A Review on Extraction, Characterization, and Applications of Bioactive Peptides From Pressed Black Cumin Seed Cake
Plenty of black cumin cake was generated as a natural waste material after pressing the oil. Nigella sativa (black cumin) seeds and cakes are of precious nutritional value as they contain proteins, phenolics, essential amino acids, and bioactive compounds. Owing to their antioxidant properties, scie...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2021-09-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2021.743909/full |
| _version_ | 1818667529160097792 |
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| author | Ahmed A. Zaky Jae-Han Shim A. M. Abd El-Aty A. M. Abd El-Aty A. M. Abd El-Aty |
| author_facet | Ahmed A. Zaky Jae-Han Shim A. M. Abd El-Aty A. M. Abd El-Aty A. M. Abd El-Aty |
| author_sort | Ahmed A. Zaky |
| collection | DOAJ |
| description | Plenty of black cumin cake was generated as a natural waste material after pressing the oil. Nigella sativa (black cumin) seeds and cakes are of precious nutritional value as they contain proteins, phenolics, essential amino acids, and bioactive compounds. Owing to their antioxidant properties, scientists and food manufacturers have extensively developed them. Notably, global awareness among consumers about the benefits of innovative food ingredients has been increased. Meanwhile, it has to be noted that vast amounts of cake by-products are not effectively utilized, which might cause economic loss and environmental consequences. This review aimed to highlight the antioxidant abilities, extraction, characterization, functional characteristics, and utilization of active peptides acquired from black seed oil cake. This overview would critically evaluate black seed cake proteins, plentiful in bioactive peptides that might be utilized as valuable additives in feed, food, pharmaceutical, and cosmetic industries. The addition of bioactive peptides to restrain the oxidation of fat-based products and preserve food safety is also addressed. |
| first_indexed | 2024-12-17T06:21:52Z |
| format | Article |
| id | doaj.art-bd94f33fe56c42378a596cd7915a6d3a |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-12-17T06:21:52Z |
| publishDate | 2021-09-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-bd94f33fe56c42378a596cd7915a6d3a2022-12-21T22:00:23ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2021-09-01810.3389/fnut.2021.743909743909A Review on Extraction, Characterization, and Applications of Bioactive Peptides From Pressed Black Cumin Seed CakeAhmed A. Zaky0Jae-Han Shim1A. M. Abd El-Aty2A. M. Abd El-Aty3A. M. Abd El-Aty4Department of Food Technology, National Research Centre, Cairo, EgyptNatural Products Chemistry Laboratory, College of Agriculture and Life Sciences, Chonnam National University, Gwangju, South KoreaState Key Laboratory of Biobased Material and Green Papermaking, College of Food Science and Engineering, Shandong Academy of Science, Qilu University of Technology, Jinan, ChinaDepartment of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, EgyptDepartment of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, TurkeyPlenty of black cumin cake was generated as a natural waste material after pressing the oil. Nigella sativa (black cumin) seeds and cakes are of precious nutritional value as they contain proteins, phenolics, essential amino acids, and bioactive compounds. Owing to their antioxidant properties, scientists and food manufacturers have extensively developed them. Notably, global awareness among consumers about the benefits of innovative food ingredients has been increased. Meanwhile, it has to be noted that vast amounts of cake by-products are not effectively utilized, which might cause economic loss and environmental consequences. This review aimed to highlight the antioxidant abilities, extraction, characterization, functional characteristics, and utilization of active peptides acquired from black seed oil cake. This overview would critically evaluate black seed cake proteins, plentiful in bioactive peptides that might be utilized as valuable additives in feed, food, pharmaceutical, and cosmetic industries. The addition of bioactive peptides to restrain the oxidation of fat-based products and preserve food safety is also addressed.https://www.frontiersin.org/articles/10.3389/fnut.2021.743909/fullblack cumin seed cakeantioxidant peptidesfunctional attributesantioxidant activityapplicationssafety |
| spellingShingle | Ahmed A. Zaky Jae-Han Shim A. M. Abd El-Aty A. M. Abd El-Aty A. M. Abd El-Aty A Review on Extraction, Characterization, and Applications of Bioactive Peptides From Pressed Black Cumin Seed Cake Frontiers in Nutrition black cumin seed cake antioxidant peptides functional attributes antioxidant activity applications safety |
| title | A Review on Extraction, Characterization, and Applications of Bioactive Peptides From Pressed Black Cumin Seed Cake |
| title_full | A Review on Extraction, Characterization, and Applications of Bioactive Peptides From Pressed Black Cumin Seed Cake |
| title_fullStr | A Review on Extraction, Characterization, and Applications of Bioactive Peptides From Pressed Black Cumin Seed Cake |
| title_full_unstemmed | A Review on Extraction, Characterization, and Applications of Bioactive Peptides From Pressed Black Cumin Seed Cake |
| title_short | A Review on Extraction, Characterization, and Applications of Bioactive Peptides From Pressed Black Cumin Seed Cake |
| title_sort | review on extraction characterization and applications of bioactive peptides from pressed black cumin seed cake |
| topic | black cumin seed cake antioxidant peptides functional attributes antioxidant activity applications safety |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2021.743909/full |
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