Industrial applications, toxicological impact and marketing trends of Moringa oleifera food products, a review

Food fortification entails augmenting essential minerals, vitamins and bioactive compounds in food products to benefit the consumers by fulfilling their nutritional quality and energy requirements. Nutritionists employ synthetic and readily available micronutrients to fortify both staple and non-staple food items, thereby meeting consumers’ nutritional and energy needs. Over the past decade, food scientists have displayed a growing interest in Moringa oleifera for developing edible products and incorporating them as fortifiers. This review article specifically focuses on nutritional quality, phytochemicals, and utilization of moringa leaf powdered extracts in different commercial beverages, bread, yoghurt, and bakery products. The article also delves into clinical evidences and toxicological impacts of moringa consumption, emphasizing its health-promoting effects against celiac disease. Moreover, this comprehensive review provides valuable insights for researchers and professionals in the food industry, guiding their research and development projects in line with recent trends. Moringa leaf powder and extracts play a pivotal role in fortifying food products, such as bread, yoghurt, cookies, brownies, cake, biscuits, and beverages enhancing their nutritional quality, phytochemical content, and shelf life without significantly altering sensory attributes. The consumption of moringa-fortified products may positively impact individuals with celiac disease. Importantly, no reported toxicological effects have emerged from the consumption of these products. However, further studies on toxicological evaluations of moringa powder and extracts, particularly focusing on their impact on individuals with glycaemic, cardiac, and arthritis conditions, are warranted. The existing literature on this aspect is limited, and available data may be controversial due to various trial conditions and experiment handling.