Development and characterization of Moringa oleifera systems with oligosaccharides: a novel approach to enhance prebiotic and anti-diabetic properties

Moringa oleifera Lam. is a plant recognized for its significant health-promoting properties, primarily attributed to its high content of polyphenols, which exhibit notable antioxidant and anti-diabetic activities [ 1 ]. The present study investigated the ultrasound-assisted extraction of moringa leaves using various solvents to evaluate the prebiotic and anti-diabetic potential of the extracts, alongside the quantification of bioactive compound content. The prebiotic activity was assessed based on the impact of the extracts on selected probiotic strains, namely Lacticaseibacillus rhamnosus GG ATCC 53103, Lactiplantibacillus plantarum 299v, Ligilactobacillus salivarius LA-5, Lacticaseibacillus casei Lc-7, and Lactobacillus helveticus DSM 20075. Subsequently, a spray-drying technique was employed to obtain homogeneous systems by combining the moringa extract with oligosaccharides (OS), specifically galacto-oligosaccharides (GOS) and chito-oligosaccharides (COS) in three distinct ratios (1:1, 1:2, and 1:4). The resulting formulations (MOR:OS) were standardized for polyphenol content using high-performance liquid chromatography (HPLC). The physicochemical properties of the systems were characterized, differential scanning calorimetry (DSC), thermogravimetric analysis (TG), X-ray diffraction (XRD), as well as density and particle size measurements. In vitro analyses were conducted to assess antioxidant activity and the inhibition of α-glucosidase. The release profile of the active ingredients was evaluated at pH levels of 1.2 and 6.8. The findings indicated high polyphenol content in the produced systems, suggesting that the applied extraction and drying techniques preserved the bioactive properties of the compounds. Furthermore, the incorporation of silica mitigated agglomeration, resulting in a more uniform powder. The obtained moringa-OS systems show promise for pharmaceutical and functional food applications due to their preserved bioactivity and improved propertie. This research was funded by the National Science Center Poland under the Preludium BIS grant (number 2020/39/O/NZ7/03441) Publication History Article published online: 05 March 2026 © 2026. Thieme. All rights reserved. Georg Thieme Verlag KG Oswald-Hesse-Straße 50, 70469 Stuttgart, Germany