Development of a Plant-Based Functional Drink Using Apple Juice and Moringa Oleifera Leaf Extract

Developing foods with boosted functionality to minimize the potential side effects of oxidative/nitrosative stress and support the immune system while responding to consumers’ needs and preferences is a challenging trend in the food industry. The use of Moringa oleifera leaves, characterized by their high nutritional value and multiple pharmacological properties, is emerging in food applications. The present study aimed at developing a functional ready-to-serve applebased juice fortified with an aqueous extract of freeze-dried Moringa oleifera leaves (A.F.D.MO), studying the antioxidant, physicochemical, and nutritional properties, estimating the sensory shelf-life for 14 days, and evaluating the consumer acceptance. Apple juice, aqueous extract of freeze-dried Moringa oleifera, orange juice, and lemon juice were added in the following proportions (58:20:20:2) and pasteurized at 90 °C for 30 seconds. The newly developed fruit blend appeared to have a pH of 3.5 and total soluble solids of 10%, with a high antioxidant activity at 1 mg/ml concentration and recorded to be 90.4%. A.F.D.MO was found to be microbiologically safe and retained its sensory attributes during 14-day storage at refrigeration and even at ambient temperature. The sensory evaluation of the apple-based juice fortified with 20 % aqueous extract of freeze-dried Moringa oleifera leaves portrayed a highly accepted fruit juice blend by potential Lebanese consumers owing to its taste. Freeze-dried Moringa oleifera leaf extract was found to be a suitable natural preservative and a functional component with health-promoting properties that could support the body’s immune system.