Processing of mulberry leaves: A review

Abstract

Mulberries are recognized botanically as Morus which is a species of blossoming plants in Moraceae family. The mulberry leaves are used as a functional food, mostly in the form of herbal tea.The drawback in the traditional method of mulberry leaf processing is the loss of antioxidant properties during drying. Hence, this manuscript focuses on different techniques used in the processing of mulberry leaves. Drying is the most important unit operation for the processing of mulberry leaves and antioxidant properties are directly dependent on drying temperature (40-70 ºC). The extraction yield, solvent consumption, extraction time and quality of extracts can be improved by the use of high-pressure, microwave, ultrasound, and supercritical fluids. The encapsulation process provides the stability and improves the shelf-life of bioactive components in mulberry leaves. The leaves extract in different value added form significantly helps to lower blood sugar, inflammation levels, and fighting against heart disease.