Mulberry (Morus spp.), a nutrient-rich fruit widely cultivated across Asia, is an abundant source of anthocyanins natural pigments of the flavonoid class with strong antioxidant activity. These compounds, predominantly cyanidin-3-O-glucoside (ranging from 60–90% of total anthocyanins) and cyanidin-3-O-rutinoside, contribute to the deep red to purple coloration of mulberry fruits. Reported anthocyanin concentrations vary widely among cultivars, from approximately 100 to 400 mg/100 g fresh weight, influenced by genotype, maturity stage, and environmental conditions. This review summarizes the phytochemical diversity, concentration, and stability of mulberry anthocyanins, alongside their functional properties, including antioxidative defense, anti-inflammatory action, glycemic regulation, neuroprotection, and cardiovascular support. Industrial applications as natural colorants in food, cosmetics, and pharmaceuticals are discussed, with emphasis on pH- and temperature-dependent stability. Recent advances in extraction technologies and encapsulation methods are reviewed as strategies to improve anthocyanin retention and bioavailability. Current challenges such as degradation during processing, low absorption in vivo, and limited clinical validation are also highlighted to provide a balanced perspective for future research and product development.
Menaka et al. (Sat,) studied this question.
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