei Du, Zheng-Wei Cui, Li-Ping Xu, and Chun-Yang Li. "Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice." Food Science and Technology International 23, no. 2 (July 20, 2016): 119–27. http://dx.doi.org/10.1177/1082013216659610.

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The aim of this study was to investigate the effects of high hydrostatic pressure and thermal processing on microbiological quality, bioactive compounds, antioxidant activity, and volatile profile of mulberry juice. High hydrostatic pressure processing at 500 MPa for 10 min reduced the total viable count from 4.38 log cfu/ml to nondetectable level and completely inactivated yeasts and molds in raw mulberry juice, ensuring the microbiological safety as thermal processing at 85 ℃ for 15 min. High hydrostatic pressure processing maintained significantly (p < 0.05) higher contents of total phenolic, total flavonoid and resveratrol, and antioxidant activity of mulberry juice than thermal processing. The main volatile compounds of mulberry juice were aldehydes, alcohols, and ketones. High hydrostatic pressure processing enhanced the volatile compound concentrations of mulberry juice while thermal processing reduced them in comparison with the control. These results suggested that high hydrostatic pressure processing could be an alternative to conventional thermal processing for production of high-quality mulberry juice.

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2

Nguyen, Chi, and Ha Nguyen. "Ultrasonic Effects on the Quality of Mulberry Juice." Beverages 4, no. 3 (August 3, 2018): 56. http://dx.doi.org/10.3390/beverages4030056.

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This study was conducted to investigate the effects of ultrasonic treatments on the extraction yield and the quality of mulberry juice. The mulberry mash was treated with ultrasound at different incubation times from 30 to 120 min and different temperatures from 30 to 75 °C. The determination of the juice yield, total phenolic content, total anthocyanin content, antioxidant capacity, l-ascorbic acid content, total soluble solids, and the titratable acidity of the juice were carried out. Overall, applying ultrasound at 45 °C for 60 min resulted in the highest juice yield and antioxidant contents for the mulberry juice. The ultrasonic treatment increased the extraction yield (29.6%), the total soluble solid (8.7%), the titratable acidity (39.3%), the l-ascorbic acid content (94.3%), total phenolic content (174.1%), total anthocyanin content (156.9%) and the antioxidant capacity (40.7%) of the mulberry juice as compared to pressing only. A strong positive correlation between the total phenolic content and the antioxidant capacity indicated that phenolic compounds were the main antioxidants in the beverage.

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3

Du, Qing Ping, Bao Hong Yuan, Ning Zhang, and Zhuang Li Lin. "The Activating Blood and Hypolipidemic Effects of Black Mulberry on Aged Rats." Advanced Materials Research 554-556 (July 2012): 1004–8. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1004.

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To study the activating blood and hypolipidemic effects of black mulberry on aged rats, the aged rats were divided into 3 groups and fed with black mulberry fruit or juice respectively. The blood of rats in treatment groups and control group was collected and determined after 8 weeks treatment. The results showed that antioxidant enzymes SOD and GSH-Px were increased in both treatment groups. Na+-K+-ATPase activity, the primary membrane enzyme of rat erythrocytes, was increased when the aged rats were fed black mulberry fruit or juice. The high-density lipoprotein cholesterol (HDL-c) and the erythrocyte membrane fluidity in the blood of rats treated with juice and fruit were improved. Furthermore, mulberry treatment significantly decreased MDA content in the serum and erythrocytes total cholesterol (TC) of rats. The Anti-atherogenic indexes (AAI) were distinguishedly increased in both treatment groups(P<0.05). The results suggested that both the fruit and juice of black mulberry have beneficial effects including activating blood, hypolipidemic and anti-atherosolerosis.

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4

Liu, Xueming, Gengsheng Xiao, Weidong Chen, Yujuan Xu, and Jijun Wu. "Quantification and Purification of Mulberry Anthocyanins with Macroporous Resins." Journal of Biomedicine and Biotechnology 2004, no. 5 (2004): 326–31. http://dx.doi.org/10.1155/s1110724304403052.

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Total anthocyanins in different cultivars of mulberry were measured and a process for the industrial preparation of mulberry anthocyanins as a natural food colorant was studied. In 31 cultivars of mulberry, the total anthocyanins, calculated as cyanidin 3-glucoside, ranged from147.68to2725.46mg/L juice. Extracting and purifying with macroporous resins was found to be an efficient potential method for the industrial production of mulberry anthocyanins as a food colorant. Of six resins tested, X-5 demonstrated the best adsorbent capability for mulberry anthocyanins (91 mg/mL resin). The adsorption capacity of resins increased with the surface area and the pore radius. Residual mulberry fruit juice after extraction of pigment retained most of its nutrients, except for anthocyanins, and may provide a substrate for further processing.

