Abstract
This study provides a comparative overview of Moringa oleifera leaf and seed protein extract (LPE and SPE, respectively) functionality in emulsions. Raw seed cake (RS) had more protein (45.8%) than raw leaf (RL) (27.4%). RL comprised higher polyphenol and flavonoid content than RS, Granny Smith apples, and Goji berries. Protein functionality data revealed that LPE had excellent solubility, and emulsifying properties than SPE at pH 7.0. In contrast, SPE had relatively strong surface hydrophobicity. At pH 7.0, leaf extract emulsions (LEE) possessed relatively small particle size distribution, strong negative charge, excellent stability, and minimum sedimentation velocity. On contrary, at pH 3.5, particle size, and velocity increased, contributing to monodisperse sedimentation. Seed extract emulsions (SEE) had an overall large particle size and demonstrated fast and extensive creaming and sedimentation at both pH conditions. Our findings indicate that M. oleifera leaf protein extracts have considerable potential for use in emulsion-based foods.
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