Development of Antioxidant-Rich Moringa Oleifera Leaf Extract Encapsulation Using Maltodextrin and Gum Arabic

Abstract

In Indonesia, moringa leaves are not widely utilized and processed despite their health benefits as cooking aids containing flavonoids for their antioxidant and anti-inflammatory properties. The antioxidants in moringa leaves can counteract oxidative stress caused by free radicals, protecting cells from damage. Encapsulation enhances the stability of antioxidants, as they are susceptible to damage from oxygen, light, heat, and dehydration. This study focused on optimizing the microencapsulation of moringa leaf extract using maltodextrin and gum arabic coating materials through oven-drying. The best results were achieved with a 3:2 ratio of extract to coating and a 3:5 ratio of maltodextrin to gum arabic. Solubility was highest at a 2:3 ratio of extract to coating, with a 3:5 coating ratio. The product demonstrated potent antioxidant activity, with an IC50 value of 81.32 μg/mL. Scanning Electron Microscopy revealed the microencapsulated product to have an irregular surface, slight cracks, and a wrinkled shape, falling within the size range of 53. 7 µm - 89. 5 µm.