Optimization of Encapsulation of Moringa Oleifera Antioxidant Activity with Ionic Gelation Method Using Sodium Alginate and CaCl2

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Ionic gelation enhances antioxidant properties in Moringa leaves, suggesting potential for healthier food products.

Moringa leaves exhibited the highest antioxidant activity, significantly inhibiting free radicals.
Encapsulation using sodium alginate and CaCl2 at a 5:1 ratio yielded optimal antioxidant results for Moringa leaves.
The IC50 value for Moringa leaves was found to be less than 50 ppm, indicating strong effectiveness against free radicals.
This method offers an innovative approach to enhance the health benefits of functional Moringa food products.

Pinto et al. (2024) studied this question.

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