Enhanced Stability of Moringa oleifera Lam. Polyphenols through Microencapsulation: Potential Application in Food Preservation

The practical use of Moringa oleifera Lam. polyphenols as natural antioxidants in food is limited by their poor stability. This study developed a simple and low-cost ß-cyclodextrin/maltodextrin/gum arabic microencapsulation system using coprecipitation to improve polyphenol stability while retaining antioxidant functionality. Sequential screening of ethanol concentration, gum arabic concentration, and extract loadings led to a formulation with an encapsulation yield of 81.01 ± 0.99 % and an encapsulation efficiency of 54.54 ± 0.36 %. Microencapsulation increased the estimated polyphenol half-life from 12.7 to 37.3 days, corresponding to an approximately threefold improvement in stability. The protective effect was also retained in a lipid-rich seafood matrix: after 12 days of refrigerated storage, the microcapsules reduced peroxide values in cobia (Rachycentron canadum) fillets by 68.9 % and 81.6% at microcapsule concentrations of 9 and 18 mg/mL, respectively.