Potential of Moringa oleifera Extract as a Natural Additive in Gelatine-Whey Protein Edible Film Formulation

Faculty of Animal Sciences, Universitas Brawijaya, Malang 65145, Indonesia

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Abstract

Cheese is a perishable dairy product that is highly susceptible to microbial spoilage and oxidative degradation, necessitating the development of sustainable bioactive packaging to enhance its shelf-life. This study aimed to evaluate the potential of Moringa oleifera extract (MOE) as a natural additive in gelatine whey protein edible film formulations. Fresh Moringa leaves were extracted using food-grade ethanol, and the resulting extract— characterized by high phenolic content (526.17 mg GAE/100 g), flavonoids (40.75 mg QE/100 g), nano-scale particle size (30 nm), and strong antioxidant capacity (IC₅₀ 43.6 ug/mL) was incorporated into edible film solutions at various concentrations. The physicochemical characteristics of the film solutions, including pH and total bacterial count (TBC), were assessed, alongside antimicrobial activity against Escherichia coli and Salmonella spp. The addition of MOE maintained film solution pH within 5.52-5.73 and reduced TBC compared to control, indicating improved microbial stability during preparation. Antimicrobial assays demonstrated clear inhibition zones for MOE-enriched films, with the highest activity observed at increased extract concentrations. These bioactive films also exhibited strong antioxidant behaviour consistent with the phytochemical profile of Moringa. The findings indicate that MOE effectively enhances both the antioxidant and antimicrobial properties of gelatine whey protein edible films without compromising physicochemical stability. Overall, Moringa oleifera extract shows significant potential as a natural additive for developing sustainable, biodegradable, and functional edible films suitable for cheese preservation. Future studies should explore the films performance during actual storage, their mechanical properties, and consumer acceptability for commercial application.