Characterization of Moringa oleifera leaf and seed protein extract functionality in emulsion model system. (January 2022)

• Record Type: Journal Article
• Authors: Cattan, Ya''ara; Patil, Devashree; Vaknin, Yiftach; Rytwo, Giora; Lakemond, Catriona; Benjamin, Ofir
• Is Part Of: Innovative food science & emerging technologies. Volume 75(2022)
• Publication Date: 2022-01
• Subjects: Moringa oleifera -- Functionality -- Protein extract -- Emulsion model -- Extraction; LPE leaf protein extract -- SPE Seed protein extract -- CSC Commercial soy protein concentrate -- RL Raw leaf powder -- RS Raw seed cake powder -- LEE leaf extract emulsion -- SEE Seed extract emulsion; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2021.102903
• Languages: English
• ISSNs: 1466-8564

Abstract

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. Highlights: Moringa proteins offer a promising solution to the demand for plant-based proteins. High quality protein and mineral content of Moringa leaves and seeds. Solubility and emulsification of leaf proteins were superior to seed proteins. Surface hydrophobicity and foaming of seed proteins were better than leaf proteins. Integration of Moringa protein extracts in emulsion and foam-based systems.