MORFOOD

The central objective of our project is to enhance the nutritional value of infant foods, including yogurts and desserts, by incorporating bioactive compounds (BCs) derived from Moringa oleifera leaves.

Among the chemical components found in various parts of the Moringa plant, polyphenols—specifically phenolic acids and flavonoids—play a crucial role as antioxidants. Furthermore, in our effort to combat malnutrition, we are focused on other essential BCs previously identified in Moringa oleifera, including amino acids, vitamin C, and vital minerals such as calcium and potassium.

Main Objectives

Our project is developed through the following fundamental objectives:

• Scientific Knowledge: To deepen the understanding of the primary bioactive compounds present in extracts from different parts of Moringa oleifera, often referred to as the "miracle tree."
• Sustainable Extraction: To employ eco-friendly and sustainable extraction and separation techniques to achieve selective extraction via membrane separation.
• Preservation: To extend the shelf life of the extracts using microencapsulation to prevent the degradation of the bioactive compounds.
• Food Fortification: To incorporate the microcapsules containing the bioactive compounds into widely consumed infant foods.

• Safety and Impact: To evaluate the health impacts of these new functional foods to ensure food safety.

   

Methodology and Characterization

To extract the target bioactive compounds, we will primarily use Moringa leaves harvested from two distinct locations in Luanda (Angola), following an appropriate sampling method that accounts for factors such as plant age, soil characteristics, and climate. The chemical characterization of these samples, focusing on the aforementioned compounds, will be performed using various analytical techniques based on colorimetry and chromatography.