Characterization of Novel Solid Dispersions of Moringa oleifera Leaf Powder Using Thermo-Analytical Techniques

Abstract

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.

Proximate, Elemental, and Functional Properties of Novel Solid Dispersions of Moringa oleifera Leaf Powder

“…Solid dispersion was prepared by solvent evaporation using the methods in [ 22 , 31 ], with minor modifications. The MOLP and PEGs were carefully weighed in equal parts (50 g) at a 1:1 ratio.…”

“…The freeze-drying method, which was modified from [ 22 , 32 ], was employed. The MOLP and PEG were accurately weighed (50 g each).…”

“…Solid dispersion, however, remains one of the most popular and successful methods for enhancing the solubility of products because of its simplicity (easier to produce and more applicable) and efficiency. In addition to increasing solubility, the solid dispersion technique can be used to solve various problems such as dissolution, stability, and bioavailability [ 15 , 22 , 23 ]. Lan et al [ 24 ] discovered that the solid dispersion technique can also mitigate off flavors or the bitter taste of plant compounds.…”

“…Lan et al [ 24 ] discovered that the solid dispersion technique can also mitigate off flavors or the bitter taste of plant compounds. Moreover, Tafu and Jideani [ 22 ], reported that the technique could increase the thermal stability of poorly stable ingredients, allowing them to be employed in high thermal processing systems. To improve the solubility and dissolution of poorly soluble ingredients from solid dispersions, the particle size should be reduced, crystalline ingredients should become amorphous, solid solutions should form, complexes should form, aggregation and agglomeration should be reduced, the ingredient should wet better, and the ingredient should be solubilized by the carrier [ 21 , 22 ].…”

Thermal Stability Determination of Propylene Glycol Sodium Alginate and Ammonium Sulfate with Calorimetry Technology

“…The DSC developed by Mettler Toledo (Mettler Toledo Co., Zurich, Switzerland) was used to measure the heat release of PSS + (NH 4 ) 2 SO 4 produced in the sulfonation synthesis experiment under different β [11][12][13]. According to the physical and chemical properties of PSS + (NH 4 ) 2 SO 4 , the high-density alumina crucible was selected to conduct the experience, evenly spread 5.75 ± 0.06 mg of PSS + (NH 4 ) 2 SO 4 in an identical alumina crucible, and calorimetric experiments with different β were carried out [10].…”