Fabrication of Moringa seed oil nanoemulsions for nutrient delivery systems using high-energy techniques

The Moringa oleifera seeds are distinctive by their high oil content and have elevated levels of fatty acids with oleic acid. The seeds of Moringa oleifera are recognized as a potent source of antioxidant, helping to diminish oxidative harm associated with aging and cancer. The study aims to examine the development of a nutrient delivery system using a nanoemulsion of Moringa oleifera seed oil with Tween-20 through high-energy techniques. Moringa oleifera seed oil nanoemulsions (MONE) were prepared with different ultrasonic emulsification treatment of varying power rates (70%, 80%, and 90%). The physicochemical stability of MONE was assessed under different storage conditions. The formulation containing a 90% power rate resulted in the lowest average droplet size (293.07 ± 2.66 nm), indicating an improved surface area and stability. All formulations exhibited zeta potential values of more than − 30 mV, representing effective electrostatic stabilization and droplet repulsion. Evaluations of storage stability under oven, room, and refrigeration conditions showed slight variations in particle size and better resistance to phase separation and creaming. FTIR results confirmed the structural integrity of key functional groups. DSC thermogram showed enhanced thermal properties compared to native oil. TEM morphology revealed spherical, uniformly dispersed droplets with no aggregation. Overall, 90% MONE demonstrated enhanced physicochemical stability. The 90% MONE-enriched chickpea bread spread contains 5.50% of protein and 18.10% of carbohydrate with less fat content. Hence, 90% MONE formulation enriched chickpea bread spread is a promising traditional plant-based source product with rich macronutrients and dietary fiber that support nutrient-rich food supplements.