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5

BO, Li, Gao Xin, Li Na, and Mei Jun. "Fermentation process of mulberry juice-whey based Tibetan kefir beverage production." Czech Journal of Food Sciences 36, No. 6 (January 7, 2019): 494–501. http://dx.doi.org/10.17221/468/2017-cjfs.

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Mixture of mulberry juice and whey was evaluated as a potential substrate for the production of a beverage by Tibetan kefir grains. Different mulberry juice addition was used. Acidity, pH, volatile flavour compounds as well as microbial communities were determined during 40 h of fermentation at 18°C. Gas chromatography-mass spectroscopy (GC-MS) analysis revealed that ethanol and 3-methyl-1-butanol were dominant alcohols, and ethyl caprylate, ethyl caprate, ethyl acetate and ethyl caproate were the most dominant ester compounds. The microbial communities of fermented beverage were close to kefir grains indicating that they had similar microbial communities gradually during the fermentation process. Lactococcus was frequently detected at the beginning and then Lactobacillus rapidly proliferated after acclimatizing to the fermentation environment. Acetobacter was steadily increasing during the fermentation process. For the fungi, Candida was frequently detected with the highest abundances in almost all samples.

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6

Moon, Hye-Kyung, Soo-Won Lee, Jae-Nam Moon, Se-Jin Yoon, Seul Lee, and Gwi-Young Kim. "Quality Characteristics of Jelly Added with Mulberry Juice." Korean journal of food and cookery science 28, no. 6 (December 31, 2012): 797–804. http://dx.doi.org/10.9724/kfcs.2012.28.6.797.

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7

Karabiyikli, Şenız, Hüseyın Değırmencı, and Mehmet Karapinar. "Inactivation ofListeria monocytogenesin Black Mulberry (Morus nigra) Juice." Journal of Food Processing and Preservation 41, no. 1 (June 17, 2016): e12840. http://dx.doi.org/10.1111/jfpp.12840.

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8

Xu, Pingzhen, Meirong Zhang, Ping Qian, Jiawei Li, Xueyang Wang, and Yangchun Wu. "iTRAQ-Based Quantitative Proteomic Analysis of Digestive Juice across the First 48 Hours of the Fifth Instar in Silkworm Larvae." International Journal of Molecular Sciences 20, no. 24 (December 4, 2019): 6113. http://dx.doi.org/10.3390/ijms20246113.

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The silkworm is an oligophagous insect for which mulberry leaves are the sole diet. The nutrients needed for vital activities of the egg, pupal, and adult stages, and the proteins formed in the cocoon, are all derived from the larval stages. The silkworm feeds and grows quickly during the larval stages. In particular, the amount of leaf ingested and digested quickly increases from the ecdysis to the gluttonous stage in the fifth instar period. In this study, we used the iTRAQ proteomic technique to identify and analyze silkworm larval digestive juice proteins during this period. A total of 227 proteins were successfully identified. These were primarily serine protease activity, esterase activity, binding, and serine protease inhibitors, which were mainly involved in the digestion and overcoming the detrimental effects of mulberry leaves. Moreover, 30 genes of the identified proteins were expressed specifically in the midgut. Temporal proteomic analysis of digestive juice revealed developmental dynamic features related to molecular mechanisms of the principal functions of digesting, resisting pathogens, and overruling the inhibitory effects of mulberry leaves protease inhibitors (PIs) with a dynamic strategy, although overruling the inhibitory effects has not yet been confirmed by previous study. These findings will help address the potential functions of digestive juice in silkworm larvae.

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9

Kanklai, Jirapat, Tasneem Chemama Somwong, Patthanasak Rungsirivanich, and Narumol Thongwai. "Screening of GABA-Producing Lactic Acid Bacteria from Thai Fermented Foods and Probiotic Potential of Levilactobacillus brevis F064A for GABA-Fermented Mulberry Juice Production." Microorganisms 9, no. 1 (December 24, 2020): 33. http://dx.doi.org/10.3390/microorganisms9010033.

