Abstract
In this work, moringa leaf extract was encapsulated in gum arabic by lyophilisation, using different extract:gum arabic ratios (1:10, 1:6 and 1:4). The physicochemical characteristics, total phenolic content and antioxidant potential of the microcapsules were evaluated at time 0 and after 10 months of storage at 25 °C. The moisture content, hygroscopicity and solubility of the microcapsules decreased, and the water activity increased after storage. The total phenolic content increased from 28 to 36%, with the highest increase in the microcapsule formulation with less gum arabic. The antioxidant activity also increased significantly, to values between 140 and 307%, with activity being higher in the 1:4 (extract: gum arabic) ratio microcapsules. The microcapsules of moringa leaf extract encapsulated with gum arabic showed good antioxidant potential in vitro, especially after storage, and could be a promising alternative for the future applications in the food, pharmaceutical and cosmetic sectors as additives or preservatives.
Keywords:
moringa leaf; bioactive compounds; microcapsules; plant; gum arabic
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