The Effects of Morus alba L. Fortification on the Quality, Functional Properties and Sensory Attributes of Bread Stored under Refrigerated Conditions

Joanna Kobus-Cisowska, Marcin Dziedziński, Daria Szymanowska, Oskar Szczepaniak, Szymon Byczkiewicz, Aleksandra Telichowska and Piotr Szulc
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Joanna Kobus-Cisowska: Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, 60-637 Poznan, Poland
Marcin Dziedziński: Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, 60-637 Poznan, Poland
Daria Szymanowska: Department of Pharmacognosy, Poznan University of Medical Sciences, 60-781 Poznan, Poland
Oskar Szczepaniak: Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, 60-637 Poznan, Poland
Szymon Byczkiewicz: Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, 60-637 Poznan, Poland
Aleksandra Telichowska: Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, 60-637 Poznan, Poland
Piotr Szulc: Department of Agronomy, Poznan University of Life Sciences, 60-632 Poznan, Poland

Sustainability, 2020, vol. 12, issue 16, 1-18

Abstract: Mulberry is one of the most beneficial plant of our planet for sustainable development. White mulberry ( Morus alba L.) is widely recognized for its health-promoting properties. It is characterized by a high content of bioactive compounds, mainly flavonoids, and has a strong antioxidant effect, and thus can have a beneficial effect on health. The aim of the study was to evaluate the effect of freezing storage of bread with the addition of extract from mulberry leaves and fruits on the content of polyphenols, antioxidant activity and sensory properties. The stored bread with mulberry addition was characterized by high content of phenolic compounds, reducing and chelating activity and antiradical activity. The addition of mulberry had greater effect on the increase in the content of protocatechuic and chlorogenic acids, and isoquercetin among the flavonols. Bread enriched with mulberry was microbiologically clean and sensory accepted both after baking and after 30 days of storage under refrigerated conditions. White mulberry is a raw material which can be used as an addition to enrich refrigerated bread. The use of the extract and mulberry fruit to fortify bread is consistent with the principle of sustainable development due to the use of raw materials which are a good source of compounds contributing to the improvement of the well-being of the population.

Keywords: white mulberry; Morus alba; antioxidants; polyphenols; bread (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
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