A Narrative Review on Various Oil Extraction Methods, Encapsulation Processes, Fatty Acid Profiles, Oxidative Stability, and Medicinal Properties of Black Seed (<i>Nigella sativa</i>)
The current review investigates the effects of black seed (<i>Nigella sativa</i>) on human health, which is also used to encapsulate and oxidative stable in different food products. In recent decades, many extraction methods, such as cold pressing, supercritical fluid extraction, Soxhlet...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/18/2826 |
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| author | Muhammad Abdul Rahim Aurbab Shoukat Waseem Khalid Afaf Ejaz Nizwa Itrat Iqra Majeed Hyrije Koraqi Muhammad Imran Mahr Un Nisa Anum Nazir Wafa S. Alansari Areej A. Eskandrani Ghalia Shamlan Ammar AL-Farga |
| author_facet | Muhammad Abdul Rahim Aurbab Shoukat Waseem Khalid Afaf Ejaz Nizwa Itrat Iqra Majeed Hyrije Koraqi Muhammad Imran Mahr Un Nisa Anum Nazir Wafa S. Alansari Areej A. Eskandrani Ghalia Shamlan Ammar AL-Farga |
| author_sort | Muhammad Abdul Rahim |
| collection | DOAJ |
| description | The current review investigates the effects of black seed (<i>Nigella sativa</i>) on human health, which is also used to encapsulate and oxidative stable in different food products. In recent decades, many extraction methods, such as cold pressing, supercritical fluid extraction, Soxhlet extraction, hydro distillation (HD) method, microwave-assisted extraction (MAE), ultrasound-assisted extraction, steam distillation, and accelerated solvent extraction (ASE) have been used to extract the oils from black seeds under optimal conditions. Black seed oil contains essential fatty acids, in which the major fatty acids are linoleic, oleic, and palmitic acids. The oxidative stability of black seed oil is very low, due to various environmental conditions or factors (temperature and light) affecting the stability. The oxidative stability of black seed oil has been increased by using encapsulation methods, including nanoprecipitation, ultra-sonication, spray-drying, nanoprecipitation, electrohydrodynamic, atomization, freeze-drying, a electrospray technique, and coaxial electrospraying. Black seed, oil, microcapsules, and their components have been used in various food processing, pharmaceutical, nutraceutical, and cosmetics industries as functional ingredients for multiple purposes. Black seed and oil contain thymoquinone as a major component, which has anti-oxidant, -diabetic, -inflammatory, -cancer, -viral, and -microbial properties, due to its phenolic compounds. Many clinical and experimental studies have indicated that the black seed and their by-products can be used to reduce the risk of cardiovascular diseases, chronic cancer, diabetes, oxidative stress, polycystic ovary syndrome, metabolic disorders, hypertension, asthma, and skin disorders. In this review, we are focusing on black seed oil composition and increasing the stability using different encapsulation methods. It is used in various food products to increase the human nutrition and health properties. |
| first_indexed | 2024-03-10T00:02:46Z |
| format | Article |
| id | doaj.art-e41d64901bcc4b669e76fdc98e23a598 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T00:02:46Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e41d64901bcc4b669e76fdc98e23a5982023-11-23T16:13:45ZengMDPI AGFoods2304-81582022-09-011118282610.3390/foods11182826A Narrative Review on Various Oil Extraction Methods, Encapsulation Processes, Fatty Acid Profiles, Oxidative Stability, and Medicinal Properties of Black Seed (<i>Nigella sativa</i>)Muhammad Abdul Rahim0Aurbab Shoukat1Waseem Khalid2Afaf Ejaz3Nizwa Itrat4Iqra Majeed5Hyrije Koraqi6Muhammad Imran7Mahr Un Nisa8Anum Nazir9Wafa S. Alansari10Areej A. Eskandrani11Ghalia Shamlan12Ammar AL-Farga13Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, PakistanNational Institute of Food Science & Technology, University of Agriculture, Faisalabad 38000, PakistanDepartment of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, PakistanDepartment of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, PakistanDepartment of Nutritional Sciences, Faculty of Medical Sciences, Government College University, Faisalabad 38000, PakistanDepartment of Nutritional Sciences, Faculty of Medical Sciences, Government College University, Faisalabad 38000, PakistanFaculty of Food Science and Biotechnology, UBT-Higher Education Institution, Rexhep Krasniqi No. 56, 10000 Pristina, KosovoDepartment of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, PakistanDepartment of Nutritional Sciences, Faculty of Medical Sciences, Government College