A functional food perspective on sweet bakery products: effect of Moringa oleifera leaves on fermentation, bioactivity, product quality, and sensory attributes of sourdough brioche
Food Bioscience, vol.82, 2026 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 82
- Publication Date: 2026
- Doi Number: 10.1016/j.fbio.2026.109384
- Journal Name: Food Bioscience
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, INSPEC
- Keywords: Antioxidant activity, Functional baked goods, Microbiota dynamics, Moringa oleiferasupplementation, Sourdough
- Yıldız Technical University Affiliated: Yes
Abstract
This study evaluated the enrichment of sourdough brioches with Moringa oleifera leaf powder (MLP) at inclusion levels of 5% and 10% (w/w) as a functional ingredient. Brioches were produced using a multi-strain sourdough starter and characterized through microbiological, physicochemical, functional, volatile organic compounds (VOCs), and sensory analyses. MLP addition did not affect the fermentation process, as evidenced by a comparable pH decrease from 5.6 to 4.9 after 2 h of fermentation and a final microbiota dominated by Lactobacillus (>90% relative abundance). Functional properties were markedly improved by MLP, with total polyphenol content in doughs rising from ca. 29 mg GAE/100 g fresh weight (FW) in the control trial to ca. 211 mg GAE/100 g FW in 10% MLP dough. However, antioxidant activity reached only approximately 30% of the theoretical values, likely due to interactions with the dough matrix. Total polyphenols increased approximately three- and six-fold in 5% and 10% MLP brioche formulations, respectively, while ferric reducing antioxidant power exceeded theoretical expectations. The addition of MLP affected quality attributes, leading to a reduction in specific volume from 3.31 to 2.59 cm3/g and an increase in crumb firmness of up to fourfold. VOC analysis revealed the presence of plant-derived terpenes and esters due to MLP. Sensory evaluation identified the 5% MLP brioche as the optimal formulation, representing the best balance between enhanced functional properties and consumer acceptability. Overall, these findings support the potential of MLP as a valuable ingredient for the development of functional sweet leavened bakery products with enhanced bioactive properties.