Encapsulation of Moringa oleifera Extract in Ca-Alginate Chocolate Beads: Physical and Antioxidant Properties

The aim of the present study was to evaluate physical and antioxidant properties chocolate alginate beads containing Moringa oleifera leaf extract (MLE) produced with ecofriendly solvent extraction technology (Deep Eutectic Solvents). concentration MLE incorporated 0, 2, 4, 6% w / , hardening time for ionotropic gelation CaCl2 solution 8, or 20 min. Freshly prepared were evaluated their geometric (area, perimeter, ferret diameter, circularity, roundness), color (CIE L id="M2"> ∗ a id="M3"> b id="M4"> chroma), (total phenolic content percentage inhibition DPPH• radical). Increasing resulted in smaller size more spherical, whereas only affected circularity. had also profound effect on beads. As increased, appeared lighter chroma increased. radical scavenging activity ameliorated by increase samples hardened 8 min, it unaffected those at 2 contrary did not affect values, regardless amount added.