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A Narrative Review on Various Oil Extraction Methods, Encapsulation Processes, Fatty Acid Profiles, Oxidative Stability, and Medicinal Properties of Black Seed (Nigella sativa)

The current review investigates the effects of black seed (Nigella sativa) 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...

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Autores principales: Rahim, Muhammad Abdul, Shoukat, Aurbab, Khalid, Waseem, Ejaz, Afaf, Itrat, Nizwa, Majeed, Iqra, Koraqi, Hyrije, Imran, Muhammad, Nisa, Mahr Un, Nazir, Anum, Alansari, Wafa S., Eskandrani, Areej A., Shamlan, Ghalia, AL-Farga, Ammar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498113/
https://www.ncbi.nlm.nih.gov/pubmed/36140949
http://dx.doi.org/10.3390/foods11182826
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author Rahim, Muhammad Abdul
Shoukat, Aurbab
Khalid, Waseem
Ejaz, Afaf
Itrat, Nizwa
Majeed, Iqra
Koraqi, Hyrije
Imran, Muhammad
Nisa, Mahr Un
Nazir, Anum
Alansari, Wafa S.
Eskandrani, Areej A.
Shamlan, Ghalia
AL-Farga, Ammar
author_facet Rahim, Muhammad Abdul
Shoukat, Aurbab
Khalid, Waseem
Ejaz, Afaf
Itrat, Nizwa
Majeed, Iqra
Koraqi, Hyrije
Imran, Muhammad
Nisa, Mahr Un
Nazir, Anum
Alansari, Wafa S.
Eskandrani, Areej A.
Shamlan, Ghalia
AL-Farga, Ammar
author_sort Rahim, Muhammad Abdul
collection PubMed
description The current review investigates the effects of black seed (Nigella sativa) 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.
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spelling pubmed-94981132022-09-23 A Narrative Review on Various Oil Extraction Methods, Encapsulation Processes, Fatty Acid Profiles, Oxidative Stability, and Medicinal Properties of Black Seed (Nigella sativa) Rahim, Muhammad Abdul Shoukat, Aurbab Khalid, Waseem Ejaz, Afaf Itrat, Nizwa Majeed, Iqra Koraqi, Hyrije Imran, Muhammad Nisa, Mahr Un Nazir, Anum Alansari, Wafa S. Eskandrani, Areej A. Shamlan, Ghalia AL-Farga, Ammar Foods Review The current review investigates the effects of black seed (Nigella sativa) 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. MDPI 2022-09-13 /pmc/articles/PMC9498113/ /pubmed/36140949 http://dx.doi.org/10.3390/foods11182826 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Rahim, Muhammad Abdul
Shoukat, Aurbab
Khalid, Waseem
Ejaz, Afaf
Itrat, Nizwa
Majeed, Iqra
Koraqi, Hyrije
Imran, Muhammad
Nisa, Mahr Un
Nazir, Anum
Alansari, Wafa S.
Eskandrani, Areej A.
Shamlan, Ghalia
AL-Farga, Ammar
A Narrative Review on Various Oil Extraction Methods, Encapsulation Processes, Fatty Acid Profiles, Oxidative Stability, and Medicinal Properties of Black Seed (Nigella sativa)
title A Narrative Review on Various Oil Extraction Methods, Encapsulation Processes, Fatty Acid Profiles, Oxidative Stability, and Medicinal Properties of Black Seed (Nigella sativa)
title_full A Narrative Review on Various Oil Extraction Methods, Encapsulation Processes, Fatty Acid Profiles, Oxidative Stability, and Medicinal Properties of Black Seed (Nigella sativa)
title_fullStr A Narrative Review on Various Oil Extraction Methods, Encapsulation Processes, Fatty Acid Profiles, Oxidative Stability, and Medicinal Properties of Black Seed (Nigella sativa)
title_full_unstemmed A Narrative Review on Various Oil Extraction Methods, Encapsulation Processes, Fatty Acid Profiles, Oxidative Stability, and Medicinal Properties of Black Seed (Nigella sativa)
title_short A Narrative Review on Various Oil Extraction Methods, Encapsulation Processes, Fatty Acid Profiles, Oxidative Stability, and Medicinal Properties of Black Seed (Nigella sativa)
title_sort narrative review on various oil extraction methods, encapsulation processes, fatty acid profiles, oxidative stability, and medicinal properties of black seed (nigella sativa)
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498113/
https://www.ncbi.nlm.nih.gov/pubmed/36140949
http://dx.doi.org/10.3390/foods11182826
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