Moringa oleifera potential as a functional food and a natural food additive: a biochemical approach

Abstract

Several works have shown different aspects of the use of the plant Moringa oleifera. However, few review studies bring an approach to its use in food preparation, specifying its role as a functional food and its use as a natural additive, focusing on food biochemistry and including sensory acceptance and safety. Composed by multiple bioactive substances, Moringa oleifera has the potential to be used as a food additive, mainly as a preservative with the potential to prevent lipid oxidation and other unwanted chemical reactions that lead to product deterioration. Furthermore, it can improve the physicochemical characteristics of food, increasing its quality and shelf life. It also promotes nutritional improvement, elevating protein, mineral, and vitamin levels. Despite this, the sensorial characteristics of this plant result in a low consumer acceptance of the fortifi ed products, which is a problem for the food industry. Apart from inconclusive works, some data involving Moringa's safety are contradictory, resulting in its commercialization prohibition in Brazil in 2019. This review focused on important data about Moringa use to contribute to the literature and to the food industry, describing information about this medicinal plant effects on food products.

Exogenous miRNAs from Moringa oleifera Lam. recover a dysregulated lipid metabolism

“…Functional foods are defined as products rich in molecules that provide health benefits and, when included in a balanced diet, have preventive health benefits such as improving immune response, reducing the risk of disease and comorbidities, and may play an important role in weight control (Hodas et al, 2021). Many functional foods and nutraceuticals are derived from traditional medicine in various countries, and M. oleifera Lam.…”

KARAKTERISASI DAN STUDI PENAPISAN FITOKIMIA DAUN KELOR (Moringa oleifera L.) ASAL GARUT JAWA BARAT

“…Tanaman kelor (Moringa oleifera L.) merupakan salah satu dari sekian banyak jenis tumbuhan yang digunakan oleh masyarakat sebagai obat tradisional. Kelor diyakini memiliki potensi untuk mengatasi malnutrisi serta mencegah dan menyembuhkan berbagai penyakit (Supomo et al, 2021). Daun Kelor dikenal diseluruh dunia sebagai tanaman bergizi dan World Health Organization (WHO) telah memperkenalkan kelor sebagai salah satu pangan alternatif untuk mengatasi masalah gizi (malnutrisi) (Jusnita & Tridharma, 2019).…”

Kandungan Serat Dan Zat Besi Biskuit Tepung Beras Merah (Oryza Nivara) Dan Tepung Daun Kelor (Moringa Oleifera)

“…Uji kadar abu dilakukan dengan tujuan untuk mengetahui tingkat kemurnian atau kebersihan pada saat pembuatan biskuit, semakin tinggi kadar abu pada biskuit maka diduga pada saat pembuatan biskuit tersebut tercemar, karena menggandung banyak mineral anorganik yang akan berdampak buruk pada kesehatan organ tubuh 15 .…”