Black Mulberry Juice Research Articles

Effects of adding milk to fermented black mulberry (Morus nigra L.) juice on its antioxidant activity in C2C12 cells and changes in volatile flavor compounds during storage

This study assessed the impact of milk on the bioactive compounds, physicochemical properties, antioxidant activity, ROS inhibition, and volatile flavor compounds of fermented black mulberry juice (FBMJ). Firstly, the results showed that 25% concentration of milk was the most suitable for preparing FBMJ-Milk. Compared to the control group, the addition of milk significantly increased the SOD activity and antioxidant capacity, as well as enhanced the total phenolic content (TPC) and SOD storage stability. Secondly, HS-SPME-GC–MS combined with OPLS-DA analysis identified 49 compounds in FBMJM, including 12 esters, 6 acids, 1 ketone, 2 aldehydes, 19 alcohols and 9 other compounds. During the storage, the levels of ethyl ester compounds decreased significantly, while the degradation of ester produced some acid and alcohol compounds. The findings revealed that the addition of milk was beneficial for maintaining the antioxidant stability of FBMJM during storage and enhancing the richness of product flavor.

Black Mulberry (Morus Nigra L.) juice has positive effects on spermatological parameters in male New Zealand White rabbits

The current study aimed to investigate the possible effects of black mulberry juice (BMJ) consumption on spermatologic parameters, oxidant/antioxidant activity, and seminal plasma testosterone concentrations of male rabbits. Twenty-four healthy adult New Zealand White rabbits were randomly divided into 4 groups (n = 6). By oral gavage, 3.0 mL of distilled water, 0.75 mL BMJ + 2.25 distilled water, 1.50 mL BMJ + 1.5 mL distilled water, and 3 mL BMJ per 1 kg body weight were given daily for 9 weeks to rabbits in the C, LD, MD, and HD groups, respectively. Ejaculates were taken at the beginning and end of the experiments. Progressive motility, sperm concentration, and intact sperm rates were significantly increased especially in MD and HD groups. A significant decrease in malondialdehyde concentrations was apparent due to BMJ consumption. Moreover, there was a marked increase in catalase and glutathione peroxidase levels in the seminal plasma of the MD and HD groups. The current results indicated that, although seminal plasma protein levels and seminal plasma glutathione levels were not altered, overall oral BMJ treatments were able to improve sperm quality and antioxidant states of the male rabbits.

Development of Probiotic-Fermented Black Mulberry (Morus nigra L.) Juice and Its Antioxidant Activity in C2C12 Cells

Black mulberry (Morus nigra L.) is considered a medicinal and food-homologous plant in China. An obstacle to its widespread use is that its annual season and shelf life are extremely short. In this paper, fermented black mulberry juice (FBMJ) was prepared with various probiotic strains, and response surface methodology was used to determine the optimum production conditions for achieving the maximum active substance content in the resulting product. The fermentation process increased levels of biological enzymes and total phenols in the resulting juice. When the ratios of the Lactobacillus inocula to the total inoculum were 27.96% for L. paracasei, 15.37% for L. casei, 16.64% for L. plantarum, and 5.12% for L. delbrueckii, the B. animalis subsp. lactis content reached 15.83%, the L. fermentum content reached 19.08%, and the superoxide dismutase (SOD) activity reached 310 U/g. To study the antioxidant characteristics of the juice, C2C12 cells were treated with H2O2 to induce oxidative stress and the cytoprotective activity of FBMJ was subsequently evaluated. After treatment with FBMJ for 24 h, cell viability was found to be protected under H2O2 exposure, while SOD and glutathione peroxidase (GSH-Px) levels were increased. The reactive oxygen species level and malondialdehyde content were also decreased. These results provide molecular evidence for the antioxidant effect of FBMJ and demonstrate that lactic acid bacteria fermentation has a positive effect on black mulberry juice (BMJ).

