{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,12]],"date-time":"2025-11-12T20:55:56Z","timestamp":1762980956715,"version":"build-2065373602"},"reference-count":45,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2020,7,1]],"date-time":"2020-07-01T00:00:00Z","timestamp":1593561600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Processes"],"abstract":"<jats:p>Moringa extract was microencapsulated for the first time by spray-drying technique using tragacanth gum (MorTG) to improve its stability under gastrointestinal and storage conditions, assessing total polyphenolic content (TPC) and antioxidant activity. Additionally, cytotoxicity of the microencapsulated components was evaluated after contact with Caco-2 cells. Results showed that TPC was released as follows\u2014oral (9.7%) &lt; gastric (35.2%) &lt; intestinal (57.6%). In addition, the antioxidant activity in in vitro digestion reached up to 16.76 \u00b10.15 mg GAE g\u22121, which was 300% higher than the initial value. Furthermore, microencapsulated moringa extract presented a half-life up to 45 days of storage, where the noticeably change was observed at 35 \u00b0C and 52.9% relative humidity. Finally, direct treatment with 0.125 mg mL\u22121 MorTG on Caco-2 cells showed a slight antiproliferative effect, with a cell viability of approx. 87%. Caco-2 cells\u2019 viability demonstrated non-cytotoxicity, supporting the safety of the proposed formulation and potential use within the food field.<\/jats:p>","DOI":"10.3390\/pr8070770","type":"journal-article","created":{"date-parts":[[2020,7,1]],"date-time":"2020-07-01T01:54:56Z","timestamp":1593568496000},"page":"770","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Moringa oleifera\u2014Storage Stability, In Vitro-Simulated Digestion and Cytotoxicity Assessment of Microencapsulated Extract"],"prefix":"10.3390","volume":"8","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9672-3411","authenticated-orcid":false,"given":"Cecilia","family":"Castro-L\u00f3pez","sequence":"first","affiliation":[{"name":"School of Agronomy, Autonomous University of Nuevo Leon, Nuevo Le\u00f3n 66050, Mexico"},{"name":"School of Chemistry, Autonomous University of Coahuila, Coahuila 25280, Mexico"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7121-6875","authenticated-orcid":false,"given":"Catarina","family":"Gon\u00e7alves","sequence":"additional","affiliation":[{"name":"Food Processing Group, International Iberian Nanotechnology Laboratory, Av. Mestre Jos\u00e9 Veiga S\/N, 4715-330 Braga, Portugal"}]},{"given":"Janeth M.","family":"Ventura-Sobrevilla","sequence":"additional","affiliation":[{"name":"School of Health Sciences, Autonomous University of Coahuila, Coahuila 26090, Mexico"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6637-3462","authenticated-orcid":false,"given":"Lorenzo M.","family":"Pastrana","sequence":"additional","affiliation":[{"name":"Food Processing Group, International Iberian Nanotechnology Laboratory, Av. Mestre Jos\u00e9 Veiga S\/N, 4715-330 Braga, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5867-8672","authenticated-orcid":false,"given":"Crist\u00f3bal N.","family":"Aguilar-Gonz\u00e1lez","sequence":"additional","affiliation":[{"name":"School of Chemistry, Autonomous University of Coahuila, Coahuila 25280, Mexico"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7276-8156","authenticated-orcid":false,"given":"Guillermo C. G.","family":"Mart\u00ednez-\u00c1vila","sequence":"additional","affiliation":[{"name":"School of Agronomy, Autonomous University of Nuevo Leon, Nuevo Le\u00f3n 66050, Mexico"}]}],"member":"1968","published-online":{"date-parts":[[2020,7,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1146\/annurev-food-022811-101140","article-title":"Encapsulation of new active ingredients","volume":"3","author":"Onwulata","year":"2011","journal-title":"Annu. Rev. Food Sci. Technol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"438","DOI":"10.1016\/j.foodres.2018.05.062","article-title":"Moringa plants: Bioactive compounds and promising applications in food products","volume":"111","author":"Rojas","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"733","DOI":"10.1111\/jfbc.12181","article-title":"Antioxidant activity of polyphenolic rich Moringa oleifera Lam. 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