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<p>This study aimed at assessing the changes induced in phytochemical and functional properties by exposing <i>Moringa oleifera </i>seed flour to varying levels of ozone concentrations viz. 6.4, 7.7, 8.9 and 10.0&#xa0;g/h.The results showed that with increase in ozone concentrations there was a significant (<i>P</i> &lt; 0.05) increase in the swelling power, foaming capacity and stability, water and oil absorption capacities. There was non significant change in the physical and flowability characteristics of the flour. Ozone action showed a significant (<i>P</i> &lt; 0.05) reduction in anti-nutrients like tannins, phytates and saponins by 6.43%, 13.9% and 37.1%. The antioxidant properties in terms of DPPH radical scavenging activity and total phenolic content showed marginal increase of 13 and 5.3% respectively. It was seen that at lower doses (up to 7.7&#xa0;g/h), ozone treatment has minimal impact on the L* value but the effect significantly increases (<i>P</i> &lt; 0.05) at higher doses. It was inferred that ozone treatment at a concentration of 10&#xa0;g/h could to be a promising technique in offering improved moringa seed flour and making it an excellent functional ingredient with good shelf stability.The reduction in anti-nutritional factors enhances the potential of moringa seed flour for incorporation into a wide range of food products. Further, the improved functional properties and retained antioxidant properties of moringa seed flour make way for its usage as a functional food ingredient in products like bakery goods, creams, and sauces.</p>

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Ozone induced biochemical and biophysical transformations for enhanced nutritional and functional profiles of moringa seed flour

  • 期刊论文

  • 发表日期：

    2025年4月23日

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  • Jagbir Rehal,
  • Diksha Arora,
  • Kulwinder Kaur,
  • Preetinder Kaur

摘要

This study aimed at assessing the changes induced in phytochemical and functional properties by exposing Moringa oleifera seed flour to varying levels of ozone concentrations viz. 6.4, 7.7, 8.9 and 10.0 g/h.The results showed that with increase in ozone concentrations there was a significant (P < 0.05) increase in the swelling power, foaming capacity and stability, water and oil absorption capacities. There was non significant change in the physical and flowability characteristics of the flour. Ozone action showed a significant (P < 0.05) reduction in anti-nutrients like tannins, phytates and saponins by 6.43%, 13.9% and 37.1%. The antioxidant properties in terms of DPPH radical scavenging activity and total phenolic content showed marginal increase of 13 and 5.3% respectively. It was seen that at lower doses (up to 7.7 g/h), ozone treatment has minimal impact on the L* value but the effect significantly increases (P < 0.05) at higher doses. It was inferred that ozone treatment at a concentration of 10 g/h could to be a promising technique in offering improved moringa seed flour and making it an excellent functional ingredient with good shelf stability.The reduction in anti-nutritional factors enhances the potential of moringa seed flour for incorporation into a wide range of food products. Further, the improved functional properties and retained antioxidant properties of moringa seed flour make way for its usage as a functional food ingredient in products like bakery goods, creams, and sauces.