University, Faisalabad 38000, PakistanDepartment of Nutritional Sciences, Faculty of Medical Sciences, Government College University, Faisalabad 38000, PakistanBiochemistry Department, Faculty of Science, University of Jeddah, Jeddah 21577, Saudi ArabiaChemistry Department, Faculty of Science, Taibah University, Medina 30002, Saudi ArabiaDepartment of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Riyadh 11362, Saudi ArabiaBiochemistry Department, Faculty of Science, University of Jeddah, Jeddah 21577, Saudi ArabiaThe current review investigates the effects of black seed (<i>Nigella sativa</i>) on human health, which is also used to encapsulate and oxidative stable in different food products. In recent decades, many extraction methods, such as cold pressing, supercritical fluid extraction, Soxhlet extraction, hydro distillation (HD) method, microwave-assisted extraction (MAE), ultrasound-assisted extraction, steam distillation, and accelerated solvent extraction (ASE) have been used to extract the oils from black seeds under optimal conditions. Black seed oil contains essential fatty acids, in which the major fatty acids are linoleic, oleic, and palmitic acids. The oxidative stability of black seed oil is very low, due to various environmental conditions or factors (temperature and light) affecting the stability. The oxidative stability of black seed oil has been increased by using encapsulation methods, including nanoprecipitation, ultra-sonication, spray-drying, nanoprecipitation, electrohydrodynamic, atomization, freeze-drying, a electrospray technique, and coaxial electrospraying. Black seed, oil, microcapsules, and their components have been used in various food processing, pharmaceutical, nutraceutical, and cosmetics industries as functional ingredients for multiple purposes. Black seed and oil contain thymoquinone as a major component, which has anti-oxidant, -diabetic, -inflammatory, -cancer, -viral, and -microbial properties, due to its phenolic compounds. Many clinical and experimental studies have indicated that the black seed and their by-products can be used to reduce the risk of cardiovascular diseases, chronic cancer, diabetes, oxidative stress, polycystic ovary syndrome, metabolic disorders, hypertension, asthma, and skin disorders. In this review, we are focusing on black seed oil composition and increasing the stability using different encapsulation methods. It is used in various food products to increase the human nutrition and health properties.https://www.mdpi.com/2304-8158/11/18/2826black seed (<i>Nigella sativa</i>)extraction methodsfatty acid compositionoxidative stabilityencapsulationfood applications |
| spellingShingle | Muhammad Abdul Rahim Aurbab Shoukat Waseem Khalid Afaf Ejaz Nizwa Itrat Iqra Majeed Hyrije Koraqi Muhammad Imran Mahr Un Nisa Anum Nazir Wafa S. Alansari Areej A. Eskandrani Ghalia Shamlan Ammar AL-Farga A Narrative Review on Various Oil Extraction Methods, Encapsulation Processes, Fatty Acid Profiles, Oxidative Stability, and Medicinal Properties of Black Seed (<i>Nigella sativa</i>) Foods black seed (<i>Nigella sativa</i>) extraction methods fatty acid composition oxidative stability encapsulation food applications |
| title | A Narrative Review on Various Oil Extraction Methods, Encapsulation Processes, Fatty Acid Profiles, Oxidative Stability, and Medicinal Properties of Black Seed (<i>Nigella sativa</i>) |
| title_full | A Narrative Review on Various Oil Extraction Methods, Encapsulation Processes, Fatty Acid Profiles, Oxidative Stability, and Medicinal Properties of Black Seed (<i>Nigella sativa</i>) |
| title_fullStr | A Narrative Review on Various Oil Extraction Methods, Encapsulation Processes, Fatty Acid Profiles, Oxidative Stability, and Medicinal Properties of Black Seed (<i>Nigella sativa</i>) |
| title_full_unstemmed | A Narrative Review on Various Oil Extraction Methods, Encapsulation Processes, Fatty Acid Profiles, Oxidative Stability, and Medicinal Properties of Black Seed (<i>Nigella sativa</i>) |
| title_short | A Narrative Review on Various Oil Extraction Methods, Encapsulation Processes, Fatty Acid Profiles, Oxidative Stability, and Medicinal Properties of Black Seed (<i>Nigella sativa</i>) |
| title_sort | narrative review on various oil extraction methods encapsulation processes fatty acid profiles oxidative stability and medicinal properties of black seed i nigella sativa i |
| topic | black seed (<i>Nigella sativa</i>) extraction methods fatty acid composition oxidative stability encapsulation food applications |
| url | https://www.mdpi.com/2304-8158/11/18/2826 |
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