Retraction:Assessing the Nutritional-Value-Based Therapeutic Potentials and Non-Destructive Approaches for Mulberry Fruit Assessment: An Overview
Manzoor M.F. Hussain A. Tazeddinova D. Abylgazinova A. Xu B.
2022Hindawi Limited
Computational Intelligence and Neuroscience
2022#2022
Among different fruits, mulberry is the most highlighted natural gift in its superior nutritional and bioactive composition, indispensable for continuing a healthy life. It also acts as a hepatoprotective immunostimulator and improves vision, anti-microbial, anti-cancer agent, anti-stress activity, atherosclerosis, neuroprotective functions, and anti-obesity action. The mulberry fruits also help reduce neurological disorders and mental illness. The main reason for that is the therapeutic potentials present in the nutritional components of the mulberry fruit. The available methods for assessing mulberry fruits are mainly chromatographic based, which are destructive and possess many limitations. However, recently some non-invasive techniques, including chlorophyll fluorescence, image processing, and hyperspectral imaging, were employed to detect various mulberry fruit attributes. The present review attempts to collect and explore available information regarding the nutritional and medicinal importance of mulberry fruit. Besides, non-destructive methods established for the fruit are also elaborated. This work helps encourage many more research works to dug out more hidden information about the essential nutrition of mulberry that can be helpful to resolve many mental-illness-related issues.
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School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
Department of Agriculture and Food Technology, Karakoram International University, Gilgit, Pakistan
Department of Technology and Catering Organization, South Ural State University, Chelyabinsk, Russian Federation
Higher School of Technologies of Food and Processing Productions, Zhangir Khan West Kazakhstan Agrarian Technical University, Uralsk, Kazakhstan
Scientific-Production Center of Livestock and Veterinary Medicine, Nur-Sultan, Kazakhstan
School of Food and Biological Engineering
Department of Agriculture and Food Technology
Department of Technology and Catering Organization
Higher School of Technologies of Food and Processing Productions
Scientific-Production Center of Livestock and Veterinary Medicine
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Книга Публикация научной статьи Волощук 2026 Book Publication of a scientific article 2026