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Gamma-aminobutyric acid (GABA), the inhibitory neurotransmitter, can be naturally synthesized by a group of lactic acid bacteria (LAB) which is commonly found in rich carbohydrate materials such as fruits and fermented foods. Thirty-six isolates of GABA-producing LAB were obtained from Thai fermented foods. Among these, Levilactobacillus brevis F064A isolated from Thai fermented sausage displayed high GABA content, 2.85 ± 0.10 mg/mL and could tolerate acidic pH and bile salts indicating a promising probiotic. Mulberry (Morus sp.) is widely grown in Thailand. Many mulberry fruits are left to deteriorate during the high season. To increase its value, mulberry juice was prepared and added to monosodium glutamate (MSG), 2% (w/v) prior to inoculation with 5% (v/v) of L. brevis F064A and incubated at 37 °C for 48 h to obtain the GABA-fermented mulberry juice (GABA-FMJ). The GABA-FMJ obtained had 3.31 ± 0.06 mg/mL of GABA content, 5.58 ± 0.52 mg gallic acid equivalent/mL of antioxidant activity, 234.68 ± 15.53 mg cyanidin-3-glucoside/mL of anthocyanin, an ability to inhibit growth of Bacillus cereus TISTR 687, Salmonella Typhi DMST 22842 and Shigella dysenteriae DMST 1511, and 10.54 ± 0.5 log10 colony-forming units (CFU)/mL of viable L. brevis F064A cell count. This GABA-FMJ was considered as a potential naturally functional food for human of all ages.

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10

Zhang, W., J. He, Q. Pan, F. Han, and C. Duan. "Separation and character analysis of anthocyanins from mulberry (Morus alba L.) pomace." Czech Journal of Food Sciences 29, No. 3 (May 13, 2011): 268–76. http://dx.doi.org/10.17221/124/2008-cjfs.

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Mulberry pomace, as a by-product of juice and wine making, was investigated as a potential source of natural anthocyanins. The results showed that anthocyanin contents in mulberry pomace from two varieties were above 250 mg/100 g, that is 74%–79% of that in mulberry whole fruit. Thus, mulberry pomace could be a potential anthocyanins source. The anthocyanins in mulberry pomace had an attractive red colour with the chroma at 5.0 and hue angle at 6.8. Five anthocyanins were identified in mulberry pomace, cyanidin-3-glucoside and cyanidin-3-rutinoside being the major anthocyanins. The method of the separation of the two anthocyanins was studied showing that both anthocyanins with purities above 98% could be well separated on Sephadex LH-20 by eluting with 10% ethanol containing 1% of acetic acid after purification with AB-8 macroporous resin. The recovery of the complete process of both anthocyanins was 57.4%. Cyanidin-3-glucoside and cyanidin-3-rutinoside had more attractive colours and strong antioxidant activities and could be used as potential food colourants and antioxidants.

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11

Kim, Hyun-Bok. "Processing method of mulberry fruit juice improved C3G stability." Korean Journal of Sericultural Science 51, no. 2 (November 30, 2013): 159–63. http://dx.doi.org/10.7852/jses.2013.51.2.159.

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12

Tomas, Merve, Gamze Toydemir, Dilek Boyacioglu, Robert Hall, Jules Beekwilder, and Esra Capanoglu. "The effects of juice processing on black mulberry antioxidants." Food Chemistry 186 (November 2015): 277–84. http://dx.doi.org/10.1016/j.foodchem.2014.11.151.

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13

Akbulut, Mehmet, and Mehmet Musa Özcan. "Comparison of mineral contents of mulberry (Morus spp.) fruits and their pekmez (boiled mulberry juice) samples." International Journal of Food Sciences and Nutrition 60, no. 3 (January 2009): 231–39. http://dx.doi.org/10.1080/09637480701695609.

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14

Hwang, In-Seo, and Mina K. Kim. "Influence of Processing Conditions on the Flavor Profiles of Mulberry (Morus alba Linn) Fruits Using Instrumental Flavor Analysis and Descriptive Sensory Analysis." Foods 9, no. 5 (May 5, 2020): 581. http://dx.doi.org/10.3390/foods9050581.

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The purpose of this study was to identify the influence of drying method on flavor profiles of mulberry fruit using purge and trap (P&T) flavor extraction followed by gas chromatography–mass spectrometry (GC-MS) and descriptive sensory analysis using a highly trained sensory panel. Mulberry fruit samples were prepared at different temperatures (−20, 0, 50, and 60 °C). The results showed that more diverse volatile compound profiles were produced overall and had increased levels of benzaldehyde, nonanal, and 3,3-dimethylhexane in Sample 3 and 4, which were dried at higher temperature (50 °C and 60 °C). The mulberry fruit samples that received heat treatment had higher grape juice, raisin, and sour aromatics, while samples that did not received heat treatment were characterized as having cucumber, green/grassy, and sweet aromatics.

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15

Zou, Bo, Yu-juan Xu, Ji-jun Wu, Yuan-shan Yu, and Geng-sheng Xiao. "Phenolic compounds participating in mulberry juice sediment formation during storage." Journal of Zhejiang University-SCIENCE B 18, no. 10 (October 2017): 854–66. http://dx.doi.org/10.1631/jzus.b1600461.

