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Mulberry leaves are emerging as a new potential source for edible films and coatings in the food industry. Due to their bioactive components, mulberry leaves can offer various health benefits, such as antioxidant, anti-inflammatory, antimicrobial, and anticancer properties. Edible coatings and films based on mulberry leaves have the potential to enhance the quality and shelf life of food products while preserving their physical and sensory attributes. In this context, natural edible films and coatings can minimize food spoilage, enabling the production of fresh, healthy, and high-quality products in the food industry. Therefore, this study summarizes the nutritional composition, phytochemical, biological, and pharmacological properties of mulberry leaves, their general applications, and their use as edible coatings and films in the food industry. [ABSTRACT FROM AUTHOR]

Antioxidants found in fruits and vegetables have potential to reduce risk of disease and increase shelf life of foods by reducing lipid oxidation. For this purpose, the effects of pomegranate syrup, turnip juice, black mulberry juice, apple extract, and black mulberry extract on quality and bioactive characteristics of broiler breast meat were investigated during frozen storage in vacuum packaging. After the marination process, the samples were cooked at 175°C for 15 minutes. The total phenolic content and antioxidant activity value of the treatment with marinades were found to be higher than the control group after all processing. The highest absorption of marinate was observed with black mulberry juice, the highest cooking loss and dissolution loss were observed with turnip juice. Generally used marinades increased phenolic content and antioxidant capacity of chicken breast meat and provided shine and product diversity to chicken breast meat after cooking. [ABSTRACT FROM AUTHOR]

Black mulberry is one of the fruits consumed in our country and in many regions of the world. In this study, the juice of the black mulberry fruit was obtained and the antioxidant substances in its content were purified by column chromatography. Four fractions were obtained by column chromatography. Total phenolic content and antioxidant capacity of each fraction and black mulberry juice were determined by Folin-Ciocalteu and ABTS methods, respectively. Furthermore, each fraction and black mulberry juice were analyzed by HPLC (high performance liquid chromatography) for quantitatively determining their antioxidant substances. The main phenolic substance contained in the black mulberry fruit was determined as cyanidin-3-glucoside. The antioxidant substances contained in black mulberry were purified with recovery over 80% by column chromatography. It has been revealed that the black mulberry fruit is an important anthocyanin source and these anthocyanins can be purified by column chromatography. [ABSTRACT FROM AUTHOR]

In the study, freeze-dried white mulberry pulp (10%) and leaf (3%) were used in the production of powdered bread wheat flour and whole wheat flour bread. Total amount of phenolic substances was determined as the highest and lowest 48.26±5.40 mg/100 g GAE, 18.50±1.36 mg/100 g GAE in mulberry leaf whole wheat flour and mulberry leaf bread wheat flour, respectively. Bread variety with the highest antioxidant activity was the whole wheat flour bread with mulberry leaves value of 3.29±0.33 µM TEAC/g. Antidiabetic activity, highest and lowest α-glycosidase and α-amylase enzyme inhibition were detected in whole wheat flour with mulberry leaves and bread wheat flour. α-glycosidase and α-amylase enzyme inhibition values of acarbose were found to be 69.00% and 78.30%. It was concluded that white mulberry leaves and whole wheat bread with mulberry leaves could be appropriate for the purpose as an alternative to the diabetics' drug with acarbose active ingredient. [ABSTRACT FROM AUTHOR]

In this study which examines the morphological properties of silver nanoparticles, with the reducing mulberry (Morus nigra) leaf extracts, silver nanoparticles were obtained from their saline solution. The formation kinetics of silver nanoparticles in leaf extract-AgNO3 mixtures were determined with time-dependent UV-Vis spectra, and the size distribution of nanoparticles were determined with particle size analyzer and electron microscope. The absorbance spectra of the Dut-AgNO3 mixtures show surface Plasmon resonance peaks increasing with time, related to nanoparticle sizes at 425 nm. The locations of the surface Plasmon resonance peaks are not affected by AgNO3 concentration, but the concentration of extract is shifted to red. The size of the nanoparticles ranges from 10 to 40 nm, with a distribution similar to a poison. [ABSTRACT FROM AUTHOR]

Amasya is one of the most important cities in the chain of Ottoman silk manufacture. From the standpoint of Ottoman silk production, the early role of the city was in the way of being the entrepot of Iranian silk. In later periods, it is reflected in documents that silkworm-breeding and branches of work and production depending on silk reached very important dimensions. It is observed that from the last quarter of the 18th century onward, tax records regarding silk production are mentioned more than the records concerning the tax of mizan-i harir. It is also observed that at an accelerating rate within the 18th century, records about mulberry fields and wormhouses are intensely mentioned. In line with what has been stated, it is thought that the dependency on Iranian silk decreased in time. Negative effects of the silkworm disease that was effective in the second half of the 19th century were felt in Amasya too. To the degree that it is reflected in the archival material, it is understood that government officials attended perhaps most sensitively to the Amasya silk-production. When examined under the light of the documents and the information, it is thought that there was an Amasya silk production comparable to that of Bursa. Although the city of Bursa played a dominant role in Ottoman silk production, the total production of a few cities such as Amasya was able to nearly balance the Bursa silk production or perhaps provide a production level above that of Bursa. [ABSTRACT FROM AUTHOR]

Potential of lyophilization for black mulberry drying in comparison to convectional and vacuum drying was investigated. Water content, aw, total anthocyanins, L* and a* values and bulk density of fresh berry were 1.109 g/mL whereas %5.97, 0.29, 230 mg/L, 5.65, 6.51, 0.092 g/mL in lyophilized, %8.78, 0.39, 74 mg/L, 3.87, 2.5, 0.368 g/mL vacuum dried and %9.79, 0.44, 67 mg/L, 3.98, 2.0, 1.109 g/mL convectional dried samples after 24h drying period respectively. One way ANOVA indicated that the difference in water content and L* values were significant (p<0.05) while differences anthocyanin content and a* values was not significant between convectional and vacuum drying (p>0.05) but significant in lyophilization (p<0.05). Rehydration capacities of lyophilized, vacuum and convectional dried samples 0.15, 0.12 and 0.04 and differences were significant (p<0.05). Linear and polinomial models of change in water content depending to drying time were acceptable (R2>0.95). [ABSTRACT FROM AUTHOR]

Potential of lyophilization for black mulberry drying in comparison to convectional and vacuum drying was investigated. Water content, aw, total anthocyanins, L" and a" values and bulk density of fresh berry were 1.109 g/mL whereas %5.97, 0.29, 230 mg/L, 5.65, 6.51, 0.092 g/mL in lyophilized, %8.78, 0.39, 74 mg/L, 3.87, 2.5, 0.368 g/mL vacuum dried and %9.79, 0.44, 67 mg/L, 3.98, 2.0, 1.109 g/mL convectional dried samples after 24h drying period respectively. One way ANOVA indicated that the difference in water content and L" values were significant (p<0.05) while differences anthocyanin content and a" values was not significant between convectional and vacuum drying (p >0.05) but significant in lyophilization (p< 0.05). Rehydration capacities of lyophilized, vacuum and convectional dried samples 0.15, 0.12 and 0.04 and differences were significant (p< 0.05). Linear and polinomial models of change in water content depending to drying time were acceptable (R2 >0.95). [ABSTRACT FROM AUTHOR]