Introduction
Because of its numerous distinctive and remarkable qualities, mulberry is a tree with multiple uses and a high potential economic worth other than sericulture. Hence, Mulberry is popularly called “Kalpavruksha” as all the parts of the plant can be used. Mulberry provides delicious and nutritious fruits which are very popular Northern and Southern India. According to scientific literature, four mulberry species are reported in India viz., Morus alba and Morus indica which are cultivated and Morus serrata and Morus laevigata are grown in Himalayan region. The most accepted worldwide species are Morus alba (White mulberry), Morus nigra (black mulberry) and Morus rubra (red mulberry). The Central Sericultural Germplasm Resources Centre (CSGRC), Central Silk Board, Hosur, Tamil Nadu, India has identified many fruit-yielding mulberry accessions for commercial cultivation.
Mulberry fruit and its nutritional value
Fresh mulberry fruits contain carbohydrates either in the form of simple sugars or starch, have soluble and insoluble fibres, are low in calories and are high in water content. Iron, vitamin C, potassium, vitamin E and K are predominantly found in fruits. They are also rich in bioactive compounds, anthocyanins, which contribute to their colour and health effects. Mulberry fruits are gaining popularity in the food industry as they contain nutraceuticals like alkaloids, flavonoids, 1-deoxynojirimycin, Gamma Amino Benzoic Acid, caffeic acid, resveratrol derivatives, arylbenzofurans, sugar, organic acids, and anthocyanins, which are the main ingredients of palatable functional foods.
Mulberry fruits and their medicinal value
Traditional alternative medicinal systems like Ayurveda, Unani and Chinese systems of medicine use all mulberry varieties and their parts for treating many diseases. M. nigra fruits are considered to have anti-cancerous properties and are popularly known as ‘Tuti Aswad or Toot Aswad’ in Unani literature. Traditional medicinal practitioners consider mulberry as one of the most important plants in the treatment of dental diseases, constipation, helminthic complications, diabetes, hypertension, anaemia and arthritic pain. The valuable constituents present especially in fruits and leaves of the mulberry plant can be placed in the category of functional food with basic nutritional value. The Ministry of Health of China in 1985 declared M. alba as the first medicinally significant edible fruit. Mulberry fruits have extensive therapeutic properties due to the presence of bioactive phytochemicals known to possess anti-oxidant, anti-diabetic, anti-hypertensive, anti-cancer, hepatoprotective properties etc. Regular consumption of mulberry fruit is reported to reduce skin problems such as spots and blemishes with age as it has a good tyrosinase inhibitory activity. Mulberry fruit juice is said to prevent high fever, dyspepsia and melancholia. The fruit extract is also a good laxative.
Mulberry fruit-based products
Fresh fruits of mulberry contain vitamins, aminoacids, and different minerals like zinc, calcium, potassium, manganese, and iron along with pectin and fibrin. Due to its high sugar level, it can ideally be used in food processing industries for the preparation of jam, jellies, squash and soft drinks. It is also used for making fruit leather, bread, cakes, fruit powder, chocolate, smoothies, pies, fruit wine etc. Mulberry paste popularly referred to as “Sangshenao” in China for making flavoured tea. This tea is reported to be effective in improving vision, liver and kidney function. Dehydrated mulberry fruit is popularly used as a sweetening agent by Iranian people in black tea. Over ripened mulberry fruit is used for wine fermentation which is referred to as lady’s drink in Europe. Mulberry fruit powder rich in anthocyanin is consumed for anti-aging and it is also known to stabilize cholesterol levels by improving digestive ability. Mulberry fruit is also used in fruit yoghurt with better functional value. Mulberry fruit pulp is used in pastry in Turkey.
Conclusion
There is a huge possibility for utilizing mulberry fruits in the food and nutraceutical industry due to their versatile properties. As it is low-calorie fruit, it can be used for preparing low-calorie food products with functional properties. As there is increasing consumer demand towards new natural food products, mulberry fruit with both nutritional and functional properties has great scope in the functional food market.
Author’s Bio
Dr MSS Agricultural College and Research Institute, Tamil Nadu Agricultural University, Thanjavur, Tamil Nadu- 614 902, India
Reference
Ramappa VK, Srivastava D, Singh P, Kumar U, Kumar D, Gosipatala SB and Raj R. 2020. Mulberries: A promising fruit for phyotchemicals, nutraceuticals and biological activities. Int. J. Fruit Sci, 20: S1254-S1279.
