Pigment extraction from mulberry: A review

Mulberry plants (Morus spp.) represent a promising source of natural pigments, particularly anthocyanins and carotenoids, with significant potential in the food, textile, cosmetic, and pharmaceutical industries. This review consolidates current knowledge on the extraction, purification, characterization, and applications of pigments from mulberry leaves and fruits. Conventional solvent extraction, employing polar solvents such as ethanol, methanol, and acetone under acidic conditions, remains the most widely used method, while emerging techniques like ultrasound-assisted and microwave-assisted extraction offer enhanced efficiency and reduced processing time. Optimized extraction parameters—including solvent type, temperature, pH, and material-to-liquor ratio—are crucial for maximizing pigment yield and stability. Mulberry leaves are rich in lutein and β-carotene, whereas fruits contain abundant anthocyanins, primarily cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside, which also exhibit potent antioxidant and therapeutic properties. Beyond their coloring potential, mulberry pigments demonstrate bioactivities such as anti-inflammatory, hepatoprotective, and anticancer effects. The growing consumer demand for sustainable, safe, and functional colorants underscores the relevance of advancing eco-friendly extraction technologies and expanding commercial applications of mulberry-derived pigments.