Copigmentation effect of flavonols on anthocyanins in black mulberry juice and their interaction mechanism investigation

Copigmentation effect of flavonoids on black mulberry juice and its main anthocyanin, cyanidin-3-O-glucoside (C3G), was evaluated. Results showed that the hyperchromic effect of flavonols, such as kaempferol (KAE), hyperoside (HYP), rutin (RUT), quercetin (QTI) and isoquercitrin (IQT), was better than that of quercitrin (QTR) and catechin (CAT). The degradation rate constant (k) of C3G decreased by 8.6 %∼50.0 % when KAE, HYP, RUT, QTI and IQT were added, whilst half-life (t1/2), activation energy (Ea) and hydration reaction equilibrium constant (pKh) increased by 7.4 %∼99.0 %, 60.0 %∼95.7 % and 8.3 %∼37.8 % respectively. Meanwhile, the maximum absorption wavelength of the mixture displayed bathochromic shift. Molecular simulation indicated that the interaction energy with C3G was KAE > HYP > RUT > QTI > IQT > QTR > CAT. The main driving force forming C3G-flavonol complex were hydrogen bond and Van der Waals interaction. These results will provide theoretical reference to enhance color stability of food rich in anthocyanins.

Filter press optimisation for black mulberry juice extraction

Juice as a healthy drink is currently being consumed by a large percentage of the world's population. Juices are considered an essential component of the diet. In addition, the first step towards the production of fruit-based products such as marmalade, juice, soft drinks, alcoholic drinks, pastilles, sauce, and jelly is the extraction of juice. The applicability of the filter-press method for the extraction of black mulberry juice was investigated and optimised in this study. Considering cylinder diameter, layer height, and loading rate as independent variables, juice percent, juice density, final bulk density of pomace, final true density of pomace, final porosity of pomace, juice point time, elasticity modulus of bulk berries, specific consumed energy, and mean required power were determined. The force-deformation behaviour during the loading stage, stress-time behaviour during the stress-relaxation stage, and momentary juice percent during the test were modelled. The system's performance was optimised and verified practically based on minimising mean required power and maximising juice percent, capacity index (multiplication of input variables), and energy efficiency. The initial moisture content of the black mulberries was 86.36%, while the highest amount obtained for the percentage of extracted juice was 78.27%. Juice density, specific consumed energy, and mean required power ranged between 1016 and 1048 kg m −3 , 163.55–453.66 J, and 0.18–1.68 W, respectively. The optimisation and verification results showed that the maximum achievable desirability was 56.75%, and the maximum absolute error between predicted and practical values was less than 2%. • Black mulberry fruits were subjected to the axial compression load to extract juice. • Cylinder diameter, layer height, and loading rate were considered operating factors. • An exponential function modeled force-deformation behavior during the loading stage. • One-term Maxwell model was used to model stress-relaxation behavior. • Momentary juice mass (juice percent) behavior was modeled.

Changes in anthocyanins and colour of black mulberry (Morus nigra) juice during clarification and pasteurization

Changes in anthocyanins and colour of black mulberry (Morus nigra) juice during clarification and pasteurization

In-vitro Anti-inflammatory activity of Total Phenolic content of some fruit juices in Syria

Fruit juices are considered as an important source of phenolic compounds. Black mulberry, pomegranate and orange juices were selected to assess their anti-inflammatory activity. Total phenolic content was determined using Folin-Ciocalteu colorimetric method. The anti-inflammatory activity was evaluated using RBC membrane stabilization method. Ibuprofen was used as a standard drug. Total phenolic content of black mulberry juice, pomegranate juice and orange juice was 3.02 gGAE/l, 1.83 gGAE/l and 0.76 gGAE/l and the percentage inhibition of RBC haemolysis varied between (27.41-43.19%), (24.06-39.06%) and (10.12-22.54%), respectively. Black mulberry juice revealed the highest anti-inflammatory activity among the studied juices. This finding might be attributed to the high phenolic content of this juice compared to others.

As a new kind of isotonic drinks; the possibilities of the production of apple juice enriched by pomegranate, cranberry and black mulberry juice

