• Culinary science and hospitality research
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• v.16 no.4
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• pp.286-296
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• 2010

The purpose of this study is to develop fresh pasta added with mulberry leaf powder as functional fresh pasta. Through previous research, the mixture of 40% of flour and 60% of rice powder was optimum for making noodles with mulberry leaf powder. Making fresh pasta with 40% of wheat flour, 60% of rice powder (optimum moo for making noodles) and mulberry leaf powder(0.5% 1.0% 1.5% 2.0%) was done, followed by the mechanical test(moisture content, color value, texture, tension) and the sensory analysis(quantitative descriptive analysis, preference test). Moisture contents of raw pasta and cooked pasta were the highest in control; scores for moisture contents of cooked pasta were higher than those of raw pasta. The result indicated that the more mulberry leaf powder was, the lower L-value and a-value were in raw pasta and cooked pasta. While the b-vale(yellowness) of raw pasta was the highest in control(9.81), 1.0% of mulberry powder addition sample was the highest in cooked pasta. For hardness, the 2.0% of mulberry leaf powder addition sample has high scores, and adhesiveness and chewiness were no significant difference. The 0.5% of mulberry leaf powder addition sample was the longest in tension distance, which was resulted from the lack of water contents in mulberry leaf powder. In cooked pasta, tension distance had no significant difference between the samples, and force showed the highest score in control. The quantitative descriptive analysis showed that color intensity, savory taste, bitterness were the highest in the 2.0% of mulberry leaf powder addition sample. Gloss and chewiness were no significant difference between the samples. Grassy flavor, savory flavor, bitterness and grainess were intense as mulberry leaf powder was added The preference test showed that MRP 1.5 containing 1.5% of mulberry leaf powder was the most preferable for color, texture and overall quality. In conclusion, 40% of wheat flour, 60% of rice powder and 1.5% of mulberry leaf powder made the best formula of fresh pasta with mulberry leaves.

• International Journal of Industrial Entomology and Biomaterials
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• v.45 no.1
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• pp.35-41
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• 2022

Mulberry is a hardy, perennial, deep-rooted plant capable of thriving under diverse agroclimatic conditions. The selection of suitable land and appropriate variety can help the sustainable mulberry field. However, no conclusive and comprehensive investigation has been conducted on the mulberry soil properties and nutritional composition of mulberry cultivars from Korea local areas in previous studies. In our study, soil properties and mulberry leaf components of Korea local mulberry farms were briefly investigated. In result, the soil organic matter (OM) content was significantly high in Buan (6.81%) and Jangseong (6.14%). In contrast, available phosphate (P₂O₅) was different in each local area. To investigate relationship between soil property and nutritive component of mulberry leaf, Cheongil leaf samples from 8 local areas were analyzed. Among the macrominerals (K⁺, Ca²⁺, Na⁺, and Mg²⁺), the concentration of K varied from (1884±9.36) mg/100 g to (2685±11.5) mg/100 g. The potassium (K⁺) of Cheongil leaf in Sangju was the highest at 2685 mg/100 g. Besides macrominerals, flavonoids, total dietary fiber contents and moisture of Cheongil leaf samples were studied in the 8 local areas. In terms of these contents, the variation was largely depending on the local areas. This study provides a possible industrial use of mulberry, and holds promise to enhance the overall profitability of sericulture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.108-114
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• 2017

This study was performed to evaluate the characterization of fermented mulberry leaf using Bacillus subtilis by focusing on protein degradation and antioxidant activity. The crude protein and total amino acid compositions of mulberry leaf were 21.40% (w/w) and 105.06 mg/g, respectively. The pH level decreased sharply in mulberry leaf extracts fermented using B. subtilis, in accordance with an increase in bacteria cell populations (9.49 log CFU/mL) during 36 h of fermentation. The protease activity of mulberry leaf increased to 97.45 units/mL after 5 days of fermentation. After fermentation, free amino acid contents in fermented mulberry leaf increased from $486.91{\mu}g/g$ to $644.35{\mu}g/g$ due to considerable elevation of isoleucine (6-fold), alanine (4.67-fold), leucine (4.52-fold), and valine (4.21-fold). The DPPH radical scavenging activity of fermented mulberry leaf also increased from 25.93% to 73.22% after 5 days of fermentation. These results suggest that mulberry leaf fermentation using B. subtilis can improve nutritional quality and antioxidant activity.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.871-876
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• 2003

Yellow layer cakes were prepared with flour that was partially substituted with mulberry leaf powder (at the levels of 4, 8, 12, 16 and 20%). Batter viscosity increased with increasing substitution levels while specific gravity decreased. The specific volume of the cake increased as batter viscosity increased, except at 20% substitution. Substituting mulberry leaf powder for flour also resulted in decreased lightness and yellowness and increased redness of the cake crumbs. The volume index and uniformity index were not influenced by the addition of mulberry leaf powder, while the symmetry indexes of cakes with 16% and 20% powder were lower than the control. The hardness of cakes substituted with mulberry leaf powder was lower than that of the control during 10 days of storage. Sensory characteristics, including cell size and cell uniformity, were adversely affected with substitution levels of 16% and 20%. The addition of mulberry leaf powder did not influence softness, but affected moistness significantly.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.1040-1049
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• 2016

