Review 2021 · 41 atıf

A Review on Extraction, Characterization, and Applications of Bioactive Peptides From Pressed Black Cumin Seed Cake

Zaky, Ahmed A., Shim, Jae-Han, Abd El-Aty, A. M.

Özet

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.</p>

Anahtar Kelimeler

black cumin seed cake antioxidant peptides functional attributes antioxidant activity applications safety NIGELLA-SATIVA L. AMINO-ACID-COMPOSITION FUNCTIONAL-PROPERTIES CHEMICAL-COMPOSITION ANTIOXIDANT ACTIVITY RICE BRAN PHYSICOCHEMICAL PROPERTIES GELATION PROPERTIES ACTIVE CONSTITUENT GROWTH-PERFORMANCE

WoS Kategorileri

Nutrition & Dietetics

Sürdürülebilir Kalkınma Amaçları

Sağlık ve Kaliteli Yaşam

Künye

Dergi: FRONTIERS IN NUTRITION
Yıl: 2021
Cilt: 8
ISSN: 2296-861X
DOI: 10.3389/fnut.2021.743909
WoS UID: WOS:000696909000001

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