Moringa oleifera protein isolates: in silico analysis of bioactivity, allergenicity, and toxicity, and application in plant-based burgers

Moringa oleifera seeds are excellent sources of protein. In this study, the potential bioactivity, allergenicity, and toxicity of M. oleifera protein isolates (MPI), and the effect of different concentrations of MPI (0%, 5%, 10%, and 15%) on the physicochemical properties and sensory acceptance of plant-based burgers (PBB) were investigated. A total of 100 peptides were identified through LC-MS/MS analysis. Subsequent in silico analyses unveiled their notable bioactivity potential and their potential to cause allergies while showing low levels of toxicity. The addition of MPI improved the nutritional value and cooking properties of PBB, evidenced by a 13% increment in protein content, a 3% increment in moisture retention, and an 11% less cooking loss. Furthermore, burgers containing 15% MPI had the lowest hardness (11.65 ± 0.33 N), cohesiveness (0.25 ± 0.01), springiness (0.42 ± 0.02 mm), and chewiness (1.22 ± 0.11 N × mm). MPI did not impair (p > 0.05) consumers’ sensory acceptance of the PBB. Overall, MPI is a promising protein source for preparing high-quality PBB.