Issue 1, 2025

GC/MS analysis & biological activities of mulberry leaf extract and formulation of instant freeze-dried functional beverages following encapsulation in protein-rich skim milk powder

Abstract

This study examines the volatile constituents and bioactive potential of mulberry leaf extract (MLE). Gas chromatography-mass spectrometry (GC-MS) identified key compounds such as gibberellic acid, 9,12,15-octadecatrienoic acid, and 5,7-dihydroxy isoflavone (mefenamic acid). MLE was then encapsulated in skim milk powder, and enhanced with rose flavour and sea-buckthorn anthocyanins, to create an instant freeze-dried beverage. The powder was evaluated for physical, structural, and biological properties, including antioxidant, antidiabetic, and anti-obesity activities under simulated gastrointestinal conditions. Scanning electron microscopy (SEM) revealed microcapsules with enclosed particles, while Fourier-transform infrared spectroscopy (FTIR) indicated phenolic compounds via increased –OH stretching in the 3000–3500 cm−1 range. The beverage powder showed 75–81 mgQE per g phenolic content, 40–61% antidiabetic activity and 45–67% anti-obesity activity. Both bioactivity and consumer acceptability were increased with the addition of rose flavour and anthocyanins. This beverage powder could be considered a sustainable healthy food to manage the lifestyles of diabetic and obese groups of the population.

Graphical abstract: GC/MS analysis & biological activities of mulberry leaf extract and formulation of instant freeze-dried functional beverages following encapsulation in protein-rich skim milk powder

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Article information

Article type
Paper
Submitted
04 Jul 2024
Accepted
09 Dec 2024
First published
13 Dec 2024
This article is Open Access
Creative Commons BY license

Sustainable Food Technol., 2025,3, 311-321

GC/MS analysis & biological activities of mulberry leaf extract and formulation of instant freeze-dried functional beverages following encapsulation in protein-rich skim milk powder

M. Masoodi, M. Ahmad, A. Gani, I. Qureshi and K. Parveen, Sustainable Food Technol., 2025, 3, 311 DOI: 10.1039/D4FB00203B

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