Exploring the diverse applications of Stigmasterol from plants: A comprehensive review

Stigmasterol has been studied for its numerous biological effects on various metabolic diseases, but its potential role as a ubiquitous biomolecule in the plant kingdom is still in its infancy. Efficient utilization of stigmasterol’s properties, such as antimicrobial, antioxidant, and self-assembly, is necessary for the food industry to effectively prevent microbial growth in food., in addition, to delaying rancidity by slowing down lipid oxidation. The need for safer alternatives in postharvest disease mitigation is driving scientists to consider stigmasterol as a potential solution to tackle a wide array of food-related dilemmas. This comprehensive review paper examines the roles of stigmasterol in the context of the food industry. Moreover, it encompasses its identification, content levels, and production pathways, and suggests future research directions for natural alternatives in food preservation. In addition, exogenous stigmasterol treatment not only delayed quality deterioration, ripening, and senescence but also enhanced cold stress tolerance and defense mechanisms against diseases relevant to food items. The multiple biological functions of stigmasterol in food have been attributed to its induction and interaction with reactive oxygen species and nitric oxide, which improved antioxidant and defense systems, decreased oxidative and microbial damage, and stigmasterol also possesses a safety profile. However, in-depth research is needed to uncover stigmasterol’s full potential in food science and technology, particularly for ensuring food safety and regulatory compliance.