ABSTRACT
Black mulberry, originating from Iran, is currently cultivated in Southern Europe and Southwest Asia and is recognized as one of the most important fruits in Mediterranean countries. This chapter provides a critical evaluation of nutritional compositions and health benefits of black mulberry fruits and juice. Phytochemicals in black mulberries have beneficial effects on chronic diseases including cancer, diabetes, cardiovascular diseases, and inflammation. Black mulberry fruits are consumed as fresh or processed into different products including juice, jam, paste, and ice cream. The chapter reviews the effects of juice processing technologies on black mulberry antioxidants. Black mulberry juice production includes the steps of thawing (if fruit is frozen), mechanical milling, mashing, pressing, and pasteurizing. However, consistent with the current trends in juice processing technology, further research should be focused largely on nonthermal methods, such as pulsed electric field, and how they affect the fate of black mulberry juice antioxidants.
