All for one and one for all research: Moringa oleifera Lam. In food, health and environmental applications

Andrea C. Landázuri, Renata Paz, Andrea Álvarez, Alina Trávez, Arleth Gualle, Juan S. Villarreal, Javier Gándara, Andrés Lagos, Verónica Castañeda, Emilia Morales, Javier Garrido, Gabriela Vernaza, Lucía Ramírez, Danny Navarrete, Lorena Bejarano, Andrés Caicedo, Lourdes Orejuela

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review

Abstract

The Moringa oleifera Lam. (MO) plant has characteristics that makes it suitable for various uses related to environmental remediation, development of cosmetics, pharmaceutical and food products, among others. This project contemplates and put together several areas of science, including: engineering, biomedicine with several objectives framed within a circular economy, bioeconomy and sustainability approach. The intention is to i. promote the use of MO available in Ecuador, as a biomaterial with rheological contributions; ii. extract bioactive chemical compounds; iii. evaluate its antioxidant, antimicrobial and cytotoxicity activities; iv. take advantage of the waste generated during moringa oil extraction processes for use in water recovery processes; and, v. develop food, cosmetic, nutraceutical, therapeutic and environmentally applicable products.

Original languageEnglish
Title of host publication2020 Virtual AIChE Annual Meeting
PublisherAmerican Institute of Chemical Engineers
ISBN (Electronic)9780816911141
StatePublished - 2020
Externally publishedYes
Event2020 AIChE Annual Meeting - Virtual, Online
Duration: 16 Nov 202020 Nov 2020

Publication series

NameAIChE Annual Meeting, Conference Proceedings
Volume2020-November

Conference

Conference2020 AIChE Annual Meeting
CityVirtual, Online
Period16/11/2020/11/20

Bibliographical note

Publisher Copyright:
© 2020 American Institute of Chemical Engineers. All rights reserved.

Fingerprint Dive into the research topics of 'All for one and one for all research: Moringa oleifera Lam. In food, health and environmental applications'. Together they form a unique fingerprint.

Cite this