ВИКОРИСТАННЯ ШОВКОВИЦІ ЧОРНОЇ  В ТЕХНОЛОГІЯХ ХАРЧОВИХ ВИРОБНИЦТВ

G. Khomych; A. Heredchuk; I. Choni; Z. Haivoronska; N. Hnitiy

doi:10.37734/2518-7171-2025-2-6

G. Khomych Poltava University of Economics and Trade
A. Heredchuk Poltava University of Economics and Trade
I. Choni Poltava University of Economics and Trade
Z. Haivoronska Poltava University of Economics and Trade
N. Hnitiy Poltava University of Economics and Trade

DOI: https://doi.org/10.37734/2518-7171-2025-2-6

Keywords: black mulberry, juice, puree, pomace, phenolic compounds, pigments, confectionery products, marshmallow, density, non-alcoholic beverages, organoleptic properties, physicochemical indicators

Abstract

The study of the chemical composition and quality indicators of black mulberry (Morus nigra L.) fruitsis a relevant area of modern food research. The use of black mulberry fruits, which are widely distributed in Ukraine as wild raw material, is considered reasonable for improving the biological value of food products.This article presents a comprehensive study of the chemical composition of black mulberry fruits harvestedin the Poltava region, as well as the application of their processed products (puree, juice) in the technology ofconfectionery products (marshmallow) and beverages. These studies contribute to the expansion of the range of health-promoting food products and the enhancement of their biological value.An analysis of scientific publications regarding the use of black mulberry fruits in food production technologies (fruit wines, liqueurs and soft drinks, jellies, jams and preserves, yogurts and ice cream, cupcakes and cookies,pasta, chocolate, sauces, and vinegar) has been conducted. Ukrainian researchers have also investigated the useof black mulberry processing products in the technology of flour confectionery products (cookies). The purpose ofthis study was to explore the prospects of using black mulberry in the production technologies of marshmallows and beverages for the restaurant industry.Based on the results of organoleptic and physicochemical quality evaluations of black mulberry fruits, it wasdetermined that they contain a high amount of biologically active compounds, among which bioflavonoids are of particular significance. The content of phenolic and coloring substances in different structural parts of the fruits was analyzed. The obtained black mulberry puree and juice demonstrated excellent consumer properties, as well ashigh levels of vitamin C and coloring compounds.Experimental results confirmed the feasibility of using black mulberry puree in marshmallow production technology and juice in beverage formulations for restaurant establishments. It was found that optimal structural– mechanical and organoleptic characteristics are achieved when 15% of black mulberry puree (by weight of apple puree) is incorporated into the marshmallow formulation. Due to the natural pigments of mulberry, the marshmallowacquired a more attractive color, which was positively noted by consumers.The juice obtained from black mulberry fruits was combined with chenomeles juice in the amount of 10...30%.This allowed us to balance the sugar-acid index of the drink and improve its color. After optimizing the generalformula of the blended juices, recipes for beverages suitable for restaurant service were developed – a julep with mint and a fizzy drink with the addition of carbonated water.

