<i>Moringa oleifera</i> : a comprehensive review of its nutritional benefits, functional applications, and future potential in food science

With the continuous evolution of socio-economic conditions, there has been a growing global awareness regarding health and wellness. In this context, the use of plant-based natural products with minimal side effects has gained significant attention. Moringa oleifera and its derivatives have emerged as promising ingredients in the food industry due to their rich nutritional profile and multiple health-promoting properties. Despite its potential, comprehensive reviews on the application of M. oleifera across various food products remain limited. This review explores the incorporation of M. oleifera in diverse food categories, including dairy and its plant-based alternatives, beverages, bakery, snacks, and meat products. It also discusses the nutritional attributes of moringa, its associated health benefits, extraction technologies, and pertinent safety and regulatory considerations. Moringa oleifera is a valuable source of protein, fiber, fats, vitamins, and minerals, and exhibits antimicrobial, antidiabetic, and antioxidant properties. Furthermore, its inclusion in food products has been deemed safe and shown to enhance nutritional quality, functionality, and shelf life. Different parts of M. oleifera have been identified as suitable for specific applications in the food sector. However, careful formulation optimization is crucial to minimize potential health risks and prevent undesirable sensory alterations in the final products. © 2025 Society of Chemical Industry.