Moringa oleifera Lam. seed proteins: Extraction, preparation of protein hydrolysates, bioactivities, functional food properties, and industrial application

Kumar, Manoj; Selvasekaran, Pavidharshini; Kapoor, Swati; Barbhai, Mrunal Deepak; Lorenzo, José M.; Saurabh, Vivek; Potkule, Jayashree; Changan, Sushil; Kelish, Amr El; Selim, Samy; Sayed, Ali A.S.; Radha, .; Singh, Surinder; Senapathy, Marisennayya; Pandiselvam, R.; Dey, Abhijit; Dhumal, Sangram; Natta, Suman; Amarowicz, Ryszard; Kennedy, J.F.

doi:10.1016/j.foodhyd.2022.107791

Cited by 30 publications

(12 citation statements)

References 59 publications

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“…For example, the aromatic and hydrophobic amino acids of the peptides are responsible for the antioxidant activity. Moreover, in Moringa oleifera seeds, researchers reported 7 essential and 10 nonessential amino acids, with glutamic acid having the highest value (22.71 g/100 g protein), followed by arginine (15.78 g/100 g protein) [ 22 , 23 , 24 ].…”

Section: Bioactive Components Of Moringa Oleiferamentioning

confidence: 99%

A Comprehensive Review of Moringa oleifera Bioactive Compounds—Cytotoxicity Evaluation and Their Encapsulation

Pop

Kerezsi

Ciont

2022

Foods

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Moringa oleifera Lam. has gained a lot of attention due to its potential use as a functional food not only for human health but also for animal health. Its bioactive molecules include carbohydrates, phenolic compounds, carotenoids, fatty acids, essential amino acids, and functional peptides. Despite significant efforts to isolate and characterize bioactive metabolites with health functions, few effective metabolites are accessible. The current review aims to describe the main processes for extracting and encapsulating bioactive compounds from Moringa oleifera for potential impact on food science and public health. Researchers have shown that different extraction techniques significantly impact the Moringa polysaccharides’ molecular structure and biological activity. Encapsulation has been proposed to reduce oxidative stability and entrap active agents within a carrier material to deliver bioactive molecules into foods. Currently, polysaccharides and proteins, followed by lipids, are used for material encapsulation. Recent techniques include spray drying, cross-linking gelation, freeze-drying, nanoencapsulation, electrospinning, and electrospraying. Moreover, these encapsulations can overlap concerns regarding the Moringa oleifera compounds’ cytotoxicity. Future studies should prioritize the effect of new encapsulation materials on Moringa extract and develop new techniques that consider both encapsulation cost and efficiency.

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Section: Bioactive Components Of Moringa Oleiferamentioning

confidence: 99%

A Comprehensive Review of Moringa oleifera Bioactive Compounds—Cytotoxicity Evaluation and Their Encapsulation

Pop

Kerezsi

Ciont

2022

Foods

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“…Bran, including cereal bran (i.e., rice, wheat, oat), millet bran of both major (jowar, pearl-, finger-millet bran) and minor millet (barnyard-, foxtail-, little-, kodo-, proso-millet bran) are also reported to be a rich source of fiber, antioxidants, phytochemicals and minerals by several investigations documenting their nutritional richness (13)(14)(15)(16)(17)(18)(19). Vegetable and fruit wastes also have ample quantity of fiber, vitamins, minerals and phytochemicals thereby exhibiting healthpromoting abilities (20)(21)(22)(23)(24).…”

Section: Introductionmentioning

confidence: 99%

Exploring the underutilized novel foods and starches for formulation of low glycemic therapeutic foods: a review

Dega

Barbhai

2023

Front. Nutr.

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Rising incidences of life-style disorders like obesity, diabetes and cardiovascular diseases are a matter of concern coupled with escalated consumption of highly refined and high energy foods with low nutrient density. Food choices of consumers have witnessed significant changes globally with rising preference to highly processed palatable foods. Thus, it calls food scientists, researchers and nutritionists’ attention towards developing and promoting pleasant-tasting yet healthy foods with added nutritional benefits. This review highlights selected underutilized and novel ingredients from different food sources and their by-products that are gaining popularity because of their nutrient density, that can be employed to improve the nutritional quality of conventionally available empty-calorie foods. It also emphasizes on the therapeutic benefits of foods developed from these understudied grains, nuts, processing by-products of grains, fruits- and vegetable-byproducts and nutraceutical starches. This review aims to draw attention of food scientists and industrialists towards popularizing the utilization of these unconventional, yet nutrient rich foods sources in improving the nutritional profile of the conventional foods lacking in nutrient density.

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“…Many properties have been attributed to the seeds of the plant, namely, antimicrobial, antioxidant, anticancer, and anti-inflammatory, to name a few. However, the seeds of the plant are mostly used as animal nourishment or as biofertilizers due to their nutritional content (they are rich in proteins, lipids, carbohydrates, and important minerals) [14][15][16]. Shebek et al showed that a cationic protein (MOCP) from the seeds was responsible for membrane fusion of pathogens, contributing to the M. oleifera antimicrobial activity against Escherichia (E.) coli [17].…”

Section: Introductionmentioning

confidence: 99%

Green Synthesis and Antibacterial Activity of Silver Nanoparticles Obtained from Moringa oleifera Seed Cake

et al. 2023

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In the present work, we report a simple, cost-efficient, and eco-friendly green method to synthesize silver nanoparticles with antimicrobial activity. An ethanolic extract from Moringa oleifera seed residue was used as a reducing and stabilizing agent in an aqueous solution of silver nitrate. The synthesized silver nanoparticles’ hydrodynamic radius, polydispersity index, and zeta-potential were evaluated by Dynamic Light Scattering. Scanning Electron Microscopy was employed to confirm the size and morphology of the nanoparticles. Synthesis of spherical particles with 127 ± 24 nm was confirmed. After sintering, the product of the synthesis was analyzed by X-ray diffraction. The X-ray diffraction pattern attributed to reflections of the (111), (200), (220), and (311) planes, which are characteristic of silver nanoparticles, confirms the successful synthesis of crystalline face-centered cubic nanoparticles. The antimicrobial activity of the bionanoparticles was tested against Escherichia coli BL21(DE3) cells and compared with the effect of a Moringa oleifera seed cake extract. Herein, we show that the growth of Escherichia coli is significantly affected by the addition of the synthesized bionanoparticles. Addition of the bionanoparticles inhibited the growth and lengthened the lag phase of the bacterial culture.

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Moringa oleifera Lam. seed proteins: Extraction, preparation of protein hydrolysates, bioactivities, functional food properties, and industrial application

Cited by 30 publications

References 59 publications

A Comprehensive Review of Moringa oleifera Bioactive Compounds—Cytotoxicity Evaluation and Their Encapsulation

A Comprehensive Review of Moringa oleifera Bioactive Compounds—Cytotoxicity Evaluation and Their Encapsulation

Exploring the underutilized novel foods and starches for formulation of low glycemic therapeutic foods: a review

Green Synthesis and Antibacterial Activity of Silver Nanoparticles Obtained from Moringa oleifera Seed Cake

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