Probiotic Potential of Mulberry (Morus spp.) Fruit Juice: A Comprehensive Review and Functional Beverage Perspective
Menaka S *
Department of Sericulture, Forest College and Research Institute, TNAU, Tamil Nadu, India.
Bhuvaneshwari T
Department of Sericulture, Forest College and Research Institute, TNAU, Tamil Nadu, India.
Mavilashaw V P
Department of Agricultural Entomology, The Indian Agriculture College, Tirunelveli, Tamil Nadu, India.
Brindhabharathi S.A
Department of Sericulture, Forest College and Research Institute, TNAU, Tamil Nadu, India.
Durgadevi R
Department of Sericulture, Forest College and Research Institute, TNAU, Tamil Nadu, India.
Anusuya G
Department of Sericulture, Forest College and Research Institute, TNAU, Tamil Nadu, India.
Kalpana R
Department of Sericulture, Forest College and Research Institute, TNAU, Tamil Nadu, India.
Sabarish M
Department of Sericulture, Government of Tamil Nadu, Tamil Nadu, India.
*Author to whom correspondence should be addressed.
Abstract
Mulberry (Morus spp.) fruit juice, rich in phytochemicals and essential nutrients, presents a promising non-dairy substrate for probiotic fermentation. Its high content of fermentable sugars, anthocyanins, polyphenols, vitamin C, and minerals supports the growth and metabolic activity of lactic acid bacteria (LAB). Probiotic fermentation enhances the juice’s nutritional and bioactive profile, contributing to health benefits such as antioxidant protection, immunomodulation, antidiabetic effects, and improved gut health. This review discusses the roles of key LAB strainsincluding Lactobacillus plantarum, L. rhamnosus, and Leuconostocmesenteroides in mulberry juice fermentation, along with their effects on fermentation dynamics, bioactive preservation, and shelf stability. Recent studies report that fermented mulberry juice maintains probiotic viability above 10⁶ CFU/mL, preserves anthocyanin levels, and achieves high sensory acceptance. The synergistic interaction between mulberry bioactives and probiotics positions this beverage as a valuable functional food. The abstract has been revised to cover all major aspects of the review, including the nutritional composition of mulberry juice, key probiotic strains used in fermentation, health benefits, and future research needs, ensuring it is concise, well-structured, and fully aligned with the scope of the article. Further clinical trials and technological innovations are needed to optimize large-scale production and assess long-term health impacts.
Keywords: Mulberry juice, probiotic beverages, lactic acid bacteria (LAB), functional foods, fermentation, anthocyanins