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Purpose The purpose of this study is to uncover how peer ostracism (POS) elicits knowledge hiding directed towards ostracizing peers through the intervening role of peer contact quality (PCQ). Moreover, the authors aim to highlight the role of the need to belong (NTB) as a first-order boundary condition in direct and indirect hypothesized paths. Design/methodology/approach The research opted for a three-wave time-lagged survey design. The data were obtained from the 234 teaching and non-teaching employees working in Higher Educational Sector in Pakistan through random sampling. Mediation and moderated mediation analysis was done by using PROCESS Models 4 and 7. Findings The results embraced the mediation, moderation and moderated mediation hypotheses. It was noted that POS creates negative exchange relationships. As a result, the ostracized employees withhold knowledge from the predating peer. NTB served as a buffering agent between POS and PCQ, as well as, in the indirect POS, PCQ and peer-directed knowledge hiding relationship. Practical implications This research serves as a guideline for management and faculty of Higher Educational Institutions for minimization of POS to promote effective collegial contact quality and curb knowledge hiding. Originality/value Although the research in workplace ostracism and knowledge hiding is not new, yet how this association emerges from the viewpoint of peers is not known. This study has added to the literature by answering who is more likely to reciprocate ostracism from peers by having poor quality contact and directing knowledge hiding towards the predator. By this, the authors have added to the limited stream of moderated mediation mechanisms underlying ostracism and knowledge hiding behaviour. In addition, the authors have drawn attention to the importance of peer relationships in higher educational settings.

Nutmeg (Myristica fragrans Houtt) and its solvent extracts are being used across the world for their strong anti‐inflammatory, antioxidant and antimicrobial activity attributed to their naturally occurring phytochemicals. The loading of nutmeg oleoresin in a matrix of gum arabic and sorghum starch (native and OSA modified) in different ratios is achieved in this study through microencapsulation by using a spray drying method. Morphological and chemical changes after modification of starch are analyzed through scanning electron microscopy and FTIR spectroscopy, respectively. Both native and modified sorghum starch granules are found to be polygonal and spherical in shape. The bioactive extracts from the microcapsules are analyzed for DPPH radical scavenging activity, phenolic content, flavonoid content, and antimicrobial activity. Extracts from the nutmeg microcapsules comprised of gum arabic and OSA modified sorghum starch possess excellent bioactive functional properties as compared to native sorghum starch. The samples comprised of gum arabic and starch (native and OSA modified) in the ratio of (75:25) and (50:50) show excellent antioxidant activity and high retention of phenolic and flavonoid content after 60 days of storage. All the bioactive extracts show antimicrobial activity against Escherichia coli and Bacillus cereus.

Background and objectives Nutmeg oleoresin (Myristica fragrans Houtt.) is used widely in the culinary, medicine, and ornamental products and is known for significant antioxidant, antifungal, antimicrobial, and pharmacological properties. Quality of nutmeg oleoresin can be retained through encapsulation techniques which suppresses the degradation of flavoring ingredients. The main objective of this research was to estimate the suitability and feasibility of sorghum starch (native and octenyl succinic anhydride) as shell material in combination with gum arabic. Findings Most of the emulsion formulations showed better stability after 24 hr. The freeze‐dried nutmeg microcapsules had excellent flow properties. The freeze‐dried powdered samples showed flake‐shaped microgranules with various sizes with no apparent cracks and holes on external surfaces. The studied wall matrices comprising 1 portion of sorghum starch with 2 portions of gum arabic resulted in high oil retention (99.4%), while GA:OSA showed the highest encapsulation efficiency (92.87%). The sample composed of 1:2 ratio of gum arabic with OSA starch resulted in the lowest peroxide value after 60 days of storage. Conclusion In the current study, coating materials arabic gum, sorghum native starch, and modified OSA starch worked as potential source to encapsulate nutmeg oleoresin by freeze‐drying. The highest encapsulation efficiency of 92.87% with lower surface oil (0.33 g/10 g) was obtained by gum arabic and native starch in a ratio of 1:3. Novelty and significance The research introduces the sorghum starch (native and OSA‐modified form) as innovative wall material for microencapsulation of nutmeg oleoresin using freeze‐drying method with remarkable encapsulation efficiency.