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Open AccessArticle

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

Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, 60-637 Poznan, Poland
Department of Pharmacognosy, Poznan University of Medical Sciences, 60-781 Poznan, Poland
Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, 60-627 Poznan, Poland
Department of Agronomy, Poznan University of Life Sciences, 60-632 Poznan, Poland
Author to whom correspondence should be addressed.
Sustainability 2020, 12(16), 6691;
Received: 25 July 2020 / Revised: 10 August 2020 / Accepted: 15 August 2020 / Published: 18 August 2020
(This article belongs to the Special Issue Functional Food as a Way to Provide Beneficial Nutrients)
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. View Full-Text
Keywords: white mulberry; Morus alba; antioxidants; polyphenols; bread white mulberry; Morus alba; antioxidants; polyphenols; bread
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Kobus-Cisowska, J.; Dziedziński, M.; Szymanowska, D.; Szczepaniak, O.; Byczkiewicz, S.; Telichowska, A.; Szulc, P. The Effects of Morus alba L. Fortification on the Quality, Functional Properties and Sensory Attributes of Bread Stored under Refrigerated Conditions. Sustainability 2020, 12, 6691.

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