Original Articles Vol. 3 No. 3 (2026): Bioscience Insights Published 2026-10-05

DEVELOPMENT, PHYSICOCHEMICAL CHARACTERIZATION, AND QUALITY EVALUATION OF MORINGA OLEIFERA LEAF EXTRACT-FORTIFIED APPLE JUICE

Authors

  • Farzana Sarwar Institute of Food Science and Nutrition, University of Sargodha Pakistan Author
  • Muhammad Abdullah Department NUR Institute of Food Sciences, University Nur International University Pakistan Author
  • Faiza Azmat Department of Nutritional Sciences and Environmental Design, Allama Iqbal Open university Islamabad Pakistan Author
  • Azhar Mahmood Department of Food Science and Technology, The Superior University Lahore Pakistan Author
  • Dr Muhammad Ajmal Department of Dairy Technology, University of Veterinary and Animal Sciences Lahore Pakistan Author
  • Yasmeen Bano Department of Food Science and Technology, University of Agriculture Faisalabad Sub-Campus, Burewala. Pakistan Author
  • Farah Ahmad Senior Scientists, Post-Harvest Research Centre, AARI, Faisalabad Pakistan Author
  • Rahat Batool Scientific Officer, Mango Research Institute, Multan Pakistan Author
  • Areej Masood Department Doctor of Physio Therapy, Government College University Faisalabad (Affiliated with Times University Multan) Pakistan Author
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Abstract

 

Moringa oleifera (MO) is known around the world because of its high nutritive density and medicinal properties, but the development of a pleasant functional beverage using it has not received enough attention so far. The objective of this research is the production and optimization of debittered Moringa oleifera leaf extract (MOLE)-fortified apple juice with six different treatments (T0-T5), where T5 contains 25 mL MOLE/500 mL and to evaluate the effects of proximate composition, physicochemical characteristics, phytochemical content, antioxidant capacity, microbial safety, and sensory acceptability during 28-day ambient storage. Debittered Moringa powder showed very good composition stability; protein content 28.22–28.51%, ash 20.35–20.97%, fat 5.86–5.92%, and fiber 5.11–5.53% (all values non-significant with respect to storage time). In the case of fortified apple juice, the amount of MOLE significantly increased the pH value from 3.28 in T0 to 4.14 in T5 (p≤0.01), lowered the titratable acidity value (1.67% in T1 to 0.22% in T5), increased total soluble solids (12.59 to 22.81 °Brix), and increased the viscosity (1.37 to 2.22 cP). There was a positive dose-dependent relationship between total phenolic content (0.043 to 0.21 mg GAE/100g) and total antioxidant activity (39.47 to 53.71 mg AAE/100g.

Keywords

  • Moringa oleifera; Functional beverage; Apple juice; Debittering; Phytochemicals; Antioxidant; Physicochemical analysis; Sensory evaluation; Shelf life; Food fortification

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