Abstract
Moringa extract was microencapsulated for the first time by spray-drying technique using tragacanth gum (MorTG) to improve its stability under gastrointestinal and storage conditions, assessing total polyphenolic content (TPC) and antioxidant activity. Additionally, cytotoxicity of the microencapsulated components was evaluated after contact with Caco-2 cells. Results showed that TPC was released as follows—oral (9.7%) < gastric (35.2%) < intestinal (57.6%). In addition, the antioxidant activity in in vitro digestion reached up to 16.76 ±0.15 mg GAE g−1, which was 300% higher than the initial value. Furthermore, microencapsulated moringa extract presented a half-life up to 45 days of storage, where the noticeably change was observed at 35 °C and 52.9% relative humidity. Finally, direct treatment with 0.125 mg mL−1 MorTG on Caco-2 cells showed a slight antiproliferative effect, with a cell viability of approx. 87%. Caco-2 cells’ viability demonstrated non-cytotoxicity, supporting the safety of the proposed formulation and potential use within the food field.
Highlights
The increasing demand for healthy foods has led current research to the development of new and natural additives or ingredients that can provide a benefit beyond nutrition [1]
The stability of the total polyphenolic content (TPC) in the microencapsulated Moringa was estimated under different storage conditions and the half-life values of the reactions were calculated
The degradation kinetics of the polyphenols were monitored during the storage period and the rate constants and the degradation of the polyphenols were calculated
Summary
The increasing demand for healthy foods has led current research to the development of new and natural additives or ingredients that can provide a benefit beyond nutrition [1] In this sense, Moringa oleifera Lam (Moringaceae) has been documented as a rich plant of bioactive compounds (e.g., polyphenols, carbohydrates, fatty acids and biofunctional peptides) with several advantages for human health and food applications [2]. Earlier studies focused mainly in the polyphenol content since it has been reported that these compounds have antioxidant abilities that may be used for human consumption [3,4,5] They are sensitive to several factors used in food processing operations (pH, water activity, light conditions, oxygen and temperature). From a technological point of view, it would be most applicable to benefit
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
