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Mulberry Leaf Protein: Extraction Technologies, Functional Attributes and Food Applications.
Rongxiang Xue1, Lichao Chen1, Chao Sun2
1Institute of Sericulture and Apiculture, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China.
Foods (Basel, Switzerland)
|August 14, 2025
Summary
Mulberry leaf protein is a promising, sustainable plant protein source for functional foods. Its abundant production, advanced processing, and health benefits like antioxidant and blood-pressure-lowering activities support its potential in global food security.
Area of Science:
- Food Science
- Nutritional Science
- Plant Protein Research
Background:
- Global population growth necessitates sustainable protein sources.
- Mulberry leaf protein (MLP) is an emerging plant protein with significant potential.
- Current applications are primarily at the Technology Readiness Level (TRL).
Purpose of the Study:
- To analyze the key advantages of mulberry leaf protein.
- To evaluate existing research and explore future avenues for MLP.
- To provide insights for efficient utilization of MLP resources and global food security.
Main Methods:
- Literature review of existing research up to June 30, 2025.
- Analysis of MLP production, processing, and properties.
- Evaluation of biological activities and application potential.
Main Results:
- Mulberry leaves offer abundant and cost-effective raw material for protein extraction.
- Advancements in preparation and production technology enhance MLP viability.
- MLP exhibits excellent nutritional value, functional properties, and biological activities (antioxidant, anti-aging, blood-pressure-lowering).
Conclusions:
- MLP's characteristics broaden its applications in functional foods and nutraceuticals.
- Further research can optimize MLP utilization for food science and nutrition.
- MLP contributes to sustainable protein sourcing and global food security.
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