“Extending Shelf Life of Mulberry Fruit Through Dehydration: Chemical, Microbial, and Sensory Evaluation”

Paper Details

Research Paper 06/10/2024
Views (40) Download (8)
current_issue_feature_image
publication_file

“Extending Shelf Life of Mulberry Fruit Through Dehydration: Chemical, Microbial, and Sensory Evaluation”

Mary Ann Ysabel Y. Orpilla
Int. J. Biosci.25( 4), 120-128, October 2024.
Certificate: IJB 2024 [Generate Certificate]

Abstract

Dehydrated candied mulberry fruits were developed to process underutilized mulberry fruit with very short shelf life and to specifically investigate the chemical compositions, water activity, microbiological and sensory qualities of mulberry fruits. Dehydration using Multi-Commodity Solar Tunnel Dryer (MCSTD) and sugar preservation methods were used to extend the shelf life of the mulberry fruits. Slightly ripe and fully ripe fruits were processed into dehydrated candy. The chemical compositions, water activity, microbiological, and sensory qualities were studied. The results showed that the dehydrated candied mulberry fruits both fully ripe and slightly ripe were good sources of protein (2.42 and 2.27 g per 100g), ash (0.69 and 1.20 g per 100g), and carbohydrates (81.45 and 91.44g per 100g). Water activity values were 0.47 and 0.62. Results on microbiological analyses particularly on aerobic plate count and yeast and mold count were within safety levels. The degree of ripeness of the fruit showed significant differences in color, taste, hardness, and fracturability. The developed dehydrated candied mulberry can be considered in the human diet with abundant nutrients.

VIEWS 7

Ahmed M, Troell M, Allison EH, Be TT. 2019. Integrated Agri-aquaculture Systems: Vietnamese Experiences and Global Applications. Journal of Environment and Development 28(3), 290-315.

Association of Official Analytical Chemist. 2016. Official Methods of Analysis of Association of Official Analytical Chemist International, 20th edn., Association of Official Analytical Chemist International Suite, Rockville, Maryland, USA.

Bellemare M, Cakir M, Peterson H. 2017. Fruit Waste Management by Pigment Production and Utilization of Residual as Bioadsorbent. Journal of Environmental Management 244, 138-143.

Brahmini B, Edukondalu L, Venkata S, Bitra P, Veeraprasad G. 2021.Physico-Chemical and Microbial Properties of Stored Mushroom Slices. Current Journal of Applied Science and Technology, 40(9), 70-79.

Bourdoux S, Li D, Rajkovic A, Devlieghere F, Uyttendaele M. 2016. Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and Vegetables. Comprehensive Reviews in Food Science and Food Safety 15(6), 1056–1066.

Bozhüyük ED. 2015. Organic Acid Composition of Selected Mulberry Genotypes from Areas Valley. Journal of the Agricultural Faculty 46(2), 69-74.

Chen C, You L, Abbasi A, Fu X, Liu R, Li C. 2015. Characterization of Polysaccharide Fractions in Mulberry Fruit and Assessment of their Antioxidant and Hypoglycemic Activities In Vitro. Food and Function 7(1), 530-539.

Dimitrova MP, Petkova NT, Denev PP, Aleksieva IN. 2015. “Carbohydrate Composition and Antioxidant Activity of Certain Morus Species”. International Journal of Pharmacognosy and Phytochemical Research 7(3), 621-627.

Fung F, Wang H, Menon S. 2018. Food Safety in the 21st Century. Biomedical Journal 41, 88-95.

Gundogdu M, Muradoglu F, Sensoy R, Yilmaz H. 2011. Determination of Fruit Chemical Properties of Morus nigra L., Morus alba L. and Morus rubra L. by HPLC. Scientia Horticultaurae 132, 37−41.

Hamid S, Thakur NS. 2018. Development of Mulberry (Morus Alba L.) and its Quality Evaluation During Storage. International Journal of Farm Science 7(2), 136-141.

Hasanuzzaman M, Kamruzzaman M, Islam MM, Khanom SAA, Rahman MM, Lisa LA, Paul DK. 2014.  A study on Tomato Candy Prepared by Dehydration Technique Using Different Sugar Solutions. Food and Nutrition Sciences 5, 1261-1271.

