Bioscience Evidence 2026, Vol.16, No.4, 202-220 http://bioscipublisher.com/index.php/be 215 Figure 3 Development of functional foods and nutritional products from mung bean 9.3 Extraction and utilization of bioactive components To meet the needs of the food and pharmaceutical industries, Zhu et al. (2018) developed several methods for extracting bioactive compounds from mung bean. Albumins and globulins can be obtained by alkaline extraction or salt extraction combined with fractionation. Enzymatic hydrolysis is then used to produce bioactive peptides with angiotensin-converting enzyme (ACE) inhibitory, antifungal, and antioxidant activities. At the same time, mung bean protein has good emulsifying, foaming, gel-forming, and binding properties, together with beneficial biological functions. Therefore, it is considered an important structural ingredient in plant-based meat, dairy alternatives, and egg substitute products (Tarahi, 2024). Water extraction and organic solvent extraction are commonly used for the isolation of mung bean polyphenols and polysaccharides. Review studies have identified flavonoids such as Vitexin, Isovitexin, and Quercetin, phenolic acids, and polysaccharides as the major functional compounds in mung bean. These compounds have broad application prospects in agriculture, health foods, cosmetics, and medicine. Feng et al. (2023) further separated mung bean polyphenols and identified Vitexin, Orientin, and Caffeic acid as important bioactive molecules involved in heat stress regulation. Their results indicate that targeted extraction technologies can produce functional ingredients for specific antioxidant and stress-resistance applications. In the food industry, mung bean protein isolate has been used in plant-based protein beverages, plant-based meat, plant-based yogurt, and high-protein baked products. Mung bean polyphenol and flavonoid extracts are also added to functional beverages, nutrition bars, and health foods as natural antioxidants. In the cosmetics industry, mung bean extracts are used in facial masks, facial cleansers, moisturizing lotions, and repair serums because of their antioxidant, soothing, and anti-inflammatory properties. Some Chinese botanical cosmetic brands and Korean functional skincare brands have also launched product lines containing mung bean extracts. Mung bean starch has become an important industrial raw material and is widely used in the production of vermicelli, starch sheets, jelly products, transparent food packaging films, and biodegradable biomaterials. Companies such as Shandong Longda Food and Hebei Jinshahe have established large-scale production of mung bean vermicelli and starch sheet products. Longkou vermicelli, a protected geographical indication product of China, is partly produced with mung bean starch as the main raw material and is exported to Europe, North America, Japan, and Southeast Asian countries.
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