Bu çalışmada ülkemizde yaygın olarak kullanılan nar, kızılcık ve karadut gibi yüksek oranda fenolik ve antioksidan madde içeren meyvelerin suları elma suyuna katılarak besin değeri arttırılmış yeni bir izotonik içecek elde edilmiş ve elde edilen ürünün bazı özellikleri incelenmiştir. Farklı formülasyonlarda hazırlanmış içecekler 500 ml lik cam şişelerde ve oda sıcaklığında 180 gün süreyle depolanmıştır. Yapılan istatistiksel değerlendirmeler sonucunda; depolama boyunca; asitlik düzeylerinde bir artma meydana gelirken, pH, renk, toplam fenolik madde (TFM) ve antioksidan değerlerinde bir azalma görülmüştür. Toplam kuru madde miktarı, suda çözünür kuru madde miktarı (SÇKM) ve kül değerlerinde meydana gelen değişimler istatiksel olarak önemsiz bulunmuştur. Kül değerleri ortalama 0.385-0.422 (%) aralığında bulunmuştur. TFM değeri en yüksek nar-elma içeceğinde 50.49-101.10 mg gallik asit/g aralığında belirlenmiştir. Yapılan analizler ve duyusal değerlendirmeler sonucunda içeceklerin oda sıcaklığında kolaylıkla depolanabileceği ve böyle bir ürünün tüketiciler tarafından talep göreceği belirlenmiştir.

Processing kinetics, quality and thermodynamic evaluation of mulberry juice concentration process using Ohmic heating

This study was conducted to investigate the effect of Ohmic heating method (OHM) on different aspects of black mulberry juice concentration process, and results compared with the conventional heating method (CHM). The total phenol content of OHM is 3–4.5 times higher than the CHM. The higher voltage gradient caused less change in pH and total phenol content. The consumed energy by OHM (3.33–3.82MJ/kg water) is 4.6–5.3 times lower than the energy consumption by CHM (17.50MJ/kg water). The concentration performance of OHM is 38–46% more than the CHM. Electrical conductivity increased with increasing the sample concentration ratio and modeled as a function of variables process (phase heating, water content, sample temperature, and voltage gradient). Our results showed that the OHM provided better quality and significantly saved the engineering parameters than the CHM during the concentration process of black mulberry juice.

Effect of carrier types on the physicochemical and antioxidant properties of spray-dried black mulberry juice powders

Effects of maltodextrin (MD) and four types of proteins, viz., whey protein isolate, egg albumin, soy protein isolate and pea protein on the physicochemical and antioxidant properties of spray-dried black mulberry juice powders were investigated. Generally, animal proteins were more effective than the plant ones in powder recoveries. Differential scanning calorimeter analysis revealed better compatibility of the mulberry juice-MD than that of juice-protein matrix. When the juice total soluble solid was replaced by protein at the same ratio, the spray-dried powders with animal protein involvements resulted in smaller particle size, lower moisture content, bulk density, total phenolic content, DPPH scavenging capacity but higher water solubility index (WSI) and total color difference (ΔE) as compared with the plant proteins. In addition, the spray-dried powders with MD as carrier showed lower hygroscopicity, ΔE and higher WSI as compared with the proteins. This work provided some fundamental knowledge and practical guidance in improving the powder recovery of spray drying of fruit juice.

Effect of Black Mulberry (Morus nigra) Powder on Growth Performance, Biochemical Parameters, Blood Carotenoid Concentration, and Fillet Color of Rainbow Trout

Abstract The degree of flesh pigmentation is one of the most important quality criteria dictating the fish market value. It is well known that fish, like other animals, cannot synthesize their own coloring pigments de novo, and must obtain these pigments from their diet. In this study, four levels of black mulberry (Morus nigra) juice powder (BMP) as a natural pigment source were incorporated into a basal diet at concentrations of 0, 0.25, 0.5, and 0.75% and fed to rainbow trout weighing 100±5 g for 8 weeks in triplicate. At the end of the feeding trial, the effect of BMP on growth performance, blood biochemical parameters and fillet color was examined. Fish fed BMP showed significant enhancements in weight gain (WG), specific growth (SGR), food conversion ratio (FCR), and survival rates (SR) (P<0.05). SGR, WG and SR values were increased significantly following dietary supplementation with BMP in a dose dependent manner with the highest values in fish fed 0.75%, while the FCR was decreased (P<0.05). Body crude protein, lipid, and moisture contents were increased significantly in fish fed BMP (P<0.05). Dietary BMP has significantly decreased the levels of blood ALT, AST, and glucose (P>0.05). While the blood carotenoid concentration was increased in fish fed 0.5% BMP compared to other treated groups. Fish fed BMP showed increased fillet yellowness (b*) and redness (a*), while the fillet lightness (L*) was decreased when compared to the control (P<0.05). In conclusion, diets supplemented with BMP increased the growth performance, muscle pigmentation, and health status of rainbow trout.

