October 2, 2025

Comparative Analysis and Characterization of Various Extraction Techniques of Food‐Grade Particles From Moringa oleifera Lam. Seeds

NANamrah Azmi AAAndrew AkannoNorwegian University of Science and Technology HDHanna DemchenkoTaras Shevchenko National University of Kyiv

Key Points

Mild extraction techniques maintained functional integrity, suggesting they are suitable for eco-friendly food applications.
Intensive extraction methods increased particle solubility but required more energy and processing complexity.
The study tested emulsification using unrefined moringa oil, highlighting its role in enhancing stability.
Results emphasize mild extraction as a viable alternative for developing sustainable plant-based food products.

Abstract

ABSTRACT The growing global demand for plant‐based particles necessitates the development of efficient and sustainable extraction methods. To address this need, a comparative study on various extraction techniques from Moringa oleifera seeds was carried out, evaluating their impact on functionality. Both mild and intensive methods were examined to assess particle solubility, emulsification, and foaming functionalities. Mild resource efficient extractions retained functional integrity, making them promising for food applications such as plant‐based emulsions and foams. In contrast, intensively eluted particles exhibited higher solubility but required complex processing steps and higher energy input. The emulsification tests were conducted using unrefined Moringa oil, which may have contributed to the observed stability due to possible presence of naturally occurring surfactants. This study provides a comparative framework for selecting more sustainable extraction techniques tailored to plant‐based particle applications, emphasizing the potential of mild extractions as a viable alternative to conventional intensive methods. Practical Applications : The extraction and characterization of particles from Moringa oleifera seeds offer significant practical applications across multiple industries. Mildly filtered particles (comprising proteins and residual carbohydrates/lipids) retain their functional integrity, making them suitable for eco‐friendly food formulations such as plant‐based meat substitutes, beverages, and emulsified products like dressings or sauces. These particles can enhance the texture, emulsification, and stability of products while maintaining their nutritional profile, addressing demand for sustainable and health‐oriented food options. This research also contributes to global efforts to replace animal‐based particles with plant‐derived alternatives, reducing environmental footprints and promoting circular economy practices in food.

Ask AI

Helpful

Bookmark

View Full Paper