In this study, we aimed to develop a mixed tea prepared with roasted mulberry leaf and fruit using response surface methodology (RSM). Roasting of mulberry leaf was by 6 stages, as shown in Fig. 1; and mulberry fruit was roasted in 4 stages, as shown in Fig. 2. Subsequently, physicochemical measurements such as total polyphenol content, nitric oxide production content, and ${\alpha}$-glucosidase inhibitory effect were obtained for each sample. Central composite design was applied to prepare samples containing varying contents of roasted mulberry leaf (RoML) and roasted mulberry fruit (RoMF); subsequently, sensory evaluation was conducted. The total polyphenol content of roasted samples (RoML and RoMF) were significantly higher than that of raw samples (RaML and RaMF), respectively. The nitric oxide (NO) production of roasted samples were significantly lower than that of control (LPS induced RAW 264.7 cell). The ${\alpha}$-glucosidase inhibitory effect of roasted samples was significantly higher than that of raw samples, respectively. Based on the RSM estimation for determination of optimum ratio by sensory evaluation (taste, color, and flavor) among 13 mixed samples, the optimum mixing ratio of RoML and RoMF for taste, color, and flavor were 1.64 g (RoML) and 0.88 g (RoMF), 1.35 g (RoML) and 0.92 g (RoMF), 1.65 g (RoML) 1.03 g (RoMF), respectively. Based on results of three sensory evaluations, mixing ratio comprising 1.54 g of RoML and 0.92 g of RoMF is desirable for delicious tea with functionality.

• International Journal of Industrial Entomology and Biomaterials
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• v.41 no.2
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• pp.45-50
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• 2020

Morus alba has white and/or purple fruits with a very sweet taste and low acidity. Most Korean mulberry trees have purple fruits. However, Baekokwang is a unique mulberry genetic resource in Korea with white fruits. In this study, flavonoids contents of Baekokwang mulberry leaf and fruit were analyzed using ultrahigh performance liquid chromatography coupled with diode array detection and quadrupole time-of-flight mass spectrometry (UPLC-DAD-QTOF/MS) technique. UPLC-DAD-QTOF/MS chromatogram showed that 15 flavonoids and 9 flavonoids were isolated and identified from the mulberry leaf and fruit. Total flavonoids contents of Baekokwang leaves and fruits were 812.7 mg and 35.0 mg, respectively. Baekokwang leaves had 4 major flavonoids including quercetin 3-O-(6"-O-malonyl) glucoside, 235.3 ppm, kaempferol 3-O-(6"-O-malonyl) glucoside, 132.3 ppm, kaempferol 3-O-rutinoside (nicotiflorin), 108.1 ppm, and quercetin 3-O-rutinoside (rutin), 103.8 ppm. Baekokwang fruits had 3 major flavonoids including quercetin 3-O-(6"-O-malonyl) glucoside, 13.0 ppm, quercetin 3-O-rutinoside (rutin), 7.8 ppm, and kaempferol 3-O-rutinoside (nicotiflorin), 5.7 ppm. From the above results, mulberry leaves have rich flavonoids compared to its fruits.

• International Journal of Industrial Entomology and Biomaterials
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• v.4 no.2
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• pp.143-147
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• 2002

Studies on the interrelationship between biological yield and harvest index, and their association with shoot rearing were carried out in 9 promising mulberry genotypes, which indicated significant variations among genotypes. Biological yield had close association with leaf yield components indicating that they are inter-related for higher productivity in mulberry, Biological yield revealed highly significant positive correlation with important leaf yield components. However height of the longest branch showed negative correlation with biological yield. Genotypes with higher biological yield associated with low ratio of stem weight to leaf weight and high Harvest index on dry weight basis are to be selected for shoot rearing. Biological yield recorded on fresh weight basis had less impact on the present study in comparison to dry weight basis.

• Journal of Sericultural and Entomological Science
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• v.23 no.2
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• pp.55-58
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• 1982

This survey was carried out at the Sericultural Experiment Station. Suweon to clarify the kinds of leaf rollers damaging mulberry leaves and determine the dominant species of them. The results obtained are as follow: 1. A total of seven species including 2 unrecorded species, Olethreutes hemiplaca MAYRICK. and Olethreutes doubledayana BARRET, were found as mulberry attacking leaf rollers. 2. The dominant species of mulberry leaf rollers in Korea was identified as O. hemiplaca M. followed by Adoxophyes orana B.

• Journal of Sericultural and Entomological Science
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• v.34 no.1
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• pp.8-14
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• 1992

To investigate the effects of applying animal feces to the mulberry field on the chemical properties and mulberry leaf yield, poultry, pig and cattle feces were applied to the mulberry field making-up the sand loam from 1988 to 1990. The chemical properties of the mulberry field have been improved by the application of the poultry, the pig, and the cattle feces, increasing pH level, organic matter, P2O5 and exchangeable cation, especially Mg and K. Applying the pig feces and poultry feces to the mulberry field increased leaf yield during autumn rearing season, but not increased during spring rearing season. Applying animal feces to the mulberry field increased the content of total-cargbohydrate in the leaf in autumn.

• International Journal of Oral Biology
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• v.39 no.4
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• pp.201-206
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• 2014

This study investigated the antimicrobial activity of methanol extract of mulberry leaf against 16 strains of mutans streptococci and four species of periodontopathogens: Porphyromonas gingivalis, Prevotella intermedia, Fusobacterium nucleatum, and Aggregatibacter actinomycetemcomitans. The antimicrobial activities of the crude extracts or silica gel chromatography fractions of methanol-extracted mulberry leaf were evaluated by determining minimal inhibitory concentrations using an established microdilution method. The cytotoxicity of the extracts of mulberry leaf on KB cells was tested by the methyl thiazolyl tetrazolium assay. Chromatography fraction 12 displayed the most potent antimicrobial activity against all 16 strains of mutans streptococci, P. gingivalis, and P. intermedia. No KB cell cytotoxicity was evident up to $128{\mu}g/ml$ of fraction 12. The methanol extract had no antimicrobial activity against F. nucleatum and A. actinomycetemcomitans. These results suggest chromatography fraction 12 methanol extract of mulberry leaf could be useful in the development of oral hygiene products, such as dentifrice and oral hygiene solution, for the prevention of dental caries.