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16

Nguyen, Chi, and Ha Nguyen. "The Quality of Mulberry Juice as Affected by Enzyme Treatments." Beverages 4, no. 2 (May 30, 2018): 41. http://dx.doi.org/10.3390/beverages4020041.

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17

Tousson, Ehab, and Bahija Al-Behbehani. "Black mulberries (Morus nigra) as a natural dye for animal tissues staining." Animal Biology 61, no. 1 (2011): 49–56. http://dx.doi.org/10.1163/157075511x554419.

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AbstractNatural dyes produce an extraordinary diversity of rich and complex colours as well as unexpected results, making them exciting to use. Natural dyes have been used for staining wool, silk, carpet and cotton. Black mulberry (Morus nigra) has strong staining activity and a distinct flavor with juicy and acidic characteristics making them attractive for use in the processing industry in products such as fruit juice, ice cream, jelly, and jam. Aim of this study was to investigate a new staining method using black mulberry for whole mount and transverse sections staining of fasciola. Adult liver flukes (Fasciola sp.) were collected from the livers of naturally infected cows at slaughterhouse, washed with physiological saline solution. Some adult Fasciola were collected, immersed in 10% neutral buffered formalin for fixation, and embedded in paraffin for histological studies. The rest of whole mount of adult worms were collected, and then stained by the new method (dye extracted form beet root) and Carmine staining method for control. Sections, 7-10 micrometer from adult worms were collected, and then stained by the new method and hematoxyllin & eosin staining method for control. By using the dye extracted from beet root, zoologists and parasitologists can make identification and differentiation between different parasites. By using the dye extracted from black mulberry, zoologists and parasitologists can make identification and differentiation between different parasites. This dye method can be an alternative to cost and time consuming current chemical staining methods.

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18

Wu, Tao, Qiong Tang, Zichun Gao, Zhuoping Yu, Haizhao Song, Xiaodong Zheng, and Wei Chen. "Blueberry and Mulberry Juice Prevent Obesity Development in C57BL/6 Mice." PLoS ONE 8, no. 10 (October 15, 2013): e77585. http://dx.doi.org/10.1371/journal.pone.0077585.

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19

Hardinasinta, G., S. Salengke, M. Juaedi, and M. Mursalim. "Ohmic heating characteristics and degradation kinetics of anthocyanin in mulberry juice." IOP Conference Series: Earth and Environmental Science 355 (November 19, 2019): 012094. http://dx.doi.org/10.1088/1755-1315/355/1/012094.

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20

Celik, Serafettin, and Ihsan Bakirci. "Some properties of yoghurt produced by adding mulberry pekmez (concentrated juice)." International Journal of Dairy Technology 56, no. 1 (February 2003): 26–29. http://dx.doi.org/10.1046/j.1471-0307.2003.00070.x.

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21

Kwon, Yun-Ju, Soon-Jae Rhee, Jae-Won Chu, and Sang-Won Choi. "Comparison of Radical Scavenging Activity of Extracts of Mulberry Juice and Cake Prepared from Mulberry (Morus spp.) Fruit." Preventive Nutrition and Food Science 10, no. 2 (June 1, 2005): 111–17. http://dx.doi.org/10.3746/jfn.2005.10.2.111.

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22

Engmann, N. F., Y. K. Ma, X. Ying, and Y. Qing. "Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice." Czech Journal of Food Sciences 31, No. 1 (January 10, 2013): 72–80. http://dx.doi.org/10.17221/530/2011-cjfs.

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Anthocyanins are potent natural antioxidants with acclaimed health benefits and are also used as industrial colourants. These functions are based on the types and amounts of anthocyanins present in the food material. We identified and characterised mulberry fruit anthocyanins before and after high hydrostatic pressure (HHP) treatment. Three separate samples were differently treated at 200, 400, and 600 MPa for 20 min, respectively. Anthocyanins were identified and characterised using high-performance liquid chromatography (HPLC), electrospray ionisation mass spectrometry (ESI/MS), and the literature data. Cyanidin-3-O-glucopyranoside (55.56%) and cyanidin-3-O-coumaroylglucoside (44.44%) were detected in the untreated sample, while two new anthocyanins [pelargonidin-3-O-coumaroylglucoside (0.46%) and delphinidin-3-O-coumaroylglucoside (5.8%)] were identified in the sample treated at 200 MPa for 20 minutes. One new anthocyanin, delphinidin-3-O-coumaroylglucoside (5.38%), was detected in the juice treated at 400 MPa for 20 minutes. At 600 MPa for 20 min, no new anthocyanins were detected.

