Characterization of Moringa oleifera leaf and seed protein extract functionality in emulsion model system

This study provides a comparative overview of Moringa oleifera leaf and seed protein extract (LPE SPE, respectively) functionality in emulsions. Raw cake (RS) had more (45.8%) than raw (RL) (27.4%). RL comprised higher polyphenol flavonoid content RS, Granny Smith apples, Goji berries. Protein data revealed that LPE excellent solubility, emulsifying properties SPE at pH 7.0. In contrast, relatively strong surface hydrophobicity. At 7.0, emulsions (LEE) possessed small particle size distribution, negative charge, stability, minimum sedimentation velocity. On contrary, 3.5, size, velocity increased, contributing to monodisperse sedimentation. Seed (SEE) an overall large demonstrated fast extensive creaming both conditions. Our findings indicate M. extracts have considerable potential for use emulsion-based foods.