Low-cost production and healthy preservation of malt drink using Melkassa-7 and Moringa oleifera leaf extract

Potentiality of Moringa oleifera as a Nutritive Ingredient in Different Food Matrices

“…These food matrices are easily consumed along with meals and so they are good vehicles for the delivery of nutritional supplements into the body [ 40 ]. Beverages are by far the most active category of functional foods due to: (i) their convenience and the possibility of meeting consumer demands as regards container contents, size, shape, and appearance; (ii) their ease of distribution and the fact that they are a better means of storage for refrigerated and shelf-stable products; and (iii) the fact that they represent a great opportunity to incorporate desirable nutrients and bioactive compounds since homogeneous blending is easily achieved [ 41 , 42 ]. In this section, beverages made of raw materials of vegetable origin, such as tubercles, grains, seeds, fruits and herb leaves are considered.…”

“…Formulations containing 70 mL and 90 mL Aloe vera juice proved as best product in terms of color, aroma, flavor, taste, mouth feel and overall acceptance Increase in moringa percentage; titratable acidity of the blend increased [ 46 ] 0.5 g moringa powder: 50 mL of water Infusion High phenolic content Difficulty on the part of consumers to accept the infusion because it is a new product with a characteristic flavor [ 45 ] 5, 10, 15, 20% in a blended juice of pineapple juice beetroot juice and moringa leaf juice Blended juice of pineapple juice, beetroot juice and moringa leaf juice Optimal concentration: 25:15:60 (beetroot:moringa leaves:pineapple) Can be stored for 10 weeks at refrigeration temperature and 6 weeks at room temperature with addition of sodium benzoate Not found [ 47 ] 1.5–4.5% (w/w) Pineapple, apple and banana smoothie All-vegetable product rich in protein and good antioxidant capacity Higher concentrations provided bitterness and undesirable greenish hues [ 43 ] Infusion: 20 g moringa leaf power/150 mL ethanol 5–10-15 mL infusion/L wort Malt drink of Melkassa-7 (yellow maize) Decrease in dissolved oxygen level with an increase in extract concentration. Microbial growth inhibition was considerable at high concentrations of the leaf extract A slight decrease with the extract concentration in the score of sensory attributes (color bitterness, sweetness, flavor and overall impression) [ 42 ] 40 g, 80 g and 120 g in 4 L of Zobo drink Zobo functional drink Increase in vitamins and minerals compared to the control sample Need for more research in order to extend product life [ 44 ] …”

Physicochemical models applied to a malt healthy-friendly soft drink production

“…Currently, the soft drink industry is shifting towards nutrition-focused products (Abera et al, 2022;Elgorashi & Sulieman, 2022;Hermann et al, 2022), offering an alternative to sugary drinks associated with higher risks of obesity (Chatelan et al, 2023), diabetes (Heisler et al, 2023), heart disease (Park et al, 2022), and other health concerns (Cortés-Valencia et al, 2022;Le Bodo et al, 2019). Health-friendly soft drinks, featuring ingredients like enzymatically hydrolyzed proteins and easily digestible carbohydrates, are gaining traction due to their enhanced nutritional value (Hafiz et al, 2022).…”

“…Health-friendly soft drinks, featuring ingredients like enzymatically hydrolyzed proteins and easily digestible carbohydrates, are gaining traction due to their enhanced nutritional value (Hafiz et al, 2022). Abera et al (2022) aimed to create a gluten-free, low-alcohol, shelf-stable soft drink using yellow maize and the natural preservative Moringa oleifera. They formulated three malt beverages, assessing physicochemical properties, antimicrobial effects, shelf life, and sensory traits.…”

“…The escalating demand for barley as a prime beverage raw material (Abera et al, 2022;Sovacool et al, 2021) has spurred its dietary inclusion due to its diverse merits, encompassing low glycemic index, the potential for managing weight and heart disease, and rich content of phytochemical compounds and essential amino acids (Alu'datt et al, 2012;Baik & Ullrich, 2008). Furthermore, barley improves food product rheology.…”