In vitro study of antioxidant and antimicrobial potential of Moringa oleifera leaves as a green food preservative in chicken burger

Moringa oleifera L. (from the Moringaceae family) is highly valued for its rich nutritional profile, phytochemical composition, and abundance of crucial vitamins and minerals.This study aimed to investigate the impact of bioactive compounds found in Moringa oleifera leaves on the antimicrobial properties of chicken burgers, thus extending their shelf life.Five variants of chicken burgers were prepared, comprising a control group (having no antioxidant contents) and groups with 1% or 2% concentrations of Moringa oleifera polyphenol extract (MOPE) and whole Moringa oleifera powder (WMOP).Results indicated that after a 7-day storage period, these burgers treated with 1% and 2% concentrations of WMOP and MOPE exhibited substantially less total plate counts (TPCs) than the control group.Additionally, burgers supplemented with WMOP and MOPE demonstrated notably higher levels of total flavonoid, phenolic content, and antioxidant content compared to the control.Notably, the addition of WMOP or MOPE did not affect the acceptability of the chicken burgers.These findings suggest that incorporating WMOP and MOPE at 1% and 2% concentrations could serve as effective natural preservatives in chicken burgers, potentially extending their shelf life while maintaining consumer satisfaction.