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23

Jiang, Dong-Qing, Ying Guo, Dian-Hong Xu, Ya-Si Huang, Ke Yuan, and Zhi-Qiang Lv. "Antioxidant and anti-fatigue effects of anthocyanins of mulberry juice purification (MJP) and mulberry marc purification (MMP) from different varieties mulberry fruit in China." Food and Chemical Toxicology 59 (September 2013): 1–7. http://dx.doi.org/10.1016/j.fct.2013.05.023.

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24

Park, Mi Hwa, Young Ju Choi, Mihyang Kim, Hyo Jung Kang, Min Young Kam, and Kyung Im Jung. "Antioxidant and Anti-Inflammatory Effects of Mulberry (Morus alba) Juice Prepared Using Slow-Speed Masticating Household Juicer." Journal of the Korean Society of Food Science and Nutrition 49, no. 5 (May 31, 2020): 444–53. http://dx.doi.org/10.3746/jkfn.2020.49.5.444.

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25

Kim, Hyojin, and Mi Sook Chung. "Antiviral Activities of Mulberry (Morus alba) Juice and Seed against Influenza Viruses." Evidence-Based Complementary and Alternative Medicine 2018 (November 1, 2018): 1–10. http://dx.doi.org/10.1155/2018/2606583.

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Antiviral activities of Morus alba (MA) juice and seed were examined using time-of-addition plaque assays against influenza viruses, A/Brisbane/59/2007 (H1N1) (BR59), pandemic A/Korea/01/2009(H1N1) (KR01), A/Brisbane/10/2007(H3N2) (BR10), and B/Florida/4/2006 (FL04). MA juice (MAJ) showed much higher antiviral activity than MA seed (MAS). In the pre- and cotreatment of virus, MAJ showed antiviral effects against BR59, KR01, and FL04 in a dose-dependent manner. In particular, MAJ at 4% concentration exhibited 1.3 log inhibition in the pre- and cotreatment of the virus against FL04, a type B virus. However, little or weak inhibition was observed in the posttreatment of MAJ. GSH levels in the virus-infected cells were also examined. The decreased levels by the viral infection were restored significantly by the addition of MAJ. MAJ also exhibited significant DPPH radical scavenging and ferric ion-reducing activities in a dose-dependent manner. Cyanidin-3-rutinoside, the most abundant polyphenol compound of MAJ identified by LC-MS in this study, showed weak inhibitory effects against FL04 in the pretreatment, whereas gallic acid, a minor compound of MAJ, revealed significant antiviral effect. These results suggest that MAJ can be developed as a novel plant-derived antiviral against influenza viruses.

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26

Boranbayeva, Togzhan, Feryal Karadeniz, and Emel Yılmaz. "Effect of Storage on Anthocyanin Degradation in Black Mulberry Juice and Concentrates." Food and Bioprocess Technology 7, no. 7 (March 21, 2014): 1894–902. http://dx.doi.org/10.1007/s11947-014-1296-8.

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27

Fazaeli, Mahboubeh, Zahra Emam-Djomeh, and Mohammad Saeed Yarmand. "Influence of Black Mulberry Juice Addition and Spray Drying Conditions on Some Physical Properties of Ice Cream Powder." International Journal of Food Engineering 12, no. 3 (May 1, 2016): 277–85. http://dx.doi.org/10.1515/ijfe-2015-0253.

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Abstract In this study, the overall quality characteristics of ice cream powders (drying yield, moisture content, water activity, bulk density, solubility and glass transition temperature) and ice creams made from their corresponding reconstituted powders (overrun, melting behavior) were analyzed. The effect of spray drying conditions such as inlet air temperature (120, 140 and 160 °C) and feed flow rate (1.5, 3 and 4.5 mL/min) and black mulberry juice addition (15, 30 and 45 %) were included in the design. The results showed that, by increasing inlet air temperature water activity, bulk density and overrun were decreased, while solubility and melting rate of reconstituted powders were increased. Generally, mass recovery percentage of ice cream powders was decreased with increase of feed ﬂow rate and juice concentration at the same air inlet temperature due to the stickiness problem and the low glass transition temperature of components. The following optimum process conditions with the desirability of 0.86 were determined: inlet air temperature of 140 °C, feed flow rate of 1.5 mL/min and juice concentration of 30 %.

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28

Tinebra, Ilenia, Giuseppe Sortino, Paolo Inglese, Silvia Fretto, and Vittorio Farina. "Effect of Different Modified Atmosphere Packaging on the Quality of Mulberry Fruit (Morus alba L. cv Kokuso 21)." International Journal of Food Science 2021 (February 3, 2021): 1–12. http://dx.doi.org/10.1155/2021/8844502.