Hojjatpanah G, Fazaeli M, Djomeh Z. 2011. Effects of Heating Method and Conditions on the Quality Attributes of Black Mulberry (Morus nigra) Juice Concentrate. International Journal of Food Science and Technology 46, 956–962.

Jiang Y, Nie WJ. 2015. Chemical Properties in Fruits of Mulberry Species from the Xinjiang Province of China. Food Chemistry, 174, 460−466.

Ongun G, Aktaş M, Acar B, Özkaymak M. 2023. Drying of Kanlıca Mushroom by the Hot Air Drying Method and the Investigations of Its Effects on Its Quality. Journal of Polytechnic

Martinez H, Castillo P, Gamalog D. 2014. Establishment of Rural Enterprises Using Multi-Commodity Solar Tunnel Dryer Through the Application of Social Laboratory Concept as a Sustainable Technology Transfer Strategy in the Philippines. Asia Pacific Journal of Sustainable Agriculture Food and Energy 2(3), 7-10.

Maturin L, Peeler J. 2001. BAM Chapter 3: Aerobic plate count.

Meilgaard M, Civille GV, Carr B. 2000. Sensory Evaluation Techniques. CRC Press, Inc.

Mercer DG. 2008. Solar Drying in Developing Countries: Possibilities and Pitfalls. Using Food Science and Technology to Improve Nutrition and Promote National Development, 1-11.

Nayab S, Razzaqa K, Ullaha S, Rajwanaa I, Amina M. 2020. Genotypes and Harvest Maturity Influence the Nutritional Fruit Quality of Mulberry. Scientia Horticulturae 266, 109311-109321.

Omolola A, Jideani O, Kapila PF. 2015. Quality properties of fruits as affected by drying operation. Critical Reviews in Food Science and Nutrition 57(1), 95–108.

Park Y, Choi J, Synytsia A. 2013. Structural Analysis and Anti-Obesity Effect of a Pectic Polysaccharide Isolated from Korean Mulberry Fruit Oddi (Morus Alba L.). Carbohydrate Polymer 146, 187-196.

Popa M, Tăușan I, Drăghici O, Soare A, Oancea S. 2022. Influence of Convective and Vacuum-Type Drying on Quality, Microstructural, Antioxidant and Thermal Properties of Pretreated Boletus edulis Mushrooms. Molecules 27, 4063.

Pornanong A, Nipaporn B, Teerapol S. 2010. The Properties and Stability of Anthocyanin in Mulberry Fruit. Food Research International 43, 1093–1097.

Salcedo S, Mena E, García P, Martínez C, Hernández F. 2015. Phytochemical Evaluation of White (Morus Alba L.) and Black (Morus Nigra L.) Mulberry Fruits: A Starting Point for the Assessment of their Beneficial Properties. Journal of Functional Foods 12, 399-408.

Tournas V, Stack M, Mislivec P, Koch H, Bandler R. 2001. Bacteriological Analytical Manual Chapter 18: Yeasts, Molds and Mycotoxins.

Trung N, Luyen N, Nam V, Dat N. 2018. Chemical Composition and in vitro Biological Activities of White Mulberry Syrup During Processing and Storage. Journal of Food and Nutrition Research, 6(10), 660-664.

Wei WX, Zhou W, Zang N, Jiang LB. 2007. Structural Analysis of a Polysaccharide from Fructus Mori Albae. Carbohydrate Polymers 70, 341−344.

Yadav A, Sigh S. 2012. Osmotic Dehydration of Fruits and Vegetables: A Review. Journal of Food Science Technology 51(9), 1654–1673.

Yildiz O. 2013. “Physicochemical and Sensory Properties of Mulberry Products: Gümüşhane Pestil and Köme,”. Turkish Journal of Agriculture and Forestry 37(6), 762-771.

Yuan Q, Zhao L. 2017. The Mulberry (Morus alba L.) Fruit- A Review of Characteristic Components and Health Benefits. Journal of Agricultural and Food Chemistry 65, 10383−10394.

Zhang H, Ma Z, Luo X, Li X.  2018. Effects of Mulberry Fruit (Morus alba L.) Consumption on Health Outcomes: A Mini-Review. Antioxidant, 7(69), 1-13.