Characterisation of electrospun gelatine nanofibres encapsulated with Moringa oleifera bioactive extract.

BACKGROUND: Drumstick (Moringa oleifera) leaves have been used as a folk herbal medicine across many cultures since ancient times. This is most probably due to presence of phytochemicals possessing antioxidant properties, which could retard oxidative stress, and their degenerative effect. The current study deals with nanoencapsulation of Moringa oleifera (MO) leaf ethanolic extract within fish sourced gelatine matrix using electrospinning technique. RESULTS: The total phenolic and flavonoid content, radical scavenging (IC50 ) and metal reducing properties were 67.0 ± 2.5 mg GAE g-1 sample 32.0 ± 0.5 mg QE g-1 extract, 0.08 ± 0.01 mg mL-1 and 510 ± 10 µmol eq Fe(II) g-1 extract, respectively. Morphological and spectroscopic analysis of the fibre mats confirmed successful nanoencapsulation of MO extract within defect free nanofibres via electrospinning process. The percentage encapsulation efficiency (EE) was between 80% and 85%. Furthermore, thermal stability of encapsulated fibres, especially at 3% and 5% of core loading content, was significantly improved. Toxicological analysis revealed that the extract in its original and encapsulated form was safe for oral consumption. CONCLUSION: Overall, the present study showed the potential of ambient temperature electrospinning process as a safe nanoencapsulation method, where MO extract retained its antioxidative capacities. © 2016 Society of Chemical Industry.

Effect of ultrasound-enhanced fat separation on whey powder phospholipid composition and stability.

Fat from freshly pasteurized liquid whey was partially separated by gravity for 5, 10, and 30min, with and without simultaneous application of ultrasound. Ultrasound treatments were carried out at 400 and 1,000 kHz at different specific energy inputs (23-390 kJ/kg). The fat-enriched top layers (L1) and the fat-depleted bottom layers (L2) were separately removed and freeze-dried. Nonsonicated and sonicated L2 powders were stored for 14d at ambient temperature to assess their oxidative stability. Creaming was enhanced at both frequencies and fat separation increased with higher ultrasonic energy, extended sonication, or both. The oxidative volatile compound content decreased in defatted whey powders below published odor detection threshold values for all cases. Sonication had a minor influence on the partitioning of phospholipids with fat separation. The current study suggested that ultrasonication at high frequency enhanced fat separation from freshly pasteurized whey while improving whey powder oxidative stability.