A review on nutritional composition and effects of drying methods of different mulberry species

Abstract

Mulberries are a rich source of nutrients and bioactive compounds. Morus nigra, Morus alba, and Morus rubra are the most commonly studied types of mulberry, and they contain significant amounts of protein, fibre, vitamins, and polyphenols which help in curing diseases. With their higher nutritional composition and bioactive compound they are also highly perishable in nature due to higher water content and for storage different drying techniques are used and as a result get nutritional loss by the drying technique used, among the different drying technique freeze-drying is the most effective technique in preserving the nutritional composition and bioactive compounds of mulberries. Therefore, this review paper provides a elaborated information about the nutritional composition of different mulberry fruits and there effect in drying methods. Mulberries are a promising functional food that can be incorporated into a balanced diet for improved health outcomes. Further research is needed to explore the effects of mulberries on human health through clinical trials.