Issue

Vol. 15 No. 3 (2023): Carpathian Journal of Food Science and Technology

Date Log

Submitted
April 23, 2024
Accepted
April 23, 2024
Published
December 10, 2025

Exploring the incorporation of mulberry (Morus Alba L.) into freeze-dried yogurt for enhanced nutritional value and quality

Nu Yen Nhi Huynh
Nong Lam University
Thi Bich Tram Phan
Nong Lam University
Thi Tuu Tran
Nguyen Tat Thanh University
Thanh Viet Nguyen
Nguyen Tat Thanh University

Corresponding Author(s) : Thanh Viet Nguyen

ntviet@ntt.edu.vn

Carpathian Journal of Food Science and Technology, Vol. 15 No. 3 (2023): Carpathian Journal of Food Science and Technology

Abstract

Yogurt, popular worldwide, is nutrient-rich with calcium, potassium, protein, B vitamins, and beneficial microorganisms. Mulberries possess medicinal qualities, notably anthocyanins, which have antioxidant, antidiabetic, and anti-bacterial effects. Though fruit-flavored yogurt is popular, producing it is challenging because of its limited shelf life. However, freezedrying technology can address this, allowing prolonged storage without compromising its quality. This study evaluated incorporating mulberry into yogurt to enhance its nutritional value and quality while seeking an optimal production process for freeze-dried mulberry yogurt. Mulberry syrup was added in various ratios, demonstrating statistically significant effects on the yogurt's physicochemical properties. Particularly, a 9:1 mulberry syrup to yogurt ratio exhibited a total polyphenol content of 170.84 mg GAE/100 g, marking a 94% increase compared to the yogurt without mulberry syrup. This substantial enhancement signifies an improvement in yogurt efficiency when mulberry is integrated. Similarly, DPPH and ABTS free radical scavenging activities for the 9:1 ratio were observed at 12.22 mgAAE/100g and 22.55 mgAAE/100g, which is an enhancement of 1.89% and 15.99%, respectively, compared to the reference yogurt sample (10:0 ratio). The quality changes in the freeze-dried mulberry yogurt were monitored over a 28-day storage period. The results revealed relatively stable physicochemical properties, microbiological density, and biological activity throughout the storage, highlighting the potential of freeze-drying technology in creating innovative and nutritious yogurt products.

Keywords

Freeze-drying Morus alba L. Yogurt Physicochemical properties Antioxidant Activity
Huynh, N. Y. N., Phan, T. B. T., Tran, T. T., & Nguyen, T. V. (2025). Exploring the incorporation of mulberry (<i>Morus Alba</i> L.) into freeze-dried yogurt for enhanced nutritional value and quality. Carpathian Journal of Food Science and Technology, 15(3), 170–183. Retrieved from https://opacj.org/carpathian-fst/article/view/10.34302_crpjfst_2023.15.3.13
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Author Biographies

Nu Yen Nhi Huynh, Nong Lam University

 Faculty of Biological Sciences

Thi Bich Tram Phan, Nong Lam University

Faculty of Biological Sciences

Thi Tuu Tran, Nguyen Tat Thanh University

Institute of Applied Technology and Sustainable Development

Thanh Viet Nguyen, Nguyen Tat Thanh University

Faculty of Food and Environmental Engineering

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