Enhancement of shelf life of moringa bread using Prosopis juliflora extract and gamma radiation

Abstract

With rising health awareness, consumer demand for chemical preservative-free organic products is also increasing. Incorporation of traditional medicinal herbs and plant sources into daily diet is becoming a trend in society. Hence, the present study aims to formulate baked products like bread using medicinal plant source moringa. Further, the proximate composition and antioxidant activity of the moringa bread (MB) were evaluated along with sensory analysis. For the preservation of MB, it was treated with natural plant extract (Prosporis julifera leaf extract) and gamma irradiation using Cesium-137 source (137Cs). P. julifera leaf extract was used as a coating and injected solution for the process. The treatments were given alone and in combination. Obtained data depicted significant rich nutrient composition and antioxidant activity (DPPH RSA) (p < 0.05) of MB. Among treated MB samples, a combined dose of gamma radiation and P. julifera leaf extract (injected) showed a significant effect on the storage stability with retained quality of the product (15 days), stored at room temperature. The current study indicated the use of novel preservation methods along with formulation of baked products utilizing natural health boosters like moringa. Novelty Impact Statement The application of the present study is the utilization of natural preservative preferences due to the increasing demand for synthetic preservative-free food products among consumers for better health management. Hence, an initiative was taken to develop nutrient-dense moringa bread, preserved at room temperature using natural plant (Prosporis julifera leaf) extract and gamma irradiation, alone and in combination. The current study disclosed gamma radiation and P. julifera leaf extract treated moringa bread with longer shelf life indicating its use in food industries, resulting in benefits to health and society.