Microencapsulation of Moringa Oleifera leaf powder by gelatin-polysaccharide complex

Moringa Oleifera leaves contain a large number of essential nutrients, but their organoleptic characteristics could limit their inclusion as a dietary supplement. This paper proposed a microencapsulation method based on complex coacervation for Moringa Oleifera leaf powder (MLP) by using gelatin combined with a polyanion (Xanthan Gum, X, or Carboxymethyl Cellulose, CMG) , protecting MLP to ameliorate its properties. During the study, the gelatin/polymer ratio and pH were adjustedfor each pair Gelatin: Polysaccharide (G: Ps). In the absence of MLP, complex formation percentages of 98%, G:X, and 100%, G:CMC, were obtained A micrographic analysis of the microencapsulated IMP for each G: Ps pair served to select Xanthan Gum (X) for the definitive microcapsule G:X, due to its better adhesion on MLP surface; a final 73% MLP coacervation percentage was obtained. Microcapsules G:X exhibited 32% in crude protein content, 6% ash, and a brown-green color, therefore revealing the potential of microencapsulated MLP as a nutritional supplement.