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Micro- and Nano-encapsulation of Nigella sativa Oil

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Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications

Part of the book series: Food Bioactive Ingredients ((FBC))

Abstract

The seeds of Nigella sativa L. (family Ranunculaceae) are considered to be the source of unique crude oil with nutraceutical and pharmaceutical activities. That oil is composed mainly of a fixed oil fraction (triglyceride) accompanied with a minor fraction of volatile oil and traces of phytosterols, flavonoids and saponins. This perfect mixture gave Nigella sativa crude oil its famous reputation as functional oil or nutraceutical. As the case with all plant seed oils, the crude oil of N. sativa is prone to oxidation upon storage. Therefore, different trends were developed in order to protect that oil from oxidation and prolong its shelf life. One of these trends is microencapsulation in which the oil droplets are surrounded by a hard shell or a microcapsule that protects it against adverse environmental conditions and facilitates its handling and application in food products. With the advent of nanotechnology, the crude oil or its isolated volatile oil fraction are also subjected to different nanoencapsulation techniques in order to enhance their oral bioavailability and biological activity. Based on the above mentioned, the author of this chapter will shed light on the different trends and techniques that are reported by researchers for the micro- and nanoencapsulation of the whole crude oil of N. sativa and its volatile oil fraction. Theoretical background about the principle of encapsulation in each technique will be briefly discussed.

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Abbreviations

N. sativa :

Nigella sativa

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Authors and Affiliations

  1. Aroma & Flavor Chemistry Department, Food Industries & Nutrition Division, National Research Center, Cairo, Egypt

    Amr E. Edris

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  1. Amr E. Edris
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Editors and Affiliations

  1. Umm Al-Qura University, Deanship of Scientific Research, Makkah, Saudi Arabia, Zagazig University, Agricultural Biochemistry Department, Zagazig, Egypt

    Mohamed Fawzy Ramadan

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Edris, A.E. (2021). Micro- and Nano-encapsulation of Nigella sativa Oil. In: Fawzy Ramadan, M. (eds) Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications. Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-48798-0_24

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