Vol. 11, Issue 7 (2022)

Author(s):
Moirangthem Nishila Devi, Aparajita Bhasin and Preetamkumar Ashemcha

Abstract:
Mulberry is a fast-growing deciduous tree that belongs to the Moraceae family. Mulberry fruits are used in traditional medicine for several years and are known for their ability to improve human health. Mulberry fruits are well-known around the world for their strong flavor, which makes them appropriate for consumption either fresh or as an ingredient in value-added goods and for culinary purposes Mulberry fruit, in addition to having a high nutritional value, has several bioactive phytochemicals that may be related with some potential pharmacological effects including anti-cholesterol, anti-diabetic, antioxidative, and anti-obesity effects. Mulberry fruits are difficult to preserve due to their high water content. To improve mulberry fruit consumption and availability, effective processing processes to keep mulberry fruit fresh must be selected. The most extensively utilized physical methods of fruit preservation are based on temperature-related processes. Methods based on temperature reduction, such as chilling and freezing, as well as those based on a significant increase in temperatures, such as sterilization and pasteurization, are widely used. This review highlights the effect of different preservation methods on the phytochemical profile and pharmacological potential of the mulberry fruit.