Abstract
Morus alba L. (M. alba) is a highly adaptable plant that is extensively incorporated in many traditional and Ayurveda medications. Various parts of the plant, such as leaves, fruits, and seeds, possess nutritional and medicinal value. M. alba has abundant phytochemicals, including phenolic acids, flavonoids, flavonols, anthocyanins, macronutrients, vitamins, minerals, and volatile aromatic compounds, indicating its excellent pharmacological abilities. M. alba also contains high nutraceutical values for protein, carbohydrates, fiber, organic acids, vitamins, and minerals, as well as a low lipid value. However, despite its excellent biological properties and nutritional value, M. alba has not been fully considered as a potential functional food ingredient. Therefore, this review reports on the nutrients and bioactive compounds available in M. alba leaves, fruit, and seeds; its nutraceutical properties, functional properties as an ingredient in foodstuffs, and a microencapsulation technique to enhance polyphenol stability. Finally, as scaling up to a bigger production plant is needed to accommodate industrial demand, the study and limitation on an M. alba upscaling process is reviewed.
Highlights
Morus alba Linn (M. alba), known as white mulberry, belongs to the Moraceae family [1]
The flavonoids and caffeoylquinic acids in M. alba could benefit as colorants, flavorants, food fortificants, antioxidants, preservatives, and antimicrobial agents against bacteria and fungi, all of which are essential in the food industry
M. alba leaves and fruit have a high content of bioactive compounds such as phenolic acids, flavonoids, flavonols, anthocyanins, macronutrients, vitamins, and volatile aromatic compounds
Summary
Morus alba Linn (M. alba), known as white mulberry, belongs to the Moraceae family [1]. M. alba contains approximately 3.6 g/100 g DW crude fiber and 19.4% protein content, giving it great potential in contributing to the recommended dietary allowance (RDA) of proteins [12] Macroelements such as Ca, N, K, and Mg were abundantly found in both leaves and fruit, with low Na values of 0.01 g/100 g DW, making them suitable for low-sodium diets [11,12]. A study by Owon et al [15] showed a higher protein value of M. alba fruit (12.98%) as compared to black mulberry (10.85%), golden berry (9.16%), and strawberry (7.65%) Their great protein amount has proven their capability in contributing to protein’s recommended dietary allowance (RDA), which is 0.8 g/kg of body weight [16]. A summary of these macro- and microelements can be seen in Tables 1 and 2
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