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The control of temperature and gas composition is essential to maintain the fresh flavor and quality of perishable fruits like mulberry. This study presented a modified atmosphere experiment (MAP) for fresh fruit showing the potential benefits of innovative gas mixing with argon. The effects of MAP were studied on the physicochemical and qualitative attributes of mulberry preserved at 4 ± 1 °C and 90 ± 5 % R.H. Fresh mulberries were packaged with different gas combinations: MAP1 (4%O2+6%CO2+90%N2), MAP2 (10%O2+5%CO2+85%Ar), CTR1 (20.9%O2+0.04%CO2), and CTR2 (10%O2+5%CO2+85%N2). Changes in quality parameters were evaluated after 0, 4, 8, and 12 days of storage. Mulberries packaged with MAP had a lower weight loss than CTR samples which lost more than 80% of their initial weight. Furthermore, the results showed that the argon treatment was the best in keeping the fruit juice content, preserving its structure. Despite not showing great differences with MAP1 treatment, Ar allowed to maintain high TSS up to 8 storage days, slowed CO2 production. The sensory profile of mulberry fruit was not significantly affected by storage in modified atmospheres, and the production of potential unpleasant odors in MAP2 could not be perceived. The results of this study confirm that this innovative approach, using MAP technology, has a potential use in maintaining mulberry fruit quality for a longer time.

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29

Eom, In-Ju, and Seong-Ho Kim. "Optimization of Lactic Acid Fermentation Condition of Mulberry Juice Using Response Surface Methodology." Journal of the Korean Society of Food Science and Nutrition 48, no. 5 (May 31, 2019): 575–88. http://dx.doi.org/10.3746/jkfn.2019.48.5.575.

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30

Kavas, Nazan, and Gökhan Kavas. "Functional probiotic yoghurt production with black mulberry (Morus nigra L.) juice concentrate fortification." GSC Biological and Pharmaceutical Sciences 5, no. 2 (November 30, 2018): 096–102. http://dx.doi.org/10.30574/gscbps.2018.5.2.0120.

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31

이정애. "Quality Characteristics of Salad Dressing Added with Mulberry Fruit Juice from Different Breeds." Culinary Science & Hospitality Research 18, no. 2 (March 2012): 216–27. http://dx.doi.org/10.20878/cshr.2012.18.2.017.

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32

이정애. "Quality Characteristics of Salad Dressing Added with Mulberry Fruit Juice from Different Breeds." Culinary Science & Hospitality Research 18, no. 2 (March 2012): 216–27. http://dx.doi.org/10.20878/cshr.2012.18.2.017017017.

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33

Hojjatpanah, Ghazaleh, Zahra Emam-Djomeh, Ahmad Kalbasi Ashtari, Hossein Mirsaeedghazi, and Mahmoud Omid. "Evaluation of the fouling phenomenon in the membrane clarification of black mulberry juice." International Journal of Food Science & Technology 46, no. 7 (May 18, 2011): 1538–44. http://dx.doi.org/10.1111/j.1365-2621.2011.02651.x.

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34

Hamid, Hamid, and N. S. Thakur. "Development of appetizer (spiced squash) from mulberry (Morus alba L.) and its quality evaluation during storage." Journal of Applied and Natural Science 9, no. 4 (December 1, 2017): 2235–41. http://dx.doi.org/10.31018/jans.v9i4.1517.

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The present investigations were conducted to develop a commercial appetizer (spiced squash) from mul-berry and its quality evaluation during storage. Different combinations of juice (20, 25, 30, 35 and 40%) and TSS (40 and 45 oB) were tried to standardize proper combination for appetizer. Out of 10 different treatment combinations of juice and TSS tried, appetizer recipe (A5) prepared with 40% juice, 40 oB TSS and 1.30% acid was found to be best on the basis of sensory and some physico-chemical characteristics of the product. The appetizer prepared by follow-ing the best selected recipe was packed in glass and PET (polyethylene terephthalate) bottles and stored for six months under ambient (20-25 oC) and refrigerated temperature conditions (4-7 oC). Overall effect shows that various quality characteristics like TSS, apparent viscosity, reducing sugars, and total sugars of appetizer increased from 40.00 to 40.63, 185.08 to 193.75, 28.37 to 31.80, 37.12 to 38.53 and other chemical characteristics like acidity, ascorbic acid, anthocyanins, total phenols and sensory characteristics scores of colour, body, taste, aroma, overall acceptability score decreased from 1.30 to 1.21, 5.18 to 3.75, 8.60 to 5.75, 58.22 to 49.23, 8.15 to 7.52, 8.00 to 7.30, 8.20 to 7.26, 8.00 to 7.03, 8.10 to 7.15, respectively during storage. However, quality of the product was retained better in glass than PET bottles under refrigerated condition as compare to ambient storage condition.

