Effect of Moringa oleifera leaves powder on quality and functional characteristics of sourdough bread

This study presents the first assessment of Moringa oleifera leaf powder (MOLP) derived from plants cultivated in Sicily as a functional ingredient in semolina sourdough bread. Bread formulations were enriched with MOLP at 5 % and 10 % (w/w) and fermented using a selected starter culture of lactic acid bacteria (LAB). The inclusion of MOLP did not impair dough fermentation, which reached final pH values of approximately 4.3, fermentation quotient values ranging from 3.19 to 3.33, and showed a microbiota largely dominated by Fructilactobacillus spp. (>90 % relative abundance). Technological characteristics were influenced in a concentration-dependent manner, evidenced by a decrease in specific volume (from 3.26 to 2.71 cm3/g), and an increase in crumb firmness. From a functional perspective, MOLP enrichment led to a pronounced enhancement of bread antioxidant properties, with the total phenolic content increasing by 155.25 % (2.55-fold) compared to the control, alongside significant improvements in reducing power and radical scavenging activity, which increased by 94.77 % and 65.55 %, respectively. The addition of MOLP also modified the volatile profile by increasing the relative abundance of terpenes (16.4–18.0 % of the total volatile fraction) and introducing esters, thereby contributing to greater aromatic complexity. Sensory analysis identified the 5 % MOLP bread as the most acceptable in terms of overall acceptability. Furthermore, a consumer survey (n =201) showed strong market appeal, with more than 80 % of respondents willing to pay a 10 % price premium for MOLP-enriched bread. Overall, M. oleifera leaf powder from plants cultivated in Sicily emerges as an effective and sustainable ingredient for improving the functional properties and consumer-perceived value of semolina sourdough bread.