Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

Nigella sativa (N. sativa) (Family Ranunculaceae) is a widely used medicinal plant throughout the world. It is very popular in various traditional systems of medicine like Unani and Tibb, Ayurveda and Siddha. Seeds and oil have a long history of folklore usage in various systems of medicines and food. The seeds of N. sativa have been widely used in the treatment of different diseases and ailments. In Islamic literature, it is considered as one of the greatest forms of healing medicine. It has been recommended for using on regular basis in Tibb-e-Nabwi (Prophetic Medicine). It has been widely used as antihypertensive, liver tonics, diuretics, digestive, anti-diarrheal, appetite stimulant, analgesics, anti-bacterial and in skin disorders. Extensive studies on N. sativa have been carried out by various researchers and a wide spectrum of its pharmacological actions have been explored which may include antidiabetic, anticancer, immunomodulator, analgesic, antimicrobial, anti-inflammatory, spasmolytic, bronchodilator, hepato-protective, renal protective, gastro-protective, antioxidant properties, etc. Due to its miraculous power of healing, N. sativa has got the place among the top ranked evidence based herbal medicines. This is also revealed that most of the therapeutic properties of this plant are due to the presence of thymoquinone which is major bioactive component of the essential oil. The present review is an effort to provide a detailed survey of the literature on scientific researches of pharmacognostical characteristics, chemical composition and pharmacological activities of the seeds of this plant.

A review on therapeutic potential of Nigella sativa: A miracle herb

Food wastes are today considered as a cheap source of valuable components since the existent technologies allow the recovery of target compounds and their recycling inside food chain as functional additives in different products. The goal of the current article is to classify food waste sources and high-added value ingredients prior to exploring the recovery stages, conventional and emerging technologies applied from the raw material to the final or encapsulated product. Safety and cost aspects were discussed, too, while a survey of patented methodologies leading to real products was listed, with a final purpose of discussing the prevalent problems that restrict the commercialization of similar procedures.

Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

Statistical Databases

The gastrointestinal microbiota has an important role in human health, and there is increasing interest in utilizing dietary approaches to modulate the composition and metabolic function of the mic...

https://www.tandfonline.com/doi/pdf/10.1080/19490976.2017.1290756

Souhail Besbes

Papers

Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

Date seeds: chemical composition and characteristic profiles of the lipid fraction

Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction

Quality characteristics of sesame seeds and by-products

Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia