Effects of Different Drying Processes on Bioactive Components, Volatile Compounds, and In Vitro Inhibition of Starch Digestion in Mulberry Leaf Extracts.

The significant demand for medicinal plants with special efficacy has prompted us to adopt appropriate processing methods to enhance the nutritional quality and flavor of raw materials. This study evaluated the impacts of freeze-drying (FD), hot-air drying (HAD), and spray drying (SD) on the bioactive compounds, flavor characteristics, and inhibition of starch digestion in mulberry leaf ethanol extract (MLE). Results indicated that FDMLE exhibited the highest total alkaloids content (TAC: 0.14 ± 0.02 mg/g) and total flavonoid content (TFC: 19.32 ± 0.58 mg/g), along with significant inhibitory effects on starch hydrolysis at 180 min (starch hydrolysis rate <50%). The microstructure of HADMLE was closest to that of the mulberry leaf powder (ML), but SD better preserved the color of ML (Δ = 1.55 ± 0.04). Combined with the electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) found HAD processing facilitated the conversion of flavor precursors in ML into Ethyl formate, rose oxide, and (Z)-3-hexenol (M). SDMLE contained higher levels of pentanal, (E)-2-hexenal (D), (E)-2-pentanone, 3-Methyl-2-butenal (D), ethyl butyrate, and 1-penten-3-one (D). FDMLE exhibited the highest diversity of novel volatile compounds (VOCs), with 18 newly identified species. In conclusion, FD is a potential method to effectively reduce the degradation of quality and efficacy of MLE during the drying process.