Functional probiotic yoghurt production with black mulberry (Morus nigra L.) juice concentrate fortification

In this study, probiotic yoghurts (PYX and PYY) were produced with cow’s milk with 13 % dry matter standardized concentration by 3 % skim milk powder addition and Black Mulberry (Morus nigra L.) juice concentrate (BMJC) fortification at different ratios (1 % v/v and 2 % v/v) One sample was produced as plain yoghurt (PY). The samples were stored at +4 °C±1 for 14 days. Microbiological, sensory properties as well were analyzed at the 1st, 5th, 10th and the 14th days of the storage. The relation between BMJC fortification and viability and numerical increase of probiotics were significant (p

Functional probiotic yoghurt production with black mulberry (Morus nigra L.) juice concentrate fortification

Functional probiotic yoghurt production with black mulberry (Morus nigra L.) juice concentrate fortification

Development of new functional fermented product: mulberry-whey beverage

This study was conducted to produce and evaluate probiotic whey beverage during cold storage for 21 days. Five mixes of probiotic drinks were formulated for sweet whey (SW) and black mulberry (BM) juice. Physiochemical and microbiological properties as well as organoleptic evaluation were determined during cold storage at 4±1°C. The obtained results indicated that acidity of beverage treatments was gradually increased during cold storage. Meanwhile, the pH values and total phenolic contents were decreased gradually during cold storage. On the other hand, the antioxidant activity was increased by increasing the percentage of black mulberry juice; however, it was decreased during cold storage. Results clearly indicated that the viability of L. rhamnosus GG & Bifidobacterium animalis ssp. lactis Bb-12 remained high up to 14 days then started to decline. Sensory properties of all samples were accepted while SWBM3 (25% whey with 75% BM juice) gained the highest organoleptic scores. Our results showed a high pot

Comparative Analysis of Ascorbic Acid Content and Antioxidant Activity of Some Fruit Juices in Syria

Fruits are considered essential constituents of a healthy diet. They possess antioxidant properties which can be attributed to the presence of antioxidant compounds. Ascorbic Acid (AA) is a water soluble antioxidant, abundant in fresh fruits and juices and considered as one of the most important contributors to the total antioxidant activity of fruits and vegetables. Two samples of the following fruit juices (orange, grapefruit, black mulberry, strawberry, pomegranate and tomato) were investigated for their AA content and total antioxidant activity. AA content was determined according to dichlorophenol indophenol method. Orange juice showed the highest results with amounts from 74.85mg/100 ml to 101.28mg/100 ml, while the lowest was pomegranate juice with amounts from 8.6mg/100 ml to 8.8mg/100 ml. Total antioxidant activity was subsequently determined using Ferric Reducing Antioxidant Power (FRAP) assay and reducing power assay. The results indicated that black mulberry juice had the highest antioxidant power, while tomato juice had the lowest. The study concluded that AA plays a dominant role as an antioxidant only in fruit juices which are known to be rich in AA. Other juices showed higher antioxidant activity which indicated the role of other antioxidant compounds i.e. phenolic compounds.

Determination of total antioxidant activity of fruit juices widely consumed in Syria

Fruits are considered essential constituents of a healthy diet. They possess antioxidant properties which can be attributed mainly to their phenolic compounds. Two samples of the following fruit juices (orange, grapefruit, blackberry, black mulberry, black sweet cherry, strawberry, pomegranate, organic tomato, greenhouse tomato, black plum, black grape and red grape) were investigated for their phenolic content and total antioxidant activity. Total phenolic content was determined according to Folin-Ciocalteu method. Black mulberry juice showed the highest results with amounts from 8.6gGAE/Ljuice to 11.2gGAE/Ljuice, while the lowest was red grape juice with amounts from 0.3 gGAE/Ljuice to 0.7gGAE/Ljuice. Total Antioxidant activity was subsequently determined using Ferric Reducing Antioxidant Power (FRAP) assay and reducing power assay. The results were in accordance with Folin-Ciocalteu method since black mulberry juice had the highest antioxidant power, while red grape juice had the lowest. The study indicates that black mulberry juice is the richest source of phenolic compounds and provides the highest antioxidant potential compared with other fruit juices in this study. Reducing power assay gave a similar order compared to FRAP assay. Both assays depend on reducing the ferric complex to its ferrous form which could explain the similarity in juice order considering their antioxidant activity.