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35

Taşova, Muhammed, Hakan Polatcı, and Adil Koray Yıldız. "Determination of Drying Characteristics, Energy Consumption and Quality Values of Black Mulberry Fruit (Morus nigra L.) Dried Under Different Conditions." Turkish Journal of Agriculture - Food Science and Technology 9, no. 2 (February 24, 2021): 425–32. http://dx.doi.org/10.24925/turjaf.v9i2.425-432.4194.

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There are about 68 types of mulberry fruit with a wide ecological production area. Different mulberry species are grown in large fields in Turkey. Mulberries are largely dried-consumed, but sometimes they are used as fruit juice. In this study, black mulberry fruit was collected in two different ripening levels (semi-ripe and full-ripe) and oven-dried at 50, 60 and 70°C drying temperatures. Initial moisture contents of semi-ripe and full-ripe fruits were determined as 86.74% and 82.95%, respectively. Fruits were dried to have final moisture levels of 10-15%. Drying duration, drying models, effective diffusion, activation energy, specific energy consumption, color parameters and chemical properties of dried fruits were examined and the effect of ripening levels and drying temperatures were investigated. In terms of drying duration, while full-ripe fruits dried in a shorter time, effective diffusion, activation energy and specific energy consumption values were found to be higher than semi-ripe fruits. In terms of color parameters, semi-ripe fruits are recommended to be dried at 50 or 60°C drying temperatures and full-ripe fruits should be dried at 50°C drying temperature for better preservation of color parameters. On the other hand, a common proper drying temperature could not be identified for acidity (pH), water soluble dry matter and titratable acidity.

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Lee, Ji-Hye, Sun Young Bae, Mi Oh, Kyung Hyun Kim, and Mi Sook Chung. "Antiviral Effects of Mulberry (Morus alba) Juice and Its Fractions on Foodborne Viral Surrogates." Foodborne Pathogens and Disease 11, no. 3 (March 2014): 224–29. http://dx.doi.org/10.1089/fpd.2013.1633.

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Darvishi, Hosain, Payman Salami, Ali Fadavi, and Mahmoud Koushesh Saba. "Processing kinetics, quality and thermodynamic evaluation of mulberry juice concentration process using Ohmic heating." Food and Bioproducts Processing 123 (September 2020): 102–10. http://dx.doi.org/10.1016/j.fbp.2020.06.003.

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38

Kwaw, Emmanuel, Yongkun Ma, William Tchabo, Augustina Sackle Sackey, Maurice Tibiru Apaliya, Lulu Xiao, Meng Wu, and Frederick Sarpong. "Ultrasonication effects on the phytochemical, volatile and sensorial characteristics of lactic acid fermented mulberry juice." Food Bioscience 24 (August 2018): 17–25. http://dx.doi.org/10.1016/j.fbio.2018.05.004.

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39

BOONSUPA, Wilawan. "Chemical Properties, Antioxidant Activities and Sensory Evaluation of Berry Vinegar." Walailak Journal of Science and Technology (WJST) 16, no. 11 (June 20, 2018): 887–96. http://dx.doi.org/10.48048/wjst.2019.4562.

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This study was carried out to examine the chemical properties, antioxidant activities and sensory scores of berry vinegar produced from 4 berry species, namely Morus alba L. (Mulberry), Vaccinium macrocarpon L. (Cranberry), Rubus idaeus L. (Rasberry), and Rubus laciniatus L. (Blackberry). Berry vinegars were produced via a 2-stage (alcoholic and acetous) fermentation process. The initial soluble solid contents in the berry juice were adjusted to 22 ºBrix before the fermentation. Alcoholic fermentation was conducted using Saccharomyces cerevisiae as the inoculant while Acetobacter pasteurianus was used for acetous fermentation. As observed for all samples during the alcoholic fermentation the levels of soluble solids decreased continuously and the levels of alcohol were found to increase at the end of fermentation process. Notably, the wine produced from ‘Blackberry’ species exhibited the highest levels of alcohol (11.73 %) while those produced from ‘Mulberry’ exhibited the highest levels of antioxidant activity (60.85 %). Similar results were observed for all samples during the acetous fermentation, in which the levels of alcohol dropped continuously and the levels of acetic acid were noted to elevate at the end of the fermentation process. The highest levels of acetic acid (5.01 %) was detected in the vinegars produced from ‘Cranberry’ species while those produced form ‘Raspberry’ species exhibited the highest levels of antioxidant activity (74.43 %). Sensory evaluation based on the 9-point hedonic scales showed that the vinegars produced from ‘Mulberry’ species displayed the highest overall acceptability with an average score of 7.27, equivalent to the hedonic scale of 9, which indicated the moderately pleasant levels of the vinegar preference of the consumers.

