Characterization of Novel Solid Dispersions of Moringa oleifera Leaf Powder Using Thermo-Analytical Techniques
Department of Food Science and Technology, Bellville Campus, Cape Peninsula University of Technology, P.O. Box 1906, Bellville 7535, South Africa
*
Author to whom correspondence should be addressed.
Academic Editors: Timothy Langrish, Tonna A. Anyasi and Afam I. O. Jideani
Processes 2021, 9(12), 2230; https://doi.org/10.3390/pr9122230
Received: 1 November 2021
/
Revised: 26 November 2021
/
Accepted: 2 December 2021
/
Published: 10 December 2021
(This article belongs to the Special Issue Properties and Processing Process of Flour Products)
Moringa oleifera leaf powder (MOLP) has been identified as the most important functional ingredient owing to its rich nutritional profile and healthy effects. The solubility and functional properties of this ingredient can be enhanced through solid dispersion technology. This study aimed to investigate the effects of polyethylene glycols (PEGs) 4000 and 6000 as hydrophilic carriers and solid dispersion techniques (freeze-drying, melting, solvent evaporation, and microwave irradiation) on the crystallinity and thermal stability of solid-dispersed Moringa oleifera leaf powders (SDMOLPs). SDMOLPs were dully characterized using powder X-ray diffraction (PXRD), differential scanning calorimetry (DSC), thermo-gravimetric analysis (TGA), and Fourier transform infrared spectroscopy (FTIR). The PXRD results revealed that the solid dispersions were partially amorphous with strong diffraction peaks at 2θ values of 19° and 23°. The calorimetric and thermogravimetric curves showed that PEGs conferred greater stability on the dispersions. The FTIR studyrevealed the existence of strong intermolecular hydrogen bond interactions between MOLP and PEG functional groups. MOLP solid dispersions may be useful in functional foods and beverages and nutraceutical formulations.
View Full-Text
Keywords:
solid dispersion; Moringa oleifera leaf powder; polyethylene glycol; TGA; FTIR; food technology
▼
Show Figures
Figure 1
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
MDPI and ACS Style
Tafu, N.N.; Jideani, V.A. Characterization of Novel Solid Dispersions of Moringa oleifera Leaf Powder Using Thermo-Analytical Techniques. Processes 2021, 9, 2230. https://doi.org/10.3390/pr9122230
AMA Style
Tafu NN, Jideani VA. Characterization of Novel Solid Dispersions of Moringa oleifera Leaf Powder Using Thermo-Analytical Techniques. Processes. 2021; 9(12):2230. https://doi.org/10.3390/pr9122230
Chicago/Turabian StyleTafu, Nontsikelelo N., and Victoria A. Jideani. 2021. "Characterization of Novel Solid Dispersions of Moringa oleifera Leaf Powder Using Thermo-Analytical Techniques" Processes 9, no. 12: 2230. https://doi.org/10.3390/pr9122230
Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.