A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage

Abstract In the present study, black mulberry juice was concentrated using thermal evaporation and osmotic distillation after clarification and pasteurization. The main quality parameters of the concentrates were comparatively investigated after reconstitution with different storage times and temperatures. The parameters investigated were: color, turbidity, pH, titratable acidity, anthocyanin content, percent polymeric color, antioxidant activity, 5-hydroxymethylfurfural (HMF) content and volatile profile. The anthocyanin content, volatile content and turbidity values of osmotically distillated samples were found to be higher than those of the thermal concentrates. Neither HMF nor furfural was detected in the samples soon after the processing; however, levels of process contaminants were found to increase gradually throughout the storage period in both concentrates. Thermal evaporation resulted in markedly higher HMF and furfural formation in comparison to the osmotic distillation process. The anthocyanin content and antioxidant activity of the concentrates decreased, whereas polymeric color ratio and turbidity values increased within longer storage time and higher storage temperature. Industrial relevance Concentration is one of the key steps affects the chemical and physical properties of black mulberry juice since black mulberry phytochemicals, mainly anthocyanins, are labile to heat treatment and storage. Thermal evaporation has some drawbacks such as loss of fresh juice flavors, color degradation, reduction of nutritional value and formation of mutagenic compounds such as HMF and furfural. These drawbacks require alternative methods that involve minimal processing. Osmotic distillation can be recommended for black mulberry juice concentration in order to preserve its heat-sensitive components and to produce high-quality product.

Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat

The effect of marination with antioxidant-rich fruit and vegetable juices, including black carrot juice, black mulberry juice, black grape and pomegranate juice, mixed vegetable juice (yellow carrot, tomato, zucchini, pepper, black carrot, cucumber and lettuce) for 24 and 48 hours on chemical, textural and sensorial properties of turkey breast meat was investigated. Moisture content of the samples marinated for 24 hours and cooked varied between 58.85 and 70.51%, with the control sample presenting the moisture highest value. The samples marinated in red grape juice for 48 hours had the highest cooking loss (49.11%), while the lowest cooking loss was recorded in the samples marinated in black carrot juice (40.61%). Moreover, the phenolic content of the samples marinated for 24 hours (250.12-1354.76 mg ga/L) was higher than those marinated for 48 hours (210.56-1156.43 mg ga/L). Reduced hardness values were obtained in turkey breast meat marinated in pomegranate (1.36 kg) and red grape (0.86 kg) juices, suggesting that these juices may potentially to be used as processing ingredients. Marination for 48 hours promoted better sensorial properties than marination for 24 hours.

Inactivation ofListeria monocytogenesin Black Mulberry (Morus nigra) Juice

Fresh black mulberry juice is well known as a good source of antioxidant. In this study, survival and growth of Listeria monocytogenes in black mulberry juice were determined. The influences of the incubation temperature, time, pH value, and acid adaptation response of the test microorganism on the antilisterial effects of the different dilutions of juice samples were investigated. The survival and growth of L. monocytogenes were periodically determined by enumeration over 7 days. No viable cells were detected after 2 days incubation at 37C in all un-neutralized juice samples. However, it took 7 days for neutralized samples. Acid adaptation increased the survival of L. monocytogenes in un-neutralized mulberry juices. It was detected that the black mulberry juice has antimicrobial components which correlated with the concentration used. In conclusion, the black mulberry juice has antilisterial effect, but storage conditions should be considered for safety production of fresh black mulberry juice. Practical Applications Nowadays, nonthermally processed, raw, and/or natural foods gain popularity because of their rich nutritive effects and positive contributions to health. However, the numbers of the cases of foodborne diseases related with consuming fresh fruit juice are increasing. Refrigeration is the most preferred method for the safety of nonprocessed, fresh fruit juice. However, Listeria monocytogenes which is one of the most important pathogens in fresh juices could survive and even grow during refrigeration and causes listeriosis. Detection of growing and survival pattern of L. monocytogenes in black mulberry juice during different storage conditions is important for food industry to produce and offer safe products. The results of the study are also important to predict the microbiological safety of the similar acidic fruit juices.

Influence of Black Mulberry Juice Addition and Spray Drying Conditions on Some Physical Properties of Ice Cream Powder

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 %.