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Thulasi, N, Thulasi, N., and Sivaprasad, S. Sivaprasad, S. "Impact of Feeding Lemon Juice-Enriched Mulberry Leaves on The Larval Growth, Protein Profiles and Economic Traits in the Silkworm, Bombyx mori." Indian Journal of Applied Research 4, no. 2 (October 1, 2011): 36–44. http://dx.doi.org/10.15373/2249555x/feb2014/191.

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41

Zheng, X., Y. Yu, G. Xiao, Y. Xu, J. Wu, D. Tang, Y. Cheng, and Y. Zhang. "Changes of anti-glucosidase content and some other characteristics in mulberry juice during fermentation withLeuconostoc mesenteroides." Acta Alimentaria 43, no. 4 (December 2014): 668–75. http://dx.doi.org/10.1556/aalim.43.2014.4.17.

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42

Seniz, Karabiyikli, Degirmenci Huseyin, and Karapinar Mehmet. "The survival of Escherichia coli O157:H7 and Salmonella Typhimurium in black mulberry (Morus nigra) juice." African Journal of Microbiology Research 6, no. 48 (December 18, 2012): 7464–70. http://dx.doi.org/10.5897/ajmr12.1869.

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43

Hong, Hui Xie, Yu Huang Fu, Lan Xia, Ling Zhang Xiao, Ning Wang Hua, Lv Hui, and Zhang Xuan. "Antifungal effects of sisal leaf juice on Lasiodiplodia theobromae, the causal agent of mulberry root rot." African Journal of Biotechnology 15, no. 6 (February 10, 2016): 165–71. http://dx.doi.org/10.5897/ajb2015.15112.

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44

Engmann, Felix N., Yongkun Ma, William Tchabo, and Hui Ma. "Ultrasonication Treatment Effect on Anthocyanins, Color, Microorganisms and Enzyme Inactivation of Mulberry (M oraceae nigra ) Juice." Journal of Food Processing and Preservation 39, no. 6 (June 27, 2014): 854–62. http://dx.doi.org/10.1111/jfpp.12296.

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45

Abd El-Hady, ahmed. "ANTIOXIDATIVE EFFECTS OF DIETARY BLACK MULBERRY (MORUS NIGRA) FRUIT JUICE IN MUSCOVY DUCKS UNDER HIGH AMBIENT TEMPERATURE." Egyptian Poultry Science Journal 37, no. 3 (September 1, 2017): 815–31. http://dx.doi.org/10.21608/epsj.2017.7734.

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46

Hojjatpanah, Ghazaleh, Mahboubeh Fazaeli, and Zahra Emam-Djomeh. "Effects of heating method and conditions on the quality attributes of black mulberry (Morus nigra) juice concentrate." International Journal of Food Science & Technology 46, no. 5 (March 8, 2011): 956–62. http://dx.doi.org/10.1111/j.1365-2621.2011.02573.x.

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47

Wang, Ruiying, Ya Zhao, Lanlan Zhu, Zhongxiang Fang, and Qilong Shi. "Effect of carrier types on the physicochemical and antioxidant properties of spray-dried black mulberry juice powders." Journal of Food Measurement and Characterization 14, no. 3 (January 7, 2020): 1201–12. http://dx.doi.org/10.1007/s11694-019-00369-0.

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48

Kwaw, Emmanuel, Yongkun Ma, William Tchabo, Maurice T. Apaliya, Lulu Xiao, Xi Li, and Meng Hu. "Effect of fermentation parameters and their optimization on the phytochemical properties of lactic-acid-fermented mulberry juice." Journal of Food Measurement and Characterization 11, no. 3 (April 19, 2017): 1462–73. http://dx.doi.org/10.1007/s11694-017-9525-2.

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Yu, Yuanshan, Jijun Wu, Yujuan Xu, Gengsheng Xiao, and Bo Zou. "Effect of High Pressure Homogenization and Dimethyl Dicarbonate (DMDC) on Microbial and Physicochemical Qualities of Mulberry Juice." Journal of Food Science 81, no. 3 (January 14, 2016): M702—M708. http://dx.doi.org/10.1111/1750-3841.13213.

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Fazaeli, Mahboubeh, Zahra Emam-Djomeh, Mahmoud Omid, and Ahmad Kalbasi-Ashtari. "Prediction of the Physicochemical Properties of Spray-Dried Black Mulberry (Morus nigra) Juice using Artificial Neural Networks." Food and Bioprocess Technology 6, no. 2 (July 7, 2011): 585–90. http://dx.doi.org/10.1007/s11947-011-0648-x.

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