Encapsulation of hydroalcoholic extracts of Moringa oleifera seed through ionic gelation
Erasmo Herman‐Lara, Iván Rivera-Abascal, Ivet Gallegos‐Marín, Cecilia E. Martínez‐Sánchez
Abstract
The project aimed to determine the best conditions for encapsulating hydroalcoholic Moringa oleifera seed extracts using ionic gelation. A hydroalcoholic extract was prepared from powdered seeds using a 70:30 ethanol-water mix and a 1:18 w/v ratio. Ultrasound-assisted extraction was conducted at 80 kHz, 100% intensity, for 30 min at 30 °C. The study (Full factorial treatment design) utilized varying quantities of extract and sodium alginate to assess encapsulation efficiency, form, antioxidant activity, and polyphenol and flavonoid content. Encapsulation was performed via ionic gelation extrusion. The encapsulated products and extracts were stored for 4 weeks at 8 °C in 50 mL falcon tubes. Psychrometric data showed a relative humidity of 52.4 g water/100 g dry air. Moisture content in the encapsulated products ranged from 78.7 to 92.43 g/100 g but decreased after 28 days, leading to smaller diameters and quicker release times. Over four weeks, encapsulated samples retained their original color, whereas non-encapsulated extracts darkened. The most effective encapsulation, found in encapsulated product 6 using 100 mL extract and 2.5 g sodium alginate, maintained the highest levels of polyphenols and flavonoids and preserved over 85% of the antioxidant activity. Ionic gelation is a promising method for preserving hydroalcoholic Moringa oleifera seed extracts.