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

Madiha Masoodi, Mudasir Ahmad, Asir Gani, Iqra Qureshi and Kouser Parveen
{"title":"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","authors":"Madiha Masoodi, Mudasir Ahmad, Asir Gani, Iqra Qureshi and Kouser Parveen","doi":"10.1039/D4FB00203B","DOIUrl":null,"url":null,"abstract":"<p >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 <em>via</em> increased –OH stretching in the 3000–3500 cm<small><sup>−1</sup></small> 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.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 1","pages":" 311-321"},"PeriodicalIF":0.0000,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00203b?page=search","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Sustainable Food Technology","FirstCategoryId":"1085","ListUrlMain":"https://pubs.rsc.org/en/content/articlelanding/2025/fb/d4fb00203b","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

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.

Abstract Image

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
求助全文
约1分钟内获得全文 去求助
来源期刊
CiteScore
1.00
自引率
0.00%
发文量
0
期刊最新文献
Back cover Valorization of cocoa (Theobroma cacao L.) pod husks as a fruit pulp substitute in mango jam formulations: effects on jam qualities during storage and sensory discrimination† The contribution of digital and sensing technologies and big data towards sustainable food supply and value chains 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 Ultrasonication-assisted polyol-osmosed persimmon candies: effect of ultrasonication and drying techniques on product quality†
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1