References

1. Jan B., Parveen R., Zahiruddin S., Khan M. U., Mohapatra S., Ahmad S. Nutritional constituents of mulberry and their potential applications in food and pharmaceuticals: A review. Saudi journal of biological sciences. 2021. № 28 (7). Р. 3909–3921. https://doi.org/10.1016/j.sjbs.2021.03.056.
2. Acharya R., Bagchi T., Gangopadhyay D. Mulberry as a Valuable Resource for Food and Pharmaceutical Industries: A Review. Medicinal Plants. 2022. Р. 1–16. DOI: 10.5772/intechopen.104631.
3. Дубровський В. І., Гаєвський О. В. Характеристики плодів шовковиці з морфологічною різноманітністю в умовах Лісостепу. Вісник аграрної науки. 2024. № 102(4). С. 48–52.
4. Szydlowska A., Zielinska D., Sionek B., Kolozyn-Krajewska D. The mulberry juice fermented by Lactiplantibacillus plantarum O21: the functional ingredient in the formulations of fruity jellies based on different gelling agents. Applied Sciences. 2023. № 13(23). Р. 12780. https://doi.org/10.3390/app132312780.
5. Tang C., Wu J., Luo G., Wu F., Yang Q., Xiao G. Wine-making experiment using mulberry fruits from different fruit mulberry varieties. Acta Sericologica Sin. 2008. № 34. Р. 24–27.
6. Wongchalat R., Chatthongpisut R. Nutritional Value and Anthocyanins of Mulberry and Roselle Mixed Fruits Jam. Applied Mechanics and Materials. 2016. № 855. Р. 65–69. https://doi.org/10.4028/www.scientific.net/AMM.855.65.
7. Du H., Wang X., Yang H., Zhu F., Liu J., Cheng J., Lin Y., Tang D., Liu X. Regulation on the quality of yogurt by phenolic fraction of mulberry pomace supplemented before and after fermentation. Food Control. 2023. № 144. 109333. https://doi.org/10.1016/j.foodcont.2022.109333
8. Горяйнова Ю. А., Горяйнова Ю. А., Сімакова О. О., Симакова О. А., Кучма А. Ю., Мороз В. О. Технологія виробів із пшеничного борошна лікувально-профілактичного призначення із використанням шовковиці. Обладнання та технології харчових виробництв. 2020. № 12 (42). С. 12–18. DOI : 10.33274/2079-4827-2020 -41-2-12-18.
9. Yazdankhah S., Hojjati M., Azizi M. H. The antidiabetic potential of black mulberry extract-enriched pasta through inhibition of enzymes and glycemic index. Plant Foods for Human Nutrition. 2019. № 74. P. 149–155. https:// doi.org/10.1007/s11130-018-0711-0.
10. Abbas Z., Tong Y., Wang J., Zhang J., Wei X., Si D., Zhang R. Potential role and mechanism of mulberry extract in immune modulation: focus on chemical compositions, mechanistic insights, and extraction techniques. International Journal of Molecular Sciences. 2024. № 25(10), 5333. https://doi.org/10.3390/ijms25105333.
11. Kumar R.V., Vyry W.N.A., Chauhan S., Singh V., Srivastava D., Kumar U., Raj R., Verma A. Mulberry: From nutraceuticals to bioactive phytochemicals. Food and Humanity. 2024. № 2. 100272. https://doi.org/10.1016/j.foohum.2024.100272.
12. Maqsood M., Anam Saeed R., Sahar A., Khan M. I. Mulberry plant as a source of functional food with therapeutic and nutritional applications: A review. Journal of food biochemistry. 2022. № 46(11). e14263. https://doi.org/10.1111/jfbc.14263.
13. Хомич Г.П., Капрельянц Л.В. Фенольні сполуки дикорослих плодів та ягід: склад, властивості, зміни при переробці: монографія. Полтава: ПУЕТ, 2013. 217 с.
14. Хомич Г. П., Ткач Н. І., Левченко Ю. В. Дослідження хімічного складу плодів хеномелесу і використання його в соковому виробництві. 2014. Вісник ДонНУЕТ. № 1 (61). С. 98–104.
15. Хомич Г. П., Ткач Н. І. Удосконалення технології отримання соку з шовковиці чорної. Тематичний збірник наукових праць «Обладнання та технології харчових виробництв». 2009. Вип. 20. С. 168–173.
16. Хомич Г. П., Ткач Н. І. Використання дикорослої сировини для забезпечення харчових продуктів БАР : монографія. Полтава: РВВ ПУСКУ, 2009. 159 с.
17. ДСТУ ГОСТ 6441:2003. Вироби кондитерські пастильні. Загальні технічні умови. Чинний від 2004-07-01. Київ : Держспоживстандарт України, 2004. 12 с.

USE OF BLACK MULBERRY IN FOOD PRODUCTION TECHNOLOGIES

Abstract

References

Most read articles by the same author(s)