Mulberry: A review of bioactive compounds and advanced processing technology

Publication date: Available online 15 November 2018Source: Trends in Food Science & TechnologyAuthor(s): Teng-Gen Hu, Peng Wen, Robert J. Linhardt, Sen-Tai Liao, Hong Wu, Yu-Xiao ZouAbstractBackgroundHistorically, mulberry has been effectively used as a traditional medicine in Asia for the treatment of various infectious and internal diseases. It is a rich source of bioactive compounds that can promote human health. However, to date, it has not been officially or scientifically recognized because of a lack of accepted and standardized methodology for its evaluation. Numerous studies have been conducted by applying modern biotechnological tools to explore the relationship between the active ingredients in mulberry and their biological activities to solve ambiguities in their mechanism of action, opening a new horizon in traditional Chinese medicine with the potential for modernization in the near future.Scope and approachThis paper presents a concise overview on mulberry by examining its major bioactive components, including anthocyanins, polysaccharides, phenols, alkaloids and flavonoids. Recent technical advances are discussed for extraction (solid-liquid extraction, pressurized liquid extraction, supercritical-fluid extraction, microwave-assisted extraction, ultrasonic assisted extraction, enzymatic assisted extraction, solid-phase extraction) and separation (macroporous resins adsorption, silica gel chromatography, ion exchange chromatography, gel filtration chromatography...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research