Table 2.
Role of mulberry in different food industries and major findings.
| Application | Major findings | Reference |
|---|---|---|
| Natural colorant in yogurt | Colouring potential of M. rubra was studied in yogurt and the colour developed by adding mulberry anthocyanins was similar to commercial brand strawberry yogurt | Byamukama et al., 2014 |
| Antioxidant component in museli | M. alba fruit was incorporated in museli that resulted in significant increase in its antioxidant, and nutritional value | Kobus-Cisowska et al., 2013 |
| Ready to serve juice | Cloudy dark purple mulberry juice containing 0.5% xanthan gum as the stabiliser had the highest levels of acceptance after storage without precipitation | Akkarachaneeyakorn and Tinrat, 2015 |
| Wine | M. alba fruit was used as raw material to brew fruit wine. Phenolics present in the wines were detected by HPLC | Wang et al., 2015, Yadav et al., 2017, Kim et al., 2008 |
| Sake | Mulberry leaves were utilized for the production of sake or rice wine by fermentation with Mauri yeast and product was rich in nutrients, amino acids, and polyphenolics | Tan and Li, 2013 |
| Vinegar | Vinegar produced from M. alba exhibited powerful antioxidant potential and showed anti-microbial effects | Karaagac et al., 2016 |
| Jelly | Anthocyanin-rich jelly was developed by adding M. alba fruit containing anthocyanins. The consumption of formulated functional product resulted in a significant decrease in fasting blood cholesterol and LDL in dyslipidemia patients | On-Nom et al., 2020 |
| Syrup | M. alba fruit was utilized for the development of syrup and when packed in PET bottles can be stored for six months under ambient and refrigerated conditions | Thakur and Abhimanyu Thakur, 2017 |
| Squash | M. alba fruit can be utilized to develop appetizer or spiced squash after optimization and when stored in PET bottles can retain better quality attributes | Hamid and Thakur, 2017 |
| Mixed fruit jam | Mixed fruits jam based on rosella and mulberry in the ratios of 70/30 was selected based on overall acceptability | Wongchalat and Chatthongpisut, 2016 |
| Alcoholic beverage | M. alba fruit can be utilized to produce alcoholic beverages. However, it is not possible to make wine from fresh black mulberry juice due to the low alcohol level that the beverage showed after fermentation | Darias-Martín et al., 2003 |
| Chocolate | Chocolate can be fortified with encapsulated anthocyanins from spray-dried M. nigra fruit waste hence, can be utilized in a better way in food and pharmaceutical industry | Gültekin-Özgüven et al., 2016 |
| Probiotics | M. alba silage is a potential source for the isolation of lactic acid bacteria. In a study 38, lactic acid bacteria were isolated from mulberry silage however only four strains were capable to survive in the gastrointestinal tract | Shokryazdan et al., 2015 |
| Pastry | M. alba extract along with buckwheat flour, buckwheat hulls, chokeberry, and inulin can be utilized to produce pastry with lower energy level and higher fibre content. | Komolka et al., 2016 |
| Pasta | Enriched pasta by different formulations of M. nigra extract exhibited hypoglycaemic effect by decreasing the glycemic index and inhibiting α-amylase and α-glucosidase activity. | Yazdankhah et al., 2019 |
| Minced meat | Methanolic extract of mulberry leaves increased the shelf life of minced meat | Yazdankhah et al., 2019 |
| Cupcake | Cupcakes were prepared from concentrated paste of M. alba fruits with accepable and sugar beet root production while maintaining satisfactory organoleptic and physico-chemical parameters | Jabborova et al., 2020 |