Fortification of chocolate using <i>Moringa oleifera</i> extract encapsulated in microemulsions

The aim of the present study was to evaluate physical and antioxidant properties microemulsions containing Moringa oleifera leaf extract (MLE) produced by means a deep eutectic solvent. Selected MLE were incorporated in chocolate products enrich them. Their color including CIE L*, a*, b* parameters whitening index (WI) along with DPPH radical scavenging activity assessed during period 8 months. depended on oil phase used, while it unaffected concentration MLE. Samples prepared soybean as presented highest inhibition percentage (I% = 26.8–27.8%). Coconut finally at 2 4% w/w into products, coconut is known cocoa butter substitute. Although incorporation did not affect most chocolates, enriched exhibit superior compared control samples.