Background: Moringa has been the most spread and extensive species in the world, which makes this tree important in the economic field because of having nutritional and medical properties. Various kinds of fresh fruit juice, especially orange (Citrus sinensis) juice has been very desirable for the consumers because of its delicious flavor, however, its shelf life is less than 3 days at 4±1°C. Objective: to evaluate the sensorial, physicochemical and microbiological properties of the Moringa oleifera leaves extract (M.O.L.E) as a natural preservative of fresh orange juice prolonging its shelf life. Methods: This study treated sweet orange juice by different percentages of M.O.L.E, Ginger extract, Hibiscus extract and Beetroot juice, respectively. Sensorial, physicochemical and Microbiological analysis was conducted on the juice during the storage up to one month at 4±1°C. Results: This study showed that the treatment B (Orange juice 70%+Hibiscus extract 20%+Ginger extract 10%) and D (Orange juice70%+M.O.L.E.10%+Beetroot juice 10%+Ginger extract10%) were highly accepted in overall acceptability throughout the storage period up to one month. Proximate analysis ascertained that treatment D had the highest contents of total soluble solids (17.4%), pH value (3.66), ascorbic acid (83.34 mg/100ml), total phenolic contents (71.44 mg GAE/ml) and antioxidant activity (75.63%), respectively during the storage up to one month compared to the control A (Orange juice 70%+water 20%+Ginger extract 10%). Microbiological analysis indicated that adding M.O.L.E by 20% (treatment C) preserved the juice up to one month of storage compared to the control A. Conclusion: from all the aforementioned obtained results, M.O.L.E. had antimicrobial effects and also functional ingredient with reasonable safety margins to inhibit the bacterial growth in the pharmaceutical and food applications. Thus, Moringa crop has been applicable and accessible to be utilized in producing many edible and preferable manufactured products.
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